"Long a supporter of organic, fair-trade, and biodynamic food, star Aussie chef Kylie Kwong even took her former restaurant on Crown Street carbon-neutral in 2007. She’s also a pioneer of native Australian ingredients and is responsible for introducinglocalsand visitors alike to everything from spinach-esque warrigal to live green ants. Now based in Potts Point, Kylie’s beloved Billy Kwong restaurantserves the same inventive Cantonese-Australian fare (don’t miss the citrus duck), but with some new additions. Try the saltbush cakes, which are like deep-fried doughnuts filled with Australian wilderness, or the wallaby—whether as slide-off-the-bone braised tail or baked in a bun and served with Davidson’s plum relish.Finish with the ginger-and-anise-spiced panna cotta or seasonal sorbet for a sweet end to your meal."
