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The pavlova – a large meringue cake – is one of New Zealand's best-known baked goods. Named after Russian ballerina Anna Pavlova, who toured New Zealand and Australia in 1926, the origins of the pavlova have been the subject of great debate, with both countries claiming ownership of the dish. New Zealand food historian Helen Leach has established that the first known recipe for the pavlova as a meringue cake was published in New Zealand in 1929.
Te whakamahi i tēnei tūemi
Alexander Turnbull Library, S. P. Andrew Collection (PAColl-3739)
Reference: 1/1-019151-F
by Stanley Polkinghorne Andrew
Pavlova photograph by Melanie Lovell-Smith, Te Ara - Encyclopedia of New ZealandPermission of the Alexander Turnbull Library, National Library of New Zealand, Te Puna Mātauranga o Aotearoa, must be obtained before any re-use of this image.