With MasterChef Australia 2020 officially at the pointy end of the competition, I’ve come to realise that my nights of watching wholesome / insane cooking is coming to an end. So to soothe my withdrawals, I’ve put together a list of where you can find all your favourite MasterChef Back to Win contestants online and in person (if lockdown allows it).

Reynold Poernomo

KOI Dessert Bar

Location: 46 Kensington St, Chippendale NSW 2008

May as well start this all off with the golden boy, hey? Scrolling through the KOI feed is a very bad idea if you have not eaten much in the past couple of hours.

Can confirm his desserts are as good as they look. Also, the golden snitch is available in-store now.

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Will you catch it? Will you taste victory? Will you earn superstardom for House KOI? ⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Witches & Wizards of Sydney, rejoice, for you have been summoned to KOI's Dining Room to try your hand at catching the cunning and sensationally-spectacular 'Snitch'.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Only the fastest, most willing and able seekers will be able to do so, so be quick! Tag your team, grab your blooming broomsticks and fly on over to the Dining link in our bio to inscribe your details onto our bookings parchment for a chance at glory.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ Some key rules:⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 1) Available only at KOI's Dining sessions, from Thursday to Sunday evenings.⠀⠀⠀⠀⠀⠀⠀⠀⠀ ⠀⠀⠀⠀⠀⠀⠀⠀⠀ 2) Not available for muggles, half-bloods will be accepted. #KOIDiningReturns #KOIDessertBar

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If you’re not in Sydney, you could always try and re-create it?

If you want more, you can also check out KOI Dessert Kitchen, otherwise known as the ultimate dessert experience, at Shop 3/62-66 Blaxland Rd, Ryde NSW 2112.

Monkey’s Corner

Location: 40 Kensington St, Chippendale NSW 2008

Reynold and his brother are also behind Monkey’s Corner, a 20-seater space offering modern Japanese dining and inventive cocktails. The bar is now taking reservations.

My god.

Emelia Jackson

Emelia, or Smiling Assassin as my mum likes to call her, is a Melbourne-based cake maker. She also teaches classes on desserts and cakes, by the way.

If you would like to place an order, you can get in touch via the online form or send an email to contact@emeliajackson.com. You can visit her website, right HERE.

Look at this, this is a CAKE.

Emelia is so, so, so, so good at what she does.

One more.

Laura Sharrad

Nido Bar | Pasta

Location: Shop 2/160 King William Rd, Hyde Park SA 5061

I am so hungry. 

Laura has also published a cookbook called My Italian Kitchen. 

Callum Hann

I bloody love Callum, he’s such a quality bloke.

Callum is the director of both Sprout and Dietary Hawk. The former is a cooking school and the latter is an online training platform focusing on dietary requirement management. Sprout’s currently offering online cooking classes, if you’re keen.

Reece Hignell

Human sunshine Reece uses his Instagram to share classic baking and plant based recipes. Mostly baking though.  He also accepts commissions, I believe.

I don’t understand how this frosting works, but I respect it.

If you want to learn how to make his perfect lemon tart, Reece will be hosting some sessions at Reynold’s KOI Dessert bar.

Poh Ling Yeow

Since being the runner-up on MasterChef Australia season 1, Poh has gone on to do a lot. She has two cookbooks: Poh Bakes 100 Greats and Same Same But Different. She also has two cooking shows: Poh’s Kitchen and Poh & Co. 


Location: Leader St, Wayville SA 5034

On Sundays, Jamface also opens up shop at the Adelaide Showgrounds Farmer’s Market.

Tessa Boersma

You can find a whole bunch of Tessa’s recipes on her website, including a couple of her MasterChef winners. You can also join her mailing list to keep up to date with all her latest collaborations and recipes.

Brendan Pang


Location: 1 James Street (Corner Beach Street), Fremantle 6160

Sweet angel Brendan is the owner of Bumplings and the author of This Is A Book About Dumplings. The joint serves up Chinese and Mauritian-style food, and my mouth is watering.

Oh my god. 

Khanh Ong

Khanh has a YouTube channel and it’s all I care about now. He’s so chaotic, oh my god.

He’s also releasing a book this month called A Gay Guy’s Guide to Life Love FoodNot to mention his You Are Loved t-shirts – $10 from every purchase supports LGBTQI+ youth organisation Minus18.

Look at this lil’ bun.

Sarah Tiong

Sarah is the author of the recently released cookbook Sweet, Savory, Spicy. It’s currently the #1 bestseller in Southeast Asian food on Amazon. ONYA SARAH TIONG.

Behold, how to make Sarah’s crispy pork belly and green beans, wok fried with Thai red curry paste.

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What a fantastic response to last night’s photo of my Crispy Pork Belly and Green Beans Wok Fried with Thai Red Curry Paste. So many of you asked for a recipe video, so here we are! INGREDIENTS 150g @australianpork Pork Belly, skin on, sliced into 0.5cm thick pieces 1 Tablespoon fish sauce Ground black pepper Salt 2-3 Tablespoons plain flour 1 cup of neutral oil (grapeseed, rice bran, etc) 2 cloves garlic, finely minced 150g green beans, trimmed and cut into 1-2 inch lengths 4-5 Thai red chillies, sliced (optional) 1 heaped Tablespoon Thai red curry paste 1 large handful picked Thai basil leaves (or regular green basil) 4-5 kaffir lime leaves, centre vein removed, finely shredded METHOD (1) First, mix together the pork belly, fish sauce, a generous pinch of pepper and a light pinch of salt. Mix well. (2) Then add the flour, a tablespoon at a time and stir in between to evenly coat the pork belly. (3) Then heat up about a cup of oil in a wok or frying pan on medium-high heat. Once hot, add the pork belly in two or three batches, frying each batch for 1-2 minutes and flipping the pork over mid-way to cook both sides. Drain the pork on paper towels. (4) Once all the pork is cooked, drain off most of the oil, leaving about 1-2 tablespoons in the wok or frying pan. Turn the heat up to high. Then stir fry the garlic and the beans for 4-5 minutes until the beans are cooked through and are getting some colour on them. Season with salt and add the fresh red chillies, if using. (5) Add the crispy pork to the beans, stir well and then add the curry paste. Mix thoroughly, adding a tablespoon of oil if needed to loosen the paste up. Stir fry for 1-2 minutes. (6) Add half the basil into the mixture, stir fry for another 20 seconds, then remove from heat. Garnish with the kaffir lime leaves and remaining Thai basil. NOTE: If you prefer a sweeter flavour, add 1-2 teaspoons of sugar at step 5. However, most curry pastes will contain sugar. Just adjust to your preference. ❓QUESTION: Would you like me to show you how to make Thai red curry paste from scratch? Let me know in the comments! — #cook #masterchef #chef #food #foods #foodie #porkbelly #thaifood #th

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Simon Toohey

Simon, the plant-based food enthusiast, is the co-founder of the Sustainable Earth Network. It focuses on good news and good food from around the world. If you’re looking for some wholesome salt-of-the-earth content, follow Simon.

Jess Liementara

Jess is absolutely killing at the moment. She recently started her own YouTube channel and is the author of A Zest of JessJess also runs an online cake shop where you can suss out custom cakes, macarons, and assorted tarts.

Look at this, bloody hell.

Tracy Collins

Tracy fronts Frond and Farro, a collection of accomodation around the Barossa Valley. Think sustainably sourced food as well. It’s all positively dreamy.

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Exciting stuff!! Beautiful homewares coming soon to my lifestyle and accommodation business @frondandfarro Unique and handcrafted homewares will be available online soon. First to be released will be a small range of beautiful locally handmade plateware, which I have collaborated in designing and creating with the talented Matilda and Suzanna from @really_useful_pots Currently working with the prototypes I couldn’t resist but share. Part of the beauty in creating the pieces is about appreciating and enhancing what nature already does so well. I am always mindful about how we can enhance our sensory experiences and in turn enhance our sense of wellbeing. These beautiful pieces have been thoughtfully created and curated so they can be treasured and used for years to come. I will keep you posted as we get closer to releasing the range, so stay tuned! X #barossa #barossavalley #locallymade #frondandfarro #handmadepottery #homewares #lifestyle #masterchefau

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Sarah Clare


Location: 23 Mary St, Cygnet TAS 7112.

You can find Sarah Clare at her Ilha Restaurant, which offers modern Australian dining.

Hayden Quinn

There’s a whole bunch to look at in Hayden’s corner. On his website, you can find recipes, travel guides, and his travel show Taste of Australia. You can watch his series on 10Play.

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We are back! We've had an awesome time filming the second season of Taste of Australia with Hayden Quinn … and here's a quick look at some of the adventures we've had and the wonderful people we've met! The first epsiode is on @channel10au Saturday July 25th – just four weeks away! Mark the date! #TAHQ #tasteofaustraliaHQ @hayden_quinn @boomtownpictures // // @australia @visitnsw @tourismnsw @nswnationalparks @cobramestate @weberbbqausnz @weberstoreaustralia @jeepaustralia @deanos_trout_farm @tenterfieldcreekorganics @waterloostationnsw @belsbakery @ricardoestomatoes @mentges_master_meats @elena_burraduc_buffalo @greatcampingadventures @melandapark @brooklyn.marina @saltwater_harvest @berrydonutvan @buenavistafarm @hallfamilyorchards @blackwattleyarn @clonakillawines @charliearnott1 @juneelicoriceandchocolate @kimoestate #visitnsw #visitaustralia #bundyiculturaltours #lovensw #holidayherethisyear #NewSouthWales #SeeAustralia

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Amina Elshafei

Amina, who we must protect at all costs, is a paediatric nurse by day. But that doesn’t mean her Instagram isn’t filled with extremely homely food content.

Chris Badenoch

I know I should be talking about food here, but Chris just released Part One of his debut graphic novel with his mate Aaron Harvie. And that absolutely rules.

Rose Adam

The Middle Store

Location: 118 Winston Ave, Melrose Park SA 5039

Rose is the cook and co-owner of The Middle Store, inspired by the team’s Lebanese heritage.


Dani Venn

I just –

If you’re looking for quality home recipes, Dani’s your gal.

Harry Foster

Harry has a bloody gorgeous Insta, if I do say so myself. He also has a YouTube channel called  Off The Beaten Coast, where he explores the country’s seaside and whips up excellent bites.


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My first snapper! My two mates and I were diving this reef for a good 2 hours, catching crays and shooting fish. The girls pulled the pin because they were getting cold, so we headed back the boat. Not even 10 meters from the boat, these two HORSES were just camped up in the shallows. After basically swimming right over the top of them, the first one spooked and the other one copped a spear to the back of the head. It put up a hell of a fight and ended up ripping off the spear and thrashed out of my arms! I swam around looking for it for what felt like forever but was really less than 10 minutes, then there she was. Perched up under a leaning rock. Within a moment, it was all over! I was so stoked. Haha ???????? Snapper fillets all round! What should I do with the fillets? Let me know! ???????? #sustainableseafood #caughtnotbought #snapper #spearfishing

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Ben Milbourne

Sadly, Ben’s restaurant CharlotteJack announced its closure in early July.

Courtney Roulston

Courtney is the Sydney Swans AFL team chef, which look – that can’t be an easy job. Full props to her. You can find a handful of delicious feeds on her Instagram, like this massive Greek chicken village pie.

Lynton Tapp

Lynton is the author of the cookbook Outbank Pantry, which you can find right HERE. Over on his Instagram, you can find all sorts of hearty bites like sticky chicken wings and cheesy cauliflower bake.

Bonus Judges Round

Melissa Leong

Melissa, an angel living among us, has co-authored six cookbooks, including Colin Fassnidge‘s Four Kitchens and Dan Hong‘s Mr Hong. Prior to MasterChef, the travel and food journalist has dabbled in radio and TV with appearances on SBS and Channel 10.

On her website, Mel has been sharing delicious recipes to get you through the winter. Otherwise, you can follow her on Instagram for food, life, and generally kickass content.

Jock Zonfrillo

Restaurant Orana

Location: 1/285 Rundle St, Adelaide SA 5000

Restaurant Orana bases its food on the cooking methods and produce of Indigenous Australians, something Jock is immensely passionate about.

Orana looks positively stunning, as does the food.

All of this screams “JOCK”.

Andy Allen

Three Blue Ducks

Location: 141/143 Macpherson St, Bronte NSW 2024, 11 Ewingsdale Rd, Ewingsdale NSW 2481 (Byron Bay)

Absolute bloke Andy Allen is the co-owner and chef at Three Blue Ducks. The Bronte restaurant was awarded a Chef Hat in 2018 for its divine modern Australian cuisine.

Image: Instagram / @_jesslemon, @reynoldpoer, @reecehignell