Celebrated chef, Luke Nguyen, in the third installment of his popular series takes us on a culinary journey where he uncovers the unique flavors and people across of the Greater Mekong region of Southeast Asia.
Luke Nguyen, acclaimed owner and chef of the Sydney restaurant ‘The Red Lantern’, returns to the country of his heritage and prepares dishes in locations that represent the real Vietnam, in all its chaotic vibrancy. On our journey we meet many of Luke’s relatives, who share with him the secrets of Vietnamese cuisine, and help him discover the tiny cottage industries that have been creating vital ingredients for many centuries. With his expert culinary knowledge and simple cooking skills, Luke prepares recipes for the home cook and anyone who wants to try this magnificent cuisine in an easy to follow style that he displays with confidence and passion.
Joachim Raff (1822–1882) was regarded by his contemporaries as one of the foremost symphonists of his age, but in his extensive oeuvre of 329 compositions over half of them are for the piano. This selection of 21 works offers a cross section of the best of this large catalogue for the instrument, chosen by acclaimed Raff interpreter Tra Nguyen to showcase the varied aspects of his art. Raff’s melodic generosity, his piquant harmonic sensibility and ravishing textures are all on display in these pieces which span the whole of his career, from the exuberant Douze Romances to the majestic Grande Sonate.
Join Plated’s Head Chef Elana Karp for a thorough, informative 25-minute class on making the perfect one-pan roast chicken — and customize it to what's fresh in every season.
I first tried this dish when I was just a young girl in 5th or 6th grade. I found it in my mother’s recipe box and it sounded so gross that, being a child, I just had to try it! Little did I know how big of a hit it was going to be! I had no clue then how these ingredients could possibly work together.