The Sunday Telegraph (Sydney) - TV Guide - - Front Page -

THE count­down is on to the fi­nal days of an­other epic sea­son of this cook­ing jug­ger­naut, with just 13 con­tes­tants left stand­ing by this stage. Beloved guest chef Mag­gie Beer set the teams a mon­u­men­tal chal­lenge last night – creating 25 picnic bas­kets to feed 100 guests at the foot of the in­fa­mous Hang­ing Rock, in Vic­to­ria’s stun­ning Mace­don Ranges (bravo, Tourism Vic­to­ria, more great pro­mo­tion for the state). The los­ing team of six from that chal­lenge face elim­i­na­tion over two rounds. Each con­tes­tant will have an hour to cre­ate a dish that he­roes herbs from the al­ways lush MasterChef HQ gar­den. The mak­ers of the three least im­pres­sive dishes will then have to cook again for their sur­vival: this time, fea­tur­ing a spice in their next creation. I’ve loved this sea­son for the stan­dard of cook­ing and com­plex­ity of their cook­ing. A decade of this end­lessly appealing se­ries has gifted Aus­tralia with such in­cred­i­ble food knowl­edge, it’s now show­ing in the tal­ents of those as­pir­ing to take their cook­ing to an­other level. The other great dis­cov­ery of this sea­son has been Matt Sin­clair, who has proved him­self to be great TV tal­ent but an em­pa­thetic and en­gag­ing men­tor for con­tes­tants. They only have to look at his success with the Sun­shine Coast’s hottest nosh spot Sum Yung Guys to know what’s pos­si­ble if you use this show as the per­fect plat­form.

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