Last updated 29.01.2010 at 2050hrs GMT rel 04.290110.004 prev rel 2037hrs curtisstone.com Curtis is a 'young gun' Australian Chef, classically trained in London under the legendary Marco Pierre White. He is the face of a new generation of Chefs. Curtis is an author and presenter of the globally successful cooking/lifestyle program, 'Surfing the Menu', and has one of America's most popular reality/cooking shows titled, 'Take Home Chef'. His success in the US has been phenomenal, with People Magazine voting him as one of the sexiest men alive. Rachel Allen Rachel Allen was brought up in Dublin and left home at eighteen to study at the world-famous Ballymaloe Cookery School. Rachel is now a busy TV chef, author, journalist and mother, and still teaches at Ballymaloe. You can find Rachel Allen on the Good Food Channel on SKY249 or on BBC1 on Saturday mornings. Food is one of our passions - to cook with it, to explore new recipes, new flavours and tastes. Eddie is a head chef in a successful Thai restaurant in central London who has been the featured chef in the Marylebone Journal, and Chris has a growing passion for food, was taught more than he can recall from two dotting grand-mothers and a wonderful Mum who was determined he was going to be able to cook well. Over the next few months, we will share with you some of our own favourite recipes and Chris will endeavour to discover the true origin of the pavlova - one of the greatest New Zealand deserts (or is it an Australian creation?) Learn how to make one with a simple, fool proof recipe! Finally, join in with our forthcoming food blog which will be online soon! Simple and easy pavlova recipe You will need: 4 egg whites (large eggs) 225 golden castor sugar 1tspn corn flour 1tspn vinegar Preheat your oven to 180C allowing it to heat up for about 15 minutes or so. Using an electric beater, whisk the egg whites until they are stiff and form shiny peaks. It is best to use eggs which are at room temperature. Add the sugar, a little at a time, while continuing to beat the egg whites, until all the sugar is added and has dissolved in the mixture (test this by rubbing a small amount of the mixture between your figures - it should feel smooth). Add the cornflour and vinegar while still beating. Let the mixture stand for a few minutes while you prepare your baking sheet, which you will cover with parchment paper. Using a spatula, make the desired shape of your pavlova on the parchment. Turn the oven down to 120C and placing the baking tray in the middle shelf of the oven, you will cook your pavlova for about 90 minutes, avoiding the temptation to open the door to see how it’s doing!! After 90 minutes, have a quick look - it will be perfect. Now, you turn off the oven and leave the pavlova in there to cool down. Once cool (allow a couple of hours) peel gently off the parchment sheet and decorate with freshly whipped cream, kiwifruit, strawberries or anything you fancy! Next?  Eat it and enjoy! food.chrisandeddie.info food is a passion, not just something to eat...