After a stellar week of celebrity chefs gracing the MasterChef Australia — such as Nigella Lawson, Yotam Ottolenghi and Massimo Bottura, Superstar week wraps up with one of the most intriguing culinary masters in the world.
Heston Blumenthal is the final chef to appear on the cooking competition, requesting that ingredients typically favoured in breakfast foods (such as vegemite, avocado, cornflakes and tea) be turned into a dessert that will keep the contestants safe from elimination.
Of course, Blumenthal is legendary for having introduced bacon and egg flavoured ice cream to the world through his Berkshire, England restaurant The Fat Duck. The eatery carries three Michelin stars and was named the best restaurant in the world in 2013.
Savoury dessert is not the only unique delicacy you can expect to enjoy at Blumenthal’s dining destination, with options on offer such as “Sounds Of The Sea” — which allows diners to essentially “listen” to their meal yellowfin tuna served atop a glass box of sand through an iPod nestled inside a conch shell. This multi-sensory approach is one that has put the British-born Blumenthal on the map and earned the 54-year-old an OBE (Most Excellent Order of the British Empire).
In addition to his restaurants, gastropubs and cookbooks, Blumenthal (who is self-taught by the way) has appeared on cooking shows such as Top Chef and Crazy Delicious, as well as having hosted his own shows How To Cook Like Heston, Heston’s Mission Impossible and Heston’s Fantastical Food.
You can follow him on Instagram @thehestonblumenthalteam.
