Speaker 1: Let's go Matt Preston.
Speaker 2: Let's go all right on kids breakfast right now, Matt
Speaker 2: Preston is joining us live. Good morning, Hello Matt.
Speaker 1: Very good morning. Nice to see all Amy. Congratulations on
Speaker 1: the longest interview pressures for a radio show. You've done fantasticly.
Speaker 1: You have you permanently here, you have the perfect black
Speaker 1: crock of Sydney Harbor. You've done well, very much.
Speaker 2: Thank you. Love to so your mate been a while,
Speaker 2: love that there still go Oh yeah.
Speaker 1: This is a little cowboy Neckerchief because I feel that
Speaker 1: making the show playing locally it needed a slightly new lock.
Speaker 1: So we bought all these these little cowboy squares and
Speaker 1: I'm wearing those. They're smaller, they're slightly more understated, they're
Speaker 1: slightly more more suitable for when you're out in the country.
Speaker 2: So have you retired the cravats?
Speaker 1: No, I've got I've got I've got a got a
Speaker 1: bag of four hundred I'm looking to get rid of.
Speaker 1: I'm trying to work out how to get rid of.
Speaker 1: You could auction on by yeah, yeah, well you know
Speaker 1: there's nothing that. There was a famous case of a
Speaker 1: of a daytime celeb in the UK who auctioned his
Speaker 1: tie and it went for fifty cents, so it was
Speaker 1: like everyone, well, no one likes him. So I'm thinking, no,
Speaker 1: I think they need they need to be given away
Speaker 1: to bad homes.
Speaker 2: Yeah right, you don't want to embarrass yourself with a
Speaker 2: fifty cent go on.
Speaker 1: I don't need to be detailed. How relevant I am?
Speaker 2: Well you're relevant. Your gods are playing locally at premieres
Speaker 2: on SBS on Demand and SBS Food tomorrow eight point thirty.
Speaker 2: Is this all about how good our food here in
Speaker 2: Australia is?
Speaker 1: I think it's a combination of one of one, how
Speaker 1: good our food is. Number two, how hard it is
Speaker 1: to produce really good food. And you know for a
Speaker 1: small producer, if you're a farmer or a fisher, gee,
Speaker 1: it's a brutal life. And when you when you hop
Speaker 1: into icy cold water, you know, at dawn on the
Speaker 1: gooor perm anything, I'll just be paddling around raking pippies
Speaker 1: in maybe ankle deep water and your suddenly are You're
Speaker 1: up to your nipples in freezing surf and then the
Speaker 1: waves come in and smash you. And these guys know
Speaker 1: that they use their rake to hurdle the waves. You
Speaker 1: don't have that skill, you'll end up. You end up
Speaker 1: and it's you go, gee, that is that is not
Speaker 1: a job. And breakfast radio is hard, but this is
Speaker 1: double plus.
Speaker 3: That sounds harder. So is all of the food that
Speaker 3: you are going to be eating on these series. Is
Speaker 3: it very much like farm to table?
Speaker 1: Yeah, it's it's it's these small, so small regenitive farms.
Speaker 1: It's that. Then maybe maybe it's maybe it's a family
Speaker 1: with an oyster lease that they've had a couple of generations.
Speaker 1: I think the other thing, you really it's not just
Speaker 1: the physical struggle how hard it is, but just you know,
Speaker 1: we were down at the ice Lease and Kangaroo Island
Speaker 1: and they just had this algae bloom. So their business
Speaker 1: has been shut down for nine months and they felt isolated.
Speaker 1: And I think this thing with with with producers is
Speaker 1: it's quite a lonely business and there's not a lot
Speaker 1: of love for them. So it's really nice to go
Speaker 1: somewhere and show some love. And also in terms of
Speaker 1: the images, it's a beautiful thing to do because they
Speaker 1: are in the most unbelievable location, so that the shots
Speaker 1: the kind of that that romance of the location is
Speaker 1: something that kind of you said against how hard the
Speaker 1: job is. So you have this stuff, Oh that's beautiful,
Speaker 1: and then all that's quite hard.
Speaker 3: Would you say that you've got one of the best
Speaker 3: jobs in the world, like basically being able to go
Speaker 3: pay to eat cake, flowing out to Mexico City do
Speaker 3: well cocktail awards?
Speaker 1: How hard?
Speaker 3: Cocktail?
Speaker 2: How did you go with like keeping wade off and stuff?
Speaker 2: Is it hard?
Speaker 1: I've just I've totally changed my dart recently.
Speaker 2: And I'm just what did you go to.
Speaker 1: I just I just went clean, you know. I mean,
Speaker 1: I've got I've got young kids, I've got twined like
Speaker 1: young young adult kids, so twenty six, twenty three, twenty one,
Speaker 1: and they're like, oh Dad, this protein. We need more
Speaker 1: more protein and so and so they've just smashed me, like, no,
Speaker 1: you can't eat that, none of that.
Speaker 3: So what do you cut out? Have you cut out
Speaker 3: like carbs?
Speaker 1: I'm not really I've tried to not cut out stuff,
Speaker 1: just eat more of stuff I really like, like, you know,
Speaker 1: but I mean spending my time working with food and
Speaker 1: obviously I've been involved in social media since it kind
Speaker 1: of started in two thousand and nine, so I love
Speaker 1: that as a source both good and bad. There's some
Speaker 1: terrible trends out there, and there's some terrible recipes that
Speaker 1: you make and go I need to tell people never
Speaker 1: to make. But there's also some really clever stuff out there.
Speaker 1: Whether you know. I've been all across that rice paper,
Speaker 1: which is delicious. Love Yeah, so good, so crunchy, crispy.
Speaker 1: I love the air fryer.
Speaker 3: Have you seen the one? I just my girlfriend told
Speaker 3: me about this yesterday. Apparently it's gone viral on TikTok.
Speaker 3: It's all about Kingston, the little Kingston biscuits.
Speaker 1: You know, the King of biscuits. Yes, the King of biscuits.
Speaker 3: So apparently you lay out a tray of them and
Speaker 3: then you put like peach cobbler all over it and
Speaker 3: it turns it into some cake.
Speaker 2: Yes, here, your mat anything.
Speaker 1: With the Kingston. I mean you've got it. So what
Speaker 1: you've got The challenge is it's got to be better
Speaker 1: than the ordinary Kingston A cup of tea, right, and
Speaker 1: I would suggest you're gonna watch Plated locally. It is
Speaker 1: the show is designed for a big mugget tea and
Speaker 1: a plate of Kingston's. You know, why are you're here?
Speaker 2: We're talking of weird food trends, we were having to
Speaker 2: look at this this morning of food influenza.
Speaker 1: You've already started in the batle.
Speaker 2: A food influence. All right, here's what she does with
Speaker 2: the macas. So Angel Foodie. She orders a triple cheeseburger
Speaker 2: and dips it in Coca cola.
Speaker 1: Listen to it.
Speaker 4: I swear this is actually so good. Ever since I
Speaker 4: tried this again, I've been creeping it like once a week.
Speaker 4: And I've also seen a lot of common saying that
Speaker 4: people dip pizza or chicken nuggets and coke also, so
Speaker 4: it's really not that weird, and I actually kind of
Speaker 4: want to try those.
Speaker 1: Also, there's nothing wrong with any dunking credit. Let's start
Speaker 1: with that place, you know, the Kingston's Hot Sea. Perfect,
Speaker 1: the Tim Tam Slam. Unbelievable. That that's really good.
Speaker 2: We'll stand by. Have we got the macas Yeah, we
Speaker 2: got it.
Speaker 1: We've got it.
Speaker 2: We're doing it, so stay right here. Oh my, let's
Speaker 2: see if it is next kiss all right, the Kiddle
Speaker 2: Roy right now, good morning. All right, we're going to
Speaker 2: taste this with Matt Preston. So this foody influencer, Angel
Speaker 2: Food She orders a triple cheeseburger, dips it in coke
Speaker 2: and Matt Preston, you were saying you think this is good.
Speaker 1: Well, no, I don't think it's good, and I'm questioning it.
Speaker 1: I love it. I love a very salty fry with
Speaker 1: a vanilla milk chack. There's a sense of the salt
Speaker 1: and the sugar that makes sense in terms of the
Speaker 1: Dark Doctor. I don't mind the Dark Doctor for cooking.
Speaker 1: I used them in the stir fry and I got Yeah,
Speaker 1: just just a little bit of my favorite recipe. The
Speaker 1: best recipe you find online, it's super easy, is slow
Speaker 1: cooked chicken wings in It's got to be full strength,
Speaker 1: in full strength coke and cook them really really. I've
Speaker 1: tried it with DC and horrible, but with full strength
Speaker 1: it just cooks for a long time. There's a lot
Speaker 1: of sugar. It's not an every day food, mate.
Speaker 2: Right, Okay, well neither is this markets that we have
Speaker 2: in here. Now, my basic cooking knowledge would would think
Speaker 2: that bread into liquid is not a good thing.
Speaker 3: Going to do a quick dumb it's going to play
Speaker 3: on the whole sweet and salty.
Speaker 1: And what about what about having a cheese and ham
Speaker 1: toasty dunked into a tomatoes souper, your pumpkin seap, you know, superstick.
Speaker 1: But the liquid thing is okay, I mean what about
Speaker 1: the barrier, the berrier dunk stuff.
Speaker 3: I like pizza and coke.
Speaker 1: I like, yeah, you just like junk. Amy is already
Speaker 1: who ring into the well?
Speaker 2: Here we go.
Speaker 3: This is yum m for cold.
Speaker 2: Yeah, okay, what's your review here?
Speaker 1: You know, a really good combination takes two plus two.
Speaker 1: It makes eight, right, and I think this is a
Speaker 1: two plus two. I don't think there's a benefit in
Speaker 1: having the cheeseburger into the coke. It's an interesting idea,
Speaker 1: and it's certainly not as bad as and I'm putting
Speaker 1: cinnamon on cucumber, which is a big trend, but it's
Speaker 1: not one of those things like putting olive iolo the
Speaker 1: ice cream that was a trend about a year ago,
Speaker 1: which is delicious. This is really changing.
Speaker 3: The taste is taking it cold, Yeah, soggy.
Speaker 1: Cold, cold and soggy. But then you know, if you
Speaker 1: go to if you go to Istanbul, they have a thing.
Speaker 1: They have these soggy burgers. They have steam burgers. They
Speaker 1: make a burger they put it's like steam boats and
Speaker 1: so that's the thing. So maybe if you're from a
Speaker 1: Turkish background, this could be. This could be the colabb
Speaker 1: be looking for.
Speaker 2: Okay, so this works if you're Turkish.
Speaker 1: You know what I think all the things, You've got
Speaker 1: to give it a try. You never know what your
Speaker 1: own personal peccadillo may be. And we all have you know,
Speaker 1: I love I love a Worcester sauce on on toast
Speaker 1: with apricot jam and that is a combo that is weird,
Speaker 1: but it's delicious.
Speaker 3: Works for you.
Speaker 1: Vegamite and raspberry jam on burnt toast. Seriously, try it yourself.
Speaker 1: I'll send you a list of weird combos to try it.
Speaker 1: Summer one not to try chicken loaf and na Tella
Speaker 1: one of the most disgusting.
Speaker 2: At least you gave it a go. Matt Preston plating
Speaker 2: locally so it starts on SBS on Demand and SBS
Speaker 2: Food tomorrow at thirty pm. Always good to see you, mate,
Speaker 2: Thank you for giving her
Speaker 1: A go and yeah, pleasure, pleasure, Thank you for feeding
Speaker 1: out the croke