Author(s): Chui Lee Luk
From comforting Sunday noodles to sweet dumplings and spicy crab, the recipes Chui Lee Luk creates u both at home and in her high-end restaurant Claude's u hold some essence of her earliest, and most revered, food memories. In Green Pickled Peaches Chui recollects memorable and influential eating experiences from her childhood in Sabah, Malaysia u and how the sense memory has inspired the food she recreates today. This book is an inspirational reference of sorts u in showing how she connects to food from her past, Chui helps the reader be inspired from their own sense history, she leads us on a sensual journey through chapters arranged by sight, sound, smell, taste and touch with creative recipes that are just as much works of art as they are delicious morsels.
Lawyer turned Chef, Chui Lee Luk took over Sydney's French-influenced Claude's restaurant from Tim Pak Poy four years after joining his team in 2000. Claude's remains one of Australia's most successful restaurants - a gastro temple for more than 35 years, with owners including French master Damien Pignolet. Expanding from the French base, much like her mentor Pak Poy, Luk draws on her Asian heritage to infuse exotic flavours into her menus. Chui remains one of the very few women chefs to achieve 3-hatted success. Born in Singapore and raised in Malaysia, Luk moved to Australia at the age of seven. Sharing meals and a passion for food at the kitchen table were part of her family life. Encouraged to pursue a profession she studied law, Chinese literature and art. After working as a solicitor at accountancy firm KPMG Luk followed her passion in the culinary field. She spent time at Wockpool and Cleopatra before joining Claude's restaurant.