Thanks to HarperCollins, MasterChef and Booktopia the first 100 customers to pre-order MasterChef Australia The Cookbook Series 3 from Booktopia will receive a special MasterChef timer. This will be the years biggest selling book so get in quickly and secure this cool memento of MasterChef 2011.
MasterChef Australia: The Cookbook – Volume 3
MasterChef has ignited the tastebuds of the nation. The new book gets behind the scenes of the show with your favourite contestants, and back to basics with ingredients and cooking techniques.
Organised in a week-by-week format, the new look cookbook allows you to take a trip back through the highs and lows of series 3 and flex your own culinary muscle with hundreds of fabulous MasterChef recipes from your favourite celebrity chefs and contestants.
Join Hayden, Michael, Dani, Sun, Billy and the rest of our jolly band of culinary heroes on their action-packed adventure from a farmer’s field in country Victoria to the farther-flung pastures of Central Park, New York City.
It’s one treat after another as you turn the pages of this tantalising cookbook – let “Dessert Queen” Billy show you how to create the perfect Swiss Roll or follow the gospel according to Hayden in the production of the perfect moules and frites. Let Kumar guide you through the essentials of a Sri Lankan curry and hold Mum Kate’s hand as she shows you the way of her elimination-evading apple pie and custard. Yum! If that’s not enough let the experts show you how: indulge in Nigella’s Red Velvet Cupcakes and George’s Mum’s authentic koupes, hummus and tzatziki.
From university students, farmers, tradespeople, teachers and stay-at-home mums and dads to doctors, lawyers, engineers and accountants, they all applied with one common ingredient – their love of food.
From 8000 applications, they were eventually whittled down to just 50 people. This group of gourmands battled it out to take a place in the final 24. Over 14 gruelling weeks of cooking challenges, one person was eventually named as Australia’s new MasterChef – Adam Liaw.
Three iconic figures once again took up their exalted role as judges – award-winning and respected chefs and restaurateurs Gary Mehigan and George Calombaris, and one of the world’s most acclaimed food critics Matt Preston.
Individually, the judges’ successes are astounding. As a group, their experience, advice and mentoring to a group of home cooks determined to be up there with the world’s best chefs, is nothing short of inspirational. A cheeky smile from Gary, an uplifting comment from Matt, and a second spoonful of a dish from George means everything to a MasterChef Australia contestant.
The MasterChef dream is one where ordinary Australians can have their cake and the icing too. The judges are putting their own reputations on the line to mould the best chefs they can, but make no mistake, the pressure to achieve that dream can reach boiling point.
In Season Two of MasterChef Australia, the challenges were be bigger, the expectations higher and the competition more intense. From incredible challenges aboard a P&O cruise ship, to time-pressure challenges with mystery boxes filled with exotic ingredients, cooking challenges against world renowned chefs, to tasks that tested their cooking creativity, it was an apprenticeship into the fiery world of cooking that certainly wasn’t for the faint-hearted.
So here is your chance to cook and taste the dishes that enticed, thrilled or just plain baffled you with their brilliance.
Go behind the scenes and into the kitchens of George Calombaris and Gary Mehigan. Discover their favourite ingredients – from saffron to salmon – and the art of pulling together unforgettable dishes. Learn the techniques of two consummate professionals and MasterChef Australia judges: the art of making a great souffle, melt-in-the-mouth ravioli and the perfect panna cotta. Then join the boys at home as they reveal the simple pleasures of family favourites given a restaurant renovation, such as hearty braised beef and chocolate mousse.
Based on the ABC TV show, POH′S KITCHEN, where Poh cooks alongside leading chefs such as David Thompson, Neil Perry, Antonio Carluccio, Ian Parmenter, Ragini Dey and Emmanuel Mollois, this book features recipes from the show, as well as many new, original and delicious dishes from Poh, who adds her own inimitable style and charm to the mix.
With more than 80 recipes including breakfast dishes, soups, fish, chicken, duck, meat, vegetables and sweet things, this beautifully designed and photographed book shows Poh cooking everything from a lamb shank casserole to a nonya chicken curry, a classic Aussie roast to a Pink Forest Cake, and an amazing beetroot soup to a delicious Malaysian sticky rice and custard dessert.
These dishes hail from Australia, UK, Italy, France, India, Thailand and China and Malaysia where Poh, on a mission to reinterpret the classic recipes of her childhood and bring new, exciting dishes to the Australian palate recipe, cooks up some delicious local fare under the watchful eye of her mum.
About the Contributor
While still in his twenties, John Purcell opened a second-hand bookshop in Mosman, Sydney, in which he sat for ten years reading, ranting and writing. Since then he has written, under a pseudonym, a series of very successful novels, interviewed hundreds of writers about their work, appeared at writers’ festivals, on TV (most bizarrely in comedian Luke McGregor’s documentary Luke Warm Sex) and has been featured in prominent newspapers and magazines. Now, as the Director of Books at booktopia.com.au, Australia’s largest online bookseller, he supports Australian writing in all its forms. He lives in Sydney with his wife, two children, three dogs, five cats, unnumbered gold fish and his overlarge book collection. His novel, The Girl on the Page, will be published by HarperCollins Australia in October, 2018.