Chef Lucie Sainerova is bringing bold Pacific Rim flavours to Australasia, with her next vibrant venture, Ocasa, just around the corner.
Lucie has perfected her culinary skills through top establishments such as Novikov and Raffles before deciding to make the move to Manchester.
Now, she has taken over as head chef at Australasia, a prominent pan-Asian restaurant located in Manchester's Spinningfields district.
At newly reopened Australasia, Lucie is introducing a menu that celebrates the bold, vibrant flavours of the Pacific Rim, with a particular emphasis on open-flame cooking techniques.
Ocasa, Lucie’s next restaurant with a Mexican influence, is set to open mid-April, a week after the launch of Australasia.
Speaking on her culinary background, Lucie added: "I was basically always around food. Of course, I love cooking, and I love food. When I was a kid, my dad, he's a really, good cook, we were doing barbecues since I was little, so it just became second nature to me. It feels easy, like it’s part of who I am.
“I actually tried to get out of hospitality — I studied at university, became a yoga teacher, did so many other things — but being a chef is something that’s just in me. It’s what feels natural, it feels right."
Lucie also mentioned the struggles on managing multiple restaurants, she added: "It's very difficult. Honestly, I feel like 24 hours in a day just isn't enough. You always need more, right? But if you’re determined, you just find a way. You set your goals and you keep moving forward. That’s the only way you can manage it — otherwise, it’s impossible."
"With Australasia, we really wanted to bring in a true Pacific Rim concept. We’re adding more bold flavours from all around the world — I felt like South America was missing here, so I brought in those vibrant, fresh, and sound tastes. We also mix in touches of Indonesia, China, and of course, Australia. One of the biggest focuses is open-fire barbecue — everything is kissed by flame, so you get that amazing, smoky, real flavour in every bite."
Lucie added: "My favourite dish at Australasia has to be the beef short rib. I just love cooking food that feels like an experience. The short rib is cooked for 18 hours — it's tender, it just melts in your mouth. We glaze it with teriyaki sauce, then we break it apart again, and you get this amazing balance with just a little bit of spice, like a touch of wasabi that hits you right at the end. It’s a dish that feels alive."
"At Ocasa, we want to stay true to Mexican flavours, but also introduce fresh, real food influences from across South America. We’re bringing in Peruvian influences, dishes you might not expect, and giving people choices. Like even with the nachos, you’ll be able to pick your toppings, mix and match. It’s about giving guests freedom while keeping everything vibrant and authentic."
"I don’t think there’s really good Mexican food in Manchester, not proper Mexican. What we’re doing differently is keeping the menu short, simple, and focused. Small menus mean you can really perfect every dish, make sure every plate has heart, soul, and quality ingredients. Anyone can make a big menu and offer a hundred dishes, but you lose quality that way. We’re about doing a few things really, really well."
"I’m a big fan of working with local produce. I think that’s where the future is. It's not about being vegan or vegetarian necessarily, it’s about being mindful. Using what’s local helps the environment because you’re not paying for transport, you’re not adding to the pollution, and the food just tastes better because it’s fresh. We’re also looking into sustainable chef certifications to really make sure we’re doing everything we can."
"I used to work at Novikov, Soho, and across cafes worldwide as an executive chef. Now, running two restaurants is already a lot, but the dream doesn’t stop there. Once we’re fully settled, we want to take it further, pick up the Pacific concept even more, and start catering and private dining. I think private dining is really the future, giving people unique, intimate food experiences. That’s where we’re heading next."
Written by Abi Kinsella
