Australian
gastronomy offers much more than bush tucker and the wild
outdoors. The eclectic mix of indigenous and multicultural
influences is epitomised by LUKE MANGAN, Australia's most
exiting chef.
Luke
Mangan's career began with an apprenticeship under the tutelage
of Hermann Schneider at Two Faces at South Yarra, one of
the most acclaimed of Melbourne's restaurants at the time.
It says much for Mangan's
tenacity - as it does for Schneider's standards that Mangan
was one of the few chefs ever to complete his four-year
apprenticeship under the rigorous Schneider.
This
was followed by 18 months at the legendary Waterside Inn
at Bray in Berkshire, under the legendary Michel Roux, whose
restaurant rates three Michelin stars - the ultimate accolade
in the European food world. Mangan's training in classical
French cooking was modified by his next position, at London's
Kensington Place, which allowed him to experiment more freely,
introducing a creative, modern touch to his cooking.
After
returning to Australia, Luke and his partner Lucy finally
settled in Sydney after a frustrating search for a position
that would let him interpret his training with his own style.
Restaurant CBD in the city centre proved to be that place.
CBD's success three and a half years down the track speaks
for itself. Luke and Lucy left CBD in December 1997 to open
their own restaurant and after a long search for the right
site, Salt restaurant and Fix bar opened in February 1999
in the newly renovated Kirketon Hotel, Darlinghurst
Salt was
awarded the coveted Sydney Morning Herald award for Best
New Restaurant 2000 and gained 2 hats in the new guide,
an amazing result for a restaurant only 8 months old. Three
years on, the awards continue to roll in.
In 1998,
Luke launched a gourmet food line, Luke Mangan Fine Foods,
which includes terrines, sausages and meat and vegetable
stocks, distributed through gourmet food stores in capital
cities.
Luke
has also written a cookbook. Co-authored by friend and Sydney
Morning Herald journalist Lisa Hudson, BLD, is a cookbook
to "live alongside the saucepans and wooden spoons"
and reflects Luke's philosophy in the kitchen: simplicity.
Following
the success of Salt and Fix Luke and Lucy opened a second
restaurant - Bistro Lulu in Paddington, Sydney.
Bistro Lulu is the realisation of their desire for
a French style bistro where the emphasis is on a relaxed,
fun and casual dining space with affordable prices. Lulu
opened in October 2000 to rave reviews and has been packed
with hungry diners ever since.
In July
2001, Luke was appointed guest Food Editor for The Sydney
Morning Herald and The Age. Luke brings to the column his
experience of writing recipes for the home cook, and shares
insider tips from the professional kitchen.
Luke is
heralded as one of Australia’s best chefs and highly regarded
internationally as a shining example of the excellence of
Australia’s food and wine culture.
Other
Features in this section:
• Read
Luke on barbecues
Australian Cuisine
Sydney's
Cosmopolitan Cuisine
Smitten
by Shiraz
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