Foodie king Matt Preston chats with us about summer, dinner parties and cooking inspiration
Top tips for dinner hosting success?
I reckon the three most important rules are
- do something you’ve cooked before (which makes it easier to plan!);
- don’t stress – people come over to see you, not for the food!
Favourite meal of the day?
A long, languid, lunch.
What dish embodies summer?
Something crisp, fresh and acidic – the BBQ chicken thighs with sour slaw recipe in my new book is pretty close. It uses ingredients you don’t have to stress about sourcing and is quick and easy to make. It’s also very virtuous! The dill potato salad with smoked trout and a sour cream dressing or the smoked chicken salad with a salad of iceberg, seedless grapes and tarragon under a mild, slightly sour but lumpy blue cheese dressing are slightly more decadent expressions of summer for (and from) me!
What cuisine offers you the most foodie inspiration?
Every cuisine. In the new book there are dishes inspired by trips from everywhere from Thailand, Japan and India to Turkey, France, Italy and even the Glastonbury Music Festival! I also find the home cooking of Australia pretty darn inspiring.
Cook Book by Matt Preston is available now from Pan Macmillan.