the Finale of the ninth edition of masterchef Sweden was a real thriller. The finalists Gabriel Jonsson and Wichudaporn Chaiyasaeng has received a lot of praise during the time of the jury and we got superlatives flowed when they presented their finalrätter.
Both wagered on the lobster bisque when the seafood would be the main ingredient in the entree. The main course would be the coeur de filet provençale and the dessert would have chocolate as the base.
made no secret of the fact that desserts are not his strong suit. Or rather: he eats them gladly, but the laws are rarely.
– the Dessert is the one I was least happy with because my brownie was way too runny. I couldn’t even cut it, “says Gabriel self-critical, and adds:
” But it was good.
gave Gabriel Jonsson victory. A victory which not only means that Gabriel took home a glasstatyett. He may also give out a cookbook and as if that was not enough, he gets a sum of a quarter of a million dollars.
jury member Markus Aujalay was lyrical when he tasted Gabriel’s chokladbrownie with vanilla and vitchokladglass:
”It does not taste like it looks – in the positive sense of the word. When I eat it I forget time and space. The most important thing for me is to get me this as soon as possible.”
and draw on the smilbanden. Now he could not do more, and a quarter of an hour later he got the news he passed and hoped for throughout the fall: that it was he who could call himself Sweden’s master chef, the ninth in the order.
During the season, he has been in some elimineringstävlingar, inter alia, in section 12, when the participants got the task to cook a lunch for people with allergies. Gabriel decided to make an asian entrecotesallad, which impressed the jury, but had missed that the soy sauce he used contained wheat. It was rebuffed (=elimination).
ask Gabriel to cook the celebrated dish, he is not nödbedd. While he finstrimlar carrots, sugarsnaps and red cabbage, he says that this salad lately become his partner Olivia’s new favorite.
When he serves the right half an hour later, it is easy to understand why. The recipe is available on the dn.see/family.
In the kitchen, in Vasastan, where several previous mästarkockar have cooked food in the past, tells Gabriel about his gastronomic philosophy.
– I like the classic, but I would like to twista to it.
I am a köttkille, red deer, do I like the most, so mjällt and fine meats.
in the kitchen: zestjärnet which he often uses when he wants to tear down the citrus to give the right a little extra.
the Cookbook, which comes out today, called ”From forest to table,” and Gabriel’s message is that one should take to be in the nature and follow the seasons.
Gabriel loves to hunt and fish. He was with his dad on the lookout already as a seven year old, and is said to have watched more cooking shows than children’s programmes when he grew up.
Gabriel followed since its inception and somewhere inside he felt that this was something for him. He searched there already last year, but for various reasons he thanked the then no to come to the audition. The low error of the time because he was in the middle of a move to the island of Gotland, where he enjoy it a lot.
this year was the timing perfect, and Gabriel got a lot of rye in the back when he’s already on his audition served boned rådjurssadel with potato dumplings, which he filled with mushrooms and shallots, red wine sauce and lingonberries, and received top rankings by Markus Aujalay:
”the Laws of man such a right in the final of masterchef Sweden can win the whole thing.”
So it was and when we met a week ago had Gabriel started to understand what he has caused. He has been a hot game in recent times and the interviews have succeeded each other. Now he can finally release his pokeransikte and he shows their antics on the Youtube channel – ”A good country”
” I want to have a matstudio somewhere on the island of Gotland, where one can adapt to the customer. I do not feel comfortable with teaching, but if some want to come and arrange a matlagningstävling in the studio, I can help, ” he says, and offers a big smile before he hurries off to the next interview.
Gabriel’s asian entrecotsallad. Photo: Eva-Karin Gyllenberg
