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Salt Grill

Salt has featured promninently in Chef Luke Mangan's career. His first Salt restaurant opened in Sydney in 1999, and he now has sprinkled Salt and Salt Grill restaurants around the world, even onboard P&O cruisers.

So the name echoes his dining empire, but also underlines Mangan's attention to detail, the seasoning of his dishes and his career.

This book is 'fine dining for the whole family' and Luke Mangan keeps true to that, providing food for everyone, ranging from tapas and breads that will tempt even littlies, through to dishes which could just as easily do the Christmas or dinner party table proud.

There is an Asian feel too in parts, which is no surprise given Sydney's pan-Asian style of contemporary cuisine. Mangan has, after all, been the cutting edge of Sydney's evolution into one of the finest places in the world to get a meal. His coconut broth alone would be reason enough to buy this lovely book which is generously illustrated with photographs that make your mouth water even before you start reading.

But while Mangan has always been forward-facing in his career, here he pauses and does a little twist on some old favourites too: orange lamingtons, rum and raisin chocolate bread, and a waldorf salad with bresaola.

And just in case you've missed taking basic classes in cookery, he has considerately added a chapter at the end to bring all of us up to speed on stocks and sauces and dressings, and more.

As always, just as on the tables in his various restaurants, Mangan has served up a delicious spread, approachable, tasty, colourful - and with just enough salt.

- Sally Hammond


Salt Grill, by Luke Mangan, published by www, September 2013, hard-cover, rrp 59.99, ISBN 978-1-74331-516-3


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