Poh Ling Yeow, 35
Catering a wedding with less than 24 hours notice was the toughest challenge the contestants had faced so far.
Pulling an all nighter to make the two tier wedding cake, it was straight to the kitchen to produce canapés and a three course meal fit
for the bride and groom on the biggest day of their lives. Poh and Sam were tonight in the bottom two after this high pressure challenge, while Justine, Julie, Chris and Andre sailed through.
In a twist, Poh and Sam discovered that their sense of taste was to determine their fate. One at a time, Poh and Sam were asked to name ingredients in a special minestrone soup. In a cooking equivalent of a penalty shoot out, the first contestant to miss an ingredient was out of the competition.
Having guessed 12 ingredients (our of a potential 18), Poh tried bali rice on her turn and was wrong.
Poh said: “For some reason it felt like my time to go. I’ve felt quite torn not being able to paint being here – But the reason I came here because I was drawn to the food industry to a point that it was distracting me in my painting. They are two things that I love.”
“I’m going straight to my mum’s house when I leave here. I need to write down all her recipes that she’s made since I was a child and that is something that is incredibly important to me.”
George Calombaris said: “You created the dish of the tour in the MasterChef auditions Poh, and we’re really going to miss you.”
Poh said: “I am very sad to leave. It’s made me realise how much I love food and I’m ready to be obsessed by it.”
Poh’s elimination rocked the MasterChef house. Chris said: “I’m not going to sit on the fence. I think Poh has more to offer to this competition. Sam has run his race. He’s done the same thing over and over, and has obviously got nothing more in him. I think it might be time for him to go.”
On returning to the house, Sam said: “I’ve got more lives than a cat and I’ve got to keep improving.”
Now back in Adelaide, Poh still loves painting and in the future looks to combine her love of great art with fine food. Poh has been talking to Chef Cheong Liew at Adelaide’s Grange restaurant about furthering her skills.