This is a rather contemporary recipe from this ancient land. The recipe was conceptualised by the chef to mimic the famed dip, Muhammara from Aleppo. The mutton chops are delicious, the meat juicy. The pomegranate in the marinade helps tenderise the meat. The flavours are subtle, dominated by the pomegranate's tartness and a touch of sweetness from the sugars. These mutton chops are perfect as a snack or a dinner. Greg and Lucy Malouf have travelled extensively across the Mid

On my first trip to Bali, about 2 decades ago, I was drawn to these pork ribs, the vendors strategically sitting at corners, the aromas wafting, nay beckoning you at every turn. There was no escaping the glory of these ribs, and I indulged in them a lot. This recipe is reminiscent of those delicious ribs, and having them flashed my memory back to the wonderful markets and street food. Indonesia is the most populous Muslim country outside of the Middle East, and yet in Bali, p

This is a recipe from the island of Lombok, off the coast of Bali. It is a very traditional recipe that beautifully brings together the islands' spice profile. The spatchcocked chicken is brushed with a deep sambol sauce, one that is fiery and bold. When I first tasted the marinade, it was too spicy to use, so I diluted it a bit with pureed tomatoes to maintain the bright colour and calm the spices. The meat was brined oevrnight and the chicken turned out succulent and wonder