The MasterChef Australia season 9 teaser shows 19-year-old Michelle presenting a mysterious golden ball. The judges were amazed when they dug into the ball. Is the golden ball one of the best MasterChef Australia recipes ever? Callan Smith, an 18-year-old contestant also surprised the judges with his dish.
We have two MasterChef Australia dishes created by MasterChef Australia contestants that have stunned the judges.
The Best MasterChef Australia Recipes
Pistachio Sponge with Raspberry & Lychee Syrup Recipe
- 450 g of royal icing
- Sugar diamonds to garnish
- 250 g of butter softened
- 250 g of caster sugar
- ½ lemon zest, finely grated
- 250 g of eggs
- 125 g of plain flour, sifted
- 125 g of pistachios, ground
- 7 g of baking powder, sifted
- 100 g of lychees
- 100 g of raspberries
- 3 titanium-strength gelatine leaves, softened in cold water
Preheat the oven to 160°C. Beat the butter and sugar with an electric mixer. Add the lemon zest. Then, slowly add the eggs and mix until combined.
Add the pistachios and baking powder and fold in the flour. Grease a 19 cm x 30 cm cake pan and pour the mixture into it. Bake it for 30 minutes. Remove the pan from the oven and let it cool.
In a blender, puree the lychees and raspberries. Pour the puree into a saucepan and cook it over medium-low heat. Add the gelatin and stir to dissolve.
Strain the puree through a fine sieve. Pour the mixture into a silicone mat with two- centimeter-round molds. Refrigerate for 45 minutes or until set.
With a five-centimeter pastry cutter, cut rounds out of the cake. With a small paring knife, cut out a round dome out of each cake. Insert a layer of jelly into the cake and then cover with reserved cake.
Turn the cakes upside down and roll the royal icing to about five-millimeter thickness. Cover each cake. Decorate the cakes with sugar diamonds and raspberries.
Haupia Macadamia Nut Bread Pudding Recipe
- 15 croissants, a day old
- 5 eggs
- 350 ml of evaporated milk
- 350 ml of coconut milk
- 220 g of caster sugar
- 950 ml of water
- 40 g of desiccated coconut
- 60 g of chopped macadamia nuts
Preheat the oven to 150°C. Cut the croissants into three-centimeter cubes. Spread it in a single layer at the bottom of a 23 cm x 33 cm baking pan.
Combine evaporated milk, eggs, coconut milk, and sugar. Then, add water until it reaches a custard-like consistency.
Pour the mixture over bread cubes. Then, top with macadamia nuts and desiccated coconut. Bake for 1 ½ to 2 hours.
Grasby, M., “Pistachio Sponge with Raspberry & Lychee Syrup,” Ten Play; https://tenplay.com.au/channel-ten/masterchef/recipes/pistachio-sponge-with-raspberry–lychee-syrup.
“Haupia macadamia nut bread pudding,” Food Network; http://www.foodnetwork.co.uk/recipes/haupia-macadamia-nut-bread-pudding.html, last accessed April 19, 2017.