MAK­ING A MEAL OF IT

The Sunday Telegraph (Sydney) - TV Guide - - Front Page -

WHEN it comes to cook­ing, Tim, 26, is a com­plete aber­ra­tion from his fel­low coun­try­men and women. Why? Be­cause the uni­ver­sity student claims to have never eaten a sin­gle frozen meal in his lifetime. When I lived in Lon­don, pre-pre­pared meals seemed to be the sta­ple of the English diet, along­side ba­con sand­wiches, mushy peas and chip butties. With so lit­tle first­hand ex­pe­ri­ence of fresh pro­duce in its whole state, it was lit­tle won­der I once wit­nessed a gro­cer mis­take a pump­kin for a car­rot. Af­ter watch­ing UK MasterChef, it ap­pears there has been very lit­tle ad­vance­ment to British food prep prow­ess or palates since I left over a decade ago. While Tim may turn his nose up at frozen meals in favour of his own home cook­ing, I am guess­ing his flat­mates will be Lean Cui­sine din­ers for life if they ever have the op­por­tu­nity to sam­ple the cold but­ter­milk soup he dished up to dis­gusted judges Gregg Wallace and John Torode (both pic­tured). Tim’s com­pe­ti­tion, frankly, doesn’t ap­pear to be much bet­ter. Gary thinks he has the win­ning edge in the kitchen sim­ply be­cause he’s old and has cooked more meals than his fel­low com­peti­tors. But quan­tity does not al­ways equate to qual­ity. Then there’s a lass who serves zuc­chi­nis in a pud­dle of grease; and a bloke who makes wa­tery curry and un­cooked naan.

It is fair to say that our MasterChef con­tes­tants, just like our cricket team, run cir­cles around the Brits.

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