Celebrity chef and regional food advocate Matt Moran made a special visit to the Lithgow Workies this week, sampling dishes and championing the region’s emerging culinary scene. The visit formed part of NRMA’s 2025 Perfect Plate competition, which celebrates exceptional dishes across NSW clubs.
By Kellie Evans
For Moran, becoming an ambassador for Perfect Plate was personal. “I actually started cooking in a club,” he said. “Back then it was chicken schnitzels in the bain-marie and very average Chinese food — frozen vegetables, sweet-and-sour pork. Now there’s a real place for much better food in clubs. They need good food and beverage to attract people. If I can help promote better food in clubs — job done.”
He’s seeing a clear shift. “The clubs are getting very competitive, trying to better themselves all the time, and that’s fantastic for diners. I’ve seen some phenomenal food.”
At Lithgow Workies, Moran sampled a standout grilled barramundi with Sri Lankan potato tartlet, king prawn and curry sauces, followed by a towering lemon meringue pie — a dish he declared “beautiful — great flavour and a fantastic use of finger limes.”
Lithgow Workies Executive Chef Tim Standing said it was a career highlight. “It’s been fantastic to have Matt Moran visit. He’s been a bit of a hero of mine for years. To be able to showcase what we’re doing here is really exciting.”
But Moran sees more than great plates — he sees an opportunity to turn the Central West into a destination for food tourism. “I’m a big advocate for the Central West. I’ve invested quite heavily in the region already and I’m investing more,” he said. “With roads improving and the Highlands pricing getting out of hand, the Central West is becoming a real alternative.”
He believes the opportunity extends beyond the kitchen. “There’s a lot happening — boutique accommodation, new restaurants, wineries, gin distilleries — it’s all going to drive more tourism. We’ve got to be ready for that big influx of people.”
For local producers and chefs, Moran sees huge potential. “There’s a lot of opportunities out there now — and there’ll be a lot more to come. If you want to start something of your own — ring me. I’m always looking to partner with good young talent. We always need more chefs in the Central West.”
General Manager of Lithgow Workies, Geoff Wheeler, said Moran’s visit was an important vote of confidence. “It’s wonderful to have someone of Matt’s status here — and openly saying how good the food was. It means a lot.”
For Moran, the takeaway is simple: “It’s important for locals to support their clubs and their local businesses. Clubs put back into the community — but it’s also great when the food is this good.”
