August 30, 2010

Cornish Pasty #3: You can't get this in the shops

With the exception of another post about some souvenirs, this will be my last post about my eats in Cornwall. I had told K's grandparents about the pasty I had made during cookery class during my visit to their place. During our discussion, I learnt that Cornish pasties used to always be made in home kitchens, and even though you can get fabulous versions in the stores, it is said that nothing lives up to home made ones.

Her gran nicely offered to make pasties for us, and on Monday, K's dad picked them up from their home for our tea (that's what the English call dinner). The four pasties sat neatly in a box, covered by a cloth, each individually wrapped with two paper bags. No doubt, they were made with much love.

I had this pasty for my last tea (dinner) in Cornwall. Biting through the slightly crumbly and thin layer of pastry revealed a filling of well-cooked cubes of onions, potatoes and swede, small bits of steak here and there, all sitting in a clear broth. This was definitely the most juicy pasty that I've had, in the ideal portion size too.

Yes, I concur... home made pasties are the best. On another note, it's been about two months since my trip to the UK. I miss the laid-back culture in Cornwall lots.

August 26, 2010

Big Weekend @ Trevaskis Farm

I had listed down food as one of my interests before we were matched up with our buddies from the British school I visited. Imagine my delight when K shared with me that there'll be a farmers' market in a nearby town during the weekend!

Here I sampled Yarg Cornish Cheese, a semi-hard cheese with a texture varying from creamy under the rind to mildly crumbly in the core. It is wrapped in nettle leaves after pressing and brining, which attracts molds that help the cheese ripen. The Yarg cheese had a slightly mushroom-like and slightly taste which I didn't quite fancy. I preferred the Wild Garlic Yang a variation of the cheese covered in wild garlic leaves which had a delicate garlic (what else?) taste.

Treleavens Luxury Cornish ice cream which I've blogged about before!

Rhubarb Crumble and Clotted cream & Strawberry

Saffron buns, saffron cake and shortbread from Simply Cornish. The size of their samples is pretty generous, don't you think? I didn't quite take to the taste of their saffron cake though. The shortbread was not too bad but strangely, all three flavors had different textures, some more crumbly than the others.

Berrymans' Cornish Saffron Cake was more appealing in my opinion. Their strawberry shortcake was pretty good! Pity that it didn't come in sealed plastic packages for me to take back to Singapore :(

I wrapped the saffron cake in bubble wrap before stuffing it into my luggage. Thankfully, it didn't get squished!

No, this isn't raisin bread. It's saffron cake (a larger version of the saffron bun), a light and fluffy bread studded with currants and flavored with saffron and some other spices like cinammon and nutmeg. Just like a fragrant version of raisin bread!

Due to the high cost of saffron, the most expensive spice in the world, coloring like tumeric is often used to enhance the color of commercially-produced saffron cakes. Best consumed lightly toasted to bring out the aroma of the spices (:

Finally, some artisan jam from Cornish Meadow Preserves produced in batches of 24 jars at a time! I sampled some Strawberry Chilli jam- an intriguing combination of sweet fruit enhanced by a potent kick of spice from chillies, meant to be taken with cheese. I just can't imagine eating a spicy spread along with toast for breakfast! The Cherry & Cornish Apple jam I purchased goes well with brown toast, though it's on the sweeter side.

August 22, 2010


Superdog is definitely my favorite fast food joint. Prices here are a little higher than most fast food chains, but is definitely justified by the quality and taste of the food. One's first visit to Superdog will probably involve bring intrigued by the interesting tips on hotdog etiquette printed on the paper liner- for example, one should take no more than five bites to finish a hotdog. Although I'd be able to do so, I have always savored my hotdogs at Superdog 'cos their hotdogs are too tasty to be gobbled down in a haste!

Another thing I like here is the less plastic decor- the Vivocity outlet, for instance, has comfortable cushioned chairs while the full-length glass windows at E! Hub outlet enables diners to enjoy the view outside.

The outlet I patronize most, coincidentally their first outlet, is located at the basement of Vivocity, but new outlets have opened at E! Hub at Downtown East, White Sands Shopping Centre and 313@Somerset. Breakfast is served daily from 7.30am-11.30am at their Vivocity and White Sands outlets, and there's even delivery service to Tampines, Pasir Ris, Changi, CBD, Bukit Merah, Queenstown, Alexandra and Chinatown (boohoo that means they don't deliver to my home or school :/ ).


The Superdog ($7.50) includes a juicy German Bratwurst topped with Superdog Chili, grilled bacon, sliced tomatoes, shredded cheese and diced onions. It's packed with so many goodies, your bun might just break into half! Note that bratwursts usually include some spices which may not appeal to everyone.


The massive-sounding Superburger ($7.50) contains 1/3 pound grilled fresh beef chuck patty with 2 slices of grilled bacon, cheese, tomatoes, lettuce, grilled onions and Superdog's signature sauce. Despite its name, the Superburger wasn't actually that humongous- I had this for for lunch one day and left reasonably filled. Thankfully, the beef patties here was moist and much more flavorful than the cardboard-like ones served at some places.

Chicken Ripper 

Ironically, my favorite hotdog is also the most affordable one on the menu. The consists of a juicy sausage topped with a tasty and mildly spicy mayo and some (healthy but tasteless) chopped-up tomato bits in a toasted soft bun. The sausage is supposedly deep fried till it bursts, hence its name 'ripper', but out of the many times I've ordered this, this was never the case. Well, at least it won't be oily this way... I'm still liking it loads!

I'm usually torn between ordering the Chicken Ripper and the equally delicious Grilled Chicken Burger ($4.50). Unlike most fast food joints where you get a patty of minced meat in your chicken burger, the version here featured a slab of juicy chicken thigh drizzled with the same yummy spicy mayo.

I also like Bacon Lovers ($5.50), which stars well-grilled streaky bacon coupled with caramelized onions, melted cheese and Superdog's signature sauce. This meaty and juicy delight is definitely not for those watching their saturated fat intake! Other items which I've tried include the bacon ripper ($4) and chili dog ($4) which were alright. 

At Superdog, you also have the option of adding an egg or bacon to your burger or hotdog for $0.50 each and $1 per strip. With any burger/hotdog order, you can up add regular/medium fries and a regular drink for $2.50/$3. 

Iced lemon tea

One quibble I have about Superdog's Vivocity outlet is that I was told that Superdog does not serve tap water. However, during my visit to their Pasir Ris outlet for breakfast, my request for plain water was obliged. Anyway, I strongly recommend you to order a drink if you're having lunch or dinner there. And please don't order any old drink like Pepsi or 7-Up, just head straight for the freshly brewed iced lemon tea! Sweetened to just the right degree, Superdog's iced lemon tea is a class apart from the ones you get from a can and makes a refreshing accompaniment to the meaty mains. I found the Pineapple Sensation, an icy drink blended from pineapple chunks, to be okay but a tad sweet.

Battered onion rings

The onion rings here ($3 ala carte, you can top up $1/$0.50 to substitute your fries from the $2.50/$2 set meal), while less greasy and having a lighter batter than most, had a soft exterior instead of being crispy as I'd have liked them to be. I'll suggest sticking to  the Chili Cheese Fries ($4.50 ala carte, you can top up $2.50/$2 to substitute your fries from the $2.50/$3 set meal) instead. My dining partners and myself are always mopping up every last bit of the amalgation of meaty chili and melted grated cheese with the fluffy fries!

There are student set meals on weekdays too, where you can get a chicken ripper, fish burger, grilled chicken burger or chilli dog with regular fries and a drink for $5. (Of the course the options will be limited but since I prefer the cheaper items, this doesn't matter to me!)

Vivo City, #B2-41
E-hub, Downtown East, #04-101
White Sands Shopping Mall, #01-22

#B3-21/22 313 @ Somerset

August 21, 2010

Share pictures of your meal for charity!

Extracted from

shareurmeal, Singapore! is a community initiative to raise awareness about the plight of low-income families in Singapore. By sending a picture with your meal to, their sponsors will donate S$3 to support TOUCH Community Services.

Help them reach their target of 1,000 photos by sharing your photos today (I have loads haha)!

Check out shareurmeal, Singapore!'s website here and their Facebook page here.

August 19, 2010

Fish and chips takeaway from Pickwicks Restaurant

Fish and chips, a British classic, require no introduction. Contrary to the case in Singapore, where the dish is usually found in cafes and restaurants, fish and chips are usually purchased from takeaway shops in the UK. Traditionally, they come wrapped in a layer of white paper followed by a layer of newspaper, or even just in a couple of layers of newspaper! Being somewhat a nitpick about hygiene, I'm glad that my food was placed in a paper cardboard box and wrapped with white paper.

Sorry for the poor lighting in the picture- the seagulls are always trying to steal beachgoers' food (no kidding- there're signs in St Ives which advise people to keep a lookout on their food) and K's mom was helping me to shield my fish and chips from an onlooking seagull as I snapped this photo.

Pickwicks Restaurant, located in Perranporth, where K's mom grew up, has been described by her to be the best place to get fish and chips in town. The queue outside the takeaway section was proof of its popularity; having to wait for your order to be ready also means that your food will be fresh out of the fryer. Here, there were several choices of fish available, including haddock, pollock (£3.15) and cod (£3.45). As with many fish and chip shops, battered cod roe was also available here- too bad I didn't manage to give it a try :(

Naturally I chose to cod 'cos it's so expensive in Singapore! Although only a small ice cream stick was provided for cutlery, I faced no problems in cutting up the chunk of cod into bite-sized pieces for it simply flaked apart when pierced! I was pleased with the lightness of the batter, though I would have preferred it to be more crunchy. The star here is still the fresh, firm and delicate interior of the battered cod fish, whose moist flesh fared far better than the soft deep-fried cream dory I have been eating all along.

Do not expect to be served skinny fries, slab-cut potato chunks are the norm in Britain. Plump chips with fluffy insides, freshly sliced from potatoes, instead of hollow French fries from a frozen package... if only more places in Singapore would serve such decent chips! A generous serving of these can be purchased for an affordable £1.10 at Pickwicks'... even if you only order chips, you're bound to be full.

Enjoying your fish and chips by the lovely beach is much better than being cramped inside the packed restaurant, I say.

August 16, 2010

Cornish ice cream: Ice cream is a must everywhere I go

Not many arable crops are grown in Cornwall due to the climate conditions there. But the lush grass of the region is ideal for dairying, bringing us the famed Cornish clotted cream which has found its way into not only cream tea and fudge, but ice cream as well!        

I was initially excited to see that Cornish ice cream was available at Cold Storage. But, upon taking a closer look, I soon realized that the mass-manufactured product could never recreate the authentic Cornish ice cream experience. Take a look at ingredients inside Wall's Cream of Cornish, a product found in Tesco's outlets all over Britain which has given those outside Cornwall a taste of "Cornish ice cream":Reconstituted Skimmed Milk, Water, Sugar, Glucose-fructose Syrup, Butteroil (8%), Whey Solids, Cream (1.3%), Emulsifier (E471), Stabilisers (Guar Gum, Locust Bean Gum, Carrageenan), Flavouring, Natural Colours (Curcumin, Annatto.)Where's the Cornish clotted cream? Is the paltry amount of cream inside even clotted cream?

While I have to admit that the artifical flavorings in those inferior imitations are somewhat resemble the taste of authentic Cornish ice cream, their high overrun and hence fluffy texture is a far throw from the real thing. What makes Cornish ice cream special is its use of Cornish clotted cream, which gives it its thick and rich consistency, unique flavor and yellowish tinge.

My first Cornish ice cream was from Callestick Farm, in clotted cream vanilla (above). I had this on my first afternoon in Cornwall and I chose this flavor because I was curious about how the famous dairy export would taste in ice cream! The ice cream was richer and slightly thicker consistency than the ice cream I'm used to, and while I can't put the flavor of the ice cream in words- you've got to try it for yourself to find out- I felt that the flavor or the vanilla matched pretty well with that of the clotted cream.

While reading up about Cornish ice cream, I learnt that several Cornish ice cream producers like Callestick Farm, Helsett Farm and Roskilly's were set up in response to the introduction of an EU quota limiting the milk production and sales of dairy farmers, but which fortunately excluded ice cream production. Interesting!

At the Big Weekend at Trevaskis Farm, I was delighted to see a stall by Treleavens, a relatively new maker of luxury Cornish ice cream and sorbets. It's served at top restaurants such as Jamie Oliver's Fifteen Restaurant at Watergate Bay, and has garnered a handful of awards as well. Take for example, one of the flavors I had, Rhubarb Crumble and Clotted Cream won a Gold at the Great Taste Awards 2007.

Rhubarb Crumble and Clotted Cream & Strawberry

I didn't know that rhubarb is supposed to taste really tart but fortunately for me, there was only a mild presence of rhubarb which gave the ice cream a delicious fruity twist, well complemented by bits of crumble here and there. You could really taste the fruit in the strawberry ice cream, though its intensity still can't beat the stawberry gelato from Mashuko Dowa. What I liked most about Treleavens ice cream was how rich, creamy and luscious it was, especially the rhubarb crumble and clotted cream flavor- naturally thicker because of the clotted cream!

During my last afternoon in Cornwall, I visited the popular ice cream parlor, Mr B's, at Hayle. K's friend had described the ice cream here to be divine, and K's cousins love Mr B's so much, they take a 15 minute car ride here for ice cream every week. 

I'm sure you can sense the excitement I felt as I strolled brisk-walked towards the shop!

Teddy cones, waffle cones, fudge sticks, Flake bars... snooping around their Twitter account revealed that Mr B's flavor list rolls 166 deep as of May 2010. No doubt the wide range of flavors the ice cream parlor offered- a rarity in Cornwall- is a main reasons behind their popularity.

Ferrero Rocher & White Chocolate Honeycomb

The rich consistency and smooth texture of the ice cream was perfect for a dreamy, milky white chocolate ice cream mmm! Ferrero Rocher featured chocolate hazelnut ice cream generously studded with chocolate chunks- a winning combination which I still reminisce about today. Though I have only tried the ice cream from a few Cornish ice cream parlors, I wouldn't be surprised if, as reputed, Mr B's sells the best ice cream in Cornwall. In addition, while I can't remember the exact price of my ice cream, but I recall that the serving size was pretty generous for the price. No wonder there is apparently always a queue at Mr B's!

August 12, 2010

It's not Nutella... it's white chocolate spread!

In England, people usually have cereal for breakfast. One day, K's mom asked me if I'll like to have toast for a change. "What spread will you like with your toast? We've got jam, peanut butter, K's favorite white chocolate spread..." White chocolate spread? That's something I haven't heard of before... it doesn't take a genius to figure out which one I chose!

All it took was just one bite, and I was in love- the combination of the silky, sweet white chocolate with the slightly salty, fragrant butter was simply heavenly! I polished off all four pieces of toast before K finished her bowl of cereal... Seeing how much I liked the spread, K's mom gave me a bottle of it to take home. Hooray (: 

Expectedly saccharine sweet, white chocolate spread, though absolutely delicious, is probably not something you'll want to eat large spoonfuls of straight out of the jar (unlike Nutella heheh). Cliché as it may sound, it is hence best enjoyed in small amounts, thinly spread over generously buttered toast.

Unfortunately, I doubt that it's possible to find white chocolate spread in the shops in Singapore. I'll be so sad when I finish my treasured bottle of spread! That's when Internet shopping saves the day...I've compiled a list of all the white chocolate spreads I could find on the Internet for those who want to give it a try!


"Winner of Best Product Award, Mitchelstown Fine Food Festival 2003; a fabulous Belgian white chocolate spread with caramelized almonds and hazelnuts."

Le Pain Quotidien Blondie (White chocolate spread) Available in outlets in countries like Australia and Japan.

Other white chocolate spreads:

Hashahar Haole White Chocolate Spread / Bright Morning Chocolate Spread - Dairy Free 1lb/8oz

ASDA White Chocolate Spread (above) 400g £0.98 (yes, only S$2! Pity about the cost of shipping haha)

August 8, 2010

At Royal China with HungryTrotters!

I'm very glad to have had the opportunity to meet Loraine (aka HungryTrotters), who has since left Singapore for the Netherlands. We had planned to meet at City Hall MRT before heading to the restaurant, Royal China, but somehow we ended up in a cat-and-mouse chase because we didn't have each other's contact numbers haha. Fortunately, I finally managed to connect to the weak WiFi signal from Starbucks using my phone, and found her phone number in the email she had just sent.

Boy, we were sure relieved when we finally managed to find each other!

Located within the colonial Raffles Hotel, you'll find yourself in a sea of soothing light blue once you enter the restaurant. Sititng at the rectangular tables along the centre aisle, we noted that the mirror next to the last table did a great job of making the dining hall appear longer than in reality.

It's always a refreshing experience to meet someone who shares the same passion as you. Loraine and I definitely had an enjoyable time getting to know more about each other, chatting about food (naturally), and of course, taking our time to photograph the food- an activity I normally won't be able to take my time doing when dining with non-food-bloggers ;)

The food arrived quickly after we placed our orders with the polite waitresses. On to the what we ordered!

Baked Barbecued Pork Puff ($4.0++ for three)
We had trouble picking the char siew sou up with out chopsticks because their flaky skin was so delicate, it kept crumbling away! The juiciness of the sweet and exceptionally moist char siew filling made a great complement to the light and tender pastry.

Steamed Prawn Dumpling ($4.0++ for four)

A must in any dim sum order, Royal China's har gao didn't disappoint. The plump prawns were fresh and crunchy; and while the translucent rice flour skin was a wee bit thick, it was slightly chewy and sticky like it should be.

Steamed Bun with Fresh Mango and Salted Egg Yolk ($4.0++ for three)
The superbly soft and fluffy pau skin tore apart to reveal a golden, molten filling. Not only was the oozy custard of the perfect consistency, it had a wonderful balance of sweet and salty. Easily my favorite item of the meal, I'll definitely be coming back to Royal China to have more of this salted yolk pau.

Steamed Glutinous Rice with Lotus Leaf ($4.0++ for two)

Eating rice dumplings usually leaves me bloated, but Royal China's steamed glutinous rice surprisingly didn't. The rice was moist and soft, and came chockful with well-cooked meat and mushrooms. While not lacking in flavor, I felt that the dish could have done with more oomph.

Baked Egg Custard Tartlet ($3.6++ for three)

I liked the fact that these egg tartlets came in a petite size, so that I'll have more stomach space to sample more of the menu. The light and crisp pastry base which paired the smooth egg custard will please those who adore flaky pastry. While Royal China's rendition was decent, Tong Heng's egg tarts undoubtedly remain as my firm favorite.

Crispy Taro Roll with Scallop ($4.80++ for three)

Fried to perfection, the crisp yam threads crumbled away into a smooth mushy mass... what a delight! There was a small piece of scallop hidden inside for some textural contrast, but the tasty yam was clearly the star here. Without doubt, these lovely taro rolls are a must-order at Royal China.

Having ordered six different items, Loraine and I were both full by the end of the meal. Surprisingly, the bill added up to less than what you'll expect of an establishment in a grand institution like Raffles- our meal worked out to cost about $17 per person, including taxes. I'll definitely recommend the dishes featured in this post to anyone craving dimsum!

Our meal was a very enjoyable one, not only because of the good food, but Loraine's lovely company as well. Thanks again, Loraine, for taking time out of your last few days in Singapore to meet me :D I hope that you're adapting well to life in NL, and that reading this post will bring back delicious memories!

Royal China
1 Beach Road
#03-09 Raffles Hotel
Lunch: 12pm-3pm (Mon-Sat), 11am-3pm (Sun & PH)
Dinner: 6pm-10.30pm daily

August 5, 2010

For the love of cream tea!

There is something which any visitor to Cornwall must not leave without doing, and that is to partake cream tea. Though it can now be found in posh tea rooms all over the globe, the Cornish cream tea experience doesn't get any more authentic than when you enjoy it in the county itself.

Cream tea: tea taken with scones served with jam (preferably strawberry) and clotted cream.

The first historical evidence of cream tea originates from Devon in the 11th century. Despite this, Cornish clotted cream has been awarded the Protected Designation of Origin status in 1998 while Devonshire cream's application is still pending. As expected, this has lead to rivalry between the two counties... it sure looks like cream tea is not just any old afternoon treat, it has become an important part of the culture of Cornwall and Devon.

Aside from the type of clotted cream used, another difference between a Devonshire cream tea and a Cornish cream tea is the manner in which it is consumed. The former has the cream spread on the scone half and topped with jam, while the opposite applies for the latter. In addition, Cornish cream tea was traditionally served with Cornish splits- slightly sweet white bread rolls- instead of scones. However, unless you're having your cream tea in the home of an English family, you're very likely to be served scones instead of Cornish splits.

Cornish cream tea (with scones): the cream goes on top of the jam

Cornish clotted cream should have a creamy and silky consistency, with a mildly nutty taste. It is produced by leaving heated unpasteurized milk- from a Cornish cow, of course- in shallow pans to stand for a minimum of 8 hours, during which the cream rises to the surface, forming golden clots.

You shouldn't need any butter along with your cream tea when you have lush Cornish clotted cream on hand, not when it has a minimum of 55% butterfat content that'll leave your fat tastebuds swelling in delight.

There is also a debate over whether raisins should be included in scones for a cream tea. The slightly flaky interior of a good plain scone (all beautifully risen and soft and fluffy on the inside!) really makes a wonderful pairing with the jam and the rich and smooth texture of the clotted cream. I guess raisins are unnecessary in scones for a cream tea... though fruit scones are lovely on their own as well!

So, this is what you must do in Cornwall, on a lovely afternoon: Head to a respectable tea room, or pick up some freshly-baked scones from the bakery. Slice each scone into two, spread some strawberry jam on top (not firm-set, but not overly drippy either), and cram as much Cornish clotted cream on top as possible. Do not sandwich the two scones halves together.

Take a sip of black tea, bite into the scone and enjoy the unforgettable sensation that follows- the slight firmness of the scone's crust giving away to reveal a warm and fluffy interior, perfectly complemented by the slight sweetness of the jam and the cold, creamy clotted cream.

You won't regret it. Even if it costs a sizeable percentage of your daily caloric intake.

Photos taken at Big Weekend @ Trevaskis Farm. Rodda's is the main manufacturer of Cornish clotted cream.

August 4, 2010

Traditional Sunday Roast @ Inn For All Seasons

Sunday Roast: A traditional British meal, quite obviously served on Sundays, usually as an afternoon meal. This practice is said to have started because a roast could be placed in the oven to cook on Sunday mornings, and would be ready when the family returns home from church. Roast dinner is typically most authentic when consumed in the premises of a British family or a pub.

I had my first proper roast dinner at the Inn for All Seasons, with K's family, as well as her maternal and paternal grandparents. As with most carveries, diners who choose to have Sunday roast here are entitled to a single serving of roasted meat and Yorkshire pudding, and free flow of accompaniments and side dishes.

From top left, clockwise:
Stuffing, roast potatoes, boiled new potatoes, boiled carrots and peas, Yorkshire pudding, cauliflower cheese, mashed swede, cabbage, roasted meat (pork, turkey, beef). I forgot to pour more gravy before taking the photo...

Components of a roast dinner:

1. Roast Meat with accompaniments

I chose to have a slice of each type of meat (beef, pork, turkey), and found them all to be decent. I thought highly of the pairing of roast beef horseradish sauce, but I didn't take to the acidity of the apple chutney that went with the roast pork. Turkey (or chicken) is usually served with cranberry sauce. Roasted meat is also eaten with stuffing.

2. Yorkshire pudding

The poofy round object in the centre of my plate is none other than Yorkshire pudding, a light and puffy pudding made by baking a batter consisting of flour, eggs and milk. With a soft and slightly chewy texture, these are meant to accompany roast beef and are best consumed drenched in the rich and meaty gravy.

3. Roast potatoes

The roast potatoes were lovely- crisp on the outside and soft on the inside. As a carvery located in Cornwall, I suppose that the flavorful roast potatoes must have been prepared in a traditional Cornish under-roast: cooked right under the meat joint and absorbing all of its juices.

4. Vegetables

The vegetable sides in Sunday roast usually comprise of simple seasonal vegetables as well as composite vegetable dishes such as cauliflower cheese. As expected, this veggie-lover loaded up her plate with greens! I particularly enjoyed the mashed swede, which somewhat reminded me of boiled daikon tastewise.

I've also started an appreciation for new potatoes after having them in England, which are usually boiled and served unpeeled. I love the combination of their thin and wispy skins match their firm and waxy insides! (Oh and they taste great with *gasp* sweet chilli sauce! Apparently sweet chilli sauce is quite expensive over there, so I'm going to get my buddy and her friends a bottle of it when they come over :D)

I couldn't resist the desserts... pity that none of the desserts were of English origin, save for strawberries and cream which I'd already had. While it is possible to find some English desserts in Singapore, such as lemon meringue pie and fruit crumbles, some are practically unheard of here, such as Queen's pudding and the Cornish Whortleberry pie.

I ended up sharing pavlova with K's mum. The delicate, crisp crust and the soft and light interior of the meringue-based dessert made a sweet ending to the meal ;)