Season 1
8 episodes
27 min. per episode
Where to watch
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A culinary innovator battles tradition and personal demons, igniting passion through food that connects cultures and generations.
Episodes
Pickled bamboo sounds exotic but bottling your own is simple enough. Kylie uses this unusual ingredient to flavour her mouth-watering salads.
Kylie loves to entertain; she prepares recipes for her friends from the very best fish she can find at the markets.
Kylie's mum taught her to to cook, and her brother judges who does the best noodle stir fry today.Three generations of Kwong women then make some party food.
The Chinese are inventive cooks, making delicious meals from basic ingredients. Kylie tries out her cheap cut recipes on the staff at a famous Chinese restaurant.
Kylie takes us through her Chinese versions of traditional Australian favourites and introduces us to the cross-cultural mix of modern Australian cooking.
This is Chinese food like you've never seen it before - modern, healthy and delicious new recipes from someone who has been cooking since she was five years old. Born into one of Australia's oldest Chinese families, Kylie Kwong has traditional Chinese cooking in her blood. She combines traditional family recipes with the latest ideas she's learned working with chefs like Neil Perry and Stefan Manfredi. 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.