MasterChef Australia – It Was Time To Put Up Or Shut Up
“I can’t stand right now in front of you Gary and say I am ready to be an owner and head chef of a restaurant that is not where I am at yet,” Sam said.
Then cue to Sam’s voiceover “That may cost me the competition.” No Sam your uninspired cooking will.
Tonight’s challenge was for the four contestants to make a three course meal which would showcase the type of food they would like to cook in their eating establishments. They had 2 and half hours, and the pantry was open to them.
Now before I get back to Sam’s ineptitude I just want to float a couple of theories which indicates the show is a bit rigged.
1. Tonight’s episode explains why Andre won last night challenge over Chris. They did not want Chris to win two night’s in a row, and the prize of meeting with three top chefs would be very beneficial to him.
2. That the contestants are told about the challenge prior to the time it is meant to occur. You cannot tell me that pigs head has been their standard pantry fare? Or that there just happened to be a razor there for him to shave it. Nor that Youngs Chocolate Stout was there gathering dust on the shelves. Methinks they get to order in specific ingredients.
Anyway back to Sam’s straight from Stephanie Alexander’s cookbook menu of duck salad, lamb shanks with mash potato, and summer pudding. He has no vision or originality, it is a travesty that he got this far. The nail in the coffin for me was putting the cream inside the Summer Pudding “a Sam touch”. I am surprised he was not roasted for that.
Someone who got a roasting from George about dish costs and did not deserve it was Julie. She made Lobster Bisque, and was criticised for what her dish would have cost. If she had given them a skinny medallion she would have been criticised for being ungenorous.
I suspect this dish would not be on her cafe/restaurant because it would be a to high price point. As would be the case with Sam’s out of season berry dessert.
Julie’s steak with baby vegetables was criticised because of lack of sauce, but her dessert of ginger syrup cake looked delicious.
She also won the prize for best speech when asked about her future cooking plans. She said “Preparing food for my family is the heart of my day, and my cooking is one of the greatest gifts I give to my family.” I have to confess I got a bit of a tear in my eye, and a fair amount of guilt that I can not wait to get out of the kitchen.
Now speaking of emotions did anyone else think Andre had a touch of the crazys tonight when he was revealing his obsession with gnocchi, and then giving a kind of maniacal laugh. Even the judges looked confused and wondered what he was raving on about.
Having said that I thought his walnut gnocchi looked delicious, but agree with judge Matt Preston that the percorino chees basket he served it with was a “hangover from a time where people over garnished”. His main of confit of rainbow trout with caponata look nice, and his semi freddo dessert looked super yummy.
Also Matt Preston asked where the passionate Andre had been hiding (Matt thought passionate, I thought crazy) Andre said he “Reserved my passion and decided not to extend it to the others.” Was he one of the ones who Geni was talking about, who is not wanting showcase what they can do?
From the beginning of the episode you knew Chris was going to win this challenge. His vision was clear about what sort of menu he would serve and also the ingredients he was using was exciting to judges.
He cooked a stuffed duck neck sausage which was judged to be delicious. Followed by a pigs head roasted which surprisingly once he carved it up the meat did look quite tasty. The judges were in raptures and George had a religious experience eating it, screaming out “Hallejulah”. Lastly his beerimisu was described as “brilliant.”
Chris got to meet with Sean Connolly of Astral and Seans Kitchen, Justin North of Becasse and Etch, and Katrina Kanetani from Pier.
Chris said that Justin had the same cooking philosophy as him, which is the nose to tail approach. Something I can confirm as I once accidentally ate stuffed pigs ear at Becasse, and once I realised I was queasy and had to discreetly throw up. So chances of me ording the pigs head a Chris’s Beer Tavern is low.