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  • Recipe Room  »  Luke Mangan

    Luke Mangan is one of Australia’s leading chefs and restaurateurs with a number of award-winning restaurants in Australia and overseas.

    While Luke’s restaurants range from casual to fine dining establishments, they share the common thread of Luke’s cooking philosophy – which is to source the finest and freshest local Australian ingredients and showcase them with a clean and contemporary twist.

    Luke is renowned for his unexpected creations, which highlight his French classical training and Asian influences, married with simple, fresh, clean flavours. Luke’s cooking aims to enhance and accentuate, rather than mask the natural taste of the ingredients.

    Salt Grill - Baked Flathead feature image

    Baked Flathead with Prosciutto, Tomato & Parsley

    Flathead is a fish commonly found in Australian waters, with 5 main varieties sold on the market. They are most often caught in NSW, Victoria and Queensland. Slow cooking, particularly of larger species, will prevent a dry texture.
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    Submitted by
    Luke Mangan
    Salt-Grill---Curried-Pumpkin-with-feature image

    Roasted Curried Pumpkin with Feta & Coriander

    The mixture of sweet, salty and citrusy zing in this salad guarantees satisfaction at the table.
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    Submitted by
    Luke Mangan
    Salt Grill - Pork Belly with Star Anise

    Pork Belly with Star Anise, Cauliflower Puree & Green Mango

    Long, slow cooking of pork allows the meat to develop a soft, inviting texture. Don't be put off by the extra time preparation necessary; it will certainly be worth the devotion.
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    Submitted by
    Luke Mangan
    lmanganlambpuff

    Lamb with balmain spices in puff pastry

    This recipe can transform your leftover lamb roast into a delicious entrée.
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    Submitted by
    Luke Mangan
    penne_mushrooms_oregano.eps

    Penne with mushrooms and oregano

    Use any mushrooms you have or like and experiment with different herbs.
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    Submitted by
    Luke Mangan