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M89
  • 6/29/2025
S17 E37 >>> https://dai.ly/x9m3wlc

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00:00:00Previously on MasterChef Australia...
00:00:03Please welcome Naughty Barrow!
00:00:06She kicked off a week of culinary wonders...
00:00:10Wow!
00:00:11...from down under.
00:00:13This is mind-blowing.
00:00:14Keep on cooking this way.
00:00:17That's next level. That really did blow my mind.
00:00:20But a cook along with Curtis...
00:00:22You keeping up? Come on guys, you can do this.
00:00:24...was the end of the journey for Theo.
00:00:27You are definitely ready to open that bakery.
00:00:29And we should be the first customers.
00:00:31We are sea chef.
00:00:32And an ice cream worthy of winter...
00:00:35This ice cream is a velvety masterpiece.
00:00:38...was a massive win for Laura.
00:00:41Your creation is in stores at Coles.
00:00:44You also just won immunity.
00:00:48Tonight, an elimination...
00:00:50...with the most adored Aussie culinary legend.
00:00:59Oh, it's really coming down.
00:01:00It's really raining.
00:01:01This is like Survivor.
00:01:02Survivor in the kitchen.
00:01:03At the start of this competition...
00:01:04...I didn't even dream to get this far, so...
00:01:05Oh well, keep on going.
00:01:06I know.
00:01:07What do we got?
00:01:08What do we got?
00:01:09What's going on here?
00:01:10Let's go, everybody.
00:01:11Come on down.
00:01:12What is going on?
00:01:13Is there gonna be some sort of action or something?
00:01:14This could be the time versus thingy thingy.
00:01:15How's it?
00:01:16How's it?
00:01:17Hi!
00:01:18Hello, everybody.
00:01:20Hi.
00:01:21Hi.
00:01:22Hi.
00:01:23Hi.
00:01:24Hi.
00:01:25We're almost…
00:01:27So.
00:01:28Oh well, keep on going.
00:01:29I know.
00:01:30Oh well.
00:01:31Keep on going.
00:01:32I know.
00:01:33Oh.
00:01:34What are we got?
00:01:37Oh my god.
00:01:38It's going on here.
00:01:39Let's go, everybody.
00:01:40Come on down.
00:01:41What is going on?
00:01:42Is there gonna be some sort of action or something?
00:01:43This could be the time versus thingy thingy.
00:01:45If you weren't feeling the pressure before setting foot in here,
00:01:49you will when I remind you, you're on the brink of the top ten!
00:01:53Oh, yeah, baby!
00:01:59This elimination is the final hurdle
00:02:02before hitting that MasterChef milestone.
00:02:06You're all here back to win,
00:02:08so this should be the goal that you all have your sights set on.
00:02:11Snez, you've absolutely smashed your former ranking.
00:02:15I've never been in top ten, so for me,
00:02:19hitting and in a back to win, it would be massive.
00:02:22But I'm so nervous just looking at all these guys.
00:02:25They all want the same thing as well.
00:02:27But it would mean a world, yeah.
00:02:29This pantry of hidden goodies you see up here
00:02:32has been handpicked by one of Australia's most adored legends.
00:02:37Ooh.
00:02:39This person is the heart and soul of Australian cooking.
00:02:46For over 45 years,
00:02:48she's been creating a legacy of recipes
00:02:50that we'll be using for the rest of our lives.
00:02:55Australia and the MasterChef Kitchen
00:02:57would not be the same without her.
00:02:59You know her name.
00:03:00You know her face.
00:03:02And you love her food.
00:03:04We reserve the words national treasure just for her.
00:03:10Oh!
00:03:11Yeah.
00:03:12I know.
00:03:13Please welcome the Barossa Valley's brightest star...
00:03:17Oh, yes!
00:03:18Maggie Beard!
00:03:20Maggie Beard!
00:03:22Yeah!
00:03:23Yeah!
00:03:26Thanks!
00:03:27Oh, my God!
00:03:28Oh, my God!
00:03:29Oh, my God!
00:03:30Maggie Beard!
00:03:31Oh, my God!
00:03:32Maggie Beard!
00:03:33I love Maggie Beard!
00:03:35Every time I talk about Maggie Beard,
00:03:37I start tearing.
00:03:38It's ridiculous.
00:03:39The world...
00:03:40It's not just a strain.
00:03:41The world loves Maggie Beard.
00:03:43Oh, my God!
00:03:44This is so happy.
00:03:45How are you, sir?
00:03:46How are you?
00:03:47Oh!
00:03:48I'll take that.
00:03:49Oh!
00:03:50Maggie, we are so excited that you're here.
00:03:56I'm so pleased to be here myself.
00:03:58I think there's a few faces out there.
00:04:00They're pretty pleased as well.
00:04:02These guys are huge fans.
00:04:04Callum, it must mean so much
00:04:07to have an absolute icon of our industry
00:04:10on your doorstep.
00:04:11Oh, 100%.
00:04:12I think, like, Barossa Valley is known for wine
00:04:15and for Maggie.
00:04:16I feel like those people go,
00:04:17Shiraz and Maggie Beard.
00:04:20Sorry.
00:04:21Thanks, Callum.
00:04:22Depinda!
00:04:24What's it like to have Maggie here?
00:04:26Oh, hi, Maggie.
00:04:27I'm such a huge fan.
00:04:28This is actually the second time I'm meeting you.
00:04:30You probably don't remember the first time.
00:04:32I was in the Gold Coast for a conference
00:04:34and I spotted you from the corner of my eye
00:04:36in the ladies' bathroom.
00:04:38And then I waited outside
00:04:42and then you came out and I was like,
00:04:43oh, my God, hi, Maggie.
00:04:44And you're like, oh, my gosh, you scared me.
00:04:46I'm just glad you didn't ask for a photograph in the bathroom.
00:04:51No, I waited outside.
00:04:53So this is about eight years ago.
00:04:55I'd be really embarrassed if Maggie did remember me.
00:04:58But yet I've been a fan of Maggie's for as long as I can remember cooking.
00:05:03You had a big birthday this year, Maggie.
00:05:05I did, I did.
00:05:06How did you celebrate?
00:05:07Three parties.
00:05:08If you're turning 80, you just have to really go for it.
00:05:15Sounds like you've still got it, Maggie.
00:05:17I'm not giving it up.
00:05:20OK.
00:05:23The constant battle in this kitchen.
00:05:26It's time versus ingredients.
00:05:29And that is exactly what this elimination is all about.
00:05:33Oh, my God.
00:05:34This is how it's going to work.
00:05:35Up here, you see the pantry.
00:05:38Hidden under these cloths are 12 groups of ingredients.
00:05:42The clock starts at 90 minutes with whatever is in the first bundle of ingredients.
00:05:49Every five minutes, a new batch of ingredients will be revealed.
00:05:54That'll beef up your pantry but slim down your cook time.
00:05:59You can start cooking whenever you want.
00:06:01But be warned, you'll only be able to use the ingredients that have already been revealed.
00:06:07It's a balance.
00:06:09It's a balance today.
00:06:10I think ideally all I need is about 45 minutes, a beautiful fish and some aromats to pull off a great dish.
00:06:17But I'm going to have to wait and see what's underneath these cloths.
00:06:20OK.
00:06:21Even though Maggie's been in and out of this kitchen dozens of times, she's never set this challenge before.
00:06:28And today, Maggie has put her own cheeky little spin on it.
00:06:33We still in love with Maggie or what?
00:06:36Yeah.
00:06:37Yeah.
00:06:38Yeah.
00:06:39Oh, that was a big horse there.
00:06:41Maggie, can you please tell us a little bit more about those ingredients?
00:06:45Ah, well, all those ingredients I love.
00:06:49But some I love more than others.
00:06:52And I'm a risk taker.
00:06:56And so you have to be ready to put your skates on if you do what I might do.
00:07:01Wow.
00:07:02Good advice.
00:07:03I'm just hoping that there is going to be some Maggie beer verjuice there.
00:07:08And lots of fresh ingredients, which is what I have in my pantry at home as well.
00:07:13All right.
00:07:14Let's get started.
00:07:17Good luck.
00:07:19Thanks Maggie.
00:07:21Okay, crew.
00:07:22We're going to start with 90 minutes on the clock.
00:07:26And...
00:07:27Pantry staples!
00:07:31Yay!
00:07:33Don't all come running at once!
00:07:36Hey, I'm all for staples, but I don't think there's quite enough to make an interesting dish, even with all the time in the world.
00:07:41So I'm going to hang on a little bit longer here.
00:07:43So, any takers?
00:07:46Tempting, but nah.
00:07:47Tempting?
00:07:48It's a lot of time.
00:07:50Some of you need more time than ingredients.
00:07:53Are you looking at me?
00:07:54No, I didn't look at you.
00:07:56Why are you looking at me?
00:07:57No bakers in the room.
00:07:59Heaps of bakers.
00:08:00I just feel like a savoury.
00:08:02I know that I can do pastries, but after sweet week, I'm really wanting to do something savoury.
00:08:08And I'm trying to use my x-ray vision to see through these fabrics that's covering these ingredients.
00:08:15But of course I can't.
00:08:16So I'm just waiting.
00:08:18Alana, what are you, more of a time person or an ingredient person?
00:08:22I'd like more time, and I'm happy to work with less ingredients if I need to.
00:08:27I think you've got to start thinking, what do you need along with these pantry staples to make a cracker of a dish
00:08:33that is going to keep you in this competition?
00:08:36Because that's what today's all about.
00:08:37Yep.
00:08:38It's a super strategic cook today, and I think I need a little bit more than just the pantry staples.
00:08:46Five minutes gone off your cooking time.
00:08:50That means more ingredients.
00:08:52So, if you decide to start now, you'll have 85 minutes left to cook.
00:08:58And to add to the pantry staples...
00:09:01Oh!
00:09:03A selection of fruits!
00:09:05So, we have Granny Smith apples, ruby red grapefruit, figs. It's the best fruit bowl ever.
00:09:11Oh!
00:09:12Have I got any takers?
00:09:13Who's dabbling?
00:09:14Anyone, like, kind of thinking?
00:09:16Ooh, Audra!
00:09:17Hello!
00:09:18I'm really confused right now.
00:09:20Oh, my God.
00:09:21That's so tempting.
00:09:22Because I'm torn about whether I go sweet or savoury.
00:09:25Those figs are calling me.
00:09:28I could make a dessert.
00:09:29But I'm hesitating, because I'm thinking, should I wait for a savoury?
00:09:33Should I wait for a savoury?
00:09:34Thanks, Avery.
00:09:35Alana, you've got one leg nearly going.
00:09:37Yeah.
00:09:39I'm ready.
00:09:40I'm very tempted, but I might wait one more.
00:09:42One more.
00:09:43Time is a-tickin'.
00:09:44If you're gonna go, you might as well go.
00:09:47Ooh, this is so tempting to go.
00:09:51But I would love some flavour bombs to come out.
00:09:54Because I think with the fruit and the pantry staples, I could come up with something spectacular.
00:10:00Time is a-tickin' away.
00:10:01And remember, when I reveal these next set, you've only got 80 minutes left.
00:10:06So, if you want to get the best out of these, you might want to think about going pretty soon.
00:10:12Woo-hoo!
00:10:14It's gone so well.
00:10:16Alright, there's 80 minutes on the clock.
00:10:19And with the pantry staples and the fruit selection, the next set of ingredients are...
00:10:29Flavour Essentials.
00:10:30Oh, my gosh.
00:10:31Oh, here we go.
00:10:33I'm out.
00:10:34I see ginger.
00:10:35I see vincotto.
00:10:37There's vanilla, plus all of that amazing fruit and the pantry staples.
00:10:41I can create a really fresh, zesty, fruity dessert from this.
00:10:46Okay, we have red onion, brown onion, shio koji versus finucotto.
00:10:52So, you've got the beautiful fruit selection down there, your pantry staples.
00:10:56It is game on, I reckon.
00:10:59So, I've got 80 minutes to cook up an amazing dish.
00:11:03So, I'm going to do a little biscuit tart, which is going to be like a lemon and ginger base on it.
00:11:09And then some sort of cream flavoured through the middle with a bit of a jam and an ice cream and some quills.
00:11:16I'm still conceptualising a dish, but first things first that I'm thinking is that I want to do a really beautiful biscuit kind of pastry tart shell.
00:11:26It's a little bit different, but I think it's going to be something the judges are going to love.
00:11:30And 80 minutes, I think I've got just enough time because I have not only a biscuit base, but ice cream and all the various jams, my diplomat cream to make.
00:11:39But I need to get them started super early because I don't want to waste the extra time that I've been given.
00:11:47Oh, shit.
00:11:49You've totally confused me now.
00:11:51Oh, oh, it's so tempting.
00:11:53And I'm also conscious of the fact that I'm always fighting against time.
00:11:59Maggie, finicotto, Virgis, that is you to a T.
00:12:03Well, it is.
00:12:04I'm always looking for that acid balance in food.
00:12:07So, it's bright in your mouth.
00:12:09And that's where I use Virgis every day.
00:12:12And with all that umami in the flavour bombs, there's so many things you could do.
00:12:17Audra?
00:12:19Shirley.
00:12:20All right.
00:12:22She's gone.
00:12:23Wasted three minutes.
00:12:25If you're going to go, you've got to go because you're losing time by the minute.
00:12:30If you wait like Audra just did, she's got three minutes.
00:12:33I could have bloody gone just now.
00:12:36I'm actually in a bit of a panic, but totally running with my gut right now.
00:12:40I'm thinking, you know what, I've got 80 minutes.
00:12:41I've got 80 minutes.
00:12:42I'm just going to go sweet.
00:12:44Shnaz?
00:12:45I thought this would be your jam.
00:12:47This is my jam.
00:12:49So close.
00:12:50So close?
00:12:51What's stopping you, Shnaz?
00:12:53You're right.
00:12:55Oh my God!
00:12:57Shnaz is off, dude.
00:12:58Just a little prod.
00:13:00Sweet or savoury, sweet or savoury.
00:13:01Wow.
00:13:02I really think this pressure is really starting to get to people.
00:13:05Surely, Ben, you'll get Nancy.
00:13:07Nah, nah, she's good.
00:13:08Really?
00:13:09There's got to be so many beautiful things under here, Andy.
00:13:10I wouldn't want to miss out.
00:13:12But I've just got to take a breath and hold my nerve here and wait for something I'm really happy to cook with.
00:13:19Probably could have gone a little bit earlier.
00:13:21However, I'm loving that I've got the ver juice on a vinocotto and figs.
00:13:25Today I'm going to be making ricotta and caramelised fig tart.
00:13:29And even though it's got 80 minutes to cook, I'm not sure if that's enough time.
00:13:34I've just got to move really fast because in this kitchen I don't move very quickly sometimes.
00:13:40So no, I've got to move fast.
00:13:42You're doing good.
00:13:43Just keep hustling.
00:13:45I love making simple dishes.
00:13:48So I'm going to make an egg raviolo.
00:13:50It's going to be stuffed with burnt butter infused ricotta.
00:13:53And also I'm going to make this gorgeous like a little saucy broth.
00:13:57Yum.
00:13:58Love it.
00:13:59So we've got Alana, Audra and Shnez cooking away.
00:14:04I've actually done this challenge before and last time I did it, I thought the best strategy was to wait near the end and have all the ingredients under the sun to work with, with not very much time.
00:14:15But it was very stressful.
00:14:16So to be honest, I'm kind of thinking today maybe the opposite strategy might be the way to go.
00:14:20All right guys, 75 minutes left on the clock and your next batch of ingredients are?
00:14:26Yes.
00:14:28Veggies!
00:14:30Callum's gone.
00:14:31He needs no more.
00:14:32So we have parsnips, sweets, beautiful French beans, globe artichokes, yum.
00:14:38There's so many things that you could do here.
00:14:40I feel like, Andy, I'm at the market and you're trying to sell it to me.
00:14:43Yeah?
00:14:44I reckon I could get a job, eh?
00:14:45Capskums for two or five bucks.
00:14:46All right.
00:14:47These are free.
00:14:48You can take them.
00:14:49I'll give them to you.
00:14:50What are you thinking?
00:14:51I'm thinking I might go dessert.
00:14:53So you're going sweet, mate?
00:14:54Yes, that's the plan.
00:14:55I've made my decision now and I'm actually feeling pretty good.
00:14:58I think by using that full 75 minutes and going quite early, I've got the time to try and do something dessert-y.
00:15:04And Maggie Beer and I are both from the Brossa and I do see around.
00:15:08So, yeah, I want to cook something that she's going to be really impressed by.
00:15:11So when I think of Maggie Beer, I think of South Australian icon.
00:15:15And the second thing I think of is verjuice.
00:15:17So I'm going to do like a celebration of verjuice is the dish.
00:15:20I'm starting with a little lemon verjuice parfait.
00:15:25I'm going to do a verjuice and beetroot granita and sorbet that's made from verjuice.
00:15:30We'll see how that plays out.
00:15:32By making my dish all about verjuice today, I know that I'm using one of Maggie's favourite ingredients,
00:15:36which is a good thing and a bad thing at once, right?
00:15:39Because I know she's going to like the flavour, but she's very familiar with it.
00:15:42So there's not going to be a lot of wiggle room to hide if it's not perfect.
00:15:45You got chillies in there, Andy?
00:15:47No, chilli.
00:15:50Oh, come on.
00:15:52I'm getting a little bit nervy.
00:15:54Same.
00:15:55I'm starting to get a little bit stressed now.
00:15:57Some people are out there, often racing, and I'm thinking,
00:16:00I've got to give myself enough time to pull off a great dish.
00:16:03Am I sweating?
00:16:05Yes, you are.
00:16:07Like, I thought I was going to do a seafood dish at the beginning of the cook,
00:16:10but really need to push myself, do some crazy techniques, work on some unusual flavours,
00:16:16and show the judges something different.
00:16:19OK, guys, I've got something else to offer you.
00:16:22As soon as I reveal this, you will have 70 minutes left.
00:16:26Right, next batch, ingredients, is wine time!
00:16:35Yeah!
00:16:36Oh, wine.
00:16:37The Barossa is about Shiraz, Shiraz and Shiraz.
00:16:39You know, wine emits a lot of flavour, but I'm really hanging on for a protein.
00:16:44I just don't want to drop below 60 minutes.
00:16:47One more minute.
00:16:48May as well wait now.
00:16:49Are you ready?
00:16:50I want to see their faces.
00:16:52This is the trick.
00:16:54Maggie is already getting excited about this.
00:16:57Oh, I am, I am, I am.
00:16:59It's a love affair with what's in there.
00:17:01Yeah.
00:17:02You're making us nervous.
00:17:04So, as soon as I reveal what is under the cloth, you will have 65 minutes left.
00:17:11Rip the band-aid off.
00:17:12Yeah.
00:17:13Bit of protein.
00:17:14Come on.
00:17:15We are.
00:17:21I don't know.
00:17:22Should I go?
00:17:28Think you can be the next MasterChef?
00:17:30Only one way to find out.
00:17:31Applications are open now.
00:17:32Head to the link below and apply.
00:17:34We'll see you in the future.
00:17:37So, you will have 65 minutes left.
00:17:40And you will have all the ingredients that have been revealed so far.
00:17:45Plus...
00:17:47All fools!
00:17:50Finally!
00:17:51There we go.
00:17:54So, we have here smoked oak's tongue.
00:17:57Chicken livers, duck hearts, marrow bones.
00:18:02We've got some lamb sweet bread and we have some pig jaws or chips.
00:18:07Look at all that flavour and texture.
00:18:10The time is definitely ticking in my head.
00:18:14And offal is delicious when it's cooked right.
00:18:17But then I'm so tempted to see what's under the other cloths.
00:18:20I loved getting cooking that offal myself.
00:18:23If you want to impress Maggie Beer, there's one way to do it.
00:18:27Shall I just go?
00:18:28Mate, do it if you can.
00:18:29I'm gonna go.
00:18:30I'm gonna go.
00:18:31Oh!
00:18:32There we go!
00:18:33Sarah!
00:18:35I want to impress Maggie and these are incredible ingredients if you know how to cook them.
00:18:40Um, I'm thinking of making a sweet bread tart.
00:18:44Gonna layer it up, make a little caramelised onion and vinicotto at the base.
00:18:49I need to get my tarts in the oven ASAP.
00:18:52It's definitely a risk.
00:18:54You know, 65 minutes is not a lot of time to make such a technical dish.
00:18:58I just hope I can pull it off.
00:19:00Come on, Sarah.
00:19:03How you going, Nana?
00:19:05Good.
00:19:06I like the sound of your dish.
00:19:07Can you tell me what I'm doing?
00:19:08You're making tarts with a ginger and lemon layer?
00:19:11Yes.
00:19:12Just over an hour.
00:19:13Yeah, thank you.
00:19:14All right.
00:19:17Oh!
00:19:19Are they still going over there?
00:19:24Deckers, I don't mean to interrupt your thought process, but I want to know,
00:19:27do you think there's some seafood under there?
00:19:29Uh, I love everything I'm seeing now already, so I've sort of thrown seafood out of my brain.
00:19:33Yeah.
00:19:34I do love a bit of offal, so I'm kind of leaning towards using that.
00:19:39Yeah, well, you've got about 61 minutes now.
00:19:42Yeah.
00:19:43Yeah.
00:19:44But there's more to come.
00:19:46Yeah, but less time.
00:19:48Just a reminder, less time.
00:19:49So you know it's interesting.
00:19:50Okay, next patch of ingredients, you will have 60 minutes left.
00:19:56Oh!
00:19:58We have...
00:20:02Pork and poultry!
00:20:05Stay steady!
00:20:06We have panchetta, pork cutlets, pork mignon fillet, quail, chicken, ducks.
00:20:15It's pork and poultry, which I love, but I'm still just interested in this offal.
00:20:21Hearts, hearts, hearts.
00:20:24Thank you, grazie.
00:20:25I think it's a great way to showcase the cook that I've become.
00:20:29Let's do it.
00:20:31Um, so today I'm making beef tongue and chicken liver skewers, all done over the hibachi.
00:20:37I'm gonna have, uh, toasted cabbage and then beautiful pickled cabbage using that verdure.
00:20:42I do not want to go home.
00:20:44I'm really hoping this is an elevated dish today.
00:20:4760 minutes.
00:20:48I think I've got a bit of a healthy balance with the time and ingredients to pull together a great dish.
00:20:55That's good.
00:20:58What are you making, Jamie?
00:20:59Just cook a beautiful piece of chicken, make a delicious sauce and treat veg well.
00:21:03Like, Maggie loves simple flavours.
00:21:05Beautiful.
00:21:07I've got 60 minutes, decided to pull the trigger when I saw the poultry.
00:21:11Um, so I'm gonna char the chicken over the hibachi.
00:21:14I'm really gonna get the bones of the chicken, roast it down with some pancetta, maybe a few other things.
00:21:18I want this white wine sauce to be balanced out with some miso, butter and Dijon.
00:21:22Um, and try to get a little puree out of our, uh, out of our eggplant.
00:21:26The main thing I need to look out for is just getting everything done in time.
00:21:29When I was on the show, every cook was 60 minutes, so this is just back in my wheelhouse, I suppose.
00:21:37Uh, waited this long to cook because I wanted a core ingredient of chicken.
00:21:41So I'm gonna do a hand-seared, uh, supreme of chicken.
00:21:44And I'm gonna incorporate the smokiness of his tongue somewhere into the dish.
00:21:48Black apron today, absolutely don't want to go home.
00:21:50I'm gonna cook like a demon and, uh, fingers crossed.
00:21:55I'm glad you're both still here.
00:21:56You know, show his bravery.
00:21:58Everyone is now cooking except Dipinda and Ben.
00:22:03Ben, we're playing the long game now.
00:22:05What are you hoping that's next?
00:22:07Uh, I already want some seafood.
00:22:08Yeah, whatever I'm cooking is gonna be cooking quick.
00:22:10I can cook the quail very quickly, so I'm happy with that.
00:22:12You've got a backup plan already.
00:22:13So I've got plenty of time to make a...
00:22:14You've got a backup plan already.
00:22:15Yeah, yeah.
00:22:16And if there's fish, even better, but...
00:22:17What's the minimum amount of time that you'll wait for?
00:22:18I'll do fresh and 35, in all honesty.
00:22:19Yeah?
00:22:20Yeah.
00:22:21Dipinda.
00:22:22What about you?
00:22:23Whole spices, powdered spices, anything.
00:22:25Anything.
00:22:26Any spice.
00:22:27Is that a little prayer, then, for a spice?
00:22:29I've been praying all morning.
00:22:30I am worried because I would like to play to my strengths and make a curry.
00:22:35But so far, I don't have any herbs, I don't have any spices.
00:22:39But I'm thinking, if I've waited this long, I may as well just wait a little bit longer.
00:22:44I just need the right ingredients.
00:22:46All right, guys.
00:22:47You'll have 55 minutes left.
00:22:50The next ingredients are...
00:22:56Grains!
00:23:00Black lentils, steel-cut oats, frica, spelt grain, and semolina.
00:23:10No takers?
00:23:11Yeah, it's a pass for me.
00:23:12Hard pass.
00:23:13Not very spicy, is it?
00:23:15Oh, my God.
00:23:16There's no way I'm using those today.
00:23:19I'm going to wait it out.
00:23:20I know this is a risk.
00:23:21I know I'm wearing a black apron, but I just need more ingredients.
00:23:25I'll do a 50 if I have to.
00:23:27There are a few surprises, let me tell you.
00:23:29Pleasant ones?
00:23:30Oh, good ones.
00:23:31Beasant ones.
00:23:32It is smelling good out there, though, I must say.
00:23:34There's a lot of work going on out there.
00:23:36Those beautiful onions.
00:23:37Yeah, yeah.
00:23:38I can just smell the onions and what you've got.
00:23:41Woo!
00:23:42Woo-hoo!
00:23:43We'll be in a smoke here.
00:23:44We'll be here, Stash.
00:23:45Hi, Maggie.
00:23:46Hi, Maggie.
00:23:47Hi, Maggie.
00:23:48Hi, Maggie.
00:23:49I'm, like, starstruck.
00:23:50You're wonderful.
00:23:52What are you cooking?
00:23:53Okay.
00:23:54I'm going to do one big raviolo that's going to have egg, and I'm making brown butter ricotta
00:24:00inside as well.
00:24:01It sounds wonderful.
00:24:02Yes.
00:24:03I wish I waited one more walk.
00:24:04I was about to say, any regrets?
00:24:05Those vegetables there were just me.
00:24:07I think I got too excited, but that's okay.
00:24:09And it has given you more time to be able to do it by not waiting for that next one.
00:24:14I hope you like my idea, Maggie.
00:24:15I love your idea.
00:24:16I want to taste the end.
00:24:19Oh, my God.
00:24:20Yes, it'll be.
00:24:21Thanks, Maggie.
00:24:22Oh, my God.
00:24:24There are too many things up here.
00:24:26Time is just going so fast.
00:24:28I had 80 minutes, but now I have about 50.
00:24:31The pressure's on to get going.
00:24:33I'm going to be making ricotta and caramelised fig tart.
00:24:38My shells are crispening up lightly in the oven, and I want to infuse all that vinocotto
00:24:44and that verjuice in it, just to amp up the flavours of these beautiful foods.
00:24:49Now I've got to work on that ricotta.
00:24:51I'm blocking everybody off.
00:24:53I need to focus on what I'm doing and do it quick.
00:24:56Audra, good?
00:24:57Yep.
00:24:58Cal, you good?
00:25:01Yeah, mate.
00:25:02My verjuice parfait needs a good amount of time in the blast chiller to set,
00:25:05so I'm really glad that I chose to get as much time as I could,
00:25:09and now I need to get those other elements sorted.
00:25:11Hello, Callum.
00:25:12How are you?
00:25:13Lovely to see you, as always.
00:25:14Oh, it's great to see you.
00:25:16In year two, you cooked pheasant.
00:25:18I did indeed.
00:25:19And the sauce, I still can taste it.
00:25:21Wow.
00:25:22Yes.
00:25:23Well, thank you very much, Maggie.
00:25:24I reckon I'm pretty pumped with my idea, if I'm honest.
00:25:25So I reckon this is going to be one for you, Maggie.
00:25:26Ready?
00:25:27Tell us, tell us, tell us.
00:25:28You ready?
00:25:29So this dish is going to be all about verjuice.
00:25:32Got it, got it.
00:25:33So it's going to be a verjuice parfait, a black-gray sorbet.
00:25:37Yes.
00:25:38We've got a verjuice beetroot granita, and I'm currently making some vine leaves.
00:25:43What do you think, Maggie?
00:25:44Well, I think that's pretty exciting.
00:25:46And that's, you know, I did say earlier, and I meant it so much,
00:25:49I've always learned a different way of using something that I love and use every day.
00:25:54You might have asked Verjuice, how did you discover it?
00:25:56In 1984, we couldn't sell our Rhine reasoning grapes.
00:26:00So I convinced my friend Peter Wall at Ylumba to make verjuice when I'd never tasted it,
00:26:06didn't have a sample of it, and that's when it started.
00:26:09Wow.
00:26:10How good is that?
00:26:11In flagons.
00:26:1241 years later, here we are, and you're celebrating Maggie's own verjuice.
00:26:15Yeah, and in one dish, I've already used half a bottle, you'll notice.
00:26:18It's wonderful.
00:26:19Well, I'll get back to it then.
00:26:20Good luck, mate.
00:26:21I'll lead you to it.
00:26:23The next thing I want to get onto is a verjuice and beetroot granita,
00:26:27and it's a slightly risky strategy making a dessert that's quite beetroot heavy,
00:26:31especially because there's such a dominating flavour,
00:26:33and I want this dessert to be about the verjuice,
00:26:35so I've got to balance it really carefully here.
00:26:37Good juicing, Callum.
00:26:39Less messy this time.
00:26:41Love to see it.
00:26:45People are cooking, some of them have been cooking for ages now,
00:26:47and we haven't even started.
00:26:49Dependent, you can't stand still.
00:26:50No.
00:26:51Dependent, we're just sort of hanging out with Maggie.
00:26:53I'm obviously waiting for seafood.
00:26:55I guess she's waiting for some herbs and spices.
00:26:57Yeah, the pressure's definitely mounting.
00:26:59Alright guys, once I reveal these ingredients,
00:27:01you'll have 50 minutes left.
00:27:06We have...
00:27:09Fresh.
00:27:10Herbs and spices!
00:27:11Yay!
00:27:12There we go, Dependent.
00:27:13Finally, there's herbs and spices.
00:27:15Okay, we have lemon verbena, coriander, dill, mint.
00:27:20It's a mixed bag.
00:27:22The herbs are great.
00:27:23And then we have caraway seeds, fennel, smoked paprika, dried oregano.
00:27:28Po's selling it.
00:27:31But I don't think there's enough spices there to build flavour.
00:27:35I'm gonna wait.
00:27:36You're gonna wait, Dependent.
00:27:38Are you just waiting?
00:27:39I'm so surprised.
00:27:40Oh my gosh.
00:27:41Oh my gosh.
00:27:42Unbelievable.
00:27:43I'm floored.
00:27:44I really thought that these were gonna tempt you.
00:27:46Wasn't really the array that you were probably hoping for, was it?
00:27:49Yeah.
00:27:50I'm almost there.
00:27:51Almost there.
00:27:52Almost there.
00:27:53I'm now...
00:27:54I'm so confused because I'm like, I could have gone and...
00:27:57Normally I would have at least an hour to build that depth of flavour.
00:28:01I usually have my spice box, which I miss so much right now.
00:28:04If the herbs and spices didn't tempt you, maybe these next ingredients will.
00:28:08I really hope so, Po.
00:28:09When I reveal these ingredients, you'll have 45 minutes left.
00:28:13Okay?
00:28:1445.
00:28:15These next ingredients are...
00:28:16Leaves.
00:28:17Ooh.
00:28:18So we've got nasturtium, vine, fig, sorrel, chizo.
00:28:19Oh, that fell a bit flat, Po.
00:28:20It's leaves.
00:28:21And it's still not the ingredients that I've really wanted.
00:28:22And I just realised, these ingredients are leaning towards Maggie's palate.
00:28:39So I could be waiting for ingredients that don't exist here.
00:28:43Holding out is a dangerous game.
00:28:46But remember, I chose the ingredients.
00:28:49But...
00:28:50I don't think there's going to be spices there.
00:28:55Oh, I love sorrow.
00:28:57Oh, I love sorrow.
00:29:10Ooh, it's too dark.
00:29:12Oh, she's got water!
00:29:13Ooh, she's got water!
00:29:15Is that what's that in?
00:29:16Ooh!
00:29:17so I'm not waiting any longer.
00:29:19Time's going to fly.
00:29:20I have so much to do.
00:29:22I need to get started on my curry straight away.
00:29:24I'm just going to make the most of what I have.
00:29:26I was like, OK, I'm going to go for the chicken
00:29:28and I'm going to go for the herbs
00:29:30and I'm going to make a chicken curry and some flaky roti.
00:29:33I just need to make sure the chicken's cooked perfectly
00:29:35and packed full of flavour.
00:29:37I'm going to be using the herbs to build flavour
00:29:40and I'm also going to be using the fennel seeds and caraway seeds.
00:29:44I do use them, you know, in my curries,
00:29:46but I usually have, like, ten other spices.
00:29:49So my brain's just ticking away
00:29:51and I'm just thinking how to bring out enough flavour in this dish.
00:29:55I don't want to serve the judges a curry that's not good enough
00:29:58just because I don't have enough spices.
00:30:00That's not a good enough excuse, that top ten.
00:30:03Yep, you got it, girl. Let's go.
00:30:08Breakseed oil.
00:30:10What is that?
00:30:13Declan?
00:30:14Oh, k'day. How are you?
00:30:15Hey, mate.
00:30:16How are you?
00:30:17Good to see you.
00:30:18Sorry, Declan.
00:30:19I was just very interested in what you've got going on here.
00:30:22Little awful skewers.
00:30:23Last time I was in the kitchen cooking for you,
00:30:26I made an apple and blackberry crumble
00:30:28and you told me to pull my finger out.
00:30:31So that's a homage to my progression.
00:30:33So I've got these little skewers.
00:30:35So I've got these little skewers, figs, this delicious ox tongue and chicken livers.
00:30:40I've made this garlic vinacotto glaze and I'm going to finish them over the hibashi
00:30:45and then serve it on top of, like, a slaw.
00:30:47A slaw?
00:30:48A slaw?
00:30:48Yeah.
00:30:49Yeah, I feel like it kind of needs fat.
00:30:52Something from, yeah, mouthfeel, mouthfeel.
00:30:55Okay.
00:30:56Yeah, you need kind of something to connect everything together.
00:30:59Yeah.
00:30:59Okay.
00:30:59Yeah.
00:31:00And also, it's extremely important that you cook these.
00:31:04Yeah.
00:31:04Really lovely.
00:31:05I mean, I'm glad you're taking a risk
00:31:07and you're cooking something that shows your progression,
00:31:09but today's not the day to put a foot wrong.
00:31:11No, it's not.
00:31:11You need to nail this dish, mate.
00:31:13All right.
00:31:13Go for it.
00:31:14Thank you, guys.
00:31:16Andy and Maggie, they know my potential
00:31:19and they know I can push myself.
00:31:21So I decide on doing a virtue emulsion.
00:31:24I hope this emulsion's going to add that fatty richness
00:31:27that's going to cut through the sharp flavours of the slaw
00:31:29and that vena cotto-glazed offal.
00:31:36It's better not to watch everyone else over there, isn't it?
00:31:38No, there's a lot of noise.
00:31:39Yes, yes.
00:31:41Making their time.
00:31:42Yeah.
00:31:42Time's on their side, but flavour might be on yours.
00:31:46Yeah.
00:31:48I'm starting to get a little bit worried.
00:31:50The way I saw this flowing was that the ingredients
00:31:51were going to get better and better and better,
00:31:53but, you know, two of the last three things revealed
00:31:55have been grains and leaves.
00:31:57I mean, really?
00:31:58Come on, seafood has to be next, surely.
00:32:01They can't do a challenge like this without seafood.
00:32:03Ben, last man standing.
00:32:05Yeah, well, you know, don't leave Maggie hanging.
00:32:07All good things come to those who wait.
00:32:09All right, Ben, it's time to reveal the next ingredients.
00:32:12If you choose these, you'll have 40 minutes left to cook.
00:32:15Three, two, one.
00:32:17It's seafood!
00:32:18I need to get going.
00:32:20It's very slippery.
00:32:21Oh, he's gone.
00:32:22Deckers, we've finally got seafood!
00:32:27He's only going now.
00:32:28He's crazy.
00:32:3040 minutes.
00:32:32Whoa.
00:32:33Just leave that up, please.
00:32:35Got it.
00:32:35Thanks, Chef.
00:32:36You want to catch yourself, mate, yeah?
00:32:37Thanks, Chef.
00:32:38All right.
00:32:38Today, I'm going to be cooking a lovely ocean trout with some pasta puree, some herbs and
00:32:44some mussels and some clams.
00:32:46Huge risk, taking the least amount of time, but it's long enough to cook fish and I'm the
00:32:50only person cooking it, so that's a good thing.
00:32:53First thing I start working on is the pasta puree.
00:32:55I'll chop it as finely as possible.
00:32:56I've got no time to waste.
00:32:58Let's go.
00:32:59If you'd waited to the end, you would have had caviar, black truffle, black garlic, aged
00:33:05parmesan, finger lime, so much flavour, all the luxury, and it's all us.
00:33:14Oh, my God, what have I done?
00:33:17All right, the last bus is cooking, which means everyone is behind the stoves.
00:33:2235 minutes to go.
00:33:23Woo!
00:33:29Hello, Sarah.
00:33:30Hello.
00:33:31I'm so excited that you're here, Maggie, and my dish is an offal and caramelised onion tart.
00:33:39Okay.
00:33:39Yeah, savoury tart, yeah.
00:33:40So, run us through.
00:33:41You've got the tart shell.
00:33:43Yes.
00:33:43What's the filling?
00:33:44So, the filling is layers.
00:33:46So, it's an onion cream, then it's caramelised onions, then it's the sweetbreads, the crispy
00:33:50parsnip.
00:33:51How's the tart shell?
00:33:53I haven't checked yet.
00:33:54It's in the oven.
00:33:56You haven't checked.
00:33:58Can we have a look?
00:33:59I'm not hiding anything.
00:34:00You can have a look and let me know how it is.
00:34:04No soggy bottom.
00:34:05No, no soggy bottom.
00:34:07Good luck.
00:34:09I really want to take these tarts to the edge.
00:34:12I want that caramelisation to be there, and now I need these beautiful, delicate, sweet
00:34:17breads to be perfect.
00:34:20Smells beautiful.
00:34:22Very, very good.
00:34:23The colour is wild.
00:34:25The curry's really herby, very different to the curries I usually make.
00:34:29For obvious reasons, I don't have all the spices.
00:34:31My curry's quite herbaceous, and I feel like there's something missing.
00:34:36Then all of a sudden, I see I've got pepper.
00:34:38I'm like, why did I not use pepper earlier?
00:34:40So now I'm adding pepper into my curry to build the nodes of that warmth curry spices that I
00:34:46normally use.
00:34:47And I think I need an element of smoke.
00:34:50So I'm smoking my chicken curry with the ghee that I've made, and that's going to add a really
00:34:57good depth of flavour.
00:34:59And I'm also going to serve that with a really tangy, sweet tomato herb chutney for Maggie.
00:35:05I think she really likes those tangy flavours.
00:35:07I have never made anything like this before, but I'm going to punch in as much flavour as
00:35:12I can with what I've got.
00:35:14OK, everyone, we want some Maggie, Maggie!
00:35:1820 minutes to go!
00:35:21That's my cream, that's my cream.
00:35:23Oh, schnazza.
00:35:25What a move.
00:35:25Bring it on.
00:35:26Mandolin.
00:35:27No time for that.
00:35:29I thought that I had plenty of time, but I'm stressing out.
00:35:33I'm nervous.
00:35:34I know I don't want to go home today.
00:35:37You know, being in a kitchen, that's my happy place.
00:35:40It's taken me a long time to get where I am, but I never gave up.
00:35:45So I'm fighting for my place in this competition.
00:35:49I've managed to do this emulsion, and I'm just going to mix that with the slaw.
00:35:53These bad boys.
00:35:54And now I need to really focus on these offal skewers with chicken liver, beef tongue, and
00:36:00vig, with this nice sticky vinicotto glaze.
00:36:04I just really need to nail the cook on this.
00:36:07God.
00:36:08Danny, how are you going?
00:36:11You got, oh God, under 20 minutes?
00:36:14Huh?
00:36:15Under 20.
00:36:17I'm feeling the heat.
00:36:18This is full on, man.
00:36:19I don't normally cook like this quickly in here.
00:36:22I've got so much to do.
00:36:23I haven't even started on my ocean trout.
00:36:26I need to make sure it's a nice, clean fillet.
00:36:28There's no bones.
00:36:30It's time-consuming and fiddly.
00:36:32And I'm thinking I could have gone 15, 20 minutes earlier and cooked a beautiful quail dish
00:36:36with plenty of time to get it all done.
00:36:38So I really hope I don't regret my decision to wait that long.
00:36:47Come on, Benny.
00:36:48Less than 20 minutes to go.
00:36:51I've got no time to waste.
00:36:53To make the sauce, I want to use some of the shellfish reduction from cooking the pippies
00:36:56and mussels.
00:36:57And the pasta puree is cooking away.
00:36:59I need to get onto the fish.
00:37:00So I'm really racing to get this fillet off the ocean trout.
00:37:03To pull the pin bones out of the fillet is actually quite tedious.
00:37:06Normally, you can pull the whole bones out, but I've just cut it into pieces.
00:37:10So I've got to go and pull a little half bone out there, a third of a bone here, a big bone
00:37:14there.
00:37:14I'm hoping there's not a little bone hiding in there somewhere.
00:37:17So this is going to cost me a bit of time, and time is one thing I do not have.
00:37:21Benny, just keep going.
00:37:22Top 10 in your sides in just 10 minutes to go.
00:37:27Come on, team.
00:37:33The tarts are almost ready.
00:37:35I'm going to pull them out and start plating any second.
00:37:38So we're there.
00:37:41Finally, the tarts are ready.
00:37:43I need to assemble.
00:37:44I need to make it look beautiful.
00:37:46I'm layering in that caramelized onion cream.
00:37:49I've got these beautiful sweetbreads, the grapes, my parsnip crisp, finishing with that
00:37:56bone marrow sauce.
00:37:58You're cooking with Maggie Beer's favorite ingredients, Do It Brown, five minutes to go.
00:38:04Come on, guys.
00:38:06Come on, Deeps.
00:38:08I am very nervous because I've never made anything like this before.
00:38:13So I just don't know if my dish has that depth of flavor.
00:38:18And it's extremely risky.
00:38:22So, yeah, I don't know if making this curry was the best decision.
00:38:28At the start of this cook, I had a very conscious decision to go for more time and less ingredients.
00:38:35I do think I made the right call because I've been able to get everything on the plate.
00:38:39That verjuice parfait.
00:38:41And I'm going to top it with some of that black grape fig and verjuice sorbet.
00:38:45Around that goes some of the beetroot and verjuice granita.
00:38:48And finally, I'm going to top it with that vine-leaf-shaped biscuit and the beetroot leaf powder.
00:38:53So, yeah, I think in the battle of time versus ingredients, I think time was the way to go.
00:38:58Beautiful, Callum.
00:38:59Beautiful.
00:39:01Ouch.
00:39:02Come on, Decky. Come on.
00:39:04I'm really cutting it fine here,
00:39:06but it's starting to look good.
00:39:08I've got my fresh, punchy, crunchy slaw
00:39:11with the emulsion.
00:39:13I'm really hoping that this emulsion
00:39:15is going to bring this dish together
00:39:17the way Andy and Maggie wanted.
00:39:19It's been such a special cook today,
00:39:21having Maggie in the kitchen.
00:39:23One minute to go!
00:39:32Everything's a blur. I've got no idea what I'm doing.
00:39:39I definitely had to rush the dish more than I wanted to.
00:39:41I thought it was enough time,
00:39:43so this is not ideal.
00:39:47This is the dish to get you into the top!
00:39:50Ten!
00:39:51Nine!
00:39:52Eight!
00:39:53Seven!
00:39:54Six!
00:39:55Five!
00:39:56Four!
00:39:57Three!
00:39:58Two!
00:39:59One!
00:40:01That's it!
00:40:04Wow.
00:40:05Well done.
00:40:07Well done.
00:40:09Oh, that was close.
00:40:11Oh, I feel relieved.
00:40:13This dish probably never exists anywhere in the universe,
00:40:16so big risks can be big rewards,
00:40:18and it is a huge reward making it into the top ten.
00:40:31One of my favourite challenges with one of my favourite people.
00:40:37Maggie Beer, thank you so much for coming in.
00:40:39And the age-old question,
00:40:41what do our contestants value more?
00:40:43Time or ingredients?
00:40:45But no matter how much time or ingredients they picked,
00:40:48their biggest challenge was trying to impress you, Maggie.
00:40:51I agree.
00:40:52I'm such an ogre.
00:40:54Oh, please.
00:40:55Can't you tell?
00:40:56I reckon we get the first two shins.
00:41:05Hi, Cal.
00:41:06Hello, everyone.
00:41:07Wow.
00:41:08Oh!
00:41:09Caught our eye.
00:41:12Righty-o.
00:41:13Callum, what's the dish?
00:41:14All things verjuice.
00:41:16So it's a beetroot and a verjuice granita
00:41:18around the outside of the plate.
00:41:19A verjuice parfait on the bottom there.
00:41:20And on top of that is a black grape and a verjuice sorbet.
00:41:23And then on the top it's a vine leaf.
00:41:25I've hit it with dehydrated beetroot leaves.
00:41:27The old celebration of verjuice dessert, Callum.
00:41:29Yeah.
00:41:30Well, if you've chosen all the ingredients today, Maggie.
00:41:31But we don't mind it.
00:41:32We don't mind it.
00:41:33We accept it.
00:41:34Callum, what would it mean for you to make top ten?
00:41:36A top ten is the ultimate milestone of feeling like you've made it.
00:41:39Confident that this dish will get you there?
00:41:41You can never be too confident.
00:41:42I do think that the last handful of challenges,
00:41:44there hasn't been, like, a lot of challenges.
00:41:46There hasn't been, like, a lot of challenges.
00:41:48You can never be too confident.
00:41:50You can never be too confident.
00:41:52I do think that the last handful of challenges,
00:41:55there hasn't been, like, bad dishes.
00:41:57You know, the people that are going home at the moment
00:41:59are, like, doing very minor little slip-ups.
00:42:01So, yeah, I think it's a good dish, but who knows?
00:42:04Well, Callum, we're all looking forward
00:42:06to tasting a celebration of verjuice.
00:42:08Cool. Thanks, everyone.
00:42:09Thank you so much.
00:42:10Thanks, Alan.
00:42:11Wow, look at it.
00:42:14Whoa.
00:42:15I want to wear it.
00:42:17Great hat.
00:42:25All right, Maggie, so Callum was clever because he knows
00:42:47that the way to your heart is through verjuice.
00:42:49So, tell us, was it a hit?
00:42:51It was a hit.
00:42:53It was a hit.
00:42:54It was a hit.
00:42:55It was a hit.
00:42:57You know, to be given a dessert like this that's so pretty,
00:43:00it is pretty.
00:43:01It is very pretty.
00:43:02And with all those different elements,
00:43:04it was like a progression.
00:43:06The richness of the parfait, but still that, you know,
00:43:09piquancy that comes, that flavour of the beetroot
00:43:12with the fir juice, that fineness of that little biscuit,
00:43:17the grape leaf that looked like a maple leaf, was fantastic.
00:43:22All of the elements were perfect.
00:43:26That was absolutely divine.
00:43:28And I feel like I've just had a beautiful, cool summer drink.
00:43:32Yeah.
00:43:33Like, that's how his desserts always leave me.
00:43:35Just so refreshing and the sugar balance is so perfect.
00:43:39His flavours and how he plates them up are just so different
00:43:45and he's continuing to raise the bar on being able
00:43:48to accomplish balance in those flavours.
00:43:50It's always a surprise.
00:43:51Yeah.
00:43:52Callum is just a flavour master and he's proven it once again.
00:43:55Yeah.
00:43:56I agree.
00:43:57This dish is what stands between me and top ten.
00:44:05Snickers?
00:44:06Snickers.
00:44:07Winning MasterChef Australia.
00:44:08It's everything I've ever dreamed of.
00:44:10And then opening up that restaurant one day,
00:44:13showcasing dishes like this.
00:44:18So, yeah, I'm sweating buckets.
00:44:21I'm nervous.
00:44:27Declan, what have you cooked?
00:44:36These are my inside-out skewers with a vinicottir glaze.
00:44:41And then I've got a radicchio slaw.
00:44:44Declan, I sense a little nervous crackle there in your voice.
00:44:48Yeah.
00:44:49I think there's always just a little bit of lack of confidence there.
00:44:53Well, Declan, your nerves just show that you care.
00:44:56You care.
00:44:57We're going to taste your dish now.
00:44:58Thank you, guys.
00:45:00Thanks, David.
00:45:01Enjoy.
00:45:26Um, to be honest, it feels like we've got skewer and slaw and nothing really in between.
00:45:42What I wanted from the dish was kind of what we're trying to convey with him.
00:45:47Some sort of fat.
00:45:49He talked about this emulsion and he's kind of lightly dressed the slaw in that,
00:45:54whereas I feel like it needed to be a sauce.
00:45:56So that all of the skewer work we could have, you know, kind of dug around in the slaw and in the sauce.
00:46:03And that would have made the whole dish much more complete.
00:46:06When you're dealing with leavers, you need to have something very dominant in the plate to match the strength of the offals.
00:46:15And for me, the slaw is too light for it.
00:46:19There was a lack of lusciousness about that slaw.
00:46:22You know, we talked about fat.
00:46:24I wanted more.
00:46:25It ends up being a very basic dish for me.
00:46:28And compared to everyone today, I think he is in the woods.
00:46:38Jamie.
00:46:39What have you made?
00:46:40Charred and roasted chicken.
00:46:44Well, I thought the chicken was really nicely cooked.
00:46:47I love the parsnip because it's one of my favourite, favourite things.
00:46:52And the freshness of the beetroot.
00:46:54So there's a lot I like about it.
00:46:56Yeah.
00:47:02Snaj, what did you make?
00:47:03Egg raviolo with onion sauce.
00:47:06I also have a confit egg.
00:47:09I think Sinead has done a really good job.
00:47:11Obviously the yolk was a success, so that's fantastic.
00:47:14Beautiful ricotta.
00:47:15And I think her pasta work was lovely.
00:47:21Alana, what have you made?
00:47:22So I've made a ginger and lemon biscuit tart with a diplomat cream,
00:47:27a vincotto ice cream, and a fresh grape sauce for you.
00:47:35I hear happy sounds coming from Maggie.
00:47:37That vincotto ice cream could be one of the best things I've had this year.
00:47:44I loved that.
00:47:45Oh, that's huge.
00:47:46Like, it's perfect.
00:47:48And what a great day to pull it out with you in the house.
00:47:52And, you know, taking a risk and going the earliest of all of our contestants.
00:47:56And she made use of her time so well.
00:48:00One of my favourite things about that dish was just hearing Maggie's happy noises.
00:48:05When she ate.
00:48:10Hello.
00:48:11Hi.
00:48:12Hi, Sarah.
00:48:20Sarah, that looks awfully good.
00:48:21What did you make?
00:48:24I have made an offal and caramelised onion tart.
00:48:28Well, Sarah, I know I for one am very excited to try your offal tart.
00:48:33And I'm pretty sure Maggie is too.
00:48:34So we're going to get into it.
00:48:35Absolutely.
00:48:36Awesome.
00:48:37Thanks, Sarah.
00:48:40I want the offal.
00:48:42There you go, Maggie.
00:48:43That's for you.
00:48:44That's mine.
00:48:58Well, there's not much left.
00:49:11That tells you I loved it.
00:49:15The sweet bread was just perfectly cooked.
00:49:18I loved that pop of the grape.
00:49:21The caramelised onion, that agridulce.
00:49:24And the sauce I thought might be too rich, but it wasn't.
00:49:28And the crispness and flakiness of the pastry.
00:49:31I loved it.
00:49:32Yes.
00:49:33And so thin.
00:49:34Yeah.
00:49:35She did a good job of lining them.
00:49:36I think she's absolutely crushed it.
00:49:38Yeah, agreed.
00:49:46I've waited so long, but I never got my ideal pantry.
00:49:51So I just don't know if the judges are going to get that depth of flavour in the curry.
00:49:56Dépendeur.
00:49:57Dépendeur.
00:49:58Dépendeur.
00:49:59Dépendeur.
00:50:00One of our last two daredevils.
00:50:06Dépendeur.
00:50:07What have you cooked?
00:50:08Dépendeur.
00:50:09Dépendeur.
00:50:10Dépendeur.
00:50:11Dépendeur.
00:50:12Dépendeur.
00:50:13Dépendeur.
00:50:14Dépendeur.
00:50:15Dépendeur.
00:50:16Dépendeur.
00:50:17Dépendeur.
00:50:18Dépendeur.
00:50:19Dépendeur.
00:50:20Dépendeur.
00:50:21Dépendeur.
00:50:22looking forward to trying this one so full taste thank you thank you so let's
00:50:29have a look okay so the big question is is the curry going to have enough flavor
00:50:40in it
00:50:42in the mood to cook grab your aprons and try these delicious masterchef approved recipes on 10 play
00:51:12that is mind-boggling like i know she had a lot of ingredients to play with but not specific spices
00:51:37that she would normally go for and boy oh boy she packed that full of flavor the smoking the chicken
00:51:45gives that such a high level of substance and what about the bread that is one of the best
00:51:51roti style breads i've had in here yeah i agree flaky it's perfectly cooked i think you really
00:51:57do get that smokiness and then what sort of backs that up is that pepper that's in there because
00:52:01that's the last thing you feel it's that lovely warming hum developing those layers in the curry
00:52:07in 45 minutes that's why i couldn't do it in a twice the time it's just so good it was actually
00:52:15you know what i do if i go somewhere i absolutely love it have you heard of goodie bags or doggie
00:52:23bags whatever you call it this is going to go to my wife when i go back home oh my god
00:52:28what do you make fresh ricotta and caramelized fig tarts uh you're a huge fan of maggie but what's
00:52:41it like cooking a dish for her uh i just it's you just bring the emotions out of me and this is what
00:52:50you do to people oh you've given me goosebumps i think it means a lot to maggie yeah she's going to
00:52:58taste your dish now thank you thank you she had a lot of time and i think audrey's done a fabulous job
00:53:06the pastry is a delight it's crunchy it's very thin and the ricotta is quite fresh it is very good
00:53:15andre oh boy what's the dish supreme chicken with a ginger velouté and a agro dulce of ox tongue and
00:53:26zucchini my chicken was perfect like so succulent it's a funny dish because it's kind of got asian
00:53:37notes because of the ginger it's really lovely i love the vegetables everything's sort of tender but
00:53:44still a little crunchy i think it's done a great job
00:53:47it was one of the most hectic cooks i've had in this kitchen hello mate hello the whole thing's a
00:54:01blur so i don't really know what i've done and at this stage of the competition you can go home for
00:54:07the smallest thing ben you were the last man standing what did you make i made pan roasted
00:54:15ocean trout with shellfish charred zucchini pasta puree and a verju parsley sauce
00:54:22was that tough to wait all the way to the end yeah it was really weird actually like when you can
00:54:28hear it all going on behind you and you can smell it all happening yeah and you're kind of very tempted
00:54:32but then i thought oh the seafood can only be another five minutes away and so i took the chance on that
00:54:36i guess what's the goal for you to get out of this you know after this competition yeah so i mean i've
00:54:43cooked professionally for a few years but the last couple years i haven't i've been doing family stuff
00:54:46and i kind of almost lost the mojo you know a bit and being back in here is just like really lighting
00:54:51that fire again it's just like it's right back and i've got you know a few ideas that i think can
00:54:56probably come to fruition from getting this far and certainly if i can get to the end
00:54:59i think you took a big risk you know that we know that i hope it's paid off thanks
00:55:17thanks guys thanks ben thanks
00:55:23it definitely looks like a complete dish
00:55:25i think this is an interesting choice of dish for the amount of time that he had
00:55:32if i put myself in his shoes and i was dead keen on using seafood i probably would have gone like
00:55:37light and fresh and vibrant so i'm interested to see how it eats but i'm worried for it
00:55:55so
00:56:07so
00:56:09so
00:56:15I think Ben 40 minutes to make a dish like this I think it takes a lot of courage the fish was
00:56:33cooked impeccably I think considering the size of the fish that he had to filleted very quickly to
00:56:39keep it nice and pink and the skin well retrieved was a formula and I think all the shellfish together
00:56:46also was very brave the white wine sauce reduced with the shellfish stock gave a bit of acidity to
00:56:53the dish because I would have liked the parsnip to be less liquid and sadly it's missing some freshness
00:57:00I wanted zing I wanted freshness I wanted texture but instead it's quite on the heavy side
00:57:08I've got pasta puree which has been cooked down in a lot of fat milk same with the butter sauce so I'm
00:57:16a little bit worried for Ben because for me I wish that he had a little bit more time just to finesse
00:57:22my ocean chart was cooked perfectly but just think how fresh if he had abused those sorrel leaves with
00:57:31the fish you know that would have really yeah given us that lovely zing
00:57:35Maggie how do you think everyone did I love that each of you went to all these ingredients of mine with
00:57:53such gusto you wanted to please me and that made me very proud I loved your creativity and
00:58:01again I've learned from you well we love you Maggie so please everyone put your
00:58:09wine stick of oil for madam Maggie beer
00:58:12with top 10 at stake and Maggie beer in the kitchen you had every reason to go all out today
00:58:26and four of you went above and beyond
00:58:34Sarah oh wow you took a risk working with awful and boy oh boy you didn't pay off
00:58:42Callum if ever there was a way to win Maggie over it was with virtue but that's what you did with it
00:58:52today that stole her heart what up depender that curry was stuffed with silly amounts of flavor we
00:59:00absolutely frothed it and Alana that vinucotto ice cream that was outrageously good well done all of you you say
00:59:22sadly one of you is going to fall just shy of the top 10 if I call your name please step forward
00:59:33Declan and Ben
00:59:43good luck right Declan this law was like luster and your dish really needed a sauce Ben your dish
01:00:02needed freshness and you had the least amount of time to work with and I'm sorry to say it showed on the
01:00:08plate so both of your dishes had flaws but the difference between the two was that one felt
01:00:17complete and one didn't which is why I'm so sorry to say Declan you're going home sorry buddy no worries
01:00:32Declan mate you came in here to regain your confidence and trust me you have done just that
01:00:44yeah Declan's your name cooking is definitely your game yeah
01:00:50I came here to win but I think looking at it now I came here to bring joy and put smiles on everyone's
01:01:01faces but you know it's not the end it is just the beginning for me I think I'm peak Declan at the
01:01:10moment and it's definitely forced to be reckoned with it so Sarah do you think Declan's got a bright
01:01:15future I think that Declan is the most genuine incredible human being he's so talented whatever
01:01:22he puts his hand to he gives it 100% and he really is a light in this room for everyone he lifts every
01:01:31single person up he's incredible thank you thank you I think you can tell me we all love you in here
01:01:45but for now Pete Declan it's time to say goodbye mate thank you
01:01:49it's bittersweet of course
01:01:55you know I might be leaving MasterChef kitchen but definitely a different person
01:02:03compared to season 15 I'm a better cook I'm a better man I'm better in my mind
01:02:11and the fish strobe Declan's fish bistro it is coming to a town near you it's gonna happen
01:02:26this week on MasterChef Australia are you ready we're down to the top 10 for 2025
01:02:36yes yes yes so the kitchen is pumping we're getting really close to that trophy and I'm coming for it
01:02:45oh my god and creations this incredible it's just unbelievable it is mad genius put the judges in a spin