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Where Are The Past Masterchef Winners Now And Can I Sample Their Food?

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THE MasterChef ovens are firing up for the finals week – with the 2018 title at stake.

As the final contestants set out to impress judges Gregg Wallace and John Torode and take the MasterChef 2018 title, we take a look at where the past winners are now…

The five finalists from MasterChef 2018

Series one – Thomasina Miers – 2005

PA:Press Association Archive Thomasina Miers was the first MasterChef champ in its new format and went on to set up a chain of restaurants

Thomasina was a bit of a foodie before the show, as she was already a freelance food writer.

After winning the contest, the Cheltenham chef fronted two cookery series on Channel 4 and published her own cookery book.

She worked at London’s Petersham Nurseries with celebrated chef Skye Gyngell, before opening the Mexican restaurant Wahaca, in Covent Garden.

She has now expanded the brand into a nationwide chain of restaurants and street kitchens.

Since the show she and husband Mark Williams have also had two children – Tatyana, six, and Ottilie, three.

Series two – Peter Bayless – 2006

BBC Peter Bayless gave up advertising and wrote a cookbook after his win in 2006

The former advertising man, Peter Bayless,  said winning the show changed his life.

He wrote a book about his experience – called My Father Could Only Boil Cornflakes – and went on to cook at the celebrated restaurant Le Gavroche.

He said: “Suddenly my lifelong passion for food, its preparation and its cooking were allowed to come to the forefront of my existence, rather than remaining no more than a hobby or pastime.”

He now cooks at various French restaurants and is working on his second book.

Series three – Steven Wallis – 2007

BBC Steven Wallis now works for a huge company which makes many familiar brands including Goodfellas pizza

Steven worked in the fashion industry before turning his attention to food.

He bagged the title in series three and then packed in his job and went around the world, expanding his culinary horizons.

He then became a writer, private chef and a flavour consultant.

He is now Group Head of Culinary Innovation at 2 Sisters Food Group, whose factories produce packaged foods including Goodfellas pizzas and Fox’s Biscuits.

Series four – James Nathan – 2008

News Group Newspapers Ltd James Nathan went from the courtroom to the kitchen and nabbed the 2008 crown

The former criminal lawyer went from the courtroom to the kitchen after winning MasterChef, landing his first chef’s job at Bentleys Oyster Bar in Piccadilly.

He moved on to Michael Caine’s Bath Priory before working with Rick Stein at his Seafood Restaurant in Padstow, Cornwall.

After running his own restaurant The Green Room at the Retallack Resort and Spa, he became an executive chef at the St Enodoc Hotel, also in Cornwall, in 2016.

He also runs a private catering business called By James Nathan.

Series five – Mat Follas – 2009

PA:Press Association Mat Follas opened Dorset restaurant The Wild Garlic after winning the series

The New Zealander originally went back to his job in IT before finally getting the backing for his own restaurant and opening The Wild Garlic, in Beaminster, Dorset.

The business closed in 2013, months after relocating, and Mat went on to write two cookbooks – Fish and Vegetable Perfection.

He and wife Amanda now own the Bramble Cafe and Deli in Poundbury, Dorset.

Series six – Dhruv Baker – 2010

PA:Press Association Dhruv Baker used the influences of Mexico and India in his cooking and now co-owns a gastropub

Born in Mexico and raised in India, Dhruv brought some interesting flavours to the MasterChef table – and went on to work with Michel Roux Jr at Le Gavroche and at De Librije in Holland.

He published his first recipe book, Spice, in 2014.

He now co-owns catering company Earlsfield Kitchen and the Jolly Gardeners pub in Earlsfield, London.

Series seven – Tim Anderson – 2011

PA American Tim Anderson is a regular pundit on radio and TV and runs a Japanese restaurant

The American bar manager has a passion for Japanese food, which he picked up as a teenager after watching a TV cookery show.

Since winning in 2011, Tim has worked in the kitchen of La Gavroche and The Fat Duck and has been a regular presenter on Jamie Oliver’s Food Tube and Drinks Tube, and a frequent guest on the Radio 4 food panel show The Kitchen Cabinet.

He now runs the Japanese soul food restaurant Nanban in Brixton and has published a book of recipes served there.

Series eight – Shelina Permalloo – 2012

PA:Press Association Shelina Permalloo brought a Mauritian influence to the MasterChef kitchen and now runs a street food kitchen

Born in Southampton, of Mauritian stock, the former project manager published her first cookbook Sunshine On A Plate a year after her win and her second, The Sunshine Diet, in January 2015.

She has since opened a Mauritian street food kitchen called Lakaz Maman in her home city.

Series nine – Natalie Coleman – 2013

PA:Press Association Techno DJ Natalie Coleman is now head chef in a pub in North London and teaches children and adults cooking

The Hackney credit controller was a part-time techno DJ before taking the MasterChef crown.

She has since worked in celebrated restaurants including Le Gavroche, the Gilbert Scott and the Hand & Flowers.

She is now head chef at the Winchmore pub in North London and teaches both children and adult cookery classes.

Series 10 – Ping Coombes – 2014

PA:Press Association Ping Coombes’ Malaysian style cooking won her the 2014 MasterChef title

The Malaysian describes herself as “a home cook who was propelled into a ‘dream come true’ world of cooking” with her MasterChef win.

Being made redundant spurred her on to apply to the show and her Malaysian meals impressed all the judges.

Since winning, Ping has run street food classes and set up a company, Ping’s Pantry.

She is now the executive chef of Chi Kitchen, the pan-Asian restaurant in Debenhams’s flagship Oxford Street store. In May 2016, she released her first cookbook, Malaysia: Recipes From A Family Kitchen.

Series 11 – Simon Wood – 2015

PA:Press Association Simon Wood combined his love of food and football to become Executive Chef at Oldham Athletic

Lancashire contestant Simon was a data manager before his MasterChef win and soon switched careers.

He combined his love of food and football to become Executive Chef at his beloved Oldham Athletic and is a columnist in Lancashire Life.

He is about to open his first restaurant, Wood, in Manchester.

His first recipe book At Home With Simon Wood was published in April 2016.

Series 12 – Jane Devonshire – 2016

PA:Press Association Mum-of-four Jane Devonshire is the reigning champ and is now working on her first cookery book

Mum-of-four Jane appealed to the nation’s hearts as well as their stomachs with her sweet nature and homegrown cookery skills.

She says she is “still cooking, still learning and still loving it” and in the last year she has cooked with top chefs including Michel Roux, Jason Atherton, Michael O’Hare, Marcus Wareing and Atul Kochhar.

She has also been travelling all over the country, teaching and appearing at food festivals and is currently writing her first gluten free cookbook.

Series 13 – Saliha Mahmood Ahmed – 2017

PA:Press Association Saliha Mahmood Admed still holds down her day job as an NHS doctor

Saliha’s day job is as a hospital doctor specialising in Gastroenterology.

Since winning the show with her fusion style cuisine, she has hosted cookery classes, appeared at food shows and even collaborated with Michelin Star chef Atul Kochar.

Her debut cookbook Khazana will be published in September 2018 and will explore the culinary heritage of Indo-Persia and the Mughal Empire inspired dishes.

BBC John Torode and Gregg Wallace will be crowning the 2018 champion

How does MasterChef work?

The format of MasterChef sees amateur cooks competing through a variety of heats, quarter finals, knockouts, semi-finals and an intense finals week until the ultimate winner is crowned.

“Competitors face a gruelling series of culinary challenges as they first have to get through their heat and quarter final.

“From inventing dishes on the spot, to cooking their own menu for the nation’s fiercest food critics, the pressure is on from the very outset.

“Only a handful survive to take part in the semi-final and final challenges.”

Gregg Wallace and John Torode judge the dishes being served – with all the action, tantrums, successes and burning disasters caught on camera.

The winner walks away with a trophy and the prestige of being THE master chef of the series.

Masterchef’s John Torode and Gregg Wallace pronounce ‘chorizo’ differently

Food

You Can Now Buy Pre-mixed Wkd Cocktails – And They’re Only £1.60 In Tesco

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WKD is trying to cash in on the warm weather with their new drink.

The drinks brand, via Tesco, is now selling new pre-mixed cocktails in a tin.

Tesco People are talking about the new flavours

There are three flavours to chose from Cheeky V – port (blue and lemonade), Oh Schnapp – peach schnapps (berry and orange) and Passionista – rum (passion fruit and lemonade).

All the cocktails are mixed with WKD to give them a sizzling taste.

Each can costs £1.60.

On Instagram karlachristie tagged her mate brooke10994 in a post and said: “There ya go sorted for Saturday.”

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Food

You Can Now Buy Pre-mixed Wkd Cocktails

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AS the summer gets ever closer – and the weather hopefully gets hotter, WKD has got things covered.

The drinks brand, via Tesco, is now selling delicious-sounding new pre-mixed cocktails in a tin.

Tesco People love the idea of the new flavours

There are three flavours to chose from Cheeky V – port (blue and lemonade), Oh Schnapp – peach schnapps (berry and orange) and Passionista – rum (passion fruit and lemonade).

All the cocktails are mixed with WKD to give them a sizzling taste.

And people have reacted with delight.

On Instagram karlachristie tagged her mate brooke10994 in a post and said: “There ya go sorted for Saturday.”

Tesco The drinks are available at Tesco

People discussed their favourite flavour.

dottydot1980 said: “Would love to try Passionista.”

ashleigh.smith18 added: “Would love to try the peach snaps first as I think it looks amazing but so do all they all as all wkd is :)”

And, amazingly, each can is just £1.60 each.

Tesco even has a deal on at the moment where you can buy four cans and get one free – so there is no excuse not to try them all.

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Food

Anzac Day 2018 – How To Make Anzac Biscuits And What Is The History Of The Traditional Australian Recipe?

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ANZAC biscuits are a traditional Australian sweet are associated with Anzac Day, but are eaten all year round.

Anzac (Australian and New Zealand Army Corps) Day has been held on April 25 for the more than a century.

Getty – Contributor Anzac Day commemorates the First World War

How do you make Anzac biscuits?

The biscuits are made from very simple ingredients, and don’t contain egg.

It is said when they were being widely made around the First World War, eggs were scarce so the recipe today reflects what was available at the time.

And the ingredients allowed them to be transported over long distances without spoiling.

The golden biscuits vary from crispy to chewy, and are sold in most stores across Australia and New Zealand.

Getty – Contributor Anzac stands for Australian and New Zealand Army Corps

Making them yourself gives you not only warm and fresh biscuits, but you have the satisfaction of eating something home-made.

Anzac biscuits are made of porridge oats, desiccated coconut, plain flour, caster sugar, butter, golden syrup and bicarbonate of soda.

BBC Good Food shared a recipe, where they say to preheat the oven to 180c/fan or 160/gas 4.

Recipe for Anzac biscuits

85g porridge oat 85g desiccated coconut 100g plain flour 100g caster sugar 100g butter, plus extra butter for greasing 1 tbsp golden syrup 1 tsp bicarbonate of soda Melt the butter in a small pan and add the golden syrup. Add the bicarbonate of soda to 2 tbsp of boiling water, then stir the syrup mixture into the butter mixture. Put the oats, coconut and flour into a bowl, and make a well in the middle Pour in the syrup / butter mixture, and stir the ingredients in.

Getty – Contributor Anzac Day is on April 25 every year On a buttered baking sheet scoop out the mixture in small amounts roughly 1cm apart. Bake in batches for around 8-10 mins then transfer to a wire rack to cool.

What’s the history of Anzac biscuits?

Standing for the Australian and New Zealand Army Corps, it commemorates the day Australian and New Zealand forces landed at Gallipoli, Turkey, during the First World War.

It remembers their sacrifice as the 1915 Gallipoli landing, also referred to as the battle of Anzac Cove, resulted in a great loss of life.

Anzac Day was made official on April 25 the following year, 1916.

It initially started as a day to remember the soldiers who died in that conflict, but it was later expanded to all Australian and New Zealand soldiers who served in all war and peacekeeping operations, past and present.

Both countries observe this national day, and as well as eating the biscuits also drink ‘gunfire coffee’, coffee with rum in it, and play card game two-up.

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