The pavlova sums up all that is good about.., well… eN-Zed. It’s egalitarian, it’s simple, it’s elegant, and it can be made unique.
A pavlova is simple in a KISS (keep it simple, silly) sort of a way, but it’s sophisticated in a Merivale Mall, Ballantyne’s way, sort of. It’s classy, but because eN-Zed is essentially egalitarian, anyone and everyone can make and enjoy a pavlova. It’s egg whites and sugar, beaten to resemble the soft peaks of the snowy Takitimu Range (in Western Southland), with some malt vinegar and cornflour for the taste and the squishy interior, shaped and then baked. We don’t worry if it cracks or even collapses because whipped cream and then everyone’s own preference goes on top to hide any flaws. And anyway, every eN-Zedder knows that beauty is only skin deep and it’s what’s on the inside that matters – right? Crumbled Flake is the traditional topping, but yeah nah, after Cadburys went all Palm Oil and Shrink-flation on us, slices of kiwifruit seem more… sincere and eN-Zeddy. Sliced strawberries with icing sugar is always classy. (I know the Aussies claim the pavlova as theirs and to that I just say, ‘Bledisloe Cup, mate’).
What’s your favourite variant of the eN-Zed icon? Fresh blackberries, Barker’s passionfruit curd, Highlander caramel? (Maybe one day I’ll describe the little pavlova I had in Pakistan… filled with a white-chocolate and mango mousse and topped with fresh, chopped squishy-ripe mango. It was even served with a flat white – OMG!)
eN-Zed 