WEBVTT - 🍔 Matt Preston tries an unusual food combo LIVE 

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<v Speaker 1>Let's go Matt Preston.

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<v Speaker 2>Let's go all right on kids breakfast right now, Matt

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<v Speaker 2>Preston is joining us live. Good morning, Hello Matt.

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<v Speaker 1>Very good morning. Nice to see all Amy. Congratulations on

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<v Speaker 1>the longest interview pressures for a radio show. You've done fantasticly.

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<v Speaker 1>You have you permanently here, you have the perfect black

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<v Speaker 1>crock of Sydney Harbor. You've done well, very much.

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<v Speaker 2>Thank you. Love to so your mate been a while,

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<v Speaker 2>love that there still go Oh yeah.

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<v Speaker 1>This is a little cowboy Neckerchief because I feel that

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<v Speaker 1>making the show playing locally it needed a slightly new lock.

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<v Speaker 1>So we bought all these these little cowboy squares and

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<v Speaker 1>I'm wearing those. They're smaller, they're slightly more understated, they're

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<v Speaker 1>slightly more more suitable for when you're out in the country.

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<v Speaker 2>So have you retired the cravats?

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<v Speaker 1>No, I've got I've got I've got a got a

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<v Speaker 1>bag of four hundred I'm looking to get rid of.

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<v Speaker 1>I'm trying to work out how to get rid of.

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<v Speaker 1>You could auction on by yeah, yeah, well you know

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<v Speaker 1>there's nothing that. There was a famous case of a

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<v Speaker 1>of a daytime celeb in the UK who auctioned his

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<v Speaker 1>tie and it went for fifty cents, so it was

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<v Speaker 1>like everyone, well, no one likes him. So I'm thinking, no,

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<v Speaker 1>I think they need they need to be given away

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<v Speaker 1>to bad homes.

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<v Speaker 2>Yeah right, you don't want to embarrass yourself with a

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<v Speaker 2>fifty cent go on.

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<v Speaker 1>I don't need to be detailed. How relevant I am?

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<v Speaker 2>Well you're relevant. Your gods are playing locally at premieres

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<v Speaker 2>on SBS on Demand and SBS Food tomorrow eight point thirty.

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<v Speaker 2>Is this all about how good our food here in

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<v Speaker 2>Australia is?

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<v Speaker 1>I think it's a combination of one of one, how

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<v Speaker 1>good our food is. Number two, how hard it is

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<v Speaker 1>to produce really good food. And you know for a

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<v Speaker 1>small producer, if you're a farmer or a fisher, gee,

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<v Speaker 1>it's a brutal life. And when you when you hop

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<v Speaker 1>into icy cold water, you know, at dawn on the

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<v Speaker 1>gooor perm anything, I'll just be paddling around raking pippies

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<v Speaker 1>in maybe ankle deep water and your suddenly are You're

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<v Speaker 1>up to your nipples in freezing surf and then the

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<v Speaker 1>waves come in and smash you. And these guys know

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<v Speaker 1>that they use their rake to hurdle the waves. You

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<v Speaker 1>don't have that skill, you'll end up. You end up

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<v Speaker 1>and it's you go, gee, that is that is not

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<v Speaker 1>a job. And breakfast radio is hard, but this is

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<v Speaker 1>double plus.

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<v Speaker 3>That sounds harder. So is all of the food that

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<v Speaker 3>you are going to be eating on these series. Is

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<v Speaker 3>it very much like farm to table?

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<v Speaker 1>Yeah, it's it's it's these small, so small regenitive farms.

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<v Speaker 1>It's that. Then maybe maybe it's maybe it's a family

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<v Speaker 1>with an oyster lease that they've had a couple of generations.

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<v Speaker 1>I think the other thing, you really it's not just

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<v Speaker 1>the physical struggle how hard it is, but just you know,

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<v Speaker 1>we were down at the ice Lease and Kangaroo Island

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<v Speaker 1>and they just had this algae bloom. So their business

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<v Speaker 1>has been shut down for nine months and they felt isolated.

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<v Speaker 1>And I think this thing with with with producers is

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<v Speaker 1>it's quite a lonely business and there's not a lot

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<v Speaker 1>of love for them. So it's really nice to go

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<v Speaker 1>somewhere and show some love. And also in terms of

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<v Speaker 1>the images, it's a beautiful thing to do because they

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<v Speaker 1>are in the most unbelievable location, so that the shots

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<v Speaker 1>the kind of that that romance of the location is

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<v Speaker 1>something that kind of you said against how hard the

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<v Speaker 1>job is. So you have this stuff, Oh that's beautiful,

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<v Speaker 1>and then all that's quite hard.

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<v Speaker 3>Would you say that you've got one of the best

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<v Speaker 3>jobs in the world, like basically being able to go

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<v Speaker 3>pay to eat cake, flowing out to Mexico City do

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<v Speaker 3>well cocktail awards?

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<v Speaker 1>How hard?

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<v Speaker 3>Cocktail?

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<v Speaker 2>How did you go with like keeping wade off and stuff?

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<v Speaker 2>Is it hard?

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<v Speaker 1>I've just I've totally changed my dart recently.

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<v Speaker 2>And I'm just what did you go to.

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<v Speaker 1>I just I just went clean, you know. I mean,

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<v Speaker 1>I've got I've got young kids, I've got twined like

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<v Speaker 1>young young adult kids, so twenty six, twenty three, twenty one,

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<v Speaker 1>and they're like, oh Dad, this protein. We need more

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<v Speaker 1>more protein and so and so they've just smashed me, like, no,

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<v Speaker 1>you can't eat that, none of that.

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<v Speaker 3>So what do you cut out? Have you cut out

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<v Speaker 3>like carbs?

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<v Speaker 1>I'm not really I've tried to not cut out stuff,

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<v Speaker 1>just eat more of stuff I really like, like, you know,

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<v Speaker 1>but I mean spending my time working with food and

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<v Speaker 1>obviously I've been involved in social media since it kind

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<v Speaker 1>of started in two thousand and nine, so I love

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<v Speaker 1>that as a source both good and bad. There's some

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<v Speaker 1>terrible trends out there, and there's some terrible recipes that

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<v Speaker 1>you make and go I need to tell people never

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<v Speaker 1>to make. But there's also some really clever stuff out there.

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<v Speaker 1>Whether you know. I've been all across that rice paper,

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<v Speaker 1>which is delicious. Love Yeah, so good, so crunchy, crispy.

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<v Speaker 1>I love the air fryer.

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<v Speaker 3>Have you seen the one? I just my girlfriend told

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<v Speaker 3>me about this yesterday. Apparently it's gone viral on TikTok.

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<v Speaker 3>It's all about Kingston, the little Kingston biscuits.

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<v Speaker 1>You know, the King of biscuits. Yes, the King of biscuits.

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<v Speaker 3>So apparently you lay out a tray of them and

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<v Speaker 3>then you put like peach cobbler all over it and

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<v Speaker 3>it turns it into some cake.

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<v Speaker 2>Yes, here, your mat anything.

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<v Speaker 1>With the Kingston. I mean you've got it. So what

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<v Speaker 1>you've got The challenge is it's got to be better

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<v Speaker 1>than the ordinary Kingston A cup of tea, right, and

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<v Speaker 1>I would suggest you're gonna watch Plated locally. It is

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<v Speaker 1>the show is designed for a big mugget tea and

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<v Speaker 1>a plate of Kingston's. You know, why are you're here?

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<v Speaker 2>We're talking of weird food trends, we were having to

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<v Speaker 2>look at this this morning of food influenza.

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<v Speaker 1>You've already started in the batle.

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<v Speaker 2>A food influence. All right, here's what she does with

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<v Speaker 2>the macas. So Angel Foodie. She orders a triple cheeseburger

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<v Speaker 2>and dips it in Coca cola.

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<v Speaker 1>Listen to it.

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<v Speaker 4>I swear this is actually so good. Ever since I

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<v Speaker 4>tried this again, I've been creeping it like once a week.

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<v Speaker 4>And I've also seen a lot of common saying that

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<v Speaker 4>people dip pizza or chicken nuggets and coke also, so

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<v Speaker 4>it's really not that weird, and I actually kind of

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<v Speaker 4>want to try those.

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<v Speaker 1>Also, there's nothing wrong with any dunking credit. Let's start

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<v Speaker 1>with that place, you know, the Kingston's Hot Sea. Perfect,

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<v Speaker 1>the Tim Tam Slam. Unbelievable. That that's really good.

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<v Speaker 2>We'll stand by. Have we got the macas Yeah, we

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<v Speaker 2>got it.

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<v Speaker 1>We've got it.

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<v Speaker 2>We're doing it, so stay right here. Oh my, let's

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<v Speaker 2>see if it is next kiss all right, the Kiddle

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<v Speaker 2>Roy right now, good morning. All right, we're going to

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<v Speaker 2>taste this with Matt Preston. So this foody influencer, Angel

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<v Speaker 2>Food She orders a triple cheeseburger, dips it in coke

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<v Speaker 2>and Matt Preston, you were saying you think this is good.

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<v Speaker 1>Well, no, I don't think it's good, and I'm questioning it.

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<v Speaker 1>I love it. I love a very salty fry with

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<v Speaker 1>a vanilla milk chack. There's a sense of the salt

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<v Speaker 1>and the sugar that makes sense in terms of the

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<v Speaker 1>Dark Doctor. I don't mind the Dark Doctor for cooking.

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<v Speaker 1>I used them in the stir fry and I got Yeah,

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<v Speaker 1>just just a little bit of my favorite recipe. The

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<v Speaker 1>best recipe you find online, it's super easy, is slow

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<v Speaker 1>cooked chicken wings in It's got to be full strength,

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<v Speaker 1>in full strength coke and cook them really really. I've

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<v Speaker 1>tried it with DC and horrible, but with full strength

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<v Speaker 1>it just cooks for a long time. There's a lot

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<v Speaker 1>of sugar. It's not an every day food, mate.

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<v Speaker 2>Right, Okay, well neither is this markets that we have

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<v Speaker 2>in here. Now, my basic cooking knowledge would would think

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<v Speaker 2>that bread into liquid is not a good thing.

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<v Speaker 3>Going to do a quick dumb it's going to play

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<v Speaker 3>on the whole sweet and salty.

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<v Speaker 1>And what about what about having a cheese and ham

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<v Speaker 1>toasty dunked into a tomatoes souper, your pumpkin seap, you know, superstick.

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<v Speaker 1>But the liquid thing is okay, I mean what about

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<v Speaker 1>the barrier, the berrier dunk stuff.

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<v Speaker 3>I like pizza and coke.

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<v Speaker 1>I like, yeah, you just like junk. Amy is already

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<v Speaker 1>who ring into the well?

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<v Speaker 2>Here we go.

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<v Speaker 3>This is yum m for cold.

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<v Speaker 2>Yeah, okay, what's your review here?

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<v Speaker 1>You know, a really good combination takes two plus two.

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<v Speaker 1>It makes eight, right, and I think this is a

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<v Speaker 1>two plus two. I don't think there's a benefit in

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<v Speaker 1>having the cheeseburger into the coke. It's an interesting idea,

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<v Speaker 1>and it's certainly not as bad as and I'm putting

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<v Speaker 1>cinnamon on cucumber, which is a big trend, but it's

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<v Speaker 1>not one of those things like putting olive iolo the

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<v Speaker 1>ice cream that was a trend about a year ago,

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<v Speaker 1>which is delicious. This is really changing.

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<v Speaker 3>The taste is taking it cold, Yeah, soggy.

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<v Speaker 1>Cold, cold and soggy. But then you know, if you

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<v Speaker 1>go to if you go to Istanbul, they have a thing.

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<v Speaker 1>They have these soggy burgers. They have steam burgers. They

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<v Speaker 1>make a burger they put it's like steam boats and

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<v Speaker 1>so that's the thing. So maybe if you're from a

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<v Speaker 1>Turkish background, this could be. This could be the colabb

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<v Speaker 1>be looking for.

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<v Speaker 2>Okay, so this works if you're Turkish.

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<v Speaker 1>You know what I think all the things, You've got

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<v Speaker 1>to give it a try. You never know what your

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<v Speaker 1>own personal peccadillo may be. And we all have you know,

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<v Speaker 1>I love I love a Worcester sauce on on toast

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<v Speaker 1>with apricot jam and that is a combo that is weird,

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<v Speaker 1>but it's delicious.

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<v Speaker 3>Works for you.

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<v Speaker 1>Vegamite and raspberry jam on burnt toast. Seriously, try it yourself.

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<v Speaker 1>I'll send you a list of weird combos to try it.

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<v Speaker 1>Summer one not to try chicken loaf and na Tella

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<v Speaker 1>one of the most disgusting.

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<v Speaker 2>At least you gave it a go. Matt Preston plating

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<v Speaker 2>locally so it starts on SBS on Demand and SBS

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<v Speaker 2>Food tomorrow at thirty pm. Always good to see you, mate,

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<v Speaker 2>Thank you for giving her

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<v Speaker 1>A go and yeah, pleasure, pleasure, Thank you for feeding

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<v Speaker 1>out the croke