Whip your pavlova into shape think jelly tip, saffron, muscovado

Pavlova
by Genevieve Knights, White Knights Publishing, $24.99
If you like pavlova you'll love Genevieve Knights' latest cookbook simply titled pavlova.
With more than 50 ways to use a pav recipe, this book is sure to be a must-have for dessert lovers.
The book also includes some history of the pavlova. Named after Russian ballerina Anna Pavlova, there is still much debate as to where the dessert first appeared ... New Zealand or Australia.
Based in Auckland and in her early 20s, Genevieve has already made a name for herself with scones. Pavlova is the second in her series of successful cookbooks. She also took the mouth-watering photographs accompanying her recipes which range from classic pavlova cake to nougat parfait.
I asked her some questions about being an author and a cook.
What is your first love - cooking, writing or photography? It has always and will always be cooking. I caught the bug at an early age and decided to become a chef at about the age of 12. All my pocket money went on cookbooks! Writing and photography are tools I use to express my creativity in cooking.
Why pavlova? It's never been done before. Once I got started I realised why. But this is our national dish we are talking about. How could we have let so many years go by without really addressing the fact we don't flavour the pav? Especially with all the new ingredients that have enriched the average cook's recipe repertoire. Our grandmothers didn't have saffron and green tea and muscovado sugar to play with but we do. It was just time someone, preferably a Kiwi, did it.
Are all these recipes yours? I based the pavlova cakes on my grandmother's recipe.
I really enjoy getting into the nitty gritty of how a recipe works then creating my own flavours and variations from there.
So the variant recipes are my ideas, yes.
I love the look and sound of the jelly tip pavlova roll. What is your favourite?
I have two really; the muscovado pavlova cake with walnut praline and chocolate sauce and also a firm favourite I serve at home is the coconut layer cake. It has a filling of mascarpone, coconut cream and whipped cream that is a sure crowd pleaser and reasonably quick to make.
You must be very proud of your achievements. Who or what inspires you?
I am one of those people who moves on to the next thing as soon as a job is done when I should take some time out to breathe and reflect. But I think that is the Kiwi way. I never watch chefs on reality TV, I don't find it entertaining but I love watching Rick Steins Food Heroes. Seeing quality food producers doing their thing is inspiring to me and dining out in a restaurant where the chefs take pride in their work is also an inspiration.

There is not one recipe in this book that I wouldn't want to devour. How do you resist eating your gorgeous desserts every night of the week? I guess I am lucky that as a chef, I am so used to preparing food for others that I don't feel the need to eat it all myself. I am happy with a morsel.
In a restaurant I normally order cheese at the end of a meal instead of dessert with a sweet wine. I am more of a salt fiend.
Which will you be cooking for Christmas lunch? I am going to make the saffron pavlova recipe with orange and cointreau. Definitely a festive occasion dish.
What can't you do without in the kitchen? My husband, he does all the dishes. Seriously though, I am very pleased with my set of Icel knives. They are a reasonably priced brand from Portugal, easy to keep sharp and great to handle. I just can't fault them.
What's next on the agenda? I am thrilled to be heading over to the UK in June to promote Pavlova for its European release. It is my first trip there and a dream come true to be going for the purpose of publicising my book.