Masterchef Australia – Move Over Jamie Oliver, Alex Is The New Mr Teflon
I have to agree with one of this blogs commenter’s, and say Alex is Season three’s Sam. Why do the producers want him in? He is not THAT good looking, but maybe the body mutilation look is a Gen Y thing.
More on his massacre of the crocodile later.
Tonight’s elimination challenge was the equivalent of The Amazing Race detour. The contestants had to pick between going out on a boat and catching their own fish or taking their chances with the mystery ingredient which ended up being crocodile.
I did wonder if they had to pressure people to go out on the boat, as I thought that was a high risk strategy, but then I don’t fish.
Nick the guy wants to open his own Russian restaurant caught fish quickly. I don’t know where they have been hiding him, this guy has potential Masterchef Australia hottie written all over him. And he can cook he plated up slow roasted Mowong with dill, parsley eggs and garlic bread.
All the guys managed to catch lots of fish, whereas poor Jess was seasick and eventually caught a flathead.
I loved the mystery ingredient was crocodile, it really evened out the fact the other guys had been out hunting and gathering.
John the winemaker from SA who did not plate up in last night’s episode said he needed to play this game as safe as he can. He was going on flavours. He had bean and leek puree, and the protein was topped with a pomegranate (ingredient du jour of the night) and riesling sauce. He received positive reviews, with Matt saying it is was the best crocodile dish of the day. In fact he said it was the best croc dish he had ever tasted.
Now to the debacle that is Alex. He decided to poach the crocodile and it was not working for it. He then did an anchovies and olive paste for the fish, and said he was “clutching at straws”. He over cooked it and it was as tough as Doc Martens, his probable footwear of of choice.
Gary liked that he just kept going. This year it appears to be OK to not plate up, but also to serve shite, but if you don’t curl up in the foetal position when you are having a bad cooking day you can also avoid elimination.
Alby the carpenter did what anyone does when faced with something he has not cooked before and crumbed it. Of course it was a disaster. It was too tough.
For someone who hadn’t filleted a flathead before I thought Jess did a great job. But what was she thinking mixing harissa, with some sort of pear sauce, and that is before she had some sort of brain explosion and said she was going to poach the flathead. I don’t why she thought that if she had told the judges the cooking technique that she had to keep with it. For christ sakes Alex changed his.
The judges told her she was a few years to soon for the competition. She didn’t have a knack of pulling flavours together but had the cooking skills. I was hoping she would stay in.
Myri who wants to open a Greek-Cypriot restaurant did a kataifi wrapped piece of crocodile because she had done it before with prawns.She served it with a garlic sauce and Greek Salad. The crocodile soaked up too much oil. Her Greek salad was dressed with balsamic vinegar, but maybe that is the Cypriot side of the cuisine. Also George had a go at her for putting lettuce in it as well.
Chelsea cooked Mediterranean crocodile. She was slammed for the bean puree but George liked the puttanesca sauce.
Daniel cooked tamarind trevally skewers and Gary was positive about it.
Seamus steamed Mowong and it was under cooked. But Matt said he had gotten away with it because it was fresh.
John, Nick, Dan, Seamus, Chelsea, and Alex are all safe. Alex dodges another bullet? But I am glad they kept the other hotties in.
Myri, Jess, Albi, and Elisa were eliminated. With only four eliminated tonight, does this mean only four are gone each time from now on until the top 24?