Matt Moran’s Australian Food Coast and Country

Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen, there were one, maybe two, varieties of tomatoes. Australia is now the envy of the world for its climate and variety of produce, and is a food-lover’s destination, spurred on by generations of keen home cooks. The recipes in this book span the country food traditions of regional Australia to the rugged coastline which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household too. ‘This is my Australian food, and I hope it will become a part of yours too.’