e'cco bistro ★ 4.7
Philip Johnson e'cco bistro has run since 1995, now at Haven in Newstead since 2018. Modern Australian with Queensland seafood and wood-fired technique.
History
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.
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. The Brisbane pavlova is differentiated from southern Australian by its tropical fruit topping. Always use Australian passionfruit (mid-summer), Bowen mangoes (Nov-Jan) and Queensland macadamia nuts.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat pavlova
Pavlova in Sydney
Flour and Stone ★ 4.7
Nadine Ingram's pastry bench on Riley Street, Woolloomooloo, Sydney. The morning load of panforte slices, lamingtons and brown-butter cakes is gone by 1pm.
Worth the queue: Panforte slice
Bourke Street Bakery Surry Hills ★ 4.6
Sydney's most-imitated bakery on Bourke Street, Surry Hills. Open daily from 7am; the bacon-and-egg ciabatta roll is the menu signature, retail till 4pm.
Worth the queue: Pork and fennel sausage roll
Iggy's Bread of the World ★ 4.7
Igor Ivanovic's wholesale-and-retail bakery on Macpherson Street, Bronte, Sydney. Open Tue-Sat 7am-2pm; stone-milled sourdough loaves daily.
Worth the queue: Iggy's sourdough loaf
More cities are in research. Want pavlova covered somewhere specific? Tell us where you want to eat.