MasterChef farewells a cook after Emu Pressure Test

After failing to impress in the invention test  Trent, Sam and Jess faced elimination in one of the toughest pressure tests seen on MasterChef Australia this year.

Set by Brisbane Chef of the Year, Josue Lopez, the challenge was to cook his After the Eucalypt Fire, a dish showcasing three different emu textures. They had three hours to recreate the 14 elements that made up the dish.

Sam’s strategy was slow and steady. He planned to follow every step of the lengthy recipe to a tee, conscious any error could send him home. Jess was in the lead early and appeared to be nailing every aspect.

Trent started solidly with the jerky, before turning to the beetroot and rosella powder. He popped the emu into the sous-vide bath before moving onto the beetroot leaf puree but bypassed the beetroot paint. Later, as Jess made her leaf puree, she worried she had blended too many of the stalks, leaving a bitter taste.

With minutes to go, Trent decided to focus on just the main elements of the dish, forgoing the smaller more intricate components as he was running out of time.

During the tastings, the judges loved the flavour of Sam’s beetroot. Jess’ emu was cooked perfectly and it came down to Trent.

Sam’s strategy was slow and steady. He planned to follow every step of the lengthy recipe to a tee, conscious any error could send him home. Jess was in the lead early and appeared to be nailing every aspect.

Trent started solidly with the jerky, before turning to the beetroot and rosella powder. He popped the emu into the sous-vide bath before moving onto the beetroot leaf puree but bypassed the beetroot paint. Later, as Jess made her leaf puree, she worried she had blended too many of the stalks, leaving a bitter taste.

 

With minutes to go, Trent decided to focus on just the main elements of the dish, forgoing the smaller more intricate components as he was running out of time.

 

During the tastings, the judges loved the flavour of Sam’s beetroot. Jess’ emu was cooked perfectly and it came down to Trent.

The judges liked Trent’s beautifully blushing emu, but the tartare was not perfect. The dish was also missing many of the crispy, crunchy elements.

In the end, it was Trent who departed the MasterChef Australia kitchen. He is doing work experience at Atlas in Melbourne and hopes to set up his own food truck at the end of the year.