Masterchef Australia – Jay V Tony Howell
Tonight the immunity pin challenge was on Busselton Pier and it was visually fabulous, but whoever decided to shoot the cooking challenge there had obviously never heard of the “roaring forties” as it was blowing a gale.
I would love to have known how they kept Matt Preston’s hat on, and for once George Calombaris must have been glad he was bald.
Tony Howell the Executive chef from Cape Lodge was competing with Jay, and they were cooking Western Australian Seafood Stew. Jay had 70 minutes to replicate it
The whole episode was about the adductor muscle, which was pronounced abductor, and “inductor” by George.
Tony had used the wrong scallops not the ones with THE muscle off so in the last few seconds he was scrounging around trying to cut them off.
Jay’s plate was judged first.
The marron was cooked perfectly, however scallop over cooked and the “inductor muscle” was still on it. But they did like his bisque better.
Plate 2 was Tony’s:
Again they found an adductor muscle in it, and there was not enough aioli, but guest judge Hadley Troy said the cooking of seafood on plate two was better.
Jay scored 22 and Tony scored 23, therefore no immunity pin for Jay.