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  • 6/8/2025
S 17 E 25 >>> https://dai.ly/x9l2ev2

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00:00:01Previously on MasterChef Australia...
00:00:04Sushi Baggy!
00:00:07John Demetrius!
00:00:09I've created something that's never been seen before.
00:00:12Oh! Oh my God!
00:00:13What?
00:00:15Viral Week took the kitchen by storm.
00:00:18Hopefully this is the next viral sensation.
00:00:21Their Italian dishes with a special nonours...
00:00:24Oh!
00:00:25...brought the likes, loves and lols.
00:00:29Fantastical!
00:00:32Schnez mastered a meteor...
00:00:35...that was out of this world.
00:00:37That's like fresh-time quality.
00:00:39And Declan made a mash-up to remember.
00:00:42We'll be there for the win, Declan!
00:00:46Tonight, everyone else faces an elimination...
00:00:51...with a social media megastar.
00:00:59Oh!
00:01:01It's a nice day, but we're still wearing a black apron though.
00:01:05Yeah!
00:01:07In a sick, twisted kind of way...
00:01:09...I'm kind of excited to wear the black apron...
00:01:10...because I've hardly worn it at all so far in the competition.
00:01:13I feel so lucky, but I think there's a different kind of pressure that you put on yourself.
00:01:17Hopefully, I'm out and up on that gantry quick sticks.
00:01:21So, I'm kind of keen to see how I go under this increased pressure.
00:01:23Morning all.
00:01:25Morning.
00:01:26Morning.
00:01:27It is an elimination today.
00:01:29kind of pressure that you put on yourself.
00:01:31Hopefully I'm out and up on that gantry quick sticks.
00:01:33So I'm kind of keen to see how I go under this increased
00:01:36pressure.
00:01:48Morning all.
00:01:49Morning.
00:01:51It is an elimination today.
00:01:53We're throwing you into two mammoth rounds that will
00:01:56determine who stays and who goes.
00:02:01But we're bringing in someone very special to help inspire you.
00:02:07The only way to wrap up a week of viral sensations
00:02:12is with a social media superstar who's
00:02:18been racking up views since 2021.
00:02:22With over 20 years of experience working
00:02:24in professional kitchens, he decided to take his expertise online.
00:02:29Let's try and wrap your heads around this.
00:02:33Instagram, 4 million followers.
00:02:354 million.
00:02:36Yep.
00:02:37TikTok, 6 million followers.
00:02:396 million.
00:02:40YouTube, over 3 billion views.
00:02:43Whoa.
00:02:44Whoa.
00:02:45That's right.
00:02:46I said billion.
00:02:47That's crazy.
00:02:48Crazy.
00:02:49Say a big, hey babe, to the king of fruit top.
00:02:52Woo!
00:02:53Andy Cooks!
00:02:54Woo!
00:02:55Woo!
00:02:56Woo!
00:02:57Woo!
00:02:58Woo!
00:02:59Woo!
00:03:00Woo!
00:03:01Woo!
00:03:02Woo!
00:03:03If you've been living under a rock
00:03:04I've never heard of any cooks.
00:03:06How are you?
00:03:07Ben, let me tell you.
00:03:08He is this incredible chef and he posts the kind of dishes
00:03:12that any home cook could do, but he does it how a chef does it.
00:03:14I absolutely love him.
00:03:16I'm here for it today.
00:03:17Hey babe, hey babe, hey babe, what do you want to eat?
00:03:20Mmm.
00:03:21Scotched egg.
00:03:22Fish and chips.
00:03:23Ramen.
00:03:24Hey guys.
00:03:36Oh, hey.
00:03:37How are you?
00:03:38Cool.
00:03:39Who follows Andy Cooks?
00:03:40Theo, you watch this guy online?
00:03:43Yeah.
00:03:44I love his cooking.
00:03:45I've actually done a lot of his recipes before and yeah, big fan, so very excited.
00:03:50Appreciate that.
00:03:51So Andy, how did this all start?
00:03:55I lost my job at the start of COVID, so I started making videos, so we'll have a crack
00:04:01at this.
00:04:02Can you remember the one where you're like, ooh, something just happened there?
00:04:05Yeah.
00:04:06It was the first Hey Babe we ever did.
00:04:08Really?
00:04:09It was a tuna nissoir and I had to fight Caitlin to do the video.
00:04:12She did it, it went mental and then I think she was a bit upset because then she knew
00:04:16I was going to ask her to make another one.
00:04:19What do you think makes a dish go viral?
00:04:21There's lots of things that make a dish go viral, but nostalgia is a huge one.
00:04:27Content that kind of inspires every, every person and something that feels like, you know,
00:04:32they could, they could almost achieve it at home.
00:04:34Well, you're all in for a treat today.
00:04:36Andy's here to demonstrate a trend that has earned its place in the viral hall of fame.
00:04:44So, as we all know, people eat with their eyes.
00:04:47So it's so important to get that visual impact really quickly when you're making content.
00:04:53Today, I'm going to show you the perfect cheese pool.
00:05:02So this is a kachapurri.
00:05:04It's a Georgian bread.
00:05:05So what we're going to do is we're going to mix this egg yolk and cheese and this butter.
00:05:09And that yolk just makes it all lovely and rich.
00:05:16Oh my God.
00:05:17And also adds to the pool.
00:05:19Oh my gosh.
00:05:23I think this is a really handsy dish.
00:05:28In we go.
00:05:30Wow.
00:05:31Look at that.
00:05:32Oh, yes.
00:05:33Yes.
00:05:34Oh, yummy, yummy.
00:05:39Cheese pool is an amazing challenge.
00:05:44You just got to make sure the cheese stretches.
00:05:47Even on my socials, I have my own cheese pool recipe as well.
00:05:50In round one, bring us a dish with an ooey-gooey cheese pool.
00:05:56The longer the stretch, the better.
00:06:06But don't forget, it has to taste amazing as well.
00:06:11We're giving you 45 minutes.
00:06:15The pantry and garden are open.
00:06:18The five of you who cook the dishes that impress us the least will go into round two,
00:06:23where someone will be eliminated.
00:06:25Good luck, guys.
00:06:28Your time starts now.
00:06:30Oh, I love it!
00:06:32Oh, my God.
00:06:34Cheese.
00:06:35Good to see you.
00:06:36Likewise.
00:06:37I've got so much cheese.
00:06:53What cheese is getting taken?
00:06:57Mozzarella?
00:06:58Compte.
00:06:59Not Compte.
00:07:00That's a good pulling cheese.
00:07:03The brief round one today is to make the best cheese pool possible.
00:07:07So, today I'm going to do a pepperoni pizza, Jaffel.
00:07:11So simple, but knocking the brief out of the park.
00:07:13I'm going to be using three cheeses.
00:07:15I'm going to use buffalo mozzarella, Compte, which is a beautiful greer, nice and stretchy.
00:07:19A little bit of parmesan to season it up as well.
00:07:21And if I can get a good cheese pool, then hopefully I'm on to a winner.
00:07:23You spoke about nostalgia before.
00:07:24Yeah.
00:07:25So, I think for me this isn't like a Michelin star challenge of a crazy cheese pool.
00:07:28It's like comforting, yummy, big cheese pool.
00:07:31That's the idea.
00:07:32So, how are you getting a pepperoni pizza flavour into the Jaffel?
00:07:35Just grated some beautiful heirloom tomatoes and making a sugo.
00:07:38I've got some beautiful buffalo mozzarella.
00:07:40The Compte is less pepperoni pizza.
00:07:43I was hoping you didn't see that one, to be honest.
00:07:45Now, what were you trying to hide that?
00:07:49There's only a handful of ingredients, but kind of like all good Italian cooking.
00:07:52Just yummy ingredients, done simply, done well.
00:07:54My pepperoni pizza Jaffel is really, really simple.
00:07:57And when you cook simple food in the MasterChef kitchen, it has to be executed perfectly.
00:08:03Who's got Compte? Who's got the Compte?
00:08:05I've got Compte.
00:08:06Okay.
00:08:07Go for a hunk.
00:08:09Yum.
00:08:10More palm.
00:08:11More palm.
00:08:12More palm.
00:08:13I'm making Sicilian arancini.
00:08:16And they're shaped as Mount Etna, because that's where my nonna is from.
00:08:20I'm going to make curry chicken kataif.
00:08:23So, I've got kataif pastry at the bottom.
00:08:26And then I'm going to sandwich it with skarmosa and spiced chicken.
00:08:30What was cooking chicken?
00:08:31I am making jalapeno poppers because they are delicious and cheese pool.
00:08:36You know, that's the perfect, that's hitting the brief out of the park.
00:08:40Are you excited about having Haybag in the house?
00:08:42I absolutely love Andy.
00:08:43He actually follows me as well.
00:08:45Oh!
00:08:46Yeah.
00:08:49Andy, welcome to the MasterChef kitchen.
00:08:51You know, I've got to say, that was a reception when you walked in.
00:08:54You got some bears in the house.
00:08:55Yeah.
00:08:56Very flattering.
00:08:57And it's because you do a bloody good job, mate.
00:08:59Yeah.
00:09:00You're here for a bloody good challenge too, because like, a cheese pool, is there anything
00:09:04more alluring?
00:09:06What do we want to see?
00:09:07I want to see some technique.
00:09:08The level of these cooks here, and I follow a lot of them online.
00:09:12I know how good they are.
00:09:13And I want to see some technique, because I think you're going to have to just step above.
00:09:16It's only 45 minutes, but you can do a lot in 45 minutes.
00:09:19Yeah.
00:09:29I hope your cheese poured out the big guns 30 minutes ago!
00:09:33Let's go!
00:09:34Woo!
00:09:35Come on, guys!
00:09:36That was a romantic finish.
00:09:37Lovely, eh?
00:09:38Lovely for you, eh?
00:09:39Yeah, I hope you as well.
00:09:40Yeah.
00:09:42I'm going to be doing lamb cheesy samosas.
00:09:45Love the idea of the pinda.
00:09:47Love it.
00:09:48Love it.
00:09:49This dish has a lot of flavour.
00:09:51It's deep-fried.
00:09:52It's going to be nice and gooey.
00:09:53I just have to make sure I get the timings right.
00:09:56My samosa dough is resting.
00:09:58I'm working on the lamb mixture, but I need to also start working on this mozzarella.
00:10:03I mean, that is the challenge today.
00:10:05Dipinda.
00:10:06Hey, guys.
00:10:07Hey.
00:10:08How are you?
00:10:09Oh, my God.
00:10:10Very good.
00:10:11My husband's a massive fan.
00:10:12I mean, I am too, but he actually sends me videos almost every night.
00:10:14Amazing.
00:10:15That's not amazing.
00:10:16Inspiration for the cheese pool.
00:10:17What have you got?
00:10:18So I'm doing cheesy lamb samosas.
00:10:19And what I'm going to do with the mozzarella, I'm going to herbify it.
00:10:22So I'm going to add a little bit of Kashmiri chilli, a little bit of garam masala.
00:10:24Hopefully the filling's going to be nice and hot.
00:10:26Yeah.
00:10:27And when I stuff that in and deep fry, the deep frying pit is going to be like a longer deep
00:10:31fry.
00:10:32Okay.
00:10:33It goes in and you get that beautiful pool.
00:10:35Yeah.
00:10:36Can I say, you have an absolute ton to do.
00:10:39Yes.
00:10:40It's a 45 minute challenge and it is going.
00:10:42Yep.
00:10:43I'm on to it.
00:10:48Yeah.
00:10:49Yeah.
00:10:50Today I'm making buffalo chicken tenders with super stretchy blue cheese sauce.
00:10:54Blue cheese isn't really known for its stretch, more its flavour.
00:10:57So I'm going to have to figure out a way to make this sauce super stretchy.
00:11:02I'm going to make like a roux with tapioca starch.
00:11:05I've got plenty of time to play around with it.
00:11:07I think more mozzarella is going to make it more stringy, but I don't want it to take
00:11:10away from the blue cheese flavour, which is there.
00:11:15In theory, I think this sauce should work.
00:11:17As long as I balance my blue cheese with mozzarella, I think that it should stretch
00:11:23and it should still taste really good.
00:11:24Taking a gamble dash.
00:11:26Yeah, a bit of a gamble.
00:11:27I've never made it like this before.
00:11:28I'm trusting the science.
00:11:30I think it's a really good idea.
00:11:31I think it's a great way to stand out from the crowd as well.
00:11:34Yeah.
00:11:35And stay out of round two if you pull it off.
00:11:36Yeah.
00:11:37But if you don't.
00:11:38Straight into round two.
00:11:39Yeah.
00:11:40Yep.
00:11:44Tabree or not tabree?
00:11:46That is the question.
00:11:47You have 15 minutes to figure it out!
00:11:50Come on guys, 15 minutes!
00:12:00Today I'm going to get an Italian savoury doughnut called Zeppole.
00:12:03And then a packet full of cheese, onion, garlic, capers and anchovies.
00:12:08Pushing it.
00:12:09Pushing it.
00:12:10Pushing it.
00:12:11Pushing it.
00:12:12I'm feeling every ounce of my body.
00:12:13I'm feeling it.
00:12:14This cook.
00:12:15Zeppole are different to a normal doughnut.
00:12:17They've got a nice crunchy exterior and a nice fluffy inside.
00:12:21A lot of processes for this Zeppole doughnut.
00:12:24It's pretty precise.
00:12:25So they get a nice crunchy exterior.
00:12:27Had to freeze the doughnut first.
00:12:29Then it hits the deep fryer.
00:12:31Let's do this.
00:12:32Let's do this guy.
00:12:34It needs 15 minutes in the deep fryer.
00:12:38I know it's going to be a push.
00:12:43The flavours should all be there.
00:12:44And I should get a really good pull.
00:12:45But it comes down to this guy here.
00:12:47This Zeppole.
00:12:48So now it's a pray and hope wait.
00:12:52Can't wait to see if I can pull this one up.
00:13:18You're not just making a Jaffel, surely?
00:13:23Yeah, making a pepperoni pizza Jaffel.
00:13:25Okay.
00:13:28The brief round one today is to make the best cheese pull possible
00:13:32in obviously a delicious dish.
00:13:34I feel like this kind of challenge I've been...
00:13:36I get in my own head sometimes.
00:13:38I do like really complicated things
00:13:39and then someone does something that's like simple
00:13:41but like nails the brief.
00:13:42And I go, no, I'm going to do that.
00:13:43Yeah.
00:13:44So today I'm trying that pathway of simple but nails the brief.
00:13:47It's well worth nailing the brief in round one today
00:13:49because the five least impressive cooks
00:13:51are going straight into round two
00:13:52and then your head's really on the chopping block.
00:13:58It's not easy being cheesy.
00:14:00Five minutes to go.
00:14:02Okay.
00:14:04Thank you, Samira.
00:14:07Today I'm making palestinia kinefi.
00:14:09I'm used to use doing one big tray in the middle
00:14:11and I know how to rotate it.
00:14:13Doing something so mini is really difficult for me.
00:14:17Nice, Ben.
00:14:18Wow.
00:14:19Looks so yum.
00:14:20Fire out.
00:14:21I'm making Welsh rarebit.
00:14:22Welsh rarebit is basically a Welsh cheese on toast.
00:14:28Did you make bread?
00:14:29Baking bread in 45 minutes, eh?
00:14:30It's a challenge, isn't it?
00:14:31It's a challenge, alright?
00:14:32Zeppelin have popped.
00:14:33I would have liked 15 minutes in the deep fryer but it's going to come down to the wire.
00:14:45So I cut the Zeppelin in half, pack it full of anchovy, onion and capers and then heat
00:14:51some cheese and then I put it over to the salamander to get it all nice and gooey and oozy.
00:14:57Hey babe, you've got three minutes to go.
00:15:02Yeah!
00:15:03Hey mate, how you going?
00:15:04Hey babe.
00:15:05Hey babe.
00:15:06Hey babe.
00:15:07Hey babe.
00:15:08Hey babe.
00:15:09Hey babe.
00:15:10What are you doing for dinner?
00:15:12It's actually might be alright.
00:15:15Oh!
00:15:16Okay, that's a good tea spot.
00:15:20It does cheese.
00:15:22Go with cheeses, the one that pleases.
00:15:25I'm just going to be waiting now.
00:15:28I'm just staring at the samosas.
00:15:30It's taking so long to brown and I'm just like, I want that beautiful golden brown texture.
00:15:36My chutney's all good to go.
00:15:38If I take the samosas out early, you're not going to get that crisp on the outside.
00:15:43I'm going to take them out at the 10 second call.
00:15:46One minute to go!
00:15:48Hey!
00:15:53She's cheesy.
00:15:55That looks awesome Callum.
00:15:57Looks so good.
00:15:59I take my chicken tenders out of the deep fryer.
00:16:02I get them tossed in the buffalo sauce to give them pizza flavour.
00:16:05Let's go Dash.
00:16:07I'm stirring my blue cheese sauce.
00:16:09It's definitely holding on to the whisk, which is fantastic.
00:16:12It's maybe not a cheese pool in the sense of like a pizza, but I just hope this dish is
00:16:19enough to keep me out of round two in the elimination.
00:16:2213 seconds!
00:16:24Wow.
00:16:25If it doesn't look like my non-nose, she'll be throwing something at the television right
00:16:31now.
00:16:32Orders up!
00:16:33In 10!
00:16:349!
00:16:358!
00:16:367!
00:16:376!
00:16:385!
00:16:394!
00:16:403!
00:16:412!
00:16:421!
00:16:43Woo!
00:16:44Woo!
00:16:45Woo!
00:16:46Woo!
00:16:47Woo!
00:16:48Woo!
00:16:49Oh!
00:16:50Well done mate.
00:16:51That was crazy.
00:16:52Oh my god.
00:16:53Yeah.
00:16:54It's got a bit gooey.
00:16:55Right on everyone, time to bring your cheesy morsels down to the front.
00:17:01Oh, so fancy.
00:17:03This is looking great.
00:17:07Look at the variety.
00:17:09Unbelievable.
00:17:10I'm really nervous today because usually I taste before I serve it to the judges.
00:17:16Today I haven't done that.
00:17:17So the first time I'm going to see the cheese pool is going to be when the judges open it.
00:17:24To Pinda, what is your cheese pool dish?
00:17:26So I've made cheesy lamb samosas for you guys today with like a sweet and tangy, like a chutney
00:17:32sauce.
00:17:33It feels very tight.
00:17:34Yeah!
00:17:35Yeah!
00:17:36Yeah!
00:17:37Yeah!
00:17:38Yeah!
00:17:39Yeah!
00:17:40Yeah!
00:17:41Yeah!
00:17:42Yeah!
00:17:43Yeah!
00:17:44Yeah!
00:17:45Yeah!
00:17:46Yeah!
00:17:47Yeah!
00:17:48Yeah!
00:17:49Yeah!
00:17:50Yeah!
00:17:51Yeah!
00:17:52Yeah!
00:17:53You could go skipping with that!
00:17:54Amazing!
00:17:55Everything you get emotional over a bit of cheese getting pulled out.
00:18:16Delicious.
00:18:17Honestly, that was amazing.
00:18:22Flavours are super well balanced.
00:18:23I love the sweetness of that chutney and the sourness too.
00:18:26To pull that off is really impressive.
00:18:28Well done.
00:18:29To Pindar, oh man, cheese pull was a 15 out of 10 and the flavours backed right up.
00:18:34Like, it was insanely good and there is so much work going on there.
00:18:38Pastry, filling, chutney, the cheese pull element.
00:18:44Like, you've nailed every single one.
00:18:46Like, you know how you said that your husband normally sends you his recipes?
00:18:52Yeah, I want that recipe.
00:18:53Like, I reckon that's what's going to happen.
00:18:54Your husband can send him your recipe.
00:18:57Yes.
00:18:57Because that is like...
00:18:58I've never made a dish with a cheese pull before, hand on heart.
00:19:05I would have never done this at home.
00:19:07And this is just incredible.
00:19:10Laura, what have you made?
00:19:10I've made a Sicilian arancini.
00:19:13And they're shaped as Mount Etna, because that's where my nomina is from.
00:19:15Yeah.
00:19:16Hold the phone.
00:19:17Yeah.
00:19:17Hold the phone.
00:19:19Yeah.
00:19:20Oh my God.
00:19:23Beautifully seasoned.
00:19:24Love the choice of cheeses.
00:19:25And beautiful shape.
00:19:26Love the shape.
00:19:27Feel.
00:19:27I made jalapeno poppers.
00:19:30Little pool.
00:19:30Yeah.
00:19:31Yeah.
00:19:32Yeah.
00:19:32Yeah.
00:19:33It's not the size that matters.
00:19:35Yeah.
00:19:36It tastes like a great jalapeno popper.
00:19:38The bacon's really nice and prominent.
00:19:40It's a tasty little dish.
00:19:42Tell us, Salina.
00:19:43What did you make?
00:19:44It's canafé cigar.
00:19:47Yeah.
00:19:48Yes, baby.
00:19:49Hello.
00:19:49Hello.
00:19:49Hello.
00:19:50The white chose of cheese and the honey and the pistachio is just extra point.
00:19:57I love it.
00:19:58Jamie, what have you made us?
00:19:59Korean cheese corn with some bulgogi beef to make into a little psalm.
00:20:05Oh, yeah.
00:20:06Oh, yeah.
00:20:08I love that.
00:20:12That bulgogi was nice and sweet.
00:20:14Loved it with the perilla leaf as well.
00:20:16Sarah, what have you made?
00:20:16Chilli cheese stuffed paratha with a tomato bhaji.
00:20:20Oh, yeah.
00:20:22Yes.
00:20:23Nice one.
00:20:24Thanks, Sarah.
00:20:26Paratha was delicious.
00:20:28What makes this dish for me is actually this tomato chutney.
00:20:32I think really well balanced and it cuts through all that cheese and dough really nicely.
00:20:38Dash, what have you made us?
00:20:39Buffalo chicken tenders with a blue cheese sauce.
00:20:44And you did something unusual here.
00:20:45You weren't relying on the cheese because obviously blue is very fatty.
00:20:49That's right.
00:20:49You've added tapioca flour to try and create, like, stretch in a way.
00:20:52Kind of, yeah.
00:20:53Yeah.
00:20:54This challenge is all about the stretch.
00:20:56And if this blue cheese dipping sauce does not stretch, that could send me into round two.
00:21:02Are we ready?
00:21:02Yep.
00:21:03Hang on, hang on, hang on.
00:21:20Oh, come on, gosh.
00:21:26Dash, I think that all the flavours were delicious.
00:21:49So I love that coating you had on the chicken.
00:21:52Where I think you went wrong is texturally because it's kind of gloopy.
00:21:56You know what I mean?
00:21:56I think the Ferrari chicken was nice.
00:21:58I just would have punched just so much harder with the blue cheese.
00:22:01Yeah.
00:22:02My cheese didn't pull.
00:22:03My blue cheese flavour wasn't there.
00:22:06And that could send me into round two.
00:22:10Audra, what is your cheese pull dish?
00:22:12So today I've made for you curry chicken kataifi.
00:22:17So you've got the kataifi and then you've got a layer of skarmoza and then the curry chicken
00:22:23and the sauce.
00:22:26Hello.
00:22:27G'day.
00:22:28Oh, my God.
00:22:35Oh, my God.
00:22:36Give me a lot of prizes.
00:22:39That's a shame for you.
00:22:40Oh, my God.
00:22:42Audra, first of all, it's probably a 13 out of 10 on the pool chart.
00:22:54It was epic.
00:22:55Great fry on the kataifi.
00:22:58Love the depth of flavour on the sauce.
00:23:00In 45 minutes, that's gnarly.
00:23:01I think it was very smart of you using smoked mozzarella with the chicken and this wonderful
00:23:07chilli curry sauce.
00:23:08I love it.
00:23:09It's fantastic.
00:23:12Andre, what have you made us, mate?
00:23:14Today I've made zeppole with anchovy, onion and capers with grana padano, cacciacavala,
00:23:22fontina and mozzarella.
00:23:26So all the cheeses then?
00:23:27Nearly.
00:23:27Amazing.
00:23:28All the best Italian cheeses, Andy.
00:23:29I'm confident that I'm going to get a cheese pull today because these cheeses that I'm using
00:23:34are great for a gooey, oozy, cheesy pull.
00:23:39Oh, that's looking good.
00:23:49Love the anchovy.
00:24:05Love all the cheese in there.
00:24:07But unfortunately, that was still raw.
00:24:10The dough was still completely raw through the centre.
00:24:11Good flavours though.
00:24:13Love the intensity of the anchovy with the cheese there.
00:24:16But I'm gutted for you because it's very tasty and it's a great idea.
00:24:20You just haven't pulled it off with the cook.
00:24:22I don't want to be in round two.
00:24:24It's one step closer to the doom of MasterChef kick-out-ville.
00:24:28Samira.
00:24:31Palestinian kenefe.
00:24:34Yes, look at that.
00:24:36Yeah.
00:24:37Flavours were solid.
00:24:39I thought though it had a little bit too much residual ghee and I don't know whether it's
00:24:44because you did it small.
00:24:46Ben would have been made.
00:24:47Welsh rabbit.
00:24:49Ooh.
00:24:51My soda bread was uncooked.
00:24:52Really well seasoned though, good flavours.
00:24:54Just didn't pull it off with the execution.
00:24:56Callum, what have you made?
00:24:59I've made a pepperoni pizza jaffel.
00:25:04And what's inside?
00:25:06Yes, I made a beautiful sugo, pepperoni, buffalo mozzarella, a little bit of comte and brushed
00:25:12with hot honey and a little bit of parmesan to finish.
00:25:14I'm just a little bit concerned that this dish is too simple.
00:25:18All right.
00:25:19It's good.
00:25:20It's good.
00:25:22Oi.
00:25:23Oh yeah.
00:25:24Oh.
00:25:24Oh.
00:25:25Oh.
00:25:25Oh.
00:25:26Oh.
00:25:26Oh.
00:25:26Oh, Steve.
00:25:28Oh yes.
00:25:29Yeah.
00:25:31Oh.
00:25:31I love a jaffel.
00:25:45Man, it was delicious jaffel.
00:25:46I think there was a couple of things for me.
00:25:48The big pieces of pepperoni, when I ate it, it just kind of pulled out, which I think is
00:25:52an issue when we're doing a cheese pool challenge.
00:25:55Sure.
00:25:56And I think the balance was off a little bit.
00:25:57It was a little bit too sweet.
00:25:59Okay.
00:26:00I wish that you added one more element in there.
00:26:03Maybe a protein or something that you'd treated with a little bit more attention.
00:26:06I do.
00:26:07I feel for you, Callum, because I know when we visited your bench, you say, you know, I always
00:26:11overthink things.
00:26:12But I think sometimes it's also just good to be you.
00:26:15Yep.
00:26:16Normally on a day like today, you might get away with this, but there's a lot of good food
00:26:20out there, man.
00:26:21We've just got to see what happens.
00:26:22Thanks, guys.
00:26:23I don't necessarily regret my dish because I think the concept is really fun.
00:26:27Just think that maybe I could have done a little bit more of my time to really show the judges
00:26:31a bit of extra technique.
00:26:33While we've got plenty of ooey, gooey cheese pools today worth celebrating, we were looking
00:26:39for a bottom five.
00:26:42If I call your name, you're cooking in round two.
00:26:46Josh, Samira, Andre, Callum, and Ben.
00:26:58Everyone else, you're safe.
00:26:59You can head up onto the gantry.
00:27:02I really didn't want to be in the second round of this challenge.
00:27:05It's...
00:27:06Everyone's a really good cook, and I hope I don't have to use this immunity pen.
00:27:16This is it.
00:27:26Round one was about a viral favourite that always draws a crowd.
00:27:31Round two is showcasing something just as iconic.
00:27:37I get asked for a beef wine gin every single day.
00:27:40Let's do something different.
00:27:41Let's do something different.
00:27:46Oh, yum.
00:27:51Whoa.
00:27:51Oh, yes.
00:27:54Oof.
00:27:56Whoa.
00:27:57Oh, yum.
00:27:59Yeah.
00:28:00Enough ordering.
00:28:03Oh.
00:28:04Perfect.
00:28:08This is great.
00:28:08Oh, yum.
00:28:13Oh, hello.
00:28:14Nice.
00:28:14Oh, nice.
00:28:16Give it up for Andy Cook.
00:28:21You guys notice any recurring themes in that round?
00:28:30In each of those videos, there was a moment that made our mouths water.
00:28:36A satisfying slice that revealed something exciting.
00:28:40For round two, we want you guys to bring us your perfect slice.
00:28:48Make it special.
00:28:50Make it delicious.
00:28:51And whoever cooks us the least impressive dish will be going home.
00:29:04Now, Ben, you've still got that immunity pin on your apron, at any point during the cook, you can play that, and you'll be safe up there.
00:29:15Good luck.
00:29:15Good luck.
00:29:16Good luck.
00:29:17Your time starts now.
00:29:18Looking at the montage, Andy's food looked delicious.
00:29:26There's always a revelation once he slices through it and opens his food up.
00:29:31Today, we've got to replicate something like this.
00:29:34All right.
00:29:35All right.
00:29:36Let's start here.
00:29:37Eggs.
00:29:38Eggs.
00:29:39Eggs.
00:29:40Go Samira.
00:29:41Go Samira.
00:29:42Go Samira.
00:29:43Go Samira.
00:29:44Ooh.
00:29:45Double.
00:29:46Double frogger.
00:29:47There's a lot of pressure in the kitchen right now.
00:29:49Round one, didn't go to plan, so, yeah.
00:29:53I'm feeling very frazzled, and I'm up against some incredible cooks.
00:29:59So, my strength of desserts, that's what I'm going to stick with today.
00:30:03Ash, what are you making?
00:30:04Uh, shoe buns.
00:30:05Yes.
00:30:06I'm doing a shoe inception.
00:30:07It's going to be like shoes within shoes.
00:30:09Oh, yeah.
00:30:10Nice.
00:30:11Obviously, it's a challenge where we need to have a grand reveal or some kind of cross-section.
00:30:15So, yeah.
00:30:16Fingers crossed.
00:30:23What are you making, Binnie?
00:30:24Bit of a scotch egg-y thing.
00:30:26Oh, yeah.
00:30:27Scotch egg.
00:30:28Yeah, Ben.
00:30:29Boutique for Binnie with a pinnie.
00:30:30Oh!
00:30:31Oh!
00:30:32Oh!
00:30:33Thank you, I've got more.
00:30:34It's not a chocolate balloon.
00:30:36Oh!
00:30:37I think everyone is feeling the pressure in this moment, because they're up against stiff
00:30:44competition.
00:30:45Yeah.
00:30:46Right?
00:30:47In round two.
00:30:48All we want to see is a satisfying slice.
00:30:50And then it open up, and ask us to go, ah.
00:30:53The thing is, with these dishes that we've asked them to do today, they're not going to
00:30:58know what's happening inside until they slice it for us.
00:31:01Yeah.
00:31:02We have whiskey.
00:31:03Ah, whiskey business.
00:31:05Indeed, whiskey.
00:31:07Milk powder.
00:31:08Butter.
00:31:09Pan on.
00:31:10I'm feeling a little bit nervous, because if I have a one in five chance of being eliminated,
00:31:15I've never been so close to going home.
00:31:17So this round, I'm going to nail that brief and create a perfect slice to prove to the
00:31:22judges that I deserve to stay.
00:31:24Callum.
00:31:25You've got bigger fish to fry for that, my friend.
00:31:27How does salt work?
00:31:28Yeah.
00:31:29What are you making, Callum?
00:31:30I'm going to call this dish strawberries and cream.
00:31:32Oh.
00:31:33So it's trying to do everything I didn't do this morning.
00:31:35A bit off less than I can chew, so now I'm trying to bite off more than I can chew it.
00:31:38So it's not just strawberries and cream.
00:31:39Yeah.
00:31:40So it's going to be like a layer of ice cream on top of a layer of ice cream with a divot
00:31:44in it.
00:31:45It's going to have the oil.
00:31:46So yeah, it's strawberry sorbet and strawberry gum ice cream.
00:31:50And then this secret basil oil.
00:31:51This thing is going to be covered with a little ruby chocolate disc, which is going to kind
00:31:55of cover the whole thing.
00:31:56So when you cut into it, you're going to have that reveal of the kind of the cross section
00:31:59and it kind of gluing out everywhere.
00:32:00I love the ambition.
00:32:02Let's just make sure we're not getting a smush and we're getting a slice.
00:32:05Yeah.
00:32:06So everything has to be the perfect texture to slice through.
00:32:09Yeah.
00:32:10And if it's good, I want to see this on your Instagram soon, yeah?
00:32:13Okay.
00:32:14That's a good deal.
00:32:15Thanks, Andy.
00:32:16Thanks, Soph.
00:32:17You all right, Callum?
00:32:19Yeah, just got a few bits and pieces on.
00:32:22I know I've got a lot to do in this challenge.
00:32:24Ice cream's not, you don't slice an ice cream.
00:32:26I need to make sure I've got enough time that I can not only make these ice cream, but actually
00:32:29get them frozen rock solid, assemble them so that they're really holding that layer.
00:32:34Seems like you're stressed though, isn't it?
00:32:36A sorbet at the best of times can take nearly an hour to churn and freeze.
00:32:40I'm not going to make the same mistake I did in round one.
00:32:43One of the reasons I came back into this competition is to see how far I can push myself.
00:32:48Having my beautiful wife and a couple of young kids as well, it's tough to leave them behind.
00:32:55So I really want to give it my best shot because otherwise what's the point of being away from them all?
00:33:05Good for me.
00:33:06Yep. Happy days.
00:33:07I just need to head down, bum up.
00:33:09I think I can get this done.
00:33:10Okay guys, already 15 minutes gone.
00:33:17One hour to go.
00:33:18Allez, allez, please.
00:33:20Woo!
00:33:21Come on, Tamira.
00:33:22Let's go.
00:33:23Let's go.
00:33:24Let's go, Dash.
00:33:25Come on, guys.
00:33:31Today I'm doing a French onion choux, chow and wushi.
00:33:36It's basically a riff on a Japanese steamed then custard.
00:33:39But I'm turning it into all the French onion soup flavours.
00:33:43Alright.
00:33:44My chow and wushi will be all in layers.
00:33:47It's going to look like not much on top.
00:33:50It's just going to have a crisp on top.
00:33:51And once the judges slice through it, it will be revealed this beautiful silky chow and wushi
00:33:57and a lot of onion on the base of it.
00:33:59I'm just working on my crisp at the moment.
00:34:02Just part this out.
00:34:04With this crisp, I'm taking nutritional yeast.
00:34:07Sounds delicious, doesn't it?
00:34:09And olive oil, flour and water and making like a batter for the crunch on my dish.
00:34:20Come on, Andre.
00:34:21Let's go, Andre.
00:34:22Woo!
00:34:23Come on, bud.
00:34:27Round one, I went small and against what I usually do.
00:34:30Round two, I'm putting me on that plate and I'm going big.
00:34:33I'm making ma'alube.
00:34:35Ma'alube means upside down in Arabic.
00:34:38So pretty much you have meat and veggies layered up in the pot.
00:34:42And then once you flip that pot over upside down, it will all collapse into these layers.
00:34:48So I think this is the perfect dish.
00:34:51You start with a layer of lamb, which I'm going to pressure cook it to start tenderizing.
00:34:57And then a layer of all the fried vegetables.
00:35:00And then the layer of rice.
00:35:02How are you going, Samira?
00:35:03Once I get these done, I should be going good.
00:35:06Yep.
00:35:07I have to get every single element ready so I can layer up in the pot to finish cooking.
00:35:12Come on, Samira.
00:35:13Let's go, Samira.
00:35:17What's that, cow?
00:35:18Ruby chocolate cocoa butter.
00:35:19Yep.
00:35:20It's going to be my little thing on top that you, like, kind of have to crack through.
00:35:23Okay.
00:35:24Nice, Vinny.
00:35:26Go, Samira.
00:35:30Whoa.
00:35:31Okay, nice.
00:35:32My idea for my satisfying slice is a shoe bun inside a shoe bun.
00:35:38Hello, Dash.
00:35:39Hello.
00:35:40What are you making?
00:35:41I'm doing shoe-ception.
00:35:42So shoe bun, orange blossom creme pat, another shoe bun inside.
00:35:47And then a sachet of praline in the middle shoe bun.
00:35:50So when you cut it open, you should get ooze.
00:35:53Whoa.
00:35:54That is technique central.
00:35:56Technique central.
00:35:57So shoe pastry lets the most seasoned chefs come undone.
00:36:00Yeah.
00:36:01And you're doing two times the amount of shoe pastry.
00:36:03Yeah.
00:36:04In two different sizes.
00:36:05Two different sizes.
00:36:06I hope you're a confident pastry chef.
00:36:07I hope so, too.
00:36:09You just absolutely have to pull that one off because it is an important day.
00:36:12Yeah.
00:36:13All right.
00:36:14Thanks, guys.
00:36:15Thank you, thank you, thank you.
00:36:16With shoe pastry, which I've cooked a hundred times in this kitchen,
00:36:19you create the dough and the eggs are what gives it the rise.
00:36:27By the third egg, it's starting to look really good.
00:36:30But I've made this recipe, like, so many times.
00:36:33Last season I have this season.
00:36:34And I've always had four eggs.
00:36:36One, two, three, plus one.
00:36:38So I'd have to stick to the way that I've always done it.
00:36:40Get the shoe in the oven.
00:36:42Um, I'm honestly going off intuition to make sure if the shoe's the right size.
00:36:46So I'm going to be piping a couple of small ones, a couple of larger ones.
00:36:49Go dash.
00:36:51Come on.
00:36:56Come on.
00:36:57My shoe pastry is a lot looser.
00:37:00Take your time, mate.
00:37:02Yeah.
00:37:03A lot more liquid than usual.
00:37:05And I'm really worried.
00:37:07But I'm running out of time.
00:37:12I have so many other elements that I need to finish for this dish to work.
00:37:17Shoe does weird things and I'm hoping that I'll have something to work with.
00:37:21If there's no rise, I am stuffed.
00:37:27All righty-roo.
00:37:40It's really starting to plate up.
00:37:43Yeah, but it's going to be, like, layered.
00:37:46So it's got to freeze into the plate for it to be able to cut open.
00:37:52It's round two.
00:37:53I've got 75 minutes to make something with a satisfying slice.
00:37:56It's enough time to make a great dish, but it still has to have that very clear moment
00:38:01of cut it and have a look at something sexy inside.
00:38:04My strawberry sorbet's done, so I quenelle it onto the plate,
00:38:08make a little divot for then the next layer of ice cream to go on.
00:38:11I need to get this plate back in the freezer straight away
00:38:14because if that doesn't set in time, the whole dish loses that sliceability.
00:38:19Very nice, Callum.
00:38:20Thanks, mate.
00:38:23Nice, Ben.
00:38:24Good peeling, Ben.
00:38:25They're very fresh eggs.
00:38:28Today I'm making a fishy scotch egg, which has a bechamel coating with ocean trout in it,
00:38:33all sitting on top of a little celeriac remoulard nest.
00:38:36So it looks like an egg in a nest.
00:38:38When you cut open the scotch egg, you expect to see a bright yellow yolk.
00:38:42It's pretty amazing that it'll be dark.
00:38:45But I'm going to inject balsamic vinegar into the egg yolk so that when it's cut open it's got yellow and black.
00:38:52It's definitely a risky dish, full of technique.
00:38:55Ooh.
00:38:56I think I need to take some yolk out so there's room for whatever I put in there.
00:38:59Otherwise it will just explode.
00:39:01But one thing I do not want to do is have to play my immunity pin.
00:39:04Alright, let's try this out then.
00:39:05So I need to do everything I can to keep us up in this competition.
00:39:08He's extracting the yolk.
00:39:12Maybe he's injecting it with something else.
00:39:15Oh.
00:39:16That's what he's doing.
00:39:17Oh my God.
00:39:18Benny.
00:39:19Oh my God, Benny.
00:39:20Yeah.
00:39:21Einstein Benny.
00:39:22Oh my God.
00:39:24The strategy here is go hard or go home.
00:39:27So then what happens when we cut that open?
00:39:29But I really think this could work.
00:39:31Kind of.
00:39:32But the hardest thing about this challenge is that I won't actually know until the judges taste.
00:39:37Yeah.
00:39:38Let's go Benny.
00:39:39Here's a slice of reality for you.
00:39:4120 minutes to go!
00:39:42Woo!
00:39:43Yeah, girls!
00:39:44Solid work, Cal.
00:39:45Thanks, mate.
00:39:46Mmm.
00:39:47They alright?
00:39:48Yeah.
00:39:49Hopefully they start rising.
00:39:51The onions will form the base of my chow and mushy custard.
00:40:05They sit down in the plate and then the chan mushy goes on top.
00:40:09Then it goes into the steam basket and sets.
00:40:12Is he gonna have a slice?
00:40:14I don't know.
00:40:16Little bit worried for Andre.
00:40:18This dish looks like an egg, a scrambled egg.
00:40:23I'm just not sure that this is gonna hit the brief of, you know, cutting in and showing
00:40:27different layers.
00:40:29Nice!
00:40:30Woo!
00:40:31Woo!
00:40:32Woo!
00:40:33Woo!
00:40:34Woo!
00:40:35Woo!
00:40:36The search for the perfect slice is paved with a lot of risk.
00:40:40They're going all out.
00:40:42Callum is making strawberries and cream, he's calling it, and he's got a sorbet, he's got
00:40:47an ice cream, and then a chocolate dish on top.
00:40:51He did say he feels like he bit off less than he could chew this morning, and now he
00:40:55wants to bite off more than he could chew.
00:40:57Well, he's ticked that box.
00:40:58Yeah.
00:40:59Callum, that looks epic.
00:41:02And then there's Dash.
00:41:04He's doing this shoe-ception.
00:41:06He's doing two shoe buns, one inside each other.
00:41:09The shoe's hard to get right for the best chefs, and especially under a time crunch.
00:41:16And I've already looked in the oven.
00:41:19It's not looking great.
00:41:21My orange blossom creme pat's done, I move on to my pistachio praline, and this is going
00:41:30to go into my centre shoe in my shoe-ception shoe bun.
00:41:34My pastry's in the oven, fingers crossed these shoe buns rise.
00:41:39Alright.
00:41:40How's the shoe looking, Dash?
00:41:42I've got one there.
00:41:45I've made, like, dozens of shoe desserts.
00:41:50Paris press, crawlers, croquembouche.
00:41:54I've done it all.
00:41:55And this is the first time that this shoe pastry just has not risen.
00:41:59I don't know, this one, they're, like, rising, but it's kind of strange.
00:42:05They're a little bit, like, misshapen.
00:42:07I've got a few in there that I can use, which is good.
00:42:09Push that, push that, push that, push that, keep that.
00:42:20They look a bit, um, a bit crispy.
00:42:24Hopefully he can pivot.
00:42:26Mmm.
00:42:27OK.
00:42:28Come on, Dash, keep going, man.
00:42:30Today's challenge is all about the satisfying slice.
00:42:33And because my shoe has arisen in the way that I would like,
00:42:36I'm going to have to pivot and still create that slice,
00:42:39but just in a different way.
00:42:41Dash, just think about a different way to present it.
00:42:43It tastes good.
00:42:44It's just the instruction.
00:42:46Yeah.
00:42:47You can cut the tension with a knife.
00:42:49Ten minutes to go.
00:42:50Come on, guys.
00:42:51You got this.
00:42:52Let's go.
00:42:56We're good.
00:42:57We're good.
00:42:58Time is slipping away.
00:42:59This challenge is going very, very quickly indeed.
00:43:02My strawberry sorbet's gone back into the freezer
00:43:04to set really nice and hard.
00:43:06For now, the strawberry gum ice cream
00:43:08to get scooped on top of it.
00:43:10This is a crucial stage to get right,
00:43:12so I need to get a really nice even scoop here
00:43:15so I get that beautiful layer when the judge is cut into the dish.
00:43:18But it's also going to have that divot,
00:43:19so I've got somewhere for that sneaky oil to hide.
00:43:22Beautiful, Callum.
00:43:24The idea of this dish is that all the elements
00:43:26are kind of pink or white,
00:43:28and then when you chuck a knife into it and cut it open,
00:43:30not only do you see that kind of cross-section
00:43:31of the different ice creams,
00:43:33there's going to be a beautiful basil oil
00:43:35that's going to sort of goo out for that grain reveal moment.
00:43:38I think Callum's going to do an absolute scorcher.
00:43:40Yeah.
00:43:41He's got some miracles.
00:43:45Let's go, girl.
00:43:46So to assemble the mattoe,
00:43:47you start with a layer of man
00:43:49and then a layer of all the fried vegetables
00:43:51and then the rice.
00:43:53Now we're going to strain the broth
00:43:55straight on top of that rice.
00:43:57I need to start knocking out my side.
00:44:00Feeling confident now.
00:44:02Even if I'm leaving it to the last minute,
00:44:04the reveal is going to be done in front of the judges.
00:44:07Just make sure they can get a slice.
00:44:13I don't want you to, yeah, miss the mark.
00:44:17I missed, uh, what, what, what slice?
00:44:23What?
00:44:27I just realised, Matlou, there can't be slice.
00:44:30I'm flipping it.
00:44:31You're flipping it?
00:44:32He gets flipped over in front of the judges,
00:44:35pot comes up, grab the tray and give it a nice shake,
00:44:38it will all collapse and they will dig in and eat.
00:44:41It's not possible to cut a slice in there.
00:44:44It's going to collapse and then send me home.
00:44:48I'm done.
00:44:57In the mood to cook?
00:44:58Grab your aprons and try these delicious
00:45:01MasterChef approved recipes on 10 Play.
00:45:10I'm done.
00:45:11I just realised, Matlou, there can't be slice.
00:45:16But I know my children are going to be watching this
00:45:19and I don't want to show them that I give up easily.
00:45:22I haven't left their side since the last time I was on MasterChef.
00:45:26I have come back to win and I want to do this for them.
00:45:31When there's a will, there's a way.
00:45:32And I will figure out a way.
00:45:34Hopefully.
00:45:36And if not, I'm going home.
00:45:38Maybe press it with something.
00:45:41If I crank the heat up and then if I compress,
00:45:46I may be able to make this slice up like a cake.
00:45:50I've got my scrap tin that I've put my veggies in.
00:45:54I've popped that on top.
00:45:57I'm leaning with all my weight.
00:46:00I'm trying to get out as much liquid as possible from this rice so it's so fully compressed.
00:46:05I completely missed the memo of slicing.
00:46:08So hopefully it will be sliceable once I flip it.
00:46:13I'm not going home without a fight.
00:46:15Determination is back and game on, guys.
00:46:18Okay, guys.
00:46:19Bring us a satisfying slice.
00:46:21Three minutes to go!
00:46:23Nice, Cal.
00:46:28Looks amazing.
00:46:29Yeah, that's good.
00:46:36My shoe buns are meant to look like hockey balls.
00:46:39They look like hockey pucks.
00:46:41And that's what I have to work with if I'm going to stay in the competition.
00:46:45Okay.
00:46:46Not what I was hoping for, but that's all right.
00:46:48In the kitchen, you've got to pivot if you want to stay in the competition.
00:46:51Conceptually, my dish is very similar, but it's going to be constructed slightly different.
00:46:55So I'm going to have my larger shoe on the base, still filled with cream,
00:46:59and then lay my smaller shoe on top of it, still filled with pistachio and praline.
00:47:04Okay.
00:47:05That's done.
00:47:06So that when the judges cut through it, they should still be able to see some kind of cross-section.
00:47:11Godache.
00:47:13We want to slice in the zombie incredible in three minutes!
00:47:17Come on, Sabira!
00:47:18Come on, Sabira!
00:47:23Guys, come on, help!
00:47:24Whoo!
00:47:28I've got my eggs formed with the bechamel around them.
00:47:30It's time to crumb them so that I can fry them off.
00:47:33There we go.
00:47:34Go, go, go!
00:47:35Yes, Benny!
00:47:36Everything is riding in this.
00:47:37I gently get them into the deep fryer.
00:47:41And they look great.
00:47:43They're a beautiful golden brown.
00:47:45I'm so happy with this.
00:47:48But then I realise, hmm, not ideal.
00:47:50One of them is a crime scene.
00:47:52It just has exploded.
00:47:54I'm going to have to be so careful with the next one.
00:47:56Come on, Benny.
00:47:57Go, go, go!
00:47:58Go, go, go!
00:48:03The other one, unfortunately, has a crack right down the side.
00:48:06It needs to be perfect and it's not.
00:48:10Not ideal.
00:48:12A little bit of a rupture there.
00:48:13What are you thinking?
00:48:15I've hit this immunity pin since his second cook,
00:48:17keeping up with Gordon.
00:48:18That's the idea of that.
00:48:19And I really don't want to use it,
00:48:21but I also don't want to go home.
00:48:23So I just don't know what to do.
00:48:27Are you playing it?
00:48:32Yeah, mate.
00:48:33I think I'm going to play it, eh?
00:48:34Play the pin!
00:48:35Play the pin!
00:48:36Play the pin!
00:48:38The man that has played in the new EP, everybody.
00:48:41Yeah, finally.
00:48:42Mate, USA's pin on upstairs.
00:48:47I've worked too hard to get to this point
00:48:49and I'd rather be here without a pin
00:48:51than being at home with one.
00:48:56I'm afraid to slice in one minute left to go!
00:49:00All right, please!
00:49:07I'm so happy that I really pushed myself through this dish.
00:49:10Every element looks exactly how I pictured it,
00:49:13but now I need to plate this dish up beautifully
00:49:14because regardless of how it tastes,
00:49:16if it doesn't have a very clear slice moment,
00:49:19then it's not going to hit the brief.
00:49:22There's a beautiful little divot in there
00:49:23to fill with the basil oil
00:49:24and top with that ruby chocolate
00:49:26and freeze-drawn strawberry disc
00:49:27so that when you cut into it,
00:49:29that oil is going to sort of spill out all over the plate
00:49:31and around that is all the textural elements.
00:49:33Calling cut in ten!
00:49:36Nine!
00:49:37Eight!
00:49:38Seven!
00:49:39Six!
00:49:40Five!
00:49:41Four!
00:49:42Three!
00:49:43Two!
00:49:44One!
00:49:51How did you go, Big Thelma?
00:49:52Oh, man, it could have been better.
00:49:54I can honestly say, hands to heart,
00:49:58I have never in my entire life
00:50:01pulled so much into a cook.
00:50:05I am praying that this compressed.
00:50:08Hopefully when we flip it, it will be sliceable.
00:50:11I've given it my everything.
00:50:20Good luck.
00:50:21Get them, Kat.
00:50:22Thanks, guys.
00:50:23In round two today, I didn't hold back.
00:50:24I went as hard as I could to really make the best dish
00:50:26I possibly could in my way to kind of fit the brief.
00:50:28Hello, everyone.
00:50:30Hello.
00:50:32So I hope it's enough.
00:50:33Callum, what did you cook?
00:50:34So this is, I'm calling it strawberries and cream.
00:50:37So there's a ruby chocolate disc,
00:50:40a strawberry and raspberry vinegar sorbet,
00:50:42a strawberry gum ice cream on top of that.
00:50:44And then around the outside of the plate,
00:50:45there's some lily pillies maceratine strawberry consomme
00:50:48and a milk powder crumb.
00:50:50Wow, you went all out.
00:50:51You went all out.
00:50:52You think you've done enough with this one
00:50:53to get on through to the next stage?
00:50:54I hope so.
00:50:55I think it's pretty.
00:50:56I think it tastes nice
00:50:57and hopefully we get a nice little cross-section goo moment.
00:51:00Cross-section goo moment.
00:51:03Thanks, Callum. We'll taste your dish now.
00:51:04Thanks, everyone.
00:51:06Let's see if we can get a nice slice here.
00:51:11Oh, yeah.
00:51:12Yes.
00:51:13Pretty impressive, isn't it?
00:51:14The colour of that oil.
00:51:16Oh, yeah.
00:51:17Yes.
00:51:18What a perfect colour of that oil.
00:51:19Pretty impressive, isn't it?
00:51:20The colour of that oil.
00:51:42So, Callum's plan was to go all out.
00:51:53And, wow, what a stunning plate of food.
00:51:58It is a perfect dessert for me.
00:52:00It's got salt, acidity, just the right amount of sweetness.
00:52:04And then just that reveal, cutting through that cross-section
00:52:07and having all that basil oil just flow through.
00:52:10Couldn't love it more.
00:52:11I'm so glad that he just leaned more into being himself
00:52:14because when he does that, he puts up food like this
00:52:17and this could be competition-winning food,
00:52:20not just food that keeps him out of being eliminated.
00:52:23I'm not joking when I say
00:52:24that's one of the best desserts I've eaten in a long time.
00:52:27Oh, so bad.
00:52:28It's beautifully balanced.
00:52:30He absolutely nailed it.
00:52:31If this isn't on Callum's Instagram,
00:52:33I'm going to steal it from him.
00:52:38Good luck, Andre.
00:52:39Good luck.
00:52:40There's a big risk cooking a dish in the bowl that you're going to serve
00:52:43because I don't have one to taste or test.
00:52:46I don't know how it slices.
00:52:48I don't know how it's going to go.
00:52:49Andre, what have you cooked?
00:52:51Today I've cooked a French onion soup chow and mushy.
00:52:56So this challenge is all about that satisfying cross-section.
00:53:02Is there one in there?
00:53:04What you'll get is you'll crack through that crisp
00:53:06and then cut through the chow and mushy
00:53:08and you'll find the onions underneath there
00:53:11and then put it on a plate.
00:53:12Well, we love watching you work
00:53:14and we're looking forward to trying the dish.
00:53:16Thanks, Andre.
00:53:17Thanks.
00:53:18Cheers, Andre.
00:53:19Cheers.
00:53:20There's a bit going on in that tiny little bowl.
00:53:22Yeah.
00:53:23But it could work.
00:53:24Yeah.
00:53:25Well, I don't think the slicing's working, so...
00:53:37Maybe some scooping.
00:53:39It's delicious.
00:54:00It's packed full of umami, smoky goodness in the chow mushy
00:54:07and then you get sweetness from those lightly caramelised onions.
00:54:10So flavour-wise, it ticks the box.
00:54:12I think Andre came up with something very smart.
00:54:16Very original.
00:54:18And the introduction of the conté cheese is wild.
00:54:21It's just phenomenal.
00:54:23I would say that the flavours are layered,
00:54:26but the physical makeup of the dish isn't.
00:54:31And I think Andre has this incredible ability
00:54:36to create fine dining food.
00:54:39Dishes that belong in a degustation menu.
00:54:41And this to me is one of those,
00:54:42but it's not a dish that has a satisfying slice.
00:54:46I love where his brain was going with this dish,
00:54:48but it hasn't quite met the breath today.
00:54:51Good luck.
00:54:52Good luck, Ash.
00:54:53This dish is a really tough one to swallow
00:54:56because I've cooked choux pastry so many times before
00:54:59and people know that I know how to cook choux pastry.
00:55:02And now my choux hasn't risen, which is disappointing.
00:55:06Hello, guys.
00:55:07Hello, guys.
00:55:08Hello, guys.
00:55:10Dash, where have you met?
00:55:12This is my choux tower.
00:55:15In the middle choux, you've still got the pistachio praline.
00:55:18In the outer choux, you've got a orange blossom creme bat,
00:55:22and that's also piped around the outside.
00:55:25OK, good luck.
00:55:27Thanks, guys.
00:55:28Cheers.
00:55:29Thanks, Ash.
00:55:30I appreciate the present of dessert around the outside.
00:55:34Let's see what it looks like in the middle.
00:55:35Fingers crossed as a cross-section.
00:55:37There is definitely a surprise on the inside.
00:56:07I feel really disappointed for Dash.
00:56:10Choux pastry is an element that he's had huge success with
00:56:13in this kitchen, but today just wasn't his day.
00:56:16There was too many eggs in it,
00:56:18so he's tried to cook out the moisture,
00:56:20and in the process, he's burnt them.
00:56:23Well, it's a shame because I really enjoy
00:56:26the combinations of all the different flavors.
00:56:29If he'd pulled off what he kind of set out to pull off,
00:56:32that slice probably would have been very epic.
00:56:34I'm worried for it.
00:56:36Good luck, Samira.
00:56:39I appreciate it.
00:56:42I feel like a nurse.
00:56:45I'm going to walk in with a smile because I've done everything
00:56:48that I could possibly think of doing.
00:56:54Wow, Samira.
00:56:55So if it works or if it doesn't work,
00:56:58I did not give up.
00:57:00So I only hope for the best now.
00:57:06Samira, it's time to flip your dish.
00:57:07Yep, done.
00:57:08Good luck.
00:57:10Okay.
00:57:11Good luck.
00:57:13Anyone want to do a lucky drum roll?
00:57:14I'll tell you what.
00:57:15I'll tell you what.
00:57:16Yay!
00:57:17Yeah!
00:57:18Yeah!
00:57:19Yeah!
00:57:20Yeah!
00:57:21Good luck.
00:57:26Anyone want to do a lucky drum roll?
00:57:28I'll tell you what.
00:57:29Today I have made matnoorbe, which translates to upside down.
00:57:53So you have your slow cooked lamb and then you have your fried vegetables and your flavoured rice.
00:57:59Every dish in the Middle Eastern household comes with an array of sides.
00:58:03We've got an onion and sumac salad, some mint and parsley, a chilli and tomato salsa, a cucumber and yoghurt mint dip and some pickled veggies.
00:58:15Samira, we're really happy for you that that turned over so beautifully.
00:58:19We're going to taste your dish now. Thank you very much.
00:58:22Well done, Samira.
00:58:24I can't wait to dig into this.
00:58:26I want this for my birthday.
00:58:28Oh my God.
00:58:29Let's see some candles in that.
00:58:31I want this for my birthday, let's take some candles in that.
00:58:57This is up there for one of my favourite dishes of the whole season.
00:59:15Same.
00:59:16The flavour in this is just so wonderful.
00:59:21It's that rich fatty lamb, it's the way that rice is compressed in against the cauliflower
00:59:26and the eggplant and the carrot.
00:59:28And then pair this phenomenon with all of these bright and colourful condiments.
00:59:34It feels so generous and warming and comforting.
00:59:39I freaking love that so, so much.
00:59:43That compression to me was the flavour of courage.
00:59:46Just fighting so hard to stay in this competition.
00:59:49For me, the anticipation of slicing into this beautiful piece of cooking and pulling out the most perfect slice
00:59:56is something I won't forget for a while.
00:59:58I love this type of food where you just put it on the table and you all dig in.
01:00:03Yeah.
01:00:04And I feel privileged to eat it.
01:00:06For sure today, we had a cracking day.
01:00:13And I think we would like to say a massive thank you to Chef Andy Cook.
01:00:19You have been unbelievable.
01:00:21Before we get down to the nitty gritty, we need to give props to a couple of you for bringing us a little slice of heaven.
01:00:34The first was one of our favourite dishes of the competition so far.
01:00:40It didn't just make us go back for more, it was also the most satisfying slice of the day.
01:00:50Mind blown, Samira.
01:00:55Well done!
01:01:04We loved it so much.
01:01:05I imagine that's what it's like for your family being like,
01:01:07more!
01:01:08It was amazing.
01:01:11Thank you very much.
01:01:14And then,
01:01:17Callum.
01:01:18Oh yeah!
01:01:20We were thrilled when we cut into your dish, and even more so when we ate it.
01:01:32Right.
01:01:33Andre, Dash, let's get something straight.
01:01:36You two are both brilliant cooks, but unfortunately today, one of you just didn't make the cut.
01:01:42Dash, there was a little surprise when we cut into your pastry, but mate, the shoe, it just didn't work.
01:01:52And it's for that reason, so sorry Dash, you're going up.
01:01:57Oh my goodness.
01:01:58Making it this far against veterans of this competition is really something.
01:02:08You should be really proud of yourself, because we are.
01:02:12Meeting all these amazing people, it's been very inspiring to be around.
01:02:16And I think just having that energy around you really re-motivates you and I'm excited for what's next.
01:02:20Well said.
01:02:21For now, it's time to say goodbye Dash.
01:02:24Well done.
01:02:26Well done.
01:02:27Well done.
01:02:28Well done.
01:02:29Well done.
01:02:30Well done.
01:02:31Well done.
01:02:32Well done.
01:02:33Thanks.
01:02:34Yeah, I'm definitely going to use this experience to change my life going forward.
01:02:38Good luck.
01:02:39Excellent chance, okay?
01:02:40Excellent chance.
01:02:41Cheers mate.
01:02:42My housemate Dave and I want to open a cookie business.
01:02:45We think that like Melbourne doesn't have great cookies, so I'm really excited.
01:02:51Give it up for Dash everybody!
01:02:59This week on MasterChef Australia.
01:03:02Game on.
01:03:03If cooking was a sport.
01:03:05Woo-wee!
01:03:07It would be an immunity smackdown.
01:03:10The gloves are coming off.
01:03:11I'm back to win.
01:03:12The battle is on.
01:03:13She's going down.
01:03:14She doesn't know it yet, but she's going down.
01:03:16I thought we were friends.
01:03:19So grab a ringside seat for brand new challenges.
01:03:23Our very first.
01:03:25Dauphin!
01:03:26Yeah!
01:03:27And breathtaking food.
01:03:31Wow.
01:03:32Oh, get out!
01:03:35That's fine.
01:03:36Ha-ho-ho-ho-ho-ho.
01:03:45You