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Daily Mail
a day ago
- Entertainment
- Daily Mail
Poh Ling Yeow struggles to hold back tears on MasterChef as she bids farewell to contestant Andre Ursini
An emotional Poh Ling Yeow struggled to hold back tears on Tuesday's MasterChef Australia as she bid farewell to contestant Andre Ursini. Andre appeared alongside Poh on the inaugural MasterChef season back in 2009. However, his second chance at success was foiled after he lost a Pressure Test that tasked Andre and fellow contestants Alanah Lowes and Snezana Calic with recreating an ornate dessert by renowned pastry chef Philip Khoury. When it came time for Andre to make his exit, judge Poh became emotional when reflecting on the journey that she and Andre had started together. 'Andre, we started this journey together – whoa – 16 years ago,' Poh said, with tears welling in her eyes. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. 'For the past 16 years, I've watched you not only become a really brilliant cook and an amazing entrepreneur, but an amazing husband and dad.' An emotional Poh added that having the chance to see Andre in the MasterChef kitchen again was a pleasure. 'It's been so nice and fun to be back in the kitchen with you,' she said. 'I love that you've always marched to the beat of your own drum.' Poh then lightened the mood, joking: 'Even though sometimes I do – no I don't, I really don't.' Obviously touched by Poh's heartwarming tribute, Andre wasn't shy about returning the compliments. 'I was pretty inspired that first time I walked in – seeing my mate in the bright shining light where she belongs,' he said. Andre continued to heap praise on the MasterChef judge saying: 'Poh is a jewel in the crown of the Australian culinary scene.' 'She's one of the most genuine and unique individuals that we've all been around. 'She's basically going to start levitating any year now,' he joked. Speaking to camera after making his emotional exit, Andre was philosophical about his elimination, despite being 'devastated.' 'Being eliminated, I'm devastated, but I've come so far in the competition,' he said. 'It's taken me 16 years to re-emerge – I came in here with no expectations and got to top ten. He added: 'I'm feeling pretty invigorated. I've rediscovered my passion for cooking after all these years and, from now on until the time I die, I'm going to keep cooking.' Poh also repeated her sentiment on Instagram, commenting under a post on the MasterChef page about Andre's exit. 'This is very hard for me to say, but I'm super proud of you,' she wrote. 'It has shaved 2 years off my life with every pressure test I've had to watch u do so that adds up to 6 years, which is very expensive for my well being. 'I love the conviction and stoicism with which you walk through life. See you on the flip side.' Fans also flooded to the comments to echo Poh's words, with many praising Andre as their favourite contestant. 'Dammit. I'm sobbing,' one wrote. 'So sad you've gone Andre. What an absolute joy you are.' Another chimed in with a similar: 'So sad to see that one of my favourites has left. You are a joy to watch Andre. You're amazing and always full of energy and humour. You will be missed.' Andre appeared alongside 19 hopefuls, including Poh and Julie Goodwin, on the inaugural MasterChef season in 2009. He was eliminated while Julie and Poh went on to claim winner and runner-up titles, respectively.
Sydney Morning Herald
24-06-2025
- General
- Sydney Morning Herald
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It's often the tiny differences that improve your cooking. Here's the advice from the experts including Poh Ling Yeow, Donna Hay and Maggie Beer. The best ideas are often the simplest. The same goes for cooking. In our popular column The Dish, we ask some of Australia's most influential people what cooking wisdom they live by – among many other burning questions. Here are the golden nuggets from some of our top cooking talent that you can apply in your kitchen, too. Lennox Hastie, owner-chef, Firedoor, Sydney I always say cook the food you want to eat – it sounds stupidly obvious but it's everything. You have to make yourself happy first. You have to choose the ingredients you want and there's nothing worse than cooking something you don't love. Silvia Colloca, Italian-Australian TV personality and cookbook author It's imperative the pasta is not overcooked. The concept of al dente [resistance to the tooth] matters to Italians, and it matters to me. It's more important than you think and not as snobby as it might sound. It mostly applies to dry pasta. As a rule of thumb, if the packet says 11 minutes, take it out after nine or 10 minutes because it continues to cook with the residual heat. Andrew McConnell, chef and restaurateur Less is more. I wish I had learnt this earlier as a chef, but it's something you learn on the job as your palate matures. It has a lot to do with you as a person and what you like, and not so much the technical aspect of cooking. In the southern countries of the Mediterranean, they do this so well. Brigitte Hafner, owner-chef Tedesca Osteria, Victoria I learned very early on from [Sydney chef] Kylie Kwong about when to season. It's essential, and many people put the salt at the end, but for me, salt is there to extract flavour, not to add anything. I would say you must always season carefully and purposefully. And, of course, taste as you go. Poh Ling Yeow, TV presenter and recipe writer I learnt about balance from my mum – salty, sweet and sour. At the end of cooking a meal, it's all about these three things. Clare Smyth, chef, Oncore It's about buying the best-quality produce you can afford. That rule never gets old. Buy what's in season and keep it simple when you cook. Eat more vegetables is another one – it's better for us and better for the planet. Sarah Wilson, Australian author and podcaster My mum had six kids and was so good with food. The wisdom I got from her is 'do not peel vegetables or fruit'. A lot of the nutrients are in the skin, and that's the same with meats. I use the last little bit of everything. I reuse lemon peels, the skin on chickens and the fat on meat. I also live by this mantra: If in doubt, eat as your grandmother or great-grandmother used to eat. Diana Chan, TV host and writer As simple as it sounds, it has to be 'taste as you go'. Many cooks forget to taste their food, but I am always checking the flavour as I cook. It's important that when the dish hits the table, it should have the perfect amount of seasoning. Donna Hay, tastemaker and recipe writing legend For me, it's about combining simple ingredients that punch above their weight, rather than adding more when you're working on a dish. 'Less is more' is always the key. Maggie Beer, Australian cooking legend Produce is the key, as is simplicity. Make produce shine by using the right cooking technique, and have the confidence to keep it simple. Shannon Martinez, owner-chef, Smith & Daughters, Melbourne Observing my paternal grandmother, Rosa Martinez, in her commission house kitchen is where I learnt a lot about cooking. I would plant myself with her in the kitchen whenever she was by the stove. It's where she spent most of her time. We would talk, and I would observe her gentle style of cooking. As a young chef, you see a lot of aggression in the kitchen, but I liked her passion with a gentle approach. Marion Grasby, TV presenter, food writer and entrepreneur Never wash someone else's wok. A well-seasoned wok's patina is a work of art and a labour of love. Scrub too hard or use harsh detergents and all that love gets washed away. Do the dishes but leave the wok, please. Guillaume Brahimi, French-born chef and restaurateur The best advice I heard as a chef is that seasonal ingredients are everything. It doesn't mean they have to be expensive, but in season is a must when cooking. I don't try to cook with produce that isn't available. I learnt that as a young boy growing up in France with my family – we always shopped from markets as we needed items. I do that with my work as well. Shopping in season is the most cost-effective. Hugh Allen, chef at Vue de Monde, Melbourne It's a common piece of advice, but starting with incredible produce really makes all the difference. If the base ingredient is exceptional, you don't need to do much to make it shine. Helly Raichura, owner-chef of Enter via Laundry, Melbourne My cooking style is instinctive, and I continue to approach the kitchen in the same way. I hold on to the basics I learnt growing up in an Indian household – like how to cook rice, chapati and vegetables. And in Australia, I go with what is fresh and in season. Stephanie Alexander, Australian cooking royalty
The Age
24-06-2025
- General
- The Age
The secret kitchen wisdom that top chefs and cooks swear by (and you should too)
It's often the tiny differences that improve your cooking. Here's the advice from the experts including Poh Ling Yeow, Donna Hay and Maggie Beer. The best ideas are often the simplest. The same goes for cooking. In our popular column The Dish, we ask some of Australia's most influential people what cooking wisdom they live by – among many other burning questions. Here are the golden nuggets from some of our top cooking talent that you can apply in your kitchen, too. Lennox Hastie, owner-chef, Firedoor, Sydney I always say cook the food you want to eat – it sounds stupidly obvious but it's everything. You have to make yourself happy first. You have to choose the ingredients you want and there's nothing worse than cooking something you don't love. Silvia Colloca, Italian-Australian TV personality and cookbook author It's imperative the pasta is not overcooked. The concept of al dente [resistance to the tooth] matters to Italians, and it matters to me. It's more important than you think and not as snobby as it might sound. It mostly applies to dry pasta. As a rule of thumb, if the packet says 11 minutes, take it out after nine or 10 minutes because it continues to cook with the residual heat. Andrew McConnell, chef and restaurateur Less is more. I wish I had learnt this earlier as a chef, but it's something you learn on the job as your palate matures. It has a lot to do with you as a person and what you like, and not so much the technical aspect of cooking. In the southern countries of the Mediterranean, they do this so well. Brigitte Hafner, owner-chef Tedesca Osteria, Victoria I learned very early on from [Sydney chef] Kylie Kwong about when to season. It's essential, and many people put the salt at the end, but for me, salt is there to extract flavour, not to add anything. I would say you must always season carefully and purposefully. And, of course, taste as you go. Poh Ling Yeow, TV presenter and recipe writer I learnt about balance from my mum – salty, sweet and sour. At the end of cooking a meal, it's all about these three things. Clare Smyth, chef, Oncore It's about buying the best-quality produce you can afford. That rule never gets old. Buy what's in season and keep it simple when you cook. Eat more vegetables is another one – it's better for us and better for the planet. Sarah Wilson, Australian author and podcaster My mum had six kids and was so good with food. The wisdom I got from her is 'do not peel vegetables or fruit'. A lot of the nutrients are in the skin, and that's the same with meats. I use the last little bit of everything. I reuse lemon peels, the skin on chickens and the fat on meat. I also live by this mantra: If in doubt, eat as your grandmother or great-grandmother used to eat. Diana Chan, TV host and writer As simple as it sounds, it has to be 'taste as you go'. Many cooks forget to taste their food, but I am always checking the flavour as I cook. It's important that when the dish hits the table, it should have the perfect amount of seasoning. Donna Hay, tastemaker and recipe writing legend For me, it's about combining simple ingredients that punch above their weight, rather than adding more when you're working on a dish. 'Less is more' is always the key. Maggie Beer, Australian cooking legend Produce is the key, as is simplicity. Make produce shine by using the right cooking technique, and have the confidence to keep it simple. Shannon Martinez, owner-chef, Smith & Daughters, Melbourne Observing my paternal grandmother, Rosa Martinez, in her commission house kitchen is where I learnt a lot about cooking. I would plant myself with her in the kitchen whenever she was by the stove. It's where she spent most of her time. We would talk, and I would observe her gentle style of cooking. As a young chef, you see a lot of aggression in the kitchen, but I liked her passion with a gentle approach. Marion Grasby, TV presenter, food writer and entrepreneur Never wash someone else's wok. A well-seasoned wok's patina is a work of art and a labour of love. Scrub too hard or use harsh detergents and all that love gets washed away. Do the dishes but leave the wok, please. Guillaume Brahimi, French-born chef and restaurateur The best advice I heard as a chef is that seasonal ingredients are everything. It doesn't mean they have to be expensive, but in season is a must when cooking. I don't try to cook with produce that isn't available. I learnt that as a young boy growing up in France with my family – we always shopped from markets as we needed items. I do that with my work as well. Shopping in season is the most cost-effective. Hugh Allen, chef at Vue de Monde, Melbourne It's a common piece of advice, but starting with incredible produce really makes all the difference. If the base ingredient is exceptional, you don't need to do much to make it shine. Helly Raichura, owner-chef of Enter via Laundry, Melbourne My cooking style is instinctive, and I continue to approach the kitchen in the same way. I hold on to the basics I learnt growing up in an Indian household – like how to cook rice, chapati and vegetables. And in Australia, I go with what is fresh and in season. Stephanie Alexander, Australian cooking royalty
Daily Mail
17-06-2025
- Entertainment
- Daily Mail
MasterChef's Poh Ling Yeow reveals what she really thinks of Sarah Todd and Declan Cleary's new relationship
MasterChef Australia judge Poh Ling Yeow has confessed that she had no idea that two of the contestants on this season's Back To Win were cooking up a romance. In a revealing new TikTok interview the veteran foodie confessed she was 'surprised' when lovebirds Sarah Todd and Declan Cleary went official with their relationship last week. 'It was happening in front of my eyes and I didn't even see it, I feel like such a doofus,' Poh, 51, joked in the chat with Yahoo on Monday. Telling users that she was happy for the pair, who moved in together after completing filming of the cooking competition, Poh shared that the relationship was a surprise to the MasterChef kitchen. 'I don't think anyone expected it because I think they're such different people,' she explained. From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. In a revealing new TikTok interview the veteran foodie confessed she was 'surprised' when lovebirds Sarah Todd and Declan Cleary went official with their relationship last week. Pictured: The pair went public with their romance in the latest edition of Stellar Magazine 'But in many ways I can how they were really attracted to each other because Sarah's actually super down to earth. 'She's really quiet and introverted and Deckers is just of like all out. And I think they're such a great contrasting match.' It comes after Sarah and Todd went public with their romance in the latest edition of Stellar Magazine. Declan, 27, revealed that the pair 'instantly got along', which saw them spend lots of time together behind the scenes. However, it wasn't until 38-year-old Sarah landed in an elimination challenge that Declan's feelings became apparent, and he knew he needed to tell her how he felt. 'As she's walking into the elimination [challenge], I said, "Sarah, can I ask you something? Would you like to go on a date with me?" And she just looked at me and said, "You're a bloody idiot",' he said. While the poorly-timed invitation didn't land the way he thought it would, Sarah eventually came around to the idea of them together. 'After I got through the stress of the elimination and had a couple of days to recover, I realised it made sense,' she said. For their first date, the pair visited Grampians National Park for a romantic weekend away, exploring markets, eating at picturesque restaurants and going for walks in the central Victoria highlands. Now, after wrapping filming on the show, Declan has made the move from Sydney's Northern Beaches to Melbourne - along with his dog Sol - to be with Sarah and her 14-year-old son Phoenix. Meanwhile, news of the romance comes after a supposed spoiler revealed the winner of the current Back To Win season, sending fans into a frenzy. Taking to Reddit, one fan of the beloved cooking show pointed out on Tuesday that the promotional picture on the network's streaming service 10Play featured mostly eliminated contestants, leading them to wonder whether it shone a light on who the winner would be. 'Has anyone noticed how many contestants on this advert for Masterchef on 10Play app has already been eliminated??' the Reddit user captioned the screenshot. 'Darsh, Steph, Sav and Tim all eliminated... could this be a sign?' they asked. The fan then went on to predict who may be facing the chopping block next based on the poster. 'Maybe Laura and Declan will be out the door soon too??'
Daily Mail
16-06-2025
- Entertainment
- Daily Mail
Poh Ling Yeow drops Logies bombshell as she reveals little-known industry secret about the awards show - after being nominated for the top gong
MasterChef judge Poh Ling Yeow has blown the lid off one of the TV industry's best-kept secrets - revealing that Gold Logie nominees are quietly told weeks in advance, despite the fanfare of a live announcement. Appearing on The Project on Monday night, the beloved culinary star, 51, revealed she was informed of her Gold Logie nomination three weeks ago – and had to keep it a secret from everyone, including her closest friends and family. 'Big Gold Logie nomination,' Sarah Harris teased, before asking how she found out. 'Ah, well, I got, I found out actually about three weeks ago,' she said. 'So I had to… mum's the word, and it was quite hard to keep away from, you know, close friends and family. Uh, but I was really shocked.' From A-list scandals and red carpet mishaps to exclusive pictures and viral moments, subscribe to the DailyMail's new showbiz newsletter to stay in the loop. Poh recalled being pulled aside after filming an episode of Have You Been Paying Attention? by a Network Ten publicist. 'I'd actually just done Have You Been Paying Attention? and a Channel Ten publicist pulled me aside and said, "Oh, just got a little bit of housekeeping to do"' she explained. 'I was kind of milling around with the comedians – because I'm a bit of a… you know, like hanging out with comedians – and she's like, "Just hang out in the corridor for a bit." 'She sat me down in the boardroom and said, "So…" I thought she was going to leave or I thought it was about her – because I love her. And she goes, "Ah, so yeah, you've been known for…" and I was just so bamboozled. I couldn't believe it.' 'Yeah. I was speechless. I just… yeah. I'm still feeling a little bit odd about it.' When asked if it had sunk in, Poh replied, 'Can't… I can't. It's hard to process.' Her candid admission has stunned fans - as it's the first time a TV star has publicly revealed that Logie nominees are privately informed weeks before the annual 'reveal' to the media. Poh joined the MasterChef judging panel in 2023 and quickly won over audiences with her warmth, humour and no-nonsense approach to food. The news comes just days after Daily Mail Australia revealed that Poh has signed on to return for the MasterChef 2026, putting an end to recent speculation she was preparing to bow out. A spokesperson for the popular chef flatly denied the claims, revealing: 'There's no truth to the speculation. Poh is loving her time on MasterChef and feels like she's found her place.' A spokesperson for the popular chef flatly denied the claims, revealing: 'There's no truth to the speculation. Poh is loving her time on MasterChef and feels like she's found her place.' It follows a report by New Idea earlier this week suggesting Poh was considering leaving the series, prompting executives to quietly begin scouting a new judge to join Andy Allen, Sofia Levin and Jean-Christophe Novelli at the judging table. Among the names floated as a potential replacement? None other than fan favourite Julie Goodwin - the very contestant who beat Poh to win the first season of MasterChef back in 2009.
