Kylie Kwong is well known for the celebrated Billy Kwong restaurant in Surry Hills, Sydney. As a passionate advocate of sustainable food and ethical eating. Her restaurant uses only locally grown, organic and biodynamic produce, and was the first carbon-neutral restaurant in New South Wales.
A long-time supporter of the Slow Food movement and its aims, Kylie runs a stall at Eveleigh Farmers’ Market in Sydney and helps to nurture the next generation of cooks through the Stephanie Alexander Kitchen Garden Foundation. She is also currently developing a range of fair trade kitchenware in conjunction with Oxfam.
Kylie is the author of five books – It Tastes Better, My China, Simple Chinese Cooking, Heart and Soul and Recipes and Stories – and presenter of three television series that have aired internationally.