Dan Hong | Gourmet Traveller

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Steak with the flavours of pho

Australian Gourmet Traveller recipe for steak with the flavours of pho by Dan Hong.

Now to love|Nov 17, 2014

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Chefs' Recipes
Dan Hong's crisp eggplant with fish-fragrant sauce
Fish-fragrant sauce doesn't actually have any fish in it, but its sweet, sour and spicy elements are traditionally used to cook Sichuan fish dishes and give this dish its name.
Now to love|Nov 17, 2014
Chef's Recipes
Grilled fish with sambal matah, watermelon and cucumber
Australian Gourmet Traveller recipe for grilled fish with sambal matah, watermelon and cucumber by Dan Hong.
Now to love|Nov 17, 2014
Chef's Recipes
Mum's crisp quail
Australian Gourmet Traveller recipe for Mum's crisp quail by Dan Hong.
Now to love|Nov 17, 2014
Chefs' Recipes
Dan Hong's Sichuan steak tartare
This dish is all about the seasoning.
Now to love|Nov 17, 2014

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Chef's Recipes
Steamboat
Australian Gourmet Traveller recipe for steamboat by Dan Hong.
Now to love|Nov 17, 2014
Chefs' Recipes
Dan Hong's Korean fried chicken burger
Australian Gourmet Traveller recipe for Korean fried chicken burger by Dan Hong.
Now to love|Jul 30, 2014
Chef's Recipes
Lotus burger
Australian Gourmet Traveller recipe for Lotus burger by Dan Hong.
Now to love|Jul 30, 2014
Chef's Recipes
Hot fudge sundae with honeycomb
Australian Gourmet Traveller recipe for hot fudge sundae with honeycomb by Daniel Hong from Sydney restaurant Lotus.
Now to love|Jul 14, 2008
Chefs' Recipes
Dan Hong's matzo ball soup
Australian Gourmet Traveller recipe for matzo ball soup by Daniel Hong from Sydney restaurant Lotus.
Now to love|Jul 15, 2008
Chef's Recipes
Salad of calamari and wakame with preserved lemon vinaigrette
Australian Gourmet Traveller recipe for salad of calamari and wakame with preserved lemon vinaigrette by Daniel Hong from Sydney's Lotus restaurant.
Now to love|Jul 15, 2008
Chef's Recipes
Slow-roasted duck legs marinated in lemongrass
Australian Gourmet Traveller recipe for slow-roasted duck legs marinated in lemongrass by Daniel Hong from Sydney restaurant Lotus.
Now to love|Jul 15, 2008