Luke takes us behind the scenes of his latest venture in Sydney, Fat Noodle. He explores his innovate machinery and high tech kitchen before meeting up with Head Chef Kenji to cook popular recipes from their menu. At the Sydney Fish Markets, Luke meets with Executive Chef Chase Kojima and they plate up a kingfish ceviche before meeting with Alan Benson, the photographer for his next book and spoiler alert - scallops make the cut. Recipes Salt & pepper silken tofu Penang flat-fried noodles Kingfish miso ceviche Seared scallops with brown butter sauce and sea urchin
