Matt Preston’s Plating Locally is an 8-episode cooking travelogue series that premiered at 8:30pm on August 12, 2026 on SBS Food and SBS On Demand. With his trademark cravat and infectious enthusiasm for great food, former MasterChef Australia judge Matt Preston travels across Australia and New Zealand to taste some of the finest local produce and meet the people behind it.
Episode 1 – August 12, 2026
Margaret River, Western Australia
Preston begins on Western Australia’s wild southwest coast, where abalone is farmed on living ocean reefs and generations of winemakers have helped shape one of Australia’s best-known food regions. He walks through heritage hand-pruned vineyards, meets the people behind the region’s celebrated produce and cooks marron with foraged coastal herbs on a remote cape overlooking the ocean.
Marron with smoked paperbark butter, coastal herbs, youlk and bloodroot oil (Paul “Yoda” Iskov)
Episode 2 – August 19, 2026
Barossa Valley, South Australia
In this episode, the food broadcaster spends time with the people continuing the Barossa’s rich food and wine traditions. He visits Adelaide’s Cheesefest, meets a world-class butter maker and explores the region’s renowned vineyards before creating a dish inspired by the local produce.
Pan-seared kangaroo with Silesia-style cabbage (Matt Preston)
Episode 3 – August 26, 2026
Fleurieu Peninsula, South Australia
Preston heads to the Fleurieu Peninsula for episode three, where McLaren Vale’s vineyards meet the sea. Here, he gathers pipis from the shallows, visits a family-run garlic farm and cooks roast lamb beneath a stunning sunset. This episode reflects the close connection between the Fleurieu Peninsula’s coastline, farmland and vineyards, and the ingredients they produce.
Lemon and garlic pipis (Bulhão pato) (Matt Preston)
Greek lamb and garlic lemon potatoes (Matt Preston)
Episode 4 – September 2, 2026
Kangaroo Island, South Australia
Fresh seafood takes centre stage on Kangaroo Island as Preston visits oyster growers in the cool Southern Ocean, before joining a Thursday night dinner at the island’s only Thai restaurant, a much-loved local tradition. Together, the people, produce and community offer a unique glimpse into life on the island.
Rice paper Roti (Matt Preston)
Butter poached whiting with creamed leeks and mash (Matt Preston)
Episode 5 – September 9, 2026
Limestone Coast, South Australia
Preston dives into a hidden farm sinkhole, walks Country with a Boandik Elder and cooks a Wagyu tomahawk among the vineyards of Coonawarra. Ancient landscapes, Indigenous knowledge and generations of farming come together to tell the story of one of South Australia’s most distinctive food regions.
Seared wagyu tomahawk with soy sesame eggplant and chilli garlic paste (Matt Preston)
Episode 6 – September 16, 2026
Yarra Valley, Victoria
Back in his home state, Preston floats above the Yarra Valley by hot air balloon before fly fishing for trout and meeting the winemakers behind one of Victoria’s best-known food and wine regions. His catch inspires a meal celebrating the produce, people and traditions that define the valley.
Roasted pumpkin soup with pepita crunch (Matt Preston)
Episode 7 – September 23, 2026
Tamar Valley, Tasmania
Northern Tasmania’s Tamar Valley is home to cool-climate wines, hazelnuts and exceptional local produce. Preston wanders through a hazelnut orchard, cooks Berkshire pork belly and spends time with the makers whose passion and craftsmanship continue to shape one of Australia’s leading food and wine regions.
Hazelnut self-saucing pudding with browned milk no-churn ice cream (Matt Preston)
Roast pork belly with apple and brussels sprout slaw (Matt Preston)
Episode 8 – September 30, 2026
Marlborough, New Zealand
Preston’s journey concludes in New Zealand’s Marlborough region, home to world-famous Sauvignon Blanc and outstanding seafood. Cooking king salmon in Picton Harbour, the food writer celebrates the producers, ingredients and landscapes that have shaped every stop along the way, bringing the series to a fitting close.
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