As our name suggests, we love food! And this Christmas, we are IN LOVE with pavlova. We love it for its sweet marshmellowy meringue that makes the tongue melt – its pure whipped whiteness against fruity brightness that make the eyes pop – its fascinating and even controversial place in the handwritten cookbooks of Australia’s rich history. It's the joy of that moment when dinner is over, the clanking of dishes dies down, we’re all so full we think we can’t look at another speck of food, and then this snowy white confection comes through the swinging door, gently placed on the table, and the sweetness inspires this connection and LOVE of Christmas.

Today, pavlova is one of Instagram’s sweetest stars – its beautiful layers and malleable whipped shapes naturally take to the camera. And the sheer variety! It’s perfect for an Australian Christmas in the middle of summer – the Christmas snow we’re missing down under! It’s lighter and more refreshing than it is rich.

Though the same can’t be said for its rich history. Meringue has been a long- standing tradition in Austrian, British, and French kitchens since the early 18th Century. And recipes started showing up on American cornstarch boxes in the 19th Century, boosting the global craving for meringue. 

Yet pavlova is quintessentially Australian. According to Australian legend, the pavlova variety took on new life (and a softer, more billowy texture) in 1926 when the world-famous Russian ballerina Anna Pavlova entered the Aussie cultural consciousness on her Australian/New Zealand tour. To honor her arrival, chef Bert Sachse of the Perth Esplanade Hotel took inspiration from her white tutu and concocted a dessert to be “light as Pavlova.” And so, pavlova was born!

What a layered history! New Zealand legend insists that this very occurrence unfolded in a Wellington hotel in the same year. And so, we can never know where the pavlova truly originated. Both Aussie and Kiwi traditions feature cornstarch, which gives this meringue a softer, more marshmallowy texture than a typical meringue. While Australian versions typically feature passion fruit and berries, New Zealanders replace the passion fruit with, well, kiwis! For a peachy keen twist, try Kim's All Spice Nectarine Pavlova!

Wherever it comes from and however you make it, one thing is for sure: pavlova is the perfect, most decadent canvas for whatever flavor combinations your free-flowing culinary creativity wants to dream up and whip up. Adding pavlova love to the Christmas table is sure to make your holiday sweet as pie!