Travel the world with these cookbooks

Let's start here at home in Australia with two classics before we head off around the world on a culinary adventure.

Here's a few cookbooks to take place of your passport. No boarding pass required, just a knife and fork.

Australia is a true melting pot of cultures and this is reflected in its cooking. As an island of indigenous peoples alongside a global panoply of immigrants with different culinary influences and traditions, its foodways are ripe for exploration. Every recipe you'll ever need is right here.

This book is a bright picture of Australian food that has travelled across the globe, packed with fresh flavours and local produce, healthy but never preachy, whose main ingredient seems to be sunshine itself. The plates at any of Bill's restaurants are more sophisticated today, reflecting decades of global experience and culinary creativity - but the warmth of atmosphere and joy of eating remain the same.

The author travels the length and breadth of her homeland to bring you Mexico's most beloved snacks, tacos, tortas and tamales. From the vibrant streets of Mexico City, to tucked-away villages and tranquil coastal towns, each region and every family has their favourite dish and a story to tell.

It's safe to say that California has a lot going for it: a laid-back lifestyle, golden beaches, and a vibrant food culture. The seafood is fresh, the produce organic and plentiful, and the farmers' markets are a wealth of riches all year round. But beyond the impressive range of produce available, the state's cultural diversity means finding vendors hawking handmade tacos next to a bustling Korean BBQ restaurant.

Hong Kong is an explorer's dream and a food-lover's paradise. Like the city itself, this book celebrates the traditional and contemporary Cantonese cuisine that is cherished by locals and fervently adored by visitors, while embracing the extraordinary influences that continue to shape Hong Kong's unrivalled food scene.

Each of the timeless recipes is accompanied by stories of the landscape, legends and traditions of Great Britain, from Cornish pasties to Kentish huffkins. Regula shows us how the diverse climate of the British Isles influenced the growth of cereal crops and the development of a rich regional baking identity.

Ayubi's parents fled Afghanistan with their young children in 1985, at the height of the Cold War. When their family-run restaurant Parwana opened its doors in Adelaide in 2009, their vision was to share their family memories through the delights of Afghan cuisine, infused with Afghanistan's rich historical culture and traditions of generosity and hospitality, to offer a more complete picture of the country they had left behind.

Sumac is an evocative and inspiring food journey that offers a glimpse into Syrian food culture's deep historical roots, which through millennia of cultural traditions and neighbouring influences have been shared and shaped to perfection.

In the Baltics, two worlds meet: the Baltic Sea joins Eastern Europe and Scandinavia, bringing with it culinary influences and cultural exchange. Amber and Rye explores this exciting part of Eastern Europe, guiding you around the capitals, sharing stories and discovering a dynamic, new style of cooking, contextualized within the Baltics' rich history.

One reviewer said this "lavish compendium of Palestinian recipes was photographed so vividly you can almost smell the freshly chopped parsley." Travelling through Bethlehem, East Jerusalem, Nablus, Haifa, Akka, Nazareth, Galilee and the West Bank, the authors show how each region has its own distinct identity and tale to tell.

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