Masterchef Audition Day

The big day arrives. The dish cooks to perfection. Noodle Cook feels like the winner with the Masterchef hat already. What do the judges think of a platter which explores new tastes while showcasing Australian bush spices and herbs? Would the judges accept melding of opposite tastes as implied by colours of black with white, or red with green? What about the European and oriental tastes crafted by adjusting aniseed myrtle?

The platter demonstrates Noodle Cook's low temperature cooking skills such as slow roasting at 75 degrees Celsius to achieve a tender juicy pink texture for beef shin. Also featured are olive oil infusions and flavoursome sauces from chicken stock and veal glace.

Salad of black fungus and enoki mushroom with deep fried salt bush, dressed with onion, ginger and garlic olive oil infusions:



Beef shin two ways: slow roasted with mountain pepperberry bush spice crust, and confit in lemon myrtle, aniseed myrtle and mountain pepper leaf infused oil:



Two sauces to compliment the beef - quandong gastrique with red wine, and a mildly spiced pepper jus flavoured with mountain pepperleaf and green onion.

Glazed wattleseed figs in red grape juice reduction with aromatic herbs:




.... amazingly, the judges want Noodle Cook back for the Day 2 audition!