One of my favourite parts in Master Chef Australia is the Master Class. What’s not to love? Especially when the ingredients are the ones I recognize and can cook with. I just got my oven a week ago and was waiting to make Matt Preston’s Sweet Chilli Chicken Thighs. I followed the recipe just as it is, but added chilli flakes, a few extra cloves of garlic and a dash of soy. I also let the marinade reduce to a syrup consistency so I could serve it with the chicken on a bed of rice.