Who doesn’t love MasterChef Australia – the TV show that has revolutionised the global foodscape and the way we look at food? Food lovers in the city got a taste of the MasterChef phenomenon at an event recently at Olive Beach.
Organised by Star World and Star World HD in association with Food Talk India and Olive Bar & Kitchen, the #SpeakGourmet promotional event saw a MasterChef Australia-inspired evening of food and fun.
In the backdrop of the show’s eighth season currently being aired Monday to Friday at 9 p.m., celebrity chef Manu Chandra dazzled gourmet lovers with five culinary techniques seen on MasterChef Australia.
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While Chef Manu says he doesn’t get time to watch the show himself, “me and celebrity judge Matt Preston go back a long way. I met him the last time he was here in 2011 well before the MasterChef scene boomed. We went around the city and he is an amazing guy with an amazing palette. You will be shocked by his knowledge of Indian food and cuisine. He knows his masalas, ingredients, and nuances way better than most Indian food critics and chefs,” he asserts.
Dishing out five dishes based on techniques used in the show, Chef Manu presented bite-sized portions of food cooked in ceviche, confit, smoking, molecular and roulade styles.
Kicking off with the molecular technique, the first hors-d’oeuvre comprised simulated burrata topped with tomato and pepper jam, balsamic reduction and basil powder.
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The ceviche technique (fresh raw fish cooked in citrus juice) saw a combination of exotic sea bass ceviche, seaweed, sesame, avocado, quail egg and gobindobhog.
The confit was a seasoned and salted combination of delicious mushrooms with brie, parsley and cream cheese, candied walnut and beetroot caviar. The smoking technique was a tasty blend of semolina and smoked corn milk crisps with Bombay robiolo, jamun jelly and flora.
The roulade was the finale with skewered truffle chicken and skin with mustard oil, curry leaf, and crisp garlic.