My father tells me the story of a Bedouin man walking on the street with ten dead crows. A walker-by, fascinated by the murder of dead crows, stops the Bedouin to enquire as to the reason he is carrying the birds. “They’re to be eaten of course”, comes the Bedouin’s simple reply.

Yoghurt. The oldest of all milk derived foods and the most feared. It is said (by me) that Genghis Khan’s only phobia was due to a recurring dream of drowning in a pool of horse milk yoghurt. The same goes for Alexander the Great, though he, against all odds, managed to overcome that fear through strenuous hypnosis and homeopathic practices, and in fact ended up loving the stuff. Throughout the ages, yoghurt has had many wonderful and amazing uses.

o reach the goal of baba ghanouj perfection For the eggplant fruit you must have affection This Lebanese dip is destined to be great So don’t settle for something second rate Start off with fruit that are heavy and shiny While not too big and not too tiny Pierce holes in the skin so as not to explode While preparing them as we are told These unnecessary explosions during preparation Give good Middle Easterners a bad reputation

The term Middle-Eastern may cause confusion and disorientation. If you thought the Middle East spanned the geographical region that spreads from Egypt to Iran, the G8 begs to differ. Didn’t you know that the Middle East reaches as far west as Morocco? But Morocco is further west than England, I hear you say. Still, you’re wrong. Here’s a link to the map of the Middle East according to the great forces of the world. Move out of the way geography, there’s a higher power at work.

Youghurt is a relatively new ingredient to the western world, despite being a staple in the Middle East for centuries, which is probably why most yoghurt you find on the shelves of Australian supermarkets isn’t really yoghurt, but a mixture of skim milk powder, gelatine, cream, xanthan gum (for texture), yoghurt bacteria, sugar, salt, additives and flavourings.

I don’t know why I do these sorts of things. I can’t just write about food I tell you! For some reason, every 6 months or so, the need to be in a commercial kitchen cooking for a large group of people takes over me. It started with my secret dinners at Element Bistro (to which I stupidly invited SMH Good Food Guide editor Joanna Savill – luckily she loved it!). That was followed by 2 secret dinners at Fix St James, and then a dinner at Bistrode CBD last year with the Merrivale Group, a week or so after my baby girl was born. This year, it’s no different and though I already have a million things to do before I leave for Lebanon, I’m getting really excited about this year’s event: a degustation dinner with Sydney’s finest Turkish chef, Somer Siviroglu of the wonderful Efendy in Balmain.