The Perfect Champagne Day Pairing: Luke Nguyen’s Chargrilled Lemongrass Beef Skewers
Celebrate Champagne Day on October 24th with this delicious recipe and elegant pairing from Luke Nguyen, Australian Lanson Ambassador.
This special day is the perfect moment to savour the harmony of fine food and exceptional champagne with Maison Lanson - one of the world’s oldest Champagne houses, founded in 1760. Renowned chef Luke Nguyen has crafted a dish that captures the vibrant spirit of French–Vietnamese fusion: Chargrilled Lemongrass Beef Skewers.
Bursting with bright, aromatic flavours, these skewers pair beautifully with Le Black Création 258 from Champagne Lanson, showcasing the beverage's signature freshness and elegant character.
Chargrilled Lemongrass Beef Skewers by Australian Lanson Ambassador Luke Nguyen:
Pairing: Lanson Black Creation 258
500g wagyu beef skirt, finely sliced
12 bamboo skewers, soaked in cold water for 20min
2 tsp toasted sesame seeds
Marinade
25g finely chopped lemongrass
10g finely chopped shallots (white part)
3 cloves garlic, diced
25ml soy sauce
20ml fish sauce
25g white sugar
½ tsp black pepper
1/2 tsp five spice powder
2 tsp annatto oil
25ml vegetable oil
Combine all ingredients in a mixing bowl with a hand blender and blend for 2 minutes.
Tamarind Sauce
125g tamarind pulp (soaked in 500ml warm water for 15 mins, then strained)
250g palm sugar
125g white sugar
125g sliced onions
50g fried garlic
1/2 tsp salt
¼ tsp chili flakes
75g fish sauce
Combine all ingredients in a saucepan & simmer on medium heat for 15 minutes.
Cooking Method
Thread the sliced wagyu beef onto the skewers (40g per skewer)
Chargrill each skewer 2 minutes per side on high heat
Lay the cooked skewers on a serving plate, then brush the beef with the tamarind sauce generously.
To finish, sprinkle with toasted sesame seeds & serve.
Pair the dish with the refreshing Le Black Création 258 from Champagne Lanson
