When Manu Feidel cycled into the Perth Convention Centre Celebrity Theatre on an old black bike, dressed in black trousers, a striped t shirt, beret and with a bread laden cane basket, it was fairly clear that the theatre curtain had been raised. The cheeky video before hand featuring French maids and ending with Manu trussed and stuff like a pig, showed this was no ordinary cooking demonstration.
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The theatre continued as he cooked three courses, interwoven with jokes, juggling and lots of cheek kissing. His muscle saffron pie with muscles described as ‘plump and juicy just like me’, looked both easy to replicate and delectable.
What followed was his mother’s recipe for witlof wrapped in ham with a cream sauce, then poached pears with ice cream and chocolate sauce. It was interesting to hear him say he no longer makes his own puff pastry, instead using a brand called Careme. I managed to locate their stand and it certainly was light and not oily.
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Manu’s time was not without a friendly jibe at his Channel Ten mates asking, why did MasterChef ‘have to go all the way to New York, when we have a beautiful country here?’
Session over it was time for another audience participation session by Ready Steady Cook’s Alastair McCleod. The result, four audience members perched on stage ready to indulge in the dishes. Seated, it was time to welcome George Calombaris and Gary Mehigan for a celebration of the sea feast. They too started with a video, this one featuring them fishing off a boat and failing dismally, before the cameras pulled back to reveal the reality of the situation (you’ll have to go see the show sorry).
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Their main dish Millionaires Moussaka included lobster, caviar and WA truffles, something perhaps only George could afford to order at a restaurant. The onion, anchovy filo cigars or calamari and whitebait fritti misti were more in keeping with my wallet. However the oysters with black bean vinaigrette were the most interesting, especially when offered to an oyster virgin from the audience. Handing over the oyster, sans sauce, Gary stood by with the bucket. Thankfully she was a convert.
There was no mention of the rival show, instead they discussed what they’d do if they were running the country, which they are aren’t they?
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It was decided that George would look after finances, a nod to his growing restaurant empire no doubt, or as he suggested ‘the tax department’, and Matt Preston would be given the foreign affairs portfolio. Which quickly led to a playful discussion about Matt’s attempts to look slimmer, by turning sideways and playing with his shirt cuff whenever the camera was on him.
Gary shared his own frustration at the incessant….. ‘and the person leaving tonight is…..kapow…ad break’, saying it leaves his daughter yelling ‘no’, quickly followed by ‘can’t you just tell me who leaves daddy’.
Theatre over it was time to enter the assault of drunken punters in the main exhibition area, but not before pondering…
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Would the opportunity to sample the meals ever outweigh the humiliation garnered to get the spot? For the millionaires mou ssa ka…..maybe … but for a back of the room dweller like me… probably not.
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Why were the recipes for Gary and George’s dishes available at the Woolworths Macro Wholefood stand? Isn’t Coles the main sponsor of MasterChef?
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Remember to go to the show the next time it comes to the town, as it’s far more than a couple of blokes stirring the pot, although there’s a liberal amount of that too.
3 Comments
Haha, I loved Gary’s daughter’s comment, if only we all had some insider knowledge in those instances. I hate the stupid ad break before any awaited announcement.
same, I actually switch over or get up and do something else as soon as they say start the sentence now because you know they wont tell you util after the ad break….so now I see it as a longer toilet or coffee break
Good thinking.