I am still grinning from ear to ear! Last Friday morning, my husband and I were treated to a cooking masterclass with Chef Matt Moran at his restaurant Chiswick located in Woollahra, Sydney. Thanks to Audi Australia, an email was sent out to customers - I forced Paul to reply ASAP!
The morning began with meeting and greeting the other guests - there were 24 of us in total. Mostly couples over 45. One lady was the ex-wife of one of Qantas's previous CEO's. We were shown to a large, tall and square communal dining table surrounded by several stools (which I had to climb up into). Shortly after, coffee orders were being jotted down and freshly baked ham and cheese croissants and pains-au-chocolat appeared before me. I was liking it very much already.
I recognised the man as soon as he entered the restaurant. Donning a humble pair of skinny black jeans with a black V-neck Dolce & Gabbana t-shirt, the man entered the restaurant with an authority and ease that could only belong to Matt Moran. I was staring. I didn't care. He was coming closer. Closer. All of a sudden he was standing right next to my seat, ready to address the group.
As he spoke, the room was silent except for the soft flutter of the Audi event photographer's picture-capturing. I could not help myself. I just HAD to do it. I began perusing Matt Moran's teeth for anything noteworthy. Unfortunately I have nothing to report. But I was dangerously close to having spit droplets fly onto me. I probably did. I didn't care. What we listened to was a basic run-down of how Chiswick restaurant came to be as it currently stands.
The original Chiswick restaurant was opened in the 1920's, named after the surrounding Chiswick gardens. Matt Moran purchased the premises in partnership with another owner a few years ago and they began developing the site. Drawn to its historic significance, Matt Moran had a vision to preserve the vintage appeal. He reported spending vast sums of money on construction in order to make the building "look old". The deep hues of timber resound throughout Chiswick - from the large structural beams to dining tables. The white French windows surrounding the dining area were just beautiful. I have a thing for French windows.
Matt Moran then led us to an exclusive private tour of the restaurant's gardens. Originally proposed as an alfresco dining area - local council restrictions forced them to change their ideas to creating a kitchen garden for seasonal produce: cabbages, lettuces, even tomatoes. As Matt Moran slowly progressed through the gardens, he would pick a flower here, tear a chive there... constantly chewing and sampling. He then pulled up an English mustard leaf (looks a bit like a silverbeet leaf perhaps) and tore it into small pieces. He handed us all a piece. I ate it. It felt like a hot mouth full of wasabi. Such a strange sensation that was. I felt so privileged to have him show us those gardens, as they are normally locked to customers.
We ventured back inside to watch Chiswick's sous chef prepare a tuna sashimi starter plate. As she worked her blade with expertise, Matt described the concept of making the most of produce by season. In this case, tuna was best consumed in winter - the flesh has a higher fat content at this time. We also learned of how fatty dishes are best complemented with acid - lemon juice, vinaigrette, etc.
The feast which was to follow was one I will not soon forget. I made the most of the free-flowing Moët and opted for the white wine, as it was a warm 25ish day. The platters were spilling over with flavour and texture, and there was something so comforting in the communal manner in which we passed the platters around to share. My highlight was the lamb. Grown by Matt Moran's family, the lamb just fell off the bone and it simply melted in my mouth.
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| The delicious menu |
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| Rhubarb Bombe Alaska - the perfect finish |
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| A gift Audi gave us before we left |
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| Soooo excited about this gift! |
