Limestone Coast

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

This soupy style of ceviche, found in Ecuador’s coastal regions, is made to order at beachside carts (the carretas).

There are many variations of empanadas across Latin America; in Brazil they’re called pastéis (pastel in the singular), and in Puerto Rico they’re called pasteles.

“This is a drink found in good bars and also one you’d knock up for friends at dinner parties,” says ex-Garagistes chef Luke Burgess.

“Fish fingers have been on the menu from day one,” say Abrahanowicz and Milgate of Sydney's Bodega.

Pair juicy pork fillet with zesty jalapeno and lime salsa and the result will be a recipe that sticks in your mind and mouth.

“I love to serve a raw fish dish at a family-style lunch,” says Clayton Wells. “It’s nice and fresh so you can make it as light or as rich as you like, depending on what you use to garnish it."