As an immigrant with Chinese heritage who moved to Australia as a kid, Rosheen Kaul grew up living between two cultures and wondering how she fitted in. Her new cookbook, Chinese-ish, co-authored by Joanna Hu, celebrates the blending of culture and identity through food, with an eye for taking what you love and shelving what doesn’t work for you. Rosheen speaks about the delicious collection of decidedly inauthentic Chinese-influenced dishes, featuring unconventional recipes for everything from wontons to dumplings and a Sichuan sausage sanga. Rosheen appears in conversation with Jennifer Wong.
Rosheen Kaul (Australian)
Rosheen Kaul is head chef at Melbourne’s Etta Restaurant, where she cooks a menu as culturally diverse as she is. Originally from Singapore, Rosheen spent her formative years training at prestigious restaurants Dinner by Heston Blumenthal, Ezard and Lee Ho Fook. In 2022 she released her first cookbook Chinese-ish with Murdoch Books.
Jennifer Wong (Australian)
Jennifer Wong is a Chinese-Australian writer, comedian, and MC based in Sydney. As a wordplay-loving food enthusiast, she's the presenter of ABC's Chopsticks or Fork?, a six-part series about Chinese restaurants in regional Australia. Jennifer is the curator of OzAsia Festival's In Other Words writers and ideas program, and writes regularly for The Guardian and SBS Food. Her first book, Chopsticks or Fork?, co-written with Lin Jie Kong, will be published by Hardie Grant in February 2024.
