MASTERCHE$$$$$

Hi all,

Don't get us wrong - we love Masterchef and plethora of cooking shows on Aussie TV BUT does anyone else feel that to recreate most of the recipes featured, the first steps in the method of the recipe should read as follows -

METHOD

1/ Make appointment with Loans Officer at local bank

2/ If knocked back on loan - case bank for possible heist

3/ Buy balaclava/fake moustache for above mentioned heist

It's great that the contestants have such wonderfully stocked pantries to choose their ingredients from but seriously, when was the last time you threw a little something together using lobster, prawns, scallops, abalone  and truffle oil? Well, maybe you do but that's not how we eat in our house. How could you not produce great food when using ingredients like that?

In the last series of My Kitchen Rules, the lovely Tassie couple Megan & Andy (who were our favourites) throughout the series, used enough seafood to have paid off the average mortage! And we're talking mainland mortages!

Justine Schofield currently features in an ad for one of the major supermarkets and knocks together a seafood pie with all of the above ingredients, minus the abalone and truffle oil and we estimate the pie would cost around $60. Maybe families in Toorak and Rose Bay are sitting down to seafood extravaganzas and a bottle of Moet as they watch Current Affair or the Project balancing their plates on their Stable Tables but it ain't happening for the rest of us plebs. Times are tough for most Aussies at the moment so it would be nice to see our TV chefs cooking something that we can all afford. As one of our chef mates said, a really great chef can make a gourmet meal literally out of a sows ear. Maybe not a great analogy these days, as everything rustic becomes trendy and pigs ears probably aren't the cheap cut they used to be. Our mate prides himself on being able to create great food from the cheaper cuts of meat - skirt steak, mutton etc which is an art in itself and one which chefs should be trained in. It seems today using liquid nitrogen, Pacojets and thermal mixers is given priority over basic cooking skills. 

Kudos to Ready, Steady, Cook for being one of the few exceptions to use everyday ingredients in their cook offs.

So come on guys, give us food we can afford to recreate ourselves.

Share your thoughts with us.

The Team at Kitchen Couture.

PS. You could always buy one of our Seafood T Shirts which won't break the bank!