The Maloufs’ most recent books have celebrated that intoxicating alliance of travel and food: Saha, Turquoise, Saraban. Their latest offering showcases a new kind of Middle Eastern food that distils their favourite dishes and reworks some of their earlier recipes into a fresher, lighter, modern cuisine.

Imagine a stunning chicken terrine with dukkah rolled in flower petals, which has to be seen to be believed – it is so beautiful. There are some more substantial, traditional dishes like a twice-marinated and twice-cooked Portuguese marinated quail that will challenge and satiate the most adventurous cooks.

Justine Douglas is the Manager of Readings Port Melbourne.