Browse All RecipesHow to make sweet and sour porkIt's sweet and sour but not as we know it. Tony Tan reveals the true brilliance of this much-loved Cantonese classic.Now to love|Sep 28, 2020
Browse All RecipesTony Tan's guide to making black pepper crabA colourful, gutsy South East Asian favourite, this is a dish worth getting your hands dirty for. Roll up your sleeves and give it a crack.Now to love|Sep 11, 2020
Recipe CollectionsCause a stir with these stir-fried noodlesWe're here for that wok hei.Now to love|Jul 28, 2020
Fast RecipesYaki udon with mushroomsThis combination of wok-tossed pork, mushrooms, udon and soy is simple, but effective.Now to love|Jul 26, 2020
Fast RecipesCauliflower and egg “fried rice”A fast and easy way to up your vegetable count.Now to love|Jan 21, 2020
Chefs' RecipesLouis Tikaram's stir-fried snake beans with porkIt's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.Now to love|Jan 13, 2020
Chefs' RecipesLouis Tikaram's fried rice of shiitake, salted radish and peasThe Chinese classic you know and love (and it's vegetarian too).Now to love|Jan 07, 2020
Chefs' RecipesTony Tan's stir-fried asparagus with shiitake mushrooms and chilliInspired 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.Now to love|Nov 18, 2019
Chefs' RecipesLau's Family Kitchen's tangerine duckIt's a three-part process to making the Melbourne restaurant's duck dish, but the results are worth it.Now to love|Nov 12, 2019
