Matt Moran is an Australian culinary icon. Having penned four cookbooks, and with a number of restaurants in Sydney and Brisbane, including the Opera Bar, Aria and North Bondi Fish, Matt’s contagious passion for food has captivated people all over the world.
Inspired by the market garden at his Sydney restaurant in Chiswick, as well as visiting producers all around the country in his latest television series Paddock to Plate
, Chef Matt Moran dishes up over ninety mouth-watering recipes, which celebrate fresh, locally grown produce in his latest book Matt’s Kitchen Garden Cookbook
Each recipe within this stunning hardcover cookbook features Moran’s trademark deft touch and winning flavour combinations, and offers step-by-step instructions that even the most novice cook can follow. Readers will find themselves captivated, and their stomach’s grumbling, as they flip through the glossy pages to find recipes for everything, from nibbles to mains to salads and more. Recipes include, Pulled Pork Sliders, Chargrilled Beef Sirloin, Seafood Tagine with Saffron Couscous and White Chocolate Panna Cotta, and more, to sharpen your palate and tantalise your taste buds.
Respect nature’s bounty and enjoy the luxury of really fresh ingredients…
Matt’s Kitchen Garden Cookbook features:
Written by acclaimed, Australian Chef Matt Moran.
Hardcover – 217 pages.
Includes over 90 delicious recipes celebrating local, fresh produce.
Beautiful, full colour photography throughout by Rob Palmer.
Includes a fabric bookmark so that your never lose your page.
Book is divided into chapters – Nibbles, Small Plates, Mains, To Share, Salads and Sides, Sweet, Preserves and Basics.
Full index in the back.
Dimensions: 24cm x 30.5cm.