Meet the chefs - Matt Moran

Always an advocate of local, seasonal and regional produce, Matt Moran will be sharing  some of his secrets and techniques from his highly awarded Aria Restaurants at his Delectable chef workshop on Fri, July 27 at 6pm.

It was a stint living in regional Australia that fostered Matt’s commitment to the land, love for food and local produce.

At Delectable, Matt will demonstrate how seasonality is one of the most significant ingredients in achieving a flavoursome, balanced and premium quality menu.

Creating a culinary journey through three courses, all showcasing Queensland produce, Matt’s session will give tips and advice on flavours and ingredients.
While Matt is frequently seen in Brisbane these days visiting his Eagle Street Pier Aria, his earliest Queensland memories are from the Sunshine Coast as a kid and visiting The Big Pineapple. I wonder which was his favourite sundae?

I asked Matt to name his favourite Queensland ingredient.

“When I think of Queensland flavours I always think of fresh, tropical and light, no need to over complicate it – let the natural favour of the produce speak for itself.

“Although it is hard to choose just one stand out Queensland ingredient, a favourite for me would be crabs,” Matt says.  “I love the mud crabs from North Queensland and the spanner crabs from Noosa. The Queensland produce that I would use most often would be the amazing array of tropical fruit.”

Sourcing local produce is one of Matt’s food priorities.

“It is very important for several reasons,” he says. “Local produce is normally fresher and better value for money.  It addition it is vital that your restaurant’s entity reflects its surroundings and this is best achieved through using local produce.”

What does Matt have planned for his Delectable cooking demonstration?

Entree – Spanner crab with cucumber and sesame salad with white miso dressing, using spanner crabs from Spanner Crabs Noosa, Noosa
Main – Coral trout with mushrooms, garlic chives, quail egg and beurre blanc, made with coral trout from Far North Queensland
Dessert – White chocolate mousse with poached rhubarb and raspberries from Red Hill Berries at Moodlu, Queensland

Win tickets for two to Matt’s session. Give me your best reason why you should win the two tickets in a comment below and like and share this post on Facebook.  I have two tickets (one double pass) to this session to give away and the competition will close at 5pm on Wednesday, July 25.  Please only enter the competition if you are able to use the tickets.

Check out the other Delectable chef workshops and be in the running for tickets to these sessions too!

Disclaimer: This is not a paid post