Ever wondered what a celebrity chef cooks for Lunar New Year? We invited MasterChef Australia 2017 champion Diana Chan to celebrate the night with us at our gorgeous Doulton show home and take us through how to cook two of her favourite festive dishes. With a Chinese-Malaysian heritage, Diana's signature cooking style favours fresh, seasonal ingredients that are cooked simply but superbly. It's all about letting the produce shine on the plate. These are her exclusive recipes.  



Serves 4


  • 4 eggs, beaten and strained
  • 150g cooked crab meat
  • 100g bean sprouts
  • ½ bunch Thai basil, leaves only
  • ½ bunch Vietnamese mint, leaves only
  • ½ bunch coriander, leaves only
  • 1 long red chilli, deseeded and julienned
  • ½ cup roasted granulated peanuts


  • Juice of 2 limes
  • 2 tbsp fish sauce
  • 2 tbsp brown sugar


  1. Strain the eggs, then leave for a few hours to settle. This allows the proteins in the egg to break down so that it streams when you make the eggnet rather than clumping together. Place the mixture into a squeeze bottle.
  2. Heat some oil in a non-stick pan. Using the nozzle, drizzle the mixture over the pan in opposite directions to form a cross-hatch pattern.
  3. Once the egg sets, transfer to a plate. Repeat. You should be able to make 8 eggnets. If making ahead of time, cool and cover with cling film to stop them from drying out.
  4. Meanwhile, place the rest of the ingredients into a mixing bowl and mix together
  5. For the dressing by mixing all the ingredients together until sugar has fully dissolved.
  6. Pour the dressing over the crab mixture.
  7. To assemble, place the ingredients in the middle of the eggnet and fold over tucking in the sides.


Makes 30


  • 3 large egg whites
  • 3/4 cup sugar
  • 1/2 cup butter melted
  • 1/4 tsp vanilla extract
  • 3 tbsp water
  • 1 cup all-purpose flour

To decorate:

  • White chocolate
  • Cream
  • Hundreds and thousands
  • Rose petals


  1. Preheat the oven to 180C. Line a sheet pan with parchment paper or a silicone mat, and have your fortune strips ready to go.
  2. In a stand mixer (or large bowl with a hand mixer), whip the egg whites and sugar on high speed for about 2 minutes, until frothy. Whip in the melted butter, vanilla extract, and water until incorporated. Add the flour and mix until fully incorporated
  3. With a tablespoon measure, spoon the batter onto the parchment paper and spread it out into an even 3 inch circle. I recommend not doing any more than 2-3 at a time, since they set very quickly and you will not be able to fold more than that.
  4. Bake the fortune cookies for 7-8 minutes, until the edges brown slightly. If you let them brown too much, they will snap when you shape them. Conversely, if they don’t brown a little bit, they will also break (but tear, rather than snapping).
  5. When each batch of fortune cookies finishes baking, remove them from the oven and quickly flip the circle over, and fold your fortune cookie in half, into a semicircle. This is when you slip your note into the cookie (quickly) because if you slip it in right at the beginning, the cookie will be too hot and your paper will stick to the cookie. Place your semicircle onto the edge of a cup, and quickly fold the ends down, to crimp into a fortune cookie shape (see above tutorial video if needed).
  6. Place the cookie in a muffin tin to let it cool and hold its shape.
  7. Repeat with the remaining batter.
  8. Decorate fortune cookies as per your liking

We loved having Diana Chan back in the Doulton Show Home kitchen to help us celebrate Lunar New Year in 2019. Want to attend one of our special events? Visit our events page, or subscribe to our newsletters and stay up to date with all the latest things happening at Metricon.