Friday, 20 November 2009

MasterChef LIVE 2009

If you could cook it, eat it or drink it, London's Olympia was filled to to the ceiling with goods to delight every foodie.
Following a re-branding, the BBC Good Food Show London became MasterChef LIVE halfway through its promotional campaign. I'm not sure whether there was a definite reason for doing this – perhaps poor advance ticket sales or maybe a marketing brainwave?
Either way, the show seemed to be packed with the usual high quality exhibitors and attractions.

MasterChef was very much the theme in the theatres with top chefs and past MasterChef winners demonstrating their skills and tantalising our tastebuds with a variety of dishes.
One area was the Invention Test that offered members of the public to take part alongside celebrities. Ingredients were supplied and using their ingenuity they had to produce a dish to impress the judges. Despite friends of mine saying that I should enter, I politely declined. Although a brilliant opportunity it was still scary stuff!

A large area was devoted to the Restaurant Experience where one could buy some dining currency and use it in exchange for some taster portions from some top London restaurants.
It all smelled very delicious, but the plastic plates and bowls that the food was served in, not to mention the queues, proved to be a little detracting.

There were some Hot Tips areas, one of which we visited to see James Nathan give a class in how to prepare shellfish. I've always been slightly perturbed at the thought of dismembering a crab or a lobster, so was intrigued to see what I could learn.
Watching James somehow made things a lot clearer. As he recounted his early days, admitting that at first, he didn't have a clue how to prepare various crustaceans and molluscs, I began to feel more relaxed about the whole procedure.
It was even comforting to see him waver when he had trouble opening an oyster. I admired him for his honesty when he confessed to messing one up. It must be difficult performing in front of a small audience just feet away.

Aside from all the pizazz and showmanship there was the huge Producers' Market, including the Food Lovers Britain Fair and Slow Food. Here, we tasted our way through an array of items, before deciding whether to buy.
On our tour around the show we met up with the people from Adesso whom we first met two years ago at The Real Food Festival. At the time they were first starting out with their marinades, so it was nice to chat and find out how they were getting on.

Who would think that were so many varieties of garlic to choose from?
The Garlic Farm had everything from the recognisable to the rare and some of the biggest garlic I've ever seen – Elephant Garlic

Gorgeous artisan breads from Flour Power City.

Don't get me wrong, I do love cheese, but there were rather too many stands offering their wares. However there were some fantastic flavours to be sampled. Some fine aged cheddars and a beautiful creamy blue from Cornwall.

Cheese always needs a little relish to accompany it..... hang on there's more cheese hiding on this stand at Truckle.

Speaking of a proliferation of similar products, chilli in all its variants was everywhere.
Mr Singh's Punjabi Foods had a punchy little sauce in bottles small enough to be a travel accessory.

Hot, hotter, hottest!
The South Devon Chilli Farm stand was all too tempting. First I tried a subtle relish and it was fragrant and warming then I spread a little sauce on a cracker... that had a definite kick. Noticing something at the end of the table that looked rich and thick and yummy I tasted that too, but with disastrous results. At first it was very tasty and then an almighty heat whacked me in the back of the throat, set my tongue on fire with power of a thousand suns, nearly ejecting my eyeballs out of their sockets! Crikey, I wished I'd checked the label on the jar first... Extreme Hot it said decorated with a logo of a skull and crossbones! Back to a cheese stall I went to neutralise my oral inferno.

These were very good cakes, sorry sweet breads, baked to a traditional Creole recipe.
Moist, fruity with a hint of spice.

Hmmm..... have cupcakes had their day? Discuss.

Let it be said, when there's free alcohol to try, the British are very good at being in the front of the queue! The sun was barely over the yard arm and people were already necking as many freebies as they could. Although they should remember to bring several disguise kits so that they can revisit the stands several times!

The Black Bottle whisky was exceptionally good – smooth with a hint of caramel and smoke.

I thought that I didn't like sake, but after tasting several different types at the Fukumitsuya Sake Brewery stand I've realised that there are better ones out there compared to the one you can pick up at the supermarket. Shame on me!

For those not so alcoholically inclined there were some coffee
and tea suppliers.
Jacc's Coffee produce a range of beans flavoured with things like roasted pecan but I have to say it's not really my cup of tea – or should that be coffee? – as I prefer my beverage to be unsullied by unwanted essences. Each to their own.

Choi Time teas had those amazing flowers that unfurl in your teapot – a delight to look at as well as to sip.
A good reason to have a glass pot then.

Ah yes, this is real salami and pancetta. Good stuff.

The Kikkoman stand proudly displaying their
cooking skills using soy sauce.

Sweet-toothed visitors were catered for with everything from
hand made fudge to artisan chocolates....

With veg this pretty, who wouldn't want to eat it?

Flavours of the Mediterranean were everywhere and
some of the finest olive oils.

If you're getting tired of olive oil, then Sussex Gold had a tasty and healthy British alternative of cold-pressed rapeseed oil.

This was a new one for me, African Baobab Fruit Jam from Yozuna.
It's a lovely thick golden paste, not unlike quince cheese. The taste was sweet and tangy and went well with the cheese that was offered with it. Not only is it yummy, but it's extremely good for you, full of vitamins – well what would you expect from the 'Tree of Life'.

Thanks to my husband for the photos.
Related Posts with Thumbnails

A Delicious Cloud

:: Cuisine: Asian :: Cuisine: British :: Cuisine: Chinese :: Cuisine: Danish :: Cuisine: European :: Cuisine: Finnish :: Cuisine: French :: Cuisine: Greek :: Cuisine: Hungarian :: Cuisine: Icelandic :: Cuisine: Indian :: Cuisine: Italian :: Cuisine: Mediterranean :: Cuisine: Mexican :: Cuisine: Middle Eastern :: Cuisine: Moroccan :: Cuisine: North African :: Cuisine: Norwegian :: Cuisine: Oriental :: Cuisine: Scandinavian :: Cuisine: Swedish :: Cuisine: Thai "Spouse Specials" A Slice of Cherry Pie A Taste of the Unexpected Absolute Press Accompaniments Aiden Byrne Alan Coxon Alcoholic Drinks Ale-Gar Almond Ancient Greek Vinaigre Anjum Anand Apples Aromettes Ashbourne Asparagus Bacon. Baileys Real Food Company Bakewell Baking Barbecue Basil BBC Beans Bed and Breakfast Beef Beetroot Bere Marsh Farm Beverages Bill Granger Bill McCarrick Bipin's Masala Birthday Biscuits and Cookies Bish Muir Blackberries Blackberry Blagger's Banquet Blakeney Bolludagur Book Reviews Books Bramley Apple Week Bramley Apples Bread Breakfast Breckland Orchard Breton Breton Cake Brett Cohen Bristol Britain British British Pie Week British Sausage Week Brittany Brunch Brussels Sprouts Bun Day Buns Bursting Day Butternut Squash. C.J. Jackson Cafe Cakes Carrots Casseroles • Stews Celebrations Cheeky Spouse Cheese Cherries Cherry Chestnuts Chicken Chives Chocolate chocolate cake Chocolate Unwrapped Chocri Christmas Chutney Cider Claire Martinsen Clarissa Dickson Wright Cley Cley Smoke House Cley-next-the-Sea Cloudberries Cloudberry Coast Coffee Cold Remedy Comfort Food Competition Condiments Confectionery Conversions Cookbooks Cool Cuisine Côtes d'Armor Cotswold Legbar Crackers Cream Cripbreads Culture Curries Dairy Damian Allsop Danish Danyel Couet David Oliver Fine Foods David Thompson Derbyshire Desserts Distillery Douwe Egberts Douwe Egberts Aromettes Dressings and Marinades Drinks Easter Eating Out Edible Flowers Eggs Elderberries Elderberry Elderflowers Europe Events Farm Farmhouse Breakfast Week Fennel Festivals and Shows Fettouma Benikrane Finland Fish Fish at the Fox Fish Market Fishmonger Flapjacks Flavoured Bread Flavours and Spices® Flax Flax Farm Flowers Food By Alan Coxon Food from Many Greek Kitchens foodbyalancoxon.com Foodies Festival France Frugal Fruit Fudge Fudge Kitchen Gadgets Gaia's Kitchen Game ganache Gardening Gin Gingerbread Gordon Ramsay Great Glen Game Greece Green Books Hafod Cheese Henry Dimbleby Herbs Hertfordshire Historic Food Historic Food Range History Hodder and Stoughton Holkham Holkham Beach Honey How To I Love Curry Iceland In Print In the Media Ingredients Jam Jamie at Home Jamie Oliver John Vincent Jon Birchall Josceline Dimbleby Julia Parsons Julia Ponsonby Karen Nethercott Kent King's Walden Kitchen Garden Kitchen Garden Companion Kitchen Helper Kitchen Tips KoL Lactofree Lactose Intolerance Lahloo Tea Lamb Lanvollon Lavender Leftovers lemon Lemon Balm Lent Leon Leon Book 2 Naturally Fast Food Letchworth Food Festival 2010 Letchworth Garden City Letchworth Living Light Meals Linseed Local Producers London Loquats Love Farm Made in Great Britain Madhur Jaffrey Madhur Jaffrey's Ultimate Curry Bible Madsen Magazine Magog Muffins Main Course Mark Diacono Marsh Marsh Samphire MasterChef LIVE 2009 Matt Armendariz Meat Medieval Mediterranean Merchant Gourmet Mexico Milk Mint Moomins Cookbook Moroccan Cooking Muffins Murdoch Books MyBooks Nanna Rögnvaldardóttir National Chocolate Week National Curry Week Natoora New Holland Publishers News Nordic Norfolk Occasions Offley Hoo Oils On A Stick Open Farm Sunday Oregano Oysters Pancake Day Pancakes Paris Pasta Pastes Pastries Pastry Paul Wayne Gregory Peak District Peas Picnic Fayre Delicatessen Pie. Pies • Flans • Tarts Pilkington Farms Plums Pork Pies Pork. Potatoes Potty: Clarissa's One Pot Cookbook Poultry Pre-Prepared Foods Preserving and Pickling Press Product Reviews Products Puddings Quadrille Publishing Quickasteam Quince Quirk Books Rabbit Radio Radishes Radisson Blu Hotels Ramsay's Best Menus Ramsoms Rants Raspberries Raspberry Raw Food Raw Nibbles Read and Reviewed Ready Meals Real Food Festival 2008 Real Food Festival 2010 Recipes Every Man Should Know Relish Restaurants Reviews Reykjavik Rice • Grains • Pulses Risotto roasting Roman Vinaigre Rosemary Sage Salads Salmon Salt Marsh salted caramel Saltmarsh Sambocade Sami Malila Samphire Samphire Shop Sandwich Sauces Sausages Savoury Pancakes Scandinavian Scandinavian Cookbook Scandinavian Kitchen Sea Seafood Seeds SelfMadeHero Sereena; Alexa; Priya Kaul Serious Pig Shake Up Your Wake Up Shellfish Shopping Shrove Tuesday Simon and Schuster Sipsmith Skyr Sloe Wine Smoked Fish Smoked Haddock Snacking Salami Snacks Soup Special Offer Spices Spirits Sprengidagur Spring Taster Box Squash Squirrel St David's Day Stephanie Alexander Stocks Stories Strawberries Suffolk Summer Susan Russo Sweetmeats Tea teapigs Tesco Tessa Kiros Tests Thai Food The Artisan Food Trail The Artisan Smokehouse The Big Chocolate Tea Party The Big Yum The Billingsgate Market Cookbook The Chocolate Festival The Great Exhibition 2012 The Josceline Dimbleby Collection The Kitchen Trials The Pearl Fisher The Scandinavia Show The Three Sisters Indian Cookbook The Use-It-All Cookbook Thomasina Miers Three Counties Kitchen Three Counties Radio Thyme Tips Toastabags Tomatoes Total Greek Yogurt Tove Jansson Tracklements Traditions Travels Tried and Tasted Trina Hahnemann Twitter Two Fat Ladies Union Hand-Roasted Vegan Vegetables Vegetarian Vinegar Vodka Wahaca Wales Watercress Week Watercress. Weights and Measures West Whelks Whitstable Wild Food and Foraging Wild Garlic William Curley Willian Winter Warmers Wiveton Wiveton Hall Wiveton Hall Fruit Farm Writing Yogurt