Episode Summary
The other contestants faced an individual three-hour service challenge on a commercial kitchen with three-starred Michelin chef Clare Smyth as their mentor. Each had the responsibility of cooking a dish of a six-course meal for 50 diners and the judges. Clare assigned a pair of ingredients for each contestant, which they had to highlight in their dish. By knife pull, Tamara (with marron and ras el hanout) and Eliza (mushrooms and spruce) were assigned to cook entrées, Diana (who had venison and pear) and Karlie (duck and Tasmanian mountain pepper) cooked the mains & Sarah (assigned with sheep’s milk yoghurt and bergamot leaf) and Ben (pineapple and coriander seeds) were tasked with making the desserts. The best performers of the challenge joined Arum in the Finals. The time pressure was great for the contestants as they struggled to prep their dishes. Ben’s performance in the kitchen resulted in him delivering the dish of the day and he advanced to the Finals. Tamara failed to highlight her second ingredient: ras el hanout while her couscous was undercooked which derailed the overall grade of her dish, Karlie’s duck was cooked inconsistently and Sarah’s savoury dessert was imbalanced with the use of roasted fennel. They were named the Bottom 3 as a result, but Eliza, who overpowered the spruce flavour in her dish with her Parmesan custard, had never been in any previous Elimination Challenges (including Pressure Tests) and therefore, she would face her first if Sarah decided to use her immunity pin.
MasterChef Australia All Season
Celebrity MasterChef Australia Season 02
MasterChef Australia Season 13
MasterChef Australia Season 12
MasterChef Australia Season 11
MasterChef Australia Season 10
MasterChef Australia Season 09
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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.
