Jack Ng
Chefs
AUSTRALIAN GOOD FOOD GUIDE - Home of the Chef Hat Awards
Luke Stack
Born:
Sydney.
History:
I started my apprenticeship straight after school at the age of 17. I spent these 4 years working in Sydney’s big hotels.
I then flew to London and worked for 2 years at Gordon Ramsey’s flagship restaurant in London. Then I worked in Paris, after which I worked for Gordon Ramsey in Sardinia, Italy. I spent my last year overseas working at the 7 star Burj Al Arab Hotel in Dubai, in the Al Mahara fine dining seafood restaurant.
Now I’m back in Sydney and I’ve just opened a brand new “design your own dessert” bar, the first of its kind.
I then flew to London and worked for 2 years at Gordon Ramsey’s flagship restaurant in London. Then I worked in Paris, after which I worked for Gordon Ramsey in Sardinia, Italy. I spent my last year overseas working at the 7 star Burj Al Arab Hotel in Dubai, in the Al Mahara fine dining seafood restaurant.
Now I’m back in Sydney and I’ve just opened a brand new “design your own dessert” bar, the first of its kind.
Have you always wanted to be a chef?
Yes, I have always wanted to be a chef. I loved cooking at a young age and just kept developing my skills and passion for it.
How would you define your style?
Usually, I would stay my style is classical techniques but with a modern twist on flavour and textures, but these days I find myself cooking a lot of rustic comfort food.
What is your feature flavour these days?
It would have to be the rhubarb, we get this ingredient straight from the farm which makes a huge difference to the quality and the flavour.
Obsessive compulsive about?
Quality of produce.
Your greatest culinary inspirations/influences?
It would have to be the people I've worked with and the locations I've travelled to. Exploring different cultures and cooking styles has really diversified my skill set.
What do you love about this business?
We get to be really creative.
An ingredient you can't live without?
Butter.
Most 'eyebrow raising' menu item?
Stewed and baked Autumn fruits with lemon myrtle crumble, mandarin sauce and a lavender ice cream.
Signature dish:
Sticky banana pudding with peanut butter crumble, orange and nutmeg sauce and cardamom ice cream.
Crumble Top
For an afternoon delight or a late night study break snack, find specialty dessert boutique, Crumble Top on King Street, Newtown. This snug eatery lures in those passing by with scrumptious smells to discover a warm and cosy interior decked out with timber box shelves holding an assortment of artisan smallgoods, while bright splashes of yellow and orange add a lively vibe. Going far beyond the humble apple crumble, Crumble Top gives diners the freedom to pick and choose their combination, from fillings made from all kinds of fruits, the option to design a signature crumble top from nuts, spices, seeds and chocolates and pair it with toppings like ice-cream and custard. Perhaps choose spiced rhubarb and raspberries with salted caramel crumble, peanut butter ice-cream and blueberry sauce.
