I had this today for desert after our Christmas lunch but it also had a bit of passionfruit as well but it was similar to yours. It was delish. Merry Christmas Champ 👍❤️
I used to love Pav magic until I found out how easy to make from scratch . Lord I was about 8 when I first saw them , I’m now to old to remember lol . Merry Christmas Mike oh and thanks for the John Farnham carols for the bush. He always did a wonderful job . Xoxox
@@Bellas1717 absolutely . I don’t cook anymore . My son loves that and my trifle . I’ll say this the Pav mixed seem to get thick and stable very fast. Depending on the weather, anyway for someone who has never made one he did a brilliant job. I love Mike and this channel. People here in the comment section all the people just seem content with mikes commentary. Anyway Christmas is over here in Sydney .have a lovely day xoxo
Merry Xmas! Enjoy your day tomorrow. Just a hint with the Pavlova, if the sides are built up a bit, the cream stays put. I pile as much fruit on it as possible, all different sorts. Then drizzle passionfruit pulp as well. Love it!
Merry Christmas, Mike. I think you did a great job with your first attempt of making a pav. I look forward to seeing your channel grow next year. Keep up the good work.
Really glad you liked the pav Mike. My wife makes it with lots of egg whites and minimal sugar then decorates with blueberries and raspberries or sliced mango. Delicious! Thank you for the very kind and thoughtful shout out. I really enjoy your videos and am looking to see a whole lot more into the future!
@@HeavyMProductions I don’t know what took me so long but I finally went to your fb. I did a friend request. To clarify I only use fb messenger these days but I thought I’d add you to say hi anyway hope you had lovely family fun xox
Merry Christmas. We have this in New Zealand. You should try making New Zealand cheese rolls. INGREDIENTS 250g tasty cheddar cheese, grated 1 large onion, finely chopped 200ml evaporated milk 1/2 packet onion soup powder 1/2 loaf sandwich bread METHOD Mix the cheese, onion, soup powder and evaporated milk together in a small saucepan. Melt over a gentle heat, stirring until you have a thick smooth mixture. Allow the cheese mixture to cool a little before spreading generously over the bread slices. Roll the bread slices up into logs and then place on a baking tray. Grill, turning as needed until golden brown.
hey Mike i am an aussie and new to your channel .. my mother used to grate cherry ripes up and sprinkle it over top of pavlova also you can grate up peppermint crisp and sprinkle that on cream as a topping ... if you ever make another one your taste buds will than you
This year I placed the mix into a piping bag and made individual shells, then placed them in a ring, topped them with cream swirls and fruit, making a pavlova Christmas wreath. It looked great and was much less messy than cutting a pav, because everyone could just grab a shell (or more). (Maybe next time try a little vanilla essence in the cream instead of the sugar - it goes beautifully with the pav and is less calorie dense.)
We put whatever fresh fruit is in season as well as canned fruit like pineapple and peaches to add moistness, finished off with sliced bananas and drizzles of passionfruit.
hi mate i make up pav magic 5 times a yr they are great and easy to make up everyone loves my homemade oavs hope you had a great safe Christmas and new year
Until I formed an egg allergy, Pav was my fave desert. the top I just use a normal cream, no added anything, top it off with slices of Strawbs and kiwi fruit then I sprinkle coconut on the top... Its my festive colours. I do the same with a lemon cheesecake. have a fantastic Chrissy n New Year.. looking forward to ur hysterical laugh, wonderful smile and empathy for all.
It looks great. But next time hollow out the the middle a little for topping, and a more even cooking. My Mother would put a layer of condensed milk tarte filling then the cream, then the fruit.
My teeth are hurting just watching you devour that pav, Mikey. Be very careful, Big Man - all that sugar will kill you as sure as a disgruntled school kid with an AR15. Merry Xmas.
Kia ora hello my friend merry Christmas hay i just picked up my three sons Strummer Clash. Sonny and Kura. Kura turned 10 last Sunday and he had made me a Cheesecake and pavlova and it was YUMMY AS F$#? MY little guy is a keeper for sure. it was so good but is no longer with us should be making an exit in a few hours 💩🥵
You did a great job. But its Easy to make from scratch. Just Google for an Australian (or... ok .... a New Zealand) pavlova recipe. And instead of mounding it up like a cake keep it flatter then make a bit of an indent in the top like a shallow bowl. So when its cooled it will hold in the cream and the fruit and the meringue ratio will be more even. And over here our cream is just cream .... either thickened cream (with a small amount of gelatin added) pouring cream (very runny) or pure cream (very thick high fat content). No sugar added to any of them. All can be whipped. Dont think you can buy whipped cream except that spray stuff.
No way,, phar lap and crowded house are ours too, along with Russell Crowe and anything or anyone else we've stolen,ooops I mean invented or created here in Australia 😉😉😉🤣🤣🤣🤣
Excellent job with the pav, but next time a lot more fruit, I make two layers of meringue and put cream banana and milo inside it, and strawberries and passionfruit on top … merry Christmas Mike, off to eat my own pavlova now
You are dead right. Pavlov a is very versatile. Top it with any number of combinations. Including fruit, berries, nuts and chocolate yum. 1 small piece is enough though. Make sure your share the rest
It's from New Zealand and NOT from Australia. What you had was not a real pav........should be made from real ingredients and not from a packet. Topping is Cream Kiwifruit and Starwberry.
Lol actually it's not. That's a myth and story that people keep repeating and convinced themselves it's true. Matt Preston released a well researched book about the origins of many foods including the pav. The first NZ recipe was actually a copy of an Australian recipe that was published years earlier. BUT he discovered if you got back further the true origins is apparently from prussian immigrants in America. 🤷♀️ It's fair to say that both countries consider it a national dish but this ridiculous myth that it's stolen from NZ just isn't true. It's originally not from either country. Kinda how we both claim that meat pies and sausage rolls are our national food too even though they came from elsewhere. As for topping there's no rules. It can be whatever you choose.
Thoroughly enjoyed this journey with you Mikey, your Aussie mates will always stick by you! It’s how we’re bred! Merry Christmas 🎄
Thankfully my wife made a Pavlova for Christmas. My wife and daughter both do no not like cream, so I had it all to myself.
I had this today for desert after our Christmas lunch but it also had a bit of passionfruit as well but it was similar to yours.
It was delish. Merry Christmas Champ 👍❤️
Oh God bless his little soul he did an amazing job.
Cream. peppermint crisp and strawberrys fab ! Kiwi friut also !
Not so sure about the peppermint crisp lol but strawberries and kiwi fruit a must 😉👍
Passionfruit and mango is great on pavs too. Glad you enjoyed 💜🇦🇺💙
Another great video Mick, yeah too many people now trying to tell other people what they should do and what they should eat, yeah good luck with that!
Don't be shy mate, get stuck into it. It's a sometimes food. Don't use "light ingredients."Enjoy.
Merry Xmas big M & A Happy 2023 🎁
I used to love Pav magic until I found out how easy to make from scratch . Lord I was about 8 when I first saw them , I’m now to old to remember lol . Merry Christmas Mike oh and thanks for the John Farnham carols for the bush. He always did a wonderful job . Xoxox
Yes, the only tricky part is ensuring that no yolk slips through.
@@Bellas1717 absolutely . I don’t cook anymore . My son loves that and my trifle . I’ll say this the Pav mixed seem to get thick and stable very fast. Depending on the weather, anyway for someone who has never made one he did a brilliant job. I love Mike and this channel. People here in the comment section all the people just seem content with mikes commentary. Anyway Christmas is over here in Sydney .have a lovely day xoxo
@@leannemayor5755 He did do a great job. I love trifle. Happy Boxing Day (I’m in Sydney too).
@@Bellas1717 hi Bella waving from Penrith . I hope you had a lovely Christmas xox
@@leannemayor5755 waving back from North Epping. Hope you did too!
Pavlova! I love it!
I enjoy sliced banana, strawberries and passionfruit on my pavs. Keep up the great work mate. All the best.
Merry Xmas! Enjoy your day tomorrow.
Just a hint with the Pavlova, if the sides are built up a bit, the cream stays put.
I pile as much fruit on it as possible, all different sorts. Then drizzle passionfruit pulp as well. Love it!
Merry Christmas, Mike. I think you did a great job with your first attempt of making a pav. I look forward to seeing your channel grow next year. Keep up the good work.
Really glad you liked the pav Mike. My wife makes it with lots of egg whites and minimal sugar then decorates with blueberries and raspberries or sliced mango. Delicious! Thank you for the very kind and thoughtful shout out. I really enjoy your videos and am looking to see a whole lot more into the future!
I’m glad thank you so much. I have goose bumps . We love you Mike xoxo I’ll message you before new yr . You are a sweety xox
You're sweet too Leanne!
@@HeavyMProductions I don’t know what took me so long but I finally went to your fb. I did a friend request. To clarify I only use fb messenger these days but I thought I’d add you to say hi anyway hope you had lovely family fun xox
merry christmas ............ cave the top in slightly to hold sll the cream and add a few drops of vanjlla into pav mix
Great tip. It helps flatten the pav out more and has a better appearance. Mike did a pretty good job for a first try though. I was impressed.
@@lencooke944 Mike did a great job , glad to help
We had pav today after Christmas lunch we added cream .strawberries . blue Berries.kewi .choc flake and pationfruit ....
Merry Christmas. We have this in New Zealand. You should try making New Zealand cheese rolls.
INGREDIENTS
250g tasty cheddar cheese, grated
1 large onion, finely chopped
200ml evaporated milk
1/2 packet onion soup powder
1/2 loaf sandwich bread
METHOD
Mix the cheese, onion, soup powder and evaporated milk together in a small saucepan.
Melt over a gentle heat, stirring until you have a thick smooth mixture.
Allow the cheese mixture to cool a little before spreading generously over the bread slices.
Roll the bread slices up into logs and then place on a baking tray.
Grill, turning as needed until golden brown.
Happy New Year! Guy of Girth, I love that description. My husband is a Guy of Girth too .
Merry Christmas from Brisbane Australia- love all your content keep it up
hey Mike i am an aussie and new to your channel .. my mother used to grate cherry ripes up and sprinkle it over top of pavlova also you can grate up peppermint crisp and sprinkle that on cream as a topping ... if you ever make another one your taste buds will than you
This year I placed the mix into a piping bag and made individual shells, then placed them in a ring, topped them with cream swirls and fruit, making a pavlova Christmas wreath. It looked great and was much less messy than cutting a pav, because everyone could just grab a shell (or more). (Maybe next time try a little vanilla essence in the cream instead of the sugar - it goes beautifully with the pav and is less calorie dense.)
Hahaha I like Mike. Good job on the pav! 👍
Have a good Xmas and a happy new year , from the outback , Gary
Merry Christmas 🎅 🎄 Mikey and family. Low fat nothing Mikey, low sugar perhaps, however a pavlova is a sometimes food
We put whatever fresh fruit is in season as well as canned fruit like pineapple and peaches to add moistness, finished off with sliced bananas and drizzles of passionfruit.
hi mate i make up pav magic 5 times a yr they are great and easy to make up everyone loves my homemade oavs hope you had a great safe Christmas and new year
Merry Christmas Mate!!!
That looks yummy.
Don't care who invented it this is the perfect summer cake for Xmas with local fresh berries and fruits.
Until I formed an egg allergy, Pav was my fave desert. the top I just use a normal cream, no added anything, top it off with slices of Strawbs and kiwi fruit then I sprinkle coconut on the top... Its my festive colours. I do the same with a lemon cheesecake.
have a fantastic Chrissy n New Year.. looking forward to ur hysterical laugh, wonderful smile and empathy for all.
My family has a rule - this the only desert allowed for breakfast (of course all other meals are fair game too). Cheers
A pavola is super easy to make from scratch without using the prepared Pav mix
I acually watched this from New Zealand not Australia as we also have the Edmonds products here as well
I also like to drizzle some liquidy fruit compote that goes with the fruit on top, as well.
A pav really needs passionfruit too
Merry xmas
Just a hint, because there is a lot of sugar in the pav you don’t need sugar in the cream.
We had one for dessert today too...
Did your family enjoy it?
It looks great. But next time hollow out the the middle a little for topping, and a more even cooking. My Mother would put a layer of condensed milk tarte filling then the cream, then the fruit.
My teeth are hurting just watching you devour that pav, Mikey. Be very careful, Big Man - all that sugar will kill you as sure as a disgruntled school kid with an AR15. Merry Xmas.
Kia ora hello my friend merry Christmas hay i just picked up my three sons Strummer Clash. Sonny and Kura. Kura turned 10 last Sunday and he had made me a Cheesecake and pavlova and it was YUMMY AS F$#? MY little guy is a keeper for sure. it was so good but is no longer with us should be making an exit in a few hours 💩🥵
You did a great job. But its Easy to make from scratch. Just Google for an Australian (or... ok .... a New Zealand) pavlova recipe. And instead of mounding it up like a cake keep it flatter then make a bit of an indent in the top like a shallow bowl. So when its cooled it will hold in the cream and the fruit and the meringue ratio will be more even. And over here our cream is just cream .... either thickened cream (with a small amount of gelatin added) pouring cream (very runny) or pure cream (very thick high fat content). No sugar added to any of them. All can be whipped. Dont think you can buy whipped cream except that spray stuff.
whats that powdered stuff!!!!!
Another great kiwi icon stolen by our Aussie mates 😉😁👍🇳🇿
Stolen??? No way, it's always been ours lol🤣🤣
@@aussiebornandbred we'll just say the Anzacs invented it but we'll keep phar lap and crowded House ok 😁😉🇳🇿👍
No way,, phar lap and crowded house are ours too, along with Russell Crowe and anything or anyone else we've stolen,ooops I mean invented or created here in Australia 😉😉😉🤣🤣🤣🤣
@@aussiebornandbred 🤣🤣😉👍🇳🇿stay safe bro hope you and your family had a great Xmas 🇦🇺🇳🇿👍
@@deanparkin1176 🤣yeah you too mate😁🇦🇺
Excellent job with the pav, but next time a lot more fruit, I make two layers of meringue and put cream banana and milo inside it, and strawberries and passionfruit on top … merry Christmas Mike, off to eat my own pavlova now
You missed out passion fruit
You are dead right. Pavlov a is very versatile. Top it with any number of combinations. Including fruit, berries, nuts and chocolate yum.
1 small piece is enough though. Make sure your share the rest
Where's the passionfruit ?? !!!!
A little hard to come by in the US
@@HeavyMProductions .... there ya go, start planting.... you'll make a fortune !!
That's not how you make pavlova mate
Waaaaaah!
It's from New Zealand and NOT from Australia.
What you had was not a real pav........should be made from real ingredients and not from a packet.
Topping is Cream Kiwifruit and Starwberry.
Putting kiwi fruit on them at least….probably originated in NZ. Ironically kiwi fruit didn’t either.
Lol actually it's not. That's a myth and story that people keep repeating and convinced themselves it's true. Matt Preston released a well researched book about the origins of many foods including the pav. The first NZ recipe was actually a copy of an Australian recipe that was published years earlier. BUT he discovered if you got back further the true origins is apparently from prussian immigrants in America. 🤷♀️
It's fair to say that both countries consider it a national dish but this ridiculous myth that it's stolen from NZ just isn't true. It's originally not from either country.
Kinda how we both claim that meat pies and sausage rolls are our national food too even though they came from elsewhere.
As for topping there's no rules. It can be whatever you choose.