Vietnamese iced coffee pavlova
Vietnamese iced coffee is made with a delicious, chicory flavoured coffee, plenty of condensed milk, and ice – hugely refreshing in the humid Vietnamese climate. #BringBackTheClassics
Butter chicken with mint yoghurt and pickled onions
This recipe is passed down from my father. The curry sauce is pureed then sieved so it's silky smooth, with the addition of butter, cream and milk for richness.
Churros with chocolate-custard sauce
These Spanish doughnuts are made for dunking in hot chocolate. Their distinctive star shape is the secret to a crunchy exterior and fluffy centre.
Barbecue pork belly steamed buns (bao)
This is a modern take on the classic yum cha snack - char siu bao or barbecue pork steamed bun. This version has all the caramel, five-spice and soy sauce flavours of traditional char sui but it's served in an open steamed bun.
Crunchy prawns with muhammara (kadayifli karides)
Muhammara is a classic Turkish dip made from roasted capsicum and walnuts. I finely chops the ingredients for the muhammara using a Turkish zirkh, a very large mezzaluna-style knife that preserves the fresh taste of the capsicum, but you can use a mezzaluna, regular knife or food processor, too.
Pork sausage ragù with soft polenta
Polenta is a classic north Italian staple, typically served with rich hearty sauces such as ragù. I used to wake up on Sundays to my mum cooking polenta. It's not traditional to use pork sausage in ragù but it's delicious.
Beef phở (Vietnamese noodle soup)
This phở is a combination of many tips from family and friends. I use gravy beef – my dad’s touch – for sweetness. The shrimp paste and lemongrass are the X-factor additions, and the red dates and daikon reflect my Chinese heritage, and also enhance the soup’s sweetness.
Pork and prawn potstickers
Dumplings are not just about the filling - that's only half of it. They're also about how delicious the wrapping is. I like to make dumpling skins from scratch because you get a nice chewiness and they melt in the mouth more.
Smoked paprika potato and chickpea salad
The blandness of the potato is important for offsetting all the other flavours. Nutty and slightly grainy chickpeas make a wonderful contrast to other textures and keep the paprika in check. The sweet fire of the onion perfectly balances the eggs. There is no cloying mayo dressing – instead, a slightly sharp-sweet herbal concoction.
Lemon and amaretto tiramisù
This a boozier version of tiramisù as I like to soak my homemade savoiardi (Italian sponge biscuits known as ladyfingers) in both marsala, which is traditional, and amaretto - an almond liqueur. I also add lemon zest to the biscuits.
Chicken phở with soft-cooked egg
Phở varies dramatically from the north of Vietnam to the south. Every family and every street vendor has a unique understanding of what phở should taste like, what it should be garnished with and how it should be eaten. There is no right or wrong.
Spinach pakoras with tamarind and mint chutneys
My mum taught me this pakora recipe. The chickpea dough is quite dry, not like a batter at all, so when they are fried, they get extra crisp on the outside, while still being nice and soft in the centre. I've added coconut milk to make the flavours pop.
Prawn and mung bean sizzling pancakes (bánh xèo)
Making this Vietnamese coconut pancake can be tricky as you have to spread the mixture around the wok before it sets. Practice, but even if it doesn’t come out perfect the first time, it will still taste delicious.
Pork and king prawn lettuce wrap
This is how my dad likes his Vietnamese rice paper rolls - without the rice paper! This version is so fresh and crunchy, the flavours are not masked by rice paper. Don't be tempted to overfill the rolls!