This is Chinese food like you've never seen it before - modern, healthy and delicious new recipes from someone who has been cooking since she was five years old. Born into one of Australia's oldest Chinese families, Kylie Kwong has traditional Chinese cooking in her blood. She combines traditional family recipes with the latest ideas she's learned working with chefs like Neil Perry and Stefan Manfredi. The result is an exciting new blend of Chinese and contemporary Australian cuisine. Restaurant owner, author, award-winning chef and fifth generation Chinese-Australian, Kylie cooks with irresistible energy and passion. Glamorous lobster salad, deep fried fillets of snapper with five different types of tomato, fresh scallops with mint, luscious organic bacon braised in red wine and Kylie's famous crispy skin duck with blood plum sauce are all explained for expert and novice cooks alike.