Kylie takes us through her Chinese versions of traditional Australian favourites.
Cumin, fennel seeds, cardamom, star anise and cinnamon quills provide a taste of the exotic in Kylie’s Moroccan inspired lamb shanks tagine. The lavish dish is cooked over hot coals in a rustic ceramic tagine. Several hours later with the flavours infused throughout, the lamb is tender and falling off the bone and the guests are champing at the bit — it’s ready to eat.
Kylie’s roast chicken provides a quick delicious meal. Fresh rosemary and tarragon, generous knobs of French butter, olive oil, garlic and shallots provide a wonderful essence to the dish.
Finally, Kylie gives traditional fish and chips an inspired make-over. Fillets of snapper are coated in a light beer batter that Kylie deep-fries — an art in itself. Forget the chips, she prepares a deliciously light tomato salad in her mortar and pestle to accompany the golden fillets.
