The salty, oceanic taste of the shrimp with the sour-sweetness of the green mango, a little heat from the chilli and plenty of texture make this a complete dish.
This side is based on the Persian dish of tah-dig, where rice is cooked until it sticks to the bottom of the pan, providing a wonderful mix of fluffy and crunchy elements in the same mouthful.
A hearty main course for the cooler months, these rolls stuffed with rice, onion, minced beef and bacon are exactly the type of comforting home cooking that cures colds, winter blues and everything in between.
Yoghurt marinade makes for super juicy chicken. Here we've paired it with an Indian-inspired pilaf featuring fragrant cardamom, sweet currants and nutty chickpeas.
No barbecue is complete without a mix of excellent salads. This one makes the most of summer tomatoes and the freshest of herbs, but don't be fooled - it's no lightweight.
Kylie Kwong's Christmas fried rice recipe - Break eggs into a bowl and beat lightly. Heat half the oil in a wok until the surface seems to shimmer slightly. Pour beaten eggs into wok and leave to cook on the base of wok for 10 seconds before folding the egg mixture over onto itself with a spatula.
Garlic shoots, green peppercorns and fish sauce are the heroes of this dish. Remember that fried rice is best cooked when the rice is dried out and firm from the day before.
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