For our last table we went the Middle Eastern way. I'm not sure if Turkish people serve cuttlefish with muhammara, but it really works. We substitute the walnuts in the recipe as we have no local access to it but plenty of delicious pecans around the region.

This is a spin-off of a childhood classic, using moscato - a sweet wine, and served with a classic Spanish custard flavoured with citrus and cinnamon.

This is a very simple recipe but relies on getting hold of some salted cod "Bacalao". I get mine from Northern Rivers seafood. I recommend you take the bones and skin off the cod before cooking.

This is a spin of the classic lemon pie and it came about when I had the desire to make a lemon pie but it was no lemons in the house or in the tree but there were plenty of limes and a few mandarins!

While working in Greece with Emma years ago, I fell in love with Spanakopita. This recipe uses olive oil pastry instead of the traditional filo pastry, and is super easy and incredibly delicious.

Pasta Flora is an Argentinian classic that you can find in any bakery around the country as we consume quince paste all year round.

This super easy and delicious vegetarian recipe is the perfect side dish accompaniment to any BBQ or picnic feast.

No cheese platter is complete without this sweet, easy to make at home condiment to accompany your favourite soft cheese.