This article was from our original site -MyCityLife posted on 4 June 2014.
The stage is set for the ultimate foodie experience as a spectacle that keeps on giving. In its fifth year, The Variety of Chefs Ball features an epic lineup of mega proportions destined to change worlds at the Hilton Brisbane come Saturday, June 14. As the ‘must-do’ event at the top of the foodie calendar, Variety of Chefs gives a glamorous edge to Variety Queensland’s endeavours to empower children who are sick, disadvantaged or have special needs. Since 1975, Variety has helped children to live, learn and laugh through their programs and services. And in 2014, #VOC2104 continues to be joined by local businesses to help meet this year’s benchmark of $150,000 and so train ten puppies to assist ten children with special needs.
And featured in this rockstar lineup is Matt Moran: celebrity chef, GQ’s 2012 Chef of the Year, author of three cookbooks, multi restaurateur, TV personality and infamous face in the kitchen. As the owner and chef for Riverbar & Kitchen, Aria Restaurant Brisbane, Sydney’s Aria Restaurant, Chiswick, North Bondi Fish and the Opera Bar, Matt knows how to bring on the heat. Best known for his guest appearances on the Masterchef Australia series and more recently Paddock to Plate on the Lifestyle channel, Matt especially knows his beef.
Growing up on a dairy farm in Sydney initially ignited Matt’s passion for quality produce and cooking, starting with his apprenticeship at La Belle Helene Restaurant in Roseville. It’s been a heady ride since his first days learning classic French techniques and tastes to launching his first restaurant The Paddington Inn Bistro. Matt has since explored the world to now be recognised internationally as a passionate advocate for Australian food and wine in kitchens, books, papers, radios and TVs across the globe.
And he brings his dexterity with the blade, extensive kitchen experiences and brimming heart to #VOC2014, working alongside fellow carcass decimator, celebrity chef, blade enthusiast and kitchen personality Adrian Richardson for the main meal of the night. While Matt is keeping details close to his chest, he can reveal “the dish is a slow-cooked lamb with celeriac, spiced cabbage and candied walnuts. I’ve always loved lamb, it’s one of my favourite things in the world and I can’t wait to prepare this on the night.”
Yes, Winter is coming. And as Variety of Chefs Ball 2014 descends with its promise of inspiration, Matt Moran reveals his Top Heartwarming Dishes for Winter.
|Chicken boiled in master stock|
I love this dish because you can prepare it during the day and leave it sitting on the stove to come back to at night. The aroma is just amazing.
|Braised lamb shanks|
This is a great comfort food, just perfect to warm you up in the colder weather. It also reminds me of my childhood.
|Roast beef ribs|
This is the perfect winter Sunday lunch: Slow cooked beef cooked until it’s nice and rare and melts in your mouth is pretty hard to beat!