Once reserved for royal kingdoms, Persian cuisine is rooted in ancient Silk Road trades and propelled by talented home cooks who are fiercely proud of tradition.
At Tang Jai Yoo in Yaowarat, Bangkok, people come for affordable suckling pig praised by Anthony Bourdain and stay for a deep dive into Teochew cuisine.
Evelina Alarcon started cooking professionally later in life, but that didn’t stop her from opening a restaurant in her backyard to feed Melburnians traditional Peruvian dishes.
Frank Torres is on a mission to make Colombian food as popular as Mexican cuisine in Australia. He’s sharing his mother’s traditional recipes with Melburnians at El Toucan – so what if they’ve just had a swimming lesson?
Kamilaroi/Gidabil man Gary Green is using prestigious food like wagyu steak and wine to fight Aboriginal stereotypes and combat institutionalised racism.
When there’s a plate of fried fish heads on every table, you’re onto a good thing, but there’s more to celebrity chef-approved Soei restaurant in Bangkok.
Whether in the mountains or metres from the ocean, these tavernas in Chania on the Greek Island of Crete prove it’s possible to find good food with a view.
At the crossroads of Europe and Asia, restaurants in Azerbaijan double as historical museums and amusement parks. Here are the top four to visit.
It’s a myth that you can’t find good food in Cuba. You just have to know where, and how, to eat. Here is a list of traditional dishes worth trying.
If you’re on the road from Bangkok to Hua Hin, you’ll drive right by this khanom wan Thai dessert store in Phetchaburi. Missing it would be a tragedy.
Thirty kilometres southeast of Melbourne CBD, Inti Gourmet is an unassuming Peruvian restaurant with a loyal following, thanks to dishes like anticuchos de corazon and pollo ala brasa.
If you visit the famed Boat Noodle Alley in Bangkok on the hunt for atmospheric noodle shops, you’re in for a shock. But what’s there is just as important.
Peruvian chef Alejandro Saravia shares a simple recipe for salmon saltado, a pescatarian-friendly version of the popular Chinese-Peruvian dish, lomo saltado.
Insanely quick and easy to cook, otak-otak is an aromatic fish cake wrapped in banana leaves and grilled over charcoal that’s popular in Southeast Asia.
This simple recipe for the best ever dip comes all the way from Iran, and the story behind it it as heart-warming as the dip is delicious.