EASY AS PIE
“IT HAS TO be classic Aussie beef – and tomato sauce is essential.” Matt Moran has a clear favourite when it comes to pies, but is quick to point out the world of possibilities to explore beyond beef. “Pies are easy to make, easy to eat and perfect for showcasing seasonal produce.”
From a fresh take on fish pie to an easy cheesy snack, Moran covers all the bases. Then there’s the lamb and harissa – “the two flavours are a top pairing,” he says, “being a farm guy who breeds lambs, I can’t go past it!” – and a “lighter, more delicate” chicken curry with filo pastry. “Chicken curry is right up there. A little bit of yoghurt on top of that one would be good, too. And for another vegetarian hit, it’s got to be the Moroccan spiced eggplant, a riff on shepherd’s pie. It’s
