Give the classic corn fritter a shake-up with fresh mussel meat, capsicum, bean sprouts and a pinch of curry powder.
Quick and easy stir-fried chook cooked in a sauce that's salty and slightly sweet, finished with a good serve of cashews. Simple and incredible.
Serve these crisp pieces of deep-fried flathead alongside the fresh sauce Andalouse - a tomato, onion, capsicum and mayo emulsion from Belgium.
Adana kebabs are long, thin skewers of lamb mince barbecued with spices and served with grilled veggies and fresh lemon.
This spicy fish stew has origins in the state of Libya with the name chraime deriving from the Arabic word for hot.
These stunning-looking boiled eggs are rolled in dill and served atop a hot mix of roasted capsicum, thin slices of basturma and Aleppo pepper for a good kick.
A jewel from Turkey's culinary crown, karinyarik are fried eggplants stuffed with beef mince and Turkish spices, topped with a green chilli for extra kick.
Char siew, a popular Cantonese marinading sauce, is traditionally used with pork, but we shake it up a bit with marinated crocodile meat, arranged into wonton...
Not to be confused with beans and pulses, legumes refers to the fresh vegetables that are stuffed with pork mince and topped with breadcrumbs, Provence style.
This is a pretty simple and delicious starter that takes away a lot of the fuss of dealing with zucchini flowers.
Muhammara is an easy Middle Eastern dip made with crushed pieces of fried Lebanese bread, walnuts, capsicum and spices.
Whole bullhorn capsicums baked and drizzled with a thyme, garlic and olive-oil marinade. A perfect entree or side dish.