Sean Moran trained in Sydney restaurant kitchens under chefs Martin Teplitzky, Gay Bilson, Anders Ousbach and Stefano Manfredi before cooking in London and Italy in the mid 1980’s.
He opened Sean’s Panaroma, Bondi Beach in 1993 with his partner Michael Robertson, where a daily changing menu is highlighted by harvests from their Bilpin farm.
His first book Let it Simmer was published in 2006 (Lantern/Penguin), he is a regular contributor to The Sydney Magazine and was honoured by the Restaurant and Catering Association in 2008 as ‘Restaurateur of the Year’. Sean’s restaurant, with it’s unique refinement of Anglo/Italian cooking and relaxed, seaside setting, has garnered over twenty Chef’s Hat’s from The Sydney Morning Herald Good Food Guide and is now an institution.
Milk-fed lamb roasted with tuscan potato chunks & mashed peas
A classic lamb roast, enough to feed and impress a large gathering.
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Submitted bySean Moran
