Gooood morning, all! 
Yea, I know, I'm
rather early today 
Anyway, just got a recipe over the email & thot I'd share it
here, and esp. Bear may like it cos he's a pavlova fan! Dunno if
you can get wattleseed over there tho... hmm 
Wattleseed
Pavlova
The Wattleseed Pavlova is Vic Cherikoffs flagship dish and has to
be a contender for an Australian national dish. Even if the Kiwis
simultaneously concocted the same sort of meringue mixture, the
idea of serving it with wattleseed and in Swiss roll fashion
instead of as a cow pat must put us in front.
7 egg whites
1 teaspoon lemon juice
1 tablespoon corn flour
1¼ cups castor sugar
300ml whipped cream
2 tablespoons Wattleseed extract
½ cup cereal or biscuit crumbs
strawberry jam
juice of 1 lemon
¼ teaspoon Fruit Spice
Add the Wattleseed extract to the cream and whip this to stiff
peaks; this can and is best done the day before to allow the full
flavour to develop; taste and add more extract if you want a
stronger flavour.
In another bowl whip the egg whites to soft peaks; add the sugar
and lemon juice slowly until stiff peaks form. Line a baking tray
with baking paper to cover an area the width of the baking paper
and 1¼ times the length. Sread the pavlova mix over the baking
paper in a rectangular shape to a depth of 2cm
Bake at 150°C for 10 to 15 minutes or until firm and nearly touch
dry but not browned; it should look like soft meringue at this
stage. Remove from the oven and slide it off the tray to stop it
cooking on; sprinkle the top with the crumbed breakfast cereal
evenly coating the surface.
Flip the meringue over, seasoned side down, onto a clean tea towel
and remove the baking paper carefully; if it sticks, place a wet
towel which has been heated in a microwave (or soaked with really
hot water) on to the baking paper for 30 seconds; try peeling the
paper away again and it should come away cleanly. Spread the
Wattleseed cream evenly over the meringue to a thickness of around
1cm or ½ an inch. Roll up the pavlova using the long edge of the
towel; cut the ends on an angle. Before removing the towel
completely, lift the pavlova onto a platter and roll the pavlova
off the towel
Serve with a sour fruit coulis, for example, a berry jam mixed with
enough lemon juice to taste tart and to pour like a thick sauce.
Id add a pinch of Fruit Spice to this sauce as well to enhance the
fruitiness
