So Elaine, just explain what the rituals are around food and hospitality in the Lebanese way – because it’s a very strong tradition when it comes to welcoming people in, and then a certain order to the food, isn’t there? I’m thinking about the mezze... Oh well, the mezze is what you’ll find in a Lebanese restaurant. At home, not really – you don’t have the mezze at home. It’s what the Lebanese restaurants are famous for: their mezze. You go there to spend the evening, and slowly the dishes come in, and then you also, if you want to have alcohol, you have the arak – the famous Lebanese arak which is made from grapes, and flavoured with aniseed. The first edition of the cookbook, 1978 So you would get olives, I take it... So how many of these gorgeous recipes would Oh, you would get olives, and labne, and baba ghannouj, which is eggplant and tahini mixed together, and tabouli, and always different kinds of olives. Lebanon is famous for its lives, and its olive oil. And of course you know they give you a small plate of shish kebab, barbequed lamb, that’s the way the mezze would be. Lebanese don’t really eat very much red meat. Red meat is only for the kibbe, and those other little kebabs and things like that. But in general, the typical Lebanese diet has much more vegetables, and lentils, dried beans, legumes, and a lot of greens – a lot of green. I mean anything that’s green, they take it from the ground and cook it. It’s just unbelievable! The sweets – very, very little of the sweets, actually. The Lebanese sweets in general are not that easy to make. Like the baklava, and the varied versions of baklava – very difficult to make. My mother would know how to make the Easter cakes – which are little cakes stuffed with almonds, or stuffed with walnuts and sugar. They are usually eaten only at Easter time. In general Lebanese, even in Lebanon, now today, you don’t have a sweet after a meal... you have been eating around the table in Cowra – and Sydney, when your parents moved to Sydney?