Renowned chef Matt Moran shares his favorite dinner party menus for any occasion. Start with oysters two ways, a classic mushroom consomme, or a stunning beetroot-cured ocean trout, then work your way through to mains that will satisfy any appetite: sweetly spiced roast duck breast, an impressive Beef Wellington, or an elegantly light lobster salad. Top it all off with one of Matt's show-stopping desserts, like his luscious chocolate and Earl Grey tea tart, a sublimely delicate pistachio souffle, or a contemporary version of that old favorite, strawberry shortcake. Learn the secrets of cooking at home with restaurant flair from one of the best in the business, and make your next dinner party the talk of the town with Dinner at Matt's.
|Publisher:||Penguin Books Australia|
|Product dimensions:||8.90(w) x 11.10(h) x 0.90(d)|
About the Author
Matt Moran is the executive chef and co-owner of the award-winning ARIA restaurant. In 2009 he opened a second ARIA restaurant, in Brisbane. In 2012 Matt opened the doors to CHISWICK, which has at its heart a kitchen garden where much of the restaurant's produce is grown. In early 2014 North Bondi Fish opened its doors, with Matt as one of the co-owners. He has shared his passion for Australian produce in his vastly popular TV series Paddock to Plate, and has had numerous guest appearances on shows including The Chopping Block, Heat in the Kitchen, MasterChef, Junior MasterChef, and My Restaurant Rules. He is the author of Matt Moran, Matt's Kitchen Garden Cookbook, and When I Get Home.