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MasterChef Australia (series 13)
The thirteenth series of the Australian cooking game show ''MasterChef Australia'' premiered on 19 April 2021 on Network 10. Andy Allen, Melissa Leong, and Jock Zonfrillo returned to the show as judges from the previous season. Applications for contestants for the 13th series of ''MasterChef Australia'' were open between April and August 2020. Changes Only three Immunity Pins were up for grabs this season, which all 24 contestants competed for during the first Mystery Box challenge. In addition to being exempt from the first Elimination Challenge, the holders of the Immunity Pins were able to use them at any point during future Elimination Challenges, including right up to the end of a challenge. The Second Chance Challenge returned as Second Chance Week, with ''two'' eliminated contestants being given the chance to return instead of one. Contestants Top 24 The Top 24 contestants were announced on 19–20 April 2021. Future Appearances In Series 14 The Series 14 – NY ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Andy Allen (cook)
Andrew Peter Allen (born 30 April 1988) is an Australian cook. He is notable for winning the fourth season of '' MasterChef Australia'' in 2012, and for being a judge on '' MasterChef Australia'' from 2020. ''MasterChef Australia'' Allen won the fourth season of ''MasterChef Australia''. After making it to the final, Allen beat fellow finalists Audra Morrice and Julia Taylor in a three-way contest. Facing only Taylor for the final two rounds, Allen won with a score of 76 to Taylor's 68. Allen appeared in an episode of '' MasterChef Australia All-Stars'' in August 2012. He returned in the eleventh season as a professional Secret Chef, and lost to Sandeep Pandit by a perfect score, 30, in an Immunity Pin Challenge. His score was kept secret, but was revealed on Facebook to be 24. In October 2019, he was announced as one of three of the new ''MasterChef'' judges who will replace George Calombaris, Gary Mehigan and Matt Preston Matt Preston (born 21 July 1961) is an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Poh Ling Yeow
Poh Ling Yeow (; born 1973) is a Malaysian-born Australian cook, artist, actress, author and television presenter. Early life and history Born in Kuala Lumpur, Malaysia, into a fifth-generation Malaysian Chinese family, and her mother is of Hakka descent. Yeow attended SMK Convent Bukit Nanas. She immigrated to Australia at age 9 with her parents and brother, eventually settling in Adelaide, South Australia. After attending Seymour College and then the University of South Australia (where she earned a Bachelor of Design degree), Yeow worked as a freelance graphic designer, illustrator, and makeup artist. Yeow's corporate clients as a makeup artist included L'Oréal and Attitude magazine, the Australian String Quartet and the short film M''y Last Ten Hours With You''. Her personal clients included Megan Gale and Lisa Ho. Freelance work as a makeup artist led to her preparing models for artist David Bromley, increasing her understanding of the art market. Yeow has acknowledge ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Revani
Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The dish has also spread within most areas of the former Ottoman Empire, and is generally featured in Middle Eastern cuisines, Greek cuisine, Azerbaijani cuisine, Ethiopian cuisine, and many others. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *Arabic: هريسة ''harīsa'' (meaning mashed or crushed), نمورة ''nammoura'', بسبوسة ''basbūsah'' * * *Greek: ραβανί (''ravani''), ρεβανί (''revani''), σάμαλι (''samali'') * * *Macedonian and * * * Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; It is often called "hareesa" in the Levant. Note that "harissa" in No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Massaman Curry
Massaman curry ( th, แกงมัสมั่น, , ) is a rich, flavourful, and mildly spicy Thai curry. It is a fusion dish, combining ingredients from Persia, the Indian subcontinent, and the Malay Archipelago (e.g., cardamom, cinnamon, cloves, star anise, cumin, bay leaves, nutmeg, and mace) with ingredients more commonly used in native Thai cuisine (e.g., chili peppers, coriander, lemongrass, galangal, white pepper, shrimp paste, shallots, and garlic) to make massaman curry paste. The substance of the dish is usually based on chicken or other meat, potatoes, onions, and peanuts. The richness comes from the coconut milk and cream used as a base, as for many Thai curries. In 2011, CNNGo ranked massaman curry as the number one most delicious food in an article titled "World's 50 most delicious foods". However, by a reader's survey, it ranked number ten. It remained at number one in the official, updated 2018 version. Description Due to its Muslim roots and therefore Islamic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hilopites
Hilopites or hylopites (, ) are a traditional Greek pasta made from flour, eggs, milk, and salt. They take the form of small squares or, in some regions, long thin strips (usually called by different names) similar to Italian fettuccine. The pasta is traditionally made by rolling the dough out in to a thin sheet, dusting with flour, and slicing twice: first into thin fettuccine like strips, then again into small squares. While commercially produced hilopites are generally around traditional homemade hilopites are often made much larger. Other regional names for this pasta include () in some regions of Peloponnisos and () in Cyprus. Some common dishes made with hilopites are chicken noodle soups, baked chicken with red sauce, or simple boiled pasta dish with oil and cheese. See also * Flomaria * Crozets de Savoie * Lazanki * List of pasta There are many different varieties of pasta. They are usually sorted by size, being long (''pasta lunga''), short (''pasta corta'') ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Flemington Racecourse
Flemington Racecourse is a major horse racing venue located in Melbourne, Victoria, Australia. It is most notable for hosting the Melbourne Cup, which is the world's richest handicap and the world's richest 3200-metre horse race. The racecourse is situated on low alluvial flats, next to the Maribyrnong River. The area was first used for horse racing in March 1840. Overview The Flemington Racecourse site comprises 1.27 square kilometres of Crown land. The course was originally leased to the Victoria Turf Club in 1848, which merged with the Victoria Jockey Club in 1864 to form the Victoria Racing Club. The first Melbourne Cup was run in 1861. In 1871 the Victoria Racing Club Act was passed, giving the VRC legal control over Flemington Racecourse. The racecourse is pear-shaped, and boasts a six-furlong (1,200 m) straight known as 'the Straight Six.' The track has a circumference of and a final straight of for race distances over . Races are run in an anti-clockwise ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
COVID-19
Coronavirus disease 2019 (COVID-19) is a contagious disease caused by a virus, the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2). The first known case was COVID-19 pandemic in Hubei, identified in Wuhan, China, in December 2019. The disease quickly spread worldwide, resulting in the COVID-19 pandemic. The symptoms of COVID‑19 are variable but often include fever, cough, headache, fatigue, breathing difficulties, Anosmia, loss of smell, and Ageusia, loss of taste. Symptoms may begin one to fourteen days incubation period, after exposure to the virus. At least a third of people who are infected Asymptomatic, do not develop noticeable symptoms. Of those who develop symptoms noticeable enough to be classified as patients, most (81%) develop mild to moderate symptoms (up to mild pneumonia), while 14% develop severe symptoms (dyspnea, Hypoxia (medical), hypoxia, or more than 50% lung involvement on imaging), and 5% develop critical symptoms (respiratory failure ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Koulourakia
Koulourakia ( el, Κουλουράκια, ; singular: el, Κουρουλάκι, Koulouráki), also called Koulouria ( el, Κουλούρια, ; singular: el, Κουλούρι, Kouloúri), are a traditional Greek dessert, typically made around Easter to be eaten after Holy Saturday. They are a butter-based pastry, traditionally hand-shaped, with egg glaze on top. They have a sweet delicate flavor with a hint of vanilla. Koulourakia are well known for their sprinkle of sesame seeds and distinctive ring shape. In fact, the word is the diminutive form for a ring-shaped loaf or lifebelt. The pastries can be shaped into braided circles, hairpin twists, figure eights, twisted wreaths, horseshoes or Greek letters, although they are still often shaped into a snake style. Often, a clove is added atop the center of the pastry for added flavor. They are commonly eaten with morning coffee or afternoon tea. Like all pastries, they are normally kept in dry conditions in a jar with a lockable ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Bombe Alaska
Baked Alaska, also known as Bombe Alaska, ''omelette norvégienne, omelette surprise,'' or ''omelette sibérienne'' depending on the country, is a dessert consisting of ice cream and cake topped with browned meringue. The dish is made of ice cream placed in a pie dish, lined with slices of sponge cake or Christmas pudding, and topped with meringue. The entire dessert is then placed in an extremely hot oven for a brief time, long enough to firm and caramelize the meringue but not long enough to begin melting the ice cream. Etymology The name "baked Alaska" was supposedly coined in 1876 at Delmonico's, a restaurant in New York City to honor the acquisition by the United States of Alaska from the Russian Empire in March 1867. The dish is also known as an ''omelette à la norvégienne,'' or "Norwegian omelette", which similarly refers to the cold climate of Norway. Indeed, during the Paris World's Fair in 1867, the chef of the Grand Hôtel decided to create a "scientific dessert ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Lasagna
Lasagna (, also , also known as lasagne, ) is a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. Either term can also refer to an Italian dish made of stacked layers of lasagna alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices. The dish may be topped with grated cheese, which becomes melted after baking. Typically cooked pasta is assembled with the other ingredients and then baked in an oven. The resulting baked pasta is cut into single-serving square portions. Origins and history Lasagna originated in Italy during the Middle Ages. The oldest transcribed text about lasagna appears in 1282 in the ''Memoriali Bolognesi'' ("Bolognesi Memorials"), in which lasagna was mentioned in a poem transcribed by a Bolognese notary; while the first recorded recipe was set down in the early 14th-century ''Liber de Coquina'' (''The Book of ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Mac 'n' Cheese
Macaroni and cheese (also called mac and cheese in Canada and the United States and macaroni cheese in the United KingdomBBC, RecipesMacaroni Cheese/ref>) is a dish of cooked macaroni pasta and a cheese sauce, most commonly Cheddar sauce. The traditional macaroni and cheese is a casserole baked in the oven; however, it may be prepared in a sauce pan on top of the stove or using a packaged mix. The cheese is often first incorporated into a Béchamel sauce to create a Mornay sauce, which is then added to the pasta. In the United States, it is considered a comfort food. History Cheese and pasta casseroles were recorded in the 14th century in the Italian cookbook, ''Liber de Coquina'', which featured a dish of Parmesan cheese and pasta. A cheese and pasta casserole known as ''makerouns'' was recorded in the 14th-century medieval English cookbook, the ''Forme of Cury''. It was made with fresh, hand-cut pasta which was sandwiched between a mixture of melted butter and cheese. The ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Peter Gilmore (chef)
Peter Gilmore (born 18 May 1968) is an Australian chef. He is the current executive chef of the Quay restaurant, which has been included in The World's 50 Best Restaurants since 2009, and the Bennelong, at the Sydney Opera House. Gilmore is also a recurring guest on ''Masterchef Australia ''MasterChef Australia'' is an Australian competitive cooking reality show based on the original British ''MasterChef''. It is produced by Endemol Shine Australia and screens on Network 10. Restaurateur and chef Gary Mehigan, chef George Cal ...'', where his signature dessert the "Snow Egg" was touted as one of the toughest ''Masterchef'' challenges. Career He was inspired to cook at a young age and started his apprenticeship at 16, then spent his twenties working in kitchens overseas and in country New South Wales, developing his own style. Critical recognition came in 2000 when Peter was the Head Chef at De Beers Restaurant at Whale Beach and Terry Durack, food reviewer for ''The S ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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