Masterchef Australia – Another One Bites The Dust
Before Brent, Ben, Tash and Rachael could cook they first had to buy the ingredients they needed in an auction. Instead of money they bid with their cook time.
They started off with 100 minutes and the contestants were being strategic to try and burn their competitors cooking time down. Ben’s strategy was to do for the ingredients no one wanted but also bid on the ingredients that the others wanted.
He knew Brent wanted the beef so bid against him so he was forced to spend 25 minutes on it. Rachael went hard for the pork belly against Tash and gave up 25 minutes. Ben got the pigeon for five minutes and the Tash the mackerel for nothing.
This meant Tash could go hard on the Asian vegetable basket and she did, as well as the Asian sauces. In the end she had the least amount of time to cook with but the most harmonious pairings of ingredients.
Ben grabbed the nightshade vegetables for 15 minutes but in his bid to get Brent to pay big for the dairy basket ended it up with it himself when you felt the spice basket Brent was left with would go better with the pigeon. Rachel also forced Brent to pay 25 minutes for the root vegetables.
Rachael after losing out on the Asian basket was left with the forage native vegetables and she was desperate for the pantry staples so bid 25 minutes which left her with 50 minutes to cook.
Ben had 55 minutes to cook and after being told off by the judges last week about his noodle salad was making Roast Pigeon, Aubergine Puree, and Green Pepper Custard The judges were going around looking confused about what Brent and were doing. But what did they expect when it was a crapshoot with what they got.
With only 30 minutes cooked Tash had to fillet her mackerel which took her 20 minutes not helped that the judges were standing over her.
Rachael who was mixing saltbush with mustard deep fried her pork and it came out black. The peanut gallery were shocked but Rachael was relaxed as she thought it tasted “brilliant”. After Matt tasted it and winced, she realised she had stuffed it so she tried to cook some more pork buy throwing it in the deep fryer as she wept.
Brent who is showing he is a confident cook was making Roasted Ribeye with Carrot Puree and Smoked Beetroot. It looked great on the plate and was a perfect medium rare with no blood dripping out of it. Matt said “every element is a different texture and flavour. It is clever and modern”.
Tash made Harissa-Stuffed Mackerel with Asian Greens. Again the dish looked great and the judges thought it was delicious. They said she is a very clever cook and she also let them know that she was a contender with over 40 good dishes still under her belt.
Ben made Roasted Pigeon with Aubergine Puree and Green Capsicum Custard. Ben told the judges he could win. Gary who was perplexed about the savoury custard had to confess it was ridiculously good. They also thought the pigeon was cooked perfectly.
At this point you knew Rachael was on shaky ground and props to the judges again that they did not bother to hide it and she was eliminated quickly.