W e like to call ourselves the lucky
country, and when it comes to local country, and when it comes to local
produce, these words couldn’t be more produce, these words couldn’t be more
true. Our varied climate supports diverse true. Our varied climate supports diverse
crops, our vast coastline means we have crops, our vast coastline means we have
access to some of the best seafood in the access to some of the best seafood in the
world, our growing interest in provenance world, our growing interest in provenance
is pushing producers to go from strength is pushing producers to go from strength
to strength, and our population continues to strength, and our population continues
to transform with the influx of different to transform with the influx of different
migrant groups, threading complexity and migrant groups, threading complexity and
diversity into the way we eat and cook.diversity into the way we eat and cook.
My take on Australian food is deeply My take on Australian food is deeply
influenced by my upbringing, my career influenced by my upbringing, my career
path, by travelling, and by the amazing path, by travelling, and by the amazing
produce I am lucky to come across every produce I am lucky to come across every
day. It’s the blending of these that forms day. It’s the blending of these that forms
the heart of my cooking.the heart of my cooking.
The recipes in my book are just some The recipes in my book are just some
of the things I like to cook for family and of the things I like to cook for family and
friends. They’re approachable, but in the friends. They’re approachable, but in the
mix you’ll find dishes perfect for special mix you’ll find dishes perfect for special
occasions. I hope you’ll find lots to love.occasions. I hope you’ll find lots to love.PIRI-PIRI CHICKEN WITH PIRI-PIRI CHICKEN WITH
SMOKY TOMATO AIOLISMOKY TOMATO AIOLI
SERVES 4SERVES 4
Begin this recipe at least 2 hours ahead.Begin this recipe at least 2 hours ahead.8 chicken thighs (skin on, bone in)8 chicken thighs (skin on, bone in)MARINADEMARINADE
6 garlic cloves6 garlic cloves
4 long red chillies, chopped4 long red chillies, chopped
200ml pale ale 200ml pale ale
200ml dry white wine200ml dry white wine
Juice of 2 lemons, plus extra lemon Juice of 2 lemons, plus extra lemon
wedges to servewedges to serve
2 tbs extra virgin olive oil2 tbs extra virgin olive oil
4 bay leaves4 bay leaves
3 thyme sprigs3 thyme sprigs
3 tsp smoked paprika (pimenton)3 tsp smoked paprika (pimenton)SMOKY TOMATO AIOLISMOKY TOMATO AIOLI(^11) // 33 cup (100g) semi-dried tomatoes cup (100g) semi-dried tomatoes
2 garlic cloves2 garlic cloves
2 egg yolks2 egg yolks
2 tbs red wine vinegar2 tbs red wine vinegar
1111 // 22 tsp smoked paprika (pimenton) tsp smoked paprika (pimenton)
220ml olive oil220ml olive oil
Juice of Juice of^11 // 22 a lemon a lemon
This is an edited extract from This is an edited extract from
Matt Moran’s Australian Food: Matt Moran’s Australian Food:
Coast + Country Coast + Country (Murdoch Books, (Murdoch Books,
RRP $45). Available in stores now. RRP $45). Available in stores now.
@chefmattmoran@chefmattmoran @chefmattmoran@chefmattmoran
64 delicious.com.au
EXTRACT.EXTRACT.