How to make beef rendang
When it comes to making the ever-popular rendang, patience is indeed a virtue. Persevere and you’ll be richly rewarded with a dish of delicious complexity.
Linguine with chilli and rocket
A fool-proof option for tonight's dinner.
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Dainty Sichuan’s ma la liang fen (Green bean noodles with chilli oil and Sichuan pepper)
The must-have cold noodle dish from the Melbourne Sichuanese restaurant.
Liberté’s garlic prawns with chilli and Thai basil
A tried-and-true combination.
Tony Tan’s golden rules to making chicken satay
The superstar of South East Asian street food, satay is an ideal dish for the barbecue.
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Tony Tan’s Hunan steamed fish with salted chillies and fermented black beans
A multi-dimensional dish with briny, punchy and spicy flavours.
“Customers in the queue asked if he had been beaten up”: Chilli disaster stories, according to chefs
A touch of chilli can be wonderful, but a rogue seed can have catastrophic consequences. Chefs and restaurateurs share their cautionary tales on what not to do with chilli.
Tony Tan’s Nyonya pork spare ribs
A Peranakan dish that sings with sweet, savoury and sour notes.
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Chipotle-roasted chicken with salsa verde
A one-pan dish with endless possibilities.
Carne asada tacos with arbol chilli salsa
These rib-eye steak tacos are a choose your own adventure in texture and flavour.