Ginger

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Duck wonton, tofu and chrysanthemum soup

Rich, comforting and plenty warming.

Now to love|Sep 05, 2019

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Chefs' Recipes
Kylie Kwong's prawn dumplings with organic tamari and chilli dressing
Don't underestimate that dressing – it's a smoky, sweet, sour, spicy and salty hit that works wonder with the dumplings.
Now to love|Sep 05, 2019
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Crab xiao long bao
The Shanghai dumpling receives an upgrade. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
Now to love|Sep 04, 2019
Chefs' Recipes
Kylie Kwong's steamed fish fillets with ginger, soy sauce and spring onions
The legendary chef's take on a Cantonese classic.
Now to love|Sep 04, 2019
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Pork dumplings with black vinegar and ginger
These little parcels may be simple to make, but the flavour packs a punch.
Now to love|Aug 29, 2019
Fast Recipes
Cauliflower and egg “fried rice”
A fast and easy way to up your vegetable count.
Now to love|Aug 14, 2019
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Noodle soup with chicken and chive dumplings
A chicken soup to cure all ills.
Now to love|Aug 14, 2019

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Egg and bacon congee
The hybrid breakfast dish you've been waiting for.
Now to love|Aug 12, 2019
Chefs' Recipes
Sunda's masterstock-poached chicken with ginger and spring onion relish
A beloved staff meal at Melbourne restaurant Sunda.
Now to love|Jul 17, 2019
Chefs' Recipes
Fish curry with cucumber salad and coriander chutney
When Sunda's Khanh Nguyen says this is one of the best curries he's had, we need no further convincing.
Now to love|Jul 05, 2019
Chefs' Recipes
Tonka's Hyderabadi chicken biryani
A rich, spicy biryani by Melbourne restaurant Tonka.
Now to love|Jul 03, 2019
Fast Recipes
Black pepper tofu
Crack the pepper fresh, and don't skimp on it.
Now to love|Jun 27, 2019
Fast Recipes
Golden syrup dumplings with ginger and spice
These sticky and warm golden dumplings will disappear in a snap. Make double.
Now to love|Jun 25, 2019
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How to make beef rendang
When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.
Now to love|Jun 21, 2019