The celebrity chef, whose very early days were as a kitchenhand in the Parramatta RSL, is touring clubs around NSW to find the best club meal in the state, giving praise to YMGCR head chef Rodnul Lal for his dish selection.
“This is lamb and beef country so that’s the right thing to do,” he said.
He said the key to club cooking was good, preferably local, produce and good execution in the kitchen - with a little bit of room for creativity.
“We want people to be creative with one or two ingredients, but there’s nothing wrong with simplicity as long as the dish is cooked well and balanced well,” he said.
Moran, who fishes annually in Iceland with friend and chef Gordan Ramsay for Atlantic Salmon, said he was keen to dangle the line locally to catch his first Murray Cod.
“I love a (fishing) challenge,” he said.
Moran burst onto the scene with his Sydney restaurant Aria, and now runs a variety of ventures ranging from fine dining to a sandwich shop. He also sources from his own farm, where he runs cattle, sheep and pigs.
Chef Lal said the lamb was marinated in a mix of spices including coriander, garlic and oregano, as well as lemon juice.
The resort will be in the running for Clubs NSW’s statewide award based on patron ratings, with a Riverina winner to also be announced.
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