Wednesday 8:30 PM 12 August on SBS Food (8 episodes)
In Matt Preston’s Plating Locally, acclaimed food writer and broadcaster Matt Preston journeys in search of extraordinary local produce and the passionate people behind it. The series leaves the city behind to uncover the stories hidden beneath some of the region’s most remarkable ingredients.
From abalone farmed on living ocean reefs in Western Australia’s Margaret River, to the centuries-old vineyards of the Barossa, the rugged coastline of Kangaroo Island, Tasmania’s cool-climate Tamar Valley and New Zealand’s renowned Marlborough region, every stop reveals a deeper connection between people, place and produce.
Rich in spectacular landscapes and unforgettable characters, Matt Preston’s Plating Locally is an inspiring reminder that great food starts with extraordinary people and the land and sea they care for.
Matt Preston’s Plating Locallywill be available to stream on SBS On Demand from 12 August. Episodes airing on SBS Food on Wednesdays at 8.30pm. Weekly Drop
Episode 1 – Margaret River, WA: On WA’s wild southwest coast, Matt sees abalone farmed on living reefs, walks heritage hand-pruned vines, and feasts on marron and foraged coastal herbs at a remote cape at sunset.
Episode 2 – Barossa Valley, SA: In the iconic Barossa, among some of the world’s oldest vines, Matt celebrates the region’s wine heritage, drops into Adelaide’s Cheesefest and meets a world class butter maker.
Episode 3 – Fleurieu Peninsula, SA: Where McLaren Vale’s vines meet the sea, Matt gathers pipis from the shallows, calls in on a family garlic farm, and cooks a roast lamb beneath a beautiful sunset.
Episode 4 – Kangaroo Island, SA: Off the SA coast, Matt discovers oysters grown in cool Southern Ocean bays, then joins a beloved local ritual at the island’s only Thai eatery, a Thursday night institution.
Episode 5 – Limestone Coast, SA: On a coast shaped by ancient seas, Matt dives a hidden farm sinkhole, walks the shore with a Boandik Elder, and cooks a Wagyu tomahawk among Coonawarra’s famous vines.
Episode 6 – Yarra Valley, VIC: Back home in Victoria, Matt drifts over the Yarra Valley by hot air balloon, fly fishes for trout, and brings his catch to Chae, meeting the winemakers behind a beloved region.
Episode 7 – Tamar Valley, TAS: In northern Tasmania’s pristine Tamar Valley, Matt wanders a hazelnut orchard, cooks Berkshire pork belly, and meets the makers behind prized cool-climate wines and sparkling.
Episode 8 – Marlborough, NZ: For the finale, Matt crosses to Marlborough, home to world famous Sauvignon Blanc, cooks King Salmon in Picton Harbour and plates one last meal to close the journey.
