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Native Pavlova


  • pavlova base
  • 2 tsp strawberry gum (buy here)
  • 1 tsp wattleseed extract (buy here)
  • 1 tbs dried quandongs (buy here)
  • 1 tbs dried muntries (buy here)
  • 1 tbs dried river mint
  • 300ml thickened cream
  • 150ml water
  • 100g caster sugar
  • 300g berries of your choice



  1. In a saucepan, place the strawberry gum, water, and caster sugar before bringing it to a simmer, making sure the sugar dissolves.
  2. Strain the syrup, removing the strawberry gum leaves before putting it back on the heat. Add in the quandongs and muntries and simmer for a further 5 minutes, rehydrating the fruit.
  3. In a bowl, whisk the thickened cream until it holds its own shape. Fold in the wattleseed extract.
  4. To construct, spread the cream evenly on top, add the berries and then pour the fruit and the syrup on top. Dust with river mint before serving.