WHOSE HOUSE WITH AMANDA KELLER – MATT PRESTON

Dazzling audiences with his array of cravats and warm on-screen presence, Preston quickly become a TV favourite when MasterChef first hit our screens for Season One and has continued to grow. He was awarded the 'Graham Kennedy Award for Outstanding New Talent' at the 2010 Logie Awards as well as a Silver Logie nomination for 'Most Popular New Male Talent'. But

awards ceremonies are something Preston is used to. Earning a swag of prestigious awards for his journalism and reviewing contributions, Preston most notably took out the 'World’s Best Food Journalist' 2008 (World Food Media Awards), a highly sought after honour. As well using his finely tuned palette to guide the contestants through their daily challenges, Preston currently writes a column for the Taste section in News Ltd papers across the country and continues to contribute to Australia’s most prestigious food and lifestyle publications. Previously Matt has worked for The Age newspaper’s food section, Epicure, Vogue Entertaining + Travel, Delicious, Australian Good Taste, The Guardian newspaper (UK) and Time Out (London). Before joining MasterChef Australia, Preston was Creative Director of the Melbourne Food and Wine Festival, a role he held for over five years and one that saw him transform the festival into a world-class event. Raised in Great Britain, Preston was educated in Sussex and graduated from the University of Kent with a BA Hons in Politics and Government. He then spent four years with the UK's biggest selling magazines, before moving to Australia in 1993. Resident in Melbourne for the past 16 years, Matt is married with three children. He enjoys playing tennis, supporting Chelsea Football Club, watching Australian Rules Football and making pizza. Matt is an accomplished cook in his own right. His signature dishes include pomegranate glazed lamb with nine-jewel couscous and Coco Pops with whipped cream.

   

   

     

 

 

MATT PRESTON’S 100 BEST RECIPES: Simple and delicious dishes everyone should know

‘This is the food that I’ve loved since childhood; the things I cook on a Tuesday night or Sunday lunch at home; affordable, easily achievable and delicious dishes I hope you’ll want to try – and then cook, again and again. It is the food that I cook when the cameras aren’t rolling, when friends are due over for dinner or the kids are screaming for their tea. It is unapologetically simple food using everyday ingredients.’ ‘There are also some recipes here for meals that my kids would now like to call their own and regularly demand to make. The sort of stuff they cook now, and will undoubtedly cook for their own children – pasta, pizza dough, meringue, pastry, biscuits. Interestingly these all revolve around sugar, eggs or flour, which I suspect is just so they can ensure maximum mess in the kitchen for me to clean up!’ –Matt Preston Gathered for the first time are Matt’s best recipes for the dishes he cooks at home for his family – from his award-winning raspberry jam and ultimate Bolognese sauce to the creamiest pumpkin soup and the only muffin recipe you’ll ever need. Written in Matt’s inimitable style, these are simple, delicious recipes that work: a virtual A–Z of ideas for bringing a whole new world of flavour to the things you cook every day. Cheeky twists on ingredients everyone uses, and ideas for clever shortcuts based on bought BBQ chooks, packets of puff pastry, chops and chicken wings make this the everyday cookbook you won’t be able do without! RRP $39.99/Paperback

   

     

 

THAT EX-GIRLFRIEND’S POTATO SALAD Serves 8 INGREDIENTS: 10 large waxy potatoes, washed (Nicola or Desiree are good alternatives) 4 large eggs 6 rashers bacon, finely sliced 185 g (3⁄4 cup) yoghurt 185 g (3⁄4 cup) good-quality egg mayonnaise 1 teaspoon caster sugar 6 spring onions, thinly sliced 1 bunch chives, finely chopped sea salt and black pepper METHOD: Place the potatoes in a saucepan of cold water. Bring to the boil, then cook for 15 minutes or until potatoes are tender when pierced with a knife. When cooked, drain into a colander and set aside for a few minutes. Peel and cut into quarters. Meanwhile, place the eggs in a small saucepan of cold water, bring to the boil and cook for 8 minutes. Pour off the water and run plenty of cold water over the eggs to prevent a grey ring forming around the yolk. Peel the eggs and set aside. Cook the bacon in a non-stick frying pan over medium heat until crisp. Drain on paper towel. Mix the yoghurt and mayonnaise together and a little sugar to balance the flavour, but not so that it becomes sweet. Roughly chop the eggs into chunks. Toss the potatoes in yoghurt mayonnaise while they are still warm, sprinkle over the crisp bacon, chopped eggs, spring onions and fresh chives. Season with salt and pepper.  (Taken from Matt Preston’s 100 Best Recipes)

 WEBLINKS

http://www.masterchef.com.au/ http://www.panmacmillan.com.au/display_title.asp?ISBN=9781742612515&Author=Preston%2C+Matt#.USrpncebG_I.email