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Cheong Liew

Wednesday, February 20

Gin cheese, Hains’ new recruit, truffles with Cheong

Cheese meets gin in Kris Lloyd’s latest creation, a new recruit to helm the galley at Hains & Co, chefs Cheong Liew and Bethany Finn reunite – for a limited time only, and more winning restaurants and cafes.

Culinary decadence reaches new heights with TA Airlines

There is something extraordinarily indulgent about flying nearly 400km just for lunch, especially when that lunch is cooked by iconic chef Cheong Liew and features some of the best, and most expensive, wagyu beef in Australia.

Blast from the past: Mini pheasant pie at the Maggie Beer tribute dinner. Photo: Tony Lewis

Tasting Australia fires up

Cocktail chicken balls took on a whole new dimension at a sold-out tribute dinner for acclaimed chef, author, food icon and festival patron Maggie Beer which kicked off festivities for this year’s Tasting Australia.

Review: The Backstories - Cheong Liew

This Adelaide Festival exclusive is a chance to get to know three prominent Asian-Australians who’ve made a cultural difference in this state, writes reviewer Heather Taylor Johnson.

A culinary revolution: reflections on Adelaide restaurants

As the Adelaide Festival prepares to celebrate the city’s golden gastronomic era with a serious of long lunches on the Riverbank Palais, Nigel Hopkins reflects on the people and places that have shaped our restaurant scene.

Floating lunches to take diners on a culinary journey

Adelaide Festival has revealed details of six sumptuous long lunches to be held on its floating Riverbank Palais with chefs Cheong Liew, Cath Kerry, Christine Manfield, Mark Best, Karla Firla and Michael Ryan.

Cheong Liew's Steeped Chicken

Malaysian-Australian chef Cheong Liew shares one of his favourite recipes as part of the Adelaide Central Market’s Asian Flavours Festival this month.