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Fast Chinese Recipes

If you’re looking for quick and spicy dishes to celebrate Chinese New Year, we have the likes of kung pao chicken, ma po beancurd, XO pipis with Chinese broccoli and plenty more fire and crunch here.

Noma Australia: the first review

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Fast and fresh summer recipes

Fish in a flash, speedy stir-fries, ripe and ready fruit – magic dishes in moments. Here's a preview of the recipes in our February 2016 issue.

Stir-fry recipes

A centrepiece of stir-fried lobster with garlic stems or Neil Perry’s stir-fried beef with Sichuan peppercorns and sweet bean sauce? Whichever you choose, our online collection of 22 wok-tossed recipes is bound to cause a stir.

Prego rolls

"This is a Mozambican specialty and one of the foods that changed my life in terms of African cuisine," says Duncan Welgemoed. "The best spot to get a prego roll in South Africa is the Radium Beerhall. It's run by my godfather, Manny, and is the oldest pub in Jo'burg. The meats are grilled out the back by Mozambican staff and are still done the same way today as they were 30 years ago." Start this recipe a day ahead to marinate the beef.

Lebanese-style snapper

"This dish is Lebanese-peasant done fancy with all the peasant-style flavours you'll find in Lebanese cooking, but with a beautiful piece of fish added," says Bacash. "The trick to not overcooking fish is to be aware that it cooks from the outside inwards and the centre should only cook until it's warm, not hot. If it gets hot in the middle, it will become overcooked from the residual heat. It takes a little practise getting to know this - be conscious of the inside of the fish and not the outside. Until you get it right, you can always get a little paring knife and peek inside the flesh when you think it's ready; it won't damage it too much."

Green salad with vinaigrette

"Our seven-year-old, Arwen, has been making this vinaigrette since she was five - she tastes it as she goes," says Levy Redzepi. "It's fresh and acidic and as good as the leaves. Frillice lettuce is crunchy but it's thin so it's like a perfect mix of cos and iceberg."

Homemade white bread

"Not multigrain, not gluten-free, nor rye or whole wheat - classic white bread is the only acceptable canvas for your delicious passion project, the brisket," says Curtis Stone. "Texas barbecue sides are supposed to be minimalist, but minimalist done right. Baking soft, fluffy bread from scratch is doing it just right (and then some). Plus, stuffing brisket into a slice of bread means you can eat with your hands, the way it ought to be." Makes 2 loaves.

Fancy Hank's Bar-B-Que, Mrs Luu's Vietnamese Canteen, Pigs On Fire, Amazy Chinese Takeaway

Fancy Hank's Bar-B-Que, Melbourne

Fancy Hank's Bar-B-Que, Melbourne

Our restaurant critics' picks of the latest and best eats around the country this week including Fancy Hank's Bar-B-Que, Mrs Luu's Vietnamese Canteen, Pigs On Fire, and Amazy Chinese Takeaway.

MELBOURNE 
Fancy Hank's Bar-B-Que
The moveable feast that is Fancy Hank's Bar-B-Que (pictured) has found a semi-permanent home at the Princes Park Bowling Club, and the combination of authentic American barbecue - smoky, spicy brisket, pulled pork and baby back ribs from Otway, sides of house-made pickles, coleslaw and potato salad - and lawn bowls is a surprisingly snug fit. Owner-operators Kent Bell and Rob Cattanach (who also own Collingwood's Cavallero) took a barbecue tour of the American south and had their authentic barbecue equipment made to order. The results, served on brown paper on a red plastic tray, speak volumes about good research. Fancy Hank's Bar-B-Que, Princes Park Bowling Club, 104 Bowen Cres, Carlton North, Vic. MICHAEL HARDEN

BRISBANE
Mrs Luu's Vietnamese Canteen
First the bad news. Get here after 11.15am and you'll need to join the queue out the door of this simple little diner to taste Mrs Luu's banh mi. Arrive after 2.15pm and you'll probably go hungry. And the good news? These guys are pros. Beneath the crisp crust of their locally baked Viet-style baguettes you'll find a fluffy interior crammed with a jumble of house-made pâté, punchy pickled daikon, carrot and fresh coriander. Whether you add the house-made porchetta, barbecued pork and Vietnamese ham (Three Little Piggies) or opt for a fillet of chilli-laced chicken, marinated flank steak, omelette or pork chop, you'll be back for more. The name Mrs Luu's honours co-owners John and Thuy (Frankie) Nguyen's mum, who owned Trang at West End, and the marinade recipes are all hers. Alongside banh mi, you'll find a choice of plump goi cuon rice paper rolls crammed with a selection of six fillings, three varieties of com using jasmine rice and six vermicelli salads. Drinks-wise, consider the house-made lemonade or a lemon iced tea, or pick up some coconut juice. Drip-filter Vietnamese coffee is done the trad way before 11.30am; after that it's pre-made and ready to go. Mrs Luu's Vietnamese Canteen, 25 Railway Tce, Milton, Qld (07) 3369 5760. FIONA DONNELLY

ADELAIDE
Pigs On Fire
With all of Adelaide out on the streets during the Adelaide Festival and Fringe, street food is the flavour of the moment - none more enticing than barbecue pork offerings from the Pigs On Fire stall, within the Garden of Unearthly Delights carnival site. Dutchman Didier Prince came with four crew members and a five-metre high tripod and two-metre wide two-tier hotplate to barbecue pork cuts, and has caused a sensation. So far, in just two weeks, they've cooked 300 pigs and 3500 special-recipe pork sausages from Richard Gunner's Feast Fine Foods. They will remain at the garden site until 17 March, so get down there to try their pork VOC sausage (rich in cloves, and named after the 18th-century Dutch East Indies spice-trading company) with mayonnaise and Amsterdam pickle, or pork belly marinated in their secret sauce for 24 hours. Garden of Unearthly Delights, Rundle Park, East Tce, Adelaide, SA. DAVID SLY

PERTH
Amazy Chinese Takeaway
When it comes to real-deal Asian food, Victoria Park's Albany Highway has long offered rich pickings. One of the latest additions to an already impressive gene pool is Amazy, a mustard-coloured shoebox of a restaurant specialising in the chilli-laden cuisine of Sichuan province. Come for deeply coloured chicken wings rolled in white sesame seeds and ground chilli. Come for cold slices of porcine and bovine offal, bathed in various sauces including an addictive garlic and chilli number. Come for a hearty rendition of that perennial lazy Susan favourite, Sichuan chicken: bulked up with a good amount of taters, onions, celery and - oh yes - chilli, it's a complete meal that's good to go the second it hits your table. But most importantly, come hungry. Dishes are as big in volume as they are in flavour, which probably explains why dinner reservations are a very, very wise idea. Amazy Chinese Takeaway, Shop 4, 393 Albany Hwy, Victoria Park, WA, (08) 9472 0042. MAX VEENHUYZEN

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