A tasty mushroom and water chestnut filling turns classic San Choy Bow into a vegetarian winner.
Fresh oysters with a zingy Asian dressing.
Sticky, sweet roasted chicken wings sprinkled with sesame are just delectable.
A classic Chinese seafood dish that makes the most of squid.
A tasty chicken and water chestnut filling in crisp lettuce cups is a Chinese favourite. Pork mince can also be used.
Hand making your own dumplings is both fun and delicious! They are called potstickers because they are fried first to brown the underside, m …
A true Mexican-style Guacamole taught to me by a Mexican chef.
This exotic spinach dip is great with pita bread or to dollop on chicken or chargrilled meats.
A stylish, smoky and spicy alternative to dip.
A creamy chowder with plump mussels and chunky vegetables served with garlicky toasts.
When you have some leftover roast and veggies, or a casserole, the clever thing to do is to turn them into sausage rolls, with the help of s …
Crisp bruschetta topped with milky mozzarella, folds of prosciutto, tiny tomatoes and fresh basil.
A great way to cook up the duck wings that come attached to duck breasts when you buy them. They are best slow cooked first before crisping …
Crisp potato pancakes make a great base for brunch and savoury dishes.
When figs are in season, they are sensational served this way.
Delicate zucchini blossoms with a creamy centre and crispy coat.
Prawns in a crispy beer batter and coconut coat with a sweet, sour and spicy sauce.
Making your own gnocchi is a wonderful, tactile experience, and when you add a rich wild mushroom sauce it is definitely worth the effort.
