No one knows who first created the Pavlova, but in a little known bit of literary history, legend has it that Australian writer and first biographer of American poet Ezra Pound, Nigel Stock, once sent Pound a special recipe upon request, and that ol’ Ez – then incarcerated in St Elizabeth’s Hospital for the Insane – had the recipe made for himself and several visitors to the Ezuverity. 

Recipes for this antipodean dessert began appearing soon after Russian prima ballerina, Anna Matveyevna Pavlova (1881-1931), toured both Australia and New Zealand in 1926, and Australia again in 1929.

Anna Pavlova was considered the greatest ballerina of her time and her visit to New Zealand has been described as “the chief event of 1926.” It was said “She does not dance; she soars as though on wings.” From this you get the sense that this is a light, airy dessert.

There is a controversary with both Australia and New Zealand. While it has been suggested this dessert was created in New Zealand, it has also become recognized as a popular Australian dish. Both countries claim to have invented this dessert and claim it as their national dish.


1926 – Keith Money, a Pavlova biographer, wrote in his 1982 book Anna Pavlova: Her Life and Art that a chef at a hotel in Wellington, New Zealand created the dish when Pavlova visited there in 1926 on her world tour. The hotel chef invented was inspired by her tutu, draped in green silk cabbage roses.  The basic shape of the tutu was provided by a meringue case, while the froth of the skirt’s net was suggested by whipped cream.  To achieve the effect of the green roses the enterprising chef used slices of kiwifruit, then known as Chinese gooseberries.

1927 – According to Volume III (published in 1982) of the supplement to the Oxford English Dictionary to the first published reference to a “Pavlova” was contained in “Davis Dainty Dishes” (sixth edition) published in 1927 by Davis Gelatine New Zealand Ltd. This recipe for pavlova included gelatin.

1929 – In New Zealand, a cookbook published in 1929 by E. Futter titled Home Cookery for New Zealand contained a recipe for “Meringue with Fruit Filling.” Although the name Pavlova is not used, the recipe is similar. Because of this recipe, New Zealanders claim to have originated the recipe. They say that the Australians used this recipe and called it Pavlova.

1935 – According to chef Herbert (Bert) Sachse of the Hotel Esplanade in Perth, Western Australia, the dessert was originally created as a tea dessert for the Hotel’s afternoon teas. According to the Paxton family legend, the Pavlova was named at a meeting at which Sachse presented the now familiar cake. The family say that either the licensee, the manager, or chef Sachse remarked, “It is as light as Pavlova.” It was then named Pavlova after the great Russian ballerina, Anna Pavlova, who had been a guest of the hotel during her 1929 tour of Australia. In 1973, Herbert Sachse stated in a magazine interview that he sought to improve the Meringue Cake recipe that he found in the Women’s Mirror Magazine on April 2, 1935. The recipe was contributed by a New Zealand resident.

NOW, try the ANTIPODEAN PAVLOVA ala STONEKING! which – as far as can be ascertained – is nearly identical to the Pound Pavlova (without the kiwi fruit)

Ingredients (serves 8)

8 egg whites
375g caster sugar
2 teaspoons vanilla essence
2 teaspoons brown vinegar
Large pinch of salt
2 teaspoons cornflour

And, for the filling —> 310 ml cream, for whipping, 250g strawberries halved, 2 bananas, peeled and sliced, mandarin slices, kiwi fruit slices, 90g passionfruit pulp

Prep: 20 minutes | Cook: 1 hour 10 minutes
1.Use a large baking tray; line with baking paper. Mark a 23cm circle on it as a guide for the meringue. Preheat oven to 180°C.

2.In a large, dry bowl, beat the egg whites with electric beaters on high speed until soft peaks form. Gradually add the sugar and beat continuously until mixture is firm and glossy and sugar has dissolved. Beat in vanilla, then the vinegar and salt. Sift the cornflour and fold in.

3.Using a spatula, spread mixture over marked circle. Straighten sides, making them higher than the centre. Bake for 10 minutes in the centre of the oven.

4.Reduce temperature to 120°C. Bake for a further hour. Remove pavlova from oven and leave to cool completely. Whip the cream until firm; chill.

5.Just before serving, top pavlova with whipped cream. Decorate with strawberries, manderin, kiwi fruit and banana and drizzle passionfruit pulp over the top. Or, decorate with 3 peeled and sliced kiwi fruit, arranged in rounds; top with the passionfruit pulp.  

About stonekingseminars

Poet, screenwriter, producer, mentor
This entry was posted in Memories, Recipes. Bookmark the permalink.


  1. Ana says:

    Nice picture:)

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