Chaco Ramen’s fat soy ramen and kaeshi
The staple bowl of noodles from the Sydney ramen house.
Junda Khoo’s Hainanese chicken
Chicken, rice, chilli sauce – the works.
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Neil Perry and Richard Purdue’s globe artichoke and broad bean tagine
From the Margaret chefs comes this vegetarian take on tagine, packed with spring vegetables.
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Tonka’s gulab jamun
These little golf-ball sized sweets are a popular dessert in just about every South Asian cuisine.
Amy Chanta and Palisa Anderson’s padt cha bpla (stir-fried fish with holy basil, wild ginger and green peppercorns)
A multi-dimensional stir-fry that sings with spice and fragrance.
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Amy Chanta and Palisa Anderson’s bpla neung manow (steamed fish with spicy chilli and lime dressing)
Lemongrass, chilli and scud chillies, and a whole steamed snapper. Nothing better.
Amy Chanta and Palisa Anderson’s khao padt bpla khem (mackerel fried rice)
A simple fried rice that punches above its weight, thanks to the addition of salted mackerel.
Amy Chanta and Palisa Anderson’s padt pedt gai (stir-fried spicy chicken wings and bamboo shoots)
Your new favourite way to eat chicken wings.
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Amy Chanta and Palisa Anderon’s choo chee pumpkin
Thai-style roasted pumpkin with curry sauce, from the Chat Thai mother-and-daughter duo.
Amy Chanta and Palisa Anderson’s kor mhu yaang with nahm jim jaew (grilled pork neck with smoked chilli sauce)
Best served with som dtum and sticky rice.