Matt Moran's Australian Food: Coast + Country by Matt Moran

  • Crushed avocado, soft eggs and chilli-lime salt (page 18)

    from Matt Moran's Australian Food: Coast + Country Matt Moran's Australian Food by Matt Moran

    • Categories: Spice / herb blends & rubs; Egg dishes; Breakfast / brunch; Australian; Vegetarian
    • Ingredients: eggs; avocados; feta cheese; limes; cherry tomatoes; French shallots; cilantro; sourdough bread; sea salt flakes; chilli flakes
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Notes about this book

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Notes about Recipes in this book

  • Oven-baked fish and chips

    • JLDuck on April 13, 2019

      This is relatively easy to make. It is very delicious. I found that my fish required a few more minutes than recommended.

    • e_ballad on April 10, 2020

      Excellent crispy fish. I’m not sure what went wrong, but the chips were really quite soggy.

  • Fish burgers

    • e_ballad on February 04, 2019

      A really good burger, but not a lot to set it apart from other recipes.

  • Roast chicken Marylands with fennel and potato

    • JLDuck on May 18, 2019

      Another excellent recipe from Matt Moran. Easy to make and very delicious. I would cook the beans for 15 rather than 10 minutes unless you like very crunchy beans. ADDITION pre cook beans and add more lemon Increase temperature to 220C.

  • Thai-style fish curry

    • JLDuck on July 11, 2019

      It is delicious but takes longer to prepare than expected. The curry paste requires significant amount of pounding to achieve the required consistency. It is worth it. The dish is very chilli hot as printed. I also found that the fish required longer than recommended. I used Barramundi.

  • Chargrilled spatchcock with charred corn salad

    • JLDuck on September 12, 2022

      Need to cook chicken for longer than advised in the recipe. The vinaigrette was delicious and could be used for many salads. The corn salad was also easy to make and enjoyable to eat. Marinate for longer - as suggested at least an hour. Cooked previously Sept 2022.

  • Roasted heirloom carrots with cumin and goat's curd

    • e_ballad on July 23, 2018

      If you’ve never had roasted carrots before, this is a good basic recipe. If you have: nothing to see here that separates it from other roast carrot recipes.

  • Roast chicken with sage and onion stuffing

    • e_ballad on May 04, 2020

      A good roast chook recipe, though it makes more than double the amount of stuffing required for the chook.

  • Braised beef short ribs with potato-celeriac gratin

    • e_ballad on June 11, 2021

      This was a very hearty winter dish. An incredibly rich, almost unctuous braise, only small portions of the meat are necessary. I didn't make the accompanying gratin as there were no celeriacs to be found.

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Reviews about this book

  • ISBN 10 176063123X
  • ISBN 13 9781760631239
  • Published Oct 25 2017
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Murdoch Books

Publishers Text

The new Bill's Sydney Food for a food-obsessed generation covering Aussie favourites from coast to country.

Thirty years ago, when Matt Moran first started cooking in commercial kitchens, lettuce meant iceberg, fish was always sold frozen and there was one variety of tomato - maybe two. Australia is now the envy of the world for its climate and range of produce, and is a food-lover's destination, spurred on by generations of keen home cooks.

The recipes in this book span the country food traditions of regional Australia to the rugged coastline, which offers amazing fresh seafood. From the best slow-roasted lamb shoulder to an iconic passionfruit cheesecake, anyone who has spent time in Australia will find something in this collection to which they can nod their head and smile, recognising a recipe that is a favourite in their household.

'This is the Australian food I love, and I hope you find lots to love here too.'

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