Brae’s barbecued octopus with lemon, broad beans and their leaves
A seafood dish that sings with spring.
Braise
Phil Wood’s braised broccoli with butter beans, chickpeas and chilli
A hearty vegan dish that's good as a side or eaten on its own.
Tony Tan’s braised beef brisket with chilli-oil sauce
A magical version of the Cantonese classic, with a robust chilli oil to boot.
Braised beans with chorizo and calamari
A winning dish that brings classic flavours and simple comforts together in a single bowl.
Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
Lobster Australienne by Mary’s Underground
This decadent dish from the Sydney basement restaurant combines fine French technique with an Aussie attitude.
Sichuan-style beef
An express version of the spiced beef braise from China's Sichuan region.
What is red cooking?
We explain hong shao, a common Chinese braising technique that adds rich flavour and a red-tinted finish.
Tony Tan’s quick-braised pork ribs
Just add rice, and dinner's set.
Sunda’s lamb ma po tofu with green beans
Chef Khanh Nguyen learnt this recipe during his time at Sydney's Mr Wong, and now it's a hit at staff meals at his Melbourne restaurant.