|Gregg and John|
|Tim Anderson with the Masterchef |
|Tim's Japanese inspired three course spread|
He showed us how to cook a student favourite, Beans on Toast - or 'toast on beans' as he called it. As he demonstrated he highlighted the fact that it's not a precise dish, but agreed with the 30 strong audience on that's why it's good. Tim used fresh beans, including melt in the mouth butter beans, added to chopped tomatoes and herbs to create his version of baked beans from a tin. He toasted fresh wholemeal bread and chopped it up, added a sprinkle of olive oil and put on top of the beans. The smell that radiated through the bar was divine - although Grace and I were both gutted on finding out we couldn't test the food.
Tim struck me as a level-headed normal guy on Masterchef last year and meeting him in person confirmed this. He joked and interacted with us as if we were a group of friends at a dinner party, giving us cooking tips and sharing his knowledge. One of the biggest points I was able to take from the 'masteclass' was that I needed good equipment. Tim said. "If you're remotely interested in cooking, just buy a good knife."
During another demonstration he joked about the "huge secret" of kebabs. Receiving huge amounts of laughter by using the phrase. "Kebabs are like sex!" The realisation hit me. After often getting a kebab on the way home from a night out, I never chose to talk about it. It's a taboo subject.
|Me, Tim & Grace|
After much inspiration from a few of his favourite dishes he held a question and answer session. I couldn't resist but asking him what his favourite dish to cook was. I was very intrigued when he told me the answer...'hickory smoked avocado.' A journalist was definitely right when describing Tim's "counter-intuitive pairings." Basically, weird food.
I've never been so starstruck and I'm definitely a big fan of the Americans 'weird food!'