Last night my dinner consisted of chicken and rice leftovers I’d made from a Jamie Oliver recipe the night before that. It cost around $12 to make, tasted excellent with some coriander and a green salad, and its final remnants are probably what I’ll eat for dinner again tonight.
From the information above, it’s clear that I’m not about to be inducted into the “Australia’s best home cooks” hall of fame any time soon. But I also don’t think I’m bad cook either. I understand seasonal eating, know the difference between a consommé and a jus, and I even won two blue ribbons for my baking efforts at a local show as a kid.
But even with all of that under my young professional belt, I still found myself watching Masterchef over the past few nights and wanting to know how what I’m seeing on screen is in any way a realistic representation of modern home cooking.
The entry dish of lobster, Asian broth and sambal by contestant Harry Foster. Source: Masterchef 2016 / Channel 10.
For starters, the ingredients used do not resemble the average budget or pantry.
Grilled lobster served with an Asian chicken broth and coriander sambal (broth made from scratch, obviously).
Organic duck breast and wild mushroom risotto.
Rosemary skewered lamb back strap with roasted beetroot, tomato, figs, feta and a merlot reduction.