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MasterChef Australia - Season 17 - Episode 33
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Short filmTranscript
00:00.
00:15Yes!
00:16It's a mystery. It's a mystery.
00:18Big mystery boxes!
00:20Morning, everybody!
00:22Good morning.
00:23Morning.
00:24Good morning.
00:25Hi, Rob.
00:27Welcome to Wanda Down Under Week.
00:36All week long we'll be celebrating Australian food, ingredients and chefs.
00:42Starting right here with this mystery box.
00:49This box has been designed to push you and not by us.
00:53Oh, uh oh.
00:55The chef that created it is an icon.
00:59She's worked in food for over 25 years and her success, it speaks for itself.
01:07An executive chef and an entrepreneur with her own restaurant, brand and catering company.
01:14She literally wrote the book on cooking with native ingredients.
01:18Oh my god.
01:20From the Comet Tribe of the Miriam people of the Torres Strait, please welcome Norty Barrow.
01:32Oh my god, Norty walks in and I'm obsessed.
01:35Hello.
01:36I'm actually a huge fan.
01:38She's so passionate about the native ingredients and I really love that about her.
01:42I love you.
01:42Good to see you.
01:43Hi, good to see you.
01:45Hi, Legend.
01:46Hi, lovely.
01:47Hi, good to see you.
01:47Hi, good to see you.
01:48You too.
01:52Norty, welcome to the MasterChef kitchen.
01:54How are you?
01:55We are so excited to see you.
01:57Thanks for having me.
01:58Are we excited?
02:01You're such a trailblazer with native ingredients.
02:04What is your mission?
02:06Well, I think that native Australians should be in every pantry.
02:09I think they're just so unique to us.
02:12You know, I'm very proud to be an Australian.
02:14For us, for the future, I'd like to see it more as not just a little thing on the side,
02:20but it's actually the main thing.
02:21So, when people come from anywhere around the world, you'll know what Australian cuisine is.
02:26I love that.
02:27Yeah, it's so cool.
02:28Australia 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.
02:39Are you guys ready to find out what you're working with?
02:41Yeah.
02:41Yeah, let's do it.
02:43Go for it, Norty.
02:59All right, Norty, give us a little tour.
03:02So, we've got the emu fillet on here.
03:05Yabbies, mackerel, pepper berry, which is really versatile.
03:10So, think about it as savoury or sweet.
03:15Warragul 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 udrum.
03:34And then we also have the golden syrup, too, as well.
03:39I bet every time you went over to your nan's house, they whipped out the golden syrup.
03:44Yeah.
03:44So, 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 and figure out how to make something delicious.
04:02Norty 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.
04:11Norty, take it away.
04:14First up, these are my Sydney rock oysters with pepperberry minuet.
04:20So, pepperberry, it 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...
04:32I love this one.
04:34So, this is our island damper with teagrass and warrigal greens,
04:38but it also has saltbush in it, going with our golden syrup butter.
04:41And I've got to say, like, you know, even my mum doesn't make damper anymore for us,
04:48because she wants to eat mine all the time.
04:49Oh, that's a good sign.
04:51That's the ultimate compliment.
04:51It's the ultimate compliment that I could ever get.
04:53And my last one up is a yam cheesecake with kwandong.
05:07Looking at the three dishes that Norty brought, I'm feeling super inspired.
05:10So, I think the idea of using yam in a cheesecake is really cool.
05:14And that damper is something that I grew up kind of cooking and making a little bit as a kid
05:17when we had campfires.
05:18And 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 Norty's mystery box ingredients,
05:28as 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,
05:40where someone will be going home.
05:44Think outside the box and don't be afraid to use the flavours.
05:48Your time starts now.
05:57All right. Love it.
06:03The fact that we have to cook with native ingredients today,
06:05I'm really nervous because I don't cook with it very often.
06:11I just have to really hone in and trust flavours,
06:15trust my instincts, and just go for it.
06:17Oh, my God.
06:20Yum.
06:20All right, Ben.
06:21Are you pleased, yeah?
06:22Very tasty ingredients today.
06:24I mean, I'm not familiar with any of them, but I'm enjoying the process.
06:27Beautiful.
06:30Um, they'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.
06:41Looking at the room,
06:42what would you say to people who are seeing these ingredients for the first time?
06:46Well, I think for them is just taste everything.
06:48Really do, like, taste it.
06:53Because it's power-packed, right?
06:55You 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,
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, I 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.
07:19So I loved your advice.
07:21Taste and use with restraint.
07:24Yeah.
07:24Yeah, less is more.
07:25It's actually yum.
07:27The ure plums are kind of very sour, but so delicious.
07:30And I see the yams.
07:33And I do have this dish in my mind.
07:34Believe it or not, just 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 and my Serbian heritage as well,
07:45and make this beautiful sweet dessert.
07:47So today I'm going to make knedle.
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.
07:56And I just hope all this flavour is going to work together.
07:59There's Andy.
08:01How are you going?
08:02I know, I'm a huge fan.
08:03So beautiful to meet you.
08:05So excited.
08:06So 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, we call them knedle.
08:20It's like little dumpling stuffed with the plums.
08:22And then we roll them in the breadcrumbs and kind of deep-fried.
08:25I like that you're using yams.
08:27Yes, huh?
08:28Yes.
08:28I really do.
08:29Have you ever used the oure 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...
08:41Come on.
08:42Thank you, Naya.
08:43I obviously love cooking with native ingredients.
08:54And so today I'm going to make a dish called yabbies and yams.
08:57I'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.
09:07There is so much pressure on me today.
09:12The first time I left this kitchen back in season six, I went to work for Jock in his restaurant,
09:18Arana, which is all about native Australian food.
09:22Laura, you are loving this sick.
09:26Your face.
09:26I 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 tetherberry butter poached yabbies.
09:36Mmm.
09:37I'm going to do a wola green and yam veloutier.
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.
09:50So that just means the expectations are so high for you.
09:54I know.
09:54Yeah.
09:54That's why I'm just taking my time to think through everything very, very carefully.
09:57Yeah.
09:58Yeah.
09:58Good.
09:58Very carefully.
10:00I think with native ingredients, they're just such big, bold flavours.
10:04I 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.
10:11Don't forget we're looking for the bottom four today.
10:14One hour to go.
10:16Oh, wow.
10:23Very good.
10:26Oh my lord.
10:30Look at that.
10:31So good.
10:32I really love using native ingredients.
10:34The 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 it's
10:41going to be delicious.
10:42I'm going to do it with the Warragul Greens emulsion, an ooray agrodulce and some yam crisps.
10:49I've got so much ooray on me.
10:51Ooray.
10:51Ooray.
10:52Ooray.
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 and make
11:03yabby sandwiches.
11:04So 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.
11:15You going sweet?
11:16Hey.
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.
11:27Hello, hello.
11:29Hi.
11:29Hey Nornie.
11:30Sugar means sweet.
11:31Sugar 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 ice cream sandwich.
11:50It's just got to be perfect.
11:51Okay.
11:51And not just, not just flavour-wise, but texture-wise as well.
11:55Yeah, yeah.
11:56Like, that biscuit needs to have the perfect chew to it.
12:00So, that's a tough one.
12:02Yeah.
12:03I hope it's enough.
12:05Yeah?
12:05Yeah.
12:06Okay.
12:06Because you've got to make it shine, right?
12:08Mm-hmm.
12:09Good luck, mate.
12:12Nornie and Andy are worried that it's not enough, this ice cream sandwich, and I'm really stressed out now.
12:18I am doubting my decision.
12:22I don't want to be in the bottom.
12:23I'm anxious and I don't know what to think.
12:26Nornie and Andy are worried that it's not enough, this ice cream sandwich.
12:42So, I'm going to try and incorporate more native ingredients.
12:46I've never used Oure Plums before.
12:48I'm tasting them as I go, and they are sour and tart.
12:53But I love the taste and the colour is so vibrant, it's amazing.
12:57I want to showcase that in the centre of this ice cream sandwich.
13:01So, for this Oure Plums centre, I want it to be jammy and beautiful and sour and tart,
13:06and with a bit of sweetness, but I want it to ooze out as well.
13:09We taste, we're going to try, and then go from there.
13:23Hey, Sarah.
13:30Native mystery box.
13:31Yes.
13:32Can you buy them?
13:32Yes.
13:33Look, they taste incredible.
13:35I haven't tried a lot of these ingredients before, but I really love them.
13:38Yep.
13:38What's the dish?
13:39So, 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 on the outside.
13:49So, create a really beautiful sphere.
13:51Yep.
13:52And a little yabby centre, and 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.
14:00Thanks.
14:01It's really difficult to balance such strong native ingredients,
14:09especially in such a conceptual dish.
14:13But if I can pull it off, I think it could be a top dish.
14:20Hey.
14:20Mmm.
14:23Getting your sweat on again.
14:24Am I?
14:26Yeah.
14:26Not too bad.
14:28Feeling really good.
14:29Beautiful abundance of ingredients here, native ingredients, might I say.
14:34I'm the quintessential Skippy here on the show.
14:37And, 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. How are you?
14:46What are you doing?
14:47Declan's his name, mackerel's his game.
14:49Mackerel is my game today.
14:50It'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.
15:03Bit of a hunter-gatherer myself.
15:05Yeah, yeah, yeah.
15:06So, like, 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.
15:15A lot of astringency that you have to control, yeah?
15:18I like that, astringency.
15:19There is.
15:20So, yeah, I want to cook you guys a hearty feed.
15:22No.
15:25I'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.
15:34No, otherwise I'll do it for you, doll.
15:36Oh, beautiful.
15:37Yeah, yeah, gotcha.
15:39Okay, guys, no time to lose.
15:4245 minutes to go!
15:47Oh, wow.
15:48It's amazing.
15:49Pepper berry?
15:50Pepper berry.
15:51First time I've ever tried it.
15:52Amazing.
15:52I'm going to do a mackerel dish with a pepper berry bird blonde.
15:56I've got no idea about these ingredients, so I'm learning on the job 100% today.
16:03All dry!
16:04Hi!
16:04What are you making?
16:06So, I'm going to make little koi-fi teas.
16:08Oh, wow!
16:08And then do an emu tartare.
16:11I really love this idea.
16:14Here we go.
16:16Pop it in.
16:16Oh!
16:17Okay.
16:20It's so satisfying.
16:22How cool is that?
16:23I know, and it just gives you texture straight away.
16:26I'm going to do a pepper berry meringue on the base.
16:38I'm going to do a jam with ooray plum.
16:40So, are you familiar with your produce?
16:43Yeah, I think so.
16:44I think I'm pretty happy with it.
16:45I'm using pepper berry.
16:47I'm using ooray plum.
16:48Thanks so much.
16:49The one thing that I've learned over my time with native ingredients is they can be quite
16:56strong, pungent ingredients, which is great.
16:58But when you're using a lot of them, that can be too much.
17:02Today, I'm making a dish called yabbies and yams.
17:06So, in the bottom of my dish, I'll have my Worrigal Greens Vellutte.
17:09A vellutte is an emulsion of a stock, a vegetable, and a fat.
17:13And today, I'm using the yams, the Worrigal 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 vellutte, 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,
17:34because that's going to help bring out all those beautiful, natural flavours.
17:38Yummy, yummy.
17:39It's hot.
17:48It smells terrific in here, and there are some really exciting dishes out there.
17:52Come on, I want to do this.
17:54Nez is probably, I think if she can pull it off with it, it'd be really, really super cool.
17:59I mean, she's coming with us with a yam dumpling, you know, but it's going to be a sweet,
18:06it's going to be a sweet, the yam dumpling.
18:08My dumbo is yum.
18:10But I love that she's bringing her culture into these flavours.
18:13Yeah.
18:14What about on the flip side of that, what are you a little bit nervous about?
18:18I think Sarah.
18:20She's really thinly sliced the mackerel, laid it out.
18:23She's going to kind of roll it up, so 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 for it.
18:36Yeah, I'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.
18:50Too simple.
18:50You did say less is more.
18:52I did say less is more.
18:53You put your head wrong.
18:54Yeah.
18:54I'm joking.
18:55Panic at the discover.
18:57You're right, mate.
18:58Keep going.
18:59Don't worry.
19:00We're expecting yamazing food.
19:03You've got 30 minutes to go.
19:08Oh my god.
19:14My emu carpaccio dish is pretty much under control.
19:18Callum.
19:19Hello, gang.
19:20How you going?
19:20Hi.
19:20How are you, chef?
19:21Nice to see you.
19:21Good to see you.
19:23What are you making?
19:24So I'm going to do emu carpaccio.
19:26Nice.
19:27I'm going to blast it over coal.
19:29So it's like really burnt on the outside and really raw in the middle.
19:30Yep.
19:31I'm just mucking around with these yam crisps to kind of scoop it up.
19:35I like it.
19:35I like it.
19:36Yeah.
19:36So I was, I'm contemplating making a little damper.
19:39Whoa.
19:41To serve it.
19:41It's always going to be fun.
19:42Which I know you're famous for your damper, Nonny.
19:44So.
19:44I like this.
19:45I would love any damper-related advice you've got.
19:51Look, I mean, damper is one of these things.
19:53There is a secret to it, but I can't give it to you.
19:56Oh, that's a shame.
19:57Yeah.
19:58Well.
19:58A poker face.
19:59Good luck.
20:01She's good.
20:01Yeah.
20:02She's good.
20:04My version of damper and Nonny's beautiful damper learnt over generations
20:09is not the same thing.
20:11Nonny is, like, world famous for her damper.
20:13So, yeah, there's a bit of pressure on these little breads.
20:15I need to make sure that I absolutely nail it.
20:28Today, I'm making barbecued emu carpaccio and some yam crisps.
20:32It should be nice and crunchy.
20:33We're going to have some lovely excitement.
20:38I'm going to actually start plating this carpaccio now.
20:40So, I'm going to lay it all over the plate.
20:42I'm going to season with that pepperberry salt,
20:44some of the warrigal greens, emulsion,
20:46the Ooray Agra Dolce Crispy Saltbush and those yams.
20:50And I'm really happy with dish A.
20:51So, I'm going to put that to the side,
20:53and now it's onto that damper and yappy dish.
20:57So, I'm going to have a crack at this damper.
20:59We will see how it goes.
21:00The idea of this damper and yappy dish for me is effectively
21:05my childhood memory of eating yappy 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 going to 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.
21:23I'm unsure if I'm going to be able to get a damper up to Narni's standard.
21:26And it's something she's famous for.
21:28So, yeah, a bit of charriness doesn't hurt anyone.
21:31So, I'll have a little taste of my tester in a second, see how it goes.
21:35High-intensity bread cooking.
21:39Holy mackerel! Only 12 minutes to go!
21:43Oh, my God.
21:47Smells good, mate.
21:47You're going for it, yeah?
21:59I'm really good at going for it today, yeah.
22:01So, today I'm cooking knedle.
22:03In Serbia, this is like dumpling stuffed with a whole little plump.
22:07I'm going really good.
22:08My 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.
22:18Mussels would be good.
22:19So, to make my dumpling dough, I'm squeezing my yams through the potato riser.
22:25Gee, I need some muscles here, do you?
22:27What's up?
22:28Do you work?
22:29Can I please improve?
22:30Try it.
22:33Yes!
22:34Oh!
22:34Oh, snap.
22:36Thank you, that's enough.
22:37All right.
22:38After I put my yams through the potato riser, I grab a little piece of the dough and make it nice
22:43ball, make it nice and flat. I'll put one caramel centre in the middle, one whole ureplum,
22:50and I'll wrap it nicely in a nice beautiful ball. This is such a traditional dish in Serbia,
22:56but I never used purple yams before. I had sweet potato, had normal potato, and so I have no idea how
23:03this is going to turn out. If I nail this dish, I feel like it's going to be a really good one,
23:08but if I fail, yeah.
23:15Quite a bit on the go. I need to just kind of start pulling it all together and working on those flavours.
23:21I feel like when it comes to ingredients that are kind of foreign and unknown, it's important to make
23:28it look beautiful. So I'm presenting my dish in this gorgeous shape of a pearl. The exterior is
23:36the cured mackerel, inside is my confit yabby, a little grabiche as the base. Grabiche is essentially
23:45a cooked egg sauce. My native sea pearl straight on top. And I'm going to fill each of those onion
23:55pearls with some of the ureplum reduction. It will be a really tangy, sweet element to my dish.
24:00I want it to come through, but I don't want it to overpower.
24:04Is that still on fire? No. No. Trying to burn me.
24:09I'm feeling really good. You know, I got Loz to my left, Sarah to my right.
24:13Can I have it? Oh no. Oh, it's supposed to have got the shell on it.
24:17It's like that turquoise team challenge a couple of weeks ago.
24:20Is there any more paper towel? Oh yeah, here you go.
24:23Oh, thanks. Thank you. It's time to plate up. I want this delicious charcoal butterfly,
24:29soft oily mackerel sitting in the middle of the plate, swimming in an ureplum emulsion.
24:36You're going to have the tartness from that ureplum.
24:39Yummy. All these little crispy bits of fried yam on top. Salty, salty yam. And then, you know,
24:46a nice fluffy fried saltbush damper to go with it on the side to mop up all that sauce.
24:52Happy? Yeah.
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.
25:03I think you actually will reincarnate into a fish.
25:09Look at the time. Let's hustle.
25:14Beautiful. Hot. Hot. Dax.
25:21Yum. Sorry, am I taking over your space?
25:23Nah, it's okay. Quite possibly.
25:25We're all good. We're all good.
25:26The judges said that the ice cream sandwich has to be perfect. And now I'm just really trying to
25:30focus on perfecting this dish. So I take out the center of my golden syrup and strawberry gum parfait.
25:40I've got my cookie loaded with pepper berry. I then load that with some caramel and the ureplum 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
25:54donut. When you get in the center, you get this beautiful ureplum getting into your mouth.
26:00To finish off these, I wanted to put a little N on top for Norni and Native.
26:05I'm sucking up a little bit here, but whatever.
26:12I'm expecting big things. Two minutes to go.
26:15Come on.
26:15Two minutes to go.
26:17I pull my yabbies out of the butter and I give one a try.
26:32And it is so delicious.
26:35You can really taste that pepper berry coming through. I 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.
26:49That is such a vibe.
26:54That look gorgeous, actually.
26:56My dumplings look beautiful. They're actually all even shaped.
26:59I do have enough for each judge, and I also have one for me to try.
27:04Oh, my God. Yum!
27:05Everything is coming together, and what I envisioned, it actually looks exactly like it.
27:12I love it.
27:13I'm so, so, so proud.
27:17You don't want to be in tomorrow's elimination.
27:19One minute to go!
27:22Yum, yum.
27:30How beautiful is that? Oh, my goodness.
27:32Ah!
27:33To plate my damper and yabby dish, I want it to be the yabbies and the mayo,
27:37and the damper all on the plate.
27:38Kind of grab a bit of damper, grab a yabby, and swoop it through that yabby head mayo.
27:42Get your dishes on the plate!
27:44Ten, nine, eight, seven, six, five, four, three, two, one!
27:58That's it!
27:59Good job.
28:00Good job.
28:01Smashed it.
28:01Yeah.
28:03Well done.
28:05Wow.
28:05Oh, my God.
28:07Oh, my God, Callum.
28:09I feel like this is the perfect ice cream sandwich.
28:12Whether it's enough or not, you 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, so everything is crossed.
28:21With Nornie Barrow in the kitchen, it was only fitting that we gave you a mystery box using
28:35native Australian ingredients.
28:37We're going to see how you went.
28:39But a word of warning, we are looking for the bottom four today.
28:44First dish we'd like to taste.
28:48Come on down, Callum.
28:49I feel really proud of what I've cooked in this time.
28:54Oh, here we go.
28:58But the biggest risk I took today was making this damper dish.
29:02By pushing myself, I could have actually put myself in jeopardy for that bottom four.
29:07Tell us, what is your dish?
29:09So it's a barbecued inu carpaccio, dressed with a ure plum and golden syrup agrodolce,
29:16with some yam crisps to scoop it up, and then a barbecued damper with yabbies and a yabby head mayo.
29:24Where that dish came from was, when I was eight or nine years old, I got a, for Christmas, like,
29:28a yabby net, and there's heaps of little creeks and dams and stuff around the brosso or agrar.
29:32And then we'd just go home and chuck them in a pot, and I'd just have, like, cheap square white bread,
29:36mayo from the fridge, and yabbies. It's just a yabby sandwich.
29:40So it's kind of an ode to that.
29:41Oh, yeah, nice.
30:06Callum, these dishes absolutely celebrate everything that was in Norni's mystery box.
30:14There's so much detail in every element, down to these yam crisps that you've sprinkled full of
30:20that pepper berry. Everything was just beautifully balanced. The damper was such a win for me. It
30:26was so tender and just melted in my mouth. I think you've done a fantastic job. Thank you.
30:33If you would have just given me your emu carpaccio, I would be just dancing.
30:39But then you added your yabbies with the damper on the strawberry gum leaves as well.
30:45Thanks for the extras. You've overachieved, Callum. You've overachieved.
30:48You've overachieved. Fabulous. Absolutely. Your delivery of everything on that plateau is
30:55is you, Callum. Thank you. Thanks, everyone. Appreciate it. Thank you.
31:02Good job.
31:05Declan, you're next.
31:06What 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.
31:29Declan. Nonny's my name. Yam is my game.
31:36Oh, I love it.
31:40Let's dig in. Please.
31:59Declan. Declan. It is a really good dish. You've done really, really well.
32:16Yeah, isn't it?
32:18I love the way you butterflied the mackerel. You've cooked it beautifully. It's full of
32:24that smokiness. The little fried yam straw was so yummy. And what do you think of the damper?
32:32Oh, look, pretty good, mate. I really loved it, actually. The damper really was, I kept wanting
32:39to go back for more. And that salt butch, like salt, oh yeah, made your dish, like elevated it even more.
32:47Every bite you take is just like, oh, yum, yum, yum, yum. Amazing job.
32:54Now, your emulsion, your hooray plums, emulsion is absolutely sublime. It is perfection.
33:03You really contribute to the fish. Deep-understanding dish. Well done, mate.
33:07Wham-bam. Thank you, Yam.
33:09Yeah, well done, Declan.
33:10Yeah, well done, Declan.
33:14Oh, yeah, yeah, yeah.
33:15Killed it.
33:18The next dish we want to taste is Theo's.
33:24I'm happy with the flavour of my ice cream sandwich. I just hope there's enough
33:28ooray plum reduction in the centre to ooze out and just cover your mouth.
33:32Oh, wow.
33:33A little N for Norni.
33:35Ah!
33:38Theo, what have you made?
33:39Ah, so I've made native ice cream sandwiches. The biscuit is a pepper berry biscuit. Then you have a
33:47golden syrup and strawberry gum parfait, and then the ooray plum reduction in the centre as well.
33:56So the N is for native.
33:57N is for native and Norni.
34:00I thought it was a Z, but it's okay.
34:05Oh.
34:05I thought it was a pop.
34:06Oh.
34:35Theo, what is extraordinary and which I love the most is your Oure Plums.
34:42They're not too sweet.
34:45It's exactly what the food itself is about.
34:47But the problem is your cookies, your little sablé.
34:51They are a little bit too thick.
34:53I think the biscuit really let you down.
34:55But your Oure Plum, that's lovely.
34:58But I would have liked more of it.
35:00You know, because you just get it in the middle.
35:02But your dish needed that for the other elements to come through.
35:07Yeah.
35:08The experience for this ice cream sandwich for me should have been biscuit, jam, parfait, caramel, biscuit.
35:16So in every bite, you're getting the full experience, balance,
35:21through all the characteristics of the native Australian ingredients that you've got in here.
35:25There's a few flaws there. I'm sorry, mate.
35:27Thanks, Theo.
35:32The next dish we'd like to taste belongs to Audra.
35:37Today, I need you a little kwepati with emu tartar and a lime sambal.
35:43I really like the sambal.
35:45Give me that every day of the week.
35:47This is probably the best piece of tartar. Congratulations to you.
35:51Dipinda.
35:53I've made it a native Eton mess.
35:55The strawberry gum ice cream is incredible.
35:59And all together, with that Oure Plum jam, it's actually ended up being an incredibly well-balanced dish.
36:06Well done.
36:07All right, Andre, what have you got?
36:08Charred mackerel, pepper berry, bea blanc, and a little bit of plum syrup.
36:14I really love the dish.
36:15It looked beautiful.
36:17I can see that you feel really invigorated from that cook, and it's from making your way through the unknown.
36:24And I think that's what you came back to do.
36:26Yeah, I think you've done a great job.
36:27Thank you, thank you.
36:28Sarah, you're next.
36:33I'm really proud of this dish.
36:37I think it looks stunning.
36:39It's a beautiful pearl shape filled with little subtle hints of natives.
36:43Hopefully, that's enough.
36:44Keep me out of the bottom four today.
36:50Looks very intriguing.
36:52What have you made us today?
37:09Native sea pearls.
37:11So I've cured the mackerel.
37:14Inside is confit yabby, and grabiche on the base, and a little sprinkle of the pepper berry.
37:21All right.
37:22Let's taste.
37:27What's the middle look like?
37:28Yeah, let's do that.
37:29Oh, that looks great.
37:30Sarah, I really like the cure on your mackerel, love the rubbish, I loved all the bits and
37:55pieces inside. It has turned out exactly how you described. My only criticism would be that I think
38:01you might have showed a bit too much restraint on the native ingredients because I can taste them
38:06there but I think I just wanted a bit more dynamism in each mouthful. Sarah, firstly, beautiful looking
38:12dish but I'm still searching for more of the native kind of flavours in and amongst it and I
38:20thought that I might get it from that ray plum reduction inside those little petals but there
38:25just wasn't enough on the plate. I would have liked it if you probably would have maybe taken those
38:31eggs that you had and pickled them in the pepper berry and then put them in your dish. It would
38:37have been so much more of a surprise on the inside. Your presentation was really lovely but I would have
38:42loved to have just a hint more of the natives in there. Yes, in all, there's a lot happened there
38:50but I would have liked to have a little bit more punch to it. Thank you. Thanks Sarah. Thanks Sarah.
38:55We'd love to taste your dish, Laura.
39:03I definitely felt the pressure today. I'm the girl that loves to cook with natives.
39:11Pretty.
39:13Laura, what's in the bowl?
39:17So yabbies and yams. Butter poached yabbies with a warrigal green velouté and roasted yams.
39:24Were you feeling the pressure today? Definitely. Not just because of like how good everyone is at
39:31this point in the competition but I know these ingredients very well. I should know how to tame them.
39:36I think it looks beautiful so I'm really excited to try it. Just might need to cut the yabbies.
39:46There's only three yabbies. Sorry. Yeah, I'm not cutting them for them.
39:50It was already on my fork.
40:01A lot of pressure today, Laura. A lot of pressure.
40:26That is unbelievably delicious.
40:31The butter poached yabbies were so well cooked. The velouté, amazing texture.
40:37And that is the beauty about native Australian ingredients. They have the tendency to take
40:42something from good to like exceptional and that's what happened here.
40:47I was like so excited to see the warrigal greens in there and that just brought it all together.
40:52But I think for me the winner was when I had the yam. That little taste, like the hint, it was just like perfect.
40:59Oh, thank you so much. Thank you.
41:01Laura, taking a spoonful of every single element in your dish, it just shows how well you've come to learn
41:09native Australian ingredients. You've used so many of them to create a dish that is so cohesive.
41:15Yeah, the hot streak continues. Well done, Laura.
41:19Thank you. Thank you.
41:25The next dish is yours, Alana.
41:27Pepperberry and Golden Syrup Parfet with a salted sunrise lime granita.
41:34I think all the elements work really well together.
41:36But I think you underestimate how strong that flavour is because I couldn't taste the pepperberry at all.
41:42Ben, what do you got?
41:45A golden syrup and ure plum mousse, a pepperberry ice cream, some yam crisps and a little golden syrup crumb on there.
41:52There's a whole pepperberry in the ice cream.
41:56I got one.
41:57I got one too.
41:58Ben, it looked a million bucks, so props on the presentation.
42:03And I thought you did such a good job.
42:07And then I got a whole pepperberry.
42:10And it blew my absolute face off.
42:13Jamie, what'd you make?
42:15A saltbush and pepperberry crusted emu.
42:20Wagga greens and ure.
42:22I can see that you have worked with natives before.
42:26You've got like lots of flavour in there.
42:28But I think you could have really kind of went even further.
42:32There needs to be a bit more sauciness.
42:34Probably from your box, the plum.
42:38But you could have easily made a sauce with it.
42:42Next up, Schneze!
42:46I'm pretty proud of my dessert.
42:49But it's not just about being safe today.
42:51It's definitely about impressing Noni as well.
42:53I want her to like it.
42:54And I want her to see that connection of my upbringing and me here in Australia.
42:59I love it.
43:04What have we got?
43:05This is yams, dumplings with ure plum.
43:09And I have strawberry gum ice cream and a little syrup.
43:12I'm very excited about this.
43:16Get stuck in this.
43:21Oh, whoa.
43:24That's cool.
43:29So, as you said today, that more than anything, you just want to impress Noni.
43:52Yes.
43:53What do you reckon?
43:59do you want a job yes I think that was absolutely fantastic that's next level
44:26of what I like about sweet and savouries together and that really did blow my mind and that syrup
44:32oh you know you bottle that what are they calling your we call them canadley I've never had them
44:40before but it was really really delicious and such a lovely experience I think you've
44:44done such a brilliant job thank you and I love that you've married the two cultures that was
44:50flat-out incredible having the yam in there it's so earthy and it's so robust it allows the sweetness
44:59of that little caramel center and then also that real tart gnarliness of the uray plum this dish
45:07could be like one of your signature dishes because it is so uniquely you I think you did so well thank
45:13you they are fabulous dumplings and what I really really really love this wonderful strawberry gone
45:21flavor ice cream it is a delight I swear there's too many people I'll be leaking that plate non-stop
45:28yes go for it keep on cooking this way thank you I want to know need to like it to say yeah love the
45:41flavors but the fact that really all embrace that and they love that it means a lot to me I can
45:46breathe oh my god good job well done what a challenge you got to work with Norni's faves today
45:58very dinkum you use them to your advantage there was three dishes we could not stop raving about
46:06shnez
46:09callum
46:12laura so clever so delicious well done
46:19hold on guys I think you all did really well
46:26and it really is a great way of thinking how forward we are going with native ingredients so
46:33keep up the good work because I really did enjoy it give it up for Norni Barrow
46:37unfortunately we're not just looking for top dishes today we have to send four of you into tomorrow's
46:50the best elimination Ben
46:53Theo
46:57Sarah
46:59Sarah
47:00Jamie
47:03tomorrow
47:07tomorrow is going to be very tough
47:10good luck and good night thank you
47:15tomorrow night please welcome
47:21he's back come on guys you can do this
47:27and the stakes are even higher this time around this is now top 12 I don't think there's any chance
47:34Curtis is taking it easy on us you're not keeping up now you're in trouble who will keep up with Curtis
47:39come on come on come on come on and keep their place in the competition you make a mistake
47:45it's quite difficult to catch up it's gone gone now Theo what's happening one small thing can send you home
48:00thank you
48:07you
48:09you
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