Ready Steady Cook with Asparagus!
Ray Garrad, owner chef from The Grayn Restaurant in Pakenham and Tim O’Brien, owner chef from The Courthouse Restaurant in Berwick starred in a ‘Ready Steady Cook with Asparagus’ as part of the launch of the Australian Asparagus season. Ray and Tim competed against the Ten Network’s popular presenter on top rating daytime show Ready Steady Cook – Janelle Bloom. With more than 650 shows under her belt, Janelle was a formidable competitor but it was our local boys who won the hearts and taste buds of an enthusiastic audience and ultimately the challenge!
‘Ready Steady Cook with Asparagus’ took place on Saturday 25th September at 2.00 pm and 4.00 pm at The Great Tasting Experience Stage in The Grand Pavilion at this year’s Royal Melbourne Show. The event signified the start of the 2009 Australian Asparagus season and drew attention to the significance the Koo Wee Rup / Dalmore area, which produces more than 93% of Australia’s total asparagus. Orchestrated by the Australian Asparagus Council and supported by Cardinia Shire’s Business Partnership Program, ‘Ready Steady Cook with Asparagus’ promoted local fine food and wine to a massive audience at The Royal Melbourne Show.
Janelle, Ray and Tim each had 20 minutes to create and plate taste tempting dishes from luscious local Asparagus, Swiss Brown Mushrooms, Haunted Gully Olive Oil, Glen Haven Hazelnuts, Jindi Brie, Jindi Free Range Bacon, Jindi Free Range Prosciutto, Gippsland Goat’s Cheese and sourdough bread. Cannibal Creek Sauvignon Blanc was deemed a perfect match for the new season’s asparagus and Cannibal Creek Pinot Noir was given the tick by the chefs as a match for more rustic dishes including Swiss Brown Mushrooms and Glen Haven Hazelnuts.
For the cook off with Tim, Janelle prepared an Asparagus tart in a pan with Minted yoghurt, Asparagus & goat’s cheese filo rolls with a herb cheese dip. Tim fought back and won by creating Asparagus tart with caramelised onions, brie & hazelnuts, Asparagus wrapped with Jindi free range prosciutto and a Warm salad of asparagus, roasted tomatoes, roasted Swiss brown mushrooms with goat’s cheese & shaved Parmesan.
For the cook off with Ray, Janelle prepared an elegant Asparagus tasting plate (with asparagus dressed three ways: drizzled with roasted garlic oil, topped with garlic crumbs, and topped with avocado and char-grilled capsicum salsa; Breakfast in a pan - with sautéed prosciutto, onion, mushrooms, tomato and asparagus, eggs and Gippsland Goats Cheese; and Asparagus and goat’s cheese pastries).
Not to be phased, Ray worked diligently to win with his Asparagus, tomato & goat’s cheese tart; Asparagus, Swiss brown mushroom & capsicum bruschetta with goat’s cheese and Grilled asparagus topped with poached egg and shaved Parmesan with a lemon lime dressing.
