Recipe collection

In 2005, I had the treat of accompanying Kylie Kwong to the tiny village, three hours north of the Chinese city Guangzhou, where her great-grandfather, Kwong Sue Duk, grew up. She swept into Wong Nai Hang, trademark Chinese silk shirt and jet-black hair streaming, and cooked a meal over a fire for the stunned assembly of distant relatives.
Back in Guangzhou, I watched her instruct a classroom of TAFE-equivalent kids how to cook her particular brand of Cantonese food, strongly influenced by her beloved mum, Pauline. Into a wok of bubbling oil went six eggs, emerging crisp-edged and runny yolked to a garnish of hoisin, spring onions and chilli. I would never have been tempted to cook a dish of simple eggs in oil. But it’s been in my arsenal of killer favourites since that day. She also showed the students her version of a classic prawn dumpling. I have been rolling these ever since, and I urge you to try them too.
Here are four of my go-to Kylie Kwong recipes from the Good Food collection. Use them to wow a dinner party guests, and pay tribute to one of Australia’s finest restaurateurs.—Ardyn Bernoth, National Good Food editor