Roast chicken breasts with figs, tahini and pomegranate
Tahini and pomegranate add a vibrant kick to this easy summer salad.
Shane Delia’s poached chicken salad with harissa, eggplant, spring onion and tahini
Double dressing? In one corner, the nuttiness of the Maha East chef's tahini dressing; in the other, the one-two spicy punch of the harissa and lemon.
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Victor Liong’s masterstock-braised meats and tofu
The ultimate one-pot dinner (and the Lee Ho Fook chef's ideal death-row meal).
Spicy chicken and tortilla soup
A little bit of spice makes this soup extra nice.
Chicken, carrot and orange tray bake with chive butter
A one-tray roast with the added boost of flavoured compound butter. You won't look back.
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Tony Tan’s stir-fried chicken with Chinese olive vegetable
We've added an utterly addictive Chinese condiment to this simple stir-fry.
The fried-chicken triangle in Sydney’s Inner West: an investigation
Along a 300-metre stretch of Newtown's main drag, three restaurants are dishing up some top-notch fried chook. On a wing and a prayer, Tristan Lutze tries them all.
Sunda’s buttermilk fried chicken with waffles
Fried chicken and waffles – it's a combo that just works, and is rendered here with Southeast Asian flavours courtesy of chef Khanh Nguyen.
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Crab xiao long bao
The Shanghai dumpling goes luxe. We've stuffed ours with picked crabmeat, but the traditional, slurpable stock still remains.
Pot-stickers with chicken, shiitake and chilli sauce
One for the pan-fried dumpling fans.