Sydney-based chef and restaurateur Kylie Kwong has partnered with industry body Horticulture Innovation Australia (Hort Innovation) to promote Australian-grown fresh fruit, vegetables and nuts.
Speaking at the Hort Innovation AGM in November 2016, Kwong detailed the importance of great relationships with her fresh produce suppliers as well as her passion for local produce.
Kwong said that over the years the menu at her restaurant Billy Kwong, in Sydney's Potts Point, had evolved to focus on sustainability grown produce with a focus on fair trade and community agriculture.
“More and more people want to know here their food is grown, how it’s been harvested and by who,” Kwong said.“Fresh produce is more than just a means to an end; it’s more than a process of growing, selling and eating.
'I'm personally very excited about the potential of working with many of our amazing growers through [Hort Innovation] to raise awareness of fresh produce, fruit, vegetables and nuts.”
The Hort Innovation AGM took place in Sydney on Friday, 25 November, featuring presentations from Kwong as well as the Australian Young Farmer of the Year, a wellbeing expert, and more.
