Skip to playerSkip to main contentSkip to footer
M89
  • 6/3/2025
Transcript
00:00Oh, they say blocks!
00:25Yes!
00:26Oh, wow!
00:28You know what?
00:29I love mystery boxes.
00:31I feel like it's such a great way to showcase creativity, so I'm really keen to see what
00:38we do today.
00:39Oh, look, there's pictures up there.
00:40Oh, look at all the pictures.
00:41Oh, what's that?
00:42Oh, my God.
00:43Oh, that was my pressure test.
00:44Was it?
00:45Oh, no.
00:46What's up there?
00:47It's Peter Gilmore.
00:48It's Peter Gilmore.
00:49Oh, no.
00:50Oh, no.
00:51What's up there?
00:52It's Peter Gilmore.
00:53It's Peter Gilmore.
00:54Oh, no.
00:55Stop it.
00:56They're all Peter Gilmore.
00:57Is that the Snow Egg one?
00:58Yeah.
00:59Oh, no.
01:00Oh, no.
01:01Oh, no.
01:02As I walk in, I notice some epic dishes, and then there's a last one on the end that catches
01:14my eye.
01:15No, no, no.
01:16PTSD.
01:17As I look up at these images, I already know it's Peter Gilmore, and that's the dish
01:23that sent me home last time, so I'm freaking out now.
01:26Like, I need to control my emotions, because my heart is pumping.
01:30Oh, look at these.
01:31God, I just can't deal with this.
01:36Oh, the look on your faces.
01:42Priceless.
01:43Callum, I don't know how to say this, but that dish right there, that's what was between
01:54you and lifting the trophy.
01:56How's that?
01:57Yeah.
01:58I'd kind of like to say I'm haunted by it, but actually, it's such a bloody delicious
02:03dish that it's hard to be mad at it.
02:05Oh, that's so you.
02:06Good answer.
02:08Laura, does that chocolate ethereal look familiar?
02:12So much chocolate trauma, it's not funny.
02:15Oh, my God.
02:16It did cost you the grand finale.
02:18It did.
02:19Yes.
02:20Leo, which one are you?
02:21Iron off.
02:22Huh?
02:23I saw it as soon as I came in, that damn squid.
02:25Squid and golden pippies.
02:27I think I can still see you trying to get the membrane off that squid.
02:31Yeah, so can I, mate.
02:32So can I.
02:34Right, you've all seen these dishes before.
02:37Made by culinary great Peter Gilmore.
02:40These have gone down in history as some of the most legendary pressure tests of all time.
02:49And that's what this week is all about.
02:52Welcome to Legends Week.
02:53Oh, my God.
02:54We're going to have someone every day.
02:55We are packing every day with star power.
03:08Are we kicking it off?
03:10With the first mystery box of the competition.
03:15Set by one of the most celebrated legends of all.
03:20You already know his name.
03:22You already know his dishes.
03:25He's the executive chef of two of Australia's best restaurants.
03:29Please welcome the one, the only, Peter Gilmore!
03:40Peter Gilmore has to be in the conversation of not only Australia's best chef right now,
03:44but possibly our best chef ever.
03:46Like, this guy is a god among chefs.
03:48Hi, Chef.
03:50Excellent.
03:56Welcome back, Peter.
03:57How are you?
03:58I'm really good.
03:59Thank you, Pete.
04:00How many times has it been?
04:01Oh, gee.
04:02I mean, I think I've done an episode almost every year.
04:05That's a lot.
04:06Amazing.
04:07There's a full menu, like, up on the wall.
04:11What do you think it is that makes dishes like the Snow Egg and the Golden Crackle actually
04:17legendary?
04:18Sometimes a dish just has this special essence about it.
04:21I like the Snow Egg.
04:22I think it captured a lot of people's imaginations when you cracked it open.
04:26You know, sometimes it just really comes together.
04:31Right.
04:32So these are obviously all of Pete's most illustrious dishes.
04:36And today, they make up one legendary box.
04:45Under this little box here is ingredients that are featured in one or actually many of the dishes.
04:51Peter, should we put them out of their misery?
04:54Yes.
04:55Let's do that.
04:58Ooh.
04:59Well, look, there's lots of choice here.
05:09I mean, you could go sweet.
05:12We have some gorgeous vanilla.
05:14We have one of my favourite, all rosso sherry.
05:18We've got some beautiful prunes.
05:21Incredible cherries.
05:23One of my favourite, dark chocolates.
05:26And then, of course, with the savoury, you've got a beautiful free-range chicken.
05:31You've got some baby squid.
05:32Some beautiful leeks.
05:34Some citrus.
05:35Lemon.
05:36You've got some kombu.
05:37And you've got an eggplant.
05:39So, at the front here, you've also got some kochujang, which is like a fermented Korean chilli paste.
05:46So, there's so many different directions you can go, and I'll be really keen to see how you use these ingredients.
05:56We're giving you 75 minutes.
06:00You can cook anything you like, but you must use at least one of Peter's legendary ingredients.
06:05Pantry and garden are closed, but you can use the staple ingredients under your bench.
06:13The bottom three dishes will send their makers into the first pressure test of the competition alongside Sarah.
06:20Where someone will be going home.
06:26Peter, would you like to send them off?
06:28Absolutely.
06:30Guess what, guys?
06:32Your time starts now.
06:35Oh, la la.
06:41Oh.
06:46Is that my bench?
06:47No.
06:49Seeing Peter Gilmore walk through the doors.
06:50I mean, he is like literally Australian royalty in the hospitality world.
06:54I have admired him for many years, and I think this is like redemption laws time.
06:58It's time to show him that he can't shatter my dreams again.
07:02When he walks into a room, it's usually everyone's scared.
07:07So it's actually good to have him early in the competition, not later where he comes with a bag full of tricks.
07:12So a good cook today, I reckon.
07:14I just need to put up a good dish today and not come last.
07:22This week's Legends Week.
07:23And so for me, I really want this dish to be legendary, hopefully get off on a good start.
07:27I think Peter's such an interesting guy.
07:30He's so decorated and has won so many awards, but he's so humble and so knowledgeable.
07:35I can't help but use Peter as inspiration for this cook today.
07:38I actually want to use the Snow Egg specifically as the concept for my dish.
07:41Callum.
07:42Hello.
07:43It's been a while.
07:44How are you, Chef?
07:45Nice to see you.
07:46Do you recognise him?
07:47Well, you've got a little bit older and so have I.
07:50Yeah.
07:51Season 2, and the famous Snow Egg, you were the first to cook it with Adam.
07:55Yeah.
07:56I really remember both of them and they were sort of almost a little bit like deers in the headlights.
08:00You know, like, what am I going to have to cook here?
08:03Yeah.
08:04Yeah.
08:05Guava and custard apple Snow Egg.
08:12I think what I really like about the Snow Egg is, whilst it's beautiful to look at, it's kind of, it was that moment of, like, actually going, what the heck is inside this thing?
08:18And smashing into it with a spoon and actually kind of going, oh, wow.
08:21Oh, jeez.
08:24Oh, we're in so much trouble.
08:27It's probably the first time I've not just, like, cooked a dish like that but actually eaten a three hat dessert.
08:33Wow.
08:37Like, whilst I didn't win, it was still, like, a life-changing moment for me, I think.
08:43And how about today? What are you cooking today?
08:45Um, well, I thought I'd better do a dessert because, you know, if we're being inspired by yourself, Peter, and all the beautiful dishes here.
08:51So, sherry and cherry.
08:52So, I've got a, um, uh, like an olive oil, lemon and prune papa and a cherry and cherry granita.
08:59Beautiful.
09:00Um, gonna make, like, a little kind of sugar twill thing.
09:02There's gonna be a little kind of crack moment getting into the dessert.
09:04Hang on, this is sounding a little bit light and snowy.
09:07Yeah, well, that's, is that not the idea of today?
09:09It's an homage.
09:10It also sounds like you've set the exact bar for yourself and what we need to look for.
09:14It's the crack moment.
09:15Hmm, probably shouldn't have said that.
09:17Too late now.
09:18Yeah.
09:19Oh, I'm sure it's gonna be good.
09:20This is gonna be tough.
09:21I've promised the judges a crack moment, so I need to make sure it's perfect.
09:25You know, this is such a beautiful box.
09:30For me, I reckon today I'd go savoury and I think I'd go Asian because there's the lemons,
09:36there's the kombu and the gochujang.
09:39Yeah.
09:40It's a very generous box, but that could also be the trip hazard.
09:44Yeah.
09:45You know, because you don't want to put too many of these ingredients together.
09:48Jean-Christophe, what are you?
09:49I could see you iron off some things there.
09:51I'll go for the vanilla, the chicken and the bitter chocolate.
09:54Mmm.
09:55That's my first thing.
09:56It's the fact that the mariage is unstoppable.
10:00I'm gonna do some raw squid noodles, so little baby squid noodles with a smoked chicken kombu
10:09and spring onion broth.
10:10And the whole idea is that you pour that beautiful broth over the raw noodles and that's just
10:15gonna gently cook it through.
10:16And I'm gonna snack on the chocolate.
10:18That's my, like, power to get me through.
10:23I'm doing a squid fettuccine with a butter emulsion and a few little options for garnishes
10:30I'm still thinking about.
10:31I just want to try to use everything because that's the temptation.
10:41Calling it textures of squid, which is celebrating the one thing.
10:45I've got a pickled squid, a squid noodle, a squid that I want to fry like a crispy style.
10:51I want to do something gentle and delicate.
10:54That's PG.
10:55You know?
10:56Peter Gilmoury.
11:01No desserts.
11:02No desserts today.
11:03Mmm.
11:04We're good.
11:05By returning to MasterChef, I want to push myself as far as I can go.
11:09And mystery boxes are such a great way to show your creativity.
11:14And today, that's what I'm gonna do.
11:17Sash Vader.
11:18Hello.
11:19Yes.
11:20What is happening?
11:21No desserts here today.
11:22What?
11:23Oh!
11:24Yeah, I'm doing a savoury dish today.
11:26It is a cherry glazed smash cock with a smokey eggplant dip and a prune and cherry jam.
11:33I would not have picked this for you.
11:35I just thought you would go sweet because that's your strength.
11:38Yes, that's my strength.
11:39Yeah.
11:40But I think obviously it's not an elimination today.
11:42Yes, I don't want to be in the bottom three.
11:43Yeah.
11:44I think it's a sweet cook.
11:45It's a sweet cook.
11:46Yeah.
11:47I really do want to prove myself like that I can't.
11:50You want to show that you're more than a tart shell and what's inside.
11:53100%.
11:54But I have to say, just watch it because you're using a lot.
11:59Yeah.
12:00You're using just about everything in the box.
12:01Just about everything that's not sweet.
12:02Yeah.
12:03And I know it feels like they go together.
12:06Yeah.
12:07But leave yourself time to edit at the end.
12:09100%.
12:10But I'm starting to second guess myself already.
12:13Whether or not this was the best route to go down.
12:16There's a lot to do.
12:17But I have to stick to my guns.
12:20I think if I can pull this dish off, it's definitely going to show that I can cook savoury.
12:24And I think it could be a winning dish.
12:34Righty-o.
12:35Sweet.
12:40What?
12:41siellä
12:43Those little baby squid are staring at me.
12:46scaring me.
12:47I either use them and get those demons off my back from that last cook.
12:51Or I don't use them and they're still screaming at me.
12:55We definitely have unfinished business.
13:01Last time Peter Gilmore set a pressure test which had a squid in, I could not for the life
13:07For the life of me, peel the membrane off the squid.
13:12It got the better of me.
13:15Yeah, I'm telling you right now,
13:17if you don't get out of this headspace, you'll go home.
13:24That cook really rattled my feathers.
13:27I went home, I was devastated, I bought about 20 squid
13:31and I peeled all those membranes off.
13:33I just was a madman trying to do it.
13:34I've grown in the last two years
13:37and I want to prove to Peter Gilmore that I can do it.
13:43Theo's got squid trauma.
13:45Oh, God.
13:46You can't be doing squid, can you?
13:50Let's see, let's see, let's see.
13:53Theo, how's it going?
13:54Yeah.
13:55Tell me you're not doing squid, are you?
13:57I am doing a bit of squid, yes.
13:59Well, you're afraid.
14:00I had to be. I had to do it.
14:01I'll actually be making squid fritter.
14:03So what it is, is a fried chew pastry
14:06with some squid and some burnt leeks.
14:08Bundle it all into one and see how it comes out.
14:11I think it's really good that you're sort of facing your demon there
14:14and doing squid.
14:16Why not face things head on, right?
14:19This is the definition of me backing myself.
14:22I'm doing squid again
14:23and I'm doing a dish that I've never done before.
14:27I'm back to win.
14:28Oh, this will be fun.
14:33Gotta love it.
14:34How are they looking?
14:46Yeah, I'm just trying to remember all of them.
14:50Yeah, there are a lot.
14:51Yeah, there are a lot.
14:52Do you have one that's, like, especially close to your heart?
14:56A lot of them are really special, I guess.
14:58You can't have favourite children.
14:59Yeah, exactly.
15:03All right, guys, that's 15 minutes down and 60 to go!
15:11Woo-hoo!
15:12Fun flies when you're having fun.
15:16Peter Gilmour is in the house.
15:19Look at those pictures on the gantry.
15:21Like, there is not a single dish
15:24that's not screaming refinement in class.
15:27So I want to give Peter Gilmour
15:31something that is sophisticated and elegant.
15:34Refined.
15:35Sassy like me, you know?
15:37Today I am using chocolate, vanilla, cherries and lemons
15:40and I am trying to do a little take on black forest.
15:45Those flavours are inspiring my dish,
15:48so I'll be doing a chocolate cremeau, a cherry jam,
15:52pickled cherries and vanilla ice cream.
15:56From my previous mystery boxes,
15:58normally I feel the need to use all of the ingredients in the box.
16:02So part of me is like,
16:04well, I need a sponge, I need a crumb, I need something else.
16:07But today, I'm channelling minimalist fruit.
16:12I hope this dish is legendary.
16:13I do not want to cook in the pressure test tomorrow.
16:16For sure.
16:17I need the scale, is that all right?
16:20Yeah, yeah, no, I'm done with them.
16:21Done, all done.
16:21Oh, thanks.
16:22Thank you, no, thank you.
16:24So from the mystery box, I'm going to be using the lemons.
16:26I'm going to be using the gotcha jam.
16:28The choux pastry's in the oven.
16:29It's the vessel that's going to hold everything together.
16:32So that's one thing done.
16:33The next thing is the gotcha jam ice cream.
16:36I'm making gotcha jam ice cream choux buns today with a gotcha jam ice cream, a lemon curd, and a gotcha jam caramel.
16:49So gotcha jam is a Korean chili paste.
16:52You can use it in marinades, in your curries, stir fries.
16:55But I'm going to try and incorporate this into a dessert today.
17:00How are you doing?
17:01I'm okay.
17:01I'm on to the ice cream now.
17:02I'm just getting the temp and then going to mix in the gotcha jam.
17:06Should I turn the heat down, maybe?
17:09It's your choice.
17:10You don't want to go big thing.
17:12Good luck to you, yeah?
17:13Yes, thank you.
17:15Oh, he's so sweet.
17:17The key to nailing this dish is going to be balancing those flavors because you've got gotcha jam, which is so strong.
17:26I do want the judges to actually feel it because otherwise there's no point of using it if it's, like, subtle, if you know what I mean.
17:34Oh, my God, that's ice cream spasso.
17:36You're going savoury or sweet?
17:44Sweet, baby.
17:45Woo!
17:49This is Black Forest, Black Forest, Black Forest, Black Forest.
17:51And then we'll be there.
17:52And then we'll be there.
17:58That is one of the best desserts we've ever had.
18:0313 years ago was the last time I was in this kitchen.
18:06You're a brilliant cook.
18:08You're an absolute dynamo.
18:11And that's when I decided that food was where I wanted to be.
18:17And so now I run a catering business in Sydney.
18:22And this year we've created a six-part television series called Eat Room Relish in Sarawak, Malaysia.
18:32So today I'm going to go sweet.
18:34I'm going to do a chocolate hurricane Swiss roll with a chiffon.
18:41Chiffon cakes are a really popular style of cakes in Singapore that my mum made for me as birthday cakes from when I was this high.
18:49They are a big part of what made me a very happy kid.
18:55So the chiffon cake is going to be pretty light and sweet, mixed through with some melted chocolate.
19:01I'm going to do a marble dupe.
19:02And I want to do a roll that is generous and flavoursome.
19:08And I'm going to pair it with Oloroso and vanilla prunes.
19:13It will be tangy, zesty, so there's a refreshing element to it.
19:17This is the first time I'm cooking prunes in a wok.
19:22Don't you love that?
19:23I'm doing a sponge.
19:25This is a chiffon sponge.
19:26I love it.
19:27I'm going to whip cream with a little bit of chocolate, melted chocolate through it.
19:32It's a little bit of, like, forest-ish.
19:35Yes.
19:35Yeah.
19:35Ooh.
19:36This is the thing with great minds think alike, is that, you know, you've got to think about how yours is going to stand out.
19:49I have set myself a big challenge today.
19:51It's got to hit the spot.
19:53Come on, baby.
19:57We want legend statisticians and you've only got 40 minutes to go.
20:0240 minutes!
20:03Yeah!
20:06I can't.
20:11I feel like my five-year-old daughter trying to, like, use how to figure out how to use scissors and crayons.
20:15I'm trying to cut a circle out of this thing.
20:17It's the best circular one yet.
20:19The dish I'm going to make today is a Peter Gilmore-inspired dessert.
20:23Cherry and sherry.
20:24Today, I want to have some fun.
20:26I think, for me, the really cool thing about the snow egg was that it looks beautiful, but you also get that moment where you get to smash into it.
20:32And so I'm going to make a little kind of sugar disc that I can kind of put on top of the dessert to kind of disguise it a little bit.
20:38If I was going to make this dish normally, I'd probably use, like, a malto sugar that allows you to get an impossibly fine finish.
20:46But being a mystery box, you get what you get and you don't get upset.
20:49So I've just got regulation sugar to use here.
20:51So I've got to kind of finesse it and work it a bit harder to try and make sure I can make it as delicate as I possibly can.
20:57They're going to be delicate, but that's kind of Peter Gilmore's style, right?
21:01Delicate and lovely.
21:02That's the plan.
21:04If it's too thick, it's really, like, unpleasant to eat.
21:06It's like eating a piece of sugary glass.
21:08It's going to cut your mouth open.
21:09Not a good time.
21:10So I'm going to set it and blitz it to a really fine powder.
21:15And then dust it really delicately over a baking tray so I get a really, really fine layer of sugar.
21:21There's a lot riding on this sugar twill.
21:23I need to get that kind of glass-like shatter when you smash into it.
21:31Um, wonderful.
21:33I'm feeling pretty good.
21:35My ice cream's churning away.
21:37I'm focusing on this caramel because I want to actually infuse a little bit of gochujang in the caramel as well.
21:46Depender.
21:47Hello.
21:48Hey, how you going?
21:49Good, thanks.
21:50So lovely to meet you.
21:51Nice to meet you too.
21:52Wow.
21:52What are you making today?
21:53So I'm doing an ice cream shoe bun.
21:55Right.
21:56So I'm doing a gochujang ice cream.
21:57Wow, okay.
21:58Yeah.
22:00Well, look, I think it's very brave.
22:02It's very brave.
22:03Very brave.
22:03A very powerful flavour.
22:05Very powerful.
22:05That's right.
22:06That's right.
22:06And it's either going to be sensational or it's not.
22:12Peter, would you ever make a gochujang ice cream?
22:14Is that something you've done?
22:15I don't know that I would, to be honest.
22:19Yeah, I'm not sure that I would.
22:22I mean, we've got this three-headed chef and he is so weirded out by this idea.
22:27It's written all over his face.
22:28To be honest, I think you'd have to be a bit of a genius with flavours to pull that off.
22:32Right.
22:35That is a high bar.
22:50That's better.
22:53Whoa, decky!
22:54Careful, nearly had my eyebrows over it.
22:58Beautiful.
23:00Oh, damn.
23:01Andres.
23:04It is smelling good in here and I think that is a direct symptom of your wonderful ingredients
23:10in that mystery box.
23:12Callum is actually doing a homage to the snow egg.
23:15Sucker for punishment.
23:17Look, I don't think it's going to be the snow egg.
23:20No, nothing is, to be clear.
23:22My little concern is Rue, Black Forest regato.
23:27How can she make it more than what we expect?
23:30Yes, I totally agree.
23:32How's this though?
23:33Speaking of dessert, we have gotchuchang dessert in the house today.
23:36Yeah, I don't know about you, but I've never used gotchuchang dessert.
23:39Excited and worried for Dash because he's going out on a limp.
23:44He's using a lot of the mystery box.
23:46I'm really keen to see the, the cuisson on his chook.
23:49Chicken, yeah.
23:50I need to finish slicing my squid noodles here, finish seasoning my broth.
23:59The time always gets away from me in this kitchen.
24:02I love the way you draw your pasta.
24:15Thank you, chef.
24:16Pastas rolled out.
24:16I'm just giving it a bit of a dry before I cut it into strips for the fettuccine.
24:21Should be okay, I hope.
24:21Oh my God, this is taking time.
24:28So I'm doing the textures of squid because I want to really honour this one ingredient
24:34and do a few different things with it.
24:36But actually, I'm finding it really difficult.
24:38These squid are really small.
24:40I'm going to try giving the tentacles a little bit of a fry.
24:43That's still an experiment.
24:45How much of the decision making around cooking today is just about avoiding the pressure test?
24:50Honestly, it is back to win, so it's not just about avoiding the pressure test.
24:54I actually do want to do a good job today.
24:56Unless you've still got your eyebrows.
24:58Dust.
25:00I do actually want to give you something different.
25:02You, chef, you have these beautiful, delicate dishes and it's kind of what I want to achieve
25:06as well.
25:07We just have that clean look.
25:08Yeah, well, I'm looking forward to seeing how it comes out, but it's all going to be
25:11about the execution.
25:15Today, I'm cooking squid fritters.
25:18My leeks are looking great.
25:19The outside is beautifully charred.
25:21The inside is still creamy.
25:23And then there's going to be the squid.
25:25They both go in my choux pastry.
25:27I need to think positively today.
25:29I need to think about why I'm here.
25:31I need to remember that I'm a good cook.
25:34Make sure that I'm on my air game.
25:38This dish, it's a big part of who I am, a big part of my upbringing.
25:46I'm a cherry girl.
25:48I'm making a marble chiffon Swiss roll.
25:50Hopefully.
25:51It's super nice, moist and delicious.
25:56This is when it gets tricky.
25:58You've got to roll it while it's still warm so it doesn't crack.
26:02Okay.
26:05Here we go.
26:07Is she rolling now?
26:08Yeah, yeah, yeah.
26:09You need to roll it before you put anything in it.
26:11I need this too.
26:12Actually, don't need that.
26:15Order.
26:15What's going on?
26:17I'm just going to roll it.
26:20I'm rolling my cake.
26:22It's so tense at the moment because this is so important.
26:26If I roll this cake and it cracks, it's game over.
26:32And I won't know this until the very end.
26:35All right.
26:35That's going to go into the fridge for a bit.
26:38You've also got to make sure that it cools in time to actually add the cream mixture on the inside.
26:45I am praying to the gods of all gods that this cake turns out great.
26:49It's time to get a move on, gang, because you've only got 10 minutes to go.
27:03Saging the air.
27:06Everyone's our plans.
27:11I want to show that I can cook a savoury dish, but getting through all these steps, it's just such a slow process.
27:18And I am a little bit behind.
27:23Ideally, I would have put my chicken on earlier.
27:27And I'm starting to get a little bit anxious that this chicken might not cook all the way through.
27:34I'm flipping it both sides to get heat coming in.
27:38I can hear that sizzle, which means it's at a really good temperature.
27:44But I wish I could have more time.
27:48You serve raw chicken in this kitchen, you're in the bottom, you're in Tavarra's Fresh Test.
27:52It's going to come down to the wire.
28:05Less than 10 minutes to go.
28:06I need to fry now because I've got no time.
28:09The squid's going in raw.
28:11I think one of the hardest things to do is to cook squid perfectly.
28:14And also, when it's inside a dough, you don't really know if you've cooked it properly until it's done.
28:19So this is a big risk.
28:20This is my one chance at redemption with this squid.
28:26And I cannot overcook it.
28:28I can't undercook it.
28:29I need to make sure that there's a crisp outside.
28:36The inside is light and airy.
28:40My heart is pounding.
28:42If I go into a pressure test because of it, I'm going to hate squid for the rest of my life.
28:46I'm not watching SpongeBob SquarePants ever again.
28:48We're giving you legendary ingredients.
28:52We want to see legendary dishes.
28:55Five minutes to go!
28:58Five minutes!
29:00That was a legendary cocktail.
29:01That was a wonderful cocktail.
29:03Oh, sweet.
29:04It's looking good.
29:05I'm doing a gotchujang ice cream shoe bun.
29:08I can't believe I'm doing this far out.
29:14I'm actually so happy with the sweet notes and the spiciness of the ice cream,
29:18along with the bitterness from the caramel.
29:20Oh, my God.
29:21Yum.
29:21It's all balanced and it all sings together.
29:24Oh, wow.
29:25And I hope Peter Gilmore can appreciate that.
29:29Okay, we're good.
29:31I'm making the dessert inspired by Black Forest.
29:35My cremeaux has set.
29:37I have my cherry jam.
29:39And then I have my ice cream.
29:41I really wanted this dish to look refined.
29:45Oh, let me stop that.
29:46I am a little bit worried.
29:49This dish is quite simple.
29:51A simple dish requires perfect execution of every element.
29:56And hopefully I pull it off.
29:59I'm looking at the chiffon cake.
30:01There's no cracks.
30:03Hallelujah.
30:03Now I've got to think about how I'm going to plate this.
30:07Oh, my God.
30:08Does this fit?
30:10Ah!
30:11I just want everybody to fall in love with it.
30:14Time to get it on the plate.
30:16One minute to go!
30:17Woo!
30:20I'm really happy with how this dessert is looking.
30:23I'm going to get that beautiful olive oil parfait into my bowl.
30:26I'm going to add that cherry and sherry granita.
30:29My cherries have been soaked in that sherry.
30:31The sherry syrup.
30:32Oh, my goodness.
30:32That's cherry and sherry.
30:34Too many times.
30:34It's a lot of cherries and sherrys.
30:36And I'm going to cover it with that beautiful little sugar twill.
30:39It's looking fantastic.
30:40I actually can't wait to smash into it myself.
30:42We want legendary dishes in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
31:00That was insane.
31:06I have possibly made the tiniest dish I have ever made in this competition.
31:10I've literally committed to the squid.
31:14I don't know how it's going to be received.
31:18I'm happy that I did a savoury today and I got what I wanted onto the plate.
31:23There's enough sweetness, smokiness, bitterness from the char.
31:26I'm happy that I pushed myself out of dessert game and I went savoury.
31:29I just have to pray that this is cooked properly.
31:31All right, team.
31:38Peter Gilmore gave you some amazing ingredients.
31:41Let's hope it resulted in some amazing dishes.
31:45OK.
31:46Callum, please.
31:46I feel so proud of this snow egg-inspired dessert.
31:53But it all comes down to that moment for the judges where they smash into it.
31:58Hopefully it works.
32:02Callum, tell us, what is your dish?
32:04Cherry, sherry and olive oil.
32:06Very mysterious.
32:07Si, ah, dear.
32:08So it's a prune and olive oil and lemon parfait, cherries in a sherry syrup and a cherry granita.
32:14Can you do something cracking, please?
32:16Yeah, absolutely.
32:25Hey!
32:27Wow, that actually worked really well.
32:29Yes, Callum, that is exactly what you promised.
32:40I love the theatricality.
32:42Well done, mate.
32:43I think back in the day when you did the snow egg, we actually caramelised maltose, which
33:03gives you probably a slightly thinner, crisper shell.
33:07But the fact that you only had sugar to work with today, I think you've done really well.
33:14I love the flavours that are going on below.
33:16Really good.
33:17In the cherries, you've managed to get the cherry stone flavour, that almond flavour.
33:23I really like the fact that there's that sort of amaretto sort of thing going on as well.
33:27A dessert is about something that's joyous and that ticks a lot of boxes for me.
33:32Thanks, Peter.
33:33Appreciate it.
33:34Callum, this is unbelievable.
33:37It's vibrant, sharp, sweet, fresh.
33:41I like you.
33:46I like this feedback.
33:48He wants a hug.
33:50I like him too.
33:50You can have a hug.
33:52If you like me, dishes like this.
33:56Keep doing that, Isaiah.
33:59I love you.
34:01Run while you can, Callum.
34:02Come on up.
34:12Jakinda, you're up next.
34:13Oh, okay.
34:23Oh, my gosh.
34:24Very cute.
34:28Goccajang ice cream shoo bun,
34:30lemon curd,
34:31and a goccajang caramel.
34:34Okay, so you double down on the goccajang.
34:37Yeah, there's only one way to do goccajang.
34:39Well, look, you've taken quite a big risk.
34:42So I'm really, really keen to see how it tastes.
35:06It's a pinda.
35:09You know what?
35:11You've pulled it off.
35:20Actually, it's really delicious.
35:22I really like it.
35:24There's an element in goccajang that is sweet under all that heat,
35:29and the fact that you've handled it really carefully
35:32and you've added caramel,
35:35you've emphasised that sweetness,
35:37and you've got this hot,
35:39and then you've got the cold with the ice cream.
35:41It's actually really good.
35:44It means a lot.
35:45Well done.
35:47To pinda,
35:48I really, really enjoyed it.
35:51When you taste that caramel,
35:53it's literally not sweet.
35:55The bitterness just balances everything.
35:59Really, really clever.
36:00Well done.
36:00Oh, it's nice to be done.
36:01Yeah, well done.
36:05What a bun.
36:06What a bun dessert.
36:07Oh, well done.
36:11Shnaz, you're up.
36:13We call it FIFA,
36:14and we put inside anything you can imagine.
36:17Today, the chair is upon my eye.
36:19Classic dishes are classic for a reason.
36:22And when you nail them,
36:23which you have,
36:24they're a very, very nice thing to eat.
36:28Brienne.
36:30Egg noodles with some fried squid
36:32and a thick goccajang sauce.
36:36Your noodles are amazing.
36:38They cling on to the sauce.
36:40There is, like, so much going on in there.
36:43There is so much flavour.
36:45That is your superpower in this kitchen.
36:47Building flavour.
36:49Tin.
36:50Roast chicken.
36:51A smoked eggplant puree
36:52and a sherry juice.
36:54That breast is cooked so well,
36:57and that's very, very hard to do.
36:59Love the smoky eggplant.
37:01Just keep refining.
37:02Keep pushing yourself.
37:02Thanks.
37:03Laura.
37:05Squid noodles.
37:05Spring onions.
37:06Pokes in hombu stock.
37:08I think you've done a wonderful job
37:10on the textures
37:10with all those little ribbons
37:12of spring onion
37:13and the squid as well.
37:15It almost squeaks.
37:16Good job.
37:18Steph.
37:19Pepper pad
37:20and a sherry cherry.
37:23I love the chewiness of the pad,
37:25and I think with the pepper,
37:27you actually got the balance right.
37:29Thanks, Peter.
37:31Theo.
37:32Come on down.
37:34APPLAUSE
37:34Oh, my God.
37:38There's a lot of deja vu going on right now.
37:42Ah, we meet again, Theo.
37:43We meet again.
37:46I want redemption from that last cook with Peter Gilmore.
37:49I want to blow his socks off today.
37:51We meet again.
38:02Which fan favourite will lift the MasterChef trophy?
38:06Watch every mouth-watering episode on 10 Play.
38:15Ah, we meet again, Theo.
38:17We meet again.
38:18And what have you made for us?
38:23Burnt leek and squid fritters.
38:26And kwa jiu jang mayo.
38:29That's quite the ideal finger food.
38:31I think so.
38:31Yeah.
38:31So, Theo, you said that these were like a choux pastry on a deep fryer.
38:56Yeah, that's pretty much where my head was at.
38:59And you think it worked?
39:00Yeah, I think so.
39:07Because it did.
39:08Yes.
39:08That was funny.
39:14They are like the lightest, fluffiest, most unexpected texture
39:20for something that's like a fritter.
39:24You get little pops of squid.
39:25I was like, I'm never going to find a squid in this.
39:28I did.
39:29Oh my god.
39:30So good.
39:31With a beer, perfect.
39:34Theo, I think you and squid are friends again.
39:37Redemption.
39:38Redemption.
39:39Redemption.
39:39Redemption.
39:39Redemption.
39:39Oh, yes.
39:43Good job.
39:43Good job.
39:45Good job.
39:46Good job.
39:47Good job.
39:48Good job.
39:49Good job.
39:50Oh, I hope you're all right.
39:53Nice, mate.
39:55Righto, Jamie, you're up.
39:57Charcoal chicken, gotcha jang, and olorosso.
40:01It actually has a lot of complexity, and together with those really sweet leeks, the whole thing
40:09is just roasty, toasty, supple deliciousness.
40:12So thank you.
40:13Thank you very much.
40:14So we've got cherry, sherry, chocolate, and caramel.
40:19You have a lot going on there.
40:21I find the overall dessert, it's just too impactful for me, way too sweet.
40:27But I think with just a little bit more refinement, it would be great.
40:30Thanks, Peter.
40:32Ben, we'd like to taste your dish next.
40:35Baby squid fettuccine with a kombu, lemon, and sherry emulsion.
40:40The pasta, I don't think it's got enough structure into it.
40:43And then I actually would have gone a thinner shaped pasta, only because the sauce hasn't
40:49got, like, loads and loads of flavor.
40:51Sure.
40:53Next dish is Zabs.
40:55The textures of the squid, a pickled squid, a little squid noodle, and tempura with the
41:01squid tentacles.
41:02A gochujang and leek top oil, and a rosso sherry and chicken broth.
41:10Sorry about the tiny portions.
41:11I know.
41:12We're going to have trouble dividing that into five, let me tell you.
41:15Man.
41:16Yeah.
41:17Sav.
41:18I completely understand how you want to show technique with that single ingredient.
41:43But you haven't done it, because we can't try all of those bits.
41:49I was trying really hard to make sure that all my fellow judges could get a bite.
41:53I got those little bits of pickle in there, and your oil is actually really beautiful.
41:59But it's...
42:00It's just too small.
42:02Thanks, Sav.
42:03Thanks.
42:05Sav.
42:08Next up.
42:12Well, taste Roo's dish.
42:18Hi, Roo.
42:19Wow.
42:20Oh, that's a stunner.
42:21Wow.
42:22That's pretty.
42:23I've done the flavors of Black Forest.
42:24So a chocolate cremeau with a cherry jam, pickled cherries, and a vanilla ice cream.
42:43What you've done is exceptional.
42:45The sweetness content is perfect.
42:46Your kumo is lovely.
42:47Your ice cream is perfect.
42:48Your two types of cherries are made to be on the plate.
42:52If you don't like the fruit, you don't like the fruit and the fruit and the fruit and the fruit and the fruit and the fruit and the fruit.
42:57You want to add a little flavor.
42:58You like it.
43:03What you've done is exceptional.
43:06The sweetness content is perfect.
43:08Your kumo is lovely.
43:09Your ice cream is perfect.
43:12Your two types of cherries are meant to be on a plate.
43:17If you cook several dishes that way
43:23You are a threat
43:25Hard to grow that absolutely with it. Yeah
43:29I just think it was so well balanced like all the textures you nailed
43:33Honestly, and the fact that you did fresh and cool cherries was a stroke of genius
43:39This is what a modern dessert is about
43:43Amazing
43:47Oh
43:53Next up Audra
44:03Oh my goodness looks pretty good
44:09Marble chiffon Swiss roll and stewed Oloroso and vanilla prunes
44:17I
44:34Think the whole thing is just absolutely
44:36Yum that was like yum
44:42So many chiffons yeah they're about the texture but this one has got the right flavor the dark chocolate that goes along with that cloud like chiffon cake
44:54It's just so comforting put me around a fire with a nice glass of sherry and give me that and I just don't think you want anything else
45:03The prunes in the sherry adding acidity just cuts through that richness so so beautiful
45:09You've got your heritage there with the chiffon but you would have never probably put prunes and chocolate with it before and you know these cross-cultural ideas when they're done well are amazing and yours is amazing
45:24Amazing and yours is amazing
45:33Let's taste your dish dash
45:35let's taste your pizza
45:36the
45:38oh
45:39oh
45:41oh
45:42oh
45:45let me
45:47we'll
45:48oh
45:49go
45:50go
45:51oh
45:52go
45:53go
45:54go
45:55go
45:55go
45:57go
45:59go
46:01Dessert Dashi. Yeah, yeah a bit nervous to be honest a little bit nervous about the cook on the chicken
46:08Fingers crossed that it is cooked
46:23Dash
46:24Chicken that is under is pretty much a shortcut to a pressure test. Yeah
46:31Shall we check it out Andy
46:49How's it looking I reckon that's for all
47:01Oh
47:03It's a shame
47:07We can taste the puree though and it's delicious everything else is delicious
47:12Except the chicken
47:15Dash I'm gonna for you mate because unfortunately we can't try the main event of the plate which is a charcoal chicken
47:21Yeah, it's disappointing I know you'd be disappointed because it was times like this where you take a risk and hopefully you get the reward and then next cook
47:32You you got even more confidence, but unfortunately that risk hasn't paid off because we can't eat the chicken. Yeah
47:37If I are you I'll be getting your headspace in for a pressure test tomorrow. Yep
47:46Sorry mate, thanks guys. Thank you. Sorry
47:49You know that hug back now. Oh mate
47:53I'm glad you came for tomorrow
47:55I'm glad you came for tomorrow
47:57I'm always impressed with what you guys come up with and
48:08Really overall very impressed with the level of passion and I just wish you all the best luck in the rest of the competition
48:17Thank you put your hands together for chef Peter Gilmore
48:21Yeah
48:28What an exciting start to a legendary week
48:32We expected good things and what we got was great
48:38Roo
48:39cherries chocolate so refined you know it
48:45Theo
48:47Fluffy fritters mouth-ordering mayo definitely a winning combo
48:52order from the chiffon to the candy peel are amazing
48:59Depender
49:01Gotchujang dessert gotchujang delicious
49:08Well done everybody
49:10Sorry to say today. We are also looking for a bottom three to join Sarah in tomorrow's elimination
49:18Dash
49:25Sav
49:31Ben
49:33Today you were just using a legend's ingredients tomorrow
49:42You'll be recreating a legend's dish and it's one hell of a masterpiece
49:51So go and get some sleep because you're gonna need it
49:54Tomorrow night
50:00Kirsten Tibble
50:03Legends week continues
50:06with one of our favorite dessert masters
50:09This is the most technical dessert I've ever created
50:14Her pressure test is so incredible
50:19Stop it
50:20It's already legendary.
50:24This is ridiculous.