![\"\"](\"https:\/\/i0.wp.com\/images16.fotki.com\/v377\/file6vRp\/e4f2f\/9\/956153\/6356392\/img_0058.jpg?resize=360%2C480\" "\\"Lunch")
<\/p>\nNew 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).<\/p>\n
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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.<\/p>\n
I found tons of pavlova recipes on the web but I tried this one<\/a> first and the next day I tried again (with better results) using this recipe<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 … Continue reading ![\"Pavlova](\"https:\/\/i0.wp.com\/www.elenamaximova.org\/food\/wp-content\/uploads\/2012\/09\/IMG_9840.jpg?resize=584%2C389\" "\\"Pavlova")
<\/a>.<\/p>\n