Hey you! Yes, you. Stop looking around like there is someone else I could be talking to. You are reading a food blog if you haven’t noticed [well mostly food, so close enough] so it was only a matter of time before I asked you to play along…
The Great Australian Pavlova Blog Hop
Late last week I ended up in a conversation on Twitter with Delicieux, The Hungry Australian, Dining With a Stud, and The Capers of the Kitchen Crusader, about none other than the wondrous Pavlova. Based on the title of this post you can probably guess what came next, and a few short hours later The Great Australian Pavlova Blog Hop was born.
Mark your calendar and schedule in your baking time now. The date for posts to go live and link up is November 27, 2011 – Australian Eastern Daylight Time [that is Sydney time if you want to do a search for the conversion]. Join in and share your amazing Pavlova creation!
What is a blog hop?
A blog hop, or a link-up, is when bloggers write about a common theme – in this case Pavolva, link-up their post at the prescribed time on a hosting blog and put the blog hop code back on their own post. Then everyone hops from post to post checking out the contributions, commenting – and most likely getting really hungry along the way!
How will the Great Australian Pavlova Blog Hop work?
While we are all located in Australia, bloggers from around the world are invited to join in. Delicieux will be hosting this event.
- On November 27, 2011 AEDT, publish your Pavlova post on your own blog
- Visit Delicieux, and link-up your Pavlova post on her The Great Australian Pavlova Blog Hop page by following the instructions there
- Grab the link-up code and place it back on your blog post – this will link-up all the other posts and let visitors hop from blog to blog to drool over the dreamy Pavlova posts
- Hop around, share the comment love and go make another Pav immediately.
We will also be using the hashtag #pavbloghop on Twitter, Facebook, Flickr, Instagram etc etc etc.
Go on, what are you waiting for?
Invite your blogging friends to join in and get the word out – the more the merrier! Find your recipe and get out the whisk. Remember that a Pav and a Meringue are different things, and know that although the classic Pav recipes are pretty simple, topped just with cream and fresh fruit, there are some crazy ones out there too – be brave!
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If you can believe it after nearly 10 years in Australia I’ve never made a Pavlova. It’s practically the national dessert. Practically… except perhaps when there are New Zealand-ers around to claim that they invented it. Anyway… the point is that I am looking forward to the challenge. You may be thinking ‘but you don’t eat sugar and sugar is one of the main ingredients in Pavlova‘ and you would be correct. Well, I’ve got a couple of ideas and if it all works out there may be a version of sugar, but fingers crossed, not the white stuff. At the very least it will be interesting!
Are you still here? I’m impressed with the dedication! Leave a comment if you’re going to play along and then go, find a recipe and get baking…
Now I’m intrigued. A pavlova WITHOUT sugar? Is that even possible? Is that legal?
Can’t wait to see what you come up with!
Thanks Christina – I am too – ha!
I’m desperately trying to get my purple cornflour to work in mine… I fear it may be too course, but it does make the egg white a pale purple… which is super cutesy. Oh GOD, what have we signed up for?
LOL!