Q&A WITH TV CELEBRITY MATT PRE­STON

Noosa Life and Style - - FOOD -

TV CELEBRITY Matt Pre­ston was in town for the 2018 Noosa Food & Wine Fes­ti­val and talked all things Masterchef, cook­ing and, of course, the fes­ti­val…

Be­hind the scenes of MasterChef – what are you, Gary and Ge­orge eat­ing for lunch?

Rice pa­per rolls from Footscray, which is just on the other side of the race­track from where we shoot. Or we get to­gether and make a salad – usu­ally brown rice, tuna, pick­les, ca­pers, an­chovies, cu­cum­ber etc, or wraps with a roast chook, av­o­cado, ice­berg, pick­led long chilli, Ja­panese mayo and my patent XO and al­mond crunch.

What is your favourite in­gre­di­ent to work with at the mo­ment?

Cheese or corn chips.

What is the best cook­ing ad­vice you’ve ever re­ceived?

Use less in­gre­di­ents.

You have kids – how im­por­tant is it to get the kids in­volved in cook­ing?

Very. Then as they get more in­de­pen­dent they start to cook for them­selves – and maybe for you too if you are lucky. Just start early.

What are your top three must-have kitchen uten­sils (ex­clud­ing good knives)?

Mi­croplane for grat­ing parme­san, gar­lic, zest­ing cit­rus. Sil­i­con spat­ula (wide) for stir­ring, fold­ing and scrap­ing out bowls. Good Y-shaped peel­ers – a potato straight edge peeler for mak­ing car­rot rib­bons, shav­ing cheese and peel­ing stuff; a juli­enne-bladed peeler for mak­ing slaw and thread pick­les.

What is your drink of choice at a bar­be­cue, while you are cook­ing and af­ter din­ner?

Bar­be­cue: Big jug of Pimms mixed with 70/30 dry gin­ger/ soda. Gar­nished with cu­cum­ber skin, fresh mint and lemon slices. Just a lot less sweet that way.

While cook­ing: Tanq and tonic. Slice of grape­fruit. Af­ter din­ner: Fill a glass with ice cubes made from espresso cof­fee. Pour over Bai­leys.

Noosa’s din­ing scene con­tin­ues to evolve. Was there any­thing in par­tic­u­lar you were look­ing for­ward to ex­pe­ri­enc­ing this visit?

Catch­ing up with Matty at Sum Yung Guys – I’ve not been there yet; then see­ing what my old mates up here are do­ing now.

A pri­vate din­ner party in Noosa over­look­ing Noosa Main Beach – who would you in­vite and who would cook?

I’d cook soy tossed lo­cal tuna, wasabi’d av­o­cado, pick­led gin­ger poke bowl; sal­ads and slow-roasted five-spice pork shoul­der. I’d in­vite the usual de­li­cious mag gang – we’ve been com­ing to Noosa to­gether al­most since the mag be­gan so Noosa is a spe­cial fun place for us – and there’s a decade of scur­rilous sto­ries to rem­i­nisce over. Most too scur­rilous to re­peat.

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