As ambassador for Mirvac’s South Eveleigh precinct, chef, restaurateur, author and television presenter Kylie Kwong shares her insights on placemaking and community inclusion through food and story-telling.
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Kwong met Mirvac’s project director Will Walker through Lisa Havilah, the former director of Carriageworks, when they dined together at her restaurant, Billy Kwong.
“I had been looking for the perfect location for my next eatery for some time and Will and I got talking. Having spent many years collaborating ‘across the railway tracks’ at Carriageworks, landing in South Eveleigh at this stage of my career feels like a natural next step,” she says.
“From the first moment I visited South Eveleigh, I have felt very drawn to the place. It has a very special energy and enormous heart and soul which is created by the rich, diverse and multi-cultural community.”
South Eveleigh, formerly known as Australian Technology Park, has been undergoing transformation since 2016, as Mirvac evolves the precinct into an expansive, 14-hectare destination for work, retail and the local community.
The birthplace of Australia’s national rail network, the site also has a long and continuing connection with the Indigenous community. South Eveleigh has always been a ‘place of gathering’ for the Gadigal – one of 29 clans of the Eora nation. They fished its waters, lived upon its flora and fauna, and engaged in feasting, ceremony, creativity, activism and conversation on its lands.
Mirvac is working with local Indigenous community groups to ensure this connection is represented on site.
A world first rooftop farm combines the principles of permaculture, Indigenous knowledge and design thinking. Kwong says the rooftop farm illustrates the role of food as a “powerful connector”.
“We are focused on creating a real sense of place here by bringing all the incredible community organisations and rich history together to create amazing activations with true meaning and authenticity,” she explains.
Kwong’s new eatery, set to open in 2021, will feature produce from the rooftop farm, just a few hundred metres from the front door, allowing her to hand-pick produce every day.
“I have always been passionate about integrating local native ingredients into my Cantonese-style food to offer a truly meaningful and authentic version of Australian-Chinese cuisine.
“For me, cooking is not just about serving up delicious food on a plate, it’s a powerful way to promote cultural connection and collaboration. Through my offering of Australian-Chinese food, using the local native produce grown on the rooftop farm, I will be able to instill a unique sense of place, time and history, whilst allowing people to literally experience a ‘taste of Australia’.”
“When we cook for others and share the stories behind the food we are offering; community and connection become intertwined and this is where food becomes very powerful,” says Kwong.
Art is another connector, and Kwong encourages visitors to check out the “high quality public art installations”, including ‘Happy Rain’ by Nell and ‘Eveleigh Treehouse’ also created by Nell in collaboration with Cave Urban.
“I would encourage everyone to visit just to see their scale and significance and to learn about the inspiration behind the works of these great local artists.”
In light of the challenges COVID-19 has placed on hospitality, Kwong says that businesses should focus on expressing care and generosity of spirit to their customers and staff, as well as taking care of their own state-of-mind.
“It has been one of the hardest years for everyone, so we all really need to take good care of each other and practice kindness and gratitude more than ever before.
“I want to constantly look at how I can drive positive social change. I want to use this ambassadorship to explore true nourishment. For me, it’s all about connection to community.”
Kylie Kwong’s new eatery is set to open in Sydney’s South Eveleigh in 2021.