Maeve seeks out the deeply satisfying carbohydrates at the heart of many of the great dishes of the world. In this episode Indian, Italian, Lebanese and Cuban recipes are the stars. Acclaimed Indian chef, Ajoy Joshi (Nilgiri’s, Tellicherry) shares his recipe for the textural delight that is gossamer thin Indian dosa with spicy potato, sambhar and dal. Melbourne’s new favourite chef and pasta genius Alberto Fava (Tipo 00) transforms durum wheat into silky pasta shaped into little ‘hats’ called cappellacci, filled with pumpkin and a drop of seductive bergamot oil. Charming Lebanese chef, Emma Sofy (Emma’s Snack Bar) shares her tried and true recipe for Mujaddara, a Middle Eastern staple that takes rice and lentils to new heights, with pink pickled radish, sweet dark fried onions and a fresh garlicky cabbage salad. And celebrated chef, Danielle Alvarez (Fred’s) recalls her Cuban heritage with a magnificent cake made from corn, guava and coconut cooked in banana leaves.