Slow cooked pork cooked in balsamic vinegar and dijon mustard broth.
Recipe by: Matt

Kimchi, Tofu, Asian pickled vegetables & Mince Pork Dumpling
Recipe by: Mavis

Prawn and pumpkin with a mild curry sauce
Recipe by: Cecilia

Prawn Scallop Ginseng and aubegine
Recipe by: Yijun Zhang

Scallop and Sweetcorn dumplings with a Soy and shallot dressing
Recipe by: Joanne Brown

Beef and black bean dumpling with a sesame light soy dressing
Recipe by: Stephen Brown

Poached Rhubarb with Elderflower creme Dumplings
Recipe by: Lynne Ostler

Hoisin Pork Belly dumpling with a ginger shallot dressing
Recipe by: Ainsleigh Brown

Roast pumpkin and ricotta dumplings with a walnut, sage and burnt butter sauce
Recipe by: Makayla Brown

Balmain bug tail dumplings with a ginger and shallot broth
Recipe by: Austin Brown

Prawn & pumpkin dumpling with coconut curry dipping sauce
Recipe by: Monica O'Leary

blue cheese and teriyaki chicken
Recipe by: Ben

Scallops, sweet corn and sesame oil. Briefly fried for crunchiness.
Recipe by: Emily Thompson

Pumpkin prawn and chives dumpling
Recipe by: Emily Fuller

peking duck, spring onion, cucumber, sweet bean sauce
Recipe by: monica

Sage, chicken, lemon, honey, hallumi
Recipe by: Ellie Dowling

pork belly, plum, and caramelised onion.
Recipe by: Nicole Clay

A dessert Cherry Ripe dumpling. A molten chocolate, coconut and cherry interior surrounded by a sweet casing with a dipping white chocolate sauce.
Recipe by: Susannah Hodson

Fried dumpling with barbecue kangaroo with bush spices, beetroot and macadamia nuts.
Recipe by: David Dewar

Viet Prawn Dumpling - fresh prawns, coriander, hint of chilli and lemongrass, with a fresh lime and soy broth inside.
Recipe by: Rebecca Miles

Pan fried chicken and pork dumplings, encompassing flavours of Korean fried chicken and kimchi. The mixture inside the dumpling will include notes of ginger, garlic, chilli and slight amounts of palm sugar, soy sauce, and pepper.The pork will add depth of flavour and ensure the dumplings are bursting with juiciness.The dumplings are to be pan fried crisp adorned with gochujang (Korean chilli) sauce. The sauce should include gochujang paste, soy sauce, rice wine vinegar, and brown sugar. The sauce should be sticky and caramelised. To add freshness to the dish, the dish is to be completed with a lightly pickled cabbage with flavours mirroring the Korean favourite Kimchi. To add the final finishing touch and texture, black sesame seeds are to finish.
Recipe by: Monique Munro

Nutella, almond meal & pear
Recipe by: Tiffany King

Pork, apple and sage
Recipe by: Janelle Wilson

A steamed dumpling filled with a pork, ginger and lemongrass mix.
Recipe by: Christopher Gapp

razor clams with a sauce of butter, white wine, parsley and garlic (reduced well and truly down) packed within the dumpling envelope and then served with a light drizzle of kecap manis and the freshest of spring onions!
Recipe by: Annie Lock

Kangaroo mince marinated in soy sauce and sesame oil, thin carrot shreds and chives for the filling. Pan fried with sesame oil and served with minced ginger and black vinegar dressing.
Recipe by: Paul Wu

Sweet chilli, crab and lime
Recipe by: Alex

Crunch: Pan fried dumplings stuffed with dried shallots, water chestnuts, chicken mince, sesame oil, ginger and soy. Then coated in a sticky honey soy glaze before being rolled in a mixture of ground up chicken skin crackling and sesame seeds.
Recipe by: Thanh Le

Crispy bacon, turkey mince, hollandaise and coriander mmmm
Recipe by: Rebecca Osborne

Pork dumplings made with garlic, thinly sliced shallots and green onion topped with Parmesan cheese and a side of ginger and soy sauce.
Recipe by: Zachary Dowse