Recipe: Kung Pao Chicken

Dan Hong is the brains and chef behind a handful of Asian-inspired restaurants in Sydney, and here’s an easy chicken recipe to bring that restaurant experience home. Serves 4 500 g chicken thigh fillets, dice into 2 cm cubes 3 cloves garlic, finely chopped 1 handful dried red chillies 3 stalks green shallots (white part only), cut into 3cm lengths 4 stalks of green garlic … Continue reading Recipe: Kung Pao Chicken

Recipe: Apple and walnut strudel

‘Fast Ed’ Halmagyi shares a recipe to show just how easy it is to whip up this popular Austrian pastry that is now loved all over Europe by the Hungarians, Polish, Croatians, and Serbians to name a few. Serves 10 8 Granny Smith apples 2 lemons, juiced 1½ cups caster sugar 2 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1½ cups walnuts, toasted and chopped … Continue reading Recipe: Apple and walnut strudel

Recipe: Pork belly sliders with gamashio mayo and pickled daikon

Restauranteur, chef, and MasterChef Australia judge, Gary Mehigan, shares with us how to add a little something different to the usual slider recipe. Gamashio is a Japanese condiment made from sesame seeds that has a distinctive umami flavour, and it’s a wonderful seasoning for salads, fish and dressings. I like to use unhulled sesame seeds, which are available from health food stores. Makes 12 1 … Continue reading Recipe: Pork belly sliders with gamashio mayo and pickled daikon