Masterchef runner up Pete Campbell breaks his silence over THAT horror season finale as he reveals his top barbecue tips ahead of Father's Day

Pete Campbell has finally addressed his major blunder during Masterchef Australia's Grand Finale three years on.

The 40-year-old fan-favourite chef, who placed runner up on the 2021 season, was leading the trio throughout the finale's challenges.

But it ended in disaster when he served up under cooked and raw quail paired with a quince glaze, steamed white asparagus and enoki mushrooms.

Speaking with Daily Mail Australia, Pete looked back on his horrific experience but admitted it improved his strength and perseverance in the kitchen.

'Having no idea what to do with quince in the finale, slipping and falling hard on my side during the finale, in front of everyone (and it was [broadcast] repeatedly which is great!),' he recalled.

'But the more you stuff up and keep going, the more resilient you become. So it's all necessary.'

Pete noted his 'worst' moment from the entire series was serving two failed dishes to guest judge Josh Niland.

'The worst was serving not one, but two terrible dishes to Josh Niland,' he added.

The former tattoo artist, who is currently a chef at Poly in Sydney's Surry Hills, teased at his future plans.

'One day I'll have my own place, but that's more of a long game plan,' he said.

'Right now, I'm very lucky to be learning from the best chefs ever and I absolutely love being a part of the Poly family.'

Ahead of Father's Day, Pete has teamed up with Ezra Brooks Bourbon – which is available at both Dan Murphy's and BWS – and has revealed his top tips for hosting the best barbecue event on Sunday, September 1.

The blond-haired cook, who shares two daughters with his wife Alana, said his best tip is always preparation and planning things ahead of time.

'Be prepared! Have a clear plan of what you're cooking and how many guests you'll have,' he said.

'Try to have everything sourced and prepped the day ahead (meat portions, marinades, skewers etc.) to avoid rushing around the day off and forgetting something.'

'As a rule of thumb, I make my marinades the day before,' he added. 'As I will be using Ezra Brooks bourbon to marinade my meats this year, I find prepping the day prior really allows the flavours to infuse into the meat and complement each other.'

As for notable things to avoid, Pete said simplicity is key to a successful barbecue.

'Keep it simple - and delicious. Don't bite off more than you can chew and avoid unproven recipes where you're not sure of the outcome,' he continued.

'BBQ is almost always delicious because of the flavour of smoke and fire, the main ruiner is not enjoying yourself because you're stressed.'

The chef also offered some advice for new fathers who may have their hands full on the big day. 

'Two words for new Dads on the grill: Sausage Sizzle,' Pete said.

'Throw sausages and a bunch of sliced onions on the grill and you're done. You can let it all burn and it'll still be delicious.'

Pete Campbell narrowly lost Masterchef Australia in 2021 to winner Justin Narayan, who took home the $250,000 prize money.

While being a favourite with the judges due to his high quality cooking skills, he had also made several errors throughout his stint on the competitive cooking show.

In one episode, he served up another disastrous quail dish with an overpowering sauce that almost saw him eliminated.

Another instance had Pete burn a microwave in front of famous British chef, Heston Blumenthal.