Regional Flavours returns to South Bank this month, with a cast of celebrity chefs for its first instalment, Grazed and Grown. Today, we sit down with the vibrant and charming Matt Sinclair and talk all things foodie related ahead of the festival.
LET'S START FROM THE BEGINNING - DID YOUR PASSION FOR FOOD STEM FROM CHILDHOOD?
Yes! I used to cook with my grandparents and learnt a lot from them. My gran was amazing, and we’d make all sorts of things together.
WHEN DID YOU REALISE YOU WANTED TO BECOME A CHEF?
When I was around 18 to 19 I was working in restaurant management, but realised I was drawn to the chaos of the kitchen and loved the energy! I had good friendships with the chefs and just gravitated to them, so it really went from there.
IN ADDITION TO YOUR SUCCESS AS A CHEF, YOU HAVE ALSO APPEARED ON COOKING SHOWS. HOW DOES COOKING FOR TELEVISION DIFFER TO THE REAL WORLD?
Cooking on TV is a crazy experience, as it’s a difference level of intensity. It’s full on, but the opposite for what you’d do in a commercial kitchen as the timing of everything is so different.
DO YOU HAVE AN ALL-TIME FAVOURITE DISH TO COOK/EAT?
I love anything with noodles – and the hotter and spicier the better!
WHAT ARE YOU LOOKING FORWARD TO MOST AT THIS YEAR'S REGIONAL FLAVOURS?
It’s great to see the QLD foodie community come together and celebrate what we do, with so much fabulous local produce. We seriously have some of the best produce in the world on our doorstep and it’s a joy to cook and celebrate this.
WHAT CAN PEOPLE EXPECT TO SEE FROM YOU AT THIS YEAR'S FESTIVAL?
A lovely Sri Lankan style Prawn Curry.
