We know them as the catering geniuses that make the Bank of Melbourne World’s Longest Lunch possible. Now you can have a peak inside the world of Peter Rowland. This week the company has launched a brand new biannual online publication, Main Course.
The magazine covers the world-famous major events the Peter Rowland team are involved in, what's hot in catering and events trends as well as sneak peeks into exciting future projects.
It will also include recipes and inspiration for your own kitchen and celebrations from recently appointed Group Executive Chef Matthew Haigh and his team.
And now, the BBQ Pavlova. Yes – it’s cooked in the BBQ. Crisp on the outside, fluffy inside, and topped with pineapple caramelised in rum and brown sugar. If the humble Pav could get any more Australian-summer perfect, this is how.
with white chocolate cream &
6 egg whites
1½ cups sugar
1sp cream of tartar
150g white chocolate grated
3 cups pure cream
½ cup rum
150g brown sugar
NB: This recipe only works with a lidded BBQ and needs to heat to 150 degrees celsius.
1: Whisk egg whites, sugar and cream of
tartar with electric beaters until stiff peaks
form (about 9 minutes)
2: Line an aluminum foil tray with a square
of baking paper and heap mix into tray
3: Place a regular baking tray upside down on
your BBQ then place the aluminum tray
with the meringue mixture on top and
close the BBQ lid and leave to cook for 40
4: Peel pineapple, cut into quarters
lengthwise, remove centre core, then slice
in 2cm pieces
5: Coat pineapple pieces well with brown
sugar and rum
6: When the meringue base has been in the
BBQ for 40 minutes, add the pineapple
onto the grill part of your BBQ. Cook for
a further 5 minutes then turn off. Leave
the lid down and rest meringue inside
BBQ for 40 minutes. This will also allow
the pineapple to caramelise
7: Whip cream and add chocolate
8: Take the pavlova base out of the tray, top
with cream and garnish with the