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Short Tales
  • 2 days ago
#ShowFilm98
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00:36All week long, we'll be celebrating Australian food, ingredients and chefs.
00:42Starting right here with this mystery box.
00:46This box has been designed to push you.
00:52And not by us.
00:54The 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.
01:12She 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.
01:32Hello.
01:33I'm actually a huge fan.
01:34She's so passionate about the native ingredients.
01:36And I really love that about her.
01:37I love you.
01:38Good to see you.
01:39Good to see you.
01:40Good to see you.
01:41You too.
01:42Norty, welcome to the MasterChef kitchen.
01:43How are you?
01:44We are so excited to see you.
01:45Thanks for having me.
01:46Are we excited?
01:47Yeah.
01:48You're such a trailblazer with native ingredients.
02:04What is your mission?
02:05Well, I think that native Australians should be in every pantry.
02:09I 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,
02:20but it's actually the main thing.
02:22So, when people come from anywhere around the world,
02:25you'll know what Australian cuisine is.
02:27I love that.
02:28Yeah, it's so cool.
02:29Australia is this incredible melting pot of, yes,
02:32different cuisines and cultures,
02:33but we've had the most amazing native ingredients
02:36growing 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, Norty.
02:46All right, Norty, 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.
03:15Warragal greens, our own Australian spinach,
03:18strawberry gum, saltbush, pearl onions, yams, sunrise limes,
03:24native tamarins and ooray plums.
03:27Laura, you look chuffed as.
03:30Yeah, if I could scream right now, I would,
03:33but I don't want to break anyone's ear drum.
03:35And then we also have the golden syrup too as well.
03:39I bet every time you went over to your nan's house,
03:42they 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.
03:58I'm going to have to taste as I go
04:00and figure out how to make something delicious.
04:02Norty has whipped up three incredible dishes to help inspire you.
04:06All three of them feature the ingredients that you're looking at right now.
04:11Norty, take it away.
04:15First up, these are my Sydney rock oysters with pepper berry minuet.
04:19So, pepper berry is a real versatile thing.
04:22Like I said, it can be savoury or sweet.
04:24What we've done here is take the essence of the pepper berry
04:27to make the minuet.
04:29My next dish is...
04:31So, this is our island damper.
04:35This is our island damper with teagrass and Warragul greens,
04:38but it also has saltbush in it.
04:40Going with our golden syrup butter.
04:43And I've got to say, like, you know,
04:45even my mum doesn't make damper anymore for us
04:48because she wants to eat mine all the time, so...
04:50Oh, that's a good sign.
04:51That's the ultimate compliment.
04:52The ultimate compliment that I could ever get.
04:55And my last one up...
05:01Is a yam cheesecake.
05:02Oh!
05:03With kwandong.
05:04Looking at the three dishes that Norni's brought,
05:06I'm feeling super inspired,
05:07because I think the idea of using yam in a cheesecake is really cool.
05:12And that damper is something that I grew up kind of cooking
05:14and making a little bit as a kid when we had campfires,
05:16and I think with that golden syrup butter would be a very good time.
05:19Now we're giving you 75 minutes.
05:20You're cooking with Norni's mystery box ingredients,
05:21as well as your usual underbench staples.
05:22The pantry and garden are closed.
05:23The bottom four dishes will send their makers into tomorrow's elimination,
05:29where someone will be going home.
05:30Think outside the box and don't be afraid to use the flavours.
05:39Your time starts now.
05:40Woohoo!
05:41All right.
05:42Love it.
05:43The fact that we have to cook with native ingredients today.
05:44I'm really nervous because I don't cook with it.
05:45Very often, I just have to really think about it.
05:46I'm really nervous because I don't cook with it.
05:47I'm really nervous because I don't cook with it.
05:48Very often, I just have to really hone in and trust flavours,
05:51trust my instincts, and just go for it.
05:53I'm really nervous because I don't cook with it.
06:10Very often, I just have to really hone in and trust flavours,
06:15trust my instincts, and just go for it.
06:19Yum.
06:20All right, Ben.
06:21Are you pleased?
06:22Yeah.
06:23Very tasty ingredients today.
06:24I mean, I'm not familiar with any of them,
06:25but I'm enjoying the process.
06:27Useful.
06:28They're all foreign ingredients,
06:32which is strange because we're in Australia,
06:34so a great learning curve for me today.
06:37Oh, that is tangy.
06:39Looking at the room,
06:42what would you say to people who are seeing these ingredients
06:44for the first time?
06:45Well, I think for them, it's just taste everything.
06:48Really do, like, taste it.
06:50Oh!
06:53Because it's power-packed, right?
06:55Yeah.
06:56You get, like, all this amazing flavour,
06:57but how do you handle it?
06:59Yeah.
07:00They've got to have that touch of not overdoing it
07:02by trying to introduce some techniques,
07:04trying to be clever in order to represent your lovely ingredients.
07:07Yeah.
07:08I have to say, as someone who loves a mystery box,
07:11I actually love getting boxes like this
07:13because these are the ones that make you cook purely on instinct
07:17when you're not familiar with the ingredients.
07:20So I loved your advice.
07:21Taste and use with restraint.
07:24Yeah.
07:25Yeah, less is more.
07:26It's actually yum.
07:27The ure plums are kind of very sour but so delicious.
07:31And I see the yams.
07:33And I do have this dish in my mind.
07:35Believe it or not,
07:36just finished with the sweet week,
07:37but I decided to do another sweet dessert here.
07:40So I'm going to try to collide native
07:43and my Serbian heritage as well
07:45and make this beautiful sweet dessert.
07:47So today I'm going to make nedle.
07:49It's potato dumpling.
07:51This is such a traditional dish in Serbia,
07:54but I'm going to make it with native ingredients.
07:57And I just hope all this flavour is going to work together.
08:00Nez.
08:01Andy.
08:02How are you going?
08:03I'm a huge fan.
08:04So beautiful to meet you.
08:06So excited.
08:07So what are you making?
08:08I really want to blow your mind, OK?
08:10So, because I'm kind of relatively new to Australia
08:12and I really want to embrace what Australia gave to me,
08:15but I want to kind of keep my heritage.
08:17So I'm going to make this like a,
08:19we call them knedle.
08:20It's like little dumpling stuffed with the plums.
08:22And then we roll them in the breadcrumbs
08:24and kind of deep-fried.
08:26I like that you're using yams.
08:27Yes, Anne.
08:28Yes.
08:29I really do.
08:30Have you ever used the ure plums before?
08:31I know they're super sour,
08:32but I also have this little golden syrup, caramel,
08:35so I'm going to put it with the plums inside of my knedle.
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.
08:49I obviously love cooking with native ingredients.
08:54So 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
09:01beside 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 six,
09:15I went to work for Jock in his restaurant Arana,
09:19which is all about native Australian food.
09:23Laura, you are loving this sick!
09:26Your face, I was just watching your face the whole time.
09:28I'm just like...
09:30What are you going to wow us with today?
09:32So I'm going to do a dish called yabbies and yams,
09:34the pepper berry butter poached yabbies.
09:38I'm going to do a wogel green and yam glute.
09:40I've like half roasted the yams in there, like in foil,
09:43so it's kind of the whole idea of like cooking in the earth
09:46that were kind of grown essentially.
09:48I think it's one of those things where, you know,
09:49you're familiar with these ingredients,
09:51so that just means the expectations are so high for you.
09:54Yeah, that's why I'm just taking my time
09:56to think through everything very, very carefully.
09:58Yeah, good. Very carefully.
10:00I think with native ingredients,
10:01they'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!
10:15Oh, wow.
10:22Oh, very good.
10:26Oh, my Lord.
10:27Look at that. So good.
10:28I really love using native ingredients.
10:30The dish I'm going to make today is emu carpaccio.
10:32Eating a raw emu dish is probably not something a lot of people have eaten,
10:37but I assure you it's going to be delicious.
10:38I'm going to do it with the Warragul Greens emulsion,
10:40an ooray agrodolce and some yam crisps.
10:42I've got so much ooray on me.
10:44Ooray.
10:45Ooray.
10:46Ooray.
10:47Ooray.
10:48Ooray.
10:49Ooray.
10:50But when I first saw the ingredients in that mystery box,
10:51something that stood out to me straight away was those yabbies.
10:53Because it's something that, as a kid, I'd go out yabbying, boil them just in salted water and make yabby sandwiches.
11:05So I'm also thinking about making a 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.
11:14You going sweet?
11:15Eh?
11:16You decided to go sweet?
11:17Yeah, I'm going sweet.
11:18Yeah, me too.
11:19I 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.
11:27Theo.
11:28Hello, hello.
11:29Hi.
11:30Hey Nornie.
11:31Sugar means sweet.
11:32Sugar means sweet, mate.
11:33I'm going with a native ice cream sandwich.
11:36So I've got a strawberry gum, a golden syrup, um, parfait,
11:41and then a pepperberry biscuit on the outside.
11:44Okay.
11:45And you think that's enough?
11:47I hope so, yeah.
11:49It's ice cream sandwich.
11:50Mm-hmm.
11:51It's just got to be perfect.
11:52Okay.
11:53And 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.
12:26I don't want to be in the middle.
12:27I don't want to be in the middle, but it's not enough.
12:41I'm not even sure what to think.
12:43I don't want to be in the middle.
12:44You'll be in the middle.
12:45incorporate more native ingredients.
12:47I've never used Oure Plums before.
12:50I'm tasting them as I go, and they are sour and tart.
12:54But I love the taste, and the color is so vibrant.
12:57It's amazing.
12:58I want to showcase that in the center
13:01of this ice cream sandwich.
13:02So for this Oure Plums center, I want it to be jammy
13:05and beautiful and sour and tart, and with a bit of sweetness.
13:09But I want it to ooze out as well.
13:10We taste, we're going to try, and then go from there.
13:15Hey, Sarah.
13:31Native mystery box.
13:33Yes.
13:34Yes.
13:35Look, they taste incredible.
13:36I haven't tried a lot of these ingredients before,
13:38but I really love them.
13:39Yep.
13:40What's the dish?
13:41So I'm making, I'm calling it a native sea pearl.
13:44So I've got our mackerel, which is going to be a cured coating
13:48on the outside.
13:49So create a really beautiful sphere.
13:52Yep.
13:53And a little yabby center.
13:55And then a grabiche as the base.
13:57I'd like to see what it's going to turn out to be.
13:59Sounds good.
14:00Good luck.
14:01Thanks.
14:02Thanks.
14:03It's really difficult to balance such strong native ingredients, especially in such a conceptual
14:12dish.
14:13But if I can pull it off, I think it could be a top dish.
14:18Mmm.
14:19Howdy.
14:20Mmm.
14:21Getting your sweat on again.
14:24Am I?
14:25Yeah.
14:26Not too bad.
14:27Feeling really good.
14:30Beautiful abundance of ingredients here, native ingredients, might I say.
14:35I'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 going to be a really fun challenge.
14:44Declan!
14:45Oh, hello ladies.
14:46How are you?
14:47What are you doing?
14:48Declan's his name, mackerel's his game.
14:49Mackerel is my game today.
14:51It's going to be served on top of this array plum emulsion that I'm making.
14:55Have some fried yams on top and a saltbush like vinaigrette damper.
15:00I grew up like cooking a lot of food like this.
15:03Yeah.
15:04Bit of a hunter-gatherer myself.
15:06Yeah, yeah, yeah.
15:07Like I love these ingredients.
15:09Australian ingredients, like they're so full of flavour.
15:12Yeah, yeah.
15:13They 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?
15:18I like that astringency.
15:19Yeah.
15:20There he is.
15:21So, yeah, I want to cook you guys a hearty feed.
15:22No.
15:23You're welcome.
15:24Good luck.
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 to go!
15:44Oh, wow.
15:45It's amazing.
15:46Pepperberry?
15:47Pepperberry.
15:48First time I've ever tried it.
15:49Amazing.
15:50I'm going to do a mackerel dish with a pepperberry beurre blanc.
15:54I've got no idea about these ingredients, so I'm learning on the job 100% today.
15:59All dry!
16:00Hi!
16:01What are you making?
16:02So, I'm going to make little kui fai cheese.
16:03Oh, wow!
16:04And then do an emu tartare.
16:05I really love this idea.
16:06Here we go.
16:07Pop it in.
16:08Oh!
16:09Okay.
16:10It's so satisfying.
16:11How cool is that?
16:12I know.
16:13And it just gives you texture straight away.
16:14Oh, okay.
16:15It's so satisfying.
16:16How cool is that?
16:17I know.
16:18And it just gives you texture straight away.
16:20Oh, okay.
16:21It's so satisfying.
16:22How cool is that?
16:23I know.
16:24And it just gives you texture straight away.
16:27Hello.
16:28I'm going to be doing a native eating mess.
16:34I'm going to do a pepperberry meringue on the base.
16:39I'm going to do a jam with ooray plum.
16:41So, you're familiar with produce?
16:43Yeah, I think so.
16:44I think I'm pretty happy with it.
16:46I'm using pepperberry.
16:47I'm using ooray plum.
16:48Thanks so much.
16:49Yeah, thank you.
16:50The one thing that I've learned over my time with native ingredients is they can
16:56be quite strong, pungent ingredients, which is great.
16:59But when you're using a lot of them, that can be too much.
17:02Today, I'm making a dish called yabbies and yams.
17:05So, in the bottom of my dish, I'll have my warrigal greens veluté.
17:09A veluté is an emulsion of a stock, a vegetable and a fat.
17:13And today, I'm using the yams, the warrigal greens and then lots of butter to create this
17:18beautiful velvety sauce that's going to really help coat all of those ingredients.
17:25I'm tasting this veluté and it needs to be yammier.
17:29And I'm just adding all the last little bits of yam as well as some sunrise lime because
17:34that's going to help bring out all those beautiful natural flavours.
17:37Yummy, yummy.
17:38It smells terrific in here and there are some really exciting dishes out there.
17:53Come on, can I do this?
17:55Nez is probably, I think if she can pull it off, that would be really, really super cool.
18:00I mean, she's coming with us with a yam dumpling, you know, but it's going to be a sweet, it's
18:06going to be a sweet, a yam dumpling.
18:08Mmm, my dumbo is yum.
18:10But I love that she's bringing her culture into these flavours.
18:14Yeah.
18:15What about on the flip side of that, what are you a little bit nervous about?
18:17Oh, I think Sarah.
18:19Yeah.
18:20She's really thinly sliced the mackerel, laid it out, she's going to kind of roll it up
18:25so it's called this seafood pearl.
18:26And cured it?
18:27Yeah, a little light cure on it.
18:29It is a really great idea, but she could have really amped those natives and really went
18:36for it.
18:37Yeah.
18:38I'm a little bit worried about Theo.
18:39He's doing a native ice cream sandwich.
18:42Sandwich, yeah.
18:43Is that going to be enough?
18:46It might just be a bit too simple.
18:49Too simple.
18:50You did say less is more.
18:52I did say less is more.
18:53People got it wrong.
18:54Yeah.
18:55I'm joking.
18:56Panic at the discover.
18:57You're right mate, keep going.
18:59We're expecting yamazing food.
19:00You've got 30 minutes to go.
19:01Mmm.
19:02Oh my god.
19:03My emu capaccio dish is pretty much under control.
19:04Callums.
19:05Hello gang.
19:06How you going?
19:07Hi.
19:08How are you chef?
19:09Nice to see you.
19:10Good to see you.
19:11Good to see you.
19:12What are you making?
19:13So I'm going to do emu capaccio.
19:14Nice.
19:15I'm going to blast it over coal so it's really burnt on the outside and really raw in the
19:18middle.
19:19Yep.
19:20Yep.
19:21I'm just mucking around with these yam crisps to kind of scoop it up.
19:22I like it.
19:23I like it.
19:24I like it.
19:25I like it.
19:26I like it.
19:27I like it.
19:28I like it.
19:29I like it.
19:30I like it.
19:31I like it.
19:32I'm contemplating making a little damper.
19:33Oooh.
19:34I like this.
19:35I like it, I like it.
19:37Yeah, so I was contemplating making a little damper.
19:41Ooh!
19:42So it's always going to be fun,
19:43which I know you're famously a damper, Nonny, so...
19:45I like this.
19:47I would love any damper-related advice you've got.
19:50Ooh!
19:52Look, I mean, damper is one of those things.
19:55There is a secret to it, but I can't give it to you.
19:58Oh, that's a shame. Yeah.
19:59Well... Poker face.
20:00Good luck!
20:02She's good! She's good!
20:05My version of damper and Nonny's beautiful damper
20:09learnt over generations is not the same thing.
20:12Nonny 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.
20:30Today, I'm making barbecued emu carpaccio and some yam crisps.
20:33It should be nice and crunchy.
20:35We're going to have some lovely excitement.
20:38I'm going to actually start plating this carpaccio now.
20:41So I'm going to lay it all over the plate.
20:43I'm going to season with that pepper-berry salt,
20:45some of the warrigal greens, emulsion,
20:47the Ouray Agra Dolce Crispy Saltbush and those yams.
20:50And I'm really happy with dish A.
20:52So I'm going to put that to the side,
20:54and now it's on to that damper and yabby dish.
20:58So I'm going to have a crack at this damper.
21:00We will see how it goes.
21:03The idea of this damper and yabby dish for me
21:05is effectively my childhood memory of eating yabby sandwiches.
21:08So I've got these beautiful little strawberry gum leaves
21:11that were in the mystery box,
21:12and I think that if I cook it on those branches,
21:15it's going to impart a really gentle kind of strawberry eucalyptus flavour
21:18through the bread, which I think would be really fun.
21:21So that's my strategy. I hope it works.
21:22I'm unsure if I'm going to 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, see how it goes.
21:35High-intensity bread cooking.
21:40Holy mackerel! Only 12 minutes to go!
21:43Oh, my God.
21:48Smells good, mate.
21:51Oh, my God, yeah.
21:52I'm going for it, yeah?
21:59Shnez, you're going for it, yeah?
22:00I'm really going for it today, yeah.
22:02So today I'm cooking knedle.
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. It's almost done.
22:12Uh, syrup is ready.
22:13I just need to finalise these little dumplings, fry them,
22:17and I need to make sure they're perfect.
22:19Mussels will be good.
22:21So to make my dumpling dough, I'm squeezing my yams through the potato riser.
22:26Gee, I need some mussels here, Tia.
22:28What's that?
22:29Do you work?
22:31Do you want to please improve?
22:32Try it.
22:33Yes!
22:34Ow!
22:36That's enough.
22:37All right.
22:38After I put my yams through the potato riser, I grab a little piece of the dough,
22:43and make a nice ball, make it nice and flat.
22:46I'll put one caramel center in the middle.
22:48Woo!
22:49One whole red plum, and I'll wrap it nicely in a nice, beautiful ball.
22:54This is such a traditional dish in Serbia, but I never used purple yams before.
23:00Woo!
23:01I had sweet potato, had normal potato, and so I have no idea how this is going to turn out.
23:06If 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 flavors.
23:22I feel like when it comes to ingredients that are kind of foreign and unknown, it's important
23:28to make it look beautiful.
23:30So I'm presenting my dish in this gorgeous shape of a pearl.
23:36The exterior is the cured mackerel, inside is my confit yabby, a little grabiche as the
23:43base.
23:44Grabiche is essentially a cooked egg sauce.
23:50My native sea pearl straight on top, and 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.
24:02I want it to come through, but I don't want it to overpower.
24:04Is that still on fire?
24:06No.
24:07No.
24:08Trying to burn me.
24:10I'm feeling really good.
24:11You know, I've got Loz to my left, Sarah to my right.
24:14Can I have it?
24:15Oh no!
24:16Oh, it's supposed to have got the shell on it!
24:17It's like that turquoise team challenge.
24:19A couple of weeks ago.
24:20Is there any more paper towel?
24:21Oh yeah, here you go.
24:22Oh, thanks.
24:24It's time to plate up.
24:26I want this delicious charcoal butterfly, soft, oily mackerel sitting in the middle of
24:32the plate, swimming in an ooray plum emulsion.
24:35You're going to have the tartness from that ooray plum.
24:39Yummy!
24:40All these little crispy bits of fried yam on top.
24:44Salty, salty yam.
24:45And then, you know, a nice fluffy fried saltbush damper to go with it on the side to mop up
24:51all that sauce.
24:52Happy?
24:53Yeah.
24:54Yeah.
24:55Grandpa's taught me how to fish and 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.
25:11Look at the time.
25:12It's like hustle.
25:15Beautiful.
25:16Hot.
25:17Hot.
25:18Thanks.
25:21Yum.
25:22So am I taking over your space?
25:24No, it's okay.
25:25Quite possibly.
25:26All good.
25:27The judges said that the ice cream sandwich has to be perfect.
25:30And now I'm just really trying to focus on perfecting this dish.
25:35So I take out the center of my golden syrup and strawberry gum parfait.
25:40I'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.
25:51So when the judges bite into it, it's kind of like a jam donut.
25:55When you get in the center, you get this beautiful ooray plum getting into your mouth.
26:01To finish off these, I wanted to put a little N on top.
26:04Renorni 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 to go.
26:17I pull my yabbies out of the butter and I give one a try.
26:32Mmm.
26:33And it is so delicious.
26:36You 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.
26:44I want to be able to taste everything, but just the right amount of.
26:49That is such a vibe.
26:55They look gorgeous, actually.
26:56My dumplings look beautiful.
26:58They're actually all even shaped.
26:59I do have enough for each judge.
27:01And I also have one for me to try.
27:04Oh, my God.
27:05Yum!
27:08Everything is coming together.
27:09And what I envisioned, it actually looks exactly like it.
27:12Love it.
27:13I'm so, so, so proud.
27:17You don't want to be in tomorrow's elimination.
27:19One minute to go!
27:21Yum, yum.
27:31How beautiful is that?
27:32Oh, my goodness.
27:33Ah!
27:34To play my damper and yabby dish,
27:35I want it to be the yabbies and the mayo and the damper all on the plate.
27:38Kind of grab a bit of damper, grab a yabby,
27:40and swoop it through that yabby head mayo.
27:43Get your dishes on the plate!
27:45Ten!
27:47Nine!
27:48Eight!
27:49Seven!
27:51Six!
27:52Five!
27:54Four!
27:55Three!
27:56Two!
27:58One!
27:59That's it!
28:00Good job.
28:01Good job.
28:02Smashed it.
28:04Well done.
28:05Wow.
28:07Oh, my God.
28:08Oh, my God, Callum.
28:10I feel like this is the perfect ice cream sandwich,
28:12whether it's enough or not.
28:13You know, there's a lot of good cooks here today,
28:15so we'll see how that pans out.
28:17Definitely don't want to be on the bottom floor today,
28:19so everything is crossed.
28:32With Naughty Barrow in the kitchen,
28:34it was only fitting that we gave you a mystery box
28:36using native Australian ingredients.
28:38We're going to see how you went.
28:40But a word of warning,
28:42we are looking for the bottom four today.
28:46First dish we'd like to taste.
28:49Come on down, Callum.
28:53I feel really proud of what I've cooked in this time.
28:57Oh, here we go.
29:00But the biggest risk I took today was making this damper dish.
29:03By pushing myself, I could have actually put myself in jeopardy
29:06for that bottom four.
29:09Tell us, what is your dish?
29:10So it's a barbecued inu carpaccio,
29:13dressed with a ure plum and golden syrup agrodolce,
29:17with some yam crisps to scoop it up,
29:20and then a barbecued damper with yabbies and a yabby head mayo.
29:25Where that dish came from was,
29:26when I was eight or nine years old,
29:27I got for Christmas a yabby net,
29:29and there's heaps of little creaks and dams and stuff
29:32around the brosso or agrod.
29:34And then we just go home and chuck them in a pot,
29:36and I just have, like, cheap square white bread,
29:38mayo from the fridge,
29:39and yabbies.
29:40And it's just a yabby sandwich.
29:42So it's kind of an ode to that.
29:43Yeah, nice.
29:59Oh.
30:10Callum.
30:11These dishes absolutely celebrate everything
30:13that was in Norni's mystery box.
30:16There's so much detail in every element,
30:18down to these yam crisps that you've sprinkled
30:21full of that pepper berry.
30:23Everything was just beautifully balanced.
30:26The damper was such a win for me.
30:27It was so tender and just melted in my mouth.
30:31I think you've done a fantastic job.
30:34If you would have just given me your emu carpaccio,
30:37I would be just dancing.
30:40But then you added your yabbies with the damper
30:43on the strawberry gum leaves as well.
30:46Thanks for the extras.
30:47You've over-achieved, Callum.
30:48You've over-achieved.
30:49You've over-achieved.
30:50Fabulous.
30:51Absolutely.
30:52Your delivery for everything on that plateau
30:56is you, Callum.
31:00Thanks, everyone.
31:01Appreciate it.
31:04Good job.
31:07Declan, you're next.
31:08What have you made us today?
31:22I've done a charcoal mackerel with an array plum emulsion.
31:26Declan's your name.
31:29And fish is my game.
31:30Yeah!
31:31Declan?
31:32Noni's my name.
31:33Yam is my game.
31:34Oh, I love it.
31:35I love it.
31:36Let's dig in.
31:37Please.
31:38Oh, I love it.
31:39Let's dig in.
31:40Please.
31:41Let's dig in.
31:42Let's dig in.
31:43Please.
31:44Hey, look, what have you found to be able
31:51to luck.
31:58Clean.
31:59I'm going to put your hand on you.
32:01You%s are just my hand on you.
32:03I have to move on.
32:05Declan 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
32:28fried yam straw was so yummy and what do you think of the damper oh look pretty
32:36good mate I really loved it actually the damper really was I kept wanting to go
32:42back for more and that salt butch like salt oh yeah made your dish like elevated
32:48it even more every bite you take is just like oh yum yum yum amazing job now your
32:56emulsion your hooray plums emulsion is absolutely sublime it is perfection really
33:06contribute to the fish deep-understanding dish well done mate thank you
33:10wham 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
33:30hooray plum reduction in the center to ooze out and just cover your mouth
33:34oh wow
33:36little N for Norni
33:37ah
33:39Theo what have you made so I've made native ice cream sandwiches the biscuit is a pepper berry biscuit
33:48then you have a golden syrup and strawberry gum parfait and then the
33:54ooray plum reduction in the center as well
33:57so the N is for native
33:59N is for native and Norni
34:01I thought it was a Z but it's okay
34:03oh my gosh
34:08oh
34:09oh
34:09oh
34:10oh
34:11oh
34:13oh
34:16oh
34:17oh
34:19oh
34:25oh
34:27oh
34:28oh
34:29oh
34:29oh
34:33I think the biscuit really let you down, but your Oure Plum, that's lovely, but I would
35:01have liked more of it, you know, because you just get it in the middle, but your dish
35:06needed that for the other elements to come through.
35:10The experience for this ice cream sandwich for me should have been biscuit, jam, parfait,
35:17caramel, biscuit.
35:19So in every bite, you're getting the full experience, balance, through all the characteristics
35:25of the native Australian ingredients that you've got in here.
35:28There's a few flaws there.
35:29I'm sorry, mate.
35:36The next dish we'd like to taste belongs to Audra.
35:40Today I made you a little Kwe Paiti with emu tartar and a lime sambal.
35:46I really like the sambal.
35:48Give 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.
35:54I've made it a native Eton mess.
35:58The strawberry gum ice cream is incredible.
36:00And all together with that ure plum jam, it's actually ended up being an incredibly well-balanced
36:07dish.
36:08Well done.
36:09All right, Andre.
36:10What have you got?
36:11Charred mackerel, pepper berry, bea blanc and a little bit of plum syrup.
36:16I 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.
36:26And I think that's what you came back to do.
36:28Yeah, I think you've done a great job.
36:31Sara, you're next.
36:36I'm really proud of this dish.
36:39I think it looks stunning.
36:41It's a beautiful pearl shape filled with little subtle hints of natives.
36:45Hopefully that's enough.
36:46Keep me out of the bottom four today.
36:48Ooh.
36:49Looks very intriguing.
36:53Which fan favourite will lift the MasterChef trophy?
37:06Watch every mouth-watering episode on Ten Play.
37:11Ooh.
37:16Looks very intriguing.
37:20What have you made us today?
37:22Native sea pearl.
37:23So I've cured the mackerel.
37:26Inside is confit yabby and grabiche on the base and a little sprinkle of the pepper berry.
37:34All right.
37:35Let's taste.
37:36What's the middle look?
37:37Oh, that looks great.
37:38Sarah, I really like the cure on your mackerel.
37:39I love the grabiche.
37:40I love the grabiche.
37:41I loved all the bits and pieces inside.
37:43It has turned out exactly how you described.
37:44My only criticism, it would be that.
37:45I love the grabiche.
37:46It has turned out exactly how you described.
37:50My only criticism would be that I think you might have showed a bit too much restraint on the native
37:51ingredients.
37:52Because I can taste them there.
37:53Because I can taste them there.
37:54But I think I just wanted a bit more dynamism in each mouth.
37:58Sarah.
37:59First, it was a beautiful dish.
38:00That was great.
38:01Without a great mix of the spice.
38:02All right.
38:03Yeah, these are the characteristics of the brick.
38:04That was big.
38:05So-and-a-brou Should one?
38:06All right.
38:07Okay, first.
38:08Let's see.
38:09Now I can get into the screen.
38:10What is the water?
38:11I've heard.
38:12What is the water?
38:13It's got to get rid of up the ground.
38:14So you can also read it?
38:15You can see it.
38:16You can see it.
38:17I've heard about the water.
38:18You can see it.
38:19It's got to be a little bit and vintage.
38:22And I know it's got to be a little bit more tungly.
38:23So, it's got to be a little bit more flexible.
38:24All right.
38:25but I'm still searching for more of the native kind of flavours
38:31in and amongst it.
38:33And I thought that I might get it from that bouret plum reduction
38:36inside those little petals,
38:38but there just wasn't enough on the plate.
38:41I would have liked it if you probably would have
38:43maybe taken those eggs that you had
38:45and 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.
38:52Yeah.
38:53Your presentation was really lovely,
38:54but 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.
39:11Good job.
39:13Yeah.
39:15We'd love to taste your dish, Laura.
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?
39:30So, yabbies and yams.
39:33Butter poached yabbies with a warrigal green velouté
39:36and roasted yams.
39:38Were you feeling the pressure today?
39:40Definitely.
39:42Not just because of, like, how good everyone is at this point in the competition,
39:45but I know these ingredients very well.
39:47I should know how to tame them.
39:50I think it looks beautiful.
39:52So, I'm really excited to try it.
39:55Ooh.
39:58Just might need to cut the yabbies.
40:00There's only three yabbies.
40:01Sorry.
40:02Yeah, I'm not cutting them for them.
40:05It's already on my phone.
40:06A lot of pressure today, Laura.
40:32A lot of pressure.
40:38That 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 have 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 Warragul 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.
41:11It was just, like, perfect.
41:13Oh, 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.
41:28Yeah, the hot streak continues.
41:31Well done, Laura.
41:38The next dish is yours, Alana.
41:42Pepperberry and Golden Syrup Parfet with 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 do 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.
42:06Is there a whole pepperberry in the ice cream?
42:10Yeah.
42:11I got one.
42:11I got one too.
42:13Ben, it looked a million bucks,
42:16so 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.
42:29Jamie, what'd you make?
42:30A saltbush and pepperberry crusted emu,
42:33rogla greens and ure.
42:35I can see that you have worked with natives before.
42:39You've got, like, lots of flavour in there.
42:42But I think you could have really kind of went even further.
42:46There needs to be a bit more sauciness.
42:48Probably from your box, the plum.
42:52You could have easily made a sauce with it.
42:56Next up, Schneze!
42:59I'm pretty proud of my dessert.
43:01But it's not just about being safe today.
43:04It's definitely about impressing Norni as well.
43:06I want her to like it.
43:08And I want her to see that connection
43:09of my upbringing and me here in Australia.
43:13Oh, yes!
43:14Oh, yes!
43:16I love it.
43:18What have we got?
43:19This is Yam's 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.
43:31Oh, whoa.
43:38That's cool.
43:39I love it.
44:00Schneze, you said today that more than anything,
44:03you just wanted to impress Norni.
44:05Yes.
44:06What do you reckon?
44:20What do you reckon?
44:26Do you want a job?
44:28Yes.
44:30I think that was absolutely fantastic.
44:32Yes!
44:33It was really, really good.
44:36Thank you so much.
44:39That's next level of what I like about sweet and savouries together.
44:43And that really did blow my mind.
44:45And that syrup, you know, you can bottle that.
44:49What are they called in your...
44:51We call them kneadle.
44:53I've never had them before, but it was really, really delicious and 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.
45:02That was flat out incredible.
45:07Having the yam in there, it's so earthy and it's so robust.
45:12It allows the sweetness of that little caramel centre.
45:15And then also that real tart gnarliness of the Ouray plum.
45:19This dish could be like one of your signature dishes.
45:23Because it is so uniquely you.
45:26I think you did so well.
45:28They 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, Chaz.
45:52I wanted Norni to like it, to say, yeah, love the flavours.
45:55But the fact that they really all embraced it and they loved it,
45:58it means a lot to me.
45:59I can breathe.
46:01Oh, 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 we could not stop raving about.
46:20I think you all did really well.
46:21I think you all did really well.
46:21And it really is a great way of thinking how forward we are going with native ingredients.
46:33So, keep up the good work, because I really did enjoy it.
46:49Give it up for Norni Barrow!
46:51Yeah!
46:52Yeah!
46:53Yeah!
46:58Unfortunately, we're not just looking for top dishes today.
47:00We have to send four of you into tomorrow's elimination.
47:06Ben.
47:10Theo.
47:13Sarah.
47:16Jamie.
47:21Tomorrow is going to be very tough.
47:24So, good luck and good night.
47:28Good night.
47:33Tomorrow night...
47:35Please welcome...
47:36Curtis Scott!
47:39He's back.
47:40Come on, guys.
47:40You can do this.
47:41And the stakes are even higher this time around.
47:45This is now top 12.
47:47I don't think there's any chance Curtis is taking it easy on us.
47:50You're not keeping up now?
47:51You're in trouble.
47:52Who will keep up with Curtis?
47:53Come on, come on, come on, come on.
47:55And keep their place in the competition.
47:58You make a mistake.
48:00It's quite difficult to catch up.
48:02It's gone.
48:03It's gone.
48:04No.
48:04Theo, what's happening?
48:06One small thing...
48:07Oh!
48:08...can send you home.