Freshly grown food provides the best ingredients when cooking, and growing vegetables in large quantities brings its own challenges for everyone, whether in the backyard vegetable patch or on a large farm. Charlie tucks in with Matt Moran to discuss Matt’s amazing journey with food and farming, and how he grows produce for his own restaurants.  On today’s episode:How Matt Moran become a chef and restaurateurEating and cooking produce when it is in seasonMatt’s favourite vegetables and herbs to growHow Matt works with his team to deliver a fresh seasonal menuMatt’s vegetable patch on his farmAbout Matt MoranMatt Moran is an award-winning Australian chef and restaurateur who is considered to be the pioneer of ‘paddock to plate’ philosophy in Australia. As owner of some of the most well-established and respected dining venues in Australia, he has appeared on many Australian cooking shows and has authored multiple successful cooking books. While being one of the most notable cooking personalities in the country, Matt still owns and operates a property in the Central Tablelands of New South Wales, supplying beef and lamb to his restaurants. We’d love to hear from you, please email any questions you have about your garden to: charlie@stihl.com.auInterested in how to grow your own vegetable patch? Check out the STIHL blog for all your gardening questions.https://blog.stihl.com.au/how-to-create-a-vegetable-patch/Website: stihl.com.au/Instagram: @stihl_au or @charlie_alboneThis podcast was hosted by Charlie Albone and created by STIHL Australia