His passion for Middle Eastern food knows no bounds. Now, in an extract from his latest book, Saffron in the Souks, John Gregory-Smith invites you to enjoy the flavours and all-enveloping hospitality of Lebanese cuisine.
Made to be shared as a mezze. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.
A delicious bread with an even better spread. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.
These skewers are best enjoyed when slathered in hummus and laid on a flatbread. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.
The bitterness of dark chocolate is offset by nutty halva flavours. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.
A delicious take on an ancient Arab pastry. This is an edited extract from Saffron in the Souks by John Gregory-Smith, published by Hachette Australia (hardback RRP $40). Food photography by Nassima Rothacker. Location photography by Alan Keohane.
