Sharing Plates For Brunch, Lunch and Dinner with Friends

374 Pages·2017·15.49 MB·English

by  Luke Mangan

There is something truly satisfying about sharing good food with
family and friends. While traditional dining will always have its
place, the shared plate is casual and intimate, friendly and laid-
back, encouraging conversation and interaction around the table
– and a more relaxed cook! Whether it’s a lazy weekend brunch,
casual supper for friends at the kitchen table, special-occasion
lunch, or drinks with nibbles, Luke Mangan has all your options
covered for the most delicious sharing plates.
Over 100 recipes take inspiration from around the world – Spain
and Italy, Scandinavia, the Middle East and Asia – with a chapter
of Luke’s famously divine desserts to complete the feast.
A little taste of everything, for just about everyone, for just about
any occasion.
Luke Mangan is a leading Australian restaurateur and chef, whose influence on the food
industry can been found across five countries in 19 different restaurants, as well as in the
air on Virgin Australia Business Class and at sea, on board five P&O cruise ships.
Internationally regarded as a leading example of Australia’s culinary culture, Luke’s
restaurants range from casual to fine dining establishments and share a consistent
philosophy of showcasing the relationship between Australia’s finest ingredients in a
clean and contemporary manner. Luke is also the co-founder of Australia’s largest
hospitality awards program, the Appetite for Excellence program, enabling the
development of young chefs, waiters and restaurateurs in Australia.

ACKNOWLEDGMENTS
Firstly, a big thank you must go to my Group Head Chef, Joe
Pavlovich, for making this book come to life; from working with me
on the recipe creation and testing, right through to the final
photography. There are some amazing recipes in this book, some
inspired by our travels, but most served in our restaurants today,
from our founding restaurant glass brasserie, to Salt tapas in
Singapore and soon Ginza, Tokyo. Joe is one of my longest serving
chefs and I can’t thank him enough for his commitment to this
company.
A huge thank you to Rebecca McNeilly, my amazing PA (jack of
all trades and master of all) for also working so closely with Joe on
every detail of this book.
A big thank you to all my restaurant staff, from chefs, waiters and
bar staff to our restaurant managers: your passion and service to
provide our customers with the best dining experience possible
does not go unnoticed.
To my head office staff who keep the wheels rolling behind the
scenes: your integrity and loyalty to the Luke Mangan brand has
helped to make this company what it is to today.
To my partners in Australia and overseas — Hilton Hotels, Virgin
Australia, Volvo, P&O Cruises, Electrolux and Trippas White Group
— I thank you for your ongoing support of our company and we
look forward to continuing our great partnerships for many more
years to come.

Introduction
Breakfast & Brunch
Bread
Snacks & Salads
Oysters & Sashimi
Fish & Shellfish
Meat
Poultry
Sweets
Basics
Index
Copyright
INTRODUCTION