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 sambal he and Franz served to 2,000 people at a James Beard fundraiser in New York. Discover home-style comfort food like black bean & chilli chicken with crisp noodles and salmon with preserved Chinese olive & mustard greens.