Since Matt
Moran’s
first story in
the launch issue
in 2001, the star chef’s
dishes have become
iconic, like Aria’s famous
souffle. “This is a modern
twist on a long-standing
favourite at the
restaurant, various
versions of this dessert –
including pistachio, blood
plum and cream, and
peach, yuzu and almond
- have appeared on the
menu over the past
20 years,”says Matt.