It’s our second week in the Junior MasterChef kitchen, which means we’ve all picked our favourites and Network Ten knows exactly how to exploit that. Hope you enjoy watching Australia’s most beloved children having panic attacks on primetime TV!
It’s OK: Ben is safe for another week. But let’s not get ahead of ourselves.
On Sunday night the contestants’ first challenge was the spectre of their own mortality. The judges cosplayed elderly versions of themselves and slowly creeped out of a wooden box – you know, like the dead rising from the grave.
It was an important lesson for the kids: there’s a giant clock hanging above us all, not just in the MasterChef kitchen but in life, too.
Just kidding! It was a gimmick for the day’s mystery box.
The kids had to cook using things that were very old (blue cheese, aged beef sirloin, etc) and very young (baby veggies, baby snapper, etc). Some of the kids were pretty grossed out by some of the older ingredients but not Ben. In his own words, he’s “the kid that begs their mum not to get lollies or chocolate – I want pâté and blue cheese!”.
But his roasted apple with blue cheese ice cream wasn’t good enough for the top four. That honour went to Vienna’s pan-seared snapper, Laura’s baby beetroot galette, Ruby’s savoury choux buns and Filo’s salted caramel apple pie.
Filo had an amazing time because 1) he’s the most joyful boy in the universe and 2) he simply loves pies. “This is a dream for me,” he said, making his pie. “I love pies,” he said, holding his finished pie. “I love eating pies. I love everything about pies.”
This is what I’ll sound like holding my first post-lockdown Four’n Twenty at the MCG.
Get yourself someone who loves you as much as Filo loves pies 🥧🧡 #JrMasterChefAU #MasterChefAU pic.twitter.com/81g6nvW4fe
— JrMasterChefAU (@JrMasterChefAU) October 18, 2020
Ruby, on the other hand, overcame some tough obstacles. First she accidentally candied her beetroot instead of pickling it and had to start all over again. Then she left her oven on too high, putting her choux buns at risk. And through all this she had to deal with judge Andy being dressed like an undergrad film student.
On Monday night Ruby, Filo, Vienna and Laura went on to cook for immunity. The challenge: a taco cook-along with Andy.
All the kids did an incredible job but Ruby had some trouble again. She accidentally added coriander leaves to her avocado cream instead of just using the stems. The cream was bright green and there was no time to redo it. But she came out on top again. Jock actually preferred her cream to Andy’s! Ruby secured immunity, along with Laura.
For Tuesday’s elimination cook the kids were greeted by a “donut superstar”, Morgan Hipworth.
Morgan is 19 years old and has run his own donut shop since he was 15. Remember, kids: tick tock! Time comes for us all.
Morgan set two challenges. The first: create a topping and filling for four donuts in 45 minutes. Georgia, Vienna and Carter came up with the best donuts. Then Dev went and banged his immunity gong. That left Filo, Ben, Phenix, Tiffany and Salvo to battle it out in the second round. To avoid elimination they had to create their “dream dish” – something that best represents their values and aspirations.
Filo made an Egyptian feast of expertly spiced fried and grilled prawns. “It’s so nice seeing people learn from my culture,” he said. “It’s one of my favourite things!” Salvo also made a family dish: a prawn and tuna burger, inspired by his time on the Amalfi coast.
Tiffany made a “carnivore dish”, featuring Scotch eggs made with blood pudding and pork crackling instead of breadcrumbs. This was inspired by her changing dietary requirements due to juvenile arthritis; her dream is to open a restaurant that caters to any diet.
Phenix made a coffee cake with walnut crumble because she wants to open a bakery “where you can’t feel bad about anything”. And Ben created an incredibly complex dessert inspired by native ingredients. “When I think of my dream dish I’m really inspired by Aboriginal culture because it’s the oldest culture in the world!!!” he said, beaming.
Ben paying his respects to Indigenous culture 😭👑 #JrMasterChefAU pic.twitter.com/NqczMdRjL7
— AnushkaB අනුශ්කා (@nushyb) October 20, 2020
Ben’s dish was truly ambitious, so naturally something quickly went wrong: his sugar crystallised while he was trying to make toffee. His little face turned even redder than usual and he kept holding his head in his hands while warning everyone, “I’m about to cry! I’m about to cry!”
But it’s OK, he managed to make another one! Everything was fine! I mean, everything was fine for everyone except Salvo and Phenix.
The tuna in Salvo’s burger was dry and the texture of Phenix’s cake was off. They were both eliminated. Phenix’s bakery where “you can’t feel bad about anything” is off to a very bad start.
What made me feel the most inadequate
Even though he had a slight setback, Ben’s dish was incredible!
Absolutely incredible 🖤💛❤️ #JrMasterChefAU pic.twitter.com/4K5xYfUzq1
— JrMasterChefAU (@JrMasterChefAU) October 20, 2020
It featured sandalwood nut white chocolate ganache, Davidson plum white chocolate jellies, macadamia nut praline, turmeric and vanilla ice cream and at least two other elements that I would need a deep YouTube tutorial on to attempt.
What I’ll be thinking about all week
When Ben started his own chant when things went wrong. A little tip for the next time you’re “about to cry”. :’)
Be your biggest cheerleader 🙌 #JrMasterChefAU pic.twitter.com/ELWu0hHAyr
— JrMasterChefAU (@JrMasterChefAU) October 20, 2020
• Junior MasterChef continues on Sunday, Monday and Tuesday nights on Network Ten. Guardian Australia recaps run each Wednesday
