MasterChef Australia Season 17 Episode 19
Masterchef Australia S17E19 (28 May 2025)
#MasterChefAustralia
#PrimeUSTV
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Masterchef Australia S17E19 (28 May 2025)
#MasterChefAustralia
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Category
😹
FunTranscript
00:00Let's do this, Magi.
00:04This could be my day.
00:05I'm so excited.
00:06Oh, OK.
00:07One, two, three, four benches.
00:08Oh, and all the pantries there.
00:09OK.
00:10Morning.
00:11Hello, everyone.
00:12Hello.
00:13Hello.
00:14Very neutral today.
00:15Yeah.
00:16I'm going to throw a few words at you right out of the gate to paint a picture of what
00:39stands between you and immunity today.
00:44Classic.
00:45Chaos.
00:46Uh-oh.
00:47No.
00:48Communication.
00:49Masterchef fan favourite.
00:50Oh.
00:51What does that make you think of, Laura?
00:52Definitely a team relay.
00:53Ding, ding, ding, ding, ding.
00:54Strange.
00:55Chaos.
00:56Oh, my God.
00:57The team relay.
00:58Oh, my God.
00:59Oh, my God.
01:00Oh, my God.
01:01Oh, my God.
01:02Oh, my God.
01:03Oh, my God.
01:04Oh, my God.
01:05Oh, my God.
01:06Oh, my God.
01:07Oh, my God.
01:08Oh, my God.
01:09It is a team relay.
01:10I don't think I'm ready for this today.
01:15We know it's going to be lots of screaming, a lot of laughing, and we need to work hard
01:21today.
01:22Calum, you've done a couple of relays in your time.
01:26Do you want to tell us your strategy?
01:28Yeah, I think clarity of idea is really important.
01:31You've got to be able to convey your idea in 30 seconds or less.
01:35I really enjoy team relays because I think it's a true test
01:38of not just your cooking skill,
01:39but your communication and your strategy as well.
01:41So I'm actually kind of looking forward to this.
01:44Right, let's get you into teams.
01:45Grab an apron and then stand with your team members.
01:48This could be my day. I really want to win this one.
01:50Same.
01:51Can I be with you, Laura? Yeah, don't.
01:53Don't shit, yeah, please. Oh, yeah, yeah, of course.
01:55Ooh, very colourful, Jupinder.
01:57Team purple.
01:59Ooh, dibs.
02:01On my team, I've got Laura and Andre.
02:03Shing! Yes!
02:05And Callum is undefeated in team challenges,
02:08so I am so happy today.
02:10HE LAUGHS
02:13OK, to cook your part of the dish, you'll get 20 minutes.
02:17Whoa. And then you've only got 30 seconds in between
02:19to hand over to your team-mate.
02:21So say what you need to say and say it quickly.
02:25Once you've had your turn,
02:26you'll watch the rest of the cook play out in the locker room.
02:30Oh!
02:31Stressful.
02:33You have to explain what you're making, explain what you've done,
02:35explain what needs to be done.
02:3730 seconds is no time at all.
02:39The pantry, it is open.
02:42The garden, no deal.
02:44Today, you get to choose who goes first.
02:48And when we dig into your dish,
02:50we want it to taste like it was made by one person, not four.
02:55Righto, have a little chat now
02:56and decide who is going to kick off the cook.
03:00All right, so, happy to face?
03:02Yeah, happy to. You sure? Yeah.
03:03I can go in and at least get the direction
03:06and then just rap hard.
03:09Calculator sets us up. Yeah.
03:12Our swap over is just simple, sharp words.
03:13Boom, boom, boom, boom, boom, boom.
03:15Righto, turquoise, who have we got? Who's going first?
03:17Ben. Nice.
03:18Red team? Yes.
03:20Jamie.
03:21Yellow team?
03:23Oh!
03:24Hello.
03:26And team purple?
03:28Callum. Callum.
03:29Who would have thought?
03:30APPLAUSE
03:32Calculator's chosen.
03:35So, Ben, Jamie, Darsh, Callum, you're up first.
03:39Everyone else, head out to the garden and wait your turn.
03:44Guys, yeah, we've got it, we've got it.
03:45Good luck, everybody. Good luck, good luck.
03:48OK, we're almost ready to get the show on the road.
03:52But first, we've got something to show you.
03:55Yeah.
03:57You are each going to need to use one key ingredient
04:04in your dishes today.
04:06And it's just outside those doors.
04:10Please welcome...
04:12Farmer John!
04:14Yes!
04:15Here he is.
04:18I've got no idea what's in Farmer John's box.
04:20I remember we had heirloom tomatoes last year.
04:23I'm just hoping it's not, like, sprouts or broccoli.
04:27Good morning, John. Welcome to the MasterChef kitchen.
04:29Morning, everyone. Thanks for having me.
04:30Can you give us a little hint about what's under that box?
04:35Well, it's an extremely versatile ingredient
04:37that is a household staple.
04:39Well, Farmer John, would you like to show them
04:41what they're cooking with?
04:44Charisma potatoes.
04:45Ooh!
04:47They're 25% less carbs
04:50and they're available exclusively at Cobs.
04:52D'arch.
04:54Super gains. Super gains.
04:56I love to roast them, personally.
04:57Thrice-cooked is even better.
04:59You can roast them, mash them, boil them, use them in curries.
05:02Oh, that's amazing.
05:05Everyone, give it up for John.
05:06Whoo! Thank you!
05:08Thank you, John!
05:14Now, there is one last little thing you should know.
05:18You guys are all back to win,
05:20so we're dialling it up to 11.
05:23Today, we want to see potatoes
05:26in more than one component on your plate.
05:31I know relays are a lot of fun,
05:33but don't forget what's at stake.
05:35Who wouldn't want to get their hands on immunity?
05:38All right, guys, your 20 minutes start...
05:42..now!
05:43APPLAUSE
05:47Going first for the team,
05:48I think there's a huge amount of pressure.
05:50Probably grab a few potatoes.
05:52Come on, D'arch.
05:53You've got to choose the right dish.
05:54It's not smart of me to cook Sri Lankan curry
05:56if no-one else knows how to cook a Sri Lankan curry.
05:59I'll take these ones.
06:00I'm hoping that I can set something
06:02relatively easy and understandable
06:05for the rest of my team to come in and absolutely smash it.
06:08Let's go, guys. I know. Let's go.
06:11I know.
06:12I'm feeling good. I think team relay is a lot of fun,
06:15so I'm here for it.
06:17Potatoes are so versatile,
06:19and we're all so used to using them.
06:21So trying to do something creative,
06:23but also easy to communicate with the rest of the team
06:26is the trickiest bit,
06:27because if there's even the tiniest deviation,
06:29you can easily miss what the key ingredient is
06:31or what the whole point of the challenge is.
06:33I'm going to do potato noodles.
06:35I'm going to do it with a smoked potato broth,
06:37crispy potato skins, a few little pippies.
06:39So I want to get the potato noodles started
06:41because that's probably the component that,
06:42if the other guys haven't done that part before,
06:45it's going to feel like the trickiest sort of component.
06:47I pop my potatoes into the lathe to get beautiful sheets of potato
06:50and then take my time and get beautiful knife work
06:52to get lovely long strands of potato.
06:54So these potato noodles aren't noodles with potato in them.
06:57They are 100% just pieces of long potato.
06:59Because they're so thin, the challenge here
07:02is to actually make sure they get cooked without falling apart.
07:05It's going to be, like, seconds between undercooked and overcooked.
07:08But I'm really happy with this dish I've come up with.
07:11I'm feeling in a pretty good spot.
07:14Jesus.
07:1515 minutes to go, and I'm running around like crazy,
07:17thinking the sort of food we should be cooking
07:19is something sort of Mediterranean.
07:20I'm pretty happy with my team.
07:22Everyone's got different strengths.
07:23I'm not trying to pass on a specific dish idea to the team.
07:27My strategy is to pass on the elements that suit each of them.
07:31So I grab some quinoa.
07:32Sneesh could probably make, like, a really nice zingy tabbouleh with that.
07:35The fish is there, too.
07:37Declan can definitely come in and fillet that up.
07:39Courgettes look really nice.
07:40Might better use those in a couple of ways as well.
07:42I go and get some pippies to put in the sauce.
07:44Obviously, it's still key that we have the two potato elements.
07:47One of the potato elements will be crispy, fried.
07:49The other will be a puree with the skins infused in the cream.
07:51I'm just trying to set us a direction,
07:53and they can edit it into a final dish at the end.
07:55Yeah, it's hot in here, man. It's hot.
07:57It's always hot in here.
07:59The good old team relay.
08:01We all love to watch it.
08:02It's absolute chaos, and it all does come down to great communication.
08:06It's really important for these four to set the tone,
08:09because let's face it, when they get their 30 seconds,
08:11it's like chaos.
08:13So how do you set it up without words for people to go,
08:17OK, there's my visual cue, that's where this dish is going?
08:20And especially when you're busy using all your five senses
08:23and trying to elevate such a number of ingredients.
08:26Yeah, the spud.
08:28OK, so we need to be impressed.
08:30Well, that's what it's going to take to win immunity today.
08:32It's going to take us to be going, wow, you did that.
08:35That stands out. With a potato.
08:37Yeah. That's what I think we all want to see.
08:39I think it's much easier to lean on a classic, right?
08:41For sure.
08:42I don't want to see that. We're not seeing roast spud.
08:44Tweak it a little bit to make us go, ah.
08:47Yeah, absolutely.
08:48We have an expression in France,
08:49when you want to read off of something,
08:51you say, passons de haute potentos.
08:53Passons de haute potentos.
08:55So close. So close.
08:57Ah, what am I doing?
08:59Never done a relay before,
09:01so what can go wrong is pretty much everything
09:03from what I've seen on TV.
09:05Ah! Potato down!
09:07There's a huge amount of pressure,
09:09because if I don't pick a dish that's going to work,
09:12I could put my team into an elimination.
09:14Jesus.
09:16But I know that we have to highlight the potatoes,
09:19and in my head, I'm going classic, British,
09:22north of England, big flavours, Lancashire hot pot.
09:26If I get enough work done, hopefully it sets the team up
09:29and we can finish strong.
09:30First things first, I get roast potatoes going on
09:32with a whole lot of garlic.
09:34Next thing I get onto is the sauce.
09:35Quick mirepoix, carrot, celery, onion, garlic.
09:39I then take some of the lamb off the end
09:41and get that into the pan, caramelising.
09:44Jamie, have you got a dish in mind?
09:46Yeah, Lancashire hot pot.
09:48OK. Wow, a specific dish.
09:51Well, the way I see it,
09:52if I completely mess up my communication,
09:54the one word I'll say is Lancashire hot pot,
09:56and hopefully they'll understand where that's going.
09:58That would mean nothing to me.
10:00Sorry?
10:02What is a Lancashire hot pot?
10:03A Lancashire hot pot, north of England,
10:04nice and warm, roasty lamb.
10:06Traditionally, it'd be slow-cooked,
10:08and then it's finished with almost like a galette
10:09of sliced potatoes, really thin, that's covered in butter.
10:12Sounds like a lot of information for Lancashire hot pot.
10:15Well, yeah.
10:16All right. Good luck, Jamie.
10:20Hey, Jamie, what are you making? Lancashire hot pot.
10:23What's that? Thanks, Poe.
10:24Already took a chink to the armour.
10:27Delicious.
10:29Da-da-da-da.
10:32Ten minutes to go. I'm really happy with the progress.
10:34Today we're doing a pan-fried pork chop,
10:36pomme purée, haz-mac potato, apple mustard sauce.
10:40My strategy going first is choosing a dish
10:43that everyone should know in MasterChef back to win.
10:46Yes, it might be simple,
10:48but for this dish to look like it's being cooked by one person,
10:51it needs to be a classic, done well.
10:55OK, guys, five minutes to go before hands over.
10:58Come on! Five minutes to go!
11:01How are you going, Benny? Pretty average.
11:03Five minutes to go? I know.
11:06There's so much pressure. I've been running around like a cut snake.
11:10There's so many things sitting on this bench cooking at the moment.
11:12And I'm just trying to organise everything now
11:14so there's ingredients in the right place, it's not a big mess.
11:17First relay? Um, more stressful than I thought it would be.
11:20Time's almost gone, really.
11:21Got to get the ship steered and headed in the right direction
11:23before the next person comes in.
11:25Remember 30 seconds, all right? Yeah.
11:28What's the ingredient? What's with the air shaft?
11:30What's been done?
11:32Here we go, crew!
11:33Oh!
11:35Oh, God.
11:36Beau, Laura, Declan, Samira, let's go!
11:39Yeah, Declan!
11:40CHEERING
11:42I want a front row ticket to this one.
11:44Oh, don't you dare.
11:46Callum!
11:4830-second changeover starts now!
11:51So, we need to use potato in two different ways.
11:55Potato has two ways, right? Yeah.
11:57You've got some crisped up here to go in the thing. Yeah.
11:59And this one in the oven here. Yeah.
12:01In the oven here, there is some roasting.
12:02We need to make a puree out of those and infuse this with the skins.
12:05It's already got skins in it.
12:06Run up to Benny, and his jaw's shuddering, he's shaking,
12:09he's trying to spill these words out to me.
12:11Wait, 30 seconds to go! Yeah, that's right.
12:13We've got fish sauce. This is for sneers, to do a tabbouleh.
12:15You get a piece of fish, portion it, get it ready to cook for someone.
12:18And I'm just like, Benny, chill out, mate.
12:20You have to use potatoes in at least two ways.
12:22Yep. I made this dish for you, OK?
12:23OK. Potato noodles, smoked beefy broth.
12:26Callum's handover is so methodical.
12:27He's pointing out every single element.
12:29Crispy potato skins, that's what the deep fryer's for.
12:31This is exactly what I wanted to walk into.
12:34Oh, my God, I love this. Benny, though, this is your dish, right?
12:35Yeah, yeah, yeah. Right, OK.
12:38Lancashire hot pot.
12:39Lancashire hot pot?
12:42What the friggin' hell is that, Jamie?
12:44Northern England, rich lamb braise that uses Worcestershire sauce.
12:48I've never heard of this in my life.
12:49You need to use potatoes two ways.
12:51So I've got potato skins in there that can go into the milk,
12:53which is going to be for a smoked potato puree.
12:55I'm just imagining my son who's come home from school
12:57and is just going 100 miles an hour trying to explain something.
12:59And I'm like, OK, listening skills need to kick in.
13:01I'll probably get some cube and then into some water.
13:04Five seconds, four seconds, three seconds, two, one.
13:07So butter, deep fry.
13:09Let's go.
13:10Butter, deep fry, galette, cube.
13:13These 30 seconds felt like two seconds to me
13:16and my brain still hasn't fully processed a Lancashire hot pot.
13:19I have no friggin' idea what it is.
13:21I bet I'm probably even saying it wrong.
13:22Is it Lancashire or Lancashire? I have no...
13:30Change over, done. Let's go.
13:34I'm feeling nervous. Oh, my God, the pressure is on.
13:36I did not even get enough time to understand the whole dish.
13:39I love quick cooks. I don't mind 20 minutes.
13:41But all I know is potato and Lancashire hot pot.
13:45Samira had a very blank look on her face...
13:47Yeah, she's looking blank now.
13:48..when the words Lancashire hot pot were communicated.
13:50Yeah. Lancashire hot pot, Lancashire.
13:53I'm really confused about the Lancashire hot pot
13:56because, for me, hot pot refers to a big broth.
13:59Lancashire hot pot, Lancashire.
14:01But, assuming with what I'm seeing, it is not a hot pot.
14:04Lancashire hot pot.
14:06Lancashire hot pot, Lancashire hot pot, Lancashire hot pot.
14:09I have no idea!
14:12Samira, what was that word, hot pot?
14:15Lancashire hot pot.
14:16Lancashire hot pot. Yeah, yeah, yeah.
14:18That has you flying blind.
14:20I have no idea what it is, to be honest.
14:22As you understand it, what are you making? What's your dish?
14:24Because what I understand is I need to focus on potatoes.
14:27So, we've got roasted potatoes happening.
14:29We've got other potatoes charring,
14:30which is going to be infused in this milk to be a puree.
14:33And then we've got a galette, and I've got to dice some
14:35and get it in the water boiling.
14:36Potato, potato, potato, and that's where I'm going from.
14:39So, what's going to happen with the meat?
14:43I'm assuming that's stock, but then I can see meat there.
14:47I think you're just going to have to work on instinct,
14:48which is what relay is all about.
14:50Yeah. Good luck. Alright.
14:51Good luck. Thanks.
14:53So, I think I've just got to stick with my guns for this.
14:55Come on, Samira.
14:56I'm going to focus on what's on the bench
14:58and what's left in the basket.
15:00Potato puree.
15:01And hopefully, the next person that comes in
15:03will know what a Lancashire is.
15:05Hey, sir.
15:06How are we? Wow.
15:08Did you get all that, Decker's?
15:10I'm definitely a bit flustered. This is chaotic.
15:13Coming in, I'm just looking at the bench,
15:14seeing how much is there,
15:16and I don't actually really know, like,
15:18what's going on with today's dish.
15:20Benny set us up with, I think, plenty of options.
15:22I think that was his idea.
15:24There's a fry with some potato chips in there.
15:26Zucchinis, quinoa.
15:28There's some sort of cream fish sauce.
15:30Potatoes in the oven.
15:32And then there's this basket full of pippies and scallop.
15:35And I'm like, what the bloody hell's going on here?
15:38They're going to be good. They're going to be good.
15:40I really need to take control of the kitchen and this dish.
15:43Maybe eliminate some things.
15:44But Benny was saying, get some fish.
15:46I saved it for you.
15:47So, yeah.
15:48I'm going to get cracky on butterflying this whitey.
15:51Goodness gracious.
15:53Ooh.
15:54What are you doing, Dash?
15:55Hasselback potatoes in ghee.
15:57Oh, nice.
15:59Yeah, that's a perfect challenge for it.
16:01Dash was very clear with handover,
16:03so we're going to feature potato two ways.
16:05We've got Hasselback potatoes, roast potatoes,
16:07which we can do a pomme purée with.
16:09So we're going to pork chop.
16:10We've got an apple cider vinegar sauce there.
16:13My strategy here now is to build on what he's done.
16:16Like, the sauce still needs some other stuff in there
16:18to bring it to life.
16:19Need to keep an eye on the potatoes.
16:21Maybe get the chop seasoned, ready to go, get a pan on.
16:25So just prep.
16:26Potato noodles.
16:28Sick.
16:29I'm just, like, motoring through this cook.
16:31Bay leaf creme fraiche, that's getting blitzed into that.
16:34Perfect.
16:35Callum has told me exactly what I need to do,
16:37and it's going to be up to me now
16:38to kind of carry that on to the next guys.
16:41Potato is the hero,
16:42and there are potatoes in every single element of our dish.
16:45We've got potato noodles with a smoked potato and pipi broth,
16:49fried potato skins, gula pipis,
16:52King George whiting and caviar.
16:54How long? Shite.
16:55You have five minutes to go until changeover.
16:57Five minutes!
16:58I need to crack onto this King George whiting,
17:01filleting that for whoever's cooking next.
17:03Beautiful, beautiful, beautiful.
17:04And we all know that I love true sauces
17:07when it comes to my dishes,
17:09so I'm going to make a green oil sauce.
17:11True sauce, Lozzie.
17:14This dish is just so me.
17:16Like, I want to eat it.
17:18Lemons, lemons, lemons, herbs.
17:20I'm feeling stressed.
17:22Golly goodness.
17:23Fish is prepped.
17:24I'm working on tasting some of these sauces Benny's got.
17:27That definitely needs seasoning.
17:29I know setting up the next person that comes in,
17:31making sure I've got a nice, clean bench,
17:33is so vital in a relay.
17:35Two minutes before changeover.
17:37Two minutes.
17:38But the clock is ticking,
17:40and I know this dish is going to need some fresh elements.
17:43All right.
17:44So I work on picking some fennel fronds,
17:46some shallot and then some beautiful asparagus.
17:49We're changing over in 30 seconds!
17:54Oh, my God!
18:01Here we go! Theo to pin that team!
18:04Sarah, let's go!
18:05Let's go, Timmy!
18:07Let's go, Timmy!
18:09Come on, stay out of the way.
18:11Changeover starts now!
18:14What have we got? We're going to do potato two ways.
18:15Yeah. Pork chop. Yeah.
18:17Apple cider sauce. Yeah.
18:18Hasselback. Yeah.
18:19Pomme purée.
18:20We're making potato noodles.
18:22I'm frying these potato skins cos it has to be two ways.
18:24OK. Lancashire hot pot. OK.
18:27Do you know what that is? Yeah. Oh, no.
18:29She doesn't know what a Lancashire hot pot is!
18:32And the theme is potatoes.
18:34So I want it to veer away from that and just focus on potatoes.
18:37Potato palette.
18:38Roast the potatoes.
18:4020 seconds!
18:41And now it's all in Sarah's hands.
18:44Fish, sauce, purée, vegetable.
18:46Declan, he's an absolute sweaty mess.
18:49This is the sauce.
18:50That's going with the purée.
18:52Quinoa.
18:53He's trying to tell me all the elements that are going on.
18:55This is another sauce as well.
18:57I'm not sure where this dish is going.
19:00It's with potato? Yeah.
19:01That's your pan for your fish.
19:02We've got zucchini, quinoa, fish.
19:05There's potatoes.
19:07I think this is the start of the sauce.
19:08Correct. Ah, yeah, yeah.
19:10One, that's it!
19:12And then all of a sudden, he's gone. I'm on my own.
19:16It's missing one!
19:17What is a Lancashire hot pot?
19:19Exactly!
19:22Samira comes in, I'm like, oh, my God.
19:25She doesn't know what we're making.
19:26Did I do it right? You nailed it.
19:28But you always want to put on bravado
19:30in these kinds of challenges.
19:31You cannot let the other teams know
19:34that you've messed something up.
19:35So I've done everything right that you wanted?
19:37Yeah, yeah, yeah.
19:38You should have seen Samira when she walked in.
19:41What is a Lancashire hot pot?
19:44Come on, Timmy.
19:46He looks calm.
19:47I just hope his brain's working.
19:49That was exhausting.
19:51I've just had a mental overload.
19:52Holy dory!
19:54From Benny's handover to me trying to bring things back together
19:58to then passing over the message properly to Tim.
20:01That's two potatoes. Yeah, yeah, yeah.
20:03What was... Is that the same for everyone?
20:06I know there's only one sort of potato.
20:08No, but was there a brief?
20:10The brief has just used potatoes twice.
20:12Yeah, yeah, yeah, yeah.
20:13Or more. At least twice.
20:15Yeah.
20:17Holy shit.
20:18I told Timmy there's potatoes here and there's potatoes there,
20:22but I didn't tell him clearly
20:24that this dish is riding on two potato elements.
20:28I don't feel like I've explained enough to him.
20:30All that matters is you explain the potato thing.
20:32I'm just going to leave it up to them. Yeah.
20:40Beautiful veg.
20:42We've got that.
20:4315 minutes left.
20:45Time is disappearing so quickly in this cook.
20:48After the chat with Declan,
20:49I'm not quite sure what the direction of this dish
20:52is finally going to be.
20:54OK, Tim. Hi.
20:55Tell us, what are you going to focus on?
20:57The pomme purée. Yeah.
20:58And the sauce.
20:59I think if Snez can finish off cooking the fish
21:02and just bring everything together and plate it up beautifully,
21:05we'll be A-OK.
21:06Was there any message that Declan definitely relayed to you
21:09that had to be in the cook?
21:12Um...
21:14Not particularly.
21:16Ha-ha-ha!
21:17Um, yeah.
21:19I'll just be looking if there was anything in there
21:21that I might have missed.
21:22But I'm thinking the zucchini
21:24might be the hero that we have to have on there.
21:28All right, good luck, Tim.
21:31What? There's a hero ingredient?
21:34I didn't even know there was a hero ingredient.
21:37Declan didn't tell me what the ingredient was.
21:40I don't think we're going to need the quinoa.
21:43I just need to work on the elements that Declan told me about
21:46and just hope that the secret ingredient is somewhere in the mix.
21:49Mm. Ooh, yum.
21:51I am honestly just trying to stay composed
21:55because this is not a hot pot.
21:57Where's the pot?
21:59Sarah, you looked pretty confused at that handover.
22:03Oh, that was hardcore.
22:04It's a Lancashire hot pot.
22:06I don't...
22:07That's the question on everyone's lips, really.
22:10It's up to you where you drive it now.
22:11I mean, if you don't know what it is, just make a good dish, right?
22:14Yeah. Look, I've got a couple of types of potatoes going on.
22:17The lamb's been prepped really nicely,
22:19so I'm just going to get this seared off and get it into the oven.
22:22So I'm basically putting together
22:24everything that's kind of been started.
22:26All right, good luck, Sarah.
22:28I feel like I'm just going to make this dish what I want.
22:31I'm just going to turn this into that classic kind of family roast
22:34and start to bring this together.
22:36Final changeover is in ten minutes.
22:38Last one coming up.
22:40Oh, my God.
22:41Time is just running out.
22:44Everyone's running around like mad chokes.
22:47Oh, my God.
22:48But I'm actually just trying to centre myself right now.
22:51Oh, these noodles look really, really good.
22:53Laura's handover is very clear, very concise.
22:56Yep, that's cooling down.
22:58We're doing potato in more than one way.
23:01And I'm responsible for the potato crisp.
23:04Mm, yum.
23:05Finishing the seafood broth and the potato noodles.
23:10That is one of our potato elements.
23:13OK.
23:14But I'm really nervous because I just want to make sure
23:17that it's perfectly cooked.
23:19She's got more potatoes, like, uncooked potatoes there if she needs.
23:23But I can see that they're breaking up.
23:25It just doesn't look right.
23:27Happy with the noodles?
23:28Not with this batch.
23:30I'm going to try and take them out a little bit earlier.
23:31I think they were overcooked, so she's cooking more.
23:33OK, come on, Dave. Excellent.
23:35This time, I think I'm going to take them out
23:37just before I think they're going to be cooked
23:39and I'm going to run them through an ice bath.
23:41Yes, yes. Beautiful. Come on.
23:43Nice work, mate.
23:45All right, all right, that's good.
23:47With the handover from Bo, I know exactly what I'm doing.
23:50It's been set up really well.
23:51There's the sauce that I need to strain off
23:53and start producing.
23:55The Hasselback potato, keep an eye on them.
23:56Then you've got potatoes in the oven.
23:59Oh, shit.
24:00Need to be taken out and made into a puree.
24:02I need more time.
24:04And of course, I can cook protein with my eyes shut.
24:07So I want to leave very little for Audrey to do.
24:10Just balance everything and plate up.
24:12Hey, look. Hey, Phil.
24:13Hello, gents. How are we?
24:15So what is the name of your dish?
24:17It is pork chops with potatoes, two ways,
24:21Hasselback and puree with a cider jus.
24:26That's it?
24:27That's it. And, yeah, that's it.
24:31Would you order that on a menu, like two double carb meat and sauce?
24:35Yeah, I would. Wouldn't you?
24:37No. Why not?
24:39Cos it doesn't sound like a complete dish.
24:41Well...
24:42Yeah.
24:43It sounds like pork chops with a couple of ways of potatoes.
24:46Delicious.
24:48Right, good luck to you.
24:49Good luck to you. Thank you. Thank you very much.
24:51It's a simple dish,
24:52but I think Dash has set up this cook perfectly.
24:56Yeah, solid work, mate. You went to town.
24:58Cheers, mate. Cheers.
24:59It looks like they're pretty good with this dish.
25:02We know what we're doing.
25:03It's a very clear vision,
25:05and we make it look like and taste like
25:07it's cooked by one person.
25:09So, when you guys are in elimination tomorrow,
25:11do you want support or do you want, like, what do you want?
25:14We hope you're wrapping it up, team.
25:17You have five minutes to go.
25:19Yeah! Let's do it!
25:20Let's do it!
25:24At the moment, it's very full-on.
25:26How's that lamb?
25:27But I'm really happy with all of the elements that I've done.
25:31Oh, that's a nice colour, isn't it? Mm.
25:33Two minutes before changeover.
25:35Hurry up! Come on, please!
25:37We're getting those messages, Glenn!
25:39That time is just going so fast.
25:42I'm working on the pomme purée. That's looking great.
25:45The fish sauce is coming along.
25:47I'm getting a bit done,
25:48but I still don't know what the hero ingredient is
25:51and how am I going to pass that on to Snej when she gets in?
25:55Come on, Timmy.
25:57At this point, when I'm watching Tim, I'm freaking out
26:00because I didn't tell him clearly
26:02that it's ride or die today
26:04if you don't have bloody two potatoes on the plate.
26:07The most important thing running through my mind
26:10is that mashed potato and those potato crisps.
26:12Come on, come on. Take the fries out now. Take them out.
26:14But I'm second-guessing myself.
26:17I'm not sure if I told Timmy about that second potato element.
26:21Check the fryer, Tim!
26:23If Timmy doesn't pull these potato skins out now...
26:26Check the fryer, check the fryer.
26:27..they're going to be overcooked or burned.
26:29Oh, Timmy.
26:30And then he's probably going to throw them away
26:32and then we're not going to have one of our potato elements.
26:35Check the fryer, check the fryer, check the fryer,
26:36check the fryer, check the fryer.
26:38Timmy's standing there, stirring the puree,
26:40working on that la-dee-da.
26:41Go to the fryer, go to the fryer. Keep going, keep going.
26:43Go, go, go!
26:45See him glance over to the fryer.
26:47Look to the left.
26:50Oh! Come on, man.
26:52Hey, look, hey, look, hey, look.
26:54This is on.
26:55Ah, OK, they've got the shippies on the gas.
26:58Yes!
27:04It's quite silent, isn't it? Yeah, very silent.
27:07A bit. Bit of a worry. Bit of a worry.
27:11The finishers!
27:12Let's go! Up you go, all dressed up, line up, finish it.
27:17Where am I going, where am I going, where am I going?
27:19You've got 30 seconds to change over, come on!
27:21The key ingredient is potato.
27:23Potato noodles, potato skins that are fried.
27:25Texture. Pork chop with potato two ways.
27:28All she said was Lancashire and potato.
27:31Lancashire.
27:32It was Lancashire.
27:34Oh, my God.
27:35Fish, skin side, you could put a frying pan on top.
27:38Perfect, yeah.
27:39This sauce needs work, it's quite salty.
27:40It may need more butter. OK.
27:42OK, show her the fryer, show her the fryer, show her the fryer.
27:45What's the dish called? What's the secret ingredient?
27:46What's the secret ingredient? Declan didn't tell me.
27:49Where's the other potatoes? Where's the other potatoes?
27:50Tell her, tell her, tell her.
27:51What's the puree with? What's this with?
27:53Potato. Bro, where are the other potatoes?
27:55Is potato key ingredient?
27:57Yeah.
27:58Fryer! Fryer!
28:00Anything in the ovens? No, there's nothing in the ovens.
28:02It's over, it's over in three, two, one.
28:06See you later.
28:08Oh, my God. No!
28:10Good luck, good luck, good luck. OK.
28:11Oh, wow. Just fish. OK.
28:14Oh, boy.
28:16Tim, what's in the fryer?
28:18What? The fryer.
28:19No, bro. No!
28:21I just hope she sees it.
28:23She knows about the puree, but I didn't tell her about the chips.
28:26But what's the hint? Is it potato?
28:28Potato. Oh, yeah.
28:30I don't think I communicated it to you properly.
28:33It's just a chain reaction. It's a mess.
28:36Do we have something fresh somewhere?
28:38In all past relays, there was some secret ingredient
28:41or something that everybody needs to nail in their dish.
28:44And I don't know what that is.
28:45Salt, potato.
28:47Gee, what are these guys doing?
28:49I'm freaking out. I'm going from the pot to pot.
28:51Asparagus. That's random.
28:53What's the secret ingredient? Show me, show me a sign.
28:56I'm like, I'm going to kill you guys.
28:58Bonito. Oh, my God.
29:03Rightio, Ordre. Yeah.
29:05What's the dish?
29:06So, we've got pork chops.
29:08We've got these saddleback potatoes that's already been roasted.
29:11And now we've got this pomme puree.
29:13Oh, and the jus. And the jus.
29:15So, I've just got to plate this beautiful dish.
29:19I mean, they've done... They've made it so easy for me.
29:23I reckon your dish is probably the simplest out of all of them.
29:26Yeah. And with simple, you just need perfection.
29:30OK. The goal today is to be the best dish
29:33so you can be immune from Sunday's elimination.
29:35I think you need to have a good old think
29:36of what you can get done in 15 minutes. I know, I know, I know.
29:39If anyone can do it, you can.
29:41Too simple, too simple. Damn.
29:43Got to be the winning dish.
29:49All right.
29:50She's not doing anything. I think she's rattled.
29:57So, I start to think of a plan B.
30:00Naw, it's too late to do that.
30:04But I very quickly squash that
30:19to think of a plan B.
30:20No, it's too late to do that.
30:24But I very quickly squashed that.
30:28I'm not gonna change this dish.
30:30One more drop.
30:31I think the boys have done brilliantly.
30:34Instead, I'm thinking, how can I kind of make this dish
30:38a little bit fresher?
30:39All right, think, think, think, think, think.
30:41What else can I put in here?
30:43It's starting to get real!
30:4510 minutes to go!
30:46Yeah, allez, allez, please!
30:50So, I run and get some really lovely tiny red radishes,
30:55slice the radishes into half,
30:56and I'm just gonna chuck them
30:58into the pickling liquid very quickly.
31:00She does have a good food brain, so come on now.
31:02I'm gonna back the boys, get a bit of color in here,
31:05and I'm gonna bring us home.
31:08Right, minutes to go.
31:10I'm in a bit of a zen.
31:13I'm just cooking the King George Whiting,
31:15and then just finishing things off, plating well.
31:18This is a bougie.
31:20It's really impressive how this has landed in my lap.
31:22I'm so proud that I get to plate this dish.
31:27But then there's chaos going around me.
31:29That's hot!
31:30And I'm in this beautiful zen bubble of beautiful food.
31:34I'm gonna shit potatoes.
31:36Sarah said to me, we've gotta do potatoes two ways,
31:39and classic roast-ish.
31:41Ah, what to do?
31:43There's potatoes in a pot.
31:45We have the galette.
31:46We have potatoes also in the oven
31:48to make a beautiful pomme purée.
31:49Get a plate.
31:51I am feeling overwhelmed at the moment, though,
31:54because it's gonna all come down to me to pull it together,
31:57making sure everything's cooked right,
31:59tasting right, balanced right,
32:01and then looks great on a dish.
32:04We need four clear, concise plates in five minutes!
32:08Let's go!
32:09Woo!
32:11Come on, guys!
32:12Come on, Andre.
32:12Let's go, mate.
32:13Come on, come on, come on.
32:16Can I borrow your olive oil, Alana?
32:17Yes, yes, yes.
32:18Yeah.
32:19This could be make or break.
32:21She forgets that for a while.
32:22I just don't know what's the key ingredient.
32:24If Snez doesn't see the chips in the fryer,
32:27we'll only have one potato element on the plate,
32:30and that'll get us disqualified.
32:31Come on, get the fries, get the fries!
32:34So time is ticking.
32:35I put the fish to cook,
32:37and I can hear the screaming!
32:39Come on, Snez, get the fryer!
32:42Is that for me?
32:44Get the chips, man!
32:45What am I doing wrong?
32:46Maybe that's not how I cook fish.
32:48You know, I started questioning everything now.
32:50Come on, Snez!
32:52They're so close.
32:53They're right there.
32:54She keeps looking over to the left.
32:56She starts plating up the dish right next to the fryer.
33:00Get the chips on the plate!
33:01The chips, yes!
33:02Chips on the fryer!
33:04Stop yelling, guys!
33:05So I'm just hoping that she knows to pull them out
33:08last minute and chuck them on the plate.
33:10Come on, Snez.
33:10Have a look, have a look, have a look!
33:12Have a look!
33:14So close.
33:15Herbs, herbs, herbs time.
33:16Three minutes to go!
33:18I think you did it!
33:21Oh, nice.
33:21Go on, Snez.
33:22Come on, Snez.
33:26Beautiful.
33:29There's two minutes to go.
33:30I need to get the lamb out of the oven.
33:33That lamb's cooked well.
33:35The sauce is good.
33:36Yeah.
33:37I cut through the lamb.
33:38Yes!
33:40It's perfect!
33:42And I start second guessing.
33:45No, it's not!
33:46It's gone, no!
33:47I think it just needs a flash fry in the pan.
33:51No!
33:52It's perfect!
33:52No, no, no, no, no, no, no, no, no, no, no, no, no, no.
33:58I'm hoping today I cook it perfectly
34:00because otherwise it's on me.
34:03It's burning a lot!
34:05You should be plating, you have one minute to go!
34:08All right.
34:09Oh, my God, is that potato key?
34:12Chips!
34:13Fryer, Snez, Fryer!
34:15I think I heard my name.
34:16Fryer!
34:18We are just screaming,
34:20check the body, Fryer, you're right next to it.
34:23She's right there.
34:23She's right there.
34:2530 seconds to go!
34:28Fryer, Snez!
34:30Get them on the plate.
34:31Please get them on the plate.
34:32Two, nine, eight, seven, six,
34:37five, four, three, two, one.
34:42Go!
34:43Wowee!
34:46Y'all really like the strikes again.
34:49I really hope this could be a winning dish
34:51because it tastes nice, it's cooked to perfection,
34:53so I really hope we kind of have this.
34:55Oh, my God, my hands are shaking!
34:57What was the key ingredient?
34:59Potatoes, I'm assuming.
35:01I'm assuming it was potatoes.
35:03But they didn't tell you the ingredient?
35:05No!
35:06Did you know?
35:07What, yeah.
35:08I thought it was zucchini,
35:09there was zucchini everywhere.
35:11I have one type of potato.
35:13Oh, there's potatoes here.
35:16What?
35:17I can't believe it, like,
35:19there was zero message from Tim.
35:21I was literally plating next to the Fryer
35:23and I didn't see it.
35:26I'm so doomed.
35:36Relays are always fun,
35:37but they always push you to your limits.
35:40And they are always a test of communication.
35:44On top of that, we decided to up the ante today
35:46and ask you for potato in more than one element.
35:50Let's see how you did.
35:52Kicking off with the Yellow Team!
35:57Go Yellow!
35:57Go Yellow!
36:00I think the team made great decisions today.
36:03We knew exactly what we had to get on the plate.
36:05But I'm still worried the judges
36:07might think it's too simple.
36:09I'm just hoping I've added the extra touch that it needed.
36:14Audra, can you tell us what is your dish, please?
36:17All right, so today, Team Victoria and Bumpkin
36:21made for you pork chop, Hasselback,
36:24pomme purée and gravy.
36:26Clear.
36:28So, Darsh, is it the dish you initially planned to do?
36:32Honestly, it's very similar.
36:34I think the presentation is probably better
36:35than what I would have been able to do.
36:37Okay.
37:00Yellow Team, it's a beautiful dish.
37:04I can recognise Darsh going through his knife skill
37:07and doing a beautiful little creation
37:09of what Hasselback should be.
37:11Crispy outside and very tender inside.
37:14The pork, where I come from, that's the way we cook pork.
37:17So, I am super pleased.
37:20The pork is cooked to my liking as well.
37:23I think it's perfect.
37:24It's really tender, still succulent.
37:25And the pomme purée was delicious.
37:27I like the addition of the radishes and the fennel.
37:31They just added a really nice pop of crunch
37:33and I think some lovely colour to the plate.
37:35Good job.
37:37Potato-wise, the pomme purée, really silky.
37:40I love a Hasselback.
37:42I grew up with them.
37:43That was beautiful and golden, soft in the middle.
37:45I love the pork as well.
37:46And I think it did need that colour order
37:49to take it from a tasty pub meal
37:52to something that's more restaurant-y.
37:53Yeah.
37:54Really solid dish, Yellow Team.
37:57Ooh.
37:58Well done, boys.
38:00Uh-oh.
38:01Oh.
38:02Uh-oh.
38:05I loved it!
38:06CHEERING
38:11Quite huge surprise packet when I started to taste everything,
38:15because it was all pretty well good.
38:18The pomme purée, silky smooth.
38:20I probably would have liked a few more herbs in there.
38:23The pork was actually juicier than I thought it was going to be
38:26when I cut into it,
38:27but I would have liked more caramelisation.
38:29It could have just taken it to a whole new level
38:32if that was golden and beautiful.
38:34But the sauce was killer.
38:36Such a good idea for this dish.
38:38And honestly, if you didn't have the rest of that garnish there,
38:42it just would have been a bit of a snooze fest.
38:45It was a team effort and you pulled it together.
38:47That's what the relay's all about!
38:49Well done, crew.
38:50Well done, you.
38:51CHEERING
38:53Proud of the team.
38:55Proud of the team.
38:56Proud of the decisions we've made.
38:58We've put up a dish today that the judges really like.
39:01We might be in with a shot.
39:04Let's taste your dish, turquoise team!
39:06Let's go, guys.
39:08Devastating.
39:09We don't have two potato elements on the plate,
39:11so walking up to the judges,
39:13it's like a bunch of kids being sent to the principal's office.
39:16I'm not looking forward to it.
39:19Snej, what is the turquoise dish?
39:23So this is bean-fry whiting, potato puree, crispy courgette,
39:28and we also have a sauce, which is kind of reductions with the pipis.
39:32Ben, so is this what you pictured?
39:36It's within the realm of what I thought was possible.
39:39Yeah.
39:40Yeah, it's close to what I was expecting.
39:44He's lying to the teachers.
39:46You're a naughty boy.
39:48LAUGHTER
39:54MUSIC
40:14First, I would like to say thank you.
40:16It's a nice piece of a display.
40:18The potato puree is rich,
40:21it's very silky, it's seasoned properly,
40:24and importantly, it's cooked to perfection.
40:28This richness from the puree really combines
40:31with the softness of your courgette,
40:34the crunch of the fennel,
40:36and I think your sauce, I have to say, is fantastic.
40:40I think the fish and the green sauce, definitely.
40:42I think the zucchini, definitely.
40:44Very delicious and very well cooked.
40:46Loved the presentation.
40:48I loved the raw fennel salad.
40:50That's just, like, really, really great.
40:52The sauce is delicious.
40:53There are definitely some tasty things on this plate.
40:56The fish.
40:57It's really well cooked, full of flavour,
41:00and you do have a really silky pomme puree there,
41:03but there is only one potato element on your dish,
41:06which means you're out of the running.
41:09Get out of here, you swine.
41:12It's a big shame because we made quite a nice dish
41:15and it looked really good,
41:17but we are just another victim of the MasterChef team, really.
41:22The next dish we'd like to taste is the red team.
41:26Go, red team!
41:28This is nothing like I envisioned it.
41:30I think this dish probably went wrong at conception,
41:33thinking that everybody knows a Lancashire hotpot.
41:36The elusive Lancashire whatpot.
41:41Turns out, not the greatest strategy from the start.
41:47Alana, can you just say the dish name?
41:50So we've got lamb cutlets with three ways of potatoes.
41:55Yeah.
41:56And some honey carrots and Worcestershire lamb soup.
42:00Well, you definitely hit the potato brief,
42:02so we're going to taste your dish.
42:05No-one had a clear idea of what this dish was supposed to be,
42:09but as the last person coming into the team,
42:13I was responsible for making sure that everything was balanced right,
42:17that the cook on the lamb was perfect.
42:21I can feel my heart pounding
42:24because there's a lot of pressure on me.
42:28Well, red team,
42:30as a Frenchman living 40 years in the United Kingdom,
42:35this is an insult to Lancashire.
42:37Oh!
42:41But I like your cleverness
42:43of trying to reproduce three types of potatoes.
42:46The little garlic potatoes, excellent.
42:49Creamy, a little bit sweet,
42:51a little bit sour,
42:53The little garlic potatoes, excellent.
42:56Creamy, lovely, seasoned, and it's a delight in your mouth.
42:59It's just melting on your tongue.
43:01The garlic was probably my fave.
43:03Then your mash, it could be silkier, it's fine.
43:06Lamb is French really well,
43:08probably just a touch over there for me.
43:11Jamie, it was an admirable plan.
43:13Thank you, red team.
43:17Not only are we not going to win immunity,
43:20I'm sorry to Lancashire.
43:22This was a good galette.
43:24But I had a great time.
43:27This was a bundle of fun.
43:29Would do again tomorrow.
43:35Purple team, let's have it.
43:39I think we've hit the brief.
43:41We've used potatoes in three different ways in the dish
43:44and it's, I think, pretty creative.
43:46So, yeah, fingers crossed.
43:48Andre, on behalf of the purple team, what have you made?
43:51Yes, we start with pickled pippies at the base of the plate there,
43:55charred potato skin and creme fraiche broth,
43:58potato noodles, a little bit of caviar there,
44:01finishing with potato crisps and King George lighting.
44:06How do we think that looks?
44:08Looks pretty damn good.
44:10Looks like one person made it. Yeah.
44:12Shall we taste? Yes.
44:14MUSIC
44:33I reckon this is one of...
44:36..my favourite plates of food this season.
44:40Ooh, that's huge!
44:43Wow. No joke.
44:45All the flavours just bolster each other so beautifully.
44:49That broth is so sweet.
44:51The umami is so balanced.
44:53The bonito and the creme fraiche just adds that tiny hint of acidity.
44:58It's rich and refreshing at the same time. Yeah.
45:01Genius move with the pickled pippies.
45:03And those potato noodles, incredible.
45:07That could have gone so wrong.
45:09Like, literally a few seconds more or less
45:12would take it into Crunchville or falling apart.
45:15I loved it.
45:18Callum, you smashed it in terms of picking the right dish
45:21for this challenge.
45:22The broth is complex.
45:24It's got that richness from the creme fraiche,
45:27but this overwhelming amount of umami from the potato skins,
45:31the bonito, the pickled pippies are unreal.
45:35I absolutely love those.
45:37You've got earthiness, you've got umami,
45:39you've got those beautiful lift in flavours from the fennel,
45:43from the bay leaf oil,
45:45and it just comes together so beautifully.
45:48Love it! So good.
45:50Very well executed, super balanced.
45:53It is superb.
45:55So...
45:57Oh, look at me!
45:59This is what we want!
46:01We just want good food!
46:05It doesn't matter where you come from around the world.
46:08We want good food.
46:15I've got to say, after that relay,
46:17the writing was on the wall for some of you.
46:21At the end of the day,
46:23there was one team that had a clear idea from the start
46:26and carried it through right until the very end.
46:30I could have devoured that whole thing on my own,
46:33but sadly, I had to share.
46:35Of course, I'm talking about Purple Team!
46:45I really meant it when I said
46:47that was the best dish I've had in this competition.
46:49It was spectacular.
46:51And good luck fighting it out to see who gets to put that on their menu.
46:56Callum, Laura, Dipinda, Andre, congratulations.
46:59You are safe from Sunday's elimination.
47:01Well done.
47:05For the rest of you, though, come Sunday, it is go time.
47:09Well done, everybody. See you later. Good night.
47:21Sunday night on MasterChef Australia.
47:24They're buttering up the judges.
47:27Butter, butter, butter. It makes everything better.
47:30This is a bit of a love letter to butter.
47:34Because it's one massive elimination.
47:38Are you playing the pin? I don't know.
47:41It's so hard, I don't really want to give it up.