MasterChef Australia has just announced its 2022 winner, who also happens to be the first contestant to ever win the show twice.
The latest season of MasterChef Australia came down to two final contestents— Billie McKay and Sarah Todd. Billie McKay, who had previously won the show’s seventh season, just barely edged out Todd to become MasterChef Australia’s first two-time champ.
Taking to her Instagram, Billie shared a brief message to fans about her second MasterChef victory.
“Holy bloody hell.
You guys, I cannot believe it! This is a moment I will NEVER FORGET!!!!
Thank you, @masterchefau for so much that I will elaborate on very soon. Right now I am taking it all in.”
The two-time champ just barely came away with a victory, attaining a final score of 58 to Sarah’s 56.
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“I felt like there was really no way in hell I would make those points back,” Billie told 10Play.
“I knew it was possible, but I knew it was going to be a massive hill to climb and I just had to make sure to do everything perfectly.”
Recently, former MasterChef Australia star, Khanh Ong, collaborated with KFC to bring some delicious food to anyone willing to try cooking it at home.
Ong prepared the fiery recipe himself and it really packs a punch. KFC Wicked Wings (a personal favourite of the chef), garlic, ginger and chilli are joined by some delicious traditional Korean ingredients: gochutgaru and gochujang, Korean rice syrup, fresh lemonade and Korean rice cakes, all topped with a generous helping of mozzarella.
You can check out the full recipe below, or watch Ong prepare it himself in the kitchen. If you do make your own version, tag @kfcaustralia and @khanhong on social media. And make sure you have several glasses of water on hand.
KFC’s Korean Fire Chicken Recipe
- In a cast iron deep skillet, add oil on medium heat.
- After your oil is heated, add your garlic and ginger. Cook for 1 minute, stirring throughout.
- Add your chili and black pepper and cook for approx. 30 seconds or until fragrant.
- Add the gochutgaru*, then gochujang*, lemonade, rice syrup* and soy sauce. Cook on a rapid simmer (lightly bubbling) for 5-8 minutes, until the sauce looks like it’s reduced to half its original size.
- While your sauce is reducing, lightly fry your rice cakes* in a drizzle of oil over a medium heat. When they’re lightly crispy, remove from the heat.
- In a large bowl, toss your KFC Wicked Wings® and fried rice cakes in the fire sauce, then arrange everything back in your skillet.
- Turn your oven onto the grill setting. Top the skillet with mozzarella cheese and pop into an oven for 2-3 minutes until the cheese is melted with browned patches (the good, toasty stuff).
- Remove from the oven and garnish with spring onions and toasted sesame seeds.
