I had written long back about the Pune Gourmet Club, and they’ve been much more in the news lately, turning up more in web searches and even in the local papers.

I had written long back about the Pune Gourmet Club, and they’ve been much more in the news lately, turning up more in web searches and even in the local papers. Here’s just one update that had my salivary glands activated, given my soft (hungry) corner for Greek food.

But what brought them to mind was that just this morning I’ve seen an ad for a Wine Tasting Festival that they’re holding. There’s more info on their website for food and wine lovers and aspiring gourmets. Their do-s and don’ts list for first timers and ameteurs makes for very interesting reading.

I think I’m going to definitely make time for this.

More about wine tasting

What’s a Foodie anyway?

To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food. A foodie will never answer the question “What are you eating” with “I don’t know.”

I’m going to quote shamelessly, because this says it so well…

“Anyone can be a foodie.

To be a foodie is not only to like food, but to be interested in it. Just as a good student will have a thirst for knowledge, a foodie wants to learn about food. A foodie will never answer the question “What are you eating” with “I don’t know.” …..

Read more…

My neighbour has a couple of Aussie exchange students to stay, and while they’ve been freaking out on Indian food, they also treated us to an Australian dessert. ‘Awesome’ sums it up. However, when I got down the blogging this, a little research showed that both the Australians and the New Zealanders claim this one. So I’m going to just be very tactful and stick to the foodie stuff… Enjoy.

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MIXED FUIT PAVLOVA Serves 6
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INGREDIENTS
4 egg whites
1 cup very fine sugar
2 tsp. cornstarch
1 tsp. vanilla essence
1 tbsp. white vinegar
1 cup whipping cream
1 apple
3 bananas
3 kiwis
500 gms rasberries
500 gms strawberries.

PREPARATION
Set you oven to heat at 300 degF/170 C.

Grease an 8″ round baking pan.

In a dry bowl beat the egg whites until stiff, and soft peaks appear. Even holding your bowl upside down shouldnt cause them to move!

Gradually add the sugar and continue beating until it dissolves and the eggs become thick.

Add the cornstarch, vanilla and vinegar. Mix carefully.

Spoon the mixture into the baking pan, carefully forming a hollow in the centre. Bake for about 40 minutes or until golden. Let cool and then turn onto a serving plate and set aside.

The rest of this yummy dessert is preferably ‘finished’ just before serving.
Slice all the fruit. You can really use any combo of you favourite fruit.

Whip the cream adding sugar and vanilla to the cream to make it sweeter. Fill the base with the fruit and heap the whipping cream over it.

Serve!