The contestants were divided into three teams of six and took responsibility for serving three international street foods (two proteins and one vegetarian) to 120 customers, the judges and Yotam Ottolenghi at HWKR Food Centre in Melbourne. The Yellow Team, led by Nicole, served Mexican food, the Green Team, led by Simon, cooked Indian food and the Blue Team, led by Tessa, prepped Malaysian dishes. In 90 minutes, all teams struggled, but Nicole was able to manage her team to finish before service. Despite minor reviews on their last dish, the other dishes stood out and the team was pronounced safe. The Blue Team had problems with their nasi goreng as the rice was claggy and the sambal was not cooked enough while their beef satays had mixed reviews. However, the Green Team fared worse throughout the cook with all of their dishes – they stumbled early on in the prep and in service, their tandoori chicken was too salty, the vegetarian samosas did not have a flavoursome sauce and they forgot to prep the rice for their fish curry.
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MasterChef Australia Show Summary
MasterChef Australia has a different format from that of the original British MasterChef and MasterChef Goes Large formats. Initial rounds consist of a large number of hopeful contestants from across Australia individually “auditioning” by presenting a food dish before the three judges in order to gain one of 50 semi-final places. Entrants must be over 18 years old and their main source of income cannot come from preparing and cooking fresh food in a professional environment.
The semi-finalists then compete in several challenges that test their food knowledge and preparation skills. In Season 1, the top 50 competed until 20 were left, with the final 20 progressing to the main stage of the show. From Season 2 onwards, 24 contestants progress. The contestants will then be whittled down through a number of individual and team-based cooking challenges and weekly elimination rounds until a winning MasterChef is crowned. The winner plays for a prize that includes chef training from leading professional chefs, the chance to have their own cookbook published, and A$250,000 in cash.