Fire up the wok, grab the chopsticks and be inspired by one of Australia’s most talented young chefs - Kylie Kwong. This is Chinese food like you’ve never seen it before - modern, healthy and delicious new recipes from someone who has been cooking since she was five years old.
Born into one of Australia’s oldest Chinese families, Kylie has traditional Chinese cooking in her blood. She combines traditional family recipes with the latest ideas she’s learned working with chefs like Neil Perry and Stefan Manfredi. The result is an exciting new blend of Chinese and contemporary Australian cuisine.
Restaurant owner, author, award-winning chef and fifth generation Chinese/Australian, Kylie cooks with irresistable energy and passion. Glamorous lobster salad, deep fried fillets of snapper with five different types of tomato, fresh scallops with mint, luscious organic bacon braised in red wine and Kylie’s famous crispy skin duck with blood plum sauce are all explained for expert and novice cooks alike.
This series tells the story of Kylie’s life growing up as an ABC (Australian Born Chinese); hanging out as a child in her uncle’s noodle factory, watching her mothers Chinese cookery demonstrations in suburban Sydney, her foray into the art world, apprenticeship to master chefs and finally the opening of her very own ‘Chinese eating house’.
Along the way Kylie developes a love of Western food and shows us her own, Chinese versions of Australian classics like fish and chips and roast chicken and vegetables. In other episodes we see her cater for a cocktail party, cook a Moroccan ‘tagine’ in the garden, prepare a beachouse lunch for friends and demonstrate how to organise your own Chinese steamboat party at home.
For more information and recipes from this series, click here.