Corner Café

February 18, 2011

MasterChef Australia 2011 (pre-season)

Filed under: Miscellaneous & TV Shows — SeaDragon @ 8:00 pm

For Season 3 (2011) episode guide and spoilers, go to MasterChef Australia 3.

Update July 12, 2011: Marion Grasby: Home-grown for the home cook

Photo courtesy of MasterChef Australia.

It is still a couple of months before the third season of MasterChef Australia arrives on our TV screen, but there are some news about the new season that have been filtering through the grapevine.
First off, MasterChef Australia is now guaranteed to continue airing on TEN at least until season six after rumours of other networks trying to poach the runaway hit series from TEN.
Next, Chef Matt Moran has been signed on to have a more permanent role in the show (perhaps as the fourth judge?) to take some pressure off the gruelling schedule of filming for the current three judges. Cookbook author Donna Hay, who had been a guest judge for most of season two, has also been signed on as a mentor for the contestants this year.
Last year, Gary was on clutches after a fall and missed some episodes. Well, guess what, this year it is the newest recruit Matt Moran who will be seen on clutches in some episodes. Matt had a skiing accident in Aspen last month and needed surgery on his knee.
As for the new season itself, Matt Preston has hinted that this year there will be less crying and drama from the contestants, hooray, I said! He also said that this year the atmosphere in the MasterChef kitchen will be more reminiscent of season one where the joy of cooking shines through rather than the emphasis on the story-telling and drama of the contestants in season two. Good news that is, as long as the editing does not leave out too much of the contestant dishes like in season two which was a real shame… And please no more of the ridiculous challenges, for examples, the CWA (idea was good but totally wrong execution!) and the Governor-General catering (totally useless episode!) episodes in season two with the unrealistic tension and faux drama artificially created purposely for dramatic TV story-telling rather than real proper challenges aimed squarely at the ability of the contestants!
And for the oversea trip this year, rumour has it that it might be this country which I’m quietly very excited about if it is true! So don’t click on the links if you don’t want any spoiler!

Update April 1, 2011: MasterChef Australia Season 3 will premiere on Sunday May 1, 2011 on TEN.

Update April 4, 2011: Rumour Adam Liaw will make an appearance in series 3 of MasterChef Australia. He could possibly be involved in setting a challenge for the contestants similar to what Julie Goodwin did with her Mystery Box challenge in series 2.

Update April 5, 2011: Finally after a long, long wait for the first glimpse of the new season, here comes the first promo for the 2011 season of MasterChef Australia. Are they the top 50 contestants who all sat at the long table? Video only available within Australia for now. If and when they decide to add the video to YouTube, I’ll embed the video here so all you oversea addicts can view it too. Wait no more, video is up at YouTube, here it is, enjoy!

Update April 10, 2011: Rumour Chef Heston Blumenthal has been on the set of MasterChef Australia filming an episode for the third series of the hit show recently. He has previously appeared in an episode of the series last year while the contestants visited UK.

Update April 13, 2011: With the Launch Party on tonight for Series 3 of MasterChef Australia, we got the 3-minute First Look of the series on TEN. Wow, how exciting! Can’t wait for it to begin… I can also now confirm Heston Blumenthal, Nigella Lawson, Rick Stein, Adriano Zumbo, & Maggie Beer will all make an appearance in the new season… Hopefully they put the new video up soon on YouTube, then I can share it here too…

VIDEO: A first look at Masterchef 2011

Update April 16, 2011: Interesting, just read this article that in this new season, eliminated contestants won’t be allowed back on the show. Does that mean seriously no more second chances for eliminated contestants this year?

Update April 28, 2011: I love how the judges of MasterChef Australia do these interesting, sometimes hilarious photoshoots for each season. Remember last year they all sat on a table looking stern with knife and fork in each hand… Well the new one this year is spaghetti… Funny!

MasterChef_Australia_3_ Spaghetti
Photo courtesy of News Limited, Picture: Peter Brew-Bevan

MasterChef 3.0 promises fewer stunts, better skills

Making a meal of life after MasterChef entree

Bonus Recipes from Past Contestants & Judges/Guest Chefs of MasterChef Australia:
Bircher Muesli (Matt Moran – Chef/Judge)
Polenta-Crusted Snapper (Rick Stein – Chef)
Nectarine Tart with Orange Mascarpone Cream (Fiona Inglis – S2)
Tuna with Minted Peas (Matt Preston – Food Critic/Judge)
Cheese Souffle (Matt Preston – Food Critic/Judge)
Roasted Cherry Tomatoes and Buffalo Mozzarella Gourmet Pizzas (George Calombaris and Gary Mehigan – Chefs/Judges)
Rocket, Grilled Peach and Prosciutto Salad (Matt Preston – Food Critic/Judge)
Snapper with Snappy Salad (Matt Preston – Food Critic/Judge)
Gary’s Roasted Beetroot Salad with Hazelnuts & Watercress; George’s Beetroot & Feta Dip (Gary Mehigan & George Calombaris – Chefs/Judges)
Spiced Prawn and Paneer Salad with a Blood Orange Chutney (Jimmy Seervai – S2)
Raspberry Mousse Tartlets (Justine Schofield – S1)
Basic Pizza Dough plus 3 Topping Recipes (Matt Preston – Food Critic/Judge)
Gary’s English Jam Doughnuts with Lavender Sugar; George’s Raspberry Jellies with Granita; Gary’s Coffee Eclairs (Gary Mehigan & George Calombaris – Chefs/Judges)
Roasted Tomato & Salami Spaghetti (Marion Grasby – S2)
Passionfruit and Basil Macarons (Adriano Zumbo – Chef)
Matt Preston’s Paella (Matt Preston – Food Critic/Judge)
BBQ Prawn Salad with Mango (Alvin Quah – S2)
Gulai Ayam / Malaysian Chicken Curry (Adam Liaw – S2)
Stuffed Pork Loin, with Cashews and Cranberries (Matt Preston – Food Critic/Judge)
Gazpacho (Neil Perry – Chef)
Smoked Spit Roast Chicken with Summer Green Salad (Gary Mehigan – Chef/Judge)
Linguine with Red Snapper, Chilli and Parsley (Rick Stein – Chef)
Pork and Prawn Siu Mai (Adam Liaw – S2)
Chicken with Lemon and Cream Cheese Sauce (Matt Preston – Food Critic/Judge)
Chai Creme Brulee (Jimmy Seervai – S2)
Lemon and Yoghurt Cakes (Callum Hann – S2)
Carrot Cake (Matt Moran – Chef/Judge)
Summer Fruit Daze (Adriano Zumbo – Chef)
Smoked Trout and Cos Lettuce Pressed Salad (John Lanzafame – Chef)
Beetroot Relish (Peter Kuruvita – Chef)
Salt Cod Brandade (Peter Kuruvita – Chef)
Healthy Delicious Overnight Muffins (Anna Gare – JMCA Judge)
Ricotta Panna Cotta Pots with Poached Peaches (Justine Schofield – S1)
Goi Chuon / Vietnamese Rice Paper Rolls (Matt Preston – Food Critic/Judge)
Apple Tarte Tatin with Calvados Creme Anglaise (Tony Bilson – Chef)
Alvin’s Carrot Cake (Alvin Quah – S2)
Lamb, Ginger & Garlic Chive Dumplings (Marion Grasby – S2)
Lime Delicious Pudding (Matt Moran – Chef/Judge)
Little Buhtis (Fiona Inglis – S2)
Wattleseed Ice-Cream, Chocolate Ganache and Cardamom Oranges (Skye Craig – S2)
Peach and Raspberry Pie (Anna Gare – JMCA Judge)
Quinoa and Wild Rice Salad (Matt Preston – Food Critic/Judge)
Stuffed Chicken Breast & Poached Pears with Lemon Semifreddo (Margaret Fulton – Cook/Author)
Nyonya Deep-Fried Quail (Alvin Quah – S2)
Roast Lamb with Whisky Neeps (Matt Preston – Food Critic/Judge)
Cake Decorating (Adriano Zumbo – Chef)
Pepper & Coriander Chicken Nuggets with Sweet Coriander Sauce (Marion Grasby – S2)
Roasted Baby Barramundi & Poached Salmon with Bearnaise (Curtis Stone – Chef)
Quinoa Salad with Pomegranate and Goats Cheese (Courtney Roulston – S2)
Mumbai Soft Shell Crab (Jimmy Seervai – S2)
Baked Beans with Chorizo & Raspberry Yoghurt on Pikelets (Justine Schofield – S1)
Australian Plum Crannoch (Matt Preston – Food Critic/Judge)
Strawberry Shortcake & Lamb Chops and Mash (Margaret Fulton – Cook/Author)
Teriyaki Chicken (Adam Liaw – S2)
Coq au Vin (Matt Moran – Chef/Judge)
Vermicelli Noodle Salad with Thai Dressing (Luke Mangan – Chef)
Roast Duck Salad with Fresh Figs, Tat Soi and Pine Nut Dressing (Justin North – Chef)
Sweet Sticky Pork (Alvin Quah – S2)
Crisp-Fried Fish Malaga-Style & Seared Scallops with Lentils (Rick Stein – Chef)
Wild Mushroom Risotto (Matt Preston – Food Critic/Judge)
Adam Liaw’s Larb Duck (Adam Liaw – S2)
Dark Chocolate Mousse (Guillaume Brahimi – Chef)
Preserved Lemons & Lemon Curd (Margaret Fulton – Cook/Author)
Pan-Fried Flounder with Muscatels (Matt Moran – Chef/Judge)
Bitter Chocolate and Pomegranate Tarts (Skye Craig – S2)
Matt Preston’s Guide to Cooking the Perfect Egg (Matt Preston – Food Critic/Judge)
Crunchy Prawns with Avocado Dip (Callum Hann – S2)
Malaysian Ginger Pork Stir-Fry (Alvin Quah – S2)
Poached Pears with Warm Chocolate Sauce & Vanilla Bean Ice Cream (Guillaume Brahimi – Chef)
Spanish Potato and Pine Mushroom Omelette and Skewered White Anchovies with Palm Hearts (Frank Camorra – Chef)
Classic Chocolate & Walnut Brownies (Matt Moran – Chef/Judge)
Chocolate and Ginger Easter Egg Tart (Marion Grasby – S2)
Anzac Cups with Caramel (Matt Preston – Food Critic/Judge)
BBQ Chicken & Lychee Curry (Marion Grasby – S2)
Chilli & Ginger Sticky Prawns (Courtney Roulston – S2)
Frozen White Chocolate Mousse Sandwiches (Anna Gare – JMCA Judge)
Classic Steak and Kidney Pudding (Matt Moran – Chef/Judge)
Matt Preston’s Perfect Scones (Matt Preston – Food Critic/Judge)
Sour Orange Snapper Curry (Martin Boetz – Chef)
Royal Wedding Chocolate Biscuit Cake (Callum Hann – S2)
Crayfish, Miso Melizanosalata and Golden Egg Posh Salad (George Calombaris – Chef/Judge)
Lemon Delicious Pudding (Maggie Beer – Cook/Author)
Gnocchi Baked with Gorgonzola (Matt Moran – Chef/Judge)
Babi Pongteh; Super Easy Flourless Mocha Gateau (Alvin Quah – S2)
Harissa and Sardine Harira (Matt Preston – Food Critic/Judge)
Pear & Rhubarb Crumble (Anna Gare – JMCA Judge)
Date Scones (Matt Moran – Chef/Judge)
Chocolate Truffles (Skye Craig – S2)
Char Siew Pork Neck & 90 Second Greens (Adam Liaw – S2)
Mocha Munchy Sundae (Matt Preston – Food Critic/Judge)
Twice-Baked Cheese & Chive Souffles (Marion Grasby – S2)
Malaysian Butter Prawns (Alvin Quah – S2)
Sweet Honey and Macadamia Tart (Matt Moran – Chef/Judge)
Claire’s Roast Lamb (Claire Winton-Burn – S2)
Chocolate Tart with Cherry Sauce (John Hughes – S3)
Roast Corn and Capsicum Salsa; Roast Tomato Salsa; Mango Salsa; Simple Guacamole (Matt Preston – Food Critic/Judge)
Giant Meatballs Stuffed with Mozzarella (Justine Schofield – S1)
Kakavia / Greek fisherman’s Soup with Saffron (George Calombaris – Chef/Judge)
Hearty Leek and Prawn Terrine (Matt Moran – Chef/Judge)
Flourless Chocolate Cake with Chambord (Leanne Beck – Pastry Chef)
Baked Spanish Eggs (Courtney Roulston – S2)
Salmagundi (Matt Preston – Food Critic/Judge)
Turkey & Celeriac Mash Pot Pies; Couscous with Roasted Fennel, Feta & Balsamic; Cumin Lamb with Ratatouille Rice (Curtis Stone – Chef)
Curtis’ Lemon Curd (Curtis Stone – Chef)
Lemon & Yoghurt Cakes (Callum Hann – S2)
Poached Spatchcock in Master Stock (Matt Moran – Chef/Judge)
Matt’s Fish Hot Pot (Matt Moran – Chef/Judge)
Blueberry Muffins (Margaret Fulton – Cook/Author)
Lamb, Walnuts and Pineapple Casserole; Chicken Italienne Casserole (Matt Preston – Food Critic/Judge)
French Onion Soup & Poire Belle Helene (Guillaume Brahimi – Chef)
Prawn, Chilli and Garlic Tagliatelle (Matt Moran – Chef/Judge)
Crispy Noodle Salad with Prawn & Pork Relish / Mee Grob (Martin Boetz – Chef)
Bun Cha Pork Patties with Rice Noodles & Leaves (Matt Preston – Food Critic/Judge)
Alvin’s Gado Gado (Alvin Quah – S2)
Yoghurt Sponge with White Chocolate and Vanilla Mousse (Ian Burch & Darren Purchese – Pastry Chefs)
Queen of Puddings with Stewed Rhubarb (Matt Moran – Chef/Judge)
Tom Kha Gai / Thai Chicken & Coconut Soup (Marion Grasby – S2)
Hamburger with Dill Pickles and Tomato Chutney (Matt Moran – Chef/judge)
Mashed Sweet Potato With Bay Chicken (Matt Preston – Food Critic/Judge)
Jimmy Seervai’s Tandoori Chicken (Jimmy Seervai – S2)
Braised Oxtail with Mushrooms (Matt Moran – Chef/Judge)
Roast king Salmon & Colcannon, served with ginger beer glazed carrots (Colin Fassnidge – Chef)
Marion Grasby’s Sweet Pepper Chicken (Marion Grasby – S2)
Marion Grasby’s Colour-Me-Autumn Salad (Marion Grasby – S2)
Spaghetti alla Puttanesca (Matt Preston – Food Critic/Judge)
Coconut & Kaffir Lime Panna Cottas with Strawberries & Lime Syrup (Marion Grasby – S2)
Marion Grasby’s Khao Tom / Thai Breakfast Soup (Marion Grasby – S2)
George Calombaris’ Snapper; Curtis Stone’s Pasta & Bean Soup; Gary Mehigan’s Osso Buco with Cannellini Beans (Chefs)
Poached Oysters with Chorizo (Matt Moran – Chef/Judge)
Beefy Beef Burgers (Marion Grasby – S2)
Strawberry and Rhubarb Crumble (Justin North – Chef)
Obama Split: Banana Bread, Key Lime Marshmallow & Yankee Doodle Candy Floss (Ian Burch and Darren Purchese – Pastry Chefs)
Chorizo in Tomato Sauce with Mint; Chorizo with Scrambled Eggs; Chorizo in Sherry with Grapes (Matt Preston – Food Critic/Judge)
Khao Soi (Noodle Soup) & Pineapple Fritters with Fish Sauce Butterscotch (Marion Grasby – S2)
Chicken, Smoked Ham & Watercress Soup (Alvin Quah – S2)
Matt’s Classic Rice Pudding (Matt Moran – Chef/Judge)
Root Vegetable Cottage Pie (Curtis Stone – Chef)
Lifey Lifesaver; Pineapple Splice Spider (Matt Preston – Food Critic/Judge)
Pepper Spiced Prawns with Lime Mayo (Jimmy Seervai – S2)
Ultimate Sausage Cassoulet (Matt Moran – Chef/Judge)
Chickpea Pancakes with Lamb and Yoghurt; Laziest Chickpea Soup (Matt Preston – Food Critic/Judge)
Churros con Chocolate / Churros with Chocolate Sauce (Miguel Maestre – Chef)
Peking Duck Parathas (Jimmy Seervai – S2)
Chicken and Vegetarian San Choi Bau (Adam D’Sylva – Chef)
Winter Fruit Tart (Matt Moran – Chef/Judge)
George Calombaris’ Snapper en Papillote (George Calombaris – Chef/Judge)
Beggar’s Chicken Noodle Soup (Marion Grasby – S2)
Cal’s Chicken Noodle Soup (Callum Hann – S2)
Chicken Burritos (Ellie Paxton-Hall – S3)
Ribollita / Tuscan Peasant Soup (Matt Moran – Chef/Judge)
Leek Tarte Tatin (Matt Preston – Food Critic/Judge)
Fideua / Catlan Braised Pasta with Seafood (Frank Camorra – Chef)
Apple Tarte Tartin and Wattleseed Ice-Cream (Skye Craig – S2)
KFC (Kat’s Fried Chicken) with BBQ Sauce (Shane Delia – Chef)
Cardamom and Pistachio Ice-Cream / Kulfi (Jimmy Seervai – S2)
Potato Rosti Breakfast Salad (Hayden Quinn – S3)
Matt Moran’s Classic Macaroni Cheese (Matt Moran – Chef/Judge)
Lamb And Barley Braise (Matt Preston – Food Critic/Judge)
Pear and Almond Crumble with Brandy Anglaise (Kate Bracks – S3)
Venison with Baked Swedes and Muscatel Vinaigrette (Justin North – Chef)
Santiago Tart (Miguel Maestre – Chef)
Classic Apple Pie (Matt Moran – Chef/Judge)
Penne Rigate with Pan Fried Chorizo, Black Olives & Chili (Aaron Harvie – S2)
Bug-Eyed Frogs (Matt Preston – Food Critic/Judge)
Banana Fritters with Sesame Ice Cream and Coconut Caramel Sauce (Dani Venn – S3)
Fettuccine with Chicken Meatballs (Curtis Stone – Chef)
Carrot and Coriander Fritters with Goat Curd (Matt Moran – Chef/Judge)
Celeriac Soup (Matt Preston – Food Critic/Judge)
Eggs Akoori / Traditional Indian Breakfast: Spicy Soft Scrambled Eggs (Jimmy Seervai – S2)
Vanilla Panna Cotta with Pineapple and Lime Curd (Callum Hann – S2)
Meatball Sandwich (Matt Moran – Chef/Judge)
Pide with Mixed Fillings (Shane Delia – Chef)
Succotash and Crispy Skinned Salmon (Matt Preston – Food Critic/Judge)
Hamburgers with Haloumi (George Calombaris – Chef/Judge)
Two Mango Dishes: Mango and Crab Kerabu + Mango Lassi (Alvin Quah – S2)
Crisp Cornmeal Flatbreads with Fried Eggs and Sausages (Rick Stein – Chef)
Kung Pao Chicken / Gung Bo (Neil Perry – Chef)
Spicy Slow-Cooked Goat Curry (Matt Moran – Chef/Judge)
Poached Nashi Pears (Matt Preston – Food Critic/Judge)
Raspberry and Chocolate Brioche (Leanne Beck – Pastry Chef)
Coconut Poached Chicken, Chicken Soup and Twice Cooked Chicken Marylands (Martin Boetz – Chef)
Grapefruit and Orange Terrine with Earl Grey Tea Syrup (Matt Moran – Chef/Judge)
Tempura Moreton Bay Bugs & Crispy Prawn Tapioca Betel Leaf (Adam D’Sylva – Chef)
Satay Chicken (Matt Preston – Food Critic/Judge)
Chinatown Red-Braised Short Ribs (Matt Moran – Chef/Judge)
Nannu’s Summer Surprise Sangria, Honey Dew Melon, Mint Ice & Lemon Yoghurt (Shane Delia – Chef)
Snapper a la Sal and Pimientos Morrones (Miguel Maestre – Chef)
Rough Puff Mandarin Tart (Matt Preston – Food Critic/Judge)
Fish Rice Paper Rolls, Vietnamese Pancakes & Dipping Sauce (Marion Grasby – S2)
Sambal Prawns (Marion Grasby – S2)
Chicken Parmigiana (Matt Moran – Chef/Judge)
Turkish Lamb Adana Kebab, Cumin Flat Bread and Tomato Salad (Shane Delia – Chef)
Ikan Bakar / Grillled Fish In Banana Leaf (Alvin Quah – S2)
Meatloaf (Matt Preston – Food Critic/Judge)
Huevos A La Flamenca / Flamenca Eggs (Miguel Maestre – Chef)
Hanger Steak with Cafe de Paris Butter (Matt Moran – Chef/Judge)
Crispy Duck with Witlof and Orange (Matt Moran – Chef/Judge)
Zucchini with Garlic, Chilli and Lemon (Matt Moran – Chef/Judge)
Champagne Jelly (Leanne Beck – Pastry Chef)
Torta al Cioccolato with Raspberries (Matt Preston – Food Critic/Judge)
Raspberry Muffins and Marshmallows (Gary Mehigan – Chef/Judge)
Mee Goreng / Indonesian fried noodles (Marion Grasby – S2)
Crab and Ginger Salad and Sweet and Sour Tomatoes (Christine Manfield – Chef)
Snapper with broccoli and nut crust (Matt Moran – Chef/Judge)
Scallops, Avocado and Taramasalata with Flatbread (Matt Preston – Food Critic/Judge)
Pan Seared Salmon with Asparagus & Beurre Blanc Sauce (Hayden Quinn – S3)
BBQ Squid & Vermicelli Noodle Salad (Marion Grasby – S2)
Shaky Shaky Beef (Adam D’Sylva – Chef)
Chicken and Cashew Curry (Bill Granger – Chef)
Ajo Blanco / Almond Soup (Matt Preston – Food Critic/Judge)
Yoghurt Orange Blossom Jelly with Strawberry and Sumac Granita (Shane Delia – Chef)
Pho Noodle Soup with Salmon (Luke Nguyen – Chef)
Lamb Cutlets with Satay Sauce and Banana Batter Cake (Bill Granger – Chef)
Crab and Chive Sandwiches (Neil Perry – Chef)
Rockpool Wagyu Sliders and Spring Racing Chicken and Walnut Sandwiches (Neil Perry – Chef)
Chaud-Froid free-Range Egg and Grissini (Mark Best & Pasi Petanen – Chefs)
Gateau Basque; Confit of Salmon or Ocean Trout (Shannon Bennett – Chef)
Lemongrass Beef with Noodle and Herb Salad (Courtney Roulston – S2)
Summer Pudding (Philippa Sibley – Pastry Chef)
Poire Belle-Héllène (Philippa Sibley – Pastry Chef)
Sri Lankan Kingfish Curry (Peter Kuruvita – Chef)
Sauteed Chicken with Chorizo and Chickpeas (Matt Moran – Chef/judge)
Chicken Dosa (Jimmy Seervai – S2)
Summer Pudding (Philippa Sibley – Pastry Chef)
Mango and Vanilla Arctic Roll (Matt Moran – Chef/Judge)
Ricotta and Lemon Cake (Matt Moran – Chef/Judge)
Persian-Style Chicken and Lamb; Toum (Matt Preston – Food Critic/Judge)
Shellfish Vinaigrette and Crisp Skinned Barramundi (Gary Mehigan & George Calombaris – Chefs/Judges)
Prosciutto and Rocket Pizza (Matt Moran – Chef/Judge)
Lime Cordial (Matt Preston – Food Critic/Judge)
Israeli Breakfast (Michael Weldon – S3)
Crispy Duck Breast with Honey & Spice Glaze (Jimmy Seervai – S2)
Heston Blumenthal’s Triple-Cooked Chips (Matt Moran – Chef/Judge)
Slow-Roasted Chilli Pork with Peach Glaze; Summer Zucchini & Squash Gratin; Chargilled Asparagus with Lemon Vinaigrette (Curtis Stone – Chef)
Chicken and Prawn Salad with Newman’s Own Asian Dressing (Adam D’Sylva – Chef)
Broad Bean Bruschetta with Pecorino and Cherry Fool (Maggie Beer – Cook/Author)
Poached Seafood Salad with Caramelised Cashew Nut Nahm Jim (Martin Boetz – Chef)
Cinnamon Chocolate Cake with Banana Compote (Miguel Maestre – Chef)
Spiced Lamb and Pinenut Sausage Rolls (Marion Grasby – S2)

Adam Liaw’s Private Tour of Penang (unfortunately no sound!)

Making a traditional Malaysian Laksa by Adam Liaw

The following recipes may not be online long, but I could be wrong they may leave them online, as they are created by George for the Bulla competition at Woolies which ends on March 15, 2011. You can also grab the recipe pamphlets at Woolies if you so wish (I got the Fondants and the Muffins ones):
Chocolate Fondant Pudding with Orange Cream (George Calombaris)
Chicken Saltimbocca with Rocket & Bean Fettuccine (George Calombaris)
Lamb Pasticcio ‘My Mum’s Recipe’ (George Calombaris)
White Chocolate, Mixed Berry & Cream Muffins (George Calombaris)
Potato Pancakes with Smoked Salmon and Tangy Creamed Dill (George Calombaris)
Rustic Vegetable Quiche (George Calombaris)
Creamy Smoked Salmon Fettuccine (George Calombaris)
One more recipe, this time for the Bulla competition at IGA, again if you wish you may grab this free recipe pamphlet at IGA too:
White Chocolate Bougatsa (George Calombaris)

Chicken Saltimbocca with Rocket & Bean Fettuccine (George Calombaris)
Serves: 4 to 6
Cooking time: 40 minutes

300 ml Bulla Light Cooking Cream
4 slices Hans Spanish Style Sweet Serrano Prosciutto
200 g Latina Fresh Egg Fettuccine, cooked and drained
1 cup Birdseye Baby Beans, cooked and drained
4 Chicken fillets, skinless
4 tbs Basil pesto
100 g Tasty Cheese, grated
1 Lemon zested & juiced
2 tbs Olive oil
100 g Fresh rocket leaves
Fresh basil leaves to garnish
Salt and pepper to taste

1. Preheat oven to 170°C.
2. Cover each chicken fillet liberally with basil pesto, wrap each fillet with a slice of prosciutto and place into a shallow baking dish.
3. Pour 200ml of cream over chicken and sprinkle with tasty cheese.
4. Cover with baking paper and bake in the oven for 20 minutes.
5. Combine remaining cream, lemon zest and juice, olive oil, salt and pepper in a large bowl and mix well.
6. Toss through the fettuccine, beans and rocket leaves.
7. Remove chicken from oven and slice. Serve over the pasta and bean salad in large bowls, drizzled with pan juices and garnished with basil leaves.

Creamy Smoked Salmon Fettuccine (George Calombaris)
Serves: 4
Cooking time: 20 minutes

300 ml Bulla Light Cooking Cream
375 g Latina Fresh Egg Fettuccine, cooked and drained
1 cup Birdseye Garden Peas, cooked and drained
100 g Ocean Blue Smoked Salmon
1/4 cup Mil Lel Grated Parmesan Cheese
4 Spring onions, finely chopped
1 Lemon zested
1/4 cup Dill, roughly chopped
10 Saffron strands
1 ½ cups Fresh breadcrumbs
1/3 bunch Continental parsley, finely chopped
2 tbs Olive oil
Freshly ground black pepper to taste
Lemon wedges and extra parmesan to garnish

1. Place cream, spring onions, lemon zest, dill, saffron and peas into a saucepan and heat over a low heat for 5 minutes.
2. Combine the breadcrumbs, parmesan cheese and parsley together in a small bowl.
3. Heat the olive oil in a frying pan over a medium heat and brown the breadcrumb mixture well, stirring constantly.
4. Tear salmon into bite sized pieces and stir it with creamy sauce through the pasta. Season with black pepper.
5. Serve pasta in large pasta bowls topped with golden breadcrumbs.
6. Garnish with lemon wedges and parmesan.

Lamb Pasticcio ‘My Mum’s Recipe’ (George Calombaris)
Serves: 4
Cooking time: 90 minutes

400 ml Bulla Thickened Cream
100 g Western Star Unsalted Butter
200 g Mil Lel Grated Parmesan Cheese
1 Essential Food Free Range Egg, beaten
80 g Plain flour
400 ml Milk
200 g Penne pasta, cooked and drained
1 Brown onion, diced
2 Cloves garlic, sliced
1 tbs Fresh thyme, chopped
2 tbs Extra virgin olive oil
200 g Lamb mince
2 tbs Tomato paste
410 g can Crushed tomatoes
1 Cinnamon quill
Salt to taste

1. To make the meat sauce, sauté diced onion, garlic and thyme in 1 tablespoon of extra virgin olive oil until soft, add lamb mince. Stir until no lumps of mince are left.
2. Add tomato paste, tomatoes and cinnamon, reduce to a low heat, cover and simmer for 30 minutes until most of the liquid has evaporated and the sauce has thickened. Season to taste.
3. To make the Béchamel sauce, melt butter in a heavy based saucepan, add flour and stir over a low heat for 2 minutes.
4. Bring milk and cream to the boil and slowly add to the butter mixture, whisking until sauce becomes smooth and thick. Cover with a lid and cool for 10 minutes.
5. Stir in half the grated parmesan cheese and beaten egg, season to taste.
6. To assemble dish, lightly oil a 30cm x 21cm or 2 litre casserole dish.
7. Stir the remaining parmesan cheese through the pasta. Arrange pasta on the bottom of the dish.
8. Remove cinnamon quill and cover pasta with meat sauce, followed by a thick layer of béchamel.
9. Bake in a pre-heated fan-forced oven at 200°C for 20 to 30 minutes until golden brown.
10. Stand for 20 minutes before serving.

Potato Pancakes with Smoked Salmon and Tangy Creamed Dill (George Calombaris)
Serves: 4 to 6

1/4 cup Bulla Thickened Cream
1/2 cup Bulla Light Sour Cream
180 g Ocean Blue Smoked Salmon, sliced
2 Essential Food Free Range Eggs, lightly beaten
2 Essential Food Free Range Egg whites
1/2 cup Farmers Union Greek Style Natural Yogurt
4 large Potatoes, peeled and cooked
1/3 cup Plain flour
1 tbs Dill
1 tbs Lemon juice
Olive oil

1. Preheat oven to 170°C.
2. Mash potatoes with half the thickened cream. Transfer potato to a large bowl. Whisk in flour, eggs and the remaining cream. Season to taste.
3. In a small bowl, beat egg whites until soft peaks form, fold into potato mixture gently.
4. Heat a large non-stick pan and spray with olive oil. Add potato batter in 1 tablespoon portions.
5. Cook both sides until golden and cooked through. Gently transfer to a tray and keep warm.
6. Mix the yogurt and sour cream together. Fold in dill and lemon juice.
7. Top each pancake with a neatly rolled slice of smoked salmon and a dollop of tangy creamed dill. Serve warm.

Rustic Vegetable Quiche (George Calombaris)
Serves: 4 to 6
Cooking time: 65 minutes

250 ml Bulla Light Cooking Cream
1 x 20cm sheet Borg’s Shortcrust Pastry
1/2 cup Coon Tasty Block Cheese, grated
4 Essential Food Free Range Eggs, beaten
1/4 cup Mushrooms, sliced
50 g Semi-sundried tomatoes, chopped
50 g Baby spinach leaves
1/4 cup Feta cheese, diced
1 Zucchini, sliced
1 tbs Basil leaves

1. Preheat oven to 200°C.
2. Line the base and sides of a 20cm loose – based flan tin with pastry and rest in the refrigerator for 10 minutes.
3. Layer the vegetables and feta cheese in the pastry case.
4. Whisk together the cream and eggs, and pour on top of dry ingredients until the mixture is approximately half a centimetre from the top of the pastry. Sprinkle with grated cheese.
5. Bake for approximately 35 minutes, or until a skewer comes out clean.
6. Serve warm or cold garnished with basil leaves.

Chocolate Fondant Pudding with Orange Cream (George Calombaris)
Makes: 6
Cooking time: 80 minutes, plus cooling

300 ml Bulla Thickened Cream
250 g Nestlé Plaistowe 70% Cocoa Cooking Chocolate
40 g Western Star Unsalted Butter, softened
200 g Western Star Unsalted Butter, chopped
6 Essential Food Free Range Eggs, lightly beaten
2 tbs Cocoa powder
250 g Caster sugar
Pinch salt
Zest of one orange, finely grated

1. Preheat oven to 200°C.
2. Grease 6 round-edged 180ml capacity coffee cups with 40g of soft unsalted butter and dust with cocoa powder. Place in the fridge to set.
3. Over a double boiler (or a bowl placed over a simmering saucepan of water) melt the dark chocolate. Remove from heat.
4. In another bowl place the remaining butter, 200g of caster sugar, eggs and salt, and whisk over the double boiler until the same temperature as the chocolate.
5. Mix the chocolate into the butter mixture. Cool to room temperature.
6. Pour the mixture into cups and refrigerate for at least 3 hours or overnight to set.
7. Whip cream and orange zest until cream thickens, then add remaining caster sugar and whip until soft peaks form.
8. Bake fondants for 22 minutes. Remove from oven, allow to cool in the cup for 2 minutes, then carefully turn out directly onto a serving plate. Serve with orange cream.

White Chocolate, Mixed Berry & Cream Muffins (George Calombaris)
Makes: 12
Cooking time: 30 minutes

275 ml Bulla Thickened Cream
300 g McCain Season’s Choice Four Berry Mix
4 Essential Food Free Range Eggs, beaten
150 g Nestlé Plaistowe Premium White Cooking Chocolate, roughly chopped
350 g Plain flour
Pinch salt
1 tsp Bicarbonate soda
2 tsp Baking powder
250 g Caster sugar
180 ml Extra virgin olive oil

1. Pre-heat oven to 180°C fan-forced.
2. Line a 6 cup large muffin pan with paper cups.
3. Sift flour, salt, bicarbonate soda, baking powder and caster sugar into a large bowl.
4. Whisk eggs, extra virgin olive oil and cream until smooth.
5. Fold wet ingredients into dry ingredients until just combined.
6. Gently fold frozen berries into the mixture. Spoon mixture into paper cups.
7. Push chopped white chocolate into the top of the muffins.
8. Bake muffins for 30 minutes or until firm. Remove muffins from pan and cool on a wire rack.

White Chocolate Bougatsa (George Calombaris)
Makes: 12 portions
Cooking Time: 55 minutes

300 ml Bulla Thickened Cream
1 Vanilla bean
2 tbs Cornflour
¼ cup Semolina
¾ cup Caster sugar
Pinch of salt
2 Eggs
350 ml Full cream milk
200 g Premium white cooking chocolate, chopped
12 sheets Filo pastry
1 cup Butter, melted
Icing sugar for dusting
Ground cinnamon for dusting

1. Split vanilla bean lengthways, scrape out seeds. Save bean for vanilla sugar.
2. Whisk together vanilla seeds, cornflour, semolina, caster sugar, salt, eggs, milk and cream.
3. Place into heavy based saucepan and bring to boil, whisking until thick.
4. Remove from heat, cover mixture with baking paper to prevent skin from forming and cool to room temperature.
5. Once cool, stir in white chocolate with wooden spoon.
6. Cut individual filo pastry sheets into 6 squares. Brush each square with butter then arrange all six sheets, rotating angle of each slightly.
7. Place a heaped tablespoon of mixture onto centre of pastry. Fold sides to form slightly open parcels, flaring the tops of the pastry. Repeat until all mixture is used.
8. Refrigerate the mixture until required or bake immediately on a tray in preheated oven at 170ºC for 8-10 mins or until golden brown. If required, rotate tray whilst baking to prevent burning. Remove from oven and cool slightly on a wire rack.
9. To serve, dust with icing sugar and cinnamon.



  1. SD, I tried your flaky egg tart not too long ago and it was awesome. I just need to work on my dough technique and it will be perfect. thanks for sharing!

    Comment by Edith — February 25, 2011 @ 10:41 am | Reply

    • Edith,
      Glad you like it. Same here, I’m still trying to perfect the pastry for that recipe too, as I still find the Cantonese flaky pastry harder to do…

      Comment by SeaDragon — February 27, 2011 @ 4:45 pm | Reply

  2. SD, my old email no longer works. Here is my new one

    Comment by Edith — February 25, 2011 @ 10:42 am | Reply

  3. Iam very found of masterchef cooking every day iam watching TV from FOX station

    Comment by farin — April 17, 2011 @ 1:12 am | Reply

    • Yes, very addictive cooking show, isn’t it?

      Comment by SeaDragon — April 19, 2011 @ 7:25 am | Reply

  4. hey im wondering if someone can tell me when masterchef australia 2011 airs in uk?its my favourite programme and ive watched the others seasons on tv channel (watch)thanks guys?

    Comment by ross — April 26, 2011 @ 9:51 pm | Reply

    • I believe Watch will screen the 2011 season around autumn in UK.

      Comment by SeaDragon — April 27, 2011 @ 6:27 pm | Reply

  5. Cannot beleive that Marion is gone,she was the best cook in the competition.Well best of luck for her in the future.

    Comment by Megan JOrdaan — July 27, 2011 @ 8:38 pm | Reply

    • Oh, you are currently watching Season 2. Yes that was a shocker, wasn’t it? Marion now has a cookbook out and she has a range of sauces selling as well, so she’s doing well!

      Comment by SeaDragon — July 30, 2011 @ 11:54 am | Reply

  6. yes season 2 is now showing in south africa.cannot wait for the next season.o that’s great,thanx for the information.have a great day

    Comment by Megan JOrdaan — August 11, 2011 @ 11:56 pm | Reply

  7. Helpful info. Fortunate me I found your site accidentally, and I’m shocked why this twist of fate did not took place in advance! I bookmarked it.

    Comment by Anchor1 — November 25, 2011 @ 2:37 pm | Reply

  8. Hi, I am trying to find the recipe for George Calombaris’s mums Mousaka. I had the whole recipe on my skybox and due to a technical fault it was deleted. I cant find anything similar. I would love to make the dish again and with her step by step guide it was cooking made simple. Please help..
    It appeared in Season 3.

    Comment by Anna Bateson — January 11, 2012 @ 7:25 am | Reply

    • Please see Episode 48 in this post, the recipe link is already listed there.

      Comment by SeaDragon — January 11, 2012 @ 4:52 pm | Reply

RSS feed for comments on this post. TrackBack URI

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Create a free website or blog at

%d bloggers like this: