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  • 5/29/2025
MasterChef Australia Season 17 Episode 17
Masterchef Australia S17E17
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Fun
Transcript
00:00New week.
00:04Come on guys, let's go. Let's hustle.
00:08What are you making today, Papou?
00:12Who knows?
00:16Come on, get in there.
00:20Hello!
00:22Big ol' mystery box today.
00:24Wow.
00:26That was huge.
00:28I actually really enjoy mystery boxes.
00:32I think they're fun.
00:34You got a little parameter to work in.
00:36I don't have to run to the pantry every two seconds
00:38because I'm forgetting stuff. I really enjoy it.
00:40Hello everyone.
00:42Hello.
00:44This week is going to be so much fun.
00:48When they say that, it makes me more nervous.
00:50Starting right now with today's mystery box.
00:54Because it has been set
00:56by one of the most exciting figures on the food scene right now.
01:00Ooh.
01:02When she started out, she had no formal training.
01:04Okay.
01:06Just an insatiable obsession with food.
01:08She quickly became Yotta Motolinghi's protege.
01:12Okay.
01:14She went on to co-author his New York Times bestselling cookbook, Flavor.
01:18Wow.
01:20Her own debut cookbook, Mezcla, took the foodie world by storm.
01:24Please welcome,
01:26all the way from London,
01:30Easter Belgrade!
01:32Yay!
01:34Woo!
01:35Woo!
01:36Woo!
01:37Woo!
01:38Woo!
01:39Woo!
01:40Woo!
01:41Woo!
01:42Woo!
01:43Woo!
01:44Woo!
01:45Woo!
01:46Woo!
01:47Woo!
01:48I'm so excited to cook for Easter Belgrade today.
01:50Welcome.
01:51Woo!
01:52She's kind of like us.
01:53Like, she started with no formal experience
01:55and just got into the industry from passion and hard work.
01:58And then to work her way up in Ossalenghi's kitchen,
02:01it is incredible.
02:02I am so scared.
02:05Easter, welcome to the MasterChef kitchen.
02:08How are you?
02:09Thank you so much.
02:10It's so good to see you.
02:11I know, I know.
02:12It's been, what, 50 years?
02:13Wow.
02:14I met Easter in a hostel in Prague
02:19when we were, like, 18-ish years old,
02:21and we went to this funny little bowling alley
02:24and ate this really big traditional soup
02:27in a loaf of bread.
02:28I remember that soup and it was...
02:30It was good.
02:31It was hefty.
02:32And we've been trying to catch each other
02:33for about 15 years in various countries,
02:34and it took coming to MasterChef Australia
02:37to actually see each other again.
02:39So I'm so excited to have you here.
02:43Thanks.
02:45All right, Easter, so you're a self-starter.
02:48Do you want to tell these guys how you got into cooking?
02:50So I was always cooking from a really young age,
02:53and then I tried out a lot of different jobs,
02:56not realising that I wanted to actually work
02:58in the food industry.
02:59Long story short, I had a little taco stall
03:01in a farmer's market.
03:03Then I had a little catering business.
03:05And then I was like, I need some actual experience,
03:08so I sent off my CV to, like, 15 restaurants
03:11thinking, no-one's going to give me a chance.
03:13But Nopi, which is one of Yotam Atalenghi's restaurants,
03:16called me the next day.
03:17And they were like, when can you come in?
03:19Yotam taught me so much.
03:21My food history is in Brazil.
03:23My mum's Brazilian.
03:24My granddad lived in Mexico for the last 30 years
03:26of his life, and that's where my parents met.
03:28And I lived in Italy as a kid.
03:30So those three cuisines are, like, what get me going?
03:34Well, if Easter style of food is anything to go by,
03:37whatever's under those boxes is definitely going
03:40to be an absolute flavour fest.
03:43So cute.
03:44I know.
03:45Shall we find out?
03:46Yeah.
03:47Head to your benches.
03:48Come on, let's go.
03:50Oh, good.
03:53Yeah.
03:54What is this?
03:55It's so big.
03:56It's got to be something very tall in here.
03:58OK.
03:59You can lift your lid in three, two, one.
04:08Ooh.
04:09Oh, yeah, boy.
04:10Wow.
04:11Wow.
04:12Ooh.
04:17All right.
04:18So, guys, we have got some beautiful prawns,
04:20and they're really big.
04:21We've got beautiful Benito here.
04:23He's huge.
04:24We've got masa harina, which is one of my favourite ingredients.
04:28It's an externalised cornflour, because I use it to bind things in pastry.
04:33I use it to crumb or coat things.
04:36We've got coconut milk, mango, basil, okra, pineapple, limes, of course,
04:49dried hibiscus, and cinnamon sticks.
04:53And that's your box, guys.
04:55Well, obviously, that's all that's in there.
05:00Everyone's eyeing off that mini mystery box, eh?
05:03Under there is an ingredient that Easter loves,
05:06that you've got to use in your finished dish.
05:08What?
05:09What?
05:10What?
05:11Ooh.
05:12But you won't know what it is until 30 minutes into the cook.
05:16Oh!
05:17Oh!
05:18Seriously?
05:19Oh!
05:21That's a good one.
05:22Cool.
05:23Good trick.
05:24Righto, crew, we're giving you 75 minutes,
05:26and you can cook anything you like.
05:28But you've got to use at least one of Easter's ingredients,
05:31and whatever's in that mini mystery box.
05:33Ooh!
05:34Awesome.
05:35You can also use the staple ingredients on your bench.
05:38Pantry and garden close.
05:41The bottom four dishes, they'll send their makers into tomorrow's pressure test.
05:46Let your mind run free.
05:48Be creative.
05:49OK, your time starts now.
05:52Go!
05:53Whoo!
05:54Woo!
05:55Woo!
05:56Woo!
05:57Woo!
05:58Woo!
05:59You're going to look something sweet.
06:01Tell me.
06:02Um...
06:03This little plot twist makes me feel a little bit anxious.
06:19what if i start something and it doesn't even go with whatever is in that box
06:25do i just wait the 30 minutes do i pivot i really need to think about what i'm making today
06:34do you think whatever is in that mini box will suit your plan of action oh it has to
06:39shift i'm gonna work with it i'm gonna work with it
06:42with this depending on what is under here hopefully i can turn it into something pretty
06:49quickly i'm just gonna hold back a little bit and then just basically wing it once i get to see
06:54what's under there my base my dish will be a prawn tortellini then i'm just gonna build flavor and
07:02different textures go savory but with a little bit of sweetness and sourness through it as well
07:08so whatever's under there you can put into that balance
07:14easter it's so good to have you here and i'm so excited about the amazing ingredients that you've
07:18chosen for this mystery box they're so you they're flavors of the world then they have to lift your
07:23little mini mystery box there how would you do it what would your strategy be i feel like i'd be so
07:27stressed if i was over there um i would go with like my gut and what i feel confident in doing so
07:32if i want to make a dessert i just go for it make a savory thing go for it yeah i would wholeheartedly
07:38commit to the shoe horn yeah sometimes that backfires a little bit because people just sort
07:44of shove something in and it becomes a little bit tokenistic rather than something that really
07:48goes with the dish all these ingredients in the mr rocks go together so how different is this other
07:57ingredient going to be is it going to be a complete spanner in the works i'm sending positive vibes
08:02my mini box my strategy is to just start cooking and start putting up a really delicious dish
08:09and hope this ingredient will go with it plus with easter's italian background and my love of italian
08:16cooking i think making a pasta dish is a really wise decision
08:22hi laura tell us what you're making i'm making scarpie knot so a filled corn pasta yeah so it's got like
08:29a little indentation in the middle of the actual filling yeah with like a little bisque corn bisque
08:34is truly one of my favorite things in the whole wide world so you're gonna make that super rich
08:38yeah and like layer yeah yeah all the things are in that pot i like splitting my sauces i'm like a
08:43two to three sauce kind of gal i love that i love the split sauce so what are you making the pasta out
08:49of the master flour i was gonna add double zero just for something different never done it before
08:55is there anything you're worried about um the dough not working this is mexican flour used for tortillas
09:03i'm using in pasta i'm hoping that this master corn flour works the same as semolina to give my dough
09:10a really nice texture in my head it works but this could go so so wrong what could go wrong rue
09:18what could go wrong i need more pots and pans
09:25what the hell is in that mini box it could definitely throw a curveball
09:29my only strategy is hoping that it's not chocolate
09:37sweet pineapple it could be chocolate we're talking brazilian slash mexico slash italy
09:43could be a million things but i'm hoping for chili chili complements all of these flavors
09:50jamie hello how's it going yeah very well how are you good thank you tell us what you're making we're
09:56going a bit mexican today so we're doing some little to starters oh yeah the main star is going
10:01to be the bonito i'm going to serve it well it's going to have a nice sort of tropical salsa with the
10:06pineapple some lime using the masa make some tortillas what's your strategy with this little guy
10:11uh if i open that and it's like vanilla and chocolate yeah pivot hard okay jerry i feel like this is
10:18quite a risky dish for you to make i know tuna to starters are like my favorite thing in the world
10:23so no pressure no pressure easter's favorite dish better make it good yeah i know i know no pressure
10:29thank you for that thanks jamie easter's food background is italian mexican and brazilian surely
10:35you wouldn't leave out something that really packs a punch i'm putting all of my eggs in one basket
10:41but i'm praying there's something spicy under that mini miscue box good food it's already smelling good
11:05it is already smelling good feeling good but i'm worried about what's under that box there could really
11:10throw a cat amongst the pigeons there is infinite possibilities of what's in that box what that
11:15means is there's all these different variations of where my dish could kind of zig and zag so i'm
11:19going to go sweet today all these beautiful tropical ingredients and i think the good thing about
11:22sweets as well is maybe it's easier to pivot with a sweet than with a savory i'm going to do like a
11:26kind of salted coconut ice cream with a hibiscus and pineapple granita little basil oil and some
11:32charred pineapple as well hello gang how are you really good what's going on here i think it's like
11:39a delicious dish yeah but it's safe enough yeah but i'm kind of thinking it's going to be something
11:43slightly quirky okay this is the quirk you know if you if you go in with full quirk yeah and then you
11:48get two quirks quirk and quirk don't work too many quirks yeah what would you do if it's chocolate i hope
11:52it's not chocolate what would you do if it was garlic oh she loves garlic she loves garlic
12:00sounds good you've done the strategy let's hope it's the quirk i've got this really kind of nervous
12:05energy going on right now because you've got this ticking time bomb of this little mystery box
12:10and if it is garlic i could be in big trouble
12:35wow this is exciting it flies too like it will absolutely fly particularly for them
12:47i'm doing like a coconut milk parfait hopefully whatever is under there will go with my parfait
12:54i was actually thinking of doing like a tropical granita a bit of pineapple a bit of mango a bit of
13:00lime so hopefully what i have in mind works well with that i'm actually really going for simple
13:08today i really want to show you that i can do a really good dish with just two elements
13:14i am someone who loves to have so many elements on a plate so this is really unlike me
13:21i just have to nail the texture is it thick enough is it cooked enough
13:26yep it's good i'm happy so are we up i'm just saying that in case
13:32timing is of the essence today i have two elements that bots require freezing
13:38so i have to make sure that everything is in the freezer with ample time
13:43okay you're using those beautiful prawns i couldn't go past them they're gorgeous
13:53today i'm making desert island prawns so i'm going to do the prawns in the spice mix i've
13:58blended up the hibiscus and the cinnamon just to get that and then i'm going to deep fry the prawn heads
14:07so you get that real texture and crunch how about this guy what's the strategy we'll wait and see
14:13hey what you've got in store for us you never know all right hope for perfectly cooked prawns yeah
14:25so i'm making a hibiscus and basil ice cream with a lime caramel and charred pineapple
14:32yeah i've decided to go down the dessert route so yeah it's going to be an interesting one today
14:37because we don't know what's in this little box down here a bit worried about it
14:43i'm making a mango parfait pineapple salsa and i'm going to just cook this up and try and make a bit of
14:50a syrup as well have you used it like i love it in tea so i was thinking um get that kind of flavoring
14:58going on to put with my dish look at a double yolk what a stitcher oh that's an omen a good one
15:08i'm not killing you man so isa she's young she's vibrant she's exciting
15:14i think today isa's looking for creativity something different unexpected
15:22i want to impress however i don't have a final vision of this dish i'm making a coconut and lime
15:29cake these two components are going to sing really well and i know that pineapple will also work really
15:35nicely so i'm making a pineapple compote to the cake i'm also combining that hibiscus it's going to
15:43lift it up the dish is coming together but maybe it's lacking a little magic i'm actually really
15:50hoping that surprise element is going to help me tie my dish together really working on getting the
15:55cake in the oven i've got to get that in pronto one minute till you lift in that mini mystery box gang
16:04what is it one minute oh my god we're gonna open the other one theo so exciting gosh
16:13these bonita tostadas are coming together nicely i've got my dough made and now i'm working on my
16:19salsa i'm really hoping for something spicy under that mini box to liven things up otherwise
16:24this mexican dish could be in real trouble all right gang you've had 30 minutes so it's time to
16:30lift those mini mystery box blades are you ready yep three two one
16:44yes good that's so good good okay oh chillies all right all right all right
16:54that scotch bonnet is really fiery but super happy
17:03ah oh my god that's so bad how's that bad that is so bad
17:14okay so you know i love chili so we've got a lovely yellow scotch bonnet we've got jalapeño and we've got
17:21ancho chili so it makes it super hot one that's smoky one that's more fresh you don't have to use
17:26them all you could use just one i was thinking maybe there might have been tahini or something
17:33under there yeah it's a quite a lovely surprise i'm super happy with the mini mystery box the chili's
17:39going to help add a real zing to my desert island prawns and have that real hum which i love
17:46now i'm just deep frying my prawn heads for that real texture crunch
17:54just tasting it this is the ancho chili so it's a little bit smoky but it's super fruity
18:00i think it's perfect with the dessert a mango parfait a pineapple salsa and a hibiscus tea so i'm just
18:08going to punch in a bit of flavor into my tea with the chili and then i'm going to use a hotter chili to
18:12pop through my salsa you look worried what the hell what am i going to do with this you'll be
18:21right you'll be fine you have to taste it me like far out it's going to be great gosh i love chilis
18:30crazy chilis and of course i picked the day to do a dessert my mind is going wild at this point how
18:42do i incorporate these chilis so i'm folding my cake batter through time sticking along this cake needs
18:51to get into the oven asap oh actually but i've just realized i've forgotten the four tablespoons of lime
18:58juice that needs to go in this cake better this lime juice is so essential to the flavor of the cake
19:04bugger so very quickly take it all out and just keep folding it through i'm really worried
19:12i've already started to over fold it's really going to impact the quality of the cake but i have no
19:17choice i've got to push on it has to go into the oven now i've really got to wreck my brain and try
19:24and figure out how am i going to insert chilis into this dish i love chili this couldn't have worked
19:33out any better i'm making a salted coconut and mango parfait and i kind of know how i'm going to
19:41change the dish now i was going to do a hibiscus granita with the dish but seeing this beautiful
19:46jalapeno here i'm now going to make like a jalapeno pineapple granita so it's going to be that hot cold
19:51thing going on your mouth at the same time i think it's gonna be really fun my dish today is almost
19:55like cooking a thai dish when you've got the whole sweet salty sour chili thing going on i want that
20:00salted coconut parfait really salty the granita really quite hot with that jalapeno and then a
20:05soothing almost medicinal basil oil my whole dish today is a big old juggling act there's really big
20:12bold flavors going on and getting the ratios wrong today it could be the difference between a good
20:15dish and a bad dish hey decades have you eaten any chili yet yeah i have okay yeah i can't taste
20:23anything my mouth is on fire they're spicy we've turned up the heat and you have 20 minutes to go
20:39oh my god okay oh my god there's so much to do
20:45i'm making a prawn scarpinock with a prawn sauce super prawny super delicious my sauce needs to be
20:54exploding with flavor so i've used a scotch bonnet all my sauces are on there's like a lot happening
20:59i've almost run out of um stroke top space uh you've got 20 minutes to go loz so
21:05good luck yeah thank you this is gonna take forever because this masa corn flour dough is quite
21:15soft i'm really needing to work it through the machine more and more times this is taking so long
21:23this is definitely taking longer than what my usual pasta dough would oh my god there's like 20 odd
21:29minutes to go and i want to be feeling my pasta now not actually rolling out my pasta absolute chaos
21:37this is starting to stress me and i'm hoping that the wheels don't fall off
21:42i have definitely taken on way more than i can chew today i've
21:49i may have stuffed this up that's that's pasta
21:59that's that's pasta
22:12oh my god there's 15 minutes to go how are you going i am in the weights i've really overdone it
22:19today the mystery ingredient has been revealed and it's add chillies into my dish
22:25oh he does have a kick i really want easter to love it but i've spent so long to get this pasta
22:35rolled i'm so behind the eight ball right now yeah there's so much to do over here
22:42you'll be right you'll be fine you know how to use chillies yeah it's fine
22:48who doesn't want chillies let's be honest i was freaking out i was very worried
22:51but i think i've come up with a good idea now so i'm happy coating the pineapple in it and then
22:58searing it so i can get like some sugar and some spice and everything nice
23:10oh okay let's let's take out one because that's good and spicy very quickly
23:18really good are we happy about the chili okay so how are you incorporating how is it going to level
23:29up your dish i already had a coconut milk parfait um i'm doing like a spicy tropical granita so with
23:35mango and pineapple so i've infused the um scotch bonnet into my granita oh it's going to go in the
23:41way okay okay i just have to nail the textures yeah then i think i'll be fine you've had a couple
23:47of problems with leaving this in the last minute so make sure you have your timing under control i know
23:52okay i will i promise today i have pulled out minimalist root two elements everything has to be
24:01perfect pose reminded me that timing hasn't been great to be in this kitchen so i need that granita
24:12in the freezer as soon as possible otherwise it will not freeze on time
24:23i can smell those chilies my nostrils are starting to flare up like it's hitting the back of my throat so
24:27they're they're in deep you've got to be extremely careful the way you dissolve your chili and that's
24:33an art sparingly i know this baby's quite hot you've got to be very sure what you're doing and using
24:40it as a little bonus to support not just because i have to a bonita tostada i love raw fish i'm obsessed
24:49with it it looks like his dish is evolving things are happening over there i'm slightly worried about
24:55laura's dish she's making a prawn filled pasta she's got three different things going on with
24:59the prawns i mean i don't know if laura's gonna bring them all together for me i'm a little bit
25:05worried about all the desserts because i feel like they're all going down a bit of a obvious path
25:09very sort of like a cakey thing parfait and those sort of tropical flavors
25:17squishy squish just crushing my tortillas we're making tortillas i'm using a little bit of the toasted
25:24masa to put over the top as well to get some roasty flavors in there i love this as an ingredient
25:29you get such a beautiful corn flavor from it tostado is like the crunchy base for the entire
25:35dish can't be soggy have to be crispy have to snap this is where you get heaps of texture so we want
25:39this to first cook as a tortilla and then we deep fry we're essentially making a round corn chip kind of
25:46easter said fish tostadas were her favorite dish i need to nail every element on this plate and most of all
25:53these tostadas have to be perfect we've got a lot to do but i think we'll be okay
25:59so far so good i can't taste anything to be honest i've tasted that many chili things in the last 10
26:03minutes so i don't even know what it tastes like anymore and hopefully good at the start of this
26:08challenge i set out to make a hibiscus rinita which is now jalapeno so i've got this beautiful
26:12hibiscus syrup sitting on the stove it's sticky it's bright pink it's got this really beautiful flavor
26:17to it so charring this pineapple on the barbecue if i could be brushing with this syrup it's going to make
26:21the pineapple flavor sing even more this dish is feeling good and i actually think the chilies can
26:26make it better so i'm actually really glad that's what the ingredient was who doesn't love a surprise
26:3410 minutes to go
26:49do you have any spare of these canisters no i'll get you one because i'm waiting which one one can you get
26:55two yeah thanks ruth so my dough is finally rolled but i'm so far behind oh my god everything's half
27:06done with eight minutes to go i've got so many elements that are not even complete yet i'm a mad
27:13woman my sauce still isn't strained the puree is not blitzed or strained the oils aren't even ready to go
27:18pasta in i need to blend this
27:26i'm adding a little bit more spice into the bisque
27:30and i've just licked this scotch bonnet
27:36my taste buds are gone that's so spicy i can't really taste everything together
27:42i'm honestly starting to think that this is not going to happen
27:45oh what's happened to me today and if i don't put anything on the plate
27:50i'm in bond before tomorrow oh my god
27:59okay team you have five minutes to go
28:01how long work hi oh my gosh i'm waiting for my granita to start freezing so i can just scrape it
28:20i'm just hoping that i didn't leave my granita too late to pop it in the glass freezer
28:25this dish is quite simple having two frozen elements everything needs to be perfect
28:35please please please please i'm really praying for the best please please please please please god
28:42please please please please please i literally want to guard the last chila door i'm like don't open it
28:49i'm gonna be cuckoo
29:06all right let's do this oh i know those scotch bonnets watch it man
29:12my pineapple compots here i put that chili in here oh my god that scotch bonnet it's hot it's
29:21really spicy i've got my coconut drizzle ready i know the flavors are going to work but i don't
29:28know if my coconut and lime cakes had enough time in the oven you won't know the texture of a cake
29:35until it fully cools down that is the creamiest ice cream ever i feel good about my dish
29:46my ice cream looks great my crumb is beautiful i think that the chili on my pineapple is a great
29:52addition i'm just worried about if you're going to be able to taste it i would say that's my biggest
29:58concern my parfait set i've got my crumb and my hibiscus tea i'm happy with my dish
30:20having a good time my gosh this has been the fastest time of my life my coconut milk parfait has
30:28finally come out of the freezer please please please please please please
30:36i hope it's set perfect
30:47the parfait tastes delicious but i am a bit worried about the texture of my granita
30:55it just looks more like a sobe
30:59get it on the plate one minute to go
31:10reset plate i've literally brought it down to the absolute wire oh my god the pasta comes out
31:18finally honestly i'm just like all in right now i'm just not stopping i need to split that sauce
31:25i can still taste the scotch bonnet on my tongue so i can't even taste my dish
31:29how long work 30 seconds why do i do this to myself oh my gosh
31:38finish it up group 10 9 8 7 6 9 4 3 2 1
31:50that is it thank you very much mate good for hot chips nice mate nice i've heard yeah i had some
32:03very hot chilis
32:05Well, that was a bit of fun, hey?
32:11A mini mystery box inside the real deal.
32:15And under that was a bunch of chilies
32:16which you had to fit into your dish somehow and some way.
32:20We are looking for the bottom four dishes
32:21for tomorrow's pressure test.
32:23But the first one we'd like to taste belongs to Callum!
32:30I'm really happy with the individual elements on this dessert,
32:33but it's been such a balancing act today.
32:35I'm keen to see what the judges think
32:36just in terms of how salty that parfait is
32:39and how much chili's in that granita.
32:41Yeah, I just hope I've got that balance right.
32:43Ooh!
32:47It's burnt pineapple with a salted coconut parfait,
32:50jalapeno granita and basil oil.
32:53I love how this looks, Callum.
32:55It's like a wonderful little landscape
32:57with your parfait volcano
32:59and that little pool of liquid in the middle.
33:01I think it's gorgeous.
33:02I mean, I'm named after a volcano,
33:05so I'm kind of obsessed with them.
33:06So this is...
33:08I'm loving it.
33:09Callum, I can't tell you how much I love that dessert.
33:13Callum, I can't tell you how much I love that dessert.
33:37I love, love, love, love that dessert.
33:41Thanks, Andy.
33:43This is where that brain of yours just came up trumped.
33:48And going down this path,
33:49your eyes would have lit up when you saw those three chilis.
33:52Because for me, the most impressive thing about this dish
33:54is that plate on chili spice but cold granita.
33:58Yeah.
33:58It's so, so good.
34:00I love it.
34:00It's the perfect amount of chili.
34:01And then the salt in the parfait as well.
34:04It just lights everything up.
34:06Mate, you...
34:06Literally, that dessert has absolutely everything for me.
34:09Yeah, I love it when you cook like this.
34:11I love it when you cook like this.
34:13I appreciate it.
34:13Callum.
34:16Flawless.
34:17What I love about it,
34:19it is everything that a modern dessert is about.
34:22It's not cloying, it's refreshing, it's moorish.
34:26Just a really thoughtful dessert.
34:28I don't know if a lot of people know this,
34:29but you are a weapon with desserts.
34:31So a warning to all the dessert makers.
34:34Incredible dish.
34:36I want to say thank you because that is a salty dessert
34:39and that is my favourite thing about dessert.
34:42The jalapeno granita is such a beautiful, fresh, spicy balance.
34:47It's really top-notch.
34:49Well done.
34:50Thanks, Lisa.
34:50Appreciate it.
34:51Incredible dish.
34:52Well done.
34:52Thanks.
34:53Thanks, everyone.
35:01Next up, Jamie.
35:10This is like a fun time.
35:11I've made some bonito tostadas with salsa,
35:16some charred okra and a little pickled onions.
35:19There's jalapeno and a scotch bonnet,
35:21sliced finely into that salsa.
35:23Jamie, I think I told you when I spoke to you earlier
35:36that raw fish, tostadas, tuna tostadas are, like, my death row dish.
35:41One of my favourite things in the world.
35:42And I have to say, this is an exemplary tostada.
35:46Like, this is sensational.
35:47The amount of flavours you've got here, so fresh, and that fish, it's still so raw, but so well-seasoned.
35:52And then you've got that fruitiness, that sweetness, that piccly flavour from the hibiscus, it's delicious.
35:57I love it.
35:58Really, really well done.
35:59Appreciate it.
36:00Jamie, that is the best tostada I've had in this kitchen by a country mile.
36:03I think you've done a smashing, fantastic job.
36:07Bye.
36:08See you later.
36:09I've seen one of the best tostada others in the kitchen, and then you've got that fruitiness,
36:11a little bit of flavours you've got here.
36:13It's so fresh, and that fish is still so raw but so well-seasoned.
36:15And then you've got that fruitiness, that sweetness, that pickly flavour from the hibiscus.
36:19It's delicious.
36:20I love it.
36:21Really, really well done.
36:22Appreciate it.
36:23Jamie, that is the best tostada I've had in this kitchen by a country mile.
36:23Whoo!
36:27I think you've done a smashing, fantastic job.
36:30Bye.
36:31See you!
36:32Bye.
36:32Bye.
36:33See ya.
36:41Loved that.
36:42That's good.
36:43That's one of the best to-starters I've ever had.
36:44That's really, really good.
36:46Mm, you've had a lot of to-starters.
36:50Let's go, Andre.
36:55A prawn mousse stuffed Benito fillet
36:58with a hibiscus and trepaya pickle,
37:02scotch bonnet oils, and a corn and tomato salsa.
37:06I love what you've done here.
37:08The fish and prawn sandwich is really exciting for me.
37:11The basil and the pickle and the fish is going really well.
37:14Really lovely, fresh.
37:16Yeah, it's great.
37:18Deep under.
37:20So it's a lime canalee with a pineapple and a mango chutney
37:24with the chili and basil ice cream with fresh mangoes.
37:28This is near perfect.
37:31Your ice cream is a delight,
37:32and your chili jam is so significant.
37:36Well done to you.
37:37Oh, thank you.
37:38Alana.
37:39Basil and olive oil ice cream with an ancho chili
37:42and hibiscus broth.
37:44Salsa with mango and a lime protein
37:46and some charred pineapple.
37:48It's delicate, but it's punchy.
37:51You've got the astringency from the hibiscus
37:54and then a hint of bitterness and smokiness from the ancho,
37:58and it is so brilliant for balancing out that whole dish.
38:03I friggin' love it.
38:04Oh, thank you.
38:05So good.
38:06So good.
38:07Laura, come on down.
38:12Today was pure chaos.
38:14Everything is about tasting your dish in this kitchen,
38:18and I've sizzled my taste buds away on my chilies,
38:21so I have no idea what it tastes like.
38:25And I've taken a huge risk by using the master flour
38:28in my pasta today.
38:37Which fan favourite will lift the MasterChef trophy?
38:41Watch every mouth-watering episode on Ten Play.
38:53This is a prawn scarper nock with a little prawn bisque,
38:57prawn head oil and basil.
39:00How was that cooked for you?
39:02Chaotic.
39:05I don't know if you looked at my bench at the end,
39:06but it was disgusting.
39:07I was so embarrassed.
39:08I'm, like, mortified.
39:09Rue was, like, running and getting equipment for me.
39:12Like, I was just...
39:13I don't know what happened to me.
39:14What?!
39:14Yeah, yeah, yeah, poor Rue.
39:36Holy!
39:39Laura, you're just so good at a two-sauce pasta dish.
39:54So good.
39:59The intensity is out of control.
40:03That is the prawniest thing I've ever had
40:05that isn't just sucking the brains out of a prawn.
40:07Everything together is just so good to eat.
40:11Laura, I loved it.
40:14I love how you've celebrated the masahe.
40:15It's one of my favourite ingredients in the whole world.
40:17And that chilli is really coming through.
40:20It's powerful.
40:20It's delicious.
40:21I loved it.
40:22Great, thank you.
40:23This is one of those mystery box dishes
40:25where you don't feel like you've been forced to cook
40:29with a handful of ingredients.
40:30Yeah.
40:30And that, to me, is just the beauty of you.
40:33To be able to extract so much intensity out of five or six ingredients
40:37is really special.
40:38Yeah, impeccable.
40:41Your dish is up.
40:47Audra.
40:54Everything's got to be delicious on that plate.
40:56I'm a little bit worried about the cake,
40:59that it's not light and fluffy as I want it to be.
41:02I am just hoping for the best.
41:08Lime and coconut cake with a hibiscus lime and chilli compote
41:12and salted coconut drizzle.
41:13The chilli's in the compote, but it's also in the fresh pineapple.
41:39Audra, you've been using some exciting
41:43tropical ingredients and you've turned out to make something
41:47you look more like afternoon tea cakes.
41:51I don't think your cake is cooked properly.
41:55It's quite mushy when you eat it.
41:58For me, it's too sweet.
42:01Audra, I really like the chilli element.
42:03It was just humming all the way through in that compote.
42:06Unfortunately, everything else for me just felt a little lacklustre.
42:10The texture of the cake was off, but also I just wanted some flavour.
42:14I also think the composition of the dish was a little strange,
42:18like to have like three kind of nude cakes there.
42:21I would have loved if you maybe did a bigger cake and went really classic,
42:26but it just felt a little bit confused.
42:27Thanks, Audra.
42:29Thanks, Audra.
42:29Thanks, Audra.
42:30Thanks, Audra.
42:37Theo!
42:40Basil ice cream with masa, crumb and chard,
42:43pancho, pineapple and lime caramel.
42:46This is a lovely dish.
42:49I think everything could be taken to the next level.
42:51I want more chilli.
42:52I want more saltiness.
42:54The masa crumble, I love that toasty, roasty flavours there.
42:59Let's go, Sarah.
43:02Mango parfait, pineapple salsa and a hibiscus tea.
43:08It's really icy and I feel like that's hindering all of the flavours kind of coming together.
43:13I have to agree with Andy.
43:15It's not cohesive and the crumble and the tea mixture does make it really soggy.
43:21You're up, Tim.
43:24Desert island prawns with a mango, pineapple and jalapeno salsa underneath.
43:35There's like a fingernail that just isn't cooked.
43:39Okay, have a look.
43:41See there?
43:43Unfortunately, they're not cooked well enough to eat.
43:46I think you're going to potentially be one of our bottom dishes, I'm afraid, Tim.
43:52Next up, Rue.
43:56I know my flavours are really good, but I am a little bit worried about my granita.
44:01I have two elements. Everything should be perfect.
44:03That's austere.
44:09Wow.
44:09That's it.
44:10That's it.
44:12Two elements, nowhere to hide.
44:15And each element have to be perfect on their own, but also even more perfect together.
44:20I have a coconut and lime parfait with a mango, pineapple and scotch bonnet granita.
44:46Yeah.
44:47Are you happy?
44:49Yes, but I'm a bit nervous.
44:50Yep.
44:51Yep.
44:52MUSIC PLAYS
45:20The parfait is really soft and kind of aerated,
45:24but it's a little bit icy and uneven.
45:27So the top is a little bit hard and icy,
45:29the bottom is sort of creamy and sort of aerated.
45:32So it's not really an even texture.
45:35The texture of the granita,
45:37because it's got a fair bit of sugar in there
45:39from all of the beautiful sweet fruits that you used,
45:41it doesn't have that iciness to it.
45:43It's more like a sorbet texture.
45:45I think that's just a technique flaw there.
45:47Yeah.
45:47What this dish lacks is interest.
45:50I think that's a really sound, tried-and-tested combination.
45:54It's fine.
45:54But even something simple like a basil oil,
45:58you know what I mean?
45:59It needed just one more element, I feel,
46:02to just get you out of trouble.
46:04So, yeah, don't know where this leaves you, Rue.
46:08Ah, I'm kicking myself, but it's OK.
46:10Thank you, Rue.
46:11Thanks, Rue.
46:12Bye, Rue.
46:13Guys, you did so well.
46:24I was so impressed with all of the flavours
46:26that you brought to the table today.
46:27You used some of my favourite ingredients.
46:30It was so special to see them used in such different ways.
46:33So many dishes that I never would have thought of.
46:37Super exciting work,
46:38and it was just an honour to be here today.
46:40So, thank you for impressing me.
46:44We asked you to play with fire today.
46:46And boy, boy, did some of you bring the heat.
46:50Callum.
46:52That dessert was sugar, spice and everything nice.
46:56We wouldn't change a single thing about it.
46:57Laura, your pass to work was perfection,
47:02and the chilli hit in every mouthful.
47:05Jamie, that's the kind of party I want an invite to.
47:11Those to starters were an absolute celebration.
47:14Well done.
47:15I've honestly had my fair share of to starters,
47:18and those were some of the best.
47:19Well done.
47:20Thank you very much.
47:22You've got to take the good with the bad,
47:24and we've got some bad news for four of you, unfortunately.
47:27Tim.
47:37Audra.
47:43Sarah.
47:49And lastly, Ru.
47:55Tim, Audra, Sarah.
47:57Ru, you've got a pressure test to prepare for.
48:00So go and get some rest.
48:02See you, everybody.
48:10Tomorrow night...
48:12Please welcome...
48:13Blaine Furtin-Chullo!
48:16Today, you'll be making my...
48:17Woo-hoo-ee!
48:18Yeah!
48:19Woo!
48:19Woo!
48:19Woo!
48:19Woo!
48:19Woo!
48:19Woo!
48:20Woo!
48:20Woo!
48:20Woo!
48:21Woo!
48:21Woo!
48:21Woo!
48:21Woo!
48:21Woo!
48:22Woo!
48:22Woo!
48:22Woo!
48:23Woo!
48:23Woo!
48:24Woo! Woo!