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Speaker 1: Matt Preston has done it. He's written his memoir and

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Speaker 1: it's called Big Mouth. Since Stars Now morning.

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Speaker 2: Mask right, good morning.

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Speaker 1: Well, we always knew that this would be coming. We

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Speaker 1: always knew that there must have been some stories to tell.

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Speaker 1: But how does one decide? Okay, I'm ready to do

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Speaker 1: it now. Now I'm going to Now, I'm going to

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Speaker 1: put it all down.

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Speaker 2: I think I think there are three things. Number number one,

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Speaker 2: you get old, Okay, that's number one. Number number two

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Speaker 2: you have some perspective, which is I think it's part

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Speaker 2: of getting old. And a number and number three. And

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Speaker 2: number three your daughter turns eighteen, so you're kind of

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Speaker 2: go to go Okay, you're eighteen. Now I need to

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Speaker 2: reveal all those family secrets that we've kept for you

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Speaker 2: for all this time. And while I do that, I'll

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Speaker 2: tell a few other people. And and so you've got people,

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Speaker 2: your mate, you can talk to your mates about it.

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Speaker 2: And I also, I've been here exactly now, I've been

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Speaker 2: exactly as long in Australia as i've been in the UK.

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Speaker 2: That's kind of thing. I arrived. I arrived on Derby

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Speaker 2: Day thirty years ago. So it's the perfect it's kind

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Speaker 2: of the perfect.

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Speaker 1: Gosh, the.

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Speaker 2: Final thing, the final thing that that's the value about

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Speaker 2: that is also you know, my mom my mum got

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Speaker 2: diagnosed with with with with my loma, which is like

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Speaker 2: a blood cancer, early on dementia. So I got it.

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Speaker 2: I've got to do it. I've got it now. One

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Speaker 2: my mom's still lucid, and she can remembers where she's

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Speaker 2: buried all my old school reports. Remember, remember exactly where

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Speaker 2: the really bad reports were, which I was slightly know

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Speaker 2: she kept all the bad ones as well.

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Speaker 3: Mums will do that. Yeah, everything's lined up. This is

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Speaker 3: no fluffy TV foody memoir. You've dug deep into the

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Speaker 3: some of the family stuff and as you say, the

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Speaker 3: secrets revealed.

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Speaker 2: Yeah, well look, I think that's that's the thing. I'm

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Speaker 2: As i've got older, I've kind of I've looked at this,

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Speaker 2: you know, especially the last couple of years, I've done

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Speaker 2: stuff that you know, I think we're potentially when you

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Speaker 2: do anything all that's really humilia. If I do that,

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Speaker 2: I'm not a very good singer. If I do marve singer,

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Speaker 2: it's going to be really humiliating to anybody. If I

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Speaker 2: do Dance with the Stars is going to be really humiliating.

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Speaker 2: But actually in both cases I really enjoy not being

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Speaker 2: very good at getting better. It's a bit like they've got,

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Speaker 2: you know, the terrible golfer. Bad golfers still have great

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Speaker 2: fun doing it. So to be able to discuss some

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Speaker 2: of those things that you know, potentially, I think maybe

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Speaker 2: when I was younger, I would have thought too humially

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Speaker 2: anything to reveal being real. Like, you know, my mum

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Speaker 2: was a single mom talking about the death of my brother,

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Speaker 2: which is something really really kind of obviously very painfully.

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Speaker 2: He was twenty two, I was twenty seven. And in

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Speaker 2: that case, there's also that other thing of what my

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Speaker 2: mother's way of dealing with his death was to start

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Speaker 2: up a charity that alerted people to the danger the

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Speaker 2: thing called sudden unexplained death in epilepsy. So I've got

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Speaker 2: a plant fork now, it'd be great to talk about that.

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Speaker 2: GPS know about SUITEPP for people that epilepsy. They can

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Speaker 2: reduce the chances that are happening. You know, the moment

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Speaker 2: about one hundred and seventy people, young kids, young adults

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Speaker 2: dive to their at If GPS can say, look, you

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Speaker 2: need to have this website action Australia's website, they can

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Speaker 2: induce and they can reduce the instance by about fifty percent.

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Speaker 2: That's what they're planning in the UK. So there's a

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Speaker 2: you know, anything that's someone else came through the pain

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Speaker 2: that my family went through, my brother Diargy, that's got

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Speaker 2: to be worth doing.

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Speaker 1: When I sat down with the book, I thought, well, this,

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Speaker 1: this is going to be great. Matt's mate, Matt tells

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Speaker 1: a great story, and there's going to be great foody

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Speaker 1: stories and adventures around the world. And there'll be obviously

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Speaker 1: a little bit, you know, because it's a memoir, there'll

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Speaker 1: be a bit to set the scene at the start.

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Speaker 1: But I wasn't expecting you to come in so hot,

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Speaker 1: so quick with all this amazing you know, stuff that

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Speaker 1: was your childhood. So people should know there is a

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Speaker 1: lot to this book. But of course there are the

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Speaker 1: great stories later on about food and food adventures as well.

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Speaker 2: Yeah, and look, food is part of it, from my

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Speaker 2: obsession with ice cream as a young kid that always

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Speaker 2: coming knocked over in the road and one of those

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Speaker 2: classic public service announcements a small kid running to chase

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Speaker 2: the ice cream van to so you know, my first

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Speaker 2: food memory, which you know, everyone who writes about food,

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Speaker 2: their first move feed memories maybe picking strawberries with their grandmother,

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Speaker 2: you know, and then and then having them for me.

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Speaker 2: For me, it was a it was a really cheap,

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Speaker 2: really bad u nowgar bar the loves and set with

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Speaker 2: so so it's kind of nice to interrogate your food memories.

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Speaker 2: And it is actually, you know, for all the fancy

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Speaker 2: places I've been over the years, there's an awful other

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Speaker 2: stuff of some really bad food and some really warm

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Speaker 2: memories for things like golden syrup dumplings or or chocolate

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Speaker 2: or you know all that, all that kind of stuff

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Speaker 2: you remember, and actually I still really love it now.

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Speaker 2: You know, those tastes have been those places have been

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Speaker 2: set up out all that all those all those many

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Speaker 2: years ago.

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Speaker 1: There's a there's a certain shape of bowl that you

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Speaker 1: know that you put you do are putting in. And

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Speaker 1: I can't look at this bowl without immediately going back

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Speaker 1: in my head and my buds to my mom's you know,

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Speaker 1: golden syrup pudding that it would have jam on the top,

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Speaker 1: that you boil in the hot water and you tip out,

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Speaker 1: and I can as soon as I see the bowl,

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Speaker 1: I can taste it.

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Speaker 2: And and that that is that is so funny. The

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Speaker 2: first thing first SBD when I was about seven, I'm

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Speaker 2: hungry kid, came reference school. I cracked a couple of

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Speaker 2: eggs and put them under the grilled terror workings don't

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Speaker 2: do it cact horrible combination. But my mother, my mother

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Speaker 2: actually kept that bowl and she gave it to me.

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Speaker 2: She gave it to me for my birthday and it

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Speaker 2: was exactly the same thing. I have that that flashback

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Speaker 2: and oh my god, it's the.

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Speaker 3: Maybe on one of those at time? What about the

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Speaker 3: words same? It's a cool David Bowie song, But has

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Speaker 3: it been kind to you? Or sometimes a plane in

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Speaker 3: the bum?

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Speaker 2: I think that I think that the sort of same

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Speaker 2: that we had on doing Mastership, which is where it was,

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Speaker 2: you know, on around the world in hundreds of like

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Speaker 2: one hundred countries. I think it wasn't more like familiarity.

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Speaker 2: So you bump into people, You bump into people in

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Speaker 2: the train station in Florence whatever. Ossie's there and they

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Speaker 2: come up and they go, hey, can what are you

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Speaker 2: doing here? You have those? And what is eating? And

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Speaker 2: now I'm be going where did you go? Where? Where

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Speaker 2: was the best pass you had? So so that that

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Speaker 2: that comfortable familiarity that that we managed to get rather

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Speaker 2: than kind of, rather than breathless screaming fame, is so much,

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Speaker 2: so much more comfortable that because it's it's just really

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Speaker 2: it's just an introduction to having nice conversations with people

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Speaker 2: about about what they like to eat, which is we

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Speaker 2: know is one of the great people about.

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Speaker 1: Well, well, you are very busy today, so we have

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Speaker 1: to let you go because it's in stores now. Everyone

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Speaker 1: wants to talk to you about big Mouth always lovely,

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Speaker 1: lovely to chat with you.

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Speaker 2: Thank you so much. Bye,