Neil Perry's guide to Hong Kong

It's the restaurant issue, so whether you bend the rules or take it old-school, spring is looking full of flavour. Here's a preview of the recipes in our September issue. Plus, our review of the new Bennelong restaurant at the Sydney Opera House; Neil Perry's guide to Hong Kong; our recipe for pistachio vacherin; info on our first ever Gourmet Institute event in Adelaide; and your chance to win more than $2,400 worth of KitchenAid appliances, or an Essteele prize pack worth more than $1800. Happy eating, Anthea Loucas and the team at Gourmet Traveller

Curried split-pea soup Steamed barramundi with shiitake rice Braised chicken with pancetta, borlotti beans and kale Silverbeet and Gruyère tart Thai-style mussels and noodles in lemongrass-coconut broth Pork schnitzel with broccolini and sopressa

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