If you ever wondered what The Good Food and Wine Show is or what a food festival or exposition entails, look no further, for the following posts will describe why you need to attend them.
George Calombaris and Matt Moran (pronounced “more” + “ran” – Moran, not moron, he is far from in too) are both Australian chefs, together with more than 50 years worth of experience of cheffing and both of them also own and run quite a few restaurants, making them professional restaurateurs for those of you who really wondered if that long explanation had a one word meaning. There you go, I just hit you with some knowledge.
We attended the chef’s table with George, basically having him cook for us whilst explaining what he does. This is a very informal event and gives you the chance to talk to him and ask questions about anything, especially some Masterchef secrets.
Now these dishes are quite complex with a lot of ingredients, so bare with me. I will definitely be trying to explain the main parts of the dishes.
The first course was a springbok tartare and jellified beet laid on top of red cabbage ketchup with kangaroo biltong sprinkled over and a mix of fresh herbs.
The second course was spinach filo pastry with braised and fried pigs ears and…
something. Now pig ears might sound weird, but if you ever have a professional chef make them for you, just dig in.
The final course was rhubarb sorbet on top of a gel disc of some sort with pieces of candied rhubarb. Basically, a rhubarb dessert if you will.
All in all, it was a fantastic meal with a chef we really enjoy to watch. He was very friendly with us, even though we have heard from a few people who have cooked with him, that he can get quite grumpy and bossy in the kitchen. So clearly being a celebrity and being a chef are two different things and being a celebrity chef just brings those two worlds together. Luckily we didn’t cook with him I guess.
Unfortunately, we couldn’t get a chef’s table with Matt Moran as well, but luckily we did get to attend his demo. This is the same kind of setup as the chef’s table, but with a lot more people, so obviously you don’t get to eat his food. Still, you get to see him cook and have a chance to ask him anything.
This guy is amazing. He is one of Australia’s most iconic chefs, but he still seems very down to earth. Everything about him screams Australian, his accent, his demeanour, and obviously his jokes, which are brilliant. I love meself some funny and Matt surely knows how to be funny. We really enjoyed this experience and would recommend it to anyone that enjoys eating or appreciates good food.