The Great Food Truck Race

The Weekend Australian - Review - - Television -

Fri­day, 7.30pm, ABC2 The food truck phe­nom­e­non hasn’t hap­pened here — it seems rov­ing chefs cre­at­ing low­cost com­pe­ti­tion for rate-pay­ing restau­rants give lo­cal gov­ern­ment the hor­rors. But it is big in the US and a great way for en­trepreneurs who want to cook but don’t have a lot of cap­i­tal. The re­ally in­ter­est­ing as­pect of this show is the way crews com­pete on price, prod­uct qual­ity and pro­mo­tion but oth­er­wise it is cookie-cut­ter craft com­pe­ti­tion. Imag­ine Project Run­way but much bet­ter, if you think food is more fun than fash­ion. This week the com­pe­ti­tion is down to four crews cook­ing in Mem­phis, which loves a bar­be­cue, so they each start with pig and ba­sic in­gre­di­ents to cre­ate their own sauce. Top marks to the crew that goes the nose-to-tail way, bar­be­cu­ing the head, al­though beer-bat­tered pork­balls must be in­cluded in the guilty plea­sures cat­e­gory. Which is why, half­way through, the rules of the game change and they have to start cook­ing veg­e­tar­ian food. And yes, ‘‘ cheese fries’’ count as veg­e­tar­ian be­cause, as one chef says, ‘‘ tofu is not a good word in Mem­phis’’.

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