More than four million viewers tuned in to watch Julie Goodwin, a Central Coast mum, win the coveted title of Australia's first MasterChef. But for six nights a week, over three months, the Top Twenty MasterChef contestants had been battling to outcook each other under extreme kitchen conditions, often with unfamiliar ingredients, and in record time. You watched them sweating, stirring, whisking, frying, crying, hugging and laughing their way through the competition. You saw them either leapfrogging through to the final week, or leaving the competition, as their numbers were whittled down from twenty to two.
In this much-anticipated book, the Top Twenty contestants share recipes they created on the show. There are mystery box and invention test winners galore - including Chris's controversial roast pig head and his creamy 'beeramisu' - alongside standout audition dishes such as Lucas's Singapore chilli mud crab. They also share behind-the-scenes stories and culinary tips and tricks. They explain what they did right and what they did wrong - and what they would have done differently, if they'd had a second chance. You'll also find recipes here for Adriano Zumbo's demonically difficult pressure-test desserts - the croquembouche, the pannacotta, and the now-infamous mousse cake.
This cookbook contains sections on pantry basics, kitchen equipment, knife skills, and plating up like a professional, as well as classic recipes every wannabe chef should have in their repertoire.
Includes recipes from top Australian and international chefs:
Matt Moran and Andrew Honeysett
Be inspired in the kitchen, and cook like a MasterChef!