Advance Australia Fair

When I was young, I'd guess about 8 or 9, I became obsessed with Australia. Anything I could read about it, I would grab. I knew the cities, the states, the wildlife, even some obscure fact. I couldn't wait to visit, because I was sure I would move there immediately.

I've never stopped adoring the island nation. So, not surprisingly, I was ecstatic when I found out that Aaron's brother and family lived Down Under. Even more incentive to make the trek. Unfortunately, we've never made the journey. But I continue to brush up on my knowledge, just in case.

Case in point: Jan. 26 is Australia Day (a day late and a dollar short, I know). It's a fascinating holiday, celebrated in a similar fashion to our Fourth of July. There's barbecues and fireworks, and a celebration of a diverse nation. Who wouldn't want to celebrate that? I spent a while learning about the holiday at http://www.australiaday.org.au/experience/page31.asp. It's a great Web site, full of interesting information.

My curiosity, of course, has spread beyond national holidays. A delightful day with my Australian relatives this past summer later sent me to the nearest bookstore in search of a cookbook dedicated to the nation's cuisine. Like most people, I had just a few stereotypes in mind: shrimp on the barbie, Vegemite sandwiches, kangaroo meat and lots of lamb. Turns out, not surprisingly, that the cuisine is far more complex and interesting.

The book I chose, "Coast," edited by Kendall Hill, offers dozens of recipes from some of the nation's top chefs. For instance, seafood is extremely popular. The chefs offered recipes with lots of Asian influence. And, of course, British influence remains, too. Are you hungry yet? I know I am!

So, to Jeff, Loretta, Mariner, Angus and Halle: Happy (belated) Australia Day! Hopefully we will be able to join you someday soon to help you celebrate!

Today, I'm including two recipes for pavlova, what Chef John Schirmer calls "the great Australian dessert." Pavlova, from what I've learned, is named after a Russian ballerina. The dessert is made of meringue, filled with whipped cream and topped with fruit. I have not tested these recipes, but I suspect I'll be making one soon!

This recipe is from the book "Coast," edited by Kendall Hill. The recipe is from Chef John Schirmer.

Pavlova with lime and rhubarb

3 stalks rhubarb
2 cups orange juice
1 tsp. sugar
4 egg whites
7 oz. superfine sugar
1 tsp. white vinegar
Pinch of cornstarch
1 tsp. warm water
Drop of vanilla extract
2 cups whipping cream
Juice and finely grated zest of 1 lime

Preheat oven to 400 degrees. Wash rhubarb, remove leaves and chop stalks into 1-inch pieces. Place in a baking dish and cover with orange juice and the teaspoon of sugar. Bake for 8 minutes, or until the rhubarb has softened but not disintegrated. Remove and set aside, then lower the oven temperature to 325 degrees.

To make the meringues, place egg whites, superfine sugar, vinegar, cornstarch, warm water and vanilla extract into a mixing bowl and whisk in a mixer on high for 6 minutes, or until stiff peaks form.

Line a baking sheet with parchment paper and, using a piping bag, pipe some meringue into a circle about 1 1/2 inches in diameter. Keep piping in a spiral formation until the sides of the meringue are about 1 1/2 inches high -- they will puff up in the oven to nearly double the size. Repeat for the other three meringues.

Bake the meringues at 325 degrees for about 10 minutes, then reduce the heat to 210 degrees and bake for an additional 20 minutes.

Meanwhile, whip the cream until soft peaks form. Slowly fold in the lime juice and zest, being careful that the cream doesn't curdle.

When cooked, place a meringue on each of four plates, spoon lime cream into the center and top with rhubarb. Drizzle with the rhubarb juice.

Serves 4.

This recipe is from the Barefoot Contessa's cookbook "Barefoot Contessa at Home."

Mixed berry pavlova

4 extra-large egg whites, at room temperature
Pinch of kosher salt
1 cup sugar
2 tsp. cornstarch
1 tsp. white wine vinegar
1/2 tsp. vanilla extract
Sweetened whipped cream (recipe to follow)
1/2 pint fresh strawberries, hulled and sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
Triple raspberry sauce (recipe to follow)

Preheat the oven to 180 degrees. Place a sheet of parchment paper on a sheet pan. Draw a 9-inch circle on the paper, using a 9-inch plate as a guide, then turn the paper over so the circle is on the reverse side (this way, you won't get a pencil mark on the meringue).

Place the egg whites and salt in the bowl of an electric mixer fitted with a whisk attachment. Beat the egg whites on high speed until firm, about 1 minute. With the mixer still on high, slowly add the sugar and beat until it makes firm, shiny peaks, about 2 minutes.

Remove the bowl from the mixer, sift the cornstarch into the beaten egg whites, add the vinegar and vanilla, and fold in lightly with a rubber spatula. Pile the meringue into the middle of the circle on the parchment paper and smooth it within the circle, making a rough disk. Bake for 1 1/2 hours. Turn off the oven, keep the door closed, and allow the meringue to cool completely in the oven, about 1 hour. It will be crisp on the outside and soft inside.

Invert the meringue disk onto a plate and spread the top completely with sweetened whipped cream. Combine the strawberries, blueberries and raspberries in a bowl and toss with about 1/2 cup of the raspberry sauce, or enough to coat the berries lightly. Spoon the berries carefully into the middle of the Pavlova, leaving a border of cream and meringue. Serve immediately in large scoops with extra raspberry sauce.

Sweetened whipped cream

1 cup cold heavy cream
1 tbsp. sugar
1 tsp. vanilla extract

Whip the cream in the bowl of an electric mixer fitted with a whisk attachment (you could also use a hand mixer). When it starts to thicken, add the sugar and vanilla and continue to beat until firm. Do not overbeat!

Triple raspberry sauce

1/2 pint fresh raspberries
1/2 cup sugar
1 cup seedless raspberry jam (about a 12 oz. jar)
1 tbsp. framboise liqueur

Place the raspberries, sugar and 1/4 cup water in a small saucepan. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam and framboise into the bowl of a food processor fitted with a steel blade and process until smooth. Chill.

Serves 6.