It Tastes Better: Over 100 New Recipes Using My Favourite Sustainable Produce by Kylie Kwong

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    • Categories: Dressings & marinades; Egg dishes; Lunch; Main course; French; Vegetarian
    • Ingredients: beetroots; brown rice vinegar; carrots; eggs; lemons; Sichuan peppercorns; egg yolks; tamari
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    • Categories: Sauces, general; Main course; Italian
    • Ingredients: chicken livers; sea salt flakes; lemons; Sichuan peppercorns; white onions; fish sauce
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    • Categories: Soups; Vietnamese
    • Ingredients: fresh rice noodle sheets; whole chicken; fresh ginger; spring onions; galangal; lemongrass; kaffir lime leaves; cinnamon quills; whole star anise; fennel seeds; cumin seeds; coriander seeds; safflower oil; garlic; red onions; palm sugar; fish sauce; red shallots; Vietnamese mint; mint; Thai basil; coriander leaves; dill; bean sprouts; limes; long red chillies
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    • Categories: Sauces for poultry; Chinese; Vegan; Vegetarian
    • Ingredients: peanut oil; long red chillies; garlic; fresh ginger; tamari
    • Accompaniments: Kylie's white-cooked chicken
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    • Categories: Sauces for poultry; Chinese; Vegan; Vegetarian
    • Ingredients: fresh ginger; spring onions; coriander stalks; coriander roots; peanut oil
    • Accompaniments: Kylie's white-cooked chicken
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    • Categories: Sauces for poultry; Main course
    • Ingredients: whole chicken; waxy potatoes; rocket; preserved lemons; tarragon; butter
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    • Categories: Stews & one-pot meals; Main course
    • Ingredients: chicken thighs; preserved lemons; rosemary; black olives; verjuice; parsley
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    • Categories: Sauces for poultry; Main course; Chinese
    • Ingredients: whole duck; Sichuan peppercorns; safflower oil; fish sauce; whole star anise; cinnamon quills; oranges; limes
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    • Categories: Stews & one-pot meals; Stocks; Chutneys, pickles & relishes; Main course; Chinese
    • Ingredients: spatchcock (Australia); safflower oil; Shao Hsing rice wine; tamari; garlic; fresh ginger; spring onions; sesame oil; whole star anise; cinnamon quills; oranges; eggplants; brown rice vinegar; Sichuan peppercorns
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    • Categories: Soups; Stocks
    • Ingredients: pearl barley; split peas; carrots; parsley; turnips; white onions; celery; lamb neck; parsnips
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    • Categories: Salads; Stews & one-pot meals; Main course; Chinese
    • Ingredients: beef brisket; Sichuan peppercorns; Shao Hsing rice wine; tamari; garlic; fresh ginger; spring onions; sesame oil; whole star anise; cinnamon quills; oranges; brown sugar; fish sauce; limes; watercress; radishes
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    • Categories: Spice / herb blends & rubs; Stews & one-pot meals; Main course; Asian
    • Ingredients: oxtail; kaffir lime leaves; chicken stock; limes; fennel seeds; whole star anise; cardamom pods; cumin seeds; cinnamon quills; Sichuan peppercorns; long red chillies; garlic; fresh ginger; coriander stalks; coriander roots; fresh turmeric; galangal; white peppercorns; sweet paprika; fish sauce
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    • Categories: Stews & one-pot meals; Dressings & marinades; Main course; Asian
    • Ingredients: lamb shoulder; garlic; tamari; honey; spring onions; Shao Hsing rice wine; brown sugar; fresh ginger; sesame oil; whole star anise; cinnamon quills; oranges
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    • Categories: Sauces for meat; Main course; Asian
    • Ingredients: lamb legs; garlic; white peppercorns; stock; limes; bird's eye chillies; fish sauce
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    • Categories: Stews & one-pot meals; Salads; Main course; Chinese
    • Ingredients: pork belly; brown sugar; fish sauce; limes; Sichuan peppercorns; Shao Hsing rice wine; tamari; garlic; fresh ginger; spring onions; sesame oil; whole star anise; cinnamon quills; oranges; carrots; red onions; brown rice vinegar; cucumbers; Chinese cabbage; coriander leaves; dill; mint
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    • Categories: Dressings & marinades; Grills & BBQ; Main course; Cambodian
    • Ingredients: pork fillets; lemongrass; white onions; garlic; limes; turmeric; coconut
    • Accompaniments: Salty & spicy dipping sauce
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    • Categories: Stews & one-pot meals; Dressings & marinades; Main course; Chinese
    • Ingredients: pork ribs; limes; barley malt powder; tamari; brown rice vinegar; Shao Hsing rice wine; garlic; fresh ginger; Sichuan peppercorns; chilli flakes
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    • Categories: Grills & BBQ; Main course; Greek
    • Ingredients: lamb leg meat; white wine; olive oil; onions; red capsicums; green capsicums; garlic; oregano; rosemary; lemons
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    • Categories: Grills & BBQ; Main course; Greek
    • Ingredients: rabbit; dry white wine; oregano; rosemary; lemons
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    • Categories: Salads; Side dish; Greek; Vegetarian
    • Ingredients: Greek yoghurt; cucumbers; mint
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    • Categories: Main course; Greek
    • Ingredients: beef mince; onions; chilli flakes; long grain rice; dry white wine; parsley; rosemary; red capsicums
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    • Categories: Salads; Side dish; Greek; Vegetarian
    • Ingredients: long red chillies; long green chillies; tomatoes; cucumbers; onions; oregano; black olives; feta cheese
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    • Categories: Baked & steamed desserts; Dessert; Greek
    • Ingredients: figs; red grape juice; honey; cream
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    • Categories: Main course; Chinese
    • Ingredients: pork belly; fish sauce; limes; potatoes; scallops; Shao Hsing rice wine; tamari; brown sugar; garlic; fresh ginger; spring onions; sesame oil; whole star anise; cinnamon quills; oranges
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Notes about this book

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Notes about Recipes in this book

  • Red-braised spatchcock with pickled eggplant

    • Margaretsmall on December 14, 2013

      I chose this because I had an eggplant languishing in the fridge. Used quail because I bought two on special in the supermarket. Halved the quantity of red stock, which was more than enough for the quail. I was taken aback when I cut them in half after the three hour soak in the red stock to find that they were quite raw inside, which the frying took care of, of course. The eggplant was tasty, but I'd peel them if I made this again, the skin was tough and not very nice. Altogether OK but not sensational. Served it with some brown rice and a mixed green salad.

  • Stir-fried chickpeas with black bean & chilli

    • runoutofshelves on April 14, 2020

      I was looking for a lunchtime recipe for a big pot of cooked chickpeas, one that had fresh ginger and I found this one.(among many) It was delicious. I added a yellow capsicum and I fried the spring onion in with the other onion.

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  • ISBN 10 1920989846
  • ISBN 13 9781920989842
  • Linked ISBNs
  • Published Jun 28 2010
  • Format Hardcover
  • Page Count 464
  • Language English
  • Countries Australia
  • Publisher Penguin Books Australia
  • Imprint Lantern

Publishers Text

In It Tastes Better, Kylie Kwong has created over 100 recipes inspired by fresh, seasonal and sustainably produced food, including Salad of Poached Squid with Pickled Cucumber, Dill & Chilli; Red-Braised Lamb Shoulder with Roast Garlic & Tamari Dressing; and an irresistible Pavlova.

Embarking on a journey around Australia to meet the people behind the sustainable produce she is so passionate about, Kylie learns about the care they take to produce food that literally tastes better. By sharing her simple, vibrant recipes, Kylie shows that you don’t need exotic ingredients to create magical dishes – just fresh, flavoursome food that has been produced in the most beneficial way for us and the planet.



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