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Well, after 72 episodes it's all finished! Australia has its first Master Chef. Without wanting to spoil it for those who haven't seen it, let me just say that, on a personal note, I was just a little disappointed in the final result. From day one, I was hoping that two other contestants would go through to fight it out in the final. That they came out 2nd and 3rd in the competition overall is nothing to be sneezed at however! That, the runner-up got to the final at all is a minor miracle! I see in a recent Bloomberg news article, that the finale "was the third-highest-rating program [in Australia] since Oztam began collecting data, eclipsed only by the 2003 Rugby World Cup and 2005 Australian Open tennis finals," with a "peak audience of 4.11 million." Looking forward to the second season - starting in April 2010 by all reports. This programme will surely only help heighten the profile and popularity of restaurants and chefs with the average Australian. Much needed with business down in the wake of the recent financial crunch. A recent victim (in part) being 'The Greedy Goose', winner of the 2005 television show "My Restaurant Rules", which shut it's doors earlier this year.

kind of odd they'd use someone who is considered a "failure" by his peers to be a judge. ← Read more into Young and I think you'll find he's anything but a failure. I think he has conscientiously crafted a particular public persona that has proven very successful commercially. Simon Cowell and Piers Morgan are other examples that are not all that far removed. And, as a winner of "Come Dine With Me" (Channel 4), and a critic on "Eating With The Enemy" (BBC2), he seems well qualified here. Overall, he screams reality-television-ratings-winner (or IMHO, cliche )

For what it's worth, In the 1950s エシャロット was given to ラッキョウ for marketing purposes. Scientific name, Allium chinense. Leeks (Allium porrum) are sold under the names of ニラネギ, リーキ, せいようねぎ and in some cases, alluding to the scientific name, ポロねぎ (Porro is also the Italian name).

I'm not familiar with the US coupon system, but I am used to the system of coupons printed on the back of supermarket dockets in Australia. I haven't seen these in Japan however. So how to save a Yen or two? What I've become familiar with in Japan is the Point Card system. For example, most larger supermarkets and department stores issue credit cards (e.g. Odakyu Card) that award points with purchases. Alternatively, some stores (bakeries and dry cleaners are common examples) issue stickers / stamps to put in a book, redeemable for a small gift or discount. The interest rates on savings are so low in Japan, that there is little incentive to put your money in the bank. Department Stores (Isetan is one example) take advantage of this by offering higher interest rates if you deposit money with them. At the end of the year, the money is returned, with interest, in the form of vouchers that can only be used to purchase products within the store. Some places have discount coupons for subscribers on their websites, which you can print out at home. Membership to some restaurants also entitle you to discounts or even a free meal (there's always a catch however) on birthdays. There are also many 100 Yen (hyaku en) shops (actually 105 Yen after tax) that can keep you going in a pinch. For restaurants and other products / services, you can pick up free coupon books (such as Hot Pepper), which are published monthly, and offer either discounts or 'two-for-one' type deals. If you live in the most highly-populated areas, you can often pick up free samples of new products in marketing campaigns. However, this is happening less and less. If you live a little out of the city you can often pick up seasonal vegetables in stalls by the road side at very reasonable prices. The early bird definitely catches the worm. E-commerce sites (such as Rakuten, with point and loyalty schemes of its own) also often result in small savings. Places like the ubiquitous Costco offer the slightly cheaper bulk purchase option. There are undoubtedly more options. These are just a few.

Well, last night I watched the first couple of episodes of "The Kitchen Job" (TV3). It is almost a carbon copy of the "Kitchen Nightmare" series. The fix-it man of New Zealand is John Palino - resident and local restaurateur, originally from New Jersey of Italian descent. Palino brings a very different vibe to the show than Ramsay - in fact, some might argue he lacks the charisma of his "Kitchen Nightmares" counterpart; and indeed there were times when I wish he had given the chefs and owners a well deserved Ramsay-esq 'bollocking'. The show follows the familiar formula each time (with a few twists) - Palino cases the joint, orders a meal, confronts the owners, shows them a surveillance tape from a previous visit to highlight several deficiencies, watches the kitchen in action, does a make-over (the restaurant is closed for 2 days) and incorporates changes to menu and service, gets the staff on the street to promote the grand reopening, invites the show's resident critic (Luke Dallow) to dinner (everyone is alerted to his impending arrival but are not told who he is) to get his impressions; and finally, follows-up one month later with a second visit. There is a voice over, with every corny (and occasionally clever) play on words. The focus tends towards the problems and personalities, but the restaurateurs under the spotlight lack the fiery personalities that make the US version of "Kitchen Nightmares" reality television gold - that's the more laid-back NZ temperament though! It will be interesting to see what they will do if this goes to a second series. You can't hide Palino's surveillance trips, and Luke Dallow's identity, a second time round. Overall, worth a look. Website: http://www.tv3.co.nz/TVShows/Reality/TheKi...px?showid=16804

I often cook Kangaroo at home on visits back to Australia, but I'm anything but an expert. Here's what I can tell you from my own experience... Gaminess in Kangaroo is a product of age - the age of the animal at slaughter and how long the meat is aged before consumption. A young animal with minimal aging exhibits very little of those "wild" flavours. The meat is also very lean (1-2% fat), so I generally enjoy it rare to medium-rare. I usually do roasts, prepared simply with thyme and rosemary, and served with a mild Australian mustard and greens - it is essential to let the roast rest. An excellent wine match is a fruity medium to full-bodied wine (a 2002 R.L. Buller & Son Durif Calliope from Rutherglen, Victoria was a particularly memorable pairing). The Kangaroo Industry Association of Australia (KIAA) is worth a look, at... http://www.kangaroo-industry.asn.au/

Your sentiments are echoed in this very good take on the series... http://articles.latimes.com/2007/sep/19/en...nt/et-kitchen19 I just caught up with the "Fiesta Sunrise" episode. This is a real case-in-point. A friend just back from New Zealand gave me a tape of the first few episodes of "The Kitchen Job" - reportedly a bit of a NZ rip-off of the "Kitchen Nightmares" series. It will be fascinating to view these during the week.

Great report... and photographs - as I was looking it all looked strangely familiar, then it hit me! Anthony Bourdain featured this restaurant in one his shows he did from HK. I can't say that Bourdain's report filled me with any great desire to eat there, but it certainly looks like an experience and pretty good value for 4 hours of gastronomic entertainment!

jkim, Here is my idea of a perfect day in Tokyo - Start early with a breakfast of the freshest and finest sashimi and sushi at the Tsukiji Fish Markets. Lot's of restaurants around the markets. Don't be afraid to start the day with a beer - just as many of the locals do! Head for Harajuku and spend some time at the Meiji shrine before stopping for a quick (but oh-so-good) bowl of ramen at nearby Kyushu Jangara Ramen ( http://www.kyusyujangara.co.jp/shops/harajuku.htm ). I always order the Bonshan and add plenty of spicy "takana" (a specialty of the Kyushu area) - Takana and a whole slew of condiments will be on the table in front of you. If you also order a beer (as I always do) you'll get a small plate of porky bits to go with it - a perfect way to pass time before the main attraction. Walk up the road a little to the Omotesando Hills complex, and spend a little time relaxing at Bisty's ( http://www.bistys.jp/ ) with a glass or two of wine. I enjoyed a glass of the 1999 Penfolds Grange, and the 2004 d'Yquem on my last visit - both absolutely superb! By now Harajuku should be teaming with life - hit Takeshita Dori for an interesting cultural experience and enjoy a crepe from one the street side hole-in-the-wall vendors - these are immensely popular with the teens, and will definitely satisfy your sweet tooth. Shibuya and Shinjuku lie on either side (all on the Yamanote Line). Check out the famous Shibuya crossing first. Then, head back to Shinjuku and spend some time in the food sections of the Isetan and Takashimaya Department Stores. You might also want to take a stroll through the red-light district of Kabukicho as day becomes dusk and the neon starts to flicker and glow. Don't be tempted to try a hostess bar however - you'll be robbed blind! Have a light evening snack at the New York Grill Bar. It ain't Japanese, but the views of Tokyo are amazing. The adjoining restaurant ( http://www.newyorkgrill.com/ ) is good but expensive and not really worth the money unless you're on an expense account. Leave before 8pm, when a cover charge kicks in and a live Jazz band provides some entertainment. This will all seem familiar if you've seen "Lost in Translation". For dinner, check out an Izakaya. By this time of the day, the salary men will be piling in and it makes for a great ambiance. They are everywhere (Izakayas and salary men ). The food is delivered in small enough portions that you end up tasting a huge variety of dishes, and it's all washed down with copious amounts of beer (or sake). All the dishes are pictured on the menu so it's just a case of point and eat, as it is in most places. (Some recent suggestions at http://www.guardian.co.uk/travel/2008/feb/....food?page=all ). ................ If you want to get out of Tokyo for the day, an easy and enjoyable option is a trip to Hakone, if only for the amazing views of Mount Fuji and to eat the black eggs cooked in the hot, steaming sulfur springs. Start early (when you have a greater chance of some great views of Fuji), taking the Romance Car (Odakyu Line from Shinjuku). Advice: Try and secure front row seats on the LSE or HiSE or VSE Romance Cars (the EXE and MSE do not have the amazing panorama windows up front). You may need to book ahead to get these, so it pays to plan ahead. The Odakyu line has a visitors center at Shinjuku Station, so English is OK. Lots more info on Hakone and Odakyu at - http://www.odakyu.jp/english/index.html Hakone Homepage - http://www.hakone.or.jp/english/ .......................................... Have a great time. There is so much to see in Tokyo that whatever you decide to do, or wherever you decide to eat, you really can't go wrong! Some of my best dining experiences have been in tiny, greasy joints that would be closed down within seconds by any conscientious health inspector back home in Australia Edited - Formating and last minute thoughts

Product Placement (or Embedded Marketing - call it what you will) is such an integral part of this show that I doubt it would exist without it. The cars, the mobile phones, the retail outlets, the hotels and venues, the cooking equipment, the ingredients (Swanson is a perfect example of Product Integration), and even the guest judges (their name - extending to their restaurants and books) are all utilized to reduce the costs of production (as well as to enhance it of course). And we haven't even mentioned Advertisement Placement yet! As to the show itself... I thought that the challenges were exactly that - challenging - and I enjoyed it. The elimination of Richard (the S'mores) was also in line with what I've seen in previous seasons - you can cook crap food but if you step up and take a leadership role (i.e. the role of a 'Chef' as opposed to a 'cook') then that is often enough to save you (i.e. Jeff).

I'm sure what you saw was the "Wine Spa" at Hakone Kowakien Yunessun. There are a few theme spas there, including the "Japanese Sake Spa" and the "Green Tea Spa". It's not far from where I live in Kanagawa, but I've yet to go! Every year, they do a launch there. Here's a link (in English): http://www.yunessun.com/english/yunessun.html This year in Japan I'm not seeing as much buzz for BN as I've seen in years past. Might be an economy thing... [Edit: Add Link]

The following book has always been a standout for me. If you haven't already read it, do so! The Perfectionist: Life and Death in Haute Cuisine by Rudolph Chelminski

Did! Did! Did! Bought! Bought! Bought!

Do I? Don't I? Do I? Don't I? Right on the verge of splashing out the big bucks, then I link above, to read... HB: I actually have agreed with the publishers that after a year, we’re going to do a £30 one. So the book will get scaled down; it’ll still have all the information in there, but it will just be a smaller book, so the accessibility comes in at that point. So, now I wonder - get the big fat version, or wait a year? Do I? Don't I? Do I? Don't I? Ahhhhh!!!!

According to Amazon UK the new hardcover book - "Recipes from a 3 Star Chef" by Gordon Ramsay - will be published on October 5, 2007; but I just saw a copy in a downtown Tokyo bookstore (Oct 2nd). Unfortunately it was wrapped up tight in impenetrable plastic, and I didn't have the 11,000 Yen* on me to purchase the monster (large format book in a slip-in case)! Anyone had a look-see? * Only GBP24 on Amazon UK

Google "Cucumber Dip" and you'll get a host of simple little 5 minute recipes for my favourite use for cucumbers. Use the dip with sticks of cucumber or other vegetables for a very light, healthy and refreshing snack or appertizer.

Cats are renown for the damage they cause to native wildlife populations. In Australia, several species have thought to have been wiped out due to the introduction of cats. I can't comment on the European experience. I think our rationale in the west has largely been due to the domestication of the cat and it's place in the home as companion and family pet. Just as the Kangaroo in Australia is venerated as a national symbol, causing some opposition to its culling and use as food. I recalled an article on eating cats in the Spanish context, and after a small amount of web searching, found this article... Mad cats and knights errant: Roberto De Nola and Don Quixote Fascinating stuff!

Excellent article on the subject - CATS - FRIEND OR FOOD? So many foods have fallen out of fashion over the years. In the UK, rook (crow) is one such example. I was fascinated to see Gordon Ramsay in the last series of "The F Word", shoot and cook up a rook in an attempt to repopularize the dish. Maybe he'll do the same for cats in the next series However, such is our affection for the animal...

A personal favourite - a brewed Ginger Beer from Bundaberg in Australia - Bundaberg Ginger Beer. Plenty of residual ginger fiber floats about in this spicy, and not too sweet Ginger Beer. Also without the slightly medicinal or metallic aftertaste I've experienced with some other brewed Ginger Beers, but perhaps I've just been unlucky

Greetings from Tokyo, perhaps you would be interested in hamburger info from the Japanese front... By all reports the earliest hamburger store in Japan seems to be "The Hamburger Inn", which was opened in 1950 by a Maryland native, Johnny Wetzstein, in Iikura-katamachi. In 1964 it moved to Roppongi, and became a local institution with the foreign and local community alike. In 2005 however, the owner decided to close the restaurant, and thus it came under the new management of a local identity, Mr Turuhisa Oikawa, who (I understand) closed shop last year, only to reopen in a new location on the main Roppongi-Shibuya Street this year. As to hamburger chains... MOS Burger, Lotteria, and Freshness Burger are amongst the largest of the Japanese chains. A host of western chains - such as Wendy's and McDonald's are well established. Burger King, which withdrew from the Japanese market in 2001 after poor returns and a price war with McDonald's, are back as of this year (operated under licence by Lotte and Revamp Corp.) with 100 stores planned over the next 5 years. Trivia: McDonald's signage is a dirty reddish-brown colour in Kyoto, as the local government considered their traditional fire-engine red colour aesthetically out-of-place! On the weird and wonderful front, you can read THIS ARTICLE about the Japanese worm burger of the 1960's - 1970's. The Japanese version of the humble hamburger is the Hamburg - similar to Salisbury Steaks - served in a brown gravy without bread, and is popular in restaurants and with home cooks. A variety of other Japanese specialties exist, such as whale burgers (northern Japan), katsu burgers and rice burgers! Edited - Correction and extra info!