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We caught up with Princess Cruises’ Captain William Kent to talk life on deck, sailing the Red Sea and how to spend 24 hours in Venice.
After-dark glamour calls for monochrome elegance with accents of red and the glimmer of bling. Martinis await.
Thai food maestro David Thompson returns to the Sydney restaurant scene with the opening of Long Chim, a standard-bearer for Thailand’s robust street food. Fiery som dtum is just the beginning.
Join us at Quay for a specially designed dinner by Peter Gilmore to celebrate the launch of the new Gourmet Traveller cookbook.
We’ve partnered again with our friends at Snowgoose to bring you the ultimate party hamper. With each item selected by the Gourmet Traveller team, it’s all killer and no filler.
Meet Aerin Lauder; creative director, lifestyle mogul, mother and global traveller. Here she shares her musings on Morocco, the exotic catalyst for her latest collection.
A modern-day gin palace, The Distillery, is set to open in the middle of London’s Portobello Market this year.
The executive chef shares his salt and pepper squid recipe, including his secret for a crisp, light batter.
A pantry staple, noodles are ready in a flash. Here are six different recipes, all ready in under 30 minutes.
Sokyo's Chase Kojima's new project is something completely new.
Here are 14 fresh takes on these small saltwater clams, from a hearty red mullet bouillabaisse to grilled pancetta scallop canapes and a Vietnamese glass noodle soup.
Ready for spring? Take inspiration from last year's most popular salads, roasts and more that make the most of seasonal produce.
What brings people together more than tequila? Tequila, tacos and cake.
These seven recipes showcase the Middle Eastern seed, spice and herb mix that is the perfect addition to grilled meats, vegetables and salads alike.
Make this summer the season of Michelin-starred grilling, thanks to Heston Blumenthal’s new range of barbecues.
These dozen tales depict divergent lives in food. Swerve from a fast and furious account of a drug-addled line cook, to a fragrant memoir about living and cooking in China.
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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