Beirut brims with raw energy and a brand of hospitality that’s entirely its own. Take a seat at the eateries where tradition, creativity – and the city’s best falafel – are on full show.

A juicier, tropical take on devils on horseback, with lychees in place of dates.

With the Chinese eatery celebrating a decade on the Sydney restaurant scene, head chef Andy Evans reflects on near misses with vats of chilli oil and nicknames for his knives.

Where to grab a breakfast bite at any hour in the British capital.

A no-fuss, traditional hot cross bun recipe, best suited for the purists.