- 2 days ago
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00:00:01Previously on MasterChef Australia...
00:00:04Please welcome...
00:00:05Easter Belfry!
00:00:08Ottolenghi's protégé brought a mystery box...
00:00:14...with a mini-me.
00:00:19And the results were magnificent.
00:00:22It's so, so good.
00:00:24It's phenomenal.
00:00:26This is exemplary.
00:00:28It's delicious.
00:00:29I love it.
00:00:30Then...
00:00:31Blaine Burton-Charles!
00:00:36Oh, my.
00:00:38Oh, my.
00:00:39His pressure test was the end of the journey for Rue.
00:00:43Give it up for Rue!
00:00:47And the team relay...
00:00:49Change over stance now!
00:00:51...was wall-to-wall action.
00:00:53This is Kayoni.
00:00:55I loved it!
00:00:58It's pretty damn good.
00:01:00Looks like one person made it.
00:01:02It is superb.
00:01:04And the purple team won immunity from tonight's elimination.
00:01:08Oh, it's sombre.
00:01:09Yeah.
00:01:10Feels like there's a storm brewing.
00:01:11I know.
00:01:12It really is.
00:01:13Yeah.
00:01:14Makes me uneasy.
00:01:15Yeah.
00:01:16I think there's gonna be a big surprise.
00:01:17Yeah.
00:01:18Something big.
00:01:19Yeah.
00:01:20Something big.
00:01:21Yeah.
00:01:22Something big.
00:01:23Hello.
00:01:24Hello.
00:01:25Hello.
00:01:26What's up there?
00:01:27Oh.
00:01:28What is that?
00:01:29Is that a statue?
00:01:30Okay.
00:01:31Oh.
00:01:32Oh.
00:01:33Oh.
00:01:34Oh.
00:01:35Oh.
00:01:36Oh.
00:01:37Oh.
00:01:38Oh.
00:01:39Oh.
00:01:40Oh.
00:01:41Oh.
00:01:42Oh.
00:01:43Oh.
00:01:44Oh.
00:01:45Oh.
00:01:46Oh.
00:01:47Oh.
00:01:48Oh.
00:01:49Oh.
00:01:50Oh my God.
00:01:51Egyptian pharaohs.
00:01:52Yeah.
00:01:53Exactly what I was thinking.
00:01:54Yeah.
00:01:55I can see like a sculpture.
00:01:56It actually looks like a pharaoh with like the head being.
00:01:58What?
00:01:59Oh.
00:02:00Oh.
00:02:01Oh.
00:02:02Oh my God.
00:02:03Egyptian pharaohs.
00:02:04Exactly what I was thinking.
00:02:06Yeah.
00:02:07I can see like a sculpture.
00:02:08It actually looks like a pharaoh with like the head being.
00:02:12What?
00:02:13Oh.
00:02:14It's that.
00:02:15Some chef.
00:02:16Chef's head.
00:02:17Is that Jean Christophe?
00:02:18Look it.
00:02:19Look it.
00:02:20Look it.
00:02:21It's butter.
00:02:22Yeah.
00:02:23Look it.
00:02:24It's butter.
00:02:25Yeah.
00:02:26Oh.
00:02:27Ah.
00:02:28Ah.
00:02:29Ah.
00:02:30Ah.
00:02:31Ah.
00:02:32My God.
00:02:33Who is that?
00:02:34Who is it?
00:02:35Ah.
00:02:36Ah.
00:02:37Ah.
00:02:38Ah.
00:02:39Ah.
00:02:40Ah.
00:02:41Ah.
00:02:42Ah.
00:02:43Ah.
00:02:44Ah.
00:02:45Ah.
00:02:46Ah.
00:02:47Ah.
00:02:48I'm sure that Jean Christophe eats a lot of butter.
00:02:50Most of us 80% water he's probably 80% butter, but I can say 100% that the real Jean Christophe
00:02:59is easier on the eyes than the butter sculpture.
00:03:02They smell lovely, I've got to say.
00:03:05He was once voted world's sexiest chef, and you can see why.
00:03:12The butter can blush.
00:03:17The sculpture is made entirely of butter.
00:03:22Butter is the backbone of culinary perfection.
00:03:26And today, we want you to bring a dish that celebrates it.
00:03:28In all its golden glory.
00:03:33It is such a versatile ingredient, from sweet to savoury to stature.
00:03:39Think of all the incredible things that butter makes better.
00:03:44Mmm.
00:03:45And bring it on.
00:03:47Samira, what's going through your head right now?
00:03:49I love it, I love butter.
00:03:51But I better not say that, because you never know what's going to happen.
00:03:53I better not say that?
00:03:54Yeah.
00:03:55Thank you, thank you.
00:03:56I'm on fire today.
00:03:59Churning them out.
00:04:01Oh, stop it.
00:04:02I can't.
00:04:04Tim, big butter boy, or what?
00:04:06I go through a lot of butter making toasties.
00:04:09Just the flavour that butter gives you is second to none.
00:04:12And you're going to get a more relaxed, fun side of me today, I think.
00:04:15And hopefully that reflects on the place.
00:04:18There it is.
00:04:19Beautiful.
00:04:19As much fun as all of this sounds, sadly, it is an elimination day.
00:04:25And one of you will be going home.
00:04:29Right, we're giving you 75 minutes.
00:04:32The pantry and garden, they are all yours.
00:04:37You can cook as anything you like.
00:04:39But remember, we are looking for butter perfection.
00:04:45Yes, it's butter.
00:04:46Yes, it's versatile.
00:04:48But we want creativity.
00:04:51Push yourselves to the absolute limit.
00:04:54All right, everyone.
00:05:01It's serious now.
00:05:03I think butter is every chef's best friend.
00:05:10But only if you know how to use it.
00:05:16You've got to make sure you proportionate.
00:05:18And that, for me, I think is the trick to excel.
00:05:21So, as we say in French, please make la difference.
00:05:29And good luck.
00:05:31All right.
00:05:32Your time starts now.
00:05:40I'd better get a couple of just these guys.
00:05:43I like it.
00:05:44Today, we're going to have some fun.
00:05:46Tomato and butter.
00:05:48Yes.
00:05:49That's delicate.
00:05:50What about boo?
00:05:52Yeah, I've never cooked marin before, so.
00:05:54You haven't never?
00:05:55Do you know you've got black apron, mate?
00:05:56Yeah, yeah.
00:05:57This is the time to do it, eh?
00:05:59Wow.
00:06:00This is adventurous.
00:06:01And who's doing?
00:06:02I'm doing a French-yapent.
00:06:04Ooh.
00:06:05Yeah.
00:06:05How about it?
00:06:06Jamie, you're feeling good?
00:06:08I'm feeling good.
00:06:09I use butter every day.
00:06:11Excellent.
00:06:12Good luck.
00:06:14Let's go, Theo.
00:06:15Let's go.
00:06:16Nice one, Beau.
00:06:17Yes, Jamie.
00:06:18Let's go, guys.
00:06:22All right.
00:06:23Let's do this.
00:06:24Today, I'm going to use what butter is so essential for, and that's I'm going to be making a tart.
00:06:30I'm really excited because this is a tart that I make all the time.
00:06:33I love it.
00:06:35The butter will be showcased in that pastry.
00:06:39Our lurpak butter, I'm going to be poaching a John Dory valetine in a butter bar, and then
00:06:45I'm going to be using the butter in my, like, pea fricassee bourbon sauce.
00:06:50Beautiful, Deckers.
00:06:53A lot of butter.
00:06:55Yes, Nesh.
00:06:56I really want to make this like a beef bourguignon in a little pot, and then I want to make the,
00:07:01like, a pastry on top.
00:07:02It's going to really hero this butter.
00:07:04This puff pastry is going to be so buttery.
00:07:07Butter, butter, butter.
00:07:08It makes everything better.
00:07:10And for these guys today, we really want to see it being the integral part of a dish.
00:07:15It's so good because butter is just one of those ingredients.
00:07:17I mean, everyone has it at home, whether you're a fridge or a on-the-kitchen-bench kind of person.
00:07:23It adds so much to everyday cooking, but also, chefs just can't live without it.
00:07:29That's right.
00:07:29And I think really what I'm looking for the most as a French man, because cooking with butter
00:07:34is part of the religion, honestly.
00:07:36I don't want the butter element to be abused into overdosing.
00:07:42So it's about using the right butter, salted or unsalted, at the right time, at the right proportion.
00:07:49It is a classical technique that they're using.
00:07:52Every element has to be absolute perfection.
00:07:55Yeah.
00:07:55But there's nowhere to hide if you are going to go classical.
00:07:57Yeah.
00:07:58You could be in danger of going home, and that's what's going to happen at the end of this cook.
00:08:01We'll be sending one of these cooks home, which is crazy to think about with the talents out there.
00:08:05Yeah.
00:08:10It's a great challenge.
00:08:11I love butter.
00:08:12I use butter all the time.
00:08:13I've always got little fingers while I'm trying to bake and cook, little fingers coming up
00:08:17and, like, digging at my butter.
00:08:18So my butter's never a perfect square.
00:08:20It ends up, you know, with finger marks all through it.
00:08:22It's a butter challenge, and we need to show the judges our creativity.
00:08:27So I'm going for it hard today.
00:08:30I'm going to be cooking a burnt butter parfait with a wattle seed flaky pastry and an apricot jam.
00:08:37Hey, Guy and Alana, just got to get this pastry in to cook.
00:08:40You got it, yeah.
00:08:40For me, coming back into the MasterChef kitchen is all about pushing myself.
00:08:45So I'm going to go out on a limb and give it a little extra touch.
00:08:50Alana, you're going to make your own butter?
00:08:51I'm making my own sour cream butter.
00:08:54Wow.
00:08:54I'm using lots of the butter that you've given me.
00:08:56That's beautiful butter.
00:08:57But this is a special sour cream butter recipe, yeah.
00:09:01Because it's sour cream, it's got those lovely cultured flavours in it.
00:09:04But I want the whey to drop out of it as well, because I might use the whey from that in the caramel.
00:09:09Okay, you sound very interesting.
00:09:12Well done.
00:09:12Even though we have this beautiful butter to use.
00:09:15I'm making my own sour cream butter as well.
00:09:19I think it's just going to give a very different sort of cultured, tangy flavour and just another layer of butter.
00:09:26You happy with your butter there, babes?
00:09:29Yeah, I've got to clarify it.
00:09:31Yeah?
00:09:32I feel like this bench is going to use the most amount of butter.
00:09:34Today I'm going to make fattu jaj with a vermicelli rice.
00:09:37It's a traditional Middle Eastern dish.
00:09:39It's absolutely delicious.
00:09:41Every single element of this dish will have butter in it.
00:09:44So fattu jaj is a crispy pita bread with shredded chicken, garlic yoghurt and crispy nuts on top and a burnt butter ghee.
00:09:52It should be good.
00:09:52I like to use a lot of ghee in my Middle Eastern cooking.
00:09:56Ghee is pretty much a clarified butter.
00:09:58So it means that you can cook with ghee at a higher point because the milk solids are not there to burn.
00:10:04And it gives a nice, shiny, fat finish.
00:10:08So butter and I are really good friends.
00:10:10Nice, Samira.
00:10:11Butter is love.
00:10:13More butter, more the love.
00:10:17This was one of the first dishes I actually learned to cook myself when I was 14 years old.
00:10:22And it was a disaster.
00:10:25But today I will do it to perfection.
00:10:27Oh, Samira, that smells brilliant.
00:10:31You better get a move on.
00:10:33You have one hour to go.
00:10:34Yes.
00:10:36Let's go, guys.
00:10:42Let's go, Theo.
00:10:45Go, Dekki.
00:10:45You got this, man.
00:10:47Beautiful work, Declan.
00:10:50Let's go, Dash.
00:10:51How are you going, Tim?
00:10:55Yeah, good.
00:10:56Thanks, man.
00:10:57I'm going to be doing duck confit merrylands.
00:10:59I'm going to be dousing in butter, cooking in the oven until they're nice and sweet and succulent and buttery.
00:11:04Then I'm pairing that with a celeriac puree, which will be very butter heavy.
00:11:08Then I'm doing some mixed Japanese-style mushrooms cooked in butter and herbs.
00:11:13And then a duck and port jus, which will have butter in it as well.
00:11:16I love butter.
00:11:17I run a toasty business, so I use a lot of butter to make them extra crispy and crunchy.
00:11:23But today I'm trying to show a little bit of technique for the judges.
00:11:26I love the idea of confit cooking in fat for a long period of time at a really low temperature.
00:11:34It gives the duck a beautiful, buttery texture and just falling off the bone.
00:11:39But we don't have the luxury of having hours today, so I'm going to do a quick confit, cooking it at a higher temperature.
00:11:47Hello, Tim.
00:11:48What are you making?
00:11:49So I'm doing duck confit.
00:11:52In 75 minutes?
00:11:53Um, yes.
00:11:54That's in the oven already.
00:11:57Can I see quickly?
00:11:58Yeah, absolutely.
00:12:00So tell me, show me.
00:12:03So, you know confit is a slow process.
00:12:06Yes.
00:12:06To keep the legs tender.
00:12:08We're going a bit faster today.
00:12:10I'm just hoping that that, at least cooked in the butter, it's going to help make it nice and tender.
00:12:14So you think they're going to be cooked on time?
00:12:17Yes.
00:12:18All right, good luck, good luck.
00:12:20Good luck.
00:12:20Appreciate that.
00:12:22I'm really starting to question this whole dish.
00:12:24Especially in an elimination.
00:12:29Um.
00:12:40Let's go, Tim.
00:12:41Jean-Christophe was questioning about the confit duck.
00:12:46Um, he's worried about if I can get it done in time.
00:12:49But I'm going to stick with my plan.
00:12:52I trust my gut.
00:12:53I cook a lot of ducks, so I'm confident.
00:12:55The cooking it in the butter is just going to give it a beautiful, luxurious flavour.
00:12:59And if I don't think it's going to be done in time, I can always pan-fry it to finish it off.
00:13:04Oh, la, la, la, la.
00:13:07Jean-Christophe, I think it's time.
00:13:09Can I interest you in any of these utensils?
00:13:12Oh, yes.
00:13:13Atiwa, I fancy making an omelette.
00:13:15An omelette?
00:13:15Yes.
00:13:16Well, you've got some spun.
00:13:18You've got some lovely butter.
00:13:19Oh, la, la.
00:13:20Look at that.
00:13:23And I love making omelettes with butter.
00:13:26Yeah, well, if you're not going to take the nose, I'll take the nose.
00:13:28Do it, Sophia.
00:13:29Do it.
00:13:30Oh, it feels so wrong, but so right.
00:13:33OK.
00:13:34I bet you love your butter.
00:13:37I'm sorry, Jean-Christophe.
00:13:38All right, go for it.
00:13:40This is a lot of butter, is it?
00:13:42Bon appétit.
00:13:43I am going to make an omelette.
00:13:45Un-salted.
00:13:52La, la, la, la, la, la, la.
00:13:54Hi, Chef.
00:13:55Are you sure you don't mind?
00:13:55Is this a cook-off, Chef?
00:13:56100%.
00:13:57Are you sure?
00:13:57You can have all this side.
00:13:58I'll move it.
00:13:59That's very kind of you.
00:14:00No salt, no pepper, nothing.
00:14:02Just plain eggs.
00:14:04So how are you doing, by the way?
00:14:05Beef bourguignon.
00:14:07So you think you're going to be done on time, yeah?
00:14:09I will, Chef.
00:14:09I think you're going to love it.
00:14:10It'll be good, Chef.
00:14:11Oh, an omelette challenge.
00:14:14Don't overcook it, Jean-Christophe.
00:14:15Yeah.
00:14:16You know, I just realised, I'm on the phone of everyone making just an omelette, so I bet
00:14:21not to mess up.
00:14:23No pressure.
00:14:25Oh, la, la, la, la, la.
00:14:29Bravo.
00:14:30Wow, Chef.
00:14:31Thank you for everything.
00:14:32No worries, Chef, any time.
00:14:33All the best.
00:14:38Hello, hello.
00:14:39Oh, yes.
00:14:41I saw our man give you a little bit of something.
00:14:44This is what we call it, omelette barbers, so just undercooked.
00:14:47Oh, my God.
00:14:50Thank you, Abel.
00:14:51Thank you, Abel.
00:14:51Thank you, Abel.
00:14:51Bon appétit.
00:14:52Enjoy the show.
00:14:53No salt, no pepper.
00:14:55Need good salt.
00:14:56Come on, Jean-Christophe.
00:15:01Let's go, Bo.
00:15:01Go on, mate.
00:15:03What protein?
00:15:04Marin, we're past the...
00:15:05Oh, OK.
00:15:06Sounds delish.
00:15:09Smells good, Ben.
00:15:11Thanks, mate.
00:15:12What about mine?
00:15:14Lamb smells stronger than raw veers.
00:15:16Yeah, yeah.
00:15:17I hope so.
00:15:18What?
00:15:19Thanks, mate.
00:15:21Today I'm going to make a beur-noisette poached lamb fillet,
00:15:23and I'm actually taking the technique that Curtis showed us a few weeks ago.
00:15:27See the caramelisation I have on that pork loin?
00:15:31Where you half-cook the meat in the pan.
00:15:33He used pork, but I'm using lamb.
00:15:35Drop it in.
00:15:36This goes into your water bath for about 10 minutes.
00:15:40To finish it, he used beur-blanc,
00:15:42but today I'm using beur-noisette, which is brown butter.
00:15:45Ben!
00:15:46There he is.
00:15:47How are we going?
00:15:47They're calling me Penny now instead of Benny.
00:15:51What's Penny going to cook today?
00:15:53So today we've got...
00:15:54I'm sort of going to do the lamb fillet in a similar way
00:15:56where we did the pork fillet with a Curtis challenge,
00:15:57but I'm going to poach it in beur-noisette.
00:15:59Butter in the pasta puree.
00:16:01Really nice sauce.
00:16:03It's an interesting...
00:16:05flavour profile.
00:16:10Yeah.
00:16:11I think lamb isn't pork.
00:16:15It's got a lot more flavour in the lamb backstrap.
00:16:18Like, is there enough butter in the dish to celebrate butter?
00:16:23Yeah, I guess that's the question.
00:16:25Yeah.
00:16:25Yeah, yeah, yeah.
00:16:26And lamb is quite a rich, fatty meat.
00:16:29Yeah, yeah, yeah.
00:16:29So I'm wondering if that's going to fight harder than the beur-noisette.
00:16:33And if it does, that's a mega part of your butter component kind of gone.
00:16:37Yeah, absolutely.
00:16:38I'm looking forward to seeing how this evolves.
00:16:40So am I.
00:16:40I mean, it's exciting.
00:16:42So the judges are concerned, and rightly so.
00:16:45I think that lamb's already a rich meat.
00:16:47So beur-noisette could make it richer,
00:16:50and it's going to be fat on fat on fat.
00:16:52But I'm still going for the same dish.
00:16:55I still think it's a good idea.
00:16:56Plan B, I guess, is play the pin.
00:16:56I could easily change a dish from here,
00:17:00go and grab my lobster and marron,
00:17:01and then just cook some minutes, you know.
00:17:02Come on, Benny.
00:17:03But I'm not going to today.
00:17:05Because of this guy.
00:17:06This guy.
00:17:07This guy.
00:17:10We've given you open slather,
00:17:11so make sure you lay it on thick.
00:17:1443 minutes to go!
00:17:15Oh!
00:17:16Oh!
00:17:16Oh!
00:17:16Oh!
00:17:16Oh!
00:17:17Oh!
00:17:17Oh!
00:17:17Oh!
00:17:18Oh!
00:17:18Oh!
00:17:19Oh!
00:17:19Oh!
00:17:20Oh!
00:17:20Oh!
00:17:21Oh!
00:17:21Oh!
00:17:22Oh!
00:17:22Oh!
00:17:23Oh!
00:17:23Oh!
00:17:24Nice, mate.
00:17:27Nice, stickers.
00:17:28Just do it to what you want it.
00:17:33Oh, good one, Tim.
00:17:34Love it.
00:17:39Yum!
00:17:42It's going to be delish.
00:17:46Jamie!
00:17:47Hello!
00:17:47Hello!
00:17:48So, you love butter.
00:17:49Love butter.
00:17:50Tell us what you're making.
00:17:51I'm doing some beautiful kingfish,
00:17:53and then I'm going to bring it up to temperature
00:17:54in a fernoisette.
00:17:55So, there's going to be a bit of bonito in there
00:17:57with some butter beans,
00:17:57because I couldn't resist.
00:17:58Good luck, Jamie.
00:17:59Good luck, mate.
00:18:01What are you making, Theo?
00:18:02Uh, shoe buns.
00:18:03Nice.
00:18:04Good one.
00:18:04What flavour?
00:18:05Raspberry?
00:18:06I'm doing, um,
00:18:07actually, uh,
00:18:08pumpkin seed praline.
00:18:10I know exactly what you're making.
00:18:11Oh, really?
00:18:12Pumpkin seed praline
00:18:13with raspberries and chestnut.
00:18:15Yeah, that's amazing.
00:18:18Our minds work in the same way.
00:18:19I love it.
00:18:23Dosh!
00:18:23Dosh!
00:18:24Yeah.
00:18:24Tell us what you're making.
00:18:25Very French going on over here.
00:18:26Very French, very savoury, yeah.
00:18:28Uh, we're doing the butter poche marin.
00:18:29Right.
00:18:30Beurre blanc.
00:18:31Uh, butter emulsion over the top,
00:18:33like a parsley butter emulsion.
00:18:34So, classic French?
00:18:35Classic French.
00:18:36Nice kiss.
00:18:37Everyone loves butter.
00:18:41Delightful.
00:18:44Hey, Sarah, are you doing a butter chicken?
00:18:46Yes.
00:18:47Nice.
00:18:48Butter challenge.
00:18:49I have to make butter chicken.
00:18:51I mean, I love this dish.
00:18:54Look, this dish for me
00:18:55is probably one of the first dishes
00:18:57I was taught in India.
00:19:00So, there's definitely a lot of pressure for me,
00:19:02um, you know,
00:19:03making a dish like a butter chicken.
00:19:05The funny thing is,
00:19:06with the butter chicken,
00:19:07even though there is butter
00:19:08in a lot of elements,
00:19:09it's not overpowering.
00:19:11There's lots of ways
00:19:12that the buttery deliciousness
00:19:14comes into this dish.
00:19:16What bread are you making, Sarah?
00:19:17Rotty.
00:19:18Nice.
00:19:19With butter?
00:19:21Yes.
00:19:22But I have to get creative.
00:19:24I need to give this my all
00:19:26and think outside the box a little bit
00:19:27with that visual aspect.
00:19:30What do you think makes
00:19:31a good butter chicken?
00:19:32I think it's actually the smokiness,
00:19:34where you get that smoky charcoal flavour
00:19:36from the butter,
00:19:37but it's all about the visual aspect too,
00:19:39so I do kind of want to play around
00:19:40with how I'm plating it.
00:19:42I don't want it to just be, you know,
00:19:43like a big bowl of gravy.
00:19:45Carries are hard,
00:19:46because it's that whole ugly, delicious thing,
00:19:48isn't it?
00:19:48Exactly.
00:19:49So I'm actually making chicken skewers instead.
00:19:51You're plating on skewers?
00:19:53I was thinking about it, yeah.
00:19:54Do you know how you're plating yet?
00:19:56Yeah, how I think I want to plate it, yeah.
00:19:58You know how you think you want to plate it?
00:20:00I think now you need to decide,
00:20:01are you going to lean into the ugly delicious
00:20:03or are you going to plate it in a way
00:20:05that is different?
00:20:06Yeah.
00:20:06I do have extremely high expectations
00:20:08of your butter chicken.
00:20:09Good luck.
00:20:11My mind is in a strange place.
00:20:14I'm confident,
00:20:15I like the flavours,
00:20:17but I am thinking
00:20:19to possibly plate this
00:20:21in a non-traditional way.
00:20:24I'm not sure, though.
00:20:25How is it, Alana?
00:20:29Buttery?
00:20:30Super buttery.
00:20:31Yep.
00:20:31Super buttery.
00:20:32Yep.
00:20:33The butter is definitely coming through.
00:20:35This burnt butter ice cream,
00:20:36which is going to be the parfait,
00:20:37is really rich
00:20:38with that sort of burnt,
00:20:39toasty flavour of the butter,
00:20:41plus really luscious
00:20:42with that viscosity
00:20:43in the ice cream as well.
00:20:44I'm making my little apricot
00:20:46sort of jam compote here.
00:20:48Put a little bit of champagne vinegar in there,
00:20:50so that gives it
00:20:50that nice, zippy freshness.
00:20:53I'm pushing it hard on this cook,
00:20:55and I really want to show the judges
00:20:58a technique of making my own butter.
00:21:02I strain the curds that are in there,
00:21:05get as much of that whey out of there.
00:21:10I want to whip this now a little bit,
00:21:12just to lighten it up.
00:21:14It is looking perfect.
00:21:17And there's a nice kind of
00:21:18sweet, tangy, cultured flavour.
00:21:22Oh, my God, Alana.
00:21:25Woo!
00:21:25Woo!
00:21:26And then I take that leftover way
00:21:28to make this whey caramel.
00:21:29Well done.
00:21:31Could you believe it?
00:21:33There is so many different layers
00:21:36and flavours of butter,
00:21:40so I'm pretty happy with that.
00:21:42Time to turn out of Bangor
00:21:4430 minutes to go!
00:21:46Woo!
00:21:47Come on, guys!
00:21:48Woo-hoo!
00:21:50Let's go, go.
00:21:51I'm sorry.
00:21:52One, two, three,
00:21:55uh...
00:21:56Chubby butter.
00:21:59I'm not going to interrupt
00:22:00your train of thought.
00:22:00No, you're good.
00:22:01What are you making, babe?
00:22:02So I'm going to do Marin.
00:22:03Never done it before.
00:22:04Never used Marin before?
00:22:06Never.
00:22:07Yeah.
00:22:08Yeah.
00:22:09OK, so...
00:22:09Never done this dish before,
00:22:10never used Marin before.
00:22:12Why are you doing that?
00:22:13I thought to really get through
00:22:17in this competition
00:22:18and make it to the end,
00:22:19you've got to push the boundaries.
00:22:20We want you guys to push yourselves.
00:22:22Yeah.
00:22:22But it is a Black Apron day as well.
00:22:24It is.
00:22:26It just...
00:22:26I want to push myself today.
00:22:28Yeah.
00:22:29You haven't cooked Marin before?
00:22:31No.
00:22:31We cooked some the other day
00:22:32and the feedback that we kept giving everybody
00:22:34was about how delicate it was.
00:22:36So just keep that in mind
00:22:37and show us what you can do.
00:22:39Big risk, but I hope it pays off for you.
00:22:41Cheers.
00:22:42It's a big risk today
00:22:43to try and cook this dish.
00:22:45Let's go with Marin.
00:22:46But I think a bit of pressure
00:22:47really brings the best out of me,
00:22:49so there's no turning back.
00:22:51It's a bit of truth.
00:23:02We need to smooth out his little...
00:23:05...taggy neck.
00:23:10Look, I'm basically performing surgery on him now.
00:23:19Here we go.
00:23:21Look at this bad boy.
00:23:22Nice work, Beau.
00:23:24Okay, everyone, please.
00:23:2720 minutes to go, please.
00:23:30Come on.
00:23:31Let's go, guys.
00:23:32Let's go, Betty.
00:23:34I've got the lamb in butter
00:23:35and into the water bath,
00:23:37but I'm starting to get a bit worried.
00:23:39Andy and Poe,
00:23:40they were not convinced by the dish.
00:23:42You know, most lamb has quite a bit of fat in it
00:23:44and has a reasonably strong flavour.
00:23:47So, will they taste the butter?
00:23:49I don't know.
00:23:49So, I decided to make a compound anchovy butter.
00:23:54That definitely gives me the butter element,
00:23:57but I've got to make sure it's not all fat
00:23:59and the dish is perfectly balanced.
00:24:01Samira, I want to put my face in there.
00:24:07It smells epic.
00:24:09I'm so hungry.
00:24:11Butter is, like, the best give you can give me
00:24:13when it comes to food.
00:24:15The chicken is going perfectly well in the broth.
00:24:19I'm feeling good.
00:24:21Samira!
00:24:21Well, there's a lot of butter there.
00:24:25So, you're doing a fata judge?
00:24:26Yeah, fata judge.
00:24:27That's what I'm doing, yes.
00:24:28My bestie makes that for me.
00:24:29It's delicious.
00:24:30So, you have the fried bread in ghee.
00:24:32Okay.
00:24:32You will have the chicken.
00:24:33Yeah.
00:24:34You will have the garlic yoghurt
00:24:35with a nice garlic hit,
00:24:36and then you're going to have all the fried nuts on top
00:24:38in a burnt butter.
00:24:39Oh, wow.
00:24:40Okay.
00:24:40It sounds delicious.
00:24:42They really do.
00:24:43Like, so tasty.
00:24:45Just make sure that we can taste the butter.
00:24:50I know you've got it kind of everywhere.
00:24:52Yeah.
00:24:52But I know your yoghurts,
00:24:54I know your stews,
00:24:55they're punchy, you know?
00:24:56Yes.
00:24:57So, make sure we celebrate the butter.
00:24:59That's what the challenge is all about.
00:25:00I agree with you,
00:25:01and you're going to have a very happy surprise
00:25:02when I serve this up.
00:25:03I have no doubt butter will shine in this dish.
00:25:07Right now, I need to cook my crispy pita bread.
00:25:10So, my dough is looking so fluffy and wobbly,
00:25:13so I'm just going to give it a nice charriness.
00:25:17Beautiful, Samira.
00:25:19That's how we do it, girl.
00:25:20That's how we do it.
00:25:21That's how we do it.
00:25:23I've finished it off in some ghee.
00:25:25Nice.
00:25:26I love that.
00:25:27It's all about the butter.
00:25:29Samira, that smells epic.
00:25:33The air is thick with butter.
00:25:35It smells so good in here,
00:25:37but it is an elimination.
00:25:38Are you guys worried about anyone?
00:25:39I'm really worried about Ben.
00:25:41I know he's got a pin,
00:25:43but I just feel like lamb's a wrong meat to do with Ben, was it?
00:25:46Because it's already such a...
00:25:47It's a fatty meat.
00:25:49It's a strong-flavoured meat.
00:25:50Do you think today could be the day he uses that pin?
00:25:53Could be.
00:25:54Sarah's cooking butter chicken.
00:25:55She wasn't sure if she was going to go for the classic
00:25:57or try and reinvent the wheel.
00:25:58If you're going to cook a classic,
00:26:01it has to be absolutely perfect.
00:26:03It has to be the best version of that dish
00:26:04that we've ever had in our lives.
00:26:06Yeah.
00:26:06Or it has to be something new, but better.
00:26:09My little concern, I think,
00:26:10at all of them so far is back to Tim.
00:26:13Yeah.
00:26:14It's like a steam train,
00:26:15and he's using the butter as an element of pushing the duck,
00:26:20and already that's going to take ages.
00:26:22Yeah, that scares me.
00:26:23Hey, Andy, you don't say butter.
00:26:28You say butter.
00:26:30Butter.
00:26:30Butter.
00:26:31What do you say?
00:26:31You say butter.
00:26:32You can't even say it the way he says it.
00:26:35Butter.
00:26:36B-U-D-A.
00:26:36It takes too long to say it the way that you say it.
00:26:38Butter.
00:26:39It's like I'm going to fall asleep.
00:26:41It's what you call it.
00:26:42Butter.
00:26:44Merde.
00:26:45Get that duck out, Timmy.
00:26:47Get that duck out.
00:26:49Come on, Tim.
00:26:50Come on, Tim.
00:26:50The time's running out.
00:26:52There's less than 15 minutes to go.
00:26:53I've got the jus.
00:26:55I've got the puree.
00:26:56I've got the mushrooms and asparagus and shallots.
00:26:59I'm going to get it out.
00:27:00I'm not ready to really look at it,
00:27:02but at this point, I'm just worried about the duck.
00:27:06Tim, how's the duck?
00:27:12Is it cooked?
00:27:13Please tell me it's cooked.
00:27:21All right, still a bit under.
00:27:22Damn.
00:27:26I'm just giving it five more minutes in the oven to finish it in the pan.
00:27:30Far out.
00:27:31How much time have I got?
00:27:32You've got ten minutes to work this out.
00:27:34Yeah.
00:27:34If that's not falling off the bone...
00:27:36Yeah.
00:27:36..it could send you home.
00:27:39I'm planning to fry my duck in the frying pan at the end
00:27:43to make sure that it's cooked through.
00:27:45It's all going to come down to this damn duck.
00:27:51Come on, Sarah.
00:27:52Hustle, hustle.
00:27:54Oh, my God, that chicken.
00:27:56The chicken is cooked on the hibachi.
00:27:58Sarah, that looks beautiful.
00:27:59I'm not messing around with this.
00:28:02I'm just making tasty, authentic butter chicken.
00:28:05My gravy is where the magic happens.
00:28:08I'm using the Donga method to smoke my butter chicken.
00:28:12So I've got a pot with a big piece of piping hot charcoal
00:28:17and butter goes over the top,
00:28:20and this creates this beautiful amount of smoky, buttery deliciousness.
00:28:25Not only the chicken,
00:28:26but to get it all beautifully through that gravy.
00:28:30Nice, Sarah.
00:28:31That smells epic.
00:28:33And I was thinking to serve the chicken separately,
00:28:37but it's butter chicken.
00:28:39Keep it rustic.
00:28:40I'm going to plate this butter chicken
00:28:43in all its glory how it's meant to be.
00:28:46Yum, yum, yum.
00:28:50Bo's just hanging in there.
00:28:51You ready for this?
00:29:01You happy?
00:29:02It looks good.
00:29:03Beautiful.
00:29:04The marin, I'm thinking it looks okay.
00:29:07So what I'm going to do here is just lift the flesh out.
00:29:10I'm a little bit nervous knowing that I'm a novice with this marin,
00:29:13but tasting all the elements, definitely taste the butter.
00:29:17The parsnip puree is loaded with it,
00:29:20and then the induya anchovy butter is 90% butter,
00:29:24but also bringing out that umami flavour.
00:29:28Let's go, Timmy.
00:29:30Come on, Tim.
00:29:30Starting to plate up, I've got a celeriac puree.
00:29:33You've got to go, Tim.
00:29:34I can't wait any longer.
00:29:42How's the duck, Tim?
00:29:44Yeah, I'm going to pan fry it.
00:29:46You've got less than five minutes.
00:29:47You've got less than five.
00:29:49I get my duck into the frying pan to start sizzling away
00:29:54for that caramelisation, get it nice and golden,
00:29:57but it's also going to help to cook that duck even more,
00:30:00which is what I need right now.
00:30:02I'm not sure if it's going to be falling off the bone.
00:30:06I'm cooking this duck as long as I can.
00:30:08It's not going to go on the plate until the very last second.
00:30:11I'm not going to know if it's cooked well
00:30:13until the judge has cut into it.
00:30:19Nice work, Beatty.
00:30:22Happy?
00:30:23I'm not saying no.
00:30:24Put it that way.
00:30:25If you're happy with you, don't plate.
00:30:28Ben's got a big decision to make
00:30:29because his dish isn't 100% how he wanted it,
00:30:32so he's got a massive decision to make.
00:30:35So he's going to use it if you think so?
00:30:36Well, if I was a betting man, I would say yes.
00:30:41No pressure, but both John Christophs are watching.
00:30:44There's only four minutes to go!
00:30:49Let's go, Beatty.
00:30:51How is it, Ben?
00:30:53Yeah, the lamb's doing nice and cooked.
00:30:56That looks beautiful, Ben.
00:30:57But I'm not that happy with pasta puree
00:30:59or the sauce or the compound butter,
00:31:02which I've just made.
00:31:04I've been thinking to myself, the whole cook,
00:31:06if a couple of these elements aren't right,
00:31:08I'll just play the pin, but...
00:31:10It's just so hard.
00:31:12I don't really want to give it up.
00:31:14Benny, good?
00:31:17I don't know.
00:31:18What?
00:31:20It's just the flavours, man.
00:31:21It's just a lot of fat.
00:31:22Are you playing the pin?
00:31:24Far out, Ben.
00:31:46I don't know.
00:31:47How is it, Ben?
00:31:53Yeah, we're good.
00:31:55Wowee!
00:31:57It's a really big risk,
00:31:58but I'm actually going to roll the dice.
00:32:00I'm not going to play the pin.
00:32:02Push your fingers.
00:32:05Okay.
00:32:09Nice one, Lana.
00:32:10Looks great.
00:32:11It tastes really good, too.
00:32:14I'm actually feeling pretty confident.
00:32:17The burnt butter parfait's all ready.
00:32:19Then there's the wattle seed flaky pastry.
00:32:22It's going to just sort of melt in your mouth
00:32:24with all those beautiful buttery layers.
00:32:27The sour cream butter
00:32:28is exactly how it's supposed to be.
00:32:32And my apricot jam
00:32:33lifts and makes that really fresh flavour
00:32:35on the plate.
00:32:36Nice, Lana.
00:32:37Nice, nice, nice.
00:32:39I have put butter on butter
00:32:41and butter on butter
00:32:42in every element on this dish,
00:32:44but also the flavours are balanced.
00:32:46Looks gorgeous.
00:32:48Butter be good.
00:32:49You got one minute to go.
00:32:51Come on, guys.
00:32:53Come on, guys.
00:32:54Let's go, Samira.
00:32:56I'm feeling great.
00:32:57I definitely feel like I've hit the brief.
00:32:59As you can see,
00:32:59everything is kind of loaded
00:33:00with butter.
00:33:01We've got the ghee fried bread.
00:33:03We've got the butter-infused rice.
00:33:05You've got the ghee fried nuts.
00:33:07And we also got our chicken,
00:33:09which was sautéed in lots of butter as well.
00:33:12So butter is a hero.
00:33:13I'm creating butter as a hero.
00:33:15Oh, my God.
00:33:16Yum.
00:33:16Looks delicious.
00:33:18Time to butter us up in 10.
00:33:21You got to go, Tim.
00:33:239.
00:33:24Jesus Christ.
00:33:268.
00:33:275.
00:33:27Ready to go.
00:33:297.
00:33:29All right.
00:33:316.
00:33:33Perfect.
00:33:345.
00:33:35Oh, my God.
00:33:364.
00:33:383.
00:33:402.
00:33:421.
00:33:46Well done, everybody.
00:33:49How'd you go, Dashi?
00:33:51Good, mate.
00:33:52Looks really good, man.
00:33:53How'd you go?
00:33:54All right, mate?
00:33:54Oh, did you get it up?
00:33:56Yeah, it's just going to depend on that ducky.
00:33:58That was a pretty up and down cook.
00:34:01Tried my hardest.
00:34:02I don't want to go home.
00:34:03I just want to stay and keep fighting, keep learning,
00:34:06and keep cooking dishes that I love.
00:34:13All right.
00:34:13I haven't used my pen, and it's a pretty big risk, I have to say.
00:34:17I'm hoping some people have made some big errors.
00:34:19My dish, it's not perfect.
00:34:22Fingers crossed, as I can say.
00:34:23We gave them all the tools for success today.
00:34:3575 minutes, open pantry, garden was open,
00:34:39and a big old face full of butter.
00:34:41Yeah.
00:34:42They should be creating some pretty amazing dishes, right?
00:34:45We all love butter, and we're so excited to try all of these dishes,
00:34:49but at the end of the day, it's an elimination,
00:34:51so somebody's going home.
00:34:52Oh, yeah.
00:34:52Should we get the first dish in?
00:34:54Yeah.
00:34:56Good luck, Samira.
00:34:57Good luck, Samira.
00:34:58I'm super proud of my dish, and I think it showcases butter.
00:35:02So I'm feeling confident now, but we just have to wait and see.
00:35:07Hello.
00:35:08Samira.
00:35:09Hello, Samira.
00:35:10I've never had chicken in a jug before.
00:35:12That's a new experience.
00:35:14Samira, what have you made?
00:35:16Today, I have brought you a little taste of home.
00:35:19So, feta jajj and a Middle Eastern vermicelli rice.
00:35:23So, talk to us about butter.
00:35:25Where does that go in this dish?
00:35:27So, there is butter in almost every element.
00:35:29So, I have made fresh bread, which I've then fried in ghee.
00:35:32Of course you have.
00:35:33Yeah.
00:35:34I sauteed my chicken in some ghee as well, and made a nice sauce out of that, and a burnt
00:35:41butter ghee.
00:35:42I fried my nuts in it, and the vermicelli is cooked in the ghee, same with the rice.
00:35:46And why did you choose this dish to showcase butter?
00:35:50I wanted to show you guys something from when I was a child.
00:35:54When Dad used to pick us up from primary school, we jumped in the cask saying, what is my mate
00:35:57for dinner?
00:35:58And the moment he would say, feta jajj, my heart would be jumping for joy.
00:36:03Oh, nice.
00:36:04Let's go.
00:36:08I did not expect that to go on the bread.
00:36:12Everything gets layered up.
00:36:13Oh, hot.
00:36:16I won't, can I?
00:36:17Oh, wow.
00:36:20So, may you eat with gladness and good health.
00:36:26Let's bite this because I can't wait to eat it.
00:36:29Can we shut up and eat?
00:36:37Oh.
00:36:46I got it handed to Samira.
00:36:49This will be the best dish I eat all day, I guarantee it.
00:36:53Maybe the best dish I eat all week, maybe the best dish I eat all month.
00:36:56This is pure, pure class.
00:36:59And there's no better dish to bring out on a day like today because it is all about the
00:37:04butter.
00:37:05Let's start with her use of ghee.
00:37:07She's not only incorporated that into various elements and fried it off, she's taken it to
00:37:11the edge so that it gets that extra depth of flavour, that nuttiness.
00:37:15And then when you fry elements in that, like her rice and her vermicelli, there's something
00:37:20about the way the butter is mixed through that that makes every grain and noodle an individual
00:37:26delight, even though you're scooping in whole mouthfuls.
00:37:29This is real shovel into your gold food.
00:37:32It is so morish.
00:37:33Do you know what fascinates me is that thing is swimming in butter, but because of that
00:37:38garlic in that acidic yogurt, that just cuts through everything and you just keep going
00:37:44back for more.
00:37:45I think my favourite dish from Samira so far.
00:37:47Yeah, me too.
00:37:49What we have is stunning.
00:37:51Not just the dish itself, but transferring something to us.
00:37:55Oh, it's 10 out of 10 just for that.
00:37:57She's pushed the chicken first, shredded into the ghee, so that piece of chicken is succulent.
00:38:05Those little square of fried pita, it is just a delight.
00:38:11This is one of the dishes I will memorise for a very long time.
00:38:17Good luck, Sarah.
00:38:18Thanks.
00:38:22I am really feeling depression now.
00:38:25There's some really incredible cooks here today, and I decided to just embrace the ugly
00:38:33delicious with this butter chicken.
00:38:36Hi.
00:38:37Hi, Sarah.
00:38:37Nice to meet you.
00:38:39This dish has to taste amazing, and if it doesn't, I could be going home.
00:38:45So, Sarah, tell us what you've made.
00:39:02So, I've made buttered chicken and fresh roti.
00:39:08Buttered chicken is one of those hot favourites, right?
00:39:11So, how do you think this rates?
00:39:13Yeah, I'm really happy with it.
00:39:15I think there's some nice char, some nice smoke in there, good amount of butter as well.
00:39:20Buttered chicken gravy, and also the dunga method, so smoked charcoal with butter to make
00:39:25it a little bit smoky.
00:39:26Oh, yes.
00:39:27Yes, yes, yes.
00:39:28Cool.
00:39:29Thanks.
00:39:29Thanks, Sarah.
00:39:32Wow.
00:39:33The thing, though, about buttered chicken is that while it's a really common dish,
00:39:37a good version of it absolutely deserves a place in a restaurant.
00:39:41It is the most bastardised Indian dish of all time.
00:39:44Yeah.
00:39:45Yeah.
00:39:48That is a nostril tickler.
00:39:50Oh.
00:39:50Oh.
00:39:50Oh.
00:39:50Oh.
00:39:50Oh.
00:39:50Oh.
00:39:51Oh.
00:39:51Oh.
00:39:52Oh.
00:39:52Oh.
00:39:53Oh.
00:39:54Oh.
00:39:55Oh.
00:39:56Oh.
00:39:57Oh.
00:39:59Oh.
00:40:00Oh.
00:40:01Oh.
00:40:02Oh.
00:40:03Oh.
00:40:03Oh.
00:40:03I've been lucky enough to have my fair share of buttered chickens.
00:40:06Good buttered chickens at that.
00:40:07This is right up the top.
00:40:11I feel like people think that this would be a weird one to cook for a butter challenge,
00:40:16but this dish doesn't exist without butter.
00:40:20The butter provides that roundness to the sauce, and it's skilful.
00:40:24It's easy to do it.
00:40:26It's hard to master, and that is special.
00:40:30You know rocking out with two elements like that?
00:40:33Like she threw down, and she had the flavour to justify it.
00:40:37Like the smokiness.
00:40:38I love that she used that traditional method.
00:40:42It's so cool.
00:40:43And just that viscosity of that sauce is so perfect.
00:40:48I'm really relieved that Sarah went with a traditional butter chicken, and didn't try to sort of spec everything up.
00:40:55Same.
00:40:56Because if it ain't broke, don't fix it.
00:40:58And if Sarah knew she had to cook us one of the best butter chickens we've ever had, and she did.
00:41:03It is very good.
00:41:04It is very good.
00:41:13Hey, Lana.
00:41:14Hello.
00:41:15How are you?
00:41:16Very good.
00:41:17Mmm.
00:41:18So I've made a burnt butter parfait with a little flaky butter pastry on the bottom.
00:41:24I made sour cream butter and added some salted honey, and from the way from that I made a caramel as well.
00:41:31And that little apricot and ginger jam.
00:41:34So you made your own sour cream butter.
00:41:39Yes.
00:41:40Oh wow.
00:41:41Yeah.
00:41:42Hopefully it tastes delicious.
00:41:43Well we can't wait to try it.
00:41:45Good luck, Karada.
00:42:05This is a bit of a love letter to butter from Alana.
00:42:08Good.
00:42:09And I think it's really capitalised on butter as a flavour, not just butter as a technique or in a sauce.
00:42:15So her parfait is so obviously that deep caramelised butter flavour.
00:42:21Buttery pastry, a caramel, which is made from the whey, which is such a great use of ingredients.
00:42:28She's one of the contestants that I feel really listens to her ingredients.
00:42:32Mmm.
00:42:33Does that make sense?
00:42:34She really knows how to draw the essence of whatever it is out.
00:42:37Yeah.
00:42:38She's a little silent assassin, isn't she?
00:42:40Yeah.
00:42:41I think Alana just gave us an amazing treat.
00:42:44Using the butter into a parfait.
00:42:47Just enough without the parfait to be split.
00:42:50When it's iced, it is a big deal.
00:42:53And she succeeded.
00:42:58Hello.
00:42:59How are we?
00:43:02Theo, what have you made?
00:43:04Shoe buns with a lot of butter in them.
00:43:07Let's hope the shoe fits.
00:43:10Thank you, Theo.
00:43:11The butter cream on the top and the chestnut cramp part is super light.
00:43:19And a fresh strawberry with this compliment.
00:43:22So I am super excited about this dish.
00:43:26Hello.
00:43:27Hey, Deckard.
00:43:28Hi, Deckard.
00:43:29How are we?
00:43:30Deckard, what have you cooked?
00:43:31John Dorey Ballatine with zucchini flowers and a pea and dill butter sauce.
00:43:36Interestingly enough, it reminds me just so much of the fish and chips that I used to have growing up.
00:43:41And I think that's a combination of this beautiful butter sauce that reminds me a little bit of Tarte.
00:43:47Especially with that thin, crisp batter on the zucchini flowers, which gives that chip-like effect.
00:43:54So a lot to love here.
00:43:56Jamie, what's the dish?
00:43:58Bonoisette poached kingfish.
00:44:00A few different textures of pumpkin squash and sea succulents.
00:44:04What a dish.
00:44:05I really love that.
00:44:07Like, you can taste the butter in every single element, but it doesn't come together really heavy and rich.
00:44:15It is very light.
00:44:20I haven't played the pin knowing that my dish is not great.
00:44:26Yeah, I would be absolutely gutted to go home wearing this thing.
00:44:34OK, Ben, what did you make?
00:44:39I made a fillet of lamb poached in a bernoisette, infused with rosemary and thyme.
00:44:46There's a frica tabouleh and anchovy butter.
00:44:49There's a parsnip puree, which also got butter in it.
00:44:53Lamb in butter.
00:44:55That was our question, whether we'd be able to, you know, taste the butter.
00:44:59Yeah.
00:45:00You've even doubled down and put, like, a compound butter.
00:45:03Yeah.
00:45:04Have you managed to keep the balance of the dish now?
00:45:06No, I mean, the dish isn't perfect by any stretch.
00:45:08I would have liked a little bit more time to balance everything a bit better.
00:45:11But I still think broadly it's there.
00:45:15It feels like the way you cook is very experimental.
00:45:21Are you, like, flying close to the sun because you've got the pin on?
00:45:25The pin's a weird one.
00:45:26I'm not sure it helps you cook, actually.
00:45:28I think, like, every time you make a slight mistake, you kind of go...
00:45:31Should I play?
00:45:32Yeah, it's kind of always in your head.
00:45:33And it's not something you can really understand until it happens.
00:45:36In all honesty, I kind of think I might cook better without it.
00:45:40Time will tell if you've made the right decision, mate.
00:45:41It will.
00:45:42Do you want to finish it up?
00:45:43Yeah, I will, yeah.
00:45:44Do you want to finish it?
00:45:45Yeah.
00:45:47It's not...
00:45:59Enjoy.
00:46:00Thanks, mate.
00:46:01Thank you, man.
00:46:02starting to wane down yeah it doesn't look like the dish cooked by a guy who's confident enough
00:46:09in that dish to not play his pin yeah you know it doesn't look faultless and for me if my dish
00:46:15wasn't faultless i'd be straight up my hand up with that pin in the air yeah especially today
00:46:21here yeah a lot online oh that's not a good face bizarre
00:46:51i'm afraid to say i am not impressed about ben dish
00:47:10the lamb fillet yeah it's nice and pink but a kangani butter smell or flavors out of the bit
00:47:17the parsley puree is bland and i can't get any butter now the tabouleh it's a little bit crunchy
00:47:27the sauce
00:47:31how do you say that when it's a disaster it's a disaster it's a disaster that's it
00:47:36did everyone find also the butter did not cut through the lamb fat no i don't yeah it actually
00:47:44just made it this weird kind of murky flavor you know when butter gets cooked down so much like it
00:47:50gets cheesy that real um unpleasant taste it loses all its freshness i think that the thing that he
00:47:57based his dish around being that lamb cooked in bermoisette he knew that wasn't going to be enough and
00:48:04then it was like well i'm going to put a compound butter on a dish that's already got a sauce and a
00:48:10puree it just didn't need to be there no i think the lamb yes it's nice and pink
00:48:16but is that going to be enough to save him from leaving the master chef kitchen with a pin on his apron
00:48:26i'm worried for him
00:48:27so i made a butter puff pastry and beef bourguignon i think the beef bourguignon is represented
00:48:42i like the flavors i can get the wine the puff pastry with butter is delicious dash hey guys how are you
00:48:51nice what is this we've got butter poached marin butter and parsley emulsion over the top uh you've
00:48:59got some pickled apples a beurre blanc and some sauteed chard on the bottom classy looking dish by dash
00:49:06if that came to the table in most restaurants then i'd be like this is this is going to be great and it
00:49:11was really beautiful butter poaching in that marin and i really like that swiss chard on the bottom
00:49:18simple but really delicate and light touch with it and perfectly balanced couldn't be even a better
00:49:23dish to cook for this challenge oh yeah
00:49:28hi hello so today i've made for you a frangipan tart brown butter roasted nuts and roasted apricots
00:49:36this is what i really recognize as a frangipan tart first the presentation is is extraordinary this is
00:49:45the front cover of a magazine then we come down to the tart the butter which is important you got that
00:49:53nuttiness inside it's just perfect so i absolutely love it
00:50:04i'm a novice with this marin i think it looks okay but i don't know marin i really don't hello oh hello
00:50:15so tell us what you've made and describe where the butter elements are okay so i've got marin with a
00:50:26parsnip puree there's a lot of butter in that then an induya anchovy lemon shallot butter then the salad
00:50:35is pickled fennel grape herbs and the claws and do you have quite strong flavors yeah yeah so what we
00:50:45want to know is do you taste the butter or not yeah you certainly do i think that the creaminess
00:50:53was there was there a joke in there smashed it straight over do you taste the butter and then you
00:50:59say do you yeah you do yes oh you certainly do thank you thank you cheers mate thank you
00:51:23wow wow what a dish i think bo has delivered the most delicious dish so far in his repertoire
00:51:40and it turned out a dish which i will pay a fortune to enjoy
00:51:46it is unbelievable how precise how footless this dish is the marron is 10 out of 10 the colors the
00:51:58texture the smell is exemplary it is you know what i'm gonna take that into my restaurant oh yeah that's it
00:52:09he's browned off his butter so it gets that sweetness and that depth but i don't think he's
00:52:13overdone it on the india or the anchovy and i think he's tasted everything together and it works an
00:52:18absolute treat marin was spectacularly cooked like for a guy who's touched that product once in his
00:52:26lifetime to pull it out like that and cook it like that that's special really really special i do feel
00:52:33like this is showing evolution so if this is blow pushing himself i want more of it
00:52:39i'm so worried today wasn't my best cook i'm really hoping that this confit duck is just falling
00:52:50up the bone hey jim hi guys
00:53:04tim what did you cook today i've made you confit duck merryland celeriac puree and there's some miso
00:53:13garlic mushrooms shallots and asparagus with a duck and pork jus
00:53:19tim you said you wanted to be more relaxed and have fun today did you feel like you were not really
00:53:25not really um it's hard going from saying you've got to be relaxed and then just knowing that this
00:53:33could be the last dish that i cook in this hallowed place the pressure does get to you you do get in
00:53:39your own head were you like that the first time in the competition not really i want to get back to that
00:53:47bloke because he was just loving life it's you by the way that bloke is you i know yeah he's in
00:53:54here somewhere he just needs to get out again you're an epic cook i hope we see you fight another day
00:54:00but let's see how it goes finish your dish thanks bang
00:54:11good on you guys thanks so much
00:54:14how do i want the duck to be versus how i expect the duck to be are two different things i'm worried
00:54:29about tim let's have a look
00:54:47let's have a look
00:54:48man it's so tough fat hasn't rendered at all
00:55:00it's so hard a car oh
00:55:14the duck is a real problem
00:55:27it's so luxurious when you get a perfect comfy duck legs it's lollipop meat it's a lot yeah but
00:55:33this is the opposite to that you can see the sinew in here it is literally like a rubber band
00:55:41it's impossible to break through then i'm like this layer of puree so kind of muddled up with
00:55:48the miso mushrooms and the asparagus that you don't get the real luxury of the butter in there
00:55:53and the sauce just not balanced enough it's really sweet on the madeira i'm super worried for it
00:56:01it is very dangerous actually i think it's crazy to consider doing a dish like this
00:56:12the comfy obviously we know is a massive mistake confit is at least 90 minutes and before that we
00:56:18we need to keep the legs in the salt and sugar at least to make sure we can cure a little bit the meat
00:56:23and it's a shame that he missed what is the most principal part of the dish is to confit in butter
00:56:31the duck
00:56:35i think when you proclaim something that's so classic and that everyone knows what the result needs to be
00:56:39there's nowhere to hide
00:56:48well a butter challenge it was always going to deliver on good food right
00:56:53a few of you bought us the best dishes that we've seen from you in the competition so far
00:57:00jamie beau samira your dishes were spot on no notes keep it coming
00:57:21and sarah i reckon that was the best butter chicken that some of us have ever had
00:57:27come on you're all safe well done
00:57:36i wish that that was where our day ended
00:57:41but as much as we hate this part we have to send one of you home
00:57:46if i call your name please step forward
00:57:49ben and tim
00:58:03neither of you really nailed your butter components
00:58:06and to add to that ben on their own your elements were okay but together they didn't eat well
00:58:14tim you know that a comfy duck leg should be pulling away from the bone
00:58:23but i'm gutted to say that yours was very tough
00:58:28and sadly your other elements didn't come together either
00:58:31which is why i'm so sorry you're going home
00:58:44thanks
00:58:44tim our boy from ballarat you came here to make your boys proud and you've done that and more
00:58:50you're truly an inspiration thanks sir
00:58:54i never thought i'd have the opportunity to cook inside of this kitchen again so for that i'm forever
00:58:59grateful and to be able to cook alongside master chef royalty is pretty special i'll catch up with
00:59:07these guys for a beer soon we're not invited anytime anytime guys thank you so much for your guidance
00:59:16encouragement and support like you guys are amazing everyone knows you're one of the nicest blokes to ever set foot in this kitchen
00:59:25just wear your heart on your sleeve and everybody here loves you so much oh you should be so proud
00:59:31but for now it's time to say goodbye
00:59:38obviously i'm devastated i didn't want to be going home just yet
00:59:42but i've cooked some dishes that i'm super proud of and i'm just so grateful to the opportunity
00:59:48for back to win but yeah time to go back to ballarat
00:59:51this week on masterchef australia please welcome sushi
01:00:10backyard it's viral week king of fruit top andy cook instagram 4 million followers tiktok 6 million
01:00:23followers youtube over 3 billion views australia's dessert master oh my god john demetrius
01:00:33with inspiration from social media superstars they could be one cook away from a viral sensation
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