In addition to the MasterChef title, Temšić also received a cash prize of HRK 200,000. Temšić fought for the title against fellow Split chef Gorana Milaković, reports Slobodna Dalmacija.
“I dedicate this the most to my mother. I have shown that I can, but this is the crown of my success and effort!” said Ivan.
During the final show, former MasterChef contenders from the gallery watched Gorana and Ivan’s culinary skills. The finalists had to serve and temper each course on time. Gorana and Ivan had two hours to prepare.
The first dish presented to the jury was a cold appetizer, followed by a soup dish 15 minutes later. For each subsequent course, they had another 20 minutes and an additional 15 minutes to finalize the dessert. Each course was served on three separate but identical plates. Gorana and Ivan had the same number of points until the dessert.
Gorana served the jury an octopus salad with pickled red cabbage, garlic and cuttlefish cream, and rice chips for the cold appetizer. Ivan served a deconstructed tuna tartare with grapefruit gel and an emulsion of orange, lemon, and olive oil with chili threads.
“They both made a fantastic plate; they thought about it a lot. They chose excellent ingredients so they could put them into action. I think that they used several techniques they learned and that they presented themselves to the jury with a cold appetizer in an excellent light,” said Filip Pleteš.
“Ivan’s plate is beautiful. I don’t know if I saw a nicer plate in MasterChef. Each component is as it should be; I was delighted with his appetizer,” said Ana Antunović when she saw what Ivan served.
Ivan presented gazpacho with green tomatoes and strawberries with foam and green basil gel for his second course.
“A nice refreshing dish for summer,” commented Melkior Basic, but Stjepan Vukadin did not like the consistency and structure.
Gorana, on the other hand, served shrimp soup with shrimp confit. “I can’t find anything wrong with this dish,” said Stjepan. Melkior said she remained faithful to the pure flavors of quality food.
Gorana served cuttlefish with broad beans and red onion cream for her third course, and Ivan served black garlic dough with egg yolk confit, pistachio crumbs, and truffle cream.
For the fourth course, Ivan served lamb fillet with pea risotto and cream of Greek yogurt and mint, while Gorana served tuna terrine with pasticada sauce but did not finish the idea, so the dish was served without crispy dumplings.
For dessert, Gorana improvised dumplings from the ingredients of the main course. Ivan made an almond crumb biscuit with vanilla-flavored caramel glaze, and candied peanuts.
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