Sultans of the stove

The contestants are all amateurs,whose common passion is food. So basically,the MasterChef kitchen sees lawyers compete with police detectives,game-boat captains and factory workers for the chance to see their dreams of running a cafe or a restaurant of their own.

It’s no secret that most people enjoy food shows and reality television. The two together make a potent combination,especially if the worst qualities of the two are left out. So the over-sensuality of food shows (talking to you,Nigella Lawson) and the over-the-top drama of reality shows find no place here. Instead,viewers get to feast their eyes of rows of gleaming pots and pans,speckless cooking stations,and the most brilliantly-stocked larder imaginable — think turkey,champagne,blueberries,goat’s cheese, avocado, prawns and fresh herbs. Basically,all the ingredients necessary to make any item possible,from an Indian crab curry (which was a winner on the second episode) to a brilliant walnut tahini (which wowed the judges on the first episode).

It’s also great to see so many different cooking styles and unusual combinations explored and the curious viewer ends up learning a lot from the show. We know for a fact that cocoa powder and avocado can make for a killer vegan ice-cream,while red snappers stuffed with bananas are a strict no-no.

In one sense,MasterChef Australia falls victim to reality television. There’s a little too much emphasis on the eliminations. The hosts try too hard to build up tension with their stalling techniques and some of the contestants play up their sad back-stories just a tad too much.
Verdict:
If you’re the type that loves the idea of beetroot tagliatelli and is eager to learn what on earth Beef Wellington and Pavlova are supposed to be like,then don’t miss this show. You might just end up trying out some of the recipes in your kitchen,and that can’t be a bad thing,can it?