Ever wondered what the stars eat while they’re waiting to go on television shows? Sadly the catering at television stations is not nearly as lavish as you may imagine. Tight budgets, cutbacks, and the GFC mean the grub in ‘green rooms’ – where performers wait before they go on stage – can be very basic.Not at the production company Roving Enterprises which makes ‘Rove’, ‘The 7pm Project’ and ‘Are You Smarter Than A Fifth Grader?’. Sharing good food together is an important part of the company’s family-focussed philosophy. And believe me you can feel the lerve.
Last night, during Rove’s 10th anniversary special ’60 Guests in 60 Minutes’ on Channel 10, guests got to sample some of these gourmet delights including freshly-made sushi, aranchini balls, cockail quiches and morish salmon rillettes on croutons.
John Safran was a sushi devotee
MasterChef judge George Calombaris
Recipe: Salmon rillettes (serves 6)
200 g fresh salmon, pin boned/skin off, ½ cm dice
½ shallot, finely diced
½ lemon zest and juice
pinch freshly ground white pepper
100 g smoked salmon, good quality, ½ cm dice
80 g crème fraiche or sour cream
2 tbsp chives, fresh, chopped
garnish with the best quality caviar you can afford
Mix the fresh salmon with the shallot, lemon zest, juice, and pepper. Allow to stand for 5 minutes. Mix in the smoked salmon, crème fraiche and chopped chives.
Serve on thin croutons of “ficelle” baguette.