Matt Moran

UNVEILING MATT MORAN’S APPRECIATION FOR WHISKY

One of the biggest names in Australian cooking, Matt Moran of Chiswick, Aria and Barangaroo House (to name just three), recently partnered with Glenfiddich to explore his taste and passion for Scotland’s national drink. Ashley Pini caught up with the famed chef, restauranteur and farmer to ask what attracted him to the project and what’s next in the busy life of Matt Moran.

Ashley Pini: There’s never a dull moment in the busy (public) life of Matt Moran. What drove your interest in being involved with whisky and Glenfiddich?

Matt Moran: I have always loved and collected whisky, so it felt like such a genuine fit. We have a great partnership, and I’ve learnt a lot about the distilling process, which has been fascinating. I like that they push boundaries and think outside the box. I’m excited to see what comes next, and of course, the opportunity to learn more about their wonderful whisky doesn’t hurt either.

AP: You’ve been a great advocate for helping people learn more about where their food comes from. How important is it to you to understand the way that whisky is made?

MM: I think by nature, chefs are a curious bunch. We’ll always want to know where our produce comes from and how something is grown, raised, harvested and the like. This isn’t just isolated to food; the curiosity extends to drinks as well. As with all production, the quality of the raw material and the process, all affect the outcome.

AP: What has the experience been like working with Glenfiddich and getting to share the possibilities and innovation in whisky with the public?

MM: It’s been FUN! Have you seen the Whisky Wanderer? It’s pretty amazing.

AP: How personal is whisky to you? Is there a time you fell in love with whisky?

MM: While I like to mix things up (we chefs rarely keep still) whisky is often my go-to drink. I really love entertaining at home, and quite often I’ll have mates over to share some whisky and a light bite to eat. Whisky pairs so beautifully with produce and sometimes different ingredients can open up a subtle flavour you haven’t tasted before. With a young, lighter whisky I recommend a complex, dry salami. The spice, fattiness and salt will balance the whisky nicely. Traditional hard cheeses also work well as the waxy notes often leave behind a fruitiness on the palate. Crunchy sourdough, smoky salmon, orange, chocolate, roast almonds. I could go on. Lots of ingredients pair nicely with whisky.

AP: I have to ask; what’s next for Matt Moran? Perhaps a return to the show you guest judged in 2013? Or are you busy enough?

MM: Haha, that’s the question I seem to get asked most these days! Never say never, I suppose. I have some big plans over the next twelve months or so and some of them will be announced soon. You’ll just have to watch this space.