Can you match the celebrity chef in the kitchen? Each week the MasterChef contestants pit their cooking skills against some of Australia’s leading chefs, as they try to recreate their signature dish. Try your hand at one of these amazing recipes from the leading lights of the culinary world.
Next on:

Kurobuta Pork Belly with Celeriac Remoulade and Mustard Mayonnaise
Chocolate Delice with Salted Caramel
Pasta All Amatriciana
Cuttle Fish Checkerboard, Calamari Broth and Tomato Dust
Peach Blossom Cake
Cupcakes
Roast Pork and Roast Vegetables
Caramelised White Chocolate Mousse, Banana, Vanilla and Passion Fruit
Caramelised Leek, Goats Cheese and Sage Tart with Baby Leaf
Crab and Fennel Salad with Roast Garlic Crème Fraiche
Murray River Cod Braised with Star Anise and Cassia Bark with a Crisp Chilli and Garlic Relish
Local Seafood Stew
Crisped Sweet Pork, Pomelo, Mint and Fried Wai Wai Noodle Salad
Scallops with Pearl Tapioca and Yarra Valley Salmon Caviar
Black Pepper Ocean Trout with Green Mango and Spanner Crab Salad
Steak and Kidney Pie
Agnolotti Bagoss, Basil Sauce, Crisp Anchovies and Tomato
Peking Duck Consomme
Pear Perfection
Ocean Trout with Sauce Creme and Salmon Pearls
Steamed Coral Trout with Asparagus and a Tea-Scented Consomme
Seafood Consomme with Tea Crusted Flathead, Poached Scampi and Vongole
Sri Lankan Fish Curry
Pan Fried Murray Cod with Baby Artichoke, Beluga Lentils and Glazed Pearl Onions
Blue Eye Cod with Pumpkin Puree, Confit Chicken Wings and Scallop Mousse
Prawn Tortellini with Sauteed Marron, Pumpkin Puree and Prawn Oil
Taste Test Pizza
Four Tier Chocolate Layer Cake
Tuna Sashimi Tacos
Tuna Tataki with Garlic Chips, Katsura Daikon Salad and White Dressing
Tuna Avocado Sushi Maki
Green Peas and Egg
Risotto of Saffron, Bone Marrow and Prawns
Egg and Soldiers
Roasted Coral Trout with a Lemon Thyme Consomme
Salt and Pepper Tofu with Mushrooms, Soy and Ginger
Pheasant Pie with Radicchio and Jus
Bomba
Cornets with Chicken Liver Pate
Rack on Black
Roast Cutlet and Confit Belly of Suckling Pig
Caramel Parfait Glace with Salted Peanut Caramel and Milk Chocolate Mousse
Hanoi Crisp Parcels
Hue Pancakes
Barramundi in Lotus Leaf with Phu Quoc Sauce
Stuffed Loin of Lamb with Pommes Gallete and Beetroot Glaze
Scampi with Pine Mushrooms and Potatoes
Slow Cooked Pigeon with Perigord Black Truffles
Warm Pear Tart
Seared Kangaroo with Creamed Corn
Lobster with Russian Salad
Potato Gnocchi with Sauteed Prawns in a Burnt Butter Sauce
Tea Smoked Duck Breast with Duck Liver Ravioli
Eggnets with Pork, Prawn, Beansprouts and Cucumber Relish
Boudin of Whiting on a Bed of Baby Spinach and Beurre Blanc Sauce
























