Cook like a MasterChef
We’re used to seeing MasterChef contestants whip up out-ofthis-world creations, such as in Sunday night’s pressure test devised by threehatted guest chef, Martin Benn. It’s a toffee apple, but of course it’s not the traditional sweet treat found at school fairs. It’s been 10 years in the making and is based on the five elements of taste: salty, sour, sweet, umami and bitter.
Fortunately, when we asked this year’s final three – Laura Sharrad, Emelia Jackson and Reynold Poernomo – for their favourite winter comfort food recipes, they served us up much simpler, but still super-delicious, fare.
It’s no surprise that Sharrad’s go-to comfort dish is gnocchi. The pasta queen says it’s her ultimate winter dish.
“Get me in front of the fire on a cold winter’s night, with a wine and a big bowl of pasta, and I’m very happy,” she says. And her gnocchi with spiced pork ragu evokes happy memories. It’s based on the recipe of her husband Max’s nonna, and is on the menu at her Adelaide restaurant, Nido.
“It just sings comfort,” Sharrad says. “I never had the privilege to meet (Max’s nonna) but this dish also really reminds me of the way my Nonna used to cook. They were both from northern Italy, so it’s really nice to have that connection and a bit of both of us in a dish.”
Jackson confesses her true comfort food is chocolate, but jokes she could hardly give us a recipe of one chocolate bar – as simple and delicious as that would be. Instead the acclaimed pastry chef loves nothing more than whipping up meatballs as a midweek meal for herself and boyfriend Craig Gersbach.
“They’re just super easy to make and it’s nice and warm, and you can make it super carby, which is so nice in winter,” Jackson says.
And while we’ve been wowed by so many of Poernomo’s magical creations in this Back to Win season, most of us aren’t game to tackle them – The Snitch, anyone? His scrambled egg bowl is more within our grasp. “It’s just cheap to make and the flavouring and the seasoning goes so well together,” Poernomo says. “And we add a little bit of butter to add that extra richness. It’s just awesome.”
So awesome that on his break the talented pastry chef ducks from his KOI Dessert Bar next door to the family’s Monkey’s Corner to tuck in to some.
“If I feel bougie, I shave a bit of truffle on top,” Poernomo says. “We serve it with foie gras as well sometimes to make it extra luxe.” MASTERCHEF AUSTRALIA, SUNDAY-MONDAY, 7.30PM, TEN