australian rozie

This was part of the MATTHEW NGUI: POINTS OF VIEW exhibition: Installation and video works which transform images, objects and experiences from everyday life.

Matthew Ngui’s performance works often use food to create conversations about cultural identity. As an extension of these ideas, Sydney chef Kylie Kwong through the preparation, cooking and sharing of a contemporary Chinese meal explores this culinary tradition and its relation to her family history.

We had an enjoyable afternoon with Ms KK at the MCA last Sunday. The cost was $20 for MCA members (which we both are), so I thought we should take the opportunity to see the “mistress/master” of Chinese Australian cooking at work. I know a fair bit about her family (my aunt knows her mum) & cooking background from her tv show & books. What I didn’t realise was that she studied graphic art & worked in an advertising agency until she was 26 when she realised advertising was not for her.

Kylie was very personable & friendly, but slightly “produce” arrogant! She grew up in North Epping, near where Dave grew up! She is a champion of organic and bio-organic products but they cost so much more than the same non-organic versions. The audience was made up of a variety of young gay & straight couples as well as more mature citizens. She did a classic steamed fish dish, her sang choy bow & a very colourful non-chinese salad. Of course this inspired us to go home and cooked a whole steamed fish.
Here are few recommended products I gleaned from her presentation:
Nolan’s Road Extra Virgin Olive Oil
Organic Ground Cane Sugar
Biodynamic Eggs
She buys fish from Christies at The Sydney Fish Market
Unfortunately we weren’t able to sample the dishes she created over the hour or so of her talk. That was a shame because we hadn’t had lunch and were starving.
This presentation also made me really want to eat at Billy Kwong’s again (been there a few times but not for a couple of years)- I hate how you can’t book a table!