Kylie Kwong creates magic at AHIRW

Logistically it can be something of a challenge, but one that’s well worth the effort says Kylie Kwong of her annual pilgrimage north to the Whitsundays for Audi Hamilton Island Race Week (AHIRW).

Producing a top class menu away from her ‘home base’ at Billy Kwong presents it’s own special challenges, but Kylie admits that she has come to know what works and what’s ‘practical’ in this environment, so that now she literally has it down to a fine art.

Planning for creating her ‘Fabulous Feast’ for AHIRW started about three months out though says Kylie, and while she will start with a set idea of what she wants to create, that idea continues to evolve and take shape as the week approaches.

“I know what kind of dishes work well in this environment having enjoyed this event several times before,” she says.

“Also, because we are traveling from Sydney and there are many logistics involved in getting our produce to the island, the dishes I choose really need to be practical and accessible.” 

“But we have worked out a pretty good transport system now, between myself, Hamilton Island and our providores so even this is all OK. You just need to be really organised, which we all are, so it really is no problem at all.”

The ‘we’ Kylie refers to is the team of four chefs she brings with her to help create her very special brand of cuisine, which this year included some Billy Kwong favourites and some of her renowned Chinese-Australian fusion dishes. 

“I really wanted to showcase several of our Billy Kwong signature dishes (including our Fried Rice, Steamed Snapper with Ginger and Shallots and our Deep-fried Chicken with Organic Brown Rice Vinegar Dressing ) and I also wanted to offer some of our unique and authentic  ‘Australian-Chinese’ dishes,” says Kylie of her AHIRW feast.

“Steamed Vegetable and Warrigal Greens Dumplings and Crispy Saltbush Cakes. All of these dishes are a direct reflection of my Australian-Chinese heritage.”

But while it might sound like a mammoth undertaking from a chef’s perspective, Kylie just smiles. “It does not become more difficult for me at all! In fact it becomes more enjoyable each year above all! The Audi team and the HI and quality crews are SO welcoming, obliging, professional and super organised which in turn makes me feel really relaxed and able to offer my very best. I don’t try and out do myself I just try and offer the guests and Audi what I feel will work best for them on the night and what I feel they will really enjoy eating!”

Of course the trip is not all business for Kylie, this year celebrating along with her fellow Audi ambassadors at the spectacular on Sunday night and the chance to recharge her own batteries with a couple of days far away from the madding crowds of the big city. 

Asked what she was most looking forward to ahead of the start of this year’s AHIRW, there was no hesitation from Kylie. “Putting my body into that cooling and soothing quality lap pool that usually comes with my pavilion and staring into The Whitsundays for a long while …! And seeing the joy and excitement on my chefs faces when they see their beautiful accommodation at the Yacht ClubVillas – Audi are always so generous to us and really look after my staff and myself so well. I also loved celebrating Audi’s 20 years of icons with my friends and colleagues Collette Dinnigan, Matt Moran, all of the wonderful Audi team who are like family now!