Review: Andy Allen The Next Element

Juliette Donkin|Published

(Random House Struik, R320)

Whether you’re an addict of the series or not, you’ll love The Next Element – the first book from popular MasterChef Australia 2012 winner, Andy Allen.

As an apprentice electrician with a love of all things food and some fair practice as his family’s designated cook, Andy went on to cater for friends’ parties and weddings before taking their advice and auditioning for the MasterChef competition.

The Next Element begins with Cooking for My Family and features some family classics with a twist, as well as some delicious seafood recipes. Andy is a keen fisherman and his talent for seafood dishes and flavour combinations is highlighted in each section.

Take your pick from Oysters Kilpatrick (his mom’s favourite), Indian Lamb Curry, Mid-Week Beef Curry, Chilli Blue Swimmer Crab or Andy’s Chilli Tuna Pasta Bake. I’ve already tried the Slow Braised Beef Casserole with Pomme Puree, which can be turned into Chunky Beef Pies the next night (if there are any leftovers).

Cooking for My Friends features the likes of Thai Fish Cakes, The Crispiest Skin Pork Belly, Tempura Prawns with Sweet Soy Dipping Sauce and Popcorn Chicken with Lime Mayo.

Next, Andy celebrates A New Direction in his life, with MasterChef housemates Ben Milbourne and Kylie Millar, who contribute some of their favourite recipes.

In this section, he shares the techniques and styles he learnt in the competition – guaranteed to get you experimenting in the kitchen.

Learn how to get The Sweet-Sour-Salt Crunch in a dish; the art of pickling; pastry making and much more. Recipes include Andy’s Modern Seafood Basket and $20 000 Fish Pies, Popcorn Pork Spare Ribs with Moroccan Yoghurt Dressing, Crispy Skin Duck with Witlof and Seafood Salad with Green Mango, Coconut and Sambal.

Desserts include Ben’s White Chocolate Mojito Cheesecake with Rhubarb, Kylie’s Lychee Granita with Caramelised Pineapple & Gin Syrup and Kylie’s Toasted Coconut & Caramel Parfait Sandwiches. There’s also a great section on sauces, butters and jams.