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Mark Blomkamp from Australia

40 minutes
Cooks in
15 minutes, then wait 45 minutes
Country of origin
New Zealand

I was conceived in England, born in South Africa, grew up in New Zealand and now live in Australia. My late maternal grandmother, Mrs E Win Brown lived in Cambridge, New Zealand. When my family emigrated from South Africa we settled in Hamilton which was less than 15 miles form Cambridge. Mum’s two brothers, Russell and Graeme (like their father [my maternal grandfather]) were sheep famers.
We would frequently visit Nana and Grandpa or my uncles and their respective families. We ate lots of mutton, hogget and lamb with hot vegetables fresh from the farms. The meat was quite fatty and there was no greater pleasure than to finish off a hearty meal with pavlova. My mother was a great cook and we would also delight in having home made pavlova in our house for birthdays, Christmas and other special occasions.
I have been married twice and both my wives have also made great ‘pavs’. My own children joke that if I were to marry again, my girlfriend would also have to pass the “pavlova test”.


  • • 3 egg whites • ¾ cup (165g) white sugar • pinch of salt • 3 level tea spoons corn flour • 1 teaspoon malt vinegar • ½ tea spoon vanilla essence • ¼ cup (60ml) cream • 250g fresh strawberries and 250g fresh kiwifruit


  • Preheat the oven to 150°C (120°C fan-forced). Line a large oven tray with non-stick baking paper. Put 3 egg whites in a bowl and (if eggs not a room temperature) microwave for about 12 seconds to warm. Then beat egg whites (not for too long) in a large bowl with an electric mixer until soft peaks form. Then gradually add ¾ cup (165g) white sugar, beat until mixed between additions. When all sugar is mixed in, gently add pinch of salt and 3 level tea spoons corn flour. Then add ½ tea spoon vanilla essence and 1 teaspoon malt vinegar and beat to mix. Place pavlova on oven tray and put in oven. Bake for about 15 minutes, then turn oven off and let pavlova cool in the oven with the door shut for about ¾ hour. Just before serving, place pavlova onto serving plate. Beat fresh cream in a and gradually spoon cream on top of pavlova and sprinkle with strawberries and kiwifruit.


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