Category
😹
FunTranscript
00:00Oh Callum went back in the old stomping ground hasn't changed a bit so today Gordon has left
00:20us with a parting gift and anything from Gordon makes me nervous here we go he is one of the
00:25toughest chefs in the world he's got this incredible reputation so there's gonna be a lot on the line
00:32today great to see all those faces now before we kick things off we've got some news due to personal
00:56reasons Pete is unable to continue in the competition and we wish you nothing but the best
01:03right first immunity challenge of the competition and I am looking forward to this one oh my god you
01:10may be off the Ramsey rollercoaster of course it's not done with it yet he's still haunting you and he
01:19will forever whatever is under that gloss that is gonna help decide who's safe from the first
01:30elimination we all want that right should we take a peek at what's under Gordon's gloss
01:37it looks pretty special and I know it's something that's near and dear to his heart
01:47this is Gordon's favorite late-night dish beans on toast
01:59but it's not just any ordinary beans on toast it's got the Gordon flair a bit of gratinated cheese over
02:13the top runny duck egg as you do very tasty you can smell it hmm I'm sorry but that york is kind of
02:22just calling me is there anything more beautiful than a running egg wow we want to see your favorite
02:49late-night meal and we don't want to just see any ordinary snack it has to be elevated if you want
02:55to get your hands on immunity and that's not all that's up for grabs we have a huge surprise in
03:06store for you whoever cooks the best dish we'll see their creation featured in one of Gordon's London
03:12restaurants I've accomplished a fair bit in the last 16 years since series one but to have my dish on
03:30Gordon's menu would be a phenomenal achievement good luck we are seriously looking forward to see
03:37different personality different personality and different part of yourself even down to a snack
03:42you will have 75 minutes the pantry and garden are both open bring us something that we can
03:50really sink our teeth into that will completely satisfy us
03:54your time stops now
03:58all right oh my goodness quick quick quick quick
04:03oh my god thank you I work here now yeah I'll grab a cheeky honey honey makes you funny
04:14honestly is it all coming back I think so slowly yeah
04:19I am pushing myself so hard today because getting the opportunity to be on Gordon's menu
04:35that doesn't cross our parts all the time I love my dessert and I feel like today I'm gonna play to my
04:42strength and make something beautiful first time we've actually been in the kitchen by ourselves cooking
04:48whatever we want to cook so I'm gonna make sure that gets punchy umami winning immunity today is such
04:53a massive advantage it's not just sitting out the first simulation it's also getting to study and
04:57check out everyone else's style which I think goes a long way in this competition
05:00I thought midnight snack you know this is something I do with my eyes closed so I'm making a Serbian
05:08grape and I'm making it with berry jam and I'm gonna make hazelnut spread as well
05:14midnight snack I just thinking you know rolling out of the pub and grabbing a kebab so I'm going a lamb and
05:24harissa spice shish kebab yum how are you going Sarah yeah good you yeah I'm looking around there's
05:39some really amazing chefs here genuine chefs that have gone on to open restaurants cookbooks they've
05:44done it all I'm fresh off the back of last season so I haven't really had a chance to get into the
05:50industry I'm feeling really out of my depth but I have a secret weapon since last season I've moved
06:00from Perth to Melbourne and I live with Nat and Dave from my season living with David and Nat all day
06:10every day it's food we're cooking it we're studying it we have every piece of equipment you could ever
06:16want everything is labeled everything has its place honestly we just live and breathe food do you remember
06:22that yeah dude wild feels like so long ago yeah now obviously one season 16 to master chef so to have
06:30her and bouncing ideas and seeing the way that she thinks about food is so closely does give me an
06:35advantage I've learned to work clean be intentional be methodical when to take risks and how far to take
06:44those risks I think that's what got her the win last year so I match fit I'm ready I've got a game
06:52plan this year I think it's all about playing to your strengths and my strengths are desserts that's for
06:59sure I knew you was gonna make a sweet I'm making a take on s'mores the dish I'm cooking today in terms of
07:09technique it's like right up there it's gonna have your wafer it's gonna have some meringue and cream a
07:18soil and a chocolate sauce and I'm using native Australian ingredients because it elevated yeah
07:25how you doing I'm good you're okay yeah lots to do I've seen what it takes to be a master chef winner and
07:34now I want to go all the way Sarah's going Indian you can just see a spice bag oh I don't know I don't know I don't know I just love it this is what happens when I don't eat yeah it just goes ting ting ting what else do I want
07:54oh no chili everywhere my main element is a pork mince Sri Lankan patty which is kind of like an
08:06empanada and it's gonna get deep fried and smash and I'm gonna have all sorts of condiments that go
08:12with it perfect when the judge said midnight snack the place that I went to is coming home drunk after a
08:19wine tour so the smash aspect actually has a few meanings you obviously you know a bit smashed it's
08:26midnight we've been on a wine tour there's also the smashing of the actual patty as well that you break
08:32the pastries open so that it soaks up all the juicy bits and all the sauce so I think I got a good concept
08:38maybe we'll see mama Mia cooking solo for the first time in master chef kitchen there's no better time to
08:50break all the rules it's so soft you little flame I usually cook this for staff definitely don't cook it
08:59for the kids because it's really spicy but I will serve it to the master chef judges yeah
09:05what are you making okay so this is a southern Italian dish good spaghetti a la assassina assassin
09:16spaghetti so it breaks all the rules right yeah because I'm burning your pasta today it's cooked in a
09:23risotto style so I'm burning it it's chari gooey tomatoey anchovies and lots of spice so what's
09:32the texture of the pasta meant to be like chewy crunchy and burnt chewy crunchy and the story has
09:40it that some southern Italian chefs in Puglia made it for some northern Italian gentlemen who walked in
09:46with them to screw with them and then they walked out and said you're trying to kill us the spice and
09:50chewiness so it's a radical dish have you tried this before no neither am I I've never heard of it or
09:56tried it it's a cultural dish this is the blood of the assassin this is midnight it breaks rules and
10:02it's real we ate it is there some symbolism here are you the immunity assassin hopefully hopefully we'll see
10:09proof in the pudding guys you've had 15 minutes which means you have one hour left
10:21flavor bomb that's what we're going to do take them to flavor town
10:40oh you're on the kebab train too battle of the kebabs it is there's three so far quite nice being up the
10:51front here isn't it yeah quiet quiet quiet nice and quiet yeah I'm actually so excited to be in the
10:58MasterChef kitchen and to showcase a big part of who I am I'm half Indian my husband is half Japanese and I
11:06figured you know it's a nice blend of two cultures so I want to make the spiced prawn takoyaki which is
11:14in Japanese ball-shaped street food snack and they were essentially made with flour and eggs and dashi
11:21I wanted to think it's all takoyaki on the outside but really when you get stuck into it it's all Indian
11:29flavors not hot so really the name of this dish is the magic to a happy marriage
11:37Audra hey how you going I'm good I'm good I'm good I'm literally dying to know what you're going to do
11:43okay I've seen you in this kitchen before only when we were standing side by side that's what I mean
11:48all right and I was always intrigued about what you were cooking so okay what's it going to be today
11:52okay so you know my husband Carl's half Japanese yes you know I'm half Indian yes so this is when
11:59you try and convince your half Japanese husband that you're embracing his culture yeah so this is going
12:05to be a morph between a takoyaki and a south Indian vade which is like a Indian donut right it's all
12:12Japanesey on the outside but it's fully Indian on the inside so it's going to look like a little sphere
12:18little sphere and I've got these little pans and it's going to be soft on the inside lots of fresh
12:26fried curry leaves but also tamarind like sweet spicy tamarind kind of sauce this is going to be a very
12:33interesting one because I've eaten both the Japanese version and you know the Indian version merging those
12:39two together I am excited excellent so it's something you've done before twice twice and I did them
12:50separately so I'm just putting it together now in my mind it works in my mind it works oh gosh
13:09I've never made the fusion before like is it gonna work is it gonna work this is the first immunity of
13:19the season the pressure is on to not be the first one out competition this year is so intense there's
13:27such incredible cooks around me to get immunity for this challenge would be gold so I want to win
13:35I love the fact that I'm giving the judges something they've never tasted before this is what cooking
13:42is all about I'm thinking the takoyaki batter would be a brilliant canvas to then incorporate all those
13:51beautiful spices chilies onions ginger curry leaves so it's so important to get the batter up and running
14:00first just so it has time to rest now I'm just chopping the prawns this will be the filling for the little morsels
14:09oh my god it's gonna be a lot of differences oh my god we're gonna have some surprises
14:27some things never change some things never change could not be more of an arsehole
14:32there's nothing more satisfying than opening a jar of Vegemite the top layer heaven
14:42bad noise deaf loud noise i'm making a cake on Vegemite butter on toast for me when i first started
14:48in the hospital industry as a chef i would come home i wouldn't have time to make anything for dinner
14:52and this was my go-to so i'm gonna have fun and make a little cheeky dessert with it
14:56so my twist on Vegemite on toast is that i'm going to be basically replicating every layer of Vegemite
15:03on toast so down the bottom we're going to have the toast element a nice caramelized crumb we're
15:08going to have our butter in a brown butter ice cream and then sitting on top the hero the Vegemite
15:15ice cream god i hope the judges like Vegemite didn't think about that one i mean it is a very
15:19controversial dish Vegemite is such a polarizing ingredient so i'm a little bit concerned that
15:25the judges might not like it what am i doing here you're not only cooking for a muni but a spot on
15:32gordon randy's menu 45 minutes to go what are you making callum makes a little uh ginger noodles mate
15:48um some comfy chicken wings beautiful nice little sauce what about yourself uh tortilla de patatas
15:56nice yeah for a lot of people a midnight snack is something after a celebratory night
16:04it's like something greasy for me it's when i finish work here there we go like it's not this
16:11dirty thing it's something delicious i see lots of my favorite things i see mussels i see potato what's
16:17going on here uh i'm doing tortilla de patatas so beautiful late night san sebastian snack gooey eggy
16:24caramelized onion potato in the middle break it open and then i cook some mussels then i've got a
16:31little escabeche that is textbook to the brief no one really does a better late night snack than spain
16:38my things though i just hope that it tastes as good as the mouth yeah me too it sounds really chic
16:44actually okay good luck jamie thank you so much take me there oh looking an icy cold beer mate very
16:51rarely would this food happen without a beer it doesn't taste balanced it's missing something no no no no
16:59i am so hot okay well what a change to kick off their first individual cook in this kitchen
17:06my god yum late night snack is all about the ultimate satisfaction when eating something like
17:12you have to feel just fulfilled what are you loving jamie is doing a spanish tortilla i hope it's a good
17:19choice i'm really intrigued with andre's i've never seen this one before assassin's pasta oh is that
17:27what you cook it in the sauce yeah yeah and then laura's doing uh vegemite on toast in a dessert
17:34in a dessert yeah in dessert form okay i'm so intrigued with both okay let's do this what i'm so excited
17:41about audra who's doing this amalgamation of japanese with indian flavors she's got these beautiful
17:49little savory donuts with indian spices and aromats inside that sounds amazing i think we are in for
17:57a cracker because there's so many good dishes get ready to unbutton oh i'm wearing the perfect dress
18:04oh perfect yeah it's beautiful mate good color thanks bro coming from you mate means a lot
18:28i haven't checked seasoning yet that's all right just getting a getting the gist
18:32where's the time being back in the kitchen i'm feeling the panic the stress the anxiety
18:39and the excitement but i'm also nervous at the same time last time i was in a master chef kitchen was
18:45about four years ago and i was able to showcase that i can do indian food but i can also do desserts
18:53at the same time you're absolutely bloody nailed it well done it is so good
18:58i've come a really long way in the last four years i have done a little bit more cooking around
19:07indian regional food and i launched my beautiful supper club called kaira which means home in hindi
19:14good evening everyone well we exposed diners to indian home style cooking they're dishes that you won't
19:22see at a restaurant and there is a story about every single dish that i'm serving we've got some
19:26beetroot palau on each table a very home style palau and i've got some dal makni which is cooked over two
19:33days pretty much for me to be able to educate people on what i've grown up eating it's the biggest reward
19:39of all time when i think about a late night snack i can only think of indian street foods
19:50so there is a dish that i tried on the streets of old delhi called aslam butter chicken
19:58it is not your standard butter chicken with the deep orange gravy it is literally butter and chicken
20:06marinated with light spices and cashews for a long time it's delicious oh this looks interesting
20:14hello guys what are you doing uh so i'm doing aslam's butter chicken so basically this dish
20:19it's called butter chicken but it's not actually butter chicken
20:23it's like a chicken tikka um and it's doused in butter and it's got like a really nice tangy sauce
20:29that goes on top of it and i'm going to be serving it with a green chutney an onion salad and i'm going
20:34to do some rotis as well because that's the only way to have a kebab or like a kebab style
20:39yeah butter chicken yep yeah can i say something yes please you've got 22 minutes left yeah yeah
20:46do you think your chicken is gonna be cooked
20:50i think so like it's already kind of started i'm picking up what you're putting down not just
20:56not just the chicken you got breads to make you gotta bring this whole thing together yep 20 minutes
21:02it's gonna fly make sure you've got enough time yeah thanks good luck thank you i'm actually panic
21:08city right now because if i cook the chicken super fast on a hibachi i will have undercooked bits on
21:14the inside i don't want to rush the cook on this chicken i really don't so i'm still going to do
21:22what i want to do oh my god but at the same time i'm freaking out oh that smoke's burning my eyes
21:27guys it won't be cooked on time
21:45that's gonna work
21:52i think i'm good oh my gosh
21:54i think i'm good i'm good i'm good i'm good i'm good i'm good i'm good i'm good i'm good
22:00i'm good i'm good i'm good i'm good i'm good i'm good i'm good i'm good i'm good i'm good
22:02when you're cooking confident in the kitchen it does so much for your mental game and i've committed
22:08100 percent to this vision that i've got of this native australian s'mores
22:18where's the burrata
22:21the biggest trick up my sleeve is definitely having that
22:24knowledge of native australian ingredients i'm using two native australian ingredients
22:29leatherwood honey and wattle seed which will be going into my wafers
22:35wattle seed is a flavor that is just so savory that has such a perfect place in desserts to like
22:41tie things down and then leatherwood honey it's kind of like aniseedy flavor but it's like nice and
22:46sweet have you ever eaten a burrata like an apple i guess i'm about to
22:54it's a completely original dessert if i can pull it off it's something that i hope
23:03would end up on a menu somewhere maybe in gordon ramsey's restaurant what what what yeah wash it down
23:13with a tomato there you go guys enjoy i'll just be out here working we're working i'm testing the goods
23:21my pasta has been sizzling away in the tomato based stock for the last 45 minutes and it's the
23:33beginning to look burnt it looks good mate just hanging out frying some spaghetti i just want to hang
23:40out with the pan as the pasta fries when i cook dishes that i'm passionate about i tend to talk to
23:50the dish yes that's it that's it you start everything and then if it's an italian dish which a lot of the
23:58time it is i sometimes hear pavarotti singing a solo mio i'm just sort of dropping in and out of
24:11consciousness thinking about a southern italian holiday and being by the ocean side 15 minutes to go
24:23and then i opened my eyes up and i realized i was back in the master chef kitchen and there was
24:26craziness going on around me that goes my fringe it's very frantic to this point you got a haircut
24:37first i have my jam ready i got my headless bread ready and now i started cooking my crepes and i have
24:45two pains at the same time oh my god because i just want to have a proper midnight snack i want to have
24:50pile on side i don't want to just serve two i want to have a lot i've been flipping this in my dreams like
24:55this yeah i've tried to do quite a lot in the time the gingery noodles cheery's almost done my bang
25:02bang sauce is nice and fresh and sour it's not too much chili and then i've got my comfy chicken
25:06wings cooking away 10 minutes ish to go i reckon i can just get it done it'll be a push though
25:14i don't like doing desserts you just have to wait so much waiting step
25:18i can get you on the tools come on let's go man time goes fast in this kitchen
25:25this is like crunch time nervous hands
25:37this is always fun right
25:44hey there's a huge amount of relief as i get this tortilla back into the pan yeah there we go
25:52i start to roll and i get that perfect shape it's worked thank god it's looking good it's a nice
26:02texture i've spent five years as a restaurateur so this is my first chance to show the judges how
26:09much flavor i can pack into things i know that the key element to get right in this dish is the balance
26:15of bold flavors but understanding texture the tortilla will be gooey rich and salty in the escabash it's
26:25beautiful and sharp and it's a fantastic foil to promote the sweetness of these muscles excellent
26:34i'm cooking my takoyaki and i'm really feeling the pressure
26:37i need to tuck all the fillings into the inside of my takoyaki batter literally turning it on itself
26:47until it's this beautiful round ball in japan takoyaki makers make hundreds of them every single day
26:55so it's gonna be hard kari nari gladiators 10 minutes to go okay let's do this
27:06i'm about to turn my takoyaki over and i'm praying i can get everything on the inside
27:12jeez i'm holding my breath because if i don't get these spheres perfectly round i'm gonna have a
27:19scrambled mess what the hell jizz jizz jizz jizz jizz i'm turning these spheres
27:44and i'm struggling to create these nice round spheres it just seems a lot softer today but you
27:52don't know until it's done you know it's a bit challenging but i've got to back myself because
27:58i know the flavors are going to be great these blend of sort of a japanese and indian concept and
28:05all indian flavors which is who i am so got to keep rolling them around until it's really perfectly
28:12nice and crisp on the outside hallelujah one round oh my god i love what i see dash all right how much
28:22time we got can you hear our stomachs rumbling three minutes to go oh my lordy wordy go go go go
28:30oh my god
28:40ah be cool if i could stand up
28:48i've had my holiday in southern italy
28:52i've sung pavarotti in my head the pasta's spoken to me i'm ready to plate
29:00looking down the plate it's a little bit gnarly and that's how it's meant to be it's meant to be
29:05spicy crunchy chewy and i think i've hit all the marks of this dish are you making pasta andre yeah
29:12yeah it's called assassin's pasta i'm meant to burn it and make it so hot that you kill the person
29:16oh okay i like it just in case it's too spicy for the judges i've added burrata on top
29:23because killer pasta has a history in southern italian cuisine i don't know if i want to kill the judges
29:30today
29:36i just want toast to smear it on that is so yummy my dish is going to come down to the balance of it
29:53so i want a good amount of the crumb the brown butter ice cream will be a little bit bigger because
29:57you definitely need more butter than vegemite on toast and then just the right amount of that vegemite
30:02ice cream will sit on top look up girl
30:10i've got my rotis done i've also got my chutney ready to go i've got my onion salad ready to go
30:15i am just waiting for this chicken to come off where's the time gone i am panicking right now
30:22because i'm just staring at it i've got nothing better to do right now but to stare at this chicken
30:28where's the time one minute to go all right let's start plating i've got a minute to go
30:37i've got no choice but to take that chicken off the hibachi i think the chicken is cooked so i can
30:42quickly toss it up in that sauce but i just hope the flavors had time to come together we need ramsey
30:48ready ready dishes in ten five eight seven six five four three two one
31:01is that big it was so much fun it's exactly what i wanted to put up on the plate it wouldn't be
31:20interesting if this was on gordon's menu
31:32well i don't think we've ever been more excited for a tasting these are your go-to late night dishes
31:38but better the first dish we'd like to taste belong to andre my dish it hits the marks for me it's unique
31:48and it's culturally significant this dish is meant to look burnt which is strange uh it's not really
31:54about presentation it's about mouthfeel so i'm really intrigued to see how they interpret this
31:59wacky crazy dish what have you cooked okay so this is spaghetti al assassino which is basically
32:07southern italian dish yeah assassin's pasta killer pasta it looks so the antithesis of what we get told to
32:14look for a pasta it looks gummy yeah it's meant to be right yeah yeah yeah
32:28andre the bird's nest that came up here i was like how is this gonna go
32:50but what is so interesting is firstly the texture like the texture has that chew you wouldn't even
32:57call that al dente and then it mellows out with the burrata weirdly the burrata cleans everything up
33:04it's very cohesive to the story that you told us when we came to the bench that the first diners that
33:10ate this were confused and i love that you served a thought-provoking dish as your first dish
33:17because it's a risk but luckily you backed it up with flavor andre yeah i think you are mad
33:27that makes two of us man i love it i'm telling my person i love your way of doing something quirky
33:36bizarre it's a tangled mess that's that's me i reckon he's here to try to untangle well i don't think
33:48you should untangle the mess i think you should stay just the way you are and keep cooking fun interesting
33:54dishes like this pasta nice one all right it's been a long time between kitchens
34:04good job the next one is dash all right oh saucy
34:25good job this is a native australian s'mores
34:35good job
34:37good job
34:39good job
34:41good job
34:43good job
34:45good job
34:49good job
34:51good job
34:53good job
34:55it's going to be very quick with me
34:58it's a celebration
35:01well done absolutely fantastic
35:07this is very special
35:11at first you might think it's quite sweet like the swiss mine but the balance with the spice it is
35:17very smart well done thank you thank you thanks i think the big win for you here is that all of
35:23those elements go really really well together but when the bitterness of that chocolate sauce comes
35:30together with the softness and plainness of the meringue with the spice of that soil it's just so great
35:37i loved all those australian flavors they were actually very warming i think you've definitely
35:44you're definitely taking a dessert game up a notch so well done thank you guys thank you guys
35:51thanks thanks thanks thanks thanks thanks thanks thanks good job
35:53thank you
36:02i've made you
36:03these are taiwanese dumplings jimmy pretty bold move making dumplings for the dumpling queen
36:09Jimmy whenever I bite into a dumpling I always test to see if the filling is already balanced
36:17and yours really was it was really really tasty so I really enjoyed it as I've done ginger noodles
36:24with chicken wings and a bang bang sauce oh yeah it's the sauce to me love it Sarah leftover chicken
36:33curry with naiparata the flavor was amazing it's just the type of curry that I just would keep going
36:39back for it thank you this is a Mumbai Frankie so there's a masala the chat masala was beautiful
36:48zingy like bright I'm delicious thank you here we go sir oh I thought you meant like you get smashed
37:03yeah so slosh and smash is the Sri Lankan patty which is kind of like our version of an empanada
37:09and I've done a pork mince version of it with potatoes through it and all the sauces are in
37:15compliment to sign up kind of like make it craveable fireworks in that mouthful and it was a big
37:23mouthful but it's just you straight off the bat with your control of flavor and balance and different
37:30textures could totally come to kick-ons with you get there and go sav I want my slosh smash thing
37:37and then that'd come out and it is just delicious thank you this is fantastic next stop the panda
37:53I'm so scared right now because I actually don't know if my chicken is perfect
38:03I'm just praying to all the master chef lords right now that it's cooked to perfection
38:13tell us what is your dish please so this is Aslan butter chicken it is like total deli street food
38:35you'd find this at 12 a.m. it's not your typical butter chicken because it's literally butter and chicken
38:40well depender I love it
39:08it is delicious you get so much out of the bread chicken even down to the onions your chutney
39:18everything together when you eat when you have that bite is unbelievable thank you you just don't
39:26expect how much flavor is in that chicken it really actually shocked me and that smoke is doing so much
39:35of that work for carrying that really minimal spice work through it's really really exciting it's exactly
39:43what I'll go for if I was like stumbling through deli at 12 a.m. like I'd just be sniffing like because I
39:50could smell that a mile away I'd just be following my nose I really really love it
39:57nice get your snacks out so crepes and spreads we call them polachinka it's differently made than the the usual French crepes the perfect mouthful for me was a big lump of that cream with a huge spoonful of your hazelnut spread wrapped up in this thin
40:32next row I've made a peanut butter and chocolate mousse with a popcorn ice cream I just thought of what I would always have in the house chocolate popcorn and ice cream your little biscuit is just perfect the popcorn are great too and I like the way they all stuck together
40:51I like so we have a jalapeno pop a dip with some crispy potato skin oh hello
40:57gotcha
40:58the potato skins are boss like they're so good I think they're the best potato skins I've ever had
41:08next up
41:09Audra
41:10oh
41:11gorgeous presentation hello hello very very pretty
41:24okay Audra for your first individual cook in the kitchen what are you made I call this the magic to a happy marriage
41:33marriage
41:35okay
41:36so it's when a half Indian woman a very clever one marries a half Japanese man
41:41a very clever one
41:42a very not very clever one
41:43not very clever one
41:44not very clever one
41:45and it looks so much like a takoyaki
41:47yeah
41:48but it's fully South Indian on the inside
41:50yeah
41:52looks pretty happy guy
42:10yeah
42:11oh
42:25Audra
42:29that is
42:34perfection
42:35I was so worried when I tried that, because there is so much going on, like sweet, sour,
42:49cooling, chilli, mustard seeds, and then it's like you've crammed as many aromats as you
42:55possibly could inside of that, and then just that beautiful nugget of prawn, it just provides
42:59this beautiful sweetness, the fact that you haven't cooked that before, is scary, wow,
43:08what's really special about food is when you can draw from experience and different cultures
43:13and transform that into your own story, so in creating this dish today, it is not just
43:22uniquely you, but all the pieces that have made you you up until this point, it's super
43:28special, it's absolutely one of the top dishes today, you're going to make me cry Meg, I've
43:40been so blessed, I've cooked for the most incredible people over the last 13 years, and oh my god,
43:48I said I was not going to do this, oh you're making me cry now, yeah I'm really going to
43:52do this, you know I love these guys, I know we've only just met, but everyone's up here cooking their heart
44:10out, and what's so special to them, and what's so delicious to them, all sorts of cuisine, and I'm just
44:17grateful to be around everyone, and this is so special to be back here, it's a privilege
44:24for me to be able to taste your food, you're amazing Orda, thank you, well done Orda, thank you, oh my god, nice
44:39Jamie, I feel like we stopped the clap a bit early, thank you, I'll take the last bit, so Jamie tell us what is your dish, classic bilbao tortilla patatas, a little saffron emulsion, and then some mussels in escabash,
44:46Thank you, yeah, you're amazing, David Bev, that's so special thank you for taking the heat, you're
45:07and then some mussels in escabeche.
45:30Welcome.
45:31I'll say welcome.
45:34Because it's food like this
45:36that takes you deep in the competition.
45:39The tortilla is perfect, mate, and that ain't easy.
45:42You know it's not easy.
45:43It would've taken you a long time to be able to perfect that,
45:46and you have right there.
45:48This is a winning dish.
45:51This is perfect wine bar food.
45:53It's really succinct, sophisticated.
45:56Potatoes, beautiful, tender all the way through.
45:59And the mussels were delicious.
46:01It was just such a lovely hit of acidity
46:04to just cut through all that richness.
46:06Beautiful.
46:06All right.
46:07Good start, mate.
46:11Well done, Jamie.
46:13Theo, let's go.
46:17I have a not-so-dirty kebab.
46:20I went oyster mushrooms.
46:22I went sunflower.
46:23The mushrooms, you manage those so beautifully.
46:26You've maintained that beautiful smokiness.
46:29And I'm a carb monster.
46:30I thought the bread was sublime.
46:32I couldn't get enough of it.
46:32Declan!
46:33This is my fully tabouli shish kebabs.
46:37Yes!
46:38Fully tabouli sick shish kebabs.
46:40And he's back.
46:41He's back.
46:42He's back.
46:43Can you say that, please?
46:44It's called a fully sick tabouli.
46:46Fully?
46:47Fully.
46:48Fully?
46:49Fully, what?
46:50Sick?
46:51Yeah.
46:52Tabouli.
46:53Fully sick tabouli.
46:54Yeah, baby!
46:55Yeah!
46:56Declan breads, tick.
46:57Fully sick tabouli, tick.
46:59Nick Declan's your name.
47:00If only cooking shish kebabs was your game, because they're a little bit under.
47:06Tim Bone.
47:07Come to me.
47:08Come to me.
47:09This is my mixed kebab.
47:12That is like a step up from anything that you get in, you know, a kebab shop, for sure.
47:20But I got a bloody lamb bone.
47:21What's that?
47:22What's your last name?
47:23Bone.
47:24Sorry about that.
47:25Okay.
47:26Next up, Laura.
47:27A little baby dessert.
47:28You love little bowls.
47:29I do.
47:30Speckled.
47:31Okay.
47:32What do you got?
47:33Veggies.
47:34Veggies.
47:35Veggies.
47:36Veggies.
47:37Veggies.
47:38Veggies.
47:39Veggies.
47:40Veggies.
47:41Veggies.
47:42Veggies.
47:43Veggies.
47:44Veggies.
47:45Veggies.
47:46Veggies.
47:47Veggies.
47:48Veggies.
47:49Veggies.
47:50Veggies.
47:51Veggies.
47:52Veggies.
47:53Veggies.
47:54Veggies.
47:55Veggies.
47:56Veggies.
47:57Veggies.
47:58Veggies.
47:59Veggies.
48:00Veggies.
48:01Veggies.
48:02Veggies.
48:03Veggies.
48:04Veggies.
48:05Veggies.
48:06Veggies.
48:07Veggies.
48:08Veggies.
48:09Veggies.
48:10Veggies.
48:11Veggies.
48:12Veggies.
48:13Veggies.
48:14Veggies.
48:15Veggies.
48:16Veggies.
48:17Veggies.
48:18Veggies.
48:19Have you tried it?
48:20No, never.
48:21Obviously not.
48:49It's wonderful.
48:56For every technicality, the crunch, the sweet, the saltiness, everything is just sublime.
49:03And I think you are a friend.
49:06It's like very intelligent cooking.
49:09The umami that the Vegemite gave to the dish was so beguiling.
49:13Like, you know, it has that slight yum-yuck effect where you want to go back for more.
49:17It's more-ish because you want to keep testing whether you did love it, and you do.
49:20And then are you?
49:21Do you?
49:22Your bowl is too small.
49:24There's so much left back there, I promise.
49:28Very rarely does a dessert come up that balances sweet, salty, savoury and umami.
49:34That's very unique.
49:36And you pack so much complexity into those three elements that it's just like,
49:41how is there three things in this bowl?
49:44Thank you so much.
49:45Thank you, Laura.
49:49Ah!
49:50You're awesome.
49:51Oh, you're amazing.
49:52You're fantastic.
49:54Good job, Laura.
49:56Thanks, Olivia.
50:03Thank you, Laura.
50:07And for the spot on the game for tomorrow, and on Gordon Ramsay's menu, we want a no-frills,
50:10all-thrills kind of food.
50:12We'll say your names.
50:15Step forward.
50:18Dash.
50:25Audra.
50:33Dipinda.
50:41Sav.
50:42Woo!
50:43Woo!
50:44Woo!
50:45Well done.
50:46Well done.
50:47Well done.
50:48Laura.
50:49Woo!
50:50Woo!
50:51Woo!
51:00Now, there can only be one winner.
51:05So we've singled out the dish that managed to curb our cravings and completely satisfy us.
51:12It was ridiculously tasty and it taught us all something very important.
51:20The key to winning immunity is also...
51:25the key to a happy marriage.
51:26Audrey, you did it!
51:27Woo!
51:28Woo!
51:29Woo!
51:30Woo!
51:31Woo!
51:32Woo!
51:33Woo!
51:34Woo!
51:35Woo!
51:36Woo!
51:37Woo!
51:38Woo!
51:39Woo!
51:40Woo!
51:42Woo!
51:43Woo!
51:44So good.
51:45Oh, wow.
51:47You must be absolutely delighted.
51:48Delighted. Your dish is going to be on Gordon Ramsay's menu in London in his brand-new restaurant.
51:58Well done.
52:03Thank you. Thank you so much.
52:05Aldra, you may be safe, but come Sunday, the rest of you are headed into the first elimination of this competition.
52:13So go home, rest up, and get ready to fight for your spot.
52:18Good night. Good luck.
52:19Good day, everybody.
52:27Sunday night on MasterChef Australia.
52:30It's been the best time of my life.
52:33I really can't believe it. An amazing experience to be able to cook for one of my heroes.
52:37Their first elimination for 2025.
52:41I do not want to be the first person to go home.
52:44Is a tearjerker.
52:48But it's also a triumph.
52:53That is exceptional cooking.
52:56It's just brilliant.
52:57Delicious.
52:59Popping off the plate.
53:00That is a perfect dish.
53:02You smashed it.
53:02Thank you, Andy.
53:11Friends.
53:16Amazing.
53:18How are you?