You know him from MasterChef and the pages of delicious. You trust his palate and you trust his judgement, even if you don’t always trust his fashion sense (which you should – it’s fabulous). Turns out the man writes a mean recipe, too. Ladies and gentlemen, please give it up for the great Matt Preston.
We taste with our mouth and nose, as well as our eyes, ears and hands says Matt Preston, who tests the link between food and neuroscience with this ultimate deceptive salad.
Matt Preston throws nasturtium leaves on prosciutto pizza instead of rocket, tosses flowers or leaves into salads that need a peppery bite, and even adds them to green smoothies. Plant some this weekend. They will not disappoint.
Inspired by a desire to collide two of Australia’s great culinary contributions to the world – the choc top and the Anzac biscuit, Matt Preston's Anzac sundae with homemade ice magic is a must try today.
This impressive roast chook is succulent, juicy and stuffed to the max with flavor. You will need a kitchen thermometer for this recipe.
The sweet plums, salty ricotta and ripe tomatoes combine the best flavors of summer in one vivid dish.
The potato salad is a classic – Matt Preston adds mint to this delightful version for a fresh twist on the traditional.
Matt Preston's easy summer prawn cocktail sauce recipe will wow everyone's tastebuds. An entertainer's special, it’s ideal as a classic retro entree or a light lunch on a hot day. Avocados are a seasonal staple, and who doesn't love fresh prawns?
Matt Preston loves street food. Here, he combines Korean kimchi with a timeless western classic: the humble burger. The result? A unique fusion of flavour.
Often overshadowed by its trendier relatives, silverbeet is a hardworking and versatile green that deserves our attention. Enjoy its earthy flavours in this simple recipe courtesy of Matt Preston.
Matt Preston isn't a fan of fad foods and trends. Here, classic ingredients are used simply to create a timeless dish you can share at any occasion.
Matt Preston looks back with this old-fashioned rice pudding.
Matt Preston has given the traditional French coq au vin an Easter touch by drawing inspiration from Italian and Spanish-style sauces where red wine is sometimes enriched with a little bitter chocolate.
With sourdough and dark chocolate, this is a grown-up version of Nutella on toast.
This Japanese-style sashimi tuna salad is best prepared as close to serving time as possible, so the nori sheet doesn’t lose it’s crunch. Adjust the wasabi based on personal preference. Matt Preston’s sashimi tuna with wasabi avocado
Add some heat and freshness to your table with a kingfish carpaccio that's dressed to impress.
