Chicken can come as chicken satays served with sparkling ros, chicken stir fry with asparagus served with chardonnay and, of course and the famous Hainan chicken rice.
Martin shows off bold beef dishes and how they can be accented with red wine.
Martin pairs off the best seafood and wine from Aussie waters and vineyards.
Martin pairs wine with spicy favorites like smoked quail, fiery chili clams and spicy chicken.
Martin showcases his Peking sweet and sour pork and pairs it with a Riesling; he pairs his roast duck salad with a Merlot.
A guide to hosting a Pan-Asian themed cocktail party at home; includes golden crab triangles, fish salad with taro root chips and sangria.
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