This weekend will be Sydney’s turn to host the annual Good Food and Wine Show. Along with wine appreciation classes, cooking demos and talks by celeb chefs and experts, there are cocktail masterclasses and a grazing garden full of delicious eats. And if that’s not enough, cheese lovers will enjoy meandering their way through Cheese Alley – yep, an entire alley full of brie, camembert and mozzarella goodness... need we say more?
We caught up with Matt Moran, owner of Sydney's acclaimed Chiswick and Aria restaurants (as well as Brisbane's Aria) and host of Paddock to Plate on the Lifestyle channel, who is returning to the show's Sydney circuit for the first time in three years.
What can we expect from you at this year’s Sydney Good Food and Wine Show?
Matt Moran: I have a lot of diverse businesses but I think it’s important to be able to relate to the people who are coming. No prissy presentation [rather], giving them something they can take home and actually cook. I think it’s satisfying when they can actually reproduce something.
What do you like to cook at home?
People who know me know I’m always cooking at home. I’ve just spent a couple of weeks in Italy. And so I’ve been cooking a lot over charcoal – butterflied chickens, veal and beef with roasted pork and veggies. I’m really into charcoal at the moment or just cooking over fire. I haven’t used the gas barbecue for five or six years now and I probably never will ever again.
What cuisine are you loving right now?
I’m still jetlagged from Italian food. I love the simplicity of it. Everyone likes Italian food. For one, it’s so simple and it really highlights the ingredients that you’re using and produce to me is obviously so important. I have my own farm where I grow my own stuff. I just think it’s really, really important.
What's happening on your farm at the moment?
We just got some Berkshire pigs and we’re about to put some truffles in, so I’m very excited about that.
Do you have any tips for avoiding food wastage at home?
I always say to people, it’s really important to buy only quantities that you’re going to use. It’s the culture of the French and Italians – they have markets in towns. The French bake bread in the morning and then in the afternoon. They buy their bread in the morning and then again in the afternoon. To me, you actually buy what you are going to use. So by doing that, you actually eliminate a lot of waste by not having a lot of stock on hand. Don’t buy veggies for the week, try and keep it to a couple of days. And think about what is in season and what’s not in season.
The Good Food and Wine Show is on at Sydney Showground, Sydney Olympic Park this Friday 5th July, Saturday 6th July and Sunday 7th July. Visit www.goodfoodshow.com.au for more info and tickets.