9 July 2013
Stir Fried Wallaby With Black Bean And Chilli
Robyn Davidson is a Nomad Conversation / Anna Krien
Del Kathryn Barton is an Artist Conversation / Jessica Friedmann
Ever since she was a young girl, Kylie Kwong has possessed a passion for good food and creativity. Surprisingly, it wasnâ€™t until she began working as a catererâ€™s assistant at the age of 23 that these passions finally merged. Since then, Kylie has become one of Australiaâ€™s most prominent television chefs and restaurateurs. The joy she finds in all aspects of food production, preparation and consumption resonates throughout both her professional and personal life. It is a joy that she canâ€™t help but share.
We sent photographer John FeelyÂ to Kylie’s restaurant Billy Kwong to capture some of her favourite dishes being cooked.
Black Bean and Chilli Sauce:
Combine wallaby with marinade ingredients in a large bowl, cover, and leave to marinate in the refrigerator for 30 minutes.
Heat half the oil in a hot wok until surface seems to shimmer slightly. Add half the marinated wallaby and stir-fry for 30 seconds. Remove from wok with a slotted spoon and set aside. Add remaining wallaby and stir-fry for 30 seconds then remove from wok with slotted spoon and set aside.
Meanwhile, make the Black Bean and Chilli Sauce. Remove seeds and membranes from pepper, cut into fine slices and set aside. Add remaining oil to hot wok. Add onion, ginger, garlic and black beans and stir-fry over a high heat for 30 seconds, stirring constantly to ensure black beans do not burn.
Return wallaby to the wok with wine or sherry and stir-fry for 30 seconds. Add sugar, tamari, vinegar and sesame oil and stir-fry for a further minute. Lastly, add chilli and reserved pepper and stir-fry for a further 30 seconds.
To serve, arrange wallaby on a platter.
Photos by John Feely.Â