PADDOCK TO PLATE

WITH MATT MORAN

                       

Top chef and restaurateur Matt Moran is on a culinary road trip around Australia. It’s both passionate and personal as Matt searches out the best growers and farmers in the country, in this award-winning original format.

Each episode concentrates on a region, with Matt visiting several fresh food producers.

From seafood to vegetables and fruit to poultry, it’s a cornucopia of excellence. At the end of each episode, Matt creates a special dish for the producers of the ingredients, demonstrating his cooking technique.

The first series of Paddock to Plate was named the Most Outstanding Lifestyle Program in the 2014 ASTRA Awards for subscription television and a second season has since screened on The LifeStyle Channel.

MATT MORAN

HOST - PADDOCK TO PLATE

 

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 in addition he is the owner of ARIA Catering, an event company based in Sydney, Brisbane & exclusively at the Sydney Opera House. His restaurant business continues to grow with him recently winning the tender for the café and restaurants at the Art Gallery of NSW and also announcing a 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 and My Restaurant Rules to name a few. More recently, his passion, knowledge and strong focus on fresh produce and seasonality is shown on his award winning TV show, Paddock to Plate.

He is the author of four best selling cookbooks - his latest is titled Matt’s Kitchen Garden and has just been released. Among other achievements he has been a member of the Singapore Airlines’ International Culinary Panel since 2003, was awarded Chef of the Year by GQ and is a regular contributor to newspapers and magazines