Gourmet Traveller|July 2020
Sean Moran has long known there is something wonderful to be savoured in taking things slow. After all, he is the man behind one of Sydney’s most beloved farm-to-table restaurants, Sean’s Panaroma, where he showcases produce grown at his Blue Mountains farm.
“Having the farm is a great one for relishing the slow because it’s such a juxtaposition to restaurant demands. Nature makes you slow down. As resistant as you are at times, you’ve just got to learn to relax and go with it.”
At his eponymous restaurant in North Bondi, Sydneysiders come from all over the city to graze on his fresh garden harvest and perfectly golden roast chook, as they settle in for long and languorous weekend lunches. At least they did. Even by Moran’s standards, things have been uncomfortably slow lately.
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