Herald Sun - Switched On - - Saturday -

IWONDER if Prince au­di­tioned for Iron Chef . . . for the Takeshi Kaga role, ob­vi­ously. And then when he came in wear­ing one of his nor­mal ev­ery­day out­fits the pro­duc­ers de­cided that was pre­cisely the be­daz­zled cir­cus per­former look they wanted for the Chair­man of Kitchen Sta­dium.

I love Iron Chef above and be­yond all other cook­ing shows. Be­cause it is ac­tu­ally a cook­ing show. I mean, sure, no­body makes any of these things in the pri­vacy of their kitchen. They don’t, do they? Squid in­nards with sea bass fil­let and sea bass liver paste? Just check­ing. But there’s also the in­cred­i­ble the­atri­cal­ity. The dub­bing of the voices like it’s an episode of Mon­key. The judges. The ec­cen­tric in­gre­di­ents. (Eel?) And of course Kaga. His out­fits, his hair, his cap­sicums . . .

So yeah, sea bass tonight, and two amaz­ing chefs, and styles, neo-Ja­panese ver­sus tra­di­tional. I was amazed, any­way. You might not be, but then again you might be in the thrall of My Kitchen Rules and have de­vel­oped a whole other set of stan­dards.

There’s one gi­ant sea bass the chefs get to fight over, only not re­ally — you know how po­lite they are (if you came in at the end and the sound’s down, you wouldn’t have a

Great cap­sicums: Takeshi Kaga. clue who the win­ner was, they’re both just stand­ing there bow­ing)— and a heap of smaller bass.

Gi­ant sea bass, they say here, are very rare — only about one in 500.

This one is huge and the guy who gets it dis­cov­ers, as he’s hack­ing into it, that it’s sashimi grade and he’d be an id­iot not to go down that road.

So he pours gin and white wine into a bowl of ice and puts the fish into it — that’s his sashimi recipe. That’s one you would be try­ing at home, don’t you reckon? The gin part any­way.

Mean­while the other chef, talk sug­gests, is so schooled in the ways of fish he’s able to dis­cern their per­son­al­ity traits.

Yes, it’s that kind of episode. Iron Chef SBS One, 8.30pm

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