After failing in yesterday’s invention test, Eloise, Diana and Ben found themselves in a pressure test set by MasterChef Australia season four alumni Kylie Millar.
The challenge was to recreate Kylie’s dish called The Nest, an intricate dish, consisting of a cured egg yolk with rum caramel, macadamia and parsnip panna cotta, parsnip skins, whey caramel, parsnip cake, obulato (fine rice paper), golden syrup honeycomb and marshmallow skins.
Despite her best efforts, Eloise barely managed to plate up the dish in time. In the end, her efforts weren’t enough to keep her in the competition.
TV WEEK caught up with Eloise to find out what’s next for the aspiring chef.
How did you find the whole MasterChef experience?
I loved every single minute of it. The whole thing was far more stressful than I ever could have imagined but I wouldn’t trade my experience for anything.
Favourite moment from your time on the show?
I’ve loved most of the judges’ feedback on my dishes, the road trip with Heston, Yotam week and I got to go to Japan! It’s been a pretty epic ride and I’ll cherish every moment.
Most embarrassing moment?
Probably my “brilliant” idea to attempt a crepe puree. The MasterChef kitchen can be so stressful and the pressure makes you think you can achieve things which any person in their right mind would realise are completely bonkers and should NEVER BE ATTEMPTED.
What dish are you most proud of?
I’m proud of a lot of the dishes I made, but the highlight still has to be my smoked chocolate & whisky ice cream sandwich with rosemary shortbread in the Ben Shewry invention test. It is a moment I will remember forever.
What is your relationship like with the other contestants? Who were you close to?
It’s no secret that Tamara and I became really close friends early on in the competition. I got along with pretty much everyone and have definitely formed some friendships and bonds which will last far beyond MasterChef.
Who was your biggest competition and why?
It is too hard to pick any one person who was my biggest competition. Everyone has their strengths and the more time that passed, the fiercer the competition became.
Did you have a favourite judge?
It is so hard to pick a favourite. I love all three of the judges! I put it this way – Gary is like your favourite teacher you don’t want to let down, so I always felt it the most when he gave me that disappointed look; George was always really supportive and probably the most relatable on a personal level (and he was always a bit excited when I’d attempt something a little left of centre); and then Matt has this incredible mind and knowledge of food and history and you can always learn so much from him!
Which judge did you find most intimidating and why?
The judges aren’t intimidating. The thing I love most is how much they really care about the contestants and are always willing to give constructive advice.
Who do you want to win and why?
I’d love to see Tamara win. I think she is an incredibly strong competitor; she is a very versatile cook and thinks creatively. She isn’t scared to tackle a tough challenge and brings a lot of sunshine and positivity to the competition!
What’s next for you?
I’m going to launch a sweets business in Adelaide – Burning Pirate Ship Sweets & Treats. I’ll hopefully also start up a market stall in the short term and work my way towards opening that whisky and dessert bar!
If you had your time again, what would you do differently?
I’d definitely rethink the way I tackled that Beef Wellington challenge. I wouldn’t even consider making a crepe puree, and I’d give myself enough time to make the chicken liver parfait so that it would set!
