MasterChef Australia viewers are begging for the use of “normal ingredients” after Sunday’s challenge.

MasterChef Australia viewers were horrified that Andy Allen used pigs' blood to make a cake. Credit: Channel Ten

MasterChef Australia viewers were horrified that Andy Allen used pigs’ blood to make a cake. Credit: Channel Ten

MasterChef Australia is about to wrap up for 2025, with viewers eager to find out if it will be Jamie Fleming, Laura Sharrad or Callum Hann who will walk away with the coveted title and $250,000 grand prize. The champion will be crowned on Tuesday, 12 August, with a special two-hour episode kicking off at 7:30 pm.

Sunday night’s episode saw the semi-finalists going head-to-head with judges Andy Allen, Poh Ling Yeow, and Jean-Christophe Novelli, with the judges being tasked with choosing between a mystery box, cloche or brief in order to complete their portion of the challenge. The three chefs agreed to choose the brief, with the instruction being to cook something that first made them “fall in love” with food.

While Jean-Christophe chose to make lamb cutlets with a Roquefort mousse with merlot jus and celeriac potato mash, Poh opted for a Malaysian street snack called rempah udang. Meanwhile, Andy decided to make a surprising move and whip up… blood cake, using pig’s blood as the blood in question.

“I just remember vividly, walking into the Three Blue Ducks kitchen,’ Andy said when questioned about his choice. “Daz was cooking away at this blood cake, and I was just like, I am fascinated with this place. This is where I’m meant to be.”

 

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Aside from the fact that blood cake is not something you hear about every day, viewers were also extremely suspicious that there just happened to be a jar of pig’s blood in the pantry for Andy to use.

“Sorry SO RIGGED I mean they got that blood in for him,” one person wrote on X. “They knew exactly what everyone was going to do. He didn’t win last year, so they wanted to give him a turn.”

“Because Coles has pig’s blood in the refrigerated section and somehow the producers knew it would be needed in the pantry this week,” another sarcastic viewer wrote.

“They had pigs’ blood in a bottle there just in case?” a third chided.

“What aisle in Coles do you pick up the pigs’ blood?” yet another fan remarked while someone else said, “They have pigs’ blood in a jar?!”.

“So they didn’t know what the challenge would be in advance, so that Coles could send in the special order of pig’s blood,” was another comment.

Others just couldn’t get past the fact that Andy was using pig’s blood in a dish, and were not shy about making their feelings known.

“I’m dubious that blood cake would make you fall in love with food,” was one comment.

“We finally know why Andy hates cake – he thinks you make it with blood,” another fan quipped.

“Andy didn’t cook his blood clot long enough,” a third person weighed in.

“I reckon just not having a blood cake is a good idea,” someone else suggested.

“Who in their right mind goes ‘oh let’s use pig’s blood in a food’, nope, no, not at all, just no. No,” another, clearly horrified viewer wrote.

Meanwhile, someone else simply (and savagely) wrote, “God Andy’s blood cake sounds bloody disgusting.”

 

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The disgust over the use of blood in Andy’s dish comes after viewers also expressed frustration that Laura Sharrad was using “too many ants” in her cooking.

After the 29-year-old restaurateur made a Native Splice with Yuzu, Coconut and Black Ants in one challenge, and hand-cut tagliarini, anchovy dashi, yuzu kosho and green ants during another, fans were officially fed up.

“Ants are gonna end up as an endangered species soon,” one person wrote.

“Freaking ants again,” someone else said, while another viewer remarked, “I’m a bit over ants”.

“#MasterChefAU, if I see one more dish using ants, I am going to…….. Can we just use normal stuff?” another pleaded.

Apparently not!