Masterchef Australia – No Immunity Pin Tonight
Brent, Sarah and Tash were cooking it out to see who would be the one to have a crack at an immunity pin on Masterchef. It was a chilli challenge but of course there needed to be a bit of pantomime about it. The hotter the chilli’s used the longer the cooking time. But wait that has to be more drama with Matt Preston reverently bringing out the worlds hottest chilli. It was the Trinidad Scorpion Butch T chilli is apparently the hottest chilli in the world. It was in a clear plastic box and Matt in hushed tones said you have to wear a face mask and your hands will be numb for two days if you touch it.
Sarah’s halo slipped when she told the judges that they can’t handle too much spice. Gary looked insulted then she said “Well George”.
They had to drawn knives to see who would get to select the chilli’s first. Sarah picked the habanero which gave her 30 minutes to cook.Tash went for the Pequin chillies so she had 20 minutes, and Brent was given cayenne for 15 minutes.
Sarah was making a pork mince samosa with a chilli jam, Tash was being bold and was making a pineapple and chilli sorbet and Brent was doing mussels with chorizo.
They tasted Tasha’s first and George said he loved it because it is fresh. Kylie thought it was clever using the hot with the cold.
Tash said after receiving good reviews “I am feeling confident but I can see Gary has his eye on Sarah’s…..dish down the end”.
Sarah’s chutney turned rock hard and they could not taste it and they could not taste the chilli in the samosas. No chef cook off for her.
One of Brent’s mussel’s had a beard on it and Matt looked at him like there is no great sin. George said the dish was not polished enough and even he wanted a bit more chilli heat in there.
Tash’s dish won and she got to cook off against Ben Cooper of Chin Chin. Chin Chin is one of the trendy restaurants in Melbourne but Ben needs to dump the mohawk it does nothing for him.
After the mutual arse kissing between Kylie Kwong and Ben (he used to work with her) they got on with the challenge.
Tash got an hour and fifteen minutes to cook and Ben chose the core ingredient spices which meant there are no herbs in the pantry.
Tash made spiced deep fried chicken served with a plum sauce. The spice mix was not to her liking so remade it. However this batch did not taste quite right either so she made another lot adding garlic. Then she had issues with her plum sauce and Kylie thought it needed more death so she added some chicken stock. Tash does have some serious cooking skills.
Ben was making a Brazillian Spicy Seafood Stew he said he had not made it 18 years. He decided that he was going to put the flathead in with bones in it. Amy yelled down at him from the balcony that George particularly did not like bones in his food. He almost deserved to win just because he refrained from rolling his eyes at her.
Tash’s chicken was undercooked when she first pulled it out of the deep fryer and Kylie stated the obvious that the judges don’t want undercooked chicken. Duh! She plunged it back in. Hers was the first to be tasted and George said it was super fresh, flavoursome and healthy. Matt thought the sauce was perfect with the chicken.
Then it was time to taste Ben’s stew. The judges loved the complexity of it and Matt thought it was more a curry then a stew and Gary said it was comfort food at its best.
Tash scored 24 out of 30 however Ben won with 28 out of 30 with Gary giving a perfect ten. The other Masterchef contestants were happy with the result because lets face it they don’t someone winning an immunity pin.