Life at No.22, New Zealand

The PAVLOVA Palaver

Suzanne

What do you mean its an Aussie Christmas treat?

Come on, we all know it originated from New Zealand.

Or did it?

Our next-door neighbour, Australia and us [New Zealanders], have tended to take “the Mikey” out of each other since little Adam was conceived.  Our not-so-serious ‘debates’ are similar to sibling relationships.  We do tend to not agree on essential topics such as sports, the nationality of Russell Crowe [who?] and our most significant controversy would have to be food!

The topic of rivalry brings me to discuss the dispute over the origins of the Pavlova.  You know that airy, melt in your mouth, Christmas delight.  Made of a meringue shell that is topped with cream and fresh fruit.

This palaver has been the countries longest-running dispute.

Let’s delve into the true origins of this much-loved Christmas dessert.

The Name

The one aspect of this dispute that both countries can agree on is the origin of this favoured dessert’s name.

Born in 1885, Anna Pavlova became an iconic Russian ballerina who was much admired worldwide.  During her time in fame, many chefs around the globe named their dishes after her, from the “Pavlova Ice Cream” in America to the ‘frogs’ legs à la Pavlova’ in France.  The first recipe for a glacé type of dessert known as ‘strawberries Pavlova’ was found in Auckland in 1911.

Then, in 1926, the dessert namesake, Anna, came to Australian and New Zealand shores.  This visit resulted in both claiming different stories about creating this dish that is named after her.

The New Zealand Story

 

During her visit, a chef at a Wellington Hotel was said to be inspired by her ballerina dress and the movement.  The resulting ‘billowy dessert’ was created in her honour. There are many variations of what we class as a pavlova, including a marshmallowy inside with cream and slices of Chinese Gooseberry [fruit]. Later, in 1959, it was named kiwifruit, which to this day is still a popular choice to place on top.

However, the first mention of the Pavlova appeared in a New Zealand cookbook in 1929; this version had nothing to do with meringues. Instead, it was a recipe featuring several layers of jelly.

From then on, recipes of the iconic meringue Pavlova have quickly followed this recipe.  Despite appearing later, many Kiwis believe any record of this recipe proves that we created the Pavlova.

For many a Kiwi, it still holds its own as a favourite during the festive season and beyond.

Anna Pavlova NZ history achives

Photo credit:  NZ History Archives

As well as inspiring chefs, Anna Pavlova posed with sheep with much enthusiasm and backed by a 50-strong dance troupe and a 22-member orchestra, she enthralled audiences in Auckland, Whanganui, Hastings, Napier, Palmerston North, Wellington, Christchurch, Timaru and Dunedin, performing an exhausting 38 shows in 39 days.

The Australian Story

While us kiwis have our own recipe, our counterparts across the ditch, the Pavlova has been named as quintessentially Australian, featuring a crunchier meringue with the classic topping of cream and passionfruit.

During 1926, this debatable version has been said to have been invented at a Perth Hotel.  It was declared by a diner to be ‘as light as a Pavlova’.  As you can guess, from then on, that particular dessert was referred to as a Pavlova.

What’s the true origin of the Pavlova?

For two years Dr Andrew Paul Wood [NZ] and Annabelle Utrecht [AUS] researched the true origin of the Pavlova.  During this collaboration, they searched through thousands of newspapers and perhaps a few thousand cookbooks.

Before acknowledging that there is indeed over 150 recipes for meringue-based cakes that all look similar to the Pavlova we know today.  All were published well before Anna arrived in New Zealand and Australia in 1926.

The first Pavlova-like recipe found in their investigation was a meringue, cream and fruit torte named Spanische Windtorte, eaten by Austrian Habsburgs in the 18th century. Similarly to this, they found torte recipes from Germany that were brought to the US by German immigrants, Schaum torte translating to foam cake and Baiser torte which is more commonly known today as Kiss Cake.

By the late 1800s, the invention of the hand-cranked egg beater, had many American housewives creating meringue on a regular basis. With the ease of creating this recipe, it became highly popular due to the ease of creation. With roots now in both Germany and America, it is believed that the Pavlova recipe travelled to Australia and New Zealand on the back of exported American manufacturer William Duryeas’ Maizena (cornstarch boxes).

It’s here to stay

Despite neither us nor the Australians actually creating the Pavlova credits must go to Germany’s for their torte that began to evolve in America, before heading down to both here in New Zealand and over to Australia.  Some may say that we are lucky to have become the guardians of this well-loved dessert.

Unlike many other dishes named after the famous ballerina called Anna, which did not make it past the 1920s, the Kiwi Pavlova and Aussie Pavlova desserts continue to live on almost 100 years later.

If nothing else, we who live at the bottom of the world always have and continue to offer the world unique approaches to all we do and especially to the Pavlova.  It will forever be embedded in our cultures and will never be removed from their national identities.

On that note, I had better go and practice my pavlova skills for the big day.  Wanting to do the same, check out the below recipes for some inspiration.

Nadia Lim’s Blueberry and Lemon Curd Pavlova

The Australian Women’s Weekly Pavlova Recipe

Anabel Langbein’s Fantasy Pavlova

Have a Happy and Safe Festive Season.

Merry Christmas

From the

Squire and I xx

 

Published by Suzanne

Travel and Life Musings from New Zealand and Beyond. . . . . . .

47 thoughts on “The PAVLOVA Palaver”

  2. I’ve had many heated discussions about Pavlova with Kiwis and Aussies as had always assumed it was a German dish. I was firmly put in my place every time. Much prefer the Kiwi version to the aussie one though.

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    1. I was fascinated by the fact that this popular dessert was inspired by a ballerina. A slice of kiwi pavlova on Christmas day is always a treat!

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  5. A couple of facts I didn’t know about the humble Pavlova, like it’s inception with the Austrian Habsburgs. The layers of jelly recipe sounds as it could be more of a Trifle – another Christmas favourite in Oz, not sure about NZ?

    Hope your hand is healing nicely, you and the squire have a wonderful festive season, and a fantastic 2019!
    Nilla
    x

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  7. I heard this argument while we were in NZ. Everyone assured us that it is a Kiwi dish (although the bloke my friend married is Aussie, and he was sure it’s an Aussie thing) Now you’re telling me it is German!? 😀

    My mum makes a similar dish each Christmas, but we call it Penny’s pudding (the recipe came down from a relative called Penny.) In that version, the fruit is soaked in alcohol before adding it to the pudding, so you can eat it and get tipsy! Do you think you’d like that version too?

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    1. Would love to have your recipe and I am sure many others would too. Drop it in the comment section. I wonder what dessert you will make now that you are having a Canadian Christmas 🙂 Have a good one Josy!

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    1. Thanks Erin, it is so tempting to eat until that sugar rush stops. Oh well, it is a treat to be had now and again, like once a year 🙂

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  9. Good research, Sue. I’m a reasonably recent convert to pavlova and make my own for Christmas now. Far better than the bought ones. Have a fantastic Christmas both of you. Hopefully we’ll catch up in the new year. 🙂

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    1. Hahaha, Anabel rest assured I would not waste my pavlova by throwing it you 🙂 Funny girl! Okay, so what does a Scottish lass have for dessert? Even better share a recipe 🙂

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  13. Wherever it originates I am quite happy to eat it! Meringue and cream is a favourite of mine. I have to laugh at all the mickey taking between your two downunder countries – coffee I believe is another bone of contention. Have to say that I have enjoyed coffee in both countries.
    Have a good one Suzanne and Squire. 🙂

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    1. Thanks Jude, to be honest most sweet foods are improved with cream. Thankfully I avoid them most times of the year until Christmas!
      I hope you too have a good one 🙂

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  14. One of the greatest arguments of all time! Oh I do love pavlova on Christmas Day no matter who I have to thank for it. 🙌🏼 Merry Christmas and my tip, I always find you can hide a lot of flops with lashings of cream and fruit. 😉

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  15. Pavlova isn’t particularly a traditional Christmas dessert here. It’s fun to hear of other countries traditions & ‘squabbles ‘ 😊 and to know where the names come from too. lovely post which has left me wanting a slice of Pavlova. Happy Christmas Suzanne & Squire 🎄😊

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  17. I will be having forest fruits & cream topping my pavlova this Christmas in England!! 😜 Although to be honest, Christmas Pudding takes pride of place lunchtime – pavlova, salted caramel bombe, profiteroles are desserts for teatime or supper 😊 Have a great Christmas 😊

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    1. So sorry Maura for the late reply. I thought I had answered you. Old age 🙂 Love to catch up next year. Wishing you both a wonderful Christmas.

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    1. It was first named a Chinese Gooseberry until it had a renaming to Kiwifruit. The Kiwifruit Industry is quite a big business as an exporter.

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