Louis Tikaram’s stir-fried snake beans with pork
It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.
Louis Tikaram’s fried rice of shiitake, salted radish and peas
The Chinese classic you know and love (and it's vegetarian too).
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Tony Tan’s stir-fried asparagus with shiitake mushrooms and chilli
Inspired by an asparagus dish eaten in Sichuan, Tony Tan stir-fries his own version with fresh shiitake mushrooms, ginger and soy sauce. So simple, so good.
Lau’s Family Kitchen’s tangerine duck
It's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.
Victor Liong’s stir-fried beef hor fun
Slippery noodles, smoky beef, and the crunch of vegetables. This dish has it all.
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Tony Tan’s stir-fried chicken with Chinese olive vegetable
We've added an utterly addictive Chinese condiment to this simple stir-fry.
Tony Tan’s typhoon shelter prawns
Love garlic? Love prawns? You'll love this.
Kylie Kwong’s stir-fried Australian native greens with garlic
The legendary chef's simple and delicious celebration of Australian native produce.
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Broccolini with chilli, garlic and lemon
Simplicity is always a winner when it comes to vegetables.
Tony Tan’s stir-fried beef with chilli bean paste, dried chilli and capsicums
This Sichuan-inspired dish with great depth of flavour, and a decent level of spice.