July 17, 2025 • 5 mins
Celebrity chef Miguel Maestre is in town for the Good Food and Wine Festival and he joined Smiley in the studio where he told him his favourite recipe for a winter warmer plus he talked about his new beer which combines Spain with his love of Australia. Plus what has the movie Minecraft got to do with his cooking demonstrations this weekend?
See omnystudio.com/listener for privacy information.
Mark as Played
Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
It's mighty answer. Sorry.
Speaker 2 (00:04):
When I saw you, I was so happy to see you.
I think a second hand so stro and I heard
something cracking.
Speaker 3 (00:10):
Oh to you on the show, Miguel, we're one of
the figure women out Chillian Knights. Comfort food. Do you
have a go to winter warmer recipe? Something that's easy
to make? Yeah?
Speaker 2 (00:21):
You know, I mean I love slow raising cooking and
I think we're really lugging in Australia.
Speaker 1 (00:26):
Have really good beef, yes.
Speaker 2 (00:28):
And you know, and now with everyone winching and complaining
some about the coastal living, is a good stuff to
get A nice mot afford, the kind of cut of
beef and just a slow googet, some onions, some carrots,
a little bit of bacon and dola berginon.
Speaker 1 (00:44):
Star, a little bit of red wine. Let the magic
got time to do this thing.
Speaker 2 (00:48):
I have to put a little bit of puff pastry
on top, survey with mashed potato.
Speaker 3 (00:52):
Oh mg, Now if we're cooking that at home, what
wine would you pair up with it? We're thinking a
nice bolsh Res maybe, said as she asked of guy.
Speaker 1 (01:02):
I mean, believe it or not, I'm all for the
big reds too.
Speaker 2 (01:06):
It has to be for the big guns and the
big reds, like a really big red when it comes
to meat. Maybe because I'm a pretty big guy. But
you know, I mean in w A, I mean you
got some of the best reds in the world too,
so you can't go wrong.
Speaker 1 (01:20):
Now, Miguel.
Speaker 3 (01:21):
As a chef, we know your your your pantry is
packed with all sorts of good ease. But if you
can only keep one ingredient in your kitchen forever, what's
the one thing you can't live with that?
Speaker 2 (01:30):
Oh my god, that is a very hard question. It's
like saying, like, who is my favorite child? I think
would be extravagent olive oil, And I will go with
the Madonna line extravaginally for all touch for the very
first time, because I mean, like, it's nothing better than
the press of an olive when he's just peaked from
(01:50):
the tree and you get a lovely flavor, and you
actually can go with the two regulate your cholesterol.
Speaker 1 (01:55):
It's great for you. A lot of chefs in TV.
Speaker 2 (01:57):
Say blah blah, you can go with the BLA is
the best thing in the either run and riot.
Speaker 1 (02:01):
Look at this, all this is made of olive oil.
Speaker 3 (02:04):
You're right, it's always the simplest things that take a
dish from good time, forgetable.
Speaker 2 (02:07):
And not allowed. You can get a piece of toast,
believe it or not. I just came back from the Spain.
Really and you don't have buta in the toast. You
have olive oil?
Speaker 1 (02:15):
Is it right? I mean, how amazing is that? You're
great at tomato?
Speaker 2 (02:18):
Great when you're gonnab in the morning, put onlifoil salt
and you put that in your toes. Can I tell
you that is the most amazing way to start the
day for your toaste. But I mean the French bowl
a three hundred kilos of bara in the toast. That's
where we got it from some as the English.
Speaker 1 (02:31):
How good are the Spanish? Love that? I love that.
Speaker 3 (02:34):
Now you're not just to whist in the kitchen. You
got your own beer.
Speaker 1 (02:38):
Oh so exciting, man, do you know? I mean, can
you tell the sas on my belly?
Speaker 2 (02:46):
We just launch it the first Spanish style beer made
in Australia and we launch it in the Beer festival
in Gaps. We did the three festivals through the year
and it's been a success. We made it to the
three best Beers or the first and now you actually
it's a little packed with the three champion beers that
you can actually get at the show. But the best
(03:06):
thing about this beer is the mate with Tasmanian hops,
the hobs fromt as many of the clean water, cold climate,
very good flavor. So the thing is all the attributes
of a Spanish bill. A really low alcohol percentage, you know,
really nice hazy touch, Balmitia orange, a lot of fruitiness.
It is amazing to be able to launch something that
(03:28):
is Spanish, but especially mother in Australia. This beer tastes
exactly the same than the one you have in a
Corstaal Soul, but with the best hopes of Australia and
so happy and proud.
Speaker 1 (03:40):
It's called Rubia. I love it.
Speaker 2 (03:43):
You have to you have to roll your arms as well.
Speaker 3 (03:48):
So if we come and see you with the Good
Food and Water Show this weekend at the Perth Convention
and Exhibitions. So what can we expect from your your
life cooking deb Any Signature dishes.
Speaker 1 (03:57):
What can you expect?
Speaker 2 (03:58):
There's a lot of fun or to start a work
to finish a cook like seven recipes and it's a
really live interactive cooking demonstration and cooking a lava chicken.
Speaker 1 (04:08):
I'm not showing you early in the year. Watch the
movie Minecraft.
Speaker 2 (04:12):
It's already funny song they say lava chicken, and it's
actually invited kids to get in love with cooking chicken
because it's a fun movie. So I'm doing a spin
on that and cooking a Perry Peary chicken, the perfect
Perry Peary chicken meal, and some potatoes, the perfect salad,
the perfect garden is the perfect sauce. And also I'm
(04:34):
making the most amazing dessert ever. I'm doing them. You
know what, the yog or ice cream bars everybody loves
so much now that you can put your top ins. Yes,
So I'm showing people had to make that a home
in a budget, really cheap and really delicious.
Speaker 3 (04:48):
The most important question will there be free samples making?
Speaker 2 (04:51):
Of course, when you when you come to the good
Frau and show, one of the greatest thing that you
can do is actually sample and see the faces of
the producer. Everyone is so keen to offer you a
little less slice of who they are, and they you know,
you have a little simple wine. I mean when you
walk in, you're having a wine glass hanging front your neck.
It's brilliant and you can just go from sample to sample.
(05:13):
The cheese Ali looks amazing. It's chocolates, it's different popcorns, chiefs.
When you get into my session, I throw back the
chiefs to people's heads.
Speaker 1 (05:22):
It's so good.
Speaker 3 (05:23):
Miguel. Thank you so much for your time this morning.
We'll see you this weekend at the Good Food and
Wine Show live at the Perth Convention and Exhibitions here.
Speaker 1 (05:30):
Yeah La La La LoVa ticket
It's mighty answer. Sorry.
Speaker 2 (00:04):
When I saw you, I was so happy to see you.
I think a second hand so stro and I heard
something cracking.
Speaker 3 (00:10):
Oh to you on the show, Miguel, we're one of
the figure women out Chillian Knights. Comfort food. Do you
have a go to winter warmer recipe? Something that's easy
to make? Yeah?
Speaker 2 (00:21):
You know, I mean I love slow raising cooking and
I think we're really lugging in Australia.
Speaker 1 (00:26):
Have really good beef, yes.
Speaker 2 (00:28):
And you know, and now with everyone winching and complaining
some about the coastal living, is a good stuff to
get A nice mot afford, the kind of cut of
beef and just a slow googet, some onions, some carrots,
a little bit of bacon and dola berginon.
Speaker 1 (00:44):
Star, a little bit of red wine. Let the magic
got time to do this thing.
Speaker 2 (00:48):
I have to put a little bit of puff pastry
on top, survey with mashed potato.
Speaker 3 (00:52):
Oh mg, Now if we're cooking that at home, what
wine would you pair up with it? We're thinking a
nice bolsh Res maybe, said as she asked of guy.
Speaker 1 (01:02):
I mean, believe it or not, I'm all for the
big reds too.
Speaker 2 (01:06):
It has to be for the big guns and the
big reds, like a really big red when it comes
to meat. Maybe because I'm a pretty big guy. But
you know, I mean in w A, I mean you
got some of the best reds in the world too,
so you can't go wrong.
Speaker 1 (01:20):
Now, Miguel.
Speaker 3 (01:21):
As a chef, we know your your your pantry is
packed with all sorts of good ease. But if you
can only keep one ingredient in your kitchen forever, what's
the one thing you can't live with that?
Speaker 2 (01:30):
Oh my god, that is a very hard question. It's
like saying, like, who is my favorite child? I think
would be extravagent olive oil, And I will go with
the Madonna line extravaginally for all touch for the very
first time, because I mean, like, it's nothing better than
the press of an olive when he's just peaked from
(01:50):
the tree and you get a lovely flavor, and you
actually can go with the two regulate your cholesterol.
Speaker 1 (01:55):
It's great for you. A lot of chefs in TV.
Speaker 2 (01:57):
Say blah blah, you can go with the BLA is
the best thing in the either run and riot.
Speaker 1 (02:01):
Look at this, all this is made of olive oil.
Speaker 3 (02:04):
You're right, it's always the simplest things that take a
dish from good time, forgetable.
Speaker 2 (02:07):
And not allowed. You can get a piece of toast,
believe it or not. I just came back from the Spain.
Really and you don't have buta in the toast. You
have olive oil?
Speaker 1 (02:15):
Is it right? I mean, how amazing is that? You're
great at tomato?
Speaker 2 (02:18):
Great when you're gonnab in the morning, put onlifoil salt
and you put that in your toes. Can I tell
you that is the most amazing way to start the
day for your toaste. But I mean the French bowl
a three hundred kilos of bara in the toast. That's
where we got it from some as the English.
Speaker 1 (02:31):
How good are the Spanish? Love that? I love that.
Speaker 3 (02:34):
Now you're not just to whist in the kitchen. You
got your own beer.
Speaker 1 (02:38):
Oh so exciting, man, do you know? I mean, can
you tell the sas on my belly?
Speaker 2 (02:46):
We just launch it the first Spanish style beer made
in Australia and we launch it in the Beer festival
in Gaps. We did the three festivals through the year
and it's been a success. We made it to the
three best Beers or the first and now you actually
it's a little packed with the three champion beers that
you can actually get at the show. But the best
(03:06):
thing about this beer is the mate with Tasmanian hops,
the hobs fromt as many of the clean water, cold climate,
very good flavor. So the thing is all the attributes
of a Spanish bill. A really low alcohol percentage, you know,
really nice hazy touch, Balmitia orange, a lot of fruitiness.
It is amazing to be able to launch something that
(03:28):
is Spanish, but especially mother in Australia. This beer tastes
exactly the same than the one you have in a
Corstaal Soul, but with the best hopes of Australia and
so happy and proud.
Speaker 1 (03:40):
It's called Rubia. I love it.
Speaker 2 (03:43):
You have to you have to roll your arms as well.
Speaker 3 (03:48):
So if we come and see you with the Good
Food and Water Show this weekend at the Perth Convention
and Exhibitions. So what can we expect from your your
life cooking deb Any Signature dishes.
Speaker 1 (03:57):
What can you expect?
Speaker 2 (03:58):
There's a lot of fun or to start a work
to finish a cook like seven recipes and it's a
really live interactive cooking demonstration and cooking a lava chicken.
Speaker 1 (04:08):
I'm not showing you early in the year. Watch the
movie Minecraft.
Speaker 2 (04:12):
It's already funny song they say lava chicken, and it's
actually invited kids to get in love with cooking chicken
because it's a fun movie. So I'm doing a spin
on that and cooking a Perry Peary chicken, the perfect
Perry Peary chicken meal, and some potatoes, the perfect salad,
the perfect garden is the perfect sauce. And also I'm
(04:34):
making the most amazing dessert ever. I'm doing them. You
know what, the yog or ice cream bars everybody loves
so much now that you can put your top ins. Yes,
So I'm showing people had to make that a home
in a budget, really cheap and really delicious.
Speaker 3 (04:48):
The most important question will there be free samples making?
Speaker 2 (04:51):
Of course, when you when you come to the good
Frau and show, one of the greatest thing that you
can do is actually sample and see the faces of
the producer. Everyone is so keen to offer you a
little less slice of who they are, and they you know,
you have a little simple wine. I mean when you
walk in, you're having a wine glass hanging front your neck.
It's brilliant and you can just go from sample to sample.
(05:13):
The cheese Ali looks amazing. It's chocolates, it's different popcorns, chiefs.
When you get into my session, I throw back the
chiefs to people's heads.
Speaker 1 (05:22):
It's so good.
Speaker 3 (05:23):
Miguel. Thank you so much for your time this morning.
We'll see you this weekend at the Good Food and
Wine Show live at the Perth Convention and Exhibitions here.
Speaker 1 (05:30):
Yeah La La La LoVa ticket
Popular Podcasts
Crime Junkie
Does hearing about a true crime case always leave you scouring the internet for the truth behind the story? Dive into your next mystery with Crime Junkie. Every Monday, join your host Ashley Flowers as she unravels all the details of infamous and underreported true crime cases with her best friend Brit Prawat. From cold cases to missing persons and heroes in our community who seek justice, Crime Junkie is your destination for theories and stories you won’t hear anywhere else. Whether you're a seasoned true crime enthusiast or new to the genre, you'll find yourself on the edge of your seat awaiting a new episode every Monday. If you can never get enough true crime... Congratulations, you’ve found your people. Follow to join a community of Crime Junkies! Crime Junkie is presented by audiochuck Media Company.
24/7 News: The Latest
The latest news in 4 minutes updated every hour, every day.
Stuff You Should Know
If you've ever wanted to know about champagne, satanism, the Stonewall Uprising, chaos theory, LSD, El Nino, true crime and Rosa Parks, then look no further. Josh and Chuck have you covered.