http://cuisine.com.au/recipe-finder/african-recipes A variety of African recipes from South Africa to Tunisia and Morocco. en-au http://cuisine.com.au/recipe/Prawns_and_harissa We've been using some amazing fresh king prawns caught on the east coast, a great example of a product that doesn't need much doing to it. Harissa originated in North Africa and is customarily made with dried red chillies. http://cuisine.com.au/recipe/Spice-dusted-barramundi-with-moroccan-herb-salad I grew up eating fish cooked this way and the accompanying salad is based on one my grandmother used to make. Cutlets of fish, cut across the bone, are great to cook with as the fish stays delicious and moist. And don't worry - the bones are large enough to pick out easily once cooked. http://cuisine.com.au/recipe/Moroccan-chicken-with-dates-lemon-and-coriander We are inclined to use dates more for baking cakes and biscuits, because most Australians have been brought up on semi-dried and dried dates, but keep an eye out for big, meaty fresh medjool dates - they taste as good as chocolate and are certainly more healthy. http://cuisine.com.au/recipe/tagine-of-pumpkin-and-chickpeas This dish is beautifully rich and aromatic - a little sweet from the pumpkin and golden orange in colour. Perfect for a vegetarian dinner party. http://cuisine.com.au/recipe/libyan-pumpkin-dip Tom Kime ate his way through the hawker stalls, noodle carts and kerbside barbecues of 14 countries to research his new cookbook, Street Food. http://cuisine.com.au/recipe/Basboussa An exotic cake from Egypt that combines fried almonds with semolina and yoghurt and is then finished with tangy, lemony syrup. I learned this recipe from Greg Malouf while cooking with him at O'Connell's many years ago. It's one of my favourite cakes. http://cuisine.com.au/recipe/Chatini-de-bringelle-eggplant-chutney Growing up on the tropical island of Mauritius, our Homecook hero, Patrick Nayna remembers going to the beach to buy fresh fish and watching his mother grind spices for family meals.