Kylie Kwong: Heart and Soul
Bean-thread vermicelli is available dried from Asian stores, and needs only a brief soak in boiling water before being added to this stir-fry.
I use the freshest squid from South Australia, I test the chilli-salt to make sure it’s not too salty and not too spicy, and I use fresh oil.
If you can’t get kingfish, substitute any other sashimi-grade fish fillets, such as tuna, salmon or swordfish.
If blood plums aren’t in season, use blood oranges or regular oranges to add that lovely sourness.
A traditional Chinese steamboat, where diners choose from an array of raw and marinated ingredients to dip into simmering stock, is a brilliant example of the art...
This recipe is very humble and satisfying — hence the name, which means 'modest eggs'.
This delicious Provençale braised octopus is beautiful warm or at room temperature, and it makes a lovely lunch with some crusty bread and a great bottle of red.
Cooked Western-style, snapper benefits from minimal cooking and a fresh, light, yet interesting accompaniment.
The bacon imparts smokiness and the orange zest infuses the cabbage with a delicious bitterness.
To me, this scrumptious mushroom recipe symbolises the Manfredi family: down-to-earth, full of substance, elegant, vibrant and comforting.
This makes a great snack or light lunch; it’s also delicious as a side dish with a roast chicken or some grilled or roasted fish.
Definitely a dish to be reserved for truly special occasions. If you prefer, you can substitute freshly cooked prawns or crabmeat for the lobster.
Although braised bacon is traditionally a rather frugal meal, I’ve made it luscious by using the finest organic bacon and adding red wine and cherries.
I believe chicken livers should only ever be served rare, so they retain their silky, rich, delicate texture and flavour.