- 6/23/2025
S 17 E 34 >>> https://dai.ly/x9lu7la
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00:56The chef that created it is an icon.
00:58She's worked in food for over 25 years.
01:02And her success, it speaks for itself.
01:06An executive chef and an entrepreneur with her own restaurant, brand and catering company.
01:12Ooh.
01:14She literally wrote the book on cooking with native ingredients.
01:18Oh, yeah.
01:20From the Comet Tribe of the Miriam people of the Torres Strait.
01:24Please welcome Norty Barrow.
01:26Oh, my God.
01:28Norty walks in and I'm obsessed.
01:30Hello.
01:31I'm actually a huge fan.
01:33She's so passionate about the native ingredients.
01:35And I really love that about her.
01:37How are you?
01:38Good to see you.
01:39Good to see you.
01:40Good to see you.
01:41Good to see you.
01:42Good to see you.
01:43Good to see you.
01:44Good to see you.
01:45Good to see you.
01:46Good to see you.
01:47Good to see you.
01:48Good to see you.
01:49You too.
01:52Norty, welcome to the MasterChef kitchen.
01:55How are you?
01:56We are so excited to see you.
01:57Thanks for having me.
01:58Are we excited?
01:59Yeah.
02:02You're such a trailblazer with native ingredients.
02:04What is your mission?
02:06Well, I think that native Australians should be in every pantry.
02:10I think they're just so unique to us.
02:12You know, I'm very proud to be an Australian for us for the future.
02:16I'd like to see it more as not just a little thing on the side, but it's actually the main
02:21thing.
02:22So, when people come from anywhere around the world, you'll know what Australian cuisine
02:26is.
02:27I love that.
02:28Yeah.
02:29It's so cool.
02:30Australia is this incredible melting pot of, yes, different cuisines and cultures,
02:33but we've had the most amazing native ingredients growing right in our backyard.
02:37I'm so excited for this challenge.
02:39Well, are you guys ready to find out what you're working with?
02:41Yeah.
02:42Let's do it.
02:43Go for it, Norni.
02:44Oh.
02:45Oh.
02:46All right, Norni, give us a little tour.
03:02So, we've got the emu fillet on here.
03:06Yabbies, mackerel, pepper berry, which is really versatile.
03:11So, think about it as savoury or sweet.
03:15Orangal greens, our own Australian spinach, strawberry gum, saltbush, pearl onions, yams,
03:23sunrise limes, native tamarins, and ooray plums.
03:28Laura, you look chuffed as.
03:31Yeah, if I could scream right now, I would, but I don't want to break anyone's ear drum.
03:37And then we also have the golden syrup too as well.
03:40I bet every time you went over to your nan's house, they whipped out the golden syrup.
03:44Yeah.
03:45So, it's one of those legends that is pretty much in all desserts.
03:53I don't have a huge amount of experience cooking with native ingredients.
03:56The only thing I've cooked with is golden syrup.
03:59I'm going to have to taste as I go and figure out how to make something delicious.
04:03Norni has whipped up three incredible dishes to help inspire you.
04:08All three of them feature the ingredients that you're looking at right now.
04:12Norni, take it away.
04:15First up, these are my Sydney rock oysters with pepperberry minuet.
04:20So, pepperberry is a real versatile thing.
04:22Like I said, it can be savory or sweet.
04:24What we've done here is take the essence of the pepperberry to make the minuet.
04:29My next dish is...
04:30I love this one.
04:31So, this is our island damper with teagrass and warrigal greens, but it also has salt bush
04:39in it.
04:40Going with our golden syrup butter.
04:42And I've got to say, you know, even my mum doesn't make damper anymore for us because she wants to eat mine all the time.
04:50Oh, that's a good sign.
04:51It's the ultimate compliment.
04:52It's the ultimate compliment that I could ever get.
04:54And my last one up is a yam cheesecake.
05:02Oh!
05:03With condong.
05:04Looking at the three dishes that Norni brought, I'm feeling super inspired.
05:10So, I think the idea of using yam in a cheesecake is really cool.
05:13And that damper is something that I grew up kind of cooking and making a little bit as a kid when we have campfires.
05:19And I think with that golden syrup butter would be a very good time.
05:22Now, we're giving you 75 minutes.
05:26You're cooking with Norni's mystery box ingredients, as well as your usual under bench staples.
05:32The pantry and garden are closed.
05:35The bottom four dishes will send their makers into tomorrow's elimination, where someone will be going home.
05:42Think outside the box and don't be afraid to use the flavours.
05:48Your time starts now.
05:58Alright.
05:59Love it.
06:03The fact that we have to cook with native ingredients today, I'm really nervous because I don't cook with it.
06:10Very often, I just have to really hone in and trust flavours, trust my instincts and just go for it.
06:20Yum.
06:21Alright, Ben. Are you pleased, yeah?
06:23Very tasty ingredients today.
06:25I mean, I'm not familiar with any of them, but I'm enjoying the process.
06:27Useful.
06:28They're all foreign ingredients, which is strange because we're in Australia.
06:34So, a great learning curve for me today.
06:37Oh, that is tangy.
06:41Looking at the room, what would you say to people who are seeing these ingredients for the first time?
06:45Well, I think for them is just taste everything.
06:48Mmm.
06:49Really do, like, taste it.
06:51Oh!
06:53Because it's power packed, right?
06:55Yeah.
06:56You get, like, all this amazing flavour, but how do you handle it?
06:58Yeah.
06:59They've got to have that touch of not overdoing it by trying to introduce some techniques, trying to be clever in order to represent your lovely ingredients.
07:08Yeah.
07:09I have to say, as someone who loves a mystery box, I actually love getting boxes like this because these are the ones that make you cook purely on instinct when you're not familiar with the ingredients.
07:20So, I loved your advice, taste, and use with restraint.
07:24Yeah.
07:25Yeah, less is more.
07:26It's so yum.
07:27The ure plums are kind of very sour, but so delicious, and I see the yams, and I do have this dish in my mind.
07:35Believe it or not, just finished with the sweet week, but I decided to do another sweet dessert here.
07:41So, I'm going to try to collide native and my Serbian heritage as well, and make this beautiful sweet dessert.
07:47So, today I'm going to make nedli.
07:50It's potato dumpling.
07:51This is such a traditional dish in Serbia, but I'm going to make it with native ingredients, and I just hope all this flavour is going to work together.
08:00Nez.
08:01Andy.
08:02How are you going?
08:03I know.
08:04I'm a huge fan.
08:05So beautiful to meet you.
08:06So excited.
08:07So, what are you making?
08:08I really want to blow your mind.
08:09Okay.
08:10So, because I'm kind of relatively new to Australia, and I really want to embrace what Australia gave
08:15to me, but I want to kind of keep my heritage.
08:17So, I'm going to make this like a, we call them knedl.
08:20It's like little dumpling stuffed with the plums, and then we roll them in the breadcrumbs, and kind of deep-fried.
08:26I like that you're using yams.
08:27Yes.
08:28Yes.
08:29I really do.
08:30Have you ever used the ure pun to perform?
08:31I know they're super sour, but I also have this little golden syrup, caramel, so I'm going to put it with the plums inside of my knedl.
08:38So, it's going to be kind of sweet and sour.
08:40I feel like if I nail it, it could be.
08:42Come on.
08:44I obviously love cooking with native ingredients.
08:53So, today I'm going to make a dish called yabbies and yams.
08:58I'm using pretty much all the ingredients from the mystery box beside the plums, the tamarind, and the emu.
09:05So, yeah, a lot's happening in here.
09:08There is so much pressure on me today.
09:12The first time I left this kitchen back in Season 6, I went to work for Jock in his restaurant Arana, which is all about native Australian food.
09:22Laura, you are loving this dick!
09:25Your face, I was just watching your face the whole time.
09:28I was just like...
09:29What are you going to wow us with today?
09:31So, I'm going to do a dish called yabbies and yams.
09:34The tepper berry butter poached yabbies.
09:37Mmm.
09:38I'm going to do a wogel green and yam glute.
09:40I've, like, half roasted the yams in there, like, in foils.
09:43That's kind of the whole idea of, like, cooking in the earth that were kind of grown, essentially.
09:47Yeah.
09:48I think it's one of those things where, you know, you're familiar with these ingredients.
09:51Yes.
09:52So, that just means the expectations are so high for you.
09:54Yeah.
09:55That's why I'm just taking my time to think through everything very, very carefully.
09:58Yeah.
09:59I think with native ingredients, they're just such big, bold flavours.
10:03I just need to make sure I'm using them in the right way.
10:06I need to nail it.
10:07There's just no other option.
10:08Don't forget we're looking for the bottom four today.
10:13One hour to go!
10:14Oh, wow.
10:16Oh.
10:17Very good.
10:18Oh, my lord.
10:19Look at that.
10:20So good.
10:21I really love using native ingredients.
10:22The dish I'm going to make today is emu carpaccio.
10:37Eating a raw emu dish is probably not something a lot of people have eaten, but I assure you,
10:41it's going to be delicious.
10:42I'm going to do it with the Warragul Greens emulsion, an ooray agrodulce and some yam crisps.
10:48I've got so much ooray on me.
10:50Ooray.
10:51Ooray.
10:52But when I first saw the ingredients in that mystery box, something that stood out to me
10:56straight away was those yabbies.
10:58Because it's something that, as a kid, I'd go out yabbying, boil them just in salted water
11:03and make yabby sandwiches.
11:05So, I'm also thinking about making that damper and yabby dish.
11:08I'm a massive fan of Nornies and I'm really excited for this challenge.
11:11So, I just hope I can do these ingredients justice.
11:15You going sweet?
11:16Hey.
11:17You decided to go sweet?
11:18Yeah, I'm going sweet.
11:19Yeah, me too.
11:20I don't normally cook with native ingredients.
11:21So, I've decided to go sweet today and I'm going to make native ice cream sandwiches.
11:26Theo.
11:27Hello.
11:28Hello.
11:29Hello.
11:30Hey, Nornie.
11:31Sugar means sweet.
11:32Sugar means sweet, mate.
11:33Going with a native ice cream sandwich.
11:36So, I've got a strawberry gum, a golden syrup, um, parfait.
11:41And then pepper-berry biscuit on the outside.
11:43Okay.
11:44So, um...
11:45And you think that's enough?
11:46I hope so, yeah.
11:48It's an ice cream sandwich.
11:50It's just got to be perfect.
11:51Okay.
11:52And not just flavour-wise, but texture-wise as well.
11:56Yeah.
11:57Like, that biscuit needs to have the perfect chew to it.
12:00Yeah.
12:01So, that's a tough one.
12:02Yeah.
12:04I hope it's enough.
12:05Yeah?
12:06Yeah.
12:07Okay.
12:08Because you've got to make it shine, right?
12:09Mm-hmm.
12:10Good luck, mate.
12:12Nornie and Andy are worried that it's not enough, this ice cream sandwich.
12:16And I'm really stressed out now.
12:19I am doubting my decision.
12:22I don't want to be in the bottom.
12:24I'm anxious and I don't know what to think.
12:33I'm going to try and incorporate more native ingredients.
12:47I've never used Zouret plums before.
12:50I'm tasting them as I go, and they are sour and tart.
12:54But I love the taste and the colour is so vibrant.
12:57It's amazing.
12:58I want to showcase that in the centre of this ice cream sandwich.
13:02So for this ooray plum center, I want it to be jammy and beautiful and sour and tart and with a bit of sweetness
13:08But I wanted to ooze out as well. We taste we're gonna try and then go from there
13:29Hey, Sarah
13:31Native mystery box. Yes. Yes. I look they taste incredible
13:36I haven't tried a lot of these ingredients before I really love them. Yeah. What's the dish? So I'm making I'm calling it a native
13:43Sea pearl
13:45So I've got our mackerel which is going to be a cured coating on the outside
13:50So create a really beautiful sphere. Yep, and a little gabby center and then a gruby says the base
13:57I'd like to see what it was going to turn out to be sounds good. Thank you
14:05It's really difficult to balance such strong native ingredients
14:10Especially in such a conceptual dish
14:13But if I can pull it off, I think it could be a top dish
14:16Hey
14:21Mmm
14:23Get your sweat on again. Am I?
14:26Yeah, not too bad
14:28Feeling really good
14:30Beautiful abundance of ingredients here native ingredients
14:33might I say
14:35I'm the quintessential skippy here on the show and you know lucky enough to have lived my whole life in this beautiful country
14:42I think this is going to be a really fun challenge
14:45Declan
14:46Oh, hello ladies. How are you?
14:47What are you doing?
14:48Declan's his name and mackerel's his game
14:50Mackerel is my game today
14:52It's going to be served on top of this array plum emulsion that I'm making
14:56Have some fried yams on top and a saltbush like vinaigrette damper
15:01I grew up like cooking a lot of food like this
15:04Bit of a hunter-gatherer myself
15:06Yeah, yeah, yeah
15:07So, like I love these ingredients
15:09Australian ingredients, like they're so full of flavour
15:13Yeah, yeah
15:14They just have to be used in the right way, balanced in the right way
15:16A lot of astringency that you have to control, yeah?
15:19I like that, astringency
15:20There is
15:21So, yeah, I want to cook you guys a hearty feed
15:23No, no but
15:24Good luck
15:25Thank you
15:26Bold
15:27I'm just keeping level-headed and calm
15:28There's a lot of stuff on my bench, so I need to do a bit of a tidy down soon
15:31I think Loz might yell at me
15:33No, otherwise I'll do it for you, darling
15:36Oh, beautiful
15:37Yeah, yeah, gotcha
15:38Okay, guys
15:40No time to lose
15:4245 minutes ago
15:44Oh, wow
15:49Amazing
15:50Pepperberry
15:51Pepperberry
15:52First time I've ever tried it
15:53Amazing
15:54I'm gonna do a macro dish with a pepperberry bird blonde
15:56I've got no idea about these ingredients
15:58So I'm learning on the job
15:59100% today
16:00All dry
16:01Hi
16:02What are you making?
16:03So, I'm gonna make little koi pie teas
16:04Oh, wow
16:05Wow
16:06And then do an emu tartare
16:07I really love this idea
16:08Here we go
16:09Pop it in
16:10Oh, okay
16:11It's so satisfying
16:12How cool is that?
16:13I know
16:14And it just gives you texture straight away
16:18How cool is that?
16:19I know
16:20I know
16:21I know
16:22And it just gives you texture straight away
16:25Keep it down
16:26Hello
16:27I'm gonna be doing a native eaten mist
16:28I'm gonna do a pepperberry meringue
16:29On the base
16:30I'm gonna do a jam with ooray plum
16:31So you're familiar with a produce?
16:32Yeah, I think so
16:33I think I'm pretty happy with it
16:34I'm using pepperberry
16:35I'm using ooray plum
16:36Excellent
16:37Thank you
16:38The one thing that I've learnt over my time with native ingredients is they can be quite strong
16:44pungent ingredients, which is great, but when you're using a lot of them that can be too much
16:48Today I'm making a dish called yabbies and yams
16:51So in the bottom of my dish, I'll have my warrigal greens veluté
16:54A veluté is an emulsion of a stock, a vegetable and a fat, a vegetable and a fat
16:58And today I'm using the yams, the warrigal greens and lots of butter to create this beautiful, velvety sauce that's gonna really help coat all of those ingredients
17:10I'm tasting this veluté and then lots of butter to create this beautiful velvety sauce that's gonna really help coat all of those ingredients
17:19I'm tasting this veluté and using these fresh ingredients
17:24I'm tasting this belote and it needs to be yammy up and I'm just adding all the
17:32last little bits of yam as well as some Sunrise lime because that's gonna help
17:36bring out all those beautiful natural flavors
17:38yummy, yummy
17:48it smells terrific in here and there are some really exciting dishes out there
17:53come on, I think I can do this. Nez is probably, I think if she can pull it off
17:58that would be really really super cool I mean she's coming with us with a yam
18:03dumpling you know but but it's going to be a sweet it's gonna be a sweet the yam
18:08dumpling. My Dumbo is yum. But I love that she's bringing her culture into these
18:14flavors yeah yeah what about on the flip side of that what are you a little bit
18:17nervous about? I think Sarah yeah she's really thinly sliced a mackerel
18:23yeah laid it out she's gonna kind of roll it up so it's called this seafood pearl
18:27and cured it. Yeah a little light cure on it. It is a really great idea but she could have really
18:33amped it. Amped those natives and really went for it. Yeah I'm a little bit worried about Theo
18:39he's doing a native ice cream sandwich. Is that gonna be enough? It might just be a bit too
18:49simple. Too simple. You did say less is more. I did say less is more. He pointed it wrong. Yeah. I'm joking. Panic at the discover. You're right mate keep going. Thank you. We're expecting yamazing food. You've got 30 minutes to go.
19:06Mmmmm my God.
19:07My Emu Cappaccio dish is pretty much under control. Callums! Hello gang. How are you going? Hi! How are you chef? Nice to see you. Good to see you. What are you making? So I'm gonna do Emu Cappaccio. Nice. I'm gonna blast it in the over cold so it's like really burnt on the outside and really raw in the middle. Yep. I'm just macking around with these
19:08Mmm.
19:09Oh, my God.
19:15My emu carpaccio dish is pretty much under control.
19:19Callum.
19:20Hello, gang. How you going?
19:21Hi. How are you, Chef? Nice to see you.
19:22Good to see you.
19:23What are you making?
19:24So, I'm going to do emu carpaccio.
19:27Nice.
19:28I'm going to blast it over coal,
19:29so it's, like, really burnt on the outside
19:30and really raw in the middle.
19:31Yep.
19:32I'm just mucking around with these yam crisps
19:34to kind of scoop it up.
19:35I like it. I like it.
19:36So, yeah, I'm...so, I was...
19:38I'm contemplating making a little damper...
19:40Ooh!
19:41..to serve it as always to be fun,
19:42which I know you're famously a damper, Nonny, so...
19:44Ooh! I like this.
19:46I would love any damper-related advice you've got.
19:49Ooh!
19:51Look, I mean, damper is one of those things.
19:54There is a secret to it, but I can't give it to you.
19:57Oh, that's a shame.
19:58Yeah. Well...
19:59Poker face.
20:00Good luck!
20:01She's good!
20:02Yeah.
20:03She's good!
20:04My version of damper and Nonny's beautiful damper learnt over generations
20:10is not the same thing.
20:11Nonny is, like, world-famous for her damper,
20:14so, yeah, there's a bit of pressure on these little breads.
20:16I need to make sure that I absolutely nail it.
20:19Today, I'm making barbecued emu carpaccio and some yam crisps.
20:33It should be nice and crunchy.
20:34We're gonna...
20:35We're gonna have some lovely, um, excitement.
20:38I'm gonna actually start plating this carpaccio now.
20:41So, I'm gonna lay it all over the plate.
20:43I'm gonna season with that pepper-berry salt,
20:45some of the warrigal greens emulsion,
20:47the ure agrodolce crispy saltbush and those yams.
20:50And I'm really happy with dish A,
20:52so I can sort of put that to the side,
20:53and now it's onto that damper and yabby dish.
20:55So, I'm gonna have a crack at this damper.
20:59We will see how it goes.
21:02The idea of this damper and yabby dish for me
21:04is effectively my childhood memory of eating yabby sandwiches.
21:08So, I've got these beautiful little strawberry gum leaves
21:10that were in the mystery box,
21:12and I think that if I cook it on those branches,
21:14it's gonna impart a really gentle kind of strawberry eucalyptus flavour
21:18through the bread, which I think would be really fun.
21:20So, that's my strategy. I hope it works.
21:22I'm unsure if I'm gonna be able to get a damper up to Narnie's standard,
21:26and it's something she's famous for.
21:28So, yeah, a bit of charriness that may hurt anyone.
21:31So, I'll have a little taste of my tester in a second,
21:33see how it goes.
21:35High-intensity bread cooking.
21:39Holy mackerel! Only 12 minutes to go!
21:43Oh, my God.
21:47Smells good, mate.
21:49Oh, my God, yum.
21:58Shnez, you're going for it, yeah?
22:00I'm really going for it today, yeah.
22:02So, today I'm cooking canadli.
22:03In Serbia, this is like dumpling stuffed with a whole little plump.
22:08I'm going really good.
22:09My ice cream is looking great.
22:10It's churning up. It's almost done.
22:11Syrup is ready.
22:12I just need to finalise these little dumplings, fry them,
22:16and I need to make sure they're perfect.
22:19Muscles will be good.
22:21So, to make my dumpling dough,
22:22I'm squeezing my yams through the potato riser.
22:25Gee, I need some muscles here, dear.
22:28What's that?
22:30Do you work?
22:31Can I squeeze it through?
22:32Try it.
22:34Yes!
22:35Oh!
22:37Thank you, that's enough.
22:38After I put my yams through the potato riser,
22:40I grab a little piece of the dough,
22:42I make it nice ball, make it nice and flat.
22:45I'll put one caramel center in the middle.
22:48Woo!
22:49One whole red plum,
22:50and I'll wrap it nicely in a nice, beautiful bowl.
22:54This is such a traditional dish in Serbia,
22:57but I never used purple yams before.
22:59Woo!
23:00I had sweet potato, had normal potato,
23:02and so I have no idea how this is going to turn out.
23:05If I nail this dish,
23:07I feel like it's going to be a really good one,
23:09but if I fail, yeah.
23:16Quite a bit on the go.
23:17I need to just kind of start pulling it all together
23:19and working on those flavours.
23:21I feel like when it comes to ingredients
23:23that are kind of foreign and unknown,
23:26it's important to make it look beautiful.
23:29So I'm presenting my dish
23:31in this gorgeous shape of a pearl.
23:35The exterior is the cured mackerel,
23:38inside is my confit yabby,
23:41a little grabiche as the base.
23:44Grabiche is essentially a cooked egg sauce.
23:50My native sea pearl straight on top.
23:53And I'm going to fill each of those onion pearls
23:56with some of the oreille plum reduction.
23:58It will be a really tangy, sweet element to my dish.
24:00I want it to come through,
24:02but I don't want it to overpower.
24:04Is that still on fire?
24:06No.
24:07You're trying to burn me.
24:09I'm feeling really good.
24:10You know, I've got Loz to my left,
24:12Sarah to my right.
24:13Can I have it?
24:15Oh, it's supposed to have the shell on it!
24:17It's like that turquoise team challenge a couple of weeks ago.
24:21Is there any more paper towel?
24:22Oh, yeah.
24:23Here you go.
24:24Oh, thanks.
24:26It's time to plate up.
24:27I want this delicious charcoal butterfly, soft, oily mackerel,
24:31sitting in the middle of the plate,
24:33swimming in an oreille plum emulsion.
24:36You're going to have the tartness from that oreille plum.
24:39Yummy!
24:41All these little crispy bits of fried yam on top.
24:44Salty, salty yam.
24:46And then, you know, a nice fluffy fried saltbush damper
24:50to go with it on the side to mop up all that sauce.
24:52Happy?
24:53Yeah.
24:54Grandpa's taught me how to fish
24:57and taught me how to make this delicious damper.
25:00And today, Declan is my name and damper is my game.
25:04I think you actually will reincarnate into a fish.
25:10Look at the time.
25:11It's like some hustle.
25:15Beautiful.
25:17Hot.
25:18Hot.
25:19That's...
25:22Yum.
25:23Am I taking over your space?
25:24No, it's okay.
25:25Quite possibly.
25:26All good, all good.
25:27The judges said that the ice cream sandwich has to be perfect
25:29and now I'm just really trying to focus on perfecting this dish.
25:35So, I take out the centre of my golden syrup
25:38and strawberry gum parfait.
25:40I've got my cookie loaded with pepper berry.
25:43I then load that with some caramel and the Ooray plum reduction.
25:48It gets sour and tart, but I love the taste.
25:51So, when the judges bite into it, it's kind of like a jam donut.
25:55When you get in the centre, you get this beautiful Ooray plum
25:57getting into your mouth.
25:59To finish off these, I wanted to put a little N on top for Norni and Native.
26:06I'm sucking up a little bit here, but whatever.
26:12Oof.
26:13I'm expecting big things.
26:14Two minutes to go.
26:15Come on.
26:16Two minutes.
26:17Ten minutes.
26:26I pull my yabbies out of the butter and I give one a try.
26:29Mmm.
26:30And it is so delicious.
26:35You can really taste that pepper berry coming through.
26:38I am so happy with these.
26:40Now, though, I need to focus my time on plating.
26:43I want to be able to taste everything, but just the right amount of.
26:47That is such a vibe.
26:50That look gorgeous, actually.
26:55My dumplings look beautiful.
26:58They're actually all even shaped.
27:00I do have enough for each judge, and I also have one for me to try.
27:03Oh, my God.
27:05Yum!
27:08Everything is coming together.
27:09And what I envisioned, it actually looks exactly like it.
27:12Love.
27:13And I'm so, so, so proud.
27:18You don't want to be in tomorrow's elimination.
27:20One minute to go.
27:23Yum, yum.
27:28How beautiful is that?
27:31Oh, my goodness.
27:32Ah!
27:33To play my damper and yabby dish, I want it to be the yabbies and the mayo and the damper
27:37all on the plate.
27:38Kind of grab a bit of damper, grab a yabby, and swoop it through that yabby head mayo.
27:41Get your dishes on the plate!
27:42Ten!
27:43Nine!
27:44Eight!
27:45Seven!
27:46Six!
27:47Five!
27:48Four!
27:49Three!
27:50Two!
27:51One!
27:52That's it!
27:53Good job.
27:54Good job.
27:55Smashed it.
27:56Yeah.
27:57Well done.
27:58Wow.
27:59Oh, my God.
28:00Oh, my God, Callum.
28:01I feel like this is the perfect ice cream sandwich, whether it's enough or not.
28:14You know, there's a lot of good cooks here today, so we'll see how that pans out.
28:17Definitely don't want to be on the bottom floor today, so everything is crossed.
28:21With Nornie Barrow in the kitchen, it was only fitting that we gave you a mystery box using
28:37native Australian ingredients.
28:38We're going to see how you went, but a word of warning, we are looking for the bottom four
28:45today.
28:47First dish we'd like to taste.
28:50Come on down, Callum.
28:52I feel really proud of what I've cooked in this time.
28:57Wow.
28:58Here we go.
28:59But the biggest risk I took today was making this damp dish.
29:04By pushing myself, I could have actually put myself in jeopardy for that bottom four.
29:08Tell us, what is your dish?
29:11So it's a barbecued inu carpaccio, dressed with a uray plum and golden syrup agrodolce,
29:18with some yam crisps to scoop it up, and then a barbecue damper with yabbies and a yabby head mayo.
29:25Where that dish came from was, when I was eight or nine years old, I got a, for Christmas,
29:30like a yabby net, and there's heaps of little creaks and dams and stuff around the broth
29:34where I grew up.
29:35And then we'd just go home and chuck them in a pot, and I'd just have cheap square white
29:38bread, mayo from the fridge, and yabbies.
29:40So it's just a yabby sandwich.
29:41Oh, yum.
29:42So it's kind of an ode to that.
29:43Yeah, nice.
29:44Nice.
29:45Nice.
29:46Nice.
29:47Nice.
29:48Nice.
29:49Nice.
29:50Nice.
30:04Nice.
30:06Nice.
30:09Nice.
30:10Nice.
30:11All right, thank you so much.
30:12This is a wonderful day.
30:14everything that was in Norni's mystery box.
30:16There's so much detail in every element,
30:19down to these yam crisps that you've sprinkled
30:22full of that pepper berry.
30:23Everything was just beautifully balanced.
30:26The damper was such a win for me.
30:28It was so tender and just melted in my mouth.
30:32I think you've done a fantastic job.
30:35If you would have just given me your emu carpaccio,
30:39I would be just dancing.
30:40But then you added your yavis with the damper
30:44on the strawberry gum leaves as well.
30:47Thanks for the extras.
30:48You've over-achieved, Callum.
30:49You've over-achieved.
30:51Fabulous.
30:52Absolutely.
30:54Your delivery of everything on that plateau is you, Callum.
31:01Thanks, everyone.
31:02Appreciate it.
31:04Good job.
31:08Declan, you're next.
31:10What have you made us today?
31:23I've done a charcoal mackerel with an array plum emulsion.
31:29Declan's your name.
31:30And fish is my game.
31:31Oh, I love that.
31:32I love that.
31:33I love that.
31:34Let's dig in.
31:35Please.
31:36Donny's my name.
31:37Yam is my game.
31:38Oh, I love that.
31:41I love that.
31:42Let's dig in.
31:43Please.
31:44You've not been here.
31:45You're not.
31:46You're not.
31:47You're not.
31:48genere juice
31:50Movie airs
31:51Callum.
31:52Quack.
31:53Yes.
31:54You're not.
31:55You're not.
31:56You're not.
31:57Are you?
31:58Declan it is a really good dish you've done really I love the way you butterflied the
32:23mackerel you've cooked it beautifully it's full of that smokiness the little fried yam straw was
32:30so yummy and what do you think of the damper oh look pretty good mate I really loved it actually
32:39the damper really was I kept wanting to go back for more and that salt butch like salt oh yeah
32:45made your dish like elevated it even more every bite you take is just like oh yum yum yum yum
32:53amazing job now your emulsion your hooray plums emulsion is absolutely sublime it is perfection
33:04you really contribute to the fish they've done a stunning dish well done mate thank you
33:09wham bam thank you yam
33:20the next dish we want to taste is Theo's
33:22I'm happy with the flavor of my ice cream sandwich I just hope there's enough hooray plum reduction in
33:31the center to ooze out and just cover your mouth oh wow we'll end for norni
33:37ah Theo what have you made so I've made native ice cream sandwiches the biscuit is a pepper berry biscuit
33:47biscuit then you have a golden syrup and strawberry gum parfait and then the hooray plum reduction
33:55in the center as well so the n is for native n is for native and norni I thought it was a z but it's okay
34:03oh
34:07oh
34:33Vio, what is extraordinary and which I love the most is your Oure Plums.
34:46They're not too sweet.
34:47It's exactly what the food itself is about.
34:50But the problem is your cookies, your little sablés.
34:54They are a little bit too thick.
34:55I think the biscuit really let you down.
34:57But your Oure Plum, that's lovely.
35:00But I would have liked more of it.
35:02You know, because you just get it in the middle.
35:05But your dish needed that for the other elements to come through.
35:09Yeah.
35:10The experience for this ice cream sandwich for me should have been biscuit, jam, parfait, caramel, biscuit.
35:18So in every bite, you're getting the full experience, balance, through all the characteristics of the native Australian ingredients that you've got in here.
35:27There's a few flaws there.
35:29I'm sorry, mate.
35:29Thanks to you.
35:32The next dish we'd like to taste belongs to Audra.
35:40Today, I need you a little kuei paiti with emu tartar and a lime sambal.
35:46I really like the sambal.
35:47Give me that every day of the week.
35:50This is probably the best piece of tartar.
35:52Congratulations to you.
35:53I've made it a native Eton mess.
35:57The strawberry gum ice cream is incredible.
36:00And all together with that Oure Plum jam, it's actually ended up being an incredibly well-balanced dish.
36:08Well done.
36:09All right, Andre, what do you got?
36:11Charred mackerel, pepperberry, beaub blanc, and a little bit of plum syrup.
36:17I really love the dish.
36:18It looked beautiful.
36:19I can see that you feel really invigorated from that cook.
36:23And it's from making your way through the unknown.
36:27And I think that's what you came back to do.
36:28Yeah, I think you've done a great job.
36:31Cut.
36:34Sarah, you're next.
36:39I'm really proud of this dish.
36:40I think it looks stunning.
36:41It's a beautiful pearl shape filled with little subtle hints of natives.
36:46Hopefully, that's enough.
36:47Keep me out of the bottom four today.
36:48It looks very intriguing.
37:02Which fan favourite will lift the MasterChef trophy?
37:06Watch every mouth-watering episode on Ten Play.
37:14Ooh.
37:18It looks very intriguing.
37:21What have you made us today?
37:23Native sea pearls.
37:24So I've cured the mackerel.
37:27Inside is confit yabby and grabita on the base.
37:32And a little sprinkle of the pepperberry.
37:36All right, let's taste.
37:40What's the middle look like?
37:42Oh, that looks great.
37:43Sarah, I really like the cure on your mackerel.
38:05Loved the grabiche.
38:07I loved all the bits and pieces inside.
38:08It has turned out exactly how you described.
38:11My only criticism would be that I think you might have showed a bit too much restraint on the native ingredients.
38:17Because I can taste them there.
38:19But I think I just want a bit more dynamism in each mouthful.
38:23Sarah, firstly, beautiful looking dish.
38:26But I'm still searching for more of the native kind of flavours in and amongst it.
38:32And I thought that I might get it from that re-plum reduction inside those little petals.
38:38But there just wasn't enough on the plate.
38:41I would have liked it if you probably would have maybe taken those eggs that you had and pickled them in the pepperberry.
38:47And then put them in your dish.
38:49It would have been so much more of a surprise on the inside.
38:52Your presentation was really lovely.
38:55But I would have loved to have just a hint more of the natives in there.
39:00Yes, in all, there's a lot happened there.
39:03But I would have liked to have a little bit more punch to it.
39:07Thanks, Sarah.
39:07Thanks, Sarah.
39:11Hello.
39:12Good job.
39:13Oh, yeah.
39:13We'd love to taste your dish.
39:16Laura.
39:20I definitely felt the pressure today.
39:22I'm the girl that loves to cook with natives.
39:26Pretty.
39:29Laura, what's in the bowl?
39:31So yabbies and yams.
39:33Butter poached yabbies with a warrigal green velouté and roasted yams.
39:38Were you feeling the pressure today?
39:40Definitely.
39:41Not just because of, like, how good everyone is at this point in the competition.
39:45But I know these ingredients very well.
39:48I should know how to tame them.
39:50I think it looks beautiful.
39:52So I'm really excited to try it.
39:58Just might need to cut the yabbies.
40:00There's only three yabbies.
40:01Sorry.
40:02Yeah, I'm not cutting it for them.
40:05It was already on my phone.
40:11Oh, I can't hear you.
40:30A lot of pressure today, Laura.
40:32A lot of pressure.
40:35That is unbelievably delicious.
40:44The butter poached yabbies were so well cooked.
40:48The velouté, amazing texture.
40:50And that is the beauty about native Australian ingredients.
40:53They had the tendency to take something from good to, like, exceptional.
40:58And that's what happened here.
41:00I was, like, so excited to see the warrigal greens in there.
41:03And that just brought it all together.
41:06But I think for me, the winner was when I had the yam.
41:09That little taste, like, like, the hint.
41:10It was just, like, perfect.
41:12Oh, thank you so much.
41:15Laura, taking a spoonful of every single element in your dish,
41:19it just shows how well you've come to learn native Australian ingredients.
41:23You've used so many of them to create a dish that is so cohesive.
41:29Yeah, the hot streak continues.
41:31Well done, Laura.
41:38The next dish is yours, Alana.
41:40Pepperberry and Golden Syrup Parfait
41:43with a salted sunrise lime granita.
41:47I think all the elements work really well together,
41:50but I think you underestimate how strong that flavour is
41:53because I couldn't taste the pepperberry at all.
41:57Ben, what have you got?
41:59A golden syrup and a ure plum mousse,
42:02a pepperberry ice cream, some yam crisps
42:04and a little golden syrup crumb on there.
42:06The whole pepperberry in the ice cream.
42:10Yeah, I got one.
42:11I got one too.
42:13Ben, it looked a million bucks, so props on the presentation.
42:17And I thought you did such a good job.
42:21And then I got a whole pepperberry.
42:24And it blew my absolute face off.
42:26Jamie, what'd you make?
42:30A saltbush and pepperberry crusted emu,
42:33roguel greens and ure.
42:36I can see that you have worked with natives before.
42:39You've got, like, lots of flavour in there,
42:41but I think you could have really kind of went even further.
42:46There needs to be a bit more sauciness.
42:47Probably from your box, the plum.
42:52But you could have easily made a sauce with it.
42:56Next up, Schneze.
42:59I'm feeling proud of my dessert.
43:02But it's not just about being safe today.
43:04It's definitely about impressing Norni as well.
43:06I want her to like it.
43:07And I want her to see that connection
43:09of my upbringing and me here in Australia.
43:12Oh, yes.
43:14Oh, yes.
43:16I love it.
43:18What have we got?
43:19This is yams dumplings with ure plum.
43:22And I have strawberry gum ice cream
43:24and a little syrup.
43:28I'm very excited about this.
43:30Get stuck in there.
43:35Oh, whoa.
43:38That's cool.
43:42Sinead, you said today that more than anything,
44:03you just wanted to impress Norni.
44:05Yes.
44:06What do you reckon?
44:12Do you want a job?
44:27Yes.
44:30I think that was absolutely fantastic.
44:32Yes.
44:33It was really, really...
44:35So great.
44:36Thank you so much.
44:39That's next level of what I like about sweet and savouries.
44:42together, and that really did blow my mind.
44:45And that syrup, whew, you know, you can bottle that.
44:50What are they called in your...
44:51We call them canadley.
44:53I've never had them before,
44:54but it was really, really delicious
44:56and such a lovely experience.
44:58I think you've done such a brilliant job.
45:00And I love that you've married the two cultures.
45:03That was flat-out incredible.
45:06Having the yam in there,
45:08it's so earthy and it's so robust.
45:11It allows the sweetness of that little caramel centre
45:14and then also that real tart gnarliness of the Ouray plum.
45:20This dish could be, like, one of your signature dishes
45:23because it is so uniquely you.
45:26I think you did so well.
45:27They are fabulous dumplings.
45:30And what I really, really, really love,
45:33this wonderful strawberry gum flavour ice cream.
45:37It is a delight.
45:39I swear, there's too many people,
45:41I'll be licking that plate non-stop.
45:43Yes.
45:44Go for it.
45:45Keep on cooking this way.
45:49Thanks, Jess.
45:50I wanted Norni to like it,
45:54to say, yeah, love the flavours,
45:55but the fact that they really all embraced it
45:57and they loved it,
45:58it means a lot to me.
45:59I can breathe.
46:00Oh, my God.
46:02Good job.
46:03Well done.
46:04Well done.
46:09What a challenge.
46:10You got to work with Norni's faves today.
46:13Verdinkum, you used them to your advantage.
46:16There was three dishes
46:18we could not stop raving about.
46:22Shnez.
46:25Callum.
46:28Laura.
46:30So clever.
46:31So delicious.
46:33Well done.
46:37Hold on, guys.
46:39I think you all did really well.
46:41And it really is a great way of thinking
46:44how forward we are going with native ingredients.
46:47So keep up the good work.
46:48Because I really did enjoy it.
46:50Give it up for Norni Barrow.
46:51Yeah!
46:57Unfortunately,
46:58we're not just looking for top dishes today.
47:01We have to send four of you
47:03into tomorrow's elimination.
47:06Ben.
47:10Theo.
47:10Theo.
47:13Sarah.
47:13Jamie.
47:14Jamie.
47:20Tomorrow
47:21is going to be
47:23very tough.
47:26So good luck
47:27and good night.
47:29Good night.
47:29There we are.
47:30There we are.
47:33Tomorrow night.
47:35Please welcome
47:35Curtis Scott.
47:39He's back.
47:40Come on, guys.
47:40You can do this.
47:41And the stakes are even higher
47:43this time around.
47:45This is now top 12.
47:47I don't think there's any chance
47:48Curtis is taking it easy on us.
47:49You're not keeping up now.
47:51You're in trouble.
47:51Who will keep up with Curtis
47:53Come on, come on, come on, come on.
47:55And keep their place
47:56in the competition.
47:58You make a mistake.
48:00It's quite difficult to catch up.
48:02It's gone.
48:03It's gone.
48:04Theo, what's happening?
48:06One small thing
48:07can send you home.
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