Retsurant Australia (2015)
Restaurant Australia (2015)
Wonderful,
high above my ratings
After watching that highly addictive reality cooking
television epic called Masterchef Australia, it has become a habit for me to
scour on the net and telly for some similar programs. And this delicious exploration
had brought me to another wonderful series called ‘Restaurant Australia’.
Restaurant Australia celebrates the country called Australia and
its gastronomic culture from the roots. On their mission to host a dinner for
some 250 guests of high cuisine knowledge, a trio of world famous Australian chefs
explore to different parts of the country to dish out the best plates for the
event. We have to respect the clinical way of this most knowledgeable chefs’
mission. They just don’t strive to showcase their great culinary talents, but
at the heart celebrate the nature, they live in.
The program has a great vision of man’s basic means of
living. Chef Ben Shewry explores the native ingredients both in the meat and
flora. As he watches at night with a local official, who is incharge of
catching roos, we see the lavish spread-out forests and grasslands of Australia
with its natural fauna. But more exciting is the marine food. Peter Gilmore goes
to the water-shores where abalone is abundant. A diver collects this produce
from the seabeds and he hands out the fresh moullusc, which later will be
processed for market. Similar is the way, pearl meat is processed at a farm,
which is specifically grown for it. Neill Perry explores the wagyu cattle ranch
for its beef. But his instruction regarding the southern Crayfish cook is a
take on natural and home cooking.
There is a journey to a wasabi farmhouse and a lesson from
the owner as to the way wasabi butter is produced from the stems, which are generally
considered roots. There are visits to cattle ranches and the little lessons of
how crayfish or marrons are cooked.
However, the real splendor here is the way man’s evolution of
food hunting and harvesting has brought him to the refined cooking as of now. But
the spirit of the whole process starts from the place of the produce’s origin. We
should know it to respect it. At one point, a chef says that we need to know
the lives of the fishermen and farmers, who go through a lot to deliver the
produce. It makes us revere not only the makers but also the food. In this
chain of food cycle, man must know his sustenance and nature to maintain the
food cycle. Watch it for mother-nature and her gifts to our plate and palate.
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