Masterchef The Professionals – The Best Cook On The Night Did Not Win
Look I get that Rhys has had a tough life, he touched the dark side when it came to drug use, and he is a talented chef, however not sure he was worthy of taking the title of Masterchef Professionals tonight just based on what he plated up.
So the winner who does not know that Vietnamese Pancakes are an iconic dish in Vietnam, and was about to cock up Marco’s Lobster and Leek terrine until Sarah told him there were 28 leeks in it. Also in his service course none of his three dishes were the stand out ones. In fact his entree was by far the worst. It would have been interesting to hear what the 120 chefs who were eating the meal thought about the dishes and who should have won.
Rhys won it in the second round on Marco Pierre White’s Lobster and Leek dish which was the pressure test, and going into the final round two points ahead, Sarah and Rhett were unable to peg him back.
Sarah should have won looking at the dishes on the night.
Interestingly in the final round Marco was giving a score out of ten for how they were dealing with service in the kitchen, and Matt Preston was giving ten points for the food in the restaurant. If service had been a factor in the top four episode, Michael may have gotten through to the final, as Sarah and Rhys were making the diners wait so long for their food. However that challenge had been based totally on taste.
Tonight’s finale was based on three rounds. The first round was an invention test set and judged by David Chang, who is now engaged to an Australian girl. It was a random knife draw of David’s favourite ingredients and they had to make an original meal with Chicken, Miso and eggs.
David Chang was not joking when he said he would probably make a dessert, he would make a miso ice cream and make a caramel from the chicken fat.
The other contestants in the show were looking down from the gallery. Cameron has gone all Romper Stomper and shaved his head, and Anthony who had the big dummy spit clearly swallowed his pride or read his contract obligations and was there as well.
Rhys was stumped by the challenge and said he was thinking of making something asian. Probably not a bad tactic as miso is not found in European cuisine. He decided to make a Vietnamese crepe with Tamarind Broth.It was thought to be lacking by both the judges. Marco said he liked the thought and care in the presentation, however he added that it was not his greatest effort.
Whilst Rhett was making a Tea Smoked Chicken dish with a miso mayonnaise. Rhett gave his quick and easy version of mayo implying that that it is not that hard that the usual Masterchef version was a myth that all you need to do is put all the ingredient in a blender and whizz.
He received mixed reviews. Matt Preston said “Chicken skin delicious, but thought the miso mayonnaise was too sweet, whilst Marco was critical about the lack smoke flavour.
Sarah made a Quail Scotch Egg with Miso glazed chicken. David said “Given the amount of time it is not as nearly as cohesive as it should be”. Matt said ” it was technically proficient but not delicious”.
Rhys scored from David 5/10, Marco 6/10, Matt 6/10 for a total score of 17.
Sarah scored from David 5/10, Marco 6/10, and Matt 6/10 for a total score of 17.
Rhett received from David 6/10, Marco 6/10 and Matt 7/10 for a total of 19.
Round two was the pressure test set by Marco Pierre White. It was his terrine of leeks and lobster. It only had two ingredients lobster and leeks and it was all about the construction.
Rhys did not hear Matt Preston say there was a recipe and thought he did not seemed to think he needed it. He had far too many leeks and Sarah told him there were only meant to be 28 so he ended up taking some out. I bet she is kicking herself for telling him that now.
Rhett undercooked his leeks so they did not stick together and was falling apart he managed to get one on the plate.
Rhys was having similar issues but managed to get one good slice on the plate. Interestingly the rest of the terrine was falling apart but Marco thought Rhys had not realised how well he had done. If Marco was still working in his own restaurant he may not have been quite so pleased if a chef only had one presentable piece for his customers from a whole terrine.
You get the feeling the judges were always surprised when Rhys plated up a good dish so were more generous with scoring, whereas their expectations were higher for Rhett and Sarah.
Rhett received a 6/10 from Matt and a 6/10 from Marco.
Sarah received a 7/10 from Matt and an 8/10 from Marco, Rhys received a 8/10 from Matt and a 9/10. He was ahead on 34 points, with Sarah on 32, and Rhett on 31.
Finally it was the huge service challenge of cooking a three course meal for 120 people. They got to pick two assistants.
Sarah got first pick, not sure what the rationale for that was, and she went for Nathan and Coop. Rhett picked Michael and Nick, and Rhys picked Kiah and Cassi. Rhys wanted to cook with his mates.
Rhett’s time in the kitchen was fairly smooth “They are asking me what to do, and I’m telling them what to do, and that is how it should be”.
Kiah misheard Rhys and boiled, instead of cryo vacing the Black Pudding for his entree of Scallops, Black Pudding and pureed peas. They split, the presentation ended up not being as good and the texture was a bit grainy.
Sarah was also having a texture issue with chorizo she was stuffing into a zucchini, she was serving it with prawns. They were apparently good but the judges did not get the chorizo element.
The guest judges with Matt Preston were Janne Apelgran who is Editor of The Age’s Good Food Guide and Simon Thomsen a restaurant critic and former judge on Iron Chef Australia.
Rhett Poached Lobster was well received with Janne Appelgran saying it was a beautiful piece of lobster.
Simon Thomson also loved the dish.
Main for Sarah was Bavette of Beef which was described as the best dish so far. Rhett had his dish sent back as he forgot to put curds on Matt Preston’s plate.
Rhys also made lamb with a Carrot Puree and Simon said ” I am pretty pleased with what is on the plate”.
For dessert Sarah made a Creme Chiboust with Stone Fruit and Sorbet. Matt said ” This is just so beautiful” and Simon said ” I could almost cry it is such a beautiful dish”. However because she held up service on this dessert she was penalised by Marco.
Rhett made an Eton Mess with passionfruit which was eye poppingly sour”. Interestingly in the interview here he said desserts were not his forte. Rhys made Chocolate Cake with Vanilla Ice Cream. The judges liked it but I thought the cake looked dry and it was certainly not original.
It was then time to score.
Marco said ” Rhett you proved yourself as a had chef in prep as well as service” and scored him a 9/10. Matt said his entree was was the best but his dessert let him down and gave him an 8/10.
Sarah received a 7/10 for service and a 9/10 for food. So Rhett and Sarah were now tied.
Marco gave Rhys 8/10 for service, and Matt gave him an 8/10 for the actual food and this meant he took out the title, the $200,000 prize money and the trip around the world. It is hard to recall what his best dishes were over the course of the competition. However he peaked at the right time, he had a good back story and we got to see his journey made him tick the boxes as a reality show winner.
Rhett and Sarah were both given $10,000 each as a consolation prize.