You can try to dismiss this as a "home cooking" competition - but there is a prize of $100,000.
They have ambitions to do businesses.
Even at week 1 of TAFE presentation counted towards passing.
@crowbar.wtf
@crowbar.wtfYou can try to dismiss this as a "home cooking" competition - but there is a prize of $100,000.
They have ambitions to do businesses.
Even at week 1 of TAFE presentation counted towards passing.
@crowbar.wtfAngus she ain't gonna sleep with you mate.
@crowbar.wtfSticky Date Pudding no la mode.
@crowbar.wtfI've noticed a distinct lack of time checking tonight.
@crowbar.wtfPro tip: heat does not kill dirt.
@crowbar.wtfNO CRYING IN THE KITCHEN
@crowbar.wtfFloor Sticky Date. Yum.
@crowbar.wtfPro tip - never crack eggs straight into the mixing bowl. Always use a separate bowl.
@crowbar.wtfYou can still be non-pretentious and do simple plating and good cooking.
This is like kids playing at Chef.
@crowbar.wtfI'm not convinced these two have ever been to a restaurant without a drive thru.
@crowbar.wtfWHY WOULD YOU PUT THE "HERO" OF THE DISH ON ONE SIDE AND THE POTATOES IN THE MIDDLE AND THE BROCCOLI ON THE OTHER SIDE ALL LINED UP IN ROWS???
@crowbar.wtfThe main course plates borrowed from the local kindergarten.
@crowbar.wtfDo they even know what "sear" means?
@crowbar.wtfThis would have been the time to sous vide the lamb backstrap and just reverse sear them to finish and get consistent cooking.
And less smoke.
@crowbar.wtfAnd I shouldn't need to say that TEXTURE is very important.
@crowbar.wtfI'm with Jane here - the plate and cutlery and glassware DO matter.
Restaurants spend a fortune on getting these things right.