Ethiopian cuisine is built around kinship and sharing, so best rally a group for this East African community essential. Yibeltal Tsegaw and Rahel Woldearegay moved from Ethiopia to Australia two decades ago and opened Gursha in 2017.

Tsegaw runs the modest dining room, guiding newcomers through the difference between mitmita and berbere spice blends, while Woldearegay leads the small kitchen. Her tangy, spongy injera bread is some of the best around, designed to be eaten off and eaten with. Use it to pick up parcels of misir wot, a thick and fiery red-lentil stew, and Ethiopian signature yedoro wot, a medley of boundless spice and flavour featuring long-simmered chicken legs.

Other essentials include kitfo – finely chopped raw beef marinated in cardamom-infused butter – and the ataklet be-yeayntu, a combination of vegetarian dishes circling a sunset-orange dollop of shiro, a garlic-heavy chickpea and tomato stew. When you’re bored of Ethiopian food, you’re bored of life.

Must order: The traditional coffee ceremony with frankincense and popcorn

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