History

No one knows who first created the Pavlova.  But the name, and Pavlova recipes, first began appearing soon after Russian prima ballerina, Anna Pavlova, toured the country in 1926. The dessert was obviously created in her honour. The first known published recipe was in E. Futter 1926 “Home Cookery for New Zealand”.

By the early 1930's Pavlova recipes were appearing regularly in New Zealand recipe books
According to Volume III (published in 1982) of the supplement to the Oxford English Dictionary to the first published reference to a "Pavlova" was contained in "Davis Dainty Dishes" (sixth edition) published in 1927 by Davis Gelatine New Zealand Ltd.

(Strangely, yet perhaps typically, the Australians claim they created the Pavlova in 1935).

Since that time the art of making golden high-rise Pavlovas has been a source of pride for New Zealand housewives. But it has also been a source of frustration for those whose Pavlovas invariably come out flat and dismal looking! Rumours abound about the "secrets" of successful Pavlova making.

It was nearly fifty years after Pavlovas were created that a commercial manufacturer succeeded in providing them nationally. Cowell’s Genuine Pavlovas are now available from all leading supermarkets. Much to the relief of many cooks and self-caterers! Cowell’s Pavlovas duplicate the traditional high-rise product developed and perfected by New Zealand's housewives.

Today there are four Cowell’s Genuine Pavlova kitchens operating in New Zealand. The products of these kitchens have extended beyond the traditional to include a range of flavours and sizes to provide for the ever-extending market. This will insure their place in the New Zealand home and catering industry for many years to come.