MasterChef Australia Season 13 Episode 19: Fire In The Belly

In MasterChef Australia Season 13 Episode 19, contestants Depinder, Jess, Pete and Scott will fight to win the immunity from elimination. The four contestants impressed the judges with their cooking for the Bento Box Challenge in the previous episode. Judges Andy Allen, Melissa Leong and Jock Zonfrillo gave them an exciting challenge this time.

As we know, it is the Masters Week on MasterChef Australia. After Andreas Papadakis, Kirsten Tibbals, and Masahiko Yomoda, the renowned chef to grace season 13’s latest episode is restaurateur Scott Pickett. He is known for his amazing fire cooking skills and for giving twists to the traditional dishes.

The name of MasterChef Australia Season 13 Episode 19 was Fire Immunity Challenge. For the first time in the current season, it was an evening episode set in the garden area. First, Scott gave all the contestants a Masterclass and cooked Barramundi in paperbark, oysters with smoked water and scampi caviar and his take on prawn on the barbie.

MasterChef Australia Season 13 Episode 19 Review: Scott Pickett’s dishes.

Depinder, Jess, Pete and Scott were given 75 minutes to cook a dish with fire. The judges told them that they should taste the fire, the smoke from their dish in a good way. Pete is worried as he has never cooked with fire before and has no idea about the technique and timing. But he didn’t give up and decided to cook Wagyu beef with potato puree; Jess decided to make carne asada tacos. Scott started working on his coffee-cured trout, and Depinder decided to cook tandoori chicken.

For Pete, cooking on the fire becomes a little messy. He ends up burning his Macadamia Nuts and is worried if his potatoes will burn or will be undercooked when he takes them out. Jess struggles with the shape of her taco. Depinder says that she and her husband cook tandoori chicken together. However, her husband always cooks them on fire, and she does the marination work. DP decides to serve her dish with naan and smoked lassi.

As times goes ticking fast in the Masterchef Australia Season 13 kitchen, the contestants start to worry. Pete is still confused, and Jess decides to go with her dry taco shells. Depinder struggles with her naan bread as it has lots of coals and burnt wood stuck to it. She fails twice, but the third time, she gets it right. Scott also has a good cook, but he is not happy with his crispy skin on the fish and decides to take it off. He thinks it looks burnt and will ruin the taste of his dish.

Now, it is tasting time for MasterChef Australia Judges. Jess and Pete do a good job with their fire cook, but they have flaws in their dishes. Jock asks Scott why he removed the skin of his trout fish. Chef Scott Pickett tells him that his fish skin was perfectly cooked, and he shouldn’t have removed it.

The dish of the evening on MasterChef Australia Season 13 Episode 19 belonged to Depinder. The judges loved her Tandoori Chicken with Naan, Chutney and Charred Cabbage, Chillies with a Smoked Lassi. Pickett loved her smoked lassi so much that he wants to serve it at her restaurant. Without a doubt, Depinder won the immunity for the second time and has saved herself from elimination.

MasterChef Australia Season 13 Episode 19 Review: Depinder's Tandoor chicken dish
MasterChef Australia Season 13 Episode 19 Review: Depinder’s dish

MasterChef Australia Season 13 Episode 19: What’s next?

Well, the episode was all about showing the fire in your belly by using the fire. For the elimination challenge, Curtis Stone will set two rounds, and whoever fails to give their best will have to say goodbye to MasterChef.

MasterChef Australia Season 13 Episode 19 is currently streaming on Disney+ Hotstar.

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REVIEW OVERVIEW

Overall

SUMMARY

Playing with fire can get dangerous - what do the contestants do when they're asked to cook with it? Only one wins the immunity in this episode!

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