The Dessert Bazaar

WITH PISTACHIOS, ROSEWATER AND DATES AS STAR INGREDIENTS, THESE SWEET SENSATIONS CELEBRATE THE EXOTIC FLAVOURS OF THE MIDDLE EAST

- Kerrie Worner

THIS PAGE, CLOCKWISE FROM TOP LEFT: Fluted silver tray, $145, vintage jug, $30, both Medina Interior. English sterling silver and stainless-steel cake server, $230, Greene & Greene Antiques. Linen napkins, $35/set of 4, Home Industry. Vintage cake forks, $30/ set of 3, The Bay Tree. Metal plate, stylist’s own; find similar at Lunatiques. OPPOSITE PAGE, FROM TOP: ‘Fes’ Moroccan tiles, $15 each, Medina Interior. Cut glass dish, $6, Home Industry. Vintage teaspoon, $5, tea glasses, $5 each, vintage tongs, $15, all the Bay Tree. Metal plate, stylist’s own, find similar at Lunatiques. Stockists, page 196

THIS PAGE, CLOCKWISE FROM LEFT: Chinese wooden side table, $550, old brass tray, $235, both Water-Tiger. Vintage sugar pot, from $25, Medina Interior. Glass serving bowl, $35/set of 6, Home Industry. Painted tea glasses, $5 each, The Bay Tree. Vintage spoon, $5, Home Industry. OPPOSITE PAGE: Vintage spoon, $5, Home Industry. Plate, stylists own, for similar try Mitchell Road Antique & Design Centre. Stockists, page 196

PISTACHIO MERINGUES WITH ROSEWATER CREAM Makes 6-8

4 egg whites, at room temperature

1/8 tsp pistachio essence (see tip, below )

1 cup caster sugar

100g Turkish delight, finely chopped

2 tbsp ground pistachios, plus extra to serve Pomegranate seeds, to serve

Rosewater cream

300ml thickened cream

1 tbsp rosewater

2 tbsp icing sugar mixture

1. Preheat oven to 160°C. Line 2 oven trays with baking paper. Place egg whites and pistachio essence in the small bowl of an electric mixer and beat until soft peaks begin to form. Gradually add the sugar whilst continuing to beat for about 15 minutes or until all sugar has been incorporated. Add Turkish delight and stir through.