Master’s Week continued on Tuesday on MasterChef, as legendary Hatted chef Tom Sarafian from Melbourne’s Zareh restaurant joined this year’s ranks of guest judges.
With immunity on the line ahead of the following night’s elimination, the home cooks were tasked with making a dish inspired by a hummus dip that Sarafian – an Armenian-Australian chef with over 15 years of experience in Australia and the United Kingdom – took three years to perfect.
After tasting his signature dish of hummus with spanner crab and prawns, the contestants were given 60 minutes to make their own dip and a ‘Topper and a Mopper’ (bread and garnishes paired with dip) inspired by his version. In the end, it was Petro’s taramasalata dip that surprised Sarafian and the judges the most, winning him immunity and dish of the day.
Unfortunately, Luke, Aaron, Emily and Grace – who fell into the bottom four – now face the pressure test tomorrow, which means that one of them is going home.
Although a range of strategies and approaches were on display during the challenge, there was also a running theme among the contestants who earned safety in the competition.
Speaking to WHO, Sarafian revealed his judging criteria and explained the result that rocked previous fan-favourite chefs.
The secret to great cooking
In the lead-up to Sarafian’s appearance on the show, fans of the show and the chef were flooding comment sections online to express their excitement, proving how powerful shows like MasterChef are as vehicles for representation.
“This is amazing to see as an Armenian,” one fan wrote.
“Definitely did Armenia proud!” another agreed.
It was this connection and celebration of culture that Sarafian revealed as the secret weapon he brings to his cooking, and the advice he gives to young aspiring cooks outside of the MasterChef kitchen.
“The best inspiration comes from your own story,” Sarafian told WHO. “When I see a contestant respond to that by going somewhere deeply personal in their own cooking, it tells me they understand that food is not just about technique, but about identity and expression.”
“It’s a beautiful thing when you can unlock someone’s heritage or an element of nostalgia through a dish. It usually leads to cooking from memory, and cooking with your heart!”
Contestants like Alyona, Vinnie, and Petro definitely cooked with their “heart” tonight, with Alyona getting quite emotional after her twist on the Russian salad ‘Herring Under Fur Coat’ transported her home.
Sarafian added: “As a young chef, you’re focused on technique, precision and learning the fundamentals, and that’s incredibly important. But at a certain point, you realise that great cooking isn’t just about executing a recipe well, it’s about understanding what you have to say through food. Technique gives you the tools, but your own experiences, memories and journey are what shape your perspective and dishes as a chef.
‘Every ingredient should earn its place’
However, as well as telling their story through their dish, Sarafian was hoping contestants would prioritise “less” over “more” tonight.
“I was looking for cooks who understood texture, seasoning and intent, and who knew when to push and when to hold back,” Sarafian told us. “Every ingredient should earn its place on the plate. The best cooking isn’t always about doing more; often it’s about having the confidence to do less, and doing it exceptionally well.”
“With a dish like hummus, the challenge is whether you understand balance, restraint and flavour well enough to make a handful of simple ingredients sing.”
However, he also stressed the importance of using your own experience to inspire your cooking.
“I really loved seeing contestants use my story and my dish as a starting point to reflect on their own,” Sarafian said. “As chefs, we’re constantly searching for inspiration, but I believe some of the most meaningful inspiration comes from our own experiences.”
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