It’s episode 49 of MasterChef Australia 2023 and it was a Semi-Final for the ages!
During the episode, Brent, Declan and Rhiannon were given a challenge that would test even the most seasoned professional chef with each contestant having to serve 20 diners and the judges, an entrée, main and dessert a.k.a almost 70 plates on their own!
With the backing of the season’s former contestants, chef Shannon Bennett was also on hand to mentor the competing cooks.
While Rhiannon and Declan had four hours to prep, Brent was able to use the additional 30 minutes that he had won during the Curtis Stone cook-along.
Brent’s Cook and the judging
Brent started strong with a menu that perfectly showcased his cooking style.
His entrée was Charred Octopus, XO sauce and Pickled Daikon, which the judges agreed was perfectly executed.
For his main, Brent made Pork belly, topped with a Savoury Pork Sauce and Charred Salsa. Even though Shannon was concerned about how he was going to cook it, Brent proved him wrong with a dish that had the judges licking their lips!
For his dessert, Brent kept it simple, creating a Toasted Coconut Ice Cream with Pickled Mango and Tapioca Pearls. The judges were pleased overall; however, thought it was a little too sweet.
Rhiannon’s cook and the judging
For her entree, Rhiannon created Betel Leaf Scallop, Thai Green Gel and Bitter Melon, cooking the seafood to order for each plate to ensure warm scallops. The judges were impressed and praised her beautiful presentation and execution.
Her Massaman Style Beef Short Rib dish for her main; however, wasn’t as strong as she struggled with her first potato concept and then created a sauce that was over-spiced. The judges did like the tender ribs and crispy potato pivot.
Then, it was time for dessert. Rhiannon produced a Lemongrass Panna Cotta with Tropical Fruit and Finger Lime Syrup. Her Panna Cotta had the “perfect wobble” and the judges were impressed by the flavour of the dish.
Declan’s cook and the judging
When Declan revealed his ambitious menu, the judges were concerned. His entree — an Elevated take on prawn toast, with Caviar topped Scampi was ultimately disappointing given the overwhelming aromats in the scampi mix.
For his main, Declan opted for Blue-Eye Trevalla with Green Curry, Steamed Rice and Thai Eggplant. Like Rhiannon, he cooked his fish to order with crispy skin and wowed the judges with his perfectly cooked fish. However, his curry was overcooked and lacked vibrancy.
Declan then showed off his choux-pastry skills making Choux Buns with a Pandan Coconut Crème Pâtissier, Charred Pineapple and Tamarind Caramel.
The judges commended his effort and agreed his choux was perfect but his custard was undercooked.
The Verdict
While Rhiannon delivered the best entrée and Brent the best main, Declan’s dessert failed to completely impress, the only thing that would save his spot. While his choux was “10/10”, his custard was undercooked and chalky and his fate was sealed.
Declan became the final contestant eliminated from the competition before the July 16 Grand Final.
After the verdict had been announced, the Judges called Robbie (the oldest cook in the season) over, who said he was proud of his mate whom he’d formed a special bond with. Like a proud dad, he had tears in his eyes and struggled through a little speech praising the youngest cook in the competition.
“Declan is his name and fish is his game!” Judge Mel Leong said to applause.
Bye, Declan. We love you!
MasterChef Australia airs Sunday – Thursday at 7.30pm on 10 and 10Play.
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