Podcast appearances and mentions of kylie kwong

Whether you call them traditional foods, native ingredients, bush tucker or something else, what's harvested here is unique. Australia's a “megadiverse” country, home to around 700,000 species. 65,000-year-old grindstones found in a Kakadu rock shelter reflect the long, rich history of First Nations foods here and many plants are nutritional wonders – Kakadu plum has the highest vitamin C level in the world and even Captain Cook used Warrigal greens to save crews from scurvy. But witchetty grubs appear in Sweden's Disgusting Food Museum and native ingredients are largely absent from supermarkets, so are First Nations foods misunderstood and unfairly overlooked? In this episode, Lee Tran Lam talks to proud Bundjalung woman and cookbook author Mindy Woods, Chinese Australian chef Kylie Kwong and proud Mbabaram woman/Torres Strait Islander and nutritionist Sharna Motlap.

When chef Kylie Kwong announced that she was going to be shuttering her destination dining spot Lucky Kwong to take on a new role at the Powerhouse Museum in Sydney, working at the intersection of food, community, and education to honor the people and foods that have made Australian cuisine so distinctive and precious — it made sense. Kwong has always centered humanity in everything she does, including this raw and astonishing conversation about cooking for a first date, valuing the wisdom of elders, finding your way through grief, and so much more. Learn more about your ad choices. Visit podcastchoices.com/adchoices

Australian designer Marc Newson has helped to define the shape of our world today. But what are the artworks that inspired his approach and shaped his world?NGV Curator Laurie Benson takes you into the history of Rodin's The Thinker and explores what happens when a work of art becomes a cultural phenomenon.Jason Phu shares his latest Phuism.And chef and restaurateur Kylie Kwong shares the deeply personal story of the artwork that watched over customers at her restaurant Lucky Kwong.

When chef Kylie Kwong announced that she was going to be shuttering her destination dining spot Lucky Kwong to take on a new role at the Powerhouse Museum in Sydney, working at the intersection of food, community, and education to honor the people and foods that have made Australian cuisine so distinctive and precious — it made sense. Kwong has always centered humanity in everything she does, including this raw and astonishing conversation about cooking for a first date, valuing the wisdom of elders, finding your way through grief, and so much more. For more info visit: foodandwine.com/tinfoilswans Learn more about your ad choices. Visit podcastchoices.com/adchoices

Coming out is not an easy task. Especially not when it's to your close family and you're worried about being accepted for who you are. Kylie Kwong has shared her coming out story and now we want to hear your moments .See omnystudio.com/listener for privacy information.

Kylie Kwong has just spoken about her experience with coming out and it was such a heartwarming story that we want to know how your experiences have been!See omnystudio.com/listener for privacy information.

Clinton Maynard is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes. This week Sarah whips up Kylie Kwong's everyday fried rice recipe... Ingredients4 free-range eggs⅓ cup vegetable oil1 small red onion, finely diced1 tsp diced ginger1 tsp diced garlic2 tbsp finely sliced coriander roots and stems2 rindless bacon rashers, finely diced2 tbsp shao hsing wine, or dry sherry4 cups steamed rice⅔ cup finely sliced spring onions1-2 tbsp light soy sauce¼ tsp sesame oil coriander leaf to garnish (optional)Serve with Kylie Kwong's prawn wontons (optional) Method1. Break eggs into a bowl and beat lightly. Heat half the oil in a hot wok until surfaceseems to shimmer slightly. Pour beaten eggs into the wok and leave to cook on thebase of the wok for 10 seconds before folding egg mixture over onto itself with aspatula and lightly scrambling for about one minute or until almost cooked through.Carefully remove omelette from wok with a spatula and drain on paper towel. Setaside.2. Heat remaining oil in the hot wok and stir fry onion, ginger, garlic, coriander roots,stems and bacon for one minute. Pour in wine or sherry and stir fry for one minute.3. Add rice to the wok with spring onions, soy sauce, sesame oil and reservedomelette and stir fry for two minutes or until well combined and rice is heatedthrough. Use a spatula to break up the omelette into smaller pieces while cooking.Transfer rice to a bowl and serve garnished with coriander. Serve as a meal for four or as part of a shared meal for four to six. Try serving it withKylie Kwong's prawn wontons (optional)See omnystudio.com/listener for privacy information.

Brad Foster reports on news of the closure of a number of restaurants in Sydney including celebrity chef Kylie Kwong's Lucky Kwong's. He also talks rising unemployment, the start of Vivid Sydney, soccer, immigration and the new Mad Max movie.

Chef and restaurateur Kylie Kwong grew up with family dinners filled with her mother's Cantonese cooking. But dinners stopped for two nights after Kwong came out to her dad as gay. What happened next was something she never could have imagined. The tale I dine out on is a summer series from 10 of our favourite storytellers – actors, comedians, writers and Guardian staff – in which they recount a story that never fails to entertain

Clarence talks friendship with chefs Kylie Kwong and Aunty Beryl Van-Oploo, who have bonded over their shared love of good food, Indigenous ingredients, and family.

After building a career under the watch of some of Australia's best chefs, such as Alla Wolf-Tasker, Karen Martini and Kylie Kwong, Karena Armstrong (Salopian Inn) took a step back from the industry to focus on raising a family. But the energy, comradery and connections she experienced in the industry had her yearning to return – but she wanted to do it her way. When an opportunity rose to open a restaurant in regional South Australia, she leapt at the chance, and its not only given her the opportunity to truly express herself on the plate, but has become one of the most important restaurants of the modern era.https://www.instagram.com/karena_armstrong/?hl=enFollow Deep In The Weeds on Instagram https://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

After working for trailblazers such as Neil Perry, Kylie Kwong and Tetsuya Wakuda, renowned chef and restaurateur Dave Campbell (Shellharbour Club) discovered a greater connection to produce and a yearning to be closer to the source. But after running an all-day eatery that was ahead of its time, he realised it was hard to foster deep connections with producers while working in the centre of Sydney. It led to a move to the south coast of New South Wales, where he not only created to successful regional restaurants but forged incredible connections with producers, and even started growing his own food too. Now he's taking his ethos to a club and re-inventing our perceptions of what it means to dine in a club down under.Follow Deep In The Weeds on Instagramhttps://www.instagram.com/deepintheweedspodcast/?hl=enFollow Huckhttps://www.instagram.com/huckstergram/Follow Rob Locke (Executive Producer)https://www.instagram.com/foodwinedine/LISTEN TO OUR OTHER FOOD PODCASTShttps://linktr.ee/DeepintheWeedsNetwork

Reporting from murder scenes and interviewing Lorde live at the Grammys – that's what Joanna Hunkin did before she became editor at Gourmet Traveller. Enduring these high-pressure situations meant she wasn't too shaken by her first year at the magazine – which has been incredibly eventful and challenging, and involved her relocating from Auckland to take up the role. On her very first day on the job, at the Restaurant Awards at Bennelong last year, she was handing out honours to chefs Ben Shewry and Kylie Kwong. Then, as the pandemic hit, she found herself having to produce a magazine under lockdown – a tricky feat, given that photo shoots, recipe testing and other group activities are key to  Gourmet Traveller's coverage. Her team used some leftfield ideas to complete cover shoots and other editorial work while socially distancing! We talk about some of the most memorable stories that have run in the magazine in the past year as well as relevant topics such as "authenticity" in food and how chefs feel about dealing with dietary requirements (from diners who claim they can't consume anything "shiny" or beginning with the letter 'A' to legit allergies to gluten and wheat – I wrote about this for the October issue of Gourmet Traveller). We also cover her early days in Hong Kong (where her mother fed her microwave bacon!) as well as Joanna's return to the city later in life, where she dined at secret restaurants hidden inside Hong Kong's high-density apartments. Joanna also chats about her top three Australian restaurant experiences of the past year, as well as her favourite dining spots in Auckland.

On today’s episode, umbilical cord blood has been championed as a life saving innovation, and it is...but it’s not that simple. And Deepfake videos are feeding the fake news epidemic, so what are they?Feel-good Four 1. Dog lost on the Birdsville track 200km from anywhere reunited with owner at the Big Red Bash2. Kylie Kwong on coming out to her dad3. Police Officer Cared For Lonely Elderly Man for 2 Years After Meeting him on Duty4. Ottawa woman wants wading pool hours extended to accommodate homelessCord Blood Banking The Birth-Tissue ProfiteersEthical and legal issues raised by cord blood banking — the challenges of the new bioeconomy Cord Blood Banking Is Not Insurance For The FutureDeepfakes

New Restaurant of the Year. Check. Chef of the Year. Check, Check. Incredibly nice guy. Check, Check, Check. The list of accolades for both Josh and his Paddington restaurant St Peter, seems to be growing by the day. In out conversation with Josh, Mike and I learn where his culinary journey began, and it's a very interesting story. We chronicle the pathway to St Peter and discover how Josh formed his affinity with seafood, resulting in a dining experience that challenges and excites his guests. Show notes; Book - https://www.thethirdplate.com/ Anderson Paak - https://open.spotify.com/album/4VFG1DOuTeDMBjBLZT7hCK Momofuku Siebo - https://seiobo.momofuku.com Lankan Filling Station - www.lankanfillingstation.com.au/ Neil Perry - https://www.rockpool.com/about-neil-perry/ Kylie Kwong - http://www.kyliekwong.org/ Dan Hong - Chef Dan Hong Profile | BestRestaurants.com.au https://www.bestrestaurants.com.au/chef/dan-hong/profile Michael Rodrigues: www.linkedin.com/in/michael-rodrigues-154a3811/ Luke Butler: www.linkedin.com/in/mrlukebutler/ Time Out: www.timeout.com/sydney Hastings: www.hastingspeople.com.au

Kylie Kwong is the undisputed queen of modern Australian Chinese cooking and has changed our perception of native ingredients. She is a household name with her much-loved restaurant Billy Kwong in Sydney's Potts Point, and a regular on our TV screens- from Masterchef to her own shows exploring China and Australian producers. But on our journey to her favourite weekend hang, we discovered another side to this inspiring chef: her focused and spiritual approach towards life and cooking, how she copes with the daily stresses of being a chef, why she is a one-restaurant woman and what her light bulb moment was a few years ago. Then we put Hollywood's “it chef” Louis Tikaram under the grill. The Mullumbimby boy earned his stripes at top Aussie restaurants Tetsuya's and Longrain before being hand-picked to open EP and LP in Los Angeles, and turning it into one of the city's hottest restaurants and rooftops. He spills the Hollywood food goss from where to get the best taco to being enlightened by vegan coffee.

A very special episode where we get a behind the scenes pass to quiz the all-star chef line up at the Cook for Syria fundraiser in Sydney on their favourite Syrian ingredient, which chef's food they could eat for the rest of their life, and who is really the boss of the kitchen when ten of Australia's best head chefs are behind the burners at once. Established in the UK in 2016 by Instagram sensation @clerkenwellboyec1 and Serena Guen of Suitcase magazine, Cook for Syria has become a global movement and now a best selling cook book. After getting the biggest names in British cooking on board in London, including Jamie Oliver, Nigella Lawson and Fergus Henderson, Cook for Syria made it's way to Australia with an equally stellar line up including Peter Gilmore (Quay and Bennelong), David Thompson, Kylie Kwong, Ross Lusted (The Bridge Room), Paul Carmichael (Momofuku Seiobo), the Three Blue Ducks and young guns Clayton Wells (Automata), Luke Powell (LP's Quality Meats), Mitch Orr (Acme) and Mat Lindsay (Ester), as well as Syrian chefs the Saloums from Almond Bar. We go behind the scenes with these amazing chefs and grill them as they plate up ten extraordinary dishes together.

René Redzepi is the founder of MAD and the chef-patron of noma, a restaurant in Copenhagen and multiple winner of Restaurant Magazine's 'Best Restaurant in the World' award. Kylie Kwong has been the owner of Sydney’s celebrated Billy Kwong restaurant since 2000 and is a passionate campaigner for sustainable food and ethical eating. She is the author of six books and presenter of three television series, and in 2014 was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine. Momofuku founder David Chang is the chef who turned ramen and pork buns into haute cuisine. Beginning with the Momofuku Noodle Bar in 2004, he has built a culinary empire that includes restaurants in New York City, Toronto, Washington DC, Sydney and his own print quarterly, Lucky Peach, a regular collaborator with MAD. Massimo Bottura is an Italian-born chef who apprenticed with Georges Cogny and Alain Ducasse in the 1980s and 1990s. In 1995, he opened the multi-award-winning restaurant Osteria Francescana in Modena, which has maintained Three Michelin Stars since 2013. He is also the author of four books, including Parmigiano Reggiano and Never Trust a Skinny Italian Chef. Chido Govera is a 29-year-old Zimbabwean farmer and campaigner with her own foundation, The Future of Hope. After being orphaned at the age of seven and left to care for her brother and near-blind grandmother, Govera was invited to learn mushroom cultivation, supported by Belgian environmental entrepreneur Gunter Pauli. Today, she teaches mushroom farming to women and orphans throughout the developing world. Rebecca Huntley is one of Australia's foremost social researchers and experts on social trends. She is the author of Does Cooking Matter?, a call to arms to bring our nation back into the kitchen, and Eating Between the Lines: Food and Equality in Australia.

Kylie Kwong has been the owner of Sydney’s celebrated Billy Kwong restaurant since 2000 and is a passionate campaigner for sustainable food and ethical eating. She is the author of six books and presenter of three television series, and in 2014 was named by Food & Wine magazine as one of the world’s 25 most innovative women in food and wine.

Ms Kylie Kwong, chef, restaurateur, television presenter and author, spoke at the May Perspectives: Asia seminar on the topic "Asian Cuisine and Australian Society" at the Qld Art Gallery.