Aria Chocolate Tart. Recipe by Matt Moran

Aria Chocolate Tart. Recipe by Matt Moran

Matt Moran recipe: Tagliatelle with Blue Swimmer Crab and Tomato and Chilli Salsa, on MiNDFOOD.

Matt Moran recipe: Tagliatelle with Blue Swimmer Crab and Tomato and Chilli Salsa, on MiNDFOOD.

Dessert by Australian chef Matt Moran

Dessert by Australian chef Matt Moran

Matt Moran's Aria restaurant - what more need you say?  KE-ZU supplied #andreuworld Noosa chair for the broody fitout of the Sydney institution.     #mattmoran #aria

Matt Moran's Aria restaurant - what more need you say? KE-ZU supplied #andreuworld Noosa chair for the broody fitout of the Sydney institution. #mattmoran #aria

Gnocchi and Roast Pumpkin and Sage (Adapted from Matt Moran when I get home)  half a butternut pumpkin (I used japanese pumpkin), peeled, seeded and cut into 1cm dice 30 ml olive oil salt and pepper 30 grams butter, diced 1/2 bunch sage, leaves picked parmesan, grated  Gnocchi rock salt, for baking  1.5 kg pontiac potatoes (I used royal blue) 150 grams plain flour 2 egg yolks salt extra virgin olive oil, for tossing

Gnocchi and Roast Pumpkin and Sage (Adapted from Matt Moran when I get home) half a butternut pumpkin (I used japanese pumpkin), peeled, seeded and cut into 1cm dice 30 ml olive oil salt and pepper 30 grams butter, diced 1/2 bunch sage, leaves picked parmesan, grated Gnocchi rock salt, for baking 1.5 kg pontiac potatoes (I used royal blue) 150 grams plain flour 2 egg yolks salt extra virgin olive oil, for tossing

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