Trent, Heather, Matt, Chloe, Elena, Theresa and Brett faced the sole elimination challenge of Heston Week.
The contestants had 75 minutes to cook a dish inspired by one of the seven spectrum colours. Matt evoked seaside memories of his Noosa home to connect the colour blue to his seafood dish, adding blue mussels. The colour indigo reminded
Matt evoked seaside memories of his Noosa home to connect the colour blue to his seafood dish, adding blue mussels. The colour indigo reminded Chloe of a dark night. However, she knew she was in trouble when her finished dish was dominated by white elements and she failed to find an indigo plate to serve on. Theresa instantly had a
Theresa instantly had a red dish in mind and made a red toadstool dessert, inspired by the Gelato Messina cookbook. Heather was thrilled with yellow and planned to make her mum’s lemon sultana pudding, adding bitter chocolate ganache, white chocolate mousse and a poppyseed, coffee and dukkah crumb. She was devastated when her pudding collapsed on the plate.
Elena’s orange choice reminded her of warm Queensland afternoons by the reef. Her prawn, crab, scallop and oyster dish was coloured orange, with carrot juice and saffron.
Brett was inspired by the green ant’s nests of his Darwin childhood, plating a dish with scallops, bacon crumb, a pea puree, brussels sprout leaves and salsa verde, hidden under crispy kale leaves.
Trent made marinated jerk chicken, a violet almond puree with roast beetroot and compressed cucumber, and used violet flowers to bring his colour to life on the plate.
The judges loved Elena’s reef walk and Heston called it his dish of the week, saying it was fit for a Michelin star restaurant. They loved Theresa’s red toadstool. Brett’s dish was a hit and Trent’s jerk chicken was tasty. They were unsure about Matt’s rock pool dish, which did not hit the blue brief and was too salty.
While they liked some of Chloe’s elements, she had missed the indigo coloured brief. George was confused by Heather’s dish and Matt Preston said that while he liked her idea of the lemon delicious, the bitterness of the coffee and the sweetness of the white chocolate derailed the central lemon flavour.
It was between Matt, Chloe and Heather. Heather was brave to add her own twist to her mum’s classic. But the texture was wrong and, as a result, Heather left the MasterChef Australia kitchen.
Heather has since launched a company called Hey Day Foods and is selling a flavoured butter range. She is planning a stall and cooking classes at Adelaide’s new Plant 4 Markets.
