GARY YMEHIGAN MEHIGAN, MASTERCHEF AUSTRALIA
that group of 50. Because people were making these horrible, Frankenstein-like dishes out of all these mismatched ingredients. I really think a lot of them just wanted to be on telly. You know, they’d show all this bravado, saying ‘ Oh, I’m a great cook’, and one taste of their cooking would prove otherwise. With the auditions for the second season, the standard has just gone through the roof. I think the success of the fi rst season not only galvanised the general public, it also stirred the interest of some real chefs out there who didn’t apply the fi rst time around because they didn’t know how the show was going to be. Then, of course, they fell in love with it!
Aside from the departure of former host Sarah Wilson, have there been many adjustments to MasterChef Australia format for its second season?
Not really. The biggest adjustment is probably removing the audition phase from the show – I think what works on MasterChef is the personalities of the people who take part and the journeys that they undertake. And just looking at some of the footage from this season at the launch not long ago, it’s clear that the bar has been raised and the standard of the contestants has gone through the roof. We’re all feeling the pressure in coming up with challenges for them.