Lien Yeomans: author, food writer, mother of Quan m, Brisbane rock icon, and a mentor to Kim Machin, Chef of the Year 2008; has turn Amphitryon, hosting private dinners and cooking workshops from her new space in Bardon.
From her “Chef’s Table , the creator of the “best pork dish in town” is offering taste heaven from 12 course dinners to degustation menus customized to suit your desires.
Check out her popular cooking workshops where Lien passes on her savoir faire when it comes to flavours authentic, subtle and vibrant.

Yeomans’ new career
By Alex Tomakin

Like a Phoenix From the Ashes
Doyenne of delightful delicacies, Lien Yeomans has re-emerged from a year of rest, recreation and renovation. She’s regrouping after spending six months in China and Japan researching the local cuisines to refresh and complement her already impressive repertoire of gastronomical magic. “The cook who stands still is a bit like water,” said Yeomans with a wry smile.

Since leaving her flagship, the Green Papaya, Yeoman’s has not only added to her culinary acumen. She has also renovated her residence in Bardon equipping it with two designer studio kitchens that boast about the latest hardware from Miele including a steam oven which, if rumours are anything to go by, turn out breathtakingly tasty ravioli with all her hallmark flavour signatures.

“I want to continue with my popular cooking workshops from my home”, says Yeomans sipping on green tea, leaning casually on the 3 metre long table that she had custom made out of silky oak by an English craftsman called Ben. If the operatic grandeur of the table is anything to go by, diners at her new open plan house can expect many an exciting aria of the taste buds.

“It’s the table I’ve dreamt of all my life,” says Yeomans. “My plan is to use it for special dinners and lunches for people who’d like to leave the corporate pressure of downtown to dine in peace looking over the park. Don’t you think it’s a lovely spot?” As I savoured the sweet anise notes of her famous Emperor pork followed by a well matched pinot noir from Tasmania, I could not but agree. With her recent research into the cuisines of Japan and China, it looks like the author of the knockout flavours from Green Papaya is about to offer Brisbane a sequel with class.