Society Six-Course Service Challenge — The six finalists arrive at Martin Benn’s new restaurant Society to run a two-and a-half hour service to plate a six-course meal to twenty diners featuring Japanese ingredients. For the mains; Pete starts the first course with nori seaweed and celeriac, Elise’s ingredient for the second course is yuzu to make a risotto, Justin featured tarragon with lobster for course 3, and Kishwar preps the fourth course with fig peppercorns pairing quail. All four succeeded in the tastings but not Sabina and Linda who stumbled with the last two courses for desserts. Sabina was tasked for the fifth course with macadamias, opting to prep a sorbet with lemon curd. Melissa and Martin liked the citrus flavours and the curd was applauded. It was an effort that has been let down by her ice cream which she didn’t cook the nuts, which Jock said was raw and didn’t work with the dish. Sabina’s elimination leaves five contestants to compete for the next challenge of Finals Week.
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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.