One of Australia’s most respected chefs, the ‘father of fusion’ Cheong Liew will be making a rare cooking class appearance when he presents a class at the Sydney Seafood School later this month.

Cheong Liew, from Adelaide’s The Grange restaurant, will be presenting a hands-on lunch time workshop on March 29 where students can get to see first hand his mastery at combining the best of Asian and European to produce a truly Australian cuisine.

As in past year’s the schools line up of instructors presents a incredible opportunity to learn from some of the world’s foremost chefs.

Others on the program for this year include Christine Manfield (Universal), Matthew Moran (Aria), Justin North (Bécasse), Alex Kearns (Glebe Point Diner), and Mark Jensen (Red Lantern), Daniel Puskas (Oscillate Wildly), Damien Pignolet (Bistro Moncur), Giovanni Pilu (Pilu at Freshwater), Muriel and Jade Chen (Blue Eye Dragon), and Guillaume Brahimi (Guillaume at Bennelong).

The full program of classes can be viewed at www.sydneyfishmarket.com.au