MasterChef Australia – The Finalists Dish On Each Other
MasterChef Australia is everywhere this week, and Who Magazine have got an interesting article in it where the finalist that about their competitors amongst other things. Unfortunately no soft copy on their website .
So this is what they had to say:
Poh Ling Yeow
Recipe for success: “I’ve been lucky to get a second chance. When I was home, I practised a loto f the dishes without knowing I was coming back. And I think my creativity sets me apart.”
Dishing on the Competition: “At this stage, it’s not so much who’s my biggest competitor, it’s more who trips up first. I can’t actually name anyone who’s not a threat.”
Secret ingredient: “Depending on what they let us do for the finale, I’ve got a few very traditional Chinese dishes I want to do, and I would challenge even [judge] Matt Preston hasn’t seen them.”
Back-up Plan: “I’ll still write my cookbook, and keep painting.”
Recipe for success: “I’ve got the skill, the knowledge and the desire to be in the industry.”
Dishing on the competition: “Chris know so much about food and no matter what you throw at him, he’ll do it well. In a perfect world, it’ll be us in the final two because I’d really like to beat him.”
Secret ingredient: “Everything I’ve learnt over the past few months. Coming back into the competition, the other guys don’t really know what I’ve been doing.”
Back-Up Plan: “One day I want to open a restaurant with simple, seasonal food. But I’d spend the prize money eating my way around Europe.
Recipe for Success: “I bring all the travel I’ve done over 20 years. I basically embrace cultures through food, and I understand flavours. That’s me to a tee.”
Dishing on the Competition: “Chris has got incredible food knowledge. He’s the one we try to knock off the wall each week. Justine is only young, but she has a wonderful array of knowledge behind her.”
Secret ingredient: “For the final challenge I want to work with chillies, and even mud crab. It would certainly be Asian with a twist, because I think Asian’s my strength.
Back-up plan: “For me, it’s all about a cookbook. I’d love to be able to put my passion for travel and food into print.”
Recipe for success: “I made it this far because I’m determined. Being absent from my family is the hardest thing I’ve done in my life, but I want to show my kids that you can pursue your dreams.”
Dishing on the competition: “Even though she’s young, Justine is a natural cook with a brilliant palate , and a fast leartner too. I see her as a huge threat.”
Secret ingredient: “Nobody seems to have twigged on to the fact that I am extremely determined.”
Back-Up Plan: “Do work experience and learn what I need to learnt to write a business plan to open my restaurant. It’s serve up good, hearty, home-style food that people love to eat but don’t necessarily want to cook themselves.
Recipe for success: “I’ve displayed a consistently high level of skill. I’m really in control of my nerves – I don’t let them control me – and I’m neat and methodical in my approach, which helps me have a level head when I’m cooking.”
Dishing on the competition: “Julia’s my biggest threat. She has an amazing palate, and she’s been out training in restaurants for two months. Julie is the weakest link. She’s dodged so many bullets it’s ridiculous.”
Biggest misconception: “That I’ll do anything, including sabotage to win.”
Back-Up Plan: “I’ll still work towards my dream of opening a beer mason’s bar and restaurant. I’ll probably end up living in Bavaria – I love the climate, the people, the food and, of course, the beer.”
Recipe for success: “I’ve had a clear direction of what I want to do – own a French bistro – ever since I was little. I specialise in French cooking, sauces, and I know what flavours go well together.”
Dishing on the competition: “Chris is always a threat. But Julia has been away for a while, and I don’t really know her cuisine. She has this natural touch with food and that scares me.”
Biggest misconception: “I love other cuisines aside from French. In fact, I do a really awesome lasagne.”
Back-Up Plan: “Go to France and bring back as many recipes and ideas for my restaurant. It’ll serve traditional rustic, regional, French food. I hope to own one in Sydney and Melbourne.