ross dobson food

An exciting collection of recipes that reflect Ross’ love affair with Chinese food which began over the garden fence in Sydney’s western suburbs. The recipes are both tried and true favourites, like lemon chicken, honey prawns and beef and black bean casserole, and exciting new recipes like mandarin spiced duck, cumin lamb skewers, sugar and soy cured tuna and jasmine tea ice cream.

from chinatown...

Few places exite the senses as much as Chinatown-it is a theatre of movement, colour, scents, sights, sounds and food.  Of all these it is the wonderful food that particularly seduces and entices passers-by.

Ross Dobson has been inspired by Sydney's Chinatown since early childhood.  Ross has explored Chinatown markets all over the world, making new discoveries in each one.  In chinatown Ross shares his passion and knowledge of Chinese ingredients to create an exciting collection of recipes that reflect his familiarity with Chinese flavours and culinary traditions.

In most cities you will find a Chinatown: a buzzing, electric enclave of neon-bright lights, alive with exotic colours, smells and flavours. Colourful paper parasols, fire-red lanterns, dragons and fire crackers wait to explode into a celebration of colour and movement. Noodle houses, dim sum houses and mahjong rooms compete with the sound of the wok charn clanging as it hits the wok. Metal on hot metal, breathing heat and life into food. The wonderful flavours of Chinatown. The crazy, chaotic buzz of a Chinatown market.

The intoxicating and seductive smells of barbecue and spice. To many of us the ingredients sold here will look, smell and sound irresistibly exotic: sichuan peppercorns, dried tangerine peel, rock sugar, lotus flowers and liquorice root. Chinatown will explore some of these magical ingredients, combining them with fresh produce to create a simple and fiavour-explosive cuisine. A cuisine with celestial flavours. The flavours of Chinatown.

Chinatown is published by Murdoch Books.