• Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato – maybe two. Austraila is now the envy of the world for its climate and range of produce, and is a food lover’s destination, spurred on by generations of keen home cooks. The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household.
  • Out of stock
    In this signed copy, explore over 90 recipes celebrating fresh, locally grown produce. Inspired by the market garden at his Sydney restaurant Chiswick, as well as time spent visiting producers all around Australia for his TV show Paddock to Plate, Matt dishes up a mouth-watering selection of recipes with his trademark deft touch and winning flavour combinations. Try the fresh, palate-sharpening pickled vegetables and dukkah or seared kingfish with radish, avocado and wasabi to start with, the tuck into slow-cooked Moran Family Lamb with hummus, tomato salad and mint salsa. For sweet treats, look no further than apricot and rosemary tarts or berries and meringue with passionfruit curd. (Hardback)
  • A foodie’s paradise with heart-warming stories, mouth-watering recipes and spectacular scenery. Paddock to Plate takes Matt back to his roots in country Australia, where his lifelong obsession with food began. Exploring the diverse regions of New South Wales and Victoria, Matt will go in search of the finest produce and the people who create it. With the help of locals, he will craft a menu for a one-off feast showcasing some of the best the area has to offer. Paddock to Plate has food at its heart, but equally, it’s about getting under the skin of the people and the places. Add the stunning backdrop of Australian landscapes and you have a journey that is both a mouth-watering assault on the senses and a visual feast on a grand scale.
  • Out of stock
    In this signed copy, renowned chef Matt Moran shares his favourite dinner party menus for any occasion. Start with oysters two ways, a classic mushroom consommé or a stunning beetroot-cured ocean trout, then work your way through to mains that will satisfy any appetite: sweetly spiced roast duck breast, an impressive Beef Wellington or an elegantly light lobster salad. To it all off with one of Matt’s show-stopping desserts, like his luscious chocolate and Earl grey tea tart, a sublimely delicate pistachio soufflé or a contemporary version of that old favourite, strawberry shortcake. Learn the secret of cooking at home with restaurant flair. (Hardback)
  • In this signed copy, renowned chef Matt Moran shares his favourite dinner party menus for any occasion. Start with oysters two ways, a classic mushroom consommé or a stunning beetroot-cured ocean trout, then work your way through to mains that will satisfy any appetite: sweetly spiced roast duck breast, an impressive Beef Wellington or an elegantly light lobster salad. To it all off with one of Matt’s show-stopping desserts, like his luscious chocolate and Earl grey tea tart, a sublimely delicate pistachio soufflé or a contemporary version of that old favourite, strawberry shortcake. Learn the secret of cooking at home with restaurant flair. (Hardback)
  • In this signed copy, with the best possible produce as his starting point, Matt Moran creates food with extraordinary depth of flavour. In addition to signature dishes from his restaurant ARIA, adapted for the home cook, this book also includes recipes for some of the impromptu dishes he cooks for himself, his family and friends. (Paperback)