Israeli - born chef Michael Rantissi and his partner and 'balaboosta' Aussie girl Kristy Frawley drill down to what we all love about the ingredients and flavours of the Middle East - grains and greens, generosity, pungency, sweetness, sharing. This is food that brings everyone to the table, and won't let them leave.<br/><br/>Michael puts ingredients first and foremost, opening the door to our greater understanding and appreciation of the Middle East's hidden treasures - - - tahini, baharat, halva, chickpeas, labneh, eggplant, honey, pomegranate, amba, dates, broad beans, pistachios, wild greens, ancient grains. The recipes go from basics like hummus, aioli and falafel, to Persian eggplant risotto, Cauliflower, cranberry and pearl barley salad; and Harissa - braised lamb with okra. To finish are the pastries, breads and syrup - laden cakes that turn a meal into a feast - Chocolate and pistachio baklava, Date and dukkah brownies, Persian pavlova.<br/><br/>Living in multicultural Sydney, he says, has helped him lighten and brighten traditional recipes, without ever losing sight of their origins and traditions. 'If my mother knew I was serving falafel for breakfast - and people were loving it - she would be amazed'.<br/><br/>A much - lauded home cook, Kristy adds those all - important pastries, breads and syrup - laden cakes that turn a meal into a feast, any time of the day or night.<br/><br/>