What inspired you to begin writing cookbooks?

I never set out to write cookbooks or any book for that matter. All I know is this – I come from a Chinese-Malaysian family who are obsessed with food and cooking. Perhaps this has something to do with my parents who owned a Chinese restaurant and daily conversations evolved about ingredients, seasonality, cooking and the culture of eating. Perhaps this also has something to do with me living in a multi-racial society where Indians, Malays, and Chinese intermingle and food is the common denominator.

I do, however, remember I had an intense curiosity about food and why it played such a pivotal role, not only in my Chinese upbringing but also those of my Malay and Indian neighbours. I can also remember collecting my first cookbook called My Favourite Recipes by Ellice Handy in 1971. But it was not until I came to Australia and met my mentor, Stephanie Alexander, that I realised I have something worthy to contribute to the food world.

A prolific food writer and former chef, Stephanie Alexander’s enthusiasm for understanding Asian foodways and joy in eating my food have inspired me to embark on my own journey to writing cookbooks. In fact, she travelled with me to Hong Kong when I wrote my first cookbook, Hong Kong Food City.

What does it mean to you to have Tony Tan’s Asian Cooking Class shortlisted for the 2025 Indie Book Award for Illustrated Non-fiction?

An immense honour and privilege. And humbled! When my publisher, Jane Willson, emailed me to tell me that it was shortlisted, my initial reaction was disbelief. I felt my legs go weak and my throat was dry because I had NEVER expected my book to be on the shortlist. For a cookbook to come this far, I am grateful because I had a fantastic team who worked tirelessly and enthusiastically from its inception to the day it was published.

What do you know about the writing process now that you wish you’d known at the start?

I wish I had not spent hours of agonising over my writing ability, stemming from a lack of confidence and a fear of failure. And that writer’s ‘block’ is part and parcel of the writing process so it pays not to dwell on it but to forge ahead.

Which Australian authors/illustrators have been influential for you?

We all need nourishment by way of inspiration in order to keep going. In the food writing world, I have four authors who have made an impact on me. As mentioned, Stephanie Alexander is always an inspiration. Her selfless commitment to educate future generations through her foundation on growing, cooking and appreciating delicious food to prevent obesity and other childhood diseases is beyond compare. Chef David Thompson for his fearless enthusiasm and advocacy for Thai food – he learned Thai to write his ground-breaking tome, Thai Food. Then there is Charmaine Solomon whose landmark title, The Complete Asian Cookbook, not only demystified the foods of that continent but also encouraged non-Asian cooks to learn and cook Asian food. Finally, there is Durkhanai Ayubi’s Parwana. A culinary masterpiece which not only shares the delights of Afghan cuisine but the narrative is also evocative and profound.

Why are you a member of the ASA?

Prior to becoming a member of the ASA, I have often wondered if there is such a body that represents the interests of the writer. A chance conversation with another writer introduced me to the ASA and I haven’t looked back since joining.

Without the ASA I don’t know where I’d be. I certainly wouldn’t have known about all the nuances and commercial considerations of a publishing contract. The benefit of having an in-house lawyer who specialises in book contracts is a relief and a blessing; so many solicitors in the legal world do not get it.

Find out more about Tony at: https://www.tonytan.com.au/