Chai Panna Cotta with Mango & Lime + Luke Mangan's "The Making of A Chef" Book Review

"I'm not the best chef in the world. Hell, some would argue that I'm not even the best chef on my street. And that's totally fine. The truth is, there was every chance I wasn't going to be a chef at all. But, like most people I guess, there were defining moments in my life when I realised just who I was and what I was capable of." - The Making of A Chef by Luke Mangan

This is a book about not being afraid to chase your dream. This is a book about a young lad finding out what he wants in life and his quest towards it. This is a book about finding your feet in the world with struggles and successes along the way. A man whose life is an amazing journey. With this book he shows he is ready to share his story with us.

The book is divided into three parts with a total of 28 chapters. Part one is about his younger years. The years that moulded him and prepared him for his future success which is an inspiring start to the book. He was born in a middle class family that gave him an overall happy childhood, although he did struggle as a misfit school boy. But fortunately for all of us, his talent for cooking was spotted by his woodwork teacher and he subsequently kicked off his journey with an apprenticeship with Hermann Schneider, one of the toughest chefs known in the industry. By not taking no for an answer, he landed an apprenticeship with Michael Roux and created other opportunities to work with some of the best chefs in the UK.

Part two documents his climb to fame, starting with Luke returning to Australia after his adventures in the UK. It was not an easy start with Luke facing rejections and struggles in his attempts to find a job in his hometown Melbourne. Determination and passion are exposed as strong characteristics of the still young Luke which eventually led to the success of Salt, Bistro Lulu and Moorish. It underlines his belief that if you are given a chance by people, the ball is in your court to prove they made the right decision. Along the way, he gave back to the industry by initiating the now known as Electrolux Appetite for Excellence program.

Part three summarises the rise, the fall and the rise again of his adventures as a restaurateur. After the loss of a 'hat', major capital damage and three restaurant closures, Luke picks up his pace to set new heights for hotel dining by partnering with Hilton International to open the swanky Glass Brasserie. He continues to ride high on the wave of success by establishing the Palace by Luke Mangan, in partnership with Virgin Airlines and his international Salt Empire. Mangan emphasises repeatedly in his book that success is all about preparation and a lot of hard work. It's clear from his life that success is not given, but earned.

A chef book will not be complete without recipes. Luke has included four of his best recipes, including his signature dishes Liquorice Parfait with Lime Syrup and Tart of Sesame Grilled Rabbit, Creamy Polenta, Shiitake Mushroom and two recipes - Coconut Broth with Balmain Spice and Seared Scallops, Curry Spices and Kingfish, Ginger and Eschallots, Fetta and Wild Rocket - from "The Danish Royal Menu" which he has created for an event leading up to the wedding of Danish Crown Prince Frederick and Princess Mary.

In summary, this book is an easy read and provides an intriguing insight into the food industry. Recommended for anyone interested in the foodiesphere.

Chai Panna Cotta Recipe
(Adapted from At Home & In The Mood by Luke Mangan)
Makes 10

Luke Mangan - "This panna cotta is beautiful on its own but also goes well with tropical fruit such as lychees, rambutan and mango."

Ingredients

700 ml milk
1 vanilla bean, split, seeds scraped
1 cinnamon quill, broken up
6 cloves
6 black peppercorns
6 green cardamom pods, bruised (or use 1 tsp ground cardamom)
1 tsp fennel seeds
5 cm knob ginger
2 tsp ground allspice
4 star anise
1 tbsp English breakfast tea leaves
135 g caster sugar
6 gold-strength gelatine leaves (From gourmet food shops and delis. Check packet for setting instructions)
2 cups (500 ml) thickened cream, whipped
Tropical fruits (I've used diced mango, lime segments and lime zest, to serve)

Method

1. Place the milk, vanilla pod and seeds, cinnamon quills, cloves, peppercorns, cardamom pods, fennel seeds, ginger, allspice, star anise, tea and sugar in a saucepan over medium-low heat.
2. Bring the milk to a gentle simmer for 6-8 minutes. Remove the pan from the heat, then strain through a fine strainer or muslin cloth into a large bowl.
3. Meanwhile, soak the gelatine leaves in a bowl of cold water for 5 minutes to soften. Squeeze the gelatine leaves to remove excess water, then whisk the leaves into the bowl of milk. Allow to cool.
4. Once cooled, pass the liquid through a sieve into a large bowl, then fold in the whipped cream. Divide mixture among ten 150 ml dariole moulds, then chill in the fridge for at least 3-4 hours until set.
5. To unmould panna cottas, briefly tip the moulds in warm water, then turn out onto plates. Serve with tropical fruits.

Thank you to New Holland Publishers for sending me the review copy.

Tthe Making of A Chef by Luke Mangan

"Luke Mangan is today recognised internationally as one of Australia’s leading chefs and restaurateurs — a long way from the precocious schoolboy who wouldn’t do his schoolwork and the youngest in a large rough-and-tumble family of seven boys growing up in Melbourne. But from these early days Luke was always drawn to cooking and his sense of achievement and passion for food set him on a determined path.

In ‘The Making of a Chef’ Luke tells us of his career-forming days under the tutelage of the tough but great chef Herman Schneider of Two Faces restaurant fame, and his quest to work with the best chefs in Europe to learn all he could about the art of food."

Published: 1 November 2010
RRP: $29.95 (available on New Holland Publishers)
ISBN: 9781741108156
Format: Soft Cover
Pages: 256