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Max Lukeman is Head Chef at Nick's Seafood Restaurant in Sydney's Darling Harbour, famous for their multi-tiered seafood platters .
Where did you grow up?
When did you realise you wanted to be a chef?
Is there one dish you still struggle to get right?
What does it take to be a successful chef?
“Controlling your staff, making sure they have the correct support and guidance.”
Worst job you have ever had?
“Watering plants - during my break as a second year and occasionally washing the boss’s car.”
What is your signature dish?
What is unique about your restaurant?
“We concentrate on the freshness of the fish and on A-grade lobsters that are locally caught.”
What is the most bizarre dish you have ever tried?
“A traditional French dish; which was pig’s trotter de-boned and stuffed with horse meat and pistachios braised in demi-glace.”
What is one question people are always asking you?
“What is the worst accident you have ever seen in a kitchen?”
What is your biggest food indulgence?
“Calamari testing before every service.”
How do you have your coffee?
What ingredient are you obsessed with right now?
Which three people would you invite to a dinner party?
“Angelina Jolie, Rick Stein and Homer Simpson.”
What is the best tip for home cooks?
“Locally source produce. Cook simply without altering the flavour of meat or fish. Don’t cook it on the barbeque.”