The stamps on top are food I'm most familiar with:
Satay from Indonesia - locally, satay is pronounced as sate. There are many variants and Sate Tambulinas (beef) is the most favored in Sulawesi, the western part -- according to my research. What sets apart the Indonesian satay from other skewers is the use of turmeric in the marinade. Normally, I get my satay with diced onions and sliced cucumber relish and the best part, peanut sauce.
Roast goose from Hong Kong - this I believe is the "star" on the menu for most of the Chinese restaurants. It's crispy on the outside and tender in the inside. Here in Singapore, we often get the roast duck version. I'm not sure if I've ever tried roast goose at all.
The stamps at the bottom are foreign to me:
Kranjska klobasa from Slovenia - In English, it's Carniolan sausage. From my research, Slovenia has successfully entered it into PGI status. The sausage are joined at the ends by wooden skewers; often coming in pair. It's often served with bun and mustard.
Karjalanpiirakka from Finland - The pie has a TSG status in Europe. I'm a bit confused about the ingredients of this pie. In the end settled with, "This is rice pie but not any rice pie, it's a rice pie from Karelia." I read that the release of this stamp caused an online protest because it shows a store-bought pie not a traditional home-made version.
For more gastronomic stamps, check the page -- See it on a postcard.