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Matt Moran Hardcover – 30 Oct 2006

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Product details

  • Hardcover: 224 pages
  • Publisher: Lantern; 1st edition (30 Oct. 2006)
  • Language: English
  • ISBN-10: 1920989404
  • ISBN-13: 978-1920989408
  • Product Dimensions: 25.5 x 24.8 x 2.2 cm
  • Amazon Bestsellers Rank: 763,949 in Books (See Top 100 in Books)

Product Description


With the best possible produce as his starting point, Matt Moran creates food with extraordinary depth of flavour - for example, tuna sashimi with cucumber, enoki mushroom and daikon dressing. In addition to such signature dishes from Aria and his previous restaurants, adapted for the home cook, his much-anticipated first book will also include recipes for some of the more relaxed dishes he might prepare for himself, his family and friends, such as a generous platter of roast lamb and char-grilled vegetables.Sourcing the best produce at the peak of its season is vitally important to Matthew as a chef, and he values his longstanding relationships with suppliers, having done business with some of them for more than 15 years. He also maintains a strong link with the land through his father's sheep farm near Oberon, to the west of the Blue Mountains. Matt's love of produce is evidenced by the 'chef's tours' he conducts, in which he takes small groups around suppliers' warehouses before returning to Aria for a tour of the vast two-storey kitchen, as well as a cooking demonstration and lunch. Run only a few times a year, the tours boast a very long waiting list.

This handsome hardback will be lavishly illustrated with Geoff Lung's beautiful photography - of both finished dishes and of Matt sourcing produce and sharing the results with friends and family.

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Most Helpful Customer Reviews on Amazon.com (beta)

Amazon.com: 4.5 out of 5 stars 4 reviews
2 of 2 people found the following review helpful
5.0 out of 5 stars An Aussie icon of dining 18 Aug. 2008
By Rob - Published on Amazon.com
Format: Hardcover
This is a fabulous cookbook from the owner and head chef at the beautiful 'Aria' restaurant in Sydney. If you are in Sydney and enjoy fine food it is a must-visit with its fabulous location on the harbour and exquisite use of local Aussie produce.

This cookbook details Matt's belief in using excellent produce simply in order to highlight texture and taste. The book is divided into 9 chapters being 1)Canapes, 2)Soups, 3)Salads and Light Meals, 4)Pasta, Risotto & Gnocchi, 5)Seafood, 6)Poultry & Game, 7)Meat, 8)Desserts and 9)Basic Recipes. The recipes are not for beginners but having said that you do not need to be an experienced chef to cook them as they stem from what Matt cooks at home and therefore are often a simple concept just using the right ingredients. I have made the Fig, Baby Bean, Prosciutto, Blue Cheese and Rocket Salad and the Citrus-cured Salmon with Fennel and Orange Salad to much praise. Perfect fare for an Aussie (or Canadian or USA summer). Highly recommended for those that like inventive and honest food.
3.0 out of 5 stars inspiring photos 5 Nov. 2010
By Wild Thing Foodie - Published on Amazon.com
Format: Hardcover Verified Purchase
I really wanted to like this cookbook and give it 5 stars, but some recipes didn't work. The photos are inspiring and makes you want to cook. But I sort of have a feeling that there was more than one person creating and cooking for the photos. I tried the rhubarb crumble. The photo is appetizing, but the 3 steps to making it weren't worth the time, effort, or ingredients. The timing was off for poaching the rhubarb in the oven. I think the recipes need to be worked on more. I am an intermediate level cook.
5.0 out of 5 stars Great fine dining book that isn't too complex! 18 Dec. 2009
By Sterling - Published on Amazon.com
Format: Hardcover
This is an awesome book. Some fantastic recipes - my favourite so far is the tomato consomme with gnocchi. Beautiful pictures and good descriptions of technique. I can't wait to get his more recent one (hint hint Amazon - get it in!)
1 of 2 people found the following review helpful
5.0 out of 5 stars AWSOME 24 Mar. 2008
By Brittany Walser - Published on Amazon.com
Format: Hardcover
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