Meet Kylie Kwong Chef, cookbook author and local farmer Kylie Kwong is a famous face in Australia! You may have seen Kylie on MasterChef, her own cooking shows or even have one or two of her cookbooks at home. Kylie is a passionate chef who cares about where local food comes from and caring about her environment.
What are some of your favourite local or bush ingredients to work with?
I absolutely love the Australian native bush mint which grows in our local organic vegetable garden in South Eveleigh, planted by proud Cudgenburra/Bunjalung man Clarence Slockee. It has a eucalyptus-type aroma, a tiny, pretty, dark leaf and is versatile in cooking. Apart from its deliciousness, it allows my chefs and I to pay respect, acknowledgement and support to the local First Nations community.
What do you love most about being a chef? Cooking is my ‘love language’ feeding people is my way of expressing my love and warmth to others.
What’s your hot tip for making any dish better?
Always cook with produce that is ‘in-season’ because it will be super fresh, therefore it will taste its very best, it will be affordable because it will be in abundance, and it will suit the climate in which you serve and eat it.
Why is using local food better for the planet? I love telling diners about our magical garden, especially how the students of our local school - Alexandria Park Community School - helped us plant and harvest over the last year. For me, that garden reflects true community and sustainability, there have been many hands and hearts in that garden. There are zero food miles involved, the food plants and herbs are as fresh as it gets.
What’s your favourite piece of tech?
My favourite piece of cooking equipment is my bamboo Chinese steamer basket set, because I love ’steamed’ food, like ‘steamed fish with ginger and shallots’ or ’steamed prawn hargows’.
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