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Issue 61 - Vintage Modern Issue

Issue 61

Vintage Modern Issue

The breadth and scope of Habitus has always been extraordinary. With how we live at heart of every issue, we have stepped it up with Guest Editor David Flack of Flack Studio shaking the ‘how’ and looking at new ways to make a house a home. With Vintage Modern as the issues theme, we look at the way iconic design has stayed with us, how daring pieces from the past can add the wow factor and how architecture and good design defy the pigeon hole of their era.

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Matt Moran is right at home in the kitchen
KitchenAleesha Callahan

Matt Moran is right at home in the kitchen

Matt Moran certainly knows his way around a kitchen, but when he’s cooking at home, he seeks out a different vibe to the commotion of a commercial restaurant.


Celebrity chef Matt Moran is known for his culinary skills and creative dishes. From his award-winning restaurants to appearances on cooking shows, Moran has established himself as one of the most influential names when it comes to Australian cuisine.

Unsurprisingly, Moran’s home kitchen is equipped with the best possible tools to experiment and create. The bespoke and spacious kitchen in his Sydney home features French Lacanche appliances, a gas stove, wok, hot plate, two ovens and a purpose-built cool room. Off-setting it all is a single piece of large terrazzo on the polished concrete benchtop.

“I love to entertain and cook at home, but unlike the restaurants, I don’t want anyone around me,” shares Moran. He points out the different energy that comes from a commercial kitchen: “In the restaurant, I want to be surrounded by my team.”

With an already established mix of award-winning restaurants – Aria, Opera Bar, Chiswick, Chophouse – the chef has turned his attention to other projects including The Rockley pub in regional NSW. On a more personal note, he’s also building a farmhouse, which connects back to his roots and culinary farm-to-table philosophy.

It was an approach that came to life at two recent pop-up restaurants in Fiji, at Marriott Momi Bay and Sheraton Fiji Golf & Beach Resort. Moran and his expert team created a series of locally influenced dishes, embracing ingredients sourced from an on-site farm. The result is a signature interpretation of a ceviche-style dish. “We created a modern spin on Kokoda, which is a traditional dish using raw fish, coconut and citrus,” he says.

Whether it’s designing a signature dish or a bespoke kitchen at home, Moran brings his impeccable attention to detail and refined taste to everything he touches.

Matt Moran
mattmoran.com.au


About the Author

Aleesha Callahan

Aleesha seeks out the unique people, projects and products that define the Indo Pacific region. Previously the editor of Habitus and Indesignlive, she has written and contributed to various publications and brands in the architecture and design industry, bringing intimate insight to her stories having first trained and practised as an interior designer. Her passion for mid-century design and architecture began while living and working in Berlin.

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Aria restaurantchefchef homeChiswickfarm-to-tablefijikitchen designLacanchelacanche appliancesMarriott


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Issue 61 - Vintage Modern Issue

Issue 61

Vintage Modern Issue

The breadth and scope of Habitus has always been extraordinary. With how we live at heart of every issue, we have stepped it up with Guest Editor David Flack of Flack Studio shaking the ‘how’ and looking at new ways to make a house a home. With Vintage Modern as the issues theme, we look at the way iconic design has stayed with us, how daring pieces from the past can add the wow factor and how architecture and good design defy the pigeon hole of their era.

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