Kylie Kwong’s idiosyncratic version of Australian-Chinese food has been tickling our tastebuds and broadening our horizons since her restaurant Billy Kwong opened in Sydney more than 20 years ago. The restaurant has since cloesed, but in its place Kwong has opened another more casual diner: Lucky Kwong.
Countless TV appearances, columns, cookbooks and events since then have helped cement her place in the hearts of Australian diners, who have embraced Kwong’s trailblazing approach to using organic, sustainable ingredients. More recently, Kwong has committed to championing the native ingredients of this country in dishes like her stir-fried native greens featuring saltbush and warrigal greens, and a spin on the much-loved sang choi bau with wallaby.
We’ve rounded up the recipes Kwong has contributed to Gourmet Traveller over the years, from dishes that make the most of Christmas leftovers to her signatures like deep-fried duck with Davidson’s plum sauce, fried eggs in XO sauce, plus a couple of cakes from Pauline Kwong, Kylie’s mum, for good measure.
Kylie Kwong’s stir-fried Australian native greens with garlic
Kylie Kwong’s deep-fried duck with Davidson’s plum sauce
Kylie Kwong’s steamed fish fillets with ginger, soy sauce and spring onions
Kylie Kwong’s prawn dumplings with organic tamari and chilli dressing
Red-braised free-range turkey breast with Chinese coleslaw
Pauline Kwong’s chiffon cake with citrus and ginger
Stir-fried blue swimmer crab with salted black bean, chilli and native basil
Grilled black Berkshire pig with organic sweet and sour sauce
