MasterChef Australia Season 17 Episode 20
Masterchef Australia S17E20 (June 1 2025)
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Masterchef Australia S17E20 (June 1 2025)
#MasterChefAustralia
#PrimeUSTV
🎞 Please join
https://t.me/CinemaSeriesUSFilm
Category
😹
FunTranscript
00:00:01Previously on MasterChef Australia...
00:00:04Please welcome...
00:00:05Easter Bellfrey!
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 Challenge!
00:00:36Oh, my.
00:00:38Oh, my.
00:00:39His pressure test was the end of the journey for Ruth.
00:00:43Give it up for Ruth!
00:00:47And the team relay...
00:00:49Change over starts now!
00:00:51...was wall-to-wall action.
00:00:53This is Kayoni.
00:00:54I loved it!
00:00:58I loved it!
00:00:59It's pretty damn good.
00:01:01Looks like one person made it.
00:01:02It is superb.
00:01:03And 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.
00:01:20It's something big.
00:01:21Yeah.
00:01:22Yeah.
00:01:23Oh!
00:01:24Oh!
00:01:25What's up there?
00:01:26Oh!
00:01:27Oh!
00:01:28What's up there?
00:01:29Oh!
00:01:30What is that?
00:01:31What is that?
00:01:32Is that a statue?
00:01:33Okay.
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.
00:01:52Exactly what I was thinking.
00:01:54I can see like a sculpture.
00:01:55It 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.
00:02:05Yeah.
00:02:06I can see like a sculpture.
00:02:07It actually looks like a pharaoh with like the head being.
00:02:10What?
00:02:11Oh!
00:02:12Oh, it's hot.
00:02:13Some chef.
00:02:14Chef's head.
00:02:15Is that John Kristoff?
00:02:16Look it.
00:02:17Look it.
00:02:18Look it.
00:02:19Look it.
00:02:20Look it.
00:02:21Look it.
00:02:22Look it.
00:02:23It's butter.
00:02:24Yeah.
00:02:25Oh!
00:02:26Oh!
00:02:27Oh!
00:02:28Oh!
00:02:29Oh!
00:02:30Oh!
00:02:31My God!
00:02:32Who is that?
00:02:33Who is it?
00:02:34Oh!
00:02:35Oh!
00:02:36Oh!
00:02:37Oh!
00:02:38Oh!
00:02:39Oh!
00:02:40Oh!
00:02:41Oh!
00:02:42Oh!
00:02:43Oh!
00:02:44Oh!
00:02:45Oh!
00:02:46Oh!
00:02:47Oh!
00:02:48Oh!
00:02:49John Kristoff eats a lot of butter.
00:02:52Most of us are 80 % water, he's probably 80% butter, but I can say 100% that the real John
00:03:11That's a true story, it's all clear.
00:03:13The butter can blush!
00:03:18The 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.
00:03:30In all its golden glory.
00:03:33It is such a versatile ingredient from sweet to savoury to a statue.
00:03:38Think of all the incredible things that butter makes better.
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.
00:03:58I'm on fire today.
00:03:59Churning them out.
00:04:00Oh, stop it.
00:04:01I can't.
00:04:04Tim, big butter boy or what?
00:04:06I go through a lot of butter making toasties.
00:04:08Just the flavour that butter gives you is second to none.
00:04:11And 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.
00:04:20As much fun as all of this sounds, sadly it is an elimination day.
00:04:25And one of you will be going home.
00:04:27Right, we're giving you 75 minutes.
00:04:34The pantry and garden, they are all yours.
00:04:36You can cook us 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, but we want creativity.
00:04:51Push yourselves to the absolute limit.
00:04:59Right, everyone.
00:05:02It's serious now.
00:05:02I 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, your time starts now!
00:05:40I 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.
00:05:50Yeah, 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, fine.
00:05:58This is the time to do it, eh?
00:05:59Wow.
00:06:00This is adventurous.
00:06:01And Audrey?
00:06:02I'm doing a French Japan.
00:06:04Ooh.
00:06:05Yeah.
00:06:05How about it?
00:06:06Jamie, you're feeling good?
00:06:08I'm feeling good.
00:06:09Use butter every day.
00:06:10Excellent.
00:06:12Good luck.
00:06:14Let's go, Theo.
00:06:15Let's go.
00:06:16Nice one, Beau.
00:06:18Yes, Jamie.
00:06:18Let's go, guys.
00:06:22All right, let'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.
00:06:31I'm really excited because this is a tart that I make all the time. I love it.
00:06:34The butter will be showcased in that pastry.
00:06:38Uh, lurpak butter.
00:06:40I'm going to be poaching a John Dory ballatine in a butter bar, and then I'm going to be using the
00:06:46butter in my, like, pea fricassee bourbon sauce.
00:06:50Beautiful deckers.
00:06:53A lot of butter.
00:06:54Yes, Nesh.
00:06:55I really want to make this like a beef bourguignon in a little pot, and then I want to make the, like,
00:07:01a pastry on top.
00:07:02It's going to really hero this butter.
00:07:04This puff pastry is going to be so buttery.
00:07:05Butter, 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 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 is part of
00:07:35the religion, honestly.
00:07:36I don't want the better 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, but 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.
00:08:06It'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 and
00:08:17like digging at my butter.
00:08:18So my butter is 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.
00:08:26So I'm going for it hard today.
00:08:28I'm going to be cooking a burnt butter parfait with a wattle seed flaky pastry and an apricot jam.
00:08:36Hey, guy and Alana.
00:08:37Just got to get this pastry in to cook.
00:08:39You got it, gal.
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.
00:08:49Alana, 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 because it's beautiful butter,
00:08:58but this is a special sour cream butter recipe.
00:09:00Yeah.
00:09:01Because it's sour cream, it's got those lovely cultured flavors 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.
00:09:08Okay, you sound very interesting.
00:09:11We're done.
00:09:12Even 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,
00:09:23and just another layer of butter.
00:09:26Are you happy with your butter there, babes?
00:09:29Yeah, I've got to clarify it.
00:09:31Yeah.
00:09:31I feel like this bench is going to use the most amount of butter.
00:09:34Today, I'm going to make fat de jaz with a vermicelli rice.
00:09:37It's a traditional Middle Eastern dish. It's absolutely delicious.
00:09:41Every single element of this dish will have butter in it.
00:09:44So fat de jaz is a crispy pita bread with shredded chicken, garlic yogurt,
00:09:49and crispy nuts on top, and a burnt butter ghee.
00:09:52Should be good.
00:09:53I like to use a lot of ghee in my Middle Eastern cooking.
00:09:56Ghee 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.
00:10:08So butter and I are really good friends.
00:10:10Nice, Samira.
00:10:11Butter is love. More butter, more the love.
00:10:17Yeah, this 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. But today, I will do it to perfection.
00:10:27Oh, Samira, that smells brilliant.
00:10:31You better get a move on. You have one hour to go.
00:10:34Oh my gosh.
00:10:36Let's go, guys.
00:10:42Let's go, Theo.
00:10:45Go, Dekki. You got this, man.
00:10:46Beautiful work, Deklade.
00:10:48Let's go, Dash.
00:10:54How are you going, Tim?
00:10:55Yeah, good.
00:10:56Thanks, man.
00:10:57I'm going to be doing duck confit merrylands, and I'm going to be dousing in butter,
00:11:01cooking in the oven till 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 pork 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.
00:11:27I 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,
00:11:42so I'm going to do a quick confit, cooking it at a higher temperature.
00:11:47Hello, Tim. What are you making?
00:11:49So I'm doing duck confit in 75 minutes.
00:11:53Um, yes.
00:11:56That'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.
00:12:09I'm just hoping that that at least cooked in the butter,
00:12:12it's going to help make it a nice and tender.
00:12:14Okay.
00:12:14So you think they're going to be cooked on time?
00:12:17Yes.
00:12:18All right.
00:12:18Good luck.
00:12:19Good 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.
00:12:40Let'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 duck, so I'm confident that cooking it in the butter is just going to give
00:12:57it 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.
00:13:03Jean-Christophe, I think it's time.
00:13:09Can I interest you in any of these utensils?
00:13:11Oh, yes.
00:13:13Atiwa, I fancy making an omelette.
00:13:15An omelette?
00:13:16Yes.
00:13:16Well, you've got some spun, you'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, Sophie.
00:13:29Do it.
00:13:30Oh, it feels so wrong, but so right.
00:13:32OK.
00:13:34I bet you love your butter.
00:13:36I'm sorry, Jean-Christophe.
00:13:38All right, go for it.
00:13:40This is a lot of butter, is it?
00:13:42Bon appetit.
00:13:43I am going to make an omelette.
00:13:48Unsalted.
00:13:52La la la la la la la.
00:13:54Hi, Chef.
00:13:54Are you sure you don't mind?
00:13:55Is this a cook-off, Chef?
00:13:56100%, you can have all this side, I'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?
00:14:08I 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.
00:14:13Don't overcook it, Jean-Christophe.
00:14:16Yeah.
00:14:16You know, I just realised, I'm on the front of everyone making just an omelette, so I bet not to mess up.
00:14:23No pressure.
00:14:25Oh, la la la la la.
00:14:29Bravo.
00:14:29Wow, Chef.
00:14:31Thank you for everything.
00:14:32No worries, Chef, any time.
00:14:33All the best.
00:14:38Hello, hello.
00:14:38Oh, yes.
00:14:40I saw our man give you a little bit of something.
00:14:44This is what we call it, omelette barbers, so just undercooked.
00:14:48Oh, my God.
00:14:50Thank you, Abelette.
00:14:51Thank you, Abelette.
00:14:52Enjoy the show.
00:14:53No salt, no pepper.
00:14:55Need a bit of salt.
00:14:56Come on, Jean-Christophe.
00:15:01Let's go, Beau.
00:15:01Come on, mate.
00:15:02What protein?
00:15:04Marin, we'll pass the dip.
00:15:05Oh, OK.
00:15:06Sounds delish.
00:15:09Smells good, Ben.
00:15:11Thanks, mate.
00:15:13What about mine?
00:15:14Lamb smells stronger than raw fish.
00:15:16Yeah, yeah.
00:15:16I hope so.
00:15:19Thanks, mate.
00:15:21Today, I'm going to make a beurre noisette poached lamb fillet.
00:15:23And I'm actually taking the technique that Curtis showed us a few weeks ago.
00:15:28See the caramelisation I have on that pork loin?
00:15:30Where you half cook the meat in the pan.
00:15:32He 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 beurre blanc, but today I'm using beurre 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.
00:15:51Uh, what's Penny going to cook today?
00:15:53So today we've got, I'm sort of going to do the lamb fillet in a similar way to the pork fillet with a Curtis challenge,
00:15:57but I'm going to poach it and burn what's it.
00:15:59Butter in the pasta puree, really nice sauce.
00:16:03It's an interesting flavour profile.
00:16:07Yeah, I think lamb isn't pork.
00:16:15Um, yeah.
00:16:16It'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.
00:16:24Yeah.
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 beurre 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, I think that lamb's already a rich meat.
00:16:46So beurre noisette could make it richer, and 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.
00:16:55Plan B, I guess, is play the pin.
00:16:58I could easily change a dish from here.
00:17:00Go and grab a lobster or marin that just cooks in 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, so make sure you lay it on thick.
00:17:1443 minutes to go!
00:17:16I think it's a little bit wet.
00:17:23But we'll see.
00:17:27Nice, mate.
00:17:27Nice, Dickers.
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.
00:17:43Jamie.
00:17:46Hello.
00:17:47Hello.
00:17:48Hello.
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, and then I'm going to bring it up to temperature in a fern
00:17:55wasette.
00:17:55There's going to be a bit of bonito in there with some butter beans, because I couldn't resist.
00:17:58Good luck, Jamie.
00:17:59Good luck, mate.
00:18:01What are you making, Theo?
00:18:01Shoe buns.
00:18:03Nice.
00:18:04Good one.
00:18:04What flavour?
00:18:05Raspberry?
00:18:06I'm doing actually a pumpkin seed praline.
00:18:10I know exactly what you're making.
00:18:11Oh, really?
00:18:12Pumpkin seed praline with raspberries and chestnut.
00:18:15Yeah, that's amazing.
00:18:18Our minds work in the same way.
00:18:19I love it.
00:18:20Dosh, yeah.
00:18:24Tell us what you're making.
00:18:25Very French going on over here.
00:18:26Very French, very savoury, yeah.
00:18:28We're doing a butter poche marin.
00:18:30Right.
00:18:30Beurre blanc.
00:18:31Butter emulsion over the top, like a parsley butter emulsion.
00:18:34So classic French?
00:18:35Classic French.
00:18:36Nice.
00:18:36Cheers.
00:18:37Everyone loves butter.
00:18:40Delightful.
00:18:44Hey, Sarah, are you doing a butter chicken?
00:18:45Yes.
00:18:47Nice.
00:18:47Butter challenge.
00:18:49I have to make butter chicken.
00:18:50I mean, I love this dish.
00:18:54Look, 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, you know, making a dish like a butter chicken.
00:19:05The funny thing is, with the butter chicken, even though there is butter in a lot of elements,
00:19:09it's not overpowering.
00:19:11There's lots of ways that the buttery deliciousness comes into this dish.
00:19:15What bread are you making, Sarah?
00:19:18Rotty.
00:19:18Nice.
00:19:19With butter?
00:19:20Yes.
00:19:21But I have to get creative.
00:19:24I need to give this my all and think outside the box a little bit with that visual aspect.
00:19:29What do you think makes a good butter chicken?
00:19:32I think it's actually the smokiness, where you get that smoky charcoal flavour from the butter.
00:19:37But it's all about the visual aspect too.
00:19:39So 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.
00:19:45How is it hard?
00:19:46Because it's that whole ugly delicious thing, isn'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 it?
00:19:55Yeah, how I think I want to plate it, yeah.
00:19:58You know how you think you want to plate it?
00:19:59I think now you need to decide, are you going to lean into the ugly delicious,
00:20:03or are you going to plate it in a way that is different?
00:20:06Yeah.
00:20:06I do have extremely high expectations of your butter chicken.
00:20:09Good luck.
00:20:11My mind is in a strange place.
00:20:15I'm confident, I like the flavours, but I am thinking to possibly plate this in 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.
00:20:34This burnt butter ice cream, which is going to be the parfait, is really rich with that sort of burnt,
00:20:39toasty flavour of the butter, plus really luscious with that viscosity in the ice cream as well.
00:20:44I'm making my little apricot sort of jam compote here.
00:20:48Put a little bit of champagne vinegar in there, so that gives it that nice zippy freshness.
00:20:52I'm pushing it hard on this cook, and 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 whey out of there.
00:21:07I want to whip this now a little bit, just to lighten it up.
00:21:15It is looking perfect.
00:21:17And there's a nice kind of sweet, tangy, cultured flavour.
00:21:21Oh my god, Alana.
00:21:26And then I take that leftover whey to make this whey caramel.
00:21:29Well done.
00:21:31Could you believe it?
00:21:34There is so many different layers and flavours of butter, so I'm pretty happy with that.
00:21:41Time to churn out a banger, 30 minutes to go!
00:21:45Woo!
00:21:47Come on, guys!
00:21:48Woo-hoo!
00:21:49Let's go, Beau.
00:21:51Butter.
00:21:53One, two, three.
00:21:57Chovy 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, Beau?
00:22:02So I'm going to do marin.
00:22:03Never done it before.
00:22:04You've never used marin before?
00:22:06Never.
00:22:07Yeah.
00:22:08Yeah.
00:22:09Never 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.
00:22:20We want you guys to push yourselves.
00:22:21Yeah.
00:22:22But it is a black apron day as well.
00:22:24It is.
00:22:26It just, I want to push myself today.
00:22:28Yeah.
00:22:29You haven't cooked marin before.
00:22:30No.
00:22:31We cooked some the other day and the feedback that we kept giving everybody was about how
00:22:35delicate it was, so just keep that in mind and 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 to try and cook this dish.
00:22:45All right, let's go with Barrett.
00:22:46But I think a bit of pressure really brings the best out of me, so there's no turning back.
00:22:54Moment of truth.
00:22:55We need to smooth out his little taggy neck.
00:23:10I'm basically performing surgery on him now.
00:23:13Here we go.
00:23:20Look at this bad boy.
00:23:22Nice work, Beau.
00:23:23Okay, everyone, please.
00:23:2620 minutes to go, please.
00:23:29Come on.
00:23:30Let's go, guys.
00:23:32Let's go, Betty.
00:23:33I've got the lamb in butter and into the water bath, but I'm starting to get a bit worried.
00:23:39Andy and Poe, they were not convinced by the dish.
00:23:42You know, most lamb has quite a bit of fat in it and has a reasonably strong flavour.
00:23:45So will they taste the butter?
00:23:49I don't know.
00:23:50So I decided to make a compound anchovy butter.
00:23:54That definitely gives me the butter element, but I've got to make sure it's not all fat.
00:24:00And the dish is perfectly balanced.
00:24:04Samira, 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 when it comes to food.
00:24:15The chicken is going perfectly well in the broth.
00:24:19I'm feeling good.
00:24:21Samira.
00:24:23Well, there's a lot of butter there.
00:24:24So you're doing a fatu jaj?
00:24:26Yeah, fatu jaj.
00:24:27That's what I'm doing.
00:24:28Yes.
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 yogurt with a nice garlic hit.
00:24:36And then you're gonna have all the fried nuts on top in a burnt butter.
00:24:39Oh, wow.
00:24:40Okay.
00:24:40Yeah.
00:24:40It sounds delicious.
00:24:42They really don't.
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 yogurts.
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.
00:24:58That's what the challenge is all about.
00:25:00I agree with you.
00:25:00And you're gonna have a very happy surprise when I serve this up.
00:25:04I 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 gonna give it a nice charring-ness.
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.
00:25:22Beautiful.
00:25:22I'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, but 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, but I just feel like lamb's a wrong meat to do with Bernoisette.
00:25:46Because it's already such a fatty meat.
00:25:49It's a strong-flavored meat.
00:25:50Do you think today could be the day he uses that pin?
00:25:52Could be.
00:25:54Sarah's cooking butter chicken.
00:25:55She wasn't sure if she was gonna go for the classic or try and reinvent the wheel.
00:25:59If you're gonna cook a classic, it has to be absolutely perfect.
00:26:02It has to be the best version of that dish that 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, at all of them so far is back to Tim.
00:26:13Yeah.
00:26:14He's like a stint trend, and he's using the butter as an element of pushing the duck.
00:26:20And already, that's gonna take ages.
00:26:22Yeah, that scares me.
00:26:24Hey, Andy.
00:26:26Yeah?
00:26:26You don't say butter.
00:26:29You say butter.
00:26:30Butter.
00:26:30What do you say?
00:26:31You say, you say butter.
00:26:32You can't even say it the way he says it.
00:26:35Butter.
00:26:36It takes too long to say it the way that you said it.
00:26:38Butter.
00:26:39It's like I'm gonna fall asleep.
00:26:41It's what you call it.
00:26:42Butter.
00:26:46Get 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.
00:26:54I've got the puree.
00:26:56I've got the mushrooms and asparagus and shallots.
00:26:59I'm gonna 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.
00:27:15All right, still a bit under.
00:27:23Damn.
00:27:26I'm just giving it five more minutes in the oven to finish it in the pan.
00:27:30Far out.
00:27:30How much time do I go?
00:27:32You got 10 minutes to work this out?
00:27:34Yeah.
00:27:34That's not falling off the bone.
00:27:36Yeah.
00:27:36It could send you home.
00:27:40I'm planning to fry my duck in the frying pan at the end to make sure that it's cooked through.
00:27:45It's all gonna 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.
00:28:00I'm not messing around with this.
00:28:02I'm just making tasty, authentic butter chicken.
00:28:06My gravy is where the magic happens.
00:28:08I'm using the Donga method to smoke my butter chicken.
00:28:13So I've got a pot with a big piece of piping hot charcoal and butter goes over the top.
00:28:20And this creates this beautiful amount of smoky, buttery deliciousness.
00:28:25Not only the chicken, but 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.
00:28:38But it's butter chicken.
00:28:39Keep it rustic.
00:28:41I'm gonna delight this butter chicken in 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 gonna 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, but tasting all the elements,
00:29:15definitely taste the butter.
00:29:17The parsnip puree is loaded with it.
00:29:20And then the nduya anchovy butter is 90% butter, but also bringing out that umami flavour.
00:29:29Let's go, Timmy.
00:29:30Come on, Tim.
00:29:30It's starting to plate up.
00:29:32I've got a celeriac puree.
00:29:33You gotta go, Tim.
00:29:34I can't wait any longer.
00:29:36How's the duck, Tim?
00:29:44Yeah, I'm gonna pan fry it.
00:29:46Okay.
00:29:46You've got less than five minutes.
00:29:47You've got less than five.
00:29:49You gotta go.
00:29:51I get my duck into the frying pan to start sizzling away for that caramelisation,
00:29:56get it nice and golden, but it's also gonna help to cook that duck even more,
00:30:00which is what I need right now.
00:30:01I'm not sure if it's going to be falling off the bone.
00:30:07I'm cooking this duck as long as I can.
00:30:08It's not gonna go on the plate until the very last second.
00:30:11I'm not gonna know if it's cooked well until the judge is cut into it.
00:30:19Nice work, Vinny.
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.
00:30:27Uh, Ben's got a big decision to make because his dish isn't 100% how he wanted it.
00:30:32Yeah.
00:30:32So he's got a massive decision to make.
00:30:35So he's gonna use it.
00:30:36You 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!
00:30:46Yeah!
00:30:47Let's go, guys!
00:30:48All of it are!
00:30:49Let's go, Biddy.
00:30:51How is it, Ben?
00:30:53There we are.
00:30:54Lamps are nicely cooked.
00:30:56That 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,
00:31:08I'll just play the pin, but it's just so hard.
00:31:12I don't really want to give it up.
00:31:14Benny, good?
00:31:18I 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?
00:31:44Far out, Ben.
00:31:46I don't know.
00:31:47How is it, Ben?
00:31:53Yeah, we're good.
00:31:54Wowee!
00:31:57It's a really big risk, but I'm actually going to roll the dice.
00:32:00I'm not going to play the pin.
00:32:03Crush your fingers.
00:32:03You okay?
00:32:09Nice one, Lana.
00:32:10Looks great.
00:32:11It tastes really good, too.
00:32:13I'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 with all those beautiful buttery layers.
00:32:27The sour cream butter is exactly how it's supposed to be.
00:32:30And my apricot jam, it lifts and makes that really fresh flavour on the plate.
00:32:36Nice, Alana.
00:32:37Nice, nice, nice.
00:32:38I have put butter on butter and butter on butter in every element on this dish.
00:32:44But also, the flavours are balanced.
00:32:46Looks gorgeous.
00:32:47Butter be good!
00:32:49You've got one minute to go!
00:32:50All right!
00:32:52Come on, guys!
00:32:53Come on, guys!
00:32:54Come on, guys!
00:32:54Let's go, Samira!
00:32:55I'm feeling great.
00:32:57I definitely feel like I've hit the brief.
00:32:58As you can see, everything is kind of loaded with 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've also got our chicken, which was sautéed in lots of butter as well.
00:33:11So, 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 ten!
00:33:21You've got to go, Tim.
00:33:24Nine!
00:33:25Jesus Christ!
00:33:25Eight!
00:33:27Perfect.
00:33:28Five!
00:33:29Oh, my God.
00:33:30Four!
00:33:31Three!
00:33:32Two!
00:33:33One!
00:33:33Nine!
00:33:34Nine!
00:33:34Six!
00:33:35Five!
00:33:35Five!
00:33:36Oh, my God.
00:33:36Four!
00:33:37Three!
00:33:38Two!
00:33:38One!
00:33:39Nine!
00:33:39Six!
00:33:40Well done, everybody!
00:33:41How'd you go, Darcy?
00:33:42Good, mate.
00:33:43Looks really good, man.
00:33:44How'd you go, Darcy?
00:33:45How'd you go, Darcy?
00:33:46Good, mate.
00:33:47Looks really good, man.
00:33:48How'd you go, all right, mate?
00:33:49Oh, we could...
00:33:50Did we get it up?
00:33:51Yeah, it's just going to depend on that ducky.
00:33:52That was a pretty up-and-down cook.
00:33:54Tried my hardest.
00:33:55I don't want to go home.
00:33:56I just want to stay and keep fighting, keep learning, and keep cooking dishes that I love.
00:34:00All right.
00:34:14I haven't used my pen, and it's a very big risk, I have to say.
00:34:17I'm hoping some people have made some big errors.
00:34:19This is my dish.
00:34:20It's not perfect.
00:34:20Fingers crossed, as I can say.
00:34:24We gave them all the tools for success today.
00:34:3575 minutes, open pantry, garden was open, and 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, but at the end of
00:34:49the day, it's an elimination, so somebody's going, no.
00:34:52Oh, yeah.
00:34:52Should we get the first dish in?
00:34:53Yeah.
00:34:54Good luck, Samira.
00:34:55Good luck, Samira.
00:34:57I'm super proud of my dish, and I think it showcases butter.
00:35:01So, I'm feeling confident now, but we just have to wait and see.
00:35:06Hello.
00:35:07Samira.
00:35:08Hello, Samira.
00:35:09I've never had chicken in a jug before.
00:35:11That's a new experience.
00:35:12Samira, what have you made?
00:35:15Today, I have brought you a little taste of home.
00:35:18So, fat de jaj and a Middle Eastern vermicelli rice.
00:35:22So, talk to us about butter.
00:35:24Where does that go in this dish?
00:35:26So, there is butter in almost every element.
00:35:28So, I have made fresh bread, which I've then fried in ghee.
00:35:31Of course you have.
00:35:32Yeah.
00:35:33I sauteed my chicken in some ghee as well, and made a nice sauce out of that.
00:35:40And a burnt butter ghee.
00:35:41I fried my nuts in it, and the vermicelli is cooked in the ghee.
00:35:45Same with the rice.
00:35:46And why did you choose this dish to showcase butter?
00:35:49I wanted to show you guys something from when I was a child.
00:35:53When dad used to pick us up from primary school, we jumped in the cask saying,
00:35:56what is my mate for dinner?
00:35:58And the moment he would say fat de jaj, my heart would be jumping for joy.
00:36:02Oh, nice.
00:36:03Please do.
00:36:04Let's go.
00:36:08I did not expect that to go on the bread.
00:36:11Everything gets weighed up.
00:36:13Oh.
00:36:16Oh, wow.
00:36:17Wow.
00:36:19So,
00:36:20may you eat with gladness and good health.
00:36:26Let's bite this because I can't wait to eat it.
00:36:28Can we shut up and eat?
00:36:37Oh.
00:36:43I got it handed to Samira.
00:36:48This will be the best dish I eat all day.
00:36:50I guarantee it.
00:36:52Maybe the best dish I eat all week.
00:36:53Maybe the best dish I eat all month.
00:36:55This is pure, pure class.
00:36:58And there's no better dish to bring out on a day like today because it is all about the butter.
00:37:05Let's start with her use of ghee.
00:37:06She's not only incorporated that into various elements and fried it off.
00:37:09She's taken it to the edge so that it gets that extra depth of flavour, that nuttiness.
00:37:14And then when you fry elements in that, like her rice and her vermicelli, there's something about the way the butter is mixed through that that makes every grain and noodle an individual delight, even though you're scooping in whole mouthfuls.
00:37:28This is real shovel into your gold food.
00:37:31It is so morish.
00:37:32Do you know what fascinates me is that thing is swimming in butter, but because of that garlic in that acidic yogurt, that just cuts through everything and you just keep going back for more.
00:37:44I think my favourite dish from Samira so far.
00:37:46Yep, me too.
00:37:47What we have is stunning.
00:37:50Not just the dish itself, but the transferring something to us.
00:37:54Oh, this 10 out of 10 just for that.
00:37:56She's pushed the chicken first, shredded into the ghee, so that piece of chicken is succulent.
00:38:04Those little square of fried pita.
00:38:07It is just a delight.
00:38:10This is one of the dishes I will memorize for a very long time.
00:38:15Good luck, Sarah.
00:38:17Thanks.
00:38:21I am really feeling the pressure now.
00:38:25There's some really incredible cooks here today and I decided to just embrace the ugly delicious with this butter chicken.
00:38:35Hi.
00:38:36Hi, Sarah.
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.
00:39:01So, I've made butter chicken and fresh rot tea.
00:39:07Butter chicken is one of those hot favourites, right?
00:39:10So, how do you think this rates?
00:39:13Yeah, I'm really happy with it.
00:39:14I think there's some nice char, some nice smoke in there.
00:39:17Good amount of butter as well.
00:39:19Butter chicken gravy and also the dunga method, so smoked charcoal with butter to make it a little bit smoky.
00:39:25Oh, yes.
00:39:26Yes, yes, yes.
00:39:27Cool.
00:39:29Thanks.
00:39:30Thanks, Sarah.
00:39:32Wow.
00:39:33The thing though about butter chicken is that while it's a really common dish, a good version of it absolutely deserves a place in a restaurant.
00:39:39A restaurant is the most bastardised Indian dish of all time.
00:39:43Yeah.
00:39:44Yeah.
00:39:47That is a nostril tickler.
00:39:49Oh.
00:39:50I've been lucky enough to have my fair share of butter chickens.
00:40:05Good butter chickens at that.
00:40:07This is right up the top.
00:40:08I feel like people think that this would be a weird one to cook for a butter challenge, but this dish doesn't exist without butter.
00:40:19The butter provides that roundness to the sauce and it's skilful.
00:40:23It's easy to do it.
00:40:25It's hard to master and that is special.
00:40:28You know, rocking out with two elements like that, like she threw down and she had the flavour to justify it.
00:40:37Like the smokiness.
00:40:39I 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.
00:40:56Because if it ain't broke, don't fix it.
00:40:58And Sarah knew she had to cook us one of the best butter chickens we've ever had.
00:41:02And she did.
00:41:03It is very good.
00:41:13Hey, Lana.
00:41:14Hello, how are you?
00:41:15Very good.
00:41:16Wow.
00:41:17Mmm.
00:41:19So 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.
00:41:28And 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.
00:41:41Hopefully it tastes delicious.
00:41:42Well, we can't wait to try it.
00:41:46This is a bit of a love letter to butter from Alana.
00:42:08And 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, buttery pastry, a caramel, which is made from the whey, which is such a great use of ingredients.
00:42:26She's one of the contestants 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, she's a little sour and assassin, isn't she?
00:42:39Yeah, I think Alana just gave us an amazing treat.
00:42:43Using the butter into a parfait.
00:42:46Just 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 we made?
00:43:04Stew buns with a lot of butter in them.
00:43:07Let's hope the shoe fits.
00:43:10Thank you, Theo.
00:43:13Now the butter cream on the top and the chestnut cramp part is super light.
00:43:19And the fresh strawberry with this complement.
00:43:22So I am super excited about this dish.
00:43:27Hello.
00:43:28Hey, Declan.
00:43:29Hi, Declan.
00:43:30How are we?
00:43:31Declan, what have we cooked?
00:43:32John Dory Ballotene 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 tartare,
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?
00:43:58Bone was that 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.
00:44:06Like, you can taste the butter in every single element, but it doesn't come together really heavy and rich.
00:44:14It is very light.
00:44:20I haven't played the pin knowing that my dish is not great.
00:44:25Yeah, I would be absolutely gutted to go home wearing this thing.
00:44:29OK, Ben, what did you make?
00:44:41I made a fillet of lamb poached in a bernoisette, infused with rosemary and thyme.
00:44:47There's frica tabouleh and anchovy butter.
00:44:50There's a parsnip puree that's also got butter in it.
00:44:53Lamb and 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 then 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.
00:45:08Would 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.
00:45:19Are you, like, flying close to the sun because you've got the pin on?
00:45:24The pin's a weird one.
00:45:26I'm not sure it helps you cook, actually.
00:45:27I think, like, every time you make a slight mistake, you kind of go...
00:45:30Shut up, mate.
00:45:31Yeah, and it's kind of always in your head.
00:45:33And it's not something you can really understand until it happens.
00:45:35In all I see, I kind of think I might cook better without it.
00:45:39Time will tell if you made the right decision, mate.
00:45:41It will.
00:45:42Do you want to finish it up?
00:45:43Yeah, well, yeah.
00:45:49Enjoy.
00:45:50Thanks, mate.
00:45:51Thank you, man.
00:45:52Let's see him.
00:45:53I feel like the pin is really starting to wane down.
00:45:54Yeah.
00:45:55It doesn't look like the dish cooked by a guy who's confident enough in that dish to not
00:46:11play his pin.
00:46:12Yeah.
00:46:13Faultless, and for me, if my dish wasn't faultless, I'd be putting my hand up with that
00:46:18pin in the air.
00:46:19Yeah, especially today, yeah.
00:46:20Yeah, a lot on the line.
00:46:36Oh, that's not a good face.
00:46:37Bizarre.
00:46:38In the mood to cook?
00:46:51Grab your aprons and try these delicious MasterChef approved recipes on 10 Play.
00:47:08I'm afraid to say I am not impressed about the dish.
00:47:19The lamb fillet, yeah, it's nice and pink, but I can't get any butter smell or flavors out
00:47:25of the bit.
00:47:26The parsley puree is bland and I can't get any butter.
00:47:33Now, the tabouleh, it's a little bit crunchy.
00:47:37The sauce...
00:47:40How do you say that when it's a disaster?
00:47:43It's a disaster.
00:47:44It's a disaster.
00:47:45That's it.
00:47:48Did everyone find also the butter did not cut through the lamb fat?
00:47:52Not at all, yeah.
00:47:53It actually just made it this weird kind of murky flavor.
00:47:57You know when butter gets cooked down so much, like it gets that real unpleasant taste,
00:48:03it loses all its freshness.
00:48:05Mmm.
00:48:06I think that the thing that he based his dish around, being that lamb cooked in bourmoisette,
00:48:10he knew that wasn't going to be enough.
00:48:12And then it was like, well, I'm going to put a compound butter on a dish that's already
00:48:17got a sauce and a puree.
00:48:19It just didn't need to be there.
00:48:20No.
00:48:21I think the lamb, yes, it's nice and pink, but is that going to be enough to save him
00:48:30from leaving the MasterChef kitchen with a pin on his apron?
00:48:34Oh, la, la, la, la.
00:48:35I'm worried for him.
00:48:40Hi, Schnee.
00:48:41Hi.
00:48:42So I made a butter puff pastry and beef bourguignon.
00:48:47I think the beef bourguignon is represented.
00:48:51I like the flavors.
00:48:52I can get the wine.
00:48:54The puff pastry with butter is delicious.
00:48:59Josh.
00:49:00Hey, guys.
00:49:01How are we?
00:49:02Who's this?
00:49:03We've got butter poached marin, butter and parsley emulsion over the top.
00:49:07You've got some pickled apples, a beurre blanc and some sauté chard on the bottom.
00:49:13Classy looking dish by Dash.
00:49:15If that came to the table in most restaurants, then I'd be like, this is going to be great.
00:49:20And it was.
00:49:21Really beautiful butter poaching in that marin.
00:49:24And I really liked that Swiss chard on the bottom.
00:49:27Simple, but really delicate and light touch with it.
00:49:30And perfectly balanced.
00:49:32Couldn't think of a better dish to cook for this challenge.
00:49:34Oh, yeah.
00:49:37Hello.
00:49:38Hello.
00:49:39Hello.
00:49:40So today I've made for you a frangipan tart, brown butter roasted nuts and roasted apricots.
00:49:45This is what I really recognize as a frangipan tart.
00:49:51First, the presentation is extraordinary.
00:49:54This is the front cover of a magazine.
00:49:58Then we come down to the tart.
00:50:00The butter, which is important, you've got that nuttiness inside.
00:50:03It's just perfect.
00:50:05So I absolutely love it.
00:50:13I'm a novice with this marin.
00:50:15I think it looks okay, but I don't know marin.
00:50:19I really don't.
00:50:20Hello.
00:50:21Oh, hello.
00:50:22So tell us what you've made and describe where the butter elements are.
00:50:33Okay.
00:50:34So I've got marin with a parsnip puree.
00:50:37There's a lot of butter in that.
00:50:39And then do you have anchovy, lemon, shallot, butter.
00:50:43Then the salad is pickled fennel, grape, herbs, and the claws.
00:50:49Do you have anchovy and anchovy are quite strong flavours, yeah?
00:50:53Yeah.
00:50:54So what we want to know is, do you taste the butter or not?
00:50:59Yeah, you certainly do.
00:51:00I think the creaminess...
00:51:02Was there a joke in there?
00:51:05Smashed it.
00:51:06Straight over.
00:51:07Do you taste the butter?
00:51:08Oh, do you?
00:51:09Do you?
00:51:10You do.
00:51:11Oh, you certainly do.
00:51:13Thank you both.
00:51:15Cheers, mate.
00:51:37Wow.
00:51:38I think Bo has delivered the most delicious dish so far in his repertoire.
00:51:50And it turned out a dish which I will pay a fortune to enjoy.
00:51:57It is unbelievable how precise, how fruitless this dish is.
00:52:05The marron is 10 out of 10.
00:52:07The colours, the texture, the smell is exemplary.
00:52:11It is...
00:52:12You know what?
00:52:13I'm going to take that into my restaurant.
00:52:15Oh!
00:52:16Yeah, that's it.
00:52:17He's browned off his butter so it gets that sweetness and that depth.
00:52:22But I don't think he's overdone it on the induya or the anchovy.
00:52:26And I think he's tasted everything together and it works an absolute treat.
00:52:29Marin was spectacularly cooked.
00:52:30Marin was spectacularly cooked.
00:52:32Like, for a guy who's touched that product once in his lifetime to pour it out like that and cook it like that.
00:52:38That's special.
00:52:39Really, really special.
00:52:41I do feel like this is showing evolution.
00:52:44Mm.
00:52:45So, if this is Bo pushing himself, I want more of it.
00:52:48I'm so worried today wasn't my best cook.
00:52:57I'm really hoping that this confit duck is just falling off the bone.
00:53:01Hi, Tim.
00:53:02Hi, guys.
00:53:14Tim, what did you cook?
00:53:15Today I've made you confit duck Maryland, celeriac puree and there's some miso, garlic, mushrooms, shallots and asparagus with a duck and pork jus.
00:53:28Tim, you said you wanted to be more relaxed and have fun today.
00:53:32Did you feel like you were?
00:53:33Not really.
00:53:34Not really.
00:53:35Um, it's hard going from saying you've got to be relaxed and then just knowing that this could be the last dish that I cook in this hallowed place.
00:53:46The pressure does get to you.
00:53:48You do get in your own head.
00:53:50Were you like that the first time in the competition?
00:53:52Not really.
00:53:54I want to get back to that bloke because he was just loving life.
00:53:59It's you, by the way.
00:54:00And that bloke is you.
00:54:01I know.
00:54:02Yeah.
00:54:03He's in here somewhere.
00:54:04Yeah.
00:54:05He just needs to get out again.
00:54:06You're an epic cook.
00:54:07I hope we see you fight another day, but let's see how it goes.
00:54:11Finish your dish.
00:54:12Good on you guys.
00:54:13Thanks, Tim.
00:54:14Thanks, guys.
00:54:15Thanks, guys.
00:54:16Thanks so much.
00:54:17How do I want the duck to be versus how I expect the duck to be are two different things.
00:54:35I'm worried about Tim.
00:54:36Let's have a look.
00:54:40Let's have a look.
00:54:57Man.
00:55:06It's so tough.
00:55:07The fart hasn't rendered at all.
00:55:09It's so hard to cut.
00:55:18Oh.
00:55:19The duck is a real problem.
00:55:34It's so luxurious when you get a perfect comfy duck leg.
00:55:39It's lollipop meat.
00:55:40Yeah.
00:55:41But this is the opposite to that.
00:55:44You can see the sinew in here.
00:55:46It is literally like a rubber band.
00:55:50It's impossible to break through.
00:55:52Then I'm like, the celeret puree is so kind of muddled up with the miso mushrooms and the
00:55:59asparagus that you don't get the real luxury of the butter in there.
00:56:03And the sauce is just not balanced enough.
00:56:05It's really sweet on the Madeira.
00:56:08I'm super worried for him.
00:56:13It is very dangerous, actually.
00:56:16I think it's crazy to consider doing a dish like this.
00:56:21The confit, obviously, we know is a massive mistake.
00:56:24Confit is at least 90 minutes.
00:56:26And before that, we need to keep the legs in the salt and sugar at least to make sure we can cure a little bit the meat.
00:56:32And it's a shame that he missed what is the most principal part of the dish, is to confit in butter the duck.
00:56:44I think when you proclaim something that's so classic and that everyone knows what the result needs to be, there's nowhere to hide.
00:56:56Well, a butter challenge, it was always going to deliver on good food, right?
00:57:02A few of you bought us the best dishes that we've seen from you in the competition so far.
00:57:09Jamie, Bo, Samira, your dishes were spot on.
00:57:15No notes, keep it coming.
00:57:18And Sarah, I reckon that was the best buttered chicken that some of us have ever had.
00:57:36Wow.
00:57:37You're all safe. Well done.
00:57:45I wish that that was where our day ended.
00:57:50But as much as we hate this part, we have to send one of you home.
00:57:55If I call your name, please step forward.
00:58:01Ben
00:58:04and Tim.
00:58:07Neither of you really nailed your butter components.
00:58:16And to add to that, Ben, on their own, your elements were okay.
00:58:21But together, they didn't eat well.
00:58:25Tim, you know that a confit duck leg should be pulling away from the bone.
00:58:32But I'm gutted to say that yours was very tough.
00:58:37And sadly, your other elements didn't come together either.
00:58:43Which is why I'm so sorry you're going home.
00:58:46Tim, our boy from Ballarat. You came here to make your boys proud and you've done that and more.
00:59:00You're truly an inspiration.
00:59:02Thanks, Zoe.
00:59:03I never thought I'd have the opportunity to cook inside of this kitchen again.
00:59:07So for that, I'm forever grateful.
00:59:09And to be able to cook alongside MasterChef royalty is pretty special.
00:59:16I'll catch up with these guys for a beer soon.
00:59:19We're not invited.
00:59:21Anytime. Anytime, guys.
00:59:23Thank you so much for your guidance, encouragement and support.
00:59:28Like, you guys are amazing.
00:59:30Everyone knows you're one of the nicest blokes to ever set foot in this kitchen.
00:59:34Just wear your heart on your sleeve and everybody here loves you so much.
00:59:38Oh, yes. And you should be so proud.
00:59:39But for now, it's time to say goodbye.
00:59:47Obviously, I'm devastated.
00:59:49I didn't want to be going home just yet.
00:59:52But I've cooked some dishes that I'm super proud of.
00:59:55And I'm just so grateful to the opportunity for back to win.
00:59:59But yeah, time to go back to Ballarat.
01:00:00Give it up for Tim, everybody!
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