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Masterchef Australia-S17E33
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Masterchef Australia-S17E33
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TVTranscript
00:00Oh, big mystery boxes!
00:04Morning everybody!
00:06Morning!
00:10Welcome to Wonder Down Under Week!
00:18All week long, we'll be celebrating Australian food, ingredients and chefs.
00:23Starting right here with this mystery box.
00:26This box has been designed to push you.
00:31And not by us.
00:33The chef that created it is an icon.
00:36She's worked in food for over 25 years.
00:40And her success, it speaks for itself.
00:43An executive chef and an entrepreneur with her own restaurant, brand and catering company.
00:48She literally wrote the book on cooking with native ingredients.
00:53From the Comet Tribe of the Miriam people of the Torres Strait, please welcome Norni Barrow!
01:04Oh my god, Norni walks in and I'm obsessed.
01:07I'm actually a huge fan.
01:09She's so passionate about the native ingredients and I really love that about her.
01:12I love you.
01:13She's gonna say hi!
01:14I love you!
01:15I love you!
01:16I love you!
01:17Hi, good to see you!
01:18You too!
01:20Norni, welcome to the MasterChef kitchen.
01:23How are you?
01:24We are so excited to see you!
01:25Thanks for having me.
01:26Are we excited?
01:27Yeah!
01:29You're such a trailblazer with native ingredients.
01:31What is your mission?
01:32Well I think that native Australians should be in every pantry.
01:35I think they're just so unique to us.
01:37You know, I'm very proud to be an Australian.
01:39For us, for the future, I'd like to see it more as not just a little thing on the side,
01:44but it's actually the main thing.
01:45So, when people come from anywhere around the world, you'll know what Australian cuisine is.
01:50I love that.
01:51Yeah, it's so cool.
01:52Australia is this incredible melting pot of, yes, different cuisines and cultures,
01:55but we've had the most amazing native ingredients growing right in our backyard.
01:58I'm so excited for this challenge.
02:00Are you guys ready to find out what you're working with?
02:02Yeah.
02:03Let's do it.
02:04Go for it, Norni.
02:17All right, Norni, give us a little tour.
02:19So, we've got the emu fillet on here.
02:22Yabbies, mackerel, pepper berry, which is really versatile.
02:26So, think about it as savoury or sweet.
02:29Orangal greens, our own Australian spinach, strawberry gum, saltbush, pearl onions, yams,
02:36sunrise limes, native tamarins, and ooray plums.
02:40Laura, you look chuffed as.
02:42Yeah, if I could scream right now, I would, but I don't want to break anyone's udrum.
02:47And then we also have the golden syrup too, as well.
02:50I bet every time you went over to your nan's house, they whipped out the golden syrup.
02:54Yeah.
02:55So, it's one of those legends that is pretty much in all desserts.
02:59I don't have a huge amount of experience cooking with native ingredients.
03:04The only thing I've cooked with is golden syrup.
03:06I'm going to have to taste as I go and figure out how to make something delicious.
03:09Norni has whipped up three incredible dishes to help inspire you.
03:12All three of them feature the ingredients that you're looking at right now.
03:16Norni, take it away.
03:18First up, these are my Sydney rock oysters with pepperberry minuet.
03:24So, pepperberry is a real versatile thing.
03:26Like I said, it can be savory or sweet.
03:28What we've done here is take the essence of the pepperberry to make the minuet.
03:31My next dish is...
03:33I love this one.
03:35So, this is our island damper with teagrass and warrigal greens,
03:39but it also has saltbush in it, going with our golden syrup butter.
03:42And I've got to say, like, you know, even my mum doesn't make damper anymore for us
03:47because she wants to eat mine all the time, so...
03:49Oh, that's a good sign.
03:50It's the ultimate compliment.
03:51It's the ultimate compliment that I could ever get.
03:53And my last one up...
03:58..is a yam cheesecake.
03:59Oh!
04:00With kwandong.
04:03Looking at the three dishes that Norni brought, I'm feeling super inspired,
04:06because I think the idea of using yam in a cheesecake is really cool.
04:09And that damper is something that I grew up kind of cooking
04:11and making a little bit as a kid when we have campfires,
04:13and I think with that golden syrup butter would be a very good sign.
04:16Now, we're giving you 75 minutes.
04:19You're cooking with Norni's mystery box ingredients
04:21as well as your usual underbench staples.
04:24The pantry and garden are closed.
04:27The bottom four dishes will send their makers into tomorrow's elimination,
04:30where someone will be going home.
04:34Think outside the box and don't be afraid to use the flavours.
04:37Your time starts now.
04:39All right. Love it.
04:42The fact that we have to cook with native ingredients today,
04:43I'm really nervous because I don't cook with it.
04:45Very often, I just have to really hone in and trust flavours,
04:47trust my instincts, and just go for it.
04:49Yum.
04:50Hello, Ben.
04:51Are you pleased, yeah?
04:52Very tasty ingredients today.
04:53I mean, I'm not familiar with any of them, but I'm enjoying the process.
04:57Useful.
04:58They're all foreign ingredients, which is strange because we're in Australia.
05:03So a great learning curve for me today.
05:04Oh, that is tangy.
05:05Looking at the room, what would you say to people who are seeing these ingredients for the first time?
05:09Well, I think for them is just taste everything.
05:10Really do, like, taste it.
05:11Oh!
05:12Because it's power packed, right?
05:13Yeah.
05:14You get, like, all this amazing flavour, but how do you handle it?
05:15Yeah.
05:16Yeah.
05:17They've got to have that touch of not overdoing it.
05:18Yeah.
05:19Yeah.
05:20Yeah.
05:21By trying to introduce some techniques, trying to be clever in order to represent your lovely
05:42ingredients.
05:43Yeah.
05:44I have to say to someone who loves a mystery box, I actually love getting boxes like this
05:48because these are the ones that make you cook purely on instinct when you're not familiar
05:53with the ingredients.
05:54So I loved your advice.
05:55Taste and use with restraint.
05:57Yeah.
05:58Yeah.
05:59Less is more.
06:00I feel young.
06:01The ure plums are kind of very sour, but so delicious.
06:03And I see the yams and I do have this dish in my mind.
06:06Believe it or not, just finished with the sweet week, but I decided to do another sweet
06:10dessert here.
06:11So I'm going to try to collide native and my Serbian heritage as well and make this beautiful
06:16sweet dessert.
06:17So today I'm going to make knedle.
06:18It's potato dumpling.
06:19This is a such a traditional dish in Serbia, but I'm going to make it with native ingredients
06:24and I just hope all these flavors going to work together.
06:27Nez.
06:28Andy.
06:29How are you going?
06:30I'm a huge fan.
06:31So beautiful to meet you.
06:32So excited.
06:33So what are you making?
06:34I really want to blow your mind.
06:35Okay.
06:36So, cause I'm kind of relatively new to Australia and I really want to embrace what Australia
06:39gave to me, but I want to kind of keep my heritage.
06:41So I'm going to make this like a, we call them knedle.
06:44It's like a little dumpling stuffed with the plums and then we roll them in the breadcrumbs
06:48and kind of deep fried.
06:49I like that you're using yams.
06:50Yes.
06:51I really do.
06:52Have you ever used the ure puns before?
06:53I know they're super sour, but I also have this little golden syrup caramel.
06:57So I'm going to put it with the plums inside of my knedle.
06:59So it's going to be kind of sweet and sour.
07:00I feel like if I nail it, it could be.
07:02Come on.
07:04I obviously love cooking with native ingredients.
07:11So today I'm going to make a dish called yabbies and yams.
07:15I'm using pretty much all the ingredients from the mystery box beside the plums, the tamarind,
07:21and the emu.
07:22So yeah, a lot's happening in here.
07:24There is so much pressure on me today.
07:27The first time I left this kitchen back in season six, I went to work for Jock in his
07:32restaurant Arana, which is all about native Australian food.
07:36Laura, you are loving this.
07:38Your face.
07:39I was just watching your face the whole time.
07:41I'm just like.
07:42What are you going to wow us with today?
07:44So I'm going to do a dish called yabbies and yams.
07:46The taberberry butter poached yabbies.
07:48I'm going to do a wola green and yam blue shake.
07:51I've like half roasted the yams in there, like in foil, so it's kind of the whole idea
07:54of like cooking in the earth that we're kind of grown essentially.
07:57I think it's one of those things where, you know, you're familiar with these ingredients.
08:00So that just means the expectations are so high for you.
08:02Yeah.
08:03That's why I'm just taking my time to think through everything very, very carefully.
08:05Yeah.
08:06Very carefully.
08:07I think with native ingredients, they're just such big, bold flavors.
08:10I just need to make sure I'm using them in the right way.
08:13I need to nail it.
08:14There's just no other option.
08:15Don't forget.
08:16We're looking for the bottom four today.
08:18One hour to go.
08:19Oh, wow.
08:21All right.
08:22Very good.
08:23Oh, my Lord.
08:24Look at that.
08:25So good.
08:26I really love it.
08:27Very good.
08:28Oh, my Lord.
08:30Look at that.
08:32So good.
08:33I really love using native ingredients.
08:36The dish I'm going to make today is emu carpaccio.
08:38Eating a raw emu dish is probably not something a lot of people have eaten, but I assure you
08:41it's going to be delicious.
08:42I'm going to do it with the Warragul Greens emulsion, an ure agrodulce and some yam crisps.
08:47I've got so much ooray on me.
08:49Ooray.
08:50Ooray.
08:51But when I first saw the ingredients in that mystery box, something that stood out to me
08:54straight away was those yabbies.
08:56Because it's something that, as a kid, I'd go out yabbying, boil them just in saltwater
09:00and make yabby sandwiches.
09:01So I'm also thinking about making a damper and yabby dish.
09:04I'm a massive fan of Norni's and I'm really excited for this challenge, so I just hope
09:07I can do these ingredients justice.
09:09Have you gone sweet?
09:10Hey.
09:11You decided to go sweet?
09:12Yeah, I'm going sweet.
09:13Yeah, me too.
09:14I don't normally cook with native ingredients, so I've decided to go sweet today and I'm
09:17going to make native ice cream sandwiches.
09:19Theo.
09:20Hello, hello.
09:21Hi.
09:22Hey, Norni.
09:23Sugar means sweet.
09:24Sugar means sweet, mate.
09:25Going with a native ice cream sandwich.
09:27So I've got a strawberry gum, a golden syrup, um, parfait, and then a heavy berry biscuit
09:33on the outside.
09:34Okay.
09:35And you think that's enough?
09:36I hope so, yeah.
09:37It's an ice cream sandwich.
09:39It's just got to be perfect.
09:40Okay.
09:41Not just flavour-wise, but texture-wise as well.
09:44Like, that biscuit needs to have the perfect chew to it, so that's a tough one.
09:49Yeah.
09:50I hope it's enough.
09:51Yeah?
09:52Yeah.
09:53Okay.
09:54Because you've got to make it shine, right?
09:55Good luck, mate.
09:57Norni and Andy are worried that it's not enough, this ice cream sandwich.
10:01And I'm really stressed out now.
10:02I am doubting my decision.
10:04I don't want to be in the bottom.
10:07I'm anxious and I don't know what to think.
10:20Norni and Andy are worried that it's not enough, this ice cream sandwich.
10:23So I'm going to try and incorporate more native ingredients.
10:26I've never used Ure Plums before.
10:28I'm tasting them as I go and they are sour and tart.
10:32But I love the taste and the colour is so vibrant.
10:35It's amazing.
10:36I want to showcase that in the centre of this ice cream sandwich.
10:39So for this Ure Plums centre, I want it to be jammy and beautiful and sour and tart and with a bit of sweetness but I want it to ooze out as well.
10:46We taste, we're going to try and then go from there.
10:48Hey Sarah.
10:49Native mystery box.
10:50Yes, yes.
10:51Look, they taste incredible.
10:54I haven't tried a lot of these ingredients before but I really love them.
11:09Yep.
11:10What's the dish?
11:11So I'm making, I'm calling it a native sea pearl.
11:14So I've got our mackerel which is going to be a cured coating on the outside.
11:19So create a really beautiful sphere.
11:21Yep.
11:22And a little yabby centre and then a grabiche as the base.
11:25I'd like to see what it's going to turn out to be.
11:27Sounds good.
11:28Good luck.
11:30Thanks.
11:31It's really difficult to balance such strong native ingredients, especially in such a conceptual
11:38dish.
11:39But if I can pull it off, I think it could be a top dish.
11:45Hey.
11:46Get your sweat on again.
11:48Am I?
11:49Yeah.
11:50Not too bad.
11:51I'm feeling really good.
11:53Beautiful abundance of ingredients here, native ingredients, I'd like to say.
11:57I'm the quintessential Skippy here on the show and you know, lucky enough to have lived
12:01my whole life in this beautiful country.
12:03I think this is going to be a really fun challenge.
12:05Declan.
12:06Oh, hello ladies, how are you?
12:07What are you doing?
12:08Declan's his name, mackerel's his game.
12:09Mackerel is my game today.
12:10It's going to be served on top of this array plum emulsion that I'm making.
12:14Have some fried yams on top and a saltbush like vinaigrette damper.
12:18I grew up like cooking a lot of food like this.
12:21Yeah.
12:22Bit of a hunter gatherer myself.
12:23Yeah, yeah, yeah.
12:24Like I love these ingredients.
12:25Australian ingredients, like they're so full of flavour.
12:28Yeah, yeah.
12:29They just have to be used in the right way, balanced in the right way.
12:31A lot of astringency that you have to control, yeah?
12:33I like that astringency.
12:34There is.
12:35So, yeah, I want to cook you guys a hearty feed.
12:37No.
12:38Good luck.
12:40Bold.
12:41I'm just keeping level-headed and calm.
12:42There's a lot of stuff on my bench, so I need to do a bit of a tidy down soon.
12:44I think Loz might yell at me.
12:47No, otherwise I'll do it for you, darling.
12:48Oh, beautiful.
12:49Yeah, yeah, gotcha.
12:51Okay guys, no time to lose.
12:5345 minutes to go!
12:55Oh!
12:58Oh, wow.
12:59Amazing.
13:00Pepeberry?
13:01Pepeberry.
13:02First time I've ever tried it.
13:03Amazing.
13:04I'm going to do a mackerel dish with a pepeberry verve blanc.
13:05I've got no idea about these ingredients, so I'm learning on the job 100% today.
13:11All dry!
13:12Hi!
13:13What are you making?
13:14So, I'm going to make little grapevine cheese.
13:15Oh, wow!
13:16And then do an emu tartare.
13:18I really love this idea.
13:20Here we go.
13:21Pop it in.
13:22Oh!
13:23Okay.
13:25It's so satisfying.
13:26How cool is that?
13:27I know.
13:28And it just gives you texture straight away.
13:34Hello.
13:35I'm going to be doing a native eating mess.
13:37I'm going to do a pepeberry meringue on the base.
13:40I'm going to do a jam with ooray plum.
13:42So, are you planning on we've got produce?
13:44Yeah, I think so.
13:45I think I'm pretty happy with it.
13:46I'm using pepeberry.
13:47I'm using ooray plum.
13:48Thanks so much.
13:49Yeah, thank you.
13:52The one thing that I've learned over my time with native ingredients
13:54is they can be quite strong, pungent ingredients, which is great.
13:57But when you're using a lot of them, that can be too much.
14:00Today, I'm making a dish called yabbies and yams.
14:03So, at the bottom of my dish, I'll have my warrigal greens velouté.
14:06A velouté is an emulsion of a stock, a vegetable and a fat.
14:09And today, I'm using the yams, the warrigal greens and then lots of butter
14:12to create this beautiful velvety sauce that's going to really help coat all of those ingredients.
14:17I'm tasting this velouté and it needs to be yammier.
14:22And I'm just adding all the last little bits of yam as well as some sunrise lime
14:26because that's going to help bring out all those beautiful natural flavours.
14:29Yummy, yummy.
14:30Yummy, yummy.
14:36Oof.
14:37It's hot.
14:38It smells terrific in here and there are some really exciting dishes out there.
14:42Come on.
14:43Can I do this?
14:44Nez is probably...
14:45I think if she can pull it off with it, it'd be really, really super cool.
14:48I mean, she's coming with us with a yam dumpling.
14:51You know?
14:52But it's going to be a sweet, it's going to be a sweet, a yam dumpling.
14:55My Dumbo is yum.
14:56But I love that she's bringing her culture into these flavours.
14:59Yeah.
15:00What about on the flip side of that?
15:01What are you a little bit nervous about?
15:03I think Sarah.
15:04Yeah.
15:05She's really thinly sliced the mackerel, laid it out, she's going to kind of roll it up
15:09so it's called this seafood pearl.
15:10And cured it?
15:11Yeah, a little light cure on it.
15:12It is a really great idea, but she could have really amped those natives
15:17and really went for it.
15:18Yeah.
15:19I'm a little bit worried about Theo.
15:20He's doing a native ice cream sandwich.
15:23Sandwich, yeah.
15:24Is that going to be enough?
15:27It might just be a bit too simple.
15:29Too simple.
15:30You did say less is more.
15:31I did say less is more.
15:32He figured it wrong.
15:33Yeah.
15:34I'm joking.
15:35Panic after this cover.
15:36You're right mate, keep going.
15:38We're expecting yamazing food.
15:41You've got 30 minutes to go.
15:43Mmm.
15:44Not bad.
15:45My emu carpaccio dish is pretty much under control.
15:46Callum.
15:47Hello gang.
15:48How are you Chef?
15:49Nice to see you.
15:50Good to see you.
15:51What are you making?
15:52So I'm going to do emu carpaccio.
15:53Nice.
15:54I'm going to blast it over coal so it's really burnt on the outside and really raw in the
15:58middle.
15:59Yep.
16:00I'm just mucking around with these yam crisps to scoop it up.
16:01I like it.
16:02I like it.
16:03I like it.
16:04I like it.
16:05I like it.
16:06I like it.
16:07I like it.
16:08I'm contemplating making a little damper.
16:09Ooh.
16:10I like this.
16:11I would love any damper-related advice if you've got.
16:12Ooh.
16:13Look, I mean, damper is one of these things.
16:15There is a secret to it, but I can't give it to you.
16:16Oh, that's a shame.
16:17Yeah.
16:18Well, poker face.
16:19Good luck.
16:20She's good.
16:21She's good.
16:22Yeah.
16:23She's good.
16:24Yeah.
16:25She's good.
16:26Yeah.
16:27She's good.
16:28Yeah.
16:29She's good.
16:30Yeah.
16:31My version of damper and Norni's beautiful damper learnt over generations is not the same
16:37thing.
16:38Norni is, like, world famous for her damper.
16:39So, yeah, there's a bit of pressure on these little breads.
16:41I need to make sure that I absolutely nail it.
16:52Today, I'm making barbecued emu carpaccio and some yam crisps.
16:55It should be nice and crunchy.
16:56We're going to have some lovely excitement.
16:59I'm going to actually start plating this carpaccio up now.
17:01So, I'm going to lay it all over the plate.
17:03I'm going to season with that pepper berry salt, some of the warrigal greens, emulsion,
17:06the ooray agridulce crispy saltbush, and those yams.
17:09And I'm really happy with dish A.
17:11So, I'm going to put that to the side, and now it's onto that damper and yabby dish.
17:13So, I'm going to have a crack at this damper.
17:17We will see how it goes.
17:19The idea of this damper and yabby dish for me is effectively my childhood memory of eating
17:23yabby sandwiches.
17:24So, I've got these beautiful little strawberry gum leaves that were in the mystery box, and
17:28I think that if I cook it on those branches, it's going to impart a really gentle kind of
17:31strawberry eucalyptus flavour through the bread, which I think would be really fun.
17:34So, that's my strategy.
17:35I hope it works.
17:36I'm unsure if I'm going to be able to get a damper up to Norni's standard, and it's
17:40something she's famous for.
17:41So, yeah, a bit of charriness never hurt anyone.
17:44So, I'll have a little taste of my tester in a second and see how it goes.
17:47High-intensity bread cooking.
17:49Holy mackerel!
17:51Only 12 minutes to go!
17:53Oh, my God.
17:55Smells good, mate.
17:58Oh, my God, yo.
18:01You're going for it, yeah?
18:06I'm really going for it today, yeah.
18:09So, today I'm cooking knedle.
18:10In Serbia, this is like dumpling stuffed with a whole little plop.
18:14I'm going really good, and my ice cream is looking great.
18:16It's churning up.
18:17It's almost done.
18:18Syrup is ready.
18:19I just need to finalise these little dumplings, fry them, and I need to make sure they're
18:22perfect.
18:23Muscles would be good.
18:25So, to make my dumpling dough, I'm squeezing my yams through the potato riser.
18:28Gee, I need some muscles here, dear.
18:30What's that?
18:31Do you work?
18:32Try it.
18:33Yes!
18:34Ow!
18:36That's enough.
18:37All right.
18:38After I put my yams through potato riser, I grab a little piece of the dough, I make
18:43a nice ball, make it nice and flat.
18:45I'll put one caramel centre in the middle, one whole lure plum, and I'll wrap it nicely
18:50in a nice, beautiful ball.
18:52This is such a traditional dish in Serbia, but I never used purple yams before.
18:57I had sweet potato, had normal potato, and so I have no idea how this is going to turn
19:01out.
19:02If I nail this dish, I feel like it's going to be a really good one, but if I fail, yeah.
19:07Quite a bit on the go, I need to just kind of start pulling it all together and working
19:14on those flavours.
19:15I feel like when it comes to ingredients that are kind of foreign and unknown, it's important
19:21to make it look beautiful.
19:22So I'm presenting my dish in this gorgeous shape of a pearl.
19:26The exterior is the cured mackerel, inside is my confi yabby, a little grabiche as the
19:33base.
19:34Grabiche is essentially a cooked egg sauce.
19:38My native sea pearl straight on top, and I'm going to fill each of those onion pearls with
19:45some of that will be a plum reduction.
19:46It will be a really tangy, sweet element to my dish.
19:48I want it to come through, but I don't want it to overpower.
19:51Is that still on fire?
19:52No.
19:53No.
19:54Trying to burn me.
19:55I'm feeling really good.
19:57You know, I've got Loz to my left, Sarah to my right.
19:59Can I have it?
20:00Oh no!
20:01Oh, it's also got the shell on it!
20:02It's like that turquoise team challenge a couple of weeks ago.
20:05Is there any more paper towel?
20:06Oh yeah, here you go.
20:07Oh, thanks.
20:09It's time to plate up.
20:10I want this delicious, charcoal butterfly, soft, oily mackerel, sitting in the middle
20:14of the plate, swimming in an ooray plum emulsion.
20:17You're going to have the tartness from that ooray plum.
20:20Yummy!
20:21All these little crispy bits of fried yam on top.
20:24Salty, salty yam.
20:25And then, you know, a nice fluffy fried saltwush damper to go with it on the side to mop
20:30up all that sauce.
20:31Happy?
20:32Yeah.
20:33Grandpa's taught me how to fish and taught me how to make this delicious damper.
20:38And today, Declan is my name and damper is my game.
20:40I think you actually will reincarnate into a fish.
20:43Look at the time.
20:44Let's hustle.
20:46Beautiful.
20:47Hot.
20:48Hot.
20:49Dax.
20:50Yum.
20:51Sorry, am I taking over your space?
20:52No, it's okay.
20:53Quite possibly.
20:54We're all good.
20:55We're all good.
20:56We're all good.
20:57The judges said that the ice cream sandwich has to be perfect and now I'm just really trying
21:03to focus on perfecting this dish.
21:06So, I take out the centre of my golden syrup and strawberry gum parfait.
21:11I've got my cookie loaded with pepper berry.
21:14I then load that with some caramel and the ooray plum reduction.
21:18It gets sour and tart, but I love the taste.
21:20So, when the judges bite into it, it's kind of like a jam donut.
21:23When you get in the centre, you get this beautiful ooray plum getting into your mouth.
21:28To finish off these, I wanted to put a little N on top.
21:31For Norni and Native, I'm sucking up a little bit here, but whatever.
21:34Oof.
21:35I'm expecting big things.
21:36Two minutes to go.
21:37Come on.
21:38Two minutes to go.
21:39I pull my yabbies out of the butter and I give one a try.
21:54Mmm.
21:55And it is so delicious.
21:57You can really taste that pepper berry coming through.
22:00I am so happy with these.
22:01Now, though, I need to focus my time on plating.
22:04I want to be able to taste everything, but just the right amount of.
22:09That is such a vibe.
22:13That look gorgeous, actually.
22:14My dumplings look beautiful.
22:16They're actually all even shaped.
22:17I do have enough for each judge, and I also have one for me to try.
22:21Oh, my God. Yum!
22:24Everything is coming together, and what I envisioned, it actually looks exactly like it.
22:28Love it.
22:29I'm so, so, so proud.
22:32You don't want to be in tomorrow's elimination.
22:34One minute to go!
22:36Yum yum.
22:43How beautiful is that?
22:44Oh, my goodness.
22:45Ah!
22:46To play my damper and yabby dish, I want it to be the yabbies and the mayo and the damper all
22:49in the plate.
22:50Kind of grab a bit of damper, grab a yabby, and swoop it through that yabby head mayo.
22:52Get your dishes on the plate!
22:53Ten, nine, eight, seven, six, five, four, three, two, one!
23:07Good job.
23:08Good job.
23:09Smashed it.
23:10Yeah.
23:11Well done.
23:12Wow.
23:13Oh, my God.
23:14Oh, my God, Caleb.
23:16I feel like this is the perfect ice cream sandwich.
23:18Whether it's enough or not, you know, there's a lot of good cooks here today, so we'll see
23:21how that pans out.
23:22Definitely don't want to be on the bottom floor today, so everything is crossed.
23:25With Naughty Barrow in the kitchen, it was only fitting that we gave you a mystery box
23:38using native Australian ingredients.
23:39We're going to see how you went, but a word of warning, we are looking for the bottom four
23:44today.
23:45First dish we'd like to taste.
23:47Come on down, Callum.
23:50I feel really proud of what I've cooked in this time.
23:54Oh, here we go.
23:57But the biggest risk I took today was making this damper dish.
24:00By pushing myself, I could have actually put myself in jeopardy for that bottom four.
24:05Tell us, what is your dish?
24:07So it's a barbecued inu carpaccio, dressed with a ure plum and golden syrup agro dolce,
24:12with some yam crisps to scoop it up, and then a barbecue damper with yabbies and a yabby head
24:18mayo.
24:19Where that dish came from was, when I was eight or nine years old, I got a, for Christmas,
24:22like a yabby net, and there's heaps of little creaks and dams and stuff around the brosso
24:26agro.
24:27And then we'd just go home and chuck them in a pot, and I'd just have like cheap square
24:29white bread, mayo from the fridge, and yabbies.
24:31Oh, yum.
24:32So it's kind of an ode to that.
24:33Yeah, nice.
24:35Callum.
24:36These dishes absolutely celebrate everything that was in Norni's mystery box.
24:48There's so much detail in every element, down to these yam crisps that you've sprinkled full
24:55of that pepper berry.
24:56Everything was just beautifully balanced.
24:57The damper was such a win for me, it was so tender and just melted in my mouth.
25:01I think you've done a fantastic job.
25:03If you would have just given me your immu carpaccio, I would be just dancing.
25:08But then you added your yabbies with the damper on the strawberry gum leaves as well.
25:11Thanks for the extras.
25:12You've overachieved, Callum.
25:13You've overachieved.
25:14You've overachieved.
25:15Fabulous.
25:16Absolutely.
25:17Your delivery, of everything on that plateau is you, Callum.
25:21Thanks everyone.
25:22Pretty great.
25:25We appreciate it.
25:28We appreciate it.
25:32And there's a rule.
25:34We are Kleber.
25:39I appreciate it. Thank you.
25:41Good job.
25:43Declan, you're next.
25:55What have you made us today?
25:57I've done a charcoal mackerel with an array plum emulsion.
26:01Declan's your name?
26:03And fish is my game.
26:05Declan, Nonny's my name, Yam is my game.
26:09Oh, I love it.
26:11I love it.
26:13Let's dig in. Please.
26:35Declan, it is a really good dish.
26:41You've done really, really well.
26:43I love the way you butterflied the mackerel.
26:47You've cooked it beautifully. It's full of that smokiness.
26:49The little fried yam straw was so yummy.
26:53And what do you think of the damper?
26:55Oh, look, pretty good, mate.
26:59I really loved it, actually. The damper really was,
27:01I kept wanting to go back for more.
27:03And that salt butch, like salt.
27:05Oh, yeah.
27:06Made your dish, like elevated it even more.
27:08Every bite you take is just like, oh, yum, yum, yum, yum.
27:11Amazing job.
27:13Now, your emulsion, your ooray plums emulsion is absolutely sublime.
27:19It is perfection.
27:21It really contributes to the fish.
27:23Deep-understanding dish. Well done, mate.
27:26Wham-bam. Thank you, Yam.
27:27Well done, David.
27:30Oh, yeah, yeah, yeah.
27:32The next dish we want to taste is Theo's.
27:36I'm happy with the flavour of my ice cream sandwich.
27:41I just hope there's enough ooray plum reduction in the centre
27:44to ooze out and just cover your mouth.
27:46Oh, wow.
27:48A little N for nornic.
27:49Ah!
27:51Theo, what have you made?
27:52So I've made native ice cream sandwiches.
27:55The biscuit is a pepper berry biscuit.
27:57Then you have a golden syrup and strawberry gum parfait.
28:01And then the ooray plum reduction in the centre as well.
28:05So the N is for native?
28:07N is for native and nornic.
28:09I thought it was a Z, but it's OK.
28:10It's OK.
28:13Oh!
28:14Oh!
28:15Theo, what is extraordinary and which I love the most is your ooray plums.
28:20They're not too sweet.
28:21It's exactly what the food itself is about.
28:25But the problem is your cookies, your little sablés.
28:26They are a little bit too thick.
28:27I think the biscuit really let you down.
28:28But your ooray plum, that's lovely.
28:29I think the biscuit really let you down.
28:30But your ooray plum, that's lovely, but I would have liked more of it.
28:31Mm-hm.
28:32You know, because you just get it in the middle.
28:33You know, because you just get it in the middle.
28:34But your dish needed that.
28:35For the other elements to come through.
28:36Yeah.
28:37Yeah.
28:39The experience for this ice cream sandwich for me, I think it's a little bit too thick.
28:40I think the biscuit really let you down.
28:43Your ooray plum, that's lovely.
28:44But I would have liked more of it.
28:45Mhm.
28:46You know, because you just get it in the middle.
28:48But your dish needed that for the other elements to come through.
28:48Yeah.
28:49The experience for this ice cream sandwich, for me, should have been biscuit, jam, parfait,
28:50caramel, biscuit.
28:51You're a little subley.
28:52They're a little bit too thick.
28:53I think the biscuit really let you down.
28:55But your Oure Plum, that's lovely.
28:57But I would have liked more of it.
28:59You know, because you just get it in the middle,
29:01but your dish needed that for the other elements
29:04to come through.
29:05Yeah.
29:05The experience for this ice cream sandwich for me
29:08should have been biscuit, jam, parfait, caramel, biscuit.
29:12So in every bite, you're getting the full experience,
29:16balance, through all the characteristics
29:18of the native Australian ingredients that you've got in here.
29:20There's a few flaws there.
29:21I'm sorry, man. Thanks, Aya.
29:27The next dish we'd like to taste belongs to Audra.
29:30Today, I need you a little kui pai tea with emu tartar
29:34and a lime sambal.
29:35I really like the sambal.
29:37Give me that every day of the week.
29:39This is probably the best piece of tartar.
29:40Congratulations to you.
29:42Dependa, I've made it a native-eaten mess.
29:45The strawberry gum ice cream is incredible.
29:48And all together with that ure plum jam,
29:50it's actually ended up being an incredibly well-balanced dish.
29:53Well done.
29:54All right, Andre, what have you got?
29:56Charred mackerel, pepperberry beaub blanc,
29:59and a little bit of plum syrup.
30:01I really love the dish.
30:02It looked beautiful.
30:03I can see that you feel really invigorated from that cook,
30:06and it's from making your way through the unknown.
30:09And I think that's what you came back to do.
30:11Yeah, I think you've done a great job.
30:12Thank you. Thank you.
30:16Sarah, you're next.
30:19I'm really proud of this dish.
30:20I think it looks stunning.
30:21It's a beautiful pearl shape,
30:23filled with little subtle hints of natives.
30:25Hopefully, that's enough.
30:26Keep me out of the bottom four today.
30:31Looks very intriguing.
30:39Which fan favourite will lift the MasterChef trophy?
30:42Watch every mouth-watering episode on Ten Play.
30:50Ooh.
30:53Looks very intriguing.
30:55What have you made us today?
30:56Native sea pearl.
30:57So, I've cured the mackerel.
31:00Inside is confit yabby and gravita on the base
31:04and a little sprinkle of the pepperberry.
31:07All right, let's taste.
31:11What's the middle look?
31:12Oh, that looks great.
31:29Sarah, I really like the cure on your mackerel.
31:32Love the rubbish.
31:32I loved all the bits and pieces inside.
31:34It has turned out exactly how you described.
31:37My only criticism, it would be that
31:39I think you might have showed a bit too much restraint
31:41on the native ingredient,
31:42because I can taste them there,
31:43but I think I just wanted a bit more dynamism
31:45in each mouthful.
31:46Sarah, firstly, beautiful-looking dish.
31:49But I'm still searching for more of the native kind of flavours
31:53in and amongst it.
31:55And I thought that I might get it from that
31:56bourree plum reduction inside those little petals,
31:58but there just wasn't enough on the plate.
32:02I would have liked it if you probably would have maybe taken those eggs
32:04that you had and pickled them in the pepperberry
32:07and then put them in your dish.
32:08It would have been so much more of a surprise on the inside.
32:10Yeah.
32:11Your presentation was really lovely,
32:12but I would have loved to have just a hint more of the natives in there.
32:16Yes, in all, there's a lot happened there,
32:20but I would have liked to have a little bit more punch to it.
32:23Thanks, Sarah.
32:23Thanks, Sarah.
32:23Thanks, Sarah.
32:25Good job.
32:27Oh, yeah.
32:29We'd love to taste your dish, Laura.
32:34I definitely felt the pressure today.
32:36I'm the girl that loves to cook with natives.
32:39Pretty.
32:41Laura, what's in the bowl?
32:43So yabbies and yams.
32:45Butter poached yabbies with a warrigal green velouté and roasted yams.
32:49Were you feeling the pressure today?
32:50Definitely.
32:52Not just because of, like, how good everyone is at this point in the competition,
32:55but I know these ingredients very well.
32:57I should know how to tame them.
32:59I think it looks beautiful.
33:01So I'm really excited to try it.
33:06Just might need to cut the yabbies.
33:07There's only three yabbies.
33:08Sorry.
33:09Yeah, I'm not cutting them for them.
33:11It was already on my phone.
33:20Oh, good.
33:25A lot of pressure today, Laura.
33:34A lot of pressure.
33:39That is unbelievably delicious.
33:40The butter poached yabbies were so well cooked.
33:47The velouté, amazing texture.
33:49And that is the beauty about native Australian ingredients.
33:51They have the tendency to take something from good to, like, exceptional.
33:56And that's what happened here.
33:57I was, like, so excited to see the warrigal greens in there.
34:00And that just brought it all together.
34:02But I think for me, the winner was when I had the yam.
34:04That little taste, like the hint, it was just, like, perfect.
34:07Oh, thank you so much.
34:09Laura, taking a spoonful of every single element in your dish,
34:13it just shows how well you've come to learn native Australian ingredients.
34:16You've used so many of them to create a dish that is so cohesive.
34:20Yeah, the hot streak continues.
34:23Well done, Laura.
34:24Thank you, thank you.
34:29The next dish is yours, Alana.
34:32Pepperberry and golden syrup parfait with a salted sunrise lime granita.
34:36I think all the elements work really well together.
34:38But I think you underestimate how strong that flavour is,
34:42because I couldn't taste the pepperberry at all.
34:45Ben, what have you got?
34:46A golden syrup and a ray plum mousse, a pepperberry ice cream,
34:50some yam crisps and a little golden syrup crumb on there.
34:52Is that whole pepperberry in the ice cream?
34:56Yeah, I got one.
34:58Ben, it looked a million bucks, so props on the presentation.
35:01And I thought you did such a good job.
35:05And then I got a whole pepperberry.
35:07And it blew my absolute face off.
35:11Jamie, what'd you make?
35:12A saltbush and pepperberry crusted emu,
35:15wogel greens and bourree.
35:18I can see that you have worked with natives before.
35:20You've got, like, lots of flavour in there.
35:22But I think you could have really kind of went even further.
35:25There needs to be a bit more sauciness.
35:27Probably from your box, the plum.
35:30But you could have easily made a sauce with it.
35:33Next up, Schneze.
35:37I'm pretty proud of my dessert.
35:39But it's not just about being safe today.
35:40It's definitely about impressing Norni as well.
35:42I want her to like it.
35:43And I wanted to see that connection of my upbringing and me here in Australia.
35:47Oh, yes.
35:51I love it.
35:51Uh, what have we got?
35:53This is Yam's dumplings with ure plum.
35:55And I have strawberry gum ice cream and a little syrup.
35:58I'm very excited about this.
36:01Get stuck in there.
36:06Oh, whoa.
36:09That's cool.
36:09And as you said today, that more than anything, you just wanted to impress Norni.
36:31Yes.
36:32What do you reckon?
36:44What do you reckon?
36:49Do you want a job?
36:49Yes.
36:52I think that was absolutely fantastic.
36:54Yes.
36:54It was really, really good.
36:56Thank you so much.
36:59That's next level of what I like about sweet and savouries together.
37:03And that really did blow my mind.
37:05And that syrup, you know, you bottle that.
37:08What are they called in your...
37:10We call them canadley.
37:11I've never had them before, but it was really, really delicious and such a lovely experience.
37:15I think you've done such a brilliant job.
37:17And I love that you've married the two cultures.
37:19That was flat out incredible.
37:23Having the yam in there, it's so earthy and it's so robust.
37:27It allows the sweetness of that little caramel centre.
37:29And then also that real tart gnarliness of the uray plum.
37:34This dish could be like one of your signature dishes because it is so uniquely you.
37:38I think you did so well.
37:40They are fabulous dumplings.
37:42And what I really, really, really love this wonderful strawberry gum flavour ice cream.
37:48It is a delight.
37:50I swear there's too many people.
37:51I'll be leaking that plate non-stop.
37:53Yes, go for it.
37:55Keep on cooking this way.
37:58Thanks, Shnez.
38:01I wanted Norni to like it, to say, yeah, love the flavours.
38:03But the fact that they really all embraced it and they loved it, it means a lot to me.
38:07I can breathe.
38:07Oh, my God.
38:08Good job.
38:09So well done.
38:10Well done.
38:15What a challenge.
38:16You got to work with Norni's faves today.
38:18Third income, you used them to your advantage.
38:21There was three dishes we could not stop raving about.
38:26Shnez.
38:26Gallum.
38:30Laura.
38:32So clever.
38:33So delicious.
38:34Well done.
38:38Hold on, guys.
38:39I think you all did really well.
38:42And it really is a great way of thinking how forward we are going with native ingredients.
38:46So keep up the good work, because I really did enjoy it.
38:48Give it up for Norni Bearers!
38:50Yeah!
38:55Unfortunately, we're not just looking for top dishes today.
38:58We have to send four of you into tomorrow's elimination.
39:01Ben.
39:05Theo.
39:08Sarah.
39:11Jamie.
39:11Tomorrow is going to be very tough.
39:17So good luck and good night.
39:21Good luck.
39:21There you are.
39:25Tomorrow night...
39:26Please welcome...
39:27Curtis Scott!
39:29He's back.
39:30Come on, guys.
39:30You can do this.
39:31And the stakes are even higher this time around.
39:35This is now top 12.
39:36I don't think there's any chance...
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