From meaty eggplants and haloumi-filled 'cigars', to saffron-spiked arancini balls, stuffing is an great way to create textural, spiced up meals with a Mediterranean feel. www.sbs.com.au/food/recipes/collections/Stuffed
Arancini are said to have originated in Sicily and are traditionally filled with a meat ragù, tomato and mozzarella. A tasty little snack, this version does away with the meat and instead uses saffron, another excellent ingredient of southern Italy.
Jeon (pan-fried food with egg wash) is an indispensable part of the traditional Korean party menu and, as a child, I remember helping making jeon all day before a big party. Jeon is great because you can make it in advance and it keeps well in the fridge.
O Tama Carey's deep-fried quince-stuffed green olives make for a delicious sweet-salty antipasti. If you're entertaining, you can pre-stuff the olives and have them resting in the fridge, ready for flouring and frying at a moment's notice.
Let chef Geert Elzinga from restaurant Essen in Sydney show you how the Dutch celebrate. No Dutch party would be complete without small Dutch hot dogs or croquettes, buttery filled eggs or delicate eel toasts. Listen to the audio recipe.