The sunshiny Poisson Grillé et Sauce Créole from Tessa Kiros’ latest cookbook, Provence to Pondicherry.
For a change from whipped cream, try this luscious crème fraîche topping. Its slight tartness pairs beautifully with fresh berries and the sweetness of pavlova.
Australia and New Zealand both lay claim to inventing the sweet masterpiece called Pavlova. That debate will probably never be resolved but as Kiwi chef and author Genevieve Knights explains, what really matters is a perfect meringue…