I have six pink suits
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Matt Preston. DH PHOTO BY B K JANARDHAN
By all accounts, English-Australian food critic Matt Preston has his plate full. His India trip this time around has been about rediscovering regional cuisines and garnishing it with new ones.
Be it a trip to Russell Market in Bengaluru or Spice Market in Delhi, the ‘MasterChef Australia’ judge has been relishing the local culture along with ‘idli-vada-sambar’ and ‘dosa’. An unabashed fan of Indian food, he admitted it at the launch of the international food festival, ‘World On A Plate’ at JW Marriott on Friday, along with the other masterchefs of Australia, Gary Mehigan and George Calombaris. Needless to say, he left many satiated with his humour, Bollywood poses and his Coorgi-styled chicken at the event organised by Gold Rush Entertainment. In a chat with Anupama Ramakrishnan, Matt spilled the beans on his food odyssey in India and his unmistakable style in food and fashion.
How has life been as a celebrity chef?
We live in Melbourne and are very familiar in Australia. We do what we do. Our wives and children don’t think we are celebrities. When we come overseas, we are treated very differently. Australians are very friendly but when we are here, we have to break through that barrier. We just love food — they way you love food. The first time you are here, you have the taste, and when you come back again, you have the knowledge. That is the joy.
Your discovery this time around?
Ivy gourd. I have never seen it before, never tried it before, love it. It’s very beautiful. Looks like a cucumber. In Australia, it is banned as an obnoxious weed. Every time I come here, I find something new. I learn something new. That’s what I love about coming here and it’s also fun. You have a pretty good time.
How do you look at Indian cuisine?
The good thing about food is, it’s constantly evolving. It makes you better. The problem with Indian cuisine is, how many cuisines do you have? 19? 40? 70? 220?... Everything changes from here to there. It’s amazing the way things are used. One ingredient is used in so many different ways. Take the instance of ivy gourd. On Instagram, I posted ‘Tell me about ivy. And I got comments from all over India. ‘In Gujarat, we do this way’, ‘In Punjab, we do it this way’. One ingredient is used in so many different ways, from here to there.
Can’t help asking, who shops for your clothes...
I have a wonderful colleague and I work with her on my clothes. Every year, we sit and go through different fabrics — about what we need to do this year, what we are going to do different this year. Last year, I had all pastel shades. This year, it’s pink. I have six pink suits (laughs). A pink suit for every occasion!
Be it a trip to Russell Market in Bengaluru or Spice Market in Delhi, the ‘MasterChef Australia’ judge has been relishing the local culture along with ‘idli-vada-sambar’ and ‘dosa’. An unabashed fan of Indian food, he admitted it at the launch of the international food festival, ‘World On A Plate’ at JW Marriott on Friday, along with the other masterchefs of Australia, Gary Mehigan and George Calombaris. Needless to say, he left many satiated with his humour, Bollywood poses and his Coorgi-styled chicken at the event organised by Gold Rush Entertainment. In a chat with Anupama Ramakrishnan, Matt spilled the beans on his food odyssey in India and his unmistakable style in food and fashion.
How has life been as a celebrity chef?
We live in Melbourne and are very familiar in Australia. We do what we do. Our wives and children don’t think we are celebrities. When we come overseas, we are treated very differently. Australians are very friendly but when we are here, we have to break through that barrier. We just love food — they way you love food. The first time you are here, you have the taste, and when you come back again, you have the knowledge. That is the joy.
Your discovery this time around?
Ivy gourd. I have never seen it before, never tried it before, love it. It’s very beautiful. Looks like a cucumber. In Australia, it is banned as an obnoxious weed. Every time I come here, I find something new. I learn something new. That’s what I love about coming here and it’s also fun. You have a pretty good time.
How do you look at Indian cuisine?
The good thing about food is, it’s constantly evolving. It makes you better. The problem with Indian cuisine is, how many cuisines do you have? 19? 40? 70? 220?... Everything changes from here to there. It’s amazing the way things are used. One ingredient is used in so many different ways. Take the instance of ivy gourd. On Instagram, I posted ‘Tell me about ivy. And I got comments from all over India. ‘In Gujarat, we do this way’, ‘In Punjab, we do it this way’. One ingredient is used in so many different ways, from here to there.
Can’t help asking, who shops for your clothes...
I have a wonderful colleague and I work with her on my clothes. Every year, we sit and go through different fabrics — about what we need to do this year, what we are going to do different this year. Last year, I had all pastel shades. This year, it’s pink. I have six pink suits (laughs). A pink suit for every occasion!