"An unconventional pavlova that’s perfect as a celebration cake, this was created accidentally one day at Kepos Street Kitchen when we were trying to make a unique gluten-free cake for a customer. It is a versatile recipe so you can change the type of nuts and berries you use – don’t be afraid to put your own stamp on it. You can also make it look more like a regular pavlova by omitting the glaze and adding cream and pomegranate seeds." – Michael Rantissi and Kristy Frawley. Book extract from Falafel for Breakfast by Michael Rantissi and Kristy Frawley (Murdoch Books)