Cabbage

“Cabbage is one of the most versatile vegetables and can be a great substitute for meat. It lends itself really well to smoky barbecue flavours, especially when cooked over a wood-fire or charcoal grill. in this dish, the cabbage skewers replace chicken wings in a Middle Eastern spin on buffalo wings.”

Pineapple

“Being an adopted Queenslander (I’m from Perth originally) I feel it’s almost treason not to champion the pineapple. Again, it’s an extremely versatile ingredient due to it’s acidity alongside it’s sweetness. It can be barbecued, roasted, charred, smoked, cured and stewed with excellent results. When eaten at its peak, it can be one of our most delicious fruits. Everyone is familiar with semolina cake in desserts, but here it’s adorned with the salt-baked pineapple and ashta cream.”

Snapper

“As a softer fleshed and succulent fish, snapper is best cooked with respect and care. When using smaller fish like this one, roasting, frying or grilling it whole allows some leeway and lovely texture. The name of this recipe, samke harra, translates to spicy fish, and it’s a popular dish in Lebanon. The combination of the snapper and the tahini paste is a winner.”

Eggplant

“How luxurious is the humble eggplant? It’s celebrated widely – from North Africa through the Mediterranean, Levant, to Chine and Japan – for its silken texture and ability to absorb flavour. From frying and roasting, to steaming and grilling, there really is no limit to its adaptability. Makdous, a staple in Lebanese kitchens, traditionally refers to stuffed eggplant with walnuts, red pepper, garlic, olive oil and salt. We changed them up a little.”