Cheong Liew

Inside My Food: Unlocking the Secrets of 100 Extraordinary Dishes

David Sly, Cheong Liew, Tony Lewis

$45

Paperback

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English

Wakefield Press
22 April 2025

Cookery, food & drink; General cookery & recipes; TV & celebrity chef cookbooks

Cheong Liew, declared one of the world's ten hottest chefs at the height of his restaurant fame in the 1990s, is a pioneer of East Meets West fusion cuisine. His extraordinary ideas and creativity have made a profound mark on Australia's food culture. Here we unlock the stories and secrets behind 100 of Cheong's favourite dishes.

'We embrace diversity in Australia. I like to capture it on a plate.' - Cheong Liew

By: David Sly
With: Cheong Liew
Photographs by: Tony Lewis
Imprint: Wakefield Press
Country of Publication: Australia
Dimensions: Height: 250mm, Width: 200mm,
Weight: 960g
ISBN: 9781923042063
ISBN 10: 1923042068
Pages: 224
Publication Date: 22 April 2025
Audience: General/trade , ELT Advanced
Format: Paperback
Publisher's Status: Active

Through more than 40 years in print journalism, David Sly has worked for the News and Advertiser in Adelaide, was editor of the Adelaide Review, been published in more than 50 Australian and international magazines as a freelance contributor, and is a graduate of the University of Adelaide / Le Cordon Bleu Gastronomy course. After initially focusing on music and entertainment, David also writes about many other consuming passions: food and wine, history, scientific research, comedy, snow skiing and travel. Cheong Liew, declared one of the world's ten hottest chefs at the height of his restaurant fame in the 1990s, is a pioneer of East Meets West fusion cuisine. His extraordinary ideas and creativity have made a profound mark on Australia's food culture. Tony Lewis is a freelance photographer with a passion for capturing food in all its natural beauty.