1) The fungus huitlacoche is a delicacy in which cuisine?
2) Which South American country has adopted Tannat, responsible for the Madiran of southwest France, as its national grape variety?
3) Navajas is the Spanish name for which edible molluscs?
4) Made from dried green mangoes, which powder is used as a souring agent in Indian cuisine?
5) In which city might you dine at the Gramercy Tavern?
6) With which fruit is the liqueur triple sec flavoured?
7) Kabuli palaw, made with rice, lamb, carrots, raisins and nuts, is the national dish of which country?
8) Which small, often heart-shaped, mould-ripened cheese is named after a town in the north of Normandy?
9) Cafreal, sorpotel and xacuti are specialities of which Indian state?
10) What is the surname of the French chef who created peach Melba?
11) Sponge cakes covered in chocolate icing and rolled in coconut: how are they known in Australia?
12) What is the principal ingredient of Gentleman's Relish?
13) Which fish is used to make the (notoriously smelly) Swedish dish sürstromming?
14) Which dish, a speciality of the Auvergne, is a blend of mashed potato, fresh cheese and garlic?
15) Which fruit, resembling a hairy lychee, takes its name from the Malay word for 'hair'?
16) Ugni Blanc, the grape widely planted in the Cognac region, is known as what in Italy?
17) Which cocktail combines gin, Campari and red vermouth, served over ice with a slice or twist of orange?
18) The Turkish dish menemen includes which source of protein as a main ingredient?
19) What do we call the herb that the Italians know as dragoncello?
20) Which cocktail, made from gin, lemon juice, sugar and fizzy water, also lends its name to the glass in which it is typically served?
