Breakfast style chicken liver paté, blended with butter, dill, garlic, shallot and nutmeg, served with crunchy crackers!

Shanghai style pork belly with egg, braised with black vinegar, sugar, garlic and ginger

Korean spring onion salad with spicy dressing and sesame seeds.

Lebanese vegetarian lentils and rice, or Mujaddara, cooked with chilli, spices and tomatoes.

Lentil soup cooked with carrots and potatoes, served with frankfurters and bread rolls.

Chinese Fuzhou style chicken marinated in red yeast paste, cooked with rice wine and served with rice vermicelli

Delicious chilled potato salad with eggs, red apples, crunchy celery and a creamy mayonnaise dressing.

Baked delicious chocolate chip lactation cookies with rolled oats, brewer’s yeast, flaxseed meal and butter

Luxurious bird’s nest soup with gelatinous bird’s nest, red dates, wolfberries, rock sugar and American ginseng.

Chinese red bean soup dessert, served with glutinous rice balls and transparent sago pearls

Chinese Teochew yam rice, with bite-sized yam chunks, pork belly meat and dried mushrooms.

Pan-fried whole wheat pancakes served with maple syrup, fruits and icing sugar.

Italian risotto cooked with brown mushrooms, prosciutto ham, chicken stock, thyme and creamed with cheese and butter.

Deep-fried Italian rice balls, made with arborio rice, cheese, thyme and prosciutto ham.

Chinese style fried rice with salted fish, egg and beansprouts, served with a topping of spring onions

Rice cooked with cashew nuts, raisins, curry powder and saffron in a cast iron pot.