Maeve celebrates the culinary power of flowers across a delicious range of traditional dishes from around the world. She visits pioneering saffron growers in Tasmania, and joins the harvest of the little mauve crocus flower and the careful drying and preserving of saffron. Italian-born chef Alessandro Pavoni (Ormeggio), a master of saffron risotto, shares his secrets. In Darwin she meets Top End food legend, Jimmy Shu (Hanuman Restaurant) who magically unlocks the rich blue hues of the tropical Butterfly Pea flower for a Nonya dumpling. Florets are celebrated and we explore a quick and easy cauliflower favourite in the Lebanese world called Arnabeet Mekleh from inspiring home cook Jinan Afiouny. Moroccan chef Aziz Bakalla uses a different sort of flower as the basis for a magnificent vegetable tajine: artichoke, a member of the thistle family. The secrets of stuffing delicate zucchini flowers are shared by top Italian chef, Vanessa Martin who has an easy recipe for a ricotta and parmesan filling and the lightest whisper of batter to coat the flowers. Distilling the essence of flowers into rose and orange blossom water is a must in the Middle Eastern world to add flavour to a whole range of sweets and desserts. We visit the pumping kitchens of sweets palace Abla’s Sweets to see how these delicate essences are used and then share the baklava recipe of Armenian homecook Arpy Iskikian.