Kylie Kwong

Kylie never wanted to become a chef and hates
her first name. (Still unable to think of a name a week after she was
born, her dad Maurie said: 'Oh damn it, just call her Kylie!'). She
wanted to be a famous artist so studied fine art and furniture
restoration. Then a temporary job with a catering company ignited her
passion for food.



She’d been chopping duck and frying rice for her mum since she was a
little girl, and soon realised she had special knowledge of cooking
ingredients and techniques to make a living. Her skill and enthusiasm
won her jobs at The Restaurant Manfredi, Rockpool and Wockpool where
she was soon Head Chef, producing fresh and original food that has
charmed diners and critics alike.

"I've loved nearly every
minute making the series (although I'm not sure I would have agreed to
do it had I known how much work would be involved) in the end it gives
me so much satisfaction to share these wonderful recipes ” recipes I
grew up with ” with as many people as possible."

Born into one
of Australia’s oldest Chinese families, Kylie has cooking in her blood.
She combines traditional family recipes with the latest ideas and
techniques. 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 irresistible 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.