G’day from Chef Guy Turland !

Food should be simple, delicious and most importantly fun.

June 15, 2020

Classic Pavlova Recipe

Classic Pavlova

Soft centered, crispy-skinned Pavlova with a cardamom twist

If you are from New Zealand or Australia, you will know very well that the controversy around this soft-centered crispy meringue cake is real. Australians claiming it was created there in 1935, however, there is evidence of this tasty treat being made in New Zealand as early as 1929. I’m not usually one for competition and was not planning about writing this until I dropped this beautiful Pav around to my friend as a thank you for taking me mountain biking, A stubborn Irish man, living in Australia for the last fourteen years, clearly under the miss conception that it truly did originate from Australia.  I’m here to set you all straight, and bring it home for New Zealand… This recipe, however, is lush, so simple your kids can make it and its super fun to bring to any family or friends event. This Pav is dressed with yogurt and autumn fruits. Traditionally garnished with cream however I think the yogurt provides a much-needed acidity for the sweetening autumn fruits, it can’t hurt being a little healthier either, you could even take it one step further as we have a good coconut yogurt recipe on the website that would go hand in hand with this Pavlova. Wherever you are, dress a Pav with fruits in season and it will be good to go all year round. Happy eating

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  • SERVES: 8



  • 4x egg whites

  • 1 1/4 c sugar

  • 1tsp lemon juice

  • 1tsp sea salt

  • 2tsp corn starch

  • 1tsp ground cardamom


  • Preheat oven to 150 decrees celsius

  • line a 9 inch cake tin with parchment paper

  • Next whisk eggwhites to stiff peaks, remaining glossy not over whipped

  • slowly add sugar to stiff whites, 1/4 c at a time, whisking after each installment until whites are thick and creamy

  • add salt, lemon juice, corn starch and ground cardamom

  • put into cake tin and bake for 1 hour, once baked, take out of oven and cool on a wire rack still in the tin.

  • Take out of tin and put on a plate, I lathered 200g of coconut yogurt on top, 3x whole mandarins, shaved chestnut, persimmon, rosemary and a little more cardamom.  but you can Garnish with any fruits in season, along with yogurt or whipped cream.


  • 9 ” cake tin
  • whisk
  • mixing bowl

Bondi Harvest recipes use a conventional fan oven, measuring at Degrees Celsius °C.

Bondi Harvest recipe measurements use the Metric system.





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