{"id":883589,"date":"2025-09-03T09:43:57","date_gmt":"2025-09-03T08:43:57","guid":{"rendered":"https:\/\/www.trafalgar.com\/real-word\/?p=883589"},"modified":"2025-09-04T12:36:12","modified_gmt":"2025-09-04T11:36:12","slug":"taste-your-destination-masterchef-australia","status":"publish","type":"post","link":"https:\/\/www.trafalgar.com\/real-word\/taste-your-destination-masterchef-australia\/","title":{"rendered":"Get a Taste of Your Destination With These 4 Authentic Food Experiences"},"content":{"rendered":"\n

Some TV moments make you hungry enough to book a holiday. When MasterChef Australia\u2019s four judges shared their most treasured travel memories, each finalist in the Back to Win<\/em> season chose one of those destinations \u2013 with a surprise ingredient hidden under a cloche.<\/p>\n\n\n\n

From the jet-black drama of squid ink in Greece to the tang of preserved turnip in Thailand, these flavour-packed places hide ingredients worth crossing oceans for. Watching from the couch is tempting, but tasting them on a Trafalgar trip? That\u2019s where the real memories are made. <\/p>\n\n\n\n

Let\u2019s dive into each destination the MasterChef contestants cooked up (and we\u2019ll share the tours to take you there too!).<\/p>\n\n\n\n

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\"The
The judges expressed that they were expecting greatness from the top four contestants.\u00a0<\/figcaption><\/figure>\n\n\n\n
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Perfect pairings: Trafalgar destinations and MasterChef ingredients<\/h2>\n\n\n\n
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Greece \u2013 Squid ink<\/h3>\n\n\n\n
\"A<\/figure>\n\n\n\n

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Squid ink is such a fun, dramatic ingredient \u2013 it has the power to turn any dish jet-black, but it\u2019s about more than colour. Squid ink has a deep briny note that adds a strong seafood soul to a pasta, rice dish, or cream.<\/p>\n\n\n\n

In this challenge, Jamie opted to serve a dish of charred octopus with squid ink lentils and a hot potato foam. \u201cGreece is somewhere I really want to take Claire. I want to see those white walls and sit next to the Aegean with her,\u201d said Jamie, reflecting on the travel story judge Sofia shared. <\/p>\n\n\n\n

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\"fishing<\/figure>\n\n\n\n

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Greek cooking is simple, seasonal and produce-driven. When we think of the cuisine, the first things that pop to mind might be Greek salad, spanakopita and lamb souvlaki \u2013 but that just scratches the surface. Each town and island has it\u2019s own dishes and rhythms, often linked by ingredients like olive oil, oregano and lemon.<\/p>\n\n\n\n

Don\u2019t just imagine tearing into the flaky layers of spanakopita \u2013 learn to make it in Greece when you join Trafalgar\u2019s Best of Greece<\/a> trip. On tour you can join a fun cooking lesson and try to prepare famous age-old recipes. After, savour your creations with a toast of local wine!<\/p>\n\n\n\n

READ NEXT: Your destination on a plate: 7 local food experiences you’ll enjoy with Trafalgar<\/a><\/em><\/strong><\/p>\n\n\n\n

<\/p>\n\n\nTour not found.\n\n\n

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Italy \u2013 Sea urchin<\/h3>\n\n\n\n
\"Sea<\/figure>\n\n\n\n

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Sea urchin, or ricci di mare<\/em>, is a delicacy plucked along Italy\u2019s coasts. These spiky sea creatures are loved for the silky texture and rich, ocean-sweet flavour. <\/p>\n\n\n\n

\u201cIt\u2019s so peculiar. It tastes like the sea,\u201d said Depinder. \u201cI don\u2019t know how to cook with it, but I\u2019m going to try.\u201d She was on the right track, choosing to stir it into a pasta sauce and serve some raw on top. In Italy it\u2019s commonly stirred into spaghetti or eaten raw (like an oyster) with lemon.\u00a0<\/p>\n\n\n\n

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\"Man<\/figure>\n\n\n\n

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Italian offers no shortage of inspiration in the kitchen. While sea urchin is a more unusual ingredient \u2013 you\u2019ll find produce like creamy burrata, basil, tomato passata and olive oil more familiar. In summer it\u2019s about a fresh caprese salad and seafood, while cooler months are ideal for a hearty, slow-simmered rag\u00f9 with homemade pasta.<\/p>\n\n\n\n

On Trafalgar\u2019s 13-day Best of Italy<\/a> tour choose to join a local family at their farm in the Sorrento countryside. Walk through lemon groves, visit the olive oil mill and see how mozzarella is made before you sit down to a spread of home-produced cold cuts, marinated vegetables and fresh olives, all served with wine made from their own grapes. Dreamy? Totally.<\/p>\n\n\n\n

<\/p>\n\n\nTour not found.\n\n\n

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Thailand \u2013 Preserved turnips<\/h3>\n\n\n\n
\"Dish<\/figure>\n\n\n\n

<\/p>\n\n\n\n

\u201cWhat the hell is that!?\u201d Callum replied, laughing after the judges announced that his secret ingredient was preserved turnips. The contestant said he\u2019s never cooked with the ingredient before, but Poh said he\u2019s more than capable to take on the challenge.<\/p>\n\n\n\n

Preserved turnip (or radish) is a bit of a quiet star in Thai cuisine. The ingredient\u2019s sweet-salty tang brings balance to famous dishes like pad thai. But Thai cooking is not singular \u2013 the cuisine bursts with bold essentials from lemongrass and kaffir lime leaves, to fiery bird\u2019s eye chilies balanced with coconut milk. You\u2019ll find these flavours layered into everything from aromatic curries to fresh, herb-packed salads. <\/p>\n\n\n\n

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\"Vietnamese<\/figure>\n\n\n\n

<\/p>\n\n\n\n

\u201cI think that\u2019s the really wonderful thing about food \u2013 it\u2019s about so much more than just a meal. It helps define your memories when you go travelling\u2026and I think it\u2019s another example of how special food is and how it all connects us\u201d Callum said. He was thinking outside the box when he drew on his own travel memories and decided to make a kangaroo pho, inspired by a simple dish cooked for him by a humble rural family in Vietnam.<\/p>\n\n\n\n

On Trafalgar\u2019s 11-day Treasures of Thailand<\/a> journey, guests explore the five flavors of Thai cuisine during a traditional cooking class in a colonial-style house. The experience starts with a visit to a local market, where you\u2019ll source fresh ingredients to build dishes that balance the sweet, sour, salty, bitter and hot flavors of Thai food. Plus on this tour you\u2019ll visit the famous floating market at Damnoen Saduak, and share a traditional northern Thai meal with a local family.<\/p>\n\n\n\n

READ NEXT: Treat your sweet tooth, MasterChef-style, with these 3 chocolate recipes<\/a><\/em><\/strong><\/p>\n\n\n\n

<\/p>\n\n\nTour not found.\n\n\n

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Spain \u2013 Hojiblanca Olives<\/h3>\n\n\n\n
\"Olive-based<\/figure>\n\n\n\n

<\/p>\n\n\n\n

\u201cI love Spain,\u201d said Laura. \u201cI actually went to Spain after I got engaged and I love olives. My mum makes her own olives so we eat olives by the bucket full in our household.\u201d Laura\u2019s plan for the travel cooking challenge was to make a dessert, based around the olives and olive oil.<\/p>\n\n\n\n

Hojiblanca olives are golden-green jewels of Andalusia, prized for their buttery, slightly peppery flavour \u2013 delicious eaten whole or pressed into oil. Olive oil is a major staple of Spanish cooking, as is smoky paprika, garlic and plump tomatoes \u2013 which you\u2019ll find in popular dishes like paella, gazpacho and patatas bravas. <\/p>\n\n\n\n

<\/p>\n\n\n\n

\"Tourists<\/figure>\n\n\n\n

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There\u2019s nothing like tasting an ingredient at the source, and on Trafalgar\u2019s Best of Spain<\/a> tour, you\u2019ll visit an olive estate to see how oil is made, and taste it at its freshest over a farmhouse dinner. It\u2019s a Be My Guest experience that captures Spain\u2019s love affair with simple, quality ingredients \u2013 and the joy of sharing them over long meals with good company.<\/p>\n\n\n\n

<\/p>\n\n\nTour not found.\n\n\n

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Feeling inspired by the Judge\u2019s Destinations Challenge on MasterChef Australia and hungry for more travel inspiration? <\/em>Taste the world and master the journey<\/em><\/a> yourself with Trafalgar or <\/em>catch up on the episode at 10<\/em><\/a>.<\/em><\/p>\n\n\n\n

<\/p>\n","protected":false},"excerpt":{"rendered":"

Some TV moments make you hungry enough to book a holiday. When MasterChef Australia\u2019s four judges shared their most treasured travel memories, each finalist in the Back to Win season chose one of those destinations \u2013 with a surprise ingredient hidden under a cloche. From the jet-black drama of squid ink in Greece to the 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