Every August, acclaimed chef Kylie Kwong, of Sydney’s Billy Kwong, heads north to Queensland’s Whitsundays to prepare an opulent banquet as part of the Audi Hamilton Island Race Week yachting festival. This year’s feast, held at coca chu restaurant, was titled A Touch of Red. It demonstrated how this passionate cook will go to any length to satisfy her diners – even if that means bringing fresh pancakes in her hand luggage.

Here, Kwong discusses her relationship with the colour red and explains how she pulled together a menu that reflects both her Cantonese and Australian backgrounds.