Coming soon to SBS Food – 16 January 2019
Hot cross buns are heaven when warmed and served with lashings of butter. If you’re anything like me though, you’ll always have more hot cross buns than you can fit in your belly. I’ve found the best way to make...
Stuffing for roast poultry does not get enough attention. Most of the time it’s too dry or worst, forgotten about. This stuffing recipe is delicious and yes, it is exactly what it sounds like, imagine taking all the best elements...
My go-to BBQ marinades Cooking meat correctly on the bbq is just a start, take your bbq skills to the next level by using these marinade recipes. The first, a chimichurri sauce originates from Argentina and can be used as both...
BBQ Gochujang prawn skewers with fennel and orange salad Gochujang is a Korean chilli paste used as a marinade in Korean barbecues. I love the complexity of the flavours, it’s sweet, savoury and spicy at the same time. Prawns are...
LEE CHAN X PACIFIC EPPING I’ve teamed up with Pacific Epping to bring you gorgeous picnic ideas for the Spring Racing Carnival. I’ve sourced all my produce from their Fresh Food Market. This is a wonderful recipe because you can...
The Hof Downtown in Docklands relaunched last night, there were pretzel walls, bavarian biers and fun times had by all. To celebrate, we shot a Lee Chan’s Cravings video highlighting their delicious menu. Ps. The pork knuckle with crispy crackling...
New video: During the Melbourne Food and Wine Festival, I got to host cooking demonstrations at Box Hill Central with some incredible chefs including Tasia & Gracia- My Kitchen Rules, Louis from Kitchen Republik and Tom from Sushi Jiro. The...
The chicken wing is, for me, the best part of the entire chicken; it’s juicy, it gets crispy and it’s flavour central. Wings of Glory is not exactly a new edition to the South Melbourne food scene, they first opened...
Originally the beer can chicken but we’re substituting the alcohol with a can of beans instead so that it’s a family friendly recipe. This recipe came about when I was asked to come up with a typically Australian dish. We...