MATT PRE­STON takes a look on the bright side of life.

Break­ing the cy­cle of fre­quent grip­ing that has plagued this col­umn re­cently, Matt Pre­ston can­vasses the things that ac­tu­ally make him happy.

Sunday Herald Sun - Stellar - - Contents - @mattscra­vat @MattsCra­vat MATT PRE­STON

I HAVE be­come aware that this col­umn has been some­what whingy,whiny and even a lit­tle an­gry re­cently.This is not to­tally who I am and ac­tu­ally quite a lot of things make me happy (though I’m also aware happy copy is never quite as mar­ketable as an­gry head­lines).

SEED SPREADS

Nut but­ters made with not just peanuts but also al­monds or cashew nuts are be­ing re­placed with the likes of sun­flower, pump­kin and water­melon seed but­ters in hip house­holds.They “share the same good-fat pro­file of nut but­ters, but may of­fer an al­ter­na­tive for those with nut al­ler­gies”, ac­cord­ing to the Kind 2019 Healthy Snack­ing Trend Re­port, what­ever that is (it sounds au­tho­r­a­tive).

FER­MENTED STINK

I’ve al­ways loved fer­mented foods like pick­les, sauer­kraut, and kim­chi. I love them for their pro­bi­otics, I love them for their tex­ture and flavour, and I love them even more since An­nals of the New York Academy of Sciences re­ported that the short-chain fatty acids in fer­mented foods help strengthen the bond be­tween the gut and the brain and im­prove ap­petite sig­nalling – a lot of stuff go­ing on to ba­si­cally tell the brain “stop eat­ing, fatso, you’re full”. But please, please, please could some­one just find a way to stop them too of­ten smelling of bum?

CRAFT BUT­TER Hand-churned, house-made, so cultured it can re­cite French ro­man­tic po­etry, in French – the craft but­ter fad has so much about it to make me mad, but then as I sat with fel­low but­ter afi­cionado Gary Me­hi­gan at the three-Miche­lin-starred L’Ar­pège vego-tem­ple in Paris and had a but­ter so good it should have been clas­si­fied as a class-A drug my big­otry melted away.Af­ter the third pat every­thing was for­given. Hand-churn away, my all-cul­tur­ing cream­ery chums.

BE­SPOKE FOOD

Long have chefs and sci­en­tists de­bated the prospect of cre­at­ing din­ing plea­sure by hand­craft­ing meals tai­lored to din­ers’ pref­er­ences and tastes.Wit­ness Da­vide Scabin’s the­ory of the Scabin scale un­veiled more than a decade ago. Now there’s talk the fu­ture of healthy fine din­ing will be be­spoke menus based on your blood type or your DNA. Com­pa­nies like Thriva and 23andME are us­ing blood biomark­ers and DNA test­ing, re­spec­tively, to se­lect what they say is the best way for each client to eat.

EAT­ING MORE OF THE STUFF THAT AC­TU­ALLY THRIVES HERE. Kan­ga­roos, goat, camel and carp all seem per­fectly adapted for the Aus­tralian en­vi­ron­ment. They don’t need tonnes of grain and lakes of wa­ter stolen from our wa­ter­ways to make them grow in an en­vi­ron­ment to which they aren’t suited. The trou­ble is that their suc­cess can also prove a threat to the very en­vi­ron­ment that sus­tains them so, well, what bet­ter way of keep­ing their num­bers in check than by eat­ing them?

WEIRD THINGS BE­GIN­NING IN ‘K’

It isn’t just kan­ga­roo – I’m be­com­ing a fan of koji, ke­fir and home­made kom­bucha which is look­ing set to be the ‘real thing’ of the 2020s. I don’t in­clude kom­boffe or kaf­bucha in this list.

PYREX-STYLE TAT­TOOS

I loved those old bak­ing dishes with the geo­met­ric patterns in hot or­ange and sun­shine yel­low around the edge, so my cur­rent idea of get­ting that same style sort of pat­tern tat­tooed around my bi­ceps is more ex­cit­ing than in­ter­twined barbed wire, gar­lands of ink flow­ers or some tribal arm­band tat­too that has no cul­tural sig­nif­i­cance to my her­itage. I’m just not so sure how good it would look when the colours lost their lus­tre and, un­like that old pyrex dish, I can’t dump my left arm down at the op shop.

BROCCOLI

Once the dullest veg­etable in the crisper draw, it’s now be­com­ing so much the veg of the mo­ment I’ve ded­i­cated a whole paean to it (read it on our web­site). Just one word of warn­ing for any un­qual­i­fied, ex-model, ayurvedic-lov­ing, well­ness blog­gers out there. If you see your­self as creative, in­tense and ex­pres­sive and there­fore a Vata per­son­al­ity type, be aware that broccoli (and – dou­ble whammy – cau­li­flower) can cause anx­i­ety and im­bal­ance in Vatas like you. So best stick with your kale, sila­jit and weird flesh-eat­ing mush­rooms.

SCAR­LET PRAWNS

Sweet and de­li­cious, scar­let prawns need lit­tle more than a lick of flame to make them sublime. Let’s see more of them sus­tain­ably caught and nur­tured.

CEL­ERY JUICE

Ig­nore the fact that Mi­randa Kerr and the su­per­model set have cur­rently pitched their hat at this lat­est in­car­na­tion of won­der green juice. Per­haps the at­trac­tion is that it tastes so bad it must be good for you.To make it more palat­able hit it with le­mon juice and a pinch of salt. To read Matt’s love let­ter to broccoli or his col­umns on the things that make him mad head to de­li­cious.com.au.

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