Hamed Allahyari cooks to connect - for that joyful moment you can say salamati (Persian for 'health' and 'cheers') around the table. The food of his native Teheran is a resonant and delicious gift to Australia and a way of staying bonded to a country he hasn't returned to for a decade. With every swipe of warm pita through herbed dadami dip, every bite of braised lamb with dried lime and saffron rice, every sip of housemade sour cherry tea, Hamed shines a light on his past and continues to build an optimistic Australian future.

A restaurateur in Iran, it was natural for Hamed to gravitate to food after a long and perilous journey to settlement in Melbourne. His first dream was to find work: without English or local experience, that was hard enough. His next dream was to open a business: his heartfelt cafe and restaurant SalamaTea launched in 2018. The culmination of all his toil and passion is the book that brings it all together, celebrating the cuisine that nurtured him in childhood, gave him his first career in Persia and has enabled him to build a new life in Australia.

Hamed's food is anchored in tradition but accessible to all. The recipes are simple, celebratory and appealing, flexible and full of flavour. As well as working as a chef and caterer, Hamed has road-tested his dishes at hundreds of cooking classes: he melds Persian culinary culture and an understanding of Australian palates to create recipes that are truly his - and now ours to share.

Beyond the recipes, this book is a gateway to Persia. 'It's sharing my culture,' says Hamed. 'It's my dream that everyone tries Persian food. And with my food, they come into my family. They are sitting with me, with my grandparents, parents and cousins, talking, sharing and enjoying the feeling of being together.'