Reconstructing MasterChef
Hit Aussie reality show highlights that there’s now a generational divide when it comes to cooking, writes
Sunset Song Saturday, 8.30pm, Rialto
Shot partly in Canterbury, Terence Davies’ 2016 adaptation of Lewis Grassic Gibbon’s 1932 novel is the tale of a young woman’s trials and tribulations in rural Scotland. Model Agyness Deyn plays the put-upon, but determined Chris Guthrie, who manages to overcome disappointment and despair, to find her place in the world in remote Aberdeenshire.
The Queen Tonight, 8.30pm, Maori TV
Helen Mirren deservedly won an Oscar for her role as Elizabeth II in this 2006 drama, which focuses on the fallout from the death of Princess Diana. ‘‘A fascinating mix of highminded gossip and historical perspective, examines the clash of values... that leads to a crisis for the British monarchy,’’ wrote The Hollywood Reporter’s Kirk Honeycutt.
Are You Being Served Tonight, 8.30pm, Jones!
Picking up where the classic British comedy left off, this 2016 special is set in 1988. ‘‘There are mistaken identities, misunderstandings and more double entendres than a Carry On box set,’’ wrote The Telegraph‘s Michael Hogan of the production
20,000 Days on Earth Tuesday, 8.30pm, Maori TV
Writer and musician Nick Cave marks his 20,000th day on Earth in this 2014 documentary. ‘‘It is as intimate and honest a portrait of a rock artist’s creative roots as any film has attempted, ‘‘ wrote The New York Times‘ Stephen Holden.
International Rugby: The Lions Tour opener Saturday, 7pm, Sky Sport 1
And so the once-every-12-years event begins, as everyone’s favourite multi-nation rugby side begins its fiveweek, 10-match tour with a game against the New Zealand Provincial Barbarians in Whangarei. As well as three tests, the Warren Gatlandcoached side will also take on each of our Super Rugby teams.– James Croot
James Croot.
Ithought it best to get the controversy out of the way first. The actions of one of Gary Mehigan’s co-hosts on MasterChef Australia have caused ructions in our household.
According to my 9-year-old, Matt Preston’s beard must go.
Mehigan laughs, admitting that he does look like a bit of a pirate or Robinson Crusoe with his newly minted facial fungus. ‘‘However, I actually think it makes him look distinguished,’’ the affable 50-year-old English-born restaurateur says after composing himself.
‘‘Once you get used to it, you go, ‘You know, I like it’ – especially because there is plenty of grey in it.’’
When asked whether he’d consider such a radical style change, Mehigan admits that maybe, after nine seasons of MasterChef Australia, he is due.
‘‘I’m not tempted yet to copy Matt’s style cues – he’s far too fancy for me. Plus, I’m there as the proverbial bank manager on the show – I just have four grey and blue suits. However, I’m blind as a bat and, looking at my computer screen through my glasses now, I’m thinking, ‘Geez these are blurry.’’’
But we’re here to talk food rather than fashion and I remind Mehigan of our discussion last year when he revealed that he, Preston and fellow judge George Calombaris sit down for a meal together before each season to discuss strategies. What was on the menu this year?
‘‘We got a bit fed up with all the deconstructed dishes last year, so we thought, ‘Let’s try a bit of construction or reconstruction’ – so we kind of made it clear to everyone that’s the way we wanted to go. We also wanted to make sure we brought the show back to basics early and ground our contestants with skills, with the expectation that they would produce big, bold flavours and then go off on their own creative courses.’’
Impressed again with the standard of applicants, Mehigan says he noticed a real generational divide this year.
‘‘It dawned on me that anyone under 25 or 26 thinks differently about food than anybody over that age. Whether they are Malaysian, Anglo Saxon or Chinese, our older contestants are much more reluctant to play with flavours or combine things together, whereas the younger ones are prepared just to jam things together and just see how they work.
‘‘As an old guy myself, I kind of look at that and go, ‘Hmmm.’ But now I’ve stopped being suspicious of it all because most of the time they prove themselves right and me wrong. Then I have to go, ‘I have to give it to you, it actually tastes bloody delicious – who would have thought?’’’
Happy to give away some of this season’s secrets, Mehigan says this year’s trip to Japan is one of the judging trio’s favourite excursions ever, while they were also delighted to add two new international guests.
‘‘We secured Clare Smyth, who was the head chef at Gordon Ramsey’s Chelsea restaurant and maintained three Michelin stars for 10 years, and had also been after Yotam Ottolenghi for a while. We rang him and he said he’d love to. Turns out he’s a good friend of Nigella Lawson and she’d said he had to do MasterChef.’’
Mehigan says the British-Israeli chef more than exceeded their expectations. ‘‘Yotam has to be, to date, my favourite guest for a week. He was such a lovely man and his food is totally amazing. Heston [Blumenthal] does crazy, whimsical and conceptual food – Yotam is all about, ‘It doesn’t matter if doesn’t look great, but taste this.’ We just went, ‘Oh yeah, I can’t cook like that – that’s just amazing.’ He made this pastilla, a kind of Middle Eastern pie, on the show and I tell you what, I’ve got to make that.’’
Ottolenghi also inspired Mehigan and Calombaris to go visit a couple of local pottery makers in Melbourne. ‘‘Turns out he and Nigella go to a pottery course together. George and I became a bit obsessed about that and went off to talk to a couple of artisan potters about how we could use their skills to enhance presentation at our restaurants.’’
However, Mehigan says, he’ll leave the creative side of it to the experts. ‘‘And I don’t really think I can see George Calombaris throwing a pot – although I’m now picturing that.’’
Barring a sudden ratings slide or career-ending controversy, Mehigan and co are almost certain to be back for a 10th season in 2018. Does he have any wishes to mark the anniversary?
‘‘We’ve got a hitlist and managed to touch base with Daniel Humm before his Eleven Madison Park won World Restaurant of the Year earlier this year. I’ve also planted a little seed in our executive producer’s ear about going to Portugal. I secretly want to get his wife to put a recording under his pillow, with me saying, ‘Go to Portugal, go to Portugal’.’’ MasterChef Australia,
Saturdays, TVNZ1. Tuesdays to