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Main · Season 18
Chou Farci
M
MasterChef Australia
20 May 2026
13
Components
79
Ingredients
18
Season
Ingredients
Charred Vegetable Stock
750 gwombok cabbage quartered lengthwise
1brown onion, peeled & quartered
vegetable oil
250 gcarrot, peeled & sliced into 1cm rounds
5spring onions, washed, roots removed & divided into white and dark green lengths
25 gfresh shiitake mushrooms, de-stemmed & sliced
2 Lbrown chicken stock
15 gginger, skin-on & sliced
2garlic cloves, peeled & halved
15 gdrained fermented tofu
125 gdaikon radish peeled & sliced into half moons
75 gwhole dried shiitake mushrooms
20 gdried kombu
Runny Eggs
4small eggs, fridge temperature
Morel Duxelle
150 gfresh shiitake mushrooms
84 gpre-soaked morel mushrooms
15gextra virgin olive oil
100 gcharred vegetable stock
7 gshiro miso
7 gdark soy
15 gfermented tofu
freshly ground black pepper, to season
caster sugar, to taste
Caramelised Zucchini
2zucchini
20 gextra virgin olive oil
40 gcharred vegetable stock
table salt, to season
freshly ground black pepper, to season
Spinach Tofu Mousseline
100 gbaby spinach
125 gfirm tofu
50 gmorel duxelle
1small egg, whisked
1small egg white
10 gfermented tofu
25 gthickened cream
8 gvegetarian oyster sauce
table salt to taste
Shallot Lily Bulb Rice
10 glily bulb
220 gwashed Rose Brand jasmine rice
220 gcharred vegetable stock
1banana shallot, peeled
½ tbspfish sauce
½ tspcaster sugar
½ tbspextra virgin olive oil
¼ tspfreshly ground black pepper
1 tspfinely sliced chervil
Steamed Cabbage Leaves
1Savoy cabbage
Confit Shallots
50 gbanana shallots, peeled
25 gWest Gold unsalted butter
To Assemble the Chou Farci
8steamed cabbage leaves
4runny eggs
spinach tofu mousseline
120 gshallot lily bulb rice
60 gmorel duxelle
100 gcaramelised zucchini
100gcharred vegetable stock
Charred Garlic Chive Butter
100 gLescure butter, at room temperature
4 gsea salt flakes
44 gcharred garlic chive purée
44 gparsley purée
25 gconfit shallots, room temperature
10 galmond meal
15 gDijon mustard
Fragrant Chilli Oil
125 mlvegetable oil
3 gginger, skin on, sliced
1star anise
2cardamom pods, crushed with the flat side of a knife
1spring onion, root removed, sliced into lengths
5 gpre-soaked green Szechuan peppercorns
3 gpre-soaked red Szechuan peppercorns
20 gKorean red pepper powder
To Finish
charred garlic chive butter
fragrant chilli oil
steamed chou farci
reserved confit shallot butter
Garlic Chive Beurre Monté
100 gcharred vegetable stock
160 gcharred garlic chive butter
chou farci
fragrant chilli oil
Method
Cook it from the source.
We index the ingredients and details; the step-by-step method lives on Network 10's original recipe page.
Open the full method on 10 Play ↗Tagged
Recipe by a MasterChef Australia contestant, Season 18. Originally published by Network 10 on 20 May 2026.
Original on 10 Play ↗