Masterchef – cook versus chef
Opening sequence: Marion leaves the Langham, is wished luck by the doorman, crosses the footbridge and then… gets lost? Because she’s suddenly walking south down Swanston Street towards Flinders Street.
Matt is doing his best to blend in with the graffiti, with his lurid pink pants, purple cravat and other odd bits. I’m guessing the announcement of the challenging chef can’t have been that much of a surprise, given that they are all standing outside his restaurant.
Bomba with chorizo filling
Cornets filled with chicken liver pate
I fancy ditching this recap and heading down for some tapas now!
The worst thing that can happen with the first dish is exploding bombs.
Frank echoes what a lot of us have thought, that combining mentor and competitor is tough. He’s trying to be helpful, but Marion is feeling intimidated. She chops the onions neatly – Frank tells her that she’s a better chopper then he is – and then it’s time for Frank to hit the stoves.
He was being kind about her onion chopping skills, as he shows when he massacres his first bulb. Gary tells her not to overcook the livers and she checks with Frank as to the cooked-ness of what’s in her pan. He tells her to give them a bit more. With 45 minutes to go, Marion wants some advice on losing lumps in the chorizo filling. The cornets are made from brik pastry, and Marion is hoping that hers all work out, as she hasn’t cut any backup rectangles.
Frank checks in on Marion and tells her that she’s miles ahead of him, so he heads back to the processor. Joanne reminds him to put on the deep fryer, which raises eyebrows on this couch. Fortunately she disappears into a fireball.
Frank’s bombas are sizzling away, so perhaps Joanne has managed to help him in that regard. Marion – so confident a few minutes ago – is starting to doubt whether she’s going to be able to pull it off. Jonathan is offering encouragement, and is joined by some of the other spectators.
Marion’s plating looks pretty good, but I’m wondering if extra draining for Frank’s bombas falls under the definition of “replating”. Or maybe those Handee towels really are super absorbent.
- Donna: rough edges
- Matt: the centre bomba is split
- George: the livers are quite iron-y, but the caramelisation is lovely
- Donna: the bomba is so comforting
- George: the ultimate beer food
- Donna: the cornets are daintier
- Matt: the sauce is orangier
- Donna: the bombas are denser
- Matt: the cornets are crispy, crunchy, creamy in the middle
Gary tells the judges that the challenge was the most tightly contested ever. He asks Marion how she did and she doesn’t think she’s done it.
Matt gives him an apologetic 7
Wow – Marion beat the chef! Matt calls her cornet a “tour de force” and says that the parfait got her over the line. Now, can we find out how the gold pin works? Obviously not.
Frank is gracious in defeat, as he was during the challenge. Tomorrow night? The Press Club.
- When was this filmed? Claire is so rugged up, and the cold weather didn’t start here until the last few weeks.
- The exchange of knowing looks when the cooks of each plate is revealed is really smug and annoying.
- Why do we get previews that remove a lot of what could be interesting reveals during episodes, but still nothing on how immunity works, even now that it could come into play?