Australian Celebrity Chef Luke Mangan possesses one of the most highly respected names in the highly competitive world of the culinary arts and fine restaurant creation. Earning his cooking stripes under the tutelage of the man with “Two Faces” – Herman Scheider. He further honed his skills with the 3-starred Michelin chef Michael Roux at the Waterside Inn in London.
Today, the Australian chef, who champions quality Australian ingredients in combination with fine local ingredients whenever cooking outside the Antipodes, owns the glass brasserie at the Hilton Sydney; The Palace by Luke Mangan in South Melbourne; Salt and the nearby Wine Bar in Tokyo, Japan; Salt Grill in Singapore; floating Salt Grills on board three P&O Cruise ships and consults Virgin Blue for their in-flight meals.
Describing his style of dining establishment as ranging from “gastropubs” to “fine Dining” – all share a common cooking philosophy of the finest ingredients presented in straightforward manner with a distinctively contemporary twist.
Celebrated both at the dining table and in print, Luke has written four best-selling cookbooks and an inspiring autobiography “The Making of a Chef.” He also has developed a range of gourmet products that bear his name and seal of approval.
Along the path of an illustrious cooking career still in full bloom, Luke has cooked for the likes of Bill Clinton, Tom Cruise, and Richard Branson; as well as at the wedding of Danish Crown Prince Frederik to Princess Mary.
One Night Only in Bali
On route to his next international culinary assignment, Luke is stopping for one night at The Legian in Seminyak, Bali to prepare a range of his signature dishes at a special seaside dinner on Friday, July 22, 2011.
On offer will be a special five-course prix fixe menu at The Restaurant – the central dining outlet of The Legian.
Among the exciting signature dishes Mangan will prepare for those who book one of the 90 seats available for the evening are Kingfish Sashimi with Ginger, Eshallot Dressing, Persian Fetta and Rocket entrée and his Liquorice Parfait, Lime and Tulie dessert -- both of which were served at the Danish royals’ wedding.
For his singular Bali evening, Chef Mangan will present an offering of original canapés, including Truffle & Foie Gras Gougeres. Main courses include a Coconut Broth with Sydney Spice and Prawns; Barramundi with Cauliflower Puree, Zucchini, Currants, Pinenuts and Basil; and a Poached Fillet of Beef with Braised Oxtail, Leek Custard, Ginger and Wasabi.
Complementing the meal are wine-pairings for each course featuring some of Australia’s finest vintages, including Henschke, St. Hallet, Philip Shaw, Torbrek and Petaluma.
The same vintages will also be available by the bottle.
The fun begins with pre-dinner cocktails on The Legian’s Sunset Terrace at 7:00 p.m., followed by a single-seating dinner at 8:00 p.m.
Rp. 1,500,000 plus tax and service (US$206) for the menu only, and Rp. 2,400,000 plus tax and service (US$330) for the menu with wine pairings.
For more information or essential reservations telephone ++62-(0)361-730622 or [Email]
[Luke Manan’s Website]
[Book a Stay at The Legian]
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