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🍔 Matt Preston tries an unusual food combo LIVE · KIIS Breakfast

• 0:00
  Speaker 1: Let's go Matt Preston.
• 0:02
  Speaker 2: Let's go all right on kids breakfast right now, Matt
• 0:06
  Speaker 2: Preston is joining us live. Good morning, Hello Matt.
• 0:10
  Speaker 1: Very good morning. Nice to see all Amy. Congratulations on
• 0:13
  Speaker 1: the longest interview pressures for a radio show. You've done fantasticly.
• 0:17
  Speaker 1: You have you permanently here, you have the perfect black
• 0:19
  Speaker 1: crock of Sydney Harbor. You've done well, very much.
• 0:23
  Speaker 2: Thank you. Love to so your mate been a while,
• 0:25
  Speaker 2: love that there still go Oh yeah.
• 0:27
  Speaker 1: This is a little cowboy Neckerchief because I feel that
• 0:30
  Speaker 1: making the show playing locally it needed a slightly new lock.
• 0:33
  Speaker 1: So we bought all these these little cowboy squares and
• 0:37
  Speaker 1: I'm wearing those. They're smaller, they're slightly more understated, they're
• 0:40
  Speaker 1: slightly more more suitable for when you're out in the country.
• 0:42
  Speaker 2: So have you retired the cravats?
• 0:44
  Speaker 1: No, I've got I've got I've got a got a
• 0:46
  Speaker 1: bag of four hundred I'm looking to get rid of.
• 0:50
  Speaker 1: I'm trying to work out how to get rid of.
• 0:52
  Speaker 1: You could auction on by yeah, yeah, well you know
• 0:54
  Speaker 1: there's nothing that. There was a famous case of a
• 0:56
  Speaker 1: of a daytime celeb in the UK who auctioned his
• 1:00
  Speaker 1: tie and it went for fifty cents, so it was
• 1:03
  Speaker 1: like everyone, well, no one likes him. So I'm thinking, no,
• 1:07
  Speaker 1: I think they need they need to be given away
• 1:08
  Speaker 1: to bad homes.
• 1:09
  Speaker 2: Yeah right, you don't want to embarrass yourself with a
• 1:11
  Speaker 2: fifty cent go on.
• 1:13
  Speaker 1: I don't need to be detailed. How relevant I am?
• 1:16
  Speaker 2: Well you're relevant. Your gods are playing locally at premieres
• 1:19
  Speaker 2: on SBS on Demand and SBS Food tomorrow eight point thirty.
• 1:23
  Speaker 2: Is this all about how good our food here in
• 1:25
  Speaker 2: Australia is?
• 1:26
  Speaker 1: I think it's a combination of one of one, how
• 1:29
  Speaker 1: good our food is. Number two, how hard it is
• 1:31
  Speaker 1: to produce really good food. And you know for a
• 1:33
  Speaker 1: small producer, if you're a farmer or a fisher, gee,
• 1:36
  Speaker 1: it's a brutal life. And when you when you hop
• 1:38
  Speaker 1: into icy cold water, you know, at dawn on the
• 1:42
  Speaker 1: gooor perm anything, I'll just be paddling around raking pippies
• 1:46
  Speaker 1: in maybe ankle deep water and your suddenly are You're
• 1:49
  Speaker 1: up to your nipples in freezing surf and then the
• 1:52
  Speaker 1: waves come in and smash you. And these guys know
• 1:54
  Speaker 1: that they use their rake to hurdle the waves. You
• 1:57
  Speaker 1: don't have that skill, you'll end up. You end up
• 2:00
  Speaker 1: and it's you go, gee, that is that is not
• 2:02
  Speaker 1: a job. And breakfast radio is hard, but this is
• 2:05
  Speaker 1: double plus.
• 2:06
  Speaker 3: That sounds harder. So is all of the food that
• 2:09
  Speaker 3: you are going to be eating on these series. Is
• 2:11
  Speaker 3: it very much like farm to table?
• 2:13
  Speaker 1: Yeah, it's it's it's these small, so small regenitive farms.
• 2:16
  Speaker 1: It's that. Then maybe maybe it's maybe it's a family
• 2:19
  Speaker 1: with an oyster lease that they've had a couple of generations.
• 2:22
  Speaker 1: I think the other thing, you really it's not just
• 2:24
  Speaker 1: the physical struggle how hard it is, but just you know,
• 2:27
  Speaker 1: we were down at the ice Lease and Kangaroo Island
• 2:29
  Speaker 1: and they just had this algae bloom. So their business
• 2:32
  Speaker 1: has been shut down for nine months and they felt isolated.
• 2:36
  Speaker 1: And I think this thing with with with producers is
• 2:39
  Speaker 1: it's quite a lonely business and there's not a lot
• 2:41
  Speaker 1: of love for them. So it's really nice to go
• 2:42
  Speaker 1: somewhere and show some love. And also in terms of
• 2:45
  Speaker 1: the images, it's a beautiful thing to do because they
• 2:47
  Speaker 1: are in the most unbelievable location, so that the shots
• 2:52
  Speaker 1: the kind of that that romance of the location is
• 2:55
  Speaker 1: something that kind of you said against how hard the
• 2:57
  Speaker 1: job is. So you have this stuff, Oh that's beautiful,
• 2:59
  Speaker 1: and then all that's quite hard.
• 3:01
  Speaker 3: Would you say that you've got one of the best
• 3:04
  Speaker 3: jobs in the world, like basically being able to go
• 3:08
  Speaker 3: pay to eat cake, flowing out to Mexico City do
• 3:12
  Speaker 3: well cocktail awards?
• 3:15
  Speaker 1: How hard?
• 3:16
  Speaker 3: Cocktail?
• 3:17
  Speaker 2: How did you go with like keeping wade off and stuff?
• 3:19
  Speaker 2: Is it hard?
• 3:20
  Speaker 1: I've just I've totally changed my dart recently.
• 3:22
  Speaker 2: And I'm just what did you go to.
• 3:25
  Speaker 1: I just I just went clean, you know. I mean,
• 3:27
  Speaker 1: I've got I've got young kids, I've got twined like
• 3:29
  Speaker 1: young young adult kids, so twenty six, twenty three, twenty one,
• 3:32
  Speaker 1: and they're like, oh Dad, this protein. We need more
• 3:35
  Speaker 1: more protein and so and so they've just smashed me, like, no,
• 3:38
  Speaker 1: you can't eat that, none of that.
• 3:39
  Speaker 3: So what do you cut out? Have you cut out
• 3:41
  Speaker 3: like carbs?
• 3:43
  Speaker 1: I'm not really I've tried to not cut out stuff,
• 3:45
  Speaker 1: just eat more of stuff I really like, like, you know,
• 3:48
  Speaker 1: but I mean spending my time working with food and
• 3:52
  Speaker 1: obviously I've been involved in social media since it kind
• 3:54
  Speaker 1: of started in two thousand and nine, so I love
• 3:57
  Speaker 1: that as a source both good and bad. There's some
• 3:59
  Speaker 1: terrible trends out there, and there's some terrible recipes that
• 4:02
  Speaker 1: you make and go I need to tell people never
• 4:04
  Speaker 1: to make. But there's also some really clever stuff out there.
• 4:07
  Speaker 1: Whether you know. I've been all across that rice paper,
• 4:11
  Speaker 1: which is delicious. Love Yeah, so good, so crunchy, crispy.
• 4:15
  Speaker 1: I love the air fryer.
• 4:17
  Speaker 3: Have you seen the one? I just my girlfriend told
• 4:19
  Speaker 3: me about this yesterday. Apparently it's gone viral on TikTok.
• 4:21
  Speaker 3: It's all about Kingston, the little Kingston biscuits.
• 4:24
  Speaker 1: You know, the King of biscuits. Yes, the King of biscuits.
• 4:27
  Speaker 3: So apparently you lay out a tray of them and
• 4:29
  Speaker 3: then you put like peach cobbler all over it and
• 4:32
  Speaker 3: it turns it into some cake.
• 4:35
  Speaker 2: Yes, here, your mat anything.
• 4:37
  Speaker 1: With the Kingston. I mean you've got it. So what
• 4:39
  Speaker 1: you've got The challenge is it's got to be better
• 4:42
  Speaker 1: than the ordinary Kingston A cup of tea, right, and
• 4:45
  Speaker 1: I would suggest you're gonna watch Plated locally. It is
• 4:47
  Speaker 1: the show is designed for a big mugget tea and
• 4:50
  Speaker 1: a plate of Kingston's. You know, why are you're here?
• 4:52
  Speaker 2: We're talking of weird food trends, we were having to
• 4:54
  Speaker 2: look at this this morning of food influenza.
• 4:58
  Speaker 1: You've already started in the batle.
• 5:01
  Speaker 2: A food influence. All right, here's what she does with
• 5:03
  Speaker 2: the macas. So Angel Foodie. She orders a triple cheeseburger
• 5:08
  Speaker 2: and dips it in Coca cola.
• 5:11
  Speaker 1: Listen to it.
• 5:12
  Speaker 4: I swear this is actually so good. Ever since I
• 5:15
  Speaker 4: tried this again, I've been creeping it like once a week.
• 5:17
  Speaker 4: And I've also seen a lot of common saying that
• 5:19
  Speaker 4: people dip pizza or chicken nuggets and coke also, so
• 5:22
  Speaker 4: it's really not that weird, and I actually kind of
• 5:24
  Speaker 4: want to try those.
• 5:24
  Speaker 1: Also, there's nothing wrong with any dunking credit. Let's start
• 5:28
  Speaker 1: with that place, you know, the Kingston's Hot Sea. Perfect,
• 5:31
  Speaker 1: the Tim Tam Slam. Unbelievable. That that's really good.
• 5:35
  Speaker 2: We'll stand by. Have we got the macas Yeah, we
• 5:39
  Speaker 2: got it.
• 5:39
  Speaker 1: We've got it.
• 5:40
  Speaker 2: We're doing it, so stay right here. Oh my, let's
• 5:43
  Speaker 2: see if it is next kiss all right, the Kiddle
• 5:49
  Speaker 2: Roy right now, good morning. All right, we're going to
• 5:55
  Speaker 2: taste this with Matt Preston. So this foody influencer, Angel
• 5:59
  Speaker 2: Food She orders a triple cheeseburger, dips it in coke
• 6:05
  Speaker 2: and Matt Preston, you were saying you think this is good.
• 6:08
  Speaker 1: Well, no, I don't think it's good, and I'm questioning it.
• 6:10
  Speaker 1: I love it. I love a very salty fry with
• 6:12
  Speaker 1: a vanilla milk chack. There's a sense of the salt
• 6:14
  Speaker 1: and the sugar that makes sense in terms of the
• 6:17
  Speaker 1: Dark Doctor. I don't mind the Dark Doctor for cooking.
• 6:20
  Speaker 1: I used them in the stir fry and I got Yeah,
• 6:24
  Speaker 1: just just a little bit of my favorite recipe. The
• 6:26
  Speaker 1: best recipe you find online, it's super easy, is slow
• 6:29
  Speaker 1: cooked chicken wings in It's got to be full strength,
• 6:31
  Speaker 1: in full strength coke and cook them really really. I've
• 6:34
  Speaker 1: tried it with DC and horrible, but with full strength
• 6:37
  Speaker 1: it just cooks for a long time. There's a lot
• 6:39
  Speaker 1: of sugar. It's not an every day food, mate.
• 6:41
  Speaker 2: Right, Okay, well neither is this markets that we have
• 6:43
  Speaker 2: in here. Now, my basic cooking knowledge would would think
• 6:46
  Speaker 2: that bread into liquid is not a good thing.
• 6:52
  Speaker 3: Going to do a quick dumb it's going to play
• 6:54
  Speaker 3: on the whole sweet and salty.
• 6:55
  Speaker 1: And what about what about having a cheese and ham
• 6:58
  Speaker 1: toasty dunked into a tomatoes souper, your pumpkin seap, you know, superstick.
• 7:05
  Speaker 1: But the liquid thing is okay, I mean what about
• 7:08
  Speaker 1: the barrier, the berrier dunk stuff.
• 7:10
  Speaker 3: I like pizza and coke.
• 7:13
  Speaker 1: I like, yeah, you just like junk. Amy is already
• 7:18
  Speaker 1: who ring into the well?
• 7:20
  Speaker 2: Here we go.
• 7:22
  Speaker 3: This is yum m for cold.
• 7:28
  Speaker 2: Yeah, okay, what's your review here?
• 7:34
  Speaker 1: You know, a really good combination takes two plus two.
• 7:37
  Speaker 1: It makes eight, right, and I think this is a
• 7:39
  Speaker 1: two plus two. I don't think there's a benefit in
• 7:42
  Speaker 1: having the cheeseburger into the coke. It's an interesting idea,
• 7:46
  Speaker 1: and it's certainly not as bad as and I'm putting
• 7:48
  Speaker 1: cinnamon on cucumber, which is a big trend, but it's
• 7:50
  Speaker 1: not one of those things like putting olive iolo the
• 7:53
  Speaker 1: ice cream that was a trend about a year ago,
• 7:55
  Speaker 1: which is delicious. This is really changing.
• 7:58
  Speaker 3: The taste is taking it cold, Yeah, soggy.
• 8:02
  Speaker 1: Cold, cold and soggy. But then you know, if you
• 8:04
  Speaker 1: go to if you go to Istanbul, they have a thing.
• 8:06
  Speaker 1: They have these soggy burgers. They have steam burgers. They
• 8:09
  Speaker 1: make a burger they put it's like steam boats and
• 8:11
  Speaker 1: so that's the thing. So maybe if you're from a
• 8:13
  Speaker 1: Turkish background, this could be. This could be the colabb
• 8:17
  Speaker 1: be looking for.
• 8:18
  Speaker 2: Okay, so this works if you're Turkish.
• 8:21
  Speaker 1: You know what I think all the things, You've got
• 8:23
  Speaker 1: to give it a try. You never know what your
• 8:24
  Speaker 1: own personal peccadillo may be. And we all have you know,
• 8:27
  Speaker 1: I love I love a Worcester sauce on on toast
• 8:31
  Speaker 1: with apricot jam and that is a combo that is weird,
• 8:36
  Speaker 1: but it's delicious.
• 8:37
  Speaker 3: Works for you.
• 8:38
  Speaker 1: Vegamite and raspberry jam on burnt toast. Seriously, try it yourself.
• 8:45
  Speaker 1: I'll send you a list of weird combos to try it.
• 8:47
  Speaker 1: Summer one not to try chicken loaf and na Tella
• 8:50
  Speaker 1: one of the most disgusting.
• 8:53
  Speaker 2: At least you gave it a go. Matt Preston plating
• 8:56
  Speaker 2: locally so it starts on SBS on Demand and SBS
• 8:59
  Speaker 2: Food tomorrow at thirty pm. Always good to see you, mate,
• 9:03
  Speaker 2: Thank you for giving her
• 9:04
  Speaker 1: A go and yeah, pleasure, pleasure, Thank you for feeding
• 9:06
  Speaker 1: out the croke