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Speaker 1: Quest.

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Speaker 2: Yeah, welcome friends to the Christian O'Connell Show podcast.

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Speaker 1: We're doing a new thing.

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Speaker 2: On a Friday, we get a guest on the show,

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Speaker 2: someone you know, well, well known celebrity, but the coming

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Speaker 2: on the show to go for gold recording it going

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Speaker 2: for Gold. Each Friday, someone well known will face five

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Speaker 2: questions about their chosen specialist subject. So we're just about

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Speaker 2: to start chatting to Master Cheff himself, Matt Preston.

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Speaker 1: He's not just got to talk about his new book.

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Speaker 2: He's also going to face five questions on his His

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Speaker 2: is a really specialist subject. But I'll let you tell

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Speaker 2: him about it in a minute, Matt Preston, Let's get

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Speaker 2: him on now. Matt, welcome back to the show. Thank

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Speaker 2: you very much for joining us this morning.

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Speaker 3: Thank you very much indeed for having me. Always a

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Speaker 3: pleasure to talk food with you.

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Speaker 2: So listen, tell us about World of Flavor. Already you've

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Speaker 2: gone for the big claim. You know you're celebrating all

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Speaker 2: these great, diverse Australian dishes, but spaghetti bonic NAIs does

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Speaker 2: not come from Australia.

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Speaker 1: You can't claim that.

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Speaker 3: All I can do. All I can do is work

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Speaker 3: with evidence. All I can do is say show.

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Speaker 1: Food detect if now are your COLUMBU.

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Speaker 3: That's right, it's like the CSI. I'm out there and

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Speaker 3: you can do it. It's all available. So I found

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Speaker 3: I found the first recipe I can find the earliest recipe.

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Speaker 3: In the thirties, spaghetti boonnaise was like the trendy thing

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Speaker 3: to eat in in Sydney, and there are pictures of

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Speaker 3: society people tossing spaghetti boonnais in their table, at their

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Speaker 3: tables in nineteen thirty nine and in the swanky restaurant

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Speaker 3: of the day.

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Speaker 1: So it's like called Sydney side is they've got to

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Speaker 1: throw up in the air Oria.

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Speaker 3: We've got more than that to be proud of. But yeah,

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Speaker 3: do you want a little bit of nugget, that little

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Speaker 3: bit of truth that tells you, for example, that when

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Speaker 3: you make a keisha raine, you're not eating a dish

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Speaker 3: that has been belittled by meat eaters in the past

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Speaker 3: as being something something not very manly about eating keish raine.

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Speaker 3: You're eating a dish that In the Middle Ages, the

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Speaker 3: toughest nights in the world were the knights from Lotharingia,

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Speaker 3: which is where the keith Rains come from.

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Speaker 4: The toughest, just because you've found that on Wikipedia night.

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Speaker 4: So Galahad was not tucking into a hard day on

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Speaker 4: the field a flipping keyshla Raine.

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Speaker 1: He would have had a steak plumbade.

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Speaker 3: And even I'm through with a lovely little size, I'm

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Speaker 3: probably with a little salad, your crisp salad and something

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Speaker 3: a little bit bitter today with it. It's those images.

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Speaker 3: I mean, it's exactly those images. I love.

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Speaker 1: These are big claims. So tell you what.

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Speaker 2: You can never show yourself in Italy again. You'll be

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Speaker 2: sleeping with the fishes, and not in the culinary sense.

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Speaker 1: You've taken the bottogna. You're viscerating Italy.

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Speaker 3: And now I know I'm gonna upset some people, but

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Speaker 3: while I'm doing it, I'm gonna have some fun.

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Speaker 1: Well, good on you.

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Speaker 2: Do you mind if we just ask you two quick

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Speaker 2: cookery based questions, Matt, Yes, it's my wife's birthday this

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Speaker 2: weekend and I'm doing a brisket for about ten friends.

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Speaker 2: Now that we can have people around, I need to

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Speaker 2: know what side could I do that are kind of

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Speaker 2: idiot proof? What side would you put with a lovely

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Speaker 2: eight hour smoked brisket.

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Speaker 3: I'm making potato salad, but maybe make it with Maybe

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Speaker 3: make it a sweet potato rather than ordinary potato. Throw

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Speaker 3: in some pecans, some some crunchy bacon, and a little dressing,

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Speaker 3: maybe with maple syrup, and keep your mayonnaise that you know,

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Speaker 3: keep your naise, a bit of maple syrup at the top,

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Speaker 3: some salt that that that's going to be pretty good.

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Speaker 3: I think you need something fresh and crisp and a cidic.

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Speaker 3: So I'd literally just go take an iceberg salad to

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Speaker 3: cleanse your mouth for every giant, rich, succulent mouthful of brisket.

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Speaker 1: Lobby Jack has got a question for you as well.

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Speaker 5: Yes, speaking of barbecues, I need to up my game

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Speaker 5: with what I bring as a dish. What do you

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Speaker 5: take to a barbecue when you're invited?

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Speaker 3: Twisties obviously that that that that's your next level snack.

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Speaker 1: Jeez.

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Speaker 3: No, in terms of snacks, what I take normally is

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Speaker 3: you get roasted pumpkin yet gluteless rice flowers. That's if

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Speaker 3: you buy the supermarkets mixed roasted pumpkin glutlesus rice flour

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Speaker 3: together and you make roll into a roll, chill it

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Speaker 3: the fridge, slicing in to rounds, fry it, and you

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Speaker 3: get this little crispy pump chewy pumpkin rice cakes. And

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Speaker 3: on top of that a little bit, a little bit,

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Speaker 3: a little bit, a little bit of cram fresh. And

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Speaker 3: then whenever you want to put a little bit of

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Speaker 3: a little bit of a nick, some of the brisket

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Speaker 3: from Christian, a little bit of meat, bit of bacon,

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Speaker 3: a fresh herb. Beautiful. But that that chewy sweet pumpkin

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Speaker 3: is is this with the crispy edged, the liscous, and

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Speaker 3: so simple to me, so simple, it did.

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Speaker 1: Not sound simple.

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Speaker 4: Simple is chop it up in the microwave, make it simply.

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Speaker 6: Open the bag of chips, pour them into a bowl.

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Speaker 6: That's simple.

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Speaker 3: Go all right, all right, all right, I'll give you

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Speaker 3: on there more than two steps, okay, two steps. Take

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Speaker 3: chip salt milliga chips in the oven to warm, have

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Speaker 3: a tarama salata in a fancy bowl in the middle.

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Speaker 3: Dip your warm salt minia chips into your tarama salata.

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Speaker 3: Absolute heaven.

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Speaker 1: This is more like it.

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Speaker 2: I honestly think your next cookery book should be called

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Speaker 2: two to three steps no More.

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Speaker 3: By Matt Presto In the new book, what you Will love.

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Speaker 3: Then I've got a way you can make stanicoptera using

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Speaker 3: your your jaffle machine, your toasting machine. So you make

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Speaker 3: a Philo pastry triangle filled with ricotta and green and greens,

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Speaker 3: gorgeous see in a half minutes in your tasty maker.

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Speaker 3: So all the joy or the crumpchy battery joy, but

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Speaker 3: without any of the hassle, in any of the time.

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Speaker 1: Lovely Christian Connell's show podcast. Join this morning by the

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Speaker 1: chef himself.

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Speaker 2: He has got a brand new brilliant cookbook out Matt Preston,

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Speaker 2: but he's on this morning to be our first contestant

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Speaker 2: in Going for Gold. Each week, a celebrity faces five

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Speaker 2: questions on their chosen specialist subject. You're up first this morning,

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Speaker 2: Matt Preston, So your one is amazing. Please share with

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Speaker 2: us this morning. What is your kind of secret knowledge.

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Speaker 3: On my secret knowledge? My secret knowledge is on the

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Speaker 3: history of the white shoe I started. I once found

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Speaker 3: in an out shop. I found a pair of white

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Speaker 3: Gucci loafers where what.

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Speaker 1: I shot I was shot is that Gucci loafers.

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Speaker 3: I didn't understan and while they was still then till

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Speaker 3: I wore them out, wore them out around the clubs

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Speaker 3: and people just came up here, Why are you wearing

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Speaker 3: white shoes? That's disgusting, They're ridiculous, And there's this real

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Speaker 3: hatred of white shoes. So I wanted to dig into

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Speaker 3: why that was the case. And when you start digging,

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Speaker 3: you actually raise the white shoes. Although they're hated in

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Speaker 3: almost every place in the world, they have a certain

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Speaker 3: magic about them. Some of the greatest moments in history

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Speaker 3: revolve around a white shoe.

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Speaker 1: Great moments in history.

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Speaker 3: How about Marion Monroe with that dress rising up on

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Speaker 3: the grate. Yeah, white shoes, white salvatory.

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Speaker 1: Anyone, just get tim more.

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Speaker 2: You've got an hour long on those countdown TV shows.

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Speaker 2: I would actually watch.

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Speaker 3: That's the thing I really want to make. That's the

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Speaker 3: show I want to make. I want to get a

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Speaker 3: TV show about the history of the white shoe. Well,

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Speaker 3: let's go again. Famous moments in history. Most famous nineteen

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Speaker 3: sixty nine, first man on the Moon, Neil Armstrong. Where

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Speaker 3: did he choose to wear?

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Speaker 1: You're right, white moonmots.

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Speaker 2: Yes, they're not brown, they're not black, they're white.

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Speaker 3: Any color any color.

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Speaker 1: You keeck any color at the old NASA shoe shop.

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Speaker 1: Now I'm going on, No.

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Speaker 6: You found him in a shot.

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Speaker 1: Sorry, that's right, Gucci locusts.

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Speaker 6: All right, Matt Preston, let's see how you go.

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Speaker 5: Then in the the quiz, we're calling the history of

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Speaker 5: white shoes. Question number one, the first modern white silhouette

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Speaker 5: was called.

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Speaker 6: A plim sole spell plim sole.

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Speaker 1: Tough one to kick off.

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Speaker 2: Oh my p L I M S O L L correct,

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Speaker 2: Oh this guy, So this is how we're going to judge. However,

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Speaker 2: Matt knows about the spell plimsal. It's a it's a

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Speaker 2: soft lobal.

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Speaker 5: Question Question number two, what is the first sport to

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Speaker 5: allow white shoes as part of its dress code?

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Speaker 3: First sport to allow white shoes put of the dress code.

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Speaker 3: It's probably going to be cricket, and it would have

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Speaker 3: been women's cricket. But the earliest painting of any I'm

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Speaker 3: playing cricket about seventeen seventies on show at the MCC

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Speaker 3: and it's women playing cricket in white shoes, and then

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Speaker 3: men took up white shoes later.

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Speaker 6: Correct one hundred percent.

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Speaker 2: Genuinely, he is a great little fact as well, mar

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Speaker 2: brilliant knowledge. You're dropping here, all right, two or two

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Speaker 2: so far, let's carry on with the quiz.

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Speaker 5: Which British explorer allegedly threw his cape down over a

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Speaker 5: puddle to protect Queen Elizabeth perfect white shoes.

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Speaker 3: Another great white shoe moment in history. There protecting protecting

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Speaker 3: the white shoe of Queen Elizabeth by throwing his cape down.

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Speaker 3: That was the whole thing about white shoes, posh. People

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Speaker 3: used to wear them because you couldn't keep them clean.

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Speaker 3: It showed how rich you were because you have to

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Speaker 3: you can only wear them once. And how you make

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Speaker 3: white shoes back in those days horrible that human skin.

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Speaker 6: Question number four. Adadas created the Robert Haylett silhouette. Oh yeah,

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Speaker 6: what is that shoe called?

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Speaker 1: Now?

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Speaker 3: Ninety sixty five? Poor old Haylet gets we've forgotten because

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Speaker 3: Stan Smith is the man of the day.

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Speaker 2: Stan Smith is correct, and they're hues to this day.

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Speaker 2: They came back a couple of years ago.

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Speaker 3: Absolutely, but supertendent.

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Speaker 5: Final question, you're going for a perfect score here Matt

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Speaker 5: known for his mullet tight shoes, which white boot wearing

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Speaker 5: Ossie rules football are played one hundred and twenty eight

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Speaker 5: games from nineteen eighty three to nineteen ninety one.

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Speaker 3: Okay, well, look there are three famous white shoe wearing footballers.

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Speaker 3: There's there's Sam Newman, there's this fabulous Field Common and

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Speaker 3: there's of course they're wonderful And I'm going to say

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Speaker 3: this is the answer the wonderful war at.

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Speaker 2: Kappa five for Wow top of unblemish white shoes from

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Speaker 2: Matt Preston. You gave us so much knowledge this morning.

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Speaker 2: This is genuinely really interesting.

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Speaker 3: Thank you very much. Indeed, look it's all it's all

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Speaker 3: fun and games that they're really the new books all

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Speaker 3: about the recipes. But it's lovely to have a play

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Speaker 3: with the other stuff and have stuff to argue about,

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Speaker 3: discuss and I hope that that that's what the book does.

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Speaker 2: Well, that's what it's like to have dinner with We're friends,

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Speaker 2: isn't it. It's all about the debate and the conversation,

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Speaker 2: and that's what your book does so well. So Matt

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Speaker 2: Preston's World of Flavor, beautiful book, loads of great recipes,

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Speaker 2: easy to follow, is out now.

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Speaker 1: Matt.

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Speaker 2: Wherever we get what you get you on the show.

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Speaker 2: It's always great fun. Thank you very much for being

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Speaker 2: such a blast today.

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Speaker 1: Have a great weekend, pleasure, great fun.

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Speaker 3: Thanks on Christians. Thanks such I see Lader. Bye bye.

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Speaker 2: This is the Christian o'commells Show podcast