Luke Nguyen's Food Trail

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December 2021
Expired
Luke and Lynne bask in the sites of Victoria Harbour before Luke cooks a traditional Chinese XO Sauce paired with Clams. With Hong Kong offering a plethora of dining options, Luke visits local favourite Michelin star restaurant, Duddles, before meeting Head Chef and owner of Arcane Shane Osborn. Luke, together with Lynne a...
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Exploring the traditional style of Cantonese specialties, Luke hikes to a Dim Sum house where he helps prepare some of their most popular dim sum, a Quail Egg Siu Mai, and Steamed Rice rolls with dried shrimp. Further out of the city, Luke explores Lantau Island, where he meets local Aunty Peng. She teaches him to cook a W...
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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. With this, he opened his restaurant, Moi Moi. Meeting his brother Leroy at their favourite local market, they collect produce to cook his Aunty 5’s cakes with Pork ...
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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 hustle and bustle of the busy city to show his favourite food spots. Luke visits the best spot for milk tea, a Hong Kong style breakfast Congee and Rice Noodle and he visits one of the only t...
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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. Luke breaks down the barriers behind the logistics of opening a restaurant; from the kitchen to service, ...
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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 stu...
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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. Arriving at The Deck on the Saigon River he meets executive chef Adrian Scott and learns the techniques to his Chicken Won Ton salad. Arriving at ...
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When he's not busy running his restaurants and has a day off, Luke likes to explore places away from the city. Luke explores Vung Tau, a coastal town finding different delicacies on each corner. Luke walks through the market ordering the mornings seafood to cook dishes for locals. Back in Saigon, Luke meets an old apprenti...
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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 grandfather’s grave, a significant day with his immediate family.
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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. Inspired by his newfound knowledge of Spanner Crabs, Luke mixes a Spanner crab with pomelo salad. Then, with the executive chef at the Spirit House, Luke cooks grilled...
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Escaping the hustle and bustle of Sydney, Luke visits the Blue Mountains in New South Wales. Overlooking the majestic ranges, Luke cooks seared Lamb Cutlets with an Asian Salsa Verde, and meets up with his old friend Huong to have an Eastern high tea. Utilising the local produce, Luke cooks a pan seared Quail at Echoes Res...
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Luke takes us behind the scenes of his latest venture in Sydney. He explores his innovate machinery and high tech kitchen before meeting 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 Pa...
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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 and a coconut milk fish.
June 2018
The classic combination of clams with XO sauce gets a black truffle upgrade.
March 2018
The classic lamb cutlets with salsa verde gets a Vietnamese twist from Luke Nguyen!
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