The pavlova is a meringue cake with a crisp shell and marshmallow centre, topped with whipped cream and fresh fruit; in Australia we have verified places to eat it in Brisbane and Sydney.
Pavlova · Brisbane
The pavlova is a meringue cake with a crisp shell and marshmallow centre, topped with whipped cream and fresh fruit. A summertime Brisbane Christmas table standard.
The pavlova is named after Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926 and 1929. Both countries claim invention; food historian Helen Leach traced earlier published recipes to New Zealand, but Australian versions evolved separately. By the 1950s the pavlova was Australia's most-served celebration dessert, particularly at Christmas. In Brisbane, the Pavlova takes a tropical-fruit turn with passionfruit, kiwi and Bowen mango toppings replacing the colder-climate berries of the south. Australian Macadamia nuts (a native Queensland tree) crown some modern interpretations.
Where to eat in Brisbane:
- e'cco bistro
- Flour & Chocolate Patisserie
Where to eat Pavlova in Brisbane: the editor picks
Pavlova · Sydney
A meringue dessert with a crisp shell and marshmallow-soft centre, topped with whipped cream, fresh strawberries, passionfruit and kiwi. The Sydney summer and Christmas-table standard.
The pavlova is named for Russian ballerina Anna Pavlova, who toured Australia and New Zealand in 1926. Both countries claim the original; the cookbook trail puts the modern recipe in Perth's Esplanade Hotel in 1935. Australian summer pavlovas use a layer of whipped cream and fresh stone fruit, passionfruit and strawberries; Sydney bakeries serve them by the slice at Christmas.
Where to eat in Sydney:
- Flour and Stone
- Bourke Street Bakery Surry Hills
- Iggy's Bread of the World
Where to eat Pavlova in Sydney: the editor picks