More than 50 Middle Eastern and Mediterranean-inspired recipes from Shuki Rosenboim and Louisa Allan, the team behind Melbourne's cult-favourite Very Good Falafel. Built around the best of the season's produce, the book leans heavily vegetarian and vegan, pairing classic combinations with less obvious ones — watermelon with za'atar and fried pita, roasted leek with pomegranate and walnuts, sweet potato and harissa gratin.

Alongside the salads and share plates sit the dips, pickles and pita that built the restaurant's reputation, plus their well-known chickpea falafel recipe. A generous, produce-forward cookbook for anyone who wants a few new ways to make a vegetable the main event.