Posts Tagged With: Kylie Kwong

Kylie Kwong’s chilled cucumber salad

Kylie describes this dish as taking on whole different tones, being slippery, silky, yet still crunchy. It is very refreshing, and wonderfully easy to make.
Fresh from the garden: cucumbers, ginger, garlic
Recipe source: adapted from a recipe by Kylie Kwong in Simple Chinese Cooking
Serves: 6 as a side dish or 24 tastes


  • Peelers
  • Chopping boards and knives
  • Teaspoons
  • Measures – tablespoon, teaspoon, ½ teaspoon
  • Bowls – large, small
  • Teaspoon
  • Serving bowls


Ingredients:For the salad

  • 5 small or 2 large cucumbers
  • 1 tablespoon white sugar
  • 1 teaspoon sea salt
  • 1 pinch of ground black pepper

For the dressing

  • 2 tablespoons light soy sauce
  • 2 cloves garlic
  • 1 small knob ginger
  • ½ teaspoon sesame oil

 What to do:

  • Wash the cucumber, then peel and cut in half lengthways. Scoop out the seeds using a teaspoon. Place cut-side down on a chopping board and cut on the diagonal into 1.5cm pieces.
  • Place cucumber in a bowl, sprinkle with sugar and salt and mix well. Cover and refrigerate for 30 minutes.
  • Meanwhile to make the dressing, peel and finely chop the garlic cloves. Peel and finely dice the ginger to yield 1 tablespoon. Place the garlic, ginger and the rest of the dressing ingredients in a small bowl and stir to combine.
  • When the time is up, drain the cucumbers, and using your hands, gently squeeze out excess liquid.
  • Place back into the bowl, combine the chilled cucumber with the dressing and toss to incorporate.
  • Divide among serving bowls and sprinkle with black pepper. Serve immediately.

Notes: What does the sugar and salt do to the cucumber? Why do we scrape the seeds out? How does it feel the squeeze the cucumber pieces with your hands?

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Kitchen Garden News – 14th March 2013

Kung hei fat choi!

We have been swimming in delicious, heady flavours in the cottage these last two weeks – dark and light soy, sesame oil, black bean sauce, rice wine vinegar, chilli oil, fresh chillies, coriander, ginger and garlic – and all the woks and steamer baskets have been working overtime as we launched our Chinese Banquet Menu! All in all I think the cottage oversaw roughly 650 dumplings rolled & filled over the course of eight classes’ sessions… and they all got gobbled up! The children did a sterling job and were super-adventurous trying dishes they hadn’t before – and the grown-up volunteers were fabulous in their support and ability to assist us in what was a huge menu… so to it!

Not only Steamed eggplant siu mai with ginger and chilli dipping sauce and Pork and spinach pot-sticker dumplings with soy vinegar, but also Chinese pumpkin pancakes (Nan Gua Bing), Kylie Kwong’s chilled cucumber salad, Stir-fried eggs with tomato and chilli soy, Perfect steamed rice, Shanghai-style eggplant and finally a little cup of Jasmine tea, of course… all in the same class! I’m looking forward to calming it down a bit in the next menu – we’ve got leeks, carrots and plenty of rocket to come!

So with that I bid you adieu, I hope you have a lovely weekend and look forward to seeing you next week! And also promise that the recipes for the Chinese feast will be up here as soon as humanly (and homeworkly!) possible…

Cheers! Melissa

Dumpling heaven…

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‘A Year In The Kitchen Garden’ book launch October 2012

ourkitchengarden.netHooray – our beautiful book ‘A Year In The Kitchen Garden‘ has arrived! After much, much work, blood, sweat and tears, Emma & Grace – parents at the school – proudly delivered their bouncing baby: ‘A Year In The Kitchen Garden’… a thick and tactile beauty chock full of wonderful photos of our kitchen garden, delicious recipes gleaned from prominent chefs and the school community (some with great illustrations from the children!) and also our day-to-day recipes prepared in the cottage… The most amazing parts of the book detail the process of setting up the program from scratch – what the parents did with the blank canvas of the school playground and how they transformed the cottage, organised the grants and motivated the workers. The story is truly inspirational & a must-have for any schools trying to start the program on their own – as well as being a great Chrissie gift for anyone remotely interested in food! Well done ladies!

So I was greatly honoured to be asked to organise the book launch – Wednesday 31st October, a sit-down lunch for about 30 people. I had about a month to organise the roster and menu –  notwithstanding preparing and bottling for the school fete held the weekend before – and eventually ended up galvanising 76 children and 27 adult helpers into action over 2 days of prepping, chopping, stirring, cooking, labelling, starting, finishing and serving! It was a massive job and results were gratifying.

We also had the benefit of our new pizza oven in action too – Phillip and his mama Rosa came to help stoke the wood fire all morning and prepare bread for the lunch as well as cook our asparagus, the crispy kale, the grissini and the two different sorts of pizza…!

The day was a fabulous success, the children were absolutely wonderful in everything that they did, and were especially efficient and gracious waiters, and the VIP guests that attended (Kylie Kwong & Janni Kyritsis among the stars) were all suitably blown away by the professionalism!

The food was so delicious, we made heaps and it all got eaten!

And the children helped set the tables, and Elliot decorated the menus for each place setting…

So here below, some more photos and links. Salute!

The Sydney Morning Herald article on the launch, with a great photo!

And also see our Bondi kids in action on Channel 9’s Today show:

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