Matt Moran left school at fifteen years old to start his apprenticeship as a chef. He becomes one of the most remarkable chef from Australia and his restaurant was once awarded best new restaurant in Sydney. Matt established his love and appreciation of fresh produce from his early years growing up on a farm. That may be the reason why he believes that seasonality is an important basis for menu production.
In his latest food show series Paddock to Plate, Matt decided to get out of the kitchen and embarks on a road trip in the East Coast of Australia in search of mouth-watering mains and delicious desserts. Matt discovers plenty of reasons to celebrate the wonderful local dishes, rich culture and stunning landscape, as he explores the area applying his culinary skills and enthusiasm for local produce to create a fantastic three course feast. Meeting the local best growers, produces and farmers, and cooking regional food in the heart of their breath- taking landscape, Matt serves up a delicious slice of rural Australian life.
译文(3): 马特·莫兰15岁时离开学校，开始当厨师学徒。他成为澳大利亚最杰出的厨师之一，他的餐厅曾被评为悉尼最佳新餐厅。马特从小在农场长大，就对新鲜农产品产生了热爱和欣赏。这可能是他认为季节性是菜单制作的重要基础的原因。
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