Kiwi kitchen staple revamped

Edmunds Cookery Book.

The revamped 2016 version of the Edmonds Cookery Book has backed New Zealand's claim that the pavlova is a Kiwi creation.

The cookbook that has been at the heart of Kiwi kitchens for decades has had its first overhaul since the 1990s.

It has been revamped to match modern tastes, under the watchful guide of art historian and food authority Alexa Johnston.

She has meticulously researched, tested and refined each recipe, with many featuring historical notes.

Johnstone credits Prof Helen Leach, of the University of Otago, for her research on pavlova.

''While the name pavlova was given to the meringue cake created by chef Bert Sachse in Perth in 1935, in honour of Russian ballerina Anna Pavlova, he later acknowledged that the recipe was from a New Zealand cookbook: The New Zealand Dairy Exporter,'' Johnston says.

The new edition has made space for modern trends including home-made pasta, gluten-free options and bliss balls, as well as a variety of ''new classics''.

It also reintroduces favourites from previous editions, such as Elsies's finger biscuits (back from 1923), marshmallow shortcake (from 1976), Arabian nut cake (from 1952) and cheese loaf (from 1986).

Goodman Fielder managing director Tim Deane said the Edmonds Cookery Book was an extraordinary part of New Zealand history, having been first published in 1908.

''Found in almost every Kiwi kitchen, the Edmonds Cookery Book is the quintessential guide to cooking and baking in New Zealand.''

Give away
Fresh has 10 copies of the new Edmonds Cookery Book to give away.

To be in the draw, send your name and daytime contact details to playtime@odt.co.nz by September 28.

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