Pavlova is a signature dish of Australia; we have verified places to eat it in Brisbane and Sydney.
Pavlova · Brisbane
Pavlova is a meringue cake with a crisp crust and a soft centre, topped with whipped cream and fruit, named after the ballerina Anna Pavlova and eaten most often in summer and at Christmas.
Pavlova is named after the Russian ballerina Anna Pavlova, and both Australia and New Zealand claim it. The culinary anthropologist Helen Leach found the first New Zealand recipe for pavlova cake in 1929, while an Australian claim credits Bert Sachse at the Esplanade Hotel in Perth in 1935. It is traditionally topped with whipped cream and soft fruit such as kiwifruit, passionfruit and strawberries, and is eaten most often in summer, including at Christmas. e'cco bistro in Newstead serves a chickpea pavlova with poached pear, almond and blood orange sorbet.
Where to eat in Brisbane:
- e'cco bistro
Where to eat Pavlova in Brisbane: the editor picks
Pavlova · Sydney
A meringue dessert named after the dancer Anna Pavlova, topped with whipped cream and fresh soft fruit such as kiwifruit, passionfruit and strawberries.
The dessert is believed to have been made in honour of the dancer, during or after one of her tours to Australia and New Zealand in the 1920s. The Beverley Times claimed that Bert Sachse created it at the Esplanade Hotel in Perth, while a Wellington hotel is said to have made it in 1926, which food historian Helen Leach could not verify. The Oxford English Dictionary lists the origin as Austral. and N.Z. Bennelong and Margaret both list a pavlova on their dessert menus.
Where to eat in Sydney:
- Bennelong
- Margaret
- Flour and Stone
Where to eat Pavlova in Sydney: the editor picks
