SPINNING PLATES

Spring is a busy time of year for star chef Matt Moran. We caught up with him to find out what's cooking.

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With winter in the rear-view mirror, how will you be spending the next few months?

Spring always feels like a fresh start in the restaurants. Each season we switch over to a new menu, highlighting the seasonal produce, so we work closely with the head chefs at each of the restaurants to develop new dishes.

What's your favourite spring produce to work with?

Asparagus – it's one of those ingredients that signals a change in the kitchen. For six weeks of spring, we have the most beautiful white asparagus coming out of Tasmania, which is even better. I like to keep it simple, steam it so it stays a little crunchy and serve with a gribiche-style dressing or just good olive oil and quality salt.

Tell us about the farm – that must keep you busy, too.