How to turn fridge staples into delicacies & other tricks to learn in 'MasterChef Australia Season 15'

Isn't it amazing how even the smallest ingredients can add rich flavour to our dishes? In episode 4 of MasterChef Australia: Season 15, the contestants are challenged to scour popular Chef Shannon Bennett’s fridge to craft an outstanding dish in not more than 45 minutes for the first immunity cook of the season. Also at stake is the highly sought-after immunity pin. As the contestants scramble to meet the deadline, they give us a look at how to upgrade humble and underrated ingredients found in our fridge into a harmonious blend of flavours. Stream the episode on Disney+ Hotstar in India to learn which dishes won over the judges.

Fig and Date Cake with Ginger Caramel by Malissa Fedele

This blend of rich figs and dates is a match made in heaven! But what’s more fascinating is the ginger turned into caramel sauce, which adds a delicately spicy kick.

Al Dente Pasta by Jessica Perri

This pasta cooked with perfection, can be served with spring vegetables from the fridge! This easy-to-make dish brings Italian flavours to your doorstep. 

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Maple Syrup Custard Tart by Antonio Cruz Vaamonde

A sweet slice of comfort that blends maple and custard together. A delightful tart made with simple ingredients that makes it a fridge-inspired dessert.

Miso roasted Mushrooms by Cath Collins

Miso and mushroom are two raw ingredients that elevate the savoury essence when combined together. Yet another nutritious choice made from ingredients tucked away in your fridge.

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