Community Table chats with Matt Moran.

At the table with: Matt Moran

Restauranteur, chef, and TV personality Matt Moran has been running some the country’s top kitchens for the last 30-plus years, including ARIA Restaurant, Opera Bar, and more recently Chiswick. When he’s not in the kitchen, Moran is publishing cookbooks, and hosting TV shows such as From Paddock to Farm and The Great Australian Bake Off

At the table with: Matt Moran
Matt Moran speaks about how being in the industry is a 24/7 business.

Who is your inspiration?
I get inspiration from many places and things – the changing seasons, people I meet, places I visit and things right here at home. It’s too hard to name any one particular thing. In terms of chefs, it would be all the great chefs of the past – Bocuse, the Roux brothers, Escoffier…. I could go on.

What’s currently in your pantry?
All the usual suspects; good quality olive oils, sea salt, jams, honey, cereal, flours, sugar, various grains, spices, vinegars, crackers, nuts and seeds.

What’s in your fridge?
Fresh, in-season fruit and veggies from the farmers market, a good quality butter, fresh eggs from my family farm, sparkling water, milk, some protein – dry-aged grass fed beef from Moran Family Farm and more… including chocolate! There’s always some chocolate.

Best thing to come out of the microwave
Personally, I tend not to use microwaves; I just use the stove or oven.

What did you last eat?
Poached eggs on Iggy’s sourdough with smashed avocado, fetta, roast tomato and radish.

Where do you like to go for a feed?
When I’m in town I aim to visit each of my own restaurants every day but socially I mix it up a bit because I always like to try new places! I’m lucky I get to travel for work too so I’m never stranded to try some place new. I love heading to Kepos Street Kitchen for breakfast in Sydney and I often head to Chairman Mao for dinner too, it’s some of the best Chinese in town. I travel to Asia a lot and I love visiting the hawker markets while I’m there.

When I’m not running restaurants, I’m…
Restaurants are a 24/7 business so I’m always working! And I really do love my job as much as when I started if not more, which I feel so grateful for. But when I do have down-time you’ll find me cooking, eating, enjoying time with friends and family – preferably all of the above at once.

Butter, margarine, a mix or neither?
Butter. Always butter.

Kitchen tools I can’t live without
My Global knives. We use them in my restaurants along with Scanpan pots and pans too, they’re such great quality – the best.

Cookbooks I always return to…
I have a pretty extensive cookbook collection now and I love having a flick through them but after 30 years in the industry, thankfully I no longer need them when I cook! They’ve always been there as a source of inspiration or reference though and some of them are beautifully done.

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