foodpanda ZINE | 7th Issue | DEC 2014 -12 DISHES OF CHRISTMAS- | Page 5

Bigos from Poland

credit picture : justinwarsaw.wordpress.com

Bigos known as a hunter’s stew, is a traditional meat
and cabbage stew typical of Polish, Lithuanian, Belarusians and
Ukrainian cuisine, and is a Polish national dish.

Typical ingredients include white cabbage, sauerkraut various cuts of meat and sausages, often whole or puréed tomatoes,
honey and mushrooms. The meats may include pork (smoked),
ham, bacon, sausage, veal, beef, and, as bigos is considered a hunter’s stew, venison, rabbit, or other game; leftover cuts find their
way into the pot as well. It may be seasoned with pepper, caraway,
juniper berries, bay leaf, marjoram, pimenta, dried or smoked
plums, and other ingredients.

Pavlova from New Zealand

credit picture : www.taste.com.au

Pavlova is a meringue-based dessert named after the Russian ballet dancer Anna Pavlova. It is a meringue dessert with a
crisp crust and soft, light inside.

The dessert is believed to have been created in honour of
the dancer either during or after one of her tours to Australia and
New Zealand in the 1920s. The nationality of its creator has been
a source of argument between the two nations for many years, but
formal research indicates New Zealand as the source.

The dessert is a popular dish and an important part of the
national cuisine of both countries, and with its simple recipe, is
frequently served during celebratory and holiday meals. It is a dessert most identified with the summer time, but is eaten all year
round in many Australian and New Zealand homes.

Wish all our customers
and restaurants a very
MERRY CHRISTMAS
&
A HAPP Y NEW YEAR