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  • 6/9/2025
MasterChef Australia Season 17 Episode 25

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Transcript
00:00I'm excited mystery box it's a new week it's a new day let's do it and I'm feeling good
00:23it's a thing did you have a spot I can't remember I have no pre assumptions on what could be in this
00:45mystery box today I'm just keen to lift it up and see what's in there okay then ready to find out
00:51what's under those boxes yes you can lift your lids now good always the sauce if you take a quick
01:15look around you and your neighbor have matching sauces now this is no accident this is the ultimate
01:24box clash the cook you're sharing your bench with is your opponent today both of you need to bring
01:39us a show-stopping dish using your sauce we will taste them compare them and whoever cooks the best
01:47dish out of the two will win their duel and the winner from each bench will head into immunity
01:53so game on Theo yeah how do you feel going up against Sarah next door I mean she's a absolute
02:03gun in the kitchen and but I'm just glad it's not an Indian inspired condiment so hopefully I can pull
02:11something out of the bag is there much sesame oil in Indian cooking Sarah you know what there's some
02:16regions where it kind of crosses over there me unbelievable like Laura how do you feel going head
02:25to head with Depinda look I love it I'm ready to destroy her
02:31that's the Laura we know and love Depinda how do you feel about that I thought we were friends
02:45not today not today apparently today's going to be a really tough battle I think this is probably the
02:52hardest immunity because I'm versing not against anyone else but Laura so today I'm going to be a
02:59little bit more strategic than usual right I listen up we're giving you 75 minutes the pantry and garden
03:08they're both open you can cook whatever you like but do not let that sauce fall by the wayside so
03:17with all that said your time starts now
03:30Got so many things to get
03:35I've got soy sauce and I'm going head-to-head with Cal next to me you know he's an amazing chef he's got restaurants up his sleeve he's been on this show since he was 18 years old
03:45years old but I'm certainly gonna give him a run for his money today I'm not
03:50gonna be holding back today I'm gonna do everything I can to try and beat
03:52Declan here I know he's a great cook I know that he's gonna cook a great dish
03:55with this product so my strategy today is to cook something interesting and
04:00elevate I am loving this battle of the sauces and there are some amazing jars
04:14and bottles out there and we've got some pretty dynamic duos going up against
04:19each other wildly different oh that just exploded all over my face I don't really
04:26want to totally destroy something different to say what do you think of
04:33the flavors of these sauces yeah we're interesting obviously is it packed full
04:37of flavors and what they have is different ways to be creative and I
04:41think it would be interesting to see who's going to be the most the most on
04:44the sweet side on the savory side yeah they're very versatile yeah there is 100
04:49percent strategy when you turn it around and eyeing whoever you cooking is off
04:53like yes you want to cook something that's true to you but you also need to
04:56probably look at what the strength or weakness of who you're up against and
05:01really play to that because we all know how important immunity is this is the top
05:0514 yeah we're getting out of the business today today I'm up against Theo and I'm
05:16feeling good I think sesame oil is such a delicious ingredient to use I can be
05:21very strong and powerful but I think it just is amazing and whatever it's in so
05:27I'm making a steamed snapper with a broth that I'm kind of making with the sesame oil
05:32and a lot of other aromats and then a really beautiful Chinese style salsa on
05:37top this is kind of a variation on a dish that I love making big day today
05:42playing for immunity but there's no strategy I just want to create a dish
05:47that I really love really tasty and to make sure that it highlights the sesame
05:51oil she's a very good cook Sarah oh my god I've got sesame oil and I'm going up
05:57against Sarah this is gonna be tough she's done this competition a few times
06:01she's owned restaurants she's a really accomplished cook so I'm thinking in my
06:07head a good strategy is to kind of stand out from the pack my mind goes to dessert
06:13and I'm gonna do a dessert with sesame oil there's a Greek dessert that's called
06:18pastelli and it's a sesame bar that's like sweetened with honey and it's kind of
06:24chewy and I'm kind of playing on that those flavors of sesame and honey but
06:28today you know we're lending ourselves to Asian flavors so yeah a bit of both
06:34cultures coming into this
06:36who the hell has a wok in here yeah Callum has a wok in there
06:40is that you? yeah no that's Callum why is there a wok in the blast freezer?
06:43because I'm using it cold what are you gonna do with it? I'm interested
06:48when my sauce comes out of my pressure cooker yeah it's gonna go straight into a
06:51freezing cold wok I'll explain later so for today's challenge it's a head-to-head
06:56battle me versus Declan using the Lee Kum Kee premium soy sauce Deco can I borrow two
07:00spring onions? you sure can just do my shopping over here thank you mate I quite
07:04like the idea of just going against one person it's a bit of fun Declan's a
07:07great guy and so it's a friendly competition but I know we both want to
07:10win so today I'm gonna make a duck soup with like a cinnamon myrtle and soy broth
07:17the idea of my duck soup today is that I want to have a dish that kind of you can
07:21see the soy sauce which is going to be a beautiful broth that's going to get
07:24poured over at the end but have enough other aromatics and kind of complexity of
07:28flavor going on so I'm gonna cook the duck legs in the pressure cooker getting
07:31really lovely and tender kind of falling off the bone I'm gonna cook the
07:34breast of the duck and get that slice on the top as well Declan versus Callum
07:38the soy sauce boys hello Po how are you hmm are you doing a little Asian take on
07:46duck a la ronde I hadn't thought about it like that but yeah I guess so I loved how
07:52you could always pull out like really strong French technique and apply it to
07:57an Asian dish and do something really different that I would never have thought
08:00of and it feels like what you're doing today yeah that's kind of the vibe yeah
08:05which is really clever I have tried to create a dish that kind of plays with my
08:08skill set being in the industry and running restaurants and what you do
08:10often get taught as a cook is that classic French technique and so I feel
08:14like I can kind of take the techniques that I know and apply them today Declan I
08:18was about to close the lid of my pressure cooker and I was like wait I haven't got
08:21any soy sauce in it yet oh that was lucky don't forget the soy mate don't forget the soy
08:27I'm absolutely stoked I got the premium soy sauce but Cal's next to me and he's got a
08:32hell of a lot of elements going on on his bench I I can see a duck he's got some
08:36broths and little things going on the side he's got a lot of chefing experience
08:41off his sleeve and here I am just the season 15 underdog you might say getting
08:48soy I really want to do a dish that's like you know smack in the face with that
08:53premium soy sauce you know the gloves are coming off and I can't wait to take Cal out
08:57what are you doing so I'm doing a soy braised pork and I'm gonna do like the
09:04stretchy noodles hand pulled and you've done this before obviously you don't have much
09:11time for that dough to rest I'm a little bit nervous about it do you know what
09:15Calum's doing yeah he's doing a duck so it's a bit of competition up the back
09:19protein against protein protein against protein yeah but it's all gonna come down
09:24yeah these hand pulled noodles I'm back to win and in order to win I've got to
09:28beat him a couple of times anyway all right so just focus on the noodle correct
09:32and make sure that that's done yeah fiction all right good luck I saw a
09:35masterclass master chef and I thought it's really cool that you don't need a
09:39pasta maker or a machine or anything like that to create this dish I've made them
09:45a handful of times but certainly not in 75 minutes if the dough doesn't rest it's
09:51just not gonna stretch so I'm feeling the pressure that's for sure
09:55make your sauce sing 60 minutes to go
09:58that's so spicy going head-to-head with depender with an Asian chili oil this
10:18freaks me out her Asian and Indian food is absolutely insane so I'm gonna be
10:25strategic I'm gonna go sweet knowing that she's probably gonna go savory
10:30depender is my victim today yeah she's going down she doesn't know yet but she's
10:34going down I want to do everything in my power to make sure I've got the best
10:39chance against depender I know my desserts really well I love making them and I
10:42just think adding chili to a dessert is very very different and unique but I look
10:48over at depender she's got sugar she's got eggs and there's an ice cream churn on
10:52her bench
10:55oh man
10:56depender's copying me I've got sugar I've got eggs and an ice cream churn there it's
11:01like oh my god she's making a dessert as well what have I done
11:08oh
11:13wrong beds I was absolutely banking on depender making an Indian style dish but she's making a
11:24dessert as well I'm not trying to tell you are my strategy is out the window and now it's the
11:29battle of the chili desserts Laura and depender hello are you making a dessert young lady sure
11:37am Wow describe um coconut and lime yoghurt sorbet yep with chili caramel gonna be the
11:46battle of the chili desserts very interesting depender I'm making dessert as well yeah we're
11:51having a dessert up over here battle of the chew gel chili oil I was like god damn it I should have
11:56made some noodles or something what are you making um so I'm doing a chili oil ice cream I'm gonna
12:03serve that on the base of beautiful coconut sago pudding mmm intrigue it's all about the balance
12:10isn't it like playing with chili in a dessert is it's just tricky yeah it's really really tricky
12:15just quickly though this is gonna make your battle even harder I know I know it's gonna be well
12:20it's kind of like an even playing ground yeah yeah maybe kind of yeah okay well good luck thank
12:26you I think standing out is key today especially when we're both trying to feature the chili oil I
12:30wanted to do dessert because I wanted to make something which is unexpected for the judges I mean when
12:35you see chili oil ice cream is the last thing that comes on your mind I know it's a big risk but if
12:40it pays off I'm cooking in that immunity tomorrow I just need to make sure that my dish is perfect
12:46there's double troubling adventures today 45 minutes ago I've had this many times the XO sauce
12:59boys Bo versus Jamie XO XO yeah that love it this out of the jar strong is great and like could do its
13:07job uh-huh how do you get creative with it uh so it'll be XO prawn noodles okay so you don't get
13:13creative with it you don't you just take it for what it is and Jamie what are you doing I thought I'd
13:17do blue swimmer crab XO churros interesting it kind of it kind of sounds like a Chinese donut yeah
13:24Andre and Samira you both have oyster sauce what are you cooking a scallop and prawn filled chicken wing
13:31glaze with front and center will be our oyster sauce Samira I'll be using the oyster sauce as a
13:36marinade for my spatchcock which I'm going to cook on the hibachi so now we've got oyster sauce
13:41against oyster sauce we've got bird against bird yeah how are you feeling about the creative
13:46intricacy that is Andre I know I have a big competition there because he loves to think
13:51outside the box so I'm hoping that will fail him today I'm trying to be in the box today though
13:56that's the thing I don't know I'm trying to think in the box out of the box I have no idea all I know is I can barbecue a good piece of chicken
14:02it's serious business in here he goes on to a dessert next to me it's the sesame oil so I think
14:10that's really interesting I think yeah he's pushing the boat out a little bit today doing something a
14:15little bit different which is exciting thanks Sarah that's very nice of you today I'm making a sesame
14:21and snapper broth with a steam snapper and Theo is making a dessert he's definitely putting everything
14:28into this cook I think he wants to win so I am nurturing this broth like there is no tomorrow
14:35to make sure that it highlights the sesame oil so my broth is coming along nicely it's going to keep
14:42balancing it as it kind of cooks down a little bit more and I'm just working now on my fish
14:47I'm feeling really comfortable using sesame oil this is a dish that's a little bit more fine dining
14:53but I have done variations of this at home I love these flavors it's kind of a dish where you can
15:00really amp up the sesame oil and the fish is this vehicle that kind of carries all those flavors and I'm
15:06happy with it are you doing sweets because you're trying to have a different strategy from Sarah yeah
15:15trying to really yeah trying to differentiate myself a bit I mean she's a very good cook so for
15:20this honey sesame and ginger break dessert I'm really going all out my sauce is sesame seed oil and Lee
15:27Kum Kee put so many sesame seeds in it but I'm putting the sesame seeds all over this dessert it's
15:31going to be in every single element I think there's two major pressure points in this dish the texture of
15:40the semi-fredo and then that sesame seed oil caramel good perfect semi-fredo needs to be
15:46light in texture it needs to be like you're eating a cloud but at the same time it needs to be set so
15:52this is really really pretty cool so I'm feeling very good about the semi-fredo it's very light and
15:56airy which I'm very happy about I just need to get it into the fridge now and set so yeah I'm pretty
16:00good so my semi-fredo setting my sesame seed crisp is cooking in the oven I'm working on my sesame oil
16:06caramel I think my decision to make a dessert has paid off because I look over and Sarah is
16:12definitely going the fish route just sesame seed oil you know that's been done and dusted Sarah I'm
16:19going with something new fresh so I hope I'm in with a chance head to head sauce to sauce and 30 minutes
16:27to go hello might be safe and finish it in the oven how's the duck fingers crossed it's looking
16:44all right hello how's it coming along yeah it's coming yeah yeah I want it to be sticky yeah yeah
16:53the clock is ticking and my pork's braising I'm feeling good I can taste and visually see that
16:59soy sauce in there but now I need to have a crack at these noodles all right there's a little bit of
17:06resistance yeah all right go on then go on what are you waiting it's the only people I see making
17:19hand-pulled noodles like your little Chinese grandmas just going to town in the windows slapping them
17:24out swirling them around their head just doing all sorts and they seem like they got got the years
17:29behind them to back it up where you know Declan cooked hand stretch noodles handful of times we'll
17:37say I don't know he's gonna manage that I have no idea how the hell he's supposed to make those Chinese
17:44noodles ready on time have you see what he's done yeah have you done that before I mean I don't need
17:52to be a Chinese cooking expert to realize there's no way on there and they're very thick
17:59not a veteran
18:01what are you doing
18:16oh we have battles and strategy absolutely everywhere out there there's a few slight
18:30little digs talking about each other the other one looks up like what did you say I'm coming for you
18:38to pin there we have feel and so see some is oil is between the two of them and clearly feel a
18:45changing strategies looking at so doing a stop with a boss obviously and she looked like she knows
18:51what she's doing feel is going for something sweet which is not going to be easy using an Asian flavor
18:58profile he's got like ginger sesame seeds bolstering the flavor with more sesame seeds but he's using as a
19:05memory prompt Greek dessert right you're up with okay and I think it all sounds very sound I think
19:11it's a very smart I'm really dying to know about Declan V Callum okay it's kind of like young whippersnapper
19:20against the veteran yeah so Declan has to do a handful noodle really which I am so stressed about it's
19:26working it's working yes you can do it Callum is kind of doing almost like a Asian version of duck
19:34the Laurent so he's doing a master stock cooking legs in there pressure cooking that we're certainly
19:39having fun today it's a good challenge okay so the big one for me is the two girls Laura and oh yeah
19:46so Laura has picked a dessert right because obviously she knows she's staying next to the spice queen
19:52but Depinda's doing a dessert as well what hold on what's their sauce they've got chujel style chili oil
19:57so Laura's chili is in the caramel and Depinda's doing a chili oil ice cream oh there it is I think this is
20:03going to be an amazing taste oh yeah I cannot wait
20:0614 minutes to go please come on
20:14this one's a bit smaller
20:29Alana and stairs with chili bean sauce what are you doing doing Turkish dumplings in a little chili
20:36buttermilk sauce chili bean sauce not really but you know what first thing that comes to my mind is
20:43like crab chili so I'm going with like Singapore chili crab are you excited to cook against Alana I'm
20:48excited to beat Alana today not just cook against just beat her straight up Audra versus Ben the battle
20:54of the hoisin so today I'm going to make a rice pudding with a hoisin caramel it's going to be completely different to what she's done
20:58so today I'm going to be making duck pancakes so it's a little bit predictable
21:01this battle is something that I'm absolutely fascinated in because over here Ben is doing something like
21:08totally so far away from tradition it's not funny hoisin in a dessert rice pudding dish
21:13hoisin in a dessert that'll never work
21:16well it's funny
21:18we'll see good luck
21:19thank you
21:21I'm coming Depinda I'm following you
21:23she's following me
21:25what are you getting what are you getting
21:28we have really good banter going on at the moment so it's actually becoming like a friendly competition with both of us using Choo Chow chili oil in a dessert you know like those cricket matches which are friendly but not so good
21:38I think I'm going well for time actually so my ice cream's churning it's almost there so it's really good news there and I'm working on the tapioca pudding so this will be the base of the actual dessert
21:49the sago pudding is it's gonna be a little bit sweet but it's got that little edge of saltiness to offset the chili oil you're done
21:56oh how is it oh girls oh wow girl wow
22:00time to take my ice cream out it looks beautiful there's little bits of crispy you know chili and garlic
22:05you can just look at it and say this is a chili oil ice cream
22:08I give it a taste and it tastes so good
22:11it's definitely confronting because you don't realize how strong that chili oil is
22:15so I need to make sure the way I plate up as well
22:18I use the right quantities of each element
22:21whoever wins today has to win immunity tomorrow
22:24oh
22:26okay
22:27come on
22:29Depinda is absolutely killing it
22:30the smells coming off her bench are just like incredible
22:33as we knew already she's such a good cook
22:36so I know that I need to make sure there's enough chili to shine
22:39the chili oil is going to be in my really bitter and salty caramel that will sit on the bottom of my dessert
22:46tasting this caramel I think I've had about 10 tablespoons already it's so addictive
22:52it's bitter it's salty and it's got a really good kick of that chili oil
22:57so I'm going to use it as a glaze over every element for some extra spice
23:01I really want to beat Depinda today and the opportunity to grab immunity the battle is on
23:07make that sauce sing you've got five minutes to go
23:14come on
23:15just five minutes
23:16there we go
23:20it's working
23:22ah
23:24oh my god
23:28woo
23:29five minutes to go and I get these noodles in the pot to boil I'm really cutting it fine here
23:34we're good
23:35some a bit wonky
23:36but I've done what I can do
23:38here we go mate
23:39good luck
23:40look at these tricky techniques
23:41putting a
23:42putting a wok in the blast chiller
23:43what you've never dabbled?
23:44you won't find anyone doing that on the streets in China
23:47look over to Cow's and he's got this beautiful duck breast
23:51he's got some nice little daikon going on there that he's julienned
23:55it does look really tasty
23:57tasting my broth I think there's a really nice balance of the sweetness from the mandarin that's in there
24:03and I think I can taste the soy sauce without it being overbearingly salty
24:07so hopefully I've hit the brief today
24:09time to start plating up
24:10and I've got that duck leg meat tossed in that jerukin wax and ginger oil
24:13the breast is just there quite classically done
24:16I've got a big old pile of shredded daikon here
24:18which is going to sort of suck up all those flavours
24:20and I want to have all those little condiments onto the side of the charred mandarin
24:23the toasted sesame sauce and that jerukin wax oil
24:26and I think it looks really fresh looks really interesting
24:28looking at Declan's dish and he's made these beautiful hand pulled noodles
24:33and his pork smells and looks amazing
24:35it's all kind of glossy and shiny
24:36so I think it's going to be a really tight battle today
24:38because I'm pretty happy with my dish
24:39but I'd be pretty happy with his dish too
24:41we want the top dish from each batch three minutes to go
24:45my idea for plating up is to have the chilli caramel on the bottom
24:52the chargrilled pineapple on top of that
24:54the finger lime
24:55the toasted coconut
24:56the sorbet
24:57and the chilli crisp on top
24:58I'm hoping that once the judges crack into this
25:01in that mouthful they're getting the creaminess and the refreshingness of that sorbet
25:05the spice and the caramel
25:06that chargrilled smoky sweetness from that pineapple
25:09and you're getting lots of little salty and sour pops from every single element
25:14but looking at DePinda's dish
25:17it looks gorgeous
25:18so DePinda's used the chilli oil in her ice cream today
25:21and I've used it in my caramel
25:23and I think it's just going to come down to
25:25does that chilli shine
25:26one minute to go
25:28I'm pushing it a bit now
25:33I've got my sesame seed crisp
25:35looks amazing
25:36I'm taking out my semi-frotto
25:38it's set
25:39it looks fantastic
25:40my sesame seed oil caramel
25:42is the perfect texture
25:43I've got my sesame seed and white pepper praline
25:46I can't believe I've just pulled off such a sophisticated dessert
25:50it actually looks like something you would get in a restaurant
25:53and I'm so happy
25:54that looks nice Theo
25:55mmm
25:56mmm
25:57I definitely think I've hit the brief
25:58I've used sesame oil throughout my dish
26:01it's beautiful and on the top
26:03and it's also all the way through that broth
26:05so I think through every bite there should be a little delicate hit of sesame oil
26:09feeling a little bit saucy
26:11ten
26:12nine
26:13eight
26:14seven
26:15six
26:16five
26:17four
26:18three
26:19two
26:20one
26:21two
26:22three
26:23five
26:24four
26:26five
26:27two
26:28two
26:29five
26:30five
26:31three
26:32four
26:33six
26:34ninety
26:35five
26:36three
26:38four
26:39five
26:40five
26:41four
26:42five
26:43five
26:45five
26:46six
26:47Who would have thought that some sauces would get your competitive juices flowing like that.
26:57And there was some delicious looking food out there.
27:00You had to fight it out against the person next to you.
27:03And boy did you all put up a good fight.
27:06But only one person per bench can head into tomorrow's immunity challenge.
27:12First up, the Sesame Oil Showdown.
27:14Theo and Sarah.
27:24Sarah, what's the dish?
27:26So a steam snapper with a sesame and snapper broth.
27:31Very, very clear cut.
27:34Pretty much two elements.
27:36And Theo?
27:37So I've got a honey sesame semifredo with a sesame oil caramel
27:42and black and white sesame crisp and white cheese as well.
27:46Why the dessert today?
27:48I thought I have to do something that stands out from what Sarah's going to do.
27:53You intimidated him, Sarah.
27:54No.
27:55Yeah, big time.
27:56He's doing really well.
27:57Yeah, yeah.
27:58I just thought she will either go down the same route as what I'm doing
28:03or she's going to go very classic.
28:05And I just went, all right, I'm going to try and go something different.
28:08What would have been your savoury dish if you did?
28:11I'm not even lying.
28:12It was very similar to that.
28:14A steamed fish with like a broth of, you know, the sesame oil and ginger.
28:19Did you have a strategy, Sarah?
28:20No, I didn't.
28:21No strategy.
28:22I just wanted to cook a dish that highlights the sesame oil and is tasty.
28:28I'm looking forward to this.
28:30See how you went.
28:31I think we'll start with the savoury.
28:52Sarah, what I love about this dish is how clean and unassuming it looks
29:03and then how much it absolutely sparks you awake with flavour.
29:08I love that you can see the little droplets of sesame oil in your broth as well.
29:13You really do feel that as the leftover flavour,
29:16even once that kind of really intense spice starts to mellow down.
29:21Snapper can be absolutely murdered and that was beautifully cooked.
29:25And then the broth.
29:27I was a little bit worried when tasting the broth
29:29that the sesame wasn't going to be enough.
29:32But as soon as you got the remnants of that oil that had leached out,
29:36then it just becomes a full-on symphony
29:39and it's absolutely executed perfectly.
29:42What you did is mind-brewing.
29:47Right Otheo, time for dessert.
29:49Beautiful.
29:53Theo, I really, really loved it.
30:19I thought that your use of the sesame was absolutely outstanding.
30:24The semifredo was perfect, so beautifully fluffy and silken, and that caramel was perfection.
30:33This is a challenging one, but in such a good way.
30:37I would have much rather you cooked this than something like that, because I should have
30:41wiped the floor with you.
30:42And I say that with a lot of respect, but that's close to perfection, right?
30:45It's got a subtle perfume of sesame, but it's definitely there.
30:50The combination that I love here is going on between the sesame, the white pepper and the
30:57lychee.
30:58I thought it was crazy good, mate.
31:01Like, so, so, so far away in complexity from what we've seen from you before.
31:07It has blown my mind.
31:10We have a game on our hands here.
31:12Two very different dishes, guys, but both use sesame oil really well, so this one's going
31:17to be a toughie.
31:20Good work.
31:21Good job.
31:22Well done.
31:23I'm so happy.
31:24My dish was amazing.
31:25This is why I pushed the boat out, so I'm in with a chance.
31:29Next, bottle of oyster sauce, Andre and Samira.
31:33Today, I've made stuffed chicken wings with an oyster sauce glaze.
31:38I've made an oyster sauce marinated coussin.
31:41I love both dishes.
31:42I think they're both really great.
31:44Samira, I would say that your poultry is probably more moist than Andre's, but Andre's
31:51gone to the effort of stuffing his, so that kind of leaves them neck and neck for me.
31:56Next up, the battle of the exo sauce, Jamie versus Beau.
32:00So I've made crab exo shu tiao with exo caramel.
32:05So I've got egg noodles with prawns and exo sauce.
32:08Jamie, I'll start with you.
32:09The concept was brilliant, but it's such a shame because you really do miss all of the
32:15blue shrimp crab.
32:16And because you're missing that, it does go quite sweet because you're digging into an
32:21exo caramel.
32:22And then Beau, mate, you went classic and I think it was great.
32:26Strategically, you know, because you've got a guy that was willing to take risks.
32:29Your noodle work was sensational, mate.
32:31Snez and Alana, the great chilli bean sauce jewel.
32:37So I've made Turkish dumplings with a buttermilk and chilli bean paste sauce.
32:42So I've got my take on Singapore chilli crab.
32:45Alana, your dish is very well executed.
32:50It is delicious.
32:52And you have not lost out the chilli.
32:55Nailed it.
32:57Snez, I'm a little bit surprised because all the elements don't suit together.
33:05Next up, the hoisin off.
33:07Ben V Audra.
33:09I've made a coconut rice pudding with hoisin caramel, blackberries and dark chocolate.
33:15Well, I went for something a little bit more classic.
33:18So, reese duck pancakes.
33:20Audra, I think the beauty of this dish for me is what's going on in that hoisin orange number
33:25that you did kind of permeated all through that duck leg.
33:28And then Ben, oh, I'm glad you did this because you wouldn't have really been able to compete with this.
33:35There is amazing potential between the blackberry, the chocolate and then the hoisin caramel.
33:40And I think you are that close, my friend.
33:42Cheers, group.
33:45Next up, battle of the backbench using premium soy sauce, Callum and Declan.
33:50Declan and I are walking up to the judges and looking at his dish, I think he showed a lot of technique today.
33:58I think it's a really creative use of the soy ingredient as well, which leaves me a little bit worried.
34:03Wow.
34:04This looks so much like you and this looks so much like you.
34:09There's a bit of a battle there.
34:12Which fan favourite will lift the MasterChef trophy?
34:22Watch every mouth-watering episode on TenPlay.
34:31Right, so the battle of the soy sauce featuring Declan, the young MasterChef whippersnapper,
34:37versus Callum, who's basically done everything there is to do in this competition.
34:41I'll win it.
34:42How was that?
34:46Righto, let's find out what you made.
34:48Declan?
34:49I've done a soy braised pork with hand-pulled noodles.
34:54Nice.
34:55And Callum?
34:56I've made duck soup.
34:57So it's duck leg and breast with soy and cinnamon myrtle broth.
35:03Declan, we'll try yours first.
35:11Flipper, you little suckers.
35:12Declan, love the idea.
35:13Like, you know, soy braised pork is, like, classic.
35:14And it really does showcase soy sauce.
35:15I actually really love that glossy finish that you've got on the pork.
35:16It's very borderline.
35:17Like, it's to the limit in terms of the caramelisation of the soy sauce.
35:20But I kind of like it like that.
35:21The noodles, I thought, were like...
35:22They were OK.
35:23They're very good.
35:24And actually, they were really good.
35:25Again, these little suckers.
35:26They're so good.
35:27But they're those little suckers.
35:29I'm sorry.
35:30The soy sauce is good.
35:31Let's try this.
35:33I'll try this.
35:34I'll try this.
35:36I'll try this one.
35:37I will try this one.
35:40Yeah, you know.
35:41You're all suckers.
35:43Declan, love the idea.
35:44Like, you know, soy braised pork is, like, classic.
35:45But I kind of like it like that the noodles I thought were like
35:50They were okay. They're very inconsistent
35:52Even though they are a little bit rustic. I love that you had a go at it and you just push through
35:59There were many strands that were really lovely and had that lovely chew to them
36:03So I think you got all that across this flavor is perfect the seasoning the warm spices
36:09Everything is balanced really really well and the pork was perfectly cooked perfect choice of dish and well done
36:15Righto Callum, we'll try your duck soup
36:24Leg meat down the bottom
36:26Let's see
36:27Let's see
36:29Callum, such a different use of soy to Declan.
36:46I've actually really enjoyed the contrast of the two dishes.
36:50What brought it all together for me, other than the sweetness of this burnt lime, was
36:55the grated daikon.
36:56Is that what that was?
36:57Yeah.
36:58There's not really any other vegetable that soaks up broth and flavour quite like daikon,
37:02so that was a really clever choice, especially because it's so fresh and you've got that rich
37:06duck meat in there as well.
37:08I always wanted to be blown away by a canard à l'orange.
37:15And I think you did.
37:16Yeah.
37:17And you did it with a spicy style.
37:21The broth is fantastic.
37:23You know, you've got something which has a lot of depth, you can get the duck flavour, which
37:27is very important.
37:28I really enjoyed your dish.
37:30Nice one, guys.
37:31Good job, mate.
37:32Good job, buddy.
37:34Great car.
37:36Thanks.
37:37Yay.
37:38It's the battle of the Chujal chili oil.
37:44Come on down.
37:48Walking up to the judges, we both have to walk up together.
37:51They're going to taste our dishes side by side.
37:53And we've both got ice creams.
37:55We've both got desserts.
37:56We've both used chili oil.
37:58How wonderful.
37:59If I got Chujal chili oil, this is the last place I would have gone.
38:04You've both done desserts.
38:05So, Laura, what have you made?
38:06So, I did a coconut yoghurt and lime sorbet, charbrood pineapple, and a pineapple and chilli
38:12caramel with a Korean chilli crisp on top.
38:16And Dipinda?
38:17So, on the top I've got the chilli oil ice cream.
38:20I've got a sago pudding on the base and a lychee and a lime granita.
38:24All right, let's see who's made the best dessert.
38:28And we're going to start with Dipinda.
38:42Whoa.
38:43Sorry, I just had to cut that out.
38:47Dipinda, oh my goodness, that is so bloody good.
39:15It's so complex.
39:16Like, you've got all those beautiful little balls of sago.
39:21I get all the little individual pearls and they're still actually chewy.
39:25And then you have the chilli oil ice cream.
39:28It is such a wonderful push-pull sensation that I get.
39:36And it's happening through the whole dessert.
39:38It's so dynamic.
39:40And it is so magical.
39:43You've got this chilli oil ice cream, right?
39:48It's just, like, so impeccable by the texture, but also the amount of heat you've introduced
39:53to that as well, because it's got a bit of boogie going on.
39:58What you've done so smartly is tame that heat, not just with acidity through that lychee and
40:05lime granita, but the texture of the sago as well.
40:08You've done it so well.
40:09And it manages to just pull back the amount of chilli that's going on.
40:16And so then you're like, I want to do that again.
40:19I want to do that again.
40:20And it's addictive.
40:21And that is why your dish is a 10.
40:27Oh.
40:28Alright.
40:29Next up is Laura.
40:30Look at this.
40:31You're like a kid in a candy store right now.
40:32I know.
40:33Wow.
40:34Wow.
40:35Wow.
40:36Wow.
40:37Wow.
40:38Wow.
40:39Wow.
40:40Wow.
40:41Wow.
40:42Wow.
40:44Wow.
40:46Egit.
40:48Oh my God.
40:50Wow.
40:51Mohammed.
40:52Oh.
40:55Wow.
40:56Wow.
40:57Wow.
40:58Wow.
41:01Looks great.
41:08Wow.
41:09Wow.
41:10we've eaten all of both desserts
41:22Laura this is I mean it's just like you're like hi I own restaurants that's how I feel when you
41:34put down a lot of your food but particularly today your Korean starch sheets are the most
41:41creative use of a condiment in the kitchen today which I think counts for a lot and yeah I kind
41:48of feel like it was a combination between eating cellophane and fairy floss was what I got so it
41:53has that kind of candy thing going on and then it just dissolves and you are left with a very clear
42:01taste of chili oil without it blowing your brains out so really cool and such a fun thing to eat the
42:06charriness the spice and the acidity of caramel pineapple coconut all together next level
42:15impeccable the pineapple is perfect I love how hard you went on it the chili caramel also the texture
42:24of your sorbet and the flavor of the coconut in that is spot-on this is gonna be an interesting
42:32one but it's it's too tense it's as simple as that no matter where you are no matter what restaurant
42:38what back alley wherever what park if you are eating them they're tense I have zero idea how
42:46we're gonna do this is split YouTube with a 50 50 shot at a win today you were all gunning for it
43:04none of you were gone down without a fight and it showed on your plates but only half of you leave
43:14here as winners so let's get down to business okay first up Jamie versus Bo the exo sauce showdown
43:33the winner is
43:33Ben versus Audra the hoisin off
43:59Declan versus Calum battle of the premium sources the winner is Calum
44:29Alana versus Sinez the great chili bean sauce jewel
44:34the winner is Alana
44:39Andre versus Samira bird against bird oyster sauce against oyster sauce
44:48the winner is
44:49the winner is Andre
44:51the winner is Andre
44:55Theo versus Sarah
45:00wow
45:04sweet against savory with sesame oil
45:06and the winner is
45:11Theo
45:14here we go the one we've all been waiting for Laura versus Depinda the dessert standoff with
45:35Tujal style chili oil you girls had us so torn but one of you gave us something more unexpected in the
45:44best way ever the best way ever and that was you
45:50Depinda
45:57this is crazy this is this is unreal I have a chance for tomorrow's immunity it's also my first immunity
46:02cook in the cook in the kitchen so I'm really going to give it in the kitchen so I'm really going to give it my all
46:05you won't hear the answer
46:08I love that
46:10oh so bummed that I didn't take the win today but a 10 out of 10 dessert I will absolutely take it
46:16tomorrow you seven will have a shot at immunity
46:18everyone else you'll be cheering them on from the gantry so go home and get some sleep
46:24tomorrow night we want you to bring us a pressure test worthy dessert of your own invention
46:34when cooks this talented
46:37look at that have the chance