master of flavour
the world is an amazing wonderland of flavour, and I for one downright love it! For flavour, to me, is true pleasure – mouth-watering, tap-the-table pleasure.
The pursuit of flavour has drawn me across seas and up mountains, to quaint medieval villages and down dark, dodgy alleys past bottle-filled dumpsters, to find that dish. The endless search for flavour can lead to the most unlikely places.
In this selection of recipes from my latest cookbook, Matt Preston’s World of Flavour, I’ve favoured dishes with resonance for the modern Australian kitchen, because I want these recipes to become beloved regulars on your table and, more importantly, for you to subsequently identify them as your recipes. That’s the holy grail for any recipe writer to pass on the amazing flavours we’ve tasted and loved ourselves.
These recipes are simply a way of putting all of that down on paper – the pleasure, the stories and the fervent hope that you’ll discover dishes here that you’ll come to love as much as I do. If this book brings pleasure to you, and to the people for whom you cook, then I am happy.
This is an edited extract from Matt Preston’s World of Flavour (Penguin Random House, $39.99) available now.
roast chicken with chicken-fat rice, mandi style
serves 4 I prep 30 mins (+ marinating & overnight chilling) I cooking 2 hours
1.5 kg whole chicken (ask your butcher for a nice, fat bird)
