Western Living Magazine
Protected: Merit Kitchens: Urban Cool Meets West Coast Warmth
Finalists Announced: HAVAN Professionals Inspire
East Van Escape
Recipe: Balsamic Strawberry Sponge Cake from Oh Sweet Day
Recipe: The Perfect Blueberry Scones for Springtime
The Only Irish Coffee Recipe You’ll Ever Need
I Had the Best Nap of My Life in an Anti-Gravity Pod
Editors’ Picks: The Best Trips We Took in 2022
Victoria Might Just Be the Perfect Pre-New Year’s Getaway
The Future of Beauty: How One Medical Aesthetics Clinic is Changing the Game
Trending Now: The Best New Furniture and Homewares for Spring
Sleep Tight, Whatever Your Size: This Mattress Company Embraces All Body Types
Designers of the Year 2023: Meet Your Maker Judges
Designers of the Year 2023: Meet the Architecture Judges
What It’s Like to Win a Designers of the Year Award
Pavlova is both simple and impressivejust what makes a recipe perfect.
I’ve been hosting an Easter brunch for a few years, almost entirely because I need to justify the Easter baking I do—and to save myself from eating it all. I’m a big fan of hot cross buns (I’m also one of the rare few who actually likes Christmas cake, so the dried fruit in hot cross buns is right up my alley), but I’ve been living the gluten-light life for a while now, so I lean on another favourite recipe at this time of year: Julie Van Rosendaal‘s Pavlova with lemon curd and cream.I generally do a combo of the mini size she suggests, and then one larger one when I become bored of making the mini ones. If I’m feeling ambitious (though really, it’s not difficult) I make the lemon curd from scratch like she does. If I’m lazy—and it’s the long weekend, so there’s a good chance I will be—I buy a store-bought jar.The result is a crispy and chewy masterpiece, with a sweet-tart filling and luscious cream on top—it’s inevitably the star of the brunch, with frankly, minimal effort on my part. A perfect recipe indeed.
Are you over 18 years of age?