Matt Moran opens sandwich shop in Canberra

The Canberra Times

Matt Moran opens his sandwich shop &Sando in Canberra

Transcript

00:00 Why Canberra?

00:06 Why not?

00:08 You know what, it came to my attention and someone told me about the site and I worked

00:16 with them in Sydney on another venture and I came down to have a look and then I sort

00:21 of got roped into part of the negotiations for their deal and I thought this is too good

00:26 to be true.

00:27 It's a great location, I think Canberra's food in general is just booming and the first

00:38 time I came down here I went and ate at Such and Such and had a phenomenal meal and I thought

00:42 you know it's the food down here and I hear a lot of stuff about Canberra.

00:46 We buy a lot of truffles from Canberra.

00:48 I thought who doesn't want to take money off the politicians, probably shouldn't say that.

00:53 They take enough off me.

00:54 And I guess why sandwiches?

00:57 So in Sydney in the last couple of years, basically since COVID, there has been an absolute

01:05 boom in sandwich shops.

01:07 Now my office is in Darlinghurst and I'm always looking for something different and I had

01:13 a sandwich from one place one day, I thought this is cool and there's another one and there's

01:16 another place.

01:17 So I virtually have eaten in every new sandwich shop in Sydney and it's a boom and it's happening

01:23 now in Brisbane, it's happening in Melbourne and there's always been the one or two but

01:26 there are multiples.

01:30 And there's one up the road that I just love, Cut Lunch Deli.

01:33 There's an ex-chef from Quay and I thought you know what that's something I want to have

01:37 a crack at.

01:38 I've never done it before and so yeah hence Sander.

01:41 Why do you think there's a bit of a boom?

01:45 Convenience, price point, quality, you know bread is you know during COVID everyone was

01:53 baking bread and there's lots of different varieties now and there's great sourdough

01:58 in Canberra and I just thought you know with that thing on the side which is a little coffee

02:03 shop that they used to sell coffee and a couple of pastries and virtually you know there's

02:07 one person working there doing nothing.

02:09 I thought you know let's make a boom and it's also a great, it relates back to the Steakhouse

02:15 so you know the signature one made to order is the steak sandwich and then you know if

02:20 you have a really good steak sandwich everyone talks about then they talk about the restaurant

02:23 too.

02:24 And I guess what makes a good sandwich do you think?

02:28 Balance I think is key right so whenever I say to people you know when I create a dish

02:32 it's all about having beautiful balance.

02:34 So if you've got something like a chicken schnitzel which is you know obviously coated,

02:38 it's been fried, it's got a fatty feel, you need some sort of acid whether it's a mayonnaise,

02:43 whether it's pickles, pastrami again also, you know cabbage which has been pickled, you

02:49 know pickles on the top of it, you've got the fattiness of the Wagyu pastrami.

02:53 So balance is really good and it's really important then obviously good bread and quality

02:59 of the product that you're using.

03:00 [BLANK_AUDIO]

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