‘Yes, I can do that’, replied the obliging Mr Collins. It is first recorded in 1919, and is now often used of cheap or poor quality wine.ġ927 News (Adelaide) 8 December: ‘Give us a definition of “plonk”?’ asked Mr McMillan. The Australian word plonk has now spread to other Englishes. Evidence of the period records other similar names used by soldiers for wine based on the French vin blanc: point blank, von blink, plink, plink-plonk, and plinkety-plonk. Soldiers may have pronounced this as van blonk, further transforming it into plonk. Plonk is likely to be an altered form of the French word ‘blanc’ in vin blanc, ‘white wine’. It is possible that this word has its origin with Australian soldiers serving in France in the First World War. Wine, or fortified wine, of poor quality more generally, wine or alcohol of any kind. Lawler Piccadilly Bushman: He’ll know what I mean when I talk of getting the wrong end of the pineapple.Ģ013 Sydney Morning Herald 23 October: We welcomed the byelection so we could send you the message: we don't support a government that is giving us the rough end of the pineapple. The equivalent American saying is ‘to get the fuzzy end of the lollypop’.ġ961 R. From the 1970s onwards the ‘rough end’ takes over from the ‘wrong end’ as the more common form of the expression. This expression is recorded first in 1959, and the early evidence is for the form to get the wrong end of the pineapple. To get a raw deal, or to receive unfair or inequitable treatment. The force of the phrase derives partly from the fact that either end of a pineapple is ‘rough’, although the end with the prickly leaves is very rough indeed. Pineapple: to get the rough end of the pineapple If the Kiwis can claim the first evidence for pavlova, Australia can claim the first evidence of the common abbreviation pav, first recorded in 1966.Ģ013 Sydney Morning Herald 21 December: Swap the Christmas pud for a great big festive trifle stuffed with fresh fruit and jelly or a pav oozing with cream and raspberries. The most elaborate consists of alternate layers of meringue, marshmallow, whipped cream and fruit filling, piled high to make the most luxurious party dish.Ģ004 Northern Territory News (Darwin) 11 November: His signature dish is an emu egg pavlova. The shape and appearance of the pavlova may originally have been intended to suggest a ballerina’s tutu.ġ935 Advocate (Burnie) 14 September: There are several different varieties of Pavlova cake. The first Australian reference to the classic dish occurs two years later. The first New Zealand reference to the more familiar meringue dessert occurs in a 1933 cookery book. It is clear that the term pavlova is first recorded in New Zealand in 1927, but in this instance it refers to a moulded, multi-layered jelly dessert. The pavlova (also formerly called pavlova cake) is claimed as a national dessert by both countries, and there has been much discussion about where it was invented. It was named after the Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 to great acclaim. A meringue dessert with a soft centre, topped with whipped cream and fresh fruit.
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