Traditional North Indian summer cooler made from raw green mango pulp cooked and blended with cumin, black salt, mint, and sugar. Intensely tart and tangy — historically believed to protect against heat stroke.

Spiced mashed potato ball coated in a light besan batter and deep-fried until the shell is crackling and the interior is soft, fragrant, and warmly spiced. Served with tamarind chutney and green chili.

Irish pub classic: chunks of braising beef slow-cooked in a dark Guinness stout with root vegetables, bay and thyme until the sauce is dark, thick and deeply savoury. Served with soda bread.

Minced beef mixed with raw papaya (as tenderizer), fried onion, green chili, ginger-garlic, and whole spices, skewered on iron rods and char-grilled over coals. Smoky, juicy, and the definitive Bangladeshi street grill.

Fragrant rice cooked in prawn stock with whole spices, ghee, and golden onion, topped with a mound of tawa-fried large prawns in spiced masala. A Bangladeshi coastal celebration dish that turns simple rice into something extraordinary.

Japan's summer obsession: finely shaved crystal-clear ice (not crushed — shaved) drenched in house-made syrups of matcha, strawberry or mango, with a hidden core of sweetened condensed milk. Light, ethereal and nothing like a snow cone.

Thick frozen açaí purée blended smooth and topped with house granola, sliced banana, fresh mango, passionfruit, toasted coconut, and a drizzle of raw macadamia honey. A Byron Bay favourite.