Georgian Gozinaki with Walnuts and Honey
A crisp Georgian sweet of toasted walnuts and honey, cut into diamond shapes. This version uses 360 g walnuts, 270 g honey, and a little sugar.
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Portuguese caldo verde
A Portuguese soup of puréed potatoes and very finely sliced greens, finished with smoked chorizo.
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New Zealand Curried Kumara Soup
A mild, creamy vegetarian kumara soup, scented with curry and finished with coconut milk, yogurt, and chives.
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Iranian Mirza Ghasemi
An Iranian starter of roasted, smoky eggplant with tomato, garlic, turmeric, and egg, cooked until creamy.
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Tunisian Slata Mechouia
A Tunisian salad of flame-grilled peppers, tomatoes, onion, and garlic, peeled and chopped with olive oil and spices.
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Colombian choclo arepas
Colombian sweet-corn arepas, lightly sweetened and browned in butter. Makes 4 arepas.
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Pork Pad Kra Pao with Holy Basil
A spicy Thai stir-fry of minced pork, garlic, chilli and holy basil, served with jasmine rice and a fried egg.
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Rice kheer
A creamy Indian dessert of rice slowly cooked in milk with cardamom, saffron, raisins, and nuts.
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Ghanaian Kelewele
Ripe plantain fried with ginger, cayenne, lemon and salt; serve hot as a snack.
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ANZAC Biscuits
Australian oat and coconut biscuits, baked until golden and made without eggs. Makes 12.
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Indonesian Nasi Goreng with Chicken and Egg
Indonesian fried rice with chicken, egg, vegetables, and the sweet-salty combination of kecap manis and soy sauce.
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Egyptian Umm Ali with croissants
An Egyptian dessert of croissants soaked in cinnamon-scented milk, enriched with coconut, almonds, pistachios and raisins, then browned in the oven with cream and brown sugar.
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Greek Gigantes Plaki
Giant beans in a tomato, garlic, and olive oil sauce, baked until the sauce thickens.
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Lebanese Semolina and Turmeric Sfouf
An egg-free Lebanese cake made with semolina, turmeric, and pine nuts. Bake until golden, then cut into squares or diamonds.
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Fresh Vietnamese Rice-Paper Rolls (Gỏi Cuốn)
Fresh rice-paper rolls filled with noodles, cooked pork belly, shrimp, vegetables, and herbs, served with peanut sauce. Makes 20 rolls for 4 people.
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Ethiopian Firfir with Injera
An Ethiopian breakfast of torn injera folded into a tomato, onion, garlic, and berbere sauce, enriched with niter kibbeh.
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Moroccan Bissara with Dried Fava Beans
A thick Moroccan cream of dried fava beans, garlic, cumin, and paprika, served hot with olive oil.
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Classic Georgian Pelamushi with Grape Must
A Georgian dessert of grape must thickened with flour and a little sugar. This version follows the documented classic method using wheat flour.
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Filipino Chicken Arroz Caldo
Filipino rice porridge with glutinous rice and chicken, slowly cooked with ginger and broth, and served with egg, golden garlic, spring onion, and lemon.
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Portuguese arroz doce with egg yolks
Round-grain rice is cooked first in water, then slowly in milk scented with lemon and cinnamon; egg yolks and butter give it a creamy texture.
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