Meeting up with his London-based brother, Lewis, Luke explores some of the city's fascinating foodie markets. Stopping at Trafalgar Square, Luke meets the The Trafalgar Hotel's Executive Head Chef, Kameel Nankan, who whips up his unique chilli-salted squid and chorizo salad. Luke learns the secrets to baking a traditional Victorian sponge, and later uses traditional ingredients to create an unusual, fresh salad in Covent Garden.
Recipes
Vietnamese-inspired gin oysters
Soy, ginger, kumquat and gin oysters
Chilli-salted squid and chorizo salad
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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