Warners Bay mum on MasterChef pressure test and talking to - a chicken? | Food Bites

Why? If you watched her in action on Network 10 on Sunday night you might have heard her insult a pot of boiling water and talk to the chicken she was cooking.

"I can't believe how much I talk to myself while I cook," she told Food & Wine, laughing.

"And I swore twice! I just can't believe it. I don't swear in front of my kids at all and never have. We were watching Sunday night's episode and my son Noah got up, grabbed some soap and said 'Wash your mouth out'. I was talking to my pickling liquid, as you do, and I said 'boil you bastard'. I mean, who even says that word any more? And I was talking to my chicken. Great."

Pressure can do strange things to MasterChef contestants. On Sunday night Huda Al Sultan cooked a steak - something she told the judges she rarely does at home - and was the first contestant eliminated in 2019. On Monday night Dee Williams lost the pressure test and left the MasterChef kitchen.

"Huda is the sweetest lady you could ever meet in your life. She is just adorable and I hear that she has already started up her own ice-cream company," de Sousa said.

"I'm a very positive person but I wasn't mentally prepared for that elimination at all. Everybody's goal is not to be the first eliminated. I am so relieved to have stayed on but you're watching someone else's dream be shattered and it's such a bizarre feeling.

"When I lifted the lid on the first mystery box I was so happy - I knew all the ingredients well and a dish came to my head straight away (fried chicken with tarragon caramel). I almost made the top four but I'll give it another crack next week."

Food & Wine has been told an Aussie chef who has been working in kitchens in London and New York for the past three years is heading home to Newcastle to host a pop-up event at The Criterion later in the year. She most recently worked as a sous chef at BRAT restaurant in London, renowned for its open wood-fire grill. Sounds interesting - watch this space.

The McLeish Estate Golf Classic Cup is being held at The Vintage Golf Club on June 22 in aid of Camp Quality. Now in its 16th year, the four-person Ambrose tournament offers a great day on the Greg Norman-designed course and the chance to sample some of the McLeish Estate team's favourite wines.

"I always look forward to the Classic," vigneron Jessica McLeish said. "I wouldn't say golf is one of my strengths, but it's a beautiful day out in the sun and having our wine tastings along the way really tops it off."

The relaxed format wouldn't be complete without prizes for the longest drive, the nearest to the pin, putting or the best dressed team. For more information email info@mcleishhunterwines.com.au.

McLeish has just returned from Europe where she was invited to judge the International Wine Challenge, held at The Oval (Surrey County Cricket Club) in London. Judges blind-tasted roughly 13,000 entries in three tasting rounds spread over two weeks. The awards are announced and presented at the IWC dinner on July 9.

Entertainer Colin Buchanan is partnering with Newcastle-based charity Compassion Australia for a fundraising event in Wallsend next week. "Colin Buchanan and Curry With A Twist" combines a masterclass on authentic Indian curry with former Compassion-sponsored child Jané Alam Sheikh plus an exclusive performance by Buchanan of his album Calvary Road. The event will be held on Monday, May 13, at Macquarie College, Wallsend. Tickets can be pre-purchased for $10 at eventbrite.com.au or for $15 at the door.

Tickets are still available to the Mt Pleasant L'Hermitage Progressive Luncheon this Saturday, May 11, from 11am. Guests will visit the Lovedale and Rosehill vineyards for wine tasting and canapes before returning to the Mount Pleasant Estate for a banquet-style luncheon in the winery. A range of new release and museum wines will be showcased, and the event hosted by chief winemaker Adrian Sparks. To book, phone 4998 7505 or email mpwineclub@mcwilliamswine.com.au.

Every year, baking apprentices from around Australia and New Zealand converge on Sydney for three days, each vying for the coveted LA Judge medal. This year, a Dungog baker is in the running. Tristan Beisler, 20, works at Barrington Bakery, Dungog.

When did you decide you wanted to become involved in the baking industry? From a young age, I worked in a family business and I've been helping out my Dad at the bakery for as long as I can remember.

What motivates you to be a baker? Watching people eat my baking always puts a smile on my face. Plus I've got siblings to feed.

What would you like to get out of the LA Judge Award? I enjoy working with new people and equipment. It gives you a chance to reflect on what you could do to improve your business or baking style. Plus baking competitions are just fun to do.

What's your favourite kind of baked product to create? I enjoy making white bread the most. It's simple and what we produce the most of, so it's calming to come back to.

What is the best thing about being a baker? I could probably sum it up in something my Grandad used to tell me, that no matter how bad a day you had yesterday, you can still go into work today and make something great. It's also a bonus that bakers make edible products.

The three-day competition (May 14 to 16) involves rigorous baking trials, theory assessments and presentations. At the end of the contest, the candidates bake a special "bread plaque" to be displayed during the gala dinner and award ceremony on May 16. The award was established in 1967 by the Bread Research Institute of Australia - now AEGIC Sydney - to promote excellence among young bakers.