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00:00:00I'm John Demetrius!
00:00:04I've created something that's never been seen before.
00:00:07Oh! Oh my God!
00:00:09Viral Week took the kitchen by storm.
00:00:13Hopefully this is the next viral sensation.
00:00:16Their Italian dishes were the special nonners.
00:00:20Brought the likes, loves and lols.
00:00:24Fantastic!
00:00:27Schnezz mastered a meteor that was out of this world.
00:00:32That's like fresh-time quality.
00:00:34And Declan made a mash-up to remember.
00:00:37I'll be there for the win, Declan!
00:00:41Tonight, everyone else faces an elimination
00:00:46with a social media megastime.
00:00:57Oh, it's a nice day.
00:01:10But we're still wearing a black apron though.
00:01:12Yeah.
00:01:14In a sick, twisted kind of way,
00:01:16I'm kind of excited to wear the black apron
00:01:18because I've hardly won it at all so far in the competition.
00:01:21I feel so lucky,
00:01:22but I think there's a different kind of pressure
00:01:24that you put on yourself.
00:01:25Hopefully I'm out and up on that gantry quick sticks.
00:01:28And so I'm kind of keen to see how I go
00:01:30under this increased pressure.
00:01:32Morning, all.
00:01:44Morning.
00:01:45Morning.
00:01:46It is an elimination today.
00:01:48We're throwing you into two mammoth rounds
00:01:51that will determine who stays and who goes.
00:01:56But we're bringing in someone very special to help inspire.
00:02:00The only way to wrap up a week of viral sensations
00:02:05is with a social media superstar.
00:02:10Ooh.
00:02:11Who's been racking up views since 2021.
00:02:16With over 20 years of experience working in professional kitchens,
00:02:21he decided to take his expertise online.
00:02:24Let's try and wrap your heads around this.
00:02:27Instagram, 4 million followers.
00:02:304 million.
00:02:31Yeah.
00:02:32Yeah.
00:02:33TikTok, 6 million followers.
00:02:34Yeah.
00:02:356 million.
00:02:36YouTube, over 3 billion views.
00:02:38Whoa.
00:02:39Whoa.
00:02:40Jesus.
00:02:41That's right.
00:02:42I said billion.
00:02:43That's crazy.
00:02:44Crazy.
00:02:45Say a big.
00:02:46Hey, babe.
00:02:47To the king of fruit top.
00:02:48Woo.
00:02:49Andy Cooks.
00:02:50Woo.
00:02:51Woo.
00:02:52Woo.
00:02:53Woo.
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.
00:03:03Woo.
00:03:04Woo.
00:03:05Woo.
00:03:06Woo.
00:03:07Woo.
00:03:08Woo.
00:03:09Woo.
00:03:10Woo.
00:03:11I'm here for it today.
00:03:12Hey, babe.
00:03:13Hey, babe.
00:03:14Hey, babe.
00:03:15What do you want to eat?
00:03:16Mmm.
00:03:17Scotched egg.
00:03:18Fish and chips.
00:03:19Ramen.
00:03:20Chicken biryani.
00:03:31Hey, guys.
00:03:32Oh, hey.
00:03:33How are you?
00:03:34Cool.
00:03:35Who follows Andy Cooks?
00:03:36Woo.
00:03:37Theo, you watch this guy online?
00:03:39Yeah.
00:03:40I love his cooking.
00:03:41I've actually done a lot of his recipes before.
00:03:43And, yeah, big fan.
00:03:44So, very excited.
00:03:46Appreciate that.
00:03:48So, Andy, how did this all start?
00:03:50I lost my job at the start of COVID.
00:03:53So, I started making videos.
00:03:55So, we'll have a crack at this.
00:03:57Can you remember the one where you're like,
00:03:59Ooh.
00:04:00Something just happened there.
00:04:01Yeah.
00:04:02It was the first Hey Babe we ever did.
00:04:04So, I tuned in Niswa and I had to fight Caitlin to do the video.
00:04:07She did it.
00:04:08It went mental and then I think she was a bit upset
00:04:11because then she knew I was going to ask her to make another one.
00:04:14What do you think makes a dish go viral?
00:04:17There's lots of things that make a dish go viral,
00:04:19but nostalgia's a huge one.
00:04:21Content that kind of inspires every person
00:04:25and something that feels like, you know,
00:04:27they could almost achieve it at home.
00:04:29Well, you're all in for a treat today.
00:04:32Andy's here to demonstrate a trend
00:04:34that has earned its place in the Viral Hall of Fame.
00:04:39So, as we all know, people eat with their eyes.
00:04:43So, it's so important to get that visual impact really quickly
00:04:46when you're making content.
00:04:47Today, I'm going to show you the perfect...
00:04:51cheese pull.
00:04:57So, this is a kachaporti.
00:04:59It's a Georgian bread.
00:05:01So, what we're going to do is we're going to mix this egg yolk
00:05:03and cheese and this butter.
00:05:09And that yolk just makes it all lovely and rich.
00:05:12Oh, my God.
00:05:13And also adds to the pool.
00:05:17Oh, my gosh.
00:05:18I think this is a really handsy dish.
00:05:24In we go.
00:05:26Wow.
00:05:27Look at that.
00:05:28Yes, yes.
00:05:29Oh, yes.
00:05:30Yes.
00:05:34Oh, yummy, yummy.
00:05:39Cheese pull is an amazing challenge.
00:05:41You just got to make sure the cheese stretches.
00:05:43Even on my socials, I have my own cheese pull recipe as well.
00:05:47In round one, bring us a dish with an ooey, gooey cheese pull.
00:05:52The longer the stretch, the better.
00:05:54But don't forget, it has to taste amazing as well.
00:06:07We're giving you 45 minutes.
00:06:11The pantry and garden are open.
00:06:14The five of you who cook the dishes that impress us the least
00:06:18will go into round two, where someone will be eliminated.
00:06:24Good luck, guys.
00:06:25Your time starts now.
00:06:29Oh, my God.
00:06:35Cheese.
00:06:43Good to see you.
00:06:44Likewise.
00:06:46I've got so much cheese.
00:06:51What cheese is getting taken?
00:06:53Mozzarella.
00:06:55Compte.
00:06:56Not Compte.
00:06:57That's a good pulling cheese.
00:06:59The brief round one today is to make the best cheese pull possible.
00:07:04So, today I'm going to do a pepperoni pizza, Jaffel.
00:07:07So, simple, but knocking the reef out of the park.
00:07:10I'm going to be using three cheeses.
00:07:11I'm going to use buffalo mozzarella, Compte, which is a beautiful greer,
00:07:14nice and stretchy.
00:07:15A little bit of parmesan to season it up as well.
00:07:17And if I can get a good cheese pull, then hopefully I'm onto a winner.
00:07:19You spoke about nostalgia before, so I think for me this isn't like a Michelin star challenge
00:07:23of a crazy cheese pull.
00:07:24It's like comforting, yummy, big cheese pull.
00:07:27That's the idea.
00:07:28So, how are you getting a pepperoni pizza flavour into the Jaffel?
00:07:31Just grated some beautiful heirloom tomatoes and making a sugo.
00:07:34I've got some beautiful buffalo mozzarella.
00:07:36The Compte is less pepperoni pizza, each other.
00:07:39I was hoping you didn't see that one, to be honest.
00:07:41Al, what were you trying to offer?
00:07:44There's only a handful of ingredients, but kind of like all good Italian cooking.
00:07:48Just yummy ingredients, done simply, done well.
00:07:50My pepperoni pizza Jaffel is really, really simple.
00:07:53And when you cook simple food in the MasterChef kitchen, it has to be executed perfectly.
00:07:58Who's got Compte? Who's got the Compte?
00:08:00I've got Compte.
00:08:01Okay.
00:08:02Go, go for a hunk.
00:08:05Yum.
00:08:06More palm.
00:08:07More palm.
00:08:09I'm making Sicilian arancini.
00:08:12And they're shaped as Mount Etna, because that's where my nonna is from.
00:08:16I'm going to make curry chicken.
00:08:19So I've got katayif pastry at the bottom.
00:08:22And then I'm going to sandwich it with skarmosa and spiced chicken.
00:08:26Laura's cooking chicken.
00:08:27I'm making jalapeno poppers because they are delicious.
00:08:30And cheese pulled.
00:08:32You know, that's the perfect, that's hitting the brief out of the park.
00:08:36Are you excited about having Hay-Bate in the house?
00:08:38I absolutely love Andy.
00:08:39He actually follows me as well.
00:08:41Oh!
00:08:45Andy, welcome to the MasterChef kitchen.
00:08:47I've got to say, that was a reception when you walked in.
00:08:50You got some bears in the house.
00:08:51Very flattering.
00:08:52And it's because you do a bloody good job, mate.
00:08:55Yeah.
00:08:56You're here for a bloody good challenge too.
00:08:57Because like, a cheese pull, is there anything more alluring?
00:09:02What do we want to see?
00:09:04I want to see some technique.
00:09:05The level of these cooks here.
00:09:06Yeah.
00:09:07I follow a lot of them online.
00:09:08I know how good they are.
00:09:09And I want to see some technique.
00:09:10Because I think you're going to have to just step above.
00:09:12It's only 45 minutes, but you can do a lot in 45 minutes.
00:09:15Yes.
00:09:25I hope your cheese poured out the big guns, 30 minutes to go!
00:09:29Let's go!
00:09:30Woo!
00:09:31Come on, guys!
00:09:32That was a romantic finish.
00:09:33Lovely, eh?
00:09:34Lovely for you, eh?
00:09:35Yeah, humble as well.
00:09:36Yeah.
00:09:38I'm going to be doing lamb cheesy samosas.
00:09:41Love the idea of the pinda.
00:09:43Love it.
00:09:44This dish has a lot of flavour.
00:09:47It's deep-fried.
00:09:48It's going to be nice and gooey.
00:09:49I just have to make sure I get the timings right.
00:09:52My samosa dough is resting.
00:09:54I'm working on the lamb mixture,
00:09:56but I need to also start working on this mozzarella.
00:09:59I mean, that is the challenge today.
00:10:01Dipinda!
00:10:02Hey, guys!
00:10:03Hey!
00:10:04How are you?
00:10:05Very good.
00:10:06My husband's a massive...
00:10:07I mean, I am too,
00:10:08but he actually sends me your videos almost every night.
00:10:10That's nice.
00:10:11Righto.
00:10:12Inspiration for the cheese pull.
00:10:13What have you got?
00:10:14I'm doing cheesy lamb samosas,
00:10:15and what I'm going to do with the mozzarella,
00:10:17I'm going to herbify it.
00:10:18So I'm going to add a little bit of Kashmiri chilli,
00:10:19a little bit of garam masala.
00:10:20Hopefully the filling's going to be nice and hot.
00:10:22Yeah.
00:10:23And when I stuff that in and deep fry,
00:10:24the deep frying pit is going to be like a longer deep fry.
00:10:27Okay.
00:10:28So hopefully that heat goes in
00:10:29and you get that beautiful pull.
00:10:31Yeah.
00:10:32You have an absolute ton to do.
00:10:35Yes.
00:10:36It's a 45 minute challenge and it is going.
00:10:38Yep.
00:10:39I'm on to it.
00:10:45Today I'm making buffalo chicken tenders with super stretchy blue cheese sauce.
00:10:49Blue cheese isn't really known for its stretch, more its flavour.
00:10:53So I'm going to have to figure out a way to make this sauce super stretchy.
00:10:58I'm going to make like a roux with tabioga starch.
00:11:01I've got plenty of time to play around with it.
00:11:03I think more mozzarella is going to make it more stringy,
00:11:05but I don't want it to take away from the blue cheese flavour,
00:11:08which is there.
00:11:11In theory, I think this sauce should work.
00:11:13As long as I balance my blue cheese with mozzarella,
00:11:16I think that it should stretch and it should still taste really good.
00:11:20Taking a gamble dash.
00:11:22Yeah, a bit of a gamble.
00:11:23I've never made it like this before.
00:11:24I'm trusting the science.
00:11:26I think it's a really good idea.
00:11:27I think it's a great way to stand out from the crowd as well.
00:11:29Yeah.
00:11:30And stay out of round two if you pull it off.
00:11:32Yeah.
00:11:33Australian's round two.
00:11:34Yeah.
00:11:35Yep.
00:11:39Tabri or not tabri?
00:11:41That is the question.
00:11:43You have 15 minutes to figure it out!
00:11:45Come on, guys.
00:11:4715 minutes.
00:11:56Today I'm going to get an Italian savoury doughnut called Zeppole
00:11:59and a packet full of cheese, onion, garlic, capers and anchovies.
00:12:03Pushing it.
00:12:04Pushing it.
00:12:05Pushing it.
00:12:06Pushing it.
00:12:07I'm feeling every ounce of my body.
00:12:09I'm feeling it.
00:12:10It's at this cook.
00:12:11Zeppole are different to a normal doughnut.
00:12:13They've got a nice crunchy exterior and a nice fluffy inside.
00:12:17A lot of processes for this Zeppole dough.
00:12:20It's pretty precise.
00:12:21To get a nice crunchy exterior, I had to freeze the doughnut first.
00:12:25Then it hits the deep fryer.
00:12:27Let's do this.
00:12:28Let's do this guy.
00:12:29It needs 15 minutes in the deep fryer.
00:12:34I know it's going to be a push.
00:12:39Flavours should all be there.
00:12:40I should get a really good pull.
00:12:41But it comes down to this guy here.
00:12:43This Zeppole.
00:12:44So now it's a pray and hope way.
00:12:47Can't wait to see if I can pull this one up.
00:13:04You're not just making a Jaffel, surely.
00:13:20Yeah, making a pepperoni pizza Jaffel.
00:13:22Okay.
00:13:24The brief round one today is to make the best cheese pull possible in obviously a delicious dish.
00:13:30I feel like this kind of challenge I've been, I get in my own head sometimes.
00:13:34I do like really complicated things and then someone does something that's like simple
00:13:37but like nails the brief and I go, no, I'm going to do that.
00:13:39Yeah.
00:13:40So today I'm trying that pathway of simple but nails the brief.
00:13:43It's well worth nailing the brief in round one today because the five least impressive
00:13:47cooks are going straight into round two and then your head's really on the chopping block.
00:13:54It's not easy being cheesy.
00:13:56Five minutes to go.
00:13:58Let's go guys.
00:14:01Thank you Samira.
00:14:03Today I'm making Palestinian canepi.
00:14:06I'm used to use doing one big tray in the middle and I know how to rotate it.
00:14:09Doing something so mini is really difficult for me.
00:14:13Nice Ben.
00:14:14Wow.
00:14:15Looks so yum.
00:14:16Fire out.
00:14:17I'm making Welsh rabbit.
00:14:18Welsh rabbit is basically a Welsh cheese on toast.
00:14:24Did you make bread?
00:14:25Baking bread in 45 minutes, eh?
00:14:26It's a challenge isn't it?
00:14:27It's a challenge, alright?
00:14:28Zeppelin have popped.
00:14:32I would have liked 15 minutes in the deep fryer but it's going to come down to the wire.
00:14:41So I cut the Zeppelin in half, pack it full of anchovy, onion and capers and then heaps of cheese and then I put it over to the salamander to get it all nice and gooey and oozy.
00:14:53Hey babe, you've got three minutes to go!
00:14:58Yeah!
00:14:59Hey mate, how you going?
00:15:00Hey babe.
00:15:01Hey babe.
00:15:02Hey babe.
00:15:03Hey babe.
00:15:04Hey babe.
00:15:05Hey babe.
00:15:06What are you having for dinner?
00:15:08It's actually might be alright.
00:15:11Oh!
00:15:12Okay, that's a good cheese part.
00:15:16It does cheese.
00:15:18Go with cheeses, the one that pleases.
00:15:21I'm just going to be waiting now.
00:15:24I'm just staring at the samosas.
00:15:26It's taking so long to brown and I'm just like, I want that beautiful golden brown texture.
00:15:32My chutney's all good to go.
00:15:34If I take the samosas out early, you're not going to get that crisp on the outside.
00:15:39I'm going to take them out at the 10 second call.
00:15:42One minute to go!
00:15:44Yeah!
00:15:49Cheese cheesy.
00:15:51That looks awesome Callum.
00:15:52Looks so good.
00:15:55I take my chicken tenders out of the deep fryer, I get them tossed in the buffalo sauce to give them pizza flavour.
00:16:01Let's go Dash.
00:16:03I'm staring my blue cheese sauce.
00:16:05It's definitely holding onto the whisk, which is fantastic.
00:16:08It's maybe not a cheese pool in the sense of like a pizza, but I just hope this dish is enough to keep me out of round 2 in the elimination.
00:16:1713 seconds!
00:16:24Wow.
00:16:25If it doesn't look like my non-nurse, she'll be throwing something at the television right now.
00:16:28Orders up in 10!
00:16:315!
00:16:323!
00:16:337!
00:16:346!
00:16:355!
00:16:364!
00:16:373!
00:16:382!
00:16:391!
00:16:401!
00:16:411!
00:16:45Oh!
00:16:46Oh, hold on mate.
00:16:47That was crazy.
00:16:48Oh my god.
00:16:49Yeah.
00:16:50Just a little bit gooey.
00:16:51A little bit gooey.
00:16:53Right on everyone, time to bring your cheesy morsels down to the front.
00:16:57Oh, so fancy.
00:16:58This is looking great.
00:16:59Look at the variety.
00:17:00Unbelievable.
00:17:01I'm really nervous today because usually I taste before I serve it to the judges.
00:17:11Today I haven't done that.
00:17:13So, the first time I'm going to see the cheese pool is going to be when the judges open it.
00:17:20To Pinda, what is your cheese pool dish?
00:17:22So, I've made cheesy lamb samosas for you guys today with like a sweet and tangy, like
00:17:28a chutney sauce.
00:17:34Feels very tight.
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!
00:17:53Yeah!
00:17:54Oh my god.
00:17:55It's everything you get emotional over a bit of cheese getting pulled out.
00:17:59Never.
00:18:09Delicious.
00:18:13Honestly.
00:18:16That was amazing.
00:18:17The flavours are super well balanced.
00:18:18I love the sweetness of that chutney and the sourness too.
00:18:21To pull that off is really impressive.
00:18:23Well done.
00:18:25To Pinda.
00:18:26Oh man, cheese pool was a 15 out of 10 and the flavours backed right up.
00:18:29Like, it was insanely good and there is so much work going on there.
00:18:34The pastry, filling, chutney, the cheese pool element.
00:18:39Like, you've nailed every single one.
00:18:42Like, you know how you said that your husband normally sends you his recipes?
00:18:47Yeah, I want that recipe.
00:18:48Oh yeah, I reckon that's what's going to happen.
00:18:50Your husband can send him your recipes.
00:18:52Yeah.
00:18:53Because that is like...
00:18:54I've never made a dish with a cheese pool before, hand on heart.
00:19:00I would have never done this at home.
00:19:02And this is just incredible.
00:19:05Laura, what have you made?
00:19:06I've made a Sicilian arancini.
00:19:08And they're shaped as Mount Etna because that's where my nonna is from.
00:19:11Yeah.
00:19:12Hold the phone.
00:19:13Hold the phone.
00:19:14Yeah.
00:19:15Oh my god.
00:19:16Oh my god.
00:19:17Oh my god.
00:19:18Beautifully seasoned.
00:19:19Love the choice of cheeses.
00:19:20And beautiful shape.
00:19:21Love the shape.
00:19:23I made jalapeno poppas.
00:19:24Little pool.
00:19:25Yeah.
00:19:26Yeah.
00:19:27Yeah.
00:19:28Yeah.
00:19:29It's not the size that matters.
00:19:30Yeah.
00:19:31It tastes like a great jalapeno poppa.
00:19:33The baking's really nice and prominent.
00:19:35It's a tasty little dish.
00:19:37Hello, Selena.
00:19:38What did you make?
00:19:39Ah, it's canafé cigar.
00:19:41Yeah.
00:19:42Yes, baby.
00:19:43Hello.
00:19:44The white shows of cheese and the honey and the pistachio.
00:19:50It's just extra point.
00:19:52I love it.
00:19:53Jamie, what have you made us?
00:19:55Korean cheese corn, some bulgogi beef to make into a little psalm.
00:19:59Oh, yeah.
00:20:00Oh.
00:20:01I love that.
00:20:03That bulgogi was nice and sweet.
00:20:05Loved it with the perilla leaf as well.
00:20:06Sarah, what have you made?
00:20:07Chilli cheese stuffed paratha with a tomato bhaji.
00:20:08Oh, yeah.
00:20:09Yes.
00:20:10Nice one.
00:20:11Food today, Sarah.
00:20:12Paratha was delicious.
00:20:13What makes this dish for me is actually this tomato chutney.
00:20:14I think really well balanced and it cuts through all that cheese and dough really nicely.
00:20:18Dush, what have you made us?
00:20:19Dush, what have you made us?
00:20:20Buffalo chicken tenders with a blue cheese sauce.
00:20:26And you did something unusual here.
00:20:27You weren't relying on the cheese because obviously blue is very fatty.
00:20:28That's right.
00:20:29You've added tapioca flour to try and create like stretch in a way.
00:20:33Yeah.
00:20:34Yeah.
00:20:35This challenge is all about the stretch.
00:20:37And if this blue cheese dipping sauce does not stretch, that could send me into round two.
00:20:40Are we ready?
00:20:41Yep.
00:20:42Go ahead.
00:20:43Dush.
00:20:44Dush.
00:20:45Dush.
00:20:46Dush.
00:20:47Dush.
00:20:48Dush.
00:20:49Dush.
00:20:50Dush.
00:20:51Dush.
00:20:52Dush.
00:20:53Dush.
00:20:54Dush.
00:20:55Dush.
00:20:56Dush.
00:20:57Dush.
00:20:58Dush.
00:20:59Dush.
00:21:00Dush.
00:21:01Dush.
00:21:02Dush.
00:21:03Dush.
00:21:04Dush.
00:21:05Dush.
00:21:06Dush.
00:21:07Are you ready?
00:21:11Yep.
00:21:15Hang on, hang on, hang on.
00:21:19Oh, my gosh.
00:21:37Darsh, I think that all the flavours were delicious.
00:21:44I loved that coating you had on the chicken.
00:21:47Where I think you went wrong is texturally,
00:21:49because it's kind of gloopy, you know what I mean?
00:21:52I think the fry on your chicken was nice.
00:21:53I just would have punched just so much harder with the blue cheese.
00:21:57My cheese didn't pull, my blue cheese flavour wasn't there,
00:22:01and that could send me into round two.
00:22:03Audra, what is your cheese pool dish?
00:22:08So today I've made for you curry, chicken, kataifi.
00:22:12So you've got the kataifi, and then you've got a layer of skarmoza,
00:22:16and then the curry, chicken, and the sauce.
00:22:21Hello.
00:22:22G'day.
00:22:23Oh, my God.
00:22:30Oh, my God.
00:22:33That's a cheese pool.
00:22:35Oh, my God.
00:22:46Audra, first of all, it's probably 13 out of 10 on the pool chart.
00:22:49It was epic.
00:22:50Great fry on the kataifi.
00:22:53Love the depth of flavour on the sauce.
00:22:55In 45 minutes, that's gnarly.
00:22:56I think it was very smart of you using smoked mozzarella with the chicken
00:23:00and this wonderful chilli curry sauce.
00:23:03I love it.
00:23:04It's fantastic.
00:23:07Andre, what have you made us, mate?
00:23:09Today I've made zeppole with anchovy, onion, and capers
00:23:14with grana padano, caciocavalla, fontina, and mozzarella.
00:23:21So all the cheeses then?
00:23:22Nearly.
00:23:23Amazing.
00:23:23All the best Italian cheeses, Andy.
00:23:25I'm confident that I'm going to get a cheese pool today
00:23:28because these cheeses I'm using are great for a gooey, oozy, cheesy pool.
00:23:34Oh, that's good to go.
00:23:44Yeah.
00:23:45Nice.
00:23:46Stretch it.
00:23:59Love the anchovy.
00:24:00I love all the cheese in there.
00:24:01But unfortunately, that was still raw.
00:24:05The dough was still completely raw for the centre.
00:24:07Good flavours, though.
00:24:08Love the intensity of the anchovy with the cheese there.
00:24:12But I'm gutted for you because it's very tasty
00:24:14and it's a great idea.
00:24:15You just haven't pulled it off with the cook.
00:24:17I don't want to be in round two.
00:24:19It's one step closer to the doom of MasterChef kick-out-ville.
00:24:25Semirah.
00:24:26Palestinian kenefe.
00:24:30Yes!
00:24:30Look at that!
00:24:31Yeah!
00:24:33Flavours were solid.
00:24:34I thought, though, it had a little bit too much residual ghee
00:24:37and I don't know whether it's because you did it small.
00:24:41Ben, what have you made?
00:24:42Welsh rabbit.
00:24:44Ooh.
00:24:44Yeah!
00:24:46My soda bread was uncooked.
00:24:47Really well seasoned, though.
00:24:48Good flavours.
00:24:49Just didn't pull it off with the execution.
00:24:53Callum, what have you made?
00:24:54I've made a pepperoni pizza jaffel.
00:24:56And what's inside?
00:25:01Yes, I made a beautiful sugo, pepperoni, buffalo mozzarella,
00:25:04a little bit of comte, and brushed with hot honey
00:25:07and a little bit of parmesan to finish.
00:25:09I'm just a little bit concerned that the dish is too simple.
00:25:12All right.
00:25:14It's good.
00:25:15It's good.
00:25:17Oy.
00:25:18Oh, yeah.
00:25:19Oh.
00:25:19Oh!
00:25:20Oh!
00:25:20Oh, still, oh, yes.
00:25:24Yeah.
00:25:25Yeah.
00:25:26Oh!
00:25:39I love a jaffel.
00:25:40Man, it was a delicious jaffel.
00:25:41I think there was a couple of things for me.
00:25:43The big pieces of pepperoni, when I ate it,
00:25:46it just kind of pulled out,
00:25:47which I think is an issue when we're doing a cheese pool challenge.
00:25:50Sure.
00:25:51And I think the balance was off a little bit.
00:25:52It was a little bit too sweet.
00:25:54OK.
00:25:55I wish that you added one more element in there,
00:25:57maybe a protein or something,
00:25:59that you'd treated with a little bit more attention.
00:26:01I do.
00:26:02I feel for you, Callum,
00:26:03because I know when we visited your bench,
00:26:05you said, you know, I always overthink things.
00:26:07But I think sometimes it's also just good to be you.
00:26:10Yep.
00:26:11Normally, on a day like today, you might get away with this,
00:26:13but there's a lot of good food out there, man.
00:26:16We've just got to see what happens.
00:26:18Thanks, guys.
00:26:19I don't necessarily regret my dish
00:26:20because I think the concept is really fun.
00:26:22Just think that maybe I could have done
00:26:23a little bit more of my time
00:26:24to really show the judges a bit of extra technique.
00:26:28While we've got plenty of ooey-gooey cheese pools today
00:26:31worth celebrating,
00:26:33we were looking for a bottom five.
00:26:37If I call your name,
00:26:39you're cooking in round two.
00:26:41Dash,
00:26:43Samira,
00:26:45Andre,
00:26:47Callum,
00:26:50and
00:26:50Ben.
00:26:53Everyone else, you're safe.
00:26:54You can head up onto the gantry.
00:26:55I really didn't want to be in the second round
00:26:58of this challenge.
00:27:00It's...
00:27:01Everyone's a really good cook,
00:27:04and I hope I don't have to use this immunity pen.
00:27:15Dash,
00:27:16Samira,
00:27:17Andre,
00:27:18Callum,
00:27:18Ben.
00:27:19This is it.
00:27:20Round one was about a viral favourite
00:27:23that always draws a crowd.
00:27:26Round two is showcasing something just as iconic.
00:27:32I get asked for a beef wine in every single day.
00:27:35Let's do something different.
00:27:41Oh, yum.
00:27:46Whoa.
00:27:46Oh, yes.
00:27:47Oh, yes.
00:27:49Oof.
00:27:51Whoa.
00:27:52Oh.
00:27:52Oh, that's that.
00:27:53Yum.
00:27:54Yeah.
00:27:55Enough ordering.
00:27:58Oh.
00:27:59Perfect.
00:28:03This is great.
00:28:04Oh, yum.
00:28:08Oh, hello.
00:28:09Nice.
00:28:11Give it up, Andy Cooks.
00:28:13You guys notice any recurring themes in that round?
00:28:25In each of those videos,
00:28:27there was a moment that made our mouths water.
00:28:31A satisfying slice
00:28:32that revealed something exciting.
00:28:35For round two,
00:28:38we want you guys
00:28:39to bring us
00:28:40your perfect slice.
00:28:43Make it special.
00:28:45Make it delicious.
00:28:48We're giving you 75 minutes.
00:28:51The pantry and garden,
00:28:53they are open.
00:28:55And whoever cooks us
00:28:56the least impressive dish
00:28:57will be going home.
00:28:59Now, Ben,
00:29:03you've still got that immunity pin
00:29:04on your apron.
00:29:05At any point during the cook,
00:29:08you can play that
00:29:09and you'll be safe up there.
00:29:11Good luck.
00:29:13Your time starts now.
00:29:18Looking at the montage,
00:29:20Andy's food looked delicious.
00:29:22There's always a revelation
00:29:23once he slices through it
00:29:25and opens his food up.
00:29:26Today, we've got to replicate
00:29:28something like this.
00:29:30All right.
00:29:30Let's start here.
00:29:32Eggs, eggs, eggs.
00:29:36Go Samira.
00:29:37Go Samira!
00:29:39Oh, double.
00:29:40Double fracker.
00:29:41There's a lot of pressure
00:29:42in the kitchen right now.
00:29:44Round one didn't go to plan,
00:29:46so, yeah.
00:29:47I'm feeling very frazzled
00:29:50and I'm up against
00:29:52some incredible cooks.
00:29:54So, my strength is desserts.
00:29:55That's what I'm going to stick
00:29:56with today.
00:29:57Gosh, what are you making?
00:29:59Uh, shoe buns.
00:30:01I'm doing a shoe inception.
00:30:03It's going to be like
00:30:03shoes within shoes.
00:30:04Oh, yeah, nice.
00:30:06Obviously, it's a challenge
00:30:07where we need to have a grand reveal
00:30:09or some kind of cross-section.
00:30:10So, yeah, fingers crossed.
00:30:17What are you making, Benny?
00:30:19Bit of a scotch egg-y thing.
00:30:21Oh, yeah, nice.
00:30:22Yeah, Ben.
00:30:23Boutique for Benny with a penny.
00:30:24Oh, oh, oh!
00:30:28Don't worry, I've got more.
00:30:29It's not a chocolate balloon.
00:30:33I think everyone is feeling
00:30:35the pressure in this moment
00:30:37because they're up against
00:30:39stiff competition, right,
00:30:41in round two.
00:30:42All we want to see
00:30:43is a satisfying slice
00:30:45and then an open up
00:30:46and ask us to go,
00:30:47the fingers with these dishes
00:30:51that we've asked them to do today,
00:30:52they're not going to know
00:30:53what's happening inside
00:30:55until they slice it for us.
00:30:57Give me a whiskey.
00:30:59Oh, whiskey business.
00:31:01Indeed, whiskey.
00:31:03Milk powder, butter.
00:31:05Pan on.
00:31:05I'm feeling a little bit nervous
00:31:07because I have a one-in-five chance
00:31:09of being eliminated.
00:31:10I've never been so close
00:31:11to going home.
00:31:12So this round,
00:31:12I'm going to nail that brief
00:31:14and create a perfect slice
00:31:15to prove to the judges
00:31:17that I deserve to stay.
00:31:19Callum.
00:31:20You've got bigger fish to fry
00:31:21than that, my friend.
00:31:22How does salt work?
00:31:24What are you making, Callum?
00:31:25I'm going to call this dish
00:31:26strawberries and cream.
00:31:27Oh.
00:31:27So it's trying to do everything
00:31:29I didn't do this morning.
00:31:30So I've bit off less
00:31:30than I can chew,
00:31:31so now I'm trying to bite off
00:31:32more than I can chew it.
00:31:32So it's not just strawberries
00:31:33and cream.
00:31:35So it's going to be like
00:31:36a layer of ice cream
00:31:37on top of a layer of ice cream
00:31:38with a divot in it
00:31:39that's going to have the oil.
00:31:41So yeah, it's strawberry sorbet
00:31:42and strawberry gum ice cream
00:31:44and then this secret basil oil
00:31:46that's going to be covered
00:31:47with a little ruby chocolate disc
00:31:50which is going to kind of
00:31:50cover the whole thing
00:31:51so when you cut into it
00:31:52you're going to have that reveal
00:31:52of the kind of the cross section
00:31:54and it kind of gluing out everywhere.
00:31:55I love the ambition.
00:31:57Let's just make sure
00:31:58we're not getting a smush
00:31:59and we're getting a slice.
00:32:00Yeah.
00:32:01So everything has to be
00:32:02the perfect texture
00:32:03to slice through.
00:32:05Yeah.
00:32:05And if it's good,
00:32:06I want to see this
00:32:07on your Instagram soon, yeah.
00:32:08Okay, good.
00:32:09That's a good deal.
00:32:10Thanks, Annie.
00:32:11Thanks, Zoe.
00:32:12You all right, Cal?
00:32:14Yeah, just got a few bits and pieces on.
00:32:17I know I've got a lot
00:32:18to do in this challenge.
00:32:19Ice cream's not...
00:32:20You don't slice an ice cream.
00:32:21I need to make sure
00:32:21I've got enough time
00:32:22that I can not only
00:32:23make these ice cream
00:32:24but actually get them
00:32:25frozen rock solid,
00:32:26assemble them
00:32:27so that they're really
00:32:28holding that layer.
00:32:30Seems like you're stressed
00:32:30though, doesn't it?
00:32:32A sorbet at the best of times
00:32:33can take nearly an hour
00:32:34to churn and freeze.
00:32:35I'm not going to make
00:32:36the same mistake
00:32:36I did in round one.
00:32:39One of the reasons
00:32:39I came back
00:32:40into this competition
00:32:40is to see
00:32:41how far I can push myself.
00:32:43Having my beautiful wife
00:32:45and a couple of young kids
00:32:46as well,
00:32:47it's tough to leave them behind.
00:32:50So I really want to give it
00:32:51my best shot
00:32:52because otherwise
00:32:53what's the point
00:32:54of being away from them all?
00:33:00Good thing.
00:33:01Yep.
00:33:01Happy days.
00:33:02I just need to head down,
00:33:03bum up.
00:33:04I think I can get this done.
00:33:08Okay, guys.
00:33:09Already 15 minutes gone.
00:33:12One hour to go.
00:33:13Allez, allez, please.
00:33:15Woo!
00:33:17Come on, Tamira.
00:33:18Go, Tamira.
00:33:18Go, go, go.
00:33:19Go, Dash.
00:33:21Come on, guys.
00:33:21Today I'm doing
00:33:27a French onion soup
00:33:29chow and mushy.
00:33:31It's basically a riff
00:33:32on a Japanese
00:33:33steamed egg custard,
00:33:34but I'm turning it
00:33:35into all the French
00:33:36onion soup flavours.
00:33:39All right.
00:33:39My chow and mushy
00:33:40will be all in layers.
00:33:42It's going to look
00:33:43like not much on top.
00:33:45It's just going to have
00:33:45a crisp on top.
00:33:46And once the judges
00:33:48slice through it,
00:33:49it will be revealed
00:33:50this beautiful,
00:33:51silky chow and mushy
00:33:52and a lot of onion
00:33:53on the base of it.
00:33:54I'm just working
00:33:54on my crisp at the moment.
00:33:57Let's try this out.
00:33:59With this crisp,
00:34:00I'm taking nutritional yeast.
00:34:02Sounds delicious, doesn't it?
00:34:05And olive oil,
00:34:06flour and water
00:34:08and making like a batter
00:34:10for the crunch on my dish.
00:34:11Come on, Andre.
00:34:16Let's go, Andre.
00:34:17Come on, bud.
00:34:21Round one,
00:34:22I went small
00:34:23and against what I usually do.
00:34:25Round two,
00:34:26I'm putting me on that plate
00:34:27and I'm going big.
00:34:29I'm making matloube.
00:34:31Matloube means upside down
00:34:33in Arabic.
00:34:34So pretty much
00:34:35you have meat and veggies
00:34:36layered up in the pot
00:34:37and then once
00:34:38you flip that pot
00:34:39over upside down,
00:34:40it will all collapse
00:34:42into these layers.
00:34:44So I think
00:34:44this is the perfect dish.
00:34:47You start with
00:34:48a layer of lamb,
00:34:49which I'm going to
00:34:50pressure cooker
00:34:50to start tenderising
00:34:51and then a layer
00:34:53of all the fried vegetables
00:34:55and then the layer
00:34:56of rice.
00:34:58How are you going,
00:34:58Samira?
00:34:59Once I get these done,
00:35:01I should be going good.
00:35:02I have to get
00:35:03every single element ready
00:35:04so I can layer up
00:35:05in the pot
00:35:06to finish cooking.
00:35:07Come on, Samira.
00:35:08Let's go, Samira.
00:35:12What's that, Cal?
00:35:13Ruby chocolate
00:35:14and cocoa butter.
00:35:15Yeah.
00:35:15It's going to be
00:35:15my little thing on top
00:35:16that you, like,
00:35:17kind of have to crack through.
00:35:19Nice, Vinny.
00:35:21Go, Samira.
00:35:25Whoa.
00:35:26OK, nice.
00:35:27My idea for my
00:35:28satisfying slice
00:35:30is a shoe bun
00:35:31inside a shoe bun.
00:35:33Hello, Dash.
00:35:34Hello.
00:35:35What are you making?
00:35:36I'm doing shoe-ception.
00:35:37So, shoe bun,
00:35:39orange blossom creme pat,
00:35:41another shoe bun inside
00:35:42and then a stash of praline
00:35:44in the middle shoe bun.
00:35:45So when you cut it open,
00:35:46you should get booze.
00:35:48Whoa, that is technique
00:35:49central.
00:35:51Technique central.
00:35:52Shoe pastry
00:35:52lets the most seasoned chefs
00:35:54come undone
00:35:55and you're doing
00:35:56two times the amount
00:35:57of shoe pastry.
00:35:58In two different sizes.
00:35:59Two different sizes.
00:36:00I hope you're a confident
00:36:01pastry chef.
00:36:02I hope so, too.
00:36:04You just absolutely
00:36:05have to pull that one off
00:36:06because it is an important day.
00:36:07Yeah.
00:36:08All right.
00:36:08Thanks, guys.
00:36:09Thank you, thank you, thank you.
00:36:10With shoe pastry,
00:36:11which I've cooked
00:36:12a hundred times
00:36:13in this kitchen,
00:36:14you create the dough
00:36:16and the eggs
00:36:17are what gives it the rise.
00:36:21By the third egg,
00:36:23it's starting to look
00:36:24really good,
00:36:25but I've made this recipe
00:36:26like so many times.
00:36:28Last season
00:36:28and half this season
00:36:29and I've always had four eggs.
00:36:31Two, three,
00:36:32plus one.
00:36:33So I'd have to stick
00:36:34to the way
00:36:34that I've always done it.
00:36:35Get the shoe
00:36:36in the oven.
00:36:38Um, I'm honestly
00:36:39going off intuition
00:36:39to make sure
00:36:40if the shoe's the right size,
00:36:41so I'm going to be piping
00:36:42a couple of small ones,
00:36:43a couple of larger ones.
00:36:45Good dash.
00:36:46Come on.
00:36:52My shoe pastry
00:36:53is a lot looser.
00:36:56Take your time, mate.
00:36:57Yeah.
00:36:58A lot more liquid
00:36:59than usual
00:37:00and I'm really worried.
00:37:05But I'm running out of time.
00:37:08I have so many other elements
00:37:09that I need to finish
00:37:11for this dish to work.
00:37:13Shoe does weird things
00:37:14and I'm hoping
00:37:15that I'll have something
00:37:16to work with.
00:37:18If there's no rise,
00:37:20I am stuffed.
00:37:33All righty-roo.
00:37:37It's really starting to plate up.
00:37:39Yeah,
00:37:39but it's going to be, like, layered
00:37:40so it's got to freeze
00:37:42into the plate
00:37:43for it to be able
00:37:44to cut open.
00:37:47It's round two.
00:37:48I've got 75 minutes
00:37:49to make something
00:37:50with a satisfying slice.
00:37:52It's enough time
00:37:53to make a great dish
00:37:53but it still has to have
00:37:54that very clear moment
00:37:56of cut it
00:37:56and have a look
00:37:57at something sexy inside.
00:37:59My strawberry sorbet's done
00:38:01so I quenelle it
00:38:02onto the plate,
00:38:03make a little divot
00:38:04for then the next layer
00:38:05of ice cream to go on.
00:38:07I need to get this plate
00:38:08back in the freezer
00:38:08straight away
00:38:09because if that doesn't
00:38:11set in time,
00:38:12the whole dish
00:38:13loses that sliceability.
00:38:14Very nice, Callum.
00:38:15Thanks, mate.
00:38:19Nice, Ben.
00:38:19Good peeling, Ben.
00:38:21All right,
00:38:22very fresh eggs.
00:38:23Today I'm making
00:38:24a fishy scotch egg
00:38:25which has a bechamel coating
00:38:27with ocean trout in it
00:38:28all sitting on top
00:38:29of a little celeriac
00:38:30remoulard nest
00:38:31so it looks like
00:38:32an egg in a nest.
00:38:34When you cut open
00:38:35the scotch egg,
00:38:35you expect to see
00:38:36a bright yellow yolk.
00:38:38It's pretty amazing
00:38:39that'll be dark.
00:38:42But I'm going to inject
00:38:43balsamic vinegar
00:38:43into the egg yolk
00:38:44so that when it's cut open
00:38:46it's got yellow and black.
00:38:48It's definitely a risky dish
00:38:49full of technique.
00:38:51Ooh.
00:38:52I'm going to take
00:38:52some yolk out
00:38:53so there's room
00:38:53for whatever I put in there.
00:38:54Otherwise it will just explode.
00:38:56But one thing
00:38:57I do not want to do
00:38:58is have to play my immunity pin.
00:38:59All right,
00:38:59let's try this out then.
00:39:00So I need to do
00:39:01everything I can
00:39:02to keep us up
00:39:02in this competition.
00:39:03He's extracting the yolk.
00:39:05Maybe he's injecting it
00:39:08with something else.
00:39:11Oh, that's what he's doing.
00:39:12Oh my God.
00:39:13Benny.
00:39:14Oh my God, Benny.
00:39:16He's starting to
00:39:16Einstein, Benny.
00:39:17Oh my God.
00:39:19The strategy here
00:39:20is go hard
00:39:21or go home.
00:39:22So then what happens
00:39:22when we cut that open?
00:39:24But I really think
00:39:24this could work.
00:39:26Kind of.
00:39:27But the hardest thing
00:39:27about this challenge
00:39:28is that I won't actually know
00:39:30until the judges taste.
00:39:32Let's go, Benny.
00:39:34Here's a slice of reality
00:39:35for you.
00:39:3620 minutes to go.
00:39:40Yeah, girl.
00:39:42Solid work, Cal.
00:39:43Thanks, mate.
00:39:45Mm.
00:39:47They all right?
00:39:48Yeah.
00:39:50Hopefully they start rising.
00:39:57The onions will form
00:39:58the base of my chan mushy custard.
00:40:00They sit down in the plate
00:40:02and then the chan mushy
00:40:04goes on top.
00:40:05Then it goes into
00:40:05the steam basket
00:40:06and sets.
00:40:08Is he going to have a slice?
00:40:10I don't know.
00:40:12A little bit worried
00:40:13for Andre.
00:40:14This dish looks like
00:40:16an egg,
00:40:17a scrambled egg.
00:40:18I'm just not sure
00:40:19that this is going to
00:40:20hit the brief of,
00:40:21you know,
00:40:22cutting in
00:40:22and showing different layers.
00:40:26Nice!
00:40:27The search
00:40:31for the perfect slice
00:40:32is paved
00:40:33with a lot of risk.
00:40:35They're going
00:40:36all out.
00:40:39Callum is making
00:40:40strawberries and cream
00:40:41he's going on
00:40:42and he's got a sorbet,
00:40:43he's got an ice cream
00:40:44and then a chocolate
00:40:44just on top.
00:40:46He did say
00:40:47he feels like
00:40:48he bit off
00:40:48less than he could chew
00:40:50this morning
00:40:50and now he wants to
00:40:51bite off more
00:40:51than he could chew.
00:40:52Well, he's ticked that box.
00:40:53Callum, that looks epic.
00:40:58And then there's Darsh.
00:40:59He's doing this
00:41:00shoe-ception.
00:41:01He's doing two shoe buns,
00:41:03one inside each other.
00:41:06The shoe's hard
00:41:06to get right
00:41:07for the best chefs
00:41:09and especially
00:41:10under a time crunch.
00:41:12And I've already
00:41:12looked in the oven.
00:41:14It's not looking great.
00:41:15My orange blossom
00:41:21creme pat's done.
00:41:22I move on
00:41:23to my pistachio praline
00:41:24and this is going
00:41:25to go into my centre shoe
00:41:26in my shoe-ception
00:41:28shoe bun.
00:41:30My pastries
00:41:31in the oven.
00:41:32Fingers crossed
00:41:33these shoe buns rise.
00:41:35All right.
00:41:36How's the shoe
00:41:36looking, Darsh?
00:41:38I've got
00:41:39one there.
00:41:41I've made
00:41:42like
00:41:42dozens
00:41:43of shoe
00:41:45desserts.
00:41:46Paris Press,
00:41:48crawlers,
00:41:49croquembouche,
00:41:49I've done it all
00:41:50and this is the
00:41:51first time
00:41:52that this shoe pastry
00:41:53just has not risen.
00:41:55I don't know,
00:41:56this one,
00:41:57they're like rising
00:41:57but it's
00:41:59kind of strange.
00:42:00They're a little bit
00:42:01like
00:42:01misshapen.
00:42:03I've got a few
00:42:03in there that I can use
00:42:04which is good.
00:42:04they look a bit
00:42:16a bit crispy.
00:42:19Hopefully
00:42:20you can pivot.
00:42:23Okay.
00:42:24Come on,
00:42:25Darsh,
00:42:25keep going,
00:42:25man.
00:42:26Today's challenge
00:42:27is all about
00:42:27the satisfying slice
00:42:28and because my shoe
00:42:30has arisen
00:42:30in the way
00:42:31that I would like,
00:42:32I'm going to have
00:42:33to pivot
00:42:33and still create
00:42:34that slice
00:42:35but just in a
00:42:35different way.
00:42:36Darsh,
00:42:37just think about
00:42:37a different way
00:42:38to present it.
00:42:39It tastes good.
00:42:39It's just the
00:42:40instruction.
00:42:42You can cut
00:42:43the tension
00:42:44with a knife.
00:42:45Ten minutes to go.
00:42:46Come on,
00:42:46guys.
00:42:46You got it.
00:42:47Let's go.
00:42:51We're good.
00:42:52We're good.
00:42:52We're good.
00:42:53Time is slipping away.
00:42:54This challenge
00:42:55is going very,
00:42:56very quickly indeed.
00:42:58My strawberry sorbet
00:42:58has gone back
00:42:59into the freezer
00:42:59to set really
00:43:00nice and hard.
00:43:01For now,
00:43:02the strawberry gum
00:43:03ice cream
00:43:03to get scoops
00:43:04on top of it.
00:43:06This is a crucial
00:43:06stage to get right.
00:43:08So I need to get
00:43:09a really nice
00:43:09even scoop here
00:43:10so I get that
00:43:11beautiful layer
00:43:11when the judge
00:43:12is cut into the dish
00:43:13but it's also
00:43:13going to have
00:43:14that divot
00:43:14so I've got
00:43:15somewhere for
00:43:15that sneaky
00:43:16oil to hide.
00:43:17Beautiful colour.
00:43:19The idea of this dish
00:43:20is that all the elements
00:43:21are kind of pink
00:43:22or white
00:43:23and then when you
00:43:23chuck a knife into it
00:43:24and cut it open,
00:43:25not only do you see
00:43:25that kind of cross-section
00:43:26of the different
00:43:27ice creams,
00:43:28there's going to be
00:43:29a beautiful basil oil
00:43:30and it's going to
00:43:31sort of goo out
00:43:31for that grain reveal
00:43:32moment.
00:43:33I think Ellen's
00:43:34going to do an
00:43:34absolute scorcher.
00:43:35Yeah.
00:43:37It's got some
00:43:37mirror.
00:43:40Go, girl!
00:43:41So to assemble
00:43:41the mattoe,
00:43:42you start with
00:43:43a layer of that
00:43:43and then a layer of
00:43:44all the fried vegetables
00:43:46and then the rice.
00:43:48Now we're going
00:43:49to strain the broth
00:43:50straight on top
00:43:51of that rice.
00:43:53I need to start
00:43:54knocking out my side.
00:43:56Feeling confident now.
00:43:58Like, even if I'm
00:43:58leaving it to the
00:43:59last minute,
00:44:00the reveal is going
00:44:00to be done
00:44:01in front of the judges.
00:44:02Just make sure
00:44:02they can get a slice.
00:44:04I don't want you
00:44:09to, yeah,
00:44:11miss the mark.
00:44:16I miss,
00:44:17what, what, what
00:44:17slice?
00:44:18What?
00:44:22I just realised,
00:44:23Matt, no,
00:44:23there can't be
00:44:24sliced.
00:44:25I'm flipping it.
00:44:26You're flipping it?
00:44:28He gets flipped over
00:44:28in front of the judges,
00:44:30pot comes up,
00:44:31grab the tray,
00:44:32and give it
00:44:33a nice shake.
00:44:33It will all collapse
00:44:34and they will
00:44:35dig in and eat.
00:44:37It's not possible
00:44:38to cut a slice in there.
00:44:39It's going to collapse
00:44:40and then send me home.
00:44:43I'm done.
00:44:51In the mood to cook?
00:44:53Grab your aprons
00:44:54and try these delicious
00:44:56MasterChef approved
00:44:57recipes on 10 Play.
00:45:02I'm done.
00:45:06I just realised
00:45:07Matt Lulbert
00:45:08can't be sliced.
00:45:11But I know
00:45:12my children
00:45:13are going to be
00:45:13watching this
00:45:14and I don't want
00:45:15to show them
00:45:15that I give up easily.
00:45:17I haven't left
00:45:18their side
00:45:19since the last time
00:45:20I was on MasterChef.
00:45:21I have come back
00:45:23to win
00:45:23and I want to do
00:45:24this for them.
00:45:26When there's a will,
00:45:27there's a way
00:45:27and I will figure out
00:45:28a way,
00:45:29hopefully.
00:45:29And if not,
00:45:32I'm going home.
00:45:35Maybe press it
00:45:36with something.
00:45:37If I crank the heat up
00:45:38and then if I compress,
00:45:41I may be able
00:45:43to make this
00:45:44slice up
00:45:44like a cake.
00:45:47I've got my scrap tin
00:45:48that I've put my veggies in.
00:45:50I've popped that on top.
00:45:52I'm leaning
00:45:53with all my weight.
00:45:54I'm trying to get out
00:45:56as much liquid
00:45:57as possible
00:45:58from this rice
00:45:59so it's so
00:45:59fully compressed.
00:46:01I completely
00:46:02missed the memo
00:46:02of slicing.
00:46:04So,
00:46:05hopefully,
00:46:06it will be sliceable
00:46:07once I flip it.
00:46:08I'm not going home
00:46:09without a fight.
00:46:10Determination is back
00:46:11and game on, guys.
00:46:13Okay, guys,
00:46:14bring us
00:46:15a satisfying slice.
00:46:17Three minutes to go!
00:46:18Nice, Cal.
00:46:23Looks amazing.
00:46:24Yeah, that's good.
00:46:31My shoe buns
00:46:32are meant to look
00:46:33like hockey balls.
00:46:34They look like
00:46:34hockey pucks.
00:46:36And that's what
00:46:37I have to work with
00:46:38if I'm going to stay
00:46:38in the competition.
00:46:39Mmm, okay.
00:46:41Not what I was hoping for,
00:46:41but that's all right.
00:46:42In the kitchen,
00:46:43you've got to pivot
00:46:43if you want to stay
00:46:44in the competition.
00:46:44Conceptually,
00:46:46my dish is very similar,
00:46:48but it's going to be
00:46:48constructed slightly different.
00:46:50So,
00:46:50I'm going to have
00:46:51my larger shoe
00:46:52on the base,
00:46:53still filled with cream,
00:46:55and then lay
00:46:55my smaller shoe
00:46:56on top of it,
00:46:57still filled with
00:46:58pistachio praline.
00:46:59Okay,
00:47:00that's done.
00:47:01So that when the judges
00:47:01cut through it,
00:47:02they should still be able
00:47:03to see some kind
00:47:04of cross-section.
00:47:05God, Ash.
00:47:07We want to slice
00:47:09into something
00:47:09incredible
00:47:10in pretty minutes!
00:47:12Come on, Sabirah!
00:47:13Guys, come on, help!
00:47:19Woo!
00:47:22I've got my eggs
00:47:23formed with the
00:47:24bechamel around them.
00:47:25It's time to crumb them
00:47:26so that I can fry them off.
00:47:27There we go.
00:47:28Go, go, go!
00:47:28Yes, Benny!
00:47:30Everything is riding in this.
00:47:31I gently get them
00:47:32into the deep fryer.
00:47:36And they look great.
00:47:37They're beautiful
00:47:38golden brown.
00:47:41I'm so happy with this.
00:47:43But then I realised,
00:47:44hmm, not ideal.
00:47:46One of them
00:47:46is a crime scene.
00:47:48It just has exploded.
00:47:50I'm going to have
00:47:50to be so careful
00:47:51with the next one.
00:47:52Come on, Benny.
00:47:53Go, go, go.
00:47:58The other one,
00:47:59unfortunately,
00:48:00has a crack
00:48:00right down the side.
00:48:01It needs to be perfect
00:48:02and it's not.
00:48:03not ideal.
00:48:06A little bit of rupture
00:48:07there.
00:48:08What are you thinking?
00:48:10I've hit this
00:48:10melody pin since
00:48:11his second cook,
00:48:12keeping up with Gordon.
00:48:13That's the idea of that.
00:48:14And I really don't
00:48:15want to use it,
00:48:16but I also don't
00:48:17want to go home.
00:48:18So I just don't know
00:48:19what to do.
00:48:19Are you playing it?
00:48:27Yeah, mate,
00:48:27nothing going to play it, eh?
00:48:28Play the pin!
00:48:30Play the pin!
00:48:31Play the pin!
00:48:33Ben has played
00:48:34in the mirror,
00:48:35everybody.
00:48:36Mate, you are safe,
00:48:37hit on upstairs.
00:48:40Thanks, mate.
00:48:41Great, good job.
00:48:42I've worked too hard
00:48:43to get to this point
00:48:44and I'd rather be here
00:48:46without a pin
00:48:46than being at home
00:48:47with one.
00:48:50I'm afraid to slice in
00:48:52one minute left to go!
00:48:54Come on, please!
00:49:01I'm so happy
00:49:02that I really pushed
00:49:03myself through this dish.
00:49:05Every element
00:49:05looks exactly
00:49:06how I pictured it,
00:49:08but now I need
00:49:08to plate this dish
00:49:09up beautifully
00:49:09because regardless
00:49:11of how it tastes,
00:49:11if it doesn't have
00:49:12a very clear
00:49:13slice moment,
00:49:14then it's not
00:49:15going to hit the brief.
00:49:17There's a beautiful
00:49:17little divot in there
00:49:18to fill with the basil oil
00:49:19and top with that
00:49:20ruby chocolate
00:49:21and freeze-drawn strawberry
00:49:22disc so that
00:49:23when you cut into it,
00:49:24that oil is going to
00:49:25sort of spill out
00:49:25all over the plate
00:49:26and around that
00:49:27is all the textural elements.
00:49:29Calling cut in
00:49:3110,
00:49:329,
00:49:338,
00:49:347,
00:49:356,
00:49:365,
00:49:374,
00:49:383,
00:49:392,
00:49:401!
00:49:41How did you go,
00:49:47big fella?
00:49:47Oh, man,
00:49:48it could have been better.
00:49:50I can honestly say
00:49:52hand to heart,
00:49:53I have never
00:49:54in my entire life
00:49:56put so much
00:49:58into a cook.
00:50:00I am praying
00:50:01that this compressed.
00:50:03Hopefully when we flip it,
00:50:05it will be sliceable.
00:50:06I've given it my everything.
00:50:07Good luck.
00:50:15Get them, Cal.
00:50:16Thanks, guys.
00:50:17In round two today,
00:50:18I didn't hold back,
00:50:19I went as hard as I could
00:50:20to really make
00:50:21the best dish
00:50:21I possibly could
00:50:22in my life
00:50:22to kind of fit the brief.
00:50:24Hello, everyone.
00:50:25Hello.
00:50:27Sorry, I hope it's enough.
00:50:28Calum, what'd you cook?
00:50:29So this is,
00:50:30I'm calling it
00:50:30strawberries and cream.
00:50:32So there's
00:50:33a ruby chocolate disc,
00:50:35a strawberry
00:50:36and raspberry vinegar sorbet,
00:50:37a strawberry gum
00:50:38ice cream on top of that
00:50:39and then around
00:50:40the outside of the plate
00:50:41there's some lily pillies
00:50:41macerated in strawberry consomme
00:50:43and a milk powder crumb.
00:50:45Wow.
00:50:46You went all out.
00:50:47You think you've done enough
00:50:48with this one
00:50:48to get on through
00:50:49to the next stage?
00:50:50I hope so.
00:50:50I think it's pretty,
00:50:51I think it tastes nice
00:50:52and hopefully we get
00:50:52a nice little
00:50:53cross-section goo moment.
00:50:55Cross-section goo moment.
00:50:58Thanks, Calum.
00:50:58We'll taste your dish now.
00:50:59Thanks, everyone.
00:51:01Let's see if we can get
00:51:03a nice slice here.
00:51:04Oh, yeah.
00:51:07Oh.
00:51:07Oh, hoo-hoo.
00:51:11Oh, yeah.
00:51:12Yes.
00:51:13Pretty impressive,
00:51:14doesn't it?
00:51:15What a lovely colour
00:51:15of that oil.
00:51:15So, Calum's plan
00:51:44was to go all out
00:51:46and, wow,
00:51:49what a stunning plate of food.
00:51:52It is a perfect dessert for me.
00:51:55It's got salt, acidity,
00:51:57just the right amount
00:51:58of sweetness
00:51:58and then just that reveal,
00:52:00cutting through that cross-section
00:52:02and having all that basil oil
00:52:03just flow through.
00:52:05Couldn't love it more.
00:52:05I'm so glad
00:52:07that he just leaned more
00:52:08into being himself
00:52:09because when he does that,
00:52:11he puts up food like this
00:52:12and this could be
00:52:13competition winning food,
00:52:15not just food
00:52:16that keeps him out
00:52:16of being eliminated.
00:52:18I'm not joking
00:52:18when I say
00:52:19that's one of the best desserts
00:52:21I've eaten
00:52:21in a long time.
00:52:22It's so bad.
00:52:23It's beautifully balanced.
00:52:25He absolutely nailed it.
00:52:26If this isn't
00:52:27on Calum's Instagram,
00:52:28I'm going to steal it from him.
00:52:29Good luck, Andre.
00:52:34Good luck.
00:52:35There's a big risk
00:52:36cooking a dish
00:52:37in the bowl
00:52:38that you're going to serve
00:52:38because I don't have one
00:52:40to taste or test.
00:52:42I don't know how it slices.
00:52:44I don't know
00:52:44how it's going to go.
00:52:45Andre, what have you cooked?
00:52:48Today I've cooked
00:52:49a French onion soup,
00:52:51chow and mushy.
00:52:54So this challenge
00:52:55is all about
00:52:55that satisfying cross-section.
00:52:57Is there one in there?
00:52:59What you'll get
00:53:00is you'll crack
00:53:00through that crisp
00:53:01and then cut through
00:53:02the chow and mushy
00:53:03and you'll find
00:53:04the onions underneath there
00:53:06and then put it on your plate.
00:53:07Well, we love
00:53:08watching you work
00:53:09and we're looking forward
00:53:10to trying the dish.
00:53:11Thanks, Andre.
00:53:12Thanks.
00:53:12Cheers, Andre.
00:53:15There's a bit going on
00:53:16in that tiny little bowl.
00:53:17Yeah.
00:53:18But it could work.
00:53:19Yeah.
00:53:19Let's find out.
00:53:30Well, I don't think
00:53:31the slicing's working, so...
00:53:33maybe some scooping.
00:53:54It's delicious.
00:53:55It's packed full of umami,
00:53:59smoky goodness
00:54:00in the chow and mushy
00:54:01and then you get sweetness
00:54:03from those lightly caramelised
00:54:04onions.
00:54:05So flavour-wise,
00:54:06it ticks the box.
00:54:07I think Andre
00:54:08came up with something
00:54:10very smart,
00:54:12very original
00:54:12and the introduction
00:54:14of the contage cheese
00:54:15is wild.
00:54:16It's just phenomenal.
00:54:18I would say
00:54:19that the flavours
00:54:20are layered
00:54:21but the physical
00:54:22make-up of the dish
00:54:23isn't.
00:54:26And I think
00:54:27Andre has
00:54:29this incredible
00:54:31ability to create
00:54:32fine dining food.
00:54:34Dishes that belong
00:54:35in a degustation menu.
00:54:36And this, to me,
00:54:37is one of those
00:54:37but it's not
00:54:38a dish
00:54:39that has a satisfying slice.
00:54:41I love
00:54:42where his brain
00:54:43was going
00:54:43with this dish
00:54:43but it hasn't
00:54:44quite met
00:54:45the breath today.
00:54:47Good night.
00:54:48Good night, Dash.
00:54:49This dish
00:54:50is a really
00:54:50tough one
00:54:51to swallow
00:54:51because
00:54:52I've cooked
00:54:53choux pastry
00:54:54so many times
00:54:55before
00:54:55and people know
00:54:56that I know
00:54:56how to cook
00:54:56choux pastry
00:54:57and now
00:54:58my choux hasn't risen
00:55:00which is disappointing.
00:55:02Hello,
00:55:02gosh.
00:55:02Hi, Dash.
00:55:05Dash,
00:55:06where have you met?
00:55:07This is my
00:55:08choux tower.
00:55:09In the middle shoe
00:55:11you've still got
00:55:12the pistachio praline
00:55:13in the outer shoe
00:55:15you've got
00:55:15an orange blossom
00:55:17creme bat
00:55:17and that's also
00:55:19piped around
00:55:20the outside.
00:55:21Okay, good luck.
00:55:23Thanks, guys.
00:55:23Cheers.
00:55:23Thanks, Dash.
00:55:26I appreciate
00:55:27the present
00:55:28of dessert
00:55:29around the outside.
00:55:30Let's see what
00:55:30it looks like
00:55:30in the middle.
00:55:31Fingers crossed
00:55:31as a cross-section.
00:55:38There is definitely
00:55:39a surprise
00:55:41on the inside.
00:56:03I feel really
00:56:04disappointed for Dash.
00:56:05choux pastry
00:56:06is an element
00:56:07that he's had
00:56:08huge success
00:56:08with in this kitchen
00:56:09but today
00:56:10just wasn't his day.
00:56:12There was too many
00:56:13eggs in it
00:56:13so he's tried
00:56:14to cook out
00:56:15the moisture
00:56:15and in the process
00:56:17he's burnt them.
00:56:19Well,
00:56:19because I really
00:56:21enjoy the combinations
00:56:22of all the
00:56:23different flavours.
00:56:25If he'd pulled
00:56:25off what he kind
00:56:26of set out
00:56:27to pull off
00:56:27that slice
00:56:28probably would
00:56:28have been
00:56:28very epic.
00:56:30I'm worried for it.
00:56:32Good luck,
00:56:32Samara.
00:56:32Good luck, Samara.
00:56:34I appreciate it.
00:56:37I feel like a nurse.
00:56:40I'm going to walk
00:56:41in with a smile
00:56:42because I've done
00:56:43everything that I
00:56:43could possibly
00:56:44think of doing.
00:56:49Wow, Samara.
00:56:50So if it works
00:56:51or if it doesn't work
00:56:53I did not give up
00:56:54so I only hope
00:56:56for the best.
00:56:56Samara,
00:57:09it's time to
00:57:10flip your dish.
00:57:11Yep, done.
00:57:12Good luck.
00:57:14Okay.
00:57:17Good luck.
00:57:21Anyone want to do
00:57:22a lucky drum roll?
00:57:23I'll tell you what.
00:57:23Today I have made
00:57:45which translates to
00:57:47upside down.
00:57:47So you have
00:57:48your slow-cooked lamb
00:57:49and then you have
00:57:50your fried vegetables
00:57:51and your flavoured rice.
00:57:54Every dish
00:57:55in the Middle Eastern
00:57:56household comes
00:57:56with an array
00:57:57of sides.
00:57:58We've got
00:57:59an onion
00:58:00and sumac salad,
00:58:01some mint and parsley,
00:58:02a chilli
00:58:03and tomato salsa,
00:58:06a cucumber
00:58:07and yoghurt
00:58:07mint dip
00:58:08and some pickled
00:58:09veggies.
00:58:11Samara,
00:58:11we're really happy
00:58:12for you
00:58:13that that turned
00:58:13over so beautifully.
00:58:14We're going to
00:58:15taste your dish now.
00:58:16Thank you very much.
00:58:17Well done, Samara.
00:58:19I can't wait
00:58:20to dig into this.
00:58:206-1-0.
00:58:21Yeah.
00:58:35I want this
00:58:40for my birthday.
00:58:40Oh my God.
00:58:41Stick some candles
00:58:42in that.
00:58:42This is up there
00:59:07for one of my favourite
00:59:07dishes the whole season.
00:59:08The flavour in this
00:59:12is just so wonderful.
00:59:16It's that rich
00:59:17fatty lamb.
00:59:18It's the way
00:59:18that rice is compressed
00:59:19in against
00:59:20the cauliflower
00:59:21and the eggplant
00:59:22and the carrot
00:59:23and then pair
00:59:23this phenomenon
00:59:25with all of these
00:59:26bright and colourful
00:59:28condiments.
00:59:29It feels so generous
00:59:31and warming
00:59:33and comforting.
00:59:34I freaking
00:59:35love that
00:59:36so, so much.
00:59:38That compression
00:59:39to me
00:59:39was the flavour
00:59:40of courage.
00:59:41Just fighting
00:59:42so hard
00:59:43to stay
00:59:43in this competition.
00:59:44For me,
00:59:45the anticipation
00:59:45of slicing
00:59:46into this
00:59:47beautiful piece
00:59:48of cooking
00:59:48and pulling out
00:59:49the most perfect
00:59:50slice
00:59:51is something
00:59:52I won't forget
00:59:53for a while.
00:59:54I love this
00:59:55type of food
00:59:55where you just
00:59:56put it on the table
00:59:57and you will dig in
00:59:58and I feel privileged
00:59:59to eat it.
01:00:05For sure,
01:00:06today,
01:00:06we had a cracking day
01:00:08and I think
01:00:09we would like
01:00:10to say
01:00:10a massive
01:00:11thank you
01:00:13to Chef Andy Cook.
01:00:15You have been
01:00:15unbelievable.
01:00:22Before we get down
01:00:23to the nitty-gritty,
01:00:24we need to give props
01:00:25to a couple of you
01:00:26for bringing us
01:00:27a little slice
01:00:28of heaven.
01:00:29The first
01:00:30was one of our
01:00:31favourite dishes
01:00:32of the competition
01:00:33so far.
01:00:36It didn't just
01:00:37make us go back
01:00:37for more,
01:00:38it was also
01:00:39the most satisfying
01:00:40slice of the day.
01:00:45Mind-blown,
01:00:46Samira.
01:00:50Well done.
01:00:56We loved it so much.
01:01:00I imagine that's
01:01:01what it's like
01:01:01for your family
01:01:02being like,
01:01:02it was amazing.
01:01:06Thank you very much.
01:01:09And then,
01:01:09we were thrilled
01:01:21when we cut into your dish
01:01:22and even more so
01:01:24and even more so
01:01:24when we ate it.
01:01:27Right.
01:01:28Andre,
01:01:29Dash,
01:01:29let's get something
01:01:30straight.
01:01:31You two are both
01:01:32brilliant cooks,
01:01:33but unfortunately,
01:01:34today,
01:01:35one of you
01:01:36just didn't make the cut.
01:01:38Dash,
01:01:38there was a little
01:01:40surprise
01:01:41when we cut into
01:01:42your pastry,
01:01:43but
01:01:43I made the shoe.
01:01:45It just didn't work.
01:01:47And it's for that reason,
01:01:49so sorry, Dash.
01:01:50You're going up.
01:01:57Oh my goodness.
01:01:58Making it this far
01:02:00against veterans
01:02:00of this competition
01:02:01is really something.
01:02:03You should be
01:02:04really proud of yourself
01:02:05because we are.
01:02:07Meeting all these
01:02:08amazing people,
01:02:09it's been very inspiring
01:02:11to be around
01:02:12and I think
01:02:12just having that energy
01:02:13around you
01:02:13really re-motivates you
01:02:15and I'm excited
01:02:15for it, thanks.
01:02:16Well said.
01:02:17Thanks, mate.
01:02:18For now,
01:02:19it's time to say goodbye, Dash.
01:02:22Well done.
01:02:25Oh my God.
01:02:30Yeah, I'm definitely
01:02:31going to use this experience
01:02:32to change my life
01:02:32going forward.
01:02:34Good luck.
01:02:34Good luck.
01:02:34Good luck, okay?
01:02:35Good luck.
01:02:36Cheers, mate.
01:02:37My housemate,
01:02:38Dave and I
01:02:38want to open
01:02:38a cookie business.
01:02:40We think that, like,
01:02:41Melbourne doesn't
01:02:42have great cookies,
01:02:43so
01:02:44I'm really excited.
01:02:46Give it up
01:02:46to Dash, everybody!
01:02:54This week
01:02:55on MasterChef Australia...
01:02:57Game on.
01:02:58If cooking
01:02:59was a sport...
01:03:00Woo-wee!
01:03:02It would be
01:03:03an immunity smackdown.
01:03:06The gloves are coming off.
01:03:07I'm back to win.
01:03:08The battle is on.
01:03:09She's going down.
01:03:10She doesn't know it yet,
01:03:10but she's going down.
01:03:11I thought we...
01:03:12I thought we...