sweet AS A NUT

ALMONDS, CASHEWS, PISTACHIOS – in Middle Eastern and Mediterranean desserts, nuts are essential. “A lot of my dishes feature nuts, as they give great texture,” says Michael Rantissi, chef and owner of Sydney favourite Kepos Street Kitchen. “Nuts also balance out the sweetness.”

The Israeli-born chef draws on his heritage to create stand-out desserts that deliver on flavour and authenticity. “These recipes are inspired by the flavours and food memories of my childhood, especially the smell of my mum’s kitchen,” he says. “Some dishes are my interpretation of classics, and others are a modern version of Middle Eastern sweets."

“IN THE MIDDLE EAST, SWEETS ARE SERVED AT AN OCCASION RATHER THAN AFTER DINNER – THEY ARE CONSIDERED A MEAL OF THEIR OWN.”

HALVA, DRIED APRICOT AND HAZELNUT MERINGUE CAKE

SERVES 8-12

Butter, to grease6 eggwhites200g caster sugar600g plain halva, chopped into 1cm cubes1/4 cups (125g) almond meal1 cup (150g) hazelnuts, roasted, peeled and coarsely chopped, plus 50g extra to garnish300g dried apricots, sliced into/2cm-thin pieces,