From the Editor, Leigh O’Connor.
The Chinese horoscope for 2024 reveals that the Year of the Dragon – specifically the wood dragon – will bring authority, prosperity and good fortune.
Those born in the Year of the Dragon are said to possess a captivating demeanour, distinct personality and strong leadership abilities; while the Wood Dragon Year brings evolution, improvement and abundance, making it the perfect time for rejuvenated beginnings to set the foundation for long-term success.
This week, we take an in-depth look at Chinese or Lunar New Year from every angle – from foods that are eaten during celebrations to a ceramic bowl that is actually a cake and the symbolism of different fruit.
A don’t-miss read is National Operations Manager, Joseph Steele’s chat with some of the country’s leading Chefs about their personal experiences of Chinese New Year, including plant-based Chef-hat awarded Shu Liu from Shu Restaurant in Collingwood as he explores the rise of veganism in Chinese New Year traditions, along with a family recipe for a vibrant eggplant dish with Sichuan chilli relish.
Marie-Antoinette Issa dishes up a guide of how to use Chinese ingredients in your home cooking, along with a roundup of Australia’s best Chinatowns – from culinary delights to cultural landmarks, the best Chinatowns are a testament to the nation’s celebration of diversity.
We take you on a journey of discovery from Australia’s oldest Chinatown in Melbourne, to the most under-rated in Adelaide. Get ready for a Chinese adventure like no other!
In Vietnam, the Lunar New Year is called Tet, short for Tet Nguyen Dan, and is the most significant and widely celebrated holiday throughout the country. It is a time for families to come together, pay respects to ancestors and welcome the arrival of Spring. Find out the origins of Vietnam’s lunar symphony of family, food and tradition as we uncover traditional sweet indulgences such as bánh chung and bánh dày.
We wish you a happy and prosperous Year of the Dragon!
