• ASPARAGUS is at its peak in spring, which may be why this vitamin-E-rich veg is reputedly an aphrodisiac. True or not, Kwong loves to celebrate the season with best-quality stalks stir-fried simply. • PRAWNS are a great way to enjoy our pristine-quality seafood. “I like Mooloolaba prawns, but it’s more important to buy local,” says Kwong. • WHOLE CHICKEN is perfect for poaching, Cantonese-style. “I use Saskia Beer chickens from the Barossa,” says Kwong. • HOKKIEN NOODLES are wheat-based and a favourite of Kwong’s. “Everyone loves hokkien noodles, and they are readily available.”
Stir-fried hokkien noodles with chilli sauce (recipe p 37).