Salt, Sydney was Luke s first restaurant, which opened in 1999. In ancient Greece, salt was a rare, expensive commodity and it was given to people as a sign of hospitality and friendship. These traits are the core ingredients in Luke s service philosophy and so the success of Salt began there are now several Salt and Salt Grill restaurants worldwide, from Sydney to Tokyo to Singapore.

Capturing Luke s talent with the freshest local ingredients, Salt Grill showcases 50 of his favourite recipes: from seafood tapas to baked lemon sole with prawns & chorizo to the famous Salt salad (seasonal baby vegetables, slow poached hen s egg, buffalo mozzarella and candied walnut). A lovely book which captures the freshness and elegance of Luke s food.

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