'Throughout March restaurateurs, chefs, bakers and cafe owners from around the country are taking part in the Cook For Syria campaign by putting a 'Syrian inspired twist' on one of their favourite dishes and donating $3 from each sale of that dish. Syrian cuisine is one of the oldest in the world reflecting the country's rich cultural heritage with influences from across the Middle East and beyond. Those participating have a wealth of ingredients and ideas to draw upon. I personally have learnt so much about this stunning culinary culture through my colleagues and friends, Syrian sisters, Sharon and Carol Salloum of Sydney's local Almond Bar. Across March at Billy Kwong we will be offering a range of dishes with a Syrian-inspired twist such as 'Red-braised, Caramelised Flinders Island Wallaby Tail w Salt Bush Salt, Fresh Finger Limes & Aleppo Pepper'. The $3 donation from each sale of our Cook For Syria dishes will go to UNICEF Australia to help the millions of children affected by the crisis in Syria. The idea is to encourage people to eat out during March for a worthwhile cause, raise awareness and break down barriers. Cook For Syria campaign initiator, influential London instagrammer @clerkenwellboyec1 states "We hope that through this campaign we will not only be able to raise significant and much needed money for the UNICEF of Children of Syria Fund, but will also increase awareness of the plight of children in the war-torn country. Through cooking, sharing recipes and the reach of social media, we invite everyone to help make a difference and positive contribution towards this important initiative." Thank you to Clerkenwell Boy for bringing our global foodie community together so effectively and inspiringly.' - Kylie Kwong
I’m so delighted in becoming a regular recipe contributor to the Good Food Team. Thank you so much to Good Food and The Sydney Morning Herald for allowing me this great opportunity to share my favourite dishes. I really hope you enjoy my recipes each month, kicking it off here with Hokkien Noodles with Chicken, Chilli and Coriander.
HOKKIEN NOODLES WITH CHICKEN, CHILLI & CORIANDER
1. Combine chicken and marinade ingredients in a bowl, cover, and leave in the refrigerator to marinate for 30 minutes.
2. Heat 2 tablespoons of the oil in a hot wok until the surface seems to shimmer slightly. Add marinated chicken and stir-fry for 1 minute. Remove from wok and set aside.
3. Add remaining oil to hot wok with onion and ginger and stir-fry for one minute or until onion is lightly browned. Toss in noodles, reserved chicken, wine or sherry, sugar, soy sauce, vinegar and sesame oil and stir-fry for 1½ minutes. Add spring onion and half the chilli and stir-fry for a further 30 seconds or until chicken is just cooked through and the noodles are hot.
4. Arrange noodles in bowls, top with coriander and remaining chilli. Serve immediately.
TIPS: Feel free to add any fresh herbs you like. A mixture of Vietnamese mint, sweet Thai basil and dill would also work really well.
One of the best kitchen tips Mum has every given me is to always use thigh rather than breast fillets when stir-frying. This specific cut of chicken retains moisture and tenderness throughout the stir-frying process.
400g chicken thigh fillets, cut into 2cm slices
¼ cup vegetable oil
1 small red onion, cut in half and then into thick wedges
12 ginger slices
1 x 450g packet fresh Hokkien noodles
2 tbsp shao hsing wine or dry sherry
1 tbsp white sugar
2 tbsp light soy sauce
1 tbsp malt vinegar
½ tsp sesame oil
¼ cup coriander springs
½ cup spring onion
2 large red chillies, finely sliced on the diagonal
1 tbsp white sugar
1 tbsp light soy sauce
1 tbsp Shao Hsing wine or dry sherry
½ tsp sesame oil
Fascinating article from the January issue of Australian Gourmet Traveller as Paulette Whitney of Provenance Growers reflects on the process of creating our bespoke Billy Kwong Farmhouse ambigua with Ashley and Jane Huntington of Two Metre Tall Brewery; ‘A meeting of minds, native flora, European brewing methods and Chinese technique creates something wonderful,’ a brew that is literally ‘alive’. To read the piece, click on the title of this post to the left, 'A Heady Brew'.
"SO THRILLED to be a part of the total inspiring and extremely important #CookForSyria project through the upcoming dinner on the 27th of February at Three Blue Ducks Rosebery. This dinner kicks off a month of fundraising for UNICEF Australia's #CookForSyria helping deliver emergency supplies, protection and support to millions of children affected by the conflict in Syria.
Local Syrian sisters, Carol and Sharon Salloum of Almond Bar will be showcasing their delicious, traditional Syrian-style dishes, whilst we other chefs offer our interpretation of Syrian cuisine combined with our own unique style. I can't wait to cook alongside my own local food community of chefs including Peter Gilmore (Bennelong and Quay), David Thompson (Long Chim), Ross Lusted (The Bridge Room), Paul Carmichael (Momofuku Seiōbo) Darren Robertson, Mark LaBrooy and Andy Allen (Three Blue Ducks), Mat Lindsay (Ester), Clayton Wells (Automata), Luke Powell (LP’s Quality Meats) and Mitch Orr (Acme & Bar Brose).”
We are so excited to announce the launch of ‘Kylie’s Table’ a bespoke Billy Kwong experience for 'Groups' and 'Special Events'. In our intimate and stylish back room, Kylie will personally welcome guests, explain her food philosophy and present a carefully selected menu of Billy Kwong dishes.
Kylie shares the inspiration behind ‘Kylie’s Table’; “When I was growing up, we had the most wonderful dinner parties at home. My parents were extremely gregarious and invited 15 or so friends around for an enormous Chinese feast, almost every fortnight. This is how, when and where I learnt many cooking skills and lessons. Mum, through her own love of cooking taught me several key messages back then; that food connects people, that food makes people happy. Everyone always felt so welcome as they gathered around a table groaning with delicious food that we had spent all day creating. Those magical evenings were all about conviviality, good times, generosity, abundance, warmth and community. This is the experience I want to share with you through ‘Kylie’s Table.’
Our Billy Kwong Salt Bush Cakes are mentioned amongst some amazing dishes that highlight native Australian ingredients in this post from Tourism Australia. It’s noted that not only are these indigenous ingredients ‘bursting with flavour’ many have unique properties and nutrients also. Our Billy Kwong Salt Bush Cakes are made with a bespoke blend of organic stoneground wheat flour made into a flaky pastry which encases native salt bush leaves from Outback Pride ( which are simply mixed with butter ). This is our version of an authentic 'Australian-Chinese street food snack' which celebrates not only deliciousness but also our precious indigenous cultural heritage and traditional food system.
Join Kylie Kwong for a masterclass on September 17, 11am at Carriageworks.
Kylie is a 'third generation Australian and 29th generation Kwong' and will be demonstrating dishes that express her version of authentic ‘Australian-Chinese’ fare. In addition, Kylie will be sharing stories about where her passion for food comes from, and her inspirations drawn from participating in René Redzepi’s recently held MAD5 Symposium in Copenhagen, Denmark.
Tickets can be booked through the Carriageworks site.
Looking forward to seeing you there!
THANK YOU to René Redzepi and Yale University for the opportunity to be a part of the MADYale Chef Leadership Summit - what an amazing experience!
MAD described the context of this special symposium:
"At this moment in time chefs yield unprecedented cultural influence. We’ve gathered a group of great chefs from all over the world for an intensive weeklong summit with some of the great minds at Yale University to build a new knowledge base and reinvent leadership for chefs, both inside and outside their kitchens.
Along with the Yale Sustainable Food Program, the Yale farm, and academics from all across the university and beyond, we’re engaging in a crash course and intense discussion about all that food touches, from taste physiology, food politics, sustainable farming of land and sea, food justice to food history."
Fellow chefs René Redzepi, Rosio Sanchez, David Chang, Jessica Koslow, Alex Atala, Olivier Roellinger, Michel Troigros, April Bloomfield and I enjoyed the most mind blowing week of discussions, excursions, talks and discoveries. I can't wait to continue to share all that i've learnt!
For a round up of the week's events check out this post Reflections on the MADYale Leadership Summit by Bella Napier on behalf of the Yale Sustainable Food Program.
'Thank-you so much to all of our peers who voted for us in this year's Australia's Top Restaurant Awards. We are absolutely thrilled to come in at No.26 this year, 6 places up from last year! A very special feeling indeed, to be supported and acknowledged by our own chef community. Congratulations to all of you and most importantly, an enormous thank you to my incredibly hardworking, talented staff and to our local Potts Point friends and co-collaborators. KK XXX'
Kylie is thrilled to be able to share her MAD Sydney presentation with you all.
MAD SYD took place last Sunday at the Sydney Opera House and the theme of the day was ‘Tomorrow’s Meal’.
Head to Ideas at the House to view the other truly inspiring talks of the day from René Redzepi, Chido Govera, Rebecca Huntley, David Chang and Massimo Bottura.
For every lunch that Two Good delivers, one goes to someone in need.
"Such an important and meaningful initiative to be a part of … thanks so much to Rob Caslick and St Canice’s Parish for including us in your wonderful work," Kylie Kwong.
Read more about the Two Good initiative in a recent article via Broadsheet Sydney here.
To place an order visit twogood.com.au.
It has been announced that MAD is taking over the Sydney Opera House on the 3rd of April. It’s going to be an amazing day of talks and ideas exploring the future of food. To register for tickets head to the Sydney Opera House site.
Kylie is honoured to have been invited to speak at the event alongside Rene Redzepi, David Chang, Massimo Bottura, Chido Govera and Rebecca Huntley. "Having MAD here in Sydney is totally amazing in that Rene is bringing the world to our doorstep and inviting us to engage and be a part of these bigger conversations around 'food futures' and a chef's part in it..... In essence I will be sharing my story and experiences, including the way Rene Redzepi himself played an enormous part in my exploring new directions in cooking and ingredients and how this led me to Mike & Gayle Quarmby of Outback Pride. How in turn, I realise that collaboration and community are really important to me and the way that I work."
We are really excited to be launching Sunday lunch service from the 15th of November 2015!
From 12noon all the way through until dinner service, join us via a reservation or as a walk-in guest, everyone is welcome!
We have some delicious new 'lunch only' dishes that we can’t wait to share with you such as Sichuan Duck with Steamed Savoury Pancakes, Davidson’s Plum Sauce & Caramel-Tamari and Crispy Wallaby Cakes with Kakadu Plum & Chilli , as well as some exciting new Billy Kwong beer and wine collaborations.
For reservations visit our bookings page or call 02 9332 3300.
Thank-you to Broadsheet for their write up! Read it here.