Tonight’s elimination was a significant one. Those that made it through were deemed the Top 10 for MasterChef Australia 2020.
With Callum safe and watching on from the gantry, round one saw the contestants make a savoury pie and sauce in 90 minutes. Is there anything better than a warm pie in winter? We think not.
Poh was right at home with pastry making a Coq au vin pie with smoked cheddar crust. And the judges loved it. Also impressing was Khanh with his coconut chicken curry pie, and Brendan with his Mauritian beef curry pie.
Unfortunately, Simon and Sarah’s pies didn’t fare as well and Tessa and Reynold’s pies also failed to impress seeing them fight for their Top 10 spot in round two.
Here, the contestants had to cook a dish in 60 minutes that represented “their Australia”. It could be sweet or savoury, but they had to explain why their dish represented Australia to them.
Reynold did his take on a cherry ripe involving a coconut gelato and a dacquoise, cherry and blood-lime compote with a chocolate whipped ganache. And let’s not forget the meringue shards that looked like the Sydney Opera House.
Needless to say the judges were wowed by every element of Reynold’s dish and he was safe.
Tessa’s sticky braised pork with sea succulents and native flavours, and Sarah T’s South East Asian charcoal chicken dishes were enough to get them through.
Simon’s “naked broccoli” was deemed the least impressive dish and he said adios form the competition.
