Every year of @masterchefau just gets bigger and better – and I promise this one is all that and more!! Strap yourself in for from 1st May for a season full of Secrets & Surprises!
Coffee. I take it seriously.
Which contestant could have impressed Jock this much? 😯 #MasterChefAU starts 7.30 Monday on @channel10au and 10 Play!
If you’ve got an obsession with peri peri chicken, this is a super easy recipe to make it at home. It’s aromatic, punchy and got the perfect level of heat that’ll give any fast food chain a run for its money. -————————————— INGREDIENTS 1.8kg chicken, spatchcocked 30g olive oil 60g / half brown onion, finely diced 50g ginger, finely diced 35g garlic, finely diced 5 cayenne chillies, deseeded and finely diced 1 birdseye chilli, finely diced 10g lemon peel, finely diced 15g raw sugar 5g salt 125ml water 25g / ½ lemon, juiced 20g apple cider vinegar 75g olive oil -————————————— METHOD For the peri peri marinade, heat grapeseed oil in a medium saucepan over medium heat. Add the chillies, lemon peel, ginger, garlic and brown onion and sweat, stirring often, until sweet and translucent, about five minutes. Add sugar and salt and sweat for another minute. Add the water to release any caramelised bits stuck to the pan. Add the lemon juice, vinegar and olive oil and turn the heat to low. Let the sauce tick away until the onion, garlic and ginger are completely soft and beginning to meld into the sauce. Use a stick blender to blend about a quarter of the sauce. To roast the chicken, preheat an oven to 240C. Season every nook and cranny of the spatcocked chicken with salt. Cover all parts of the chicken with half of the marinade. Place skin side up on a rack set over a tray lined with foil. Roast the chicken, basting with the remaining marinade periodically until the chicken is charred and reads 55C on a thermometer. Remove from oven and rest chicken in a warm place for 15 minutes before serving.
Alfie’s 5th Birthday Cake – he is obsessed with Luca and Sicily so his wish was my command! Well actually, it was @creativecakeartmelbourne who sculpted and decorated Luca@on his Vespa, and @meorthecake who made the mud cake inside!
Alfie’s 5th Birthday Cake – he is obsessed with Luca and Sicily so his wish was my command! Well actually, it was @creativecakeartmelbourne who sculpted and decorated Luca@on his Vespa, and @meorthecake who made the mud cake inside!
What’s under the box?! #MasterChefAU is returning on May 1! Get ready for a season of Secrets & Surprises on 10 and 10 Play ✨
#MasterChefAU starts next week! 😯 starts Monday May 1 on @channel10au and 10 Play!
Have some messy fun in the kitchen with the kids. I’m making my BUMBLE BEES WITH ALFIE, and they last all week in the fridge! INGREDIENTS 85g Moist Coconut Flakes 75g Sweetened Condensed Milk 100g Dark Chocolate, chopped 2 pieces Dried Mango Slices 12 pieces Perfect Flaked Almonds METHOD Get your Little Helper ready, I realised a white shirt was a bad idea… Preheat your oven to 180c. Chop 15g of the chocolate into small pieces and combine with all of the coconut flakes and condensed milk in a bowl. Mix and then portion into 25g balls to form the bumble bee bodies. Press into firm spheres and place onto baking paper and put into the oven for 8 – 9 minutes. Meanwhile, melt the remaining chocolate. Once your bumble bees are out of the oven, dip the top half of the bee body onto the melted chocolate, shake off any excess, and put onto a cooling rack. Rehydrate your dried mango slices by covering them with hot water in a small bowl. Once they’ve softened up, pat dry and cut into thin strips to place on the bumble bees to create their yellow stripes. I put three stripes per bee. Then place two almond flakes onto each bumble bee’s back to make their wings, and you’re ready to go!
Balance – it’s what I’m looking for when I’m finishing a meal. Here’s the current caddy on the bench in my kitchen: Grapeseed Oil – a flavourless oil with a high smoke temperature so I prefer this when I’m frying something. Extra Virgin Olive Oil – very often I’m drizzling it over to finish a dish as it has actual flavour compared to other oils, use it when you want to taste it. White Soy Sauce – it’s a must for all cooks, it enhances umami and adds seasoning so I use it instead of salt. Red Wine Vinegar – adds a depth of acidity and rounds out a flavour, and because it’s aged it’s great to use when finishing stews/casseroles, dressings and marinades. Rice Wine Vinegar – it has a sharp taste that is great in dressings and sauces, if I want to lift the acidity without changing the flavour too much then this is my go-to. Apple Cider Vinegar – this is the all-rounder vinegar, if you don’t know which one to use then grab the apple cider! Shio Koji – it’s an umami bomb that adds complexity and seasoning. It’s less salty than white soy and funkier so it’s not something you would have on its own, it would be an ingredient in your dressings and marinades. Kelp Dashi – seaweed rounds out your palate so it adds an interesting robustness to a marinade, 9 times out of 10 I would use it in my marinades and skip adding any salt. It’s extremely salty, beware! Agrodulce – this is essentially a white balsamic vinegar, its sweet and sour which gives heavier/heartier dishes a freshness.
Strap yourselves in guys – 1st May we’re back! And who are some of the superstars joining us in the @masterchefau kitchen this year?? @jamieoliver @maggie_beer @chefpetergilmore @chefrickstein @curtisstone
These mini brioche hot dogs are the perfect crowd-pleaser! Not only are they super simple to prepare, but they’ll have everyone coming back for seconds! Find Toscano Mini Hot Dog Brioche Buns in the bakery aisle at your local Woolies. #toscanoauthentic #ad #ambassador #hotdog #hotdogrecipe #minibriochehotdog #hotdogbuns #easyrecipe #quickrecipe #easyentertaining MINI BRIOCHE HOT DOG WITH CHEESE & DILL CUCUMBERS -————————————— INGREDIENTS – Serves 4 4 Quality pork sausages 4 slices mild cheddar cheese 4 slices smoked cheap sliced burger cheese 4 Toscano Mini Brioche Hot Dog Buns 120g Iceberg lettuce, julienned 120g Always Fresh Dill cucumbers, julienned 20g Always Fresh Dill Cucumber brine Heinz Tomato Ketchup Heinz American Mustard Grapeseed oil to fry sausages -————————————— METHOD Drizzle a little oil in a pan and caramelise the sausages all over until cooked, set aside. Julienne the iceberg lettuce and dill cucumbers, then mix together in a bowl with the brine, set aside. Place one slice of each cheese on top of each other straight into a hot non-stick pan (don’t add any oil as it’s not necessary and will also make it hard for the brioche bun to stick to the cheese). Separate your pre-sliced Toscano Mini Brioche Hot Dog Bun and place it on top of the cheese, leave it to cook for 60-90 seconds until the cheese starts running out the side. Flip it out onto a plate and drizzle with ketchup and American mustard. Then add the sausage on one side and the lettuce and pickles on the other. Close the bun and devour it quickly!
Life’s too short for bad snacks! It’s time you welcomed my ANCHOVY AND GUANCIALE TOAST into your life! INGREDIENTS White sourdough loaf Olive oil White anchovies Guanciale Anchovies in oil Tomato paste Chilli Pesto Garlic Salt and pepper METHOD Slice your sourdough into 3cm slices. Remove crusts and cut into thumb-sized pieces. Arrange on a tray and drizzle with oil on all sides before toasting lightly. Place two white anchovies on each piece of toast followed by a guanciale slice over the top. Repeat on the other slices alternating with brown and white anchovies. For variety use tomato paste and chilli, pesto, or raw garlic rubbed under the anchovies. Prep your presentation plate and then toast on a tray for 10-30 seconds, rotating until the guanciale is translucent. Plate up and season with pepper – happy days!
EDUCATION TIME – pay attention! It’s Scottish Snack education, and you should pay it the attention it deserves. In this instalment we will deep dive into one of the ways the Scots hydrate – Irn Bru. The other way is whisky. #scottish #irnbru
Step up your olive game with my Fried Stuffed Sicilian Olives! These ones are meaty and spicy, however you can do them vego if you prefer. I wouldn’t muck around with other olives, stick with the green Sicilian ones as they hold up well when fried, they stay firm but juicy. These are always a crowd-pleaser, and one of my go-to’s for entertaining season! I used @alwaysfreshau Sicilian Olives, of course. Find Always Fresh Sicilian Olives at your local Coles & Woolies. #alwaysfresh #ad #ambassador #summer #friedstuffedoliverecipe #sicilianolives FRIED STUFFED SICILIAN OLIVES INGREDIENTS 1 x 230g jar Always Fresh Pitted Sicilian Olives 100g x Sausages (remove the meat from the skin, discard skin) 20g x Nduja 25g x Parmesan Cheese, microplaned ½ x lemon, juiced Flour for coating Breadcrumbs for coating 1 x egg Salt and pepper Grapeseed oil METHOD Get your grapeseed oil on the stove in a medium size pot and turn it on. In a small bowl thoroughly mix the sausage meat, nduja, Parmesan cheese, and lemon juice together. Place into a piping bag fitted with a small nozzle. Empty your jar of olives, reserving the brine to use in another dish (I use it in dressings, sauces, marinades etc). Use the piping bag to pipe in a small amount of filling to completely fill the inside of the olive. It’s important that you pack this in tight, you don’t want air bubbles. Once this is done, in three bowls put your flour in one, a whisked egg in another, and breadcrumbs in the final one. Follow the usual battering method of rolling the stuffed olives into the flour, remove excess flour by rolling them around gently in your fingers, then put into the egg mixture to fully coat, then finally into the breadcrumbs. When your oil has hit 196 degrees, carefully put the olives in. They will bubble rapidly in the oil the whole time so keep an eye on them, moving them often until they get to the golden brown colour that you like. Once they’re done, remove and drain on kitchen paper, and then serve up ready to be devoured! These are super hot so give them a little bit of time to rest and cool before popping a whole one in your mouth…
EDUCATION TIME – pay attention! It’s Scottish Snack education, and you should pay it the attention it deserves. In this instalment we will deep dive into the Tunnock’s Caramel Log – the world’s finest biscuit!!
My kinda Easter Egg! Don’t get me wrong, I love a chocolate easter egg, but my favourite one comes very lightly scrambled with roasted peppers and chorizo! Find Always Fresh Whole Roasted Peppers and Grissini at your local Coles & Woolies. #alwaysfresh #ad #ambassador #easter #roastedpeppersandchorizoeggs #roastedpeppers #grissini #easterrecipes ROASTED PEPPERS AND CHORIZO EGGS -————————————— INGREDIENTS – Serves 2 150g Chorizo, cut into slivers 150g Always Fresh Roasted Peppers – Whole, cut into slivers 6 eggs, cracked and gently beaten in a bowl 20g fresh oregano leaves 4 Always Fresh Caramelised Onion Grissini sticks, crumbled 2 slices of toast – ONLY toast one side 4 lemon wedges -————————————— METHOD Add the shredded chorizo into a hot pan and caramelise a little. Next add the roasted peppers, stir through and cook for 2 minutes. Next crumble in the grissini, add your fresh oregano leaves, then straight away add the eggs and using a rubber spatula slowly move the eggs around the pan until almost cooked. This is where you can get it wrong – don’t be tempted to turn the heat too high or over cook the eggs during this stage. Place a thick slice of sourdough bread that has been toasted on one side only onto the plate (toasted side down) and slide the scrambled eggs on top. Serve immediately!
My ultimate Summer pasta salad recipe! This is THE recipe if you have lots of half jars of @alwaysfreshau olives and antipasto kicking around – the quantities or even types don’t need to be the same as mine. It’s a good one to make in advance, to serve hot or cold, or to make spicy – all completely up to you! #alwaysfresh #ad #ambassador #summer #pastasaladrecipe #sicilianolives CRUNCHY SUMMER PASTA SALAD INGREDIENTS 130g pasta 2 x small garlic cloves 25g pine nuts 80g @alwaysfreshau Olive Oil & Sea Salt Crustini 110g Broccoli di rapa (broccolini will also work) 3 x Anchovy Fillets 1 x 100g Pitted Sicilian Olives 1 x 230g jar Artichoke Hearts 1 x 50g Capers 1 lemon, zest and juice Dried red chilli 70g taleggio EVOO METHOD Cook your pasta for 2-minutes less than the packet says, drain and set aside. For the pangrattato, add oil to a pan until hot, then add a finely diced clove of garlic and your pine nuts. Cook on a medium heat for 4-5 minutes until light brown. Next, crush up your crustini with your hands and add it to the pan. Mix through then take off the heat and set aside in a bowl. Put your pan back on a medium heat and add oil. When it’s heated up, add a smashed whole clove of peeled garlic and the chopped stems of your broccoli di rapa and mix through until it starts to wilt. Then add your anchovy fillets, Sicilian olives, artichoke hearts and capers, and stir on medium heat for a few minutes. Now you can add your broccoli leaves – tear up and mix through. Then add the zest of one whole lemon and mix through. Remove the clove of garlic and discard. Put ⅔ of the ingredients from the pan into a blender, add half of the artichoke brine from the jar, the juice of half a lemon, a touch of dried red chilli, and blend until smooth. Add salt and pepper to taste. Put the pasta into a mixing bowl, add the rest of the ingredients from your pan, all of your blended sauce, your pangrattato and your taleggio, and mix thoroughly. You can either add the juice from the other half of the lemon, or cut up and put on the side for people to add themselves. If it feels too thick, add some artichoke brine, lemon juice, or pasta water.
A chef and a whole heap of very talented comedians walk into a bar….Tune in tonight at 9pm for @wiltyau on @channel10au and @10playau.
Want a delicious meal on the table super fast this Easter? Butterflied boneless barramundi makes this super quick and easy, and is the perfect main course to share. The fish is on a bed of Kalamata olives, capers, tomatoes, crunchy salad, and lots of herbs, vinegar and lemon juice. Find Always Fresh Kalamata Olives and Capers at your local Coles & Woolies. #alwaysfresh #ad #ambassador #easter #grilledbarramundirecipe #kalamataolives #capers GRILLED BARRAMUNDI WITH OLIVE & TOMATO CHOPPED SALAD -————————————— INGREDIENTS – Serves 4 1 whole barramundi – ask your fishmonger to butterfly and remove all bones 15g chives, cut into 3cm lengths 15g chopped parsley 10h chopped mint 320g mixed baby tomatoes 60g Always Fresh capers in vinegar (squeezed weight) 200g sugar snaps, cut same size as olives 2 x baby cos heads, sliced into wedges 1 lemon, for squeezing and slicing 100g Always Fresh Kalamata Olives 60g Kalamata Olive brine for salad dressing 70g apple cider vinegar 50g Extra Virgin Olive Oil Salt & black pepper -————————————— METHOD Pre-heat your grill to 220c. Take the boneless butterflied barramundi and season well on both sides with salt, pepper, and a little oil. Spread out some sliced lemon on a rack in a tray and place the fish on top, flesh side down. Pop under your pre-heated grill until burnished and almost cooked. Meanwhile, into a large bowl place the cut herbs together with the tomatoes, capers, sugar snaps, lettuce wedges and kalamata olives. Next add a squeeze of lemon juice, your Kalamata olive brine, and apple cider vinegar. Season well with salt and pepper and mix through thoroughly. Place the salad down one side of the platter and lay the fish skin side up just off to the side. Serve immediately.
Apologies in advance to Matt Preston and shoppers crossing paths with Jock Zonfrillo at the supermarket 🤣 New #WILTYau 9.00 Monday on 10 and 10 Play.
Kick off your Easter spread right! Easter deserves a fresh, fun, and easy starter when you have mates over, and this is one of the best. Fresh Pacific Oysters bathed in a Sicilian Olive version of a Mignonette will have your mates thinking you’re a legend! Find Always Fresh Sicilian Olives at your local Coles & Woolies. #alwaysfresh #ad #ambassador #easter #sicilianolivemignonetterecipe #sicilianolives PACIFIC OYSTERS WITH SICILIAN OLIVE MIGNONETTE -————————————— INGREDIENTS – Serves 4 12 Freshly shucked Pacific Oysters 30g shallots – brunoise 30g Always Fresh Sicilian Olives – Brunoise 10g chives – finely sliced 90g Apple Cider Vinegar 20g Jalapeno Hot Sauce – optional 35g Olive brine Black Pepper – lots! -————————————— METHOD In a bowl mix together the brunoise shallots, olives and sliced chives together with the apple cider vinegar, olive brine and jalapeno hot sauce (optional). Add a load of black pepper – the more the better – and mix well. Next, loosen the oyster from the shell and flip it over so they are all presentation side up. Serve on a large platter of ice with a bowl for the sauce in the middle. Spoon a little on each oyster and serve.
Fried chicken fiend, salad salivator or caviar craver? 🤔 Did you pick the Lie from Jock? New #WILTYau 9.00 Monday on 10 and 10 Play.
👨🍳 Jock Zonfrillo’s cooking up some Lies on the #WILTYau panel 9.00 Monday on 10 and 10 Play.
