OPINION: What A week it has been for MKR.
We are so happy that MKR won a Silver Logie on Sunday night for Best Reality TV Show for the series we were in.
There has also been a lot of talk about some crazy behind-the-scenes stories. Some are just nonsense. Let's set it straight shall we?
Sent to cooking schools? Why would they send us to cooking schools when they want drama and things to go wrong?
We watched a 45-minute cooking demo at Simon Johnson Gourmet once and the chef showed some dessert and plating ideas. That's it. All our learning was in our own spare time and it was up to the individual team to put in the effort.
Some teams Instant Restaurants aren't filmed in their own homes due to size.
Usually the team uses a family or friend's home that's suitable and will fit in all the cameras and crew.
They get notified months prior if they are using someone else's kitchen, so they have plenty of time to get familiar with the kitchen.
Yes there was definitely two endings filmed.
We weren't aware of this at the time and we actually thought we did win, until the executive producer comes in and says we are now going to film the other team winning.
You can understand why they do this.
There are over 200 people in the studio on grand final day and Seven cannot afford for the result to be leaked to other media and networks before it even begins on air.
This one tops it off - final dishes are cooked by chefs... really? Where? In the car park at the Seven Studios in Redfern? Maybe the cast of Home and Away cook for us? They were next door. Come on people.
Drama is definitely the main priority, the producers want things to go wrong, want people to stress out, want people to fight.
If everyone were friends and cooked amazing food - it would be pretty boring to watch, right? If the producers get a sniff of drama they would exploit it that's for sure, but no one ever is told what to say.
Well it has been one year since we won and how life has changed.
But it wasn't until we went on our holiday of a lifetime to the US late last year that we decided to be a part of the food industry.
We got a lot of ideas from the US, and the day after we flew back, we were at the location where Eat is today.
We opened the doors of Eat at Dan and Steph's on March 10. We are so happy, thank you all.
Mushroom ragu gnocchi
HERE is a recipe for a good hearty tasty dish that will warm you up as the days get cooler. Serves 4
750g brushed potatoes
200g plain flour
2 egg yolks
Salt and cracked pepper
6 cloves of garlic, sliced
2 onions, finely diced
¼ bunch of lemon thyme
800g mixed mushrooms (Portobello, swiss brown, field and oyster)
1 lemon zest and juice
Salt and pepper
¼ bunch of parsley
Shaved reggiano - on top
Gnocchi: Bake potatoes in the oven until soft.
Peel potatoes and place in a large bowl, mash.
Add flour and egg yolks and combine.
Season and taste.
Knead slightly and roll into logs, roughly 1.5cm in diameter, then cut into 1.5cm disks.
Bring a pot of salted water to the boil and add gnocchi, once they start to float, remove and place onto paper towel to drain.
Place the gnocchi in the water and cook for approximately two mins or until the gnocchi starts to float.
Mushroom ragu: Melt butter in a large saucepan.
On medium to high heat - add onions, garlic, finely chopped thyme and salt and pepper - sweat down.
Chop mushrooms roughly and slowly add to the pan with the onions.
Once all the mushrooms are cooked take off the heat.
Crisp gnocchi: heat oil and butter in a large saucepan.
Add gnocchi and panfry until golden brown.
Add mushroom ragu and heat through.
Assemble dish: plate good spoonfuls of gnocchi onto the centre of the plate, stacking high, finish with lemon zest, lemon juice, chopped parsley and shaved reggiano.
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