As the temperatures soared this week mother nature sent a strong message - spring is finally here.
Now don't worry about the drop in temperature on Saturday, it's a one off, and the sunshine and heat is set to return.
So why not give yourself a treat and delve into the perfect Australian desert - the classic pavlova.
Slow Food Hunter Valley assistant leader Helen Hughes starts her peach pavlova with lemon cream and seasonal fruits recipe with five egg whites.
Pop them into a mixmaster bowl and beat them until they form stiff peaks.
Then add 200 grams of caster sugar and a teaspoon of vanilla bean paste, vinegar, and corn flour.
Very gently fold that into your mixture, you dont want to compromise the aeration that has happened,Slow Food Hunter Valley assistant leader Helen Hughes
Place the meringue on a tray that has been greased and laid with baking paper.
Spread it evenly over the tin and then pop it into the oven at 150 degrees for 30 minutes.
Check it at 20 minutes as ovens vary.
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Were looking for an even colour and a nice spongy texture, she said. Its important you make sure it is nice and even so it cooks evenly and there are no soft spots.
Now its time to prepare the fruit.
Put the peaches in lightly boiling water for two minutes. Then transfer them into cold water, pull the skin off and then cut them up.
It should come off very easily and what you have underneath is a beautiful blush of Australian summer stone fruit, she said.This will look just beautiful on the pavlova.
Now for the lemom cream ...