Fusion cooking combined Eastern and Western influencesFusion cooking started before the 1990s (Tetsuya’s, for example) but in this decade became more widespread. Chefs combined eastern and western influences. Chefs like Adelaide’s Cheong Liew combined cuisines with a deft touch but lesser mortals often produced “confusion cuisine”.  Fusion cuisine worked best in countries like Australia, Canada, the US and New Zealand with their fresh produce,  fewer historical food traditions and foodies with adventurous palates.