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.
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 byLuke Mangan
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 byLuke Mangan
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 byLuke Mangan
Lamb with balmain spices in puff pastry
This recipe can transform your leftover lamb roast into a delicious entrée.
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Submitted byLuke Mangan
Penne with mushrooms and oregano
Use any mushrooms you have or like and experiment with different herbs.
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Submitted byLuke Mangan
