Vietnamese Rice Paper Rolls

Fresh Vietnamese rolls spring rolls (bánh tráng) are great for lunch or for snacks. Alternatively, serve them as a starter to a meal and get everyone in the family to fill and roll their own at the table. You can substitute small peeled prawns for the chicken if you prefer – and if you have … Continue reading

Elizabeth Chong’s Roast Duck & Nashi Salad

The Nashi season coincides with the celebration of Chinese New Year – The Year of the Tiger, February 14th – 28th.  The Tiger, deemed a manifestation of royalty in Asia, shares centre stage with the fruit of Emperors – the Nashi, which the Chinese first grew in Australia during the 1850’s Goldrush. Cut  the duck … Continue reading

Tandoori-inspired fish

This recipe is inspired by a delicious dish I tasted earlier this year at EEST, a swish pan Asian restaurant in the Westin Hotel, Kuala Lumpur .Aussie chef David King is executive chef at the hotel where he runs the Kings Kitchen Klub, a series of cooking classes for both adults and kids.

Stir-Fried Choy Sum with Sugar Snaps

A colourfuly crunchy dish offset by the soft texture of the tofu. Choy sum is one of the most popular vegetables in China – the flowering shoots are tender and sweet and the main stems full of flavour. Great for vegetaraians.

Asian noodle salad

Shredded green papaya and green mango combine with rice noodles and a Thai-style salad dressing in this delicious salad.

Scallop salad (pla hoi shenn)

This simple but tasty salad is from David Thompson's magnificent new book "thai food" (Penguin). Thompson is Australia's foremost exponent of authentic Thai cuisine and this new book is a tribute to his years of passionate research and knowledge.