Clicquot and Claws is back for a summer encore

Nothing says summer celebration like Champagne and seafood.

After a trial run in October, Solotel is once again partnering with Veuve Clicquot Champagne and Brolos Western Rock Lobster to bring back Clicquot and Claws to celebrity chef Matt Moran's Chiswick Woollahra, from January 6-31.

The activation celebrates the iconic pairing of Champagne and lobster, inviting guests to indulge in bold, buttery lobster dishes paired with Veuve Clicquot.

Guests can expect a curated menu including the signature Brolos lobster burger ($25) and grilled half  Western Australian rock lobster with herb and garlic butter and chips ($45), designed for long lunches, sipping, and sun-soaked Sydney al fresco dining in Chiswick’s garden setting.

A glass of Veuve Clicquot is available with food for for $15, with additional options by the glass ($19) or bottle ($99).

The special menu will also run at Barangaroo House and Aria (bar).

More info at https://chiswickwoollahra.com.au/clicquot-and-claws

Image: Declan Blackall

Moran enters the burger business

Celebrated chef and restaurateur Matt Moran - known for a four-decade career rooted in fine dining - is going into the burger business.

Moran has announced the launch of Proper Burgers, a brand he says is built on his philosophy of simple food, done well.

The brand is making its debut this summer, with the first outlet opening at Optus Stadium in Perth.

"I have been cooking my whole life, and one thing I have learnt is that simple food, done properly is hard to beat," Moran said. 

"That’s what Proper Burgers is all about. For me, that means starting with grass-fed beef, seasoned properly and cooked with care. It means soft milk buns, sharp cheese and sauces we make ourselves. 

"It’s the kind of burger you remember - simple, satisfying, and bloody delicious. Big flavour. Nothing fancy, just damn good burgers.”

Moran says he sees Proper Burgers as the foundation of a broader national vision, with plans to expand the brand beyond Optus Stadium. 

Further details on the brand’s next chapter will be announced in due course.

Proper Burgers will be open on all major event days at Optus Stadium on Aisle 128, 

Moran launches his own range of gourmet stock

 

When you are a big-name chef you need to be careful which products you endorse. Each time you put your reputation on the line. 

Celebrated chef and restaurateur Matt Moran has this week launched a range of gourmet stock preparations to help home cooks create chef quality dishes at home.

There are three products in the My Perfect Stock range (chicken, beef and vegetable), which are now available in some independent supermarkets and at Woolworths, and in Coles stores from late April.

“While not everyone has the time, interest or know-how to make their own stock at home, we all know that a great stock can be the difference between a good dish and an exceptional one," Moran said.

"My Perfect Stock makes it so much easier to maximise depth of flavour and elevate home-cooked meals such as roasts, pastas and curries. 

"I’ve done the hard work for the home cook, using quality ingredients which have been slowly simmered with the right balance of herbs and spices.”

Moran has a plethora of awards to his name, has hosted TV shows, written best-selling cookbooks and owns celebrated dining establishments including Aria, Chiswick and North Bondi Fish.

The three products in the range, all have an RRP of $5.90/500ml. 

Stock is the foundation for countless dishes and is one of the first 

Moran has created several recipes to provide inspiration for the home cook using his chef quality stocks. The recipes, including Matt’s pea risotto, his Asian-style poached chicken and his much-loved  braised lamb shank pappardelle ragu, will be available on the back of the products and via his own website.  

“I have always been passionate about the Australian country and have profound respect for our farmers," he added. 

"My Perfect Stock uses 100% Australian beef and chicken, and these products are made in Australia using top-quality ingredients. Through my work I aim to nurture the bond between the land and the family dinner table and educate Australians about the journey of our food from farm to table." 

Aria to mark 25 years in style

In restaurant terms, five years is a good innings, 10 years is an achievement and 25 years is an eternity. 

Matt Moran’s landmark Aria in Sydney marks a remarkable quarter-century this September, celebrating 25 years of fine dining as a key part of Sydney’s culinary fabric. 

In celebration of the significant milestone, Aria will offer two exclusive menus for the month of September that pay homage to the venue’s storied past, including a 25th birthday tasting menu of reinvented legacy dishes and a bar snack menu created by Aria alumni.

"A restaurant is nothing without its people” says star chef Moran. 

“Since 1999, Aria has been more than just a restaurant; our guests have filled our space with joy, choosing to celebrate their special moments with us. 

“Our incredible staff have brought our vision to life with passion and innovation; and our exceptional suppliers have provided the world-class Australian produce and wines that have been the foundation for our enduring legacy. 

“All of these elements make Aria what it is, and we’re excited to have the opportunity to celebrate that, together.”.

Curated by Matt Moran and Aria’s executive chef, Thomas Gorringe (top image) Aria will serve its 25th birthday tasting menu with each dish inspired by standout legacy dishes from its 25 years.

The seven-course menu will be $290 per person and will feature modern interpretations of some of Aria’s most beloved dishes, with standouts including: yellowfin tuna, daikon, bergamot and dashi (a tribute to the earl grey salmon dish of 2010); scallops, Moran Family Farm guanciale, apple and elderflower (a tribute to pork belly which appeared on Aria’s menu in some iteration between 1999-2016); and the chocolate delice, sherry and hazelnut that featured in the Masterchef pressure kitchen. 

Guests are invited to enhance their dining experience with Aria’s wine pairings, with classic, premium and non-alcoholic selections available. 

Complementing the wine offer will be a collection of new cocktails including: The Gin Martini (Never Never, vermouth, brown butter); Tropic Spritz (pineapple rum, Pineau de Charentes, green mango, ginger, Thai basil); Breakfast Cobbler (Hendricks Gin, muscat, earl grey, toasted sourdough); and Lamington Milk Punch (Red Mill Rum, NoDo Coconut, Muscat, raspberry, cacao). 

The new cocktails will be available both in the main restaurant and at the bar.

As part of the celebrations, talented alumni have come together to create a bespoke snack menu to be available exclusively in the bar for the month of September. 

Each chef has created a snack for the menu, which will rotate weekly and features interpretations of some of Aria’s best-loved dishes and proudest creations. 

Menu highlights include: earl grey and kombu cured salmon (by Ben Turner); comte, prune and truffle tart (Elvis Abrahanowicz); lardo, fino sherry and bee pollen (Matt Abé); yellowfin tuna belly, melon croustade (Jason Staudt); scallop, XO and pickled daikon (Simon Sandall); grilled Peking duck dumplings (Jake Kellie); pork croquette, cipollini onion, apple mustard (Ben Turner); and bug boudin, potato, rouille (Paul Baker). 

Limited bar seats are available to reserve, and bookings can be made via Aria’s website.

Leading chefs aim to make sweet music with special Opera House dinners

 

Four of Australia's most prominent chefs will be hosting a series of special dinners at Sydney Opera House during August. 

Chefs of the House is a new dining experience starting on August 1 and featuring the four chefs who already pan handle at the Sydney icon. 

The four acclaimed Opera House chefs - Matt Moran (Opera Bar and House Canteen), Peter Gilmore (Bennelong), Mark Olive (Midden by Mark Olive) and Danielle Alvarez (Yallamundi Rooms) will each host two intimate shared-table dinners in one of the Opera House’s unique venues.

As each chef guides guests through their distinct food philosophy, 270-degree projections and live music performances honouring each chef’s theme will complement the dining experience.

Sounds like fun. Sounds expensive. 

Peter Grutt, general manager of food and beverage, says: "At the Sydney Opera House, we're passionate about providing locals and visitors with extraordinary one-of-a-kind experiences - whether that’s on the stage or the plate.

“Chefs of the House is an epic celebration of our chefs’ diverse talent and a uniquely personal way to experience their individual food philosophies.

“We can’t wait to invite guests in to experience the wonder and possibility of the Opera House, and the culinary artistry within.”

Each Chefs of the House menu will feature a signature dish that will also be available at their respective venues at the Opera House throughout August.

Winter Harvest Symphony from Danielle Alvarez (Yallamundi Rooms culinary director) will run on August 1-2. It will be an ode to the art of seasonal gastronomy with matched wines selected by sommelier Louella Mathews. 

Dreamtime by Mark Olive will run on August 8-9 will fuse native ingredients with contemporary cooking techniques and music from First Nations performers Marimayi. 

The Icons of Bennelong with Peter Gilmore will be held on August15-16 and will explore 50 years of Bennelong menus, showcasing premium Australian produce with paired fine wines. 

“It's an absolute honour to represent Bennelong and our incredible team for Chefs of the House," says Gilmore. 

The final dinners will be Ocean to Table by Matt Moran on August 29-30 with chef Moran reimagining the ‘Paddock to Plate’ philosophy he helped pioneer in Australia. The menu will be built on sustainably and locally sourced seafood served on bespoke plates glazed with crushed mollusc shells from third-generation ceramicist Sam Gordon.

“I’ve curated a menu that features some of my favourite seafood from around Australia," Moran says.

For details: https://www.sydneyoperahouse.com/chefs-house

Matt Moran expands his restaurant empire with two Canberra eateries

UPDATED with restaurants open 

 

Chef and restaurateur Matt Moran is expanding his empire with the launch of two new eateries in Canberra this week.

Moran has opened sister venues Compa and &Sando in the Australian capital.

The two venues are Moran’s first in Canberra. 

Italian steakhouse Compa is the main venue with neighbouring sandwich bar, &Sando an intimate and more casual venue.

It marks the first time Moran has opened a sandwich-focused venue.

“Canberra has long had some really exciting restaurants and talent, and it’s a region I have been visiting for many years," Moran said.

"I’ve been looking for opportunities in Canberra and have worked with many local producers for years; I can’t wait to open these two venues and have even more of a reason to spend time there.”

In line with Moran’s other restaurants, Compa and &Sando will focus on local, seasonal produce (is there one that doesn't nowadays?) with a simple ethos: good food and good company.

The menus will showcase local produce, while also including produce from Moran Family Farm including Black Angus and a selection of charcuterie cuts from the farm’s Berkshire pigs.

The menu at Compa will feature meat cooked on a custom Montague grill.

In addition to the strong showing of beef, the menu will include a range of pastas and an extensive list of sides including: cacio e pepe mac and cheese; sweet peas and Moran’s famous mash.

&Sando's deli-style sandwiches will be made from ingredients including salami, mortadella, ham, provolone, pickles and veg.

“&Sando is my first sandwich shop; it’s going to be a lot of fun!”, said Moran. “I love a good sandwich, whether it’s eating one at home or from one of the many great sandwich shops nearby.

"There has been a pretty big sandwich boom across Australia recently, and we look forward to bringing our own offer to the table”.

Located in the heart of Canberra’s CBD, Compa and &Sando have a mix of indoor and outdoor seating; Compa will have a total seating capacity of 116, while neighbouring &Sando will seat 18.

Studio A-N have designed the interiors and the venues are a partnership with The Fresh Collective.

How you can eat 3-starred Michelin cuisine in Sydney

Have you got a lazy $800 to splash out on dinner with wine?

Want to sample food from a three-star Michelin restaurant in Sydney?

Ready to get on your computer at 10am tomorrow morning to secure a booking?

Gordon Ramsay’s Restaurant Gordon Ramsay is making a pop-up appearance at two-hatted Aria in Sydney next month.

The mini residency will be taking place on May 8-10. 

Ramsay won't be manning pans (he rarely does nowadays), but he has been a friend of Aria's Matt Moran for over 25 years and will be sending star chef Matt Abé (pictured with Moran) to be in control of the kitchen. 

Abé, then 17, got his first gig in a kitchen at Aria 21 years ago and is now chef-patron at Restaurant Gordon Ramsay.

The dining experience has been curated by Ramsay and Moran and will feature a menu that aims to showcases the best Australian seasonal produce with the cookery of Abé alongside the award-winning Aria team.

“What an absolute honour to have Restaurant Gordon Ramsay do their first residency outside London at Aria," Moran said. 

"Gordon is one of my closest mates, and Abé spent five years cooking with me in the Aria kitchen before moving to London, where he has cemented his place as one of the world’s finest chefs. These three nights will be a real highlight in the 23 years of Aria; I can’t wait.”

Abé said: “I’m so excited to be heading back to the restaurant where my love for fine dining began. It means so much to be coming home as the first and only 3-star Australian chef, to showcase what I have learnt over the years of working for Gordon. 

"It really is an honour to be stepping back into the kitchen at Aria, a place where I first met Gordon, and to show my earliest mentor and friend, Matt Moran, the chef I am today.”

The seven-course menu will feature signature Restaurant Gordon Ramsay dishes with British produce replaced by Australian ingredients. 

Signature Restaurant Gordon Ramsay dishes on the menu are likely to include shellfish raviolo and a pecan praline dessert.

Aria’s award-winning wine program will be available across the three nights, as well as a premium wine pairing option.

Tickets for Restaurant Gordon Ramsay comes to Aria are $495 per person and go on sale at 10am on  Thursday, April 13.

See AriaSydney.com.au

Star chef and iconic winery announce collaboration

Celebrity chef Matt Moran has linked with leading Barossa wine producer Peter Lehmann Wines with a two-year deal that will feature a range of collaborations.

Nigel Westblade, chief winemaker at Peter Lehmann Wines, said: “We are thrilled to be partnering with Matt Moran, who shares our commitment to quality and innovation.

"Together, we will bring the best of Australian wine and cuisine to tables across the country, and showcase the unique character of South Australia’s Barossa Valley, where our wines are crafted.”

Moran has over three decades of experience running some of Australia’s most-loved venues and is a familiar face to TV viewers.

“I have always admired Peter Lehmann Wines and their commitment to creating exceptional wines that reflect the unique landscape of the Barossa Valley," Moran said.

"As someone who is passionate about creating unforgettable dining experiences, I believe that wine plays an essential role in bringing people together and elevating any meal to a truly special occasion.”

As part of the partnership, Moran will collaborate with Peter Lehmann’s winemakers to create a series of food and wine experiences, including the listing of Lehmann Wines at venues including the Rockley Pub.

The partnership will commence with activity surrounding the celebration of 30 vintages of Stonewell Shiraz, one of Peter Lehmann’s flagship wines with further events and activations to follow.