Joseph Abboud

Cooking the okra a little longer results in a wonderful caramelised flavour that could have you rethinking any reservations you had towards this pocket rocket of a vegetable.

The Middle Eastern favourite of hummus and minced lamb gets a makeover that's all about light and fresh flavours.

Pickled vegetables and oil-cured eggplant make a winning starter that's easy to prepare ahead.

Vegetarians rejoice: smoky slivers of beetroot threaded onto metal skewers mean vegetables are no longer an afterthought at barbecues. Thanks, Joseph Abboud.

Australian Gourmet Traveller recipe for watermelon with rosewater, labne, mint and pomegranate molasses by Joseph Abboud from Rumi, Melbourne.

Australian Gourmet Traveller recipe for baby snapper with cabbage, mint and caraway salad by Joseph Abboud from Rumi, Melbourne.

Australian Gourmet Traveller recipe for tomato, shanklish and tarragon by Joseph Abboud from Rumi, Melbourne.

Australian Gourmet Traveller recipe for barbecued quail with pickled-grape salsa by Joseph Abboud from Rumi, Melbourne.

Australian Gourmet Traveller recipe for burnt eggplant with garlic yoghurt and Spanish onion by Joseph Abboud from Rumi, Melbourne.

Australian Gourmet Traveller recipe for lamb cutlets with za'atar, toum and caramelised shallots.