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  • 6/4/2025
MasterChef Australia Season 17 Episode 23
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Transcript
00:00You ready?
00:13Yeah, we're on.
00:15You ready?
00:16Quite open.
00:17Another shot at immunity.
00:19I know.
00:20Another guy at immunity.
00:28Oh, we got there.
00:30Oh.
00:31Oh.
00:32Oh.
00:33Viral Week, we're up for immunity.
00:37Here we go, gang.
00:38Come on down.
00:39And there's a massive deli counter in front of us.
00:42There's prosciutto, there's ham, there's some mortadella.
00:46All my favourite things.
00:48Delicious.
00:51Morning, everybody.
00:52Good morning.
00:54Strap in, guys, because today's immunity challenge is a two-rounder.
00:59Woo!
01:00Round one, it's all about what's up here.
01:04The sandwich revolution has been dominating the food scene.
01:09And it's showing no signs have slowing down.
01:12Delis are churning out gourmet sandwiches people would pay bank for.
01:18And that is exactly what we want you to create for us today.
01:25Bring us the ultimate deli sando.
01:28Sambo.
01:29You must feature at least one meat from the deli up here.
01:34And then the three of you who make the best sando, they'll advance to round two.
01:40Ah.
01:41Where you'll go head to head to head for immunity.
01:45The deli sandwich, perfect.
01:47It's a, that's, you know, quintessential part of my life, making sandwiches and bringing them to work.
01:52So this challenge is definitely up my alley.
01:56Anyone got a favourite sandwich memory?
01:58The best sandwiches we would have in our household were on a Saturday after, on a Friday night, we'd have challah, which is like the plaited egg bread.
02:06Yeah.
02:07So you'd do something, you'd toast that and it's just so decadent and rich and everything tastes good on it.
02:11Yeah.
02:12So my mum is to have some leftover waffles.
02:15She makes waffles?
02:16Yeah, the night before.
02:17Waffle sandwich.
02:18Oh.
02:19And used whatever was left.
02:20Now the others live.
02:22That's what you'd have at school?
02:24Yes.
02:26I can still remember the smell of it.
02:29Mine was legit.
02:31I took to school four sandwiches with veggie mine on it and that's it.
02:36Sometimes my old man got so, so lazy that he'd just give me half a loaf of bread and the jar.
02:41And I just sit there like a loser.
02:45Fucking hell.
02:46I chose to go hungry many days at school.
02:50Oh, I'm gonna cry.
02:53Yeah, any day that I got a sandwich was at school.
02:56Because like, it was just, on my first day at school in Australia, I had chicken giblets and star anise.
03:03Oh my God.
03:04Wow.
03:05It's funny how Poe says she used to hate having a hot lunch to take to school, whereas now it's the cool thing.
03:12My son loves taking a biryani in a flask to school.
03:15He loves it.
03:17We're gonna give you 45 minutes.
03:19Oh!
03:21Pantry and garden, they're both open.
03:25To be one of the three cooking in round two, we want sangers worth scrolling for.
03:30You got it?
03:31Yeah.
03:34Good.
03:35Because your time starts now.
03:36I know.
03:37Oh my God.
03:38Oh my God.
03:41Oh.
03:44There's a bunch of stuff going on my head.
03:47I'm thinking, right, one, it's viral week.
03:49Two, how do I elevate this?
03:51We'll figure it out as we go.
03:53Like, there's a million delicious sandwiches you can make, but it's trying to make something
03:58that's interesting and delicious, I think, is the goal today.
04:01I'd love to have 45 minutes in the morning to prep my kids' sandwiches for their lunchboxes,
04:06but we're not just doing Vegemite wraps here today.
04:09We've got to really bring the judges something to get us into the next stage so we can go for immunity.
04:15I am super pumped or chuffed, super excited because I love my sandwich.
04:26I absolutely adore having a great sandwich.
04:28Do you know what's so important for a good sandwich is texture.
04:32When you get a soggy sandwich, there is nothing more disappointing.
04:36Yeah.
04:37You need to use the right bread for the right sandwich.
04:39You also need to cut the bread the right thickness for what you're going to do with it.
04:44I think we're talking about ergonomics of eating.
04:46For sure.
04:47You don't want something that is just so difficult to eat that half the stuff squishes out the
04:51other end.
04:52So I hope they do take all these details into consideration.
04:55And the cookies are immunity, so I hope they just go for it.
05:01Ultimate Deli Sando.
05:02I'm going to keep it traditional, not to be too conceptual.
05:05I'm not really a viral kind of social media guy.
05:08I like to celebrate cultural heritage and background of dishes and so forth.
05:13Andre, surely sandwiches are one of your favourite things in the world.
05:18Yes.
05:19And this is one of my favourite things.
05:20Caponata.
05:21Caponata.
05:22So we're doing a pecorino cream, caponata, motardella and smoked prosciutto.
05:26So you're going very traditional Deli style.
05:28It's what I was brought up with.
05:29Yeah.
05:30Yeah.
05:31Did you have this in a sandwich?
05:32Yeah, but I would often just hide it in my bag and it would go mouldy.
05:36Yeah, right.
05:37Yeah, yeah, yeah, yeah, yeah, yeah, yeah.
05:39Embarrassed.
05:40But I love it.
05:41It's one of my favourite things to cook.
05:42I think for you, it sounds like you are all over your fillings, but bread is just as important.
05:47Yeah.
05:48Without the right bread, there's no sandwich.
05:49Right, I know.
05:50And I'll get to that when I'm stuck.
05:52All right.
05:53Good luck.
05:55Love this kind of food.
05:59I definitely have an advantage in this challenge.
06:02Good boy.
06:03Come on.
06:04I'm a builder.
06:05I'm on the seven till four.
06:07And some days I'll smash through like three or four sandwiches on smoko.
06:15Like I love ham cheese toasties.
06:17We've got a toasty machine at work and you just can't go wrong.
06:20I'm so familiar with it, but I need to elevate it.
06:23I'm doing a ham off the bone sandwich with a panko crumbed mozzarella cheese.
06:27Making some hot honey.
06:29Gonna have some pickles and some chips on the side.
06:32About ten minutes into the cook, frying up this crumbed mozzarella cheese.
06:37It's got that real guilty feel to it.
06:39It's just gonna be oozy and delicious.
06:42Chaos.
06:43But now I need to get started on my pickle mix.
06:45My God.
06:50Far out.
06:51Oh my goodness.
06:52I've decided to taste one of my little baby capsicum.
06:57I've taken a good chunk out of it.
07:00You alright?
07:01Yeah.
07:02Water.
07:03Here.
07:04And like my head is blowing up.
07:07This is not a baby capsicum.
07:09This is a scotch bonnet chilli.
07:11Is that a schnitty?
07:12Is that a schnitty?
07:13Is that a schnitty?
07:14Is that a schnitty?
07:15How are you?
07:16I was hoping someone would do schnitty.
07:17Yeah.
07:18It is.
07:19What is?
07:20Oh.
07:21It's a cheese schnitty.
07:22What?
07:23Oh, that looks hot.
07:24Is it hot?
07:25Okay, so tell us.
07:26Tell us what you're doing.
07:27Alright, so I'm doing a shaved leg ham with a panko crumbed mozzarella cheese.
07:31You look thrilled.
07:32You look so pleased with this.
07:34I love this.
07:35I did just like take a big bite out of this.
07:38I'm waiting on some milk.
07:39So you're not thrilled you're suffering?
07:41I'm suffering.
07:42Okay.
07:43Can I give you a little tip?
07:44Sugar.
07:45Okay.
07:46Yeah.
07:47It actually soaks up all the volatile.
07:48It's so bad.
07:49Sprinkle.
07:50Just go out this.
07:51Crank?
07:52Yeah.
07:53Yeah.
07:54I've got another pickling liquid in there and I'm hoping to do some pickled capsicum.
07:58Sounds like you're really honouring the 45 minutes but perhaps 15 of it is just getting
08:02over your chilly poison.
08:05Oh, it's so funny.
08:06Oh, golly.
08:10Do you know what I find unusually difficult?
08:14Cutting bread evenly.
08:16If it's, you're talking about sourdough, turn it over.
08:19You're cutting like the jagged edges and stuff.
08:21Yeah, yeah, yeah.
08:22If you turn it over like that and cut through there.
08:25You're joking.
08:26It is like a game changer.
08:28That is such a good hack.
08:29Yeah.
08:30I'm going to make something called roti john.
08:33It's a Singaporean staple and it's pretty much kind of meat and eggs.
08:38I actually grew up eating this quite a lot.
08:41I love it.
08:42I absolutely love it.
08:43It's our own toastie.
08:44I guess that's the best way to describe it.
08:46And usually we use like a baguette but I've got these three to choose from.
08:51Haven't decided yet.
08:52Hello.
08:53Hello.
08:54Hi.
08:55What's cracking?
08:56So I'm doing a mortadella and fried salami sander.
08:59It's like a chip buddy-esque.
09:02So you get like the crunch of the fried salami, then the pepper from the mayo, all the pickles.
09:08Is this a staple at the Sherrod's house or what?
09:11It's a Fugatsu snack icon.
09:13I'm going to call it an icon because I think it's that bloody good.
09:17It's one of those snacks that if you come to Fugatsu, we refuse to let you leave without trying it.
09:23This is a bit of a levelled up version of what I would make at home.
09:27Eggplant Parmesan.
09:29Crumbed beautifully, delicious flavour in a sandwich.
09:33It's something that I've made before and I'm using the sourdough bread as a crumb for that eggplant.
09:39I think it's really, really special.
09:44I'm thinking of getting extra creative and making my own bread.
09:49Bread can take anywhere from a few hours up to a few days to make, but I was a baker and I have a few tricks up my sleeve.
09:57I am making a muhammara roasted pepper pita bread sandwich with either silverside or roasted beef in there.
10:06So I got my dough done and I'm leaving it to do its thing and prove on the side.
10:10Now I work on my muhammara.
10:13So muhammara is a roasted capsicum dip.
10:16It's using walnuts, palming bran and molasses, capsicums.
10:19This dish takes time to make because you really need to soften and roast the peppers.
10:24Come on, roast up, roast up.
10:27Samira.
10:28I love this, Samira.
10:29Don't tell me you're making your own bread.
10:30Hello, I am.
10:31You are not.
10:32She's going for it.
10:33I'm going, you know what?
10:34You are not in 45 minutes.
10:35I love sandwiches, chef.
10:36I am making you guys a harissa spiced rocket sandwich in fresh pita bread, which has proven very quickly and nicely.
10:44Can I say something?
10:45Yes.
10:46How the hell do you manage to get that res so quickly?
10:48Special trick.
10:50No, I can't tell anybody my tricks.
10:52You'll have to jump on the MasterChef website to get the recipe if they put it.
10:57Sorry.
10:58No, joking.
10:59Not funny.
11:00That was so lame.
11:01It's water temperature and how much yeast to use.
11:04It's about the hydration.
11:05You get the hydration right, you should be able to do it.
11:07Now, it works best in a warm environment.
11:10And you can't get hotter than the MasterChef kitchen considering all these stoves are on.
11:14Do you think your bread will be cooked in time?
11:17One million percent.
11:18And obviously you put more yeast on normal.
11:20So do you think the yeast will disappear?
11:21One million percent, no.
11:23You know, in my house we're not allowed to run out of bread.
11:25And if I ever run out of bread, I'm in a panic mode.
11:27So I have to whip it up quickly because bread is a big staple in my home.
11:31Whatever you're making, I hope you're on a roll.
11:3330 minutes to go.
11:34Oh, gross.
11:47My strategy today is to stand out.
11:50I want to create a sandwich that is unique.
11:53I'm going to be making my version of an egg and bacon sandwich.
11:57So I've got maple, smoky bacon, poached eggs, a Vegemite beur blanc, an avocado cream.
12:04But the catch is, there's no bread.
12:13Hi, Sarah.
12:14I really wanted someone to use Vegemite.
12:16And Puppadum.
12:17I don't know if I want to tell you what I'm doing.
12:21Are you anti-noodle and bread?
12:24I kind of am.
12:25Like when I get a sandwich, the first thing I do is take the lid off.
12:29So what are you making?
12:31So I'm kind of taking all of the elements of the sandwiches that I like.
12:35So bacon, eggs, Vegemite, avocado, and making it like kind of deconstructed in a way.
12:41The puppet arm is the bread.
12:45There's the lid on top and all of those beautiful flavours underneath.
12:48So there are some things in the world that should not be deconstructed and I think a sandwich might be one of them.
12:54I'm sorry. I'm going to try and change your mind.
12:57Yeah, I think if you looked up the definition of what a sandwich is.
13:02It's got bread and sauce.
13:03I think it would be something between something else.
13:10It doesn't have to be bread.
13:11And I think what's going to happen here is the debate might not even be about your flavours.
13:16It might be, is this even a sandwich?
13:18Sandwich.
13:19It's my kind of sandwich.
13:20It's a Sarah sandwich.
13:22I think you're taking a very, very big risk.
13:35What is your definition of a sandwich?
13:38There needs to be two things of something with stuff inside.
13:42That is exactly what I said.
13:45Traditionally, I'd say two slices of bread.
13:47Yeah, yeah.
13:48But I would be happy with two slices of something.
13:52It's viral week.
13:53Every viral sandwich I've ever seen, you're cutting through something that's just oozing everywhere.
13:59I'm making a croquette de madame.
14:01This is going to be epic.
14:03Jamie.
14:04Hey mate.
14:05Wow, there's a lot going on here.
14:06Ah, look.
14:07You wanted something that's going to stop you in the tracks while you're scrolling.
14:12I'm going to go super, super, like, ridiculous.
14:15A bit of a twist on a croquette madame.
14:18Oh.
14:19I knew it.
14:20I bloody knew it.
14:21I'm going to layer the meat with a little bit of bechamel and some cheese in between.
14:24And then panne it and then deep fry it.
14:26And that's going to go in between the bread.
14:28And then in my bechamel, I've also got a little bit of maple syrup.
14:33Okay.
14:34And it's going to be sweet and salty and creamy and soft.
14:37And so when we bite into it, all of the bechamel is just going to ooze out.
14:41Yeah.
14:42That's the plan.
14:43Wow.
14:44It's a good plan.
14:45I mean, you have a good plan.
14:46Yeah.
14:47Make sure you finish on time.
14:48That's right.
14:49Next thing is I have to start figuring out how I'm going to construct this monstrosity.
15:00So we've got the prosciutto laid over the ring mould, layer of bechamel, ham.
15:06Conte cheese, layer of bechamel, ham.
15:10Conte cheese, layer of bechamel, ham, more bechamel.
15:15This is the morning after's favourite sandwich.
15:18Then you've got to make sure that it's crumbed properly.
15:21Otherwise, it's going to explode in the fryer.
15:23Heaps could go wrong.
15:24But if it works...
15:26Ching-ching!
15:27Round two.
15:31Today is a wide apron day.
15:33I have done some wacky things in the kitchen before, but I've never tried a Vegemite beurblanc before.
15:41Vegemite beurblanc is loaded with all the things we love.
15:44Vegemite, butter, it's got some shallots, some vinegar.
15:47But I'm going quite conceptual today.
15:52I'm using papadum as my bread.
15:56And the judges are a bit worried that this is not a sandwich.
16:01Sophia and Poe said that a sandwich is something between something else.
16:08So...
16:09I feel like that's also subjective.
16:13Guys, I love sandwiches!
16:18Allez, allez!
16:19Fifteen minutes to go!
16:20Me too!
16:21I love sandwiches!
16:22Look who is the road.
16:23It's unbelievable.
16:24Oh, I fully forgot what I came in here for.
16:37So the roti john is in the oven cooking.
16:39What I now have to do is just make a really fresh component.
16:42So there will be mint, coriander, yoghurt.
16:45I've got a lot of smoky elements in it, which I'm really happy about.
16:48Uh, so yeah!
16:49Ah!
16:50I'm making, um, a classic Fugazi snack.
16:54It is like probably the most sold thing on the menu.
16:57Am I worried about my salami not getting crispy?
17:00Uh, absolutely.
17:01Yeah.
17:02I really wanted to get that sourdough crumb on the outside of the eggplant.
17:06And that's what I've done.
17:07I actually made my own breadcrumbs out of the delicious bread we had in the pantry today
17:11to crumb that eggplant in.
17:13And that's such a point of difference.
17:14It's almost like a mini sandwich inside a sandwich.
17:19So my caponata's done, nice and balanced.
17:22I'm doing a classic Italian combination put together in a sandwich.
17:25Now you need cream.
17:27My other filling today is a pecorino cream.
17:30It consists of whipped ricotta, cream, and lots of pecorino cheese.
17:34And I need to bring it to temperature and whip it really hard.
17:37That takes a little bit of time.
17:39I need to hustle.
17:40Just working on my smoked, uh, my pecorino cream.
17:43Caponata's ready to go.
17:44Pulling down there.
17:46Uh, then it's onto construction phase.
17:52There's only three spots in round two.
17:54Five minutes to go!
17:56Let's go, guys!
18:02Oh, that bread looks amazing.
18:05My bread is ready.
18:06I am so happy with the texture of my bread.
18:09It's so fluffy and it's charred nicely as well.
18:12Oh, I love bloody sandwiches.
18:14I'm hoping it's to their liking.
18:16So I'm amping up the spiciness in mine.
18:19Everything assembled.
18:21Everything assembled.
18:22Here we go.
18:23I managed to make bread.
18:24I managed to make this roasted Mahamara dip.
18:26I really hope I am in that shot just to go that next step.
18:31What are you doing?
18:32Poached eggs?
18:33Yeah.
18:34Poached eggs.
18:35Eggs.
18:36Poached eggs sandwich.
18:37Poached eggs.
18:38I'm just going for it here.
18:39Plating up.
18:40I've gone for a thinner style of bread.
18:42Gonna have all that filling inside.
18:44Beautiful.
18:45I think it's going to be the perfect ratio.
18:47Oh, yes.
18:48I'm putting some of my pickles in the sandwich just to cut through that when you're eating
18:52it.
18:53But then I'm also going to serve them up on the side.
18:55The crisps are out of the oil.
18:57They're looking salty, crispy, delicious.
18:59Hot honey's there.
19:00Oh, I was like, where's my bloody mozzarella?
19:02Inspiration's, you know, the toasty.
19:05So I'm definitely giving the judges a real sandwich.
19:08I don't need the little herbs, do I?
19:10That's not me, mate.
19:11You're the one making a papadum.
19:13This is without doubt the most ridiculous thing I think I've ever made in this kitchen.
19:22I'm really happy with it, but I still need to fry these patties.
19:26We need to double crumb this to make sure that when we fry it, it's going to hold together.
19:31There's no way this works.
19:32Otherwise it's going to explode.
19:33And if it explodes, no sandwich.
19:35No nice cut through.
19:37Got the double crumb on both patties.
19:39Now the moment of truth.
19:42If these don't work, there is no dish.
19:45There is no way this works.
19:47It's bubbling really rapidly.
19:50That means one of two things.
19:52It's just a big change in temperature and it's actually frying nicely.
19:56Or they've exploded.
19:58The bechamel's going everywhere and I'm just going to be chucking some ham on some white bread.
20:02Like high school all over again.
20:07If these don't work, there is no dish.
20:19There is no way this works.
20:24Once the bubbles have started to subside, some of the steam's come off and I start to see this beautiful crust forming around my patties.
20:31I know that this is going to work.
20:33This is ridiculous.
20:35There's no way this should work.
20:37But apparently it is.
20:43Yeah, boy!
20:45Croc Madame traditionally has a fried egg.
20:48It's going to add an extra texture.
20:49As you cut through it, you get the beautiful oozy yolk.
20:52And you're just going through soft layers of creamy, cheesy deliciousness.
20:56Oh, my God!
20:58Get ready to!
21:02Five!
21:03Eight!
21:04Seven!
21:05Six!
21:06Five!
21:07Four!
21:08Ten!
21:09Two!
21:10One!
21:11Two!
21:12Three!
21:13One!
21:28Well, we set you the very fun task of creating the ultimate Sammo, and from what it looks like, everyone's going for broke.
21:36from Broke. The first dish we'd like to taste belongs to Declan.
21:49Wow, look at that.
21:50Whoa!
21:52The works.
21:53Oh, mama!
21:54Oh, you would never have.
21:58Whoa, this plate. What is it?
22:00It's my version of a ham cheese sandwich.
22:03I've got a panko crumbed fried mozzarella, smoked tan,
22:08some of that pickle mixture and just drizzle some hot honey over it.
22:12I'm into this.
22:13Yeah.
22:39Declan, I love that you just went with classic ham and cheese
22:43and then completely amped it up, made it your own.
22:46Deep frying mozzarella is such a good move because you see this, you know, chunky sandwich
22:50and you think there's a schnitty in there and it's not.
22:53It's melty, stretchy, delicious cheese.
22:56Warlac is the right ratio.
22:59The generosity of your ham really combined with the softness and the crushiness of your breadcrumb
23:05and your cribs.
23:09Well done.
23:12This is one of those sandwiches where if you read it on the menu board, you'd order it.
23:16Yeah.
23:17Then you'd eat it and then you'd order it again.
23:19Yeah.
23:20I would be getting ready, mate, because you could be cooking it round two, Deckers.
23:31Next up, it's Andre.
23:38Wow, look at that.
23:39Wow.
23:40Beautiful.
23:41It's like a gondola.
23:42It is like a gondola.
23:47Today I've made Sicilian caponata with a pecorino and ricotta cream, smoked prosciutto
23:53and some mozzarella.
23:55Lovely accent.
23:58Smells delicious.
24:01Andre.
24:14Yes.
24:16Yes, yes, yes, yes, yes.
24:21For me, the things that spiced this guy up was the cream.
24:25It was so luxury and then you just get pounded by that caponata.
24:30But this is the bee's knees.
24:35Andre, I love the way you constructed that.
24:36I think for me, one of the things that people don't pay enough attention to is when you go
24:40to a sandwich shop, I want to see all the layers.
24:43Yes.
24:44And I could see all of them.
24:45Yep.
24:46Choice of red is perfect.
24:47It's just nice to see you do this style of cooking, which is from your heart as opposed
24:52to your head.
24:53And I can taste it.
24:54Oh, yes.
24:55Well done.
24:56Well done, Andre!
24:57Come on down.
24:58What is going on here?
24:59Okay, should I bring you Roti John?
25:00It's a real Singapore staple with roast pork.
25:01The genius was having bread that had crust all the way around it.
25:14Because all of that really juicy mixture that just seeps down and down and down and down.
25:19And it hits the crust and the crust is like, nah.
25:21You're not getting through here.
25:23No way.
25:24Next up, Theo.
25:26I made eggplant melanzani.
25:28Where it went wrong a little bit for me was the eggplant.
25:31It was quite soggy on the bread underneath.
25:33Okay.
25:34So I think just all the weight.
25:35I would have put that on top.
25:38So, it's a mortadella, fried salami, pecorino and pickled shallot sando.
25:44Laura, you've done an amazing job.
25:48The mayo is perfect.
25:50The salami, I think, is very crispy.
25:52So, well done, Laura.
25:54You've nailed it.
25:57I loved it.
25:58I just asked the girls if I could just undo my top button on my pants.
26:01Yeah, undo it.
26:02But, you can't.
26:03Anyway, chill and chill information.
26:06Sarah.
26:14Oh, man.
26:21Sarah, what have you made?
26:23I have made a bacon and egg sandwich.
26:26Uh-huh.
26:27Where is it?
26:28So, it's sandwiched between the papadom and the plate.
26:32Is the plate one of your two layers?
26:33Yes, it is.
26:34Good news and bad news.
26:35Good news, it's absolutely delicious.
26:41Bad news.
26:42That is not a sandwich.
26:43That is not a sandwich.
26:44That is not a sandwich.
26:45Jeez, no.
26:46And it's a shame because what you have underneath your filling is...
26:47Oh.
26:48...is...
26:49...is...
26:50...is...
26:51...is...
26:52...is...
26:53...is...
26:54...is...
26:55...is...
26:56...is...
26:57...is...
26:58...is...
26:59...is...
27:00...is...
27:01...is...
27:02...is...
27:03...is...
27:04…is...
27:05...is...
27:06...not a sandwich.
27:07That is not a sandwich.
27:09and it's a shame because what you have underneath your filling is so good delicious not a sandwich
27:17sorry sarah that's all right it was fun though hilarious the next dish we want to see is samira
27:33oh my god classic samira hello
27:39today i made a muhammada roasted beef sandwich
27:49well well well to make bread like this in 45 minutes you are really really brave so you think
27:55your bread will be good enough with that short of time i definitely took a risk but i do like to
28:02really push myself
28:15it's really soft and pillowy and charred in all the right places
28:33when you have a bite it is just dynamic it is so delicious it's really soft and pillowy
28:41and charred in all the right places it was like such a good move to stick out from the pack risky risky
28:49but i think you pulled it off thank you samira
28:57jamie come on down
29:00oh wow what's that hello my arteries just gave up oh yeah yeah yeah yeah
29:12when we cut into it what do you want us to see beautiful oozy egg yolk you should have layer of
29:18prosciutto bechamel conté ham my heart my heart and then prosciutto when you cut through it what you
29:26should have is a big smile on your face and like a whole lot of joy it's tall it's proud and now
29:36we cross our fingers and we hope
29:49hang on let me just see where the egg is okay
29:51show me
30:05oh my goodness oh my god
30:09and it's so over the top i love it yeah
30:11there's some maple syrup in that bechamel as well make it nice and sweet of course there is of course
30:34it's a big smile on your face jamie you've got a huge smile on your face and you should because this
30:42is brilliant and then just your execution on all of the elements like your bechamel
30:49that deep fry the perfect golden egg it's exactly as it should be and it's unapologetic
30:57in france we will call it coup double first it doesn't look a croque madame
31:04when you close your eyes it is exactly what croque madame should be and the bechamel is what make it
31:11together and that little sweetness as an addition is very special you smiled the whole way through that
31:18cook you thought it was ridiculous but you had the technique and the mouse to pull it off and as soon
31:23as we cut that open mate i knew that was going to be a winner with only 45 minutes to whip up a superb sanger
31:38we were keen to see who would dominate the deli and there were more than a few contenders
31:44but we were looking for a top three so if i say your name step forward
31:51the first sandwich through to round two was hot dirty and delicious
31:59declan well done
32:05hot dirty and delicious
32:08next a classic executed immaculately andre that was yours
32:14and lastly the higher the croque madame the closer to immunity
32:34you three are cooking in round two everyone else head on up to the gantry well done
32:39well we're done my good i'm into round two battling the heat still from that chili but bring it on
32:48declan andre jamie the three of you absolutely smashed that with those deli sandos
32:57the question is can you do it again with whatever's under there
33:00the first round was all about one viral dish this round is about an amalgamation of two
33:11cronuts but it all began back in 2013 with what's under here nuts
33:17it's the legendary cronut
33:37yeah i've definitely had my fair share of cronuts your croissant your donut two classic dishes coming
33:43together as one this iconic combo was invented by dominic ansell and it took the internet by storm
33:51we want you to create a mash-up that has all the viral makings of this dish nothing is off limits
34:00think sushi tacos cheeseburger spring rolls crepe brulee
34:05i have to say one of my favorite things about these dishes are the names so come up with a goodie
34:14you'll have 60 minutes
34:21damn
34:22are you ready
34:27your time starts now
34:29it's not easy to win immunity in this competition and i'm up against two absolute veterans to the
34:38masterchef kitchen but um i spend a bit of time on my phone looking at viral cooking videos and viral
34:44sensations that's my life it's uh it's my passion those kinds of things come on deckers i've decided
34:51i'm going to collaborate two of my favorite dishes a lobster roll and a chalky eclair
34:56it sometimes when i get a lobster roll the brioche is a bit too heavy so immediately i'm like shoe
35:03pastry i can add a bit of sweetness to it it's going to be fluffy light in texture and it can hold
35:09this lobster perfectly through something i'm very familiar with a bit 60 minutes time is of the essence
35:16today a bit nervous but um can't say i've ever done this before but i love it i know this viral
35:24mashup has to visually look appealing and and have that grab i want to like use this head and the
35:31bit of the tail in the theater so sort of serve it like a lobster but yeah the shoe will be cut in
35:36half split open with all that lobster filling on the inside i've never seen anything like this before
35:42but hopefully this is the next viral sensation
35:50nice jamie
35:53nice colors jamie i'm doing korean fried chicken and tacos i really love cooking korean um obviously
36:01i've shown in this kitchen already a couple of times i like cooking masa and tacos and and the
36:05like so it's going to try and hustle get as much flavor into all of the elements that i'm making
36:09as possible you're going to have a blue masa tortilla twice fried korean fried chicken and then we're
36:15essentially going to make a salsa but we're going to do it out of a homemade tomato kimchi and then
36:21we're also going to incorporate instead of black beans we're going to use some edamame beans it's all
36:25about korean flavors but this is going to look as mexican as mexican could be
36:29we want an immunity worthy mash-up 45 minutes to go
36:43thinking about the the brief on on this challenge i'm staying in the italian field
36:50i'm a purist at heart but i'm also creative so i think i can mash a bunch of things together
36:54what are you making andre caprese salad nice are you actually with pasta yeah you'll see
37:04andre yes hello hello back on the horse back on the horse back on the horse again today okay
37:08i reckon this challenge is made for you because you are weird and wacky and you love some crazy
37:13combinations yep what are you gonna do um i'm putting all the flavors of the summer caprese salad
37:18yeah tomato mozzarella and basil into a ravioli dish yeah right and while i'm at it i'm going to
37:26put a sweet custard as the filler into it right yeah it's going to confuse a few of your senses
37:34so is it so is it sweet savory it's oh so it's something in between it's in between no i haven't
37:40made this dish before it's um coming up in my head as i go the only thing is that it's kind of hard to
37:47explain to the judges what i'm doing here today you mashed up three dishes pasta salad and a sweet
37:55so we've asked you to combine two dishes and you're doing three so you're creating your own
38:00more difficult brief classic andre i really don't know if the judges are going to like this dish
38:07i don't even know if they're going to get it um because i'm still struggling to even understand
38:19which fan favorite will lift the masterchef trophy watch every mouth-watering episode on 10 play
38:30so what are we doing here so this dish might seem confusing from the outside but in my wacky head
38:46it makes perfect sense to replicate a caprese salad in this pasta dish i'm going to make a tomato
38:54consummate to represent the flavors of the tomato and a sweetened basil custard which i'll stuff into a
39:00pasta sweetened basil custard and pasta can work but it is about balance it really can work i promise you
39:11it can work when you mash up 15 minutes with 15 minutes you have 30 minutes to go
39:25nice jamie kimchi looks great tomato kimchi yeah looks lovely korean and mexican flavors go together
39:32really well there's lots of similarities in place of a salsa fresco or pico de gallo that you'd have on a
39:37mexican taco i've made a tomato and onion kimchi nice jamie the chicken needs to go into the fryer
39:44quickly because i still have to fry it twice i need to get it cooked first time around start to develop
39:50that crunch on the outside and then put it back down for the second fry which is going to add that
39:54extra element of crunch and crispiness that texture is what signifies korean fried chicken when you bite
40:01through it you should be able to hear it next door all right my shoes are in the oven now i need to
40:08start on cooking that lobster and working on my mayo and the other elements to this dish
40:15i've got this lobster head that i've whacked in the oven as well and and i just really want
40:20to hit that with heat hard so i can scoop all that beautiful head butter out
40:23the way i'm cooking the rest of the lobster i'm cooking it in its own steam in the wok with a
40:30bunch of aromats pizza time it's perfectly cooked scissors i kind of know that this is going to work
40:37with the sweetness of the shoe pastry if i pull this off this could be better than the original lobster roll
40:44a lobster roll yeah really pushing the boat out today are you going to make a tower of them
40:56i'll save the croquembouche for later
41:01andre i hear you're mashing together three elements have you got a nice clear name for your dish
41:07caprese dolce caprese dolce yeah it's a sweet tomato and basil salad i don't mind it you know i
41:13feel like that just became so much clearer in my head based on the name i was going to go with cap
41:19crazy oh okay that's good that's good i like it five minutes to go i've just got enough time to get
41:27this pasta cooked come on where's this boy i could have made it easy for myself and done two dishes
41:32together but on three because i think i can make it work if i balance this dish correctly smash it to smash
41:40it three minutes to go
41:47what tortilla's cooking is to be a low dry pan we just want to toast it so we cook the masa but we
41:52don't want this to go crispy the dish tastes great that's delicious everything works together the chicken
41:58is cooked perfectly no drop a couple i'll eat those later get it on the plate this is my first ever time
42:06actually vying for immunity hopefully that flavor is enough to push it over the edge
42:14whoo becky oh that's a good color beautiful time's almost up i get my clairs out of the oven they're
42:24good they've worked now i've just got to piece this together i've got that beautiful lobster filling
42:30the lid dipped in that mayonnaise i'm topping it with fennel fronds lime zest
42:37then i'm using the lobster skeleton the head and the tail to add that theater of this viral grab dish
42:46i came up with the concept at the start of this challenge it was all about balance but i didn't
42:51make enough ravioli to actually taste it all together i'm happy with how it looks i've got
42:58my consomme in a jug that i'm going to pour in front of the judges and then finish with a little bit of
43:02garnish bring us a winning combo in ten five eight seven six five four three two one
43:19in the second round of the battle for immunity we asked you to create a mash-up to remember
43:36first up first up declin
43:45oh i see what you've done there what's your two things that you mashed up um so i've got chocolate
43:53eclairs and lobster rolls my lobby lair a lobster eclair
43:59eclairs
44:19declin that dish looks a million bucks
44:24and i actually really loved it
44:29something about the lightness of that base and the airiness that really lets the seafood sing
44:36i think it might actually be a superior version of a lobster roll
44:41i thought that eclair was a perfect vehicle for the lobster because you know in normal lobster rolls
44:47they tend to like ooze out and the fact that you've got this little hollow in there was so perfect
44:55i really dug how firstly you treated the lobster and you steamed it in all those aromats
44:59they come through it's like insanely generous amount of lobster in that role as well
45:05the deal hum throughout all of it flavor wise 10 out of 10 brother well done
45:09next one jimmy
45:17next one jimmy
45:23what what are the two dishes korean fried chicken tacos bam
45:37look on masa tortilla some double fried korean fried chicken nice and crispy little salsa fresca which
45:47is actually a tomato and onion kimchi you got a little guacamole which is actually edamame cream in the
45:53side
46:05jimmy can you smile please thank you because i'm going to give you a compliment oh beautiful
46:17You've done an excellent job in terms of flavours, textures, colours, and smell unbelievable.
46:25Your kimchi, I think, is superb.
46:27And I can see the amount of pepper paste you've managed to put in carefully,
46:32not just for the colours, but you can see the core behind, which is an explosion in your mouth.
46:38That chicken there, it is sublime.
46:40Look at that thing.
46:42It's so crunchy.
46:43It's got that, like, slight waft of the chilli in there.
46:47It's really well cooked as well.
46:49The only thing I thought could have been better is, like, tasting it and going, Korea.
46:56OK.
46:56It was still, like, a little bit Mexican.
47:00I think you really could have done, like, a heap more kimchi-ness in there.
47:04Have you hit the brief?
47:06I think you've hit the brief, but, like, you haven't danced down the wicket
47:09and just hit it back over the bowl as heaven seeks.
47:11He would get that.
47:13Good mash-up.
47:14I do.
47:14I 100%.
47:15Andre.
47:22I came up with this concept at the start of the cook.
47:25A caprese salad mashed into a pasta mashed into a sweet dish.
47:31Didn't get to taste it.
47:32Don't even know if it balances.
47:34Don't even know if the judges are going to understand what the dish is.
47:37Yeah, I'm worried.
47:41I'm worried.
47:50Andre, what's your dish?
47:52A caprese salad mashed into a pasta mashed into a sweet.
47:57There's a sweet basil custard in there.
48:02So it's a dessert?
48:04Bit of column A, column B.
48:06I love the consummate and the basil all together.
48:27It is so fresh, so beautiful.
48:31It does sing of caprese salad.
48:33Then the filling.
48:35This is the clincher.
48:37Like, how's he going to get the sweet basil filling, which is wrapped in pasta, to really
48:41hang around and be mates with that caprese salad-style broth?
48:47It's really challenging.
48:54I can definitely see where you're going, but for me, there's still, like, a bit of a barrier
48:59between the two.
49:00I love the concept.
49:01I love how challenging your food is.
49:04Is it delicious?
49:06Yes.
49:07Would I order it again?
49:09Maybe.
49:09For me, I think a good mash-up makes me go, uh-huh.
49:16And with this, there's a bit of a question mark.
49:18It's more of like a, huh?
49:20I think I would have liked you to have really doubled down with something that has another
49:24dessert-y element to it.
49:26Maybe there's some ricotta or some honey somewhere.
49:28And, yeah, I just, I think it has to be really obvious for it to have been a complete success.
49:34And it is making me think, but it's not totally obvious.
49:37Thank you, Andre.
49:38I really enjoyed that tasting.
49:48We set you a monster of a challenge today.
49:51All three of you brought us something very different.
49:54Which made our decision really tricky.
50:00The winner today brought us not only a flavoursome feed, but had us completely sold on their concept.
50:10And it had a fun name to boot.
50:14Lobby Lair for the win, Dickie!
50:16It's not easy to win immunity in this competition, but I've done it today.
50:27My heart is racing.
50:29I'm so chuffed.
50:30And you're certainly going to be seeing the Lobby Lair in the future.
50:33Sunday night on MasterChef Australia.
50:36Please give it up for...
50:38Andy Cooke!
50:40With a combined following of over 10 million, he's a bona fide viral superstar.
50:49And he's here to demonstrate a trend.
50:52Oh, yes!
50:53Yes!
50:54Woo!
50:54Woo!
50:55Woo!