Grab Your Fork (Free subscription) | 10/22/2009
Luke NguyenThe night before Luke Nguyen's Cabramatta Tour, I read Secrets of the Red Lantern, written by Luke's sister, Pauline.As Pauline unravels the threads of her family story, there was one anecdote that immediately leapt off the pages, making me smile. It was her description of her younger brother Luke as a kid...It came as no surprise to any of us when...
food bling, Brisbane (Free subscription) | 10/21/2009
Unfortunately my favourite food show of the moment, My Family Feast, has now finished up. Luckily for all of us though, the great people at SBS have replaced it with another food show - Luke Nguyen's Vietnam . Luke Nguyen was born in Vietnam, but is now the chef and owner of Red Lantern restaurant in Sydney (I still haven't made it there yet). I watched the first episode...
Serious Eats (Free subscription) | 11/06/2009
[Photographs: Chris Terry] If you're looking for food photography inspiration, check out Design*Sponge's latest weekly cookbook review where Kristina Gill focuses on three new cookbooks with great food photography: The Songs of Sapa by Luke Nguyen, photography by Suzanna Boyd and Alan Benson; Fish by Mitch Tonks, photography by Chris Terry; and Cooking with Friends by Gordon Ramsay, photography...
Grab Your Fork (Free subscription) | 10/21/2009
... it's good for you.Canh Chua Ca ChemTamarind broth with silver perch and elephant ear stemsfrom Luke Nguyen's Cabramatta Tour1 silver perch (400g-500g) cut into 1.5cm thick cutlets1 1/2 litres water50g tamarind pulp4 tablespoons sugar2 teaspoons fish sauce100g sliced pineapple50g elephant air stems, peeled and sliced50g okra, sliced2 tomatoes, sliced into wedges50g bean sprouts1 bunch...
