Series 3: Episode 3 — Seafood Escape With Andrew Ettingshausen

International celebrity chef Luke Mangan joins us at Patonga near the mouth of the Hawkesbury River to go trawling for Squid aboard a classic 40 years old trawler. The boat is the “Lady Marion” named after trawlerman Mark Peterson’s mother when his father had it built in 1979. Mark learned the trade from his father and has been following in his wake for 38 years, fishing with a handful of other trawlers for Squid and Prawns to be sold at the Sydney Fish Market, just over 90 kilometres away. Seafood doesn’t come much fresher than that!

After learning about this highly sustainable fishery – and trying our hands at it first-hand – Luke cooks a delicious lunch of Barbecued Spicy Squid with Cress, Coriander and Mint Salad right there on the sorting deck. Later, we visit the Sydney Fish Market with Luke, where we hear the inspiring story of his rise from kitchen apprentice to Executive Chef for Virgin Airlines and a culinary empire of 21 restaurants – including six aboard P&O cruise ships. Then at his Sydney headquarters in Luke’s Kitchen, he serves Fried Squid with Wasabi Dressing, Crushed Potatoes and Rocket.

About Luke Mangan

Luke’s Australian restaurants range from fine dining to more casual fare and are renowned for his unexpected creations, which highlight his French culinary training and Asian influences, paired with fresh, clean flavours.

For 13 years, Luke owned and operated restaurants in Japan, Singapore and Indonesia under the Salt brand. He sold his remaining share in the business in 2018 to focus on his Australian restaurants and new ‘Luke’s’ ventures, including Luke’s Kitchen, Luke’s Steakhouse and Luke’s Burger Bar to name a few.

He has written five best-selling cookbooks and an autobiography ‘The Making of a Chef’, has his own line of gourmet products and makes regular TV appearances.

Further testament to Luke’s excellence are the requests he has received to cook for former U.S. President Bill Clinton, Sir Richard Branson, actor Tom Cruise and the Danish Crown Prince Frederik and Princess Mary’s wedding. On Australia Day in 2019, Luke was also awarded the Medal of the Order of Australia (OAM) for his services to the hospitality industry, tourism and his contributions to charity.

As the co-founder of Australia’s largest hospitality awards program, Appetite for Excellence, and The Inspired Series program, Luke is also extremely passionate about promoting and enabling the development of young up-and-coming chefs, waiters and restaurateurs in Australia.

Having good food, good wine and most importantly a really good time is what Luke Mangan & Company are all about and what we believe every dining experience should entail.