Chef Kwanghi Chan

12/07/2026

Thanks to Bobby Kerr and the team at Down to Business on Newstalk for having me on yesterday. It was a pleasure to chat about food, festivals and the journey of Bites by Kwanghi along with some pals.

It was also great catching up with Ginger BBQ and Julia’s Lobster Truck. We all shared the experience of being part of the show Battle of the Food Trucks years ago, and it’s brilliant to see how well they’re both doing. Two seriously good operators, and delighted to see everyone doing well.

Thanks to everyone who tuned in and listened. If you missed it, you can catch up on the Down to Business with Bobby Kerr podcast on Spotify.
Ginger's BBQ Julia's Lobster Truck Newstalk

10/07/2026

Delighted to be joining Bobby Kerr on Down to Business this Saturday morning on Newstalk.

We’ll be chatting about the journey of Bites by Kwanghi—from a street food concept born during Covid to a growing food trailer business, life on the festival | event circuit, and East by Kwanghi condiments brand.

Looking forward to sharing a few stories along the way. If you’re up early, tune in!

Saturday 12th July
8am–10am
Down to Business with Bobby Kerr on Newstalk.

09/07/2026

Salmon Summer Salad with Lemon & Dill Dressing

Serves: 2
Prep Time: 15 minutes
Cook Time: 10 minutes

Ingredients

For the salad

* 2 salmon fillets, skin on (about 180g each)
* 1 tbsp olive oil
* ½ fennel bulb, finely shaved
* 4 asparagus spears, shaved into ribbons
* 4 radishes, thinly sliced
* 125g Tenderstem broccoli
* 125g fine green beans, trimmed
* 100g frozen peas
* Salt and freshly ground black pepper

For the Lemon & Dill Dressing

* 2 tbsp extra virgin olive oil
* ½ tsp Dijon mustard
* Juice of ½ lemon
* 1 tbsp fresh dill, roughly chopped
* Salt and freshly ground black pepper

Method

1. Whisk together the extra virgin olive oil, Dijon mustard, lemon juice and dill. Season with salt and black pepper.
2. Place the shaved fennel, asparagus ribbons and sliced radishes into a large bowl.
3. Bring a saucepan of salted water to the boil. Cook the Tenderstem broccoli and green beans for 3–4 minutes. Or just add it in the salmon try last 3 mins baking Drain well and refresh briefly under cold water before adding to the salad.
5. Drizzle olive over salmon, soy, and lemon zest on tray and in oven 180c heat. Cook the salmon for 5-7 minutes until just cooked through.
6. Pour the dressing over the vegetables and gently toss to coat.
7. Divide the salad between two plates and top each with a crispy salmon fillet. Finish with a little extra dill and a squeeze of fresh lemon before serving.

09/07/2026

BBQ Char Siu Chicken Skewers with Mango Ranch Sauce & Crunchy Asian Slaw

Sweet, sticky char siu chicken cooked over the BBQ and served with a creamy mango ranch and a fresh, crunchy Asian slaw. An easy summer BBQ recipe that’s packed with flavour.

Serves: 4

Ingredients

Char Siu Chicken

* 700g boneless, skinless chicken thighs, cut into chunks
* Wn2 tbsp hoisin sauce
* 2 tbsp brown sugar
* 1 tbsp Shaoxing wine (or dry sherry)
* 1 tbsp light soy sauce
* 1 tsp sesame oil
* 1 tsp Chinese five spice
* Wooden skewers, soaked in water

Mango Ranch

* 150g Greek yoghurt
* 100g ripe mango, diced
* 2 tbsp mayonnaise
* 1 clove garlic, grated
* Juice of ½ lime
* 1 tsp honey
* Small handful fresh coriander
* Salt and black pepper

Asian Slaw

* 1 carrot, julienned
* ½ cucumber, cut into matchsticks
* 4 spring onions, sliced
* Small handful coriander leaves

Dressing

* 1 tbsp rice vinegar
* 1 tbsp sesame oil
* 1 tbsp light soy sauce

Method

1. In a bowl, mix together the hoisin sauce, brown sugar, Shaoxing wine, soy sauce, sesame oil and Chinese five spice.
2. Add the chicken and coat well. Leave to marinate for at least 20 minutes.
3. Thread the chicken onto the soaked skewers.
4. BBQ over a medium heat for 12–15 minutes, turning every few minutes until the chicken is caramelised and cooked through.
5. While the chicken cooks, blend together the Greek yoghurt, mango, mayonnaise, garlic, lime juice, honey and coriander until smooth. Season with salt and pepper.
6. Toss the carrot, cucumber, spring onions and coriander together. Drizzle over the rice vinegar, sesame oil and soy sauce and mix well.
7. Serve the sticky char siu chicken skewers with the crunchy Asian slaw and plenty of the mango ranch for dipping.

09/07/2026

The amazing Arthur Gourounlian guest hosting on the Six O’Clock Show this week with his hubby Brian. Plenty of laughs, great chats and even a few dance moves thrown in the kitchen! 🕺🕺🕺

08/07/2026

Satay Rice Noodle Salad with Crispy Tofu ⭐️⭐️⭐️⭐️⭐️

Serves: 4
Preparation: 25 minutes

Ingredients

Crispy Tofu

* 300g firm tofu, pressed and sliced
* 2 tbsp cornflour
* 2 tbsp vegetable oil
* Sea salt and freshly ground black pepper

Salad

* 250g rice noodles
* 150g frozen edamame beans, cooked
* 2 carrots, julienned
* ½ cucumber, deseeded and sliced into ribbons
* 200g Chinese cabbage, finely shredded
* 150g bean sprouts
* 4 spring onions, finely sliced
* Small handful fresh coriander, roughly chopped
* Small handful fresh mint leaves

Satay Dressing

* 120g smooth peanut butter
* 200ml light coconut milk
* 2 tbsp gluten-free tamari
* Juice of 1 lime
* 1 tbsp maple syrup or honey
* 1 garlic clove, finely grated
* 2cm piece fresh ginger, finely grated
* 1 fresh red chilli, finely chopped
* 2–4 tbsp warm water, if needed to loosen

To Finish

* Crispy gluten-free onions (optional)
* Fresh coriander leaves
* Fresh red chilli, finely sliced
* Lime wedges

Method

1. Toss the sliced tofu in the cornflour and season with a little salt and pepper. Heat the vegetable oil in a non-stick frying pan and cook the tofu for 3–4 minutes on each side until golden and crisp. Set aside.
2. Cook the rice noodles according to the packet instructions. Drain and rinse under cold water to stop the cooking. Set aside.
3. In a large bowl, combine the noodles with the edamame, carrot, cucumber, Chinese cabbage, bean sprouts, spring onions, coriander and mint.
4. Whisk together the peanut butter, coconut milk, gluten-free tamari, lime juice, maple syrup, garlic, ginger and chopped red chilli until smooth. If the dressing is too thick, whisk in a little warm water until it reaches a pourable consistency.
5. Pour the dressing over the noodle salad and toss until everything is evenly coated.
6. Divide the salad between serving bowls and top with the crispy tofu. Finish with crispy gluten-free onions (if using), fresh coriander, sliced red chilli and a squeeze of fresh lime.

01/07/2026

Thai Salmon Salad with Coconut & Lime Ranch Dressing

Serves: 2
Prep Time: 15 minutes
Cook Time: 15 minutes

Ingredients

Coconut & Lime Ranch Dressing

* 80g mayonnaise
* 50g Greek yoghurt
* 60ml coconut milk
* 20ml fresh lime juice
* 10ml avocado or olive oil
* 10g shallot, finely diced
* 1 small garlic clove, grated
* 5g fresh coriander, finely chopped
* ½ tsp light brown sugar or honey
* ½ tsp sea salt
* ¼ tsp black pepper

Salad

* 2 salmon fillets (about 300g)
* 1 tbsp light soy sauce
* 1 tsp sesame oil
* Freshly ground black pepper
* 100g dried rice vermicelli noodles
* 150g iceberg lettuce, shredded
* 100g cherry tomatoes, halved
* 75g grated carrot
* 1 avocado, sliced
* 75g red pepper, thinly sliced
* 15g fresh coriander, roughly chopped
* 30g roasted peanuts, roughly chopped
* 2 spring roll pastry sheets, finely shredded and fried in oil until golden
* Lime wedges, to serve

Method

1. Cook the salmon: Place the salmon on a lined baking tray. Drizzle with the soy sauce and sesame oil, season with black pepper and bake at 200°C (180°C fan) for 12–15 minutes. Flake into large pieces.
2. Make the dressing: Whisk together all the dressing ingredients until smooth.
3. Cook the noodles: Cook the rice noodles according to the packet instructions. Drain and rinse under cold water.
4. Assemble: Divide the lettuce between two bowls and top with the noodles, tomatoes, carrot, avocado, red pepper and coriander. Add the flaked salmon, drizzle over the dressing and finish with the roasted peanuts and crispy shredded spring roll pastry. Serve with lime wedges.

Chef’s Tip: Fry the shredded spring roll pastry in hot oil for 30–40 seconds until golden and crisp, then drain on kitchen paper and season with a pinch of sea salt. It adds a delicious crunch to every bite.

28/06/2026

100% Fermented Black Garlic Bulb

The journey to exceptional black garlic can’t be rushed.

we source only large 60–70g premium European garlic bulbs, including Spanish Roja and carefully selected French varieties. Their superior size and quality produce larger, juicier cloves, resulting in an exceptional black garlic with incredible sweetness, moisture and depth of flavour after our slow 10–13 week fermentation process.

Each bulb is naturally fermented under carefully controlled temperature and humidity, allowing time to do the work. There are no additives, preservatives or artificial flavourings—just patience and craftsmanship.

By fermenting the whole bulb, we preserve its natural moisture while transforming its flavour. The sharpness of raw garlic disappears, replaced with rich notes of balsamic, molasses, tamarind and dried fruit, balanced by an incredible depth of natural umami.

Unlike dried black garlic, our whole-bulb fermentation creates a soft, luxurious texture that is perfect for cooking or enjoying straight from the clove.

Spread it on warm sourdough, mash it into butter, blend it into sauces, stir it through mashed potatoes, add it to marinades, finish steaks, fish and roasted vegetables, or simply eat it straight from the bulb.

This is artisan black garlic made the traditional way—crafted in small batches, fermented for up to 13 weeks, and made using only the finest European garlic. Great flavour starts with exceptional ingredients, and time does the rest.

Available from La Rousse Foods sheridanscheese

Photography by Ruth Calder-Potts

24/06/2026

new Co Host ?? Who will it be ??

Such a fun day with the crew at the shoot of this new promo

15/06/2026