Baniya

Octopus balls (takoyaki) Japanese Cuisine

Salad of beetroot cured trout, grapefruit, goat’s curd and salmon roe Australian Cuisine

Braised chicken marylands with wine and tomatoes (pollo in potacchio) Italian Cuisine

Steamed barramundi with rice Chinese Cuisine

Antonina’s cannelloni with braised meat (cannelloni di Antonina) Italian Cuisine

Stir fried aromatic smoked beef Burmese cuisine

Honey drizzled cluster cake (cicerchiata) Italian Cuisine

Roast duck in banana leaf (bebek betutu) Indonesian Cuisine

Cotechino Italian Cuisine

Horse rump tataki Japanese Cuisine

Apricot and olive oil cake (torta all’olio e albicocche) Italian Cuisine

Chanfana (lamb) recipe Portugese Cuisine

Rice paddy frog curry Thai cuisine

How to make national Kimchi Korea Cuisine

Chargrilled pork paddies with Vietnamese herbs (bun cha) Vietnamese Cuisine

Royal seafood amok Cambodian Cuisine

Pudda a taccula recipe Italian Cuisine

Bread pockets with cheese and stewed capsicum (calzoni con caciocavallo e peperonata)

Rhubarb and chocolate crumble recipe English Cuisine

Creamy mango pudding Chinese Cuisine

Stuffed capsicum (peperoni imbottiti) Italian Cuisine

Crispy skin chicken with master stock Chinese Cuisine

Stuffed zucchini (kousa mahshi) Lebanese Cuisine

Risotto with sausage, red wine and peas Italian Cuisine

Beef rendang Malaysian Cuisine

Boat smuggler’s fish stew recipe Iranian (Persian) Cuisine

Angel hair pasta with sofrito and Queensland shellfish (fideuá) Spanish Cuisine

Goat pithivier with juniper, winter vegetables and toasted spice Australian Cuisine

Malaysian laksa (cheats laksa) Malaysian Cuisine

Pappardelle with forest mushrooms (pappardelle con funghi di bosco) Italian Cuisine