History
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.
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Common allergens: Egg, Dairy
Make it at home
Ingredients
- 6 large egg whites, room temperature
- 375g caster sugar
- 1 tbsp cornflour, sifted
- 1 tsp white vinegar
- 1 tsp vanilla extract
- Topping: 600ml thickened cream, lightly whipped
- Mixed fresh fruit: passionfruit pulp, Bowen mango slices, kiwi, strawberries
- Toasted macadamia nuts, roughly chopped
Method
- Preheat oven to 150 degrees Celsius. Trace a 22cm circle on baking paper, flip onto a baking tray.
- Whisk egg whites to soft peaks. Gradually add sugar 1 tbsp at a time, whisking until each is dissolved (rub between fingers to test).
- Fold in cornflour, vinegar and vanilla.
- Spoon meringue onto the traced circle, building up the sides slightly. Reduce oven to 120 degrees, bake 1 hour 30 minutes.
- Turn oven off, leave pavlova inside with door ajar to cool completely (around 1 hour).
- Top with whipped cream, arrange tropical fruit, scatter macadamias. Serve immediately.
Tip from the editors. Leave the meringue to cool in the switched-off oven with the door ajar so the crust does not crack, and top it just before serving.
Where to eat pavlova
Pavlova in Auckland
Amano ★ 4.6
Amano on Tyler Street in Britomart, Auckland runs Italian breakfast through dinner. Soft-boiled eggs, sourdough toast, prosciutto and Allpress coffee.
OrderSoft-boiled egg with prosciutto and sourdough
Daily Bread Ponsonby ★ 4.4
Daily Bread Ponsonby at 108 Ponsonby Road is the Auckland bakery's brunch counter. Kouign amann, sourdough toast, Coffee Supreme drinks and deli sandwiches.
OrderKouign amann with a flat white
Pavlova in Brisbane
e'cco bistro ★ 4.7
e'cco bistro opened in 1995 and now sits at Haven in Newstead, cooking premium Australian seafood and seasonal produce with wood-fired technique.
Pavlova in Sydney
Bennelong ★ 4.7
Bennelong, in the Sydney Opera House, has a three-course menu in the Restaurant, a la carte at The Counter and Two Hats in the Good Food Guide 2026.
Margaret ★ 4.5
Margaret is Neil and Sam Perry's flagship neighbourhood restaurant in Double Bay, built on family values, seasonal produce and wood-fired cooking.
Flour and Stone ★ 4.7
Flour and Stone is a petite bakery on Riley Street, Woolloomooloo, with a devoted following for its pannacotta lamingtons, flaky croissants and dreamy cakes.
Worth the queuePannacotta lamingtons
More cities are in research. Want pavlova covered somewhere specific? Tell us where you want to eat.