Hello! This is episode six of Dish, I’m talking with Matt Moran, about no waste cooking. I am so happy to sit down with this Sydney-based chef, restaurateur, cookbook author and host of countless shows, including Paddock to Plate and Great Australian Bake Off. But the role Matt perhaps best identifies with is cook - he loves cooking at home and is a font of knowledge on saving time in the kitchen, avoiding food waste, and making food and eating together - entertaining and eating with family - a joy. 

Matt reveals his beautiful and seasonal revival of mac and cheese, and espouses the power of long slow cooking. 

We talk tips for avoiding food waste, and he has some enlightening views around leftovers, which are his answer to using up vegetables, always having nourishing food on hand for satiating teenage kids, as well as last-minute entertaining.

He talks about his own upbringing, his grandmother’s Sunday lunches and how food from his childhood impacted his attitudes to eating and cooking. He’s funny, insightful, and shares vivid and personal stories from his upbringing and his entry into the cheffing world. He talks about hard work, and reflects on becoming a chef just out of his teenage years. 

Matt Moran tells us about his own ethos around produce before we take a giant detour to skinning rabbits and hunting, as well as lamenting the disappearance of our pre-Covid socialising with our closest friends in the food industry. I loved this episode with guest Matt Moran - enjoy!

Find Matt Moran on Instagram @chefmattmoran

Find Kate Gibbs on Instagram @kategibbs