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Masterchef Australia Season 17 Episode 36 - Full
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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...
00:00:10Oh, wow.
00:00:12...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...
00:00:22Are you 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 want 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, I didn't even dream...
00:01:04...to get this far, so...
00:01:05Oh, well, keep on going.
00:01:06I know.
00:01:07Oh, what have we got?
00:01:08What have we got?
00:01:09What have we got?
00:01:10Oh, yeah.
00:01:11Let's go, everybody.
00:01:12Come on down.
00:01:13What is going on?
00:01:14Is there going to be some sort of action or something?
00:01:15This could be the Time versus thingy thingy.
00:01:19let's go everybody what is going on is gonna be like some sort of action or something this
00:01:37could be the time versus thingy thingy hello everybody if you weren't feeling the pressure
00:01:48before setting foot in here you will when I remind you you're on the brink of the top this
00:01:59elimination is the final hurdle before hitting that Masterchef milestone you're all here back to
00:02:07win so this should be the goal that you all have your sights set on Snez you've absolutely smashed
00:02:14your former ranking I never been in top 10 so for me hitting it and in a back to win it will be
00:02:21massive but I'm so nervous just looking all these guys they all want the same thing as well but it
00:02:28would mean a world yeah this pantry of hidden goodies you see up here has been handpicked by
00:02:34one of Australia's most adored legends this person is the heart and soul of Australian cooking for over
00:02:4745 years she's been creating a legacy of recipes that we'll be using for the rest of our lives
00:02:53Australia and the Masterchef kitchen would not be the same without her you know her name you know her
00:03:01face and you love her food we reserve the words national treasure just for her please welcome the Barossa
00:03:15Valley's Brightest Star Maggie beer
00:03:19oh my gosh Maggie beer I love Maggie beer every time I talk about Maggie beer I start cheering it's ridiculous the world's not just a strain the
00:03:41world loves bank of you this is so happy how are you I'll take that
00:03:49Maggie we are so excited that you're here I'm so pleased to be here myself I think there's a few
00:04:00faces out there pretty pleased as well these guys are huge fans Callum it must mean so much to have an
00:04:09absolute icon of our industry on your doorstep 100% I think like Barossa Valley is known for wine and for
00:04:16Maggie I feel like there's people go Shiraz and Maggie beer
00:04:18sorry thanks Callum
00:04:21Dependent what's it like to have Maggie here oh hi Maggie I'm such a huge fan this is actually the second
00:04:29time I'm meeting you you probably don't remember the first time I was in the Gold Coast for a conference
00:04:34and I spotted you from the corner of my eye in the ladies bathroom and then I waited outside and then
00:04:43you came out I was like oh my god hi Maggie and you're like oh my gosh she scared me I'm just glad
00:04:49you didn't ask for a photograph in the bathroom so this is about eight years ago I'd be really
00:04:57embarrassed if Maggie did remember me but yet I've been a fan of Maggie's for as long as I can remember
00:05:02cooking you had a big birthday this year Maggie I did I did how did you celebrate three parties
00:05:08if you're turning 80 you just have to really go for it sounds like you still got it Maggie
00:05:17I'm not giving it up
00:05:20okay the constant battle in this kitchen it's time versus ingredients
00:05:28and that is exactly what this elimination is all about this is how it's going to work
00:05:35up here you see the pantry hidden 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
00:05:48every five minutes a new batch of ingredients will be revealed that'll beef up your pantry
00:05:56but slim down your cook time you can start cooking whatever you want but be warned you'll only be able
00:06:03to use the ingredients that have already been revealed it's a balance it's a balance today I think
00:06:10ideally all I need is about 45 minutes a beautiful fish and some aromats to pull off a great dish
00:06:17but I'm gonna 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
00:06:27challenge before and today Maggie has put her own cheeky little spin on it
00:06:33Maggie can you please tell us a little bit more about those ingredients ah well all those ingredients I love but some I love more than others I'm a risk taker and so you have to be ready to put your skates on if you do what I might do Wow good advice
00:06:40I'm just hoping that there is gonna be some Maggie beer verjuice there and lots of fresh ingredients to be ready to put your skates on if you do what I might do Wow
00:06:47those ingredients I love but some I love more than others I'm a risk taker and so
00:06:56you have to be ready to put your skates on if you do what I might do Wow good
00:07:02advice I'm just hoping that there is gonna 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
00:07:13alright let's get started good luck thank you okay crew we're gonna start with 90
00:07:24minutes on the clock and hey I'm all for staples but I don't think there's quite
00:07:39enough to make an interesting dish even with all the time in the world so I'm
00:07:42gonna hang on a little bit longer here so any takers tempting but now it's a lot
00:07:49of time some of you need more time than ingredients you're looking at me no I
00:07:55didn't look at me no bakers in the room heaps of bakers I just feel like a savory I
00:08:02know that I can do pastries but after sweet week I'm really wanting to do
00:08:08something savory and I'm trying to use my x-ray vision to see through these
00:08:12fabrics that's covering these ingredients but of course I can't so I'm just waiting
00:08:17Alana what are you more of a time person or an ingredient person I'd like more time
00:08:23and I'm happy to work with less ingredients if I need to think you've got
00:08:28to 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 because that's what today is all about yeah it's a super
00:08:40strategic cook today and I think I need a little bit more than just the pantry staples five minutes gone off your
00:08:49cooking time that means more ingredients so if you decide to start now you'll have 85
00:08:56minutes left to cook and to add to the pantry staples
00:09:02a selection of fruits so we have granny smith apples ruby red grapefruit figs it's the best fruit bowl ever
00:09:11have I got any takers who's dabbling anyone like kind of thinking oh Audra hello
00:09:18I'm really confused right now oh my god it's so tempting because I'm torn about whether I go
00:09:24sweet or savory those figs are calling me I could make a dessert but I'm hesitating because I'm thinking
00:09:32should I wait for a savory should I wait for a savory Alana got one leg nearly going yeah I'm ready
00:09:39I'm very tempted but I might wait one more one more time is a ticking if you're gonna go you might as
00:09:45well go oh this is so tempting to go but I would love some flavor bombs to come out because I think
00:09:54with the fruit and the pantry staples I could come up with something spectacular time is a ticking away
00:10:01remember when I reveal these next set you've only got 80 minutes left so if you want to get the best out
00:10:08of these you might want to think about going pretty soon
00:10:14it's gone so well all right there's 80 minutes on the clock and with the pantry staples and the fruit
00:10:22selection the next set of ingredients are
00:10:28flavor essentials oh my gosh oh here we go I'm out I see ginger I see vincotto there's vanilla plus all of
00:10:38that amazing fruit and the pantry staples I can create a really fresh zesty fruity dessert from this
00:10:46okay we have red onion brown onion shiokoji versus finicotto you've got the beautiful fruit selection
00:10:54down there your pantry staples it is game on I reckon so 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 and
00:11:09then some sort of cream flavored through the middle with a bit of a jam and an ice cream and some twiels
00:11:16I'm still conceptualizing a dish but first things first that I'm thinking is that I want to do a really
00:11:23beautiful biscuits kind of pastry tart shell it's a little bit different but I think it's going to be
00:11:28something the judges are going to love and 80 minutes I think I've got just enough time because I have
00:11:33not 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
00:11:44been given oh shit you've totally confused me now oh oh it's so tempting and I'm also conscious of
00:11:55the fact that I'm always fighting against time Maggie finicotto versus that is you to a T well it is I'm
00:12:04always looking for that acid balance in food so it's bright in your mouth and that's where I use
00:12:10virgis every day and with all that umami in the flavor bombs there's so many things you could do
00:12:17Audra surely if you gotta go you gotta go cuz you're losing time by the minute if you wait like
00:12:30Audra just did she's got three minutes I could have bloody gone just now I'm actually in a bit of a
00:12:37panic but totally running with my gut right now I'm thinking you know what I've got 80 minutes I'm just
00:12:42gonna go sweet snaz I thought this would be your jam this is my jam so close so close what's stopping
00:12:52you snatch wow I really think this pressure is really starting to get to people surely Ben you're
00:13:06getting antsy no no she's good really like series so many beautiful things under here Andy I wouldn't
00:13:11want to miss out but I just gotta take a breath and this will hold my nerve here and wait for something
00:13:16I'm really happy to cook with probably could have gone a little bit earlier however I'm loving that I've
00:13:22got the virtues on a vino clock thought and things today I'm gonna be making ricotta and caramelized
00:13:28fig tart and even though it's about 80 minutes to cook I'm not sure that's enough time I've just got
00:13:35to move really fast because in this kitchen I don't I don't move very quickly sometimes so no I've got
00:13:41to move fast you're doing good just keep hustling I love making simple dishes so I'm gonna make a egg
00:13:49raviolo it's gonna be stuffed with burnt butter infused ricotta and also I'm gonna make this gorgeous
00:13:55like a little saucy broth yeah love it so we've got Alana Audra and Schnezz cook it away I've actually
00:14:05done this challenge before and last time I did it I thought the best strategy was to wait near the end
00:14:10and have all the ingredients under the Sun to work with but not very much time but 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
00:14:20righto guys 75 minutes left on the clock and your next batch of ingredients are
00:14:26yes veggies Callum's gone he needs no more so we have parsnips
00:14:34swedes beautiful French beans globe artichokes yum there's so many things that you could do here
00:14:41I feel like Andy I'm at the market and you're trying to sell it to me I reckon I could get a job eh
00:14:45capsicums for two for five bucks these are free you can take them I'll give it to you
00:14:49what are you thinking I'm thinking I might go dessert so you're going sweet mate yes that's the plan
00:14:55I've made my decision now and I'm actually feeling pretty good I think by using that full 75 minutes and
00:15:01going quite early I've got the time to try and do something deserty and Maggie beer and I both from
00:15:07the brosso and I do see around so yeah I want to cook something that she's gonna be really impressed
00:15:11by so when I think of Maggie beer I think of South Australian icon and the second thing I think of
00:15:16is verjuice so I'm gonna do like a celebration of verjuice is the dish I'm starting with a little
00:15:23lemon verjuice um parfait I'm gonna do a verjuice and beetroot granita and sorbet that's made from
00:15:30verjuice let's see how that plays out by making my dish all about verjuice today I know that I'm
00:15:35using one of Maggie's favorite ingredients which is a good thing and a bad thing at once right
00:15:39because I know she's gonna like the flavor but she's very familiar with it so there's not gonna
00:15:42be a lot of wiggle room to hide if it's not perfect you got chilies in there Andy no chili oh come on
00:15:51I'm getting a little bit nervy I'm starting to get a little bit stressed now some people are out
00:15:58there often racing and I'm thinking I got to give myself enough time to pull off a great dish am I
00:16:04sweating yes you are like I thought I was gonna do a seafood dish for the beginning of the cook
00:16:10but really need to push myself do some crazy techniques work on some unusual flavors and show
00:16:17the judges something different okay guys I've got something else to offer you as soon as I reveal this
00:16:24you will have 70 minutes left right next batch ingredients is one time yeah the Barossa is about
00:16:37Shiraz Shiraz and Shiraz you know wine admits a lot of flavor but I'm really hanging on for a protein I
00:16:44just don't want to drop below 60 minutes one more minute may as well wait now are you ready I want
00:16:51to see their faces this is the trick Maggie is already getting excited about this I am I am I am it's a
00:16:59love affair with what's in there you're making us nervous so as soon as I reveal what is under the
00:17:08cloth you will have 65 minutes left rip the band-aid off yeah better protein come on we are oh I don't know
00:17:21should I go so you will have 65 minutes left and you will have all the ingredients that have been revealed
00:17:34so far plus oh fools so we have here smoked oak stong chicken livers duck hearts marrow buns we've got
00:17:54some lamb sweet bread and we have some pictures or chips look at all that flavor and texture the time is
00:18:03definitely ticking in my head and offal is delicious when it's cooked right but then I'm so tempted to
00:18:10see what's under the other cloths I'd love to get in cooking that offal myself if you want to impress
00:18:15Maggie beer there's one way to do it I want to impress Maggie and these are incredible ingredients if
00:18:30you know how to cook them I'm thinking of making a sweet bread tart I'm gonna layer it up make a little
00:18:36caramelized onion and vinocotto at the base I need to get my tarts in the oven asap it's definitely a risk
00:18:45you know 65 minutes it's not a lot of time to make such a technical dish I just hope I can pull it off
00:18:51come on Sarah how you going Nana good I like the sound of your dish can you tell me what I'm doing you're
00:19:00making tarts with a ginger and lemon yes just over an hour yeah thank you all right I still going over
00:19:12there deckers I don't mean to interrupt your thought process but I want to know do you think there's some
00:19:19seafood under that I love everything I'm seeing now ready so I've sort of thrown seafood out of my brain
00:19:25and I do love a bit of awful so I'm kind of leaning towards using that yeah well you've got about 61
00:19:32minutes now yeah yeah but there's more to come yeah but less time just a reminder less time so you know
00:19:41it's interested okay next patch of ingredients you will have 60 minutes left oh we have oh thank
00:19:54pork and poultry it's pork and poultry which I love but I'm still just interested in this awful
00:20:12hearts hearts hearts thank you grazie I think it's a great way to showcase the cook that I've become let's
00:20:21do it um so today I'm making beef tongue and chicken liver skewers all done over the hibachi
00:20:28I'm gonna have uh toasted cabbage and then beautiful pickled cabbage using that verdure
00:20:34I do not want to go home I'm really hoping this is an elevated dish today 60 minutes I think I've
00:20:39got a bit of a healthy balance with the time and ingredients to pull together a great dish
00:20:44what are you making Jamie just cook a beautiful piece of chicken make a delicious sauce and treat
00:20:53veg well like Maggie loves simple flavors beautiful I got 60 minutes decided to pull the trigger when I
00:21:00saw the poultry um so I'm gonna char chicken over the hibachi I'm really gonna get the bones of the
00:21:06chicken roasted down with some pancetta maybe a few other things I want this white wine sauce to be
00:21:10balanced out with some miso butter and Dijon and try to get a little puree out of our out of our eggplant
00:21:16maybe I need to look out for is just getting everything done in time when I was on the show
00:21:20every cook was 60 minutes so this is just back in my wheelhouse I suppose
00:21:23I waited this long to cook because I wanted a core ingredient a chicken so I'm gonna do it hand-seared
00:21:33supreme of chicken and I'm gonna incorporate the smokiness of his tongue somewhere into the dish
00:21:39black apron today absolutely don't want to go home I'm gonna cook like a demon and fingers crossed
00:21:44I'm glad you're both still here you know show his bravery everyone is now cooking except
00:21:52Depinda and Ben Ben playing the long game now what are you hoping that's next uh I already want some
00:21:59seafood yeah I mean whatever I'm cooking is gonna be cooking quick I can cook the quail very quickly so
00:22:03I'm happy with that so I've got plenty of time to make up yeah yeah and if there's fish even better
00:22:07but what's the minimum amount of time that I'll do fish in 35 in all honesty yeah yeah Depinda
00:22:12what about you whole spices powdered spices anything any spice is that a little prayer then first
00:22:19spot I've been praying all morning I am worried because I would like to play to my strengths and
00:22:26make a curry but so far I don't have any herbs I don't have any spices but I'm thinking if I've
00:22:32waited this long I may as well just wait a little bit longer I just need the right ingredients all right
00:22:38guys you'll have 55 minutes left the next ingredients are grains black lentils still cut oats frica spelt grain and semolina
00:22:58oh my god there's no way I'm using those today I'm gonna wait it out I know this is a risk I know I'm
00:23:13wearing a black apron but I just need more ingredients I'll do a 50 there are a few surprises let me tell you
00:23:20pleasant ones oh good one visit one it is smelling good out there though I must say there's a lot of
00:23:26work going on out there those beautiful onions what are you cooking okay I'm gonna do one big
00:23:46raviolo that's gonna have egg and I'm making brown butter ricotta inside as well it sounds wonderful
00:23:53yeah I wish I waited one more those vegetables they were just me I think I got too excited but that's
00:24:00okay and it's given you more time to get to do it by not waiting for that next one I hope you like my
00:24:06idea Megan I love your idea I want to taste the end thank you oh my god yes it'll be thanks Maggie oh my
00:24:14god there are too many things up here time is just going so fast I had 80 minutes but now I have about
00:24:2250 the pressure is on to get going I'm gonna be making ricotta and caramelized fig tart my shells are
00:24:30crispening up lightly in the oven and I want to infuse all that vinocotto and that virgis in it just to
00:24:37amp up the flavors of these beautiful things now I've got to work on that ricotta I'm blocking everybody
00:24:43off I need to focus on what I'm doing and do it quick yeah Cal you good yeah mate my virgis parfait
00:24:54needs a good amount of time in the blast chiller to set so I'm really glad that I chose to get as
00:24:59as much time as I could and now I need to get those other elements sorted lovely to see you as
00:25:05always oh it's great to see you in year two you cooked pheasant I did indeed and the sauce I still
00:25:11can taste it wow yes well thank you very much Maggie I reckon I'm pretty pumped in my idea if I'm honest
00:25:16sorry I reckon this is gonna be one for you Maggie you ready so this dish is gonna be all about
00:25:21so it's gonna be a virgis parfait a black grape sorbet yes we've got a virgis beetroot granita and I'm
00:25:32currently making some vine leaves what do you think Maggie well I think that's pretty exciting and that's
00:25:37you know I did say earlier and I met it so much I've always learned a different way of using something
00:25:42that I love and use every day if you might ever ask Virgis how did you discover it in 1984 we couldn't
00:25:49sell our Rhine reasoning grapes so I convinced my friend Peter Wall at Ylumba to make virgis when I'd never
00:25:55tasted it didn't have a sample of it and that's when it started wow how good is that in wagons 41 years later here
00:26:04we are and you're celebrating Maggie's own virgis yeah and in one dish I've already used half a bottle
00:26:08you'll notice it's wonderful well I'll get back to it then I'll lead you to it thank you the next thing
00:26:15I want to get on to is a virgis and beetroot granita and it's a slightly risky strategy making a dessert
00:26:21that's quite beetroot heavy especially because there's such a dominating flavour and all this dessert
00:26:25to be about the virgis so I've got to balance it really carefully here good juicing Callum
00:26:30less messy this time love to see it people are cooking some of them been cooking for ages now
00:26:38and we haven't even started it's Pender you can't stand still no depend tonight we just sort of hang
00:26:44out with Maggie I'm obviously waiting for seafood I guess she's waiting for some herbs and spices yeah
00:26:49the pressure is definitely mounting all right guys once I reveal these ingredients you'll have 50 minutes
00:26:54left we have fresh herbs and spices finally there's herbs and spices okay we have lemon verbena coriander
00:27:09dill mint it's a mixed bag the herbs are great and then we have caraway seeds fennel smoked paprika
00:27:17dried oregano post selling it but I don't think there's enough spices there to build flavour
00:27:25I'm gonna wait yes you're gonna wait Defender are you guys waiting I'm so surprised oh my gosh
00:27:32oh my gosh I'm floored I really thought that these were gonna tempt you wasn't really the array that
00:27:38you were probably hoping for was it yeah I'm almost there almost there almost there I'm now I'm so
00:27:45confused because I'm like I could have gone and normally I would have at least an hour to build
00:27:50that depth of flavour and I usually have my spice box which I miss so much right now if the herbs and
00:27:56spices didn't tempt you maybe these next ingredients will I really hope so when I reveal these ingredients
00:28:02you'll have 45 minutes left okay what if I these next ingredients are leaves oh so we've got nasturtium
00:28:16vine fig sorrel she's oh that fell a bit flat po it's leaves and it's still not the ingredients that I've
00:28:24really wanted and I just realized these ingredients are leaning towards Maggie's palate so I could be
00:28:31waiting for ingredients that don't exist here holding out is a dangerous game but remember I chose the
00:28:38ingredients oh that fell a bit flat po 45 minutes on the clock and the leaves have been revealed it's not
00:28:53exactly what I wanted holding out is a dangerous game but remember I chose the ingredients but I don't
00:29:02think there's gonna be spices there I love sorrow so I'm not waiting any longer time's gonna fly I
00:29:11have so much to do I need to get started on my curry straightaway I'm just gonna make the most of what I
00:29:17have I was like okay I'm gonna go for the chicken and I'm gonna go for the herbs and I'm gonna make
00:29:22a chicken curry and some flaky roti I'm just need to make sure the chickens cooked perfectly and packed
00:29:27full of flavor I'm gonna be using the herbs to build flavor and I'm also gonna be using the fennel
00:29:33seeds and curry seeds I do use them you know in my curries but I usually have like 10 other spices so my
00:29:41brain's just ticking away and I'm just thinking how to bring out enough flavor in this dish I
00:29:47don't want to serve the judges a curry that's not good enough just because I don't have enough spices
00:29:51that's not a good enough excuse that top 10
00:29:54yeah you got it girl let's go
00:29:56great seed oil
00:30:01what's that
00:30:03Declan
00:30:05ah k'day how are you
00:30:06hey Declan
00:30:07hey Maggie how are you
00:30:08good to see you
00:30:09sorry Declan I was just very interested in what you got going on here little offal skewers
00:30:14last time I was in the kitchen cooking for you I made an apple and blackberry crumble and you told me to pull my finger out
00:30:21so that's a homage to my progression so I've got these little skewers figs this delicious ox tongue and chicken livers
00:30:31I've made this garlic vinocotto glaze and I'm gonna finish them over the hibashi and then serve it on top of like a slaw
00:30:38a slaw
00:30:39yeah
00:30:40yeah I feel like it kind of needs
00:30:43fat
00:30:44yeah
00:30:45bad feel
00:30:46okay
00:30:47yeah you need kind of something to connect everything together
00:30:50yeah
00:30:51yeah
00:30:52and also it's extremely important that you cook these
00:30:55yeah
00:30:56really lovely I mean I'm glad you're taking a risk and you're cooking something that shows your progression
00:31:00but today's not the day to put a foot wrong
00:31:02no it's not
00:31:03you need to nail this
00:31:04all right
00:31:05all right
00:31:06thank you guys
00:31:07thank you
00:31:08Andy and Maggie they know my potential and they know I can push myself
00:31:12so I decide on doing a virtue emulsion
00:31:15I hope this emulsion is going to add that fatty richness that's going to cut through the sharp flavours of the slaw and that vinocotto glazed offal
00:31:22it's better not to watch everyone else over there isn't it
00:31:29no it's a lot of noises
00:31:30yes
00:31:31yes
00:31:32taking their time
00:31:33yeah time's on their side but flavour might be on yours
00:31:37yeah
00:31:38I'm starting to get a little bit worried
00:31:40the way I saw this flowing was that the ingredients were going to get better and better and better but
00:31:44you know two of the last three things revealed have been grains and leaves I mean really
00:31:49come on seafood has to be next surely they can't do a challenge like this without seafood
00:31:53Ben last man standing
00:31:55yeah well you know don't leave Maggie hanging
00:31:57all good things come to those who wait
00:31:59all right Ben it's time to reveal the next ingredients
00:32:02if you choose these you'll have 40 minutes left to cook
00:32:05mm-hmm
00:32:063, 2, 1
00:32:08it's seafood
00:32:10I don't need to get going
00:32:11it's very slippery
00:32:12oh god
00:32:13seconds we've only got seafood
00:32:15god he's only going now he's crazy
00:32:2040 minutes
00:32:22whoa
00:32:24just leave that up please
00:32:26thanks chef
00:32:27catch yourself mate yeah
00:32:28thanks chef
00:32:29alright
00:32:30today I'm going to be cooking a lovely ocean trout with some pasta puree
00:32:34some herbs and some mussels and some clams
00:32:37huge risk taking the least amount of time but it's long enough to cook fish
00:32:40and I'm the only person cooking it so that's a good thing
00:32:43first thing I start working on is the pasta puree I'll chop it as finely as possible
00:32:47I've got no time to waste
00:32:49let's go
00:32:50if you'd waited to the end you would have had caviar
00:32:53black truffle black garlic aged parmesan
00:32:57finger lime
00:32:59so much flavour all the luxury and it's all us
00:33:04oh my god what am I done
00:33:07right the last bus is cooking which means everyone is behind the stoves 35 minutes to go
00:33:14hello
00:33:20hello Sarah
00:33:21hello
00:33:22I'm so excited that you're here Maggie and
00:33:25my dish is an offal and caramelised onion tart
00:33:29oh yeah
00:33:30yeah savoury tart
00:33:31yeah
00:33:32so run us through you've got the tart shell
00:33:33yes
00:33:34what's the filling
00:33:35so the filling is layers
00:33:36so it's an onion cream then it's caramelised onions then it's the sweetbreads and crispy parsnip
00:33:41how's the tart shell
00:33:43how's the tart shell
00:33:44I haven't checked yet
00:33:45it's in the oven
00:33:46you haven't checked
00:33:48can we have a look
00:33:50I'm not hiding anything you can have a look and let me know how it is
00:33:54no soggy bottom
00:33:56no no soggy bottom
00:33:58good luck
00:33:59thank you
00:34:00I really want to take these tarts to the edge
00:34:03I want that caramelisation to be there
00:34:05and now I need these beautiful delicate sweetbreads to be perfect
00:34:10smells beautiful
00:34:12thank you
00:34:13very very good
00:34:14the colour is wild
00:34:15the curry is really herby
00:34:17very different to the curries I usually make
00:34:20for obvious reasons I don't have all the spices
00:34:22my curry is quite herbaceous
00:34:24and I feel like there's something missing
00:34:26then all of a sudden I see I've got pepper
00:34:29I'm like why did I not use pepper earlier
00:34:32so now I'm adding pepper into my curry
00:34:34to build the nodes of that warmth curry spices that I normally use
00:34:38and I think I need an element of smoke
00:34:41so I'm smoking my chicken curry with the ghee that I've made
00:34:45and that's going to add a really good depth of flavour
00:34:49and I'm also going to serve that with a really tangy sweet tomato herb chutney
00:34:55for Maggie
00:34:56I think she really likes those tangy flavours
00:34:58I have never made anything like this before
00:35:00but I'm going to punch in as much flavour as I can with what I've got
00:35:05ok everyone we want some Maggie magic
00:35:0920 minutes to go
00:35:11where's my cream
00:35:13where's my cream
00:35:14oh Schnezza
00:35:15what a move
00:35:16bring it on
00:35:17mandolin
00:35:18nah no time for that
00:35:20I thought that I had plenty of time
00:35:23but I'm stressing out
00:35:24I'm nervous
00:35:25I know I don't want to go home today
00:35:28you know being in a kitchen that's my happy place
00:35:31it's taken me a long time to get where I am
00:35:34but I never gave up
00:35:36so I'm fighting for my place in this competition
00:35:39I've managed to do this emulsion
00:35:41and I'm just going to mix that with the slaw
00:35:44these bad boys
00:35:46and now I need to really focus on these offal skewers with chicken liver beef tongue
00:35:51and fig
00:35:52with this nice sticky vinicotto glaze
00:35:54I just really need to nail the cook on this
00:35:57God
00:35:59Danny how are you going
00:36:02you got
00:36:03oh God under 20 minutes
00:36:05huh
00:36:06under 20
00:36:08I feel the heat this is full on man
00:36:10I don't normally cook like this quickly in here
00:36:13I've got so much to do
00:36:14I haven't even started on my ocean trout
00:36:16I need to make sure it's a nice clean fillet
00:36:19there's no bones
00:36:20it's time consuming and fiddly
00:36:22I'm thinking
00:36:23I could have gone 15-20 minutes earlier
00:36:25and cooked a beautiful quail dish
00:36:27with plenty of time to get it all done
00:36:28so
00:36:29I really hope I don't regret my decision to wait that long
00:36:39Come on Benny
00:36:41less than 20 minutes to go
00:36:42I've got no time to waste
00:36:43to make the sauce
00:36:44I want to use some of the shellfish reduction
00:36:46from cooking the pippies and mussels
00:36:47and the pasta puree is cooking away
00:36:49I need to get onto the fish
00:36:50so I'm really racing to get this fillet off the ocean trout
00:36:53to pull the pin bones out of the fillet
00:36:55is actually quite tedious
00:36:56normally you can pull the whole bones out
00:36:58but I've just cut it into pieces
00:37:00so I've got to go and pull a little half bone out there
00:37:03a third of a bone here
00:37:04a big bone there
00:37:05I'm hoping there's not a little bone hiding in there somewhere
00:37:07so this is going to cost me all the time
00:37:09and time is one thing I do not have
00:37:11Benny just keep going
00:37:12Top 10 in your size in just 10 minutes
00:37:15the tarts are almost ready
00:37:26I'm going to pull them out
00:37:27and start plating any second
00:37:28so we're there
00:37:30finally the tarts are ready
00:37:34I need to assemble
00:37:35I need to make it look beautiful
00:37:37I'm layering in that caramelised onion cream
00:37:40I've got these beautiful sweetbreads
00:37:42the grapes
00:37:44my parsnip crisp
00:37:46finishing with that bone marrow sauce
00:37:48you're cooking with Maggie Beer's favourite ingredients
00:37:52do it proud
00:37:53five minutes to go
00:37:55come on guys
00:37:57come on Deeps
00:37:59I am very nervous
00:38:01because I've never made anything like this before
00:38:04so I just don't know if my dish has that depth of flavour
00:38:09and it's extremely risky
00:38:12so yeah, I don't know if making this curry was the best decision
00:38:15at the start of this cook I had a very conscious decision to go for more time and less ingredients
00:38:25I do think I made the right call because I've been able to get everything on the plate
00:38:30that verjuice parfait
00:38:31and I'm going to top it with some of that black grape fig and verjuice sorbet
00:38:35around that goes some of the beetroot and verjuice granita
00:38:39and finally I'm going to top it with that vine leaf shaped biscuit and the beetroot leaf powder
00:38:43so yeah, I think in the battle of thyme versus ingredients, I think thyme was the way to go
00:38:49beautiful Callum, beautiful
00:38:52ouch
00:38:53come on Decky, come on
00:38:55I'm really cutting it fine here, but it's starting to look good
00:39:00I've got my fresh punchy crunchy slaw with the emulsion
00:39:04I'm really hoping that this emulsion is going to bring this dish together the way Andy and Maggie wanted
00:39:10It's been such a special cook today having Maggie in the kitchen
00:39:13One minute to go!
00:39:15Everything's a blur, I've got no idea what I'm doing
00:39:29I definitely had to rush the dish more than I wanted to
00:39:32I thought it was enough time, so this is not ideal
00:39:35This is the dish to get you into the top!
00:39:4010
00:39:419
00:39:428
00:39:437
00:39:446
00:39:455
00:39:464
00:39:473
00:39:482
00:39:491
00:39:50That's it!
00:39:52Wow!
00:39:53Well done!
00:39:54Well done!
00:39:55Well done!
00:39:56Oh, that was close!
00:39:58Oh, I feel relieved!
00:40:00This dish probably never exists anywhere in the universe, so big risks can be big rewards and it is a huge reward making it into the top 10
00:40:13One of my favourite challenges with one of my favourite people
00:40:28Maggie Beer, thank you so much for coming in
00:40:30And the age old question, what do our contestants value more?
00:40:34Time or ingredients, but no matter how much time or ingredients they picked, their biggest challenge was trying to impress you Maggie!
00:40:42Yes!
00:40:43I agree with you!
00:40:44I'm such an ogre!
00:40:45Oh please!
00:40:46Can't you tell?
00:40:47I reckon we get the first dish in
00:40:55Hi Kat!
00:40:56Hello everyone!
00:40:58Wow!
00:40:59Oh!
00:41:00Oh my gosh!
00:41:02Caught our eye!
00:41:05Righty-o!
00:41:06Callum, what's the dish?
00:41:08All things verjuice
00:41:10So it's a beetroot and a verjuice granita around the outside of the plate
00:41:14A verjuice parfait on the bottom there
00:41:16On top of that is a black grape and verjuice sorbet
00:41:19And then on the top it's a vine leaf
00:41:21I've hit it with dehydrated beetroot leaves
00:41:23The old celebration of verjuice dessert, Callum
00:41:26Yeah, well if you've chosen all the ingredients today Maggie
00:41:28But we don't mind it, we don't mind it, we accept it
00:41:31Callum, what would it mean for you to make top ten?
00:41:34A top ten is the ultimate milestone of kind of feeling like you've made it
00:41:38Confident that this dish will get you there?
00:41:42You can never be too confident
00:41:43I do think that the last handful of challenges there hasn't been like bad dishes
00:41:48You know, the people that are going home at the moment are like doing very minor little slip ups
00:41:52So yeah, I think it's a good dish, but who knows
00:41:56Well Callum, we're all looking forward to tasting a celebration of verjuice
00:42:00Cool, thanks everyone
00:42:01Thank you so much
00:42:02Thanks Alan
00:42:05Whoa, look at it
00:42:06Whoa
00:42:07I want to wear it
00:42:08Great hat
00:42:10Odds
00:42:12Thanks
00:42:13Wow
00:42:26Oh
00:42:27Alright Maggie so Callum was clever because he knows that the way to your heart is through verjuice
00:42:30All right, Maggie, so Callum was clever
00:42:37because he knows that the way to your heart is through verjuice.
00:42:40So tell us, was it a hit?
00:42:43It was a hit.
00:42:44It was a hit.
00:42:48You know, to be given a dessert like this, it's so pretty.
00:42:51It is pretty.
00:42:52It is very pretty.
00:42:53And with all those different elements, it was like a progression.
00:42:57The richness of the parfait, but still that, you know,
00:43:00piquancy that comes, that flavour of the beetroot with the verjuice,
00:43:05that fineness of that little biscuit,
00:43:08the grape leaf that looked like a maple leaf was fantastic.
00:43:13All of the elements were perfect.
00:43:16That was absolutely divine.
00:43:19And I feel like I've just had a beautiful, cool summer drink.
00:43:23Like, that's how his desserts always leave me.
00:43:25Just so refreshing and the sugar balance is so perfect.
00:43:31His flavours and how he plates them up are just so different
00:43:36and he's continuing to raise the bar
00:43:38on being able to accomplish balance in those flavours.
00:43:41It's always a surprise.
00:43:42Yeah.
00:43:43Callum is just a flavour master and he's proven it once again.
00:43:46Yeah, I agree.
00:43:47This dish is what stands between me and top ten.
00:43:56Snickers?
00:43:56Jackers.
00:43:57Winning MasterChef Australia.
00:43:59It's everything I've ever dreamed of.
00:44:01And then opening up that restaurant one day,
00:44:04showcasing dishes like this.
00:44:08So, yeah, I'm sweating buckets.
00:44:12I'm nervous.
00:44:12I'm nervous.
00:44:26Declan, what have you cooked?
00:44:28These are my inside-out skewers with a vinicotter glaze.
00:44:33And then I've got a radicchio slaw.
00:44:36Declan, I sense a little nervous crackle there in your voice.
00:44:39Yeah.
00:44:40I think there's always just a little bit of lack of confidence there.
00:44:45Well, Declan, your nerves just show that you care.
00:44:48We're going to taste your dish now.
00:44:49Thank you, guys.
00:44:51Thanks, Declan.
00:44:51Enjoy.
00:44:52Thank you, Declan.
00:45:09Um, to be honest, it feels like we've got skewer and slaw and nothing really in between.
00:45:33What I wanted from the dish was kind of what we're trying to convey with him, some sort
00:45:39of fat.
00:45:40He talked about this emulsion, and he's kind of lightly dressed the slaw in that, whereas
00:45:45I feel like it needed to be a sauce.
00:45:47So that all of the skewer work, we could have, you know, kind of dug around in the slaw and
00:45:53in the sauce, and that would have made the whole dish much more complete.
00:45:58When you're dealing with livers, you need to have something very dominant in the plate
00:46:03to match the strength of the offals.
00:46:06And for me, the slaw is too light for it.
00:46:09There was a lack of lusciousness about that slaw.
00:46:13You know, we talked about fat.
00:46:15I wanted more.
00:46:16Ends up being a very basic dish for me.
00:46:20And compared to everyone today, I think he is in the woods.
00:46:29Jamie.
00:46:30What have you made?
00:46:31Charred and roasted chicken.
00:46:35Well, I thought the chicken was really nicely cooked.
00:46:39I love the parsnip because it's one of my favourite, favourite things, and the freshness
00:46:45of the beetroot.
00:46:46So there's a lot I like about it.
00:46:47Yeah.
00:46:52Snaz, what did you make?
00:46:54Egg raviolo with onion sauce.
00:46:57I also have a confit egg.
00:47:00I think Sinead has done a really good job.
00:47:02Obviously, the yolk was a success, so that's fantastic.
00:47:05Beautiful ricotta.
00:47:06And I think her pasta work was lovely.
00:47:09Yeah.
00:47:12Lana, what have you made?
00:47:13So I've made a ginger and lemon biscuit tart with a diplomat cream, a vincotto ice cream,
00:47:21and a fresh grape sauce for you.
00:47:26I hear happy sounds coming from Maggie.
00:47:28That vinicotto ice cream could be one of the best things I've had this year.
00:47:35I loved that.
00:47:36Oh, that's huge.
00:47:36I loved that.
00:47:37Like, it's perfect.
00:47:39Mm.
00:47:39And what a great day to pull it out with you in the house.
00:47:42And, you know, taking a risk and going the earliest of all of our contestants.
00:47:48And she made use of her time so well.
00:47:51One of my favourite things about that dish was just hearing Maggie's happy noises when she ate.
00:47:57Oh, my God.
00:48:01Hello.
00:48:01Sarah.
00:48:02Hi, Sarah.
00:48:11Sarah, that looks awfully good.
00:48:12What did you make?
00:48:13I have made an offal and caramelised onion tart.
00:48:20Well, Sarah, I know I for one am very excited to try your offal tart.
00:48:24And I'm pretty sure Maggie is too.
00:48:25So we're going to get into it.
00:48:27Awesome.
00:48:27Thanks, Sarah.
00:48:30I want the offal.
00:48:33There you go, Maggie.
00:48:34That's for you.
00:48:34That's mine.
00:48:35Well, there's not much left.
00:49:02That tells you I loved it.
00:49:05The sweet bread was just perfectly cooked.
00:49:09I loved that pop of the grape.
00:49:12The caramelised onion, that agrodolce.
00:49:15And the sauce I thought might be too rich, but it wasn't.
00:49:19And the crispness and flakiness of the pastry.
00:49:22I loved it.
00:49:23Yes.
00:49:23And so thin.
00:49:24Yeah.
00:49:24She did a good job of lining that.
00:49:26I think she's absolutely crushed it.
00:49:28Yeah, agreed.
00:49:29I've waited so long, but I never got my ideal pantry.
00:49:41So I just don't know if the judges are going to get that depth of flavour in the curry.
00:49:46One of our last two daredevils.
00:49:56Depender, what have you cooked?
00:49:58So I've made a smoked chicken kafriel with a flaky paratha and a tangy onion herb chutney condiment.
00:50:09Well, a curry and bread in 45 minutes is extremely brave.
00:50:12And I know Maggie's looking forward to trying this one.
00:50:14So we'll taste.
00:50:15So the big question is, is the curry going to have enough flavour in it?
00:50:31The curry going to have enough flavour in it?
00:51:01That is mind-boggling.
00:51:13Like, I know she had a lot of ingredients to play with, but not specific spices that she
00:51:18would normally go for.
00:51:19And boy, oh boy, she packed that full of flavour.
00:51:24The smoking the chicken gives that such a high level of substance.
00:51:29And what about the bread?
00:51:30That is one of the best roti-style breads I've had in here.
00:51:34Yeah, I agree.
00:51:34It's flaky, it's perfectly cooked.
00:51:37I think you really do get that smokiness.
00:51:40And then what sort of backs that up is that pepper that's in there, because that's the
00:51:43last thing you feel.
00:51:44It's that lovely, warming hum.
00:51:46Developing those layers in the curry in 45 minutes.
00:51:49Yeah, that's right.
00:51:50I couldn't do it twice the time.
00:51:52It's just so good.
00:51:55It was, actually.
00:51:56You know what I do if I go somewhere and I absolutely love it?
00:52:01Have you heard of goodie bags?
00:52:03Or doggie bags, whatever you call it.
00:52:05This is going to go to my wife when I go back home.
00:52:07Oh my God.
00:52:13Audra, what have you made?
00:52:16Fresh ricotta and caramelised fig tarts.
00:52:18Uh, you're a huge fan of Maggie, but what's it like cooking a dish for her?
00:52:25Uh, honestly, I just, it's, you just bring the emotions out of me.
00:52:31And this is what you do to people.
00:52:32Oh!
00:52:33You've given me goosebumps.
00:52:36I think it means a lot to Maggie.
00:52:38Yeah.
00:52:39She's going to taste your dish now.
00:52:41She had a lot of time, and I think Audra has done a fabulous job.
00:52:48The pastry is a delight, it's crunchy, it's very thin.
00:52:51And the ricotta is quite fresh.
00:52:55It is very good.
00:52:59André.
00:53:00Oh, boy.
00:53:00What's the dish?
00:53:02Supreme chicken with a ginger velouté and a agrodulce of ox tongue and zucchini.
00:53:08My chicken was perfect, like so succulent.
00:53:16It's a funny dish because it's kind of got Asian notes because of the ginger.
00:53:21It's really lovely.
00:53:22I love the vegetables.
00:53:24Everything's sort of tender but still a little crunchy.
00:53:27I think it's done a great job.
00:53:28It was one of the most hectic cooks I've had in this kitchen.
00:53:40Hello, mate.
00:53:41Hello.
00:53:41The whole thing's a blur, so I don't really know what I've done.
00:53:45And at this stage of the competition, you can go home for the smallest thing.
00:53:51Ben, you were the last man standing.
00:53:54What did you make?
00:53:55I made pan-roasted ocean trout with shellfish, charred zucchini, parsnip puree and a verjoux
00:54:02parsley sauce.
00:54:04Was that tough to wait all the way to the end?
00:54:08Yeah, it was really weird, actually.
00:54:09When you can hear it all going on behind you and you can smell it all happening and you
00:54:12kind of, I was very tempted, but then I thought, oh, the seafood can only be another
00:54:15five minutes away.
00:54:16And so I took the chance on that, I guess.
00:54:18What's the goal for you to get out of this, you know, after this competition?
00:54:23Yeah, so, I mean, I've cooked professionally for a few years, but the last couple of years
00:54:26I haven't, I've been doing family stuff and I've kind of almost lost the mojo, you know,
00:54:30a bit.
00:54:30And being back in here is just like really lighting that fire again.
00:54:33It's just like, it's right back.
00:54:35And I've got, you know, a few ideas that I think can probably come to fruition from getting
00:54:39this far and certainly if I can get to the end.
00:54:42I think you took a big risk.
00:54:44You know that.
00:54:44We know that.
00:54:45I hope it's paid off.
00:54:47Thanks.
00:54:48Thanks, guys.
00:54:59Thanks, Ben.
00:54:59Thanks, Ben.
00:55:00Thank you, Ben.
00:55:04It definitely looks like a complete dish.
00:55:07I think this is an interesting choice of dish for the amount of time that he had.
00:55:13If I put myself in his shoes and I was dead keen on using seafood, I probably would have
00:55:17gone like light and fresh and vibrant.
00:55:20So I'm interested to see how it eats, but I'm worried for it.
00:55:25I don't know.
00:55:40I'm worried about it.
00:55:41I'll see.
00:55:41I know.
00:55:42That's it.
00:55:42I think Ben, 40 minutes to make a dish like this.
00:56:10I think it takes a lot of courage.
00:56:12The fish was cooked impeccably.
00:56:16I think, considering the size of the fish that he had to filleted very quickly, to keep
00:56:21it nice and pink and the skin well retrieved was formula.
00:56:26And I think all the shellfish together also was very brave.
00:56:30The white wine sauce reduced with the shellfish stock gave a bit of acidity to the dish, but
00:56:35I would have liked the parsnip to be less liquid and sadly is missing some freshness.
00:56:42I wanted zing, I wanted freshness, I wanted texture.
00:56:46But instead, it's quite on the heavy side.
00:56:49I've got parsley puree, which has been cooked down in a lot of fat and milk.
00:56:54Same with the butter sauce.
00:56:56So I'm a little bit worried for Ben, because for me, I wish that he had a little bit more
00:57:02time just to finesse.
00:57:03My ocean trout was cooked perfectly.
00:57:06But just think how fresh if he had used those sorrel leaves with the fish, you know, that
00:57:13would have really given us that lovely zing.
00:57:16Maggie, how do you think everyone did?
00:57:29I love that each of you went to all these ingredients of mine with such gusto.
00:57:36You wanted to please me and that made me very proud.
00:57:40I loved your creativity.
00:57:43And again, I've learned from you.
00:57:46Well, we love you, Maggie.
00:57:49So please everyone, put your hands together for Madame Maggie Beer!
00:58:00Top 10 at stake and Maggie Beer in the kitchen.
00:58:04You had every reason to go all out today.
00:58:09And four of you went above and beyond.
00:58:11Sarah.
00:58:12Oh, wow.
00:58:18You took a risk working with Offal, and boy, oh boy, you didn't pay off.
00:58:24Callum, if ever there was a way to win Maggie over, it was with virtue, but it's what you
00:58:32did with it today that stole her heart.
00:58:35What up?
00:58:36Depinda.
00:58:37Oh.
00:58:38That curry was stuffed with silly amounts of flavour.
00:58:41We absolutely frothed it.
00:58:44And Alana, that vinucotto ice cream, that was outrageously good.
00:58:52Well done, all of you, you say.
00:58:59Sadly, one of you is going to fall just shy of the top 10.
00:59:12If I call your name, please step forward.
00:59:19Declan.
00:59:20And Ben.
00:59:21Good luck.
00:59:22Bye.
00:59:23Declan, the slaw was like lustre, and your dish really needed a sauce.
00:59:40Ben.
00:59:41Your dish needed freshness, and you had the least amount of time to work with.
00:59:47And I'm sorry to say it showed on the plate.
00:59:51So, both of your dishes had flaws.
00:59:55But the difference between the two was that one felt complete, and one didn't.
01:00:05Which is why I'm so sorry to say, Declan, you're going home.
01:00:11Oh, sorry buddy.
01:00:12No worries.
01:00:13Declan, mate, you came in here to regain your confidence, and trust me, you have done just
01:00:24that.
01:00:25Yeah.
01:00:26Declan's your name.
01:00:28Cooking is definitely your game.
01:00:30Yeah.
01:00:31I came here to win, but I think looking at it now, I came here to bring joy and put smiles
01:00:41on everyone's faces.
01:00:43But, you know, it's not the end.
01:00:46It is just the beginning for me.
01:00:48I think I'm peak Declan at the moment, and it's definitely a force to be reckoned with.
01:00:53So, Sarah, do you think Declan's got a bright future?
01:00:57I think that Declan is the most genuine, incredible human being.
01:01:02He's so talented.
01:01:03Whatever he puts his hand to, he gives it 100%, and he really is a light in this room
01:01:10for everyone.
01:01:11He lifts every single person up.
01:01:13He's incredible.
01:01:17I think you can tell, mate, we all love you here and here, but for now, Pete Declan,
01:01:28it's time to say goodbye, mate.
01:01:31It's bittersweet, of course.
01:01:36You know, I might be leaving the MasterChef kitchen, but definitely a different person
01:01:44compared to season 15.
01:01:46I'm a better cook.
01:01:47I'm a better man.
01:01:48I'm better in my mind.
01:01:51Give it up for Declan, everybody!
01:01:57And the fish strobe, Declan's fish bistro, it is coming to a town near you.
01:02:05It's gonna happen.
01:02:06This week on MasterChef Australia.
01:02:11Are you ready?
01:02:12We're down to the top 10 for 2025.
01:02:17Yes, yes, yes!
01:02:19So the kitchen is pumping.
01:02:22We're getting really close to that trophy, and I'm coming for it.
01:02:26Oh my gosh!
01:02:29And creations this incredible.
01:02:32Wow.
01:02:33Wow, wow, wow.
01:02:34It's just unbelievable.
01:02:36It is mad genius.
01:02:38Put the judges in a spin.
01:02:41P Geschichte
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