Matt Crombie
Editor-in-Chief & Food Correspondent
Matt Crombie has been writing about food for longer than he cares to admit, though not quite long enough to have formed an opinion on molecular gastronomy worth sharing. Based in Melbourne — a city that takes its eating very seriously indeed — he founded The Morning Press with a straightforward proposition: that recipe writing should be treated with the same rigour, clarity, and attention to detail as the finest journalism.
His cooking philosophy is unfashionably simple. Good ingredients, honest techniques, and a deep respect for the traditions that produced the world’s great dishes. He is suspicious of trends, sceptical of shortcuts, and firmly of the opinion that a properly made stock is the foundation of civilised life. He has been known to lecture dinner guests on the importance of resting meat, a habit for which he offers no apology.
When not in the kitchen or at his desk, he can be found at the Queen Victoria Market arguing gently with fishmongers, or walking his temperamental border collie along the Yarra. He holds a somewhat irrational attachment to his cast iron pan, which he has seasoned with the devotion others reserve for vintage motorcars.
He believes every recipe should be tested at least three times before publication. The Morning Press publishes no recipe that its editor has not personally cooked, tasted, and judged worthy of the reader’s time and ingredients. This is a promise, not a marketing exercise.
“A recipe is a contract between writer and cook. Break it, and you lose their trust forever. Honour it, and you gain a reader for life.”
Matt Crombie, The Morning PressHow to Reach Us
The Morning Press welcomes correspondence from readers. Whether you have a recipe suggestion, a correction to bring to our attention, or simply wish to share your thoughts on the latest edition, we endeavour to respond to every letter.
For urgent matters regarding recipe accuracy or food safety, please contact us directly by email. All other enquiries will be addressed in the order they are received.
- Email editor@themorningpress.com.au
- Post The Morning Press, PO Box 247, Carlton, VIC 3053
- Office Hours Monday to Friday, 9:00 AM – 5:00 PM AEST
- Response Time Within 2 business days for editorial enquiries
Submit Your Letter
Thank you for writing to The Morning Press. Your correspondence has been received and will be reviewed by the editorial team. Expect a response within two business days.
How often do you publish new recipes?
The Morning Press publishes new recipes several times weekly, with a particular emphasis on seasonal cooking. Our weekend editions typically feature more ambitious projects, whilst weekday publications tend towards practical, time-efficient meals. Every recipe is tested a minimum of three times before publication.
Can I submit my own recipes for consideration?
We welcome recipe submissions from our readers. Please send your recipe, along with a brief description of its origin and any personal significance, to editor@themorningpress.com.au. Selected recipes will be tested, refined if necessary, and published with full attribution. We receive a considerable volume of submissions, so please allow several weeks for a response.
Are your recipes suitable for beginners?
We aim to cater to cooks of all abilities. Each recipe includes a difficulty rating, and our instructions are written with clarity as the paramount concern. That said, some recipes — particularly our weekend baking projects — do assume a basic familiarity with kitchen techniques. If a recipe feels daunting, we encourage you to start with our “Quick” section and build confidence from there.
Do you accommodate dietary requirements?
Where possible, we include notes on adapting recipes for common dietary requirements. Our archive includes vegetarian, gluten-free, and dairy-free options, though we do not label recipes as such unless they naturally meet those criteria. We believe in cooking honestly, not in retrofitting recipes to meet dietary trends at the expense of flavour.
Where do you source your ingredients?
We are strong advocates of local, seasonal produce. Many of our recipes are developed with ingredients sourced from the Queen Victoria Market, Prahran Market, and various independent greengrocers across Melbourne. We specify specialty ingredients only when they are genuinely essential and always suggest accessible alternatives where they exist.
How can I subscribe to The Morning Press?
Our newsletter is entirely free. Simply enter your email address in the subscription form at the bottom of any page. You will receive our daily edition directly to your inbox, including new recipes, seasonal guides, and the occasional editorial on matters of culinary importance. We do not share your email address with third parties, and you may unsubscribe at any time.
I found an error in a recipe. How should I report it?
Recipe accuracy is of the utmost importance to us. If you believe you have found an error — whether in quantities, timings, or instructions — please contact us immediately at editor@themorningpress.com.au with the subject line “Correction”. We will investigate promptly and, if warranted, issue a correction. We are grateful to readers who hold us to the high standards we set for ourselves.
Can I use your recipes in my own publication or website?
All recipes published by The Morning Press are original works and are protected by copyright. You are welcome to share links to our recipes, and we encourage you to cook them for friends and family. However, reproduction of our recipes in other publications, websites, or social media — in whole or in substantial part — requires written permission from the editor. Please get in touch to discuss licensing arrangements.