Page "Australian cuisine" Paragraph 52

ANZAC biscuits and the pavlova are considered by some to be Australian national foods, although while the oldest known named recipe for pavlova is from New Zealand, its often said in the Australian history that the dessert took its name from Anna Pavlova at the Esplanade Hotel in Perth during a tour of the state where she danced " as light as air " in reference to the light meringue.

It has been suggested that the current pavlova is an improvement on the older recipe for a meringue cake found in a New Zealand magazine.