|Beef Brisket Roll from Hilton Brasserie’s Stall|
|Chef Cheong Liew|
The first demonstration at the Town Square stage was by Chef Cheong Liew, breaking down his signature dish at The Grange – Four Dances of the Sea. It was interesting to listen to the story behind the dish with 27 elements, how his cooking has evolved and the influences from different cuisine types.
|Chef Cheong Liew with Simon Bryant (Director of Tasting Australia)|
|Four Dances of the Sea|