Cooking-show

MasterChef House Up For Sale

If you are a massive fan of the hit series MasterChef, you could take your fandom one step further by purchasing the expansive property where the current contestants lived while shooting the reality series. Located in the Victorian suburb of Brighton, the property is now officially on the market for around $5 million. The place the hopeful chefs in the Channel Ten competition called home is quite the estate. There are six bedrooms, four bathrooms, a home cinema, play room, cellar, swimming pool, spa and gym.

Check out a gallery of the property here.

And it wouldn’t be the home of MasterChef without a state-of-the-art gourmet kitchen, with everything you could ever need to create a restaurant-quality, gourmet feast.

The mansion is located at 323 St Kilda St on a 1883sq m block of land and is just a short walk to Port Phillip Bay beach.

Reality TV, MasterChef, sale, auction, property sale, house for sale, cooking, cooking show

Images via DailyMail

May 26, 2014

Matt Moran’s Porchetta Sliders with Apple Slaw Recipe

Matt Moran shares his mouth-watering porchetta sliders recipe from his new show Paddock to Plate. What’s better than juicy roast pork with a dollop of home-made applesauce, topped with a crunchy and refreshing apple slaw on soft dinner rolls? Don’t forget to serve each slider with a piece of crunchy crackling. They make great summer BBQ fare as well as a passed canapé for Christmas and New Years parties.

Paddock to Plate airs Wednesdays at 8.30pm on Foxtel’s The LifeStyle Channel.

Makes: 24 sliders

Ingredients

3 kg pork shoulder
1/3 cup table salt
24 dinner rolls, buttered

Porchetta mix

1/4 cup salt flakes
5 sprigs rosemary
1 bunch oregano
1 tablespoon fennel seeds, roasted
1 tablespoon white peppercorns
I head garlic, peeled
1/4 cup extra virgin olive oil
1/4 cup coconut oil

Apple slaw

1 apple, peeled and shredded
1/2 red onion, sliced thinly
1/4 white cabbage, shredded
1/4 red cabbage, shredded
2 carrots, grated
2 brussel sprouts, shredded
1/4 cup good quality mayonnaise
salt and pepper

Applesauce

4 apples, peeled, cored and cut in to quarters
1/4 cup cider

Method

1. To prepare pork, pour boiling water over the skin, and rub with table salt. Cover then refrigerate for 5 hours.

2. Preheat oven to 160⁰C. Rinse the salt off the pork and pat dry with kitchen paper. Place all of the porchetta mix ingredients (except the coconut oil) in a mortar and pestle and grind to a paste. Rub the paste all over the pork shoulder, and let the flavour infuse for at least 1 hour.

3. Brush the pork with the melted coconut oil before placing in the oven and cook slowly for 3 hours, occasionally brushing with more of the oil.

4. To make the applesauce, place the apple quarters and cider into a saucepan and simmer for 15 minutes or until the apples are tender. Blend the apples with a stick blender to make a smooth puree and set aside until ready to serve.

5. To make the appleslaw, shred the apple, and toss with the remainder of the appleslaw ingredients. Mix thoroughly and season to taste with salt and pepper

6. Once pork is cooked, remove from oven, cover with foil and leave to rest for 15 minutes. When rested, take the crackling off and chop in to small pieces, and then carve the pork.

7. To serve, spread the buttered dinner rolls with applesauce, then place the appleslaw onto the rolls and top with the pork and crackling. Serve immediately.

Read our Q&A with Matt Moran here!

November 11, 2013

Q&A with Guy Turland of YouTube Cooking Show Bondi Harvest

We’re huge fans of Bondi Harvest, the hit weekly YouTube cooking show set against the background of one of the most stunning beaches in the world. Chef Guy Turland and director Mark Alston combine their passion for food with their laid-back attitude, to produce super tasty (and super healthy!) recipes using only fresh and local produce.

SheSaid chatted with Guy to get the inside scoop on how it all started and what he’s excited about cooking this summer.

There is huge hype around your cooking show, Bondi Harvest, and it’s only getting bigger. How did it all come about?
We’ve got large goals for Bondi Harvest and are super pumped for it to have grown so quickly. Mark, who’s the other half of Bondi Harvest and behind the camera, approached me about the idea while doing a test shoot for a different cooking concept. It was funny when he was pitching it to me, it sounded like he was doing a rundown of my life – “it’s a cooking show about seasonal, sustainable food featuring surfing and spearfishing based round Bondi Beach.” Yep, that I could do!

We started filming in secret on and off in between our day jobs about 18 months ago to see if we could commit to the concept. We launched it only eight months ago, it’s been a crazy fun ride ever since.Two trips to the USA, and now doing a pop-up Bondi Harvest restaurant at The Depot in North Bondi.

bondiharvest

What would you say is the best part about your job?
I love what I do, working with my mates, and I do it from the most beautiful beach in the world. I then get to share all this and connect with a worldwide audience through YouTube – it’s mind blowing.

With summer just around the corner, what are you looking forward to cooking most?
The summer BBQ – after surfing all day, firing up the BBQ on my balcony. Slow BBQ’ing a big bit of salt spice-crusted beef, some cold beers and some mates.

What are your top three summer ingredients?
Summer berries, zucchini flowers and kingfish.

If you could cook for anyone, who would it be?
Heston Blumenthal or Kelly Slater. Would love to pick their brains…I think I’d be crazy nervous in the kitchen that night!

October 24, 2013