Four Chefs, Four Seasons, One Table with Moonacres & Luke Mangan - Saturday 28 February **WAITLIST**

Saturday 28 February

Summer with Luke Mangan

At Moonacres, we see every day how the seasons shape the land, the people who grow our food, and the way communities come together around a table. 

Four Chefs, Four Seasons, One Table is our way of honouring that rhythm — celebrating sustainable farming, regional producers, and the chefs who respect where real flavour begins. These lunches show what happens when food is grown responsibly, harvested at its peak, and cooked with an understanding of the land it comes from. This is the kind of agriculture, food culture, and community connection we believe Australia needs for the future.

Every lunch will be co-hosted with Luke Mangan, one of Australia's most recognisable chefs, and will begin with a welcome from Phil Lavers from Moonacres Farm, sharing the story of the farm — the soil, the season, and what’s growing in this season. Guests will understand not just what they’re eating, but where it comes from — how the soil has been nurtured, what the weather has brought, and why this moment in the paddock matters.

The produce for each menu will come directly from Moonacres Farm and our community of growers across the Southern Highlands — the friends and producers we’ve worked with for years who share our values of regenerative, organic, and seasonal farming. Our guest chefs will select from this line-up of ingredients to create a truly local expression of their style and the season.

Our first lunch is with Luke Mangan and the menu will be prepared alongside his Group Chef, Matt Morgan. The food will be paired with Luke's signature wines made with the team at Brokenwood, complementing the produce and the story of the meal. Luke will have a conversation about his food, the creativity and connection that matters to him — it's the kind of dialogue that continues over the table long after the plates are cleared.

The Moonacres Seasonal Lunch Series is about connection — between farmer and chef, soil and story, guest and community. It’s a reminder that what grows from good soil nourishes far more than our plates — it nourishes our understanding of who we are, and the land we stand on.

Our Summer Guest Chef — Luke Mangan

Luke embodies the warmth and ease of an Australian summer — approachable, elegant, and produce-led. His ability to make fine food feel celebratory and relaxed is the perfect tone-setter for the series. He connects effortlessly with guests, bringing energy, humour, and heart to the table. 

As one of Australia’s most recognised chefs, Luke’s long-standing support for local growers and his belief in simple, honest ingredients mirror everything Moonacres stands for. His involvement gives the series a sense of leadership and generosity — a reminder that food, at its best, is about people coming together.

His influence on the food and wine industry can be found on the carriages of the Eastern Oriental Express, at sea, on Carnival Cruise Line Australia, bringing healthy and high quality restaurant food to patients at the Mater Private Hospital Brisbane, Luke’s Kitchen at Kimpton Margot Hotel Sydney, Luke’s Table at The Sydney Harbour Bridge, Luc-San at Potts Point behind the iconic Coca-Cola sign, Luke’s Bistro & Bar in the Sydney Domestic Qantas Terminal & recently opened Bistrot Bisou in Melbourne.

Stay tuned for our Autumn Chef !

Luke and the team at Moonacres are excited to see you and look forward to sharing some amazing food around our table.