Kylie Kwong was the owner of Sydney’s celebrated Billy Kwong restaurant from 2000-19 and is a passionate campaigner for sustainable food and ethical eating. She is the author of six books and presenter of three television series. In 2014, she was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine. In 2019 she became an Ambassador to South Eveleigh neighborhood in Sydney; where she is developing a place-making program focused on Food, Culture, and Community.
Here, at the first Sydney MAD Monday at the Sydney Opera House, Kwong talks about how she came to celebrate both her Chinese heritage and the native ingredients of Australia in her cooking. Joining her in demonstrating some of the native Australian ingredients used at Billy Kwong is Gayle Quarmby of Outback Pride.
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