All-In Elimination: Classics and Novelties — All the contestants aside from Laura faced a two-round elimination challenge, with the first round focusing on culinary classics. They were shown a list of classic dishes with corresponding cooking times, and were asked to pick a dish to cook without modifying its original recipe. Emelia and Reynold chose to cook bombe Alaskas in 90 minutes. Poh and Reece chose to cook crème caramels, Tessa chose to cook fish & chips, and Callum chose to cook a chocolate soufflé, all in 60 minutes. Emelia, Reece and Callum all excelled and were declared safe. However, Poh’s créme caramel failed to set, Reynold’s sponge was thick and dry, and Tessa’s tartare sauce did not contain capers. As a result, they were sent to the second round and given 75 minutes to produce a novel dish that the judges had never seen before. Poh had the best dish of the challenge with her inventive takes on kuih koci and rempah udang, and was declared safe. Reynold chose to cook a Sagittarius B2-inspired dessert tasting of rum and raspberries and his sorbet was light bright and amazing, but his mousse element suffered from serious technical errors. Tessa’s Indian-style tacos were praised and delicious but the overall flavours distracted from the flavour of the fish and disrupted the balance of the dish. With both dishes had issues, the judges had to decide based on which of these two did a better job than the other by referring back to the brief they looking for something they’ve never seen before. Reynold chose to meet the brief with his presentation while Tessa chose to meet the brief with her fusion of Mexican ideas and Indian flavours. Unfortunately, the judges felt that her smokey Kashmiri chili hot sauce and pineapple salsa not only left Mexican flavours dominating the dish, but also tasted more Mexican rather than Indian, thus making the dish more classic than novel. In a close decision, Tessa was sent home for missing the brief of the challenge.
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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.