MasterChef Australia 2025: Back to Win has served up some of the wackiest and most aesthetically pleasing food and there have been some stellar recipes on the television show as contestants with a prior stint in the house prepare food in a competition-like manner.
As familiar contestants create the food in the kitchen, and some crazy desserts, some recipes have garnered peak maturity in terms of being awarded and showing judges and audiences what is possible in the kitchen. Some recipes this season have made room not only for the food to be judged in competition, but for the practicalities we expect in our home kitchens to be redefined. For looking similar to the MAFS title: "Here is a selection of some of the glorious recipes I've seen this year, and many you can recreate as at least a like-for-like."
1. Sticky Date Pudding with Butterscotch Ice Cream – Laura Sharra
This dessert became one of the most successful stories of the season. Laura Sharrad took a familiar friend - sticky date pudding - and gave it the most beautiful overhaul over multiple layers. It has depth, elegance and really clever use of the pudding - the pudding was moist and heavy with the brightness of the pineapple caramel and that contrast from the heavy pudding to the bright caramel was spot on. The butterscotch sauce ice cream, marrying that creamy sweetness with a hint of salty (or umami, if you like) was what made it so different and nice to eat.
The judges raved about the dessert for the comforting flavour and its generally lovely overall execution. It was such a popular dish that it didn't stop there, it was announced as the winner of one of the Coles challenges and put into bushes for release. This got promoted to a limited release of ice cream in all Coles Supermarkets across Australia - so far and away, that is rare for any MasterChef dish to be available to the public!
2. Native Australian S’mores – Darrsh Clark
Darrsh Clarke’s take on s’mores was more than just a dessert — it was a celebration of native Australian ingredients. This reimagined version of the American campfire treat included elements like wattleseed marshmallow, bush honey ganache, and local cocoa biscuits. Each component brought out earthy, roasted notes that complemented the familiar sweet-toasted profile of traditional s’mores.
The dish was visually striking and packed with flavour. Judges applauded Darrsh for blending nostalgia with cultural innovation, introducing ingredients not often seen in mainstream desserts. It was a thoughtful, well-balanced plate that highlighted the richness of Australia’s native pantry in a fun and accessible way.
Depinder Chhibber’s Cheesy Lamb Samosas gave us a creative twist to a popular Indian street snack. The filling consisted of slowly cooked lamb with traditional Indian flavour notes of cumin, coriander, garam masala, in a cheesy gooeyness that was indulgent. The unexpected addition of cheese also added richness and creaminess and tempered the spices. Encased in thin pastry and fried to golden heaven, the samosas were crispy on the outside, and full of flavour on the inside. They plated a delicious samosa with a refreshing mint chutney, leaving the judges wondering at the comfort versus refinement world — this delicious dish was a favoutire savoury bites of the season.
3. Knafeh Cigars – Alana Lowes
Alana Lowes took a clever approach to conventional Middle Eastern knafeh by making it into "cigars" — little bites of clever elegance. The pastry was thin and crisp, wrapped around soft sweet cheese filling, lightly baked and had a light sugar syrup and floral notes of orange blossom.
Lowes' knafeh was unique in that it had the crunch on the outside, creamy on the inside and used a gentle sweetness that didn't overdo it. The judges noted the balance of sweet versus savoury and unique presentation made it one of the most memorable of the cheese challenge.
4. Curry Chicken in Kataifi Pastry – Audra Morrice
Audra's dish is a beautifully constructed fusion dish that marries bold Indian spices and the flaky crispness of kataifi pastry - a fine, shredded dough used in Mediterranean and Middle Eastern cuisines. The chicken curry itself was rich and aromatic with layers and layers of flavour from spices that included cumin, coriander, and turmeric. Slipping the filling into kataifi not only gave the dish a light and crackly structure but also a contrast against the warm filling.
This is a clever way to contemporarise a homestyle curry and make it have the appearance of plated entrée worthy of a fine dining restaurant. The judges were impressed with the technical execution of the dish and Audra's ability to keep the curry moist while providing a crisp exterior to the pastry.
5. Cheesy Lamb Samosas – Depinder Chhibber
Depinder Chhibber’s Cheesy Lamb Samosas gave us a creative twist to a popular Indian street snack. The filling consisted of slowly cooked lamb with traditional Indian flavour notes of cumin, coriander, garam masala, in a cheesy gooeyness that was indulgent. The unexpected addition of cheese also added richness and creaminess and tempered the spices. Encased in thin pastry and fried to golden heaven, the samosas were crispy on the outside, and full of flavour on the inside. They plated a delicious samosa with a refreshing mint chutney, leaving the judges wondering at the comfort versus refinement world — this delicious dish was a favoutire savoury bites of the season.
