Luke, Luke, Luke. It's all about you. Even before you waltzed up to my table last night in the new Hilton on the Gold Coast, in your chef's whites advertising airlines and restaurants, it was all about you.
I thoroughly enjoyed (and how often can you say this of cheap airline food) the tortilla with roast beef, vintage cheese and mesclun leaves as we flew up from Melbourne to the Gold Coast. There was the branding: Food by Luke Mangan. It was a deliciously far cry from your beef pie I ate with the same airline enroute to Fiji recently. Luke, leave rustic alone, please. It was so rustic, it comprised three enormous chunks of cow, so big that the wibbly plastic airline knife had no impact on it, leaving a plane of diners chewing like the animal they were consuming.
Then, last night, as we tossed over the difference between striploin, fillet and tenderloin, you schmoozed the room, smiling and shaking hands like the best-trained celebrity chef. Your name was on every plate that was laid on our table (and let me admit, there were many plates laid on our table).
Oh, how we ate. We ate the kingfish sashimi, with the most divine crust of ginger, eschallot and Persian feta. We at chargrilled quail on shredded zuchinni studded with pine nuts and currants. We at the tenderloin, we at the striploin. God help us, we went back for desert: chocolate three ways (which does sound a bit pervy) and a strip of sunshine-orange cheesecake.
I need to lie down. I need to run a marathon, or whatever the people of the Gold Coast do each morning. I need restraint, I need to avoid you, Luke.
I thoroughly enjoyed (and how often can you say this of cheap airline food) the tortilla with roast beef, vintage cheese and mesclun leaves as we flew up from Melbourne to the Gold Coast. There was the branding: Food by Luke Mangan. It was a deliciously far cry from your beef pie I ate with the same airline enroute to Fiji recently. Luke, leave rustic alone, please. It was so rustic, it comprised three enormous chunks of cow, so big that the wibbly plastic airline knife had no impact on it, leaving a plane of diners chewing like the animal they were consuming.
Then, last night, as we tossed over the difference between striploin, fillet and tenderloin, you schmoozed the room, smiling and shaking hands like the best-trained celebrity chef. Your name was on every plate that was laid on our table (and let me admit, there were many plates laid on our table).
Oh, how we ate. We ate the kingfish sashimi, with the most divine crust of ginger, eschallot and Persian feta. We at chargrilled quail on shredded zuchinni studded with pine nuts and currants. We at the tenderloin, we at the striploin. God help us, we went back for desert: chocolate three ways (which does sound a bit pervy) and a strip of sunshine-orange cheesecake.
I need to lie down. I need to run a marathon, or whatever the people of the Gold Coast do each morning. I need restraint, I need to avoid you, Luke.
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