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A cheffing career involves cooking both hits and misses. And chef Massimo Mele says most of his misses have been desserts and baked goods.
"Oh my God! I’ve had so many [fails] – mainly desserts. There was this textbook, idiot-proof sponge cake that didn't rise as I forgot to fold through the whipped egg whites. Lesson learned. You have to follow the recipe."
Massimo Mele shares his cooking experiences.
Sometimes even if recipes are followed to a tee, things can still go awry, and it's all about finding a way to save what's been prepared.
"I was serving 1,000 people in Los Angeles for a big event, and 600 portions of barramundi were sent under-cooked. Epic fail! Massive car crash. But luckily, we were able to save the day and we moved on. The day is never to be forgotten."
Pasta for the win
But he has cooked plenty of 'hits', most of which are simple dishes that feature fresh, quality ingredients.
Some of the best dishes I've ever made only have three ingredients.
"Some of the pasta dishes I have made have been very successful. There's simple sea urchin pasta spaghetti or super fresh tomatoes tossed through fresh pasta.
"They’re something so simple, so fresh and so delicious. Some of the best dishes I've ever made only have three ingredients."
Over 'caviar bumps'
Mele thinks that caviar bumps are overrated. A caviar bump is a small amount of sturgeon roe eaten all at once like a shot.
"Caviar bumps – I am so over them. What's the point of even talking about them?"
Instead, Mele loves talking about underrated foods that he feels should be given more attention.
"Homegrown vegetables are totally underrated," he says. "There is nothing better than fresh snipped chives, parsley or even the crunch of a freshly-dug carrot. Tasting food in its most natural state when perfect is a luxury that most can get very easily."
Tasting food in its most natural state when perfect is a luxury.
He also loves game meat like Tasmanian wallaby and venison. "[They] are so tasty, lean and, in abundance. We should be eating more of these."
And last, he enjoys a well-made broth.
"Stocks and broths are the very foundation of everything we do. Every great sauce, great soup or slow-cooked ragu starts with a solid foundation that is the base of all great-tasting dishes."
GOOD QUALITY FOOD
Are frozen fruit and vegetables as good as fresh?
