- 6/29/2025
S 17 E 37 >>> https://dai.ly/x9m3xtw
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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.
00:00:31Yes, 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?
00:01:17Hello, everybody.
00:01:18Hi.
00:01:19Hello.
00:01:20Hello.
00:01:21Hi.
00:01:22Hello.
00:01:23Hi.
00:01:24Hi.
00:01:25Hello.
00:01:26Hi.
00:01:27How's it going?
00:01:28Oh, my God.
00:01:29Oh, my God.
00:01:30What is going on here?
00:01:32Let's go, everybody.
00:01:33Come on down.
00:01:34What is going on?
00:01:35Is there gonna be some sort of action or something?
00:01:36This could be the time versus thingy thingy.
00:01:40That's the...
00:01:43Hello, everybody.
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!
00:03:21Oh!
00:03:22Yes!
00:03:25Thanks.
00:03:26Oh my God!
00:03:27It's Maggie Beard!
00:03:29I love Maggie Beard!
00:03:30I love Maggie Beard!
00:03:33I love Maggie Beer.
00:03:35Every time I talk about Maggie Beer I start tearing, it's ridiculous.
00:03:39The world, it's not just Australia, the world loves Maggie Beer.
00:03:43This is so happy.
00:03:45I love you.
00:03:47I'll take that.
00:03:53Maggie, 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.
00:04:05Callum, it must mean so much to have an absolute icon of our industry on your doorstep.
00:04:11Oh, 100%.
00:04:12I think, like, Barossa Valley is known for wine and for Maggie.
00:04:15I feel like there's people who go Shiraz and Maggie Beer.
00:04:19Sorry. Thanks, Callum.
00:04:22Dependa!
00:04:24What's it like to have Maggie here?
00:04:26Oh, hi, Maggie. I'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 and I spotted you from the corner of my eye in the ladies' bathroom.
00:04:39And then I waited outside and then you came out and I was like, oh my god, hi Maggie.
00:04:44And you're like, oh my gosh, you scared me.
00:04:48I'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, but yet I've been a fan of Maggie's for as long as I can remember cooking.
00:05:02You had a big birthday this year, Maggie.
00:05:05I did, I did.
00:05:06How did you celebrate?
00:05:07Three parties.
00:05:11And if you're turning 80, you just have to really go for it.
00:05:15Sounds like you've still got it, Maggie.
00:05:18I'm not giving it up.
00:05:19Okay, the constant battle in this kitchen, it's time versus ingredients.
00:05:28And that is exactly what this elimination is all about.
00:05:33This 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.
00:05:58You can start cooking whenever you want.
00:06:00But be warned, you'll only be able to use the ingredients that have already been revealed.
00:06:07It's a balance.
00:06:08It's a balance today.
00:06:09I think ideally all I need is about 45 minutes, a beautiful fish and some aromats to pull off a great dish.
00:06:16But I'm going to have to wait and see what's underneath these cloths.
00:06:20Okay, even 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.
00:06:34We still in love with Maggie or what?
00:06:37Yeah.
00:06:38Maggie, can you please tell us a little bit more about those ingredients?
00:06:45Ah, well, all those ingredients I love, but some I love more than others.
00:06:52And I'm a risk taker.
00:06:55And so you have to be ready to put your skates on if you do what I might do.
00:07:00Wow.
00:07:01Good advice.
00:07:02I'm just hoping that there is going to be some Maggie beer verjuice there.
00:07:07And lots of fresh ingredients, which is what I have in my pantry at home as well.
00:07:13All right, let's get started.
00:07:17Good luck.
00:07:21Okay, crew.
00:07:22We're going to start with 90 minutes on the clock.
00:07:26And...
00:07:27Pantry staples!
00:07:28Oh, hey!
00:07:29Don't all come running at once!
00:07:31Hey, 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?
00:07:58No bakers in the room?
00:07:59Heaps of bakers.
00:08:01I just feel like a savoury.
00:08:03I 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,
00:08:31to make a cracker of a dish that 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...
00:08:59Oh!
00:09:00A selection of fruits!
00:09:01So, we have Granny Smith apples, ruby red grapefruit, figs.
00:09:09It's the best fruit bowl ever.
00:09:11Have 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.
00:09:19I'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.
00:09:26I 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?
00:09:35Alana, you've got one leg nearly going.
00:09:38I'm ready.
00:09:39I'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,
00:09:56I could come up with something spectacular.
00:09:59Time is a-tickin' away.
00:10:00And remember, when I reveal these next set,
00:10:03you've only got 80 minutes left.
00:10:05So, if you want to get the best out of these,
00:10:09you might want to think about going pretty soon.
00:10:11Woo-hoo!
00:10:14It's gone so well.
00:10:16Alright, there's 80 minutes on the clock.
00:10:18And with the pantry staples and the fruit selection,
00:10:22the next set of ingredients are...
00:10:28Flavour essentials.
00:10:30Oh, my gosh.
00:10:31Oh, here we go.
00:10:32Here we go.
00:10:33I'm out.
00:10:34I see ginger.
00:10:35I see vincotto.
00:10:36There's vanilla,
00:10:37plus all of that amazing fruit,
00:10:39and the pantry staples.
00:10:40I can create a really fresh, zesty, fruity dessert from this.
00:10:45Okay, we have red onion, brown onion,
00:10:49shio koji versus finucotto.
00:10:51You've got the beautiful fruit selection down there.
00:10:54Your pantry staples.
00:10:55It is game on, I reckon.
00:10:58So, I've got 80 minutes to cook up an amazing dish.
00:11:02So, I'm going to do a little biscuit tart,
00:11:05which is going to be like a lemon and ginger base on it,
00:11:08and then some sort of cream flavoured through the middle
00:11:11with a bit of a jam and an ice cream and some quills.
00:11:16I'm still conceptualising a dish,
00:11:18but first things first that I'm thinking is that I want to do
00:11:22a really beautiful biscuit kind of pastry tart shell.
00:11:25It's a little bit different, but I think it's going to be something
00:11:28the judges are going to love.
00:11:29And 80 minutes, I think I've got just enough time
00:11:32because I have not only a biscuit base but ice cream
00:11:35and all the various jams, my diplomat cream to make,
00:11:39but I need to get them started super early
00:11:41because I don't want to waste the extra time that I've been given.
00:11:46Oh, shit.
00:11:48You've totally confused me now.
00:11:50Oh, oh, it's so tempting.
00:11:53And I'm also conscious of the fact
00:11:56that I'm always fighting against time.
00:11:58Maggie, finicotto, Virgis, that is you to a T.
00:12:02Well, it is.
00:12:03I'm always looking for that acid balance in food
00:12:06so it's bright in your mouth.
00:12:09And that's where I use Virgis every day.
00:12:11And with all that umami in the flavour bombs,
00:12:14there's so many things you could do.
00:12:17Audra?
00:12:18Shirley!
00:12:19Offaray!
00:12:21She's gone!
00:12:22Wasted three minutes.
00:12:24If you're gonna go, you gotta go
00:12:27because you're losing time by the minute.
00:12:29If you wait like Audra just did, she's got three minutes.
00:12:32I could have bloody gone just now.
00:12:35I'm actually in a bit of a panic,
00:12:37but totally running with my gut right now.
00:12:39I'm thinking, you know what?
00:12:40I've got 80 minutes.
00:12:41I'm just going to go sweet.
00:12:43Snaz?
00:12:44I thought this would be your jam.
00:12:46This is my jam.
00:12:47So close.
00:12:49So close?
00:12:50What's stopping you, Snaz?
00:12:52You're right.
00:12:53Let me do it.
00:12:54Snaz is off, dude.
00:12:57Just a little prod.
00:12:58Sweet or savoury.
00:12:59Sweet or savoury.
00:13:00Wow.
00:13:01I really think this pressure's really starting to get to people.
00:13:04Surely, Ben, you'll get Nancy.
00:13:06Nah, nah, she's good.
00:13:07Really?
00:13:08There's gonna be so many beautiful things under here, Andy.
00:13:10I wouldn't want to miss out.
00:13:11But I've just got to take a good breath and just hold my nerve here
00:13:14and wait for something I'm really happy to cook with.
00:13:18Probably could have gone a little bit earlier.
00:13:20However, I'm loving that I've got the virtues on a vinocotto and figs.
00:13:24Today 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.
00:13:33I'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.
00:13:44I love making simple dishes.
00:13:47So 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 Schnezz cooking away.
00:14:04I've actually done this challenge before and last time I did it,
00:14:07I thought the best strategy was to wait near the end
00:14:10and have all the ingredients under the sun to work with,
00:14:13with not very much time.
00:14:14But it was very stressful.
00:14:16So to be honest, I'm kind of thinking today,
00:14:18maybe the opposite strategy might be the way to go.
00:14:20Come on guys, 75 minutes left on the clock
00:14:23and your next batch of ingredients are...
00:14:26Yes.
00:14:27Veggies!
00:14:29Callum's gone, he needs no more.
00:14:32So we have parsnips, sweets, beautiful French beans,
00:14:36globe 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.
00:14:43I reckon I could get a job, eh?
00:14:45Capskins for two for five bucks.
00:14:46These are free.
00:14:47You can take them.
00:14:48I'll give them to you.
00:14:49What are you thinking?
00:14:51I'm thinking I might go dessert.
00:14:52So you're going sweet, mate?
00:14:53Yes, 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,
00:15:01I've got the time to try and do something dessert-y.
00:15:04And Maggie Beer and I are both from the Brosser
00:15:07and I do see her around.
00:15:08So, yeah, I want to cook something
00:15:10that she's going to be really impressed by.
00:15:11So when I think of Maggie Beer,
00:15:13I 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
00:15:28and sorbet that's made from verjuice.
00:15:30Let's see how that plays out.
00:15:32By making my dish a little about verjuice today,
00:15:33I 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?
00:15:38Because I know she's going to like the flavour,
00:15:40but she's very familiar with it.
00:15:41So there's not going to be a lot of wiggle room to hide
00:15:43if it's not perfect.
00:15:45You got chillies in there, Andy?
00:15:47No chilli.
00:15:49Oh, 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,
00:15:59and I'm thinking I've got to give myself enough time
00:16:01to pull off a great dish.
00:16:03Am I sweating?
00:16:04Yes, you are.
00:16:06Like, I thought I was going to do a seafood dish
00:16:08at the beginning of the cook,
00:16:10but really need to push myself,
00:16:12do some crazy techniques,
00:16:14work on some unusual flavours
00:16:16and show the judges something different.
00:16:18OK, guys, I've got something else to offer you.
00:16:21As soon as I reveal this, you will have 70 minutes left.
00:16:26Right.
00:16:27Next batch, ingredients, is wine time!
00:16:33Yeah.
00:16:34Oh, wine.
00:16:35The Barossa is about Shiraz, Shiraz and Shiraz.
00:16:38You know, wine emits a lot of flavour,
00:16:41but I'm really hanging on for a protein.
00:16:44I just don't want to drop below 60 minutes.
00:16:46One more minute.
00:16:47May as well wait now.
00:16:48Are you ready?
00:16:50I want to see their faces.
00:16:51This is the trick.
00:16:54Maggie is already getting excited about this.
00:16:57I am, I am, I am.
00:16:58It's a love affair with what's in there.
00:17:01You're making us nervous.
00:17:04So, as soon as I reveal what is under the cloth,
00:17:07you will have 65 minutes left.
00:17:10Rip the band-aid off.
00:17:11Yeah.
00:17:12Bit of protein.
00:17:13Come on.
00:17:14We are.
00:17:15Oh-ho-ho-ho.
00:17:16I don't know.
00:17:17Should I go?
00:17:18Think you can be the next MasterChef?
00:17:19Only one way to find out.
00:17:20Applications are open now.
00:17:21Head to the link below and apply.
00:17:22We'll see you in the future.
00:17:23So, you will have 65 minutes left.
00:17:24And you will have all the ingredients that have been revealed so far.
00:17:30Plus.
00:17:31All fools.
00:17:32Finally.
00:17:33There you go.
00:17:34Oh-ho-ho.
00:17:35Oh-ho-ho-ho.
00:17:36Uh-huh.
00:17:37Oh-ho-ho.
00:17:38Oh-ho-ho.
00:17:39Oh-ho-ho-ho.
00:17:40Oh-ho-ho.
00:17:41Oh-ho-ho.
00:17:42Oh-ho-ho.
00:17:43Oh-ho-ho-ho.
00:17:44Oh-ho-ho.
00:17:45Oh-ho-ho-ho.
00:17:46Oh-ho-ho.
00:17:47Oh-ho-ho.
00:17:48Oh-ho-ho-ho.
00:17:49Oh-ho-ho-ho.
00:17:50Oh-ho-ho-ho.
00:17:51So we have here smoked oak stong, chicken livers, duck hearts, maro buns,
00:18:02we've got some lamb sweet bread and we have some pig jars or chips.
00:18:07Look at all that flavour and texture.
00:18:11The thyme is definitely ticking in my head and offal is delicious when it's cooked right,
00:18:17but then I'm so tempted to see what's under the other cloths.
00:18:21I 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're going to go.
00:18:29I'm going to go.
00:18:34I want to impress Maggie and these are incredible ingredients if you know how to cook them.
00:18:41I'm thinking of making a sweet bread tart.
00:18:44I'm going to 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.
00:19:05I 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?
00:19:11Yes.
00:19:12Just over an hour.
00:19:14Yeah, thank you.
00:19:14All right.
00:19:19Are they still going over there?
00:19:21Deckers, I don't mean to interrupt your thought process, but I want to know,
00:19:28do you think there's some seafood under there?
00:19:30I love everything I'm seeing now already, so I've sort of thrown seafood out of my brain,
00:19:34and I 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, yeah.
00:19:43But there's more to come.
00:19:46Yeah, but less time.
00:19:48Just a reminder, less time.
00:19:49So you're not interested.
00:19:52Okay, next patch of ingredients.
00:19:54You will have 60 minutes left.
00:19:58We have...
00:20:02pork and poultry.
00:20:03It's pork and poultry, which I love, but I'm still just interested in this offal.
00:20:24Thank you, grazie.
00:20:26I think it's a great way to showcase the cook that I've become.
00:20:29Let's do it.
00:20:30Um, so today I'm making beef tongue and chicken liver skewers all done over the hibachi.
00:20:37I'm going to have toasted cabbage and then beautiful pickled cabbage using that verdure.
00:20:43I 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.
00:20:58What 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.
00:21:06Uh, I've got 60 minutes.
00:21:08Decided to pull the trigger when I saw the poultry.
00:21:11So I'm going to char the chicken over the hibachi.
00:21:13I'm really going to get the bones of the chicken, roast it down with some pancetta,
00:21:17maybe 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.
00:21:31So this is just back in my wheelhouse, I suppose.
00:21:32Uh, waited this long to cook because I wanted a core ingredient, a chicken.
00:21:40So I'm going to do a hand-seared, uh, supreme of chicken and I'm going to incorporate the
00:21:46smokiness of this tongue somewhere into the dish.
00:21:48Black apron today, absolutely don't want to go home.
00:21:51I'm going to cook like a demon and, uh, fingers crossed.
00:21:55I'm glad you're both still here, you know, show his bravery.
00:21:58Everyone is now cooking except Depinda and Ben.
00:22:03Ben, playing the long game now.
00:22:05What are you hoping that's next?
00:22:06Uh, I already want some seafood.
00:22:09Yeah, I mean, whatever I'm cooking is going to be cooking quick.
00:22:10I can cook the quail very quickly, so I'm happy with that.
00:22:13So I've got plenty of time to make up.
00:22:14Yeah, yeah, and if there's fish, even better, but...
00:22:16What's the minimum amount of time that you're late for?
00:22:18I'd do special 35 in all honesty.
00:22:19Yeah? Yeah.
00:22:20Depinda, what about you?
00:22:22Whole spices, powdered spices, anything, any spice.
00:22:26Is that a little prayer then for spice?
00:22:28I've been praying all morning.
00:22:31I am worried because I would like to play to my strengths and make a curry,
00:22:36but so far I don't have any herbs, I don't have any spices,
00:22:40but 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.
00:22:47All right, guys.
00:22:47You'll have 55 minutes left.
00:22:50The next ingredients are...
00:22:57Grains!
00:23:01Black lentils, still cut oats, frikka, spelt grain and semolina.
00:23:07No 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.
00:23:17There'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 now.
00:23:27There are a few surprises, let me tell you.
00:23:29Pleasant ones.
00:23:30Oh, good ones.
00:23:31Pleasant ones.
00:23:31It is smelling good out there, though, I must say.
00:23:34There's a lot of work going on out there.
00:23:36There's beautiful onions.
00:23:37Yeah, I can just smell the onions and what you've got.
00:23:39Woo!
00:23:41I'm in a smoke here.
00:23:43We'll be here, Snaz.
00:23:45Oh, Snaz.
00:23:47I love it.
00:23:48I'm like starstruck.
00:23:50You're wonderful.
00:23:52What are you cooking?
00:23:54Okay, I'm going to do one big raviolo that's going to have egg,
00:23:58and I'm making brown butter ricotta inside as well.
00:24:01It sounds wonderful.
00:24:02Yeah, I wish I waited one more walk.
00:24:03I 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.
00:24:17I want to taste the end.
00:24:19Oh, my God.
00:24:19Yes, it'll be.
00:24:20Thanks, Maggie.
00:24:23Oh, my God.
00:24:24There are too many things up here.
00:24:26Time is just going so fast.
00:24:29I had 80 minutes, but now I have about 50.
00:24:32The pressure's on to get going.
00:24:34I'm going to be making ricotta and caramelised fig tart.
00:24:38My shells are crispening up lightly in the oven,
00:24:41and I want to infuse all that vinocotto and that virgis in it,
00:24:46just to amp up the flavours of these beautiful figs.
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.
00:24:55All dry, good?
00:24:56Yeah.
00:25:00Cal, you good?
00:25:00Yeah, mate.
00:25:01All right.
00:25:02My virgis 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.
00:25:21Yes.
00:25:22Well, thank you very much, Maggie.
00:25:23I 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.
00:25:28So this dish is going to be all about virgis.
00:25:33Got it, got it.
00:25:33So it's going to be a virgis parfait, a black-grey sorbet.
00:25:37Yes.
00:25:38We've got a virgis beetroot granita.
00:25:41And 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.
00:25:54Do you mind if I ask virgis, 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 Yolamba to make virgis when I'd never tasted it,
00:26:06didn't have a sample of it.
00:26:07And that's when it started.
00:26:09Wow.
00:26:10How good is that?
00:26:11In flaggings.
00:26:1241 years later, here we are and you're celebrating Maggie's own virgis.
00:26:16Yeah.
00:26:16And in one dish, I've already used half a bottle, you'll notice.
00:26:19It's wonderful.
00:26:20Well, I'll get back to it then.
00:26:21I'll leave you to it.
00:26:22The next thing I want to get onto is a virgis 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.
00:26:34And I want this dessert to be about the virgis,
00:26:35so I've got to balance it really carefully here.
00:26:38Good juicing, Callum.
00:26:40Less messy this time.
00:26:41I'd love to see it.
00:26:45People are cooking, some of them have been cooking for ages now,
00:26:48and we haven't even started.
00:26:49Depender, you can't stand still.
00:26:51No.
00:26:51Depender and I, we're just sort of hanging out with Maggie.
00:26:54I'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.
00:26:59All right, guys.
00:27:00Once I reveal these ingredients, you'll have 50 minutes left.
00:27:06We have...
00:27:09Fresh herbs and spices.
00:27:10Yeah, there we go, Depender.
00:27:13Finally, there's herbs and spices.
00:27:14OK, 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.
00:27:28Poe's selling it.
00:27:31But I don't think there's enough spices there to build flavour.
00:27:35I'm going to wait.
00:27:36You're going to wait, Depender.
00:27:37Are you just waiting?
00:27:38I'm so surprised.
00:27:40Oh, my gosh.
00:27:41Oh, my gosh.
00:27:41Unbelievable.
00:27:42I'm floored.
00:27:43I really thought that these were going to tempt you.
00:27:46It wasn't really the array that you were probably hoping for, was it?
00:27:49Yeah.
00:27:49I'm almost there.
00:27:50Almost there.
00:27:51Almost there.
00:27:52I'm now...
00:27:53I'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.
00:28:01And I 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, Poe.
00:28:09When I reveal these ingredients, you'll have 45 minutes left.
00:28:14Okay?
00:28:1445.
00:28:15These next ingredients are...
00:28:20Leaves.
00:28:22Ooh.
00:28:23So we've got nasturtium, vine, fig, sorrel, chizo.
00:28:27Oh, that fell a bit flat, Poe.
00:28:29It's leaves.
00:28:31And it's still not the ingredients that I've really wanted.
00:28:35And I just realised these ingredients are leaning towards Maggie's palette.
00:28:39So I could be waiting for ingredients that don't exist here.
00:28:43Holding out is a dangerous game.
00:28:46Gotta remember I chose the ingredient.
00:28:55Oh, that fell a bit flat, Poe.
00:28:5845 minutes on the clock and the leaves have been revealed.
00:29:02It's not exactly what I wanted.
00:29:03Holding out is a dangerous game.
00:29:06It's good to remember I chose the ingredient.
00:29:10But I don't think there's going to be spices there.
00:29:12Oh, I love sorrel.
00:29:13Oh, she's up.
00:29:14Oh, she's up.
00:29:15That was sudden.
00:29:15Ooh.
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, okay, I'm going to go for the chicken and I'm going to go for the herbs.
00:29:30And I'm going to make a chicken curry and some flaky roti.
00:29:33Um, just need to make sure the chicken's cooked perfectly and packed full of flavor.
00:29:37I'm going to be using the herbs to build flavor.
00:29:40And I'm also going to be using the fennel seeds and curry way seeds.
00:29:44I do use them, you know, in my curries, but I usually have like 10 other spices.
00:29:49So my brain's just ticking away and I'm just thinking how to bring out enough flavor in this dish.
00:29:56I don't want to serve the judges a curry that's not good enough just because I don't have enough spices.
00:30:00That's not a good enough excuse at top 10.
00:30:03Yep, you got it girl.
00:30:04Let's go.
00:30:08Break the seed oil.
00:30:09What is that?
00:30:13Declan?
00:30:13Hi, k'day.
00:30:14How are you?
00:30:15Hey, matey.
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.
00:30:23Um, last time I was in the kitchen cooking for you,
00:30:26I made an apple and blackberry crumble and you told me to pull my finger out.
00:30:31So that's a homage to my progression.
00:30:34So 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.
00:30:47Yeah, 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.
00:31:00Yeah.
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 and 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.
00:31:12All right.
00:31:13All right.
00:31:13Go for it.
00:31:13Thank you, guys.
00:31:14Andy and Maggie, they know my potential and they know I can push myself.
00:31:21So I decide on doing a virtue emulsion.
00:31:24I hope this emulsion is going to add that fatty richness that's going to cut through the sharp
00:31:28flavors of the slaw and that vinacotto glazed offal.
00:31:36It's better not to watch everyone else over there, isn't it?
00:31:39There's a lot of noises.
00:31:39Yes, yes.
00:31:41Taking their time.
00:31:41Yeah.
00:31:42Time's on their side, but flavor might be on yours.
00:31:46Yeah.
00:31:48I'm starting to get a little bit worried.
00:31:49The way I saw this flowing was that the ingredients were going to get better and better and better,
00:31:53but, you know, two of the last three things revealed have been grains and leaves.
00:31:57I mean, really?
00:31:59Come on.
00:31:59Seafood 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 for 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!
00:32:18Yeah!
00:32:18I need to get going.
00:32:20It's very slippery.
00:32:21Oh, yes.
00:32:21Gone.
00:32:22Seconds, we've only got seafood.
00:32:27He's only going now.
00:32:28He's crazy.
00:32:3040 minutes.
00:32:31Just leave that up, please.
00:32:35Got it.
00:32:35Thanks, Chef.
00:32:36You want to cut yourself, mate, yeah?
00:32:37Thanks, Chef.
00:32:38All right.
00:32:39Today, I'm going to be cooking a lovely ocean trout with some pasta puree,
00:32:43some herbs and some mussels and some clams.
00:32:46Huge risk taking the least amount of time, but it's long enough to cook fish,
00:32:50and I'm the only 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.
00:33:00If you'd waited to the end, you would have had caviar, black truffle,
00:33:04black garlic, aged parmesan, finger lime, so much flavour,
00:33:10all the luxury, and it's all us.
00:33:14Oh, my God, what have I done?
00:33:17Right, 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
00:33:34my dish is an offal and caramelised onion tart.
00:33:38Okay.
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.
00:33:45So, it's an onion cream, then it's caramelised onions,
00:33:48then it's the sweetbreads and crispy parsnip.
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.
00:34:06Good luck.
00:34:08I really want to take these tarts to the edge.
00:34:12I want that caramelisation to be there,
00:34:14and now I need these beautiful, delicate, sweetbreads to be perfect.
00:34:21Smells beautiful.
00:34:22Very, very good.
00:34:23The colour is wild.
00:34:24The curry's really herby, very different to the curries I usually make.
00:34:29Of obvious reasons, I don't have all the spices.
00:34:31My curry's quite herbaceous, and I feel like there's something missing.
00:34:35Then, all of a sudden, I see I've got pepper.
00:34:38I'm like, why did I not use pepper earlier?
00:34:41So, now I'm adding pepper into my curry to build the nodes of that warmth curry spices
00:34:46that I normally use, and I think I need an element of smoke.
00:34:51So, I'm smoking my chicken curry with the ghee that I've made,
00:34:55and that's going to add a really good 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,
00:35:09but I'm going to punch in as much flavour as I can with what I've got.
00:35:13Oh, it's going to be a really good place.
00:35:15OK everyone, we want some Maggie magic!
00:35:1820 minutes to go!
00:35:20Where's my cream? Where's my cream?
00:35:22Oh, schnezzer! What a move!
00:35:25Bring it on!
00:35:25Come on.
00:35:26Mandolin, no time for that.
00:35:30I thought that I had plenty of time, but I'm stressing out, I'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.
00:35:55And now I need to really focus on these offal skewers with chicken liver, beef tongue,
00:36:00and big, with this nice sticky vinicotto glaze.
00:36:04I just really need to nail the cook on this.
00:36:06God.
00:36:07Danny, how are you going?
00:36:09What?
00:36:10You got...
00:36:11Oh, God.
00:36:12Under 20 minutes?
00:36:13Huh?
00:36:14Under 20.
00:36:15I'm feeling the heat.
00:36:16This is full on, man.
00:36:17I don't normally cook like this quickly in here.
00:36:21I've got so much to do.
00:36:24I 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.
00:36:29It's time consuming and fiddly.
00:36:31And I'm thinking I could have gone 15, 20 minutes earlier and cooked a beautiful quail
00:36:36dish with plenty of time to get it all done.
00:36:38So I really hope I don't regret my decision to wait that long.
00:36:49Less than 20 minutes to go.
00:36:50I've got no time to waste.
00:36:52To 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.
00:36:58I need to get onto the fish.
00:36:59So I'm really racing to get this fillet off the ocean trout.
00:37:02To 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.
00:37:09So I've got to go and pull a little half bone out there, a third of a bone here, a big
00:37:13bone there.
00:37:14I'm hoping there's not a little bone hiding in there somewhere.
00:37:16So this is going to cost me a bit of time.
00:37:18And time is one thing I do not have.
00:37:20Benny, just keep going.
00:37:22Top ten in your sights in just ten minutes to go!
00:37:26Woo!
00:37:27Come on, team!
00:37:32The tarts are almost ready.
00:37:34I'm going to pull them out and start plating any second.
00:37:37So we're there.
00:37:40Finally, the tarts are ready.
00:37:42I need to assemble.
00:37:43I need to make it look beautiful.
00:37:45I'm layering in that caramelised onion cream.
00:37:48I've got these beautiful sweetbreads, the grapes, my parsnip crisp.
00:37:54Finishing with that bone marrow sauce.
00:37:57You're cooking with Maggie Beer's favourite ingredients.
00:38:00Do it proud, five minutes to go!
00:38:02Woo!
00:38:03Come on, guys!
00:38:06Come on, Deeps.
00:38:08I am very nervous because I've never made anything like this before.
00:38:12So I just don't know if my dish has that depth of flavour.
00:38:18And it's extremely risky.
00:38:21So, yeah, I don't know if making this curry was the best decision.
00:38:27At the start of this cook, I had a very conscious decision to go for more time
00:38:32and less ingredients.
00:38:33I do think I made the right call because I've been able to get everything on the plate.
00:38:38That verjuice parfait.
00:38:39And I'm going to top it with some of that black grape fig and verjuice sorbet.
00:38:44Around that goes some of the beetroot and verjuice granita.
00:38:47And finally, I'm going to top it with that vine-leaf shaped biscuit and the beetroot leaf powder.
00:38:52So, yeah, I think in the battle of time versus ingredients, I think time was the way to go.
00:38:56Beautiful, Callum. Beautiful.
00:38:58Ouch.
00:38:59Come on, Decky.
00:39:00Come on.
00:39:01I'm really cutting it fine here.
00:39:02But it's starting to look good.
00:39:03I've got my fresh, punchy, crunchy slaw with the emulsion.
00:39:08I'm really hoping that this emulsion is going to bring this dish together the way Andy and Maggie wanted.
00:39:17It's been such a special cook today having Maggie in the kitchen.
00:39:21One minute to go!
00:39:31Everything's a blur.
00:39:32I've got no idea what I'm doing.
00:39:38I definitely had to rush the dish more than I wanted to.
00:39:40I thought it was enough time.
00:39:42So, this is not ideal.
00:39:46This is the dish to get you into the top ten!
00:39:50Nine!
00:39:51Eight!
00:39:52Seven!
00:39:53Six!
00:39:54Five!
00:39:55Four!
00:39:57Three!
00:39:58Two!
00:39:59One!
00:40:00That's it!
00:40:03Wow.
00:40:05Well done.
00:40:06Well done.
00:40:08Oh, that was close.
00:40:10Oh, I feel relieved.
00:40:12This dish probably never exists anywhere in the universe, so big risks can be big rewards
00:40:17and it is a huge reward making it into the top ten.
00:40:32One of my favourite challenges with one of my favourite people.
00:40:36Maggie Beer, thank you so much for coming in.
00:40:38And the age old question, what do our contestants value more?
00:40:42Time or ingredients?
00:40:44But no matter how much time or ingredients they picked, their biggest challenge was trying
00:40:49to impress you, Maggie.
00:40:50Yes, I agree.
00:40:51I'm such an ogre.
00:40:53Can't you tell?
00:40:54Can't you tell?
00:40:55I reckon we get the first each in.
00:41:04Hi, Cal.
00:41:05Hello, everyone.
00:41:07Wow.
00:41:08Oh!
00:41:11Caught our eye.
00:41:12Righty-o.
00:41:13Callum, what's the dish?
00:41:16All things verjuice.
00:41:19So it's a beetroot and a verjuice granita around the outside of the plate.
00:41:22A verjuice parfait on the bottom there.
00:41:24On top of that is a black grape and verjuice sorbet.
00:41:27And then on the top it's a vine leaf.
00:41:29Hit it with dehydrated beetroot leaves.
00:41:32The old celebration of verjuice dessert, Callum.
00:41:34Yeah.
00:41:35We've chosen all the ingredients today, Maggie.
00:41:36But we don't mind it.
00:41:37We don't mind it.
00:41:38We accept it.
00:41:39Callum, what would it mean for you to make top ten?
00:41:43A top ten is the ultimate milestone of kind of feeling like you've made it.
00:41:47Confident that this dish will get you there?
00:41:51You can never be too confident.
00:41:52I do think that the last handful of challenges, there hasn't been, like, bad dishes.
00:41:57You know, the people that are going home at the moment are, like, doing very minor little slip-ups.
00:42:00So, yeah, I think it's a good dish, but who knows?
00:42:04Well, Callum, we're all looking forward to tasting a celebration of verjuice.
00:42:08Cool.
00:42:09Thanks, everyone.
00:42:10Thank you so much.
00:42:11Nice sound.
00:42:13Wow, look at it.
00:42:14Whoa.
00:42:15I want to wear it.
00:42:16Great hat.
00:42:17Wow.
00:42:18Ooh.
00:42:19All right, Maggie.
00:42:32So, Callum was clever because he knows that the way to your heart is through verjuice.
00:42:49So, tell us, was it a hit?
00:42:51It was a hit.
00:42:52It was a hit.
00:42:53It was a hit.
00:42:54It was a hit.
00:42:56You know, to be given a dessert like this, it's so pretty.
00:43:00It is pretty.
00:43:01It is very pretty.
00:43:02And with all those different elements, it was like a progression.
00:43:05The richness of the parfait, but still that, you know, piquancy that comes.
00:43:10That flavour of the beetroot with the verjuice.
00:43:13The fineness of that little biscuit, the grape leaf that looked like a maple leaf, was fantastic.
00:43:21All of the elements were perfect.
00:43:25That was absolutely divine.
00:43:27And I feel like I've just had a beautiful, cool summer drink.
00:43:31Yeah.
00:43:32Like, that's how his desserts always leave me.
00:43:34Just so refreshing and the sugar balance is so perfect.
00:43:39His flavours and how he plates them up are just so different.
00:43:44And he's continuing to raise the bar on being able to accomplish balance in those flavours.
00:43:49It's always a surprise.
00:43:51Yeah.
00:43:52It's just a flavour master and he's proven it once again.
00:43:54Yeah.
00:43:55I agree.
00:44:00This dish is what stands between me and top ten.
00:44:04Snickers?
00:44:05Snickers.
00:44:06Winning MasterChef Australia, it's everything I've ever dreamed of.
00:44:09And then opening up that restaurant one day, showcasing dishes like this.
00:44:17So, yeah, I'm sweating buckets.
00:44:20I'm nervous.
00:44:22I'm a little nervous crackle there in your voice.
00:44:28Declan, what have you cooked?
00:44:37These are my inside-out skewers with a vinicotter glaze.
00:44:42And then I've got a radicchio, a slaw.
00:44:45Declan, 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.
00:44:54Well, Declan, your nerves just show that you can.
00:44:57We're going to taste your dish now.
00:44:58Thank you, guys.
00:45:00Thanks, Declan.
00:45:00Enjoy.
00:45:01Thank you, Declan.
00:45:28Um, 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, some sort
00:45:48of fat.
00:45:49He talked about this emulsion and he's kind of lightly dressed the slaw in that, whereas
00:45:54I feel like it needed to be a sauce so that all of the skewer work we could have, you know,
00:46:00kind of dug around in the slaw and in the sauce, and that would have made the whole dish
00:46:04much more complete.
00:46:06When you're dealing with leavers, you need to have something very dominant in the plate
00:46:12to match the strength of the offals.
00:46:15And for me, the slaw is too light for it.
00:46:18There was a lack of lusciousness about that slaw.
00:46:22You know, we talked about fat.
00:46:24I wanted more.
00:46:25Ends up being a very basic dish for me.
00:46:28And compared to everyone today, I think he is in the woods.
00:46:37Jamie.
00:46:39What have you made?
00:46:40Charred and roasted chicken.
00:46:41Well, I thought the chicken was really nicely cooked.
00:46:47I love the parsnip because it's one of my favourite, favourite things and the freshness
00:46:53of the beetroot.
00:46:54So there's a lot I like about it.
00:46:56Yeah.
00:47:01Snaj, 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 the 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, a vincotto ice cream
00:47:29and a fresh grape sauce for you.
00:47:34Mmm.
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.
00:47:45I loved that.
00:47:46Like, it's perfect.
00:47:47Mmm.
00:47:48And what a great day to pull it out with you in the house.
00:47:51And, you know, taking a risk and going the earliest of all of our contestants.
00:47:57And she made use of her time so well.
00:47:59One of my favourite things about that dish was just hearing Maggie's happy noises when she ate.
00:48:10Hello.
00:48:10Sarah.
00:48:11Hi, Sarah.
00:48:12Sarah, that looks awfully good.
00:48:21What did you make?
00:48:24I have made an offal and caramelised onion tart.
00:48:29Well, Sarah, I know I, for one, am very excited to try your offal tart.
00:48:33And I'm pretty sure Maggie is too, so we're going to get into it.
00:48:36Awesome.
00:48:36Thanks, Sarah.
00:48:39I want the offal.
00:48:40There you go, Maggie.
00:48:43That's for you.
00:48:43That's fine.
00:48:44Well, 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.
00:49:32And so thin.
00:49:33Yeah.
00:49:33She did a good job of lining it.
00:49:35I think she's absolutely crushed it.
00:49:37Yeah, agreed.
00:49:45I've waited so long, but I never got my ideal pantry.
00:49:49So, I just don't know if the judges are going to get that depth of flavour in the curry.
00:49:57One of our last two daredevils.
00:50:03Depender, what have you cooked?
00:50:08So, I've made a smoked chicken kafriel with a flaky paratha and a tangy onion herb chutney condiment.
00:50:18Well, a curry and bread in 45 minutes is extremely brave.
00:50:21And I know Maggie's looking forward to trying this one, so we'll taste.
00:50:24Thanks so much.
00:50:25Thank you, guys.
00:50:26Enjoy.
00:50:26So, let's have a look.
00:50:30Okay.
00:50:35So, the big question is, is the curry going to have enough flavour in it?
00:50:46In the mood to cook?
00:50:48Grab your aprons and try these delicious MasterChef-approved recipes on 10 Play.
00:50:56High Classroom
00:51:08Let's check the message.
00:51:11Welcome.
00:51:12Here is Tom Zischen.
00:51:14Michigan is an instinct and a favorite song it definitely could try it.
00:51:18The Queen is an unâte rodeous女.
00:51:21The Queen used by a Junk infant mentally.
00:51:24that is mind-boggling
00:51:30like i know she had a lot of ingredients to play with but not specific spices that she would
00:51:37normally go for and boy oh boy she packed that full of flavor the smoking the chicken gives that
00:51:45such a high level of substance and what about the bread that is one of the best roti style
00:51:52goods i've had in here yeah i agree it's flaky it's perfectly cooked i think you really do get
00:51:57that smokiness and then what sort of backs that up is that pepper that's in there because that's
00:52:02the last thing you feel it's that lovely warming hum developing those layers in the curry in 45
00:52:08minutes that's why i couldn't do it in a twice the time it's just so good it was actually you know
00:52:16what i do if i go somewhere and i absolutely love it have you heard of goodie bags or doggie bags
00:52:23whatever 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 honestly i just it's you just bring the emotions out of me
00:52:49and this is what you do to people oh you've given me goosebumps i think it means a lot yeah maggie
00:52:57yeah she's gonna taste your dish now thank you thank you she had a lot of time and i think
00:53:04audrey's done a fabulous job the pastry is a delight it's crunchy it's very thin and the ricotta
00:53:11is quite fresh it is very good
00:53:15what's the dish supreme chicken with a ginger velouté and a agro dulce of ox tongue and zucchini
00:53:27my chicken was perfect like so succulent
00:53:33it's a funny dish because it's kind of got asian notes because of the ginger it's really lovely i love
00:53:41the vegetables everything's sort of tender but still 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 blur
00:54:01so i don't really know what i've done and at this stage of the competition you can go home for the
00:54:07smallest thing ben you were the last man standing what did you make i made pan roasted ocean trout
00:54:16with shellfish charred zucchini pasta puree and a verju parsley sauce was that tough to wait all the
00:54:25way to the end yeah it was really weird actually like when you can hear it all going on behind you
00:54:30and you can smell it all happening yeah and you're kind of very tempted but then i thought oh the
00:54:33seafood can only be another five minutes away and so i took the chance on that i guess
00:54:37what's the goal for you to get out of this you know after this competition
00:54:41yeah so i mean i've cooked professionally for a few years but the last couple years i haven't i've been
00:54:46doing family stuff and i kind of almost lost the mojo you know a bit and being back in here is just
00:54:51like really lighting that fire again it's just like it's right back and i've got you know a few ideas
00:54:55that i think can probably come to fruition from getting this far and certainly if i can get to
00:54:59the end i think you took a big risk you know that we know that i hope it's paid off thanks
00:55:06thanks guys thanks ben thanks ben
00:55:19it 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
00:55:31if 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
00:56:01i think ben 40 minutes to make yeah a dish like this
00:56:29i think it takes a lot of courage the fish was cooked impeccably i think considering the size of
00:56:36the fish that he had to filleted very quickly to keep it nice and pink and the skin well retrieved
00:56:42was formula and i think all the shellfish together also was very brave the white wine sauce reduced
00:56:50with the shellfish stock gave a bit of acidity to the dish plus i would have liked the parsnip to be
00:56:55less 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 and milk same with the butter sauce
00:57:15so i'm a little bit worried for ben because for me i wish that he had a little bit more time
00:57:21just to finesse my ocean chart was cooked perfectly um but just think how fresh if he had of used those
00:57:29sorrel leaves um with the 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
00:57:53with such gusto you wanted to please me and that made me very proud i loved your creativity
00:58:00and again i've learned from you
00:58:04well we love you maggie so please everyone put your hands together for madame maggie beer
00:58:12with top 10 at stake and maggie beer in the kitchen
00:58:22you had every reason to go all out today and four of you went above and beyond
00:58:30sarah 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 it's what you did
00:58:51with it today that stole her heart water depender that curry was stuffed with silly amounts of flavour
00:59:00we absolutely frothed it and alana
00:59:06that vinacotto ice cream that was outrageously good well done all of you you say
00:59:24sadly one of you is going to fall just shy of the top 10.
00:59:29if i call your name please step forward
00:59:38declan
00:59:42and ben
00:59:49good luck bye
00:59:51declan the slaw was like lustre and your dish really needed a sauce
00:59:59ben your dish needed freshness and you had the least amount of time to work with
01:00:06and i'm sorry to say it showed on the plate
01:00:10so both of your dishes had flaws
01:00:14but the difference between the two was that one felt complete and one didn't
01:00:19which is why i'm so sorry to say declan you're going home
01:00:30oh sorry buddy no worries
01:00:37declan 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 um but i think looking at it now i came here to bring joy and put smiles on
01:01:01everyone's faces but you know it's not the end it is just the beginning for me i think i'm peak declan
01:01:10at the moment and it's definitely forced to be reckoned with it so sarah do you think declan's got a bright future
01:01:16i 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
01:01:34i think you can tell me we all have you in here but for now pete declan it's time to say goodbye mate
01:01:54it's bittersweet of course
01:01:59you 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 um i'm better in my mind
01:02:19and the fish strode 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 20 25. yes yes yes
01:02:39so the kitchen is pumping we are getting really close to that trophy and i'm coming for it
01:02:45oh my god and creations this incredible wow wow wow it's just unbelievable it is mad genius put the judges
01:03:00in a spin
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