Newsletter: 🎾 What to eat for Wimbledon fortnight + the foundations of fusion cuisine from Cheong Liew 👨‍🍳

🎾 What to eat for Wimbledon fortnight + the foundations of fusion cuisine from Cheong Liew 👨‍🍳

🎾Get an advantage on Wimbledon dishes & save 25% on ckbk subscriptions!🎾

Winning at Wimbledon

From June 30 to July 13 a corner of Southwest London draws the attention of the tennis-loving world, as the annual Wimbledon tournament plays out with all the drama and finely-honed sportsmanship of the top class game. Historically one of the key attractions of the British social season, watching Wimbledon, whether live or on the television, is also a chance to herald the start of summer with a party, or at least a glass of Pimm’s.

Explore our collection of recipes perfect for Wimbledon. Strawberries are, of course, front and centre.

Elevate a classic combination with these Strawberries & Cream Quick Trifle Pots, or how about this showstopping—but easy to make—Strawberries & Cream Meringue Layer Cake with Fresh Mint.

Pimm’s No. 1 is the other classic traditional essential, as in this Summer Cup. Or get creative and make a Pimm’s No. 1 Jelly with Garden Spearmint Water Ice. If you are watching a five-set match, and need something other than strawberries and a drink, Cucumber Sandwiches would fit right in.

Enjoy the tennis!

Pictured above: Japanese Strawberry Shortcake from World's Best Cakes by Roger Pizey

A spotlight on the father of fusion cooking, Cheong Liew

‘While many have tried to imitate Cheong’s ‘fusion’ style, more created con-fusion than succeeded. Cheong’s mantra has always been that you have to know the rules before you can start to bend or break them. “For me, living and cooking in Australia, I have total freedom … but freedom doesn’t mean anarchy and chaos. Freedom has to come from respect and knowledge,” Cheong states.’ Roberta Muir

In celebration of the publication on ckbk of two exceptional books—Cheong Liew’s My Food, and Cheong Liew: Inside My Food—we are delighted to bring you our latest author profile. In it his close friend, cookbook author Roberta Muir, documents the career journey and particular style of one of Australia’s most influential chefs, and his unique importance globally in our understanding of fusion food.

After growing up on a poultry farm on the outskirts of Kuala Lumpur, Cheong Liew’s arrival in Australia, and subsequent adoption of a melting pot of culinary techniques and flavors, make for fascinating and delicious reading.

The books themselves, published in 1995 and 2025, are an exploration into the thinking and culinary motivations of the chef earlier in his career and then bang up to date.

The chef’s origins are beautifully set out by him in his first book. His evolving food philosophy is detailed in the latter book. Both books contain recipes that draw from his fascination with all the food cultures around him, and which he is highly skilled at juggling.

Try Sweet and Sour Eggplant, Ghee Saffron Rice, or Sherry Braised Whole Chicken with Mushrooms.

In her article, Roberta underpins her exploration of his ground-breaking fusion cooking through referencing a host of his recipes from within the books. Their origins and evolution will leave you keen to start cooking, Cheong Liew style!

For more great fusion finds, take a look around our Fusion Bookshelf.

Read our author profile on Cheong Liew

Our iPhone food photography class: part 4, Camera Angles

For all the keen food photographers amongst you, here is the fourth part of our iPhone photography course.

Expert Rupa Nagamootoo’s series—Food Photography with Rupa: 7 Steps to Standout Food Content—offers brilliant tips to hone your food photography skills using just your phone.

This week’s topic is Camera Angles. So read on to learn your three main angle options, how to tell your ‘flat lay’ from your ‘eye level’, and when to use which to make your pictures truly sing.

Read Food Photography with Rupa: Part 4 – Camera Angles

Ingredient focus: watercress

Watercress is a perennial leafy plant with a long season. A relative of mustard, it has a peppery intense taste.

It can be eaten raw, it makes a great addition to salads and chilled dishes. Cooked, it enlivens soups, quiches, soufflés and sauces.

Try Watercress Soup, this Pomegranate, Fennel, Orange and Watercress Salad, these Twice-baked Goat Cheese Soufflés with Watercress and Oven-dried Tomatoes, or any of the recipes in our 12 Ways with Watercress Collection.

6 of the best cream tea recipes

The cream tea is a great tradition born of the British love affair with tea drinking that began in the 1600s. A cream tea consists of tea, and scones served with clotted cream and jam. It is distinct from the more elaborate afternoon tea that developed in the 19th century and includes sandwiches, cakes, scones and the like. This International Cream Tea Day—June 27—why not make your own. Clotted cream or jam first, that is the question…