A traditional semihard, hexagonal cow's milk cheese with a grey rind, with a mild spicy flavour and created by Arthur Djes of Beauvoorde Village.
A soup of redcurrant juice and a little sugar, thickened with potato flour and garnished with vermicelli.
The Belgians and French describe a weak beer in a large glass as a bock. Perversely the British refer to the strongest style of lager as bock.
A Belgian speciality of milk boiled very gently for 1½ hours with pearl barley (or rice, semolina, tapioca or very fine vermicelli) and brown sugar, then mixed with molasses or honey, raisins or other dried fruit.