This week we’re delighted to launch a new series “We’ve Got Male” which presents a sometimes serious, but mainly light-hearted (and often tongue-in-cheek) look into what men really think. We’ve had the privilege of interviewing some interesting, successful and very funny men here on Balance and at the end of their interviews Deborah threw them some curly questions and we’ve loved their replies … we think you will too! In today’s clip, Deborah asks Matt Moran what doesn’t he understand about women …
Matt Moran is the well-known Australian chef and restaurateur of a number of successful restaurants including ARIA Sydney, ARIA Brisbane, CHISWICK, Opera Bar, Riverbar & Kitchen, North Bondi Fish and CHISWICK at The Gallery.
In addition, he is the owner of ARIA Catering, an event company based in Sydney, Brisbane and exclusively at the Sydney Opera House. His restaurant business continues to grow with the recent announcement of an exciting new venue at Barangaroo on Sydney’s foreshore.
Matt’s restaurants consistently garner praise from the food industry, media and general public alike and although they are his main focus, his talents are diverse. His profile has been raised by his appearances on TV shows such as Chopping Block, Masterchef, My Restaurant Rules and more recently, his award winning TV show, Paddock to Plate.
Matt’s driving force remains fresh produce, seasonality and a passion for producing the best contemporary food possible, with a true sense of professionalism and hospitality. It’s a long-held passion, taking seed at the age of 15, when Matt commenced his chef’s apprenticeship at La Belle Helene in Sydney’s Roseville. It’s here that he learnt and finessed his skill in classical French cooking that remains a foundation of his cooking today.
Matt launched his first restaurant, The Paddington Inn Bistro, in 1991. This led to a second, Moran’s Restaurant and Café, which opened in 1995 and was awarded best new restaurant in the SMH Good Food Guide that year. In 1999, he opened ARIA Restaurant, Circular Quay. Since opening, ARIA Sydney has been awarded two Chef’s Hats from The SMH Good Food Guide on more than ten occasions.
Next Moran opened Opera Bar, one of Sydney’s most popular venues and also ARIA Catering at the Sydney Opera House in 2006 which has prided itself on producing successful events at off-site locations. It is also the exclusive event caterer at the Sydney Opera House.
A second ARIA opened in Brisbane in 2009. Situated in the Eagle Street Pier precinct on the riverfront, it too has been awarded two coveted Chef’s Hats from The SMH, Queensland Good Food Guide.
In March 2012 Moran opened CHISWICK restaurant and bar on Ocean Street, Woollahra. The daily menu features items from the wood-fired oven, showcasing produce from the on-site vegetable and herb garden. In addition, Riverbar & Kitchen opened December 2012 alongside ARIA in Brisbane. The expansion has continued with the popular North Bondi Fish opening in 2013 and just recently, in October 2014, CHISWICK at The Gallery (Art Gallery of New South Wales).
Matt is the author of four best-selling cookbooks, Matt Moran, When I Get Home, Dinner at Matt’s and his latest title, Matt’s Kitchen Garden. He has been a member of the Singapore Airlines’ International Culinary Panel since 2003, was awarded Chef of the Year by GQ in 2012 and Food Force of the Year in 2014. He is also a regular contributor to newspapers and magazines globally.