18 March 2015
Aria executive chef Matt Moran shares his Sydney dining secrets.
Quiet night in: Poached chicken in master stock is always a winner at home.
My favourite food market: I love Sydney’s farmers’ markets – they’re so valuable to have in the city and the benefits to buying produce there go a mile. Eveleigh Farmers’ Markets and Pyrmont Growers’ Markets are always a standout.
Favourite deli/providore: Simon Johnson in Woollahra has some fantastic cheeses and olive oil.
Local treasure: I often take the family to Chairman Mao Chinese Restaurant in Anzac Parade, Kensington – it’s one of the best places to go in Sydney.
Local inspiration: The Sydney dining scene has grown so much that I am impressed by newcomers as well as those who have been in the game for quite some time. It’s hard to pinpoint one individual in particular, and we all seem to have our own focus, but I do think what Martin Benn has achieved in the past year or two at his restaurant, Sepia, in the CBD is fantastic.
Favourite NSW winter produce: I get excited when the heritage pumpkins start to come in season, as well as leeks, mandarins and apples. I love making apple tarte tatin in the colder months.
Coolest dining environment: There are new ones popping up all the time but I really like Mr Wong’s fitout.
Favourite Asian hawker food market: The Vietnamese markets in Cabramatta are fantastic.
Favourite multicultural eats neighbourhood: Chinatown is the obvious one. There are also some great Lebanese places along Cleveland Street in Surry Hills and Newtown is good for a big mix of ethic eats.
Discover more of Sydney’s dynamic dining scene, from buzzing bars and hot new dining precincts, to comfort food and multicultural flavours.