It’s episode 24 of MasterChef Australia 2023 and the final night of Home Cooks vs Pro Cooks Week.
The three remaining contenders, Brent, Theo and Rue went head-to-head against Serai’s finest – chef Ross Magnaye and his dream team, Shane Stafford and Leandro Miranda.
The cooks started with 75 minutes and after every four minutes, a new cluster of ingredients would be revealed. Cooks could start at any time.
In this challenge, the stakes were high and the clock was ticking. With time shrinking and ingredients multiplying, contestants battled it out to avoid being in Sunday’s elimination.
The Cook + Ingredients and Time Revealed
The first set of ingredients was revealed as Pantry Staples including butter, flour, cream and milk with no takers. Next, up were fresh aromatics including ginger, horseradish and garlic plus the staples. Once again there were no takers.
The third cluster was wine and grape-related things including Prosecco, Chardonnay, Shiraz and red grapes. 12 minutes was taken off the clock. Then fresh veggies were revealed including kipfler potatoes, broccoli, carrots and mushrooms, with no takers.
With 59 minutes left to cook, beef was unveiled and Theo decided to take on the challenge with everything that was on offer. Serai chef Leandro also decided to cook.
Even though he “should have waited”, Theo chose to make Stuffed Mushroom with Sirloin Steak and Bone Marrow Butter.
Next to be unveiled was fruit and Rue said it was her “time to shine”. She decided to use blueberries and lemon in her dish of Lemon Parfait, Blueberry Lemon Ginger Compote and Blueberry Sorbet with Meringue shards.
A full selection of seaweed was then revealed and with 47 minutes left, quail and quail eggs were on offer. Brent decided to “stay strong”, even after spices were unveiled. Grains were then put on the table and Chef Ross took the bait with 39 minutes to cook.
He started on his Roasted Bone Marrow plus Filipino-inspired Beef Tartae and a Spiced Butter Dressing.
Chef Leandro began making his onion jam and sauteed his mushrooms, while Judge Mel Leong was concerned about the time that Rue had to set all of her components.
The Cook — Part Two
With 35 minutes left, Chef Shane grabbed his opportunity when seafood was revealed; however, Brent had still not chosen to start.
Finally, with 31 minutes on the clock, Brent was presented with caviar, the “kind of ingredient that would take my dish to the next level”.
He decided on a Stuffed Zucchini Flower with Scampi and Bug with Seaweed Mayo on the side, while chef Leandro admitted his crush on Judge Mel. Cute!
Chef Ross continued with his spiced butter dressing and with 15 minutes on the clock, Theo was pleased with his steak and mushrooms cooked on the Hibachi grill.
Meanwhile, Rue was increasingly stressed over her dessert, with Judge Jock Zonfrillo concerned she was “doing too much”. She decided to forget the sorbet.
Over on Brent’s bench, he was worried he’d bitten off more than he could chew.
With eight minutes to go, Brent was going as fast as he could before deciding to “back himself”. Leandro was happy with the way his dish was going and Shane’s dish was also coming together.
Theo then became concerned that he didn’t have enough acidity to balance out his dish and with one minute to go, it was time for Rue to motor!
The Judging
Ross was up first with his Beef Kilawin (Filipino Beef Tartare) and Bone Marrow Butter.
Jock gave him his infamous applause, saying that the bone marrow was “cooked beautifully” and the dish was “delicious”, while Judge Andy Allen said that it was “flat-out cooking” and that it was “an absolute belter”.
Next up, the judges tried Rue’s dessert. She wasn’t happy with what she presented and sweetly self-soothed.
Her dish of Lemon Parfait with Meringue and Blueberry Compote was half-well received, with Jock absolutely loving her compote; however, Andy said she didn’t give herself enough time.
Chef Leandro served his Wagyu Steak with Smoked Bone Marrow Butter and Mushrooms, saying it was “one of my dreams to cook in the MasterChef kitchen”.
Andy called his steak “perfectly cooked” and Jock said the butter “was absolutely delicious”.
Theo then presented his Wagyu Steak with Stuffed Mushrooms and Bone Marrow Butter; however, was once again worried about the balance of ingredients.
Jock said his steak was “really well done”; however, noted that the acidity was missing. Andy agreed that he’d cooked his protein really well.
Chef Shane was up next, with his Moreton Bay Bug, Palapa Butter and Fruit Salsa.
“It looks like a picture, mate,” Jock said while Andy commented on the delicious aroma.
While it may have looked simple, Jock added that it was so “complex” and “delicious” and Mel said that it was a “casual flex” to have so much flavour.
“It’s a perfect dish,” she said.
Finally, Brent delivered his Stuffed Zucchini Flowers with Scampi and Moreton Bay Bug and Caviar.
Mel called him a “Danger Man” for waiting until the end with Jock also giving him his well-deserved applause.
“This is why it pays off to wait until the end. It’s so good,” he said.
Mel called the texture “bouncy”, bringing a “complexity of flavour” while Andy said: “I loved it”.
The Verdict
The top three dishes were awarded to Brent and Serai chefs, Ross and Shane.
Given that two chefs from the Pros team were victorious, it meant that Brent, Theo and Rue would be going into Sunday’s elimination.
But all was not lost as Brent, who had the least amount of time, delivered “one of the best dishes” he had ever cooked in the MasterChef kitchen!
MasterChef Australia 2023 continues at 7.30pm on Thursday, June 8 on 10 and 10Play.
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