Roast goose is the succulent, sweet alternative to roast duck. SBS discovers what the gamey meat tastes like when it’s slow roasted, both in Australia and Hong...
From Beijing to Yunnan, Destination Flavour has revealed a depth of local Chinese flavours that we need to start cooking. Here's how to begin your tour and eat...
"Everyone makes their own chilli oil, their own pickles or their own spice blends," says a Chengdu local. So what are the other elements that make this Chinese...
There’s one ingredient that all Sichuanese chefs and home cooks alike reach for to develop that quintessential Sichuan flavour – a punchy, spicy, salty chilli...
This precursor to the now-famous Hainanese chicken rice relies on having an exceptionally good quality chicken. On Hainan, chickens from Wenchang are the most...
On the island of Hainan, the hele crab (crab of joyous harmony) is famed for its bright orange and red tomalley. Combined with the local sand ginger it makes a...
XO sauce only appeared in Cantonese cuisine the 1980s. It’s a collection of the most prized ingredients from around China, and it was named after XO cognac – the...
"I think what makes a Hokkien noodle dish truly Hokkien is the characteristics of Fujian where its inspirations originated. Travellers from inland came to the...
This very Fujian dish begins by soaking dried scallops and then placing them in the centre of the daikon. Steam and finish with a silky sauce. Now this one way to...
Literally meaning “pock-marked old lady tofu” this dish has to have one of the least complimentary names in all of the Chinese cuisine. Using Chengdu’s...
This popular Bai dish, known as “sheng pi” – literally, raw skin – has a long history. Marco Polo even reported on it after visiting Yunnan in the 13th century....
Once a staple of Tibetan cooking, yak meat is very similar to beef and many Tibetan families now use beef or cross-bred yak meat as a more cost-effective...
Don’t worry, this dish contains no actual cattails. Cattail is an English name for a kind of water reed grown around the Jinan area of Shandong. It forms the...
In Shanghai, wontons form part of what might be the city’s favourite breakfast. A light broth (sometimes just the starchy water the wontons have been cooked in)...
The stakes have never been higher for Matthew Evans, as he sets about building an authentic farm-to-table restaurant in the top paddock of his Southern Tasmanian farm....