Recently, she released her new book " Tenderheart: A Book About Vegetables and Unbreakable Family Bonds." She credits “Tenderheart” with essentially forcing her to process some of the emotions she carried around her father’s death as she wrote the book. McKinnon authored the popular cookbook " To Asia, With Love,” in 2021. “But through food, it gave me the courage to kind of think about his life, think about his legacy.” It kind of binds itself to your whole soul and it becomes you,” she says. “The pain of losing someone doesn't go away. But leaning into cooking food that reminded her of him helped, she says. For decades, she says the pain of remembering her father was too great, so she shied away from feeling her grief.
She remembers her childhood marked by an abundance of fresh produce. Hetty Lui McKinnon’s father was a Chinese immigrant who worked in Australia’s wholesale fruit and vegetable business. Carrot Peanut Satay Ramen from "Tenderheart." (Hetty McKinnon)
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