Ahead of his appearance at South Bank Seafood Festival, we sat down with celebrated Australian chef Matt Moran to chat all things seafood, from underrated local catches and cooking over fire to the one tip everyone should know before buying fish. With decades spent championing Australian produce and producers, Matt shares what still inspires him in the kitchen, the seafood ingredient he thinks deserves more love, and what festival-goers can expect from his live cooking demos across the Saturday program.

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You’ve spent decades championing Australian produce. What first sparked your passion for local ingredients and seasonal cooking?

In the early years it was all about imported ingredients being the best, as time went on it became evident that the best ingredients in the world were being farmed, caught and produced right here at home. I grew up on farms, and I have seen firsthand the hard work that goes into the producing the food we put on plates, and I am passionate about supporting and championing those producers in all my restaurants.

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You’ve worked across everything from fine dining to more relaxed dining experiences, so level with us; fancy degustation or classic pub meal?

This is a hard one, there is a time and a place for both experiences I love celebrating special occasions at restaurants like ARIA, BUT I also enjoy relaxing with a cold drink good steak or burger at the Rockley pub.

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You’ll be sharing cooking demos across the Saturday program. What can festival-goers expect to learn from you?

We are going to have a great time cooking with two of my favourite fish, talking about some of Australia’s best fisherman and cooking over fire.  

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Seafood can sometimes feel intimidating to cook at home. What’s one tip everyone should know to make it easier?

Finding a great fish monger is the key, getting the best and freshest seafood is the place the start. I always select a whole fish out of the window on and ask the fish monger to fillet it fresh this way I can see the freshness of the fish before I buy. Come and see me on stage for more tips on what to look for in seafood.  

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What’s one underrated Australian seafood ingredient you think more people should be cooking with?

Octopus – I love to cook over charcoal and there is nothing better than charred octopus marinated in chilli, garlic and olive oil, finished with lemon juice.

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After years in the industry, what still excites you most about getting into the kitchen?

The produce, I get excited and inspired by seeing the fresh produce come in the doors of the restaurants every day.

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