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A Dish from Australia:

"Pavlova"

In this installment of “The World’s Table,” we introduce the dessert Pavlova, a favorite in Australia. The ingredients are combined freely, so the personality of the chef shines through in this dessert.

Marubeni and Australia

Gold Coast City Light Rail PPP Project

Australia has a vast territory some 20 times larger than Japan, and in addition to its abundant mineral resources, its agriculture is thriving. Australia has established a strong relationship with Japan since the Australia-Japan Agreement on Commerce in 1957, and beginning with wool business, Australia is now the largest partner country for imports of coal, iron ore, beef, and the like to Japan. In addition, with more than 80 thousand Japanese residents (as of October 2013), Australia is third, after the U.S. and China. On a human level, too, Australia has a truly deep relationship with Japan.

Marubeni established the Sydney office in 1954, and has since developed business in a broad range of fields including metal resources, infrastructure and industrial machinery, foodstuffs, and the like. In recent years, we have been actively engaged in transportation infrastructure projects to support local tourist travel and commuting to work. These include light rail construction and operation projects on the Gold Coast, Queensland, and participation in railway system projects in the suburbs of Sydney, New South Wales. The Gold Coast tram project that opened in July 2014 has served more than a million users in less than two months since it was launched, and it is a great success as a means of transportation for both residents and tourists. Further infrastructure expansion is planned in Australia, where population growth is expected going forward, and Marubeni will continue to make significant contributions to strengthened relations between Japan and Australia through future projects as well.

Recommendations on Australia —Local Reports from Expats—
An interview with Ms. Yamawaki of Marubeni Australia Ltd.

A beach in a Sydney suburb

The vast territory of Australia is rich in diversity, featuring deserts as well as tropical rainforests, mountains where you can ski, and expanses of greenery just an hour or two from the city by car. In Sydney, where I live, the metropolis and nature live side by side, and I spend free weekends at the local beaches, regardless of the season.

I often take visitors from Japan to Watson’s Bay, which is not far from the city. In the restaurants at the beach, you can thoroughly enjoy the ocean as well as the evening scenery reflected right in front of you along with your seafood.

Australia features an abundance of foods in addition to seafood, including beef, vegetables, fruit, and more. Family, friends, and colleagues gather at every opportunity with a beer in one hand as they enjoy delicious barbecue—Australia style.

Aside from the nature and great food, I also recommend the sports. In addition to holding international title matches in F1, tennis, horse racing, and the like, rugby, soccer, and cricket are also popular, with exciting sports events held throughout the year. Why not try taking in some of these events, if you have the chance?

How to Make Pavlova (10-15 pieces of about 4 cm in diameter)

The Pavlova in the photo has meringue topped with banana sorbet, a rich cream called double cream, and pralines*, but here I will suggest a way to make it easily with ingredients that you have at home.

*A type of nuts mixed with caramelized sugar.

Ingredients
Meringue
・Egg Whites: 40 g
*40 g of egg white is approximately the amount of the white portion from one large egg
・Granulated Sugar: 80 g (double the amount of the egg whites)
Toppings
・Various Fruits (berries such as strawberries, pears, peaches, bananas, kiwis, and the like)
*Just one kind of fruit can be delicious, but the dessert is even more gorgeous with a combination
・Off the shelf fresh cream (whipped to the firmness that you like)
・Chopped praline and nuts, dried fruit, or chocolate sauce, fruit sauce, ice cream, and the like, to taste
Directions
  1. 1Beat the egg whites. Add granulated sugar little by little and firmly beat the egg whites until they peak to make the meringue.
  2. 2Spread an oven sheet on a baking tray. Put the meringue from 1 in a pastry bag and squeeze out spiral shapes of about 2 cm in height and 4 cm in diameter.
  3. 3[Chef’s Tip!] Set at room temperature for about 30 minutes to an hour to dry the surface. You can touch it with your finger, and if the meringue doesn't stick to your finger, it’s ready.
    *The point of letting it dry is to prevent it from expanding while baking.
  4. 4[Chef’s Tip!] Bake slowly and carefully in an oven at low temperature--at 100 ℃ (212.0 °F) for an hour, as a guideline (without preheating). Poke with a bamboo skewer, and if the meringue doesn't stick to the skewer, you're all set. Remove from the oven and let cool.
  5. 5When the meringue is cool, top with your favorite fruit and fresh cream, and finish it off by sprinkling on pralines and nuts. Have fun with the toppings and try out all kinds!

Cooperating Restaurant

Arossa Shibuya Branch

Tel 03-3469-0125
1-26-22 Shoto, Shibuya, Tokyo

From: “Shareholder’s guide Marubeni,” Vol.117 (published in December 2014)

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