Celebrity chef Matt Golinski’s exciting new ambassdor role

Top Queensland chef Matt Golinski is turning health crusader in an inspiring new gig

CELEBRITY chef Matt Golinski is turning health crusader, taking on an exciting new role encouraging parents and kids to cook and eat better.

The Sunshine Coast chef has been named ambassador for the government-run Health and Wellbeing Queensland and will be in charge of creating a wealth of easy, affordable, quick and nutritious recipes for families.

Celebrity chef and well-known personality, Matt Golinski has been named as an ambassador for Health and Wellbeing Queensland.

“I’ve got a three-year-old daughter and it’s one of the things I think about a lot is feeding her well and having her grow up with a knowledge of good food,” Mr Golinski said.

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The kitchen whiz will show Queenslanders that eating well doesn’t have to be costly or time consuming, and can also be delicious.

“My main thing is to be writing recipes that are going to work for parents,” he said. “It’s a good challenge to make meals that are cheap but healthy and take 15 minutes.”

Mr Golinski also hoped the healthy recipes available at hw.qld.gov.au would help improve children’s mental health.

“If we eat badly it affects our mental health badly. Kids are under so much more pressure these days and … eating well is going to help that,” he said.

TRY HIS HEALTHY SALAD RECIPE:

Roast Chicken, Pumpkin, Broccoli, Pea and Spinach Salad with Pesto, Fetta

and Macadamias

Serves 4

500g roast chicken, shredded

750g Kent or butternut pumpkin, peeled and diced

1 small head broccoli, broken into florets

2 tbsp olive oil

1 cup frozen peas, defrosted

100g baby spinach leaves

½ cup pesto

Juice of ½ a lemon

100g fetta, crumbled

50g macadamia nuts, lightly roasted

Salt and pepper

METHOD:

1. Toss the diced pumpkin and broccoli with olive oil, season and spread out on

separate baking trays lined with baking paper.

2. Roast the broccoli for 15 minutes at 200°C and the pumpkin for 25 – 30 minutes.

Allow to cool to room temperature.

3. Mix together the chicken, pumpkin, broccoli, peas, and spinach, and toss through

the pesto and lemon juice.

4. Transfer the salad to a serving bowl, crumble over the fetta and sprinkle with the

roasted macadamias. (Consider serving with a sprinkle of pomegranate for a Christmas colour twist.)