"Sang choi bau, a staple of Chinese-Australian restaurants, is one of my favourite Chinese classics," says Kylie Kwong. "I love the contrast of textures and temperatures - the chilled crunchy lettuce and the piping-hot filling. In place of pork, I use wallaby fillet, an indigenous ingredient we should all use more often - it's sustainable and delicious. Substitute kangaroo, pork belly or chicken thigh if wallaby isn't available."
"This Cantonese classic needs no introduction, and needs little in the way of tweaking to bring it up to date," says Kylie Kwong. "It's all about fresh ingredients and using the best beef you can find. It's a versatile sauce, so wallaby, pork, chicken or noodles also work well in place of the beef. It's the ultimate all-rounder."
"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."
"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.
"Lemon chicken is one dish I don't look back at with nostalgia - there's no love lost there," says Kylie Kwong. "This is my interpretation, which steers well clear of the processed sauces from a jar. Instead, I prefer to celebrate this country's native finger limes in what's become my riff on the old-school stalwart."
"The success of this classic soup, the ultimate comfort food, lies in using the freshest ingredients," says Kylie Kwong. "The quality of the stock is paramount, so I use the best chicken bones and carcasses, and I always use Australian prawns and fresh wonton skins."
"Everyone loves fried rice. Growing up, we'd have it twice a week, and even devoured it cold," says Kylie Kwong. "XO sauce takes it to another level, and although making it is an involved process, it's well worth the effort. It's a versatile fridge stand-by, too - try it on fried or poached eggs or tossed through stir-fried noodles. I think of it like having money in the bank. My advice is to bring it to room temperature before using it as a condiment to best appreciate its complex flavour. Begin this recipe a day ahead to soak the prawns and scallops for the XO sauce."
"So simple yet so sublime," says Curtis Stone. "I love that these ultra-airy pancakes require no whisking of eggwhites to lighten them - the key lies in a very lumpy batter. So whatever you do, don't overmix it. Serve them hot from the pan, so your family and friends can enjoy them in all their fluffy glory."
"Guajillo chillies give the smooth chilli sauce here just the right amount of heat," says Curtis Stone. "The sauce is married with crisp tortilla chips for this popular Mexican breakfast dish, the two simmered together briefly before being served with all the good things - avocado, feta, coriander and radish. A fried egg on top wouldn't go astray here either."