Kylie Kwong: Why I put weeds on my menu - and more amazing meals I’ve eaten while travelling

MASTERCHEF regular Kylie Kwong reveals the destinations and dishes around the world that have inspired her.

The stunning outback bush and river landscapes around Gunbalanya (Oenpelli) in Arnhem Lan

KYLIE Kwong opened the doors to her first restaurant Billy Kwong in Sydney in 2000 and has been cooking and eating her way around the world ever since.

A woman on a mission, her message that “fresh is best” and that our food choices should be ethical, sustainable and supportive of our environment are just the kind of qualities you’d want in a chef mentor.

Luckily the MasterChef team thinks so too as Kylie shares her recipes and food secrets on our screens again this season.

How important is it to experience local cuisine when you travel?

KK: For me, it’s essential. The first thing I do when I land in a new country is head straight to the local food market.

It’s where you experience a true sense of the local community and the authentic food culture that sustains it.

Kylie Kwong at the Great Wall of China during her travels.

Have you discovered any new ingredients or learnt any new tricks during recent travel?

KK: While travelling through the mountainous province of Yunnan in southwest China I enjoyed one of the best meals at a farmer’s house in a small village.

There were freshly rolled dumplings and handmade noodles, as well as a simple dish of wild-harvested weeds stir-fried with ginger and soy sauce.

It inspired me to put a similar dish on the menu at Billy Kwong, using organic wild weeds sourced by one of my local vegetable suppliers.

Favourite place to travel in Australia?

KK: The Northern Territory, especially Arnhem Land, and the Kimberley Ranges.

I love to experience the extraordinary colours and textures of our unique, wild and magical Australian landscape.

It’s great to see first-hand the distinctive Australian native flora and fauna, learn about the hauntingly beautiful Bradshaw figures in the caves of Oenpelli (Gunbalanya) and, of course, try my luck fishing for barramundi.

The stunning outback bush and river landscapes around Gunbalanya (Oenpelli) in Arnhem Land. Picture: Michael Franchi

Overseas?

KK: For now I would say Venice for the delicious Venetian family-style meals served at the city’s trattorias.

I remember eating pesce crudo, freshly sliced raw fish from the characterful and charming Rialto fish market.

If you could go on a foodie holiday anywhere in the world, where would you go?

KK: I’m desperate to go to Marrakesh, to explore the labyrinth of souks that converge on the Jemaa el-Fnaa square.

People who’ve been there tell me this is where the city comes to life – and as I love Middle Eastern flavours and eating with my hands, it sounds like my kind of place (laughs).

Where to next?

KK: India. For its sheer vitality, energy and aliveness.

What’s the best thing you’ve ever eaten while travelling?

KK: The huge barramundi I caught on a fishing trip in the Kimberley with our guide “Dugga”.

It was 80cm long, weighed 8kg and took me 25 minutes to reel it in.

I think it tasted so good because of the effort and excited screaming that went into catching it.

Cheesiest thing you’ve done travelling?

KK: Literally, the cheesiest thing?

(Laughs) sure why not?

KK: Enjoying freshly made fromage blanc with friends in a small, charming French country town called Erome, on the plateau above Tain L’Hermitage in the Rhone-Alpes region.

Catch Kylie Kwong at her culinary best on MasterChef Australia, Sunday to Thursday, 7.30pm on Ten.