Luke Nguyen's Food Trail

Luke explores Cabramatta and reflects on his childhood there, meeting high school friend Thai. They cook a traditional Vietnamese curry, before he heads to his Sydney restaurant to make a coconut milk fish and pork belly.

Luke cooks popular recipes with head chef Kenji. He meets executive chef Chase Kojima at the Sydney Fish Markets to make kingfish ceviche and learns about Caribbean cuisine.

Luke escapes Sydney for the Blue Mountains, where he cooks seared lamb cutlets with an Asian salsa verde while overlooking the mountain ranges. He also cooks pan-seared quail, and chats with the area's top chefs.

Luke learns about the produce of the sunshine coast of Australia from a local fisherman, heads out netting for spanner crabs, and creates a dish of spanner crab with pomelo salad.

Luke completes his trip to Brisbane by heading to Saigon and visiting his mum and Aunty 8. He later cooks a traditional feast, presenting it as an offering to his grandfather's grave.

On his day off, Luke likes to get away from the city and explore different places including Vung Tau, a coastal town where he finds different delicacies on every corner.