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aussie rules

I could use my recent accident as an excuse, but I won’t.  Lounging around, nursing a fractured metatarsal, I set to work, doing really important things like catching up with lots and lots and lots of Masterchef.

Masterchefs Australia and New Zealand aired on Watch only for its British counterpart to crash the BBC party a few weeks later. Back were the familiar Aussie faces of Matt Preston, Gary Mehigan and George Calombaris.  George is nearly half the man he used to be and looking very well on it too.  In the New Zealand kitchen we have Simon Gault, Josh Emmett and the fabulously named Ray McVinnie.  Josh has been in place since season two when Ross Burden bowed out due to ill health.

Josh, Simon & Ray

Josh, Simon & Ray

After a brief flirtation with Canada, it’s clear that my heart still lies in Australia.  Canada was good, don’t get me wrong, but the competitive element was ramped up pretty high with mystery box winners having the opportunity to remove a cook from an elimination round, catty comments and deathly stares.

One thing in Canada’s favour?

Bacon.

Lots of bacon.

And not a croquembouche in sight.  Read the rest of this entry »

 

“why you pursue something is as important as what you pursue”

Okay, I admit it.  I like Marcus Wareing.  There.  I said it.

Can you fault his skills as a chef?  No.

Can you fault his ability to grow an impressive beard?  Maybe.  But you’d be wrong.

Chef Wareing has even inherited Michel’s twinkly eyes and cheeky smile.  WHAT IN THE HECKY DECK IS GOING ON?  I think there must be something in the Masterchef tap water.

look into my eyes, look into the eyes, the eyes, the eyes, not around the eyes

look into my eyes, look into the eyes, the eyes, the eyes, not around the eyes

A new series.  A new scary chef.  A new format.  A new location.  The same Gregg Wallace.  Well, you can’t have everything.

Anyone fortunate enough to take a tour of the Ram brewery in Wandsworth would have walked the walk past the Masterchef studio and, yes, I totally strutted my stuff like an amateur cook on a mission.  We were under strict instructions: no peeking and no photos.  Sadly it’s in the process of being turned into shops, flats and all things hip but at least we got to spend some time with the wonderful master brewer, John.

The new surroundings accompany a tweaked format.  We now have a VT to introduce our professional chefs which is a nice touch.  I like getting to know these men and women, judge them on their hairstyles and dodgy tattoos, find a potential favourite or two then have them kicked out 10 minutes later.  Oh, bye, Jogi!  I’ve eaten in your place, it was quite tasty, thanks, but I’m glad there wasn’t any pasta on the menu.  Read the rest of this entry »

 

the brain works very weird at this hour

Yessssss, I managed to find an obscure lyric from a song called Alaska.  Get me.

OK. let’s not beat around the bush.  Poor, lovely, beardy Iain was sabotaged by the most evil pensioner in Britain, Diana.  Well, that’s what you would think by watching the furore unfold Wednesday evening and throughout Thursday.

After an exceedingly pleasant evening beginning with Expendables 3 (everyone needs more Dolph in their life, right?) and finishing with some yummy Chinese, we returned home and switched on Newsnight to find Kirsty donning a pinnie and introducing the ejected Iain Watters.  WHAT?  This would never have happened on Paxman’s watch.   Read the rest of this entry »

 

the original masterchef

BDGTtT was shocked to hear the very sad news that Ross Burden died on 17th July.

ready steady cook

 

A self taught cook, Ross studied zoology in Auckland before embarking on a career in food.  After moving to the UK in the early ’90’s he took part in the original Masterchef (1993 series) hosted by the legendary Loyd Grossman.

Most people first became aware of Ross as a team captain in BBC’s Ready Steady Cook where a goody bag containing ingredients totaling no more than £5 was presented to the professional chef by a member of the public.  Presenter Fern Britton loved to flirt with Ross, with his twinkly eyes and Superman good looks.

Although he seemed to disappear from terrestrial television after stints on This Morning and Kitchen Invaders Ross kept busy making numerous food and travel shows.  He also presented wildlife programmes for National Geographic.

Returning to New Zealand, he returned to education and I was very pleased to see him as a judge for the first series of Masterchef NZ.

ross-burden

 

Always happy to tell it like it is, Burden wasn’t shy in giving his opinion on a certain Jamie Oliver.  “If you think he’s tasty then you’re either prepubescent or you’re in a Zimmer frame … That man is an utter prat.”

Thanks, Ross.  You will be missed.

 
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Posted by on July 31, 2014 in BBC, ITV, Masterchef New Zealand, New Zealand

 

not on menu, my food ever is. made special for me, was this!

I admit, I needed some kind of kick up the backside to get blogging again.  That kick has come in the delightfully shaped boot of the new series of Masterchef.  It feels like only yesterday that Scott won my affections but, sadly, not the Professionals title and it was just a few weeks ago, surely, that the amazing Natalie took the amateurs trophy.  During that time I have put the keyboard down and picked up the numerous cookbooks that adorn our shelves.  Well, who knew cooking could be so much fun?

With yet more tweaking the series has been a joy thus far.  No ‘mystery box’ to start, we have a ‘calling card’ round where contestants cook what is essentially their signature dish.  If Luke’s future lies in the culinary world he will be forever remembered for his vegetable samosas.  Has there been a more successful opening dish in the history of Masterchef?  Anyway, whilst I wanted this post to contain nothing but 250 point type exclaiming ‘LUKE MUST WIN, WE LOVE HIM’, I shall discuss the utter gloriousness of the Luke The Robot Dude later.

if this man does not win, i'm leaving the country

if this man does not win, i’m leaving the country

Read the rest of this entry »

 

it’s chriiiiiiiiiiiiiistmaaaaaaaaas!

With some time off work, this is the time for me to catch up on some writing, you lucky people.  What better time to sit down and discuss the phenomenon of festive food and it’s televisual counterpart.

I began my journey with the legend herself, Ms Fanny Cradock.  There were two quick episodes on Good Food Channel, one focusing on mincemeat, t’other on Christmas pudding.  In episode one, our main ingredient is described as “the Cinderella of Christmas” and such delights as mincemeat pancake, galette and OMELETTE (eggs with flakes of butter, nothing else) are created, right before our eyes through a fog of icing sugar.  Icing sugar on everything and about a centimetre deep too.  The speed in which she works is pretty astonishing: no messing about.  Fanny would do very well in the omelette challenge with James Martin, I can tell you.  Eggs are mixed together, pastry unfolded and costume jewellery glistens in grease.  Ladies and gentlemen, I give you the 1970’s.  The next recipe is for a tart.  Pastry is lowered into a shallow, round cake tin and filled with mincemeat.  Fanny cracks on saying “I’m not going to explain it all to the older people, you know all this stuff.”  Nice to see – basically, “you’re all old enough to know how to make bloody pastry and form it into a tart shape, now let’s get on with it”.

We move swiftly on to a Swiss roll filled with, yep the ‘meat.  The sponge is pre-prepared and handed over by Sarah (aka Poor Sarah) and various maxims are uttered such as “everything is so much better when you know how”.  Thanks.  We are advised that you need a good quality rolling pin – not one with handles though: “that’s the best kind, the professional kind.  Maybe you’ll be lucky enough to get a rolling pin in your stocking”.  If I did, I might be lucky enough to hit my husband round the head with it.

Fanny and Sarah

Delia Smith is a more recent Christmas icon.  Carsmile still swears by her instructions for turkey or goose from the ‘Complete Illustrated Cookery Course‘ 1992 edition (originally published in 1978).  As is the way on speciality channels, we are served up a whole evening of her 1990 series, Delia at Christmas.  This particular episode began with the words “I don’t agree with vegetarianism…” but she humored us with a selection of recipes for cheese terrine, stuffed peppers and ‘sausage’ (cheese and herb) rolls.  An issue with the screening of classic shows is the aspect ratio as Delia invited a friend over to explain the delights of fizzy wine.  “You don’t have to stick to Champagne,” said the very wide sommelier, “there’s other fizz out there like Cava or this stuff from India!”  I’m not sure if I was more excited about the Indian wine or the amazing shoulder pads.

The following installment was the legendary “36 Hours of Christmas” and I started to wonder why programmes continue to be made on the subject of Christmas turkeys.  People moan about dry, tasteless meat but once you know the best way to do it, why bother with anything else (“everything is so much better when you know how”)?  Now we are acquainted with Delia’s technique, I don’t care about Gordon’s recipe or even Jamie’s version.  But the more shows I watched, the more I noticed the seemingly endless ways of cooking the festive bird.  Lorraine places a bag of frozen peas on the breast before it goes into the oven to slow down the time it takes that part to cook, Nigella sticks her poultry in a gigantic red bucket (to match her silky, red dressing gown) with herbs and spices to add moistness and don’t even get me started on the stuffing controversy!

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don’t be afraid of it, it’s only a biscuit!

Dear Katy Brand,

Why oh why oh WHY did you start so well, with your pasta skills and your perfect pastry and ruin everything with a plate of custard and cat poo?  Now, chocolate tortellini filled with raspberry mousse sounded perfect. The white chocolate and cardamom sauce less so but it could have been enough to get you through.  No, what am I saying – if everyone else had a good day, you were definitely on your way out.  *SIGH*  Oh well, at least my other favourite, Shane Lynch is a dead cert for the final three …

Katy Brand

Read the rest of this entry »

 
 
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