WORDS ROBERTA MUIR

Simon Johnson
Photo:
Murray FredericksMatt Moran, executive chef and co-owner of Sydney’s ARIA Restaurant, is driven by his passion for quality produce and its potential in the right hands. In between presiding over the kitchen of one of Sydney’s fi nest restaurants, TV stints (My Restaurant Rules), international appearances and writing his fi rst cookbook, Matt Moran (Penguin, 2006), he spends time ensuring his two young children learn about fl avour and the joy of good food. We asked him about his favourite restaurants and what’s cooking at the moment.

What’s your favourite place in Sydney for breakfast?
Swell café in Bronte – I can run down to the beach for a swim and then drop in for a coffee and read the paper. 465 Bronte Rd., Bronte, tel: +61 (2) 9386 5001.

Guillaume at
BennelongWhat about lunch with the kids?
North Bondi Italian Food is perfect – my son Harry loves the baccalà (salted cod balls). 118 Ramsgate Ave., North Bondi, tel: +61
(2) 9300 4400.

And when the kids aren’t with you?
Icebergs Dining Room & Bar has a great view, excellent food, wine and service… a great place for a long, lazy lunch overlooking beautiful Bondi Beach. 1 Notts Ave., Bondi Beach, tel: +61
(2) 9365 9000.

Where do you like to take the kids for dinner?
Kam Fook in Bondi Junction offers fantastic yum cha and Chinese food in a very child-friendly atmosphere. Level 6, Westfi eld Shopping Centre, Bondi Junction, tel: +61 (2) 9386 9889.

And for dinner without the kids?
Guillaume at Bennelong is one of my favourite places to dine when it’s just my wife and I. Sydney Opera House, tel: +61 (2) 9241 1999.

Where’s your favourite place to eat when you’re outside Sydney?
This is tricky as there are so many, but Vue de Monde or Verge in Melbourne are stand-out favourites. 430 Little Collins St., Melbourne, tel: +61 (3) 9691 3888 and 1 Flinders Lane, Melbourne, tel: +61 (3) 9639 9500.

Icebergs Dining
Room & BarWhere do you head for when you want a big night out?
I don’t have many big nights out anymore, but Opera Bar is a great place for a couple of drinks with friends, especially on a summer evening. It has a great atmosphere! Lower Concourse Level, Sydney Opera House, tel: +61 (2) 9247 1666.

Who are your favourite suppliers for fresh produce?
Vics Meats, Fratelli Fresh fruit and veg’, Simon Johnson… we use all of these suppliers at ARIA and they also sell to the general public. They have a fantastic range of seasonal products.

What ingredients really excite you at the moment?
Spanish jamón ibérico: ham from a black Iberian pig, fed on acorns and herbs. It’s only recently become available in Australia and I’m featuring it on ARIA’s menu. It’s also perfect just on a baguette with some French butter.

What is your favourite item on restaurant menus currently?
Confifit dishes are very popular: slow cooking in olive oil or duck fat. With meats it’s best to confifit secondary cuts such as shoulder or leg as it makes the meat lovely and tender. With fifish you confifit at much lower temperatures, so even though the fi finished product looks raw, the proteins are set. It’s a wonderful way to infuse flflavours into a dish.

North Bondi Italian FoodWhat are you cooking at home at the moment?
One of my favourite dishes for home in autumn is a cassoulet – it’s a labour of love but well worth the wait! It’s a hearty dish the whole family can enjoy and, if you can’t fifinish it on the night, it keeps in the fridge for a few days. There’s a recipe for it in my book, Matt Moran.