Latest news with #NigellaLawson
Scotsman
2 days ago
- Entertainment
- Scotsman
MasterChef next judges: who are the favourites? Latest odds
MasterChef is on the lookout for new judges after both Gregg Wallace and John Torode were axed by the long-running BBC series. The duo were dropped after investigations by the Beeb. The pair had been judges on the show since it was revived in 2005 - but it was announced last Wednesday (July 15) complaints against both had been upheld by the BBC. Wallace faced accusations of sexual harassment, while Torode was sacked after an allegation of him using 'an extremely racist term' was upheld, BBC News reported . Grace Dent had previously been announced as stepping in for Wallace on the 2025 series of Celebrity MasterChef. However now the Beeb are looking for two judges and plenty of major names have been rumoured. If you love TV, check out our Screen Babble podcast to get the latest in TV and film. A couple of frontrunners have emerged according to the bookies and the latest odds feature some very high profile celebrity chefs and presenters. The list of favourites, via , looks like this: 1 . Marcus Wareing - 7/2 Michelin-star chef and cookbook author Marcus Wearing is no stranger to the world of MasterChef. He has been a judge on spin-off MasterChef: The Professionals since 2014. He is 7/2 to become one of the new judges on the main BBC show via | GLYN KIRK/AFP via Getty Images Photo: GLYN KIRK/AFP via Getty Images Photo Sales 2 . Monica Galetti - 7/2 Another familiar face to MasterChef fans is among the favourites being backed to become one of the new judges. Monica was a judge on MasterChef: The Professionals from 2009 to 2021 and returned again in 2023. She is 7/2 to be a new judge on MasterChef via |for The Singleton Photo:for The Singleton Photo Sales 3 . Nigella Lawson - 3/1 There are not many bigger names in the cooking world, at least in the UK, than Nigella Lawson. The iconic TV chef and cookbook author is among the favourites with the bookies to be a judge on MasterChef - it would be an eye-catching appointment! She is 3/1 to join the BBC show via |for SOBEWFF Photo:for SOBEWFF Photo Sales 4 . Mel Giedroyc - 5/2 Former The Great British Bake-Off favourite Mel is among the favourites to join MasterChef. She has obviously presented on GBBO and many other shows over the years - but hasn't been a judge on a show like MasterChef before. She is 5/2 to join the BBC show via | Jonathan Brady -Photo: Jonathan Brady -Photo Sales Related topics: BoostTVMasterChefBBC
The Independent
3 days ago
- Health
- The Independent
My Gen Z son commits a hate crime every time he makes a cuppa… and he's not alone
One of the first things we do when my Irish mother-in-law comes over is, of course, put the kettle on. She is also the only person we get the teapot and tea cosy out for, but unfortunately this ritual seems to have bypassed my kids completely. My 16-year-old Gen Z son, Charlie, uses the microwave for everything, including – shock horror – making a cup of tea. And, according to a new survey, he is not alone. Apparently, almost two-thirds of under-30s make tea in the microwave, a Uswitch poll of 2,000 Brits has shown. Why Gen Zs – that baffling and unknowable generation born between 1997 and 2012 – are kettle-dodgers who would rather pop a teabag in a mug of cold water and heat it in the mee-cro-wah-vey, as Nigella Lawson rechristened it, defeats me. It's clearly not about saving time or effort. 'Microwave heating can produce uneven temperature,' says Dr Tim Bond from the Tea Advisory Panel. He also advises that 'heating a mug of water in a microwave takes about two minutes and 40 seconds – significantly longer than the 48 seconds required to boil the same volume in a kettle.' Even longer than that if, like my son, they use one of those hideous, oversized Sports Direct mugs. And it's not a taste thing either: a microwaved brew is 'flat, with a stewed flavour,' says Dr Bond, and offers 'inconsistent extraction of tea bioactives, which are packed with health and wellness benefits '. So it's not better for you. We've heard the debates about whether to put milk in first or last (last, obviously), but for Gen Z, the only question is how long to put it all in the microwave for. My son says he worries that the kettle might become too hot to use and, in his words, 'overboil'. The microwave is, he thinks, a safer bet. I haven't the energy to tell him how microwaved water can become 'superheated' and bubble over the moment the cup is moved. I can't help thinking that microwaving tea is less a TikTok craze (though American influencers went through a phase of filming themselves 'making an English cuppa' in this way) or another small act of Gen Z rebellion, and more a case of kettle-phobia. When Charlie was eight, I left him and his siblings in the care of my Boomer dad. Charlie burned his hand on the hob and has been a bit wary around kitchen appliances, including the kettle, ever since. And yet he will quite happily blast the Nutribullet multiple times a day to make protein shakes… I can certainly attest to how revolting a microwaved brew is. One Mother's Day, my kids sweetly offered to make me breakfast in bed. Alongside some charred toast with a great dollop of butter was a mug of what looked like taupe-coloured sludge, the teabag floating at the top. Yuck. 'Looks lovely, thanks, darlings,' I said before nipping discreetly to the loo to chuck it away. I remember a time when I had three kids under five and rarely got to finish a hot cuppa, so would quite often use the microwave to reheat my tea – but only after I'd made it properly first. I once found a mug in the microwave which had obviously been festering there for several days. Experts say the best way to make a cup of tea is to pour boiling water over a teabag and leave it to steep for three to five minutes without stirring, before adding a splash of milk. I hope that, in time, my kids will see sense and that they will never subject my mother-in-law to a microwaved brew. I can only imagine how horrified she would be. She would probably spit it right out of her china cup.
New York Times
5 days ago
- Entertainment
- New York Times
Nigella Lawson's Blueberry Polenta Upside-Down Cake
Hello, thank you for coming to my dessert dissertation defense. Let's begin: The best cakes are upside down. There are several reasons for this. Upside-down cakes highlight fruit, whether fleetingly seasonal or, in the case of canned pineapple, pleasingly and perfectly circular. They're easy to make and don't call for much equipment beyond a mixing bowl and a cake tin. Because they don't have any frosting, upside-down cakes are usually not too sweet. And they look stunning, with the fruit forming a mosaic on top of the cake, which, when you cut into it, has a beautiful ombré effect from top to bottom. Nigella Lawson's blueberry polenta upside-down cake is a perfect example of the form. It's simple to pull together; just tumble blueberries over sugar in your greased cake pan, pour over your batter (no mixer or butter softening required) and bake. The polenta adds a subtle crunch to the tender cake, and the blueberries form a juicy, inky indigo topper. Serve with vanilla ice cream or nothing at all. Again, upside-down cakes like this are perfect as they are. Featured Recipe View Recipe → Shrimp fra diavolo: Oh, another entry for the spicy tomato seafood rotation! Plump, sweet shrimp, diced Calabrian chile and lots of garlic punch up your go-to tomato paste and purée in this Anna Francese Gass recipe. It's just the sort of satisfying but speedy dinner to cap off a busy summer weekend. Vegan potato salad with tahini: I came across this Melissa Clark recipe while clicking around New York Times Cooking and made a mental note to save it. It sounds so delicious — tender yellow potatoes tossed in a flavorful dressing of charred scallions, cumin, lemon, garlic and lots of tahini. So I'll save it here, in this newsletter, in case you would also like to make it. Chicken tenders: These, with a crisp slaw and a carbonated beverage, would be a fantastic dinner for anyone of any age. Go ahead and double this Millie Peartree recipe — which has you pan-fry, rather than deep-fry, your chicken strips — so that you have leftovers for salads, rice bowls and wraps throughout the week. I'm not much of a camper. It's not that I don't love the outdoors — it's more that I've hit that age where if I don't sleep with my pillows in a very particular arrangement, I'll feel it in my upper back for the next five days. But this new video of Ali Slagle answering your campground-cooking questions has me looking at tent recommendations. I want cheesy chili beans cooked over a campfire! Pour-over coffee and morning birdsong! Read more and watch the video by clicking here or the image below: Thanks for reading!
Daily Mail
30-06-2025
- Entertainment
- Daily Mail
A tiny Sydney Thai restaurant is the star of a new Netflix series - and it has Nigella Lawson's tick of approval: 'Best I've ever been to'
A hole-in-the-wall restaurant in Sydney 's Haymarket is an unlikely star in the new season of a popular Netflix TV series - and Nigella Lawson is already a fan. Last week, the eighth season of popular food show Somebody Feed Phil dropped on the global streamer - and it shone a spotlight on tiny Sydney Thai restaurant, Porkfat. The hit US TV show follows host Phil Rosenthal as he travels the world, explores new destinations, and of course, tastes delicious local cuisine. In episode six of the latest season, the American foodie headed to Sydney and Adelaide to visit some of the well-known local establishments and tourist spots. In Sydney, the presenter predictably visits iconic locations like Bondi Beach and Taronga Zoo, before dining at prestigious fine dining restaurants in the three-hatted restaurant Saint Peter and two-hatted Firedoor. The episode also saw the host pop by Messina for a scoop of their cult-favourite ice-cream. But where things got interesting was when Phil went off-script by heading to the fringe of Sydney's bustling Chinatown for a lowkey lunch at Porkfat. After sitting down for a meal, Phil raved in the episode that it was 'one of the best Thai places I've ever been to'. After the episode aired, the restaurant's own Instagram account shared a post about the TV star's visit, writing that it had been 'an honour' and 'absolute pleasure welcoming Phil Rosenthal to Porkfat'. 'Thank you for coming in, sharing our food, our city (and our kitchen) with the world,' the post read. The small 30-seater restaurant has been open since 2022 and is renowned for serving 'family-style' Thai cuisine. In that time, chef and owner Narin 'Jack' Kulasai and his partner Tanya Boonprakong have developed a loyal following of regular customers. But since Porkfat had a starring role in a hit Netflix show, the Sydney restaurateurs told FEMAIL that they've been inundated with visits from new diners wanting to experience their cuisine. 'After the Netflix series went on air, our restaurant is getting more busy and busy,' Jack confirmed to FEMAIL. The restaurant owner added that because they have such a limited dining space, they were actively encouraging would-be diners to make a booking ahead of their visit – although he added that they were still trying hard to accommodate as many walk-in customers as they could. 'We are only 30 seats, so we would recommend everyone to book a table first on our website,' Jack said. The influx of new curious patrons has also been compounded by repeat visits from celebrity customer, Nigella Lawson. The British TV host has made a point of stopping by the eatery on every visit she's made to Australian over the past three years. Nigella just recently dined again at Porkfat in June 2025, later sharing an Instagram post to her 3million followers saying that she 'can't stop thinking about the sensational pork larb at Porkfat'. 'I mean, everything I ate there was wonderful, as indeed it always is, but this is the dish – light, zingy, fresh and fiery, studded with those fabulous golden cubes of pork fat for which the restaurant is named – that rules my heart!' Nigella, 65, wrote. Jack confirmed the international cooking queen has ordered their signature dish annually for three years running. 'Nigella is so in-love with our Porkfat's Larb that she always has this menu item every time she visits us,' Jack said. But despite her celebrity status, the restaurant owner said Nigella always comes into the restaurant without any airs and graces. 'She books just like a regular customer – she books online and then she just comes,' he told Broadsheet. Porkfat restaurant owner and chef Narin 'Jack' Kulasai (centre) confirmed to FEMAIL that they'd been inundated with new diners since their starring role on the Netflix food series The simple menu at Porkfat is comprised of 10 regular dishes, four specials and one $18 dessert. In addition to the Porkfat's Larb, $38, some of their acclaimed menu items include their Crispy Pork Belly with Chilli Lime Nahm Jim, $23, Grilled Pork Jowl with Smoked Chilli Nahm Jim, $36 and Baked Mooloolaba King Prawns with Vermicelli, $43. The sole dessert is Amphawa's Homemade Coconut Ice Cream, $18, which is a coconut ice-cream topped with roasted peanuts, candied pumpkin and palm seeds.
Daily Mail
20-06-2025
- Entertainment
- Daily Mail
The $38 dish Nigella Lawson 'can't stop thinking about' since leaving Sydney - as locals rush to try the 'sensational' meal too
When British culinary queen Nigella Lawson shares a food obsession, the world listens. And during her time in Australia in June, it was a 'sensational' spicy dish from Sydney 's Porkfat that left her mouth watering - so much so that she 'can't stop thinking about it'. While in town to host dinners for Vivid Sydney 2025, Nigella was spotted at various restaurants enjoying the local food scene with friends and famous restaurateurs. However, the 65-year-old cookbook author and food icon, who regularly comments on Australia's thriving restaurant culture, recently took to her Instagram to rave about the meal that's still living rent-free in her mind. Porkfat, a Thai restaurant tucked away on Sydney's Wentworth Avenue, served her their famous pork larb and it was an instant standout. 'Can't stop thinking about the sensational pork larb at Porkfat!' Nigella wrote in a post to her 3.1million followers. 'I mean, everything I ate there was wonderful, as indeed it always is, but this is the dish… that rules my heart!' It's not hard to see why - Porkfat's signature larb is no ordinary salad. The bold, flavour-packed Northern Thai classic is made with tender, minced pork, loaded with zingy herbs, spice, and topped off with crispy, golden cubes of pork fat that are fast becoming the stuff of legend. 'This is the dish - light, zingy, fresh and fiery, studded with those fabulous golden cubes of pork fat for which the restaurant is named,' Nigella gushed. The restaurant, which is helmed by Thai-born chef Narin 'Boon' Kulasai and his partner Tania, is renowned for delivering authentic, regional Thai flavours with punch and personality. In fact, it's not Nigella's first visit to Porkfat, she's previously sung its praises and seems to make a beeline there every time she visits Sydney. 'Thank you to Tania and Boon who make my soul smile,' she added in her tribute. Nigella has visited Australia multiple times for her book tours and speaking events, but it's clear Sydney's thriving inner-city eateries have a special place in her heart. 'I feel at home here,' she's said in past interviews. 'I've had such an inspiring time eating my way through Australia, and I've wanted to try as many places as possible but, when I'm in Sydney. The bold, flavour-packed Northern Thai classic made with tender, minced pork, loaded with zingy herbs, spice, and topped off with crispy, golden cubes of pork fat that are fast becoming the stuff of legend And if this latest craving is anything to go by, Porkfat's pork larb might just be her most memorable yet. Nigella has an impact on locals after her rave review, with many vowing to book in at Porkfat pronto to see what all the hype was about. 'I'm very partial to larb so this is an excellent reminder to enjoy some local offerings,' one wrote. 'I am ready to crawl from Melbourne to taste the food,' another added. If you're on a budget, Nigella said she she can never get enough of the fish finger bao at King Clarence in Sydney, which costs $15 per bun. 'Being in Sydney without revisiting King Clarence to eat chef Khanh Nguyen's exuberant, masterly and joy-giving food would be a criminal oversight,' she said. 'I mean, how could I leave here without tasting, once more, that fish finger bao and still live with myself? Not a chance,' Nigella said. The popular food writer explained that she needed to go into detail about the dish so everyone can 'truly grasp the magnificence'. 'This particular fish finger is made with barramundi, set in gelatinised dashi stock, then robustly crumbed, then deep-fried, so that when you bite into it as well as a satisfying crunch, you get a burst of deeply-flavoured broth,' she said. 'It's rather like the experience of eating Xiao long bao (aka soup dumplings) only more high octane. 'And in the tender, bouncy, steamed bun as well is a dainty sliver of melty American cheese and a tartare sauce flecked with mustard greens plus, on top, a pearled heaping of vivid salmon roe. Heady-making stuff, and as exquisite as it is bold.'
