These Russian-style corned beef fritters have a spark of spice when dipped into a three-part worcestershire, sriracha and tabasco sauce.

This Mexican white corn soup has layers of pork flavour, popcorn-like hominy and a fresh cabbage garnish. Super-delicious.

Bodega chefs Elvis Abrahanowicz and Ben Milgate describe this pork and octopus salad as "textual heaven".

Tlayudas are pizza-like tortillas usually topped with refried beans.

“A classic combo and classic Bodega dish,” say Abrahanowicz and Milgate of Sydney's Bodega.

"The bonito sauce is rich, subtle and smoky with nice acidity from the sherry vinegar to cut through it," says Clayton Wells.

Ready in 20 minutes, these roast pork cutlets are paired with cabbage and apple for a classic and hearty meal.

A Korean take on a French classic by Restaurant Hubert.

A bright salad that works best wish barbecued meats.

Australian Gourmet Traveller Fast recipe for Chicken schnitzels with cabbage and grape salad