Matt comes clean on his bo­gan ways.

Food snobs of the world pay heed. It’s time to put down your truf­fle grater and cast pre­ten­sion aside – Matt Pre­ston is here to give thanks to the ‘com­mon as muck’ foods you se­cretly crave.

delicious - - CONTENTS -

BOGANS AND VE­G­ANS – just two let­ters sep­a­rate them, but their ap­proaches to food lie at very dif­fer­ent ends of the culi­nary scale. You’ll find my writ­ings on ve­g­an­ism at de­li­, should you have dif­fi­culty sleep­ing. Here, how­ever, let us con­tem­plate bo­gan food, a wor­ry­ing amount of which I cher­ish, start­ing with:

MACARONI CHEESE AND TOMATO KETCHUP – don’t knock it till you try it, for ketchup’s cold, sharp sweet­ness against the rich creami­ness of hot mac ‘n’ cheese is a joy. It might be even bet­ter with ETA BBQ sauce.

NA­CHOS – if you ever doubted that na­chos are more than just a way to qui­eten the kids while you place your bets at the pub TAB, then delve into the plea­sure of ‘na­chos nine ways’ by search­ing for ‘Matt Pre­ston na­chos’ on the in­ter­net.

DORITOS AS SEA­SON­ING – for­get salt, I pre­fer to sea­son my Mex­i­can with ground-up Dou­ble Cheese Doritos. Yes, that might make me com­mon as muck, but it’s no worse than grind­ing Burger Rings to make a ‘dust’ for steak, or crush­ing Chee­tos to make a mac ‘n’ cheese crumb, like they do at my lo­cal hipster bar­be­cue joint.

DUDE FOOD – burg­ers, steaks, smoked stuff, fried stuff with bar­be­cue sauce and mayo; what is ‘dude food’ if not an ex­cuse for us to eat bo­gan food, but sold to us as ‘South­ern cook­ing’?

RISSOLES – ab­sent since The Cas­tle, but mak­ing a tri­umphant re­turn in my new cook­book (and a rel­a­tive to the meat­loaf recipe here from my The Sim­ple Se­crets to Cook­ing Ev­ery­thing Bet­ter). LOADED FRIES – when Mac­cas ad­ver­tises loaded fries, you know the flan­nel set have em­braced them in a way they never em­braced Cana­dian pou­tine. More con­found­ing, how­ever, is how you’ll also find in­gre­di­ent-adorned fries pop­ping up in cool places. Didn’t foodie icon Nigella de­scribe the feta-loaded va­ri­ety at Gazi in Mel­bourne as the best thing she ate last year?

Of course, there are more. Cruise the site things­bo­gans­ and you’ll find Mex­i­can beer, Cur­tis Stone, Nutri-Grain (Iron Man food), RTD cans (aka UDLs), lo­cally pro­duced for­eign-la­bel beer,

MasterChef and Boost Juice all fea­tured along­side clas­si­cally bo­gan pas­times such as mak­ing home­brew and walk­ing be­tween train car­riages. There is only one of these things I don’t like*. So, pass the Bin­tang sin­glet – it looks like there’s no es­cap­ing my true bo­gan self. (*For the record, it isn’t Cur­tis, who is a prince among men. I hate RTDs; give me the bot­tle and the mix­ers any day!) Head to de­li­ for more bo­gan greats Matt loves.


500g each beef and pork mince 1 tbs smoked pa­prika (pi­men­ton) 3 leeks, trimmed 1 tbs olive oil 1 onion, finely chopped 125g streaky ba­con, finely chopped 2 garlic cloves, crushed

1/ 2 cup (125ml) mus­cat (sub­sti­tute sweet sherry) 1 cup (70g) fresh sour­dough bread­crumbs 1 egg 200g ma­ture ched­dar, coarsely grated


200g tomato sauce 1 tbs Worces­ter­shire sauce 2 tbs smoked pa­prika (pi­men­ton)

1/4 cup firmly packed (60g) dark-brown sugar

Pre­heat the oven to 180°C. Line a bak­ing tray with foil, then bak­ing pa­per. Grease the long edges of an 11.5cm x 31cm (top mea­sure­ment), 2L (8-cup) loaf pan and line with bak­ing pa­per, leav­ing a lit­tle over­hang­ing the edges.

Place beef mince, pork mince and pa­prika in a bowl and com­bine well us­ing your hands. Set aside.

Place leeks on a mi­crowave-safe plate and mi­crow­vae on high for 4 min­utes or un­til soft­ened, then stand for 5 min­utes to cool slightly. Once cool enough to han­dle, peel and dis­card 2 outer lay­ers, then trim to fit length­ways in pre­pared loaf pan.

Heat oil in a fry­pan, add onion and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft­ened. Add ba­con and garlic, and cook, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til ba­con is golden. Add mus­cat and cook, stir­ring, for 1-2 min­utes or un­til re­duced and syrupy. Re­move from heat and stand for 5 min­utes or un­til cooled slightly.

Add mus­cat mix­ture, bread­crumbs, egg and cheese to mince mix­ture and com­bine well us­ing your hands. Sea­son well.

Us­ing wet hands, press half the meat­loaf mix­ture into the base of the pre­pared loaf pan, top with leeks, then top with re­main­ing meat­loaf mix­ture, press­ing down firmly. Bake for 30 min­utes, then care­fully turn par­tially cooked meat­loaf out onto the pre­pared tray.

Mean­while, for the glaze, com­bine all the in­gre­di­ents in a saucepan over medium-high heat, bring to a sim­mer and cook, stir­ring con­stantly, for 1 minute or un­til heated through. Re­move from heat and set aside.

Pour the glaze over meat­loaf, brush­ing evenly over top and sides. Bake glazed meat­loaf for 50- 60 min­utes or un­til cooked through. Re­move meat­loaf from oven and stand for 10 min­utes to cool slightly, then thickly slice and brush with any glaze re­main­ing in pan be­fore serv­ing.

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