Owner and chef at Sydney's famous Ribberies Restaurant, Jean-Paul Bruneteau is presenting the 'Australian Food Fair' at the Hotel Nikko until July 28. Passion Fruit Rolled Pavlova 6 egg whites 2 cups castor sugar 1 tbsp each of round almonds; chopped macadamia nuts; and chopped hazelnuts 1 tsp ground cinnamon 200 ml fresh cream 3 passion fruits (pulp removed with fork) Mix a cup of sugar in a bowl with the nuts and cinnamon; put aside. Line a Swiss roll tray with greaseproof paper. In a clean mixing bowl, whip the egg white stiff and add half a cup of sugar. Whisk down to half. Fold in remaining sugar. Scrape meringue mixture on to the lined tray in one clean scoop (to avoid air bubbles). Spread evenly with a spatula using the edges of the tray to level the mixture. Sprinkle the sugar and nut mixture over the meringue. Bake at 1500 Celsius for 20 minutes. Place sheet of greaseproof paper over the pavlova, turn out on to a cooling rack, leave 6-8 minutes. Remove paper with a wet bread knife. Whip fresh cream stiff and spread over the meringue. Scrape the passion fruit pulp on to the cream. Roll, slice and serve plain with strawberries and kiwi fruit.