Matt Preston’s Egyptian Rice Pudding

INGREDIENTS 2 cups (500ml) pure (thin) cream 2 cups (500ml) milk 1/2 cup (110g) caster sugar 1 cinnamon quill 1 vanilla bean, split, seeds scraped 4 eggs, plus two extra egg yolks 100g arborio rice 1/2 cup (75g) pistachios, toasted, chopped ROASTED RHUBARB 700g rhubarb, stalks cut into 7cm pieces 1 tbs ginger, finely grated … Read more

Watermelon Spritz

INGREDIENTS 1.5lt of freshly squeezed watermelon juice; from 3kg of watermelon 6 green limes, cut into quarters. 300ml chilled vodka 1lt soda 10 sprigs of mint 30 pitted olives 100g of fetta, cut into 20 cubes Ice METHOD Squeeze all the limes bar two quarters into a large jug. Top with the watermelon juice and … Read more

Matt Preston’s Korean Brisket and Kimchi Burger

INGREDIENTS 500g beef brisket, minced 125g speck, rind removed, minced 1/3 cup (80ml) light soy sauce Sunflower oil, to brush 6 spring onions, dark green part thinly sliced, pale part halved lengthways 2 green capsicums, quartered lengthways 6 brioche burger buns, split, brushed with oil, sprinkled with black sesame seeds Kewpie mayonnaise and gochujang (Korean … Read more