The Frangipani: inspiration for a Pie

One of the most beautiful flowers of the Tropics is the Frangipani, the Plumeria. The Frangipani comes in a range of colours - apricot, pink, magenta - but the sweetest of all is the traditional yellow tinged white. Miss Eagle, though now living in the foothills of the beautiful Dandenongs in Melbourne, Victoria, is a born and bred Queenslander. Her earliest experience of the Frangipani was at her grandparents' home in Wilston in Brisbane. There was a huge Frangipani where she used to spend hours thinking and playing. Now that she lives in the c-o-o-o-l climes of the Temperate Zone she makes do with pictures and memories. Out of those memories came a hunger for Frangipani Pie. The Frangipani Pie comprises three layers - not counting the crumbed biscuit base and the meringue on top. The first layer is a milky coconut flavour, the second is pineapple, and the third is more of the first.

Herself worked yesterday afternoon and when she came home to Frangipani Pie it brought back childhood memories. In the 70s and 80s, one couldn't go far without bumping into a Frangipani Pie but they don't seem to be as prevalent these days. Frangipani Pie is just s-o-o Queensland. Miss Eagle ensures, as far as possible, that her fruit and vegetables - fresh and canned - are Australian and, coming from Queensland, she has a high level of commitment to Golden Circle products.