LOVE watching the faces of our Junior MasterChefs when a celebrity chef drops in because they really do treat them like rock stars. They recognise them instantly and are genuinely excited— and this week is no different.
On Friday Stephanie Alexander takes a masterclass with six students from her Bondi School Kitchen Garden program.
She’s such a great communicator with the kids and by the end of the show I reckon everyone at home will want to try some of the recipes.
Then on Sunday, the wonderful Peter Gilmore from Quay restaurant comes along. He’s really fantastic with our young guns. There’s a dessert challenge and it’s worth watching out for Lucy’s reaction when she attempts Peter’s signature dessert, the snow egg— something I’ve never considered— while Peter looks on.
And watch out for the twist with the Mystery Box. Well, if I told you what it was it would hardly be a mystery would it?
It’s getting tight now in the race to be in the final four, with the two winners of Sunday’s challenges going through. The other six have to fight it out for the last two spots on Monday, when they have to produce quality meals at a Sydney waterfront restaurant for 40 people, including food writers and judges.
They not only have to create dishes on a largish scale, they have to replicate dishes that are on the menu of Peter Kuruvita’s Flying Fish restaurant. It’s a big ask and yet they all do a remarkable job. It’s amazing how nothing overwhelms them now, they take it all in their stride.
At the end of the day though, only two of them can go through and it’s a very emotional moment because they are all so talented and it really comes down to who produces the best dishes on the day.
Naturally the ones who miss out are disappointed to leave but they are so proud of what they have been able to achieve. I think more than once on this journey every one of them have surprised themselves by how far they have been able to take their natural talent.
That’s really what we have all discovered, the ability of these kids to stretch themselves and just take things to another level. I’ve got no doubt that we will hear a lot more of them all in the years to come. I’d be surprised if at least eight of the last 12 didn’t carve out careers in the food industry. Even at this young age, you can just tell.
with ROSS BRUNDRETT