Thi Le’s Vietnamese spring rolls with mustard leaves and herbs A textural filling of shredded taro, carrots and wood ear mushrooms equal these crisp, moreish parcels. Try stopping at one.
Parwana Afghan Kitchen’s gulab jamun The Adelaide eatery's version of these sweet, syrupy spheres of delight.
Tony Tan’s guide to making black pepper crab A colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.
Giovanni Pilu’s zucchini fritters with mint and pecorino There's no denying the allure of crisp zucchini fritters, still warm from the fryer.
Falafel with yoghurt-tahini sauce Egypt's favourite street food is crisp on the outside, fluffy inside, and delicious throughout.
Nik Hill’s Scotch egg & piccalilli The Scotch egg that turned heads during Hill's time at Sydney's Old Fitzroy Hotel.
Fico’s pizza fritta with bagna cauda and Parmigiano-Reggiano One of Napoli's best street snacks, made fresh in a kitchen near you.
Watch: Michael Rantissi makes falafel Not too stodgy, filled with bright green herbs, and hot from the pan – this is falafel, the Rantissi way. The Kepos Street Kitchen executive chef shows how it's done.