Through my SBS podcast, ‘Kitchen Conversations’, I have the pleasure of connecting with other Australian-Filipino food lovers. Trissa Lopez stands out among them. Her blog, trissalicious.com, documents her recipes with beautiful photographs, while the online Kulinarya Club, which she costarted, brings together Filipino food enthusiasts worldwide. The Filipino take on dumpling soup is richer and heartier than its foreign counterparts. This version uses smoky ham hock, which adds depth to homemade chicken stock. Trissa’s recipe, originally from her mother, has been adapted here.