Kylie Kwong: Heart and Soul

Kylie uses her own homemade pickled bamboo to flavour her salads. Pickled bamboo sounds complex but is simple to bottle.

Kylie reveals her Chinese versions of traditional Australian favourites and introduces the cross-cultural mix of modern Australian cooking.

Kylie Kwong prepares duck with plum sauce, fresh king fish from the market, chili salt squid, rice cooked with the absorption method, and stir-fried mussels.

Kylie Kwong prepares chicken stir-fry with homemade noodles, baked scallops with mint from a fresh herb shop, and Queensland mud crab salad.

Kylie Kwong prepares red braised brisket, slow-cooked honeycomb tripe with fresh green peas and green apples, and fresh stir-fried rice noodles with chopped shallots.

Kylie Kwong prepares miniature salads, a chicken mayonnaise sandwich, and fresh mushroom ragù tartlets for an opening at an art exhibition.