Celebrity chef Matt Moran is known for his culinary skills and creative dishes. From his award-winning restaurants to appearances on cooking shows, Moran has established himself as one of the most influential names when it comes to Australian cuisine.
Unsurprisingly, Moran’s home kitchen is equipped with the best possible tools to experiment and create. The bespoke and spacious kitchen in his Sydney home features French Lacanche appliances, a gas stove, wok, hot plate, two ovens and a purpose-built cool room. Off-setting it all is a single piece of large terrazzo on the polished concrete benchtop.
“I love to entertain and cook at home, but unlike the restaurants, I don’t want anyone around me,” shares Moran. He points out the different energy that comes from a commercial kitchen: “In the restaurant, I want to be surrounded by my team.”
With an already established mix of award-winning restaurants – Aria, Opera Bar, Chiswick, Chophouse – the chef has turned his attention to other projects including The Rockley pub in regional NSW. On a more personal note, he’s also building a farmhouse, which connects back to his roots and culinary farm-to-table philosophy.
It was an approach that came to life at two recent pop-up restaurants in Fiji, at Marriott Momi Bay and Sheraton Fiji Golf & Beach Resort. Moran and his expert team created a series of locally influenced dishes, embracing ingredients sourced from an on-site farm. The result is a signature interpretation of a ceviche-style dish. “We created a modern spin on Kokoda, which is a traditional dish using raw fish, coconut and citrus,” he says.
Whether it’s designing a signature dish or a bespoke kitchen at home, Moran brings his impeccable attention to detail and refined taste to everything he touches.