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Events  |  22 May 2013

Delights of New Zealand Dinner

Don’t Miss This Special Event! Inspired by his recent culinary tour of New Zealand, Chef Mark Jensen has created this delicious menu showcasing the very best of New Zealand produce

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Staff  |  15 May 2013

Meet The Crew - Lara Dignam

This is Lara

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Recipes  |  11 May 2013

Complimentary Recipe - Bo Luc Lac

Black angus rump wok-tossed with soy and sesame “This is one of Red Lantern’s most popular dishes

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Staff  |  28 April 2013

Meet The Crew - Timothy Stone

This is Tim

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Recipes  |  28 April 2013

Complimentary Recipe - Silken Tofu Stewed With Shiitake Mushrooms

When I think of tofu I’m reminded of when my mother would cook this dish on certain days of the Lunar calendar when we were not to eat meat

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Events  |  28 April 2013

Red Lily Cocktail Bar celebrates World Cocktail Week. Join us!

Red Lily Cocktail Bar presents Saigon Sunsets: Asian-inspired winter warmers to soothe the soul…bringing you three cocktails paired with nibbles of delicious Vietnamese street food

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News  |  17 April 2013

New Lunch Special at Red Lantern On Crown

It’s absolutely delicious! Our lunch time set-menu is a traditional Vietnamese meal made with fresh, seasonable ingredients

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News  |  11 April 2013

Lunch Set Menu Special at Red Lantern On Riley

As the weather gets chilly, tuck into our traditional Vietnamese lunchtime set menu made with fresh, seasonable ingredients

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Staff  |   5 April 2013

Meet The Crew - Leroy Nguyen

This is Leroy

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Recipes  |   5 April 2013

Complimentary Recipe - Beef Cheeks braised in beer with aromatic spices

BEEF CHEEKS BRAISED IN BEER WITH AROMATIC SPICES “I believe the ultimate respect we can show an animal raised for the dinner table is to ensure we consume everything from head to tail

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News  |   5 April 2013

Where’s Luke?

Luke is currently in Vietnam shooting the final episodes of MasterChef Vietnam

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Events  |  12 March 2013

Dine With Wine at Red Lantern On Crown

Red Lantern partners with the NSW Wine Festival

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Events  |  12 March 2013

Dine With Wine at Red Lantern On Riley

Red Lantern partners with the NSW Wine Festival

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Events  |  12 March 2013

NSW Sticky & Sweet at Crown & Riley

Red Lantern partners with the NSW Wine Festival

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Events  |  12 March 2013

NSW Wine of the Month at Red Lily Cocktail Bar

Red Lanterns partners with the NSW Wine Festival

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Staff  |  23 February 2013

Meet The Crew - Jenny Pham

This is Jenny

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Recipes  |  23 February 2013

Complimentary Recipe - Ca Song Salmon

Ca Song Salmon - Salmon sashimi with lemongrass and fresh herbs Ingredients:600g sashimi-grade salmon5 basil leaves5 perilla leaves5 mint leaves10 Vietnamese mint leaves100g pickled vegetables cut into small dice½ red onion, finely sliced3cm piece of lemongrass, white part only, finely diced½ teaspoon roasted rice powder¼ teaspoon fried garlic2-3 tablespoons dipping fish sauce, plus extra to tasteLimes wedges to serve Method:Finely slice the Salmon and transfer straight onto a serving platter

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Staff  |  13 January 2013

Meet The Crew - Lana Clarke

This is Lana

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Recipes  |  13 January 2013

Complimentary Recipe - One Thousand Layer Pork Belly

Recipe from Luke Nguyen’s Great Mekong  from Lijiang, China   Serves 4 Ingredients 500g (1lb 2oz) boneless pork belly, skin scored 250g (9oz) pickled mustard greens 1 tbl vegetable oil coriander (cilantro), to garnish, optional steamed jasmine rice, to served Marinade 2 tbl light soy sauce 1 tbl dark soy sauce 2 tbl shaoxing rice wine 3 garlic cloves, finely diced 4cm (1

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Events  |  13 January 2013

Valentine’s Day

Red Lantern on Crown Valentine’s Day Menu  On ArrivalFreshly shucked Sydney Rock Oyster with a kaffir lime,
lemon and sweet fish sauce dressing 2007 La Cache Methode Champenoise Margaret River WA Entree Tasting Plate   Bo Xa Ot Cuon Banh Trang Soft rice paper rolls of wok tossed Lemongrass beef, pickled carrots, and Vietnamese herbs  Ca Tuoi Nuoc Cham Chanh Day           Kingfish carpaccio dressed with passionfruit, lemongrass and sweet fish sauce Banh Tom Aunty 5’s rice cakes with tiger prawns, caramelised pork, pork floss and shallot oil  So Diep Nuong Mo Hanh     
 Char grilled scallops finished with peanuts and shallot oil   Main Tom Nuong Lo Sot X

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News  |   3 January 2013

Red Lantern Summer Lunch Box

Red Lantern Summer Lunch Box Mention the words "Summer is Sexy" and your second drink is on us!  Bo Xa Ot Cuon Banh Trang Soft rice paper rolls of wok tossed lemongrass beef, pickled carrots, and Vietnamese herbs Ca Tuoi Nuoc Cham Chanh Day Kingfish carpaccio dressed with passionfruit, lemongrass and sweet fish sauce Goi Mit Non Chien Dau Hu Young jackfruit salad with fried tofu, snake beans, perilla and mint Thit Ba Chi Nuong Sot Me Char grilled pork belly with a tamarind and chilli dipping sauce and a glass of 
2010 Ross Hill ’Sammy & Maddy’ Rose
(Orange NSW)
 or a bottle of
333 Vietnamese Beer $35      

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Staff  |  13 December 2012

Meet the Crew - Emme Meechai

This is Emme

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News  |  11 December 2012

Open and close times during the festive season

Good News! Red Lantern is closing only for a few days during the festive season

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Recipes  |   8 December 2012

Complimentary Recipe - Pauline’s Pan-Fried Lamb Loin Chops with Lemongrass, Chilli Garlic

4 Serves / Main Ingredients 4 lemongrass stems 4 garlic cloves 2-4 teaspoons minced pickled red chilli, to taste 4 tablespoons fish sauce 1 tablespoon caster (superfine) sugar 1kg (2lb 4oz) lamb loin chops 2 tablespoons vegetable oil Method Chop and throw away the bottom 1

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Staff  |  19 November 2012

Meet The Crew - Mel Mesar

This is Mel

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Recipes  |  17 November 2012

Complimentary Recipe - Chargrilled Fish with Crisp Mint

Ingredients: 800g (1 lb 12 oz) whole carp or barramundi, cleaned generous pinch of chilli flakes, to taste 2 tablespoons peanut oil 1 teaspoon Sichuan peppercorns ½ teaspoon sea salt 10 whole dried red chillies 2 garlic cloves, finely diced 1 young garlic shoot, finely diced  2 spring onions (scallions), sliced 2 tablespoons roasted crushed unsalted peanuts 250mL (8 ½ fl oz / 1 cup) vegetable oil 20 mint leaves  Method: 1

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Staff  |  15 October 2012

Meet The Crew - Kae Wijisakunrat

This is Kae Wijisakunrat

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Recipes  |  15 October 2012

Complimentary Recipe - Canh Chua Ca

Tamarind and pineapple broth with Silver Perch Luke Nguyen: “This dish pretty much sums up Vietnamese cuisine: clean, crisp, delicate, fresh, textured, fragrant and well balanced

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Staff  |   3 October 2012

Meet The Crew - Alex Zaganelli

This is Alex Zaganelli

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Events  |   3 October 2012

Tastefest and Red Lily Cocktail Bar

DON’T MISS THIS EVENT! Get down to our pop up urban laneway taste fest and get your wine on #EASTENDWINEDOWN Sample over 100 wines from across Australia as part of Crave Sydney International Food Festival

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Recipes  |   3 October 2012

Complimentary Recipe - Saigon Spritz

A signature at Red Lily Cocktail Bar   Ingredients30mls Bulldog Gin30mls Aperol3 Lychees muddled2 wedges of lime2 wedges of oranges Shake and pour into a wine glass and top up with French bubbles

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News  |  30 September 2012

Pauline Nguyen speaks to Money Magazine

Helping Hand Restaurateur and writer Pauline Nguyen is a fervent believer that everyone deserves a chance in life

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Staff  |  16 September 2012

Meet The Crew - Chris Nair

Chris Nair is our Head Chef at Red Lantern On Riley

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Staff  |  16 September 2012

Meet The Crew - Lucas Baynes

This is Lucas Baynes

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Recipes  |  16 September 2012

Complimentary Recipe - Tom Rang Muoi

Chilli Salted School Prawns with garlic mayonnaise INGREDIENTS 500 g (1 lb 2 oz) raw school prawns (shrimp)vegetable oil, for deep-frying50 g (13⁄4 oz/1⁄3 cup) potato starch1 spring onion (scallion), thinly sliced1 bird’s eye chilli, thinly sliced1⁄2 garlic clove, crushed garlic mayonnaise SALT AND PEPPER SEASONING MIX1 tablespoon salt1 teaspoon sugar1 teaspoon ground white pepper1 teaspoon ground ginger1⁄2 teaspoon five-spice Garlic Mayonnaise  INGREDIENTS 3 garlic cloves2 egg yolks1 tablespoon lemon juice1⁄4 teaspoon salt1⁄4 teaspoon finely ground white pepper200 ml (7 fl oz) vegetable oil50 ml (13⁄4 fl oz) light olive oil METHOD This quantity of mayonnaise is best made in a bowl using a whisk

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News  |  14 September 2012

Red Lantern Top Ten Most Sustainable Restaurants

Good Food Guide 2012 "From waterless woks, a giant compost bin, carefully sourced ingredients and cooking oil recycling, this modern Vietnamese treads lightly at every step

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News  |  14 September 2012

Luke Nguyen's Lower Mekong Dinner

CRAVE Sydney International Food Festival World Dinner Hosted by SBS personality, Luke Nguyen, this is a fascinating and delicious culinary journey through the Lower Mekong

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News  |   9 September 2012

Red Lantern Spring Lunch Box

"It is the sun shining on the rain and the rain falling on the sunshine

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Recipes  |   2 September 2012

This Months Recipe

Gnocchi with Roasted Cherry Tomato Sauce Recipe from The Urban Cook – Cooking and Eating For a Sustainable FutureBy Mark Jensen (Serves 6 as a main) Gnocchi1 kg medium-sized bintje potatoes (or use desirée or nicola), unpeeled100g plain (all-purpose) flour, plus 35g extra1 egg40g butter¾ teaspoon saltFreshly ground white pepper Roasted Cherry Tomato Sauce500g cherry tomatoes, scored across the top1 small leek, white part only, washed well and cut into fine rings4 garlic cloves, finely chopped1 or 2 birds eye chillies, finely sliced2 ½ Tbsp red wine vinegar½ bunch of thyme Preheat the oven to 180°C

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News  |  26 August 2012

Red Lantern Wins Telstra Australian Business Awards NSW

Commonwealth Bank Medium Size Business 2012 We now compete in the Nationals

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News  |  28 May 2012

Red Lantern Winter Lunch Box

"Winter must be cold for those with no warm memories" Come celebrate winter with us and try the Red Lantern Winter Lunch Box

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News  |  14 May 2012

RED LANTERN WINNER!

Yay!  Red Lantern has been voted Australia's Overall Favourite Restaurant at the prestigiousLife Style Channel's I LOVE FOOD AWARDS

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News  |  13 March 2012

Red Lantern Autumn Lunch Box

A Change Is In The Air Come celebrate Autumn with us and try the Red Lantern Autumn Lunch Box

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News  |   4 March 2012

Vote for Red Lantern!

I LOVE FOOD AWARDS 2012Yay!  Red Lantern has been nominated for National Favourite Vietnamese Restaurant

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News  |  14 February 2012

Special Event - Luke Nguyen's Greater Mekong Launch Dinner

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News  |  22 December 2011

Merry Christmas And Happy New Year

We will be closed for the Festive Season from Christmas Day and will return for dinner Tuesday 3rd January 2012

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News  |   3 December 2011

Christmas Gift Ideas!

It's December Already! Visit our online

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News  |  26 October 2011

Let's Do Lunch

Red Lantern Cha CaPan Fried Mulloway Filletsin a dill and turmeric sauce with Vietnamese vermicelli salad with a glass of2008 Brown Bros Limited ReleasePinot Grigioor a bottle ofCoopers Pale Ale Beer or a bottle ofSan Pelligrino SparklingMineral Water$38   

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News  |  20 October 2011

Luke Nguyen’s Indochine Dinner Menu

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News  |  30 September 2011

Mark Jensen’s Ultimate Sustainable Dinner Menu

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News  |   8 September 2011

Book Now! Mark's Sustainable Dinner!

The Urban Cook - Cooking and Eating for a Sustainable Future Join Mark Jensen for a deliciously informative night with a tasting menu from his new book, The Urban Cook

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News  |   3 September 2011

Pauline Nguyen in Voracious - The Best New Australian Food Writing

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News  |  15 August 2011

Red Lantern's Winter Lunch Box

Wow, Winter is nearly over! Come celebrate Winter with us and try the Red Lantern Winter Lunch Box

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News  |  16 July 2011

Pauline Nguyen in Conversation with Caroline Baum

As part of the much talked about, and highly emotive  'Erasure' exhibition, Pauline Nguyen will be in conversation with Caroline Baum at Sherman Contemporary Art Foundation

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News  |   9 June 2011

Don't miss Mark at Woollahra Library!

Come meet Mark Jensen and learn about sustainable cooking at Writers & Readers Woollahra Library

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News  |   8 June 2011

Luke Nguyen Kom Kom Julienne Peeler

The perfect kitchen tool that will julienne your fruits and vegetables with speed and ease

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News  |   8 March 2011

The Urban Cook - Cooking and Eating For A Sustainable Future by Mark Jensen

Book Review by Franz ScheurerAustralian Gourmet PagesMark Jensen is both a terrific cook and committed to saving the environment to the best of his ability, leading us all to make sustainable food choices, be that in your supermarket, kitchen or backyard

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News  |   2 March 2011

The Urban Cook - Cooking and Eating for a Sustainable Future. By Mark Jensen. Available April.

  A sustainable recipe with our compliments Portugese Pork Belly with Shellfish(Serves 8 as a main course) Ingredients 1 kg (2 lb 4 oz) piece of pork belly, skin removed, cut into 2

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News  |  17 February 2011

The Urban Cook: Cooking and Eating for a Sustainable Future. By Mark Jensen.

THE MUST-HAVE COOKBOOK WITH MORE THAN 100 SEASONAL SUSTAINABLE RECIPES

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News  |   4 January 2011

Happy New Year

Happy New Year Everyone!Business as usual kickstarts at dinner time Wednesday 5th January 2011

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News  |  23 December 2010

Red Lantern Thanks You

Wow!We have had another amazingly eventful year

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News  |  15 December 2010

Luke Nguyen's Vietnam Season 2

Don't forget to tune into Luke Nguyen's Vietnam Season 2on SBS Thursdays 7

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News  |   7 December 2010

Awesome Christmas Gift Ideas

Red Lantern Gift Boxes  Sapa Gift Box    $190  1 x signed copy of Songs of Sapa 1 x Luke Nguyen’s Vietnam Series 1 DVD, 1 x white long Banh Khoi plate1 x green square Goi Vit plate, 1 x black grooved La Lot dish,2 x pairs of black chopsticks 1 x WellNess Herbal Tisane (100g approx

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News  |  26 October 2010

2010 Food Hall Of Fame

Luke is inducted into the 2010 Food Hall of Fame The panel of judges say "Luke has masses of enthusiasm but it's the intellingent respect he pays to his Vietnamese food heritage that I admire and the way he has made us respect it too

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News  |  13 October 2010

ONLY A FEW SPOTS LEFT! SIFF 'Talk and Taste' Dinner

Sydney International Food FestivalRed Lantern 'Talk and Taste' Dinner One Restaurant Three AuthorsJoin Red Lantern’s unique trio Luke Nguyen, Mark Jensen and Pauline Nguyen for an intimate night of shared stories and a sumptuous tasting menu with dishes from their three books

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News  |   3 October 2010

2010 UBUD Writers' Festival

Pauline and Mark are off to UBUD Writers' Festival (sans enfants) to cook up a storm and create a feast of words at one of the 6th largest writers' festivals in the world

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News  |   9 September 2010

Winner- 2010 I Love FOOD Awards

Red Lantern WINS 2010 I Love FOOD Awards!We are so happy to announce that  we are the NATIONAL WINNERS for Favourite Vietnamese Restaurant The I Love FOOD Awards are unique as they reward Australia's favourite places to eat out as chosen by the Australian public

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News  |  26 August 2010

Room To Read - Ten By Ten Event

"When you educate a girl, you educate the next generation"Join Pauline Nguyen and a host of high-profile writers and journalists for the launch of Room To Read's Ten By Ten initiative supporting the education of girls in the developing world

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News  |  25 August 2010

OzAsia Festival Adelaide

In September 20th - 24th, Luke teams with Adelaide’s own food legend Cheong Liew to present a gastronomic evening with flame and theatre

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News  |  24 August 2010

Australian Gourmet Traveller Wine List Of The Year Awards 2010

Red Lantern has successfully won ourselves a wine glass rating for the Australian Gourmet Traveller's Wine List Of The Year Awards 2010

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News  |  29 July 2010

Masterchef after-party at Red Lantern

The impromptu Masterchef after-party held at Red Lantern following the show’s finale on Sunday 25th was a blast

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News  |  28 July 2010

Luke Nguyen's Vietnam is an international hit!

Luke has just recently returned from Singapore where he launched his documentary Luke Nguyen’s Vietnam on Food Network Asia

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News  |   7 June 2010

Red Lantern Top 80 Greatest Australian Gourmet Experiences

Red Lantern is voted in at Number 80 inThe Australian Traveller Magazine's100 Greatest Australian Gourmet Experiences

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News  |   6 June 2010

Masterchef - Luke Nguyen and Mark Jensen on MasterChef

If you missed Luke and Mark on previous episodes of MasterChef, check out the MasterChef website for full episodes and interviews

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News  |   6 June 2010

Australian Book Industry Awards 2010

The Songs of Sa Pa wins BEST BOOK DESIGN at the Australian Publishers Awards

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News  |   6 May 2010

Sustainability

Red Lantern voted in the Top Ten Most Environmentally Sustainable Restaurants(Sydney Morning Herald Good Food Guide 2010)We have embarked on a journey to promote ethical eating

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News  |   5 May 2010

Luke Nguyen's Vietnam

Luke Nguyen's Vietnam is now available

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News  |   4 May 2010

Our Books

Luke's book 'The Songs of Sa Pa' was recently written up as 'Food Book of The Year' by the Wall Street Journal and our first book 'Secrets of the Red Lantern' is still going great guns since its release in the USA late last year

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News  |   3 May 2010

Recent Awards

Songs Of Sa Pa wins Best Illustrated Cookbook at the APA AWARDS 2010 Red Lantern voted in the Top 80 Australian Traveller Magazine's 100 Australian Gourmet Experiences

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News  |  28 April 2010

Culinary tours of Cabramatta

Luke's culinary tours through Cabramatta were a huge success

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News  |  30 March 2010

Our Charities

THE LITTLE LANTERN FOUNDATION In 2009, Luke and his partner Suzanna Boyd founded the Little Lantern Foundation - giving youths in Vietnam an opportunity to undertake a hospitality training program

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News  |  17 November 2009

Songs of Sapa Wins!

 Song's of Sapa Wins!Luke's book Songs of Sapa wins the award for Best Cookery Book by a Chef or Restaurant

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