There are a lot of boxes to tick when choosing the best dish for a Master Chef challenge. It’s a process I started quite a few months back with the Master Chef team.
How to find the dish that’s got the right level of challenge; showcases the region’s local produce; works with the specific filming locale; and demonstrates techniques essential for kitchen mastery?
Bouillabaisse, affectionately known around the Jetty as Busselton Stew, brought all those factors together beautifully.
This substantial seafood soup had humble beginnings at the hands of Mediterranean fishermen. Yet after all these years Bouillabaisse is still a dish favoured around the globe as fresh and flavoursome, though deceptively simple in presentation.
A meal like this takes a love of seafood and lucky for my challenger, Jay – he is a keen fisherman and a keen seafood cook.
Success with this dish rests on preparing and cooking the seafood, but also on getting the stock just right.
Competence in filleting the fish, shucking the oysters and skinning the scallops is a foundation. Then cooking all that rich seafood in a stock that has been prepared with just the right temperature and timing brings it together.
Caramelising the scallops, and plating the dish with the seafood just undercooked ready to finish the cooking at the table, is all part of the challenge.
Why don’t you give it a go for yourself! If you would like the recipe just send us an email at firstname.lastname@example.org