Hetty Lui McKinnon is a cook and food writer known for her passion for vegetables. A vegetarian for over twenty years, her plant-based recipes will delight every person who enjoys a flavor-packed, vegetable-heavy dish (no labels required).
Born in Australia, McKinnon established in 2011 a local salad-delivery business, which was run out of her home in Surry Hills, Sydney. Now based in Brooklyn, New York City, her most recent book, To Asia, With Love, is a homage to her roots—a joyous return to the flavors and meals of her childhood as a Chinese girl born in Australia.
Recipes range from the traditional—salt and pepper eggplant, red curry laksa, pea and ginger fried rice—to uniquely modern interpretations—such as buttery miso vegemite noodles, stir-fried salt and vinegar potatoes, cacio e pepe udon noodles, and grilled wombok caesar salad with wonton crackers. All share an emphasis on seasonal vegetables and creating irresistible Asian(ish) flavors using pantry staples.
“Since moving to the US, I have felt more connected with my cultural heritage than ever before,” McKinnon admitted in a candid interview with SBS. “Honestly, I have never felt more ‘Asian’ and proud of my cultural identity. And this story of self-discovery through food is one that I think will resonate with many children of immigrants who grew up in a Western world.
