Q & A with Michael Moore, Chef & Owner, O Bar & Dining

Michael Moore

Michael Moore started his 26 year career running some of London ’s finest establishments.  Now he finds himself owning one of Sydney’s highest venues, O Bar & Dining.

Michael’s food follows his healthy eating philosophy, set out in his Cookbook, Blood Sugar.

Michael favours healthier ingredient substitutes that are flavour filled, vibrant and balanced.  He is also a fan of locally sourced, sustainable produce.

We caught up with Michael to get his take on food that inspires him in Sydney.

Q: Where do you go to get a great cup of coffee (or tea if you’re not a latte lover)?

It is nearly always Campos Coffee.  (I own Naked Espresso in Australia).  If not, then Di Gabriel Single Origin Guatemala served at Dose in Willoughby is very good.

Q: If you could only eat one last meal on this earth, where and what would it be?

Easy.  It would be my wife’s Fish Stew, at home with my kids and as many of my friends and family around.  Dessert would be Rhubarb Crumble.

Q: Please share with us your 5 all time favourite restaurants or bars in Sydney.

  1. The Barber Shop – I love Mikey Enright, cocktails and hospitality.
  2. Baxter Inn – For the 18 year reserve Oban Scotch on ice.
  3. Inch Cafe in Mona Vale – Has great coffee and breakfasts sitting in the sun.
  4. A pie at Pie in the Sky in Mount White, after a ride on my Ducati.
  5. Lunch at Sprout Wholefoods in Naremburn – a great healthy choice.

Q: If you had visitors in town, where would be the first place you’d take them to dine and/or drink?

O Bar & Dining ticks all the boxes.  Great vibe, views, food, drinks and service.

Q:  Where do you buy your produce in Sydney?

Simon Johnson, for the last 25 years.  I was one of his first customers.

Q:  What inspired your passion for food and what does food mean to you?

I live a healthy choice life and am so happy that in my cooking/professional life it has gone from rich French based cooking to amazing fresh wholefoods.  I am truly in love with food and have never lost the excitement of smelling fresh raspberries or the aroma of garlic and olive oil in a pan.

Q:  What do you want your ‘food’ legacy to be?

My philosophy…  Remember that very few people you meet will teach you something for your benefit.  But, with the right curiosity, you can learn from everyone.  Just look at what is in your hand and never stop asking questions about food.  Knowledge is power!

Q:  Tell us something not many people know about you!

I was once asked for my autograph by my food hero!  (Albert Roux – the Godfather of French cooking in London).

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