1. The mussels, man
In some countries, fast food means burgers and fries. In Turkey, it means mussels stuffed with rice, pine nuts, tomatoes and fresh herbs. If you prefer the sound of the latter, check out these recipes from Ainsley Harriott’s Istanbul adventure. Then book yourself a plane ticket.
2. Oh nuts!
Despite what Aussie-Thai eateries would have you believe, the word ‘satay’ isn’t synonymous with ‘creamy peanut butter-like sauce’. There are countless variations across Southeast Asia – this one pairs charcoal-grilled pork with chilli vinegar and a nutty marinade – and the dish is thought to have roots in the Middle Eastern kebab.
3. Dough you wanna?
And who couldn’t forget the street eat sweet-star – Spain’s sugar-sprinkled and deftly deep-fried churros? Traditionally seved for breakfast, these doughnuts have become a market mainstay day and night. Serve with chocolate sauce or dulce de leche.
4. One in the bag(uette)
The best banh mi is often found at hole-in-the-wall locales which would be inconspicuous, were it not for snaking lines of hungry lunch-ers. Combining a crispy baguette with pork pâté, pickles, chilli and fresh herbs, this Vietnamese sandwich is one to write home about.
5. Just like babcia used to make
Dumplings hold a special place in the heart of our Polish peeps. Mushroom, pork and cabbage are all popular fillings, but the potato, cheese and onion combo (known as ruskie pieorogi) is arguably the nation’s favourite.
6. Bunny chow down
Don’t be fooled (or put off) by its name – we can assure you no bunnies were harmed in the making of this South African specialty. Bunny chow is actually a carved-out bread loaf filled with bean curry and carrot salad. Created in Durban in the 1940s, “bunnies” remain popular a popular takeaway snack today.
7. I can see your halo
This refreshing fruit and shaved ice dessert is deservedly popular in its homeland, the Philippines. You can taper with the recipe to suit your tastes, but halo-halo often contains jelly and ice-cream elements, cooked chickpeas, chopped peanuts and any number of seasonal fruits. Here’s Peter Kuruvita’s take.
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