In a nail biting race to the end with Brent pitted against Laura, it was his desert that got him over the line to win. Courtesy: MasterChef Australia
The decider ... MasterChef Australia's final was between Brent Owens and Laura Cassai. Source: Supplied
BRENT Owens will be quitting his job as a bobcat driver after winning this year's MasterChef Australia.
The 24-year-old Owens, from Victoria, staged a come-from-behind victory over teenage student Laura 'Lottie' Cassai on the Channel 10 reality cooking show tonight.
Owens finished with 83 points out of a possible 100 — three points ahead of South Australia's Cassai, the youngest grand finalist ever on the show.
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The pair went head-to-head over three rounds — a Mystery Box challenge, a Family Chef's Table challenge, and a Pressure Test to recreate Peter Gilmore's Chocolate Ethereal dessert.
Owens was trailing Cassai 48 points to 49 after the end of the second round but snatched victory with a better score for his dessert from Gilmore as well as judges George Calombaris, Matt Preston, and Gary Mehigan.
"It (winning) is surreal — an emotion I can't explain," Owens said after being the win. "It's never good playing catch-up. I had to do a little bit more (in the dessert challenge) to get across the line. I knew I had to focus."
come from behind winner ... Masterchef Australia 2014 winner Brent Owens with judges Matt Preston, George Calombaris and Gary Mehigan. Picture: Channel 10 Source: Channel 10
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Owens will quit his bobcat job at girlfriend Madison's father Laurence's excavation business to pursue his food dream.
"I think he (Laurence) will be a little bit disappointed but I'm sure he won't be surprised," Owens says.
"He knows how much I love food. As hard as it will be for him, he'll be rooting for it. It's a part of my life I'll never forget. I really appreciate what he's done for me — but it is time for me to move on.
"I've got so many plans — ultimately I want my own cafe and a line of food products."
Owens' and Cassai's first challenge was to cook a dish in 60 minutes using 8 ingredients — scampi, garlic, anchovies, red cabbage, pearl barley, fennel, chervil and sherry.
Owens scored 27 out of 30 for his 'textures of pearl barley with poached scampi, red cabbage and chervil with Preston saying the dish was "inventive, exciting, inspiring and really beautiful".
Cassai scored 25 out of 30 for her grilled scampi with anchovy butter, roasted garlic cream, pickled cabbage and puffed barley.
Owens stumbled in the second round when the pair had 90 minutes to cook six plates of food for their families as well as the judges.
Owens did a modern version of the Lancashire Hot Pot which was meant to include a delicate potato galette. After three attempts, Owens was forced to dump the potato element — and was penalised. He scored 21 out of 30.
Cassai won round two with 24 out of 30 for lightly seared scallops with herb butter poached lobster, fresh radish, mushroom panzanella and chestnut chips.
It all came down to the Chocolate Ethereal dessert which Gilmore described as twice as hard as the 'Snow Egg' dessert he created for the finale of season two. 40 points were up for grabs.
The complicated dessert was made up of delicate sheets — a milk skin, two types of pulled or stretched caramel, a butter vanilla toffee, tempered chocolate and sugar starch — as salted caramel, roasted almonds, and a chocolate ganache.
Cassai struggled when she incorrectly added sugar in with her honey for the nougat and had to start over. She hit another hurdle with her chocolate and had to begin again.
Cassai also had issues with the plating, with the judges noting there weren't as many sheets as Gilmore's original.
Owens followed the recipe to the letter and was rewarded with 35 out of 40 — enough to snatch victory. Cassai scored 31 out of 40.
Owens receives $250,000 in cash, a cookbook deal, work experience in some of Australia's best restaurants, and a new car for taking out the Channel 10 cooking show. Cassai receives $20,000.
"I want to publish my own home style Italian cookbook," Cassai said after tonight's loss. "I also have an incredible opportunity to work with Jock Zonfrillo as a junior chef at Orana in Adelaide."
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