Victor Liong’s Pacific oysters with sea treasures
“An opulent, easy starter that showcases the bounty of local seafood.”
Snacks and sides
Baharat cauliflower and walnut-bread sauce
A Middle Eastern spin on roast cauliflower that makes for a quick and easy vegetarian crowd-pleaser.
Tuna ota ika with lotus root
This Tongan riff on ceviche goes island hopping for fresh ingredients to make it a cooling antidote to summer heat.
Lemon-scented labneh with fig and beetroot
Packed with fresh figs and earthy beetroot, this colourful salad is simple and refreshing. Begin this recipe a day ahead.
Crisp pork, banana blossom and tamarind hot sauce
Serve this taste of summer on betel leaves as a scene-setting starter or as part of an island feast.
Japanese egg cups with miso dressing
Packed with crunch and flavour, these egg cups are infinitely versatile; serve as an entrée or a light lunch.
00:45
The perfect recipe for duck-fat roast potatoes
The crunch, the colour, the fluffy inside – these potatoes have got it all.
Sticky coronation duck with mango salad
Coronation chicken, flavoured with a curry powder mayonnaise, was invented in 1953 for Queen Elizabeth II. This modern version features duck and a tangy mango salad.
Grain salad with dukkah and pickled pomegranate
A festive favourite that's quick and easy.
Three-cheese fondue with chorizo oil and crudités
If you can't get enough cheese, then this is the dish for you.