"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong. "It's all about fresh ingredients and using the best beef you can find. It's a versatile sauce, so wallaby, pork, chicken or noodles also work well in place of the beef. It's the ultimate all-rounder."
"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar. Instead, I prefer to celebrate this country's native finger limes in what's become my riff on the old-school stalwart."
"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level, and although making it is an involved process, it's well worth the effort. It's a versatile fridge stand-by, too - try it on fried or poached eggs or tossed through stir-fried noodles. I think of it like having money in the bank. My advice is to bring it to room temperature before using it as a condiment to best appreciate its complex flavour. Begin this recipe a day ahead to soak the prawns and scallops for the XO sauce."
"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter. So whatever you do, don't overmix it. Serve them hot from the pan, so your family and friends can enjoy them in all their fluffy glory."
"Here's a peek at what's on the breakfast menu in LA's hipster neighbourhoods," says Curtis Stone, "and I'm a fan. Opt for a poached or fried egg on top, and use the sambal oelek at your discretion."
"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish, the two simmered together briefly before being served with all the good things - avocado, feta, coriander and radish. A fried egg on top wouldn't go astray here either."
"Think of this as twice-baked brioche," says Curtis Stone. "The brioche slices are soaked in a fragrant vanilla syrup, then topped with a simple frangipane and sliced almonds. Once baked, they're the perfect combination of creamy, custardy and crunchy, all at the same time."
"One bite of these crisp, buttery waffles and you'll never go back to regular waffles again," says Stone. "The pearl sugar that studs the rich brioche dough caramelises as the waffles cook, creating a crunchy shell. I love them with this rhubarb-vanilla jam, but you could try other toppings, too - I also like them with cumquats simmered in maple syrup."
"A Dutch baby pancake - aka German pancake - is made with an eggy pancake batter that's baked in a skillet and rises to brilliant heights," says Stone. "I love to serve it with lemon curd and clotted cream, but any tangy citrus curd would work well. Try grapefruit or mandarin curd, or dollops of marmalade instead."
"These hash browns are the perfect combination of crisp exterior and soft inside, and can mostly be prepared a day ahead," says Curtis Stone. "After being seared to crunchy crispness, they're topped with eggs fried in olive oil and served with a herb salad spiked with a little sherry vinegar to cut through the richness."