New Zealand is one of the few countries that I’ve actually been to. We spent a memorable week in Dunedin, a city on the southeast of the South Island. In terms of food I think it is pretty similar to a European country. I haven’t noticed anything exotic but of course my experience was limited. I remember that we ate a lot of fresh seafood and drank a lot of cappuccino. Coffee shops were basically at every corner and coffee was exceptional (so much better than Starbucks).

Even though we tried a lot of different foods, we didn’t try the one dish that is considered New Zealand’s contribution to the world cuisine, the pavlova. So, this week I baked a pavlova myself. It turned out to be pretty easy (well, not really easy, but easier than I thought), and of course as light as the famous Russian ballerina whose name it bears.

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I found tons of pavlova recipes on the web but I tried this one first and the next day I tried again (with better results) using this recipe.