Two weekends ago I attended two dinner parties in a row.
The first one sent out a preview of the three course menu a month in advance, had 12 people sitting on a linen cloth-covered long table & eating under the warm glow of candlelight, and nobody had to do anything but eat drink and talk. The hostess sat next to me, anxiously assessing my reaction to the prawn curry and the eggplant moussaka and the roast quinces served with homemade kufi.
The second one had the invitation sent two days in advance, was supposed to be a steamboat party but became a pizza and stir fry session, had fourteen people scattered on the floor and dining table, and involved lots of finger licking. I brought my own tea pot and teas so we could have tea after dinner, the hostess had to write down the recipe for the prawns and the oven-baked chicken for numerous people, and we had to put on our poker faces for the "Find The Killer" card game.
Was the food good at both parties? Yes, besides the takeaway pizza. Was the drink good? You bet it was. Did I enjoy myself at both parties? Yes I did, though I have to confess that I probably enjoyed fighting over the chicken more than being the only person who could take the second helping of kufi & quince. I like it when people have their guard down at parties like this...
Would I organise my own dinner party? I used to in Adelaide, when I had the space to do it. I do not have the guts to cook for more than six people, and I would probably send the invitation a week or two in advance. Baked barramundi, lemongrass braised chicken, trademark pork belly stew, stir fry vegetables. Or a potluck. Or a steamboat. Freshly baked cake, chocolate fondue, jazz music in the background, loose leaf teas and plunger coffee.
What kind of dinner party would you hold?
Thursday, July 16, 2009
Another Day A Chinese Malaysian Glowed On TV
Tonight I think most of us would have been shocked at how Chris stuffed up his cookbook meal challenge and got booted out of Masterchef. Nonetheless I am determined I will go to his beer bar when it opens (like the judges and probably half of Melbourne) to have a taste of his "nose to tail" menu. Mmm, I can almost taste that roast pig head now...
Anyhow, I was also stunned by the bravado Poh displayed. Thus far I had been annoyed at her giggly haphazard approach to the competition. Yes I admit I have enjoyed her left-of-field approach to cooking especially in dessert preparation. However, her falling back onto what Malaysians would deem as hawker food at critical times in the competition irritated me. The dishes she served at the elders dinner were particularly conservative, which was ridiculous since Cheong Liew (now THAT is an overachieving Chinese Malaysian at cooking, hoorah!) was at the table.
Then tonight's cookbook meal challenge happened. The century egg, the ginger custard, the homemade rice dumpling with sesame and sugar covering, the squid ink cubic noodles, the pickled mustard. It was daring, it was upping the ante, it was about creating flavours complex and new enough that the judges had trouble understanding them but had to concede the quality of the dishes. It was exactly what Malaysian viewers (and others from South East Asia) needed to see from her at this stage of the competition.
We did not need to see someone purporting to want to present the Chinese Malaysian cuisine in this country going the safe route. Not when they are in Masterchef as (almost) the token Asian(s). We needed to have someone understand how poorly represented Malaysian food is in the fine dining arena and want to do something about it. We needed someone who knew her heritage, grasp the incredible array of ingredients she had at her disposal, understand the full range of flavours emotions and expectations that come with getting this cuisine right, and want to create something truly special.
We needed someone whose food would make US go "wow, I'd pay to eat that!"
Before tonight, the only Masterchef contestant whose food I had a real interest in was Chris. After tonight, add Poh to that list. I look forward to supporting her in her ventures, whether it is checking out her cookbook (I want to know how those noodles are made) or eating at the restaurant she is the chef for.
Anyhow, I was also stunned by the bravado Poh displayed. Thus far I had been annoyed at her giggly haphazard approach to the competition. Yes I admit I have enjoyed her left-of-field approach to cooking especially in dessert preparation. However, her falling back onto what Malaysians would deem as hawker food at critical times in the competition irritated me. The dishes she served at the elders dinner were particularly conservative, which was ridiculous since Cheong Liew (now THAT is an overachieving Chinese Malaysian at cooking, hoorah!) was at the table.
Then tonight's cookbook meal challenge happened. The century egg, the ginger custard, the homemade rice dumpling with sesame and sugar covering, the squid ink cubic noodles, the pickled mustard. It was daring, it was upping the ante, it was about creating flavours complex and new enough that the judges had trouble understanding them but had to concede the quality of the dishes. It was exactly what Malaysian viewers (and others from South East Asia) needed to see from her at this stage of the competition.
We did not need to see someone purporting to want to present the Chinese Malaysian cuisine in this country going the safe route. Not when they are in Masterchef as (almost) the token Asian(s). We needed to have someone understand how poorly represented Malaysian food is in the fine dining arena and want to do something about it. We needed someone who knew her heritage, grasp the incredible array of ingredients she had at her disposal, understand the full range of flavours emotions and expectations that come with getting this cuisine right, and want to create something truly special.
We needed someone whose food would make US go "wow, I'd pay to eat that!"
Before tonight, the only Masterchef contestant whose food I had a real interest in was Chris. After tonight, add Poh to that list. I look forward to supporting her in her ventures, whether it is checking out her cookbook (I want to know how those noodles are made) or eating at the restaurant she is the chef for.
Wednesday, July 1, 2009
Masterchef vs Food Investigators
On Channel 10, the seven contestants, with Tom Poh and Justine back in the mix to mess around with everyone's head especially Chris', were cooking for a shipful of sailors. Turn to SBS, and Dr Renee Lim was interviewing the captain of another ship about how it feeds its sailors on Food Investigators.
Both have informative websites with full episodes available online, both are hosted by people considered authoritative enough to talk about food the way they do (Masterchef by two successful chefs and a famous food critic, Food Investigators by a doctor, an Italian food science graduate cum comedian and two nutritionists), both are currently on TV at 730pm on Wednesdays, both discuss feeding the body and mind.
One is a competition to find and reward the best amateur chef in Australia, one aims to discover the facts and figures behind the diets and food of everyday life. In between, both share tips and recipes.
To me the two, equally addictive shows (thank gosh for my channel flicking skills) are like dining in a restaurant versus home cooking. Like luxurious expensive silk sheets versus comforting affordable flannel sheets. Like a discussion about how food plays with our minds versus what foods properly feed our physical beings.
I am also reminded of a chat my colleagues had about ice cream yesterday following lunch in the canteen (a dying breed that deserves better publicity if the feedback on the chicken parmagiana fried rice and coleslaw that the group had is anything to go by). One claimed that Golden Gaytime was the best ice cream ever sold in Australia, the other said you could not go pass a Magnum Ego. I reminisced over Magnum Gluttony (dark chocolate with dark chocolate ice cream) but agreed the competition applied to current ice creams.
Subsequent to that, I went and got my first ever Golden Gaytime, caramel ice cream and vanilla ice cream coated in chocolate and peanuts. Another new experience, apparently as Australian as Australian Football League and Leyton Hewitt. Very different from Magnum Ego. Like Food Investigators is very different from Masterchef.
Enjoy both while the media continues to focus on food among other things. I know I am.:)
Both have informative websites with full episodes available online, both are hosted by people considered authoritative enough to talk about food the way they do (Masterchef by two successful chefs and a famous food critic, Food Investigators by a doctor, an Italian food science graduate cum comedian and two nutritionists), both are currently on TV at 730pm on Wednesdays, both discuss feeding the body and mind.
One is a competition to find and reward the best amateur chef in Australia, one aims to discover the facts and figures behind the diets and food of everyday life. In between, both share tips and recipes.
To me the two, equally addictive shows (thank gosh for my channel flicking skills) are like dining in a restaurant versus home cooking. Like luxurious expensive silk sheets versus comforting affordable flannel sheets. Like a discussion about how food plays with our minds versus what foods properly feed our physical beings.
I am also reminded of a chat my colleagues had about ice cream yesterday following lunch in the canteen (a dying breed that deserves better publicity if the feedback on the chicken parmagiana fried rice and coleslaw that the group had is anything to go by). One claimed that Golden Gaytime was the best ice cream ever sold in Australia, the other said you could not go pass a Magnum Ego. I reminisced over Magnum Gluttony (dark chocolate with dark chocolate ice cream) but agreed the competition applied to current ice creams.
Subsequent to that, I went and got my first ever Golden Gaytime, caramel ice cream and vanilla ice cream coated in chocolate and peanuts. Another new experience, apparently as Australian as Australian Football League and Leyton Hewitt. Very different from Magnum Ego. Like Food Investigators is very different from Masterchef.
Enjoy both while the media continues to focus on food among other things. I know I am.:)
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