Corner Café

July 15, 2012

MasterChef Australia All Stars (2012)

Filed under: Miscellaneous & TV Shows — SeaDragon @ 12:00 pm
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MasterChef Australia All Stars (Photo courtesy of MasterChef Australia)


MasterChef Australia All Stars is set to premiere on Thursday, July 26, 2012 at 7pm, a day after the finale of Season 4 on Wednesday night. The 2 names missing from the lineup are Season 2 winner, Adam Liaw, and Season 3 runner-up, Michael Weldon. Adam is not able to participate due to his filming schedule for his upcoming TV show on SBS, Destination Flavour which is due to air on Thursday, August 16, 2012, at 8pm on SBS ONE.

Old masters in the mix

Blue Team (2009): Julie Goodwin, Poh Ling Yeow, Chris Badenoch, Justine Schofield
Red Team (2010): Callum Hann, Marion Grasby, Jonathan Daddia, Aaron Harvie
Yellow Team (2011): Kate Bracks, Hayden Quinn, Dani Venn, Kumar Pereira

MasterChef All Stars Teams

MasterChef All Stars (Photo courtesy of MasterChef Australia)


Ep 1, Thursday, July 26, 2012 – The Return of The Croquembouche, Tag-Team Styled
Episode 1 Recap
Overnight TV Ratings
Masterchef All Stars wins night

MCAAS_ep1_croquemboucheMCAAS_ep1_jonathon_multitaskMCAAS_ep1_hayden_spunsugarMCAAS_ep1_endofchallenge

That was fun to watch! Interesting to note that they all started to get nervous again as soon as the challenge began, but the way they did’t really take it that seriously, especially the blue team, LOL, “don’t listen to Zumbo” indeed! That Hayden, wow, the next dessert king? The way he was flinging the angel hair, so confident doing that and it looked beauuuutiful! Also laughing at the cheeky blue team trying to pass off Zumbo’s croquembouche as their own, LOL. Looking forward to more for the next three weeks. As much as I love the red team, I have to go for the blue team though, because that was when I fell in love with the show! Go, Blue!

Tag Team Challenge – Croquembouche 2012 (Adriano Zumbo)


Ep 2, Sunday, July 29, 2012 – 3-Way Head-To-Head Lebanese, Chinese, Indian & French
Episode 2 Recap
Overnight TV Ratings

Got to love Jono, just remembering again why it was such fun to watch him in Series 2. “I’m taking it to the next level”, said he and someone on the balcony (I think Marion), “Down!”, LOL.
Poh was robbed, methinks! Making potsickers from scratch, including the pastry dough, was no mean feat in just 30 minutes compared to Dani’s toffee pops which were just making a fritter batter and frying, then melting sugar for toffee and spun sugar!

Contestant Recipe (Lebanese) – Kofta tabouleh tahini yoghurt and flatbread (Julie Goodwin)
Contestant Recipe (Chinese) – Lychee Toffee Pops (Dani Venn)


Ep 3, Monday, July 30, 2012 – 3 Ways to Snag 100 Firies
Episode 3 Recap
Overnight TV Ratings

Team Challenge – Spiced Duck Sausage (Red Team)


Ep 4, Tuesday, July 31, 2012 – How to Hide 8 Chefs Inside A Mystery Box
Episode 4 Recap
Overnight TV Ratings

8 Mystery Ingredients from 8 Chefs

Mystery Box – Crab and sea urchin souffle with black pepper sauce (Marion Grasby)


Ep 5, Wednesday, August 1, 2012 – Chop-Chop Onions & The Blind Bolognese Relay
Episode 5 Recap
Overnight TV Ratings

Melbourne to steal MasterChef


Ep 6, Thursday, August 2, 2012 – A day For Redemptions But Will The Blues Turn Blue?
Episode 6 Recap by Adam Liaw
Overnight TV Ratings

LOL – What are the chances that all 4 of the blue team drew desserts for their redemptions! Would have loved to know what each of their other two choices were, unless the producers were sneaky and all of their three knives had the same dish on them! Poh and Justine were both re-making Matt Moran’s desserts – Aria Chocolate Tart for Poh (finale dessert) and Warm Pear Tart for Justine (Celebrity Chef Challenge), Chris’ was Adriano Zumbo’s Vanilla Pannacotta with Macarons (Pressure Test) while I think Julie got off easy with just her Puddle Pie (finale week Mystery Box Pie Challenge).

Redemption Pressure Test – Passionfruit Puddle Pie (Julie Goodwin)
Redemption Pressure Test – Aria Chocolate Tart 2012 (Matt Moran)


Ep 7, Sunday, August 5, 2012 – 12 Chefs, 3 Food Critics and I Don’t Know Why Half Of The Chefs Were There When We Didn’t See Them Cook At All?
Episode 7 Recap
Overnight TV Ratings

The concept was good and exciting, having 12 chefs competing head-to-head with the All Stars but once again the decision of not showing us what half of the chefs cooked, not even giving us a hint of what their dishes were was baffling! Just really a waste of what could be a fantastic episode but instead nearly sending me to sleep!

Immunity Challenge – Lemon and Blueberry Meringue Tart (Kate Bracks)
Immunity Challenge – Sri Lankan Breakfast (Dani Venn)


Ep 8, Monday, August 6, 2012 – The Pressure Of The Beef, Will It Turn to Tears?
Episode 8 Recap
Overnight TV Ratings

Homeward Bound: Red Aaron & Yellow Kumar

Pressure Test – Beef Wellington (Gary Mehigan)


Ep 9, Tuesday, August 7, 2012 – A Walk Down Memory Lane To Their First Dishes
Episode 9 Recap
Overnight TV Ratings

Contestant Recipe – Coffee cake with Vincotto Poached Pear Salted Almond Crumble and Kahlua Mascarpone Ice Cream (Kate Bracks)


Ep 10, Wednesday, August 8, 2012 – Slaughtered by A Chicken
Episode 10 Recap
Overnight TV Ratings

Homeward Bound: Red Jonathan & Yellow Hayden

Contestant Recipe – Chilli Popcorn Chicken (Dani Venn)


Ep 11, Thursday, August 9, 2012 – Here Come The Cake Ladies of CWA
Episode 11 Recap by Adam Liaw
Overnight TV Ratings

8 CWA cakes

8 CWA cakes


CWA Cakes Pressure Test – Citrus Sour Cream Cake; Lumberjack Cake; Chocolate Honey Sponge Roll; Boiled Fruit Cake; Neopolitan CakeUpdate January 16, 2014: Wow, where about in the world are people watching this episode at the moment? So many people are clicking this link, but unfortunately this link is no longer valid as they have deleted the page. If you are after some of these recipes, see below, I have pasted them on here for you.

The Land Cookery Competition Recipes 2012-13 from CWA of NSW (pdf file) – Passionfruit Cake; Citrus Sour Cream Cake; Madeira Cake; Lumberjack Cake; Chocolate Honey Sponge Roll – this link is no longer valid, you can search for the 2013-2014 The Land Cookery Competition recipes online which has a few similar recipes or see below for the 2012-2013 recipes.
Bonus Recipe – Lamingtons (Glad Shute, CWA)
Bonus Recipe – Lamingtons (Mrs Joyce Pascoe, CWA)

Merle Parrish’s Top 10 Show Cooking Tips (from Greens Mandurama Nov 2011 Newsletter):
1. Smooth baking paper well on bottom of tins before putting mixture in.
2. Tap cake tins on bench before putting them in the oven, helps remove air bubbles during cooking.
3. Don’t cool show cakes on wire racks as it leaves lines on the base of the cake.
4. Don’t decorate cakes with nuts as they get caught on the knife and dragged through the cake when the judge cuts it.
5. Use uniform jar sizes (around 400g Filled) for Jam entries, cover lids if they have advertising.
6. Chocolate crackles shouldn’t have additional chocolate collection on their base.
7. Pikelets need to be cooked right through.
8. Display items on plastic plates, not foil and cover with oven bags as they won’t sweat.
9. Peach Blossom Cake – inside pink needs to be the same as the icing, keep a bit of the inside mixture to help match it with the icing.
10. Freeze lamington cake before icing, it stops the icing soaking into the cake.

Boiled Fruit Cake
250g butter
250g brown sugar
½ cup water
½ cup rum or brandy
250g sultanas
500g raisins
250g dates
125g currants
62g mixed peel
62g cherries
Put all above ingredients into a saucepan and bring to the boil, stirring occasionally. Remove from heat and add grated rind of half a lemon and half an orange, ½ tablespoon golden syrup, ½ teaspoon bicarb soda. Empty into a bowl and stand overnight. Add 5 beaten eggs alternately with 250g plain flour and ½ cup S.R. flour, sifted with pinch salt. Place mixture into a 20cm prepared tin and bake at l50ºC for 3 ¼ hours or 4hrs, depending on your oven.

Neopolitan Cake
125g butter
1 cup sugar
2 eggs
2 cups self-raising flour
Pinch salt
½ cup milk
A few drops strawberry essence and pink colouring
¼ cup desiccated coconut
6 tsp strawberry jam
Cream butter and sugar until creamy. Add eggs one at a time and beat well. Sift flour and salt, add to creamed mixture alternately with milk. Divide mixture in two. To one half, add coconut, to the other half add essence and colouring. In a prepared 20cm tin, spread white mixture on bottom. Drop strawberry jam in drops all over the mixture, and finally pour the pink mixture on top and spread out. Bake in moderate oven approx 45 mins or until cooked. When cold, ice with pink icing.
——————————
The CWA Land Cookery Competition Recipes 2012-13

Passionfruit Cake
250g butter, softened
1 cup (220g) caster sugar
3 eggs separated
2 cups (300g) SR Flour
¾ cup (180ml) buttermilk
¼ cup (60ml) passion fruit pulp
Pre-heat oven to moderate. Grease and lightly flour 20cm round tin, tap out any excess flour. Beat butter and sugar in a small bowl with electric mixer until light and fluffy, beat in egg yolks, one at a time, beat until well combined. Transfer mixture to large bowl, stir in half the sifted flour and half the buttermilk, then stir in the remaining flour and buttermilk and passionfruit pulp. Beat egg whites in clean small bowl with electric mixer until soft peaks form. Fold into cake mixture in two batches. Spread mixture into prepared tin. Bake in moderate oven, for about 50 minutes or until cooked. Stand for 5 minutes before turning onto covered rack to cool. Ice only on top with passionfruit icing.

Citrus Sour Cream Cake
125g butter
1 cup castor sugar
3 x 60g eggs
½ cup mixed peel
¾ cup self-raising flour
¾ cup plain flour
½ cup sour cream
Preheat oven to moderate temperature (180ºC). Grease and line base of loaf tin with baking paper.Cream butter add sugar and beat until light and fluffy. Beat in eggs one at a time, beat well between each addition. Transfer mixture to larger bowl, stir in the peel with half the sifted flours and half the sour cream, finally add the remaining flours and cream. Spread mixture into prepared tin. Bake in moderately slow oven (160ºC) for about 1–1¼ hours or until cooked. Stand 5 minutes before turning out to cool on a tea towel covered rack.

Madeira Cake
250g butter
Grated rind of 1 lemon
1 ½ cups caster sugar
5 eggs
2 ¾ cups Plain flour
Pinch of salt
2 teaspoons baking powder
½ cup milk/water mixed
¼ cup extra plain flour
Prepare 20cm tin, grease well and line with baking paper or grease proof paper. Cream butter and lemon rind in large bowl, add sugar gradually beating well. Add eggs 1 at a time with small spoon of extra flour with each egg (this will prevent mixture curdling). Fold in sifted flour, salt and baking powder alternatively with liquid and mix well. (Wooden spoon is best). Place mixture into prepared tin, smooth top and bang on bench 2–3 times. Bake in moderate oven for about 1 ½ hours or until cooked (test with a straw from a broom). Leave in tin for at least 5 minutes before turning onto a rack covered with tea towel.

Lumberjack Cake
Fruit Mixture
2 large Granny Smith cooking apples diced
250g pitted dates
1 teaspoon Bi-carb soda
1 cup hot water
Place apples, dates and water into saucepan and bring to the boil, turn off heat, add bi-carb soda, stirring well. Allow to cool approx 2 hours (this can be done the day before and can be done in a microwave on high for 5 minutes).
Cake Mixture
125g butter or margarine
1 teaspoon vanilla essence
1 cup sugar
2 eggs
1 ½ cups Plain flour
Pre-heat oven 180°C. Line bottom and sides of 20cm square tin with Glad baking paper. Place sugar and butter/margarine into a bowl and mix well together than add vanilla and eggs. When mixed add fruit mixture and then sifted flour. Place mixture into prepared tin, cook in oven for 50 minutes or until cake springs back when tested. Remove from oven and spread with topping, place back in oven for approx. 15 minutes or until topping is golden brown. Oven may be turned up to 190°C for this process.
Topping
60g butter
½ cups (100g) firmly packed brown sugar
½ cups (125ml) milk
⅔ cups (50g) shredded coconut
Combine ingredients in medium saucepan using wooden spoon stir topping mixture over low heat until butter is melted and sugar dissolves.

Carrot Lemon Jam
3 ½ cups hot water
2 lemons cut very fine
2 medium size carrots grated
2lbs sugar warmed
Cut lemons fine and combine with carrots, add hot water and stand overnight. Next day cook until tender then add warmed sugar, stir until dissolved. Continue cooking until jam is set then bottle in 500g jars. Makes approx 2 ½ jars.

Gluten Free Lemon Tea Cake
6 eggs, separated
1 cup castor sugar
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
2 cups almond meal
½ teaspoon almond essence
Grease and line a 20cm tin. Beat egg yolks, sugar and rind in a small bowl until fluffy. Stir in almond meal, juice and essence, transfer mixture to a larger bowl. Beat egg whites in a clean, dry bowl until soft peaks form. Gently fold into almond mixture. Pour into prepared tin. Cook in a moderately slow oven (160ºC) for about 45 minutes or until cooked. Turn out onto to a tea towel covered rack to cool.

Chocolate Honey Sponge Roll
3 eggs
⅔ cup sugar
1 tablespoon cocoa
1 teaspoon honey
4 tablespoons boiling water
90 g plain flour
1 level teaspoon cream tartar
½ level teaspoon baking soda
½ level teaspoon cinnamon
Beat eggs and sugar until thick. Add sifted dried ingredients, then fold in gently. Pour in honey and cocoa which has been dissolved in boiling water. Put mixture into a 25 x 30 cm greased tin. Cook for approximately 12 minutes in moderate oven (180ºC). When cooked, immediately roll lengthwise in a tea towel, leaving rolled to cool.
Mock Cream (for filling)
4 tablespoons sugar
4 tablespoons water
1 teaspoon vanilla essence
125 g butter
Boil sugar and water and allow to cool. Cream butter, then add the cooled water and sugar mixture and vanilla. Gently unroll the cooled sponge fill with the mock cream and re roll 1– 1½ turns. Do not trim the ends.
Note: do not sprinkle with sugar

Cherry and Walnut Cake
8 ozs butter
8 ozs sugar
3 large eggs
10 ozs plain flour
2 level teaspoons baking powder
Salt
6 ozs chopped cherries
2 ozs chopped walnuts
Cream butter and sugar, beat in eggs add dry ingredients, cherries and nuts. Place mixture in 20cm round tin. Cook for 1 ½ hours in moderate oven. Uniced.

Lemon Poppy Seed Muffins
2 ½ cups SR Flour
90 g cold butter chopped
1 cup (220g) caster sugar
1 ¼ cups (310ml) buttermilk
1 egg beaten lightly
Rind of 1 lemon
2 level tablespoons of Poppy seeds
Pre heat oven to 180°C or 160°C fan force. Grease 12 hole muffin pan (⅓ cup/80mls). Sift flour into large bowl rub in butter. Stir in sugar with poppy seeds added, buttermilk and egg. Do not over-mix, the mixture should be lumpy. Add grated lemon rind and stir through gently. Spoon mixture into pan holes, bake for about 20 minutes. Stand muffins for 5 minutes, turn upside on a towel covered rack to cool. Do not use patty papers/muffin papers/tray. Bake for 10 to 15 minutes or till golden brown.

Donna Latter’s Chocolate Cake
125g butter
1 ¾ cups self raising flour
1 ¼ cups caster sugar
½ teaspoon bicarbonate soda
2 eggs
1 cup milk
2 tablespoons cocoa
1. Place all ingredients into a bowl & beat well until the chocolate mixture changes colour & all the ingredients are combined. A processor can be used if desired.
2. Grease & line a 20cm tin (round or square).
3. Pour the mixture into the tin. Bang the tine slightly to even out the mixture.
4. Cook in a moderate oven for about 1 hour (this will depend on your oven) until cake is cooked.
5. TIP: If when touched in the centre, the cake comes away from the sides of the tin it is ready.
6. When cool, ice on top with chocolate icing.


Ep 12, Sunday, August 12, 2012 – The End Of The Mystery Boxes
Episode 12 Recap
Overnight TV Ratings

Homeward Bound: Blue Poh & Red Marion

Mystery Box – Greek style chicken skewers yoghurt flatbread tzatziki (Julie Goodwin)
Mystery Box – Mexican Chicken Tostadas (Dani Venn)


Ep 13, Monday, August 13, 2012 – The Trouble With Zeus
Episode 13 Recap
Overnight TV Ratings

Homeward Bound: Yellow Dani

Pressure Test – ZEUS – 8 tastes of chocolate (George Calombaris)


Ep 14, Tuesday, August 14, 2012 – Keeping Up and Staying Up
Episode 14 Recap
Overnight TV Ratings

Déjà vu indeed! As I had said at the end of Season 2, Callum should not have been in the final 2, the show is MasterChef, NOT MasterChef Apprentice! Yes, he has improved a lot in the two years since and that is expected because he is young and can absorb knowledge like a sponge but it is now just embarrassing to still see someone who should be competent in All Stars being helped and helped again by the judges to see him through each round. Very disappointing to watch! Go, Chris, win the whole thing as he is the only one in this All Stars who has actually fulfilled the dream of running a restaurant and worthy of being in a show called MasterChef.

Homeward Bound: Blue Julie

Invention Test – Toffee Apple Sorbet with Macadamia Crumble and Rosemary Cream (Kate Bracks)


Ep 15, Wednesday, August 15, 2012 – That Ship Has Sailed But The Green Team (Season 4) Finally Made It Onto All Stars
Episode 15 Recap
Overnight TV Ratings

Green Team from Season 4 (Andy, Ben, Amina, Julia)All Stars paired with the Green Team

Team Challenge – Lime and Chilli Squid with Herb and Pickled Onion Salad and Lime Aioli (Kate Bracks with assistance from Julia Taylor)


Ep 16, Thursday, August 16, 2012 – Going Round and Round… and Round
Episode 16 Recap
Overnight TV Ratings

Homeward Bound: Blue Justine

What a dill you are, Channel Ten. We knew who left halfway through the episode because you decided to show a promo for the finale on Sunday and there was a shot of Justine standing on the balcony! I turned off in disgust and waited for Destination Flavour to begin on SBS instead!
And, what a surprise that we ended up with one person from each team in the final! The whole thing, especially the last few episodes, felt very set-up. And please, I always thought panna cotta has to be set in a mould and turned out to serve. Callum’s panna cotta did not look completely set at all when the judges were sampling eating, it looked like if it had be set in a mould and turned out, it would have flopped!

Invention Test – Caramelised stout pannacotta chocolate mousse and cinnamon crumbs (Callum Hann) Note: It took 1 hour 55 minutes to make according to the recipe but Callum managed it in 45 minutes, even if we take into account Callum did it fast due to the competition condition and reduce the recipe time by half it still takes more than 55 minutes, so the panna cotta will set in 40 minutes or not? Go figure!


Ep 17, Friday, August 17, 2012 – The All Stars MasterClass
Overnight TV Ratings

Masterclass – Truffle Mac N Cheese (Neil Perry)
Masterclass – Rockpool green salad with palm sugar dressing (Neil Perry)
Masterclass – Deep fried souffle with wasabi ice cream and umami crumb (Poh Ling Yeow)
Masterclass – Ginger macarons (Callum Hann)
Masterclass – Lime and chilli creme brulee (Kate Bracks)

Rumour MasterChef: The Professionals for the second half of 2013 & the 3 judges maybe replaced


Ep 18, Sunday, August 19, 2012 – The All Stars MasterFarce Finale
Episode 18 Recap by Adam Liaw
Overnight TV Ratings

The Farce continues. I cannot believe they gave Round 1 to Callum after they prompted him to change his menu where his original menu was just doing side dishes for a family feast! The scoring system is also seriously flawed, I would have like to see them score on techniques, difficulty of the dish on top of the taste of the dish. I would also like them to deduct points if they got help from the judges!
Then the second round, seriously, another Snow Egg that Callum had attempted before which put Chris in a distinct disadvantage even before they start!
Watching the series, I get the feeling of when you play games with a five year-old and you always let them win. It is laughable when a MasterChef All Stars champion didn’t know how to prep artichokes (he should have been eliminated then and there for some deep-fried crumbed artichokes and chopping some vegetables for a salad, if anyone else had done that the judges would have queried about the simplicity of the dish but apparently not for Callum…) and didn’t know that they have to scale a fish before filleting them, seriously! If there is a MasterChef International where champions from different countries compete, how would he have fared without help from the judges during each challenge, I shudder to think…
It will take a lot of changes for series 5 to lure me back to watch I think, at this stage even as a MasterChef-tragic, this is it for me, I don’t know if I can be bothered anymore…
Chris, you are a champion in our hearts regardless of the result!

Contestant Recipe – Vincotto glazed pheasant parsnip mash roasted carrots and beetroot salad (Kate Bracks)
Contestant Recipe – Salt crust chickens with roasted carrots and smashed potatoes (Chris Badenoch)
Contestant Recipe – Roast pheasant with vincotto and celeriac puree (Callum Hann)
Pressure Test – Jackfruit Snow Egg (Peter Gilmore)

MasterChef makes switch from Sydney to Melbourne
Welcome to MelbourneChef

9 Comments »

  1. I can’t wait to watch Masterchef All Stars tomorrow night on Channel 10. I will be hoping the Red Team win. I love Callum Hann, and Marion Grasby is very hard to beat. Jonathan is good for the Red Team, but as much as i like him, of the “ROCK GURU” of the team.
    So go REDS.

    Comment by Anna (Giuliani) Muscat — July 25, 2012 @ 11:55 pm | Reply

  2. What a horrible negative thing to say that (IN YOUR WORDS) Callum is a Masterchef apprentice. He is actually a celebrity chef, so there. As for Chris, a leopard never changes it’s spots.
    He has improved alot in the two years since Masterchef. In series 2 he was cheating.
    None of the others and certainly not Caalum (the youngest contestant) did that, only Chris. Deep down, he is not a very nice person. AGAIN, my opinion

    Comment by Anna (Giuliani) Muscat — September 27, 2012 @ 2:30 pm | Reply

    • LOL, that’s the funniest thing I’ve read today, are you being sarcastic? Callum is neither a celebrity nor a chef! The most he can be called is a reality “star”, and for that matter, none of the contestants are chefs! They are just cooks! And why is being an apprentice so horrible? That’s actually a compliment to Callum if he wants to improve his basic culinary knowledge because I think he does have talent in cooking, just not the complete skill yet, maybe in five to ten years time when he improves his skill to a stage that will justify him being a winner in this competition! And I was referring to Callum when I said “he has improved a lot in the past two years”, not Chris. And how do you know Chris is not a very nice person? Do you know him personally? We only see what the editors want us to see, it is a TV show! Don’t get me started on cheating, when someone chose an ingredient that he did not know how to prep, then get a masterclass on how to prep the said ingredient from the judge during the challenge, if that is not cheating I don’t know what is?
      And don’t get me wrong, I don’t know any of the contestants, and I have nothing against Callum. It is the way the show is being manipulated to get what the producers wanted as the winner that’s make the viewing so disappointing. For a competition based on skills, not talent, I want to see fair competition based on individual skill on cooking, not someone being led by the judges through every (well, most anyway) challenge.

      Comment by SeaDragon — September 27, 2012 @ 5:11 pm | Reply

  3. […] far behind as his online recipe for butter garlic prawns turned out as good as the delicacies on Masterchef Australia that we kept watching while we ate in respectful silence. Respect… for the […]

    Pingback by Dinner, Dinner in the Hall « Papabear’s Blog — November 1, 2012 @ 3:17 am | Reply

  4. Hi, is it a correct conclusion that the link of some recipes is not correct. E.g. the ginger macarons of ep 17. It links to the masterchef website, which doesn’t exists anymore. At least as a Dutch viewer I can’t find it. Hope you can help. Thanks in advance.

    Comment by mart — May 30, 2014 @ 4:19 am | Reply

    • All recipe links in this post are no longer correct as the show was originally shown in Australia in 2012. The problem is MasterChef Australia kept changing their website every year and as a result the link addresses changes every year. The official site this year is at
      http://tenplay.com.au/channel-ten/masterchef/recipes
      Unfortunately, when they changed their website, they also deleted some recipes. However you can go to the new website, type the recipe name in the local search engine there and see if it is still available or not.
      By the way, season 6 is currently underway here in Australia, so if you don’t want any spoilers, don’t look too much in there.

      Comment by SeaDragon — May 30, 2014 @ 4:37 am | Reply

    • I did a quick search at the MCA official site and it appears this recipe is one that has been deleted.
      So here it is:

      Ginger macarons
      Recipe by: Callum Hann – Contestant

      Ingredients
      Ginger ganache:
      90ml pure cream
      90ml full cream milk
      7cm piece of ginger, thinly sliced
      100g white chocolate, chopped
      30g butter, chopped
      Macarons:
      225gpure icing sugar
      130g almond meal
      115g egg whites
      60g caster sugar
      1g bicarb soda
      A few drops of yellow and red food colouring

      Method
      1. Preheat oven to 150°C fan forced. Grease and line two large baking trays with baking paper.

      2. For ginger ganache, place cream, milk and ginger in a small saucepan over a medium high heat. Bring to the boil, reduce heat slightly and simmer for 2-3 minutes. Remove from heat and set aside to infuse for 15-20 minutes.

      3. Gently bring cream back to the boil, pass through a sieve and measure 60ml. Add to the chocolate and butter. Allow to sit for a minute or two and stir until smooth. Heat over a bain-marie if necessary to remove any final lumps of butter or chocolate.

      4. Refrigerate, stirring occasionally until thick enough to pipe but not hard.

      5. For macarons, separately sift icing sugar and almond meal into medium bowls or over sheets of baking paper. Repeat process 3 times and re-weigh ingredients. You will need to top up the ingredients as you may have lost some in the sifting process.

      6. Sift icing sugar and almond meal into a bowl and repeat, ensure there are no lumps.

      7. Whisk egg whites until doubled in size using electric beaters or an electric stand mixer. While still whisking, gradually add caster sugar, bicarb and food colouring, whisking until mixture forms very stiff peaks.

      8. Fold almond meal mixture into meringue using a spatula until incorporated.

      9. Spoon into a piping bag fitted with a 9mm round nozzle. Hold nozzle close to the baking tray and pipe 3cm diameter circles onto prepared trays. Tap the underside of the tray to allow macarons to settle and air bubbles to escape. If there is still a little peak on top, dip a teaspoon in water and use the back to smooth the surface. Leave to rest for 15-20 minutes or until the macarons form a skin.

      10. Bake for 12 minutes. Remove trays from the oven and allow macarons to cool on the tray. They will still be soft at this stage but will firm up on cooling. Once cool, remove from tray, pipe ginger ganache onto half the macarons and sandwich with a second macaron. Serve with a cup of tea or coffee. Serve immediately or store in the fridge. Bring back to room temperature before serving.

      Notes: When piping, don’t try and make the circular shape by using a soft-serve ice-cream motion. The shape will naturally form if you pipe the macarons with the nozzle really close to the tray, and squeeze gently as you bring the nozzle away from the tray. Finish with a little flick of your wrist to break off the mixture from the bag.

      It is really important you leave them to air-dry before baking or they won’t get the little ‘foot’ at the bottom of the cooked macaron.

      When the macarons are come out of the oven, they may seem a little undercooked. They will continue to cook on the tray though even after they are out of the oven. Also, a macaron should be a bit chewy, not hard and meringue-like.

      Comment by SeaDragon — May 30, 2014 @ 5:07 am | Reply

      • Hi seadragon, thank you so much for the recipe. Too bad that they changed the website and by doing that deleting some recipes. Anyway, I’m very gratefull for your help.

        Comment by mart — May 30, 2014 @ 11:20 pm | Reply

  5. […] an all star in every sense of the word. You know him from MasterChef Australia 2010 and the recent All Stars series and he is all star in every sense of the word. He’s one of the nicest, most affable people […]

    Pingback by Aaron Harvie MasterChef All Star!! - Pop Speaking — February 12, 2015 @ 9:25 pm | Reply


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