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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 flavour 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 passionfruit curd.
Number Of Pages: 224
Published: 1st September 2014
Dimensions (cm): 31.0 x 24.3 x 2.1
Weight (kg): 31.0
Edition Number: 1