We love a smooth mushroom soup, but we also love the meaty texture of whole mushrooms, so here we've gone for both. For the mushrooms to top the soup, use whatever variety is best on the day - flat mushrooms or Swiss browns, or, if you're lucky enough to find them, pine mushrooms or trompettes work beautifully.
Sweet, sour, crunchy, peppery, creamy and fresh - this winter twist on the classic bruschetta makes an ideal light dinner. For a variation, swap the bread for pasta and the vincotto for parmesan.
"This beautifully simple dish is a direct reflection of who I am and where I've come from," says Kylie Kwong. "It's also my favourite dish. It celebrates the diversity and beauty of native Australian plants and is incredibly wholesome. Use a mixture of greens depending on what's available. Seek these beauties out at growers markets and specialist greengrocers - the more we ask for them, the more available they'll become."
There's some debate on the best method for making gnocchi - baking the potatoes can yield fine results - but the type of potato you use is the key. Too floury and the gnocchi will absorb too much water while they're cooking and fall apart; too waxy and they'll be gluey. For this recipe Nicola potatoes produce light, fluffy gnocchi that hold their shape. This dish works well with a salad of bitter leaves.
"The sweet-sour flavours of this ubiquitous Chinese-Australian classic tend to come from a host of processed products - tinned pineapple and jarred sauces come to mind. My re-think relies on natural ingredients," says Kylie Kwong. "Davidson's plums make perfect sense here - they have just the right amount of tartness and acidity, while the amazing colour imparts the redness associated with the dish without the need for artificial additives. The fact it's a native ingredient ticks boxes for me, but if regular plums are in season they're an excellent substitute."
"When I was growing up, my mum, Pauline, loved to entertain - she'd happily cook these amazing 20-course Chinese banquets, which would always finish with a Western dessert," says Kylie Kwong. "Butterfly cakes or a pavlova might be on the menu, but frequently it would be this chiffon cake, served with whatever fruit was in season, one of her favourites being passionfruit. She still makes this cake and brings it to Billy Kwong as a treat. I'm no sweet tooth, but I absolutely love it, and our staff love it just as much." You'll need a 22cm angel food cake tin.
Whatever the buzz around its purported magical powers, this intriguing ingredient has texture and flavour all its own.
Duck and orange may be the classic pairing, but this glossy twice-cooked duck finds another ideal match in a sweet and sour mandarin sauce.