This is a bit of a fancy pita bread made fresh and brushed with olive oil and za'atar - perfect with Middle Eastern dips.

This spicy Middle Eastern condiment is a piquant combination of green chilli, coriander, parsley and heady spices. Add a dollop to your falafels, spoon it on roast pumpkin or try it in a toasted cheese sandwich! You will be hooked.

These are finger licking good homemade falafels packed with coriander, parsley, a little hint of chilli, ginger and some roasted spices. They team perfectly with my tahini and garlic sauce, simple green salad and pita for a fantastic vegetarian dinner.

Ras el hanout is one of the most complex of all the spice blends. Spice merchants create their own blends from dozens of heady spices including cumin, paprika, rose petals, cassia, fennel, allspice, galangal and even lavender. This is a celebration dish cooked for several hours on low heat. Team it with a pilaf and a salad, zaatar bread and you have a feast.

This chicken thigh is marinated in a hand-ground shawarma spice blend, Greek yoghurt and a touch of orange marmalade. It is cooked over charcoal for the ultimate flavour hit.

It is truly amazing how soft and lush overnight chickpeas are when done in a slow cooker with a homemade harissa and tomato sauce. This is my budget single serve meal that comes with a homemade flatbread for mopping up the sauce. Feel free to add a poached egg to the top for extra creaminess. This is a great breakfast dish.

This rice dish taken from Ottolenghi - the Master of Middle Eastern Food - is a family favourite. It goes with anything or can be devoured as a stand alone meal with some side dips such as our house made baba ganoush!

I ate this dish at a tapas restaurant in Exmouth Western Australia and am hooked. The broccolini is blanched then charred, the toasted macadamias are dirzzled in honey, there is the sharpness of Yarra Valley feta, a dusting of sumac and lemony olive oil.

This salad ticks all my boxes taste wise and nutritionally. The cauliflower is creamy in the middle and charred, the chickpeas are al dente and spiced and there are plenty of herbs and tang in the tahini dressing. It is a stand alone meal or a great side with a rich meat dish.

I am making available my falafel mix you can have on hand in your freezer and simply shape into balls and fry or bake. I have taken some years to master the falafel and these are super moist, not dry and far superior to the packet mix or precooked supermarket versions. This mix should make 20 falafels.