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Australian Pavlova Recipe

Australian Pavlova Recipe

Celebrating Australia Day with a traditional dessert of… possibly...Australian origin. Why do we say possibly? There is much contention between Australia and New Zealand as to which country actually invented this delicious dish!

What is not a contentious fact is that this dessert (& several other dishes) were named after the beloved Russian ballerina Anna Pavlova. She toured both Australia and New Zealand in 1926. Australians insist that the dessert was invented in a Perth hotel and named after a customer declared it “as light as {Anna} Pavlova.” Those in NZ say that a hotel chef in Wellington was inspired by Anna’s billowing tutu!

Either way, this dessert is found at pretty much every Australia Day celebration, so we’re topping it with our Australian Manuka to help combat the effects of the sugar on our oral and digestive systems and make it even more delicious!

Australia is home to 83 of the 86 known Leptospermum species worldwide, including the Leptospermum Scoparium species. Only one species is found in New Zealand, with the NZ species originating in Australia.  

Exceptionally high levels of MGO have been discovered in Manuka honey samples sourced in Australia (Cokcetin et al. 2016). The levels of DHA and MGO found in some Australian honey are comparable to or higher than those observed in New Zealand Manuka honey.  

Typically Australian Manuka is lower in cost due to there not being as many regulations as NZ. However, Since Australia doesn't have mandated testing, buyers should be more cautious when choosing which brand to purchase. Our Australian Manuka goes through the same testing process as our NZ Manuka, and each jar features a QR code that links to the test results for that batch so you can be sure that you are getting only 100% authentic Manuka honey.

Australian Pavlova Recipe
*For best results, use a stand mixer*

Makes 1 Pavlova

Cook Time: About 3.5 Hours

  • 5 egg whites (medium pasture-raised eggs) at room temperature 
  • 1 cup fine sugar (pulse sugar in a food processor to make it finer if you don’t have it)
  • 1 tsp vanilla bean paste or extract 
  • 1 pinch of PRI Microplastic-Free Sea Salt
  • ½ tsp cream of tartar 
  • 1 tsp cornstarch 



  1. The night before making the recipe or a few hours before, place eggs on the counter to bring them to room temperature. 
  2. Preheat the oven to 300ºF, prepare a baking sheet with parchment paper and draw a 7-8 inch circle on the parchment to guide you in the size of your pavlova.
  3. Separate the egg whites from the yolks and beat on high in a stand mixer with vanilla and cream of tartar. After the egg whites begin to froth up, slowly add one tablespoon of sugar at a time while still beating until a thick marshmallow meringue starts to form. Remove the bowl from the stand mixer and sift in cornstarch with a silicone spatula, be sure to do this gently, so you don’t lose the fluffiness of the meringue. Continue to mix on the highest setting until stiff peaks form. It should start to stick to the whisk attachment.
  4. Pour the mixture onto the prepared baking sheet and use a silicone spatula to create the shape of the pavlova you desire. We used vertical swoops for a nice nested nest texture. Scoop some out of the center, giving you room for fruit and whipped cream.
  5. Next, place it in the preheated oven, immediately lower the temperature to 250ºF and bake for over an hour or until it starts to crack slightly, don’t let it brown too much. Immediately turn the oven off and leave the door closed for an hour to let the meringue set and dry out for that perfect crispy but soft melt-in-your-mouth texture. Next, open the door a crack for another hour to let it dry out to perfection.
  6. Finally, assemble the delicious toppings! Gently place the pavlova on a cake stand, and top it with a generous layer of whipped cream, strawberries, blueberries, and raspberries. Drizzle PRI Australian Manuka Honey over it for the perfect Australia Day dessert! 
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Australia Day

Australia Day

Australia Day is originally focused on the First Fleet from Britain landing in Sydney Cove. For many people, Australia Day eventually became the day to reflect, respect and celebrate its nation, people and achievements. We like to celebrate Australia Day with our Australian Manuka Honey! 🎉Just like it’s New Zealand counterpart, Australian Manuka Honey is produced by the bees from the nectar of the Manuka Tree. Australia is known to have 84 of the 87 Leptospermum species, including the Leptospermum Scoparium species in NZ. This is the only honey that exhibits non-peroxide activity due to the MG component only present at high levels in Manuka Honey. This makes honey unique because of its antimicrobial and nutritional properties. 

Australian Manuka has a slightly different flavor due to the variations of the Manuka plants and the region of Australia that it's sourced from.  Many say Australian Manuka has more eucalyptus notes than Manuka sourced from New Zealand, while others get stronger molasses notes.  

Due to many varying factors including less regulation on testing and a competitive spirit, Australian Manuka also comes in at a lower price point.  But don't worry about the testing regulations - at PRI we batch test ALL of our Manuka Honey and provide results upon request. Just send in your batch number!

Pacific Resources International offers a variety of Australian Manuka Honey, independently tested and cool processed to extract and retain all the natural properties.  

Australian Manuka Honey is filled with a lot of beneficial ingredients and can be used in several ways like cooking, baking, beverages and yes, home remedies! As we say: “Dip it, drink it, bake it, blend it, take it!” Incorporating Manuka Honey into your wellness routine couldn’t be easier!”






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Australian Vs. New Zealand Manuka

Australian Vs. New Zealand Manuka

What is the difference?

The quick: 

Manuka was discovered in New Zealand and thought to occur only in NZ until much more recently. We now know Australia is host to over 80 species of Leptospermum, including the same plant - Leptospermum Scoparium - as is found in NZ. Because of this variety, along with other types of flora, Australian Manuka honey has a different flavor and color profile & is less likely to crystallize. Many prefer the taste of this Manuka. It also tends to be lower cost due to several factors. Read on if you want, not just the quick….. but also…

The dirty:

If you were to Google “Australia Vs. New Zealand,” you’d see many posts about which country is better to visit, which place to live, and a lot of information about their longstanding cricket & rugby rivalries.  What you won’t find much about is what we consider it’s most interesting & dare we say, dramatic rivalry, Manuka honey! 

Many might liken this not-so-friendly competition to the plight of Champagne, France, and America’s favorite celebratory tipple, champagne. Still, this story goes far beyond names & geography, reaching straight into the realm of the gods.

The Manuka plant is the stuff of  Maori legend, a child of the gods - Tane Mahuta and Tawake-toro- and placed under the care of the Maori people, a treasure they must protect. 

Due to this rich cultural history and the economic importance of Manuka honey in NZ, the NZ government has created stricter rules relating to the testing, labeling, and export of it. The NZ agency, MPI, adds their objection to "Australian Manuka" that not all species of Manuka are the same. MPI worries there could be consumer confusion and  fake or low-strength, falsely labeled Manuka flooding the market of non New Zealand Manuka honey. It is also essential to honor the Maori people and their language, beliefs, and history, which gives extra meaning even to the word “Manuka.” 

While Australia does not currently have the same cultural heritage with Manuka or  restrictions/requirements on Manuka honey it is also important to note that, no matter what they end up calling Manuka from Australia,, the plant holds the same benefits. Finding other sources of this fantastic medicinal compound will create more opportunities in the communities where it is being produced, tested, and jarred.

As a consumer, the critical factor to note is that any Manuka honey you purchase should have the active ingredient, MGO, level on the jar & accessible test results. 

Both our Australian & New Zealand Manuka lines at PRI meet the NZ MPI’s requirements. You can see test results for both lines via the QR code on our jar lids, so no matter which country your honey comes from, you know you are getting the real deal.

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