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S17 E34 >>> https://dai.ly/x9lu7ue

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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 gonna try and incorporate more native ingredients.
12:34I've never used Zouret plums before.
12:36I'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 plums centre, I want it to be jammy and beautiful and sour and tart
13:08and with a bit of sweetness, but I want it to ooze out as well.
13:11We taste, we're gonna try and then go from there.
13:14Hey, Sarah.
13:15Native mystery box.
13:16Yes.
13:17Can you buy them?
13:18Yes.
13:19Look, they taste incredible.
13:20I haven't tried a lot of these ingredients before, but I really love them.
13:23Yep.
13:24What's the dish?
13:25So, I'm making, I'm calling it a native sea pearl.
13:30So, I've got our mackerel, which is gonna be a cured coating on the outside.
13:31So, create a really beautiful sphere.
13:32Yep.
13:33And a little yabby centre and then a gravite as the base.
13:34I'd like to see what it's gonna turn out to be.
13:35Sounds good.
13:37Thanks.
13:38Good luck.
13:39It's really difficult to balance, but I've done a lot of these ingredients.
13:40I've done a lot of these ingredients before, but I really love them.
13:41Yeah.
13:42What's the dish?
13:43So, I'm making, I'm calling it a native sea pearl.
13:45So, I've got our mackerel, which is gonna be a cured coating on the outside.
13:51So, create a really beautiful sphere.
13:53Yep.
13:54And a little yabby centre and then a gravite as the base.
13:58I'd like to see what it's gonna turn out to be.
14:00Sounds good.
14:01Good luck.
14:03Thanks.
14:04It'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.
14:21Hey.
14:22Mmm.
14:24Getting your sweat on again.
14:25Am I?
14:26Yeah.
14:27Not too bad.
14:29Feeling really good.
14:30Beautiful abundance of ingredients here, native ingredients.
14:33Might I say.
14:34I'm the quintessential skippy here on the show.
14:38And, you know, lucky enough to have lived my whole life in this beautiful country.
14:42I think this is gonna be a really fun challenge.
14:45Declan!
14:46Oh, hello ladies.
14:47How are you?
14:48What are you doing?
14:49Declan's his name.
14:50Mackerel's his game.
14:51Mackerel is my game today.
14:52It's gonna be served on top of, um, this array plum emulsion that I'm making.
14:56Um, have some fried yams on top.
14:58Yep.
14:59And a salt bush, like, vinegarette damper.
15:01I grew up, like, cooking a lot of food like this.
15:04Yeah.
15:05Bit of a hunter-gatherer myself.
15:06Yeah, yeah, yeah.
15:07So, um, like, I love these ingredients.
15:10Um, Australian 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.
15:16Yeah.
15:17A lot of astringency that you have to control, yeah?
15:19I like that astringency.
15:20Yeah.
15:21Yeah.
15:22So, yeah, I wanna cook you guys a hearty feed.
15:23No.
15:24No, but.
15:25Good luck.
15:27Bold.
15:28I'm just keeping level-headed and calm.
15:29Um, there's a lot of stuff on my bench, so I need to do a bit of a tidy down soon.
15:32I think Loz might yell at me.
15:34No, otherwise I'll do it for you, darling.
15:37Oh, beautiful.
15:38Yeah, yeah, gotcha.
15:40Okay, guys, no time to lose.
15:4345 minutes to go!
15:46Oh, wow.
15:49Oh, wow.
15:50It's amazing.
15:51Pepperberry?
15:52Pepperberry.
15:53First time I've ever tried it.
15:54Amazing.
15:55I'm gonna do a macro dish with a pepperberry beurre blanc.
15:57I've got no idea about these ingredients, so I'm learning on the job.
16:00100% today.
16:04All dry!
16:05Hi!
16:06What are you making?
16:07So, I'm gonna make little grapevine cheese.
16:09Oh, wow!
16:10And then do an emu tartare.
16:12I really love this idea.
16:15Here we go.
16:17Pop it in.
16:18Oh!
16:19Okay.
16:21It's so satisfying.
16:23How cool is that?
16:24I know.
16:25And it just gives you texture straight away.
16:32Hi, Pamela.
16:33Hello.
16:34I'm gonna be doing a native Eton mask.
16:36I'm gonna do a pepperberry meringue on the base.
16:39I'm gonna do a jam with ooray plum.
16:42So, are you familiar with our produce?
16:44Yeah, I think so.
16:45I think I'm pretty happy with it.
16:46I'm using pepperberry.
16:47I'm using ooray plum.
16:48Excellent.
16:51The one thing that I've learned over my time with native ingredients is they can be quite
16:57strong, pungent ingredients, which is great.
17:00But when you're using a lot of them, that can be too much.
17:03Today, I'm making a dish called yabbies and yams.
17:06So, in the bottom of my dish, I'll have my warrigal greens veluté.
17:10A veluté is an emulsion of a stock, a vegetable and a fat.
17:14And today, I'm using the yams, the warrigal greens, and then lots of butter to create this
17:19beautiful velvety sauce that's gonna really help coat all of those ingredients.
17:26I'm tasting this veluté, and it needs to be yammier.
17:30And I'm just adding all the last little bits of yam, as well as some sunrise lime, because
17:35that's gonna help bring out all those beautiful natural flavours.
17:38Yummy, yummy.
17:40Oof, it's hot.
17:49It smells terrific in here, and there are some really exciting dishes out there.
17:54Come on, let me do this.
17:56Nez is probably, I think if she can pull it off, that would be really, really super cool.
18:01I mean, she's coming with us with a yam dumpling, you know?
18:05But it's gonna be a sweet, it's gonna be a sweet, the yam dumpling.
18:09Mmm, my Dumbo is yum.
18:11But I love that she's bringing her culture into these flavours.
18:15Yeah.
18:16What about on the flip side of that, what are you a little bit nervous about?
18:18Oh, I think Sarah.
18:20Yeah.
18:21Yeah.
18:22She's really thinly sliced the mackerel.
18:23Yeah.
18:24Laid it out, she's gonna kind of roll it up, so it's called this seafood pearl.
18:27And cured it.
18:28Yeah, a little light cure on it.
18:30It is a really great idea, but she could've really amped those natives and really went for it.
18:37Yeah.
18:38I'm a little bit worried about Theo.
18:40He's doing a native ice cream sandwich.
18:43Sandwich, yeah.
18:44Is that gonna be enough?
18:47It might just be a bit too simple.
18:50Mm-hmm.
18:51Too simple.
18:52You did say less is more.
18:53I did say less is more.
18:54He figured it wrong.
18:55Yeah.
18:56I'm joking.
18:57Panic after this car.
18:58You're right mate, keep going.
19:00No worries.
19:01We're expecting yamazing food.
19:02You've got 30 minutes to go.
19:04Mmm.
19:05Oh my god.
19:06My emu carpaccio dish is pretty much under control.
19:19Callum.
19:20Hello gang.
19:21How you going?
19:22How are you chef?
19:23Nice to see you.
19:24Good to see you.
19:25What are you making?
19:26So I'm gonna do emu carpaccio.
19:27Nice.
19:28I'm gonna blast it over coal so it's like really burnt on the outside and really raw in the middle.
19:32Yep.
19:33I'm just mucking around with these yam crisps to kind of scoop it up.
19:36I like it.
19:37I like it.
19:38Yeah, so I was...
19:39I'm contemplating making a little damper.
19:41Ooh.
19:42To serve it and it's always going to be fun.
19:43Which I know you're famously a damper, Nonny, so...
19:45Ooh.
19:46I like this.
19:47I would love any damper-related advice you've got.
19:50Ooh.
19:52Look, I mean, damper is one of these things.
19:55There is a secret to it, but I can't give it to you.
19:57Oh, that's a shame.
19:58Yeah.
19:59Well...
20:00Poker face.
20:01Good luck.
20:02She's good.
20:03Yeah.
20:04She's good.
20:05My version of damper and Nonny's beautiful damper learnt over generations is not the same
20:11thing.
20:12Nonny is, like, world famous for her damper, so, yeah, there's a bit of pressure on these
20:16little breads.
20:17I need to make sure that I absolutely nail it.
20:19Today I'm making barbecued inu carpaccio and some yam crisps.
20:33It should be nice and crunchy.
20:35We're gonna, we're gonna have some lovely, um, excitement.
20:38I'm gonna actually start plating this carpaccio up now.
20:41So, gonna lay it all over the plate.
20:43Gonna season with that pepper berry salt.
20:45Some of the warrigal greens emulsion.
20:47The ure, agra dolce, 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 and now it's onto that damper and yabby dish.
20:56So, I'm gonna have a crack at this damper.
21:00We will see how it goes.
21:02The idea of this damper and yabby dish for me is effectively my childhood memory of eating
21:07yabby sandwiches.
21:08So, I've got these beautiful little strawberry gum leaves that were in the mystery box.
21:13And I think that if I cook it on those branches, it's gonna impart a really gentle kind of strawberry
21:18eucalyptus flavour through the bread, which I think would be really fun.
21:21So, that's my strategy.
21:22I hope it works.
21:23I am unsure if I'm gonna be able to get a damper up to Narnie's standard.
21:27And it's something she's famous for.
21:29So, yeah, a bit of charriness that may hurt anyone.
21:32So, I'll have a little taste of my tester in a second and see how it goes.
21:35High-intensity bread cooking.
21:40Holy mackerel!
21:41Only 12 minutes to go!
21:44Oh, my God.
21:48Smells good, mate.
21:51Oh, my God, yum.
21:59Shnez, you're going for it, yeah?
22:00I'm really going for it today, yeah.
22:02So, today I'm cooking knedli.
22:04In Serbia, this is like dumpling stuffed with a whole little plop.
22:08I'm going really good.
22:09My ice cream is looking great.
22:11It's churning up.
22:12It's almost done.
22:13Syrup is ready.
22:14I just need to finalise these little dumplings, fry them, and I need to make sure they're perfect.
22:18My food will be good.
22:20So, to make my dumpling dough, I'm squeezing my yams through the potato ricer.
22:26Gee, I need some muscles here, dear.
22:29What's that?
22:30Do you work?
22:31Can I squeeze it through?
22:32Try it.
22:34Yes!
22:37Thank you, that's enough.
22:39After I put my yams through potato ricer, I grab a little piece of the dough and make it nice,
22:44bold, make it nice and flat.
22:46I'll put one caramel centre in the middle, one whole red plum, and I'll wrap it nicely in a nice, beautiful bowl.
22:54This is such a traditional dish in Serbia, but I never used purple yams before.
23:01I had sweet potato, had normal potato, and so I have no idea how this is going to turn out.
23:07If I nail this dish, I feel like it's going to be a really good one, but if I fail, yeah.
23:17Quite a bit on the go.
23:18I need to just kind of start pulling it all together and working on those flavours.
23:22I feel like when it comes to ingredients that are kind of foreign and unknown, it's important to make it look beautiful.
23:30So, I'm presenting my dish in this gorgeous shape of a pearl.
23:34The exterior is the cured mackerel, inside is my confit yabby, a little grabiche as the base.
23:44Grabiche is essentially a cooked egg sauce.
23:50My native sea pearl straight on top.
23:52And I'm going to fill each of those onion pearls with some that were a plum reduction.
23:58It will be a really tangy, sweet element to my dish.
24:01I want it to come through, but I don't want it to overpower.
24:05Is that still on fire? No.
24:07Oh, you're trying to burn me.
24:09I'm feeling really good.
24:11You know, I've got Loz to my left, Sarah to my right.
24:14Can I have it?
24:16Oh, no! Oh, it's supposed to have got the shell on it!
24:18It's like that turquoise team challenge a couple of weeks ago.
24:22Is there any more paper towel?
24:23Oh, yeah, here you go.
24:24Oh, thanks.
24:27It's time to plate up.
24:28I want this delicious charcoal butterfly, soft, oily mackerel, sitting in the middle of the plate,
24:34swimming in an ooray plum emulsion.
24:37You're going to have the tartness from that ooray plum.
24:40Yummy!
24:41All these little crispy bits of fried yam on top.
24:45Salty, salty yam.
24:46And then, you know, a nice fluffy fried saltbush damper to go with it on the side to mop up all that sauce.
24:53Happy? Yeah.
24:57Grandpa's taught me how to fish and taught me how to make this delicious damper.
25:01And today, Declan is my name and damper is my game.
25:05I think you actually will reincarnate into a fish.
25:11Look at the time.
25:12Let's hustle.
25:16Beautiful.
25:17Hot.
25:18Hot.
25:19That's...
25:22Yum.
25:23Sorry, am I taking over your space?
25:24No, it's okay.
25:25Quite possibly.
25:26All good, all good.
25:28The judges said that the ice cream sandwich has to be perfect, and now I'm just really trying to focus on perfecting this dish.
25:35So, I take out the centre of my golden syrup and strawberry gum parfait.
25:41I've got my cookie loaded with pepper berry.
25:44I then load that with some caramel and the ooray plum reduction.
25:48It gets sour and tart, but I love the taste, so 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 getting into your mouth.
26:01To 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.
26:13I'm expecting big things.
26:15Two minutes to go.
26:16Come on!
26:17Two minutes to go!
26:18I pull my yabbies out of the butter and I give one a try.
26:33Mmm!
26:34And it is so delicious.
26:37You can really taste that pepper berry coming through.
26:39I am so happy with these.
26:41Now, though, I need to focus my time on plating.
26:44I want to be able to taste everything, but just the right amount of.
26:50That is such a vibe.
26:55They look gorgeous, actually.
26:57My dumplings look beautiful. They're actually all even shaped.
27:00I do have enough for each judge, and I also have one for me to try.
27:05Oh, my God. Yum!
27:09Everything is coming together, and what I envisioned, it actually looks exactly like it.
27:13I love it.
27:14And I'm so, so, so proud.
27:18You don't want to be in tomorrow's elimination!
27:21One minute to go!
27:24Yum, yum.
27:31How beautiful is that? Oh, my goodness.
27:34Ah!
27:35I played my damper and yabby dish.
27:36I want it to be the yabbies and the mayo and the damper all on the plate.
27:39Kind of grab a bit of damper, grab a yabby, and swoop it through that yabby head mayo.
27:43Get your dishes on the plate!
27:45Ten!
27:47Nine!
27:49Eight!
27:50Seven!
27:52Six!
27:53Five!
27:55Four!
27:57Three!
27:58Two!
27:59One!
28:00One!
28:01One!
28:02One!
28:03One!
28:04One!
28:05One!
28:06One!
28:07One!
28:08Oh, my God, Callum!
28:10Ah, I 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.
28:18Definitely don't want to be on the bottom floor tonight, so everything is crossed
28:32With naughty Barrow in the kitchen it was only fitting that we gave you a mystery box using native Australian ingredients
28:39We're gonna see how you went
28:41But a word of warning we are looking for the bottom four today
28:45First dish we'd like to taste
28:50Come on down Callum
28:54I feel really proud of what I've cooked in this time
29:00But the biggest risk I took today was making this damp addition
29:04By pushing myself I could have actually put myself in jeopardy for that bottom four
29:09Tell us what is your dish so it's a barbecued inu carpaccio
29:13Dressed with a ooray plum and golden syrup agrodolce
29:17With some yam crisps to scoop it up
29:20And then a barbecue damper with yabbies and a yabby head mayo
29:25Where that dish came from was when I was like eight or nine years old I got a for Christmas like a yabby net
29:30And there's heaps of little creeks and dams and stuff around the brothel where I grew up
29:34And then we just go home and chuck them in a pot and I just have like cheap square white bread
29:38Mayo from the fridge and yabbies
29:40It's just a yabby sandwich
29:42So it's kind of an ode to that
29:44Yeah nice
29:45Callum
29:50These dishes absolutely celebrate everything that was in Norni's face
29:59Callum
30:01These dishes absolutely celebrate everything that was in Norni's face
30:07Callum these dishes absolutely celebrate everything that was in Norni's mystery box
30:15there's so much detail in every element down to these yam crisps that you've sprinkled full of
30:22that pepper berry everything was just beautifully balanced the damper was such a win for me it was
30:28so tender and just melted in my mouth I think you've done a fantastic job thank you if you
30:35would have just given me your immu carpaccio I would be just dancing but then you added
30:42your yavis with the damper on the strawberry gum leaves as well thanks for the extras you've
30:48overachieved Callum you've overachieved fabulous absolutely your delivery of everything on that
30:56plateau it is it's you Callum thank you thanks everyone appreciate it thank you
31:02good job Declan you're next
31:08what have you made us today I've done a charcoal mackerel with an array plum emulsion
31:27Declan's your name and fish is my game Declan Norni's my name yam is my game
31:38oh I love it let's dig in please
31:43good job
31:45so
31:50Declan, it is a really good date.
32:16You've done really, really well.
32:20I love the way you butterflied the mackerel.
32:24You've cooked it beautifully.
32:25It's full of that smokiness.
32:28The little fried yam straw was so yummy.
32:33And what do you think of the damper?
32:35Oh, look, pretty good, mate.
32:38I really loved it, actually.
32:39The damper really was, I kept wanting to go back for more.
32:43And that salt butch, like salt, ooh, yeah,
32:46made your dish, like elevated it even more.
32:49Every bite you take is just like, oh, yum, yum, yum, yum.
32:53Amazing job.
32:56Now, your emulsion, your hooray plums,
33:00emulsion is absolutely sublime.
33:03It is perfection.
33:05Really contribute to the fish.
33:07Deep-understanding dish.
33:08Well done, mate.
33:10Wan-bam.
33:10Thank you, yam.
33:11Well done, Debbie.
33:12Well done, Debbie.
33:13Well done, Debbie.
33:14Well done, Debbie.
33:15Well done, Debbie.
33:16Oh, yeah, yeah, yeah.
33:17Killed it.
33:20The next dish we want to taste is Theo's.
33:22Woo!
33:23I'm happy with the flavour of my ice cream sandwich.
33:28I just hope there's enough hooray plum reduction in the centre
33:31to ooze out and just cover your mouth.
33:33Oh!
33:34Wow!
33:35Cool N for Nornish.
33:37Ah!
33:38Theo, what have you made?
33:41So I've made native ice cream sandwiches.
33:44The biscuit is a pepper berry biscuit.
33:47Then you have a golden syrup and strawberry gum parfait.
33:51And then the hooray plum reduction in the centre as well.
33:57So the N is for native.
33:59N is for native and Nornish.
34:01I thought it was a Z, but it's okay.
34:07Oh!
34:08Oh!
34:21What is extraordinary, which I love the most,
34:40is your hooray plums.
34:44They're not too sweet.
34:46It's exactly what the food itself is about.
34:48himself is about but the problem is your cookies your little sable they are a little bit too thick
34:55i think the biscuit really let you down but your ure plum that's lovely but i would have liked
35:01more of it you know because you just get it in the middle but your dish needed that for the
35:07other elements to come through yeah the experience for this ice cream sandwich for me should have
35:13been biscuit jam parfait caramel biscuit so in every bite you're getting the full experience
35:22balance through all the characteristics of the native australian ingredients that you've got in
35:27here there's a few flaws i'm sorry mate thanks to you the next dish we'd like to taste belongs to
35:38order today i need you a little kui pai tea with emu tartar and a lime sambal i really like the sambal
35:47give me that every day of the week this is probably the best piece of tartar congratulations to you
35:53depender i've made it a native eaten mess the strawberry gum ice cream is incredible and all
36:02together with that ure plum jam it's actually ended up being an incredibly well balanced dish
36:08well done all right andre what do you got charred mackerel pepper berry bea blanc and a little bit of
36:15plum syrup i really love the dish it looked beautiful i can see that you feel really invigorated from that
36:23cook and it's from making your way through the unknown and i think that's what you came back to do
36:28yeah i think you've done a great job thank you thank you cut
36:31sarah you're next
36:36i'm really proud of this dish i think it looks stunning it's a beautiful pearl shape filled
36:43with little subtle hints of natives hopefully that's enough keep me out of the bottom four today
36:48looks very intriguing
36:54what have you made us today
37:22native sea pearl so i've cured the mackerel inside is comfy yabby and um gravita on the base
37:33and a little sprinkle of the pepper berry all right let's taste
37:40what's the middle look no yeah that looks great
37:50what's the middle look no yeah that looks great
38:00thank you
38:01i love the gabi i love the gabi i love the gabi i love the bits and pieces inside it has turned
38:09out exactly how you describe my only criticism it would be that i think you might have showed a bit too
38:15much restraint on the native ingredients because I can taste them there but I think I just want a
38:20bit more dynamism in each mouthful. Sarah firstly beautiful looking dish but I'm still searching
38:28for more of the native kind of flavours in and amongst it and I thought that I might get it from
38:34that bourree plum reduction inside those little petals but there just wasn't enough on the plate.
38:39I would have liked it if you probably would have maybe taken those eggs that you had and pickled
38:46them in the pepper berry and then put them in your dish. It would have been so much more of a surprise
38:51on the inside. Yeah. Your presentation was really lovely but I would have loved to have just a hint
38:57more of the natives in there. Yes in all there's a lot happened there but I would have liked to have
39:04a little bit more punch to it. Thank you. Thanks Sarah. Thanks Sarah. We'd love to taste your dish Laura.
39:20I definitely felt the pressure today. I'm the girl that loves to cook with natives. Pretty.
39:26Laura what's in the bowl? So yabbies and yams. Butter poached yabbies with a warrigal green velouté
39:36and roasted yams. Were you feeling the pressure today? Definitely. Not just because of like how good
39:43everyone is at this point in the competition but I know these ingredients very well. I should know how
39:49to tame them. I think it looks beautiful. So I'm really excited to try it. Just might need to cut
39:59the yabbies. There's only three yabbies. Sorry. Yeah I'm not cutting it for them. It was already on my phone.
40:06A lot of pressure today Laura. A lot of pressure.
40:36That is unbelievably delicious.
40:44The butter poached yabbies were so well cooked. The velouté. Amazing texture. And that is the beauty
40:51about native Australian ingredients. They have the tendency to take something from good to like
40:57exceptional and that's what happened here. I was like so excited to see the warrigal greens in there
41:03and that just brought it all together. But I think for me the winner was when I had the yam.
41:08That little taste like that hint. It was just like perfect. Oh thank you so much. Thank you. Laura
41:15Taking a spoonful of every single element in your dish. It just shows how well you've come to learn
41:22native Australian ingredients. You've used so many of them to create a dish that is so cohesive.
41:28Yeah. The hot streak continues. Well done Laura. Thank you. Thank you.
41:38The next dish is yours. Alana.
41:41Pepperberry and golden syrup parfait with a salted sunrise lime granita. I think all the elements
41:48work really well together work really well together. But I think you underestimate how strong that
41:53flavour is because I couldn't taste the pepperberry at all. Ben, what do you got? A golden syrup
42:00and a plum mousse, a pepperberry ice cream, some yam crisps and a little golden syrup crumb on there.
42:06The whole pepperberry in the ice cream.
42:08I got one too. Ben, it looked a million bucks so props on the presentation. And I thought you did
42:19such a good job. And then I got a whole pepperberry. And it blew my absolute face off.
42:29Jamie, what'd you make? A saltbush and pepperberry crusted emu,
42:33rougar greens and bourree. I can see that you have worked with natives before. You've got like lots
42:40of flavour in there. But I think you could have really kind of went even further. There needs to
42:46be a bit more sauciness. Probably from your box, the plum. But you could have easily made a sauce with it.
42:56Next up, Schneze.
42:57I'm pretty proud of my dessert. But it's not just about being safe today. It's definitely about
43:05impressing Noni as well. I want her to like it. And I want her to see that connection of my upbringing
43:11and me here in Australia. Oh, yes. I love it. What have we got? This is yam's dumplings with
43:21Eure Plum. And I have strawberry gum ice cream and a little syrup.
43:28I'm very excited about this. Get stuck in this.
43:35Oh, whoa. That's cool.
43:51Sinez, you said today that more than anything,
44:03you just wanted to impress Norni. Yes. What do you reckon?
44:07What do you reckon?
44:26Do you want a job? Yes.
44:28I think that was absolutely fantastic. Yes. It was really, really so good. Thank you so much.
44:39That's next level of of what I like about sweet and savouries together. And that really did blow
44:44my mind. And that syrup, oh, you know, you bottle that. What are they called in your? We call them
44:52Canadi. I've never had them before, but it was really, really delicious and such a lovely experience.
44:57I think you've done such a brilliant job. Thank you. And I love that you've married the two cultures.
45:03That was flat out incredible.
45:07Having the yam in there, it's so earthy and it's so robust. It allows the sweetness of that little
45:13caramel centre and then also that real tart gnarliness of the Eure Plum. This dish could be like
45:22one of your signature dishes because it is so uniquely you. I think you did so well. Thank you.
45:28They are fabulous dumplings. And what I really, really, really love, this wonderful strawberry
45:35gum flavour ice cream. It is a delight. I swear there's too many people. I'll be licking that plate
45:42non-stop. Yes. Go for it. Keep on cooking this way. Thank you. Thanks, Jess.
45:50I wanted Norni to like it, to say, yeah, love the flavours. But the fact that really all embraced
45:57it and they loved it, it means a lot to me. I can breathe. Oh my God. Good job.
46:03Thank you. Well done.
46:09What a challenge. You got to work with Norni's faves today.
46:13Verdinkum, you used them to your advantage. There was three dishes we could not stop raving about.
46:20Yeah. Shnez. Callum. Laura. So clever. So delicious. Well done.
46:33Hold on, guys. I think you all did really well. And it really is a great way of thinking how
46:44forward we are going with native ingredients. So keep up the good work because I really did enjoy it.
46:50Give it up for Norni Barrow. Yeah.
46:57Unfortunately, we're not just looking for top dishes today. We have to send four of you into tomorrow's
47:04elimination. Ben. Theo. Sarah. Jamie.
47:19Tomorrow is going to be very tough. So good luck and good night. Thank you.
47:33Tomorrow night. Please welcome Curtis Stone.
47:38He's back. Come on, guys. You can do this. And the stakes are even higher this time around.
47:45This is now top 12. I don't think there's any chance Curtis is taking it easy on us.
47:49If you're not keeping up now, you're in trouble. Who will keep up with Curtis?
47:53Come on, come on, come on, come on. And keep their place in the competition.
47:58You make a mistake. It's quite difficult to catch up. It's gone. It's gone.
48:04Theo, what's happening? One small thing can send you home.
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