ナイジェラ・ローソンのインスタグラム(nigellalawson) - 2月26日 20時31分

Yes, I’m back at Billy Kwong: I couldn’t keep away. The memory of the egg fried rice with tiger prawns lured me back, and this time it came with pork belly too. Utter bliss. And I had to kick off my picture show with it, even if it comes out of sequence. For the night rolled like this: first, Chinese pickles, or rather Goong Goong’s (and that’s @kylie_kwong’s grandmother) Chinese pickles (sorry, no pic). Then, pic 2 the most sublime steamed oysters with ginger and shallots. You may not see the oysters under the greenery, but they’re there and tasting so intensely of themselves. Next, pic 3, Saltbush cakes with chilli sauce and tamari, like fat little pasties stuffed with green: saltbush is a native semi-succulent and tastes as its name suggests; it’s like the sea in plant form. After these, and on pic 4, steamed crab and prawn dumplings, the slippery dough twisted around the filling almost like boiled sweet wrappers; pic 5 is of a must-have simple masterpiece, the home-style fried eggs - crisp on the outside, soft within - and fiery with chillies , XO sauce and tamari. The minute I’m home, I’m going to fire up the wok and fry eggs in it like this. After the eggs, and on pic 6, came the silky yet chewy hokkien noodles (made by Kylie’s Uncle Jimmy) with XO sauce and Chinese cabbage, and then to end, it sounds so simple, but tastes so sublime: the stir-fried native Australian greens with ginger and shiro shoyu; the native greens being, tonight, ice plant, karkalla (also endearingly known as pig-face); bower spinach, warrigal greens and munyeroo (native purslane). There is nothing quite like Billy Kwong, or @kylie_kwong’s very specific Australian-Chinese food. And her touch is emphatic, bold and yet enchantingly delicate at the same time. Thank you Kylie, Kin, Gloria and everyone who gave us such a wonderful night. A one-off and a deep joy #billykwong #kyliekwong #australianchinese #sydney #sydneyeats #australia #seeaustralia #eataustralia #foodim

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