Recipes

Gently poached New Zealand salmon — silky, delicate and clean-tasting. An easy eight-step recipe that lets the quality of the fish shine.

Fragrant fried rice with wild porcini mushrooms and pork slices — earthy, savoury and deeply satisfying. A delicious way to cook with Yunnan's prized porcini.

Seared steak with a bright shallot vinaigrette — sharp shallots, vinegar and herbs cut through the richness. Six steps, exact quantities, restaurant results at home.

Tender spare ribs steamed with fermented black beans, garlic and chilli — a Cantonese dim sum classic made easy at home, with exact quantities for every ingredient.

A nourishing herbal chicken fit for an emperor — simmered with premium Chinese herbs for a rich, restorative broth, with exact herb quantities in every step.

The secret to a good dinner party is not a bigger menu. It is a menu in the right order — raw things first, two short trips to the pan,...

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You don't learn what you like by eating one good thing. You learn it by eating three, side by side, slowly. A quiet evening built around uni, hotate and king...

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