- 6/8/2025
Category
📺
TVTranscript
00:00You ready?
00:13Yeah.
00:14We're ready.
00:15Quite open.
00:17Another shot at immunity.
00:18I know.
00:19Another go at immunity.
00:20Yeah.
00:27Oh, we got there.
00:29Oh.
00:30Oh.
00:31Oh.
00:32Oh.
00:33Viral Week, we're up for immunity.
00:36Here we go, gang.
00:37Come on down.
00:38And there's a massive deli counter in front of us.
00:41There's prosciutto.
00:42There's ham.
00:43There's some mortadella.
00:45All my favourite things.
00:47Delicious.
00:50Morning, everybody.
00:51Good morning.
00:53Strap in, guys, because today's immunity challenge is a two-rounder.
00:58Woo!
00:59Round one, it's all about what's up here.
01:03The sandwich revolution has been dominating the food scene.
01:08And it's showing no signs of slowing down.
01:11Delis are churning out gourmet sandwiches people would pay bank for.
01:17And that is exactly what we want you to create for us today.
01:24Bring us the ultimate deli sand bow.
01:29You must feature at least one meat from the deli up here.
01:34And then the three of you who make the best sand bow.
01:37And I'll advance to round two.
01:40Ah.
01:41Where you'll go head to head to head for immunity.
01:44The deli sandwich, perfect.
01:46It's, uh, that's, you know, quintessential part of my life,
01:49making sandwiches and bringing them to work.
01:51So this challenge is definitely up my alley.
01:55Anyone got a favourite sandwich memory?
01:57The best sandwiches we would have in our household
02:00were on a Saturday after, on a Friday night,
02:02we'd have challah, which is, like, the plaited egg bread.
02:05Yeah.
02:06So you'd do something, you'd toast that,
02:07and it's just so decadent and rich,
02:09and everything tastes good on it.
02:10Yeah.
02:11So my mum used to have some leftover waffles.
02:14She makes waffles?
02:15Yeah, the night before.
02:16Waffle sandwich.
02:17Oh.
02:18And used whatever was left.
02:19How the others lived.
02:20Flat.
02:21That's what you'd have at school?
02:23Yes.
02:25I can still remember the smell of it.
02:28Mine was legit.
02:30I took to school four sandwiches with Vegemine on it,
02:34and that's it.
02:35Sometimes my old man got so lazy
02:37that he'd just give me half a loaf of bread and the jar.
02:40And I just sit there like a loser.
02:43Fucking hell.
02:46I chose to go hungry many days at school.
02:49Oh, I'm gonna cry.
02:52Yeah, any day that I got a sandwich was at school,
02:55because, like, it was just...
02:56On my first day at school in Australia,
02:59I had chicken giblets and star anise.
03:01Oh, my God.
03:03Wow.
03:04It's funny how Poe says she used to hate
03:07having a hot lunch to take to school,
03:09whereas now it's the cool thing.
03:11My son loves taking a biryani in a flask to school.
03:14He loves it.
03:16We're gonna give you 45 minutes.
03:18Oh!
03:20Pantry and garden, they're both open.
03:24To be one of the three cooking in round two,
03:26we want sangas worth scrolling for.
03:29You got it?
03:30Yeah.
03:31Good.
03:32Because your time starts now.
03:35Hey!
03:36Oh!
03:37Oh!
03:38Oh!
03:39Oh!
03:40Oh!
03:41There's a bunch of stuff going on in my head.
03:46I'm thinking, right, one, it's viral week,
03:48two, how do I elevate this?
03:50We'll figure it out as we go.
03:52Like, there's a million delicious sandwiches you can make,
03:55but it's trying to make something that's interesting
03:57and delicious, I think, is the goal today.
04:00I'd love to have 45 minutes in the morning
04:02to prep my kids' sandwiches for their lunch boxes,
04:04but we're not just doing Vegemite wraps here today.
04:08We've got to really bring the judges something
04:10to get us into the next stage so we can go for immunity.
04:18I am super pumped or chuffed, super excited,
04:22because I love my sandwich.
04:25I absolutely adore having a great sandwich.
04:27Do you know what's so important for a good sandwich is texture.
04:31When you get a soggy sandwich,
04:33there is nothing more disappointing.
04:35Yeah.
04:36You need to use the right bread for the right sandwich.
04:38You also need to cut the bread the right thickness
04:41for what you're going to do with it.
04:43We're talking about ergonomics of eating.
04:45For sure.
04:46You don't want something that is just so difficult to eat
04:48that half the stuff squishes out the other end.
04:51So I hope they do take all these details into consideration.
04:54And they cook you for immunity,
04:55so I hope they just go for it.
05:00Old MacDeli Sando, I'm going to keep it traditional,
05:03not to be too conceptual.
05:05I'm not really a viral kind of social media guy.
05:07I like to celebrate cultural heritage
05:09and background of dishes and so forth.
05:13Andre, surely sandwiches are one of your favourite things in the world?
05:16Yes.
05:17And this is one of my favourite things.
05:19Caponata.
05:20Caponata.
05:21So we're doing a pecorino cream,
05:23caponata, motadella and smoked prosciutto.
05:25So you're going very traditional deli style.
05:27It's what I was brought up with.
05:28Yep.
05:29Yep.
05:30Did you have this in a sandwich?
05:31Yeah, but I would often just hide it in my bag and it would go mouldy.
05:35Yeah, right.
05:36I've got that immigrant thing going on.
05:37Yeah, yeah, yeah, yeah.
05:38Embarrassed.
05:39But I love it.
05:40It's one of my favourite things to cook.
05:41I think for you, it sounds like you are all over your fillings,
05:44but bread is just as important.
05:46Without the right bread, there's no sandwich.
05:48Right, I know.
05:49And I'll get to that when I'm stuck.
05:50Alright.
05:51Good luck.
05:52Good luck, Andre.
05:54Love this kind of food.
05:58I definitely have an advantage in this challenge.
06:01Good boy.
06:02Come on.
06:03I'm a builder.
06:04I'm on the seven till four.
06:06And some days I'll smash through like three or four sandwiches on Smoko.
06:12Like, I love ham cheese toasties.
06:16We've got a toasty machine at work and you just can't go wrong.
06:19I'm so familiar with it, but I need to elevate it.
06:22I'm doing a ham off the bone sandwich with a panko crumbed mozzarella cheese,
06:27making some hot honey, going to have some pickles and some chips on the side.
06:32About ten minutes into the cook, frying up this crumbed mozzarella cheese.
06:36It's got that real guilty feel to it.
06:38It's just going to be oozy and delicious.
06:41Chaos.
06:42But now I need to get started on my pickle mix.
06:44My God.
06:47Far out.
06:50Oh my goodness.
06:51I've decided to taste one of my little baby capsicum.
06:54I've taken a good chunk out of it.
06:58You alright?
06:59Yeah.
07:00Water?
07:01Here.
07:02And like, my head is blowing up.
07:05This is not a baby capsicum.
07:07This is a scotch bonnet chilli.
07:10Is that a schnitty?
07:11Is that a schnitty?
07:12Is that a schnitty?
07:13Is that a schnitty?
07:14How are you?
07:15I was hoping someone would do schnitty.
07:16Yeah.
07:17It is.
07:18Oh!
07:19It's a cheese schnitty.
07:20Oh!
07:21What?
07:22Oh that looks hot!
07:23Is it hot?
07:24Okay, so tell us.
07:25Tell us what you're doing.
07:26I'm doing a shaved leg ham with a panko crumb mozzarella cheese.
07:30You look thrilled.
07:31You look so pleased with yourself right now.
07:33I love this.
07:34I did just like take a big bite out of this.
07:37I'm waiting on some milk.
07:38So you're not thrilled you're suffering?
07:40I'm suffering.
07:41Okay.
07:42Can I give you a little tip?
07:43Sugar.
07:44Okay.
07:45Yeah.
07:46It actually soaks up all the volatile.
07:47It's so bad.
07:48Sprinkle, just go like this.
07:49Are you crying?
07:50Yeah.
07:51Yeah.
07:52I've got another pickling liquid in there and I'm hoping to do some pickled capsicum.
07:57Sounds like you're really honouring the 45 minutes but perhaps 15 of it is just getting
08:01over your chilli poison.
08:04Oh that's so funny.
08:05Oh golly.
08:09Do you know what I find unusually difficult?
08:13Cutting bread evenly.
08:15If it's, you're talking about sourdough, turn it over.
08:18You'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.
08:27That 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.
08:37I actually grew up eating this quite a lot.
08:40I love it.
08:41I absolutely love it.
08:42It's our own toastie.
08:43I guess that's the best way to describe it and usually we use like a baguette but
08:47I've got these three to choose from.
08:50Haven't decided yet.
08:53Hello.
08:54Hello.
08:55Hi.
08:56What's cracking?
08:57So I'm doing a mortadella and fried salami sando.
08:59It's like a chip buddy-esque.
09:01So 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?
09:10It's a Fugazi snack icon.
09:12I'm going to call it an icon because I think it's that bloody good.
09:16It's one of those snacks that if you come to Fugazi, we refuse to let you leave without trying.
09:22This is a bit of a levelled up version of what I would make at home.
09:26Eggplant, Parmesan, crumbed beautifully, delicious flavour in a sandwich.
09:32It's something that I've made before and I'm using the sourdough bread as a crumb for that eggplant.
09:38I 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.
09:52But I was a baker and I have a few tricks up my sleeve.
09:57I am making a Mohammara roasted pepper peanut bread sandwich with either silverside or roasted beef in there.
10:05So I got my dough done and I'm leaving it to do its thing and prove on the side.
10:09Now I work on my Mohammara.
10:12So Mohammara is a roasted capsicum dip.
10:15It's using walnuts, pumpkin bread and molasses, capsicums.
10:18This dish takes time to make because you really need to soften and roast the peppers.
10:23Come on, roast up, roast up.
10:26Samira.
10:27I love this, Samira.
10:28Don't tell me you're making your own bread.
10:29Hello, I am.
10:30She's going for it.
10:31I'm going, you know what?
10:32You are not in 45 minutes.
10:34Two sandwiches, Chef.
10:35I am making you guys a harissa spiced rocket sandwich in fresh pita bread, which has proven very quickly and nicely.
10:43Can I say something?
10:44Yes.
10:45How do you manage to get that rest so quickly?
10:47Special trick.
10:49No, I can't tell anybody my tricks.
10:51You'll have to jump on the MasterChef website to get the recipe if they put it.
10:56Sorry.
10:57No, joking.
10:58Not funny.
10:59That was so lame.
11:00It's water temperature and how much yeast to use.
11:03It's about the hydration.
11:04You get the hydration right, you should be able to do it.
11:07Now, it works best in a warm environment.
11:09And you can't get hotter than the MasterChef kitchen considering all these stoves are on.
11:13Do you think your bread will be cooked in time?
11:16One million percent.
11:17And obviously, you put more yeast on normal.
11:19So, do you think the yeast will disappear?
11:20One million percent, no.
11:22You know, in my house, we're not allowed to run out of bread.
11:24And if I ever run out of bread, I'm in a panic mode.
11:26So, I have to whip it up quickly because bread is a big staple in my home.
11:30Whatever you're making, I hope you're on a roll.
11:3230 minutes to go.
11:33Oh, gross.
11:46My strategy today is to stand out.
11:49I want to create a sandwich that is unique.
11:53I'm going to be making my version of an egg and bacon sandwich.
11:56So, I've got maple, smoky bacon, poached eggs, a Vegemite verblanc, an avocado cream.
12:03But the catch is, there's no bread.
12:12Hi, Sarah.
12:13I really wanted someone to use Vegemite.
12:15And pop it on.
12:17I don't know if I want to tell you what I'm doing.
12:20Are you anti-noodle and bread?
12:22I kind of am.
12:24Like, when I get a sandwich, the first thing I do is take the lid off.
12:28So...
12:29What are you making?
12:30So, I'm kind of taking all of the elements of the sandwiches that I like.
12:34So, bacon, eggs, Vegemite, avocado, and making it, like, kind of deconstructed in a way.
12:43The puppet arm is the bread.
12:44There's the lid on top and all of those beautiful flavours underneath.
12:47So, Sarah.
12:48There are some things in the world that should not be deconstructed and I think a sandwich might be one of them.
12:53I'm sorry, I'm going to try and change your mind.
12:56Try and change your mind.
12:57Yeah.
12:58I think if you looked up the definition of what a sandwich is...
13:01It's got bread and sauce.
13:02I think it would be something between something else.
13:05It doesn't have to be bread.
13:06Yeah.
13:07And I think what's going to happen here is the debate might not even be about your flavours.
13:15It might be...
13:16Is this even a sandwich?
13:17Sandwich.
13:18It's my kind of sandwich.
13:19It's a Sarah sandwich.
13:20I think you're taking a very, very big risk.
13:34What is your definition of a sandwich?
13:37There needs to be two things of something with stuff inside.
13:41That is exactly what I said.
13:44Traditionally, I'd say two slices of bread, but I would be happy with two slices of something.
13:49Yeah.
13:50It's viral week.
13:52Every viral sandwich I've ever seen, or you're cutting through something that's just oozing
13:57everywhere.
13:58I'm making a croquette madame.
14:01This is going to be epic.
14:04Jamie.
14:05Hey, mate.
14:06Wow, there's a lot going on here.
14:08Ah, look.
14:09You 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 croque madame.
14:17I knew it.
14:18I bloody knew it.
14:19I'm going to layer the meat with a little bit of bechamel and some cheese in between,
14:24and then pané 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 it.
14:40Yeah.
14:41That's the plan.
14:42Wow.
14:43It's a good plan.
14:44I mean, you have a good plan.
14:45Yeah.
14:46Make sure you finish on time.
14:47That's right.
14:51Next thing is I have to start figuring out how I'm going to construct this monstrosity.
14:57So we've got the prosciutto laid over the ring mould, layer of bechamel, ham.
15:04Conte cheese, layer of bechamel, ham.
15:08Conte cheese, layer of bechamel, ham, more bechamel.
15:13This is the morning after's favourite sandwich.
15:17Then you've got to make sure that it's crumbed properly.
15:20Otherwise, it's going to explode in the fryer.
15:22Heaps could go wrong.
15:23But if it works, ching ching, round two.
15:30Today is a wide apron day.
15:32I have done some wacky things in the kitchen before, but I've never tried a Vegemite beurblanc before.
15:39Vegemite beurblanc is loaded with all the things we love.
15:43Vegemite, butter.
15:45It's got some shallots and vinegar.
15:47But I'm going quite conceptual today.
15:51I'm using papadum as my bread.
15:55And the judges are a bit worried that this is not a sandwich.
16:00Sophia and Poe said that a sandwich is something between something else.
16:08So, I feel like that's also subjective.
16:15Guys, I love sandwiches!
16:18Allez, allez!
16:20Fifteen minutes to go!
16:21Me too!
16:22I love sandwiches!
16:26Look who is the roti.
16:27It's unbelievable.
16:30Oh, I fully forgot what I came in here for.
16:33So, the roti john is in the oven cooking.
16:38What I now have to do is just make a really fresh component.
16:41So, there will be mint, coriander, yoghurt.
16:44I've got a lot of smoky elements in it, which I'm really happy about.
16:47So, yeah!
16:51I'm making a classic Fugazi snack.
16:53It is, like, probably the most sold thing on the menu.
16:56Am I worried about my salami not getting crispy?
16:59Uh, absolutely.
17:00Yeah.
17:02I really wanted to get that sourdough crumb on the outside of the eggplant.
17:05And that's what I've done.
17:06I actually made my own breadcrumbs out of the delicious bread we had in the pantry today
17:10to crumb that eggplant in.
17:12And that's such a point of difference.
17:14It's almost like a mini sandwich inside a sandwich.
17:19So, my caponata's done.
17:20Nice and balanced.
17:21I'm doing the classic Italian combination put together in a sandwich.
17:25Now you need cream.
17:26My other filling today is a pecorino cream.
17:29It consists of whipped ricotta, cream, and lots of pecorino cheese.
17:33And I need to bring it to temperature and whip it really hard.
17:37That takes a little bit of time.
17:38I need to hustle.
17:39Just work on my pecorino cream.
17:42Caponata's ready to go.
17:44Falling down there.
17:45Uh, then it's onto construction phase.
17:52There's only three spots in round two.
17:54Five minutes to go!
17:55Let's go, guys!
18:02Oh, that bread looks amazing.
18:04My bread is ready.
18:06I am so happy with the texture of my bread.
18:08It's so fluffy and it's charred nicely as well.
18:11Oh, I love bloody sandwiches.
18:13I'm hoping it's to their liking.
18:15So I'm amping up the spiciness in mine.
18:18Everything assembled.
18:19Everything assembled.
18:20Here we go.
18:21I managed to make bread.
18:23I managed to make this roasted Muhammara dip.
18:25I really hope I am in that shot just to go that next step.
18:29What are you doing poached eggs?
18:30Yeah, poached eggs, eggs.
18:31Poached eggs sandwich.
18:32Poached poached eggs.
18:33I'm just going for it here.
18:34Plating up.
18:35I've gone for a thinner style of bread.
18:36Gonna have all that filling inside.
18:37Beautiful.
18:38I think it's gonna be the perfect ratio.
18:39Oh, yes.
18:40I'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.
18:56They're looking salty, crispy, delicious.
18:58Hot honey's there.
18:59I was like, where's my bloody mozzarella?
19:01Inspiration's, you know, the toasty, so I'm definitely giving the judges a real sandwich.
19:08I don't need the little herbs, do I?
19:10It'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.
19:30There's no way this works.
19:31Otherwise, it's going to explode.
19:33And if it explodes, no sandwich.
19:35No nice cut through.
19:36Got the double crumb on both patties.
19:39Now, the moment of truth.
19:41If 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, or they've exploded.
19:58There's a lot of marshmallows going everywhere and I'm just going to be chucking some ham on
20:01some white bread, like high school, all over again.
20:15If these don't work, there is no dish.
20:18There is no way this works.
20:23Once the bubbles have started to subside, some of the steam's come off and I start to see
20:28this beautiful crust forming around my patties, I know that this is going to work.
20:32This is ridiculous.
20:34There's no way this should work, but apparently, it is.
20:39Yeah, boy!
20:44Croc Madame traditionally has a fried egg.
20:47It's going to add an extra texture.
20:49As you cut through it, you get the beautiful oozy yolk and you're just going through soft layers
20:53of creamy, cheesy deliciousness.
20:56Oh my god.
21:00Get ready!
21:01Ten!
21:02Five!
21:03Eight!
21:04Seven!
21:05Six!
21:06Five!
21:07Four!
21:08Three!
21:09Two!
21:10One!
21:11Woo!
21:12Woo!
21:13Woo!
21:14Woo!
21:15Woo!
21:16Woo!
21:17Woo!
21:18Woo!
21:19Woo!
21:20Woo!
21:21Woo!
21:22Woo!
21:23Woo!
21:24viele
21:30Well, we set you the very fun task of creating the ultimate Sambo.
21:32And for what it looks like, everyone's going for broke.
21:36The first dish we'd like to taste belongs to...
21:45...Declant.
21:47Wow, look at that
21:49Wooooawawaaah!
21:50The work's so way!
21:52Oh, my.
21:53Oh, you would have.
21:54Yeah.
21:55Well, this plate.
21:58What is it?
21:59It's my version of a ham cheese sandwich.
22:02I've got a panko crumbed fried mozzarella, smoked ham,
22:07some of that pickle mixture, and just drizzle some hot honey over it.
22:11I'm into this.
22:12Yeah.
22:22I love that you just went with classic ham and cheese and then completely amped it up,
22:44made 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.
22:52And it's not.
22:53It's melty, stretchy, delicious cheese.
22:55Wallach is the right ratio.
22:58The generosity of your ham really combine with the softness and the crushiness of your breadcrumb
23:04and your cribs.
23:07Well done.
23:11This is one of those sandwiches where if you read it on the menu board, you'd order it.
23:15Yeah.
23:16Then you'd eat it and then you'd order it again.
23:19I would be getting ready, mate, because you could be cooking it round two, Deckers.
23:29Next up, it's Andre.
23:32Wow, look at that.
23:38Beautiful.
23:39It's like a gondola.
23:41It is like a gondola.
23:42Today I've made Sicilian caponata with a pecorino and ricotta cream, smoked prosciutto and
23:53some mortadella.
23:54Lovely accent.
23:56Smells delicious.
23:57Andre.
23:58Yes.
23:59Yes, yes, yes, yes, yes.
24:09For me, the things that spiced this guy up was the cream.
24:24It was so luxury and then you just get pounded by that caponata.
24:29But this is the bee's knees.
24:32Andre, I love the way you constructed that.
24:35I think for me, one of the things that people don't pay enough attention to is when you go
24:39to a sandwich shop, I want to see all the layers.
24:42Yes.
24:43And I could see all of them.
24:44Yep.
24:45Choice of red is perfect.
24:46It's just nice to see you do this style of cooking, which is from your heart as opposed
24:50to your head.
24:51And I can taste it.
24:52Oh, yes.
24:53Well done.
24:54Well done, Andre!
24:59Audra, come on down.
25:02What is going on here?
25:04Okay, should I bring you Roti John?
25:06It's a real Singapore staple with roast pork.
25:09The genius was having bread that had crust all the way around it.
25:13Yep.
25:14Because all of that really juicy mixture that just seeps down and down and down and down,
25:18it hits the crust and the crust is like, nah, you're not getting through here.
25:22No way.
25:23Next up, Theo.
25:25I made eggplant melanzani.
25:27Where it went wrong a little bit for me was the eggplant.
25:30It was quite soggy on the bread underneath.
25:33So I think just all the weight, I would have put that on top.
25:37So, it's a mortadella, fried salami, pecorino and pickled shallot sando.
25:43Laura, you've done an amazing job.
25:47The mayo is perfect.
25:49The salami, I think, is very crispy.
25:51So, well done, Laura.
25:53You've nailed it.
25:56I loved it.
25:57So much so that I just asked the girls if I could just undo my top button on my pants.
26:00Yeah.
26:01But you can't.
26:02Anyway, too much information?
26:05Sarah.
26:09Oh, man.
26:14Sarah, what have you made?
26:21I have made a bacon and egg sandwich.
26:25Uh-huh.
26:26Where is it?
26:27So, it's sandwiched between the papadom and the plate.
26:31Is the plate one of your two layers?
26:33Yes, it is.
26:34Good news and bad news.
26:55Good news, it's absolutely delicious.
27:00Bad news, that is not a sandwich.
27:05That is not a sandwich.
27:07And it's a shame because what you have underneath your filling is so good.
27:14Delicious, not a sandwich.
27:16Sorry, Sarah.
27:17Sorry, Sarah.
27:18That's all right.
27:19It was fun, though.
27:22Hilarious.
27:24The next dish we want to see is Samira.
27:33Oh, my God.
27:35Classic Samira.
27:36Hello.
27:37Today, I made a Muhammara roasted beef sandwich.
27:48Well, well, well.
27:49To make bread like this in 45 minutes, you are really, really brave.
27:54So, you think your bread will be good enough with that short of time?
27:58Oh, I definitely took a risk, but I do like to really push myself.
28:03Samira, it is incredible.
28:28Your bread is fantastic.
28:32When you have a bite, it is just dynamic.
28:35It is so delicious.
28:38It's really soft and pillowy and charred in all the right places.
28:43It was, like, such a good move to stick out from the pack.
28:46Risky, risky, but I think you pulled it off.
28:50Thank you, Samira.
28:51Jamie.
28:52Come on down.
28:53Oh, wow, what's up?
28:54Hello.
28:55My arteries just gave up.
28:56Oh, yeah.
28:57Yeah, yeah, yeah.
28:58When we cut into it, what do you want us to see?
29:01Beautiful oozy egg yolk.
29:03You should have layer of prosciutto, bechamel, comte, ham.
29:04My heart, my heart.
29:05And then prosciutto.
29:06When you cut through it, what you should have is a big smile on your face and, like, a whole
29:10lot of joy.
29:11It's tall, it's proud, and now we cross our fingers and we hope.
29:39Hang on, let me just see where the egg is.
29:52Okay, cool.
29:57Show me.
30:02Oh, my goodness.
30:05Oh, my God.
30:08That is so over the top.
30:10I love it.
30:11Yeah.
30:13There's some maple syrup in that bechamel as well.
30:19Make it nice and sweet.
30:20Of course there is.
30:21Of course there is.
30:22It's great.
30:23It's great.
30:24You're welcome.
30:25I love it.
30:26I love it.
30:27I love it.
30:29I love it.
30:30I love it.
30:31I love it.
30:32I love it.
30:33I love it.
30:34I love it.
30:35I love it.
30:36I love it.
30:37I love it.
30:38I love it.
30:39I love it.
30:40I love it.
30:41I love it.
30:42I love it.
30:43I love it.
30:44I love it.
30:46And then just your execution on all of the elements, like your bechamel, that deep fry, the perfect
30:51golden egg.
30:52It's exactly as it should be, and it's unapologetic.
30:57In France, we will call it coup double.
31:00First, it has a look like croque madame.
31:04When you close your eyes, it is exactly what croque madame should be.
31:07And the bechamel is what make it together.
31:12And that little sweetness as an addition is very special.
31:16You smiled the whole way through that cook.
31:18You thought it was ridiculous.
31:20But you had the technique and the nous to pull it off.
31:22And as soon as we cut that open, mate, I knew that was going to be a winner.
31:25Thank you, Jamie.
31:34With only 45 minutes to whip up a superb sanger,
31:38we were keen to see who would dominate the deli.
31:40And there were more than a few contenders.
31:44But we were looking for a top three.
31:48So, 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.
32:12André, that was yours.
32:18And lastly...
32:19The higher the croque madame, the closer to immunity.
32:24Jamie, you're in.
32:25You three are cooking in round two.
32:36Everyone else, head on up to the gantry.
32:38Well done.
32:39Well done, my work.
32:40Well done.
32:42I'm into round two.
32:44Battling the heat still from that chilli, but bring it on.
32:47Declan, André, Jamie.
32:52The three of you absolutely smashed that with those deli sandoz.
32:57The question is,
32:58can you do it again with whatever's under there?
33:04The first round was all about one viral dish.
33:08This round is about an amalgamation of two.
33:11Bro nuts.
33:11But it all began back in 2013 with what's under here.
33:16Bro nuts.
33:17And voila.
33:23The legendary cronut.
33:25Oh!
33:30Oh, I'm not going to show them my age there.
33:32Show them my age.
33:33Robert, the old crow-y.
33:35How's it going?
33:36Yeah, I've definitely had my fair share of cronut.
33:39Your croissant, your donut,
33:41two classic dishes coming together as one.
33:43This iconic combo was invented by Dominic Ansell.
33:48And it took the internet by storm.
33:50We want you to create a mash-up that has all the viral makings of this dish.
33:57Nothing is off-limits.
34:00Think sushi tacos,
34:02cheeseburger spring rolls,
34:05crepe brulee.
34:05I have to say, one of my favourite things about these dishes are the names.
34:12So come up with a goodie.
34:13You'll have 60 minutes.
34:16Oh, you're 60 minutes.
34:19Oh, you're right here.
34:20I see it.
34:20Damn.
34:21Are you ready?
34:23Yeah.
34:24It's not easy to win immunity in this competition.
34:35And I'm up against two absolute veterans to the MasterChef kitchen.
34:39But I spend a bit of time on my phone looking at viral cooking videos and viral sensations.
34:45That's my life.
34:46It's my passion, those kinds of things.
34:48Come on, Deckers.
34:50I've decided I'm going to collaborate two of my favourite dishes, a lobster roll and a choccy eclair.
34:57Sometimes when I get a lobster roll, the brioche is a bit too heavy.
35:01So immediately I'm like choux pastry.
35:04I can add a bit of sweetness to it.
35:06It's going to be fluffy, light in texture, and it can hold this lobster perfectly.
35:12Choux is something I'm very familiar with.
35:14I pulled it 60 minutes.
35:15Time is of the essence today.
35:17I'm a bit nervous, but I can't say I've ever done this before, but I love it.
35:23I know this viral mash-up has to visually look appealing and have that grab.
35:29I want to use this head and a bit of the tail in the theatre, so I sort of serve it like a lobster.
35:34But yeah, the shoe will be cut in half, split open with all that lobster filling on the inside.
35:40I've never seen anything like this before, but hopefully this is the next following.
35:44It's a viral sensation.
35:50Nice, Jamie.
35:53Nice colours, Jamie.
35:55I'm doing Korean fried chicken and tacos.
35:59I really love cooking Korean.
36:00Obviously, I've shown in this kitchen already a couple of times I like cooking masa and tacos and the like.
36:05So I'm just going to try and hustle, get as much flavour into all of the elements that I'm making as possible.
36:10You're going to have a blue masa tortilla, twice-fried Korean fried chicken.
36:15And then we're essentially going to make a salsa, but we're going to do it out of a homemade tomato kimchi.
36:21And then we're also going to incorporate, instead of black beans, we're going to use some edamame beans.
36:24It's all about Korean flavours, but this is going to look as Mexican as Mexican could be.
36:29We want an immunity-worthy mash-up, 45 minutes to go!
36:36Yes, Declan.
36:42Come on, Andre.
36:45Thinking about the brief on this challenge, I'm staying in the Italian field.
36:50I'm a purist at heart, but I'm also a creative, so I think I can mash a bunch of things together.
36:55What are you making, Andre?
36:57Caprese salad.
36:59Nice.
37:00Are you actually?
37:02With pasta?
37:03Yeah, you'll see.
37:04Andre!
37:04Yes, hello, hello.
37:05Back on the horse, back on the horse.
37:07Back on the horse again today.
37:08Mate, I reckon this challenge is made for you, because you are weird and wacky, and you love some crazy combinations.
37:14Yep.
37:14What are you going to do?
37:15I'm putting all the flavours of a summer caprese salad.
37:18Yeah.
37:19Tomato, mozzarella and basil into a ravioli dish.
37:23Yeah.
37:23Right.
37:24And while I'm at it, I'm going to put a sweet custard as the filler into it.
37:28Right.
37:31Yeah, it's going to confuse a few of your senses.
37:34So is it...
37:35So is it...
37:36Sweet savoury.
37:37It's...
37:37Oh, so it's something in between.
37:39It's in between.
37:40No, I haven't made this dish before.
37:41It's coming up in my head as I go.
37:45The only thing is that it's kind of hard to explain to the judges what I'm doing here today.
37:50You're mashing up three dishes.
37:51I am mashing up three dishes.
37:53Pasta, salad and a sweet.
37:54So we've asked you to combine two dishes and you're doing three.
37:59So you're creating your own more difficult brief.
38:02Classic Andre.
38:03I really don't know if the judges are going to like this dish.
38:06I don't even know if they're going to get it.
38:08Um, because I'm still struggling to even understand.
38:14Which fan favourite will lift the MasterChef trophy?
38:23Watch every mouth-watering episode on 10 Play.
38:38What are we doing here?
38:40So this dish might seem confusing from the outside, but in my wacky head, it makes perfect sense.
38:48To replicate a caprese salad in this pasta dish, I'm going to make a tomato consomme to represent the flavours of the tomato.
38:56And a sweetened basil custard, which I'll stuff it into a pasta.
39:03Sweetened basil custard and pasta can work, but it is about balance.
39:09It really can work.
39:10I promise you, it can work.
39:13When you mash up 15 minutes with 15 minutes, you have 30 minutes to go!
39:18Yay!
39:18Yay!
39:19Yes!
39:19Nice, Jamie.
39:27Kimchi looks great.
39:28Tomato kimchi.
39:29Yeah, it looks lovely.
39:31Korean and Mexican flavours go together really well.
39:33There's lots of similarities.
39:34In place of a salsa fresco or pico de gallo that you'd have on a Mexican taco, I've made a tomato and onion kimchi.
39:42Nice, Jamie.
39:43The chicken needs to go into the fryer quickly, because I still have to fry it twice.
39:47I need to get it cooked first time round, start to develop that crunch on the outside, and then put it back down for the second fry, which is going to add that extra element of crunch and crispiness.
39:56That texture is what signifies Korean fried chicken.
40:00When you bite through it, you should be able to hear it next door.
40:04All right.
40:05My shoes are in the oven.
40:07Now I need to start 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 I just really want to 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 bunch of aromats.
40:31Pizza time.
40:32It's perfectly cooked.
40:34Scissors.
40:35I kind of know that this is going to work with the sweetness of the choux pastry.
40:40If I pull this off, this could be better than the original lobster roll.
40:44A lobster roll eclair.
40:48Yeah, really pushing the boat out today.
40:50Are you going to make a tower of them?
40:52No, a croquenbosche.
40:54A croquenbosche.
40:56I'll save the croquenbosche for later.
41:01Andre, I hear you're mashing together three elements.
41:04Have you got a nice, clear name for your dish?
41:07Caprese dolce.
41:08Caprese dolce?
41:09Yeah.
41:09It's a sweet tomato and basil salad.
41:12I don't mind it.
41:13Do you know what?
41:13I feel like that just became so much clearer in my head based on the name.
41:18I was going to go with Cap Crazy.
41:19Oh, okay.
41:20That's good.
41:21That's good.
41:21I like it.
41:24Five minutes to go.
41:25I've just got enough time to get this pasta cooked.
41:28Come on, where's this boiling?
41:29I could have made it easy for myself and done two dishes together, but I've done three because I think I can make it work if I balance this dish correctly.
41:38Smash it to smash it.
41:40Three minutes to go.
41:41What tortilla's cooking is to be a low dry pan.
41:49We just want to toast it so we cook the masa, but we don't want this to go crispy.
41:54The dish tastes great.
41:55That's delicious.
41:56Everything works together.
41:58The chicken is cooked perfectly.
41:59Ah, no.
42:00Drop a couple.
42:01I'll eat those later.
42:02Get it on the plate.
42:04This is my first ever time actually vying for immunity.
42:08Hopefully that flavor is enough to push it over the edge.
42:11Whoo, Becky.
42:16Oh, that's a good color.
42:19Beautiful.
42:20Time's almost up.
42:21I get my clairs out of the oven.
42:23They're good.
42:24They've worked.
42:25Now I've just got to piece this together.
42:26I've got that beautiful lobster filling.
42:30The lid dipped in that mayonnaise.
42:33I'm topping it with fennel fronds, lime zest.
42:35Then I'm using the lobster skeleton, the head and the tail, to add that theater of this viral
42:43grab dish.
42:45I came up with the concept at the start of this challenge.
42:49It was all about balance, but I didn't make enough ravioli to actually taste it all together.
42:55I'm happy with how it looks.
42:57I've got my consomme in a jug that I'm going to pour in front of the judges and then finish
43:02with a little bit of garnish.
43:03Bring us a winning combo in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
43:19That's nice.
43:21I like you.
43:22Good job, bud.
43:24Good stuff.
43:25I like that.
43:25In the second round of the Battle for Immunity, we asked you to create a mash-up to remember.
43:36First up, Declan.
43:38What's your two things that you mashed up?
43:51Um, so I've got chocolate eclairs and lobster rolls.
43:57My lobby lair, a lobster eclair.
43:59Declan, 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.
44:40I thought that the eclair was a perfect vehicle for the lobster because, you know, in a normal
44:47lobster roll, they tend to, like, ooze out.
44:49And the fact that you've got this little hollow in there was so perfect.
44:52I really dug how, firstly, you treated the lobster and you steamed it in all those aromats.
45:00They come through.
45:01It's, like, insanely generous amount of lobster in that roll as well.
45:05The dill hum throughout all of it.
45:08Flavour-wise, 10 out of 10, brother.
45:09Well done.
45:09APPLAUSE
45:10Next one.
45:18Jamie.
45:19APPLAUSE
45:21Here he is.
45:26Here we go.
45:26Here we go.
45:30What are the two dishes?
45:33Korean fried chicken, tacos.
45:35Bam.
45:37LAUGHTER
45:39Blue corn masa tortilla, some double-fried Korean fried chicken, nice and crispy.
45:45A little salsa fresca, which is actually a tomato and onion kimchi.
45:49You've got a little guacamole, which is actually edamame cream in the side.
45:54Jimmy, can you smile, please?
46:13Thank you, because I'm going to give you a compliment.
46:16Oh, beautiful.
46:17You've done an excellent job in terms of flavours, textures, colours, and smell unbelievable.
46:24Your kimchi, I think, is superb.
46:27And I can see the amount of paper paste you've managed to put in carefully, not just for the colours,
46:33but you can see the core behind it, but you can see the core behind it, which is an explosion in your mouth.
46:38That chicken there, it is sublime.
46:40Look at that thing.
46:41Like, it's so crunchy.
46:43It's got that, like, slight waft of the chilli in there.
46:47It's really well cooked as well.
46:48The 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 and just hit it back over the bowl as heaven for six.
47:12He would get that.
47:13Good match-up.
47:14I do.
47:14I do.
47:15100%.
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.
47:39Yeah, I'm worried.
47:41I'm worried.
47:45Andre, what's your dish?
47:52A caprese salad mashed into a pasta mashed into a sweet.
48:00There's a sweet basil custard in there.
48:02So it's a dessert?
48:04A bit 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.
48:34Then the filling.
48:35This is the clincher.
48:36Like, how's he going to get the sweet basil filling, which is wrapped in pasta, to really hang around and be mates with that caprese salad-style broth?
48:47It's really challenging.
48:54I can definitely see where you're going.
48:56But for me, there's still, like, a bit of a barrier between 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.
49:12For 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 dessert-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.
49:55Which made our decision really tricky.
50:00The winner today brought us not only a flavoursome feat, but had us completely sold on their concept.
50:10And it had a fun name to boot.
50:14Lobby Lair for the win, Deckard!
50:22It's not easy to win immunity in this competition.
50:25But 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.
50:34Sunday night on MasterChef Australia.
50:36Please give it up for...
50:38Andy Cook!
50:40With a combined following of over 10 million,
50:45he's a bona fide viral superstar.
50:49Andy's here to demonstrate a trend.
50:50It's an elimination for the record books.
51:05And next week, a brand new challenge brings a dash of MasterChef magic.
Recommended
47:19
1:31