When it comes to top Aussie chefs, Matt Moran always hits the top tier list without fail. His dazzling culinary skills are reflected throughout his establishments, including the likes of ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, North Bondi Fish, Riverbar & Kitchen, CHISWICK at the Gallery and ARIA Catering.
We had a chat with Matt to find out how he became a chef, what ingredients he can’t cook without & what his day on a plate looks like. Read below for our full interview:
RESCU: How did you become interested in cooking? What was one of your defining moments where you knew this was your passion and career path?
Matt Moran: I’m often asked this question and people always think I have some romantic tale to tell about a family full of great cooks and recipes handed down through the generations but the truth is, I just hated school and wanted to find a way out. I had little experience with cooking but tried my luck at some apprenticeships. I had about 20 interviews and was knocked back from all of them until finally, I got a three day trial at La Belle Helene, unbeknownst to me, it was one of the best restaurants in Sydney at the time. From the minute I walked in that kitchen, I immediately fell in love with it and wanted to learn as much as I could. I’d never seen food so beautifully prepared and I found it utterly inspiring. That was my defining moment. Looking back though, having grown up on a dairy farm in NSW I’d say that’s definitely influenced my love of food, farming and living off the land. It certainly instilled in me a good work ethic.
RESCU: What does your typical day on a plate look like?
Matt Moran: It’s busy! I usually start my morning off pretty early with a workout in the gym and a protein shake on the way home. I have two children, so mornings in my household are pretty crazy. If I have time, I’ll whip up some eggs from my farm with some fresh herbs from my garden at home otherwise I might head out and try a new café. Sometimes I have breakfast meetings. When I arrive at work I have my coffee and from then on in it’s usually one straight meal until about 10pm when I get home! I’m in and out of my restaurant kitchens most days, checking on the food and produce, chatting with my chefs or having menu tastings amongst meetings. Dinner is usually something light and simple, either in one of my venues or if it’s an earlier night than usual I’ll cook something for my family at home.
RESCU: What is your creative process when a new idea sparks for a dish?
Matt Moran: It really is an important process and first I decide on the main protein. Whether its meat, poultry or seafood, it has to be a good product that’s full of flavour and in its prime. Seasonality is something that’s incredibly important to me, so I then look at what complementary ingredients are in season and at their peak: I’m talking fresh herbs, vegetables and fruit. Balance, flavour, texture and contrast all come into it. It’s also important not to overcrowd the plate – it’s all about showcasing produce and letting the ingredients speak for themselves.
RESCU: What are you most excited about with the Good Food & Wine Show this year?
Matt Moran: One of things I love most about my job is sharing my enthusiasm for food with other people. So I love to showcase some great produce and share with people a little of what I do. It’s a great event: I love meeting people and new suppliers too. I also get to hang with some of my chef mates – always a highlight!
RESCU: What’s your signature dish or favourite dish you love to whip up at home for the family?
Matt Moran: People often say to me, “I bet you don’t cook at home” but the truth is, it’s one of my favourite places to cook. What I cook depends on the mood and what’s in season. Being winter, current favourites at home are a porchetta, slow roasts or my poached chicken in master stock. In terms of a signature dish I’d have to say Moran Family Lamb from my farm – it’s our best seller at Chiswick.
RESCU: What are you top three cooking must-haves? (e.g. a particular spice)
Matt Moran: This is a tricky one, being a chef and a lover of all food, it is hard to pick just one item I couldn’t live without… I’d have to go with the basics as they’re crucial to pretty much any dish: a good quality oil, the best butter you can find and some quality sea salt.
RESCU: Something you cannot cook without?
Matt Moran: When cooking, it’s really important to use the best appliances that you can get your hands on. For me, whether I’m at home or at my restaurants, I only want to use the best and I can’t stress enough how important it is for a cook to use a great set of sharpened knives! People often think the sharper the knife the more risk of an accident but actually it’s the opposite. With blunt knives there’s a higher risk of slipping.
RESCU: For up and coming chefs or foodie enthusiasts, what is your best piece of advice for entering the industry?
Matt Moran: Work hard, have passion and learn as much as you can. It’s a tough industry and you really do need to love it and be dedicated. As the saying goes, “love what you do and you’ll never work another day in your life.” So true.