I once shared a house with a chef who worked in a fairly salubrious restaurant cooking beautiful meals all night who'd come home having stopped at Hungry Jacks drive through or the dodgy kebab place on the way home and devour this rubbish with relish. I know another who had a penchant for those microwave chicken rolls you could only get a petrol stations.
Not quite in the same gross league, but today I met Xavier Pellicer, of the two Michelin starred Abac restaurant in Barcelona, (who by the way is a lot dishier in real life) who mentioned that one of his favourite comfort food treats was chocolate spread on bread with olive oil and salt. Put it in the microwave for ten seconds he reckons. Hmmmm.
Pellicer is known for his cutting edge cusine combining traditional Spanish flavours with the techniques of molecular gastronomy (or techno-emocional cuisine as the very precious choose to call it). He's appearing at the Brisbane Hilton Masterclass this weekend and apart from his dubious liking for chocolate-salt sandwiches, should be great value. I was really impressed by his dedication- he's doing all his mis en place himself, including deboning some 200 red mullet. Bet you wouldn't catch Ramsay doing that.
Apparently there are still tickets left for Masterclass, go here to check out the programme.
http://www.qldmasterclass.com/
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