A Month of Asian Home Cooking Inspired by Cheong Liew – Month TBC


This month we’ll take a delicious dive into Asian-influenced home cooking inspired by Cheong Liew: widely regarded as the Father of Fusion, named one of the ‘ten hottest chefs alive’ by American Food & Wine Magazine, and the first Aussie chef to be recognized with an OAM in the Queen’s Honours List for his role in ‘developing and influencing the style of contemporary Australian cuisine’.

For almost 50 years, Cheong has crafted great Aussie produce into uniquely delicious dishes inspired by his Straits Chinese heritage and the melting pot of cuisines he discovered on arrival in 1970s Australia. I’ve had the honour of eating his food and watching him cook for the past 25 years, now I’ll share his inspiration with you. There’s his classic mamak crab, and the cumquat salsa he and Franz served to 2,000 people at a James Beard fundraiser in New York. Discover home-style comfort food like claypot chicken rice and Cheong’s sweet and sour sauce.

In stock

Additional Information

Each 4-week Kit includes:

  • at least 12 step-by-step recipe videos (10 savoury; 2 sweet)
  • all the premium ingredients necessary to create 4 generous meals for 2 people – we assume you have plain flour, castor sugar and vegetable oil unless you order them here (they’re free). We always assume you have olive oil, cooking wine, salt and pepper.
  • delivery
  • a full-colour eMagazine with extra home-style Asian recipes, food, wine & travel info
  • matched beverage suggestions with the option to purchase a beverage pack
  • Spotify playlist of Cheong’s favourite tunes to cook to
  • membership of the Be Inspired online forum to share inspiration with our passionate cooks, great chefs and awesome producers

Just $42/person for each restaurant-quality meal!

Dietary requirements? I offer Pescatarian ~ No Red Meat ~ No Beef ~ No Lamb ~ No Pork ~ Kits and can cater for most other dietary requirements – email me now to ask
Deliveries are on first and third Friday of the month, with produce packed to remain fresh for at least 10 days and menus designed so that the most perishable foods are used first.