Born in New Zealand, Luke Powell has learnt from some of the best chefs in the world and honed his craft at the likes of Tetsuya’s. Now he has delivered his first cookbook, Quality Meats, a companion for all things sausages, charcuterie, smoked meats and accompanied recipes.

Quality Meats is the culmination of Luke’s experiences from working in top-level kitchens to finding his passion for charcuterie during his career. Over the last 10 years he has run award winning restaurants LPs Quality Meats and
Bella Brutta.

While this cookbook is largely compiled of step-by-step guidance to create your own sausages, salami, cured meats, smoked meats and pate and terrines, Quality Meats also has over 90 recipes to accompany those creations such as the Bresaola with Parmesan Custard, Smoked Brisket Sandwich and Pigs Head Croquettes. There are delicious small plates, vegetable recipes, sauces and desserts to boot.

Throughout the cookbook, Luke provides clear guidance and detailed instructions, the photography helps provide clarity to steps and leaves you wanting to start creating your own small goods.

There is no doubt that not everyone has the desire to start curing their own meat, however I am impressed by his simple detailed approach and the scrumptious recipes scattered throughout that should appeal to most readers.

Overall, a beautiful cookbook – I know what I’ll be doing this weekend, and that’s making Luke’s porchetta and tiramisù.

Reviewed by Robert Bromhead

ABOUT THE AUTHOR

Luke Powell was born in New Zealand and worked in top-level kitchens for decades, including as head chef at Sydney’s Tetsuya’s, before he developed a passion for charcuterie during a stint at Blue Hill in upstate New York. He soon became chef and owner of Sydney’s award-winning restaurant LP’s Quality Meats and Bella Brutta pizza. Since 2020, LP’s has expanded into a leading artisan smallgoods supplier, distributing nationwide.

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