Advanced search
- TITLES
- NAMES
- COLLABORATIONS
Search filters
Enter full date
to
or just enter yyyy, or yyyy-mm below
to
to
to
Exclude
Only includes titles with the selected topics
to
In minutes
to
1-50 of 756
- A few dozen home chefs battle it out in the Masterchef Kitchen to earn the best chef title, judged by top Australian chefs.
- In Series 1 Junior MasterChef auditioned 5,500 hopeful young cooks aged from 8 to 12 from across Australia to arrive at a Top 50 who then competed for a place in the Top 12.
- MasterChef Australia: The Professionals is an Australian cooking television show, based on the original BBC MasterChef: The Professionals. It aired on Network Ten from 20 January to 17 March 2013.
- Celebrity MasterChef Australia is an Australian competitive cooking game show. It is spin-off of MasterChef Australia, itself an adaptation of the British show MasterChef, and features celebrity contestants. Matt Preston, George Calombaris and Gary Mehigan returned as judges for the show. Former world-record holder and Olympic medalist Eamon Sullivan won the series, taking home $50,000 for charity Swim Survive Stay Alive.
- Auditionees cooked their dishes within an hour to secure their places in the Top 24. Eighteen hopefuls received aprons with three votes from the judges, and thirteen contestants with one or two "yes" votes have to cook again for the six remaining spots in the competition.
- MasterChef alumni Billie McKay, Matt Sinclair and Poh Ling Yeow guide thirteen hopefuls in their second audition with 75 minutes to cook with their choice of ingredients from one of the three pantries selected by each mentor. Each dish will be tasted blindly by the judges. During the judging, Dee was the first to advance with her Sri Lankan crab curry. Afterwards, Larissa, Sandeep, Christina, Monica and Leah also succeeded with their dishes and claimed the last five places in the Top 24.
- The first cook in the competition tasked the Top 24 to prep a dish in 75 minutes they'd cook if they were on a 'Desert Island'. For this week, there are no elimination challenges and the four contestants with standout dishes compete in the first Immunity Challenge. The cooks who succeeded in that challenge were Dee, Mandy, Joe and Tim.
- 2009– TV-G7.3 (14)TV EpisodeTo win the first immunity pin, the four contestants had to follow steps from Curtis Stone in cooking his steak and chips with broccolini and bearnaise sauce. In the judging, all four impressed but Dee's bearnaise was fatty and lacked mustard seeds while both Joe's and Mandy's steaks were slightly undercooked. Despite his mistake of putting sugar in his sauce, Tim's other elements succeeded, giving him the pin.
- 2009– 1h 12mTV-G7.3 (14)TV EpisodeThe Top 24 faced the first Mystery Box Challenge. Inside, the judges had selected nine ingredients, with the contestants to cook with at least one in 75 minutes. The five standout dishes (Tessa, Tim, Steph, Abbey and Anushka) were named and the first to compete for Immunity will be Abbey. The other contestants faced another Mystery Box containing black ingredients with 75 minutes to cook. The top three contestants will compete for immunity but the bottom four will be announced and the contestant who cooked the worst dish will be eliminated while the others were sent to tomorrow's Pressure Test. Tim used his immunity pin to skip the challenge. Tessa, Kyle and Derek triumphed and joined Abbey for the Immunity challenge. Yossra, Huda, Nicole and Dee were judged worst. Huda cooked a steak paired with eggplant and a tomato blackberry vinaigrette. Unfortunately, the judges found the steak overcooked while the dish as a whole lacked flavour, and she was eliminated.
- 2009– 52mTV-G6.2 (9)TV EpisodeSashi and Khanh battled in the first round where they had an open pantry from the garden to make a dish. Khanh succeeded as he selected between the two pantries to face off against one of the two former contestants for an entry to the Finals: the savoury pantry against series 8 runner-up Matt Sinclair and the dessert pantry with Reynold Poernomo (from series 7) as his opponent. Khanh chose the savoury pantry and cooked a red emperor with mushroom and radish but lost to the creativity of Matt's Thai sausage with squid and curry that scored the perfect 30 points to Khanh's 24.
- 2009– 55mTV-G6.0 (8)TV EpisodeThe six contestants took responsibility of a six-course vegetarian degustation menu, supervised by George, at Melbourne's Luminare to raise funds for SecondBite, The winning dish would advance the contestant into the Finals. Chloe got the first course to highlight cucumber with smoked labneh. Khanh made a charred broccolini dish with a capsicum and cashew purée for course 2. Ben's course 3 dish was a celeriac fondant with dates. Jess featured mushrooms paired with eggplant and miso for the fourth course. For course 5, Sashi made a dessert of apples with cinnamon ice cream. Reece presented the last course of blackberry mousse with olives and tarragon. After service, the contestants raise $6,780 for the charity, with the judges matching the amount to $13,580. Out of the six, Chloe, Khanh and Sashi had the standout dishes and the latter won the pass to Finals Week.
- 2009– 1h 32mTV-G6.2 (8)TV EpisodeSudden Death Elimination Challenge - Ben, Chloe, Jess, Khanh and Reece competed in three rounds for places in the Finals. The first round was to identify the ingredients of Gary Mehigan's Moroccan tajine where Chloe and Khanh succeeded to advance. The next round was the one-inch cube challenge from season 8 where they had to identify each cube of ingredient while blind-folded. Ben survived the second round, leaving Jess and Reece to cook-off in the final round with 60 minutes each and all the correctly-identified ingredients from the first two rounds. Jess received praise with the combination of sweet and savoury in her dessert. While Reece's dish was complex and tasty, it was too greasy. That was enough to eliminate him from the competition. MasterClass: George Calombaris, Matt Preston, Gary Mehigan and Curtis Stone - George cooked two versions of his Greek souvlaki, Matt made his vegetarian-style nachos and Gary braised his chicken paired with his spring onion pancakes. Curtis Stone returned to present his own take on steak and potatoes.
- 2009– 1h 14mTV-G6.4 (8)TV EpisodeThe finalists were assigned ingredients in a Mystery Box from past seasons: Ben (with the Burn Box from season 2), Chloe (with the Small Box from season 6), Jess (with the Molecular Gastronomy Box from season 5), Khanh (with the Big Box from season 7) and Sashi (with the Silver Box from season 6), to cook their dish in 60 minutes. Ben succeeded with his Pineapple Glazed Pork Ribs for an opportunity to compete for an advantage in the Finals Service Challenge. In the 75-minute Invention Test, the remaining finalists chose to cook desserts. Khanh's savoury dessert of pork and apples won overall praise and he advanced to the Advantage challenge while the others are sent to the Pressure Test.
- 2009– 52mTV-G6.6 (8)TV EpisodeChloe, Jess and Sashi had to follow 90 steps of the recipe to replicate a marron dish by Ashley Palmer-Watts in four hours and forty-five minutes. The plate was composed of a grilled marron tail, marron tartare, smoked cauliflower, pickled daikon, marinated smoked shiitake mushrooms, pickled mushrooms, pickled dulse, sea vegetables and a sherry mushroom stock. During the tasting, Jess stood out with her take of the dish. That left Sashi and Chloe who won praise with their consommés but both had technical flaws in the tartare. While Sashi's lacked finesse, Chloe's was mushy and lacked balance which sealed her elimination.
- Ben, Jess, Khanh and Sashi competed in pairs to cook, inspired by one of the four seasons in two rounds with the winning finalist received an advantage for the Finals Service Challenge. The first round was Ben and Jess making their dishes describing Winter while Khanh and Sashi cook their Summer-themed dishes. In the second round to cook a dish representing Autumn in 60 minutes, Ben's Seared Coral Trout with Ginger Carrot Purée and Parsley Vinaigrette beat Sashi's Lamb Curry with Smoked Cauliflower to win. He will select one of the four courses for the next cook.
- 2009– 53mTV-G6.6 (8)TV EpisodeThe finalists were tasked to cook their dishes in two-and a-half hours inspired by the Italian menu from the Icebergs Restaurant, under mentorship by executive chef Monty Koludrovic, to be served to the judges and 30 diners. Ben, who won the advantage yesterday, selected the fish course while the others were assigned the remaining course dishes: Sashi (with pasta), Jess (the meat course) and Khanh (for dessert). All of the dishes, except Sashi's pasta course, impressed the judges and between the three of them, they decided to vote Khanh's fig dessert to advance to the semi-finals.
- In the four-hour service challenge, the semifinalists prep a two-course meal (main and dessert) to be served for the judges and 60 MasterChef alumni from past seasons as the guests. Sashi made his Chicken Lemak with Jasmine Rice and the judges once again criticised his carving of the protein but applauded his Malaysian Pineapple Tart with Lime Ice Cream. Ben elevated his take of his menu: a Surf n' Turf main and an intricate Pavlova with Berry Gelato and Champagne Foam which received overall praise and he was first through to the Finale. Khanh relied on his heritage and inspiration from his family to cook his traditional Canh Chua Ca and after attempting to improvise before service, the dish receive praise but it was less impressive from two of the judges. His chocolate mousse was too heavy as it impacted the texture of his dessert, and ultimately with both errors in the menu at this stage of the competition, that's enough to send him home.
- Grand Finale - The tenth-season finale consisted of only two rounds (instead of the usual three) with Ben and Sashi cooking their entrée and main in the first round. They had to highlight their dishes with the given ingredients in two hours. After the round, both of Ben's dishes didn't meet the standards in the judging - his crab with finger limes and avocado cream lacked texture and his coating for his deep-fried whiting with peas and garlic sauce was undercooked as he scored 20 points for his entrée and 21 points for the main. Sashi stood out with his sambal prawns that received 10 points from each of the judges and his fish curry scored 27 points (9 each). His total score was 57 points to Ben's 41. In the final round, they had to replicate an intricate dessert composed of 19 elements (yoghurt snow, steamed vanilla sponge, coconut ice cream, meringue, etc.) by Heston Blumenthal in five-and-a-half hours. The challenge was even for both of the finalists after struggling with one of their elements before completing the dish. In the tasting, both Sashi and Ben scored 36 points from all the judges. Based on the final results, Ben's overall score was 77 while Sashi won with the overall total of 93 points. Winner Announced - Sashi Cheliah was announced as the winner of the tenth season of MasterChef Australia, receiving the grand prize of $250,000 and a monthly column for Delicious. Ben Borsht won $40,000 as the runner-up while Khanh Ong won $10,000 after finishing in third place.
- 2009– 58mTV-G6.0 (5)TV EpisodeChristy Tania showed Bryan, Samuel and Trent her gravity-defying ice cream dessert for them to replicate in three hours, with thirty minutes to make their sugar balloons. The time pressure proved too much for the contestants as they had flaws in their dishes: Trent's balloon was too small as it dispersed when he presented his dish to the judges, Samuel used excess chocolate to cover the crevice of his cone after he poured his hot chocolate sauce during the cook, and Bryan's semifreddo was icy, too dense and contained dollops of meringue in the mixture, while he ran out of time to make his balloon. Ultimately, Trent and Samuel scored in taste and presentation, respectively. Despite having a good run in the competition, Bryan's first Pressure Test proved too much, ending his time in the MasterChef Kitchen.
- 2009– TV-G6.2 (5)TV EpisodeTwo teams: Red Team (Sam, Trent, Ben, Arum, Karlie, Diana, Sarah, Pete, and Eliza) and Blue Team (Nicole, Tamara, Eloise, Benjamin, Ray, Jess, Samuel, Callan and Michelle) were tasked by Darren Purchese to construct edible dessert art installations in their respective stations for public viewing in seven hours. Sarah's Red Team chose a Japanese zen garden concept while Tamara's Blue Team took inspiration of a beehive. During prep time, the Red Team overcooked their first batch of dehydrated strawberry cherry blossoms and forced them to only make 300 blossoms while the Blue Team took too long to make their honeycomb biscuits and to build their cookie cutters. Both teams were praised in their creativity by the judges but the Blue Team's installations lacked balance in the sweetness of each element over the Red Team's and sending them straight to elimination.
- 2009– TV-G6.0 (5)TV EpisodeThe losing contestants (except Eloise, who used her Immunity Pin) had to correctly guess each sphere of a dessert ingredient such as liquorice, coconut, milk chocolate, ginger, macadamia nuts and dried dates while blindfolded, to avoid landing in one of three places for the second elimination round. The bottom three: Ray (who mistook grapes for watermelon), Benjamin (banana instead of rockmelon) and Tamara (cucumber rather than rockmelon) had 75 minutes to cook their desserts with the ingredient they guessed incorrectly. Both Tamara and Ray impressed with their dishes but, while Ray struggled throughout the challenge, it was Benjamin's overcooked bananas that sent him home.
- 2009– TV-G6.2 (5)TV EpisodeThai cuisine expert and chef David Thompson set up a Mystery Box Challenge for the contestants to cook their dishes with his chosen Thai ingredients, with Tamara, Diana, Michelle, Karlie and Samuel selected as the top five. Karlie won the advantage in the Invention Test which was the choice between two of Thompson's dishes to cook an inventive dish with the ingredients of the chosen dish. She chose his pineapple and crab curry (over his tom yum soup) and several contestants prospered with their dishes to compete for three places in the Immunity Challenge. Tamara, Ben and Samuel had the top dishes chosen by the judges. Jess, Sam and Trent had technical errors in their dishes and were at risk of elimination.
- 2009– 49mTV-G6.0 (5)TV EpisodeJess, Sam and Trent had three hours to replicate "After the Eucalypt Fire", a 14-element emu dish cooked by Brisbane's Chef of the Year Josue Lopez. Despite his beetroot leaf puree being grainy, Sam was first to be declared safe. Jess' puree was bitter and lacked vibrance while Trent was praised for the cooking of his emu, his plating was unorganized and the lack of the essential crispy elements in his dish sent him home.
- 2009– TV-G6.2 (5)TV EpisodeBen, Samuel and Tamara had 45 minutes to recreate a classic macaroni and cheese in the first round. Tamara's chilli mac 'n' cheese won her the chance to cook off against Melbourne chef Clinton McIver of Amaru. From a choice of herbs, she chose rosemary and cooked Chicken Rosemary Garlic Dumplings with Chicken Broth in 75 minutes while Clinton made a Rosemary Lamb with Pickled Vegetables and Pear in 60 minutes. Both of their dishes were praised on simplicity but Clinton's modern flavours of his dish beat Tamara's overall quality presentation by 27 points to 26.
- 2009– 42mTV-G6.0 (5)TV EpisodeFour teams: Yellow Team (Ben, Karlie, Callan and Michelle), Blue Team (Diana, Eliza, Ray, and Sam), Green Team (Tamara, Sarah, Eloise, and Arum), and Red Team (Pete, Jess, Samuel, and Nicole) competed at the South Melbourne Market to cook two snacks (savoury and sweet) and sell them to 1000 people, with only two teams to be pronounced safe after they delivered the best dishes and earned the most money from the public, the bottom 2 teams will go into tomorrow's elimination and from there someone will be their last cook in the MasterChef Kitchen. All the teams struggled to plan their dishes: Michelle's Yellow Team attempted to estimate the mass of their ingredients, Tamara's Green Team took a lot of time to prepare the food and Sam's Blue Team had issues with the lime curd in their dessert. After service, the teams made $13,728 to be donated to Kidney Health Australia. The judges applauded the Blue Team's dishes that were free from flaws and declared the team safe. The Green Team was also safe with takings of $4,158. But for Red and Yellow Teams, they were sent to elimination.