Simon's Overcooked Broccoli Represents Australia Way More Than He or the Judges Realise
Simon Toohey reminded an entire nation of their childhood veggie sides with his Naked Broccoli on last night's MasterChef.
Simon was sent home just short of the top 10 as a result of the overcooked dish, which he himself noted may have spent a little too long in the sous vide bath. While it inventively used broccoli in many ways, it failed to live up to the standards set by Reynold Poernomo's flawless Cherry Ripe-inspired dessert, or the flavours in Tessa Boersma and Sarah Tiong's dishes.
If you don't know what we're talking about when we say childhood veggie sides, then your parents didn't steam carrots and broccoli in the microwave, giving it a weirdly soft, wet consistency. Pair that with a couple of sausages or a chicken breast fillet, cooked in the oven, and you've got a (bland) meal! (NB: We understand that cooking for families is really hard. I'm sorry, Mum.)
As Simon said in the episode, he wanted to make something with a bit of texture to it so that you know you're eating broccoli — not mush!
The challenge in the second round of Elimination was to make a dish that represented Australia to them in just 60 minutes, with Simon saying he wanted to pay tribute to local producers and vegetables and shining a light on sustainable food practices.
But in a way, Simon's Naked Broccoli hit the brief more than anyone could have anticipated — what's more (White) Australian than eating a plate of strangely soft broccoli?
It definitely conjured up some not so pleasant food memories in viewers: