• Beef Wellington x 2 - Beef fillet wrapped in pate, parma ham and pastry before being baked
  • Toad in the Hole x 5 - Sausages cooked in Yorkshire pudding batter
  • Fish and Chips x 11 - Battered fish fried and served with thick cut chips, salt, vinegar and often mushy peas
  • Full English x 8 - a fry up of toast, baked beans, black pudding, tomatoes, mushrooms, bacon and sausages
  • Cornish Pasty x2 - Beef, potatoes, swede and onion encased in pastry before baking
  • Yorkshire Puddings - a savoury baked batter using eggs, flour and milk/water
  • Roast Dinner x 7 - a dinner of roasted meat served with vegetables (any mixture of parsnips, potatoes, peas, swede, carrots, kale, cabbage, Brussel sprouts and more), gravy and Yorkshire puddings
  • Cumberland Tatie Pot - A stew of sheep meat with black pudding, potatoes and vegetables, topped with thinly sliced veg
  • Sausage and Mash - sausages and mashed potatoes
  • Beans on Toast x 3 - baked beans served on top of toast
  • Shepherd's Pie/Cottage Pie- meat pie baked with a layer of mashed potatoes on top
  • Sticky Toffee Pudding x 2 - sponge cake covered in toffee sauce, served with vanilla ice cream or custard
  • Tikka Masala x 4 - Roasted marinated chicken served in a spiced curry sauce with rice and naan bread
  • Pie and Mash - a meat pie served with mashed potatoes and gravy
  • Baked Alaska - cake and ice cream topped with browned meringue


  • Welsh Cakes x 11 - A cake using dried fruit, cooked on a griddle
  • Welsh Rarebit x 8 -  a thick cheese sauce spread onto toast
  • Cawl x 11 - Stew using available meat and seasonal vegetables
  • Bara Brith x 6 - A bread flavoured with tea, dried fruit and mixed spice. Eaten with butter
  • Laverbread x 2 - laver seaweed boiled and puréed
  • Glamorgan Sausages - A vegetable sausage made with leeks, cheese and breadcrumbs, often served with a chutney


  • Tatties and Neeps x 14 - Mashed potatoes and swede
  • Shortbread - A biscuit made with sugar, butter and flour
  • Stovies x 4 - A stew using potatoes, fat, onion, meat and vegetables
  • Skirlie - Oatmeal fried with fat, onions and seasoning
  • Cullen Skink - Soup using smoked haddock
  • Haggis x 15 - Sheep’s pluck minced with onion, oatmeal, suite, spices, stock and cooked in sheep stomach
  • Battered Mars Bar x 2 - a deep fried Mars Bar
  • Cranachan x 2 - Oats, whipped cream, whiskey and raspberries
  • Balmoral Chicken - Chicken stuffed with haggis, usually served with a whiskey cream sauce


  • Irish Coffee - cocktail of Irish whiskey, cream and coffee
  • Boxty/Farls x 4 - a potato pancake
  • Soda Bread x 4 - Bread using bicarbonate instead of yeast
  • Full Soda - a loaf of soda bread stuffed with bacon, egg & sausage
  • Chicken Fillet Roll x 2 - a bread roll with butter, chicken and mayonnaise
  • Ulster Fry x 5 - fry up with eggs, sausages, soda bread, black pudding, potato pancakes, bacon, tomatoes and mushrooms
  • Guinness Beef Stew x 2 - Beef stew with Guinness used instead of or with water
  • Crubeens - Pigs feet boiled, battered and fried
  • Coddle x 12 - A stew with varying recipes, usually using sausage, rashers of bacon, onion and potatoes
  • Colcannon - Mashed potatoes mixed with kale or cabbage
  • Shepherds Pie x 2 - meat pie with a layer of mashed potatoes on top


  • Hachis Parmentier - layered beef, potatoes and cheese using mince leftovers
  • Pot-au-feu - Beef stew using bone marrow
  • Bœuf Bourguignon x 8 - Beef stew braised in red wine
  • Gratin Dauphinois x 3 - Potatoes baked in milk and cream
  • Tartiflette x 6 - Bacon, cheese and potato casserole
  • Coq au Vin x 3 - Chicken braised with wine, lardons and mushrooms
  • Souffle - Baked eggs and whipped egg whites
  • Raclette - Cheese melted and scraped onto various dishes
  • Galette - Pastry folded around a filling
  • Blanquette de Veau x 5 - Veal stew in white sauce
  • Quiche Lorraine x 3 - Pastry with cheesy custard and bacon
  • Galette Des Rois x 3 - Puff pastry filled with frangipani
  • Ratatouille x 4 - various vegetables laid out together
  • Tarte Tatin - pastry with fruit caramelized in butter before
  • Escargot a la Bourguignonne x 2 - snails in garlicky sauce
  • Rougail Saucisses - Sausages cooked in peppery tomatoes
  • Cassoulet au Confits de Canards - slow cooked casserole w/ meat, pork skin, white beans and duck confit


  • Moules aux Frites x 3 - Mussels cooked in parsley and white whine, served with fries
  • Stoofvlees x 10 - a beef and onion stew flavoured with beer, thyme, bay leaves and mustard
  • Gentse Waterzooi x 2 - chicken stew
  • Steak, Fries and Salad - steak, fries and salad
  • Steak Tartare w/ Pomme Frites - Raw minced beef served with fries
  • Vol-au-Vent/Koninginnehapje x 2 - a hollow case of puff pastry with various filling


  • Bouneschlupp x 2 - Green bean soup with potatoes, bacon and onion
  • Gromperekichelcher - Shallow fried potato pancakes
  • Kniddelen - Flour dumplings with smoked bacon and butter
  • Judd Mat Gaardebounen x 2 - smoked pork collar with broad beans
  • Kuddelfleck - Tripe coated in breadcrumbs, fried and served with white wine or spicy tomato sauce


  • Stamppot x 4 - potato mashed with vegetables, often kale or cabbage
  • Erwtensoep - pea soup
  • Boerenkool w/ Rookworst x 3 - mashed kale and potatoes, served with sausage
  • Poffertjes x 2 - small pancakes
  • Frikandel w/ Fries - a skinless fried sausage served with fries
  • Bitterballen - Very thick stew refrigerated, breaded and fried
  • Kapsalon - french fries topped with shawarma and Gouda cheese, melted
  • Hachee x 2 - stew using diced meat/fish/poultry and vegetables


  • Rosti x 4 - a potato fritter
  • Zurcher Geschnetzeltes x 3 - thin veal strips cooked in white wine, cream and demiglace
  • Carac - a tart-like pastry using shortbread pie crust and various fillings like cream, found and and chocolate
  • Raclette x 4 - semi-hard cheese, often eaten melted
  • Gschwellti - potatoes cooked in their skins, served with raclette
  • Bernese Platter - various meats served with sauerkraut, potatoes and green beans
  • Fondue x 6 - melted Swiss cheese for dipping bread into
  • Alplermagronen x 2 - pasta, cubed potatoes, shredded guyere cheese and cream, baked and topped with caremalised onions and served with applesauce
  • Cordon Bleu - meat wrapped around ham and cheese, breaded and then pan fried or baked
  • Emmentaler Bratschnitzel - veal with diced ham, emmental cheese and breadcrumbs


  • Spatzle x 4 - egg noodle dumplings
  • Schupfnudeln - a long, potato dumpling
  • Eisbein - a salt-cured pig knuckle simmered in broth and served with sauerkraut and puréed peas
  • Zwiebelrostbraten - sirloin sautéed in fat, served with fried onions and sauce
  • Maultaschen x 3 - pasta dough with a filling of minced meat, smoked meat, spinach, bread crumbs and flavoured with herbs and spices
  • Labskaus - potatoes served with corned beef, browned onions, chopped beetroot & juice, fried egg, pickles and herring
  • Saurbraten w/ Red Cabbage & Hot Potato Salad - a beef roast that has been marinated for days, served with red cabbage and a warm potato salad with bacon and onions
  • Jagerschnitzel - bacon and onion gravy over a breaded pork schnitzel
  • Sourdough - a bread made using sourdough starter with or in replacement of yeast
  • Doner x 2 - seasoned meat cooked on a vertical rotisserie, the outer layer sliced
  • Bread Dumplings w Mushroom Cream Sauce x 2 - dumplings made from hard bread rolls, milk, eggs, salt, pepper, parsley and butter with mushroom sauce served on top
  • Rouladen x 2 - bacon, onions, mustard and pickles wrapped in thinly sliced beef
  • Schweinshaxe - roasted ham hock
  • Bratwurst Mit Sauerkraut x 2 - bratwurst sausage cooked with sauerkraut and seasonings


  • Stegt Flæsk Med Persillesovs x 9 - fried pork belly served with potatoes and white sauce
  • Tarteletter - crispy puff pastry shells holding varying fillings
  • Flæskesteg - Roast pork with crackling
  • Bøf Med Loj - Mince beef shaped into steaks, served with fried onions
  • Frikadelle Med Kartofler og Sovs - meatballs with gravy and mashed potatoes, served with veg
  • Hakkebøffer Med Bløde Løg - hamburger patties with gravy and soft onions
  • Æbleflæsk - cured or salted pork belly fried with apples, thyme, sugar and onions
  • Aebleskiver - round, puffy pancake or doughnut like snacks
  • Koldskål x 2 - sweet, cold dairy dessert
  • Smørrebrød x 2 - an open faced sandwich with rye bread and a variety of toppings
  • Risalamande - rice pudding mixed with whipped cream, vanilla, chopped almonds and cherry sauce
  • Kransekage - rings of cake layered to form a cone, topped with icing and sometimes chocolate
  • Bøfsandwich - a Danish version of the beef burger

Czech Republic

  • Svíčková x 4 - sirloin steak with vegetables, spiced with black pepper, all spice, bay leaf, thyme and boiled with double cream. Served with bread dumplings
  • Vepřo-Knedlo-Zelo x 2 - pork roast with bread dumplings, sauerkraut, onions and a sauce made from the pork drippings
  • Moravský Vrabec - pork shoulder and belly fried with onions, garlic, cumin, salt and then baked. Served with stewed cabbage
  • Chicken Paprikash - a chicken stew heavily flavoured paprika


  • Schnitzel x 9 - thin, breaded and pan fried cutlet made from veal
  • Tafelspitz - boiled veal or beef in broth, served with minced apples and horseradish
  • Cheese Späetzle - spaetzle mixed with cheese and topped with caremelised onions
  • Rindfleisch mit Semmelkren - beef fried with soup vegetables and then simmered, served with breadcrumbs and often potato salad
  • Sachertorte - chocolate cake with apricot jam
  • Schweinsbraten mit Kartoffelknodel - roast pork with bread dumplings
  • Apple Strudel - apples cooked with cinnamon and sugar wrapped in layers of alternating sugar and filo pastry
  • Kaiserschmarrn - a sweet pancake served with fruit compote
  • Zwiebelrostbraten - roast sirloin steaks with onions


  • Ajdovi Žganci - buckwheat and water stewed together, served with sauerkraut and grilled sausages
  • Krvavice - blood sausage
  • Prekmurska Gibanica x 3 - a layered cake with walnuts, poppy seeds, apples, raisins and quark fillings
  • Idrijski Žlikrofi - dough dumplings with a potato fillings
  • Potato Dough Peach Dumplings - whole peach wrapped in potato dough, served with sugar and melted butter
  • Potica x 3 - bread rolled with a filling of butter, honey, raisins, walnuts and cinnamon
  • Cheese Štruklji - puff pastry filled with a cottage cheese, sour cream, sugar and salt mixture


  • Porkolt x 2 - a beef and onion stew
  • Goulash/Gulyas x 9- a stew of meat and vegetables, seasoned with paprika and other spices
  • Lecso - thick vegetable stew using yellow peppers, tomato, onion, salt and paprika
  • Paprikas Krumpli - potatoes flavoured with paprika, served with sausage
  • Meggyleves x 2 - a sour cherry soup made with sour cream, sugar and sour cherries
  • Csirke Paprikass w/ Nokedli x 9 - chicken flavoured with paprika, served with a pasta-like dumpling
  • Hortobagyi Palacsinta x 2 - crepes stuffed with meat sautéed with onions, tomatoes, paprika and sour cream
  • Turos Csusza - savoury noodles served with cheese curds
  • Halaszle - fish soup using onions, pepper, tomatoes and hot peppers
  • Stuffed Cabbage x 2 - cabbage rolls, stuffed with ground meat, onions, garlic and rice


  • Bigos x 8 - meat stewed with shredded cabbage and sauerkraut
  • Placki Ziemiaczane - shallow fried potato pancake
  • Zurek x 5 - a sour bread soup
  • Rolada z Kluskami Slaskimi I Modra Kapusta - meat roulade served with cabbage and potato noodles
  • Makowiec
  • Pierogi x 24 - unleavened dough wrapped around savoury or sweet fillings, boiled or pan fried
  • Goose/Duck Blood Soup - soup made using poultry broth and duck/goose blood
  • Barszcz w/ Dumplings - beetroot soup served with dumplings
  • Polish-Style Cheesecake - a cheesecake with a sweet pastry crust and a filling mad using quark or farmer’s cheese
  • Golumpki x 2 - ground beef, rice, onions and spices rolled into a cabbage leaf with tomato sauce
  • Kopytka - Potato dumplings, eaten alone or with fried onions, sauces, butter or with roast or stew


  • Kugelis x 4 - dense potato casserole served with apple sauce, lingonberry jam, sour cream or crumbled bacon bits
  • Saltibarsclai x 8 - a cold beetroot soup
  • Cepelinai x 12 - potato meat dumplings served with bacon gravy and sour cream


  • Frikadelu Zupa - meatball soup
  • Skabenu Zupa - beef stock, sorrel, pearly barley, onion, potato and lemon juice stew, served with hard boiled eggs, sour cream and sometimes smoked pork ribs
  • Piragi x 3 - bread roll or pastry filled with chopped bacon cubes and onions
  • Grey Peas and Bacon x 4 - gray peas cooked in smoked bacon, onion and salt
  • Auksta Zupa - beetroot soup
  • Kimenu Siers - sour milk cheese


  • Mulgipuder - mashed barley, potatoes, bacon and sautéed onions with sour cream and rye bread
  • Blood Sausage & Sauerkraut x 3
  • Kiluvoileib - an open faced sandwich using rye bread and marinated sprats
  • Uhepajatoit - minced meat with butter, vegetables and chopped herbs


  • Draniki x 4 - potato pancakes
  • Kolduny - dumplings stuffed with meat


  • Borsch x 9 - beetroot sour soup
  • Pelmeni - filled dumplings wrapped in thin dough
  • Varenyky/pierogi x 2 - filled dumplings
  • Chicken Kiev - chicken fillet pounded and rolled around butter, coated in eggs and bread crumbs before being fried or baked
  • Stuffed Cabbage x 2 - cooked cabbage leaves wrapped around a meat filling


  • Mamaliga x 2 - porridge made from yellow maize flour


  • Mititei/Mici w/ Mustard - ground meat rolls made from a mixture of beef, lamb and pork with spices
  • Sarmale w/ Polenta & Sour Cream x 17 - sour cabbage leaves stuffed with pork, beef and bacon or other fillings
  • Poale-n Brau - pastries stuffed with salty sheep cheese, served with sour cream
  • Bulz - roasted polenta and cheese, served with sour cream
  • Ciorba de Burta x 2 - a creamy soup using beef
  • Salata de Boeuf - finely chopped beef and root vegetables folded into mayonnaise, served with pickled vegetables
  • Piftie - ingredients set into a jelly made from meat stock
  • Mamaliga x 2 - porridge made from yellow maize flour
  • Tochitura - stew made from beef and pork in tomato sauce, served with eggs and mamaliga
  • Cozonac - a citrusy dough with nutty swirls
  • Papanasi - cheesy doughnuts
  • Ciorba de Perisoara x 2 - sour soup with meatballs made from minced pork meat, rice and spices


  • Brynszove Hulusky So Slaninou x 15 - potato dumplings served with Bryndza cheese


  • Pelmeni x 13 - filled dumplings with a thin dough exterior
  • Olivier - a salad of peas, potatoes, onion, meat, pickles and egg mixed with mayonnaise
  • Varenyky - boiled dumplings stuffed with potato and cheese
  • Tschebureki - a fried turnover with a filling of minced meat and onions in a crescent shape
  • Piroshki - boat shaped buns with a variety of fillings
  • Shuba - a layered salad of potatoes, carrots, beetroot, onion, pickled herring, hard boiled eggs and mayonnaise
  • Khinkali - a beef and pork soup dumpling
  • Shashik/shish kebab x 2 - cubed skewered meat, grilled
  • Borscht x 10 - beetroot soup
  • Coulibiac - a pastry shell with a filling of salmon or sturgeon, rice or buckwheat, hard boiled eggs, mushrooms, onions and dill
  • Peremech - fried dough filled with ground meat and onion
  • Shchi - cabbage soup
  • Soljanka - thick, spicy, sour soup with cured meats, sausages, olives, capers, pickles, cabbage, carrot and fill


  • Tarator x 4 - a soup made of cucumbers and yogurt
  • Kachamak - maize porridge
  • Banitza/Banica x 11 - layers of egg, yoghurt and feta cheese between filo pastry
  • Ayran - a drink made with yogurt, water and salt
  • Shkembe Chorba x 3 - calf tripe soup made with garlic, vinegar and hot red pepper
  • Moussaka x 6 - potatoes, vegetables and ground beef topped with a yogurt mixture


  • Karadjordjeva x 3 - rolled veal or pork steak stuffed with kajmak, breaded and fried
  • Sarma x 6 - cabbage wrapped around a filling of meat and grain
  • Burek - filo dough wrapped around a meat based filling
  • Pasulj - a bean soup
  • Cevapi x 3 - a grilled sausage of ground beef, lamb and pork


  • Burek x 6 - filo dough wrapped around meat
  • Cevapi x 4 - grilled sausages made with minced beef, lamb and garlic
  • Baklava x 2 - filo dough filled with chopped nuts held together with honey
  • Pasulj - bean soup
  • Torta - a cake with nutty filling


  • Fasule - bean soup
  • Burek with Spinach/Byrek x 6 - filo dough wrapped around spinach and cheese
  • Tave Kosi - baked lamb, rice and yoghurt
  • Fergese - baked bell peppers, onions, tomatoes, basic, butter, flour, olive oil and feta or cottage cheese


  • Brudet - fish stew
  • Skradinski Rizot - risotto made with veal, ham, beef, onions and rice
  • Zagorski Strukli - dough and filling of various types
  • Pasticada x 3 - beef stew in a rich sweet and sour sauce, served with gnocchi or pasta
  • Buzara - shellfish cooked with olive oil, wine, garlic, breadcrumbs and fresh herbs
  • Soparnik - savoury pie filled with Swiss chard


  • Beshbarmak x 3 - boiled meat with noodles


  • Plov x 12 - beef rice pilaf
  • Lagman - pulled noodles, meat and vegetables


  • Beshbarmak x 4 - boiled meat with noodles
  • Ashlan fu - spicy soup with noodles
  • Plov - beef rice pilaf


  • Afghani Kofta - lamb meatballs served in sauce with potatoes
  • Afghan Mantu x 7 - beef and onion filled dumplings
  • Chapli Kabab - shallow fried beef with spices, served with pickled red onion in a bun or with pita bread
  • Kabuki Palau x 2 - a slow cooked dish of rice and chicken
  • Qabeli Palaw - steamed rice mixed with raisins, carrots and beef or lamb
  • Bolani - flat breads with a vegetable fillings
  • Qorma Lawand  - chicken curry in an onion, nut and yogurt sauce
  • Quabili Pallow - lamb, rice, raisins and carrots stewed together
  • Bademjan Borani - stewed baked eggplants in tomato garlic sauce
  • Shami Kabob - meat kabab with mint, spice and garlic


  • Biryani x 40 - marinated chicken, caramelised onions and saffron rice cooked together
  • Rasamalai - cream, juice, sugar and saffron
  • Jalfrezi - curry with main ingredients stirfried and served in a thick sauce with green chilli peppers
  • Chapli Kebabs x 3 - circular kebab with spices, shallow fried and served in a bun or with a pita
  • Dum Pukht - slow cooked meat and vegetables
  • Balochi Sajji - a whole lamb or chicken marinated in salt and green papaya paste, stuffed with rice and roasted over coals
  • Gulab Jamun - a sweet made from milk reduced to a soft dough served with dried nuts
  • Aloo Bhaji - potatoes spiced with turmeric, chillis and curry leaves
  • Saag Paneer - various greens mixed with spices and paneer
  • Roti - whole wheat flat bread
  • Kheer x 2 - milk and sugar cooked with grains with additions such as cocounut, cardamom, raisins, saffron, nuts and dried fruit
  • Haleem x 3 - slow cooked meat, lentils, spices, barley and wheat at a paste like consistency
  • Chicken Karahi x 2 - a spicy curry cooked in a type of cooking pot called a karahi
  • Nihari x 6 - a slow cooked stew cooked with spices and bone marrow


  • Khoresht-e Fesenjan x 4- a chicken stew with walnut pomegranate sauce
  • Khoresht-e Gormeh Sabzi x 11 - a stew of herbs, dried limes, lamb and kidney beans
  • Zereshk Polo x 2 - rice layered with red zereshk berries, golden fried onions, almonds and pistachios with chicken
  • Albaloo Polo x 2 - rice and sour cherries


  • Quzi - rice served with slow cooked lamb, nuts and raisins
  • Masgouf - grilled carp
  • Baklava - filo pastry layered with nuts and honey
  • Dolma x 6 - grape leaves stuffed with various fillings
  • Bamya - Okra and tomato stew
  • Kubba Hamuth - lemony tomato stew with ground rice and minced beef
  • Mumbar - lambs intestines stuffed with minced meat, rice, tomato paste, red pepper paste, butter and spices
  • Sabich - pita stuffed with eggplant, hard boiled eggs, Israeli salad, parsley, amba and tahini sauce


  • Hunkar Begendi - smoked and spiced eggplant grilled, puréed and stirred with milk, melted butter and roasted flour topped with sautéed lamb
  • Lahmacun x 3 - round, thin dough topped with minced meat, vegetables, herbs and spices
  • Manti x 10 - small lamb dumplings served with sauces
  • Kunefe - a sweet cheese pastry
  • Sac Tava - meat with vegetables and sauce served in a hot pan for diners to pour over tortilla-like lavas bread
  • Menemen - scrambled eggs mixed with tomatoes, chillies and olive oil
  • Baklava - layers of filo pastry with nuts and honey
  • Merzifon Keshkek - stuffed grape leaves
  • Kariyarik x 2 - eggplant stuffed with lamb, tomatoes and onions
  • Doner x 2 - meat cooked on a rotisserie and sliced, served on pitas or bread
  • Iskender kebab - doner kebab with tomato sauce and yoghurt in a pita bread
  • Kofte x 3 - balls of ground meat and sometimes vegetables, served with seasonings and grilled
  • Kizarmis Patlican - fried aubergine
  • Nohutlu Pilav - pilaf with chickpeas
  • Cacik - dip, soup or sauce made with strained yogurt with cucumbers, garlic, salt, olive oil and vinegar or lemon juice with herbs
  • Ayran - drink of diluted yoghurt and salt
  • Fasulye w/ Green Beans - white been stew or soup with vegetables
  • Borek x 2 - filo pastry wrapped around various fillings
  • Dolma - stuffed grape leaves
  • Sarma - vine, cabbage, monk’s rhubarb or chard leaves rolled around a filling


  • Kousa - stuffed courgette
  • Shwarma - meat on a verticle spit roasted slowly and served in wraps with various fillings
  • Kibbeh x 3 - bulgur, minced onions, finely ground meat and spices usually shaped into balls or patties
  • Sfiha - an open faced, shallow pie using sheep
  • Warak Dawali - stuffed grape leaves
  • Mansaf - lamb cooked in fermented dry yoghurt, served on rice
  • Kebbe b Laban - kibbeh meatballs in yoghurt sauce
  • Shakriyeh - lamb shanks in a hot yoghurt stew
  • Yalanji - stuffed grape leaves


  • Riz a Djej - chicken on top of spiced rice
  • Spinach Fatayer - savoury pies filled with spinach
  • Knafeh - thin noodle like pastry soaked in sugar syrup layered with cheese, clotted cream or nuts
  • Foul - fava beans flavoured with lemon juice, garlic, olive oil, tomatoes and parsley
  • Warak Enab x 4- stuffed grape leaves
  • Kafta - a herb mixed meatball
  • Tabbouleh - salad made from tomatoes, mint, onion, bulgur, parsley, salt, lemon juice and sweet pepper
  • Kibbeh x 5 - bulgur, onions and ground beef forming a shell for stuffing


  • Khachapuri x 5 - bread stuffed with cheese
  • Chakapuli x 2 - a stew of lamb or veal, broth, tarragon, plums, onions and peppers
  • Satsivi - poultry in a walnut sauce
  • Khinkali - beef and pork dumplings


  • Harissa - hot chilli pepper paste
  • Khash x 2 - boiled cow hooves
  • Dolma x 4 - stuffed grape leaves
  • Lahmacun - thin dough topped with minced meat, vegetables and herbs
  • Manti - lamb stuffed dumpling
  • Khorovatz - barbecued meat kebab


  • Plov - beef pilaf rice
  • Yarpaq Dolmasi - stuffed grape, cabbage, monk’s rhubarb or chard leaves
  • Dovga - yoghurt soup with herbs


  • Zurbian - a very aromatic spiced rice
  • Mandi x 3 - meat and rice with spices cooked in an underground pit
  • Seltah x 2 - a brown meat stew with fenugreek, rice, potatoes, scrambled eggs and vegetables
  • Honeycomb Bread - bread filled with cheese and sugar syrup


  • Mansaf x 24 - lamb cooked in dried yoghurt served with rice

Saudi Arabia

  • Mandi Rice x 2 - meat and rice with spices cooked underground
  • Chicken Kabsa x 12 - basmati rice topped with chicken cooked in spiced tomato sauce with slivered almonds
  • Lamb Mathlotha - a layered dish of wheat based porridge with vegetables and meat, shredded flatbread and basmati rice with chunks of roast meat on top
  • Gursan - thin slices of bread on top of meat and vegetables in broth
  • Masoub x 2 - mashed bananas and bread with butter, cream, honey, spices and dates
  • Murtabak - stuffed pancake or pan fried bread with various fillings


  • Omani Arsia - pounded rice, meat, spices and milk
  • Omani Shuwa - slow cooked marinated lamb or goat

United Arab Emirates

  • Harees - boiled, cracked or ground wheat mixed with meat and seasoned


  • Madrouba - rice cooked for a long while and mashed


  • Prawn Biryani - a curry made with fried rice


  • Shakshuka x 13 - eggs poached in tomatoes, olive oil, peppers, onion and garlic with spices
  • Challah - a braided bread
  • Sabich x 2 - stuffed pita with fried eggplants, hard boiled eggs, Israeli salad, parsley, amba and tahini
  • Falafel x 9 - a deep fried patty made from ground chickpeas, herbs, spices and onions
  • Kugel Yerushalmi - caramelised noodles spiced with black pepper
  • Shawarma - meat cut into thin slices
  • Me’orav Yerushalmi - grilled chicken organs mixed with lamb and seasonings
  • Hummus x 4 - chickpeas blitzed with lemon, tahini and olive oil


  • Afelia Pork - fried pork cooked in red wine and coriander
  • Koupes - bulgur wheat filled with ground meat
  • Seftali Kebab - sausage using caul fat instead of a casing
  • Dolma - stuffed grape leaves
  • Doner - meat cooked on a horizontal spit sliced and served on pita or buns
  • Kleftiko - a sealed leg on lamb roasted slowly with garlic, lemon, herbs and potatoes
  • Moutzentra - lentils and rice stewed together


  • Chicken Machboose x 4 - chicken cooked with rice
  • Balaleet - vermicelli sweetened with sugar, rose water, cardamom, saffron and served with an egg omelette


  • Plov - beef rice pilaf
  • Yarpaq Dolmasi - various types of leaves wrapped around a stuffing
  • Dovga - yoghurt herb soup


  • Pav Bhaji x 5 - spicy vegetable mash and soft buns with butter, onions and lemon juice
  • Gulab Jamun x 3 - a solid milk sweet
  • Bhel Puri - a snack made of puffed rice, vegetables and tamarind sauce
  • Chilli Paneer x 2 - cubes of paneer cooked in a spicy sauce
  • Dosa x 8 - rice pancake
  • Sambhar x 5 - thick lentil soup
  • Dal Tadka - cooked lentils tempered with oil, fried spices and herbs
  • Pani Puri x 5 - puffed hollow dough balls stuffed with potato, onion, chickpeas and coriander chutney
  • Vada Pav - spiced mashed potato dipped in batter and deep fried, being placed inside a roll with tamarind chutney
  • Gobi Manchuria - fried cauliflower
  • Biryani x 16 - rice and curry dish
  • Idli - a cake made of fermented rice and lentil batter
  • Rogan Josh x 2 - a curry coloured and flavoured by alkanet or Kashmiri chillies
  • Carrot Halwa - carrot based sweet dessert with milk, sugar and water
  • Kaju Barfi - dessert of thickened sugar and milk
  • Tandoori Chicken x 3 - chicken marinated in yoghurt and spices
  • Aloo Paratha x 2 - whole wheat flatbread stuffed with spicy mashed potatoes with butter, yoghurt or pickle
  • Aloo Poshto - deep fried potatoes roasted in poppy seeds and green chillies
  • Butter Chicken x 15 - chicken in a mildly spiced tomato sauce
  • Chole Bhature - spicy chickpea curry
  • Dal Makhni - black lentil, kidney bean, butter and cream stew


  • MoMo x 10 - steamed filled dumpling
  • Dal Bhat x 2 - steamed rice and lentil soup
  • Sel Roti - a sweet ring of rice bread or doughnut


  • Ema Datshi x 3 - chilli pepper and cheese stew
  • Thukpa - chicken noodle soup


  • Hilsa Curry/Shorshe Ilish x 3 - fish curry
  • Bhorthas - lightly fried mix of mashed vegetables
  • Chotpoti - potatoes, chickpeas and onions topped with chillies and boiled eggs
  • Fuchka - ball shape, hollow puri with various fillings
  • Khichidi - rice and lentils cooked together
  • Macher Jhol - spicy fish curry seasoned with turmeric, garlic, onions and ginger  
  • Aloo Bhorta - mashed potato mixed with herbs and spices
  • Chingri Malai Curry - a prawn curry made with coconut milk and spices
  • Pitha - a type of rice cake
  • Beef Vuna - a slow cooked beef curry
  • Mach Bhuna - a fish curry
  • Kosha Mangsho - curried mutton and vegetables
  • Hutki Satni - fermented fish mixed with onions, green chillis and coriander often added to curries


  • Mohinga x 2 - rice noodle and fish soup
  • Chicken Garlic Noodles - noodles coated in garlicky chicken fat, topped with poached chicken and crispy chicken skin


  • Nam Khao x 4- fried rice balls broken up with fresh herbs, fermented meat, lime juice, fish sauce and hot sauce
  • Papaya Salad x 3 - shredded papaya with chillies, garlic, tomatoes, lime, sugar and fish sauce
  • Thom Khem x 2 - braised pork in a salty sweet broth
  • Larb Gai x 4- browned ground chicken, mint, basil, red onions, lime juice and ground red chillies
  • Lao Sausage - a sausage made from coarsest chopped fatty pork heavily seasoned


  • Pho x 27 - rice noodles, herbs and meat served in broth
  • Bun Thit Nuong - cold rice noodles topped with grilled pork and herbs
  • Hu Tieu - rice noodles with pork stock and toppings
  • Com Tam - rice with broken rice grains
  • Thit Kho Trung x 3 - caramelised pork and boiled eggs braised in coconut juice
  • Goi Cuon x 3 - spring rolls
  • Bun Bo Hue x 7 - spicy beef noodle soup
  • Banh Xeo x 3 - crispy pancakes made from rice flour, turmeric and coconut cream with fillings
  • Bun Rieu - crab, pork and tomato noodle soup
  • Banh Mi x 6 - a short baguette split lengthwise and filled with savoury ingredients


  • Fish Amok x 3 - fish curry with amok leaves, lemongrass, coconut milk and chilli
  • Prahok - crushed, salted and fermented fish paste used as a seasoning or condiment
  • Somlor Majoo - lemongrass beef stew
  • Samlar Kakou - fish, pork or chicken with fish paste and vegetables
  • Somlaw Machu Kroueng - sour soup with seasonings made with tripe and lung
  • Nom Banh Chok - rice noodles topped with fish gravy, raw vegetables and herbs


  • Pad Thai x 2 - stir fried noodles with vegetables, egg, peanuts and meat
  • Pad Kee Mao - spicy, vegetable laden stir fried noodles
  • Laab x 2 - a meat salad flavoured with fish sauce, lime juice, padaek, ground rice and herbs
  • Khao Soi x 2 - a coconut milk curry with chicken thighs and noodles
  • Pad Kra Pao - holy basil and chicken stir fry
  • Khao Pod Gai - chicken with baby corn stirfried
  • Tom Kha Gai x 2 - a spicy and sour coconut milk soup
  • Tom Yam Goong x 2 - a prawn soup with lemongrass
  • Masamman Curry x 2 - a rich, mild, heavily spiced curry with roasted peanuts
  • Green Papaya Salad/Som Tam x 5- shredded in ripe papaya mixed with other ingredients
  • Khao Soi Gai x 3 - coconut milk based stew with chicken and spicy sweet broth, served over boiled egg noodles and fried noodles
  • Mango Sticky Rice - glutinous rice, fresh mango and coconut milk, eaten as a dessert


  • Nasi Lemak x 27 - rice cooked in coconut milk and pandan leaf
  • Asam Pedas - sour and spicy fish stew
  • Onde Onde - glutinous rice balls infused with pandan juice, filled with palm sugar and rolled in grated coconut
  • Roti Canai - a flatbread usually as an accompaniment
  • Char Kwan grow - stir fried flat rice noodles with prawns
  • Rendang x 4 - coconut beef stew
  • Penang Assam Laksa x 3 - a spicy noodle soup based on coconut milk, often with chicken, prawns or fish


  • Ambuyat - a substance from the interior trunk of a sago palm
  • Nasi Lamak - rice cooked in coconut milk and pandan leaf


  • Laksa x 2  - spicy noodle soup based on coconut milk, often with chicken, prawns or fish
  • Chicken Rice/Hainanese chicken x 6 - poached chicken and seasoned rice with chilli sauce and cucumber
  • Chilli Crab x 4 - crabs stir fried in a thick, sweet and savoury tomato chilli sauce


  • Rendang x 15 - coconut beef stew
  • Gado Gado - spicy salad of vegetables, hard boiled eggs, boiled potatoes, fried tofu and tempeh, lontong and peanut sauce
  • Bakso - a meatball made from beef surimi
  • Ketoprak - tofu, vegetables, rice cake and rice vermicelli in peanut sauce
  • Martabak - a thick pancake served with curry
  • Nasi Goreng Kambing x 6 - fried lamb rice
  • Opor Ayam - chicken cooked in coconut milk
  • Soto x 3 - chicken noodle soup with turmeric and ginger
  • Rujak - fruit and vegetable salad
  • Cah Kangkung - stir fried water spinach
  • Sayur Asem - vegetables in tamarind soup
  • Pecel - vegetables in peanut sauce
  • Tekwan - fish ball soup


  • Beef Noodle Soup x 12 - a spicy noodle soup with braised or stewed beef
  • Boba x 2 - tapioca balls in ice and milk, flavoured with tea
  • Taiwanese Popcorn Chicken - small pieces of chicken coated and fried in a seasoned flour mixture
  • Winter Melon Lemonade - a drink of lemon juice with winter melon syrup
  • Sticky Rice - glutinous rice flavoured with a variety of spices
  • Oyster Pancakes/oyster omelette - an omelet filled with oysters and potato starch
  • Scallion Pancakes - flatbread mixed with minced scallions, crispy and chewy
  • Stinky Tofu x 2 - fermented tofu
  • Lu Ro Fan x 8 - braised pork rice
  • Three Cup Chicken x 2 - chicken braised with garlic and ginger in a sweet savoury sauce

Hong Kong

  • Egg Tarts - a custard tart
  • Wonton Noodle Soup x 6 - wonton noodles in a soup broth
  • Milk Tea - black tea and evaporated or condensed milk
  • Baked Spaghetti - spaghetti baked using tomato ketchup
  • Steamed BBQ Pork Buns - steam buns filled with bbq flavour pork
  • Cha Siu rice - bbq pork served with cucumbers, white rice and sweet gravy or soy sauce


  • Red-Braised Pork x 2 - pork belly cooked in ginger, garlic, spices, chilli peppers, sugar and soy sauce
  • Stir Fry Tomato and Scrambled Eggs x 4 - tomatoes and eggs stir fried and scrambled together
  • Peking Duck x 7 - marinated and roasted duck with a crispy skin
  • Eight Treasure Rice - rice with a variety of toppings
  • Zha Jiang Mian x 2 - fried pork in a dark salty sauce with noodles and vegetables
  • Gong bao Ji Ding/Kungpao Chicken - spicy, stir fried chicken, peanuts, vegetables and chilli peppers
  • Peanut Butter Ban Mian - noodles in a peanut sauce
  • Sweet and Sour Pork/Tang cu Li ji - sweet and sour pork fillet using pineapple
  • Congee - a rice porridge
  • Mapo Tofu x 4 - tofu in a spicy sauce with mincemeat
  • Baozi x 3- yeast leavened steamed buns
  • Zongzi - steamed or boiled rice with fillings and wrapped in bamboo leaves
  • Youtiao w/ Dojiang - savoury soy milk soup with fried dough


  • Tsuivan - noodles with mutton and vegetables
  • Buuz - steamed dumpling filled with meat

South Korea

  • Kimchi x 3 - salted and fermented cabbage
  • Tteokbokki - a spicy rice cake
  • Naeng Myun - cold noodles in a chilled broth
  • Galbi Jjim x 3 - braised beef short ribs
  • Bulgogi (BBQ) x 4 - marinated slices of pork or beef grilled
  • Kimchi Jjigae - stew like dish with kimchi, scallions, meat or seafood
  • Andong Chicken - chicken and vegetables marinated in Korean soy sauce
  • Manduguk - dumpling soup in anchovy or beef broth with egg
  • Dakbokkuemtang - spicy braised chicken breasts
  • Samgyeopsal - grilled pork belly
  • Hangover Soup - a soup made from dried napa cabbage, vegetables and meat in beef broth
  • Budae Jjigae - spicy sausage stew with kimchi and gochujang
  • Bibimbap x 4 - warm white rice topped with namul or kimchi and gochujang, soy sauce or doenjang with meat and vegetables
  • Soft Tofu Stew - silken tofu, sliced meat and kimchi
  • Jjimdak - chicken and vegetables marinated in ganjang based sauce and steamed
  • Sul Lung Tang - a soup made from ox bones with brisket, seasoned at the table with a variety of ingredients


  • Katsu-Kare - pork cutlet served with rice and curry
  • Okonomiyaki x 2 - a savoury pancake with fillings
  • Tonkotsu Ramen x 2 - pork bone broth topped with pork belly, ramen noodles and other ingredients
  • Kushikatsu - deep fried skewered meat and vegetables
  • Oyakodon - chicken, egg and scallions simmered in a soup made with soy sauce and stock, served with rice
  • Karaage - deep fried meat and fish marinated and coated
  • Katsudon - rice topped with deep fried pork cutlet, egg, vegetables and condiments


  • Adobo x 36 - meat, seafood or vegetables marinated in vinegar, soy sauce, garlic and black pepper corns then browned in oil and simmered in marinade
  • Pata x 3 - braised pork hock
  • Kaldereta x 4- beef stew with tomato sauce and liver spread with vegetables
  • Tinolang Manok - chicken, green papaya and spinach in a ginger flavoured broth
  • Sisig x 3 - minced pork, onion and chicken liver
  • Sinigang x 8 - a sour soup with meat pin
  • Pinakbet - crispy deep fried pork belly and vegetables
  • Turon - deep fried bananas wrapped in spring roll wrapping
  • Kare-Kare x 8 - a stew with a rich, thick peanut sauce
  • Halo Halo - crushed ice, evaporated milk and added ingredients
  • Lumpia x 3 - spring rolls with a ground meat filling
  • Pancit Bihon x 2 - noodles stir fried with chicken, vegetables, dark soy sauce and oyster sauce

Papua New Guinea

  • Rice w/ Bullibeef - corned beef with rice


  • Fairy Bread x 12 - bread with butter and hundreds and thousands (sprinkles) on top, cut into triangles
  • Bangers and Mash - sausages and mashed potato
  • Pavlova x 12 - meringue topped with fruit and whipped cream
  • Lamingtons x 5 - squares of sponge cake coated in chocolate sauce and rolled in desiccated coconut
  • Bunnings Snag x 17 - a sausage cooked on the barbecue inside a roll, usually with tomato sauce
  • Chicken Parmigiana x 3 - breaded chicken breast topped with tomato sauce and cheese
  • Vegemite on Toast x 6 - a spread made from brewers yeast extract, vegetable and spice additives on buttered toast
  • Anzac Biscuits x 2 - a rolled oat biscuit with desiccated coconut
  • Meat Pie x 7 - small pie with a meat and gravy filling, sometimes with vegetables

New Zealand

  • Onion Dip - powdered onion soup stirred into reduced cream with vinegar or lemon juice
  • Hangi x 6 - cooking method involving heated volcanic rocks in a pit oven
  • Cheese Roll - cheese inside a bread roll
  • Feijoa Crumble - feijoa pulp in a sweetened crumble
  • Whitebait Fritters - whitebait in a coating of eggs, salt, pepper and parsley, served with lemon
  • Pavlova x 11 - meringue topped with fruit and whipped cream
  • Boil Up x 2 - greens, meat, bones and potatoes stewed together
  • Lolly Cake x 2 - cake mixed with crushed up lolly sweets
  • Tomato Sauce Sandwich - tomato sauce between two slices of bread
  • Lammingtons - squares of sponge cake coated in chocolate sauce and rolled in desiccated coconut
  • Mince and Cheese Pie x 3 - mince with onions, herbs and seasoning mixed with cheese in a pie casing


  • Salmon Soup - light cream broth with dill and chunks of salmon
  • Karelian Pies/Karjalanpiirakka w/ Egg Butter x 2 - thin rye crust with a filling of rice, mashed potatoes and carrots with butter and chopped boiled egg spread over before eating
  • Karjalanpaisti x 2 - pork, beef, elf or lamb stew with vegetables and seasoning
  • Poronkaristys x 2 - sautéed reindeer


  • Kottbullar Och Potatismos - meatballs with mashed potatoes and creamy onion sauce
  • Blodpudding x 2 - blood sausage
  • Korvstroganoff - sausage stroganoff
  • Princesstarta - a cake with alternating layers of spong, pastry cream and whipped cream, coated in a layer of marzipan
  • Surstromming x 3 - fermented herring
  • Lutefisk - dried whitefish
  • Skomakarlada - fried steak with gravy and mashed potatoes, served with diced bacon and leek
  • Renskav - sautéed reindeer
  • Swedish Meatballs x 8 - beef and pork meatballs seasoned with nutmeg and cardamom
  • Kroppkakor - boiled potato dumplings
  • Smorgastarta - a savoury cake made of layers of white or rye bread with fillings
  • Janssons Temptation - casserole made of potatoes, onions, pickled sprats, bread crumbs and cream
  • Inlagd Gurka - cucumber and vinegar
  • Lingonsylt - lingonberry jam


  • Pinnekjott x 7 - lamb ribs
  • Vaffel w/ Brunost - waffle with cheese
  • Komler x 4 - potato dumplings
  • Lutefisk x 3 - dried whitefish
  • Kvaefjordkaka - sponge cake with meringue, vanilla cream and almonds
  • Fenalar - cured leg of lamb
  • Farikal x 16 - mutton with bone, cabbage, whole black pepper and wheat flour sour cooked in a casserole served with potatoes boiled in their skins
  • Dronning Maud - a cake made from cream, chocolate and kogel mogel
  • Plokkfiskur - white fish stew
  • Kjottkaker x 3 - flat, pan fried minced meat patties
  • Smalahove x 6 - sheep’s head
  • Surstromming - fermented herring
  • Risgrot - rice pudding


  • Plokkfish x 5 - white fish and potatoes cooked in a cream sauce
  • Flatkaka & Hangikjot - rye flatbread and smoked lamb
  • Islensk Kjotsupa x 3 - meat and vegetable soup
  • Rugbraud x 2 - a form of rye bread
  • Kjotsupa x 2 - lamb soup with braised cuts of lamb and root vegetables
  • Hangikjot - smoked lamb



  • Tagine x 10 - slow cooked savoury stews
  • Couscous x 12 - small granules of steamed and dried durum wheat
  • Bastilla x 4 - pastry shell around saffron chicken and spicy omelette
  • Pastilla x 4 - meat or spicy seafood pie with a dough similar to filo


  • Couscous x 8 - granules of steamed and dried durum wheat
  • Tajine - slow cooked savoury stew
  • Rechta - flat noodles and chicken sauce
  • Dolma - stuffed grape leaves


  • Couscous Stew x 5 - meat and vegetables cooked with spices and couscous steamed on top
  • Ojja Merguez - spicy tomato sauce and eggs
  • Brik - deep fried spicy pastry filled with fish, meat or eggs


  • Bazeen x 2 - an unleavened bread of boiled barley flour which is allowed to harden and then baked or steamed
  • Asida x 3 - wheat flour dough with added butter or honey
  • Usban - a spiced rice and lamb sausage


  • Kushari x 17 - rice, macaroni and lentils topped with spiced tomato sauce, garlic vinegar, chickpeas and crispy fried onions
  • Warak Enab - stuffed grape leaves
  • Molokhia x 4 - minced molokhai leaves cooked with coriander, garlic and stock, served with meat
  • Macarone Beshamel x 2 - pasta baked with mince and bechamel sauce
  • Om Ali - bread pudding
  • Shawarma - spiced meat marinaded, fried and simmered
  • Mahshi x 2 - stuffed cabbage leaves


  • Kamounia - beef and liver stew with cumin  
  • Fuul - fava beans, garlic and lemon juice boiled, mashed and served with pita






  • Mechoui - roasted lamb with salt and cumin dipping


  • Ceebu Jen x 3 - fish, rice and vegetables cooked together
  • Maffe x 2 - peanut stew with vegetables and meat
  • Tapalapa - a baguette served as a side dish
  • Yassa Poulet - spicy marinated poultry or fish with onions and served with rice


  • Fufu w/ Okra Soup - okra soup with yams boiled and pounded to a smooth and sticky dough



Sierra Leone

  • Peanut Butter Stew - peanut stew with vegetables and meat


Cote d’lvoire

Burkina Faso


  • Jollof - rice, oil, vegetables and tomato paste with seasonings, often served with meat
  • Bofrot - small round deep fried doughnuts
  • Red Red - stewed black eyed peas
  • Fufu - yams boiled and pounded to a smooth sticky dough
  • Nkentenkwan - peanut stew with vegetables and meat




  • Jollof Rice w/ Deep Fried Chicken & Plantain x 4 - rice, oil, vegetables and tomato paste with seasonings served with deep fried chicken and plantain
  • Ogbono Soup - ground mango seeds, palm oil, meats and slices cooked together
  • Egusi Soup x 2 - egusi seeds in a soup with onions, chillies, palm oil, beans, fish and meat
  • Fried Plantain - plantain shallow or deep fried
  • Fufu x 2 - yams boiled and pounded to a smooth sticky dough, often served with soup and stew


Central African Republic


  • Doro Wot x 7 - stew or curry made with vegetables, spice mixes, clarified butter and chicken, beef or lamb
  • Tibs x 3 - a stir fry or stew with a spicy sauce made with cubed beef and berbere
  • Zigni - spicy beef stew
  • Gomen - kale simmered with a variety of spices
  • Alicha - a mild curry stew
  • Shiro - a stew made with powdered chickpeas or broad bean meal
  • Injera x 3 - sour, fermented flatbread
  • Kik Alicha - stew with split peas, onions and garlic


  • Bariis Iskukaris - rice cooked in stock with meat and vegetables
  • Malawax x 5 - flatbread
  • Halwa - a sweet, dense dessert based on flour or nut butter
  • Suqaar x 2 - finely diced, quick fried meat
  • Bur Saliid - fried dough dessert
  • Basbaas Cagaar - a hot sauce
  • Shidni - chutney made with chilli, green pepper, dates, mango, garlic and coriander
  • Oodkac x 2 - jerky style beef cubes


  • Ugali & Sukuma x 5 - braised collard greens
  • Githeri x 2 - maize and legumes mixed and boiled together
  • Mukimo - mashed potatoes and green vegetables
  • Mutura - a meat and blood sausage
  • Nyama Choma - grilled meat
  • Mishkaki - beef skewers grilled over charcoal



  • Ugali Nyama - maize meal, grilled meat and salsa
  • Chips Mayai - french fries cooked into an omelet





  • Zambezi Chicken - chicken in a spicy marinade and then grilled


  • Chicken Muamba - chicken, spices and palm butter combined to form a stew consistency


  • Sadza - a side made with maize or sorghum meal or ground rice


  • Kapana - meat grilled on an open fire


  • Seswaa & Pap - cooked maize meal and tough cuts of meat boiled with salt until tender



South Africa

  • Bobotie x 11 - spiced minced meat baked with an egg based topping
  • Braaibroodjies x 3 - a grilled cheese sandwich using sharp white cheddar, tomatoes, red onions and chutney
  • Melktert x 4 - sweet pastry with a custard filling
  • Braai x 4 - meat grilled over open flame
  • Pap & Sous x 2 - porridge made from mielie meal with a warm sauce made from tomatoes, onions and spices
  • Bunny Chow x 4 - hollowed out white bread loaf filled with curry
  • Beorewors x 2 - a long meat sausage
  • Chakalaka - spicy vegetable relish
  • Potjiekos - meat and vegetables stewed in a small pot
  • Oxtail Potjie - a slow cooked stew
  • Koeksisters x 2 - fried dough infused with syrup and honey.



  • Zambezi Chicken - chicken in a spicy marinade then grilled


  • Ravitoto x 2 - pounded cassava leaves cooked with garlic and fatty pork
  • Mofo Akondro - Banana fritters
  • Ranonampango - a drink made with burned rice and boiled water
  • Mofo Anana - a spicy bread snack
  • Voanjobory Sy Henakisoa - groundpeas and fatty pork with tomatoes
  • Mofo Gasy - a bread made from fried rice flour and sugar
  • Sambosas - a turnover filled with fried vegetables


  • Arepas x 13 - a bread made from ground maize dough
  • Wasakaka - a savoury sauce made from avocados, citrus juice or vinegar, parsley, garlic and chilli
  • Chicha - a corn beer
  • Cachapas - corn cake
  • Carne Mechada - shredded or pulled beef stewed with vegetables
  • Hallacas x 2 - corn dough stuffed with meat, raisins, capers and olives
  • Asado Negro x 2 - beef stewed in wine
  • Arepas Con Pernil - a corn dough stuffed with pork leg
  • Pabellon Criollo x 13
  • Reina Pepeada - rice, shredded beef in stew and stewed black beans
  • Tequenos x 2 - fried breaded cheese stick
  • Empanadas Con Queso - baked cheese empanadas


  • Roti x 4 - a flatbread
  • Pepper Pot x 9 - stewed meat in rich dark gravy flavoured with cinnamon and cassareep
  • Cook Up Rice - peas, meat and rice


  • Bandeja Paisa x 23 - crispy pork belly, hogao, saucy red beans, beef, chorizo, cheesy arepas, caramelised plantains and fried eggs
  • Tamales - fillings and dough steamed in a corn husk
  • Pan de Bono - bread made from corn flour, cassava starch, cheese and eggs
  • Mondongo - soup made from diced tripe and vegetables
  • Arepas de Choclo x 3 - sweet griddled corn cakes
  • Empanadas x 2 - a baked or fried turnover of pastry and filling
  • Mojarra Frita - whole fish lightly fried, seasoned and simmered
  • Ajiaco x 9 - a soup made from chicken, potatoes and herbs
  • Bunuelos x 2 - fried dough fritter
  • Sancocho de Gallina x 14 - a thick soup made from chicken, corn and vegetables


  • Bruine Bonen Met Rijst - brown beans and rice

French Guiana


  • Encebollado x 2 - fish stew with cassava and pickled red onion
  • Seco de Pollo x 3 - chicken stewed in a sauce using beer and vegetables
  • Mote con Chicarron - fried pork belly and hominy
  • Hornado x 2 - a whole roast pig
  • Sango de Verde - green plantain stew
  • Guatita - stew made with tripe
  • Empanadas - baked or fried turnover
  • Tortitas de Verde - green plantain stuffed with cheese
  • Llapingachos x 2 - fried potato pancakes served with peanut sauce
  • Cuy x 2 - cooked guinea pig


  • Ceviche x 13 - fish cured in lime juice and spiced
  • Lomo Saltado x 17 - stir fry of marinated sirloin, onions, french fries and vegetables served with rice
  • Papa a la Huancaina x 4 - yellow potatoes boiled in a spicy creamy sauce
  • Chicha x 2 - a corn beer
  • Pachamanca x 2 - meat hooked in hot stones
  • Causa - a cold casserole of mashed potatoes, potato salad, mayonnaise salad and chicken or tuna
  • Aji de Gallina x 12 - chicken cooked in yellow chilli peppers, walnuts and spices
  • Arroz con Pollo - browned chicken cooked with rice, onions, garlic and tomatoes


  • Feijoada x 12 - black bean and meat stew
  • Pastel - fried chicken pastry
  • Moqueca x 2 - a seafood stew
  • Churrasco - grilled meat
  • Pao De Queijo - small, baked cheese bun
  • Brigadeiro - a mix of condensed milk, cocoa powder, butter and chocolate sprinkles coating the outside layer
  • Coxinha x 2 - chopped or shredded chicken covered in dough, battered and fried
  • Acaraje - beans peeled and formed into a ball and deep fried
  • Feijao Tropeiro - beans with sausage and collard greens
  • Bobo de Camarao - a chowder like dish with shrimp


  • Saltenas x 10 - a baked empanada filled with meat and spicy sauce
  • Fricasse x 2 - braised and cut up meat served in sauce
  • Aji de Fideo - meat and tomato sauce with vegetables and mixed with pasta
  • Plato Paceno - Lima beans, potatoes, corn and fried cheese
  • Sopa de Mani x 3 - peanut soup made with beef, bones, potatoes and peas
  • Picante de Pollo - chicken in a spicy sauce
  • Pique Macho - french fry potatoes, bite sized pieces of beef, onions, boiled egg, mustard, mayo and ketchup


  • Pastel de Choclo x 11 - rice, potatoes, pounded meat, tomato, onions, beet and parsley mixed together with fried eggs on top
  • Sopapillas - fried pastry
  • Empanadas x 7 - a baked or fried turnover with filling
  • Completo - a hot dog with tomatoes, avocados, mayonnaise, sauerkraut, salsa, pepper and green sauce
  • Pebre - condiment made from coriander, onion, olive oil, garlic and ground spicy aji peppers
  • Porotos Granados x 3 - a soup of cranberry beans, corn, tomatoes, squash
  • Porotos con Riendas - boiled beans with spaghetti, chorizo, diced pumpkin, chilli and onions
  • Curanto - seafood, meat, potatoes and vegetables
  • Ensalada Chilena - tomato and onion salsa
  • Mote Con Huesillo x 3 - sweet clear liquid made from dried peaches cooked in sugar, water, and cinnamon
  • Picso Sours - a cocktail
  • Cazuela x 3 - thick flavoured stock from vegetables and meat cooked together
  • Pan Amasado - bread with a crispy exterior and soft center
  • Chacarero - steak sandwich with tomatoes, green beans and chilli


  • Chipa x 5 - small baked cheese flavoured rolls
  • Mbeju - a starch cake
  • Vori Vori de Pollo - thick yellow soup with balls of cornmeal, corn flour and cheese
  • Bife Koygua - stew with beef steak, onion, tomato and spices


  • Chivitos x 4 - beef steak with mozzarella, tomatoes, mayonnaise, olives, bacon, egg and ham in a bun
  • Asado x 2 - a form of open fire barbeque
  • Empanadas x 2 - baked or fried stuffed turnovers
  • Milanesas x 2 - thin slice of meat dipped into eggs and seasoning, bread crumbs and then shallow fried
  • Alfajores - round cookies with sweet filling


  • Empanadas x 17 - baked or fried stuffed turnovers
  • Faina - a form of pancake made from chickpea flour
  • Dulce de Leche - slowly heated sweetened milk
  • Sopaipillas - a fried pastry or quick bread
  • Locro x 10
  • Yerba
  • Asado x 14 - a form of open fire barbecue
  • Alfajores - round cookies with sweet filling
  • Milanesas  x 11 - thin slice of meat dipped into eggs, seasoning, bread crumbs and then shallow fried
  • Chorizo con Pan x 2 - ham, cheese and chorizo sandwich
  • Tortas Fritas - fried dough


  • Carimanolas - meat pie in a yuca fritter, stuffed with cheese, ground meat or shredded chicken and fried
  • Sancocho - large chunks of meat, tutors and vegetables served in broth

Puerto Rico

  • Mofongo x 14 fried plantains mashed with salt, garlic, broth and olive oil
  • Seafood Asopao - shrimp and rice soup
  • Arroz con Gandules x 5 - rice and peas with a crust on the bottom
  • Pollo Guisado - seasoned chicken stew
  • Chuleta Kan Kan x 2 - pork chop with skin, loin and rib attached
  • Rellenos de Papa - potatoes stuffed with ground beef hash
  • Tostones x 3 - fried plantain slices
  • Pasteles x 3 - pork and adobo sauce encased in green plantain masa wrapped in banana leaves
  • Pastelon - layered casserole made with plantain, mincemeat, vegetables and beaten eggs
  • Coquito - coconut milk or evaporated milk, cream of coconut and flavourings
  • Papas Rellenas - fried potatoes stuffed with beef
  • Limber - coconut milk or cream of coconut and pineapple
  • Pernil x 2 - slow cooked pork shoulder

Domican Republic

  • Sancocho x 5 - large chunks of meat, tutors and vegetables served in broth
  • Morir Sonando - orange juice, milk, sugar and chopped ice
  • Mangu w/ Salami, Fried Egg & Quick Pickled Onions x 12
  • Habichuela x 2 - a bean based dessert
  • Mofongo - fried plantains mashed with salt, garlic, broth and olive oil
  • La Bandera x 3 - rice, beans and platano
  • Tostones - fried plantain slices


  • Rope Vieja x 7 - shredded or pulled stewed beef with vegetables
  • Arroz con Pollo x 2 - browned chicken with rice, onions, garlic and tomatoes
  • Tamales - dough with filling steamed in corn husk
  • Vaca Frita
  • Braised Oxtails - oxtails braised in a rich sauce
  • Rabo Alcaparrado
  • Tostones - fried plantain slices
  • Morir Sanando - orange juice, milk, sugar and chopped ice

Costa Rica

  • Chifrijo x 2 - layered white rice, spiced beans, pork, pick de gallo and tortilla chips
  • Gallo Pinto x 12 - beans, rice and scrambled eggs with salsa
  • Picadillo de Chayote - sofrito, spices and cream
  • El Casado x 2
  • Arroz Con Pollo - browned chicken with rice, onions, garlic and tomatoes


  • Lengua en Salsa - beef or veal tongue in sauce
  • Nacatamale x 4 - corn masa with filling wrapped in plantain leaves before cooking
  • Gallo Pinto x 2 - beans, rice and scrambled eggs with salsa
  • Baho/Vaho/Vajo x 2 - beef, plantain and yuca steamed in banana leaves


  • Baleadas x 9 - thick tortilla folded with fried red beans and added ingredients
  • Plato Tipico - meat, retried beans, chismol, plantains, rice, baked potatoes and tortillas
  • Sopa de Caracol x 2 - coconut soup with vegetable fillings
  • Pupusas x 3 - thick flatbread stuffed
  • Tajadas Con Pollo Frito - crispy fried chicken served with fresh chopped cabbage and chirmol


  • Chicken Pepian x 8 - a chicken and vegetable stew thickened with ground pumpkin seeds
  • Chuchitos - warm corn masa dough stuffed with meat and a mild tomato or chilli sauce
  • Garnachas - fried corn tortillas topped with ferried beans, shredded cabbage, cheese and garnishes
  • Rellenitos de Platano x 3 - sweet mashed plantains stuffed with retried beans, chocolate and cinnamon
  • Desayuno Chapin - a breakfast of eggs, refrained black beans, sweet tomato salsa, corn tortillas, fried bananas, sour cream and white cheese
  • Guatemalan Tamales x 2 - tamales with a thinner sauce and banana leaves
  • Kak’ik x 3 - a stew with tomatoes, tomatillos, onions, bell peppers, spices and turkey leg
  • Caldo de Res - beef soup made with beef broth and vegetables
  • Caldo de Gallina - chicken soup with vegetables
  • Guatemalan Enchiladas - toasted tortilla topped with a vegetable mixture or ground beef and tomato sauce
  • Guatemalan Hot Dogs - sausage in a bun with guacamole, tomato sauce, mustard, hot sauce and mayonnaise


  • Tacos al Pastor x 6 - tacos with split grilled pork
  • Pozole x 13 - a rich broth soup with pork, hominy, red chillies with toppings
  • Tortas - sandwich layered with retried beans, guacamole, thinly cut breaded chicken and pickled peppers
  • Mole x 27 - a type of sauce
  • Frijoles Charros - pinto beans stewed with onion, garlic and bacon
  • Pastel de Tres Leches - sponge cake soaked in evaporated milk, condensed milk and heavy cream
  • Cochinita Pibil x 3 - slow roasted pork marinated in citrus juice and annatto seed, roasted in a banana leaf
  • Chile Relleno x 2 - stuffed, roasted poblano pepper, stuffed with melted cheese or diced pork, raisins and nuts
  • Enchiladas - a rolled tortilla stuffed with meat and covered with a tomato chilli sauce and cheese
  • Chiles en Nogada x 4 - poblano chillies stuffed with picadillo, topped with walnut based cream sauce and pomegranate seeds
  • Chilaquiles x 2 - fried corn tortillas simmered in salsa, served with cheese, eggs or beans
  • Asado de Peurco - a whole pig roast
  • Tamales x 7 - corn dough and filling steamed in a corn husk
  • Menudo x 4 - a soup made with cows stomach in broth with a red chilli base.


  • Poutine x 77 - fries topped with cheese curds and gravy
  • Nanaimo Bars x 17 - a layered dessert of wafer, nut and coconut crumb, custard icing and chocolate ganache
  • Bannock x 2 - a flat quick bread
  • Beavertails x 4 - fried dough pastries resembling a beaver’s tail with toppings
  • Butter Tarts x 8 - butter, sugar, syrup and egg baked in a pastry shell
  • Blueberry Grunt - tea biscuit dumplings cooked in blueberries, served with ice cream or whipped cream
  • Tourtière x 7 - a pie made from ground meat, onions, seasonings and baked in a pie crust
  • Rappie Pie - grated potato, onion and chicken baked with a broth to pour over at the table
  • Montreal Style Bagels - wood fire baked bagel
  • Cedar Plank Salmon x 2 - cedar planks used to smoke salmon
  • Donairs x 3 - donair meat shaved and seared in a pita with tomatoes and raw onions
  • Jiggs Dinner x 2 - salt beef boiled with potatoes, carrot, cabbage, turnip and cabbage with pease pudding and figgy duff
  • Lobster Rolls - sandwich of lobster mixed with a seasoned mayonnaise
  • Caesar - a variation of a Bloody Mary using clam tomato juice
  • Hawaiian Pizza - pizza topped with tomato sauce, cheese, ham and pineapple


  • Laulau - pork wrapped in taro leaves


  • Pasta al Pomodoro x 2 - pasta with a tomato sauce
  • Pizzelle Fritte - pizza dough disks fried with toppings
  • Pasta w/ Bolognesa Sauce x 2 - pasta, usually tagliatelle, with a meat and tomato based sauce
  • Lasagne x 2 - wide, flat pasta layered with minced meat, bechamel sauce and cheese
  • Tiramisu - a layered coffee flavoured dessert
  • Pizza Margarita x 3 - pizza with tomatoes, olive oil, basil, salt and di latte mozzarella
  • Cappuccino - espresso based coffee prepared with steamed milk
  • Neapolitan Pizza x 2 - pizza with tomatoes and buffalo mozzarella
  • Panzerotti - a savoury turn over with fillings, fried
  • Spaghetti Alle Vongole - spaghetti with clams
  • Risotto - rice cooked with broth until it becomes creamy


  • Musaka - potato and meat topped with bechamel sauce
  • Sutlijash - a creamy rice pudding
  • Tavce Gravce x 3 - white kidney beans baked on a skillet mixed with vegetables
  • Pastrmajlija - bread pie made from dough and cubed meat, usually lamb
  • Ajvar w/ Bread, Olives & Cheese - condiment made from red bell peppers and oil
  • Zelnik - filo pastry filled with combinations of sirene, eggs, sorrel, browned meat, leeks and rice


  • Moussaka x 7 - thinly sliced aubergine, potato and lamb topped with bechamel sauce
  • Magiritsa - soup made from lamb offal
  • Pastitsio x 8 - baked pasta with ground meat and bechamel sauce
  • Souvlaki x 2 - meat and vegetables grilled on a skewer
  • Gyros - spiced pork or chicken cooked vertically, sliced and served in flatbreads
  • Spanakopita x 4 - a savoury pastry filled with spinach and feta cheese
  • Avgolemono x 2 - sauce made from eggs, lemon and broth
  • Saganaki x 2 - pan seared Greek cheese
  • Tzatziki - yoghurt mixed with garlic, salt, olive oil, herbs and vinegar or lemon juice
  • Dolmadakia - stuffed vine leaves
  • Gemista - stuffed peppers


  • Paella x 7 - a rice dish with saffron, vegetables and meat
  • Flan - a solid custard with a layer of clear caramel sauce
  • Churro - deep fried dough pastry
  • Tortilla de Patatas x 11 - omelette with potatoes, onion, eggs and oil
  • Bocata de Lomo Con Queso - grilled loin and cheese inside a baguette
  • Salmorejo x 2 - fresh tomatoes, olive oil, stale bread, garlic and sherry vinegar