The new Bill's Sydney Food for a food-obsessed generation covering Aussie favourites from coast to country. Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range 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. 'This is the Australian food I love, and I hope you find lots to love here too.'

The new Bill's Sydney Food for a food-obsessed generation covering Aussie favourites from coast to country

Using the best-possible produce as his starting point, Matt Moran creates food with extraordinary depth of flavour. In addition to signature dishes from ARIA, adapted for the home cook, his much-anticipated first book also includes recipes for some of the impromptu dishes he cooks for family and friends.

Renowned Australian chef Matt Moran shares his favourite dinner party menus for any occasion.

Join renowned chef Matt Moran at home as he relaxes in the kitchen and around the table, sharing great food and good times. 'In this beautifully photographed book, Matt Moran steps out of ARIA's kitchen to showcase the recipes he uses to cook for family and friends.' The Sydney Morning Herald

Masterchef Matt Moran takes a step further from his last book, When I Get Home, and creates dinner party menus with restaurant flair. Learn how to cook as the Aria Restaurant owner does, while discovering that 'something' that sets this meal, and menu, apart. This edition is a special collector's edition that will be available only through Matt's restaurants.

Acclaimed chef Matt Moran shares his passion for local produce with this stunning collection of recipes. Inspired by the market garden at his Sydney restaurant Chiswick, as well as time spent visiting producers all around Australia for his TV series Paddock to Plate, Matt dishes up a mouth-watering selection of recipes with this trademark deft touch and winning flavor combinations. Try the fresh, palate-sharpening pickled vegetables and dukkah, or seared kingfish with radish, avocado, and wasabi to start with, then tuck into slow-cooked lamb with hummus, tomato salad, and mint salsa. For sweet treats, look no further than apricot and rosemary tarts or berries and meringue with passion fruit curd.