Last night Harry, Elise and Mimi faced a familiar box of ingredients as they fought to make the Top Four.
The contestants were given the same ingredients they had used in their first MasterChef audition. With 90 minutes to create a dish, their challenge was to show the judges how much they have learnt.
Harry cooked a lobster bisque, lobster ravioli and a butter poached lobster tail. He was confident until Matt Preston questioned whether his ravioli showed enough technique. He decided to change direction and chose to also make chicken coriander dumplings flavoured with Asian ingredients.
Elise decided to stick to what she loves by creating a chocolate pistachio and orange brownie with chocolate mousse, chocolate glaze and orange ice cream. Spending too long on her ice cream meant her brownie was rushed and potentially had not cooked properly.
Inspired by one of her grandmother’s favourite recipes, Mimi decided to make a fig ice cream with goat’s cheese and prosciutto. She seemed to be tracking well, until Matt Preston pointed out that what Mimi thought was goat’s cheese was actually ricotta. She decided to smoke the ricotta to try and enhance its flavour.
Harry’s dish surprised and delighted the judges. His dumplings were beautiful and he nailed the lobster. However the judges thought his bisque lacked complexity.
Mimi’s ice cream was delicious and her dish demonstrated many skills and techniques, but the judges thought the dish had been derailed by the use of ricotta. Although it had collapsed, the judges loved Elise’s brownie and they liked the slightly undercooked flavour. The judges decided Elise was safe.
With mistakes in both Harry and Mimi’s dishes, the judges made their decision based on flavour. As a result, Mimi was sent home.
Mimi is now working as a prep chef for a new cooking television show and, in future, she would love to open her own café.
MasterChef Australia Grand Final Week starts 7:30pm Sunday on Ten
