Chef at Hairy Canary, Melbourne
Hairy Canary, Melbourne
 

Mietta's Guide to Australian Restaurants

Browse
Sydney
NSW
Melbourne
Vic
Canberra
Brisbane
Qld
Adelaide
SA
Perth
WA
Tas
NT

Full Restaurant Search
Restaurant
Suite
Street
Suburb/Post Code
State
Phone
website
Seats
Outside seats
Private Rooms
OK for Kids
Licensed Yes
Licensed No
BYO Yes
BYO No
Credit Cards Yes
Credit Cards No
Bookings Yes
Bookings No

Location
Mietta interviewing Cheong Liew in the kitchen of the Adelaide Hilton in 1999
Mietta interviewing Cheong Liew in the kitchen of the Adelaide Hilton in 1999 Photo: Tony Knox
Chef, Cheong Liew
One of the first and still the best of Australia's multicultural masters. Read Mietta's interview with Cheong.

Pots steaming on the stoves at Mietta's

Mietta's Recipe Collection

Autumn Vegetables
Pumpkin with Mint
Carrot and Corn
Squash Sauteed with Fresh Herbs
Cauliflower Polonaise
Brussel Sprouts with Pancetta

Best fruits at this time of the year are apples and pears. Quinces are just arriving ($2 kg at the Victoria Market, Melbourne). The first mandarines ($3 kg) are around and are now edible. Ruby grapefruit made appearance this week and soon we'll see navel oranges and all manner of citrus.

In season vegetables are pumpkin ($1 kg), corn ($0.50 each), onions ($1.50 kg), new potatoes (Dutch cream $2 kg, kifflers $4 kg, sebago $1 kg), brussel sprouts ($3), cabbage (large $3), cauliflower ($2 each), capsicums, peppers, broccoli ($3 kg) and carrots ($1 kg).

Browse
Chefs hands arranging food

Chefs

Interviews & Photographs Interviews with Australia's leading chefs can be found here and photographs of them at work here