Greg Malouf was born in Australia to Lebanese parents and is known worldwide for his skillful take on Middle Eastern cuisine, incorporating traditional flavours and cooking styles of the region with aspects of modern Western presentation and techniques.

Try his Pigeon bistayeea, a take on the traditional Moroccan pie eaten at celebratory gatherings - the recipe can also be made with chicken or fish if you'd prefer. His simple Rose and buttermilk panna cotta recipe is exquisitely fragrant, while the flower-topped Salad Shirazi makes a delightfully colourful healthy lunch.