Kylie Kwong: Heart and Soul Episode Rating Graph

Kylie takes us through her Chinese versions of traditional Australian favourites. Cumin, fennel seeds, cardamom, star anise and cinnamon quills provide a taste of the exotic in Kylie’s Moroccan inspired lamb shanks tagine. The lavish dish is cooked over hot coals in a rustic ceramic tagine. Several hours later with the flavours infused throughout, the lamb is tender and falling off the bone and the guests are champing at the bit — it’s ready to eat. Kylie’s roast chicken provides a quick delicious meal. Fresh rosemary and tarragon, generous knobs of French butter, olive oil, garlic and shallots provide a wonderful essence to the dish. Finally, Kylie gives traditional fish and chips an inspired make-over. Fillets of snapper are coated in a light beer batter that Kylie deep-fries — an art in itself. Forget the chips, she prepares a deliciously light tomato salad in her mortar and pestle to accompany the golden fillets.

Kylie loves entertaining friends and family. Picking up the freshest fish she can find from the local markets, she prepares a variety of seafood recipes. On the menu— Hiramasa Kingfish Carpaccio, Salt and Pepper sQuid and delicious Stir-fried Mussels. Kylie’s Sydney restaurant, billy kwong, is famous for it’s mouth-watering dish, crispy skin duck with fresh blood plum sauce. She shows you how to prepare this lavish dish in your own home.

Chinese people are known as inventive cooks, making delicious meals from basic ingredients. Three generations of Kwong women make some party food. Kylie and her mum go head-to-head in the kitchen, to discover who makes the best noodle stir fry. Even though Kylie learnt how to cook from her mum, their method and style are completely different. Kylie’s brother is called in to judge the winner. Seafood to whet your appetite, Tasmanian scallops with mint and a fresh mud crab salad with the unique ingredient, pickled bamboo, are also prepared. And you can’t go past Kylie’s fool-proof version for tasty fried rice.

Equally inventive are Kylie’s recipes for Waygu beef brisket with caramelised eschalots, slow cooked honeycomb tripe with green peas and sautéed chicken livers served with a watercress and radish salad. She takes the finished dishes to a popular Chinese restaurant, the staff eager to sample her tasty dishes during their dinner break.

There's a party for the opening of an art exhibition and Kylie is doing the catering. Having studied art early on in her career, Kylie still maintains a passion for it. Chosen to cater for the opening of a special art exhibition, Kylie prepares a wonderful selection of elegant finger food. The delicate serves of salad with crayfish and soft boiled duck eggs and Japanese eggplant with garlic, olive oil and tomatoes will impress. As do her delectable chicken ribbon sandwiches.

Kylie has been invited to a delicious lunch by the sea. The only catch is that she has to cook.

Kylie is having a steamboat party for 10 friends at home: she provides the food, the guests do the cooking.