Braised Beef in Oyster Sauce
This delicious dish is a Chinese takeaway classic, you'll never want to order another takeaway after learning how to cook your own.
Read Recipe
Flash Fried Beef and Broccoli is a fast, high-heat stir fry where tender marinated beef is seared and combined with crisp broccoli in a tangy, slightly sweet tamarind-based sauce. Cooked in minutes, the dish delivers a perfect balance of texture, flavour and wok hei.
Sweet and Sour Pork Ribs are a rich, sticky dish where a whole rack of pork is marinated in a blend of soy, hoisin, honey and black rice vinegar, then slow roasted until tender. The ribs are finished at high heat with a reduced glaze, creating a beautifully caramelised, glossy coating with a balance of sweetness and tang.
Sichuan Style
Kung Pao Chicken is one of the most famous Sichuan stir fries, known for its bold heat, gentle sweetness and that unmistakable tingling sensation from crushed Sichuan peppercorns. This Kung Pao Chicken recipe follows a traditional balance of sweet, sour and savoury flavours, using chicken thighs for tenderness and a glossy sauce that caramelises quickly in a smoking hot wok.
The name Kung Pao is associated with Sichuan cuisine, where dried red chillies and Sichuan peppercorns create the signature mala effect. The key to authentic Kung Pao Chicken is high heat, proper sequencing and never losing your sizzle.
This Korean Spicy Chicken Noodle Soup is warming, savoury and packed with sweet chilli heat from gochujang and Korean chilli flakes. Served with noodles, tender chicken and rich broth, it’s the perfect comforting fakeaway dish.
These plant-based dumplings showcase three different flavour combinations using OmniPork mince. Each filling is seasoned differently—one with peppery watercress, another with hoisin, celery and fennel, and a final spicy chilli garlic version. The dumplings are cooked using different techniques including pan frying with a crispy lattice and boiling, demonstrating how versatile dumplings can be in both flavour and texture.