Celebrity chef and restaurateur Luke Mangan returns to Vivid Sydney this year; joining the Food for Thought stage. He spoke to The Write Drop for our At The Bar series.
MY CITY
Sydney, no question. It’s got everything, the harbour, the energy, the restaurants. I’ve travelled a lot, but there’s something about Sydney that always pulls me back. You can finish service and be looking at the water five minutes later. It keeps you grounded and inspired at the same time.
FAVOURITE FOOD MEMORY
My great-grandmother’s trifle! It was an absolute staple in our house growing up. She made it the old school way too – layers of sponge, custard, fruit, cream – and a very generous hit of sherry. As kids, we didn’t really think about it. We would tuck into these huge bowls, and we would all get a little drunk. Looking back now, it’s pretty funny.
FAVOURITE BAR
I’m a sucker for somewhere with a bit of character. Bambini has always been a go-to. It’s got that perfect mix of old-school charm and Sydney energy. Great room, great buzz, and you can settle in there for a quick drink that somehow turns into a long lunch or dinner.
BEST HANGOVER CURE
A strong coffee, maybe a swim in the ocean if I can manage it. That usually sorts me right out.
BEST INTERSTATE BAR
I’ve always loved Gimlet down in Melbourne. I normally sit up at the bar, order a Gimlet and enjoy something to eat. No fuss, super easy.
BEST WINE
I’ve been reaching for the Loosen Barry 2023 Slate Hill Dry Riesling. It’s got a beautiful balance I love in a Riesling – crisp, mineral-driven and incredibly refreshing. On a warm afternoon, with a plate of grilled prawns… it’s pretty hard to beat!
A WINERY YOU LOVED VISITING
I’ve always loved visiting Brokenwood Wines in Hunter Valley. It’s one of those places that feels welcoming the moment you arrive. The setting, incredible. Beautiful vineyard view, relaxed country. What I love most is that you can genuinely taste the place in the wine. It’s just a great glass of wine.
NEXT DESTINATION
I’ve got my eye on Japan again. The respect for ingredients, the precision, it’s next level. Every time I go back, I learn something new.
DINNER PARTY WITH THREE FAMOUS PEOPLE- GO!
I’d keep it interesting – Anthony Bourdain for the stories, Paul Bocuse for the legacy, and Mick Jagger to keep things lively. That’d be a pretty good night, I reckon.
TELL US ABOUT TAKING PART IN VIVID SYDNEY IN 2026
I love being part of Vivid Sydney – it brings a different energy to the city. This year I’ll be joining the Food For Thought stage at the Fire Kitchen, talking all things food, with a few guest speakers. What excites me most is being able to connect with people, share a few stories, and hopefully inspire the next generation of hospitality workers.
