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Speaker 1: Jump mission with Jones and Amanda.

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Speaker 2: Soon over you with the word you for a catch

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Speaker 2: up with one of our favorite food writers and critics,

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Speaker 2: Matt Preston. Matt has a new book out. He's not

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Speaker 2: just it's filled with fabulous recipes, but it's also busting

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Speaker 2: a number of food myths, intriguing Matt Preston.

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Speaker 3: Hello, Amanda Jones, What a pleasure it is to talk

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Speaker 3: on on Monday morning?

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Speaker 1: Food myths is? Does this mean what the actual ingredients

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Speaker 1: of seafood extender is?

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Speaker 3: Hey? S me? What exactly is it a sausage or

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Speaker 3: a meat pie? No? I think those myths are well covered.

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Speaker 3: I think those with the world covered. Jonki, No, Look,

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Speaker 3: it's just basic stuff. I mean I think we we

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Speaker 3: all will think, you know, we've all heard certain stories.

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Speaker 3: We'd be on them, you know. One of the recent

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Speaker 3: ones has been that the claim that Pablo but wasn't

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Speaker 3: Australian but it was a New Zealand dish. I mean,

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Speaker 3: I think a lot of a lot of us, a

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Speaker 3: lot of Australians. Right, Okay, Well, we've taken Russell prow

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Speaker 3: pretty much taken Tamney. Or we'll let you, We'll let

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Speaker 3: you have pablova. But actually, when you actually start digging

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Speaker 3: a little bit deeper, you see that the first recipe

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Speaker 3: for pablova, it's in a New Zealand cookbook, was actually

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Speaker 3: in minor Australian and was actually written in an Australian

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Speaker 3: cookbook four years before. So if things like that, it's

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Speaker 3: a way of expressing a little bit of pride in

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Speaker 3: who we are as food people, and and just I

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Speaker 3: think acknowledging the fact that Australians have had a really

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Speaker 3: interesting relationship through because so much deeper than the old

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Speaker 3: image of meat three beds or meat pie culture. The

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Speaker 3: first rescue Spagetty Bolin Aids was actually published in Adelaide.

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Speaker 3: Previously everyone thought he was published in the UK, but

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Speaker 3: actually with an Adelaide newspaper. So little thing about little

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Speaker 3: gems like that, I kind of, I think surprised people.

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Speaker 3: And you know, again, any cookbook has to be about

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Speaker 3: the recipes, but these this is a little glass aged

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Speaker 3: cherry on top of the Nickerbocker glory. That is the book.

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Speaker 1: I like anything with Boker's.

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Speaker 2: When you said about the spag ball and things, I think,

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Speaker 2: and what I like about this book is there's a

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Speaker 2: lot of basic recipes in it that looked delicious and fantastic.

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Speaker 2: And I think often we don't give our own Anglo

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Speaker 2: heritage and our own food enough accolades. Would you agree

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Speaker 2: with that?

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Speaker 3: Yeah, Loo, Look, I think I think certainly we've suffered

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Speaker 3: from just like we used of suffering cultural cringe, we

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Speaker 3: suffered from cuny cringe. I was surprised to discover that

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Speaker 3: tuna morne wasn't an American dish, but it was actually

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Speaker 3: first written about here in Australia. I was surprised to

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Speaker 3: discover that that stake Diane wasn't a French dish, and

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Speaker 3: it was actually it was actually kind of popularized in

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Speaker 3: Sydney at Romano's restaurant. Decried to discover that everyone was

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Speaker 3: obsessed with spaghetti bother names in Sydney in the nineteen thirties.

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Speaker 3: It was on sale at mart Foy's department store, and

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Speaker 3: it was advertising the Italian paper accordingly, and you know,

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Speaker 3: the coolest people in town at you know, all the

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Speaker 3: social pages of Sydney papers around and of nineteen thirties

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Speaker 3: beginning of the Second World War are full of people

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Speaker 3: in white time sales tossings, the big Great bowls of

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Speaker 3: begetting moder names for their guess. So, but you're absolutely

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Speaker 3: right that reticople will always have to be about simple

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Speaker 3: recipes with ingredients you can get your hands on and

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Speaker 3: without needing to recourse to some two thousand dollars bit

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Speaker 3: of kitchen equipment. You've got to be able to do

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Speaker 3: it with the nicest wore a fork in the bottom

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Speaker 3: of the corl.

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Speaker 1: And you know what the recent one is in the

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Speaker 1: world of like kebabs and stuff. The snack pack that's Australian.

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Speaker 1: So you've got the cheese and you get your kebab

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Speaker 1: meat on top, and you get the cheese and all

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Speaker 1: and that thing, the HSP, the Halal snack pack. It's

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Speaker 1: the greatest thing in the world. Although you want to

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Speaker 1: die after you eat it. It's a hot eat. I'm

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Speaker 1: never gonna eat that again.

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Speaker 3: But but, but, but but it's a great idea. I

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Speaker 3: think that's and I think that the AHSP is a

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Speaker 3: the HSP is a Saturday way. I think HPS there's

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Speaker 3: one of those things, and a bit like cad TI.

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Speaker 3: There are certain recipes that are just better when you

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Speaker 3: order them in, like making chips at home. You know

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Speaker 3: the amount of oil only needs to deep that fire.

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Speaker 3: The blant. You know, it's a it's a it's a

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Speaker 3: it's a pain. So much better to pick them up

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Speaker 3: but takeaway. And I think that's the other idea you've

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Speaker 3: got to think of a rest book. It's about the

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Speaker 3: rest is you're going to be able to execute at

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Speaker 3: home and put something really super tasty on the table

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Speaker 3: for you and your friends there.

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Speaker 1: It is well, Matt. It is always great to talk

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Speaker 1: to you, and maybe next time we can unpack what

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Speaker 1: actually is seafood extender.

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Speaker 3: I would like to see it a bit. I should

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Speaker 3: bring some tasting something in for you, Jones. I'm sure

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Speaker 3: you enjoy it.

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Speaker 1: Matt Preston's new cookbook, World of Flavor is available today.

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Speaker 3: Thank you, Matt, Thank you, Jonesy. Lovely talk to you, Amanda.

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Speaker 2: Nice to talk to you.

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Speaker 3: Jonesy and Amanda's gamenation