By Leigh O’Connor.
There’s something magical about an Australian Summer gathering - sunshine shimmering across a long lunch table, the salty perfume of fresh seafood, laughter rising and falling like a gentle tide.
If anyone knows how to elevate that warm, easy spirit into something truly memorable, it’s Celebrity Chef and Lanson Champagne Ambassador Luke Nguyen.
For Luke, the key to hosting beautifully is embracing what feels natural - effortless abundance, unfussy sophistication and moments meant to be savoured.
The Art of Stress-free Summer Hosting
Luke’s perfect Summer celebration starts well before the first guest arrives. The secret? Prepare everything you can in advance.
"Imagine a table already laid out with beautiful platters of fresh oysters, prawns, clams and crab,” he says. "Then poached chicken with purple cabbage and Vietnamese mint salad, or a green papaya salad topped with seared salmon…all cold dishes, cooked and ready to serve.”
Once the flavours of the sea and vibrant salads are waiting on ice, the host can take a breath, pick up a glass of Champagne and enjoy the moment. When it’s time to cook, it’s as simple as throwing lamb cutlets or a few steaks onto a hot barbeque - mere minutes of effort for maximum flavour.
"It’s the perfect stress-free gathering,” Luke says. "You get more time with your guests - and more time to enjoy Champagne.”
Bringing a Touch of French Chic - The Lanson Way
As an Ambassador for Lanson Champagne, Luke loves blending the breezy Australian approach to entertaining with a little French sophistication.
"Start with a playlist of French music,” he suggests - the kind that instantly transports a backyard to the Left Bank. Then dress the space with a neutral colour palette of whites, golds and soft greys. Add fresh flowers, bowls of vibrant green vegetables and a generous cheese board with Comté, Brie and Roquefort alongside crusty baguettes.
The aim? Effortless chic. Nothing stiff. Nothing overly staged. Just beauty that feels lived in - and deeply inviting.
Champagne: The Instant Elevation
If there’s one detail that makes a gathering unforgettable, Luke swears it’s simple:
Champagne on arrival.
"Serve it at the perfect temperature in good-quality tulip glassware,” he says. "You want the sound of corks popping as guests walk in.”
Add freshly shucked oysters to the moment and you have instant theatre - elegance with the joyful flavour of Summer.
At home, Luke recommends swapping flutes for tulip glasses. Their rounded middle allows complex aromas to open, while the narrow rim preserves sparkle and funnels fragrance. Don’t overchill your bottle - Lanson shines brightest at 8-10 C.
"Pouring Lanson should feel like an occasion within the occasion,” he says.
Unexpected Pairings & The Magic of Acidity
Luke loves the surprises that Champagne can deliver - especially with bold flavours. At his brother’s recent birthday dinner at a Korean BBQ restaurant, he opened bottles of Lanson Le Black Réserve and Lanson Le Rosé.
"To everyone’s astonishment, they paired perfectly with kimchi, fried chicken, smoky grilled meat and spicy banchan.”
For Luke, the secret is acidity. "Just like in cooking - when you add tamarind or finger lime to balance a dish - Champagne’s lively acidity cuts through richness and salt. It refreshes the palate every time.”
A Celebration of Summer, Seafood and Every Little Moment
Festive season in the Nguyen household means early mornings at the Sydney Fish Market and endless platters of oysters, salmon, kingfish, tuna, sea urchin and caviar. Then prawns, clams, periwinkles and cockles…before wok-tossed mud crab and lobster tumble through fragrant sauces and noodles.
His ideal champagne moment? A long lunch - where Lanson flows across every course.
Most of all, Luke believes Champagne isn’t reserved for milestones. It’s for the beautiful every day.
"I’m all for enjoying Lanson on any occasion,” he says. "Life is meant to be celebrated - so I pop a bottle whenever I can.”
