Master Chef Riverina Style!
Monday, April 26th, 2010God help me……..
Another series of the risible MasterChef. AND don’t even try laying the ‘you just don’t get it’ one on me…..
Call me self-obsessed, call me shallow, call me Peri-Demi-Semi Menopausal – call me anything you like but waiting around for four hours to see whether Amanda’s double crusted stingray tentacle stayed on the bed of triple dandelion infused cous cous – or fell off – is not my idea of even a passably pleasant night.
I like (no demand) that my culinary experiences are exciting, memorable……
It’s a family tradition going back to the sixties: a tradition underpinned by passion and natural yearnings to show love by saying unforgivable things around a huge laminex table groaning with iceberg lettuce, pesticide-enhanced tomatoes and the crowning glory – a four foot stack of devon.
And make NO mistake, this was a family always looking for the next big thing.

(The Next Big Thing! Cr: langleyo: flickr)
So when the ground breaking ’Red Steer’ Restaurant opened in Wagga Wagga, Hec and Gwennie, and their five partly grain fed girls, were among the first through the two colossal horns framing its imposing teak stained plywood door.
Inside, a clever use of space: tables and chairs placed at seven-inch intervals.
The spectacular backdrop?
A state-of-the-art 150 foot long stainless steel grill appliance capable of shooting flames to ceiling height. Framing it, a massive glass ‘open’ counter filled with six tonnes of crushed ice and 19 tonnes of prime Riverina beast.
After being seated by the ‘Red Steers” smiling young staffers (dressed in impeccable fire resistant overalls), gourmand Hec came into his own.
‘Magnificent, bloody MAGNIFICENT. IT’S called a self-cook flame grill kids - which means……..
…….I get to pick what we’re havin’ and I get to cook it….’
Before (by then) a very flushed Gwennie even has a chance to say: ‘Be careful, we all love you on payday,’ Hec’s gone…….
……Only to emerge 30 seconds later from the slaughterhouse cum kitchen, sporting a (big) regulation chef’s hat and full white apron which is (unfortunately) a bit small. Which mean the ties are straining at his bum.
But, in the scheme of things, that’s nothing.
Because other families trying to celebrate shotgun engagements or cancer all-clears are shocked to see our personal chef demonstrating Samurai-like two handed knife skills while lurching towards the beast cabinet.
Hec’s repeatedly waving an abattoir grade knife high in the air, bringing it down hard on an industrial size sharpening stone.
The noise – the overall effect - is blood curdling but thankfully no-one has to endure it for long.
Because within 40 seconds, the ‘Red Steer’s’ most audacious self-cook-flame-griller has thrown seven (’one each’), eight pound T-bones at the furnace.
Then bravely, even petulantly - with just one small spatula at his disposal – Hec’s desperately trying to control the (a) sudden surge in fire activity (b) white hot globules of fat coming straight at him and (c) clear and present dangers threatening his dignity.
The ‘Red Steer’ is suddenly quiet:
Has THIS Master Chef, this man of passion and nerves of steel, finally gone TOO FAR?
Thrilled to report - a resounding NO.
*We returned to the ‘Red Steer’ on several occasions during the next few years. It was always good. But while no-one dared say it the magic of that very first visit could NEVER be recaptured.
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So, so where to now…..? You’re very welcome to come in here and tell me that ‘MasterChef’ is brilliant – because anyone who knows me will assure you I’m pretty broadminded…….and one of the things I hold dear about kerriejean.com is its role as a forum for the free exchange of opinions/ideas – however whacky.
And do I need to say it? It makes me feel all warm and fuzzy when folks just report in on what’s happening in their lives. Trust me, the very first mistake you’d make would be to think: ‘Why the hell would I do that?’ So…..go on.
All posters take a deep breath…and just click on the ‘comment’ thingo and follow the simple instructions. The place to write your gems is at the bottom of the last published comment. *A little bit of counsel for people new to this caper. Your email (just called ‘mail’ in this case) address does NOT come up on site. And just ignore the URL thingo – just ignore it

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