‘It’s not easy. It’s not glamorous’: How Matt Preston found a renewed sense of purpose on TV

Matt Preston, former MasterChef Australia judge, is currently immersed in the rugged realities of coastal life on South Australia’s Fleurieu Peninsula, gathering pipis at dawn for his new television series, Plating Locally. The show, which began filming in late July 2026, features Preston cooking with local fishermen using ingredients sourced directly from the region. Wearing a signature cravat to protect against the wind, he prepares a simple dish, shellfish with pasta, on the beach, with a minimal film crew documenting the process. This hands-on approach marks a dramatic shift from the opulent kitchen sets and polished studio environments where he previously built his career in television. Preston's recent appearances on SBS' The Hospital: In the Deep End, where he witnessed the challenges faced by frontline medical workers, inspired him to pursue projects that connect audiences with real-life struggles and passions. “Plating Locally has a purpose, in that these stories need to be told,” he explains. His focus is on highlighting the often-overlooked efforts of local food producers, emphasizing that their work is neither easy nor glamorous. Whether it involves fishing in shark-infested waters off Kangaroo Island, tending flocks at dawn, or working in challenging environmental conditions, the reality of producing food is both demanding and deeply personal. During his time on Kangaroo Island, Preston met oyster farmers impacted by the South Australian algal bloom, a phenomenon that disrupted their ability to work and sell their products. “When they couldn’t work, they couldn’t sell,” he notes. “There was that sense of them feeling abandoned, forgotten and unsupported.” These encounters underscore the broader theme of resilience and community within the agricultural sector, themes that Preston aims to bring to the forefront through his storytelling. Over the course of six episodes, Plating Locally takes viewers across diverse landscapes, from the wine regions of Margaret River and the Barossa Valley to the Limestone Coast, the Tamar and Yarra valleys, and even the scenic beauty of Marlborough in New Zealand. Each location offers unique insights into the production of food, whether it’s sampling artisanal butter, attending a cheese festival, or learning about sustainable fishing practices. In one memorable segment, Preston visited a remote area where he tasted freshly caught King George whiting, describing the experience as “magical” due to its freshness and flavor. Preston’s commitment to authenticity extends beyond taste. He insists that every ingredient featured on the show is genuinely exceptional, a principle rooted in his long-standing journalism career. “Following to the source the produce I've written about for my newspaper columns over the years proves a great joy, and an eye-opener,” he reflects. For instance, he marveled at the quality of hazelnuts from the Tamar Valley and the sustainability practices of salmon farms in New Zealand’s Milford Sound, noting that the product there is “unbelievable.” His experience as a judge on MasterChef Australia has equipped him with skills in drawing out compelling narratives from individuals who might otherwise remain quiet. “Put them in an environment where they’re comfortable and then they’ll tell you stuff,” he says. “The story can be massive or it can be really small, but equally powerful and touching.” This philosophy is evident in the intimate moments captured during filming, such as the unscripted exchange with a pilot’s mother who prepared scones for the crew on a remote island. “Having a cup of tea and a warm scone on an island, those are the moments when you pinch yourself,” he recalls. As the series progresses, Preston hopes viewers will come away with a deeper appreciation for the land, sea, and the people who sustain them. “Hopefully, that sense of calm is what you’re going to get when you watch the show,” he says. “I hope people think, ‘Gee, aren’t we lucky, with this amazing landscape and seascape and the produce that comes from it?’ But also how hard it is to turn a buck because even the simplest things require immense effort and dedication.”