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