Episode 1
Luke explores and reminisces about his childhood growing up in Cabramatta. He meets with his high school friend Thai to cook a traditional Vietnamese curry. Luke then takes us behind the scenes at his Sydney restaurant and cooks mouth-watering pork belly as well as a coconut milk fish.
Recipes
Pan-fried mulloway in lemongrass and chilli
Episode 2
Luke takes us behind the scenes of his latest venture in Sydney, Fat Noodle. He explores his innovative machinery and high-tech kitchen before meeting up with Head Chef Kenji to cook popular recipes from their menu. At the Sydney Fish Markets, Luke meets with Executive Chef Chase Kojima and they plate up a kingfish ceviche before meeting with Alan Benson, the photographer for his next book and spoiler alert - scallops make the cut.
Recipes
Seared scallops with brown butter sauce and sea urchin
Episode 3
Escaping the hustle and bustle of Sydney, Luke visits the Blue Mountains in NSW. Overlooking the majestic ranges, Luke cooks seared lamb cutlets with an Asian salsa verde and then meets up with an old friend over a stunning high tea.
Recipe
Lamb cutlet with Asian salsa verde
Episode 4
On the sunshine coast of Australia, Luke meets with a local fisherman to learn about where his produce comes from and they go out netting for spanner crabs, which he then turns into a refreshingly light salad. In Brisbane, Luke visits his restaurant with Head Chef Sarah as she cooks her Korean chicken, before heading to meet Yoshiki Sadahisa to learn the fine art of preparing gyoza.
Recipes
Whole barramundi with green papaya salad
Episode 5
Luke completes his visit to Brisbane and heads to Saigon where he spends time with his family. He visits his Mum and Aunty 8 in Hoc Mon before cooking a traditional feast to present as an offering to his grandfathers grave, a significant day with his immediate family.
Recipes
Prawn crispy egg noodle stir-fry
Episode 6
When he’s not busy running his restaurants and has a day off, Luke likes to explore places away from the city hustle and bustle. In this episode, he explores Vung Tau a coastal town finding different delicacies on each corner.
Recipes
Grilled clams in spring onion oil
Mud crab in tamarind and chilli sauce
Episode 7
With Luke’s busy life, it’s important to find a work-life balance. Devoting Sunday as a family day, he explores the outdoors and the variety of restaurants Saigon has to offer. He cooks up several dishes and entertains his friend with a dinner party favourite of banh xeo.
Recipe
Episode 8
Luke takes us to his top 3 traditional pho restaurants in Saigon and explains the differences between the styles of pho broth found throughout Vietnam. Luke then takes us behind the scenes at Grain, his cooking school in Saigon, where he aims to educate others on Vietnamese cooking. We get an inside look at his cooking studio classes cooking some impressive, yet simple traditional delights with pumpkin flowers, fish, prawns and his favourite nuoc cham sauce.
Recipes
Sea bass wrapped in banana leaf
Beef pho wrapped in rice noodle
Pumpkin flowers with prawn and dill
Episode 9
Only weeks away from the grand opening, Luke takes us on a guided behind-the-scenes tour of his restaurant Vietnam House. The nerves have been building with the opening of Luke’s dream fine dining restaurant in Saigon.
Recipes
Pan-fried pork and prawn rice paper parcels
Pork on prawn crackers with purple noodle
Sesame salmon rice paper rolls
Episode 10
Luke hits the ground running in Hong Kong taking us to a few of his favourite spots to eat and drink in Hong Kong. Luke explores the busy city, before seeking out the best spot for milk tea as well as a traditional Hong Kong-style yum cha.
Recipes
Fried egg noodle with soy sauce
Online exclusive: Luke's sticky sesame dumplings
Episode 11
Inspired by his Hakka heritage tracing back to Hong Kong, Luke wanted to influence Vietnamese cuisine in Hong Kong by combining flavours from all over Vietnam and so, he opened his restaurant Moi Moi in the heart of Hong Kong. Luke then meets up with a few locals who share their knowledge for yellow wine chicken and Hakka stuffed tofu amongst the countryside.
Recipes
Aunty 5 pork and prawn rice cakes
Braised pork belly with 63° egg
Hakka rice wine yellow chicken
Episode 12
Exploring the traditional style of Cantonese specialities, Luke hikes to a dim sum house where he helps prepare some of their most popular dim sum and steamed rolls with dried shrimp. Travelling down the coast to Yin Yang Coastal he meets private kitchen dining chef, Margaret Xu, who shares her secrets to her traditional yellow earth chicken, roasted out of her terracotta pot in her private kitchen.
Recipe
Margaret Xu's yellow earth chicken
Episode 13
This week, Luke cooks a traditional Chinese XO sauce from scratch and pairs with clams. He then seeks out some more hidden hotspots within the city of Hong Kong and that includes a popular weekend dim sum brunch to a tiny street food kitchen that does 6000 covers a night!
Recipes
Cantonese rice noodles with wagyu beef
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
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