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Pea and ham soup

Tarta de Santiago

"Gordita makes a splendid version of the Galician almond cake Tarta de Santiago, with its dramatic design. Would you please publish the recipe?" Michael MacDermott, Taringa, Qld REQUEST A RECIPE To request a recipe, email fareexchange@bauer-media.com.au or send us a message via Facebook. Please include the restaurant's name and address, as well as your name and address. Please note that because of the volume of requests we receive, we can only publish a selection in the magazine.

Curry recipes

It's time for you to find a new go-to curry recipe. Here are 20 curries - from a Burmese-style fish version to a Southern Indian lobster number - we think you should try.

Bread and butter pudding

Just what you need on a cold winter's night; a bowl of luscious pudding. Make sure to leave room for seconds.

Bali's new wave of restaurants, hotels and bars

The restaurant and hotel scene on Australia's favourite holiday island has never been more exciting and Australian chefs, owners and restaurateurs are leading the charge, writes Samantha Coomber.

Autumn's most popular recipes 2017

As the weather started to cool down, your stoves were heating up with spicy curries, hearty breakfast dishes and comforting bowls of pasta. You balanced things out nicely with some greens but dessert wasn't entirely forgotten. Counting down from 30, here are your 2017 autumn favourites.

Ham hock soup

New Indian restaurant breaks new ground in breakfast and lunch

Cafe Southall, a contemporary all-day Indian eatery from the family behind Bombay by Night, opens in St Kilda.

Matt Moran on The Chopping Block

Matt Moran takes it to the ‘burbs in The Chopping Block, this year’s hottest new local food TV show.

Don’t expect foul-mouthed Gordon Ramsay-style antics from Matt Moran on his new show, but don’t expect a pussycat either. Channel Nine’s The Chopping Block sees Moran and co-host Catriona Rowntree visiting ailing restaurants around the country and giving it to them straight. Each show sees two eateries critiqued, and whichever does the best job with its makeover and makes the most of Moran’s tough-love walks away with the glory and a cash prize. Morris Mansour, of Morris’ Egyptian, says he’s happy to participate, but doesn’t want to be the Aria of Dulwich Hill. “The pyramids and the Sphinx met Napoleon Bonaparte and sent him packing – I think we can stand Moran.” The Chopping Block premieres on Channel Nine in February, www.thechoppingblocktv.com.

Read on for our web exclusive interview with Matt Moran and Catriona Rowntree, plus try some of Matt's recipes and watch a video clip of the show.

Matt, did your friend Gordon Ramsay happen to give you any advice for the show?
Matt Moran:
Gordon gave me a little bit of advice. The first piece was "lose some weight, you fat c***," the other one was that they’re running [Gordon Ramsay’s Kitchen] Nightmares before ours – "I’ll get the ratings, so don’t f*** it up for me.”

What have you learned from visiting these restaurants?
MM:
I don’t want to put these guys down – that’s the last thing I want to do. Ours is a very different market at Aria, and it always makes me realise that to have a successful restaurant you have to use great products. It’s so easy to put a good dish on a menu when you’ve got good produce rather than second-rate stuff, so I feel pretty lucky about the kitchen I’ve got. I’ve seen some scary hygiene practices, and organisation – you don’t realise how organised you are until you come to other restaurants. It’s just chaos. 

Scary hygiene practices?
MM:
One of them, and I won’t say which, was the worst, filthiest kitchen I’ve ever seen. And I’m from Blacktown. It was so bad.

Do you have to be an expert on each cuisine to be able to help them?
MM: No, I’m not an expert on Egyptian food, say, but what I can bring is something clean and fresh – taking a good product and doing something with it. It’s not rocket science, really.

What’s doing TV like for you?
This is the fourth show I’ve done now, and it’s starting to get a little bit easier.

Catriona, are you eating constantly on the show?
Catriona Rowntree:
I thought that doing this show I’d gain five kilograms. It’s actually working out that I’m losing weight because we’re running around like headless chooks racing from one location to the next. If you saw some of the restaurants that we’ve filmed in – the ‘before’ scenes of course – you’d see that it’s a mixed blessing.

Where do you like to eat yourself?
CR:
I have a foot in both Melbourne and Sydney. In Sydney I like the Bather’s Pavilion at Balmoral. It makes me proud to be a Sydneysider, as does Aria, of course. And I love watching friends from overseas go green with envy when I take them to Icebergs in Bondi. In Melbourne, I’ve just fallen in love with Mirka at Tolarno Hotel, and I love the Stokehouse in St Kilda – some friends from Channel Nine put me on to that one and now I go there all the time.

What’s Catriona like behind the burners, Matt?
MM:
I’ve cooked for Catriona, but I’m still waiting for her to cook for me.

CB: I provide the entertainment, but I treat someone like Matt with instant respect because I burn two-minute noodles. And I’ll still eat it.

This interview was posted on 28 January, 2008.
 


 

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2017 Restaurant Guide

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