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M89
  • 6/3/2025
Transcript
00:00:00Previously on MasterChef Australia.
00:00:05It was a whole week of immunity-winning challenges.
00:00:09Oh, f***.
00:00:11OMG. It is on another level.
00:00:14Wow. Holy moly.
00:00:17This is a masterpiece.
00:00:19Then...
00:00:20Catastrophe!
00:00:24There isn't a lot of margin for error.
00:00:27Congrats, Ben.
00:00:28Pin on your apron. Immunity from the next elimination.
00:00:31Woo!
00:00:34And...
00:00:35Ooh la la!
00:00:36A service challenge with a French twist.
00:00:39Vive la France, Jean-Christophe.
00:00:41Served up revolutionary dishes.
00:00:44Oh, my God. Oh, my gosh.
00:00:47Beautifully cooked.
00:00:48A+++++.
00:00:50With the blue team and the green team
00:00:54all winning immunity from tonight's elimination.
00:01:10Morning, everyone.
00:01:11We get into the MasterChef kitchen
00:01:13and I can see Andy, Po and Jean-Christophe
00:01:17behind their own benches.
00:01:19Oh, what is going on?
00:01:25MUSIC
00:01:28There's a bit of, like, you know, nervousness there.
00:01:31But I'm really keen to see what we do today.
00:01:34Morning, all. Good to see you.
00:01:36Morning.
00:01:37Today's elimination challenge...
00:01:41..is all about...
00:01:48..Tableside Theatre.
00:01:50MUSIC
00:01:55Think about how you can add some finishing flair to your dish...
00:02:01..to enhance the eating experience.
00:02:06Before we get this show on the road,
00:02:08Andy, Po and Jean-Christophe are going to show you
00:02:11how they add a bit of something something to their plates
00:02:14with a bit of finishing flair.
00:02:16Andy, you're first.
00:02:18Got it.
00:02:19So, for my finishing flair,
00:02:23I've gone with a salt-baked mud crab.
00:02:26Oh! Gorge?
00:02:28It's all about cracking this bad boy open.
00:02:34I love that noise so much.
00:02:37So we're just going to score all the way around the salt crust.
00:02:42I hope I don't have to cook that.
00:02:45I've kind of done a bit of a double play here
00:02:47because I've wrapped the crab in paper bark as well.
00:02:52Which is going to protect it from all the salt.
00:02:56And then we can...
00:03:00Use your muscles.
00:03:05So package inside the package.
00:03:07Layer one. Layer one is done.
00:03:10And this is like suspense city.
00:03:13Everyone's like, what is going on inside here?
00:03:18Peel all this back.
00:03:22Oh, God.
00:03:24Then we would whisk this away out the back,
00:03:28crack it all up, bring it back out
00:03:31with all of this beautiful picked mud crab meat.
00:03:36Serve that at the table.
00:03:38That's cool.
00:03:39Got a comfy garlic and parsley butter.
00:03:42And we're just going to go and douse it in that.
00:03:48Can you guys smell what's going on?
00:03:51It's so good.
00:03:53So that is my finished salt-baked mud crab
00:03:57with comfy garlic butter.
00:03:59I'm blown away with Ada's finishing flair.
00:04:02I love that wow effect.
00:04:04So I'm thinking, what can I do?
00:04:06That can really reveal the dish.
00:04:08I was going to try and get a smaller bit,
00:04:10but it's stuck together, so whatever.
00:04:12That will cost you $40.
00:04:14That old chestnut.
00:04:16Oh, my God. It's so good.
00:04:19It's just so moist.
00:04:21It's only kind of just cooked through as well,
00:04:23and you get all that garlic and the paperbark aroma.
00:04:26And you're just going to have to take my word for it.
00:04:30Watching the judges make in their own flair
00:04:33is really interesting.
00:04:34Give it up for Andy, everyone.
00:04:36They're so unique to their personalities.
00:04:38Like, you know, Andy's mud crab really suits her.
00:04:41So I think the take-home message for me today
00:04:44is to showcase my personality
00:04:46through this flair and my dish.
00:04:49OK, so mine is 1,000-cut tofu flour.
00:04:53So I'm going to pour a broth over it,
00:04:55and it's just going to release all those little tentacles
00:04:58and make it look like a sea anemone.
00:05:01It looks alive.
00:05:03I'm not going to lie, I am actually very impressed.
00:05:06Oh, my God. Oh, my God.
00:05:09So then we just want to give it a little bit of a shake.
00:05:13Oh, that's so cool.
00:05:15If you've ever gone snorkelling
00:05:17and you've seen, like, a little coral just doing, like, you know, this,
00:05:21that's what it looked like.
00:05:23And now I'm like, damn, because I have to do that on a plate.
00:05:26Like, come on. Hello?
00:05:29Jean-Christophe, is it time for dessert?
00:05:31Very much indeed.
00:05:33What I have in front of you is crepe Suzette.
00:05:37Take your pancake.
00:05:39Keep smiling, of course.
00:05:43Just introduce a bit more alcohol.
00:05:45Oh! Wow.
00:05:47There we are.
00:05:49Et voilà!
00:05:51Big crepe Suzette!
00:05:55The judges have showed everyone
00:05:57how they would finish a dish at the table in some flair.
00:06:00I like the delicacy of hose flour.
00:06:03I think that looks really impressive, but who doesn't like fire?
00:06:07So that's sort of where I'm starting to lead my mind to.
00:06:12We're giving you 75 minutes.
00:06:17Whoever cooks the dish that impresses us least...
00:06:22..will be eliminated.
00:06:26Right, without further ado...
00:06:29..your time starts...
00:06:33..now!
00:06:35APPLAUSE
00:06:39Here I go again. What am I making?
00:06:41Uh...
00:06:43So...
00:06:45One should go there.
00:06:47What am I doing?
00:06:49Um...
00:06:52I'm really interested in what Annie and Poe said...
00:06:56Oh, yeah, yeah, yeah. ..about...
00:06:58It can't just... Like, it needs to add to the dish.
00:07:00Yeah. OK.
00:07:02Can't wait to see what they're doing.
00:07:04Bit of planning.
00:07:06I don't want to go home today.
00:07:08It's way too early in the competition.
00:07:10We've only just hit top 20.
00:07:12I've still got a lot of stuff to do,
00:07:14and I'm still proving some things to myself, I think.
00:07:16The flair coming into today's cook,
00:07:18it's not just about doing something funny over the top.
00:07:20So figuring out that concept is really important.
00:07:23I've been within the bar world for about 18 years now
00:07:26and spent a lot of time judging competitions
00:07:29and watching people come up with different and interesting ways
00:07:32to make it more immersive,
00:07:34whether it's hand-rubbed before you taste the drink
00:07:37or it's burning sage.
00:07:39There's plenty of ways that you can add a little bit
00:07:41of finishing flair to make you stand out.
00:07:43This isn't a five-hour pressure test,
00:07:45but if we think smart, we could probably come up
00:07:47with something absolutely silly, even in 75 minutes.
00:07:53What a challenge. Yes. I love it.
00:07:55It has to be a show, it has to be spectacular,
00:07:58and what we want is the wow factor.
00:08:00We want something with substance, something with flavour,
00:08:03something with personality,
00:08:05something like we will come back for it.
00:08:08Yeah, and the confidence to be able to pull it off too.
00:08:11Because when you think about it, it's like,
00:08:13this is all about connecting the front of house to the kitchen
00:08:17and done seamlessly.
00:08:19For me, I don't want to see anything superfluous.
00:08:22Like, I want it to have purpose
00:08:24and definitely inject flavour into the dish.
00:08:27Yeah, no naff. Yeah, no naff.
00:08:29It is a really fun and exciting elimination challenge
00:08:32because there's that degree of showmanship to it.
00:08:35I want my jaw to hit the table. Yeah.
00:08:37Ooh, Beau. Oh, hello.
00:08:39Ooh. Just a little creamy number.
00:08:41Go on the dessert.
00:08:43Wow.
00:08:45OK. I'm not a theatrical person.
00:08:48I don't like being the centre of attention.
00:08:50It's not my natural state.
00:08:52Can I see what's happening here?
00:08:54But I'm going to give it a crack.
00:08:57So today I'm going to do a dish called Home Among the Gum Trees
00:09:01and it'll be a tribute to the Anzacs.
00:09:03It's going to be dessert.
00:09:05The elements will be plum jam, Anzac biscuit crumb,
00:09:08rum and raisin, black tea ice cream and then a rosemary twill.
00:09:13Bit of flambé. Bit of flambé action.
00:09:16Rum and raisin, good to go.
00:09:19Being a firefighter, I really want the Aussie bush
00:09:22to come through in this dish
00:09:24and try and get them to think about how lucky we are
00:09:27to live in this environment.
00:09:29The flair for my dish today will be a little Anzac story
00:09:32that goes with the dessert.
00:09:34The judges will have to crack through a piece of bark
00:09:37and I'm going to burn some gum leaves as well.
00:09:40Let's go, Bowie.
00:09:46Finishing flair to me is like something interactive.
00:09:50It has to be intriguing, something that they're, you know,
00:09:53captivated by.
00:09:55Growing up in Delhi, you know, parents always took us out
00:09:58to experience all these beautiful street foods
00:10:00and when you go to a street food cart,
00:10:02they're making it in front of you.
00:10:04It's really intriguing watching every single step,
00:10:07the way it's been constructed, the elements that they're adding in
00:10:10and it still captivates me.
00:10:12Smell those spices. Smells really good already.
00:10:14Hi, Dipinda. Hello.
00:10:16You look like you're going to be doing something crispy.
00:10:19I'm doing raj kachori.
00:10:21In Delhi, they call it like the king of street food.
00:10:24So it's basically like a pimped-up, bigger version of a pani puri,
00:10:28basically, so a lot of flavour.
00:10:30So the work factor will be what?
00:10:32To construct it, I need to crack into it
00:10:34because it's going to be like a crispy shell, like a hollow shell.
00:10:37I'll construct it in front of you guys
00:10:39because that's the theatre in Indian street food.
00:10:41Inside will be like lots of different chutneys,
00:10:44like a nice sweet and tangy yoghurt.
00:10:46I've got some potatoes, some chickpeas
00:10:48and then douse it in, like, yoghurt chutneys.
00:10:50Wow, wow, wow. I'm excited. I am already wowing.
00:10:53So, you know what, you've got a lot to do and I think you should keep going.
00:10:56Thank you. Come on. Good luck.
00:10:59I really want the judges today to be able to feel that 10-year-old Dipinda,
00:11:04you know, standing at the window
00:11:06and watching the construction of this beautiful street food dish.
00:11:09So I want to do it justice.
00:11:12Ta-da-da-da-da.
00:11:14Jamie, you doing the sorbet with nitrogen?
00:11:16Yeah, nitro ice cream, nitro pearskin dust.
00:11:19Yum. I'm taking a bit of a risk today.
00:11:21I'm cooking something spectacular to stand out from the crowd.
00:11:26But also, finishing flair isn't just about being ridiculous at the table,
00:11:30it has to make sense with the dish.
00:11:32Jamie. How are we doing? Good.
00:11:34So we can see macadamia praline, pears, what's happening?
00:11:38I'm doing a composed cheese course, essentially.
00:11:40That little bit at the end of the meal, just before desserts,
00:11:43you want something that balances between that savoury and sweeter part of the menu.
00:11:46I feel like with the concept that I want to do today,
00:11:49this gave me the best opportunity, so...
00:11:51OK. It does look like a concept.
00:11:53There's a sketch, we've got all kinds of things going on.
00:11:55So we have Compton cheese custard. Yeah.
00:11:57I'm making a pear sorbet. Yeah.
00:11:59I've then got the macadamia praline roasted off.
00:12:01I've got some poached pear in some calvados.
00:12:03And the piste de resistance is using this liquor.
00:12:07Insert some helium, and we're going to be eating a cloud.
00:12:11Whoa!
00:12:13Which means you can actually inhale the dish and then eat the dish.
00:12:17So...
00:12:19It sounds really interesting and exciting,
00:12:22but with the amount of technique involved in this,
00:12:25pull it off and there's no way you're going anywhere.
00:12:28But if you fail in any way, it's straight out.
00:12:32Yeah.
00:12:42What's he making?
00:12:43He's got this cloud thing, which I can't wait to see.
00:12:45Yeah. Some flying calvados cloud,
00:12:47which could be epic or it could be a complete disaster.
00:12:50Yeah.
00:12:53All I can say is love the courage.
00:12:55All right, good luck.
00:12:58Bit of a risk doing something that is pretty experimental
00:13:01and haven't done before, but it's all just about execution today.
00:13:04I haven't used the cloud equipment before,
00:13:07but is this the place to take a risk?
00:13:09Because you have to shine above the rest?
00:13:12Of course.
00:13:13Come on.
00:13:14And everyone loves bubbles.
00:13:16And fingers crossed, they'll be flying around the room
00:13:18and I can pass them up to the gantry
00:13:20and the judges can have a bit of fun with it.
00:13:22All right, you have one hour to go!
00:13:24Oh, my God, it's gone. Where did that 15 minutes go?
00:13:27It's gone.
00:13:28Let's go, Theo.
00:13:29Come on, Andre.
00:13:31Rude.
00:13:32Rude.
00:13:33Coming out with the whole pantry.
00:13:35I swear I'm sweating like a pig.
00:13:39I am a very dramatic person.
00:13:41I'm very animated.
00:13:43Oh, God, it's good. Oh, my gosh.
00:13:45I'm very theatric.
00:13:47Oh, Lord. Oh, my gosh.
00:13:49Wow.
00:13:50And for me, I really feel like there's, like,
00:13:52endless possibilities with space.
00:13:54So I want to create a dessert that's based around space.
00:14:00My finishing flair is going to be dry ice
00:14:02to create a smoky effect.
00:14:04And because I understand being theatre.
00:14:07Oh, my gosh.
00:14:08I'm also going to make a tempered chocolate dome
00:14:12and when you crack it, it should crack.
00:14:15This is definitely maximalist Rue.
00:14:19Oh, la, la, Rue.
00:14:20Hola, Rue.
00:14:21Hello.
00:14:22What are you doing?
00:14:23How are we?
00:14:24I am making a dessert I'm calling Dark Matter.
00:14:29So I'm taking inspo from space.
00:14:32OK.
00:14:33And I'm doing a dark chocolate and coffee mousse
00:14:35with a caramel core,
00:14:37a dark chocolate soil with orange zest,
00:14:40hazelnut ice cream, and...
00:14:44There you go.
00:14:45Yeah.
00:14:46Now you're not done.
00:14:47And?
00:14:48No, the last thing I want to do is, like,
00:14:49do some tempered chocolate,
00:14:50so that's why I have to move fast
00:14:51so that I can have time to do that.
00:14:53How is it going to look like?
00:14:54So it's going to look like a sphere.
00:14:55Even the ice cream will be hidden under a sphere.
00:14:57And I'm going to do smoke just to keep that, like,
00:15:00mysterious vibe going.
00:15:01When you say smoke, do you mean, like, liquid nitrogen?
00:15:03Like dry ice.
00:15:04Yeah, dry ice.
00:15:05But flavoured in coffee,
00:15:06so that you can get that hint of what's in the dish.
00:15:08Oh!
00:15:09Oh, my God.
00:15:10And you think you can deliver all this on time?
00:15:12I hope so.
00:15:13I hope so.
00:15:14I am moving faster than I've ever moved.
00:15:16You are going to need to.
00:15:18Thank you so much.
00:15:20Timing is so paramount today for me
00:15:23because everything needs to have specific timings
00:15:27to set in the freeze, to come down to temp.
00:15:30So that's even more pressure.
00:15:32Come on, Roo.
00:15:33But I think I can really push myself.
00:15:35I know I'm a good getter.
00:15:37I can do it.
00:15:38Let's go, Roo.
00:15:39Come on, Matt.
00:15:40Chop, chop.
00:15:41I spent a lot of time in the army,
00:15:43so rum is sort of a traditional thing that we would have
00:15:46after an Anzac Day dawn service,
00:15:47a little bit of rum in the coffee as a gunfire breakfast.
00:15:51So today I'm making an Anzac-themed bomba lasca.
00:15:54It's going to be an Anzac biscuit-flavoured ice cream,
00:15:57a little golden syrup sponge that I'm going to soak
00:16:00with some coffee.
00:16:01I'm going to use that oat and coconut mixture
00:16:03and just toast that up for a little bit of a crumb,
00:16:05an Italian meringue around the outside,
00:16:07and then I'm going to flambe that at the table with some rum.
00:16:11There's a few key elements to this dish.
00:16:13The ice cream is really integral,
00:16:15partly because of the flavour,
00:16:16but also because it forms the whole foundation
00:16:19of the bomba lasca.
00:16:20It's going to be an Anzac biscuit-flavoured ice cream,
00:16:23so taking the oats, the coconut, the golden syrup
00:16:25and infusing that into the ice cream.
00:16:27And I need to have it set in time so that I can demould it
00:16:30and pipe the meringue around it.
00:16:34Because if I don't have it set,
00:16:35I can't pipe meringue onto it and I don't have a dish.
00:16:37I really need to nail all of these elements.
00:16:40The competition's just kind of starting.
00:16:42Sorry, what am I doing?
00:16:44And I would hate to go home today.
00:16:46What's the batter doing?
00:16:47A bomba lasca.
00:16:48How much time?
00:16:4945 minutes.
00:16:50It's the Italian meringue, it's going to take a while,
00:16:52so you've got to start.
00:16:53Don't panic.
00:16:55Nice-looking livers, Nez.
00:16:57Let's go, Nez.
00:16:58Yeah, Dash.
00:17:00This time doing MasterChef, it's definitely for myself
00:17:03because I have some unfinished business
00:17:05and I have so much to prove.
00:17:07I finished 15th and I feel like I left quite early last year.
00:17:15The one regret was I was trying to elevate everything I do.
00:17:21Since leaving MasterChef,
00:17:22I'm spending so much time in this beautiful Sardinian restaurant
00:17:25and I'm learning really home-cooked food.
00:17:29So the plan this year is to stick to my flavours that I know.
00:17:34So growing up, I loved little picnics in the garden.
00:17:37So today I'm cooking picnic in a meadow.
00:17:40So in my picnic basket, I have chicken liver parfait,
00:17:43goat cheese mousse, I have fig and walnut chutney
00:17:46and I have a selection of pickles.
00:17:49My flair is I'm going to make this Sardinian crisp bread
00:17:54that sits on the top of my basket covering the whole dish
00:17:57and then I'm going to do karate chops for judges
00:18:00to reveal the mystery.
00:18:02The flair is a big thing, but because it's elimination day,
00:18:05you want to stay safe, so you need to nail that flavour.
00:18:08Let's get cooking.
00:18:09Nobody likes chicken liver, let's be honest.
00:18:12OK, oranges.
00:18:13But my mum, she found a way to cook it a certain way
00:18:17and that we love that.
00:18:19Come on, smash.
00:18:20So she would literally trick us into eating it.
00:18:22And this is that version.
00:18:24Oh, my goodness.
00:18:25A good parfait should be creamy, salty, soft...
00:18:30Go, Stez, keep pushing.
00:18:32..and really delicious.
00:18:36Yum.
00:18:38Is that the pate?
00:18:39Yes, I'm going to put some clarified butter on top.
00:18:42Chicken liver pate is maybe my favourite food of all time.
00:18:45It's my favourite too.
00:18:46I'm like, yes!
00:18:47I feel like, taste-wise, it's something that would keep me safe.
00:18:52Can I just get this food out of your hair?
00:18:55But is that chicken liver?
00:18:56OK, anyway.
00:18:57I want to be on TV with chicken liver in my hair.
00:19:00Thanks, ladies.
00:19:01OK, I can do this.
00:19:03Let's go.
00:19:04The pressure is on.
00:19:05We want an absolute showstopper in 45 minutes.
00:19:09CHEERING
00:19:12Can you make me some scones, Tim?
00:19:14Scones, Tim.
00:19:15They look good for you.
00:19:18What's that, Andre?
00:19:19It's the base of the foam.
00:19:20Oh, nice.
00:19:21Semolina.
00:19:22Semolina?
00:19:23Andre.
00:19:24Hello.
00:19:25What are you making?
00:19:26Well, first and foremost today, it's an education on Roman history.
00:19:29What?
00:19:30It's a great fire of Rome in 64 AD.
00:19:35It's an interpretation of pasta alla carbonata,
00:19:37a little ravioli that's filled with pure egg yolk that oozes.
00:19:40We finish with guanciale, a bit of flame of grappa,
00:19:43and then I come to the rescue with a semolina foam.
00:19:48All right, good luck being a fireman.
00:19:50Thank you, thank you.
00:19:51OK, so I'm making a Greek dessert called gala topuriko tarts.
00:19:55It's like phyllo and semolina custard.
00:19:57We bruleed the top of it and then also it'll have a sugar disk
00:20:01with pistachios and walnuts that I'll smash on top.
00:20:04I want to represent that, like, smashing the plates,
00:20:07which is good luck in Greek culture.
00:20:10Today I'm making gold rush campfire beans.
00:20:13My hometown's Ballarat, so I'm inspired by the Ballarat gold rush
00:20:17where the miners would cook their beans over the fire.
00:20:20So my final flair will be red gum smoke in the quash
00:20:23with a big reveal to the judges when they eat the dish.
00:20:29What did we miss?
00:20:30There is some cool stuff happening there.
00:20:32More calvados.
00:20:33I think Jamie is essentially doing a cheese course.
00:20:36He's presenting it with a pear helium cloud.
00:20:40Sorry, what?
00:20:41I know.
00:20:42What?
00:20:43I love that he's run with this.
00:20:45He's also never done it before.
00:20:46Oh, I was hoping that that wouldn't be the case.
00:20:49Well, we had a good run.
00:20:51The painter is doing a panipuri, a big one, too, by the way.
00:20:56Yeah.
00:20:57And you can see clearly there's so much going on.
00:21:00I think I'm OK.
00:21:02I think I'm worried probably most about Ru.
00:21:04Her idea sounds amazing.
00:21:06She's calling it dark matter, so it's all about space.
00:21:09Yeah, she's got an entremet where she's got, like,
00:21:12layer upon layer of mousse and ice cream and you name it.
00:21:15Very Ru.
00:21:16Classic Ru.
00:21:17She's then going to have a tempered chocolate disc
00:21:19as well that hides everything.
00:21:21It kind of looks like satin and we're going to crack it open.
00:21:24There's going to be layers, there's going to be dry ice,
00:21:26there's going to be everything.
00:21:28But there is so much to do.
00:21:30It sounds like a four-hour pressure test.
00:21:32Definitely.
00:21:33Oh, my gosh.
00:21:35So much sweat in my eyes.
00:21:38I really feel like I have set myself a bar that
00:21:43may be a little bit too high.
00:21:45This dish is very technical and I'm pushing myself.
00:21:49Oh, that's too fast.
00:21:51But I spent so much time getting my entremet
00:21:53in the blast freezer.
00:21:55And my hazelnut ice cream is finally in the churner.
00:21:59Oh, my gosh.
00:22:00I still need to work on my chocolate soil.
00:22:02And if I'm being honest with you,
00:22:05I don't think I have enough time to do my tempered chocolate dome
00:22:09now because I'm thinking I have too much to focus on.
00:22:12Make your dishes memorable.
00:22:14You have 30 minutes to go.
00:22:16Yeah.
00:22:17Come on.
00:22:20Oh, my gosh.
00:22:21I'm sweating.
00:22:23But if I do not get the dome done,
00:22:28part of my finishing flair is going to be a flop.
00:22:33Looking amazing.
00:22:34Come on.
00:22:35Roo looks like she's in the lead.
00:22:36Oh, my gosh.
00:22:38Oh, lord.
00:22:48Come on, guys.
00:22:53Roo Roo.
00:22:54Hello.
00:22:55Tell us, how are you going?
00:22:56Are you, how's your timing?
00:22:57Blasted.
00:22:58Yeah, because that's huge.
00:22:59I'm sure you're extending yourself way too much.
00:23:02I feel the same.
00:23:03Yeah.
00:23:04But I know.
00:23:05Do you feel like you've bitten off more than you can chew?
00:23:07Maybe.
00:23:08Maybe?
00:23:09OK.
00:23:10I feel like I might have.
00:23:11I just have to do my crumb now and put it in the oven.
00:23:13Yeah.
00:23:14And my sphere, I need to get that done as well.
00:23:18You've got 25 minutes.
00:23:19OK.
00:23:20But it's all about the flair.
00:23:22I know.
00:23:23Right?
00:23:24So even if it tastes good and you have all your elements done,
00:23:28And breathe.
00:23:29OK.
00:23:30Good luck.
00:23:31We're going to leave you alone.
00:23:32Thanks.
00:23:33I do not want to go home today.
00:23:36I have just scratched the surface.
00:23:38There is so much that I still want to bring.
00:23:41So I feel like I just have to commit now,
00:23:43because I'm already in it.
00:23:45OK.
00:23:46So I'm just going to keep pushing.
00:23:48I'm going to do my dom.
00:23:49I think I can do it.
00:23:51Pretty much, once this crumb is in the oven,
00:23:53I'm just left with assembling things.
00:23:55I might as well do it.
00:23:56And hopefully, it can make it on the plate.
00:23:58Doing a spade dessert, so I have to aim high.
00:24:00I'm OK.
00:24:01Yeah.
00:24:03I'm going pretty good at the moment.
00:24:05I've got all my elements coming together.
00:24:07My dessert is inspired by the Anzacs.
00:24:10And I've picked flavors I know that match that spirit.
00:24:14It's going to be spectacular.
00:24:16I think so.
00:24:17It's going to be like a fire.
00:24:18It's going to have a good story.
00:24:19Yeah.
00:24:20Yeah, this is my bark, which is just a rosemary twill.
00:24:24I really need to get the rosemary twill perfect.
00:24:27It needs to look like bark, because this
00:24:29is part of the finishing flair.
00:24:31And I want them to be able to crack through
00:24:33and see what's underneath.
00:24:35It can turn from nice caramel brown to ash in an instant.
00:24:40So I'm really just focusing on watching that
00:24:42and pulling it out at the perfect moment.
00:24:44Attention, attention.
00:24:46The stakes are high.
00:24:4715 minutes to go.
00:24:49Yeah.
00:24:50Come on.
00:24:51OK.
00:24:52Come on, Andre.
00:24:53Wow.
00:24:54Andre?
00:24:55How are you?
00:24:56How's the section?
00:24:57How is it?
00:24:58Good.
00:24:59We're getting there.
00:25:00We've got to make the pasta.
00:25:01Yeah.
00:25:02And then put all the elements together.
00:25:03Yeah.
00:25:04Foam is done.
00:25:05The semolina foam is in the canister.
00:25:06To put out a grab of fire.
00:25:07Yeah.
00:25:08To save your life, Jean-Christophe.
00:25:09I will pay the favor at the bench today.
00:25:10I hope so.
00:25:11Come on, puffle.
00:25:12Theo, how are we traveling?
00:25:13Hey, guys.
00:25:14Yeah, I'm going good.
00:25:15I've got my brick pastry in the oven.
00:25:16Nice.
00:25:17My pastry cream is done.
00:25:18I'm starting to heat up my sugar to make these sugar
00:25:20discs that we're going to break all over the top of the whole dish.
00:25:23Yeah, I get it.
00:25:24I get it all.
00:25:25I get it all.
00:25:26Yeah.
00:25:27I've just taken the beans out of the pressure cooker,
00:25:29and they're really well-cooked.
00:25:31I've got these little damper savory scones.
00:25:34They're going to be a bit of a vessel to eat the beans with.
00:25:36I just have to finish this off, get this tasting perfectly,
00:25:39get my rib meat in there.
00:25:41I've also got the final flair to come.
00:25:42So my red gum chips smokey into the cloche.
00:25:47It's a feast for the senses.
00:25:50Poached, fresh, Compti, macadamia, praline.
00:25:55This is a cheese-inspired dessert.
00:25:57It's coming together exactly the way I thought about it.
00:26:00Woof.
00:26:01Got some work done today, chef.
00:26:03Custard is beautiful and smooth.
00:26:05It's a celebration of that flavor of the cheese.
00:26:09It's delicious.
00:26:10The sorbet base looks good.
00:26:12It's got all the texture.
00:26:13It's got different notes and different treatments of the pear.
00:26:16But this piece of kit is a mystery so far.
00:26:21I'm getting ready to look at this bubble machine
00:26:24and see if we can make some clouds that taste good.
00:26:26What if it doesn't work?
00:26:28What if it doesn't work?
00:26:29A shot of Calvados and hoping for the best.
00:26:32This better be your performance of a lifetime.
00:26:35You have ten minutes to go.
00:26:37Yes!
00:26:39Woo!
00:26:41Go, Matty.
00:26:43It's hectic.
00:26:44I have made the ice cream.
00:26:45It's in the blast chiller.
00:26:47The cake's in the oven.
00:26:48I've got a little crumb going on.
00:26:49I'm just moving on to the Italian meringue,
00:26:51which is kind of the key thing
00:26:52that's going to pull this whole dish together.
00:26:54That should be OK, but he's got to get on to it.
00:26:56He's still got to make his actual Italian meringue.
00:26:58The meringue is such a key component of a bombolasco.
00:27:01It's piped out on that ice cream,
00:27:03and then I'm going to flambe that at the table with some rum
00:27:06so it helps to create the theatre,
00:27:08that finishing flair to the dish.
00:27:10Woo!
00:27:11So nailing this Italian meringue is going to be critical.
00:27:14I hope he's got his sugar syrup.
00:27:15He hasn't even got his sugar syrup, has he?
00:27:17Maybe not.
00:27:19The key to making an Italian meringue
00:27:21is not over-whipping the egg whites,
00:27:23getting your sugar syrup up to the right temperature
00:27:25and then beating that together
00:27:27but allowing it to cool down completely
00:27:29so it's nice and white and shiny and glossy.
00:27:31I know that if I don't have this meringue ready to go,
00:27:34then I won't have a dish,
00:27:35so I know that I'm really going to be pushing it for time.
00:27:38I'm super worried about Matt.
00:27:41He's still getting his Italian meringue to temp.
00:27:44That takes a good 10 minutes to whip,
00:27:47and it's not even up to temp yet.
00:28:05I've got my chutneys ready, my yoghurt's ready.
00:28:07I've got a potato-chickpea mix jar.
00:28:09Okay.
00:28:10And now I'm going to start moving onto my dough
00:28:12for the shell itself.
00:28:14This is, like, meant to be a pimped-up version
00:28:16of a bunny burrito.
00:28:18I'm stuffing it with the chickpea flour.
00:28:20I'm making sure it's nicely sealed
00:28:22because it's really hard to get it, you know, puffy,
00:28:24and sometimes you get it puffy
00:28:26and you're not doing it at the right temperature
00:28:28and it can just deflate really quickly.
00:28:30Who knows?
00:28:31So it's really technical,
00:28:34and if I don't have a shell to serve,
00:28:36I don't have a dish
00:28:38because that is my dish, basically.
00:28:42I delicately place my dough into the oil.
00:28:45I'm, like, crossing everything right now.
00:28:47I just want it to puff.
00:28:49Um...
00:28:51Oh, my God.
00:28:53I think I'm okay.
00:28:54Oh, it looks perfect.
00:28:56It starts to puff up, and, oh, my God, it looks amazing.
00:29:01I'm, like, throwing oil everywhere.
00:29:03I don't want it to deflate.
00:29:05Happy?
00:29:06Yeah, perfect.
00:29:07So good.
00:29:08Thin enough?
00:29:09It can't be too thin, otherwise it's going to break.
00:29:11You need to keep it high to puff up
00:29:13and then low to get it crispy,
00:29:15otherwise it's going to deflate.
00:29:16Wow.
00:29:17I take it out.
00:29:18It looks really nice and crispy.
00:29:20I just want to cool it down and make sure it hardens up over time.
00:29:23I'm just cross-checking all my elements.
00:29:25I'm getting every single element on the plate.
00:29:28I'm putting in both the chutneys into the bottles
00:29:31because I'll be constructing it in front of the judges.
00:29:34It's all fun and games, but someone is going home today.
00:29:37Five minutes to go.
00:29:39CHEERING
00:29:41Come on, Maroon.
00:29:42Looking good, Matty.
00:29:44Five minutes to go, and my meringue is still warm.
00:29:47I know that if I don't have this meringue ready to go,
00:29:50then I won't have a dish, I won't have a finishing flair,
00:29:52and I'm going home.
00:29:53So I make the decision to get the meringue.
00:29:55It's still a little bit warm, but put it into the piping bag.
00:29:58Keep going, mate.
00:30:00Oh!
00:30:02The meringue looks a little bit grainy,
00:30:04so it hasn't worked out exactly as I'd planned it.
00:30:07I'm just hoping that I can still light it up.
00:30:10CHEERING
00:30:14That looks good, Shnez. Good job, Shnez.
00:30:16I get my bread out of the oven.
00:30:18Oh, my God, bread looks great.
00:30:19I'm pretty happy the way it looks.
00:30:21It looks nice and crispy, ready to karate chop.
00:30:23OK, I'm going to need to go to the garden,
00:30:25and it's time to plate my picnic basket.
00:30:29I'm thinking I need to make this basket spectacular.
00:30:33This needs to be the most spectacular basket I've ever seen.
00:30:36Shnez, it looks beautiful!
00:30:38This is quite what I envisioned.
00:30:40I really love the floral arrangement.
00:30:42I'm really loving what I see.
00:30:44I can do this.
00:30:45My chicken liver parfait is looking wonderful.
00:30:48It's beautifully set.
00:30:49I got my fig and walnut jam.
00:30:51It looks gorgeous.
00:30:52Got my mousse ready, goat cheese mousse,
00:30:54and I'm finally sorting out my pickles.
00:30:57But I'm looking around.
00:30:59People are using smoke, there's a fire.
00:31:03And there's a dry ice.
00:31:05Is my karate chopping bread going to be enough flair
00:31:08to keep me safe today?
00:31:09Shnez, that looks amazing.
00:31:11I'm not really sure, but I really hope this presentation,
00:31:14flavour and my story bears the judges.
00:31:18Two minutes to go!
00:31:21Beautiful, Andrea.
00:31:22Just like you, Andrei.
00:31:26I'm looking at the rosemary twill,
00:31:28blowing over the rolling pin,
00:31:29and it's really nice and golden.
00:31:31The rolling pin gives it that nice curve,
00:31:34like a piece of bark has just fallen off a branch.
00:31:36I've got rough hands, so I'm trying not to break it.
00:31:39So I'm plating up.
00:31:40I've got the plum jam underneath.
00:31:43Anzac biscuit crumb on top of that.
00:31:46Then the ice cream.
00:31:47Alright.
00:31:48I gently place the twill on top.
00:31:51It holds its shape and it covers the dish perfectly.
00:31:54Oh, that looks pretty.
00:31:55And I think burning gum leaves.
00:31:58Everyone knows that smell, and it is the smell of home.
00:32:01So hopefully I can bring that out.
00:32:03Get it on the plate!
00:32:04One minute to go!
00:32:07Oh my gosh.
00:32:09We're about to finish this cook,
00:32:11and I look at my entremet, and I'm very happy.
00:32:14Okay.
00:32:15I've tasted it as well.
00:32:16It's very dark chocolate and coffee forward.
00:32:19Gosh, my glazes worked, and I think it would work well
00:32:22with the coffee aroma dry ice.
00:32:25The best case scenario is my dry ice works,
00:32:29and I'll be safe from elimination.
00:32:31Is everything ready, Rue?
00:32:33Oh my, come on, come on.
00:32:35I want to stay here so badly.
00:32:37Like, I don't want to go home.
00:32:39Come on, Rue.
00:32:40Okay.
00:32:41So I check on my chocolate spheres, and they have set.
00:32:46Thank God.
00:32:47Oh my gosh.
00:32:48And I'm going to put the tempered chocolate dome
00:32:50on top of the ice cream.
00:32:51Just in case my dry ice flares failed,
00:32:53I'm thinking the tempered chocolate disk will save me.
00:32:57Come on, guys!
00:32:59Come on, guys!
00:33:00You have 10, 9, 8, 7, 6,
00:33:065, 4, 3, 2, 1!
00:33:12That is it!
00:33:13Yeah!
00:33:22Wild.
00:33:23That cook was absolutely wild.
00:33:26I don't really make this kind of plated dish very often.
00:33:29Even if I'm making a dessert,
00:33:30I'm still trying to make it savoury, as you can see,
00:33:32but I'm really happy with the amount I got done.
00:33:35Let's see how the judges think.
00:33:38It is always about flavour in this kitchen,
00:33:41but today we wanted to see your flair as well.
00:33:45On the line is your spot in this competition.
00:33:49First up, Dapinda.
00:33:54Serving this dish up to the judges
00:33:56is a really special moment for me
00:33:58because this dish captures my childhood.
00:34:02Wow!
00:34:04Wow.
00:34:08Dapinda, what's your dish?
00:34:10So today I've made for you guys rajgachori.
00:34:16Ready for the show when you are.
00:34:18OK.
00:34:20I start to assemble my rajgachori
00:34:22and the judges are going to get hit by a flavour bomb with this dish
00:34:27because there's so much going on.
00:34:29These are spiced potatoes.
00:34:32So it's just a bit of a spicy potato.
00:34:34And we've got some vegetables,
00:34:36and I'm going to add some meat and vegetables,
00:34:39and then I'm going to add some breadcrumbs.
00:34:41So I'm going to add some breadcrumbs.
00:34:43So I'm just going to toss that in.
00:34:45with this dish because there's so much going on. These are spiced potatoes and chickpeas,
00:34:49it's similar to what goes into a pani puri. And this is like the spiced yogurt with the
00:34:55vada inside it. So I'm going to try and fill this up. You've got sweet, you've got tangy,
00:34:59you've got savoury, salty, everything. I'm like salivating. I am fixated.
00:35:06The yogurt carries this dish because that's what mellows down the spiciness of the chutneys. And
00:35:11it also brings a really nice texture. I'll go on it too. On the outside?
00:35:20Yeah, everywhere. That's what you get there.
00:35:21Volcanoes. Stuff it up.
00:35:23Wow. Everywhere. And then boom,
00:35:25you've got more chutney on the top. Oh my god.
00:35:29Oh, it smells unbelievable. It's like ceramic.
00:35:31And then also kashmiri chilli powder. That's it.
00:35:34Yep. That looks gorgeous.
00:35:41Wow. That's a little work of art.
00:35:51I've had it like my entire life. And even now when I go,
00:35:54it's like making me emotional. But I'm so like intrigued. Like when I watch it,
00:36:01I don't know why I'm crying.
00:36:04I've had it all my life. And I used to get the whole thing. My mum and dad were like,
00:36:10dude, you're not going to be able to eat this by yourself. I'm like, I will. And I never was
00:36:14able to finish it. That was tiny. But it's just so cool. And you just like, as a kid,
00:36:18you just wait there and it's like a glass shield. And then they've got like all these puris lined up.
00:36:23And you're just watching them make it. Yeah. And it just kind of took me back.
00:36:27And you've taken us there.
00:36:29Yeah. And it just kind of took me back.
00:36:32And you've taken us there too. So it's really special.
00:36:35That's very special for me to hear. Thank you.
00:36:59There is just so much going on. And it just works.
00:37:10It just works seamlessly. And all of your senses are going wild. I can only explain it as like,
00:37:19in looks and taste and texture. It reminds me of how I describe India. And that is like
00:37:26seamlessly chaotic. I've never been to India, so I'm a bit of a novice. And this
00:37:33lesson was a part, honestly. You know, I can imagine myself anywhere in India,
00:37:39going through the street and to have the most amazing dish, the shell, lovely crunch,
00:37:46the yogurt, the potatoes, the chickpeas. So right textures. The chutneys are lovely.
00:37:52And you are wonderful. If Raj Kachuri is the king of street food, you're the queen.
00:38:05That's so good.
00:38:09There is so much flavor and so many components, but they are just
00:38:13balanced in a way that Indian street food is. Thank you.
00:38:21Oh, thank you.
00:38:35Walking my dish up to the judges, and I'm nervous. Every texture is perfect. And I'm
00:38:41really happy with the flavors that I've created. But finishing flair is all about wow factor. These
00:38:47bubbles are the heart of the dish. And there's still every chance this could go wrong.
00:38:51And what is spectacular about this?
00:38:53So we're going to create an aromatized and flavored cloud.
00:38:59Oh, well, we'll see.
00:39:10I'm taking a bit of a risk today. I haven't used the cloud equipment before.
00:39:15I'm not sure if it's going to work.
00:39:21Without the clouds, this isn't finishing flair, and I could be in trouble.
00:39:52It's so good.
00:39:55It's so good.
00:39:59That reminds me of, you know, the car stores, you see the balloon men.
00:40:04Crazy inflatable tube men.
00:40:10So the dish I've made today is Comté macadamia and pear.
00:40:16Well, please hold.
00:40:22And that is exactly what it's supposed to be.
00:40:25Well, it worked.
00:40:33Can we have more bubbles?
00:40:34Absolutely.
00:40:37Cut some just for you.
00:40:45Just breathe it in.
00:40:52I feel like I'm Alice in Wonderland.
00:40:59Should we try the rest of the dish?
00:41:00Yeah, but before we do, can I just say, you have nailed the bread.
00:41:06Good, good, good.
00:41:08Time to taste it.
00:41:22Uh, Jamie, you were smiling, we were smiling, they were like four-year-olds up there.
00:41:29It was, it was such a great thought, and very, very well executed.
00:41:34The dish, I love the flavors.
00:41:36You have that beautiful richness of the custard versus the brightness of the pear.
00:41:40The calvados makes it much more adult-y and fun and delicious.
00:41:45I loved everything on the plate.
00:41:47Very cheese plattery, you know, the nuts, the pear.
00:41:50You haven't gone too sweet on the sorbet and the praline is nice and bitter.
00:41:56In terms of just making us all giggle and put a smile on our faces and then having
00:42:00the flavors back it up as well, you've done it.
00:42:02Thanks, Jamie.
00:42:03Last one, Damien.
00:42:07So good.
00:42:11I've got a little bit of a headache.
00:42:12I've got a headache.
00:42:12I've got a headache.
00:42:13I've got a headache.
00:42:13I've got a headache.
00:42:14I've got a headache.
00:42:14I've got a headache.
00:42:15I've got a headache.
00:42:15I've got a headache.
00:42:16I've been wanting to do that the whole time.
00:42:20That was so cool.
00:42:22Time for a show, Andre.
00:42:28What's your dish?
00:42:29My dish is pasta alla carbonara.
00:42:34How are you going to finish your dish with flair?
00:42:37This is a serious challenge, a serious day.
00:42:39So we think back to the great fires of Rome,
00:42:42which were in 64 AD, where two-thirds of Rome burnt down.
00:42:48So I'm going to flame the grappa,
00:42:50and then we're going to call in a fireman to put it out with the semolina foam.
00:42:58What are we doing?
00:42:59There's a fire.
00:43:01Call fireman Andre.
00:43:04Stop just sitting there.
00:43:05Needle, needle.
00:43:20You are absolutely delivered on flair.
00:43:23So it all comes down now to how your dish tastes.
00:43:35Andre, arresting performance for all the wrong reasons.
00:43:55I actually think that I could see a waiter telling that story.
00:43:58I actually think it would work.
00:44:01But as for the dish, it was flawless.
00:44:04It's just so creamy.
00:44:06It balanced out really beautifully.
00:44:08Really beautiful work.
00:44:10It was very entertaining, and that is flat out delicious.
00:44:14And the technique in this dish is extreme.
00:44:17The way that pasta work is so exquisite.
00:44:23The egg yolk just oozed out.
00:44:24The parmesan foam was light, airy.
00:44:27Loved the hit of lemon.
00:44:29Nice one, Andre.
00:44:36T-Bone.
00:44:39All right, guys.
00:44:39Join me around the campfire with my gold rush campfire beans.
00:44:51It is delicious because there is dominantly beans.
00:44:56I think they cook perfectly.
00:44:58So well done on that.
00:44:59And I'm delighted to be introduced to dumperin.
00:45:03You said dumperin?
00:45:04Damper.
00:45:07So I think I got it now.
00:45:09Hey, you got to get it in the accent.
00:45:13You do it like me.
00:45:13Damper.
00:45:21I have made galactoburico tarts.
00:45:24Breaking plates is good luck.
00:45:29What I saw in your eyes was defiance.
00:45:32You're like, I am staying.
00:45:35I've never had brick pastry formed into a tart shell before.
00:45:39And that crispiness is so unique.
00:45:42And the custard inside is so enriched and full of those warm spices.
00:45:47And I love that.
00:45:48Well done.
00:45:48Well done, Theo.
00:45:50What is that?
00:45:52You ready?
00:45:54This is our famous dish here.
00:45:58We're ready for karate chop.
00:45:59Karate chop.
00:46:01Karate chop.
00:46:03Okay, give us a big one.
00:46:05Karate chop.
00:46:07Karate chop.
00:46:09Karate chop.
00:46:11Karate chop.
00:46:13Karate chop.
00:46:15Karate chop.
00:46:17Karate chop.
00:46:19Karate chop.
00:46:21So this is picnic in a meadow.
00:46:25I have a Sardinian bread, homemade chicken liver parfait.
00:46:28These are little figs and walnuts and goat cheese mousse.
00:46:33And I have this in-house pickles.
00:46:36This is your main carrier for these dishes.
00:46:38So you can just grab it as you go and dip in a little bit of everything.
00:46:42Let's go.
00:46:43It's like me, date night.
00:46:47Excuse me, we're busy.
00:46:49Hahaha.
00:47:06Snej, I love that you've been really committed to cooking from your heart this year.
00:47:11Because I think last year you sort of started to stray into high-end territory.
00:47:16You got a little bit lost.
00:47:17And I think you've been really focused on bringing us a piece of your culture.
00:47:21And I really love that about all this.
00:47:23And I loved the parfait.
00:47:27I thought it was really delicious.
00:47:30Is that a traditional style of parfait?
00:47:32Yes.
00:47:32It's really, really yum.
00:47:33And I love how dense it is.
00:47:38But I think I'm concerned in terms of the amount of theatre that was.
00:47:44Just cracking the bread over the picnic.
00:47:46So I'm just a little bit worried about that for you.
00:47:49While the lavash probably didn't for me deliver the theatrics that I was hoping it did.
00:47:56It is amazing.
00:47:59The amount of texture you've got through that.
00:48:02And the seasoning on it, the rosemary on it.
00:48:04It's one of the best I've ever had.
00:48:06But there are a few problems here.
00:48:09We wanted theatrics.
00:48:10We were kind of a little bit let down with them.
00:48:13The dish on a whole is good.
00:48:15But was it the right dish for this challenge today?
00:48:19That's the big question mark for me.
00:48:21Yeah.
00:48:22Thanks, guys.
00:48:22Thanks, Naz.
00:48:30Next up, Rue, please.
00:48:32Go, girl.
00:48:36I am really proud of how much I did in 75 minutes.
00:48:40Presentation, it looks good.
00:48:44Hello.
00:48:45I love the flavors.
00:48:47Can you finish your dish, please?
00:48:51Now I'm having to cross my fingers and toes that my dry ice works.
00:48:56And I'll be safe from elimination.
00:49:00So you're supposed to get the coffee flavor because we're celebrating coffee in this dish.
00:49:06I am pouring my coffee.
00:49:11And the dry ice is a flop.
00:49:16There's no mystery here.
00:49:18There's literally like one cloud of smoke.
00:49:23I'm thinking, oh, my gosh, my flair is gonna let me down.
00:49:27I've called my dish Dakmera.
00:49:30I just wanted to focus the love that hazelnut has with coffee and dark chocolate.
00:49:39My fate is now resting on the tempered chocolate dome.
00:49:43When you crack it, it should crack.
00:49:52In the mood to cook?
00:49:54Grab your aprons and try these delicious MasterChef approved recipes on 10 Play.
00:50:25There are some really technical elements on your plate there.
00:50:34Like the whole caramel entremet situation and the glaze.
00:50:41You're very good at like those dark chocolate caramel flavors.
00:50:46But I'm not sure you pulled off the dry ice in the way that you intended.
00:50:51I try to think about how I've been served dry ice in restaurants before.
00:50:55And it really overflows.
00:50:57You know, it's like it's like a misty pond.
00:51:01Roo, your finishing flair crack, unfortunately, didn't crack.
00:51:07Because it's on it.
00:51:08It's on still on a soft surface.
00:51:10So the tempered chocolate need to be on a hard surface.
00:51:13So it could actually get that effect of the shatter.
00:51:15Yeah.
00:51:16So I love that you push yourself.
00:51:20It's really lacking a bit of finesse.
00:51:22Yeah.
00:51:23Yeah, we're gonna have to see what happens.
00:51:25I know.
00:51:27Thanks.
00:51:31I am feeling so deflated.
00:51:35My ice cream and flair has really let me down.
00:51:39So all I keep thinking of is I'm going home on a dessert.
00:51:46Next up with a bit of finishing flair, Beau.
00:51:53Every time I go and see the judges for a tasting, it's daunting.
00:51:57But the dish I have here is great.
00:51:59I know the flavors are there.
00:52:02We've got some smoke.
00:52:06I need that extra flair.
00:52:08And that's going to come from burning gum leaves.
00:52:10And I think that sensory overload of the eucalyptus smoke
00:52:15will really enhance the flavor of the dish.
00:52:18Smells beautiful.
00:52:19Smells like home, yeah?
00:52:20Yeah.
00:52:23Fabulous.
00:52:24What have you made?
00:52:26It's called Home Among the Gum Trees.
00:52:28So it's a little tribute to the Anzacs.
00:52:31We've got a Rosemary 12 Black Tea Rum and Raisin Ice Cream.
00:52:35Anzac Biscuit Crumb.
00:52:37And then Plum Jam.
00:52:38Also, rosemary is the symbol of remembrance.
00:52:42You can crack into it now if you like.
00:52:48Picture or imagine you're in your backyard, around a fire, cup of tea, Anzac Biscuit.
00:52:56And you're kind of reflecting on how lucky we are.
00:52:59Bo, you managed to obviously introduce me to this gum tree smoke,
00:53:10which I have to say is quite refined.
00:53:11I love it.
00:53:13It's just gentle.
00:53:14And this is not a gimmick.
00:53:16The story is very important with all respect, of course.
00:53:19And I love that, by the way.
00:53:21It's properly calculated and executed too.
00:53:24So on this, bless you.
00:53:27I didn't know that the smoke from burning gum leaves could bring out
00:53:30that tang and sweetness from a plum jam.
00:53:33That's just not something that I've ever had before.
00:53:36Yeah.
00:53:37I don't, I'm actually really blown away right now.
00:53:40I'm a bit speechless.
00:53:42It is really good.
00:53:45Yeah, it's like one of those things where you don't think about it.
00:53:48It just happens.
00:53:48It's all natural.
00:53:50You're in flow.
00:53:51That's what I felt like, so.
00:53:52If this is natural, tap into this.
00:53:54Like, this is the best plate of food you've cooked by a country mile.
00:54:00It's one thing to like come up conceptually and have this dish,
00:54:03but then it's another thing to just blow us away with technique.
00:54:06Looks well done.
00:54:14Next up, Matt.
00:54:16I'm just going to lightly torch it, and then I'm going to bring up some rum
00:54:21and flambé it at the table.
00:54:25That was all part of the theater, don't worry.
00:54:26Yeah.
00:54:31It's time to flambé this bombolasca, and this is just the critical part now.
00:54:36I've got to impress those judges with a finishing flair.
00:54:40I'm going to do it.
00:54:41I'm going to do it.
00:54:41I'm going to do it.
00:54:42I'm going to do it.
00:54:42I'm going to do it.
00:54:43I'm going to do it.
00:54:43I'm going to do it.
00:54:44I'm going to do it.
00:54:45I'm going to do it.
00:54:49What you want is that burning rum to sort of cover the whole meringue,
00:54:54and I'm really nervous about how well this is going to work.
00:54:57Oh, careful.
00:55:07What have you made?
00:55:08So I'm calling this dish the rising sun.
00:55:15So
00:55:25when I saw you finishing, I could see that your Italian meringue,
00:55:44you hadn't whipped it right to a cooling.
00:55:48So it means that when you put it into a bag, you've got all that heat sort of insulated.
00:55:53It's going to make your meringue split, and it has.
00:55:59You don't get that lovely, silky, you know, like luscious meringue.
00:56:03It's kind of a bit wet, to be honest.
00:56:08And because of that, it's not getting torched properly as well.
00:56:11So even the bits that have got a bit of that scorching
00:56:14don't have that beautiful sort of toasted marshmallow flavor.
00:56:19Italian meringues take time, and it just ran out.
00:56:22And now we're left with, you know, an overly boozy split Italian meringue,
00:56:28unfortunately, which is a shame because the flavor in your ice cream is delicious.
00:56:36I think all four of us, we're just, we're concerned about the,
00:56:39about the meringue part of the bombolasca,
00:56:41because that's what a good bombolasca lives and dies by.
00:56:45So it could be a downfall.
00:56:52We wanted to see you pull out all the stops today.
00:57:06What you put on the plate was just as important as the performance.
00:57:11And three of you put on both a delicious dinner and an unforgettable show.
00:57:16Bo.
00:57:25The marriage of the story you told and the flavors you created moved all of us.
00:57:31Depinda.
00:57:34Flavor, flair and all the feels.
00:57:36We were right there with you in the streets of Delhi.
00:57:39That was sensational.
00:57:44Jamie, we had so much fun with your theatrics.
00:57:47You're all safe, well done.
00:57:57As good as the food was today, sadly, we still need to send someone home.
00:58:03I'll call your name.
00:58:04Please step forward.
00:58:06Matt.
00:58:12Roo.
00:58:17And Shnez.
00:58:21This was not an easy decision and it was not unanimous.
00:58:28All of you struggled in the execution of your finishing flair.
00:58:32So naturally, as it often does in this kitchen, it came down to flavor.
00:58:38In one of your dishes, the hero element, which was also the flair,
00:58:42wasn't executed successfully.
00:58:45That, it let the flavors down.
00:58:53Matt, I'm so sorry to say, mate, you're going home.
00:58:55I'm sorry.
00:58:57It's all done, it's okay.
00:58:59Good work, well done, save it for another day.
00:59:01Sorry.
00:59:02Matt, you didn't quite hit the mark today.
00:59:05Sorry.
00:59:06Matt, you didn't quite hit the mark today.
00:59:08But you can walk out of here with your head held high...
00:59:11...for what you've brought to this competition.
00:59:12I loved every minute of it the first time around.
00:59:15I probably loved it even more the second time around.
00:59:19I think it's a bit liberating coming back.
00:59:22It's, yeah, it's just been, it's been a lot of fun.
00:59:25We've loved having you here, Matt.
00:59:27For now, it's time to say goodbye.
00:59:29Bring it in.
00:59:39I'm feeling sad to be going home.
00:59:42But it's been an amazing experience.
00:59:45Coming back, competing against some amazing past contestants,
00:59:49making a whole lot of new friends,
00:59:50learning so much from the process.
00:59:52Give it up for Matt, everybody!
00:59:59I'm proud of what I've done.
01:00:01And as a dentist, I'm going to be leaving with a smile.
01:00:04That's, you know, it's what we do.
01:00:07This week on MasterChef Australia...
01:00:10Welcome to Sydney!
01:00:13There's so much packed in.
01:00:16Oh, wow.
01:00:17That's epic.
01:00:18That's so cool.
01:00:19We're bursting at the seams.
01:00:21This is a really cool little twist for Mystery Box.
01:00:24And a pressure test.
01:00:29We'll burst someone's bubble.
01:00:32I gotta go.