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.
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