MY FOOD

by CHEONG LIEW with Elizabeth Ho

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Used softcover cookbook in very good condition, published 1995, 242 pages. Illustrated by Timothy John.

Cheong Liew is one of Australia's most invative and exciting chefs, rewned for his bold approach to food and acclaimed for putting Asian flavours and ideas firmly on the tables of Australia's European-style restaurants. My Food, Cheong's long-awaited collection of original recipes, captures the essence of Australian cultural diversity in seven eclectic menus.

Cheong takes inspiration from wherever the senses invite him and wants us to do the same. Sight, taste, smell and feel are all steps in the dance that is Cheong's repertoire: from mahogany-coloured anise and ginger duck to the complexity of flavours in pork hock with wood fungus, the fragrance of tea-smoked quail and the texture of gelatius shark lips with sea cucumber. The simplest techniques are also shared - perfect steeped chicken, a green salad with mystery. These are recipes for anyone who enjoys eating well and looks beyond the obvious.

Written with friend Elizabeth Ho as the natural extension of a long culinary and cultural dialogue over several years, the evocative narrative accompanying the recipes weaves in and out of the past to the days of Cheong's ground-breaking restaurant Neddy's, Grandmother Liew's cooking or simply memories of a colour or scent that appealed.

My Food is an offering from the heart and from the soul, an invitation to pursue the flavour of things, to share in this culinary adventure presented by Cheong and Liz and embrace the surprises that will follow.

Contents include:

• Introduction
• Neddy's classic
• Adelaide courtyard
• Liew family gathering
• Sunday birthday lunch buffet
• Simply Chinese home menu
• Let the dance begin
• Adelaide extravaganza
• Favourite desserts
• Master recipes

My Food is an Australian publication. All measurements are in metric and metric cup & spoon.

About the author

Cheong Liew (born Kuala Lumpur, Malaysia) is regarded as Southern Australian's best known chefs. He first moved from Malaysia to Melbourne in 1969 to study electrical engineering, but instead became a chef. He went on to became the owner of the popular Adelaide restaurant Neddy's, where the menu consisted of mostly Malaysian and Chinese dishes. He used ingredients in his cooking not many other chefs dared to use at that time; such as pigs feet, whole ducks, and pigs heads. The restaurant closed in 1988 and Liew went on to become a cookery teacher. In 1995 he opened The Grange restaurant at the prestigious Hilton Hotel in Adelaide. The Grange continued to showcase Cheong's creative cuisine and became one of Adelaide's most successful restaurants. The restaurant closed in 2009.

Liew has been honoured as "one of the ten hottest chefs alive" by the prestigious American Food & Wine Magazine, and inducted into the Hall of Fame in the World Food Media Awards. He was awarded the Medal of the Order of Australia in the 1999 Queen's Birthday Honours "for service to the food and restaurant industry through involvement in developing and influencing the style of contemporary Australian cuisine.

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My Food by Cheong Liew with Elizabeth Ho