Can already tell he’s one of the producer choices to go far. That Grace is another one. Annoying as she is.
You need to remember that we only ever see small snippets of long cooks. We don’t see everything. They would come around to each contestant multiple times. Just because someone is shown doesn’t mean that they are receiving more feedback than the others.
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Tonight’s team challenge at Mei Jing Chinese Restaurant in Wantirna was filmed in mid December last year. You can see the calendar showing December in the background, when Jock and Andy spoke to Theo in the kitchen.
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The teams were given the one-page menu because these dishes were relatively easy to make, without a recipe.
The actual menu at the restaurant has more variety.
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In tonight’s episode, Brent won the first round flambe challenge with his bourbon chicken skewers, and claimed immunity from Sunday’s all-in elimination. In round 2 Brent created orange duck with nam jim salad and crispy pancakes, which received a perfect 30 out of 30 from the three judges. He defeated guest chef Gabriel Gate who got 25/30 for his prawn and mussel casserole with julienne vegetables and champagne sauce. That means a contestant had won an immunity pin for two weeks in a row.
A 10 spokesperson has told Sunday Herald Sun’s Fiona Byrne that applications for season 16 would open this week, but a decision on Jock’s replacement would not be made until later this year.
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I think Shannon Bennett should be considered for next season.He’s been on the show a lot this season already and past seasons as a mentor.As he’s an experienced chef he would be a great judge
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From Curried Sausages to Prawn Cocktails In A Hurry.
Robbie Cooper Eliminated From MasterChef Australia.
Robbie’s curried sausages took a swing to a prawn cocktail in an effort to show more of his range, but unfortunately his pivot didn’t pay off.
The final day of Nostalgia Week saw contestants walk into a 70s style lounge room, participate in a cheesy challenge and end with a classic dinner party.
A blind taste test had contestants trying to identify a series of cheeses. The first five contestants who incorrectly guessed a cheese were sent into elimination, with the remaining joining Brent safely on the gantry. Unfortunately, Malissa, Robbie, Rue, Rhiannon and Ralph didn’t pass the challenge.
In round two, contestants were tasked with putting their own spin on a nostalgic dish, choosing between prawn cocktail, spaghetti Bolognese, matzo ball soup, moussaka, bread and butter pudding, apricot chicken, congee, curried sausages, pavlova and trifle. With only 75 minutes, the cook with the least impressive dish would be sent home.
Ralph and Rue were both drawn to the trifle. Rue impressed the judges with a trifle-inspired Swiss roll cake that was described as luxurious. Ralph’s trifle swapped the sponge for a sticky date cake, with banana custard and candied oranges that left the judges pleased with his execution and flavour combinations. Rhiannon took on the moussaka and while she appeared chaotic, her multi-tasking paid off in the tasting. The judges were impressed with her interpretation of the dish, calling it ‘mum cooking’ and exactly what they were looking for.
Unfortunately, not everyone’s cook went to plan. Robbie first decided to cook curried sausages, feeling confident after delivering a number of successful curries in the MasterChef kitchen to date. However, after a chat with the judges, he decided he needed to show more of his repertoire and chose to swap to a prawn cocktail instead. Pushing himself outside his comfort zone, he infused his curry into the mayonnaise for the cocktail sauce and was pleased with his fusion of old and new dishes.
Malissa chose to recreate the classic spaghetti Bolognese envisioning ravioli stuffed with Bolognese flavoured mince to be served with a pesto on the side. Unfortunately, her mince didn’t cool down enough before she had to start filling the ravioli, causing the fresh pasta sheets to stick to the bench from the heat, ruining her vision and ultimately her dish. With just one pasta sheet left, her only option was to cut the pasta into fettuccine and stir it into the remaining Bolognese sauce. On tasting Malissa’s fettucine Bolognese, the judges agreed that her sauce was well-balanced but her pasta lacked structured.
Unfortunately, when it came down to flavour, the judges agreed that Robbie’s dish was ultimately the least impressive. In his hurry to swap dishes, his prawns overcooked and his lettuce was left soggy from his cocktail sauce.
Robbie left incredibly proud of his efforts and promised to treat his fellow contestants to a cooking experience at his Darwin property.
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Jock Zonfillo’s wife Lauren Fried thanks fans for support
Jock Zonfillo’s wife Lauren Fried has taken to social media to thank the public for their support of her late husband.
His wife Lauren took to his Instagram account to talk about how the last month had affected her, and to announce she will take over his account.
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Grace did not take part in last night’s elimination challenge as she was unwell.
This week would see the 12 remaining contestants divided into four teams of three, with each team cooking against three chefs from one restaurant each night. Grace would go into next Sunday’s elimination challenge, regardless of her team winning the cook off this week.
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Sorry to see Robbie go ,he was proof that you’re never too old to have a go ,good on him👍
Apply Now For MasterChef 2024
https://twitter.com/Channel10AU/status/1666022202989334528?s=20
Applications are now open for the new season of MasterChef.
We’re seeking people of all backgrounds and from locations right around Australia.
If you have a passion for food and have always dreamed of cooking in the MasterChef kitchen, now is your chance!
Make your food dreams come true. Apply now!
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Idk if this is true but. Apparently the reason the show dropped the opener is that the licensing fees of the theme song became too expensive.
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Would not surprise me if it’s true. IIRC the song was only used on the opening titles shown in Australia. AFAIK overseas screenings of MasterChef Australia had a more generic theme, probably just some stock library music.
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Anyone else tiring or tired of MC already? I’m not sure if it’s the casting. Or the repetitive nature (a formula that works, I know). Or something else?
I was very much looking forward to the season, now I find myself not even wanting to watch my recordings each night.
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Phil’s Dish Needed More Time To Impress Rick Stein.
Phil Conway Eliminated From MasterChef Australia.
In a bold effort to transport the judges to Italy, 75 minutes was not enough time to achieve a rich depth of flavour in Phil’s spaghetti con anatra.
It was the end of Home Cooks versus Pro Cooks week and after success against the pros, Rhiannon and Antonio were safe from elimination. The remaining contestants were met with a two-round elimination set by the final pro, Rick Stein.
TV icon, restauranteur, author and globetrotting cooking legend, Rick Stein kicked off round one by tasking contestants to prepare a dish to hero fresh squid in 45 minutes. The bottom four dishes would send their makers to round two.
Ralph and Malissa played it safe with salt and pepper calamari, Cath made a tropical ceviche while Rue made a prawn stew to cook her squid in. Theo cooked whole squid with peri-peri sauce, Grace made an Ajvar sauce to compliment her dish, Brent opted for a Sri Lankan curry, Adi created a Maharashtrian curry and Phil chose to confit the squid with scallops.
Well-known for his fish game, Declan was confident and eager to impress his idol, Rick Stein. Equipped with his immunity pin, he felt self-assured he wouldn’t have to draw on it with this challenge, but Declan became overwhelmed, leading him into round two with Phil, Malissa and Ralph.
In round two, contestants had to choose from five of Rick’s favourite food destinations: France, Spain, UK, Mexico or Italy. They had 75 minutes to create a dish that would transport the judges to their chosen location, with the bottom dish sending its cook home.
Phil chose to take the judges to Italy, inspired by a dish he ate while living in Vicenza last year, spaghetti con anatra, a pasta dish with duck. Malissa drew on her Italian heritage to make a honey and olive oil panna cotta with lemon crumb and the pressure grew when Rick revealed himself as a big panna cotta fan. Ralph was inspired by a recent trip to France, choosing to make a deconstructed croque madame with breadcrumbs, bacon, a potato foam to mimic the bechamel sauce, and a perfectly cooked egg.
Declan drew on his past trips to Mexico as inspiration and set out to make a beer battered flathead with salsa and pickled vegetables. Unable to shake the disappointment from round one, Declan’s attention to detail suffered and he decided to play his immunity pin and head to the safety of the gantry.
Malissa’s cook was relatively calm and on tasting her panna cotta, the judges agreed it was a triumph, praising it as her best dish yet. Ralph’s croque madame was a bold concept, and while the judges could piece the flavours together, it didn’t transport them to France.
Ultimately, Phil’s spaghetti con anatra failed to hit the mark. It was not the dish to cook in only 75 minutes and the rush resulted in dry duck and pasta that wasn’t up to scratch.
As the seventh contestant to say goodbye, Phil said he’ll be forever grateful and thanked the judges for filling him with purpose again after feeling lost in his career.
MasterChef Australia Continues Monday, 12 June At 7.30pm On 10 And 10 Play.
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A Pressure Test With No Recipe Was Too Much Pho Grace.
Grace Jupp Eliminated From MasterChef Australia.
In a Pressure Test like no other, replicating an iconic pho by taste was an overwhelming challenge for Grace, whose broth was ultimately too fatty to avoid elimination.
Adi, Theo and Grace were challenged by none other than Luke Nguyen to recreate a dish close to his heart, beef pho. Unlike other pressure tests, contestants were not given a recipe to follow, instead they had to replicate Luke’s dish by sight and taste.
Identifying its ingredients was the first challenge, they could see it was filled with beef short rib, ox tail, rice noodles, broth and garnishes, but there was a peculiar ingredient that was tricky to identify which Luke revealed as an ancient delicacy – bull’s penis. He explained it adds a gelatinous texture to the broth and respects the ethos of eating the whole animal with minimal waste.
As they kicked off the cook, Luke’s advice is that the broth should be clean and clear, flavoursome and well balanced.
Adi was excited and confident. It was her first pressure test and as an avid Asian cook she makes pho often. She started strongly, blanching her bones to rid impurities which would cloud the broth, and she was the first to get the broth in the pressure cooker. Her hurdles came when she moved onto her rice noodles, creating multiple doughs through trial and error. Her fifth batch was successful, but the delay only left her with 15 minutes to balance the broth and finish her dish.
Theo had never cooked Vietnamese food and was thrown by not having a recipe to guide him. Not sure where to begin, it took a visit from Luke and Jock to reminded Theo to strip it back to basics and focus on reframing the dish to a simple soup. Once his broth was in the pressure cooker, he moved onto more familiar territory of the noodles, experimenting with the xanthan gum to bind the dough, and produced noodles he was happy with. He had enough time to home in on his broth and worked to taste, reduce and season it until he felt it was as balanced as Luke’s.
Grace went into the challenge with a positive attitude but was admittedly rattled by not having a recipe to follow. She took a different approach to the others and started off by caramelising her bones for the broth before getting it into the pressure cooker. The noodle dough took her a few rounds to get right, but she finally produced noodles that she was happy with. Her broth came out of the pressure cooker close to the end of the cook and it looked fatty and cloudy. Mel and Luke advised that she would need to skim off some of the fat, but she’s left rushing while also trying to balance the flavour as best she can.
As the judges set out to taste the dishes, it’s clear Theo had excelled. Andy said Theo’s dish was close to perfect, congratulating him on turning his cook around so successfully after lacking confidence at the beginning of the challenge. Grace produced a dish that she was proud of and the judges noted her seasoning was good and her noodles were bouncy, silky and soft. Adi’s pho was praised for its broth clarity and well-cooked protein, but lacked seasoning.
Unfortunately, by roasting her meat and bones at the start of her cook, Grace’s broth was heavy and cloudy and by not skimming enough fat from her broth, the judges were left with unpleasant greasy palates, seeing her eliminated from the competition.
Grace said her tearful goodbyes as the eighth contestant to leave the MasterChef Kitchen.
Top 10
https://twitter.com/masterchefau/status/1668569055144321025?s=20
Continues Wednesday, 14 June At 7.30pm On 10 And 10 Play.
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Definitely the casting. I feel like some of the better contestants left recently and there are no real standouts. Definitely one of the weakest Top 10s the show has had.
Did they lose the right to Hot N Cold? Hasn’t been used this year at all.