The Pavlova originated in New Zealand but have become a staple Aussie dessert in the summertime and around Christmas. It still amazes me that you can take sugar and egg whites and make this amazing treat.

I could never quite master the dessert. My meringue would be grainy, sink and flop. But I was determined to master this skill as I think every food photographer needs a show-stopping pavlova in their portfolio.

Here are some of my favourite pavlova and meringue shoots to date.

Some of these shots were made by stylist Carmel Gohar. All shot by me.