Michael and I go way back to when he was a young pony-tailed chef and I was just moving from catering into the media. I have always been a big fan his food. He is also one great guy. We cooked together after he joined Fresh on the Nine Network where I was co-host and until he stopped this year, we both present weekly cooking segments on Kerri-Anne on the same network.
Sydneysiders will know Michael’s restaurant – The Summit, on top of Australia Square. This iconic restaurant recently opened a very special private dining room, Salon Privé by Champagne Taittinger. Michael has created bespoke menus for this beautifully designed
room with its 360 degree views of the city and Sydney Harbour.
Michael is also one the new resident chefs at Westfield in Pitt Street Mall, Sydney. His venture EAT Deli Kitchen purports it to be the Australian home of the Reuben sandwich – that classic New York combo of salt beef, pickles and mustard on rye. Michael’s version features Wagyu Salt Beef and is served hot. I haven’t tried one yet but it’s on my food wish list for my next visit to Westfield.
As well as launching a new restaurant, late last year Michael launched his new book, Moore to Food (New Holland) where he shares his culinary secrets and presents recipes and tips for entertaining at home in a stylish, yet comprehensive manual format. Definitely a book for anyone who loves to entertain.
With a 25 year plus career owning and running top restaurants in his native London and adopted Sydney, where he has been awarded a number of chefs’ hats from the Sydney Morning Herald’s Good Food Guide, Michael is certainly well qualified to be a celebrity dish.
Over to Michael:
What is your earliest food memory: Making blackcurrant jam and rock cakes with my Nan back home in the U.K!
What is the strangest meal you’ve ever been served: Chickens feet and pigs bum (Andouillette sausage)
What is your signature dish: Twice cooked pork belly with roasted apple marmalade and glass crackling
What is your favourite cookbook: Marcella Hazan ‘Italian Cooking’
What do you never eat: Andouillette sausage
What are the five ingredients you would take to a desert island: Buffalo mozzarella, tomatoes, olive oil, bread, chocolate
What are you having for dinner tonight: Wagyu salt beef ‘Reuben’ sandwich on rye, swiss cheese, pickles, mustard mayonnaise
Level 47, Australia Square, 264 George Street, Sydney
Telephone 02 9247 9777