Guest chef and restaurateur Kylie Kwong showcases her passion for native Australian ingredients. She brings karkalla and samphire, and together they prepare Stir-Fried Mussels with Black Bean, Chilli, Karkalla, and Samphire. Alice then takes on the challenge of crafting a sweet dish featuring native flavors with her Coconut Sago Pudding topped with Quandong Jam.