Strawberry Gum Pavlova

How about trying this fabulous pavlova for Christmas given a native twist using Warndu’s Strawberrry Gum and Wattleseed ground powders? Read my story about the curious way we celebrate Christmas down under  here.



About this Recipe

By: Sheridan Rogers

Celebrate Christmas with this fabulous pavlova, given a native twist using Warndu’s Strawberry Gum and Wattleseed ground powders. I’m really impressed with the way this exciting new company is using our native flora, seeds, nuts and protein to create local seasonal meals in the truest sense of the word. Order them online from Warndu and take a look at their suggestions to see what you can susbstitute with natives.


  • Meringue:
  • free range egg whites, 9
  • boiling water, 3 teaspoons
  • Strawberry gum powder, 3 tablespoons
  • caster sugar, 300g
  • white vinegar, 1 teaspoon
  • Wattleseed Cream:
  • pure cream,  300ml
  • sifted icing sugar, 60g
  • ground wattleseed, 1 teaspoon
  • To Decorate:
  • wild strawberries, muntries or riberries
  • Edible flowers

Preheat the oven to 100C.

Use a large bowl about 20-25cm and trace it with a pencil on some baking paper. Turn it upside down on a baking tray so you can see the circle outline. Start by making the meringue. Place all of the ingredients into your stand mix with the whisk attachment and beat on high (9-10) for ten minutes.

Pile the meringue into the circle on your baking paper and use the spatula to spread evenly to the edges. You can use an upward motion with a palette knife to decorate the edges and try to get a smooth top to make piling the cream easier. Rough and rustic is also fine.

Bake for 1½ hours. Turn the tray halfway through. When cooked turn off the oven and let it cool completely in the oven before removing. If not serving within a few hours, wrap in cling wrap or store in an airtight container for up to 3 days.

Whip the cream with the icing sugar and wattleseed. Pile onto the pavlova and decorate with the berries and flowers.

Note: you may need to grind the the strawberry gum in a mortar & pestle for a finer grind.