Chef se­ries fi­nal­ists on a knife’s edge

The Gold Coast Bulletin - Play Magazine - - TELEVISION -

eight weeks of com­pe­ti­tion, MasterChef: The Pro­fes­sion­als comes down to the fi­nal episode. One of three fi­nal­ists will walk away with $200,000, a round-the-world trip with ac­cess to some of the world’s great­est chefs and the ti­tle of Aus­tralia’s first Pro­fes­sional MasterChef. The fi­nale plays out over three rounds, each round worth 20 points. Who­ever has the high­est over­all score af­ter the third round wins. Round one is a re-in­ven­tion test with guest chef, David Chang, founder of Mo­mo­fuku in New York and of­ten de­scribed as the re-in­ven­tor of Asian-Amer­i­can cui­sine. The three con­tes­tants must cre­ate a dish based on chicken, miso and egg in 90 min­utes. It’s a test of cre­ativ­ity and speed. Round two is a pres­sure test. Con­tes­tants have to repli­cate one of host Marco Pierre White’s (pic­tured) clas­sic recipes, a leek and lob­ster ter­rine. An er­ror will cost them points and – po­ten­tially – the ti­tle. In the fi­nal round con­tes­tants need to pre­pare three cour­ses for the tough­est din­ers yet, 120 of Vic­to­ria’s top chefs.

7.30pm, Ten, Ten SC.

Sun­day,

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