Satay, or sate, is the national identity of Indonesia. It is prevalent throughout the country, but varies across the regions. Satay is recognised as one of Indonesia's national dishes. The term "Bhinneka tunggal ika" means "Unity in diversity". The concept of sate is believed to have originated in Java, where it traded with Muslims and was exposed to Islamic kebabs. The concept was adapted and localised to local ingredients, bamboo skewers to hold the meat, and local spices,

When I curate a course dinner, one essential I add is a canapé. For me, it is essential. It is because of our love for bread, and the variations on it are infinite. A cape is also a chef's way of expressing himself and setting the tone for the rest of the meal. This is a lovely sandwich Ihave turned into a canapé. I love the play between the sourdough bread, the earthy mushrooms and the pop of tartness from the cherry tomatoes. The original recipe calls for lime juice, which

I loved this combination of figs and foie. Last year, I was travelling in Krakow, Hungary, and I found this little shop at the farmers' market that specialised in charcuterie. I was stocking up on Bresaola and smoked venison sausages when I spied these small cans of foie gras, goose liver pate, in the corner. I had to pick up a few. The owner explained that these were special cans infused with their spectacular Tokai sweet wine. The pairing is lovely, with the wine's sweetnes