Lunar New Year is synonymous with dragon dances, red lanterns and burning fake paper money for good luck. The biggest holiday in China, and one celebrated in many other countries from Vietnam to Australia, is also associated with eating symbolic dishes that telegraph prosperity for the year ahead.

This year’s festivities are centred on February 5, and it’s the perfect month to join in the spirit of the gastronomic event.

To inspire you, we tapped Brisbanebased chef Kym Machin to devise a menu that was both luxe and lucky. Though he was born in Thailand, “a lot of my friends are Chinese and they’ve always celebrated, so I have as well”. While 2019 is the Year of the Pig, that doesn’t mean pork is off limits. “You don’t eat meat on the first day,” says Machin, “but in

Chinese culture, pigs are a symbol of wealth and fortune.” Since dumplings are shaped like gold ingots, they, too, are considered money spinners. Other auspicious elements for  Chinese New Year gatherings include chicken (“A whole chook represents reunion and rebirth”), fish (“It symbolises surplus and wealth”) and long noodles, which point to longevity. Machin is happy to improvise, too, as his fruit dessert testifies. “To my knowledge strawberries aren’t super lucky, but they’re super tasty and in season,” he says. And they are red.

Machin is so discerning about his ingredients that he handpicks every single one: Berkshire pigs from Hampton, Queensland; black silkie chickens from Kelvin, NSW; and Spencer Gulf hiramasa kingfish from SA. “These recipes have a degree of complexity without being overly so,” he adds. And for those of us who prefer to kick off the new year with a feast as opposed to a fast, we have luck on our side.

Market Basket

Pork is very lean and a good source of iron, selenium and zinc. When buying, your butcher can trim off any excess external fat, but a small amount of marbling within makes for the most flavourful, tender meat.

Strawberries  are available year round, but are most abundant and at their best in summer. While size and shape have no effect on sweetness, colour does – a perfectly ripe strawberry should be red all over. Store strawberries completely dry at room temperature.

Dragon Fruit  also know as pitaya, is the fruit of a cactus and is available in white, yellow and red varieties. The flesh is filled with small black seeds and has a texture similar to kiwi fruit. It’s grown in tropical regions worldwide; the Australian season starts in early summer and extends to mid-autumn. When buying, look for fruit that has bright, evenly coloured skin, but be sure to cut this off when serving. While the skin is incredibly vibrant, it tastes quite bitter.

Garlic Chives  were first grown in China more than 4000 years ago, lending them their second name – Chinese or oriental chives. The flowers and stems have a softer flavour than traditional garlic bulbs and can be used in a similar way to onion chives. Garlic chives have a long shelf life, but they do lose potency as they get older, so look for brightgreen, even leaves when buying.

See here for Kym Machin’s Lunar New Year menu planner.