GUESS WHO’S COMING TO
dinner? EVERYDAY is the new generation of dinnerware as it reflects our current eating habits while contributing to the reduction of land-fill waste. We talk to the man behind this new range, TV chef Adam Liaw.
F
or Adam Liaw, going from lawyer to chef wasn’t that much of a stretch. First, he has always enjoyed cooking, ever since he was a kid. “I have always loved to cook, I like the stories in food, it has been a real source of pleasure for me,” he says. “To have the ability to turn that from a hobby into a job, I consider myself very lucky to be able to do that.” There are definitely similarities between being a chef and a lawyer, he says, but it’s nothing new to change careers these days. “I do a lot of work with TAFE and students and tell them that 10 giftguideonline.com.au
whatever career you start off on, it doesn’t mean that you go down one dead end and then change careers into another one. It all builds on top of the experience that you have.” Second, being a lawyer and being a cook are both about problem solving. “Every job is about problem solving really, you have a problem in front of you and you work out a strategy on how to fix that. That’s the approach I bring to cooking a lot. “I think about the problems people have in the kitchen or the problems people have that make
cooking difficult for them and I try to solve them. That’s the reason why I do what I do, not to just to have fun in the kitchen,” he adds. One of Australia’s best loved cooks believes current dinnerware is outdated and no longer fit for purpose. As a result, Liaw has collaborated with tableware specialist, Noritake, to produce a collection that he believes reflects our current eating habits as well as our demand for sustainability. “I had an idea about the dinnerware we use these days. Most of the dining sets were designed for a way of eating that quite literally is hundreds of years
old and we eat very differently now. “I wanted to design a dinnerware set that fit with the modern Australian way of eating, which is not how we ate 20 years ago, certainly not 50 or 100 years ago.” The new collection, called EVERYDAY, comprises three bowls of different sizes—which will hold everything from cereals and desserts to rice, noodle and casserole dishes—three plates of varying sizes, plus an oval serving bowl with matching serving plate. Each piece is sold separately, so consumers can create their own dinner set to suit their individual needs.