Louis Tikaram’s mango pudding with lime tapioca and coconut ice-cream
The classic yum cha dessert, with a twist.
Grandma’s Fijian mud crab curry by Louis Tikaram
The perfect marriage of sweet, fresh crab with curry flavours.
Louis Tikaram’s vegan ma po tofu
The Stanley chef's meat-free take on the Sichuanese classic.
Louis Tikaram’s cucumber and snow pea salad
A refreshing side to a banquet, or a worthy snack on its own.
Louis Tikaram’s stir-fried snake beans with pork
It's one of the Stanley chef's all-time favourite Chinese dishes, for good reason.
Louis Tikaram’s grilled Hervey Bay scallops with soy and ginger
The perfect dish to whip up after a day at the beach, according to the Stanley chef.
Louis Tikaram’s fried rice of shiitake, salted radish and peas
The Chinese classic you know and love (and it's vegetarian too).
Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
An ideal summer starter that's all zing and spice.
Nama sea pearls
Recipe for nama sea pearls by Louis Tikaram from EP & LP in Los Angeles.
LP nachos
Recipe for LP nachos by Louis Tikaram from EP & LP in Los Angeles.
EP & LP’s turmeric and coconut salmon curry
Louis Tikaram from Los Angeles restaurant EP & LP shares his recipe.
EP & LP’s egg and vegetable fried rice
Recipe for egg and vegetable fried rice by Louis Tikaram from EP & LP, Los Angeles.
Wood-fired rib-eye with jaew, butter lettuce and Asian herbs
Recipe for wood-fired rib-eye with jaew, butter lettuce and Asian herbs by Louis Tikaram from EP & LP in Los Angeles.
Affogato “my style”
Recipe for affogato by Louis Tikaram from EP & LP in Los Angeles.
Loudogg’s twice-cooked crisp-skinned chicken
Louis Tikaram recipe for Loudogg’s twice-cooked crisp-skinned chicken from EP & LP restaurant in Los Angeles.
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