The
Master Cheong Liew
Cravings
magazine has been busy.The Director/Editor of Cravings,
Alison Clarke was a guest at a special dinner at
Burswood Entertainment Complex recently to celebrate
the culinary skills of Chef Cheong Liew. As it happens
one of Cravings residence chef's Sunny De Ocampo
was trained by the Master Cheong Liew. The
meals were as delicate as his charm and skills and
if you ever get the opportunity to to visit and
sample Cheong Liew's dishes, we can assure you,
it's something to savour!.We thank Burswood Entertainment
Complex for allowing Cravings to attend and speak
with the Master Cheong Liew.
Celebrating
12 years of gastronomic success, the relationship
between The Grange (named after the world-famous
Penfolds Grange wine) and resident chef Cheong Liew
has elevated Hilton food to the highest level and
Cheong to celebrity status worldwide.
Malaysian-born
Cheong has been at the helm of The Grange since
1995 and is well recognised as the Father of fusion
cuisine. Mixing French techniques and Asian flair
with the very best South Australian ingredients,
he was one of the first to define his innovative
style as “East meets West”.
The American magazine Food & Wine named Cheong
one of the “world’s ten hottest chefs alive”!
The
Grange menu concept, Migration of Ideas, celebrates
the pleasures of Australia’s “clean and green” seasonal
ingredients and the philosophy that food is eating
your way to health.Cheong
Liew was acknowledged in the Queens Birthday List
in June 1999. He was awarded an OAM - Medal of the
Order of Australia - in recognition for “service
to the food and restaurant industry through involvement
in developing and influencing the style of contemporary
Australian cuisine”.
This
honour recognises a talent long known in Australia
- Cheong Liew, the Malaysian-born Chinese whose
fusion of Asian culture, Australian ingredients
and classical French technique has made his name
synonymous with cookery world-wide. “My
cuisine is about understanding and appreciating
cuisines of different countries and then cooking
from the heart,” Cheong explains.
In
2005, Cheong was invited to showcase his cooking
style at Restaurant Ikarus, the prestigious restaurant
at Hangar 7 in Salzburg, Austria. Since 2002, Cheong
has been invited to be a guest chef at the prestigious
annual Cherry Blossom Gourmet Festival at the Australian
Embassy in Tokyo, Japan. Cheong
is also Consultant Chef to Senses Restaurant at
Hilton Kuala Lumpur.
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