Luke Mangan is an internationally acclaimed chef and is recognised as one of the best in Australia. He owns and operates a variety of top restaurants at home and overseas, including glass brasserie at the Sydney Hilton, Salt and the adjoining World Wine Bar in Tokyo, and South food + wine in San Francisco.

Luke has new book coming out in November called At Home And In the Mood, published by New Holland Publishers, rrp $59.95.

Q&A with Luke Mangan

UT:   What is your favourite country or destination to visit and why?

"At the moment it's Japan, mainly Tokyo, because I have a restaurant there and because I love the food and culture."
 
UT:    Food is such a major part of your life .. what about when you travel?

"It is, and when I travel one of my favourite things to do is try new restaurants and look at produce markets. It keeps me motivated."
 
UT:    Does travel inspire you in the kitchen?

"Yes it does inspire me in the kitchen. I am always learning new things from different cuisines and countries, for example I went to Mumbai a while back, and when I came back I started cooking with a lot of fragrant spices."
 
UT:    What is your idea of the quintessential Sydney meal?

"For me it would have to be BBQ with friends on the balcony at home with lots of wine."
 
UT:    When you are on the road, what things will you never travel without?

"Definitely my iPod and my Blackberry!"
 
UT:    What excites you about your new book, At Home & In The Mood.

"This book contains all of my favourites recipes, but also all of these dishes are simple, fun and affordable for everyone."
 
UT:   Where are you travelling to next and why?

"My next trip is to America in October to change the menus for Virgin America's First Class cabin .. I create all of the first class food."