Maggie Beer teams up with Luke Mangan for exclusive winter menu at glass brasserie

It’s a match made in culinary heaven.

By Natasha Lee 01/07/2018

Two of Australia’s most-loved food identities have teamed-up to deliver the perfect power-lunch at glass brasserie located in Sydney’s Hilton Hotel.

Beloved homestyle cook, Maggie Beer, and acclaimed chef and restaurateur, Luke Mangan, have worked to devise a new menu which celebrates the country’s stunning winter produce.

The culinary duo’s collaborative winter menu – available at Mangan’s restaurnt, glass brasserie – features a series of delicious seasonal dishes packed full of fresh, quality produce from around New South Wales and Maggie’s home state, South Australia.

Beer said the partnership is a “real privilege”.

Luke Mangan and Maggie Beer. Photo: Supplied

“I am extremely passionate about local produce, so I’m thrilled to be able to bring a bit of the Barossa with me as part of this collaboration. My only hope is that Sydney gets as much joy out of eating these dishes as I did in making them,” she said.

On the menu is Beer’s mustard pear stuffed chicken breast with crushed parsnip and jus (which has been made with pears from her orchard in the Barossa), seville orange marmalade-glazed pork belly with verjuice, potato puree and cavolo nero, and cumin roasted sweet potato and black barley with tahini and Persian feta.

Seville orange marmalade-glazed pork belly with verjuice, potato puree and cavolo nero. Photo: Supplied

Those with a sweet-tooth are also catered for, with Beer’s signature verjuice custards with bergamot-braised raisin clusters available on the dessert menu.

The dishes will be available exclusively at glass brasserie’s $29 Wine Bar Lunch Menu – which also includes a complimentary glass of wine.

Mangan said he “loved” working with Beer to create the menu.

“Maggie’s reputation and longstanding position as one of Australia’s most loved chefs speaks for itself. I have thoroughly enjoyed spending time in the kitchen with Maggie and I am excited to serve up these new dishes to our guests at glass,” he said.

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