How to make dashi (and chawanmushi)
Chef Michael Ryan shows how to make the kombu-based stock, a cornerstone of Japanese cooking, and how to use it in chawanmushi.
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Kylie Kwong’s Cantonese-style prawn wonton soup
"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong.
Bianca Johnston’s crispy chicken and rice
A deeply flavoured dish that maxes out the flavour of chicken wings, with greens and lemon for freshness.
Stracciatella (Italian egg-drop soup)
A deeply flavoured soup, borne from the simplest of ingredients.
Seafood in hot-and-sour broth
Turn up the heat with this fragrant tom yum-style soup.
La Casita’s rice Mexicana
“This dish is good enough to eat on its own,” says La Casita chef Josh Lewis.“The key is building up the layers of flavour, starting with good caramelisation on the rice.”
Spinach and ricotta rotolo
This vibrant dish will thrill more than just the vegetarians at your Christmas table.
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Anatomy of a dish: Sunda’s steak with sunrise lime satay
Steak, carrots, curry sauce. This dish from Sunda in Melbourne may sound simple, but it’s anything but. Want to cook like a chef? Time to step up.
Victor Liong’s Sichuan sour and spicy poached fish with pickled mustard greens
A sweet-sour dish by the Lee Ho Fook chef that showcases the depth of flavours from Hunanese and Sichuan cuisines.
Andrew McConnell’s roasted duck breast with spiced quince, anise crumb and mead sauce
Don't skip the quince. It adds a wonderful texture and subtle acid, making it the an ideal foil to the duck.