Aired Thursday 15 March at 8pm on SBS. Watch SBS On Demand here.
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.
Airs Thursday 22 March at 8pm on SBS
Luke takes us behind the scenes of his latest venture in Sydney, Fat Noodle. He explores his innovate 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.
Airs Thursday 29 March at 8pm on SBS
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.
Lamb cutlet with Asian salsa verde
Airs Thursday 5 April at 8pm on SBS
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.
Whole barramundi with green mango salad
Harajuku pork gyoza
Spanner crab salad
Airs Thursday 12 April at 8pm on SBS
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.
Prawn crispy egg noodle stir-fry
Beef in tamarind broth
Saigon sticky pork pie
Airs Thursday 19 April at 8pm on SBS
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.
Mud crab in tamarind and chilli sauce
Airs Thursday 26 April at 8pm on SBS
With Luke’s busy life it’s important to find the 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.
Airs Thursday 3 May at 8pm on SBS
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.
Sea bass wrapped in banana leaf
Pumpkin flowers with prawn and dill
Airs Thursday 10 May at 8pm on SBS
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.
Pork and prawn rice paper parcels
Tiger prawn with purple rice noodle
Rice paper rolls with sesame salmon
Airs Thursday 17 May at 8pm on SBS
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.
Fried egg noodle with soy sauce
Salt and pepper crab
Recipe extra: Luke's dumplings
Airs Thursday 24 May at 8pm on SBS
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.
Aunty 5 pork and prawn rice cakes
Braised pork belly
Hakka rice win yellow chicken
Hakka stuffed bean curd
Airs Thursday 31 May at 8pm on SBS
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.
Airs Thursday 7 June at 8pm on SBS
This week, Luke cooks a traditional Chinese XO sauce from scratch and pairs with 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!
Clams in XO sauce
Cantonese rice noodles with wagyu beef
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