Matt Moran opens his sandwich shop &Sando in Canberra
Category
🗞
NewsTranscript
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]