A 50-square-metre pavlova has been unveiled in Christchurch.
Believed to be the largest pav ever baked, it is part of the build-up to the Bledisloe Cup Test rugby final on Saturday night.
Ten thousand eggs and 600kg of sugar were used to make the dessert, which consists of 440 pavlovas stuck together, covered with cream and decorated with edible All Blacks paraphenalia.
Chef Aaron Campbell from the Kaiapoi Workingmens Club says it took him more than 100 hours.
Some 10,000 slices are selling in Cathedral Square for $2 each with all proceeds going to the All Blacks charity Kids Can Stand Tall.