"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 favourite in my family for Lunar New Year is a modern take on fried sesame balls, or bánh cam – literally ‘orange cake’, although there’s no orange in the recipe; it just loosely looks like the fruit. This recipe is super easy, and can be made ahead of time. I make these in bite-size pieces, so you can have multiple pieces per serve." – Trinh Richards

“A special dish enjoyed among the Indonesian Chinese community on Java island, especially at the end of Lunar New Year. Lontong cap go meh is typical of the cross-cultural influences that have shaped Indonesian cuisine over the centuries. ‘Cap go’ means 15 and ‘meh’ means night, signalling the end of two weeks of celebrations. This is an easy way to make a one-pot curry with delightful layers of flavour. To make it vegan, replace the chicken and shrimp with tempeh and tofu.” – Petty Elliott

“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

“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

“This is my mum’s recipe. I didn’t come from a rich family. Toothfish was not a cheap fish in Hong Kong 30 years ago. But Mum would always buy it for me. Every time I eat it, it makes me so happy! This is why I got into cooking – to put a smile on people’s faces.” – Sam Young

"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

“We Vietnamese have a chicken dish we call ‘Walking Chicken’, which has a beautiful yellow hue to its skin, and at every table over Têt you’ll see a whole poached chicken (mostly home-raised and so only eaten on special occasions), traditionally served with a very simple salt, pepper and lime dipping sauce, I’ve revamped this idea, playing homage to the yellow-skinned fowl we have in Vietnam with this turmeric heavy marinade that stains the crispy skin as it roasts. Trust me – this will become your new favourite roast chook.” – Khanh Ong

"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

“Din Tai Fung fried rice is a simple yet flavourful dish, known for its perfectly seasoned rice, tender eggs and subtle aromatics. Inspired by the famous Taiwanese restaurant, this fried rice is a comforting and satisfying meal that’s both easy to make and packed with umami.” – Vincent Lim.

“This is a family recipe, which celebrates the cooking techniques that Chinese migrants brought to Thailand. Chinese and Thai people celebrate Lunar New Year together, and we developed this recipe for our Chinese friends. A top tip is to stir-fry the garlic chives at a very high heat for a short period, to let the chives stay crunchy.” – Narin Kulasai

“This dish is a must-have during Lunar New Year celebrations. It consists of a flavourful meat broth with thinly sliced rice cakes, egg and a seaweed garnish.” – Jung Eun Chae

“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.

“Fried rice is a staple around any Têt feast. It’s a crowd favourite, it’s simple and it’s kid-friendly. This version is a little bit more for the adults, and pays homage to Cà Mau in Vietnam, the fishing village along the Mekong Delta where my family is from, which is famous for its shellfish.” – Khanh Ong

"A cherished family recipe, passed down through generations. Enjoyed on birthdays, Têt celebrations, and whenever my kids call for it. Together, we prepare it with love, soaking sticky rice, grating coconut and toasting peanuts." - Jerry Mai Recipe note: Begin this recipe a day ahead. You’ll need a metal or bamboo steamer.