Lebanese Mujaddara
A Lebanese dish of lentils and brown rice cooked together, topped with golden onion and cumin.
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Chicken pad kra pao
Thai stir-fried minced chicken with garlic, chili and holy basil, served with jasmine rice and a fried egg.
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Jordanian Musakhan
Roast chicken with slowly cooked sumac onions, served on flatbread and finished with pine nuts and parsley.
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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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Australian pavlova
Baked meringue, crisp on the outside and soft inside, topped with whipped cream and fresh fruit.
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Colombian Potato and Pork Empanadas
Colombian empanadas made with yellow corn dough, filled with pork, potato, and sofrito, then fried until golden and crisp. Makes 12 empanadas for 4 servings.
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Nigerian Pepper Soup with Beef Oxtail
A light, spiced Nigerian broth made with beef oxtail, habanero chile, pepper soup spice mix, and aromatic leaves.
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Egyptian Molokhia Soup with Garlic and Coriander
Molokhia leaves cooked in chicken broth and finished with garlic and coriander browned in oil. Makes 4 servings.
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Apple tarte Tatin with shortcrust pastry
An upside-down French tart of caramelized apples, covered with shortcrust pastry and turned out to serve.
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Samoan Fa'ausi (Fa'apapa with Coconut Caramel)
Baked coconut fa'apapa bread, cut into cubes and coated with coconut caramel.
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Sindhi Chicken Biryani
Pakistani chicken biryani layered with basmati rice, potatoes, green chilies, fresh herbs, and Sindhi masala.
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Barszcz czerwony (Polish clear beetroot broth)
A clear, sweet-and-sour Polish vegetarian beetroot broth made with a gentle vegetable stock and beetroot juice.
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Ghanaian Banku with Oven-Baked Tilapia
Slightly tangy corn-and-cassava dough served with whole oven-baked tilapia, herbs, and fresh sliced vegetables.
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Flour maamoul with dates and walnuts
Maamoul cookies made with a flour-and-butter dough and filled with dates, walnuts, and citrus aromas. Makes 28.
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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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Australian Grilled Barramundi with Lemon Myrtle
Barramundi fillets seasoned with lemon myrtle, garlic, lemon, olive oil, salt and pepper, then grilled.
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Bolivian Buñuelos with Panela Syrup
Fluffy Bolivian buñuelos scented with anise, fried until golden, and served with panela syrup.
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Sel roti with soaked rice and banana
Nepali rice, banana, and cardamom rings, fried until golden. Makes 4 servings.
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South African Melktert
A South African milk tart with a shortcrust pastry shell and a creamy filling of milk, eggs, vanilla, and cinnamon.
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Traditional Polish Sernik with Twaróg
Polish twaróg cheesecake with a biscuit base, baked and served chilled.
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