Tyler Preston is the latest chef to lend his hand to Forbidden Foods. We sat down with him to learn a bit more about this talented chef!
Fun and relaxed. Pay tribute to the traditional elements of things but I also I want it to be approachable. I also like cooking over coal and the BBQ. If I am going to sell someone a charcoal chicken, it needs to be a perfectly cooked charcoal chicken. A perfectly roasted, deliciously glazed piece of meat. The product will speak for itself. I am a little bit bipolar with my cooking. It definitely shows on the menu, sometimes it is really technical and other times BAM, this is black and white. I do not have a set rule. It comes down to each individual experiment. Tasty, fun and sharable! No-one should ever have to sit through their own plate; everybody should be reaching over and grabbing things saying I want that! Even with breakfast. If you have the right attitude you can even share our breakfast dishes. I want people to want to try everything.
Our simple breakfast has one rule, if someone is going to spend their hard earned money on poached eggs on toast - It has to be the best! For me you can either make or break someone's day. It needs to be the perfect poached egg, deliciously buttered bread and perfectly seasoned. Emphasis on how we make our breakfast especially scrambled eggs. I want people to walk through the door and say ‘I need them’.
Breakfast dish - eggs benne, dinner - crispy duck…pretty much the whole night menu I made at Dr Morse with some extra love on my hot chips. Did you know Aussies are really precious about their hot chips? It is this really robotic thing, you go to a bar and you get hot chips. I didn’t want to take that away from people, so I changed it up a bit, chips and gravy but Thai style. Musman curry, muzzi fries. Loaded fries. I didn’t think this would take off, but it did. People love it! It is delivering the thing that is familiar that people want - which is the hot chips, but doing it in a way that pays homage to a traditional cuisine. So it’s just chips and gravy mate - but its goooood!
Coconut. It is just so versatile. You can use it in anything! You got coconut cream, coconut milk, coconut flesh, coconut, juice, coconut flakes. It is the base to most of my curries and sweet dishes. it can be a garnish, it can be a drink, it is just awesome!
That one is easy. I say it to the chefs all the time. “Do simple things really well”. We are not trying to do anything super fancy. But I am super particular about the details. It’s the difference between a basic item being yummy and edible or a basic dish being WOW. Simple and so tasty!
Bells Diner. Chicken Joint. I order the hot chicken wings. Just hot wings. Feel good food. Comfort food. It’s a bit of a release, you know?
It is exceptional. The food quality is world class. Anywhere you go, you are going to get something that is great. We are lucky that there are so many people following the good food trend in Melbourne. It really adds to the overall standard. And it makes you feel pushed to do better, because everyone is in the same boat striving to give Melbourne the best food.
When MasterChef started to get big I noticed a huge difference in the way customers approached food. Their knowledge and their involvement towards their favourite dishes put your as a chef under the microscope. It starting to push the industry standard forward. When you get the average punter strolling in asking technical questions, you have to be in the position to do it and deliver.
SCHWIPES! Also known as the ‘smear’. The schwipe of a puree, or the schwipes of jus. Ugh! The schwipe is ready for the bin. Any schwipe, no more, no more schwipes please!
David Chang, American restaurateur, author, and television personality. Just because he is not serious and I reckon he would be really funny to have a drink with.
I might make him a Mapo Tofu. Smoked Mapo tofu with a vegan kimchi. Because it would create curiosity as his kimchi is the opposite of a vegan kimchi. It would be interesting to him and different to what he would expect.
It is mostly the organic short grain brown rice. For me it is the most versatile. You can do almost anything with it. It’s like Mr international.