• The best food books of 2017

    Pull up a chair and pour yourself a glass as Pat Nourse surveys the best page-turners of 2017.
  • Char siu pork ssam with creamed chilli bean tofu

    Using radicchio instead of butter lettuce leaves to wrap the pork parcels adds a pleasing bitter touch, balancing the sweet pork and the creamy, spicy tofu. If bitterness isn't your thing, use crisp cos leaves instead.
  • Sunnyboy cakes

    Remember Sunnyboys, the frozen drink in a triangular pack? They disappeared from shelves in 2016, but the bright citrus flavour in these dessert cakes are a nod to the Orange Explosion.
  • Grilled quails with salted egg yolk sauce

    "There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay. "There are two sauces: a tare, made with chicken wings; and our take on a Singaporean salted egg sauce." Begin this recipe a day ahead to cure the yolks.

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The best food books of 2017

Pull up a chair and pour yourself a glass as Pat Nourse surveys the best page-turners of 2017.

Recipe Search

Char siu pork ssam with creamed chilli bean tofu

Using radicchio instead of butter lettuce leaves to wrap the pork parcels adds a pleasing bitter touch, balancing the sweet pork and the creamy, spicy tofu. If bitterness isn't your thing, use crisp cos leaves instead.

Recipe Search

Sunnyboy cakes

Remember Sunnyboys, the frozen drink in a triangular pack? They disappeared from shelves in 2016, but the bright citrus flavour in these dessert cakes are a nod to the Orange Explosion.

Recipe Search

Grilled quails with salted egg yolk sauce

"There's not a lot of meat on quails so the best way to eat these is with your hands - pull them apart, dip them in the sauces and get a bit messy," says Mat Lindsay. "There are two sauces: a tare, made with chicken wings; and our take on a Singaporean salted egg sauce." Begin this recipe a day ahead to cure the yolks.

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