Ghillie Basan is a food and travel writer based in the Scottish Highlands. With over 20 books and numerous magazine and newspaper articles published on the culinary cultures of Turkey, the Middle East, North Africa and Southeast Asia, she has become an authority on the subject. Terry Tan is consultant editor on the cuisine of South East Asia for Wine and Dine magazine. He has written more than 20 cookbooks, conducts private cookery courses and works for HP, where he devised a range of Amoy 'Straight to Wok' sauces. Born in the Philippines, Vilma Laus trained at the Cordon Bleu Cookery School and worked for 26 years as the principal cook of the late Sir and Lady Maxwell Joseph. She now runs her own catering business, specializing in Filipino, Chinese and French cuisine.