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Chocolate and wattleseed self-saucing pudding

With its coffee-like aroma, wattleseed is an ideal accompaniment to chocolate and works wonderfully in this self-saucing pudding. Chef Mark Olive recommends soaking the wattleseed for 20 minutes in boiling water...

Modern Australian

Quince and lemon myrtle syrup cake

Dense with lemon myrtle-scented quince and soaked with the poaching syrup, this cake is just as wonderful served warm as a dessert or for afternoon tea.

Native Australian

Saltbush and mountain pepper squid

This is my spin on the classic Chinese salt and pepper squid. I've used native Australian ingredients dried saltbush flakes for their herbaceous saltiness, mountain pepper for its punch and dried lemon myrtle for its...

Australian

Braised eggplant with saltbush

Tender fillets of eggplant coated in a Japanese-influenced sauce, making for the perfect meat-free meal.

7.30pm, Wed nights on SBS

Destination Flavour China

Adam Liaw is back on his Destination Flavour adventures and this time he explores the vast and vibrant China. This brand-new series airs 7.30pm Wed nights on SBS.

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Native Australian
Chocolate and wattleseed self-saucing pudding
Modern Australian
Quince and lemon myrtle syrup cake
Native Australian
Saltbush and mountain pepper squid
Australian
Braised eggplant with saltbush
7.30pm, Wed nights on SBS
Destination Flavour China
Modern Australian
Pineapple fritters with pepperberry sugar

Recipe finder

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Destination Flavour China

This brand-new series airs Wed nights on SBS. Adam Liaw is back on another Destination Flavour adventure and this time he explores the vast and vibrant China.

Hainanese chicken rice

Dipping sauce and a little controversy: who knew chicken rice had such 'wow' factor

The mouth-watering low down on what is widely considered to be Singapore’s national dish, Hainanese chicken rice.

Food tripping

What Adam ate: How to bring Chinese favourites into your kitchen

From Beijing to Yunnan, Destination Flavour has revealed a depth of local Chinese flavours that we need to start cooking. Here's how to begin your tour and eat...

7.30pm Wed on SBS

Destination Flavour China | "Preserve the old, but know the new"

Adam Liaw is back to take us on another culinary journey and this time he's got China set in his sights. Watch as he tells a story like no other by uncovering one...