Famous for experimentation with new ingredients and formats, Liew has also been important in the development of Asian-Australian fusion cuisine.
In Adelaide, Liew's passion for cooking was ignited while he tended the grill part-time at the Greek restaurant Iliad in Whitmore Square.
His cooking incorporated ingredients not commonly used during his time, such as crocodile tail,[1] pork leg, sea urchin and shark lip.
[3] At The Grange, Liew came up his "signature dish", titled "Four Dancers of the Sea", featuring "four varieties of seafood cooked in four distinct national styles".
[3] Described as "one of the indisputable fathers of Australian cooking" by Stephen Downes in To Die For (2006),[1] Liew 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.