Matt Preston in Sri Lanka!
MasterChef Australia judge, mentor and host Matt Preston is no stranger to us Sri Lankans. For the last few years we’ve been diligently watching MasterChef Australia, ‘ooh-ing’ and ‘aah-ing’ at all the culinary delights we’ve seen and only dreamed of making.
Last week, for those following Matt Preston on his Instagram and Facebook account, we were all too surprised to see the familiar green Ashok Leyland 334/1 bus turn up on our newsfeed.
Matt Preston is in Sri Lanka and given his Instagram posts – he’s clearly enjoying our local delicacies. Despite the fact that he’s on a personal vacation, he still took the time to answer a few of our questions.
Loved visiting @mefsrilanka for a very memorable 30 minute stroll through the jungle with one of their elephants. Applaud their moves to replace even bare back elephant rides with such quiet respectful interaction.
We hear you’re here in Sri Lanka for a personal vacation with your family, how are you liking it so far?
Loving it! It has been a 30 year dream to visit Sri Lanka and so far it has exceeded every expectation; from the beauty of the country to the warmth of the people and, of course, the deliciousness of the food. What a wonderful country.
What made you choose Sri Lanka? Have you been here before?
No, it has been on my bucket list ever since seeing Duran Duran’s video for ‘Save a Prayer’.
Fresh cashew curry. The best thing we ate yesterday in Sri Lanka.
What’s the most interesting Sri Lankan meal you’ve had so far?
So many! Jackfruit cutlets in a government run cafe in the way to Arugam Bay and the dinners at The Hideaway Resort there, a cashew curry on the beach on the way to Galle, the ice creams made with local fruit like wood apple and soursop, all the amazing vegetable curries using everything from chow chow and a whole range of gourds to bindi, brinjal, plantain, manioc and beetroot. Then there was chef Nihal's milk gravy and his amazing prawns with curry leaf at The Lighthouse in Galle. Oh, and every egg hopper that I've had - especially the creative beetroot and curry leaf ones by a very fine chef at Cinnamon Lodge in Habarana. Learning to make kokis - and then eating them with fresh toddy was also pretty special.
Food heaven: silkiest pot set buffalo curds with kitul syrup - think palm sugar treacle. Part of an amazing breakfast at the Lighthouse Hotel in Galle #SriLanka
Are you planning to take any recipe ideas back to Australia with you?
Yes, loads - all the chefs here have been so generous with discussing their techniques. The freshness of the sambals, the skill with tempering and use of curry leaves are all inspirational but more importantly there is hopper flour and a pan already packed in my luggage - along with a recipe for kokis and some kurakkan.
What’s the most unusual thing you’ve done or seen in Sri Lanka?
Elephants blocking the road and refusing to move without a fruit toll being paid; walking to a surf break through ox carts and unloading fishing boats, and "tune bread" (editorial - popularly known as ‘choon paan’).
Love pretty much everything about Geoffrey Bawa's timeless design of The Lighthouse Hotel in Galle.
Have you met any Sri Lankan fans yet?
Loads! It's amazing and very humbling how so many Sri Lankans enjoy the show. It's also heartening that the things they enjoy - the quality of the food, the importance of eating together, the respect and love we show the contestants are also what resonate here too.
Woohoo!! Egg hopper with tempered onions, coconut sambal and pickled green chillies. The second part of the perfect #SriLanka breakfast at The Lighthouse Hotel.
Do you plan to return to Australia after this or are you continuing your vacation somewhere else?
Straight back to Oz to start the search for the next batch of contestants for MasterChef. If the last (7th) Season went so well this is very exciting!
Interviewed by Panchali Illankoon
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