Latest news with #MasterchefAustralia
IOL News
29-05-2025
- Business
- IOL News
Juniper Moon Gin: crafting a unique London Dry with an innovative twist
Juniper Moon Gin is forging a new path with its exciting blend ofi ngredients. Image: Supplied. In a thriving alcoholic beverage industry, Juniper Moon Gin is forging its path by offering enthusiasts something truly unique. Each element of the proudly South African classic London dry gin is meticulously considered, and the utmost attention to detail is implemented at every stage. This includes distilling the alcoholic drink in batches of less than 300 bottles using a traditional copper still at a distillery in the Western Cape. Juniper Moon Gin's roots trace back to 2013, when its founder, Richard Stanton, created his first distillation. Video Player is loading. Play Video Play Unmute Current Time 0:00 / Duration -:- Loaded : 0% Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan Transparency Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. Advertisement Next Stay Close ✕ Juniper Moon Gin is founded by distiller, Richard Stanton,created his first distillation back in 2013. Image: Supplied And although it is a London Dry, the most common kind of gin and a style of beverage which is characterised by a dry, robust taste and is often used as a base for cocktails, Stanton conducted extensive research to ensure that he came up with something novel. He believes that his unique recipe, which includes nine botanicals, seven of which are traditional, is what sets them apart. Other flavours include juniper berries as well as orris and angelica roots. With a hint of floral notes, Juniper Moon also contains two secret ingredients which introduce gin-lovers to something very new and different. To showcase their impeccable gin, Juniper Moon will host an exclusive gin-pairing experience at Auslese by Aubergine in Cape Town on Thursday night featuring the culinary delights of former "Masterchef Australia" runner-up Ben Ungermann and the restaurant's chef Harald Bresselschmidt, with gin creations by master mixologist Sebastian Rodriguez. Juniper Moon Gin features a blend of exciting ingredients. Image: Supplied. Ahead of the event, Stanton, whose Juniper Moon Gin was highlighted by Rolls-Royce at an event in the UK recently, explained that they contacted several European spice traders in a bid to see if there was a demand for their two secret botanicals. 'Between them, they supply several thousand distillers worldwide, and none of the traders had ever sold these two products to anybody, ever.' He added: 'So although, yes, London Dry is the most common kind of gin, mine is different.' 'If you compare five, 10 or even London Dry gins, there is always an element of similarity between them, but Juniper Moon never disappears and becomes 'one of the crowd'.' 'True gin enthusiasts will always detect something very different, very special.' Juniper Moon Gin's founder Richard Stanton is passionate about taking his brand to new heights. Image: Supplied
IOL News
29-05-2025
- Entertainment
- IOL News
Taste the magic: chef Ben Ungermann and Juniper Moon serve up a gin-pairing delight in Cape Town
Former 'Masterchef Australia' runner-up Ben Ungermann will be adding his culinary skills to the Juniper Moon exclusive gin-pairing experience in Cape Town. Image: Instagram. After cooking up a storm in top kitchens around the globe, renowned chef Ben Ungermann is thrilled to add his culinary skills to the Juniper Moon exclusive gin-pairing experience in Cape Town. For the event, which will be held at Auslese by Aubergine on Thursday night, the former Masterchef Australia runner-up will be working alongside the restaurant's chef, Harald Bresselschmidt, to create impeccable dishes to pair with the gin. There will also be gin creations by master mixologist Sebastian Rodriguez. He explained that his decision to participate in the event stems from his 'affinity for South Africa.' 'I have no ties in South Africa or any family connections, but after my first visit, I fell in love with the country, especially the people and also the food scene.' 'My passion for local South African produce, especially native ingredients, has been showcased in a lot of my culinary undertakings, so to work alongside a locally-produced gin fits perfectly with my ethos.' He said that attendees can expect the best ingredients in the dishes he prepares at the delectable gathering. 'Although I am born and bred in Australia, I've lived in South Africa off and on since 2019, and during that time, I've researched many of the ingredients South Africa has to offer.' 'South Africa is so spoilt with an array of native ingredients, especially in the Cape. I've never experienced such biodiversity within a region, and I always try to highlight it in all my dishes.' He added he loves the nation's diverse and unique fauna and flora. 'It really is a playground for innovative chefs.' Video Player is loading. Play Video Play Unmute Current Time 0:00 / Duration -:- Loaded : 0% Stream Type LIVE Seek to live, currently behind live LIVE Remaining Time - 0:00 This is a modal window. Beginning of dialog window. Escape will cancel and close the window. Text Color White Black Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Background Color Black White Red Green Blue Yellow Magenta Cyan Transparency Opaque Semi-Transparent Transparent Window Color Black White Red Green Blue Yellow Magenta Cyan Transparency Transparent Semi-Transparent Opaque Font Size 50% 75% 100% 125% 150% 175% 200% 300% 400% Text Edge Style None Raised Depressed Uniform Dropshadow Font Family Proportional Sans-Serif Monospace Sans-Serif Proportional Serif Monospace Serif Casual Script Small Caps Reset restore all settings to the default values Done Close Modal Dialog End of dialog window. Advertisement Next Stay Close ✕ Ad loading On the menu for the gin-pairing event, Ungermann described it as a 'beautiful undertaking.' He explained that he worked with the brand to incorporate beautiful botanical notes into the offerings. 'It just lends itself so well to my style of menu creation and philosophy on what the local South African culinary scene has to offer.' And when it comes to pairing gin with certain cuisines, the chef explained: 'For me it's down to the gin's depth of botanical and herbaceous flavours which make it so universal and also complementary to both sweet and savoury.' Overall, Ungermann said that he loves to create unique dishes which revolve around local indigenous ingredients, as well as incorporating the other senses. 'Humans, like all other species, need to eat to sustain themselves. It's a fundamental necessity, so why not make it a sensory experience to truly elevate a dining experience?' He added that he is also driven to nurture the next generation of upcoming chefs. 'Kitchen culture has changed dramatically, with an emphasis on more sustainable ways to reduce wastage and employ new techniques such as fermentation and utilising local indigenous produce and foraging ingredients.' From his time on "Masterchef Australia" to cooking for prominent individuals, Ungermann said that the greatest kitchen lessons he has learnt over the years are that 'teamwork is key.' 'You're only as strong as your weakest link, so it's incredibly important to build camaraderie amongst your team of chefs because it will reflect during service.' 'I've learnt no amount of kitchen hacks can substitute a well-oiled, disciplined kitchen team.' When asked what he would ultimately like to achieve as a chef, he explained: 'In the culinary world, visibility gained through television can sometimes cast a long shadow - one that risks eclipsing the depth of a chef's craft.' 'While media exposure has its value, it doesn't always equate to respect within the global culinary community.' He added, 'My journey in the kitchen has been one of relentless growth and refinement. As I prepare to open my signature restaurant next year, my ambition is clear: to stand among the world's most respected chefs, not for fame but for the integrity of my work.' 'I want my legacy to be defined by an uncompromising dedication to creating a singular dining experience, one that honours the richness of local ingredients and reimagines them with intention and creativity.'
IOL News
28-05-2025
- Entertainment
- IOL News
Sip, savour and stir: master mixologist Sebastian Rodriguez shakes up Juniper Moon's gin-pairing event
Master mixologist Sebastian Rodriguez is thrilled to be showcasing his skills at the Juniper Moon gin-pairing event in Cape Town. 'I'm looking forward to seeing everyone's reaction to the drinks and how they pair with the food,' he said. Master mixologist Sebastian Rodriguez promises attendees at the Juniper Moon exclusive gin-pairing experience in Cape Town 'a journey of flavour through simplicity.' At the event, which will be held at Auslese by Aubergine in Cape Town on Thursday night, Rodriguez will create delicious gin creations to pair with cuisines cooked up by former Masterchef Australia runner-up Ben Ungermann and the restaurant's chef, Harald Bresselschmidt. The mixologist believes that the popular alcoholic beverage pairs well with food because of how well-rounded the gin is. 'Richer and more decadent foods pair better with this gin, as the Juniper Moon notes help neutralise the fat but also bring out the flavour of the dish.' He added that 'something light and fresh' can also be enjoyed together with the Juniper Moon Gin. 'It is a very easy drinking gin, so it will blend very nicely with something lighter.'
Otago Daily Times
27-05-2025
- Entertainment
- Otago Daily Times
Cherishing the taste of home
Whenever Anastasia Zolotarev eats a sour cherry, and closes her eyes she is back at her late babushka Lida's dacha (summerhouse), where sour cherry trees flourish in the backyards of her old village in western Belarus. It is where the now Sydney-based cook and former Masterchef Australia contestant was born. ''Equally when I see, smell or taste sunflower oil, I am instantly transported to Ukraine - my dad's home - where we lived for five years with my Ukrainian grandparents before we emigrated to Australia.'' Back then, in the mid-1990s, these ingredients were not available in Australia so whenever she returned to Eastern Europe she would search them out. Zolotarev was only 6 when she arrived in Brisbane and set about trying to become as ''Australian'' as possible. After about a year she had caught up on the language and the clothes. ''But my school lunch box was different and it gave away that I was from a far off place few people had heard of.'' Her mother would make her gourmet sandwiches with chicken pate and cucumber or a garlicky beetroot dip. She would scoff it quickly or not eat it all. ''Now I want to celebrate the dishes Mum used to make, including her pate, with which my ''hate-love'' relationship has become one of complete love and appreciation.'' She does not want her cookbook to be about the sadness of separation as when her family came out to Australia it was an adventure. But she does want it to inspire people to cook her family recipes and celebrate the food and flavours of the Ukraine, Belarus and beyond. ''Food is grounding, it connects us to our culture and past through tradition, it moves with people, crosses borders and is ever evolving.'' When she was researching the recipes for the book and asking family ''how much flour/sugar/butter exactly'' she was met with a simple answer ''na glazok'' - ''by the eye''. ''I have written the recipes as if you were in the kitchen with me, my mum, my Babushka and others who have taught me so much about the food of my heritage. I give guidance and detail in the methods but there are so many variables in cooking, it's for you to adjust as you feel, see and taste.'' THE BOOK Sour Cherries & Sun Flowers: Recipes From Eastern Europe And Beyond , by Anastasia Zolotarev. Photography by Karen Fisher and Anastasia Zolotarev. Chicken and potato dill stew Kurinoye ragu s kartofelem i ukropom Thie stew is similar to chicken soup but slightly more substantial. It has few ingredients and dill is the hero. The stew absorbs the liquid and develops flavour over time so you might need to add a bit more water if reheating over the following days. Use starchy potatoes that break down to create an almost creamy sauce. We typically enjoy this with friends in autumn or winter, served with plenty of fresh bread and vodka shots. Serves 6-8 Ingredients 60g butter, plus an extra knob 1.2kg chicken cuts such as thighs, drumsticks and wings, or a 1-1.3kg whole chicken divided into portions 1 onion or leek, finely diced 2 carrots, thinly sliced into half-moons or quarters 1kg potatoes, peeled and chopped into smallish pieces 1 bay leaf ½ large bunch of dill, fronds chopped salt and pepper Method Place a large stockpot over a medium-high heat and melt half the butter. Roughly chop the larger pieces of chicken, like the thighs and breasts - the drumsticks and wings can go in whole. Add the chicken pieces to the pot and cook on each side for 3-4 minutes or until the skin is golden (adjust the heat if it's too hot). Transfer the chicken to a plate. Add the remaining butter and the onion. Cook the onion for 7 minutes or until golden and translucent, adjusting the heat as needed. Add the carrots and cook, stirring occasionally, for 5 minutes. Return the chicken to the pot, along with the potatoes, bay leaf, a generous amount of salt and pepper and enough water to cover the ingredients (a bit less than three-quarters of the pot). Cover with a lid, bring to a low-medium simmer and cook for 20 minutes, stirring occasionally. Stir in the extra knob of butter and the dill. Put the lid back on and let stand, off the heat, for 15 minutes. Taste, adjust the seasoning and serve. Stuffed sweet and sour onions in plum sauce Farshirovanyy luk sslivovym sousom Just like my babushka Liana, I love to add plums or prunes to my recipes and these onions are no exception. You could add more plum jam for extra sweetness but I find this a nice balance of sweet and sour. Serves 6–8 with sides Ingredients 5 medium-large onions, peeled 1 large bunch of parsley, finely chopped 1 large carrot, grated 500g minced (ground) meat (beef, pork, lamb, or a mix) 210g jasmine rice 400ml passata 1 Tbsp sweet paprika 1 Tbsp plum jam (jelly) 250g pitted prunes golden unrefined sunflower oil or other oil, for drizzling salt and pepper Method Bring a full kettle of water to the boil. For the onions, cut off the tips at both ends and from the root end, carve out the centre of the onion, so that the layers can come apart. Next, stand the onion on its end, place the tip of your knife in the centre of the rings and slice down the length of one side, so that each layer is now ''open''. Place into a large heatproof bowl and pour over the boiling water. Cover with a lid and leave for 30-40 minutes. Once the onions have softened, remove from the water. Peel off each layer, trying to keep them intact, set aside the smaller centre layers for the filling. Aim to have around 18 largish onion layers, or however many, once stuffed, will fit in your pan. To make the filling, finely chop the reserved onion centres and place in a mixing bowl with the parsley, carrot, meat and rice. Season with salt and pepper and mix thoroughly. Preheat the oven to 180°C fan/200°C Add the passata, paprika, jam and 1 litre of water to a separate bowl. Season and stir through. Spread some of this sauce on the bottom of a large ovenproof casserole dish to cover it. Fill each onion layer with about one heaped tablespoon of the filling and place into the dish, arranging each stuffed onion side by side. Pour over the rest of the sauce, tuck the prunes between each stuffed onion, pushing them in slightly. Drizzle with oil, then transfer to the oven and bake for 45 minutes or until the sauce has slightly reduced and the tops look darkened. Check the rice and meat filling from an onion in the centre is cooked. Serve and enjoy. Honey, walnut and soured cream cake Kutuzovsky tort LOOKING back through the recipes from my dad's Ukrainian babushka, this one in particular stood out. Zinaida was a celebrated cook and cake-maker. Now when I look at her recipes I can see she would create magic with just a few basic ingredients, a reflection of the times and the way many people cooked. Traditionally, Mum and Zina would use their hands to flatten the pastry layers — the result was a thickish pastry, so if you'd like to try that method do have a go. For ease and thinner layers, we often also roll it out now. It's best made the day before serving, so that the cake layers soften and are easy to slice. Serves 8–10 For the pastry 240g unsalted butter at room temperature 200g brown sugar 4 Tbsp good-quality runny honey 2 eggs at room temperature 1 tsp bicarbonate of soda (baking soda) 2 tsp apple cider vinegar 600g plain (all-purpose) flour, sifted, plus extra for dusting For the cream 200g unsalted butter, cubed and softened 210g caster (superfine) sugar 600ml soured cream at room temperature 6 Tbsp lemon juice (more or less, to taste) 150g walnuts, very finely chopped Method To make the pastry, put the butter and sugar in the bowl of a stand mixer with a whisk attachment, or add to a bowl and use an electric hand whisk. Whisk on medium-high speed until well combined. Add the honey and eggs and whisk to combine. Mix the bicarbonate of soda and vinegar in a small cup until fizzing, then pour this into the bowl and mix again. Use a spatula to scrape down the sides. Add the flour and whisk on a medium speed for a few minutes until everything comes together to form a sticky dough. It should be quite heavy; add a little more flour if it's a humid day. Remove the dough from the bowl and use your hands to shape it into a log on a lightly floured surface. Divide into seven roughly equal pieces. Preheat the oven to 180°C fan/200°C. Select a medium-sized round plate: this is your template for the pastry layers. Prepare seven pieces of baking paper, 2–3cm wider than the plate. Coat the rolling pin in a little flour and roll out each piece of dough directly on the baking paper into very thin rounds (about 2mm). Place the plate gently over the rolled-out dough sheets, one at a time, and use a knife to cut around the plate. Use a fork to prick over the surface of each layer. Reserve the off cuts from each layer, combine them and roll out into a small disc of the same thickness to use for making the crumbs later. Transfer each piece of dough, still on its baking sheet, to a baking tray. Cook each layer, one at a time, for about 8-10 minutes or until lightly golden – if using a fan oven, you can cook the layers in batches to speed things up. Once ready, remove the pastry, with baking paper, from the hot tray and set aside to cool. I use a few trays interchangeably.
The Spinoff
08-05-2025
- Entertainment
- The Spinoff
Meet the New Zealander on his second lap of the Masterchef kitchen
Tara Ward talks to Ben Macdonald about the highs and lows of competing on Masterchef Australia: Back to Win. Anyone who watches Masterchef Australia will know about the Masterchef pantry. It's a feast for the eyes, a room filled with endless shelves of colourful produce and huge fridges stuffed full of delicious delicacies. Few of us will ever experience its culinary wonders in person – apart from New Zealander Ben Macdonald, who has experienced the delights of that luxurious larder not once, but twice, and reckons there's no other kitchen cupboard like it. 'Oh my god, the pantry is amazing,' MacDonald gasps down the phone. 'You go in and there's all these crazy things you dream of cooking with: truffles, pigeons, salt cod.' Macdonald is back among the truffles and salt cod for the new season of Masterchef Australia: Back to Win, which began this week on TVNZ. Back to Win features 24 former contestants from across the show's 16 seasons, who are returning for a second – and in some cases, third – chance to win the esteemed title of Masterchef and $250,000 in prize money. Macdonald is the season's only international competitor, having first appeared on the show in 2014, and he believes the contents of the pantry have only gotten more impressive since then. Back in 2014, Macdonald was a keen amateur chef living in Brisbane and working as a software consultant when he applied for season six of Masterchef Australia. He came sixth, cooking for guest judges like Heston Blumenthal and Marco Pierre White, and describes his original Masterchef experience as 'an absolute rollercoaster'. 'You go from winning something and being elated, to a few episodes later doing something wrong and you're one step away from being out the door,' he says. By the time Masterchef came calling again a decade later, Macdonald had spent several years working in restaurants in Australia and Aotearoa. He was back working in software in his hometown of Auckland and showing his season of Masterchef to his two young daughters, when the offer to return to the show came through. He'd always considered his stint on the culinary series to be a once-in-a-lifetime experience, and says he couldn't resist from donning the famous Masterchef apron once again. While he knew going back to Masterchef wouldn't be easy, Macdonald was surprised at how challenging the series had become. 'I thought I'd just step back in, but then you can't find a peeler and you can't find the panko crumbs in the pantry, and it's like, 'oh my god'.' Those early nerves were magnified by the intense competition and a far higher standard of cooking than in 2014 (one contestant is even a judge on Masterchef Singapore). 'There are no bad chefs,' says Macdonald of his fellow competitors. 'It was super competitive, right from day one.' Macdonald prepared by memorising recipes and practicing certain techniques, but quickly realised that the knowledge he'd gained over the past decade was his most valuable asset of all. Masterchef demands quick thinking and steady focus, and he found that being creative – choosing an unusual ingredient from the pantry, for example – was the best way to stand out from the competition. 'You've got to put a lot of thought into it, because if you choose wrong from the beginning, it's very hard to change halfway through.' It's only the first week of the Back to Win season, but Macdonald has already proved he's the chef to watch. In the show's second challenge, he cooked for Gordon Ramsay and won the coveted immunity pin, impressing the hot-headed celebrity judge with his calmness under pressure and attention to detail. Ramsay called Macdonald's meal of roasted duck breast 'exceptional' (despite Macdonald mixing up his sauces), while Macdonald described cooking for Ramsay a 'money can't buy' experience. 'When things go well, it's an unbelievable feeling,' Macdonald says of the show's intense, fast-paced challenges. 'As long as you can stay cool in those situations, there's a massive opportunity to flourish.' No matter how stressful those frenetic pantry raids get, Macdonald has no regrets about returning to what he thinks is the best reality show on television. 'Masterchef Australia isn't there to make heroes and villains,' he says. 'It's there to showcase people's true personalities and the food they make.' What you see is what you get on Masterchef, he believes, and while cooking on the telly was hard work, Macdonald was determined to make his second time in the Masterchef kitchen his most enjoyable yet. 'It's really, really hard, but it's also really, really fun. Sometimes you have a disaster, but you just have to laugh about it.' As for anyone who wants to follow him into the Masterchef pantry, Macdonald reckons they should just give it a go.
