With the brand-new series Food Safari Earth just around the corner (the corner being Thursday, 12 October), we reminisce with the top 10 most popular Food Safari recipes ever - as cooked, mastered, leaned on and enjoyed by you, our SBS Food lovers. Have any of these recipes become a household staple? If not, then we may have just changed your weekly groove, so jump on these favourites.
This orange and almond cake is a Mediterranean, Moroccan and Middle Eastern favourite. Using whole oranges that are boiled down for two hours then pureed skin, pips and all not only is it incredibly moreish, but it's also gluten and dairy-free, making it the perfect all-rounder.
This Malaysian laksa combines fresh ingredients with a bought laksa paste, meaning the groundwork is already set for you to create a delicious bowl in 30 minutes.
... Basbousa is a-rockin'! This Egyptian sweet semolina cake is incredibly easy to make and gets a rosewater and lemon hot syrup finish that keeps it nice and moist.
The secret to this pho recipe is in the quality of the stock, and along with the beautiful spices and herb additions, this low and slow broth screams weekend vibes.
Meaning 'pick-me-up' in Italian and laced with coffee and liqueur, tiramisu is such an entertainer and this no-bake classic really hits the creamy spot.
This Afghan lamb pilaf is a complete meal in itself and a spiced-delight. Top with spiced carrot and scattered with almonds and pistachios you'll want to serve this in the centre of the table and then dive in with friends and family straight away.
Potentially the most popular of all crab dishes, Singapore chilli crab is luxurious, rich and ever-so-satisfying. Serve with either, crusty bread, steamed buns or steamed rice and don't forget the finger bowls and napkins (trust us on this one).
This Sri Lankan chicken curry is best made with chicken on the bone and make sure you stir in your coconut milk to taste at the end. This is a marvellous dish to serve with stringhoppers, really any excuse to eat a hopper is a good one.
9. Get stuffed
This is one way to wow with zucchini. Stuff your Lebanese zucchinis with minced beef and spices or if you're on the lookout for a meat-free version then replace the beef with chickpeas. These make great yoghurt dippers, as well! Get this recipe here.
One pan, so much flavour! Paella mixta impressively combines meat, seafood, spice and rice and you'll want to dig deep for that socarrat (crispy rice). Hot tip: Calasparra is a low-starch, short-grain rice and is the best rice to use for this paella; it can absorb heaps of liquid so it bursts with flavour.
Dial up your love of cake and spice with this family favourite that calls on preserved pumpkin and lime zest to seal the deal.
An abundance of herbs makes this vegetable green curry really sing.