This particular recipe is a bit of a happy accident – it came about one day when I was making Singapore noodles and I spotted a bottle of New York Shuk’s...
This is a classic hybrid dish, a clashing of cultures with spectacular results. Two loves combined – Chinese tomato and egg, a dish I tolerated growing up...
Making homemade mochi may seem daunting, but it’s actually quite simple.
In Cantonese, we call this dish ‘water egg’ – egg whisked with water and a dab of salt, then steamed until it becomes a smooth, soft savoury custard.
A brand-new book dedicated to Hetty McKinnon's Chinese family and cooking that's caught between cultures.
Ginger fried rice is my comfort food in every sense – my mum made this for me whenever I was feeling unwell; the dish is particularly good for settling a restless...
Arthur Street Kitchen's Hetty McKinnon on why eating more veggies is just common-sense, even though her "mum is forever trying to sneak meat into [her] food".
These smashed peas are a fine example of how satisfying and flavourful everyday ingredients can be; in this salad, they bring an exciting green creaminess to the...
This cobbler, a savoury deep-dish creation of ripe summer tomatoes topped with a stunning parmesan drop-biscuit dough, has become my go-to main-meal cobbler.
So, are these publications disguising the fact they’re vegan and vegetarian?
The beefy Vietnamese noodle soup needn’t be off-limits for vegetarians. Here are three types of meat-free pho you can savour.
There are no fancy ingredients - all that is needed to achieve an amazing flavour is a bit of time.
Hetty McKinnon's self-published Peddler Journal celebrates those family table moments, reinterpreting the Chinese classics she grew up eating as vegetarian dishes.