From beetroot crumble to Popcorn Ice cream, Master Chef Sanjeev Kapoor's Australian food trail brings quintessential food from the continent down under out of the conventional kitchen into a world of entertainment, travel and adventure.
Highlighting the finest food and wine experiences the new show 'Out of the World' on the Food Food Channel is set to take the viewers on a food trail across the length and breadth of Australia.
"The idea culminated when I was shooting for the series 'Out of Africa', I had decided that my next destination will be Australia as it was not new to me. Australia is an all-in-one continent that embraces fruits, vegetables, meats and fish all throughout its land. I would say that every Indian state exists in Australia!" Chef Kapoor said.
Australia's multicultural cuisine, vibrant cities and breathtaking natural landscapes have been captured by the Master Chef in this fun-filled television series.
"We had our share of challenges in a foreign land, but most of it was an absolute adventure and all of us, including me, thoroughly enjoyed every bit of it! From the enthralling helicopter ride around the natural wonder of Australia, the 12 Apostle rock formations that kept us spellbound. Every moment was spectacular," Kapoor said.
He starts his journey with Brisbane followed by Gold Coast (Queensland), Sydney, Blue Mountains (New South Wales), Melbourne, Great Ocean Road (Victoria) and Adelaide, Kangaroo Island (South Australia), with each destination standing out distinctly different from the other and defined by its own unique characteristics.
"Breakfast at central market in Adelaide made a huge impression on everyone. Food was seen in abundance here, be it the cheeses, meats, pork, beef, fish, fruits, fresh produce, the traditional damper, cheesecakes etc," Kapoor said.
Through this show, the Chef-cum-entrepreneur will savour the flavors of the country's best culinary experiences, cooking with Australian ingredients and alongside Aussie chefs.
"Kangaroo Island with the cooking session with Chef Kate was our very own Indian spot in Australia - here I was pleasantly surprised to see homegrown spices that are found in the Indian kitchen as well," he said.
"Seasonal vegetables, fresh produce combined as we rustled up an Australian Aubergine Halumi Cheese Zucchini Salad. With a hungry Indian crew on hand, I played saviour for Indian palate holders by cooking and teaching Kate our traditional baingan bharta and kadhi too," Kapoor said.
Australia's claim to fame on the world wine map is also an
integral part of the show. Primarily known for its red wine Barossa Valley played host to Kapoor and his team. The team gorged on the Roast Sweet Potato Salad made by Chef Mark.
"Barossa carried us into a green expanse dotted with charming restaurants along the way. Red wine, white wine, old port wine all were part of my wine tasting. Barossa Shiraz stood out as a dark red wine with an intensity of taste," Kapoor said.
With a strong presence of Indian community in Australia, the cuisine also shares common elements of Indian cuisine. The stress on the use of fresh produce and the concept of farmer's market is similar. Vegetables like aubergine, beetroot in vegetarian cooking is another common aspect.
"Cooking with onions, tomatoes, mint, lime in vegetarian cooking and the use of fish, chicken and meat in non-vegetarian cooking are seen in both Australian and Indian cooking. Barbequed food is much in line with what we call tawa or grilled vegetables, chicken and meats," Kapoor said.
In line with the similarities between the two cuisines the chef cooked up a storm and created a fusion dish for his crew and Chef Kate.
"Kate's kitchen 'Source' in Kangaroo Island was fun as we put the taste buds of our crew to the test: Indian palate or Australian? What championed as a 'fusion dish' was the Halumi Aubergine Zucchini Salad. Halumi tastes like the very Indian paneer or chhena and the roasted, mashed aubergine has the texture of the traditional Indian Baingan Bharta," he said.
Experimenting with Australian products like vegemite and lamingtons, the Master Chef also expressed his love for the Aussie cheese and barbecue.
"While I had been visibly cringing at the mention of vegemite and lamingtons, wondering why anyone would eat them, I have always expressed my love for Barramundi, local Australian cheese varieties and the great Australian barbecue," Kapoor said.
