BOXED TREATS

The Weekend Australian - Travel - - Front Page -

Get to grips with Korean food, in­clud­ing the finer points of kim­chi mak­ing, the art of royal court cui­sine and a visit to an ex­otic mush­room farm. Tonight, 6.30pm, Nat Geo Ad­ven­ture.

The se­ries three pre­miere of the culi­nary bat­tle be­tween Ben O’Donoghue, Dar­ren Simp­son and Anna Gare, who com­pete to pro­duce the best dish us­ing the same main in­gre­di­ent. May the best woman win. Tonight, 7.30pm, Life­Style Food. the CBD.’’ Cafe Vue at Heide (at Bulleen) is ex­pected to be open by Novem­ber. www.heide.com.au; www.vuede­monde.com.au.

is of the be­lief that one can never have too much food. But fes­ti­val or­gan­is­ers in Ade­laide and Noosa may dis­agree, given an un­for­tu­nate clash of di­ary dates. Tast­ing Aus­tralia, held ev­ery two years in Ade­laide, has an­nounced its next event will be held be­tween April 29 and May 6 next year, which neatly book­ends the dates of the Noosa Food and Wine Fes­ti­val (April 30, May 1, May 2).

re­alises there are more celebrity chefs than one can poke a stick at th­ese days, but is there enough tal­ent to go around? She hopes there are no spat­u­las-at­dawn mo­ments pend­ing.

FIND of the week: all-time favourite food film is Juzo Itami’s hi­lar­i­ous 1985 flick the story of a hope­lessly in­ept cook who is en­cour­aged by a vis­it­ing trucker to turn her fail­ing Ja­panese road­side noo­dle shop into the ul­ti­mate fast-food restau­rant. In­ter­wo­ven with side sto­ries in­volv­ing gang­sters, el­derly women who can’t keep their hands to them­selves and even an erotic ses­sion in­volv­ing an egg yolk, the hap­less widow is taught to cook per­fect noo­dles un­der the guid­ance of a mot­ley crowd of on­look­ers.

is un­sure what Tam­popo and her co­horts would make of the lat­est de­vel­op­ments in the Land of the Ris­ing Sun. The Fua-men ra­men noo­dle shop in Nagoya has de­cided hu­mans are no longer an es­sen­tial in­gre­di­ent in soup mak­ing, in­stead staffing its shop with ro­bots. The me­chan­i­cal arms are pro­grammed to boil noo­dles, pour the soup into bowls and sprin­kle top­pings on each dish, Bri­tain’s re­ports.

The ben­e­fits of us­ing ro­bots as ra­men chefs in­clude the ac­cu­racy of tim­ing in boil­ing noo­dles, pre­cise move­ments in adding top­pings and con­sis­tency in the taste and tem­per­a­ture of the soup,’’ Kenji Na­gaya, pres­i­dent of robot man­u­fac­turer Ai­sei, told the news­pa­per. And they pre­sum­ably don’t take smoke breaks or spit in the food when cus­tomers get on their goat. Then there’s the en­ter­tain­ment value. Be­tween bowls of noo­dles, the pa­per re­ports, the me­chan­i­cal staff mem­bers amuse cus­tomers by spin­ning dishes and mock duelling.

loves: A good stoush, such as the one on so­cial net­work­ing site Twit­ter last week be­tween Syd­ney chef Mark Best and Mel­bourne’s Ron O’Bryan. The lat­ter tweeted news of a new scal­lop dish on his menu at Church St Enoteca, prompt­ing an in­stant re­sponse from Best that the cre­ation sounded sus­pi­ciously like an amal­gam of two of Mar­que Restau­rant’s dishes’’. In sev­eral fur­ther ex­changes, a peeved O’Bryan asked Best:

You ac­cus­ing me of some­thing?’’ be­fore land­ing the blow that he was not overly fa­mil­iar with [Best’s] food’’ any­way and coun­ter­ing that Best’s yel­lowfin tuna on toast dish could well be an homage to some­thing re­mark­ably sim­i­lar be­ing turned out at Mel­bourne restau­rant Cut­ler + Co.

Seem­ingly from nowhere, Vic­to­ria’s Royal Mail Ho­tel waded in with: Seems like there are too many homages and not enough home­work at the mo,’’ be­fore Best went all Gor­don Ram­say and in­vited O’Bryan to stick your balls in a bucket of iced wa­ter’’. a woman of del­i­cate dis­po­si­tion, hopes Best was sim­ply of­fer­ing his ri­val help­ful ad­vice on keep­ing his melon scoops fresh and that the squab­bling chefs have now kissed and made up. www.mar­quer­estau­rant.com.au; www.church­stenoteca.com.au.

loathes: Hot on the heels of re­cent item about food vans be­ing the big new trend in Los An­ge­les comes news of the not-so-sub­tly named Baby’s Badass Burg­ers, a hot-pink van that has just be­gun trans­port­ing scant­ily clad nymphettes around the streets of LA as they serve up burg­ers with names such as Hot Chick (buf­falo chicken with blue cheese) and, har­rumph, the Cougar (aged beef with black truf­fles). What­ever hap­pened to re­spect for one’s el­ders?

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