Home' Aurora : Aurora December 2011 Contents 18
| Diocese of Maitland-Newcastle | www.mn.catholic.org.au
from the tap
CHRISTMAS IS ALMOST upon us -- the
time of year when we bring out all the
rarely used cooking gear, aprons, table
settings and lots of Tupperware. This year
I'm suggesting a dessert that's a little
different from the traditional Christmas
pudding. It's a lighter alternative and is
loved by all! Throughout the year I have
made this recipe for many functions and
received compliments every time, many
from ladies who have been cooking
forever, which of course is the ultimate
This dessert can be made fresh in the
morning and left in the fridge until needed.
LAST MONTH WE read of children in
Catholic schools promoting the sale
of bottled water, because they care about
the one billion people in the world who do
not have safe drinking water. The bottled
water company donates its profits to
provide water in developing countries. It is
wonderful to know that our children show
such compassion and initiative.
I wonder if they know that there is another
bottled water story? Do they know that
overseas and in Australia there are whole
states, towns, schools and religious
orders that are working to phase out
bottled water altogether?
Many are motivated by concern for the
environment. Ian Kiernan, the chairman of
Clean Up Australia, has said that bottled
water is "one of the greatest cons ever
pulled. It's just lunacy, there is no other
word for it. We are squandering our oil
resources."1 The oil, 50 million barrels
globally, is used to make the plastic
bottles and to transport them around the
world. Most of those bottles will end up in
landfill, or floating in the ocean.
Others cite the Catholic social justice
principle of the common good, that states
that water should not be treated as
just another commodity.2 Why do shops
charge $2.50 for something we can, and
should, get free from a tap? Water should
be available free to everyone in the world.
In 2009 the international network of
the Sisters of Mercy, mindful that their
founder Catherine McAuley said 'Water is
free beverage', decided to ban the use
of bottled water at all their gatherings. At
By JANET GREVILLEA
the same time, Mercy Sisters have helped
to provide safe drinking water systems
in a number of countries, including Timor
Leste, Peru, Kenya, Uganda and Sudan.
In NSW an entire town is bottled-water-
free. In 2009 the people of Bundanoon
voted for an end to bottled water in their
shops. This decision came after a bottling
company applied to mine water from
the local aquifer. In Bundanoon you can
now get free water from fountains in the
school and around the town.3
Last year the students of Monte Sant'
Angelo Mercy College in North Sydney
asked for bottled water to be banned
from their canteen, and instead for new
drinking fountains to be installed in the
grounds. The students said the bottles
are "unnecessary" and do damage to the
environment, "both in their production
and then in their disposal".4
Last June, Lake Macquarie's first water
refill station was installed in Toronto's
Foreshore Park. The Council, Hunter Water
and Toronto Tidy Towns co-operated to
establish this trial, to encourage people
to refill their reusable bottles. This will
avoid disposable bottles going to landfill.
Visitors can also drink from a new
hygienic bubbler. If the trial is successful,
we will probably see such facilities in
many more parks and public places.
So, bottled water is an environmental
issue, but one also central to Catholic
social justice teaching. It states that
water "cannot be treated as . . . a
merely economic good . . . the right
to safe drinking water is a universal
and inalienable right."5 If we continue
to purchase bottled water, we will be
giving a strong message to global water
companies that we are willing to pay
for water, that we are happy for it to be
treated as a commodity, for sale like
any other. Water should belong free, to
"the commons", to humanity and to all
You can discover more about the
bottled water issue by visiting this
site, which includes a short video:
1. "The Real Cost of Bottled Water"
The Age 19 August 2007.
2. Pontifical Council for Justice and Peace
Compendium of the Social Doctrine of the
Church 2004 n 164.
3. Bundy on Tap www.bundyontap.com.au/
4. ABC News, 28 July 2010.
5. Compendium of the Social Doctrine of the
Church, 2004, n 485.
Preheat oven to 180 degrees Celsius.
To make pavlova sheet: Place egg whites and salt
into a bowl and beat with an electric mixer on
high until soft peaks form. Turn down speed to
low then slowly add half the castor sugar, vanilla
essence and vinegar. Increase speed for 20
seconds and then drop back to low again.
Add cornflour and increase speed again until
mixture is white and glossy; about three minutes.
Turn off mixer and fold through the remaining
Place a sheet of baking paper on a 30cm x 20cm
flat baking tray and spray with oil. With a palette
knife or spatula, scoop mixture out onto the tray
and spread out evenly over the whole tray, into
Bake in oven for 18 minutes. Remove from oven,
and let sit on bench until cool.
To make chantilly cream: In clean electric mixer,
beat cream, vanilla essence and icing sugar
On a bench, roll out a big sheet of plastic wrap
(I use two sheets joined together to make a
blanket-sized sheet). Sprinkle generously with
icing sugar. In one quick movement, turn out the
pavlova sheet by tipping the tray upside down
and slapping it down onto the plastic wrap.
Use a spatula to coat the pavlova sheet with a
1cm layer of cream, right to the edges. Place a
thin layer of chopped fruit halfway across the
creamed pavlova sheet.
Now for the tricky part! Carefully roll up the
pavlova, removing the baking paper from
underneath as you roll, to form a big thick tube
or roulade. Cover roulade with the dusted plastic
wrap and tie up into a big bonbon, twisting at the
ends. You want it as tight and firm as you can
manage without creating a mess.
Chill for at least two hours. To serve, cut into
slices and add berries, fruit, coulis or whatever
you wish to garnish.
Bon appetit and Merry Christmas to you all!
3 egg whites
175g castor sugar
1/2 tsp vanilla essence
1/2 tsp white wine vinegar
1 tsp cornflour
Chopped fresh fruit (mangoes, blueberries,
strawberries, kiwi and passionfruit)
1 tsp vanilla essence
50g sieved icing
Chef BARTHOLOMEW CONNORS
Seasonal Fruit and
Cream Pavlova Roulade
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