"This is my take on a classic dish. Traditionally, it would be prepared using a whole fish (snapper works well), but I do love the taste and simplicity of a...
This colourful Asian salad brings a heap of fresh vegetable goodness, teamed up with sliced lamb steaks and a creamy, satay-like dressing.
"This recipe is an evolution of the Mi Goreng that the Dutch brought back to the Netherlands from the Dutch colonies in Indonesia."
"This is a recipe that we regularly feature in our 3 Blue Ducks restaurant in Rosebery. It's a great way to use the whole fish and the head, something that is...
Turmeric gives this whole BBQ fish plenty of fragrance as it cooks, served with a spicy tomato sambal.
These prawns are brushed withy coconut oil, kecap manis, fish sauce and lime leaves then dressed with a sweet and spicy mango curry mayo.
One of the easiest things to do is buy a pre-cooked duck to shred up and use the meat in fresh dishes like this hokkein noodle and red cabbage dinner.
Junda Khoo marries the novelty of a packet noodle with the luxury of truffle in his signature recipe. You can find the dish occasionally on special at his Ho Jiak...
This is my go-to, family favourite comfort food. I love to take my time making this meal and I think it’s the time taken that adds extra love to the deliciousness.
Putting a Vietnamese twist on the classic Aussie pork chop dinner with plenty of fresh leafy herbs and cucumber, with a lime and chilli dressing for tang and a...
Garlic and mushroom is such a wonderful combination of flavour, served here with an umami-loaded sauce of kecap manis, dashi and chicken stock.
The biggest difference between peanut sauces is that some are made with peanut butter and others are made from scratch with raw peanuts, fried in oil.