Thumbs down from gourmet gla­di­a­tors

Mt Druitt - St Mary's Standard (East) - - NEWS - Mi­randa Mur­phy is a mother of three and a jour­nal­ist at The Aus­tralian

MASTERCHEF has a lot to an­swer for. It has given the kids ideas above my sta­tion.

We’re a week into the tra­di­tional MasterChef Mourn­ing Pe­riod, when ev­ery­one looks aim­less and bereft around 7.30pm and the chil­dren try to dish up rea­sons for stay­ing up past bed­time.

But I’m se­cretly happy that TV show’s over be­cause it turned my young­sters into the sort of peo­ple I don’t need around at din­ner­time: harsh culi­nary crit­ics.

It started with the open­ing cred­its. As each con­tes­tant was shown cheer­ily in the kitchen, the kids would shout “GONE!” or “IN!” at them, depend­ing on whether they’d been booted out yet.

The over­all ef­fect was of three small Ro­mans bar­rack­ing at a chefs ver­sus lions Gourmet Gla­di­a­tor matchup at the Colos­seum.

In the cook­ing bits they sud­denly be­came Miche­lin­stan­dard judges, serv­ing up fact that if I in­vite some­one over and I’m “cook­ing”, the guest brings the meal.)

Our kids know this about their par­ents and some­times when a dish is slid un­der their noses they’ll ask slightly war­ily: “Who made this … Daddy or Mummy?” They have the good grace to silently ad­just their ex­pec­ta­tions and tuck in re­gard­less.

So it’s wor­ry­ing that, thanks to MasterChef, they’re author­i­ties on truf­fles, ed­i­ble soil and quenelles (look ’ em up). But I’m re­lieved to re­port there are still some foods our kids are yet to un­der­stand.

Re­cently, their dad was shelling peanuts for a sa­tay sauce (I say there’s a jar for that) and gave a bowl of them un­shelled to the kids.

They re­turned 10 min­utes later with an empty dish, hav­ing gob­bled them up. “Where are the shells?” he asked, en­vis­ag­ing a car­pet of them across the liv­ing room.

Came back the puz­zled re­ply: “What shells?”

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.