Category
😹
FunTranscript
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.
00:00:43Keep 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.
00:02:50Ah.
00:02:51Ah.
00:02:52Ah.
00:02:53Ah.
00:02:54Ah.
00:02:55Ah.
00:02:56Ah.
00:02:57Ah.
00:02:58Ah.
00:02:59Ah.
00:03:00Ah.
00:03:01Ah.
00:03:02Ah.
00:03:03Ah.
00:03:04Ah.
00:03:05Ah.
00:03:06Ah.
00:03:07Ah.
00:03:08Ah.
00:03:09Ah.
00:03:10Ah.
00:03:11Ah.
00:03:12Ah.
00:03:13Ah.
00:03:14blush the sculpture is made entirely of butter butter is the backbone of culinary perfection
00:03:26and today we want you to bring a dish that celebrates it in all its golden glory
00:03:33it is such a versatile ingredient from sweet to savory to statue
00:03:38think of all the incredible things that butter makes better and bring it on
00:03:47samira what's going through your head right now i love it i love butter but i better not say that
00:03:52because you never know what's going to happen i better not say that yeah
00:03:58i'm on fire today churning them out oh stop it i can't
00:04:02tim big butter boy or what i go through a lot of butter making toasties just the flavor that
00:04:09butter gives you is second to none and um you're going to get a more relaxed fun side of me today
00:04:15i think and um hopefully that reflects on the place there it is beautiful as much fun as all of this
00:04:21sounds sadly it is an elimination day and one of you will be going home
00:04:27all right we're giving you 75 minutes the pantry and garden they are all yours
00:04:37and cook as anything you like but remember we are looking for butter perfection
00:04:45yes it's butter yes it's versatile but we want creativity
00:04:51push yourselves to the absolute limit
00:04:57right everyone
00:05:02it's serious now i think butter is every chef's best friend but only if you know how to use it
00:05:16you've got to make sure you proportionate and that for me i think is the trick to excel
00:05:21so as we say in french please make la difference and good luck all right your time starts now
00:05:37i better get a couple just these guys i like it today we're gonna have some fun
00:05:46tomato and butter yes that's delicate yeah i've never cooked marin before so you haven't never you
00:05:55know you've got black apron mate yeah yeah this is the time to do it wow this this is adventurous and
00:06:01i know Audrey i'm doing a friend japan oh yeah how about it jimmy you're feeling good i'm feeling good
00:06:09use butter every day excellent good luck let's go theo let's go nice one bo yes jamie let's go guys
00:06:20all right let's do this today i'm going to use what butter is so essential for and that's i'm going
00:06:29to be making a tart i'm really excited because this is a tart that i make all the time i love it
00:06:34it the butter will be showcased in that pastry uh lurpak butter i'm going to be poaching a john dory
00:06:43ballatin in a butter bar and then i'm going to be using the butter in my like pea fricasseur bourbon sauce
00:06:50beautiful deckers a lot of butter yes nesh i really want to make this like a beef bourguignon
00:06:59in a little pot and then i want to make the like a pastry on top it's going to really hero this butter
00:07:04this puff pastry is going to be so buttery butter butter butter it makes everything better and for
00:07:10these guys today we really want to see it being the integral part of a dish it's so good because
00:07:16butter is just one of those ingredients i mean everyone has it at home whether you're a fridge
00:07:20or on the kitchen bench kind of person it adds so much to everyday cooking but also
00:07:26chefs just can't live without it that's right and i think really what i'm looking for the most
00:07:31as a frenchman because cooking with butter is part of the religion honestly i don't want the better
00:07:38element to be abused into overdose so it's about using the right butter salted or unsalted at the
00:07:47right time at the right proportion it is a classical technique that they're using every element has to be
00:07:53absolute perfection yeah but there's nowhere to hide if you are going to go classical yeah you could
00:07:58be in danger of going home and that's what's going to happen at the end of this cook we'll be sending
00:08:01one of these cooks home which is crazy to think about with the talents out there yeah
00:08:10it's a great challenge i love butter i use butter all the time i've always got little fingers
00:08:14while i'm trying to bake and cook little fingers coming up and like digging at my butter so my butter's never
00:08:19a perfect square it ends up you know with finger marks all through it it's a butter challenge and
00:08:24we need to show the judges that creativity so i'm going for it hard today i'm going to be cooking
00:08:31a burnt butter parfait with a wattle seed flaky pastry and an apricot jam hey going alana just got
00:08:38to get this pastry in to cook you got it yeah for me coming back into the master chef kitchen is all about
00:08:44pushing myself so i'm gonna go out on a limb and give it a little extra touch another you're gonna
00:08:50make your own butter i'm making my own sour cream butter wow i'm using lots of the butter that you've
00:08:56given me that's beautiful butter but this is a special sour cream butter recipe yeah because it's
00:09:01sour cream it's got those lovely cultured flavors in it but i want the way to drop out of it as well
00:09:06because i might use the way from that in the caramel okay you sound very interesting thank you thank you well
00:09:12done even though we have this beautiful butter to use i'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 flavored and just another
00:09:24layer of butter you happy with your um butter there babes yeah i gotta clarify it yeah i feel like this
00:09:32bench is going to use the most amount of butter today i'm going to make the jazz with a vermicelli rice it's
00:09:38a traditional middle eastern dish it's absolutely delicious every single element of this dish will
00:09:42have butter in it so fat the jazz is a crispy pita bread with shredded chicken garlic yogurt and crispy
00:09:49nuts on top and a burnt butter ghee should be good i like to use a lot of ghee in my middle eastern
00:09:55cooking ghee is pretty much a clarified butter so it means that you can cook with ghee at a higher point
00:10:02because the milk solids are not there to burn and it gives a nice shiny fat finish so butter and i are
00:10:09really good friends nice samira butter is love more butter more than love you know this was one of the
00:10:18first dishes i actually learned to cook myself when i was 14 years old and uh it was a disaster but today
00:10:25i will do it to perfection oh samira smells brilliant you better get a move on you have one hour to go
00:10:42let's go theo
00:10:45go deckie you got this man beautiful work declan
00:10:50let's go dash
00:10:51how you going tim yeah good thanks man i'm going to be doing duck confit merrylands i'm going to be
00:11:00dousing in butter cooking in the oven till they're nice and sweet and succulent and buttery then i'm
00:11:04pairing that with a celeriac puree which will be very butter heavy then i'm doing some mixed japanese
00:11:10style mushrooms cooked in butter and herbs and then a duck and pork jus which will have butter in it as well
00:11:16i love butter i 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 i love the idea of confit
00:11:29cooking in fat for a long period of time at a really low temperature it gives the duck a beautiful
00:11:36buttery texture and just falling off the bone but we don't have the luxury of having hours today
00:11:42so i'm going to do a quick confit cooking it at a higher temperature hello tim what are you making
00:11:49so i'm doing duck confit in 75 minutes um yes that's in the oven already can i see quickly
00:11:58yeah absolutely so tell me show me
00:12:03so you know confit is a slow process yes to keep the legs tender we're going a bit faster today i'm just
00:12:10hoping that that at least cooked in the butter it's going to help make it a nice and tender so
00:12:14you think they're going to be cooked on time yes all right good luck good luck thank you good luck
00:12:20appreciate that i'm really starting to question this whole dish especially in an elimination
00:12:40let's go tim
00:12:44jean christophe was questioning about the confit duck um he's worried about if i can get it done in time
00:12:49but i'm going to stick with my plan i trust my gut i 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 flavor
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
00:13:03oh
00:13:04oh la la la la
00:13:07sean christophe i think it's time can i interest you in any of these utensils
00:13:12oh yes at you what i fancy making an omelette an omelette yes well you've got some spun
00:13:18got some lovely butter oh la la look at that and i love making omelettes with butter yeah well if you're
00:13:26not going to take the nose i'll take the nose do it do it oh it feels so wrong but so right okay
00:13:34i bet i thought you love your butter i'm sorry all right go for it this is a love butter is it
00:13:42bon appetit i am going to make an omelette
00:13:44unsalted
00:13:54are you sure you don't mind it's a cook-off chef 100 you can have all this side i'll move it
00:13:59that's very kind of you no salt no pepper nothing just plain eggs so how are you doing by the way
00:14:05beef bourguignon so you think you're going to be done on time yeah i think you're going to love it
00:14:10it'll be good chef oh an omelette challenge don't overcook it jean christophe yeah you know i just
00:14:17realized i'm on the front of everyone making just an omelette so i bet not to mess up no pressure oh
00:14:29bravo wow chef thank you for everything no worries chef anytime for the best
00:14:34hello hello oh yes i saw our man give you a little bit of something this is what we call it
00:14:45omelette barbers so just undercooked oh my god thank you enjoy the show no no salt no pepper
00:14:55then good salt come on john christop let's go boy come on mate what protein marin we've passed it oh
00:15:05okay sounds delish
00:15:09smells good ben thanks mate what about mine lamb smells stronger than raw fish yeah yeah i hope so
00:15:18what thanks mate today i'm going to make a burn was it poached lamb fillet and i'm actually taking the
00:15:24technique that curtis showed us a few weeks ago see the caramelization i have on that pork loin where
00:15:31you have cooked the meat in the pan he used pork but i'm using lamb drop it in this goes into your
00:15:37water bath for about 10 minutes to finish it he used bourbon but today i'm using bournoisette which is
00:15:43brown butter ben there he is how are we going they're calling me pinny now instead of benny
00:15:49uh what's pity gonna cook today so today we've got i'm i'm sort of gonna do the lamb fillet in a
00:15:56similar way we did the pork fillet with the curtis challenge but i'm going to poach it in uh burn
00:15:59noisette butter in the pasta puree uh really nice sauce it's an interesting
00:16:06flavor profile
00:16:07yeah i think lamb isn't pork
00:16:15um yeah it's got a lot more flavor in the lamb backstrap like is there enough butter in the dish
00:16:21yes to celebrate butter yeah i guess that's the question yeah yeah yeah yeah and lamb is quite a
00:16:28rich fatty meat yeah yeah yeah so i'm wondering if that's gonna fight harder than the burn was it
00:16:33and if it does that's a mega part of your butter component kind of gone yeah absolutely i'm looking
00:16:38forward to seeing how this evolves so am i i mean it's exciting so the judges are concerned and
00:16:44rightly so i think that blame's already a rich meat so uh burn was it uh could make it richer and
00:16:51it's gonna be fat on fat on fat but um i'm still going for the same dish i still think it's a good idea
00:16:55plan b i guess is play the bit i could easily change a dish from here go and grab a lobster and
00:17:01mirror and then just cooks in minutes you know come on benny but i'm not going to today because of this
00:17:05guy let's go let's go we've given you open slather so make sure you lay it on thick 43 minutes to go
00:17:20i think it's a little bit wet we'll see
00:17:27nice mate nice stickers just do it to what you want
00:17:31oh good one tim love it
00:17:39yum
00:17:42it's gonna be delish
00:17:46jamie hello hello so you love butter love butter tell us what you're making i'm doing some beautiful
00:17:52kingfish and then i'm going to bring it up to temperature in a fernoisette so it's going to be
00:17:56a bit of bonito in there with some butter beans because i couldn't resist good luck mate what are
00:18:01you making theo uh shoe buns nice good one what flavor raspberry i'm doing um actually a pumpkin seed
00:18:09praline i know exactly what you're making oh really pumpkin seed praline with raspberries and chestnut yeah
00:18:15that's amazing our minds work in the same way i love it
00:18:20dosh yeah tell us what you're making very french going on very french very savory yeah uh we're doing
00:18:28the butter poche marin right verblanc uh butter emulsion over the top like a parsley butter emulsion
00:18:34so classic french classic french last cheers everyone loves butter
00:18:40delightful
00:18:44okay sarah are you doing a butter chicken yes nice butter challenge i have to make butter chicken
00:18:50i mean i love this dish look this dish for me is one of the first dishes i was taught in india
00:19:00so there's definitely a lot of pressure for me um you know making a dish like a butter chicken the
00:19:05funny thing is with the butter chicken even though there is butter in a lot of elements it's it's not
00:19:10overpowering there's lots of ways that the buttery deliciousness comes into this dish what bread are
00:19:16you making sarah roti nice with butter yes but i have to get creative i need to give this my all
00:19:26and think outside the box a little bit with that visual aspect what do you think makes a good butter
00:19:32chicken i think it's actually the smokiness where you get that smoky charcoal flavor from the butter
00:19:37but it's all about the visual aspect too so i do kind of want to play around with how i'm plating it
00:19:41i don't want it to just be you know like a big bowl of gravy carrots are hard because it's that
00:19:46whole ugly delicious thing exactly so i'm actually making chicken skewers instead you're plating on
00:19:52skewers i was thinking about it yeah do you know how you're plating yet oh yeah i how i think i want
00:19:57to plate it yeah you know how you think you want to plate it i think now you need to decide are you
00:20:01going to lean into the ugly delicious or are you going to plate it in a way that is different yeah i do
00:20:07have extremely high expectations of your butter chicken good luck thank you my mind is in a strange
00:20:13place i'm confident i like the flavors but i am thinking to possibly plate this in a non-traditional
00:20:22way i'm not sure though how is it alana buttery super buttery yep super buttery yep the butter is
00:20:33definitely coming through this burnt butter ice cream which is going to be the parfait is really
00:20:38rich with that sort of burnt toasty flavor of the butter plus really luscious with that viscosity in
00:20:43the ice cream as well i'm making my little apricot sort of jam compote here put a little bit of
00:20:48champagne vinegar in there so that gives it that nice zippy freshness i'm pushing it hard on this cook
00:20:55and i really want to show the judges a technique of making my own butter
00:21:02i strain the curds that are in there get as much of that way out of there
00:21:10i want to whip this now a little bit just to lighten it up
00:21:15it is looking perfect and there's a nice kind of sweet tangy cultured flavor
00:21:21oh my god alana and then i take that leftover way to make this way caramel well done could you
00:21:32believe it there is so many different layers and flavors of butter so i'm pretty happy with that
00:21:41it's time to turn out a banger 30 minutes to go
00:21:47come on guys
00:21:50let's go
00:21:50let's go
00:21:51butter
00:21:53one
00:21:55three
00:21:55yeah
00:21:57chubby butter
00:21:59i'm not going to interrupt your train of thought
00:22:00no you're good
00:22:01what are you making bro so i'm going to do marin never done it before
00:22:04you've never used marin before never
00:22:07yeah
00:22:08yeah okay never done this dish before never used marin before
00:22:12why are you doing that
00:22:15i thought to really get through in this competition and make it to the end you've got to push the
00:22:19boundaries we want you guys to push yourselves yeah but it is a black apron day as well it is
00:22:26it just i want to push myself today yeah you haven't cooked marin before no we cooked some the
00:22:32other day and the feedback that we kept giving everybody was about how delicate it was so just
00:22:36keep that in mind and show us what you can do big risks but i hope it pays off for you cheers
00:22:42it's a big risk today to try and cook this dish let's go with the parrot but i think a bit of
00:22:47pressure really brings the best out of me so there's no turning back
00:22:54moment of truth
00:23:02we need to smooth out his little
00:23:06turkey neck
00:23:10look i'm basically performing surgery on him now
00:23:17here we go look at this bad boy nice work thank you okay everyone please 20 minutes to go please
00:23:34i've got the lamb in butter and into the water bath but i'm starting to get a bit worried
00:23:39andy and po they were not convinced by the dish you know most lamb has quite a bit of fat in it and
00:23:44has a reasonably strong flavor so will they taste the butter i don't know so i decide to make a compound
00:23:52anchovy butter that definitely gives me the butter element but got to make sure it's not all fat
00:23:59and the dish is perfectly balanced
00:24:04samira i want to put my face in there it smells epic thank you i'm so hungry
00:24:10butter is like the best give you can give me when it comes to food the chicken is going perfectly
00:24:17well in the broth i'm feeling good samira well there's a lot of butter there so you're doing a
00:24:25butter judge yeah that's what i'm doing yes my bestie makes that for it's delicious so you have the
00:24:31fried bread in ghee okay you will have the chicken yeah you will have the garlic yogurt with a nice garlic
00:24:36kit and then you're gonna have all the fried nuts on top and a burnt butter oh wow okay it sounds
00:24:41delicious like so tasty just make sure that we can taste the butter
00:24:50i know you've got it kind of everywhere yeah but i know your yogurts i know your stews they're punchy
00:24:56you know yes so make sure we celebrate the butter that's what the challenge is all about i agree with
00:25:00you and you're gonna have a very happy surprise when i serve this up i have no doubt butter will
00:25:05shine in this dish right now i need to cook my crispy pita bread so my dough is looking so fluffy and
00:25:12wobbly so i'm just gonna give it a nice charriness beautiful samira that's how we do it girl that's how
00:25:20we do it that's how beautiful i finished it off in some ghee nice i love that it's all about the butter
00:25:28samira that smells epic
00:25:33the air is thick with butter it smells so good in here but it is an elimination are you guys worried
00:25:39about anyone i'm really worried about ben i know he's got a pin but i just feel like lambs are wrong
00:25:44me to do with burn was it because it's already such a it's a fatty meat it's a strong flavored
00:25:50meat do you think today could be the day he uses that pin could be sarah's cooking butter chicken
00:25:55she wasn't sure if she was going to go for the classic or try and reinvent the wheel if you're
00:25:59going to cook a classic it has to be absolutely perfect has to be the best version of that dish
00:26:04that we've ever had in our lives yeah or it has to be something new but better my little concern
00:26:10i think at all of them so far is back to tim yeah he's like a steam train and he's using the butter
00:26:17as an element of pushing the duck and already that's going to take ages yeah that scares me
00:26:24hey andy yeah you don't say butter you say butter butter what do you say you say you say butter
00:26:32you can't you can't even say it the way he says it butter it takes too long to say it the way that you
00:26:37said butter it's like i'm gonna fall asleep it's what you call it butter
00:26:45get that duck out timmy get that duck out come on tim come on tim the time's running out there's
00:26:52less than 15 minutes to go i've got the jus i've got the puree i've got the mushrooms and asparagus and
00:26:58shallots i'm gonna get it out i'm not ready to really look at it but but at this point i'm just
00:27:05worried about the duck tim how's the duck
00:27:12is it cooked please tell me it's cooked
00:27:21all right still a bit under damn
00:27:26i'm just giving it five more minutes in the oven to finish it in the in the pan far out how much time
00:27:32i'm gonna go you've got 10 minutes to work this out that's not falling off the bone yeah it could
00:27:37send you home i'm planning to fry my duck in the frying pan at the end to make sure that it's cooked
00:27:44through it's all going to come down to this damn duck
00:27:47come on sarah hustle hustle oh my god that chicken the chicken is cooked on the hibachi
00:27:58sarah that looks beautiful i'm not messing around with this i'm just making tasty authentic butter
00:28:04chicken my gravy is where the magic happens i'm using the dunga method to smoke my butter chicken so
00:28:13i've got a pot with a big piece of piping hot charcoal and butter goes over the top and this
00:28:20creates this beautiful amount of smoky buttery deliciousness not only the chicken but to get it all
00:28:28beautifully through that gravy nice sarah that smells epic and i was thinking to serve the chicken
00:28:36separately but it's butter chicken keep it rustic i'm gonna plate this butter chicken in all its glory
00:28:44how it's meant to be yum yum yum
00:28:50bo's just hanging in there you're ready for this
00:28:52happy it looks good beautiful the marin i'm thinking it looks okay so what i'm gonna do here
00:29:08is just lift the flesh out a little bit nervous knowing that i'm a novice with this marin but
00:29:14tasting all the elements definitely taste the butter the parsnip puree is loaded with it
00:29:19and then the induya anchovy butter is 90 butter but also bringing out that umami flavor
00:29:29let's go timmy come on tim starting to plate up i've got a celeriac puree you gotta go tim i can't wait any longer
00:29:36how's the duck tim yeah i'm gonna pan fry it you've got less than five minutes you've got less than
00:29:48five thank you i get my duck into the frying pan to start sizzling away for that caramelization
00:29:55get it nice and golden but it's also going to help to cook that duck even more which is what i need right
00:30:01now i'm not sure if it's going to be falling off the bone i'm cooking this duck as long as i can it's
00:30:08not going to go on the plate until the very last second i'm not going to know if it's cooked well
00:30:13until the judges cut into it
00:30:19nice work beauty
00:30:22happy i'm not saying no put it that way if you're happy with you don't plate
00:30:26uh ben's got a big decision to make because his dish isn't 100 how he wanted it so he's got a massive
00:30:34decision to make so he's going to use it you think so well if i was a betting man i would say yes
00:30:39no pressure but both john christophs are watching there's only four minutes to go
00:30:49let's go betty how is it ben yeah the lamb's doing nice and cooked that looks beautiful ben
00:30:57but i'm not that happy with pasta puree or the sauce or the compound butter which i've just made
00:31:04i've been thinking to myself the whole cook if a couple of these elements aren't right i'll just play the
00:31:08pen but just so hard i don't really want to give it up benny good oh no what just the flavors man
00:31:20it's just it's a lot of fat are you playing the pen
00:31:38okay
00:31:44far out ben
00:31:46i don't know
00:31:51how is it ben yeah we're good wow it's a really big risk but i'm actually going to roll the dice
00:32:00i'm not going to play the pen brush your fingers
00:32:03nice one lana looks great tastes really good too i'm actually feeling pretty confident
00:32:17the burnt butter parfait is all ready then there's the wattle seed flaky pastry it's going to just sort
00:32:22of melt in your mouth with all those beautiful buttery layers the sour cream butter is exactly how
00:32:30it's supposed to be and my apricot jam it lifts and makes that really fresh flavor on the plate
00:32:36nice a lot of nice nice nice i have put butter on butter and butter on butter in every element on
00:32:43this dish but also the flavors of balance looks gorgeous thank you butter be good you got one minute
00:32:50to go
00:32:50come on guys let's go samira i'm feeling great i definitely feel like i've hit the brief as you
00:32:59can see everything is kind of loaded with butter we got the ghee fried bread we got the butter infused
00:33:05rice you got the ghee fried nuts and we also got our chicken which was sauteed in lots of butter as
00:33:11well so butter is a hero i'm creating butter as a hero oh my god yum looks delicious time to butter us up
00:33:19in 10. you gotta go tim nine jesus christ eight perfect ready to go seven all right six seven five oh my god
00:33:36four three two one
00:33:46well done everybody
00:33:49how'd you go dashi good mate looks really good man how'd you go all right oh did you get it up yeah it's
00:33:56just going to depend on that ducky that was a pretty up and down cook um tried my hardest i don't want
00:34:02to go home i just want to stay and keep fighting keep learning and keep keep cooking dishes that i love
00:34:13all right i haven't used my pen and it's a pretty big risk i have to say i'm hoping some people have
00:34:18made some big errors my dish it's not perfect um fingers crossed as i can say
00:34:33we gave them all the tools for success today 75 minutes open pantry garden was open and a big
00:34:39old face full of butter they should be creating some pretty amazing dishes right we all love butter
00:34:46and we're so excited to try all of these dishes but at the end of the day it's an elimination so
00:34:51somebody's going home oh yeah should we get the first issue yeah
00:34:54good luck thank you i'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 hello samira hello samira i've never
00:35:10had chicken in a jug before that's a new experience samira what have you made today i have brought you
00:35:17a little taste of home so fat the jazz and a middle east and vermicelli rice so talk to us about butter
00:35:25where does that go in this dish so there is butter in almost every element so i have made fresh bread
00:35:30which i've then fried in ghee of course you have yeah i sauteed my chicken in some ghee as well
00:35:38and made a nice sauce out of that and a burnt butter ghee i've fried my nuts in it
00:35:43and the vermicelli is cooked in the ghee same with the rice and why did you choose this dish to
00:35:49showcase butter i wanted to show you guys something from when i was a child when dad used to pick us
00:35:55up from primary school we jumped in the cask saying what is my mate for dinner and the moment he would
00:36:00say fat the jazz my heart will be jumping for joy oh nice let's go i did not expect that to go on the
00:36:10bread everything gets laid up oh oh i won't gonna
00:36:20so satan or honey may you eat with gladness and good health
00:36:26let's plate this because i can't wait to eat it can we shut up and eat
00:36:30oh
00:36:47i gotta hand it to samir this will be the best dish i eat all day i guarantee it maybe the best dish i
00:36:54eat all week maybe the best dish i eat all month this is pure pure class and there's no better dish
00:37:01to bring out on a day like today because it is all about the butter let'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 the
00:37:11edge so that it gets that extra depth of flavor that nuttiness and then when you fry elements in that
00:37:17like her rice and her vermicelli there's something about the way the butter is mixed through that that
00:37:22makes every grain and noodle an individual delight even though you're scooping in whole mouthfuls
00:37:30this is real shovel into your gold food it is so morish do you know what fascinates me is that thing
00:37:35is swimming in butter but because of that garlic in that acidic yogurt that just cuts through everything
00:37:43and you just keep going back for more i think my favorite dish from samira so far yeah me too
00:37:49what we have is stunning not just the dish himself but transferring something to us oh
00:37:55it's 10 out of 10 just for that she's pushed the chicken first shredded into the ghee so that piece
00:38:02of chicken is succulent those little square of fried pita it is just a delight this is one of the dishes
00:38:13that we'll memorize for a very long time good luck sarah thanks
00:38:22i am really feeling the pressure now there's some really incredible cooks here today and i decided to
00:38:30just embrace the ugly delicious with this butter chicken hi this dish has to taste amazing
00:38:42and if it doesn't i could be going home
00:38:59so sarah tell us what you've made so i've made butter chicken and fresh roti
00:39:05butter chicken is one of those hot favorites right so how do you think this rates yeah i'm really happy
00:39:14with it i think there's some nice char some nice smoke in there um good amount of butter as well
00:39:20butter chicken gravy and also the dunga method so smoked uh charcoal with butter to make it a little bit
00:39:26smoky oh yes yes yes yes cool thank you thanks thanks sarah wow the thing though about butter chicken is
00:39:35that while it's a really common dish a good version of it absolutely deserves a place in a restaurant
00:39:40it is the most bastardized indian dish of all time yeah that is a nostril tickler oh
00:39:56i've been lucky enough to have my fair share of butter chickens good butter chickens at that
00:40:08this 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 but this dish
00:40:17doesn't exist without butter the butter provides that roundness to the sauce and it's skillful it's
00:40:24easy to do it it's hard to master and that is special you know rocking out with two elements like that
00:40:33like she threw down and she had the flavor to justify it like the smokiness i love that she used that
00:40:42traditional method it's so cool and just that viscosity of that sauce is so perfect i'm really
00:40:51relieved that sarah went with a traditional butter chicken and didn't try to sort of spec everything
00:40:56up because if it ain't broke don't fix it and if sarah knew she had to cook us one of the best butter
00:41:01chickens we've ever had and she did it is very good
00:41:14hey lana hello hello very good whoa
00:41:20so i've made a burnt butter parfait with a little flaky butter pastry on the bottom i made sour cream
00:41:26butter and added some salted honey and from the way from that i made a caramel as well
00:41:32and that little apricot and ginger jam so you made your own sour cream butter yes oh wow yeah
00:41:41hopefully it tastes delicious well we can't wait to try it thank you thank you
00:42:01this is a bit of a love letter to butter from alana and i think it's really capitalized on butter as a
00:42:13flavor not just butter as a technique or in a sauce so her parfait is so obviously that deep caramelized
00:42:21butter flavor buttery pastry a caramel which is made from the whey which is such a great use of ingredients
00:42:27she's one of the contestants i feel really listens to her ingredients does that make sense she really
00:42:35knows how to draw the essence of whatever it is out yeah she's a little song assassin isn't she yeah i
00:42:41think alana just gave us an amazing treat um using the butter into a parfait just enough without to have
00:42:49the parfait to be split when it's iced it is a big deal and she succeeded
00:42:58hello how are we
00:43:03theo what have you made shoe buns with a lot of butter in them
00:43:07let's hope the shoe fits thank you phil now the butter cream on the top and the chestnut cramp part
00:43:19is super light and the fresh strawberry with this compliment so i am super excited about this dish
00:43:27hello hey deckers how are we deckers what have you cooked john dory balloting with zucchini flowers
00:43:35and a pea and dill butter sauce interestingly enough reminds me just so much of the fish and chips that
00:43:41i used to have growing up and i think that's a combination of this beautiful butter sauce that
00:43:47reminds me a little bit of tartare especially with that thin crisp batter on the zucchini flowers which
00:43:53gives that chip like effect so a lot to love here jamie what's the dish bone was that poached kingfish
00:44:01a few different textures of pumpkin squash and sea succulents what a dish i really love that like
00:44:08you can taste the butter in every single element but it doesn't come together really heavy and rich it is
00:44:16very light
00:44:21i 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
00:44:29okay ben what'd you make i made a fillet of lamb poached in bernoisette infused with rosemary and thyme
00:44:48there's a frica tabouli and anchovy butter there's a passant puree which also got butter in it
00:44:53lamb and butter that was our question whether we'd be able to you know taste the butter yeah you've
00:45:00then doubled down and put like a compound butter yeah have you managed to keep the balance of the
00:45:06dish now no i mean it's the dish isn't perfect by any stretch would like a little bit more time to
00:45:10balance everything a bit better but i still think broadly it's there
00:45:13it feels like the way you cook is very experimental are you like flying close to the sun because you
00:45:24got the pin on the pins are a weird one i'm not sure it helps you cook actually i think like every
00:45:29time you make a slight mistake you kind of go shut up yeah it's kind of always in your head and it's
00:45:34not something you can really understand until it happens in all honesty kind of think i might cook
00:45:38better without it time will tell if you made the right decision mate it will do you want to finish it
00:45:43up yeah i will enjoy thanks man cool man listen i feel like the pin is really starting to
00:46:03weigh down yeah it doesn't look like the dish cooked by a guy who's confident enough in that dish to not
00:46:11play his pin yeah you know it doesn't look faultless and for me if my dish wasn't faultless i'd be
00:46:17straight up my hand up with that pin in the air yeah especially today here yeah a lot online
00:46:31oh that's not a good face bizarre
00:46:39i'm afraid to say i am not impressed about ben dish
00:47:10the lamb fillet yeah it's nice and pink but i can't gain any butter smell or flavors
00:47:15out of the bit the parsley puree is bland and i can't gain any butter
00:47:24now the tabouleh is a little bit crunchy the sauce
00:47:28how do you send it when it's a disaster it's a disaster it's a disaster that's it
00:47:39did 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
00:47:50against that cheesy that real um unpleasant taste it loses all its freshness i think that the thing
00:47:57that he based his dish around being that lamb cooked in bermoisette he knew that wasn't going to be
00:48:03enough and then it was like well i'm going to put a compound butter on a dish that's already got a
00:48:09sauce and a puree it just didn't need to be there no i think the lamb yes it's nice and pink
00:48:18but is that going to be enough to save him from leaving the master chef kitchen with a pin on
00:48:24his apple oh i'm worried for him hi so i made a butter puff pastry and beef bourguignon i think the
00:48:39beef bourguignon is represented i like the flavors i can get the wine the puff pastry with butter is
00:48:48delicious dash hey guys how are you guys what is this we've got butter poached marin butter and parsley
00:48:57emulsion over the top uh you've got some pickled apples a beurre blanc and some sauteed chard on the
00:49:03bottom classy looking dish by dash if that came to the table in most restaurants then i'd be like this
00:49:09is this is going to be great and it was really beautiful butter poaching in that marin and i really
00:49:16like that swiss chard on the bottom simple but really delicate and light touch with it and
00:49:21perfectly balanced couldn't be of a better dish to cook for this challenge oh yeah
00:49:28hi hello so today i've made for you a frangipane tart brown butter roasted nuts and roasted apricots
00:49:36this is what i really recognize as a frangipane tart first the presentation is is extraordinary this
00:49:45is the front cover of a magazine then we come down to the tart the butter which is important you got
00:49:52that nuttiness 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
00:50:25with a parsnip puree there's a lot of butter in that then an induya anchovy lemon shallot butter
00:50:34then the salad is pickled fennel grape herbs and the claws
00:50:40and doing it and actually have quite strong flavors yeah yeah so what we want to know is
00:50:47do you taste the butter or not yeah you certainly do i think that the creaminess was there a joke in
00:50:54there smashed it straight over do you taste the butter and then you say yeah you do
00:51:00yes oh you certainly do thank you very thank you cheers mate thank you
00:51:16wow what a dish i think bo has delivered the most delicious dish so far in his repertoire
00:51:37and it turned out a dish which i would pay a fortune to enjoy it is unbelievable how precise how
00:51:51footless this dish is the marron is 10 out of 10 the colors the texture the smell is exemplary it is
00:52:03and you know what i'm gonna take that into my western 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
00:52:18an absolute 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
00:52:32feel like this is showing evolution so if this is blow pushing himself i want more of it
00:52:43i'm so worried today wasn't my best cook i'm really hoping that this confit duck is just falling up the
00:52:51bone hey dim hi guys
00:53:03so tim what did you cook today i've made you confit duck merryland celeriac puree and there's some miso
00:53:12garlic 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 got to be relaxed and then just knowing that this could
00:53:33be the last dish that i cook in this hallowed place the pressure does get to you you do get in your own
00:53:40head 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 here
00:53:54somewhere he just needs to get out again you're an epic cook i hope we see you fight another day but
00:54:00let's see how it goes finish your dish thanks bang
00:54:02good on you guys thank you thank you thank you so much
00:54:13how do i want the duck to be versus how i expect the duck to be are two different things
00:54:26i'm worried about 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
00:55:08so hard to cut oh
00:55:18the 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 up your app so kind of muddled up with
00:55:48the miso mushrooms and the asparagus but 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
00:56:00i'm super worried for it
00:56:04it is very dangerous actually i think it's crazy to consider doing a dish like this
00:56:12duck confit obviously we know is a massive mistake confit is at least 90 minutes
00:56:17and before that we we need to keep the legs in the salt and sugar at least to make sure we can cure a
00:56:21little bit the meat and it's a shame that he missed what is the most principal part of the dish
00:56:28is to confit in butter the 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 about a challenge it was always going to deliver on good food right a few of you bought us
00:56:56the 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
00:57:08and sarah i reckon that was the best butter chicken that some of us have ever wow
00:57:27you'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
00:58:45tim 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 so i never thought i'd have the opportunity to cook inside of this
00:58:57kitchen again so for that i'm forever grateful and to be able to cook alongside
00:59:02master chef royalty is pretty special i'll catch up with these guys for a beer soon
00:59:09we're not invited
00:59:12anytime anytime guys thank you so much for your guidance encouragement and support like you guys
00:59:20are 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 but i've cooked some dishes that i'm
00:59:44super proud of and i'm just so grateful to the opportunity for back to win but yeah time to go back to
00:59:50balarat
01:00:05this week on masterchef australia please welcome sushi
01:00:10backyard it's viral week king of fru-tops andy cook instagram 4 million followers tick tock 6
01:00:22million followers youtube over 3 billion views australia's dessert master oh my god john dimitrius
01:00:33with inspiration from social media superstars they could be one cook away from a viral sensation