Prawn

This unique Thai curry marries sour and spice flavours in a thin, almost soupy, broth.

Fire up the barbecue for maximum flavour.

With creamy avocado and the zing of lime juice, this Mexican-ish prawn cocktail is perfect for the summer. Just add corn chips.

Time to throw a shrimp on the barbie.

Char kway teow is a perennial Malaysian favourite for a reason. Tony Tan shows us how it's done.

A medley of seafood shines in this tomato, fennel and white wine broth that feeds a crowd and uses just one pot. Ripper.

“Filled pastries have a very long history in the Middle East,” says Joseph Abboud. “The original, sanbosag or sanbusaj, became samosa in India, sambousek in Lebanon and sambusa in Ethiopia, to name a few. Börek, which are a great snack, are another.”