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Recipes

Hawker-style oyster omelette

Image By Adam Liaw, Abstract Hawker-style oyster omelettes are one of my favourite foods in Singapore and Malaysia, but if I have top quality oysters, I prefer to...

Sichuan beer duck

Image By Adam Liaw, Abstract This fragrant duck dish combines the sweet and numbing heat of Sichuanese spices with fresh aromatics, all braised together in a light beer...

Sake-steamed abalone with liver sauce

Image By Adam Liaw...Read More

Fire chicken with blue cheese

Image By Adam Liaw, Abstract The Korean name for this dish is buldak, which literally translates to "fire chicken". Usually served topped with bubbling mozzarella, using blue cheese...

Chawanmushi

Image By Adam Liaw, Abstract Literally meaning "steamed in a tea bowl" this delicate and savoury Japanese custard is a lot easier to make than it looks. Just...

Garlic butter prawns

Image By Adam Liaw, Abstract This simple stir-fried dish uses fresh Australian garlic in a buttery sauce to coat delicious and tender prawns. If you want to make...

Peking-style pork ribs

Image By Adam Liaw, Abstract This modern Cantonese dish has a convoluted history. Known as "jing du pai gu" in Mandarin, the provenance of the name refers to...

Miso-glazed butternut pumpkin

Image By Nihal Abed, Abstract This dish really is best eaten at room temperature because when the pumpkin roasts, the natural juices will come to the surface in...

Giant burrito cake

Image By Henry Firth Ian Theasby, Abstract A giant burrito, wrapped up warm then baked in a saucepan = the most amazing sharing platter you ever had! Inspired...

BBQ seared Murray cod with lemon myrtle pippies

Image By Jody Orcher, Abstract A vibrant and fresh mix of river cod and pippies, bursting with the unique flavour of lemon myrtle and a slight chilli kick...Read...

Flathead with emu egg Thermidor sauce

Image By Josh Lewis, Abstract A 1980s classic is given a modern Australian twist, with a Thermidor sauce using emu egg and milk kefir; crisp black kale adds...

Kangaroo tonnato

Image By Jason Saxby, Abstract This dish is a hybrid of two classic dishes: tartare and vitello tonnato (cold sliced veal in a creamy sauce of tuna and capers)....

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