“Dim sims, a beloved staple in Australian-Chinese cuisine, come in two delicious varieties: fried and steamed. These dumplings are filled with a savoury mixture of pork and cabbage, offering a crispy crunch when fried or a soft, juicy bite when steamed. A must-have at any classic Aussie-Chinese restaurant.” – Vincent Lim.

"Reunion dinners (a feast held on the night before the first day of the Lunar New Year) are spent with family near and far, and bok choy is common, as the leafy green represents long life. Greens also symbolise growth, good fortune and prosperity. Bok choy is a spectacular crunchy backdrop to the garlic, ginger and chilli aromatics in this dish, finished with a splash of fish sauce for extra oomph. Vegetarians can use 1 tbs soy sauce mixed with 1 tbs sesame oil instead." – Lara Lee

Chef Tom Tilbury shows how easy it is to whip up this classic Chinese entree while adding a vibrant kick of crushed chilli on the side to add a little heat.

“Making spring rolls with my family is a Lunar New Year tradition passed down from Popo, my Indonesian grandmother. Her recipe always used kecap manis for its deeply savoury umami flavour and hint of caramel sweetness. The golden, crispy rolls resemble gold bars, symbolising wealth and prosperity for the year to come. If making in advance, freeze uncooked rolls in a single layer to prevent sticking. Cook for 6-7 minutes from frozen, until golden.” – Lara Lee

“Long life noodles is what we eat every Chinese New Year – the longer the noodles the better, as they represent long life. It’s one of the very first dishes I learned how to cook when I arrived in Australia. I cook it every year at Chinese New Year for all my staff and my family, but I think I could eat this dish every day!” – Sam Young

“There’s tender, and then there’s Mongolian lamb tender. The secret to this Chinese-restaurant favourite is all in the velveting, but don’t worry –  we’ve set you up with the signature sauce, too.” – Vincent Lim.

“No party in the Philippines is complete without pancit – noodle dishes. Pancit represent longevity, so the noodle threads are left long. For Lunar New Year, the dish of choice is pancit canton – wheat noodles coated in a glossy peppery umami sauce studded with pork, prawns and cabbage.” – Yasmin Newman

“Dumpling fillings come down to personal preference, and I believe there are no wrong combinations. This is simply the way I remember making them with my family for special occasions such as Chinese New Year, which grants them a special place in my heart. You can eat the dumplings with any condiments you like. My family enjoys a dipping sauce of chinkiang black vinegar and sliced fresh chilli.” – Joanna Hu

"Aussie prawns make me feel lucky every day of the week, and the Cantonese word for prawns is ‘ha’ which is also the sound of laughter, bringing luck and joy. Longevity noodles symbolise good fortune and wishes for a long life. It’s bad luck to cut the strands, so eat noodles whole. Noodles are usually cooked one serve at a time for best results; however, to cook a full batch all at once for a New Year dinner party, I recommend using a large, deep-sided pan." – Lara Lee

“A popular Lunar New Year dish in Malaysia and Singapore. The Mandarin translation means ‘prosperity toss’. Ingredients are tossed at the table using chopsticks to shouts of ‘auspicious wishes’ from diners. The higher the toss, the better.” – Leanne Kitchen

"Peanuts represent stability, wealth and prosperity during Lunar New Year, and these peanut cookies, resembling the shape of a gold coin, will bring riches to your tastebuds. Ground roasted peanuts add a crunchy, crumbly texture, and these cookies are a terrific welcome to arriving guests, or as gifts for family and friends. I love to make these with my five-year-old, as it’s perfect for little hands to mix and roll together." – Lara Lee

These peppery chicken wings by chefs Patrick Friesen, Eric Koh and Christoper Hogarth are bursting with flavour. Best served as part of a Chinese banquet, or as a spicy starter.

"Growing up, my favourite Chinese desserts were always the chewy ones. The texture is unique, some say it’s an acquired taste, but for me, these stretchy desserts represent childhood and home. Lo mai chi, the bouncy, coconut-coated balls filled with either peanuts, red bean or black sesame paste, is still my Chinese bakery must-have, while my mother’s nian gao (New Year cake) is not-too-sweet and deliciously wobbly, a family celebration treat that is even better pan-fried. This mochi cake offers all the chew and gooeyness of my childhood treats, confidently accented with ginger and coconut."

Adding a touch of New York to your Chinese banquet, chefs Patrick Friesen, Erik Koh and Christopher Hogarth bring a Brooklyn slant to these Chinese greens, and it tastes oh so good!

Food writer Georgina Esdaile pairs dumplings with a rich spinach salad for an easy and tasty dinner.