LUKE MANGAN IN MY PANTRY Exclusive interview!

It all began with a humble meal of soup for the esteemed Aussie chef

In celebration of his new neighbourhood eatery Luke’s Kitchen, in Sydney, Aussie chef Luke Mangan, 47, sat down with us to chat about his take on eating well.

Who inspired your love of cooking?

I have to say my mum, don’t I? No, really she did inspire me to become a chef. I hated school with a passion, but cooking at home was one thing I really liked doing with her. I come from a big family of boys so things were always made from scratch, in season and in bulk. It was a good start – learning how to make the simple things like good bread, a decent soup. It sort of set the tone for how I still cook today – simple, good ingredients and just food you like to eat.

How would you describe your kitchen?

Very minimal and clean – always! I’m quite old school in the fact that I don’t really have all the latest kitchen gadgets, so my benches are clear of any clutter.

What would we always find in your fridge?

I’ve always got a bottle of chardonnay chilling – that goes without saying. I try not to keep too much in the fridge and would rather shop each day for what I need. There’s always tonic water and fresh lemons for a nice gin and tonic, organic eggs and milk for breakfast smoothies.

What are your pantry essentials?

I always have olive oil, good-quality salt, and there’s always some type of freshly picked herbs from my garden on the kitchen bench – these three things always form the basis of any good meal.

What’s your favourite kitchen gadget?

I can’t live without my steamer. I steam everything – fish, vegies – I eat out too much so this is perfect for when I need to undo all the damage. I also just bought a great bread maker – I never realised just how amazing it is to have fresh warm bread baking in the house.

What do you cook at home if time is tight?

I love cooking on the barbecue – you can’t get any quicker than grilling a nice piece of meat. And am I allowed to say I love tinned spaghetti on toast!

What advice would you give someone who wants to get more creative in the kitchen?

Just get in the kitchen and have a go but don’t get too tricky. I’m of the belief that good meals don’t always have to be fancy. Choose good ingredients and keep it simple but tasty.