An exquisite Asian-style duck dish with citrus peaches and duck fat potatoes.

This tasty vegetarian twist on the classic Aussie seafood dish switches squid for tofu. It works perfectly here with a crispy, spiced batter and a zesty Asian inspired salad.

If you can’t buy hokkien noodles, use fresh wide egg noodles. Note

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

Fresh lychees can be substituted for canned ones if you like. You can use pineapple and pineapple juice instead of lychees for a different flavour. This sauce also goes well with fried tofu, grilled chicken breasts or steamed greens. Note

If shiso leaves are unavailable, substitute them with basil leaves. Note

Baby green beans can be used instead of snake beans. Note

An exquisite peppered pork dish that can be whipped up for dinner parties in no time.

Substitute watercress and tatsoi leaves for baby spinach and mizuna, if preferred. Note

Juniper berries are the dried fruit of the juniper shrub, an evergreen from the Northern Hemisphere, and are found in specialty herb or health food shops. Note

Rice paper wrappers are available from the Asian food section of supermarkets. Note

An exquisite salad with slices of tender pork and sticky caramelised apple.

Vietnamese mint is not actually mint, but a pungent and peppery narrow-leafed member of the buckwheat family. Also known as laksa leaf and cambodian mint, it is available from Asian greengrocers. Any white fish cutlets are suitable for this recipe. Note

Dry sherry can be used instead of mirin. Note

A classic Singaporean dish, these delicious noodles are tossed with prawns, pork and egg to create a real authentic flavour sensation.

A large stainless steel fish poacher (60cm long) is needed for this recipe. Note

A simple yet gourmet salad with an exquisitely sweet raspberry macadamia dressing,

Best made just before serving; prawns can be prepared 6 hours ahead. Note

Potato starch is similar to cornflour but stronger, so use a little more cornflour if you cannot find any potato starch Note

A bright, colourful and healthy modern Asian dish.

Crispy pork belly and nashi salad with a plum and five-spice dressing from Australian Women's Weekly.

This corned beef pot roast takes inspiration from the sweet and fragrant spices of Asian cooking including star anise, cardamom, and soy sauce. Serve with Asian greens for a true fusion experience.

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to […]

If you’ve ever brunched on yum cha, you’ve probably eaten gai lan and loved it; stir-fried or steamed then splashed with a little sesame oil and oyster sauce. This deliciously crunchy vegetable is the perfect accompaniment to our crisp-skinned chicken. Note

American-style pork spareribs in a rich and delicious plum and star anise marinade with a light Asian-style pear, ginger and chilli salad.

Green lentils can be substituted for red lentils. Note

This recipe makes 1 cup panang curry paste. Store leftover curry paste, covered, in the fridge for up to 3 days, or freeze in user-friendly portions for up to 3 months. A store-bought panang curry paste can be used. Note

A quick and easy pork dish with a sweet and salty Asian coleslaw by Australian Women's Weekly.

You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe. Note