MasterChef 2020: Mass amounts of Davidson plums baffle viewers – NEWS.com.au

Most eyes were on Reece Hignells departure from the MasterChef kitchen last night. But some viewers also noticed there was one star of the show that, unlike Reece, was going great guns in the kitchen.
A star ingredient that is: the Davidson plum.
The native ingredient popped up in contestant Callum Hann’s dish last night but has also been featured in numerous other meals in the last few weeks.
The Davidson plum is almost as omnipresent in the kitchen as the now Australia-famous hibachi grill.
“Is MasterChef sponsored by Davidson plum? Seriously?” asked one fan.
“If someone made a Davidson plum cremaux and cooked it on the hibachi, we would have peak MasterChef 2020.”
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Last night, Callum almost got sent home for his dish of aniseed myrtle chocolate cremaux, Davidson plum sorbet, shaved macadamia and aniseed myrtle pebbles.
He said it had a “native Cherry Ripe” vibe but the judges said it was an overpowering and “confused” dessert.
But no wonder the contestants keep plumping for the plum – it’s proven to be a winner. And as the star of his dish in a sorbet, it may even have saved Callum.
Elsewhere, it’s cropped up in numerous forms, from sorbets, to gels and granitas.
Reece has made a wallaby and pepper berry pie with Davidson plum jam. Laura Sharrad’s “native winter” dessert spectacular featured Davidson plum and Callum is a big fan of using it in a savoury dish as a gel alongside his chicken liver parfait.
Given most of us are probably more familiar with your common garden variety plum, what is the Davidson variety?
Firstly, it’s not actually a plum. Like much Australian native fruit, its modern name is inspired by the European fruit it most resembled despite the connection being mostly visual.
It’s actually a member of the cunoniaceae family of plants mostly found in the southern hemisphere.
A luscious purple skin reveals a deep red juicy pulp. But you may not want to bite right in as Davidson plums have a rather tart taste with a slight bitterness. As such they are usually used in sauces, jams and cakes or even as a relish on meats.
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Its preponderance in MasterChef is not entirely a surprise. Native ingredients have all featured strongly this season.
Lemon myrtle, saltbush and wattle seeds have been liberally infused in oils, added to crumbs and whipped up into ice creams by contestants. But the Davidson plum could lay claim to being the native “hero” of MasterChef 2020.
Callum’s Davidson plum dish was almost his undoing with the South Australian showering his plate with unnecessary elements in an effort to “elevate” his dish and make it restaurant quality.
But at least he tried, seemed the judges’ view, who thought Reece’s offering was underwhelming and too simple.
Jock Zonfrillo damned his beetroot and goats cheese starter with faint praise declaring it “just nice”.
“Reece your portions were just not quite right, your seasoning was out, and we all felt it just wasn’t finals worthy.”
And with that damning critique, Reece left the kitchen. He probably should have added a Davidson plum to his plate.

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