Behind Matt Moran's cheeky on-screen persona is a hard-working chef and soft-hearted country boy.
If there was any doubt that Matt Moran and Maggie Beer were the cutest co-hosts on the silver screen, Matt Moran has publicly declared his adoration for his mentor.
When asked who his favourite Australian chef was, Matt confirmed it's actually his Great Australian Bake Off co-host!
"That’s an easy one, [it's] Maggie Beer! I adore her, we’ve become such great mates – she’s such a remarkable woman," he gushed.
Matt and Maggie have just filmed their third season of The Great Australian Bake Off together, and their off-screen comradery will play a big part on-screen as well.
Matt & Maggie on The Great Australian Bake Off.
Along with the upcoming season of Bake Off, Matt has been hard at work on his ever-growing empire.
Next month he will appear on The Great Australian Cookbook - a new series featuring a selection of Australia's sensational and inspired chefs. He's also recently released a new cookbook titled Australian Food, and has plans to unveil two new restaurants by the end of the year.
Smoke, Matt's swanky new rooftop bar at Barangaroo, has already sparked the intrigue of Sydney's foodie scene thanks to his string of similarly successful Sydney ventures, including Aria, Chiswick, Bondi Fish and the Paddo Inn.
Matt Moran with Cory Campbell, the head chef of Smoke.
Matt's food is often described as modern Australian cuisine, driven by his passion for the country's best homegrown fare. His new cookbook, Australian Food, follows this same journey, exploring the culinary and personal pull Matt feels towards his roots in regional Australia and his current life in Sydney's eastern suburbs.
"I've often been asked, both here and overseas, to define Australian food and what it is, exactly," he said.
"The definition of Australian food is very personal – city-dwellers will have a different definition to those on the coast. The recipes in this book is my own definition of Australian food that I hope others will enjoy – they all truly reflect my lifestyle, as I live by the beach in Sydney but run a family farm that supplies beef and lamb to my restaurants."
Matt's new cookbook, Australian Food.
Although when asked if he's more of a beach bum or country boy at heart, he confessed he couldn't quite quit his regional Australian roots.
"At heart, I’d have to say I’m a country boy. I’m a fourth generation farmer, I grew up on a farm and I still have a farm to this day," he said. "It’s the most special place to me, the farm is my idea of paradise."