daily wrap

Over at The Punch, Nola James (a Tassie-based PR rep and sometime journo) writes about MasterChef backlash. To wit: her headline is “MasterChef created a nation of know-nothing food tossers.” Hey Nola, be honest: what did you really think? James is upset with the winner (Julie, who James rightfully labels a “cook” rather than the titular “chef”) and with what she calls the dictation of social values by reality TV. “Reality television is dictating to our society rather than being a reflection of it,” she remarks. Mmm – I don’t agree. We’re a nation of incredibly varied food tastes, with tons of foodie mags, farmer’s markets and delis to prove it (not to mention cooking classes, dining guides, and um, some of the best restaurants and dining districts in the world). I’d say the producers of MasterChef very cleverly picked up on our love of cooking and of food in general, and, coupled with recession-era hankering for DIY, made the show the runaway hit that it was.

Speaking of which, are you auditioning for the next season? Click here if you think you have the culinary nous to wow the likes of Matt, George and Gary.

Grub Street has picked up on New York Times’ outgoing food critic Frank Bruni’s contributing podcast for GQ, in which he explains how to order from any restaurant menu. The formula? Delete anything you’ve seen before, then anything that seems too crazy and experimental. Choose from whatever’s left. Might make visits to your local bistro a little difficult, methinks.

Finally, head to Good Living for a glimpse inside the dough-filled world of Paul Allum and David McGuinness, owners and bakers at Sydney’s Bourke St Bakery. The Bakery is the home of the most amazing sausage rolls you’ll ever eat (pork and fennel, or lamb and rosemary?), perfectly flaky croissants and deliciously delicate lemon tarts. If you want to recreate the cult Bakery’s treats at home, grab their new cookbook, Bourke St Bakery, for $69.95. Perfect for carb-loading Dads.