Busiate with crab, ginger, and pangrattatto recipe - Process flour and 200ml water in a food processor until a dough forms. If necessary add a couple of teaspoons extra water to bring it together.
Scallop poke with pickled ginger dressing recipe - Bring rice, 500ml water and 1 tsp sea salt to a simmer in a saucepan, then reduce heat to low, cover with a tight-fitting lid and cook without uncovering for 20 minutes.
Chicken broth with ginger, turmeric and lemongrass recipe - Bring 3 litres of water to the boil in a large saucepan. Add chicken and legs, season lightly with salt and bring back to the boil.
Apple-caramel sponge pudding recipe - Preheat oven to 180C and butter a 2-litre baking dish. Cook butter in a large frying pan over medium-high heat until nut brown (2-3 minutes).
Chinese sausage, Shaoxing wine and black vinegar add amazing flavour, while a fragrant ginger and chilli bean paste takes the dish to another level. Lay on some steamed rice to mop up the juices.
Spiced pumpkin soup with onion bhajis and curry leaves recipe - Heat ghee in a large saucepan over medium-high heat, add onion, garlic and chilli and sauté until onion is translucent (4-5 minutes).
"My mum, Pauline...still makes this cake and brings it to Billy Kwong as a treat." Says Kylie Kwong, "I'm no sweet tooth, but I absolutely love it, and our staff love it just as much."
Furikake lamb rack with carrot-ginger puree recipe - Preheat oven to 220C. Toss carrots in 40ml olive oil in a roasting pan, season and roast until tender (15-20 minutes).
"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar."
Chicken and egg noodle soup with ginger and chilli recipe - For roast chilli vinegar, combine the oil and chilli flakes in a small saucepan and cook over low heat until chilli darkens and oil turns red (6-8 minutes).
Mandarin and ginger syrup cake recipe - Preheat oven to 160C and butter and flour a 12cm x 20cm loaf tin (we used a fluted loaf tin). Place mandarins in a saucepan
