The world already has a gazillion Lebanese cookery books so what, you might be wondering, is the exact purpose of another? We thought the same when we received a copy of Sofra… but then, we opened it. Instantly, we felt like we were entering a most delicious world, with pics that include plenty of tactile, hands-on action, like wrapping, rolling, mixing and serving. These give a lovely, loose and inviting sense of the home made...

If ever there was a subject close to our hearts, it’s Türkiye and Turkish cuisine. One of our team spent time there, falling for this alluring, somewhat complex place. And oh, the food. It’s a flavouricious ride that’s fascinatingly varied among regions – the Black Sea area champions cornmeal and anchovies; in the South the fare is influenced by bordering Syria, with pistachios, pomegranate molasses, spices…

We reckon if everyone cooked everyone else’s food from time to time, it would surely spread a bit of love and understanding around the world and isn’t that sorely needed right now? And sorry if that sounds a bit dippy-trippy; we’re just your basic idealistic leftie-leaning types who, despite our smart arsery and snark, wish people would sit at each other’s tables…

Rumi is a legendary Brunswick East, Melbourne restaurant that opened in 2006. Still going strong, its longevity is as much a testament to owner Joseph Abboud’s easy charm as a host as it is to his brilliant Middle Eastern-esque fare. “Food of a Middle Eastern Appearance” is the subtitle of his first ever cookbook, and it’s a jokey side-swipe at the way Australia’s Muslim population was profiled and vilified…