Latest Articles

It’s episode 30 of MasterChef Australia 2023, and a rough puff pastry has seen the undoing of one contestant.

Australian culinary icon Maggie Beer — who has been shaping the food scene for over 40 years — joined Declan, Cath, Antonio, Malissa, Theo, Brent and Rhiannon in the kitchen for the elimination challenge.

In round one, contestants placed their bets on ingredients in a risky gamble. They could choose to cook with the ingredient they could see, or gamble and cook with a different ingredient hidden under a cloche.

In round two, they were tasked with using the second ingredient which was not revealed to them when they took the bet.

Round 1

With sixty minutes on the clock, the contestants got going.

Antonio was the only contestant to take a gamble where oranges were on the menu, filling him with confidence.

Self-confessed Maggie super-fan Rhiannon had an emotional cook with memories of her recently passed mother in the forefront of her mind. She was assigned finger limes — an ingredient she was thrilled to see when she walked in — to create her “mummy’s Mussel Curry”.

The delicious offering saw her safe from elimination.

Ralph Cooked Duck with Parsnip Puree and a Rosemary Oil that the judges loved!

Cath’s rolled the dice and was given the fig leaf, which she used to create a beautifully executed Fig Leaf Granita with Goat’s Cheese Cream, Buckwheat Crust and Verjuice Caramel.

Theo featured prunes in his Prune Crullers while Adi created a Tartare dish to pair with her veggie, Witlof.

Malissa served Prawn and Dill Tortellini with Vegetables and Chicken Broth. While the dill was highlighted, her broth was noted as being way too salty. 

Antonio’s use of white chocolate in his Hazelnut Cream, White Chocolate Ganache and Orange Caramel was too sweet for the judges.

Brent then presented his heirloom tomatoes for a ‘Nduja Sauce and Squid. The judges liked it.

Even though Declan was excited to get blackberries creating his nan’s apple and blackberry crumble, the judges expressed their concern that it wasn’t elevated enough.

Round 1 — Verdict

With not-so-positive results, Antonio, Malissa and Declan were put into the elimination round with their second ingredient.

Round 2

Antonio’s use of Kalamata olives in a Goat’s Cheese and Kalamata Caramel Mille-Feuille.

During the cook, he sped up the pastry work to produce a rough puff; however, it didn’t actually puff and became more of a shortbread.

The Judges thought the flavours worked well together; however, his pastry couldn’t be ignored.

Malissa’s second ingredient was raisins which she used to create a Rum and Raisin Semifreddo, Hazelnut Crumb and Raisin Compote.

The Judges praised her for her clever cooking, liking the balanced flavours which kept her safe from elimination.

Declan’s caraway seeds featured in a Rich Tomato sauce that accompanied a baked Murray Cod. Even though his sauce left a little to be desired, his fish was perfectly cooked.

The Verdict

Antonio’s pastry was his undoing and he became the ninth contestant eliminated from the competition.

MasterChef Australia airs Sunday – Thursday at 7.30pm on 10 and 10Play.

Want to CHATTR with us? Follow us on Instagram and Facebook for more entertainment news.

It’s episode 29 of MasterChef Australia 2023 and Curtis Stone was back for the Immunity Challenge.

In round one, the judges tasked Thursday Service Challenge winners, Ralph, Adi, Brent, Rhiannon and Rue, to bring them their family’s secret condiment, which could have been anything from relish, salsa, sauce or mayo.

The top three condiments would then progress to round two where the winner would not only win Immunity from Sunday’s elimination but in a world first, their condiment will be bottled and sold in Coles supermarkets around the country.

Round 1

The cooks were given 45 minutes to make their “secret” condiment.

Rue decided on a “sweet, tangy, smokey, spicey” Barbecue Sauce while Rhiannon chose a Thai-Inspired Pineapple Mango Chutney.

Ralph told Judge Jock Zonfrillo and Curtis that he was making a South African Chakalaka, a vegetable relish and Adi chose to cook a North African-inspired condiment, similar to Harissa but not as spicy.

Meanwhile, Brent decided on a Mango Chilli Sauce, who said he’d love to have his “ugly mutt on a jar of sauce”. Lol!

During the cook, Rue had a “mouth malfunction” when too much chilli halted her ability to taste.

Round 1 — Judging

Rhiannon was the first to present her Troppo Chutney of Mango and Pineapple. After taking a spoonful each, Judge Mel Leong called it a “tutti-fruity wonder” while Curtis said his “mind was racing” over all the different ways he could use it. Judge Andy Allen said it was a “big play for the win”.

Brent then revealed his dish of Sweet and Spicy Mango and Chilli Sauce.

Jock said he liked it and Andy said all the ingredients brought everything together and Curtis said it had different uses.

Next up was Ralph’s Chakalaka.

Andy loved the spice blend and the hint of rosemary and thyme but it wasn’t enough to be “epic”. Curtis called it a “spiced up Ratatouille” while Mel said it would be great on fries at a Festival.

Adi then presented her Harissa.

Mel said the “aroma really promises a lot” but because of time constraints wasn’t able to “finesse” her product. Curtis said he tasted “too much rawness” in the spice and Jock said it felt “rushed”.

Finally, Rue’s BarbeRue Sauce was given to the Judges.

The sweet and spicy barbecue sauce was praised by Jock for its balance of flavour, Curtis said it “makes your mouth excited” and Mel said it was “delicious”, while Andy called it “unique”.

The Verdict

At the end of Round 1, Rue, Rhiannon and Brent were sent into Round 2.

Round 2

The contestants had to create a dish that could be complemented by their Round 1 creations with the winning dish seeing the victor’s condiment placed in Coles.

Rue decided to rub some delicious Pork Ribs with a spice rub and raced against the clock to put them into the Pressure Cooker.

Rhiannon told Judge Mel and Curtis Stone that she was making Prawns cooked three ways while Curtis fanned her with a giant leaf. They told her it was a “giant mistake” to deliver different ways because they would be compared. She decided to forge ahead.

Brent, inspired by Josh Niland, decided to cook Coral Trout Collars and Head Tacos to complement his Sweet and Spicy Mango and Chilli Sauce.

Rue decided to create a second option with chicken in case she didn’t have time to cook her ribs, which needed to go into the oven after being in the Pressure Cooker.

Round 2 — The Judging

First up, Rhiannon presented her Prawns Three-Ways with Troppo Chutney.

Andy loved the presentation while Curtis called it a “wonderful plate of food”.

Next up was Brent with his Coral Trout Tacos to serve with his Mango Chilli Sauce.

Jock said “fair play” to taking on board Josh’s feedback and Mel said it was the perfect dish to “showcase the condiment”.

Rue was next to head to the bench with BarbeRue Pork Ribs and Chicken. Jock said the dish was “so risky” but all three judges agreed that she nailed it.

The Verdict

Jock, Mel, Andy and Curtis were blown away by Rue’s spicy dish and crowned her the winner. Her BarbeRue sauce, which Jock called “perfect” will be available in Coles and immunity from Sunday night’s elimination.

MasterChef Australia airs Sunday – Thursday at 7.30pm on 10 and 10Play.

Want to CHATTR with us? Follow us on Instagram and Facebook for more entertainment news.

It’s episode 28 of MasterChef Australia and legendary chef Curtis Stone is back in the kitchen to set a service challenge for the top 10 contestants.

During the episode, it was a Service Challenge where root vegetables (turnips, sweet potatoes, parsnips and beetroot) were on the menu and the teams had to create a two-course menu: main and dessert, with the winning team heading into Thursday’s Immunity Challenge.

The Green team consisted of Ralph, Adi, Brent, Rhiannon and Rue, while on the Brown team, it was Declan, Cath, Antonio and Malissa. Theo was unwell and didn’t take part in the challenge, meaning he had no shot at winning Immunity this week.

Since the Brown team was one man down, they had three hours on the clock before the savoury course needed to leave the pass while the Green team had two and a half hours.

Let’s get cooking!

The Cook

For their main, the Brown team decided on an Eye Fillet Steak with an Oven Roasted Sweet Potato rubbed in a Morrocan spice mix.

For dessert, they chose to do a Sweet Potato Brownie; however, Curtis questioned whether they were playing it too “safe”.

Once their 30 minutes of waiting were up, the Green team decided on Beetroot for their main element. They chose Braised Octopus with Aromats, finished on the Hibachi grill.

Brent would be in charge of cooking the mollusc with Curtis questioning him whether he was “confident” enough to do it. He said he was.

For their dessert, the team chose a Goats Cheese Crémaux with a Beetroot Consommé; with Rhiannon putting up her hand to be team captain.

The Brown team then changed course to cook a Fillet Steak with Middle Eastern Spice Sweet Potato Purée and Tahini, while now cooking a dessert of Sweet Potato Custard with Cinnamon Ice-Cream. They also decided not to have a team captain since they all knew what they were working on.

Even though Cath had a major ice cream disaster during the May 31 Service Challenge, she was once again tasked with cooking the delicious component.

Meanwhile, Declan was in charge of the meat and Curtis told him to be more generous with his servings. However, when it came to cooking, his first four were sent back by the culinary expert for being undercooked.

The Judging — Main

Judges Jock Zonfrillo, Andy Allen and Melissa Leong were presented with the Brown Team’s Eye Fillet, Sweet Potato Purée and Tahini Dressing.

They noted the steaks were cooked inconsistently, Andy loved the spiced blend of the puée and the Tahini sauce. Jock enjoyed the flavours and Mel said they “were all having different experiences”.

Although the Green team struggled to get everything on the plate, they delivered their Charred Octopus with Beetroot to the judges.

They loved the presentation with Jock calling it “interesting”, adding he really “enjoyed it”. Mel agreed, saying the texture was great and called it “clever cooking”. Andy said the “upsetting thing” was the roasted beetroot, one of his was cooked “al denté”.

The Judging — Dessert

Disaster hit the Green team again as Cath forgot the Sweet Potato caramel for the ice cream.

The Green team were the first to send their dessert to the Judges. Their Goats Cheese Crémaux with Beetroot Consommé and Poached Pear was praised for flavour with the Consommé being the best part of the dessert.

Finally, the Brown team’s Sweet Potato Tart with Spiced Ice Cream and Sweet Potato Caramel was placed in front of Jock, Mel and Andy; however, Anotonio was concerned by the consistency of his custard tart.

Jock said the tart was “too soft”, but the tart case was “epic”. He absolutely loved the caramel and Andy loved the ice-cream. Mel felt conflicted because the custard wasn’t an enjoyable texture.

The Verdict

The Green Team of Ralph, Adi, Brent, Rhiannon and Rue were victorious and will now go head-to-head for an Immunity Pin in the June 15 episode.

MasterChef Australia airs Sunday – Thursday at 7.30pm on 10 and 10Play.

Want to CHATTR with us? Follow us on Instagram and Facebook for more entertainment news.