MasterChef starts tonight

MasterChef starts tonight on Channel 10, after a week’s delay.

The Project, which airs just before, will include a tribute to chef and judge Jock Zonfrillo, who died on Monday.

The season name Secrets and Surprises has been dropped.

Will you be watching MasterChef?



  1. I’ve changed my mind about fifty times whether or not to watch. I’ll see how I go when 730 rolls around, but I think it will be too sad and upsetting to watch it.

  2. I decided on LegoMasters for the night. Nice happy show even though Brickman will shed a tear.
    I will see what the reviews are before deciding whether to watch the replay.

  3. Oh dear. I made a mistake.
    Jimmy Barnes singing The Bonny Banks on The Project came up in my Twitter feed and I watched it.
    I shed more than one tear.

    • I caught the last bit of that when I switched over to 10. Tears started then. I tried MC for maybe five minutes, but that was it.

  4. I watched the replay. Truthfully, I mostly had it on mute until the judging.
    They seem to be a nice bunch of contestants this season. No one mentioned their nonna : although someone mentioned their Ukrainian/Russian grandmother (not babushka) so close enough. Do we have bingo cards for this season?
    I like the twist. For those who are not watching yet, the winner of the best dish got an apron that will allow her to return after an elimination. She is not allowed to tell. I think it’s better than an immunity pin. Feels fairer.
    There wasn’t a lot of Jock. Jamie was the “hero” of this episode. He is good television.
    I did shed the occasional tear but then, I would have anyway. Cooking is emotional for some people. I am having tofu for dinner. I defy anyone to become emotional over that stuff.
    I did cry at the end. I didn’t turn it off soon enough. They put up a small tribute to Jock. I was caught by surprise. I think it’s the unexpected that got me.
    I think I’m good for the next episode.

    • Thanks, Bobi. I like that secret apron idea. That solves the problem of a strong performer for weeks then having one bad day and being eliminated

  5. I’m not a Jamie fan and have just finished watching the first episode. Jamie comes across as very pretentious, with his tight clothes and puffed out chest the whole time.
    Super happy that Brent has come back, I did like him in his first season. I’ll be interested to see how far he gets.
    Also love the apron twist.

  6. I am hoping that some people are getting the going-to-be-here-for-a-long-time edit otherwise I will be really disappointed.
    Such as the calm, older gentleman who cooks crayfish a lot hardly gets a look in and yet he seems really interesting.
    Jock is not on screen much. I am pleased. I need to get used to it.

    • Jock actually said to a crushed amata “You’re not going to be here for a long time if you don’t”

      Probably should have been edited.

    • I did read that they had a problem with some of his lines but decided, after some reflection, that it’s best to leave some of it well alone.
      I can imagine that if they overanalysed, there would have been zero Jock appearances. I don’t envy anyone that job.

      • I wondered how they were going to edit the episodes. If they tried to take Jock out completely, the shows would be ten minutes long, and weird. There are bound to be some statements that seem inappropriate because of his death, but every single one can’t be fixed or removed.

        I think I might try to start watching next week. If that makes me tear up too much, I’ll just have to miss this series.

        • I am picking my episodes.
          So far, it is mainly the ones that has everyone cooking. It seems to be a lighter touch.

  7. I mostly watched the whole show tonight for the first time this series. Jock wasn’t in it much before the tasting, whether through editing or some other reason, so that part was okay. But any amount of Poh these days is still too much Poh for me

    Of course I don’t know the contestants yet, but why are there so few of them? What’s happened to Brent? I like the older guy, who has a lovely smile.

    I was surprised that so many of them seemed to be thrown by the mystery box being pantry staples. With pantry staples and two more ingredients of my choice, I could think of at least half a dozen dishes to make.

    There were the usual worries – I don’t know if it is cooked through, I wonder if the pastry is done, I’m not happy with how it looks coming out of the oven, and so on. First thing I learned when I started cooking was how to tell if something was cooked to desired doneness. That was after much trial and error, but if I were going to apply to be on MasterChef, I’d want to have confidence in my ability to know if something was cooked sufficiently.

    • 🤣 I didn’t watch because of Poh. I don’t hate her or anything and I quite like her cooking but I can’t bear too much of that rictus smile. It’s distracting and can’t possibly be real. I prefer small doses with Poh being secondary.
      I, too, like the older gentleman. I hope he lasts for a while. I was disappointed to see him bottom three in the elimination episode.
      I’m guessing that “I don’t know what to cook” is more nerves. Like, they need to cook something in a short amount of time that will be better than everyone else’s and be a standout, as well as the emphasis by the judges that it if it’s basic then it must be perfect (remembering the first episode).
      I am sympathetic because my brother can look at my empty fridge (truly) and cook something spectacular that will also have leftovers for me that can be frozen. It beats me 🤷‍♂️.

    • Same reasons. Poh’s a real room clearer. The fake smile is all $howbiz. I’ve seen her in the wild, donning a resting bitch face..

      • Ah, I had forgotten that she was probably a neighbour of yours. 😀
        And as someone who suffers with resting bitch face, I’ve given up 🥴.

        • 🤣🤣🤣 I had to laugh at comments made about Mel’s and Andy’s shoes…but not one word about Poh’s “army boots.” Lol🤣🤣🤣

    • With all due respect to the cooks, Chou pastry is not that hard.
      I might wander off for a week or so and come back when things get more interesting.

  8. Oh dear, it’s a service challenge for 30 diners. Surprise helpers are Matt and Sachi.

    One teams picks coral trout for main, with its fiddly filleting and lots of bones. The other team picks pork belly, because of course they do. There are also a heap of prawns to be cleaned for one of them, but I’ve lost track. Starts out with the dumb piece of butcher paper and a texta to write down two frigging dishes. And, as usual, no one has any idea how to work out portions for 33 people, or remembers how to add or multiply.

    I understand it will be a stressful situation for the teams, but we have been here so many times. I would love for someone, anyone, to have an original thought.

    • Glad I missed tonight.
      I’ve never understood the fascination for pork belly: the crackle is always soggy, it’s mostly fat (I need an emoji here for a slimy tongue) and I don’t eat pork – ever since I found out that pigs have the IQ of a five year old – and they always serve it at these challenges.
      Now trout, I like but I wouldn’t do a challenge where would one, tiny, overlooked bone could send me home. I’m not stupid.

  9. Tonight they have a rotisserie chicken which they have to use in their dishes for a chance to beat the chef for immunity. Declan is making a quesadilla. Melissa tells him the correct pronunciation. Andy, after smirking at Declan, calls him “amiga” as he leaves. Amiga is the feminine noun, Andy. Twat.

    Adi is making butter chicken and is unsure how to get the smoky flavour that that dish requires. I would add smokey paprika, but that might be a cooking sin. I didn’t pay much attention to the others, except Robbi, the older guy, whose warm salad got good reviews.

    Theo, who I don’t know, gets to cook against the chef. I also don’t know who the chef is. I’m a bit lost after not seeing any of the first week or so.

    I’m finding it difficult to get interested this season. Part of the reason for that may be Jock’s death. And part of it may be that it just isn’t that interesting. Same old, same old.

    • I have a rule: don’t correct pronunciation unless you a teacher/professor in that language.
      I have a “friend “ who constantly corrects my pronunciation of bruschetta – Firstly, she’s not Italian and secondly, she’s wrong – but I just smile and let it go because when she eventually figures it out, she is going to twisted with embarrassment.

      • Arthur’s mother had a weird pronunciation for lasagne. Woolif used to imitate it, thinking it was the correct Italian pronunciation. 🤣

        • Number 2 son ALWAYS corrects my pronunciation of “paella.” I do make it a lot but all my friends say PAY ELLA, so, I just go with the flow, (when in Rome) 😋

    • I’m also bored with this season so far and it is a bit strange watching knowing that Jock died shortly after filming was completed.
      Not finding any of the competitors interesting yet. No stand outs.
      Didn’t think the rotisserie chicken cook was challenging. In fact most of the cooks have not been very challenging so far.
      With the raves they gave Darren’s dish I was surprised that two of the judges only scored him an 8.

  10. I watched the beginning.
    Watching people guess ingredients is like watching paint dry. It would be better if they just drew names out of a hat.
    I love the guys in this show – so laid back and lovely – so I watched an additional five minutes and then I changed the station.
    It would be interesting to see the ratings. They would have to be down. No matter how much they try to avoid Jock, every time I see him, it is sad. This season is not going to get better for me. Perhaps they could just gallop to the end.

    • I agree that guessing the contents of the seafood stew was boring to watch. Someone needs to come up with new ideas for elimination challenges.

      The cooking and judging parts were better. We did have the obligatory tearful tribute to a dead nonna. Did no one ever learn to cook from a beloved second cousin?

      I like the guys this season, too, especially Robbie and Declan. None of the women have made an impression on me yet.

      When the judges were discussing Robbie’s dish, they were carrying on about his age and how well he was doing in spite of it. Sheesh, he’s 65, not 100.

      I can watch now without getting teary about Jock, but every once in a while during the show, it hits me again, and that is unsettling. I’ll keep tuning in for a while.

  11. Some of the things people are making tonight from the giant ingredients in the giant mystery box sound quite appetizing. But why use a big Toblerone as the available chocolate? Bleh.

    I don’t know if it is because of covid, or because of editing, but various people keep disappearing on different nights. Maybe I’m not paying enough attention, but where is Robbie tonight?

    I would kill to get a big chunk of that tuna.

    • I thought the same thing Von, but right before Jock announced the bottom 3 there was a screen shot of Robbie standing there.
      Also have to admit, it was obvious who the bottom 3 were.

      • I did see that toward the end, but we saw nothing of Robbie’s cooking, nor his dish getting judged.

        I suspect that, in some of his interactions with contestants, Jock was harsh or heavy-handed, so the editors decided to cut those parts out. Hence the disappearances and re-appearances of some in the cooking segments.

        I’m sure the editors’ intentions were to be kind and respectful of Jock’s memory. They have instead made the show disjointed and choppy.

  12. Tonight’s elimination challenge is five lamington variations. One has raspberry mousse in it that looks like devilled ham, one is a Snickers bar imitation, one has matcha desiccated coconut, another has charcoal desiccated coconut…blergh, I don’t like lamingtons and can’t look at them any longer..

    They have five hours to make all five. As usual, it is a ridiculously short amount of time. Again, I don’t bake, but don’t the sponges and other glop have to cool before smooshing the goo on to the cake?

    I’ll come back for the last 10 minutes.

    I had to count my s’s and c’s before typing “desiccated”. Or is it esses and cees? 🙂

    • Larissa was the one eliminated.

      She gave a gracious exit speech. I think she was relieved more than anything.

      • Ah. That’s nice.
        I didn’t watch but in the promos she looked and sounded stressed.
        The pressure as a returnee must have been enormous.

  13. Tonight is a service challenge for “thousands” at some large place. Two teams are each cooking for, unless I mis-heard, four hundred. I don’t get the math.

    One team chooses freaking pork belly. Good luck with that, guys.

    The menu theme is surf and turf. Shouldn’t turf be horse meat?

  14. Ha ha, well, I guess that shows us :). Every appliance we don’t like being used is in use tonight, resulting in at least one ice cream. I haven’t seen any pork belly so far.

    I’m with Robbie, a juicer I know, but what the hell is a cold press juicer?

    The first cook is already over with. Barely had a chance to see any dishes being made.

  15. Declan wins round one, so he gets to compete against the chef for an immunity pin. His dish, Thai-inspired chicken in a broth, looked really appetizing.

    I love that Mel is willing to drink broth from the bowl, in her yellow dress, and has the confidence not to hold her hand under her chin while doing so.

  16. I like Mel. Have done since the days of Chef Line.
    I wonder if the answer the the Jock problem is the replace the whole judging panel. I know that sounds harsh but it’s almost like they need a rebrand.
    Good on Declan. He’s a bit of a hoot. Do we see his own cooking show coming up? It takes a special person to talk to the camera for half an hour.

    • Haha Bobi, I would watch Declan, however, Cath has no problem with the gift of the gab. But, there’s no way I could ever watch her. 🤣🤣
      Has anyone else noticed that Katy Perry’s theme song is no longer used. I’m actually having trouble remembering peoples names, because I always relied on the intro to put a name to a face.

      • I noticed that, Tech. I’ve been watching for a week or so and only know Robbie, Declan, and Ralph. I did know Larissa because she was distinctive, but she’s gone now. Last night I realised it’s because the run-through of contestants is no longer there at the start. This season is more hit or miss than usual. Maybe it’s because of Jock. Maybe it’s just bad editing all round.

        I got the impression that when the judges got the first dish in round two, they assumed it was Declan’s because it was fish, so they judged every single individual element. Then they seemed a little thrown when the second dish was fish as well.

      • For me, it was Larissa. And now Declan, of course.
        The others I remember as the loud woman with the reaaally annoying voice, the old, calm guy who I hope stays for many episodes and the absolutely delightful, really big guy with the fabulous laugh who I hope wins but probably won’t.
        Now you would think with all of that, that I would be clued in on names and yet for some reason, no one mentions names except at judging time.
        So once per episode their names are mentioned?
        Everything about this season is a mess.
        Maybe things will get better when we get to the pointy end of the show. Hope so.

  17. Ralph is “praying to all the nonnas” 🤣🤣. He better not go home tonight after I’ve just remembered his name.
    I have a shoulder of lamb in the fridge that I was going to do in the slow cooker but after watching the guy from Cyprus (it was Cyprus, wasn’t it? ) I might do it in the oven.

  18. I was just thinking there was no pork belly tonight…and…there it is.

    Damn it, people. If for no other reason, pigs are nice guys, so top using frigging pork belly.

  19. My heart was breaking for Robbie (an easy one for me to remember).
    I am so pleased that he will be there for another couple of episodes.
    There are a couple of people who have been getting almost zero airtime. I wonder if it’s the Jock editing or this is just what happens in the middle of MC.

    • I was stressing over Robbie’s dish too. But he made it.
      It is unfortunate that every episode is coloured by wondering if some things are odd because of the Jock edit. I doubt that will change for the rest of this season. I was liking seeing Jock joke with the contestants and enjoying himself. Then I remember he’s gone. It’s just sad.

  20. I enjoyed the episode tonight; it was more relaxed and fun than others have been.

    Declan is a smartypants and I love him. My guys, who now include Brent, all did well and I’m pleased about that.

    Andy having to pull up his sleeves and his pants legs because he ate something too hot for his tastes made me laugh out loud. What a baby.

    • I’m with you here.
      I think this was the first episode I watched all the way through – and I only had one or two “Jock moments”.
      A show with Declan and Robbie would be lovely. Their exchange when things were going bad was so delightful. I don’t think it went unnoticed by the judges.
      I have my fingers crossed for an all men semi-finale. These guys are so nice that I want to shed 20 years and get married again. Or maybe just date, cos I need to date all of them.

      • I’d like to see an all male semi-final. All the guys this year are likeable and clever cooks. None of the women have dazzled me much. I don’t dislike them, but I think they’re all kind of bland.

        I don’t know about dating any of the guys, but I would be happy to adopt a couple of them.

  21. This episode was right up my alley. Because roo meat is my main source of protein, (and I get it free within minutes of being shot) I do a lot of “low/slow” cooking, whether it’s roasted, crock pot or stove top.
    I was also worried about Robbie, truly thought he was getting the “eviction edit” while watching. I think the interaction between him and Declan is amazing.

  22. Tonight’s theme is nostalgia, make anything but you must use at least one cereal from a selection of popular breakfast cereals. The boxes are labelled with generic names, but everyone refers to them by their known brand names.

    Corn flakes and Weet Bix can be used to crumb some protein to be deep fried. The super sugary ones are a bit harder to use. Declan is making three kinds of muffins and the judges ask how he is going to keep them from being dry. Fruit, Declan, fruit.

  23. That was fun, although my teeth are hurting at the sight of all that sweet stuff.

    Declan, whose muffins were dry, Grace with the messy hair, and the woman with long braids are in tomorrow’s pressure test.

    Ralph’s crumbed pork chop and Robbie’s chicken schnitty had my mouth watering. I love crumbed fried anything and don’t have it often.

    • I didnt count but it seemed like there was a large number of fails in this episode. Must have been hard for the judges to pick worst 3.

    • That’s how I felt.
      I’m surprised there weren’t more savoury dishes. I would have thought it was a no-brainer. After all, one sweet thing tastes much the same as another sweet thing with the hero of the dish being … 🎶 yes … sugar.

  24. Remember that Declan has an immunity pin.

    It hasn’t started here yet, but I checked on line because I didn’t want to stress.

    Rest easy.

  25. I’m watching because this test is ridiculous. Four and a quarter hours to make it is even more ridiculous. I’ve never heard of brix level. I’d think a refractometer would be a tool used in surveying.

    It’s a very pretty dish and, from the description, sounds appetizing.
    But, come on.

  26. Declan is a self-employed carpenter, so knows how to be precise and follow plans. If I didn’t know the outcome, I would be less worried about him now anyway.

    Heh, didn’t really need to spoil the end for myself.

    • It is worth watching, if for no other reason than to see how Declan got through it. When he helped Alice with her spraying, I almost got teary. I don’t want to adopt him now; with his attention to detail, I want him to renovate my kitchen :). He is an impressive young man.

      Robbie’s face when Declan was safe was a joy to see.

      I did feel sorry for Alice. Still think it was a ridiculous challenge, and that they each plated a dish was remarkable.

      • I agree Von, so glad Declan made it through.
        I can never get my head around recipes that require a degree in chemistry to make. FFS!!! 🤯 The most “weird/chemistry” ingredients I use are bi-carb and MSG 🤪

    • I was tense watching so that makes a fun episode.
      I was sad to see Alice go – I felt like she was still finding her feet – but then again, maybe she’s too analytical for this show.

      • I was tense, too. I knew Declan would be safe, but didn’t know who was eliminated. The judges are making it obvious during tasting who will be sent home so it isn’t really a surprise when it’s announced.

        Alice is a perfectionist. Perfection can be hard to achieve when one is under a time limit.

        I liked that the chef took time to advise and help the cooks when they had a problem.

  27. Tonight two teams have to make three courses from a menu you’d find at a standard Chinese restaurant, for 50 diners plus judges.

    I can foresee so many problems arising.

    Now I want sang choy bow for dinner, but don’t have time for all that chopping and fiddling around with rice paper.

  28. I couldn’t watch much aside from the tastings. There was way too much of Cath rabbiting on about this, that, and anything else she could blab on about in the asides outside of the kitchen. She wasn’t the captain, so I wonder why we were subjected to that.

    Neither team’s dessert was counted because they were both bad. Ice cream!

    Red team won and will be in immunity challenge tomorrow.

    • Perfect description Von, “Cath rabbiting on…” 🐰 couldn’t have said it better if I tried. 🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇🐇

  29. Both teams did a fried rice but there were no comments made by the judges. I was curious as to how you can make fried rice in 2 and a half hours, when the rice needs to dry out for a day, or at least overnight??

    • Someone told me that the rice makers can dry rice. I don’t know if this is true or not because I buy my rice ready made in a packet.
      Let’s pretend for a moment that this is true, and then let’s take this to its logical next step. If they made ice cream in an ice cream maker and rice in a rice maker, did the “cooks” actually cook anything at all. 🤷‍♀️
      It sound a bit like an existential question.

      • I totally agree Bobi, but why no judging on the rice?? Is this another weird edit? Because I definitely saw a couple of people cooking the rice. 🫤

    OK I just read this and don’t believe it for 1 minute. Or, maybe I’m just a skeptic. I have recipes I’ve been making for over 40 and I would have to admit that I would need my recipe book for more than 75% of them. Of course, I do have a lot of recipes memorized, but they would be the bog standard ones, not what I would call Masterchef worthy.

    • It also doesn’t explain all the times Poh pfaffed around for 20 minutes, dithering about what she was going to cook.

      Maybe she was a little upset that she hasn’t been on tv for a little while and needed something to get publicity again.

  31. Just sharing that I made my slow cooked roasted lamb ala that guy from Cyprus and it was absolutely delicious.
    I’m feeling very proud of myself. It’s been a while since I cooked anything that was worth writing home about.

    • I don’t usually eat lamb either. I find lamb a little fatty but the slow cooking seems to render a lot of the fat off without drying it out. That’s the problem I have with other roasts.
      I don’t eat pork which is what people recommend when I mention that. If one of the chefs could just show me how to cook a chook 🤣🤣, I would be set.
      I’m not going to lie. The kitchen was an absolute mess to clean up so I’m not going to be doing this very often and the smell is driving the dog crazy. He’s not used to me cooking red meat.
      And just casually, as an interesting side effect the house was hot and I had to keep the door open all day. I’m not sure that it’s the best way to save on heating bills.
      Still, when family come to stay (in winter), I might give it another go.

      • I’m glad you gave it a go and that you liked it. I’m not a fan of pork or lamb either, but I am going to try Theo’s recipe with roo. I’ll let you know how it turns out.

        • I would love to know the outcome.
          I’ve only had roo once and didn’t like it because it was too dry.
          I’m told it’s because there’s not much fat and therefore difficult to cook well. That would have been someone gently having a go at my cooking skills.

          • As I’ve said before, roo is my main protein and there’s only 2 ways to cook it, very quick as in steaks, or low and slow. I do a lot of low and slow, but I also make my own mince with it. I do a 60 to 40 ratio. 60% roo to 40% diced bacon. I have friends who say they dont like “game” and have tried my bolognese and lasagna and were surprised that they actually liked it.
            I will let you know how the roast comes out, probably next week sometime. Tonight is roo lasagne.😊

  32. Flambe tonight.

    Saying the word correctly is enough to give someone the right pronunciation. It’s not kind or courteous to go har har har and make a big deal out of a mis-pronunciation. Melissa did it right with quesadilla. The chefs tonight did not with flambe.

    Why are we getting so much Cath?

    • Is Cath the one one with the very broad Aussie accent? She gets a lot of air time.
      I’m hoping it’s because she’s going to go home soon. She’s starting to grate.

    • I have to mute the sound when she starts talking. I turn on closed captions so I can see what is being said without hearing her voice.
      She gets too much air time.

  33. Brent won the first bit.

    The chef he is cooking against is Gabriel Gate. Gabriel Gate! Good luck Brent.

  34. Brent won against the chef and now has an immunity pin. I am happy for Brent, his dish looked spectacular.

    I find it a little hard to believe Andy’s undercooked prawn.

    • I re watched the tasting after I saw your comment Von, and the very last shot of the prawn as Andy puts it back on the plate did look undercooked. But from the scoring, even if the prawn was cooked Brent would have still won.
      I started watching Brent’s first season again yesterday. Some of the dishes that didn’t make it through were better than some of the things being served up. I agree there are no women standouts and hoping for an all male semi.

  35. I find it hard to believe that Brent’s dish was better than Gabriel Gate’s. If Andy’s prawn was undercooked I can understand his scoring but don’t get the 8 from Jock.

    • I’m assuming that it’s a short run series because there are only so many variations of ice cream.
      Having got my snarky comment out of the way, I am a huge fan of Anna’s cooking (she of IMAC fame) and I could watch her cook all day.

  36. There are gice getting their desserts on the other channels tonight . Bruce Lehrman, Ben Roberts- Smith and Prince Andrew.

    • Oh dear, that may mean Robbie or Ralph is eliminated. I don’t want to watch any more now. Hope I’m wrong.

  37. We’re having a big ass thunderstorm here right now, so will skip a shower, hope the power stays on, and check back in the last few minutes.

  38. Oh, bullshit, MasterChef, the hell with you. The brief was to take one of those classic dishes and put their own spin on it. Jock and Andy gave Robbie such a hard time because his curried sausages weren’t dissimilar enough to the standard that he decided to make a different dish. Rhiannon’s moussaka, no matter how nice it may have been, was a bog standard moussaka, and they raved about it. Be consistent, judges.

    Between crap pasta and overcooked prawns, I would give the win to the prawns, no matter whose dish that was.

    I shouldn’t be surprised because MasterChef was never going to let an old person get very far in the competition.

    • Absolutely.
      Bog standard bolognese should have gone home. What a mess.
      My guess is that he wasn’t entertaining enough. He was calm and quiet, making it difficult to edit for drama.
      Although I have to say, the prawn cocktails did look pretty awful.

    • I have to agree. I hate it when there’s 10 mins to go and the judges sow doubt into the contestants. What are they meant to do???

  39. Not surprised Robbie was eliminated. Too bad he decided to make another curry but at least he attempted to do something different when he switched to the prawn cocktail. He really had no time to switch and prepare something decent. Malissa’s dish did not meet the brief. Nothing different about that compared to the usual bolognese. original spin on that either.
    Really wish they would start eliminating more than one contestant if dishes are total failures.

  40. I don’t really understand the challenge and rewards tonight, aside from it being three pros vs. three MC cooks. There’s a mystery box that’s the same for all six, and as usual, they only have to use one item from that box.

    So far it seems to be six takes on how to use pineapple. I’m not very interested.

    • I have to agree.
      There was much chatting to real chefs that I didn’t know and who pretended to be worried.
      There was not much chatter from the MC people and the focus seemed to be on two women who always gave me the impression that they were going to be eliminated any day now.
      I gave it away.

  41. It wasn’t interesting and, of course, two of the MC contestants pull out the ice cream machines.

  42. Three pros versus three MC cooks again tonight, although they are one on one for each course. The menu is set by another chef who I don’t know, Khahn something. Entree is tofu something-or-other. Main is a Wagyu beef pie and some sides. Dessert is an ice cream sandwich. Thank god we don’t have to go through a whole show without seeing an ice cream machine in use.

    Again, too many to-camera pieces by Cath and now Riannon too.

    Another episode where I’ll only listen a bit, but will watch the judging. Or not.

    That chef with the long beard should wear a net over that thing.

  43. It sounds like the pro chefs are making some basic mistakes. Huh. The bearded chef said he didn’t get the broth clarified. I know how to clarify a broth, I wonder why he couldn’t. Maybe I’m not listening closely enough. 🙂

    • Often I think those pro chefs take a dive. A drover’s dog can be called a chef these days.

      Thanks for the commentary. Not watching.Takes up too much thyme.

      The guest chefs are greeted like a Golden calf.

      Ice cream. Overkill.

    • I’ve often wondered about the real chefs.
      It would not be interesting if it wasn’t possible to win a pin but I’ve watched enough of Chef’s Line (a highly underrated show) to know that the chances of beating the chef, or even the apprentice, are diminishingly small.

  44. Three chefs vs. 3 MC cooks again. It’s a relay, with no handover time or communication among the three. Declan first, Cath second, Adi third. Declan preps and sets up reasonably well. Cath comes in, is totally flummoxed, and futzes around making a salad for the first few minutes, then throws all the various Asian sauces together. First chef sets up, second chef does some things, I’ve lost track. Third chef seems to have messed up the rice….Adi is trying to do something with the mish-mash sauce…

    A relay with no handover may not have been the best idea :).

  45. Cath’s accent gets more ‘Strine every time she opens her mouth. I wonder if she wants to audition as voice-over for some really awful movie similar to what Barry McKenzie was.

    She could just stop talking so much, but there is little hope of that.

  46. I tried to watch. I really did. I had some hope. The interchange between Andy and the second chef had me amused and I thought, “Goodo”.
    But then Cath was too much for me. There was so much of her just talking and faffing and staring. I get it. She doesn’t know what to do. The answer is to find a direction and move. That’s the whole idea. Even I could do that. Ffs.
    I changed the station and didn’t come back.
    The sooner Cath is sent home, the sooner we can all get our sanity back.

    • For me Cath is the new Mindy. Annoying voice and an opinion on everything and everyone.🥴

    • Cath was useless in the relay but very bad decision by Declan to do Chinese/Cantonese against the chefs from Stanley.
      I think Cath will be eliminated soon.

  47. Well, I watched that entire episode.
    I must admit that I do like the chose-the-time-based-on-ingredients challenges.
    I thought for a moment that they were going to give it to Brett but I’m glad they didn’t. His dish looked delicious but not as delicious as the one cooked by the Chef.

  48. Although I know now which team won, I expect the chefs to win every time. I do enjoy the time/ingredients thing and mostly enjoy watching the cooking. The big hunks of red meat put me off these days though.

    I thought Brent was waiting for seafood, but no. Are caviar and zucchini flowers usually in these challenges?

    The young chef gave me a laugh when he said he’d been watching MC since he was a child. Oh, okay kid, thanks.

  49. Melissa has lovely table manners. I notice that often, but more so this week. She brings the fork or spoon to her mouth instead of lowering her head to the dish. And doesn’t eat with her fingers unless it is a finger food.

    Dipping ones head almost into the plate like a pig at a trough is a pet hate. Although I know I do it too with spaghetti bolognese, looking at the state of my napkin afterward. But I’m not on tv.

    Why do we have to hear from Cath after every single judging comment?

    • I thought I was watching the Cath show to begin with. Even before the first ad break she had given 3 different narratives. So, if you are not a Cath fan, fast forward 11 minutes.🤣 I wished I had.
      I loved the young chef and how he was “fan girling” over Mel.

    • I have started to dip as I get older, otherwise I wear food down my shirt.
      I remember it happening to my Mum and that little sigh of frustration she used to make. I wonder if it’s in the genes or I’m just not paying attention.

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