A dish originating in Hungary that eventually conquered the culinary hearts of many more Central and Eastern European countries.

And now we decided to bring it to our shores. This rich tomato and pepper based stew can vary in content depending on where it’s being cooked.

Some varieties even include zucchini or squash. The most important ingredient though is smoked paprika

Louisiana hosts an annual Jambalaya Festival that includes local competitions, hundreds of recipe variations, and a massive paella-like pot filled with the dish in highlight.

The origin of the dish is debatable. Some claim it originated in New Orleans while some assign it to the Caribbean. Nevertheless, Jambalaya does seem to be inspired by a mixture of cuisines as varied as Spanish, West African and French.

While this dish originally is made using rice, we opted for a different grain – barley, which offers a slightly nuttier texture.
Mildly spiced, smokey and packed full with flavour. And it only takes one pot to make!

This is a classic Taiwanese dish with the name originating from using 3 key ingredients (soy sauce, sesame oil and rice vinegar) in equal proportions.

This creates a nice and sticky glaze around the protein.

Carbonara is one of the most famous and representative dishes of the Italian culinary tradition.

Although carbonara is today considered a typical Roman dish, its origins are rather vague and often disputed. However, most sources trace its origin to the Lazio region. Some relate it to a Neapolitan origin, while others associate it with a creation of the allied forces during the liberation of Rome in 1944.

We recreated this traditional recipe and gave it a plant-based spin. The creamy and egg-like texture is provided by vEggs and vegan parmesan gives it the added extra sharpness. A final garnish of smoked coconut ‘bacon’ is what gives the fuller character to this plate.