MasterChef Australia (series 6)
| MasterChef Australia (series 6) | |
|---|---|
| Country of origin | Australia |
| No. of episodes | 60 |
| Release | |
| Original network | Network Ten |
| Original release | 5 May – 28 July 2014 |
| Season chronology | |
The sixth series of MasterChef Australia premiered on Monday, 5 May 2014 on Network Ten.
This series was won by Brent Owens in the final against Laura Cassai on 28 July 2014. Coincidentally, Cassai and third-placed Emelia Jackson attended the same high school, Siena College.
In a reversal from the previous season, the audition and preliminary stages were again broadcast as part of the series, and the weekly theme format was dropped. Series 6 also introduced the "power apron", which granted its wearer a number of advantages and control across a series of challenges. In elimination challenges and pressure tests, the contestant wore black aprons with their name in it. The same type of aprons were used by eliminated contestants in week 8 of 5th season of Masterchef Australia. In the previous seasons, the contestant who faced an elimination test or a pressure test wore a black apron without their name in it. In addition, the Immunity Challenges were expanded to have a preliminary round between three contestants before the winner moved on to cook for immunity against a professional chef. Kylie Kwong regularly appeared as a mentor during the Immunity Challenge episodes in addition to a recurring role as a guest judge.
The full Top 24 were revealed on Tuesday, 6 May. At the first Top 24 challenge, it was revealed that Cecilia Vuong who was recovering from brain surgery due to a skiing injury, had withdrawn from the competition based on medical advice. Georgia Hughes, who had been the last one eliminated in the Top 50 portion of the show, entered as her replacement. Vuong eventually competed for a second chance in the eighth series and made it to the top 24, she finished in 16th place.
In round two, the grand finalists took charge at the chef’s table to cook their main dishes to be served for their special guests: their families and friends in 90 minutes. Laura’s butter poached lobster and cooked scallops with chestnuts and mushrooms delivered overall praise to the judges while Brent’s modern take of a Lancashire hotpot also impress the judges but it was criticised for missing out the potato elements in his dish. Laura got 24 points (8 each from the judges) to a total of 49, overtaking Brent who scored 21 (7 points each) to 48 points total.
In the final round, Brent and Laura had to recreate Quay executive chef Peter Gilmore’s “Chocolate Ethereal” with three hours to cook and 20 minutes to assemble the dish. Throughout the challenge, Laura struggled in making the nougat element after reading the wrong recipe. She now fall behind when her tempered chocolate seized in her bench and failed to peel the hot caramel element off before the time limit expires. In judging, Brent manage to reinterpret Peter’s dish during the round that thrive the judges and Peter on the textures and complexity. Laura’s plate did not meet the brief in the presentation when she didn’t chop the nougat and her dish lack the tempered sheet elements. As a result, she got 8 points each from Gary, George and Matt and 7 from Peter with the overall score of 80 points. Brent got 8 point from Gary and 9 points each from George, Matt and Peter, finalizing to a score of 83 points.
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