Fresh

Sunday 10:00am to 11:00am

Fresh! It’s a fun show about good food, good wine and most importantly, good health. Celebrity chef Luke Mangan and his mate 2GB’s Luke Grant are joined each week by experts in their chosen field to give you handy tips, the latest trends and what’s hot in food. The line up of experts joining the “two Lukes” each week is impressive…

  • Sue Dodd from Sydney Markets tells us the best fruit and vegetable buys and healthy, tasty cooking tips.
  • Wine expert Peter Bourne matches affordable quality wines with Chef Mangan’s Recipe of the Week.
  • We check in with Gus Danoun from Sydney Fish Market for the best value buys.
  • Award winning butcher to the stars Anthony Puharich takes BBQ’s and cooking meat to a new level.
  • Jackie McMillan reviews her “Pub of the Week” and that often involves a bizarre cocktail or 3
  • The movers and shakers of Sydney’s food scene bob up in “Foodies News” delivered by Anna Lisle from the 2014 season of MKR.

Fresh, with Luke Mangan and Luke Grant, every Sunday morning from 10am on 2GB 873.

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Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anna Lisle with foodie news.

This week's guests include Tony Trim, Grant Jones, editor of Sydney Taste Tuesday Daily Telegraph, and Adam Liaw on his new series for SBS.

Serves 4

Ingredients

9 free-range eggs

300ml light cream

100g smoked salmon, sliced into strips

12 thin asparagus spears, woody ends removed, cut in half

1 cup grated parmesan

3tbsp chopped dill

Sea salt and freshly ground pepper

1tsp butter

1tsp extra virgin olive oil

 

Method

 

Preheat the oven to 150°C.

In a large bowl, whisk the eggs and cream together.

Add the smoked salmon, asparagus,...

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Anthony Puhariach the butcher, wine expert Peter Bourne and Anna Lisle with foodie news.

This week's guests include Tony Trimboli from www.trimsfresh.com.au, Grant Jones, editor of Sydney Taste Tuesday Daily Telegraph, and Nick Fergus, who reviews the Hawthorn Brewing Company and four of their ales.

Ingredients 

250g Lamb loin (back strap)
200g Creamed Mushrooms*
4-6 sheets frozen puff pastry

Method
Trim the lamb and cut into 5cm long pieces.
Cut the pastry into 10cm squares.
In the centre of the pastry squares, place 2 teaspoons of the mushroom mix and a piece of lamb on top, then add a little more of the mushroom mix and fold the pastry over and seal.
Trim any excess pastry.
Rest in the fridge for 1 hour.
Preheat oven to 200°C.
Seal the lamb parcels in a hot...

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anna Lisle with foodie news.

This week's guests include Marion Grasby and Women's Weekly Food Director Frances Abdallaoui.

Ingredients

10 chicken thigh fillets, trimmed, no skin (cut in half)

2 cups panko crumbs

½ cup seasoned plain flour

2 tbsp Luke Mangan Provencal Herbs or a mix of parsley, sage, rosemary & thyme

2 tsp Luke Mangan Cajun Spice

Sea salt & pepper

3 range free eggs, lightly beaten

Cotton-seed oil, for shallow-frying

Lime wedges, to serve

For the Green Leaf Salad

Mix of rocket, baby cos and micro greens

Handful semi dried tomatoes,

45ml extra virgin...

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anna Lisle with foodie news, Jackie McMillan's Pub of the Week.

This week's guests include Martin Buggy and Melissa Edyvean on Bondi Chai's Telstra Business Award.

Serves 6

Ingredients

24 lamb cutlets

150ml pomegranate molasses

Lebanese flat bread or garlic flatbread

Plain yoghurt to serve

Baba Ghanoush

1 large eggplant

2 ½ tbsp tahini

½ tsp finely chopped garlic

3tsp lemon juice

½tsp sea salt

Freshly ground black pepper

1tbsp extra virgin olive oil

Pistachio Tabouleh

100g burghul

2 cups flat leaf parsley leaves...

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Erik Poole from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Craig McFarlan from G2U online grocery delivery service.

Serves 4

 

Curry Ingredients

2 tbsp shallots, chopped finely

4 tbsp coriander leaves, chopped finely

2 tbsp lemongrass, chopped finely

1 tbsp garlic, chopped finely

1 tbsp ginger, chopped finely

1 tbsp galangal, chopped finely

1 tsp chilli paste

1 can coconut milk

4 kaffir lime leaves

2 tsp palm sugar

1 tbsp fish sauce

1 lime, juice only

500g raw banana prawns, peeled and de-veined

2 tbsp fresh Thai basil, shredded

Rice Ingredients...

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Anna Lisle with foodie news,Jackie McMillan's Pub of the Week, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Grant Jones, editor of Sydney Taste Daily Telegraph.

Serves 12

Ingredients

175g raisins

125ml dark rum

8 large croissants, torn into large pieces

100g milk or dark chocolate buttons

500ml milk

600ml thin (pouring) cream

A pinch of sea salt

2 vanilla beans, cut in half lengthways, seeds scraped

10 free-range eggs

165g caster (superfine) sugar

Thick (double) cream or vanilla ice cream, to serve

Method

Place the raisins in a small bowl. Pour the rum over....

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets and Erik Poole from Sydney Fish Markets, restaurant reviewer for The Australian John Lethlean, Anna Lisle with foodie news and wine expert Peter Bourne.

This week's guests include James Smith on the new book '150 of Australia's Top Beers'.

Serves 4

Ingredients

4 x whole Rainbow Trout (approx. 250-300g each), cleaned

Sea salt

4 sticks lemongrass, white part only, sliced

4tsp curry powder.

8 dried lemon myrtle leaves.

8 baby bok choy.

400ml dry white wine.

2 cups coconut cream

Method

Preheat the oven to 180°C.

Season the trout inside and out with sea salt.

Make a "bag" to cook the fish by folding a long piece of aluminum foil in half (roughly a metre) and place the trout on top....

Good food, good wine and most importantly, good health. Anna Lisle, joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Jackie McMillan's Pub of the Week.

This week's guests include Rena Patton on Superfoods 7 Essential Ingredients book and Amanda McKeith from Winnow Chocolates.

Serves 4

Ingredients
1 kg pumpkin, I love using Jap or kent
2 tablespoons olive oil
1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon chilli powder
1 teaspoon sea salt

½ teaspoon freshly ground black pepper
400 grams mixed quinoa (red, white and black)

400 mls water

400 mls chicken stock

¾ cup roughly chopped coriander leaves

...

Good food, good wine and most importantly, good health. Anna Lisle, joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Guillaume Brahimi, Mark Jensen from Red Lantern Restaurant and Lorraine Elliott aka 'Not Quite Nigella'.

Chimichurri is an Argentinean sauce that works perfectly with grilled meats and seafood. Here, it works perfect to cut through the richness of the pork belly and mash.

Serves 4

For the pork:
1 × 800g boneless pork belly, skin on and scored (ask your butcher to do this)
500ml boiling water
1 ½ tablespoons fennel seeds
½ tablespoon dried chilli flakes
30 grams sea salt

Chimichurri

 ½ cup parsley leaves

½ cup coriander sprigs, chopped

1 garlic clove, crushed

1 large chilli, deseeded and finely chopped...

Good food, good wine and most importantly, good health. Anna Lisle, joined by Gus Dannoun from Sydney Fish Markets, Jackie McMillan's Pub of the Week and Anthony Puhariach the butcher.

This week's guests include Greg Seymour from Australian Mushroom Growers' Association and Paul McGrath from Ananas Bar and Brasserie on Bastille Day.

Serves 4

Ingredients

Curry paste

1 teaspoon dried shrimp, roasted

2 dried chillies, soaked

1 teaspoon coriander seeds, roasted

2 teaspoons shrimp paste, roasted in oven

2 small red onions, diced

4 garlic cloves

1 teaspoon lime zest

1 stalk lemongrass

1 teaspoon galangal

4 small red chillies, finely chopped

25 grams macadamia nuts

1 tablespoon finely chopped coriander root and stems

1 teaspoon turmeric powder


Laksa
750g...

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anna Lisle with foodie news.

This week's guests include Tony Trim, Grant Jones, editor of Sydney Taste Tuesday Daily Telegraph, and Adam Liaw on his new series for SBS.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Anthony Puhariach the butcher, wine expert Peter Bourne and Anna Lisle with foodie news.

This week's guests include Tony Trimboli from www.trimsfresh.com.au, Grant Jones, editor of Sydney Taste Tuesday Daily Telegraph, and Nick Fergus, who reviews the Hawthorn Brewing Company and four of their ales.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anna Lisle with foodie news.

This week's guests include Marion Grasby and Women's Weekly Food Director Frances Abdallaoui.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anna Lisle with foodie news, Jackie McMillan's Pub of the Week.

This week's guests include Martin Buggy and Melissa Edyvean on Bondi Chai's Telstra Business Award.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Erik Poole from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Craig McFarlan from G2U online grocery delivery service.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Anna Lisle with foodie news,Jackie McMillan's Pub of the Week, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Grant Jones, editor of Sydney Taste Daily Telegraph.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets and Erik Poole from Sydney Fish Markets, restaurant reviewer for The Australian John Lethlean, Anna Lisle with foodie news and wine expert Peter Bourne.

This week's guests include James Smith on the new book '150 of Australia's Top Beers'.

Good food, good wine and most importantly, good health. Anna Lisle, joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Jackie McMillan's Pub of the Week.

This week's guests include Rena Patton on Superfoods 7 Essential Ingredients book and Amanda McKeith from Winnow Chocolates.

Good food, good wine and most importantly, good health. Anna Lisle, joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Guillaume Brahimi, Mark Jensen from Red Lantern Restaurant and Lorraine Elliott aka 'Not Quite Nigella'.

Good food, good wine and most importantly, good health. Anna Lisle, joined by Gus Dannoun from Sydney Fish Markets, Jackie McMillan's Pub of the Week and Anthony Puhariach the butcher.

This week's guests include Greg Seymour from Australian Mushroom Growers' Association and Paul McGrath from Ananas Bar and Brasserie on Bastille Day.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets and Gus Dannoun from Sydney Fish Markets.

This week's guests include Guy Grossi, Ted Smith from Yelverton Truffles and Anna Lisle.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Erik Poole from Sydney Fish Markets, and Jackie McMillan's Pub of the Week.

This week's guests include Mitch Edwards on Australian pork and bacon week and Anna Lisle.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, and restaurant reviewer for The Australian John Lethlean.

This week's guests include Daniella Bourtos from Buttercreme Lane, Nicholas Biasotto from 'Butler and Bentley' online artisan grocer and Anna Lisle.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets,Jackie McMillan's Pub of the Week, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include Food Director for Women's Weekly Frances Abdallaoui and Anna Lisle.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Erik Poole from Sydney Fish Markets, wine expert Peter Bourne and Anthony Puhariach the butcher.

This week's guests include restaurant reviewer for The Australian John Lethlean and Anna Lisle.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Jackie McMillan's Pub of the Week, and Anthony Puhariach the butcher.

This week's guests include Fernanda de Paula, co-author of 'This is Brazil', wine expert Stewart White and from suppertime.com.au, Nathan Besser.

Good food, good wine and most importantly, good health. Joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets and wine expert Peter Bourne.

This week, Anna Lisle, former My Kitchen Rules contestant, Chef of Four In Hand Colin Fassnidge, founding director of OzHarvest Ronni Kahn and co-owner of Salt Meat Cheese Stefano De Blasi join the show.

Good food, good wine and most importantly, good health.  Joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, Karl Fraser from Game Farm, Jackie McMillan's Pub of the Week and wine expert Peter Bourne. 

This week, Anna Lisle, former My Kitchen Rules contestant, and Miguel Cuevas from the International Spanish Paella Comp joined the show.

Good food, good wine and most importantly, good health. Joined by Peter Morelli from Parisis Food Hall, Erik Poole from Sydney Fish Markets, Sunday Telegraph restaurant reviewer Elizabeth Meryment, wine expert Peter Bourne  and Anthony Puhariach the butcher.

This week, Anna Lisle, former My Kitchen Rules contestant, joins the show.

Good food, good wine and most importantly, good health. Celebrity chef Luke Mangan joined by Sue Dodd from Sydney Markets, Gus Dannoun from Sydney Fish Markets, and Anthony Puhariach the butcher.

This week, Anna Lisle, former My Kitchen Rules contestant, joins the show.

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