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Risotto alla MilaneseA creamy saffron risotto from Milan, known for its golden color, delicate aroma and gradual ladle-by-ladle cooking method.Swedish Meatballs with Cream SauceSmall, gently seasoned Swedish meatballs served with a savory cream sauce and designed for a classic home-style meal.Greek MoussakaA classic Greek layered dish of eggplant, seasoned meat sauce and creamy béchamel, with roots in the wider eastern Mediterranean.Stone Age Hazelnut and Berry Porridge – ReconstructionA prehistoric-inspired porridge using grain, hazelnuts and berries, clearly presented as an archaeological reconstruction rather than a surviving recipe.Viking-Age Barley and Fish Stew – ReconstructionAn educational reconstruction using barley, fish and hardy vegetables associated with Viking-Age Scandinavian foodways.Medieval English Pea Pottage – ReconstructionA thick split-pea pottage reconstructed to illustrate the slow-simmered staple dishes common in medieval English cooking.Ancient Egyptian Emmer Flatbread – ReconstructionA modern flatbread reconstruction inspired by the central role of emmer wheat and bread in ancient Egyptian food culture.Ancient Roman Moretum Herb Cheese SpreadA modern adaptation of moretum, an ancient Roman-style cheese, garlic and herb preparation described in Latin literature.Australian LamingtonsSquares of sponge cake coated in chocolate icing and coconut, one of Australia's best-known bakery treats.Ethiopian Misir WotA deeply spiced Ethiopian red lentil stew flavored with berbere, onion and aromatics.Moroccan Chicken Tagine with Preserved LemonA slow-braised Moroccan chicken dish scented with preserved lemon, olives and warm spices.Brazilian FeijoadaA slow-cooked Brazilian black bean and pork stew, rich in flavor and traditionally served with rice and accompaniments.
