Clik here to view.
Polish cream pie (karpatka)
Image By Anna Allison Abstract A traditional Polish cream pie, karpatka is made with shortcrust pastry layered with the vanilla pudding cream. "My mum used to make karpatka for us every spring as a...
View ArticleClik here to view.
Easy flaky biscuits
Image By Matty Matheson Abstract Simple and flaky and perfect when slathered in a tonne of butter.
View ArticleClik here to view.
Stuffed quail with roasted eggplant
Video Stuffed quail with roasted eggplant Image By Michael Rantissi Abstract If tunnel-boning a quail is a bit tricky for you, you can request that your butcher bone it for you. The Chefs' Line
View ArticleClik here to view.
Falafel and green tahini
Image By Michael Rantissi Abstract The addition of more herbs in this version gives it a vibrant green colour, as well as a grassier flavour and fragrance that works well with many dishes. The Chefs'...
View ArticleClik here to view.
Rib eye with charred onion salad
Image By Justine Schofield Abstract Rib eye is one of my favourite steaks, and when shallots are grilled, they’re completely transformed.
View ArticleClik here to view.
Buy-nothing-new curry
Image By Alexx Stuart Abstract Don’t be bound by my ingredients list – make this curry your own by using any limp veg. For a yummy soup, add another cup of stock, remove the cinnamon stick at the...
View ArticleClik here to view.
Chia and oat breakfast bowl
Image By Justine Schofield Abstract This delicious breakfast is packed full of nutrients, including antioxidants, calcium and iron. The amount of seeds and oats might not look like much but the chia...
View ArticleClik here to view.
Roast chicken udon noodle salad
Image By Justine Schofield Abstract Turn cold roast chicken into a fresh salad full of flavour and texture.
View ArticleClik here to view.
Coal-cooked sweet potato
Image By Justine Schofield Abstract This is one of my favourite ways of cooking sweet potato, and it tastes even better with a topping using local native ingredients.
View ArticleClik here to view.
Prawn and chive dumplings
Video Prawn and chive dumplings Image By Samantha Chew Abstract When it comes to the perfect dumpling, it's all about texture, it's all about flavour and it's all about balance - and to simplify this...
View ArticleClik here to view.
Jasmine tea sago with rhubarb
Video Jasmine tea sago with rhubarb Image By Chris Yan Abstract Sago pudding is a very traditional dessert and you need to ensure the sago pearls are cooked properly so that they're lovely, bouncy and...
View ArticleClik here to view.
Easy karaage chicken
Image By Matty Matheson Abstract Some of the best and simplest gluten-free fried chicken you'll ever make.By marinating the chicken, we're getting a lot of flavour in there. And then the potato...
View ArticleClik here to view.
Lotus kung pao chicken
Video Kung pao chicken Image By Chris Yan Abstract Cooking in a wok is all about the high-heat and having all your ingredients ready is key. The oomph behind kung pao is that the chicken is deep-fried...
View ArticleClik here to view.
Persimmon salad with bread and olive dressing
Image By Nick Holloway Abstract This salad is more of an idea than a recipe. You could also make it with a crisp apple or pear, and the ingredients in the bread pesto can be varied too.
View ArticleClik here to view.
Crab with chilli
Image By Samantha Chew Abstract It's one of chef Dan Hong's all-time favourite dishes - the juicy crab. Home cook Samantha's winning blue swimmer is not only cooked perfectly but knocked everyone's...
View ArticleClik here to view.
Fried bread pizzette
Image By Justine Schofield Abstract Inspired by a lunch in Italy, these fried breads are golden, delicious and easy.
View ArticleClik here to view.
Crispy skin chicken with spicy soy
Image By Chris Yan Abstract This crispy skin chicken is one of the most popular dishes on the Lotus menu. The secret ingredient? The Shanghai spicy soy - think Chinese-style Worcestershire sauce and...
View ArticleClik here to view.
Steamed mussels and fries (Moules frites)
Video Steamed mussels and fries Image By Jo Ward Abstract To clean the mussels, simply give the shells a bit of a scrub under running water, and pull out their wispy beards. The Chefs' Line
View ArticleClik here to view.
Spanner crab omelette with chargrilled broccolini
Image By Jo Ward Abstract A good French omelette has a smooth surface, is light and fluffy on the inside and there's no browning at all. Spanner crab and prawn make for an egg-cellent omelette...
View ArticleClik here to view.
Apple tarte tatin with crème diplomat
Image By Joshua Sharman Abstract Served with our favourite side: the diplomat cream, which is a luscious mixture of creme patisserie folded through the softly whipped cream. The Chefs' Line
View Article