When it comes to food, Matt Preston has it covered. Whether it’s writing about it or talking about it on TV, Preston knows a thing or two when it comes to enjoying good food.
And with people becoming nostalgic over classic retro recipes, he’s decided to investigate the origins of some our favourite recipes in his new book Matt Preston’s World of Flavour.
Watch Matt Preston talk about his new book in the video player above
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Preston joined The Morning Show from Melbourne and spoke of how he has been enjoying going out to dinner once more now that lockdown has finally ended.
“We all went out very hard, very fast, very early and I think there was a lunch, a dinner and a breakfast in the space of 24 hours … there’s a certain trepidation, we’re a bit like nervous rabbits coming out of the warren going, is it safe?” he said.
“I’m expecting as we get closer to Christmas that that’ll go and Melbourne will go back to being the crazy party town it’s always been.”
Preston then spoke of how his new book looks at busting some food myths, including those surrounding some old-school retro favourites, including Australian specialty the prawn cocktail.
“We have claims to pretty much every food, that’s been the real surprise I found in researching this book, it was an epic one-year job to go down all those rabbit holes.
“It’s this whole idea that Australians were obsessed with what people were eating around the world to such a degree that you find the first spaghetti bolognese recipe that we recognise appeared in an Australian newspaper, not an Italian newspaper.
“Steak Diane become popular here before it was a hit anywhere else in the world and really became synonymous as an Australian dish.
“Tuna mornay is another one of our creations, in America they had a horrid tuna casserole made with tinned condensed mushroom soup, but we turned it into the delicious thing that tuna mornay is,” revealed Preston.
Preston also settled the age-old debate between Australia and New Zealand over the origins of the pavlova, claiming that the dessert favourite is 100 per cent “Aussie”.
Matt Preston’s World of Flavour is available here.