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00:00:00Previously on MasterChef Australia...
00:00:03Please welcome...
00:00:04Naughty 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...
00:00:22Are you keeping up? Come on guys, you can do this.
00:00:24...was the end of the journey for Theo.
00:00:26You are definitely ready to open that bakery.
00:00:29And we should be the first customers.
00:00:31Merci 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 my 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.
00:01:07Oh!
00:01:08Oh my God!
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 like some sort of...
00:01:15...option or something?
00:01:16This could be the time versus thingy thingy.
00:01:17How is he?
00:01:18Hello, everybody!
00:01:21Hi!
00:01:22Oh.
00:01:23Hello, babe.
00:01:24Hi.
00:01:25Hello.
00:01:26Hi!
00:01:27Oh.
00:01:28Hello!
00:01:29Hello.
00:01:30Oi!
00:01:31Oh, yeah.
00:01:32What's going on?
00:01:33Is there gonna be like some sort of...
00:01:34...option or something?
00:01:35This could be the time versus thingy thingy.
00:01:39How's he?
00:01:40Hello, 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.
00:02:05You'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.
00:02:16I've never been in top ten, so for me,
00:02:19hitting it and being back to win, it would be massive.
00:02:23But 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.
00:02:30This 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, she's been creating a legacy of recipes
00:02:50that we'll be using for the rest of our lives.
00:02:54Australia and the MasterChef Kitchen
00:02:56would not be the same without her.
00:02:58You know her name.
00:03:00You know her faith.
00:03:02And you love her food.
00:03:04We reserve the words national treasure just for her.
00:03:10Oh!
00:03:13Please welcome the Barossa Valley's brightest star,
00:03:17Maggie Beer!
00:03:18Maggie Beer!
00:03:19Maggie Beer!
00:03:20Maggie Beer!
00:03:26Oh my God!
00:03:30It's Maggie Beer!
00:03:32Ha ha!
00:03:33I love Maggie Beer.
00:03:34Every time I talk about Maggie Beer, I start cheering.
00:03:38ridiculous. The world, it's not just Australia, the world loves Vancouver. This is so happy.
00:03:46How are you? I'll take that. Maggie, we are so excited that you're here. I'm so pleased to be
00:03:58here myself. I think there's a few faces out there. These guys are huge fans. Callum, it must
00:04:07mean so much to have an absolute icon of our industry on your doorstep. Oh, 100%. I think
00:04:13like Barossa Valley is known for wine and for Maggie. I feel like those people go, Shiraz
00:04:17and Maggie Beers. Dependent. What's it like to have Maggie here? Oh, hi, Maggie. I'm such
00:04:28a huge fan. This is actually the second time I'm meeting you. You probably don't remember
00:04:31the first time. I was in the Gold Coast for a conference and I spotted you from the corner
00:04:36of my eye in the ladies bathroom. And then I waited outside and then you came out and
00:04:43I was like, oh my God, hi, Maggie. And you're like, oh my gosh, you scared me. I'm just glad
00:04:49you didn't ask for a photograph in the bathroom. No, I waited outside. So this is about eight
00:04:55years ago. I'd be really embarrassed if Maggie did remember me. But yet I've been a fan of
00:05:01Maggie's for as long as I can remember cooking. You had a big birthday this year, Maggie.
00:05:05I did, I did. How did you celebrate?
00:05:08Three parties. If you're turning at 80, you just have to really go for it. Sounds like
00:05:16you've still got it, Maggie. I'm not giving it up. Okay. The constant battle in this kitchen,
00:05:27it's time versus ingredients. And that is exactly what this elimination is all about. This is
00:05:34how it's going to work. Up here, you see the pantry. Hidden under these cloths are 12 groups
00:05:41of ingredients. The 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. That'll beef up your pantry,
00:05:56but slim down your cook time. You can start cooking whenever you want, but be warned. You'll
00:06:03only be able to use the ingredients that have already been revealed. It's a balance. It's a
00:06:09balance today. I think ideally all I need is about 45 minutes, a beautiful fish and some aromats to
00:06:15pull off a great dish. But 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
00:06:27challenge before. And today, Maggie has put her own cheeky little spin on it.
00:06:34Are we still in love with Maggie or are we?
00:06:37Yeah.
00:06:38Oh, that was a big horse there.
00:06:41Maggie, can you please tell us a little bit more about those ingredients?
00:06:45Ah, well, all those ingredients I love, but some I love more than others. And I'm a risk
00:06:54taker. And so you have to be ready to put your skates on if you do what I might do.
00:07:01Wow. Good advice.
00:07:04I'm just hoping that there is going to be some Maggie beer verjuice there and lots of fresh
00:07:10ingredients, which is what I have in my pantry at home as well. All right, let's get started.
00:07:15Good luck.
00:07:19Thanks, Maggie.
00:07:21Okay, crew, we're going to start with 90 minutes on the clock. And...
00:07:28Pantry staples!
00:07:33Don't all come running at once!
00:07:36Hey, I'm all for staples, but I don't think there's quite enough to make an interesting dish,
00:07:40even with all the time in the world. So I'm going to hang on a little bit longer here.
00:07:43So, any takers?
00:07:45Woohoo!
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 all right now.
00:07:56No, you're looking at me.
00:07:58No bakers in the room?
00:07:59Heaps of bakers.
00:08:01I just feel like it's savoury.
00:08:03I know that I can do pastries, but after Sweet Week, I'm really wanting to do something
00:08:08savoury. And I'm trying to use my X-ray vision to see through these fabrics that's covering
00:08:14these ingredients. But of course I can't. So 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,
00:08:32to 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.
00:08:38Yeah.
00:08:38It's a super strategic cook today, and I think I need a little bit more than just the pantry
00:08:45staples.
00:08:46Five minutes gone off your cooking time. That means more ingredients. So, if you decide to
00:08:54start now, you'll have 85 minutes left to cook. And to add to the pantry staples, a selection
00:09:04of fruits. So, we have Granny Smith apples, ruby red grapefruit, figs. It's the best fruit
00:09:10bowl ever.
00:09:12Have I got any takers?
00:09:14Who's dabbling? Anyone, like, kind of thinking? Ooh, Audra. Hello.
00:09:18I'm really confused right now.
00:09:20Oh my God, that's so tempting.
00:09:22Because I'm torn about whether I go sweet or savoury. Those figs are calling me.
00:09:27I could make a dessert. But I'm hesitating, because I'm thinking, should I wait for a
00:09:33savoury? Should I wait for a savoury?
00:09:35Alana, you've got one leg nearly going.
00:09:37Yeah.
00:09:39I'm ready. I'm very tempted, but I might wait one more. One more.
00:09:43Time is a ticking. If you're going to go, you might as well go.
00:09:45Oh, this is so tempting to go. But I would love some flavour bombs to come out. Because
00:09:54I think with the fruit and the pantry staples, I could come up with something spectacular.
00:10:00Time is a ticking away. And remember, when I reveal these next set, you've only got 80
00:10:04minutes left. So, if you want to get the best out of these, you might want to think about
00:10:11going pretty soon. Woohoo! It's going so well.
00:10:16Alright, there's 80 minutes on the clock. And with the pantry staples and the fruit
00:10:22selection, the next set of ingredients are...
00:10:29Flavour Essentials. Oh my gosh.
00:10:32Oh, here we go.
00:10:33I'm out. I see ginger. I see vincotto. There's vanilla, plus all of that amazing fruit and
00:10:40the pantry staples. I can create a really fresh, zesty, fruity dessert from this.
00:10:46Okay, we have red onion, brown onion, shio koji, verju's finicotto. You've got the beautiful
00:10:53fruit selection down there. Your pantry staples. It is game on, I reckon.
00:10:58So, I've got 80 minutes to cook up an amazing dish. So, I'm going to do a little biscuit
00:11:05tart, which is going to be like a lemon and ginger base on it. And then some sort of cream
00:11:11flavoured through the middle with a bit of a jam and an ice cream and some quills.
00:11:16I'm still conceptualising a dish, but first things first that I'm thinking is that I want
00:11:22to do a really beautiful biscuit, kind of pastry tart shell. It's a little bit different,
00:11:27but I think it's going to be something the judges are going to love. And 80 minutes, I
00:11:31think I've got just enough time because I have not only a biscuit base, but ice cream and
00:11:36all the various jams, my diplomat cream to make. But I need to get them started super early
00:11:42because I don't want to waste the extra time that I've been given.
00:11:47Oh, shit. You've totally confused me now.
00:11:51Oh, oh, it's so tempting. And I'm also conscious of the fact that I'm always fighting against time.
00:11:59Maggie, finicotto, verju's, that is you to a T.
00:12:03Well, it is. I'm always looking for that acid balance in food. So, it's bright in your mouth.
00:12:09And that's where I use verjuice every day. And with all that umami in the flavour bombs,
00:12:15there's so many things you could do.
00:12:18Audra, surely.
00:12:20Oh, far away.
00:12:22She's gone.
00:12:23Wasted three minutes.
00:12:25If you're going to go, you've got to go because you're losing time by the minute.
00:12:30If you wait like Audra just did, she's lost three minutes.
00:12:33I could have bloody gone just now.
00:12:35I'm actually in a bit of a panic, but totally running with my gut right now.
00:12:40I'm thinking, you know what, I've got 80 minutes.
00:12:42I'm just going to go sweet.
00:12:44Schnezz, I thought this would be your jam.
00:12:47This is my jam.
00:12:49So close.
00:12:50So close?
00:12:51What's stopping you, Schnezz?
00:12:53You're right.
00:12:53You're right.
00:12:54Oh, my God.
00:12:57Schnezz is off, too.
00:12:58Just a little prod.
00:12:59Sweet or savoury, sweet or savoury.
00:13:01Wow.
00:13:02I really think this pressure's really starting to get to people.
00:13:05Surely, Ben, you're getting antsy.
00:13:07Nah, nah, she's good.
00:13:08Really?
00:13:09There's going to be so many beautiful things under here, Andy.
00:13:11I wouldn't want to miss out.
00:13:12But I've just got to take a good breath and just hold my nerve here
00:13:15and wait for something I'm really happy to cook with.
00:13:19Probably could have gone a little bit earlier.
00:13:21However, I'm loving that I've got the virtues on a vinocotto and beans.
00:13:26Today, I'm going to be making ricotta and caramelised fig tart.
00:13:29And even though I've got 80 minutes to cook,
00:13:32I'm not sure if that's enough time.
00:13:34I've just got to move really fast
00:13:36because 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.
00:13:48So I'm going to make an egg raviolo.
00:13:50It's going to be stuffed with burnt butter-infused ricotta.
00:13:54And also, I'm going to make this gorgeous, like,
00:13:56a little saucy broth.
00:13:57Yum.
00:13:58Love it.
00:13:59So we've got Alana, Audra and Schnezz cooking away.
00:14:05I've actually done this challenge before,
00:14:06and last time I did it,
00:14:08I thought the best strategy was to wait near the end
00:14:10and have all the ingredients under the sun to work with,
00:14:14but not very much time.
00:14:15But 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.
00:14:21Righto, guys, 75 minutes left on the clock,
00:14:24and your next batch of ingredients are...
00:14:27Yes.
00:14:28Veggies!
00:14:30Callum's gone.
00:14:31He needs no more.
00:14:32So we have parsnips, sweets, beautiful French beans, globe artichokes.
00:14:38Yum.
00:14:38There'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.
00:14:43I reckon I could get a job, eh?
00:14:45Capskums for two for five bucks.
00:14:47These are free.
00:14:48You can take them.
00:14:49I'll give them to you.
00:14:50What are you thinking?
00:14:51I'm thinking I might go to dessert.
00:14:53So you're going sweet, mate?
00:14:54Yes, that's the plan.
00:14:56I've made my decision now,
00:14:57and I'm actually feeling pretty good.
00:14:59I think by using that full 75 minutes and going quite early,
00:15:02I've got the time to try and do something dessert-y.
00:15:05And Maggie Beer and I are both from the Brossa,
00:15:07and I do see around,
00:15:09so, yeah, I want to cook something
00:15:10that she's going to be really impressed by.
00:15:12So when I think of Maggie Beer,
00:15:14I 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.
00:15:21I'm starting with a little lemon verjuice parfait.
00:15:26I'm going to do a verjuice and beetroot granita
00:15:28and sorbet that's made from verjuice.
00:15:31We'll see how that plays out.
00:15:32By making my dish a little bit of verjuice today,
00:15:34I know that I'm using one of Maggie's favourite ingredients,
00:15:37which is a good thing and a bad thing at once, right?
00:15:39Because I know she's going to like the flavour,
00:15:40but she's very familiar with it,
00:15:42so 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.
00:15:50Oh, come on.
00:15:52I'm getting a little bit nervy.
00:15:54Same.
00:15:55I'm starting to get a little bit stressed now.
00:15:57Some people are out there, often racing,
00:16:00and I'm thinking,
00:16:01I've got to give myself enough time to pull off a great dish.
00:16:04Am I sweating?
00:16:04Yes, you are.
00:16:07Like, I thought I was going to do a seafood dish
00:16:09at the beginning of the cook,
00:16:11but really need to push myself,
00:16:13do some crazy techniques,
00:16:15work on some unusual flavours,
00:16:17and show the judges something different.
00:16:19OK, guys, I've got something else to offer you.
00:16:22As soon as I reveal this,
00:16:25you will have 70 minutes left.
00:16:27Right.
00:16:28Next batch, ingredients,
00:16:31is...
00:16:32wine time!
00:16:34Yeah.
00:16:35Oh, wine.
00:16:36The Barossa is about Shiraz, Shiraz and Shiraz.
00:16:40You know, wine emits a lot of flavour,
00:16:42but I'm really hanging on for a protein.
00:16:45I just don't want to drop below 60 minutes.
00:16:47One more minute.
00:16:48May as well wait now.
00:16:50Are you ready?
00:16:50I want to see their faces.
00:16:52This is the trick.
00:16:54Maggie is always getting excited about this.
00:16:58Oh, I am, I am, I am.
00:16:59It'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,
00:17:08you will have 65 minutes left.
00:17:11Rip the Band-Aid off.
00:17:12Yeah.
00:17:12A bit of protein.
00:17:14Come on.
00:17:15We up.
00:17:17Oh!
00:17:21I don't know.
00:17:22Should I go?
00:17:24So, you will have 65 minutes left.
00:17:32And you will have all the ingredients
00:17:33that have been revealed so far.
00:17:36Plus...
00:17:37All fours!
00:17:41Finally!
00:17:42There we go.
00:17:44So, we have here smoked oak stong.
00:17:48Chicken livers, duck hearts, maro, buns.
00:17:53We've got some lamb sweet bread.
00:17:55And we have some pig jaws or chicks.
00:17:58Look at all that flavour and texture.
00:18:01The time is definitely ticking in my head.
00:18:05And offal is delicious when it's cooked right.
00:18:08But then I'm so tempted to see what's under the other cloths.
00:18:11I loved getting cooking that offal myself.
00:18:14If you want to impress Maggie Beer, there's one way to do it.
00:18:18So, I just go?
00:18:19Mate, do it if you're going to go.
00:18:21I'm going to go.
00:18:21Oh!
00:18:22There we go!
00:18:23Sarah!
00:18:24Sarah!
00:18:24I want to impress Maggie.
00:18:27And these are incredible ingredients
00:18:30if you know how to cook them.
00:18:32I'm thinking of making a sweetbread tart.
00:18:35I'm going to layer it up,
00:18:36make a little caramelised onion
00:18:37and vinucotto at the base.
00:18:40I need to get my tarts in the oven ASAP.
00:18:43It's definitely a risk.
00:18:45You know, 65 minutes is not a lot of time
00:18:47to make such a technical dish.
00:18:49I just hope I can pull it off.
00:18:51Come on, Sarah.
00:18:51How are you going, Nana?
00:18:56Good.
00:18:57I like the sound of your dish.
00:18:58Can you tell me what I'm doing?
00:18:59You're making tarts with a ginger and lemon layer?
00:19:03That's just over an hour.
00:19:05Yeah, thank you.
00:19:05All right.
00:19:08Oh!
00:19:10Are they still going over there?
00:19:16Deckers, I don't mean to interrupt your thought process,
00:19:18but I want to know,
00:19:19do you think there's some seafood under there?
00:19:20Oh, I love everything I'm seeing now already,
00:19:23so I've sort of thrown seafood out of my brain,
00:19:25and I do love a bit of offal,
00:19:28so I'm kind of leaning towards using that.
00:19:31Yeah, well, you've got about 61 minutes now.
00:19:34Yeah.
00:19:34But there's more to come.
00:19:37Yeah, but less time.
00:19:38Just a reminder, less time.
00:19:40So you know it's interesting.
00:19:41OK, next patch of ingredients,
00:19:46you will have 60 minutes left.
00:19:47Oh!
00:19:49We have...
00:19:50..pork and poultry.
00:19:54It's pork and poultry, which I love,
00:20:09but I'm still just interested in this offal.
00:20:12Heart, heart, heart.
00:20:15Thank you, grazie.
00:20:17I think it's a great way to showcase
00:20:19the cook that I've become.
00:20:20Let's do it.
00:20:22So today I'm making beef tongue
00:20:25and chicken liver skewers,
00:20:26all done over the hibachi.
00:20:28I'm going to have toasted cabbage
00:20:30and then beautiful pickled cabbage
00:20:32using that verdure.
00:20:34I do not want to go home.
00:20:35I'm really hoping this is an elevated dish today.
00:20:3860 minutes.
00:20:39I think I've got a bit of a healthy balance
00:20:41with the time and ingredients
00:20:42to pull together a great dish.
00:20:46That's good.
00:20:49What are you making, Jamie?
00:20:50Just cook a beautiful piece of chicken,
00:20:51make a delicious sauce,
00:20:52and treat veg well.
00:20:54Like, Maggie loves simple flavours.
00:20:56Beautiful.
00:20:57I've got 60 minutes.
00:20:59Decided to pull the trigger
00:21:00when I saw the poultry.
00:21:02So I'm going to char the chicken
00:21:03over the hibachi.
00:21:05I'm really going to get the bones of the chicken
00:21:06roasted down with some pancetta,
00:21:08maybe a few other things.
00:21:09I want this white wine sauce
00:21:10to be balanced out with some miso,
00:21:12butter and Dijon
00:21:13and try to get a little puree
00:21:15out of our eggplant.
00:21:17The main thing I need to look out for
00:21:18is just getting everything done in time.
00:21:20When I was on the show,
00:21:21every cook was 60 minutes,
00:21:22so this is just back of my wheelhouse,
00:21:23I suppose.
00:21:28I waited this long to cook
00:21:29because I wanted a core ingredient of chicken.
00:21:32So I'm going to do a hand-seared
00:21:33supreme of chicken
00:21:35and I'm going to incorporate
00:21:36the smokiness of this tongue
00:21:38somewhere into the dish.
00:21:39Black apron today,
00:21:40I absolutely don't want to go home.
00:21:42I'm going to cook like a demon
00:21:43and then fingers crossed.
00:21:46I'm glad you're both still here.
00:21:48You know, show his bravery.
00:21:50Everyone is now cooking
00:21:51except the pinda and Ben.
00:21:54Ben, we're playing the long game now.
00:21:56What are you hoping that's next?
00:21:58I really want some seafood.
00:22:00Yeah, whatever I'm cooking
00:22:01is going to be cooking quick.
00:22:02I can cook the quail very quickly,
00:22:03so I'm happy with that.
00:22:04You've got a backup plan already.
00:22:05Yeah, yeah, and if it's fish,
00:22:07it's even better, but...
00:22:07What's the minimum amount of time
00:22:09that you're late for?
00:22:09I'd do fish and 35 in all honesty.
00:22:11Yeah?
00:22:11Yeah.
00:22:11To pinda.
00:22:13What about you?
00:22:14Whole spices, powdered spices,
00:22:15anything.
00:22:16Anything.
00:22:16Any spice.
00:22:17Is that a little prayer, then,
00:22:19for a spice?
00:22:19I've been praying all morning.
00:22:21I am worried because
00:22:24I would like to play to my strengths
00:22:25and make a curry,
00:22:27but so far,
00:22:28I don't have any herbs,
00:22:29I don't have any spices,
00:22:31but I'm thinking,
00:22:32if I've waited this long,
00:22:33I may as well just wait
00:22:34a little bit longer.
00:22:36I just need the right ingredients.
00:22:38All right, guys,
00:22:38you'll have 55 minutes left.
00:22:41The next ingredients are...
00:22:47grains!
00:22:48Grains!
00:22:51Black lentils,
00:22:53steel-cut oats,
00:22:54frica,
00:22:56spelt grain,
00:22:57and semolina.
00:23:01No takers?
00:23:02Yeah, it's a pass for me.
00:23:03Hard pass.
00:23:04Not very spicy, is it?
00:23:06Oh, my God.
00:23:08There's no way I'm using those today.
00:23:10I'm going to wait it out.
00:23:11I know this is a risk,
00:23:13I know I'm wearing a black apron,
00:23:14but I just need more ingredients.
00:23:16I'll do a 50 if I have to now.
00:23:18There are a few surprises,
00:23:20let me tell you.
00:23:20Pleasant ones.
00:23:22Oh, good ones.
00:23:22A visit one.
00:23:23It is smelling good out there,
00:23:24though, I must say.
00:23:25There's a lot of work going on out there.
00:23:27Those beautiful onions.
00:23:28Yeah, yeah.
00:23:29You just smell the onions.
00:23:30Yeah.
00:23:32Woo!
00:23:33Woo-hoo!
00:23:34I'm in a smoke here.
00:23:35We'll be here, Snash.
00:23:37Oh, Snash.
00:23:38Hi, Snash.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:40I'm like starstruck.
00:23:42You're wonderful.
00:23:44What are you cooking?
00:23:45Okay.
00:23:45I'm going to do one big raviolo
00:23:47that's going to have egg
00:23:49and I'm making brown butter ricotta
00:23:51inside as well.
00:23:52It sounds wonderful.
00:23:53I wish I waited one more.
00:23:54I was about to say,
00:23:55any regrets?
00:23:57Those vegetables there were just me.
00:23:59I think I got too excited,
00:24:00but that's okay.
00:24:00And it's given you more time
00:24:02to be able to do it
00:24:03by not waiting for that next one.
00:24:05I hope you like my idea, Maggie.
00:24:06I love your idea.
00:24:08I want to taste the end.
00:24:10Oh, my God.
00:24:10Yes, it'll be.
00:24:11Thanks, Maggie.
00:24:14Oh, my God.
00:24:15There are too many things up here.
00:24:17Time is just going so fast.
00:24:20I had 80 minutes,
00:24:21but now I have about 50.
00:24:23The pressure's on to get going.
00:24:25I'm going to be making ricotta
00:24:26and caramelized fig tart.
00:24:29My shells are crispening up lightly
00:24:31in the oven,
00:24:32and I want to infuse
00:24:34all that vinocotto
00:24:35and that verjuice in it
00:24:37just to amp up the flavours
00:24:38of these beautiful figs.
00:24:40Now I've got to work on that ricotta.
00:24:42I'm blocking everybody off.
00:24:44I need to focus on what I'm doing
00:24:46and do it quick.
00:24:47Audra, good?
00:24:48Yep.
00:24:51Cal, you good?
00:24:52Yeah, mate.
00:24:53My verjuice parfait needs
00:24:54a good amount of time
00:24:55in the blast, sure.
00:24:56It's a set.
00:24:56So I'm really glad
00:24:57that I chose to get
00:24:59as much time as I could.
00:25:01And now I need to get
00:25:01those other elements sorted.
00:25:03Hello, Cal.
00:25:03How are you?
00:25:04Lovely to see you as well.
00:25:05Oh, it's great to see you.
00:25:07In year two,
00:25:08you cooked pheasant.
00:25:09I did indeed.
00:25:10And the sauce,
00:25:11I still can taste it.
00:25:12Wow.
00:25:12Yes.
00:25:13Well, thank you very much, Maggie.
00:25:14I reckon I'm pretty pumped
00:25:15with my idea if I'm honest.
00:25:16So I reckon this is going to be
00:25:17one for you, Maggie.
00:25:17You ready?
00:25:18Tell us, tell us, tell us.
00:25:19So this dish is going to be
00:25:20all about verjuice.
00:25:22Oh, got it, got it.
00:25:25So it's going to be
00:25:25a verjuice parfait,
00:25:27a black-gray sorbet.
00:25:28Yes.
00:25:29We've got a verjuice beetroot granita,
00:25:32and I'm currently making
00:25:33some vine leaves.
00:25:34What do you think, Maggie?
00:25:35Well, I think that's pretty exciting.
00:25:37And that's, you know,
00:25:38I did say earlier,
00:25:39and I meant it so much,
00:25:40I've always learned
00:25:41a different way of using
00:25:42something that I love
00:25:43and use every day.
00:25:45Do you mind if I ask verjuice,
00:25:46how did you discover it?
00:25:47In 1984,
00:25:49we couldn't sell
00:25:49our Rhine reasoning grapes.
00:25:51So I convinced my friend
00:25:53Peter Wall at Yolamba
00:25:54to make verjuice
00:25:55when I'd never tasted it,
00:25:57didn't have a sample of it,
00:25:58and that's when it started.
00:26:00Wow.
00:26:01How good is that?
00:26:02In flaggings.
00:26:0341 years later,
00:26:04here we are,
00:26:05and you're celebrating
00:26:06Maggie's own verjuice.
00:26:07Yeah, and in one dish,
00:26:07I've already used
00:26:08half a bottle, you'll notice.
00:26:09It's wonderful.
00:26:11Well, I'll get back to it then.
00:26:12I'll leave you to it.
00:26:13The next thing I want
00:26:15to get on to
00:26:15is a verjuice
00:26:16and beetroot granita,
00:26:18and it's a slightly
00:26:20risky strategy
00:26:20making a dessert
00:26:21that's quite beetroot heavy,
00:26:22especially because
00:26:23there's such a dominating flavour,
00:26:25and I want this dessert
00:26:25to be about the verjuice,
00:26:27so I've got to balance
00:26:27it really carefully here.
00:26:29Good juicing, Callum.
00:26:31Less messy this time.
00:26:32Love to see it.
00:26:36People are cooking,
00:26:37some of them have been
00:26:38cooking for ages now,
00:26:39and we haven't even started.
00:26:40Dependent,
00:26:41you can't stand still.
00:26:42No.
00:26:43Dependent,
00:26:43we're just sort of
00:26:44hanging out with Maggie.
00:26:45I'm obviously waiting
00:26:45for seafood.
00:26:46I guess she's waiting
00:26:47for some herbs and spices.
00:26:49Yeah, the pressure's
00:26:49definitely mounting.
00:26:50All right, guys,
00:26:51once I reveal these ingredients,
00:26:53you'll have 50 minutes left.
00:26:57We have...
00:26:58fresh herbs and spices.
00:27:02Yeah, there we go, Dependent.
00:27:03Finally, there's herbs and spices.
00:27:07OK, we have lemon verbena,
00:27:09coriander, dill, mint.
00:27:12It's a mixed bag.
00:27:13The herbs are great.
00:27:14And then we have caraway seeds,
00:27:16fennel, smoked paprika,
00:27:18dried oregano.
00:27:19Poe's selling it.
00:27:22But I don't think there's
00:27:23enough spices there
00:27:24to build flavour.
00:27:26I'm going to wait.
00:27:27You're going to wait,
00:27:28Dependent.
00:27:28Are you just waiting?
00:27:30I'm so surprised.
00:27:31Oh, my gosh.
00:27:32Oh, believable.
00:27:33I'm floored.
00:27:34I really thought that
00:27:35these were going to tempt you.
00:27:37It wasn't really the array
00:27:38that you were probably
00:27:39hoping for, was it?
00:27:40Yeah.
00:27:40I'm almost there.
00:27:41Almost there.
00:27:42Almost there.
00:27:43I'm now...
00:27:44I'm so confused
00:27:45because I'm like,
00:27:46I could have gone and...
00:27:48Normally, I would have
00:27:48at least an hour
00:27:49to build that depth of flavour.
00:27:52And I usually have my spice box,
00:27:54which I miss so much right now.
00:27:56If the herbs and spices
00:27:56didn't tempt you,
00:27:57maybe these next ingredients will.
00:27:59I really hope so, Po.
00:28:01When I reveal these ingredients,
00:28:02you'll have 45 minutes left.
00:28:05OK?
00:28:0545.
00:28:06These next ingredients are...
00:28:10Leaves.
00:28:13Ooh.
00:28:14So we've got nasturtium,
00:28:16vine, fig, sorrel, chizo.
00:28:19Oh, that fell a bit flat, Po.
00:28:21It's leaves.
00:28:22And it's still not the ingredients
00:28:24that I've really wanted.
00:28:25And I just realised
00:28:27these ingredients
00:28:28are leaning towards
00:28:29Maggie's palate.
00:28:30So I could be waiting
00:28:32for ingredients
00:28:32that don't exist here.
00:28:34Holding out
00:28:35is a dangerous game.
00:28:37You've got to remember,
00:28:38I chose the ingredient.
00:28:46Oh, that fell a bit flat, Po.
00:28:4945 minutes on the clock
00:28:51and the leaves have been revealed.
00:28:52It's not exactly what I wanted.
00:28:55Holding out is a dangerous game.
00:28:58You've got to remember,
00:28:59I chose the ingredients.
00:29:01But I don't think
00:29:02there's going to be spices there.
00:29:03Oh, I love sorrel.
00:29:04Oh, chizo.
00:29:05Oh, chizo.
00:29:06Is that what's that?
00:29:07Ooh.
00:29:08So I'm not waiting any longer.
00:29:10Time's going to fly.
00:29:11I have so much to do.
00:29:13I need to get started
00:29:14on my curry straight away.
00:29:15I'm just going to make
00:29:16the most of what I have.
00:29:17I was like, OK,
00:29:18I'm going to go for the chicken
00:29:19and I'm going to go for the herbs
00:29:21and I'm going to make
00:29:22a chicken curry
00:29:22and some flaky roti.
00:29:24I just need to make sure
00:29:25the chicken's cooked perfectly
00:29:26and packed full of flavour.
00:29:28I'm going to be using
00:29:29the herbs to build flavour
00:29:31and I'm also going to be using
00:29:33the fennel seeds
00:29:33and currywaste seeds.
00:29:34I do use them, you know,
00:29:36in my curries,
00:29:37but I usually have
00:29:38like 10 other spices.
00:29:40So my brain's just ticking away
00:29:42and I'm just thinking
00:29:43how to bring out enough flavour
00:29:45in this dish.
00:29:46I don't want to serve
00:29:48the judges a curry
00:29:49that's not good enough
00:29:49just because I don't
00:29:50have enough spices.
00:29:51That's not a good enough
00:29:52excuse, that top 10.
00:29:54Yep, you got it, girl.
00:29:55Let's go.
00:30:00Breadseed oil.
00:30:01What is that?
00:30:01Declan?
00:30:05Ah, k'day.
00:30:05How are you?
00:30:06Hey, Declan.
00:30:07Hey, Maggie.
00:30:07How are you?
00:30:08Good to see you.
00:30:09Sorry, Declan.
00:30:10I was just very interested
00:30:12in what you've got going on here.
00:30:13Little awful skewers.
00:30:14Last time I was in the kitchen
00:30:16cooking for you,
00:30:17I made an apple
00:30:18and blackberry crumble
00:30:19and you told me
00:30:20to pull my finger out.
00:30:22So that's a homage
00:30:23to my progression.
00:30:25So I've got these little skewers,
00:30:27figs, this delicious ox tongue
00:30:30and chicken livers.
00:30:31I've made this
00:30:32garlic vinacotto glaze
00:30:34and I'm going to finish them
00:30:35over the hibashi
00:30:36and then serve it
00:30:37on top of like a slaw.
00:30:39A slaw.
00:30:40Yeah.
00:30:40Yeah, I feel like
00:30:41it kind of needs
00:30:43something to,
00:30:44yeah,
00:30:45that feel,
00:30:46that feel.
00:30:46Okay.
00:30:46Okay.
00:30:47Yeah, you need
00:30:48kind of something
00:30:48to connect everything together.
00:30:50Yeah.
00:30:50Okay.
00:30:50Yeah.
00:30:51Yeah.
00:30:51And also,
00:30:52it's extremely important
00:30:54that you cook these.
00:30:55Yeah.
00:30:55Really lovely.
00:30:56I mean,
00:30:56I'm glad you're taking a risk
00:30:58and you're cooking something
00:30:59that shows your progression,
00:31:00but today's not the day
00:31:01to put a foot wrong.
00:31:02No, it's not.
00:31:02You need to nail this dish, mate.
00:31:04All right.
00:31:04Go for it.
00:31:05Thank you, guys.
00:31:07Andy and Maggie,
00:31:08they know my potential
00:31:10and they know
00:31:11I can push myself,
00:31:12so I decide
00:31:13on doing a virtue emulsion.
00:31:15I hope this emulsion
00:31:16is going to add
00:31:17that fatty richness
00:31:18that's going to cut
00:31:18through the sharp flavours
00:31:20of the slaw
00:31:20and that vinacotto
00:31:21glazed offal.
00:31:27It's better not
00:31:28to watch everyone else
00:31:29over there, isn't it?
00:31:29No, there's a lot of noise
00:31:30in here.
00:31:30Yes, yes.
00:31:32Taking their time.
00:31:33Yeah.
00:31:33Time's on their side,
00:31:35but flavour might be on yours.
00:31:39I'm starting to get
00:31:39a little bit worried.
00:31:41The way I saw this flowing
00:31:42was that the ingredients
00:31:42were going to get better
00:31:43and better and better,
00:31:44but, you know,
00:31:45two of the last three things
00:31:46revealed have been
00:31:46grains and leaves.
00:31:48I mean, really?
00:31:50Come on.
00:31:50Seafood has to be next, surely.
00:31:52They can't do a challenge
00:31:52like this without seafood.
00:31:54Ben, last man standing.
00:31:56Yeah, well, you know,
00:31:56don't leave Maggie hanging.
00:31:58All good things
00:31:59come to those who wait.
00:32:00All right, Ben,
00:32:01it's time to reveal
00:32:01the next ingredients.
00:32:02If you choose these,
00:32:04you'll have 40 minutes
00:32:05left to cook.
00:32:06Three, two, one.
00:32:08It's seafood!
00:32:10I'm going to need to get going.
00:32:11It's very slippery.
00:32:12Oh, yes.
00:32:12He's gone.
00:32:13Seconds,
00:32:14we've only got seafood!
00:32:18He's only going now.
00:32:19He's crazy.
00:32:2040 minutes.
00:32:23Oh!
00:32:25Just leave that up, please.
00:32:26I've got to...
00:32:26Thanks, Chef.
00:32:27You don't want to catch
00:32:27yourself, mate, yeah?
00:32:28Thanks, Chef.
00:32:29All right.
00:32:30Today I'm going to be cooking
00:32:31a lovely ocean trout
00:32:33with some pasta puree,
00:32:34some herbs and some mussels
00:32:36and some clams.
00:32:37Huge risk,
00:32:38taking the least amount of time,
00:32:39but it's long enough
00:32:40to cook fish
00:32:40and I'm the only person
00:32:42cooking it,
00:32:42so that's a good thing.
00:32:44First thing I start working on
00:32:45is the pasta puree.
00:32:46I'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,
00:32:52you would have had
00:32:53caviar,
00:32:54black truffle,
00:32:55black garlic,
00:32:56aged parmesan,
00:32:57finger lime,
00:32:58so much flavour,
00:33:01all the luxury
00:33:02and it's all us.
00:33:04Oh, wow.
00:33:05Oh, my God.
00:33:06What have I done?
00:33:08Right, the last bus is cooking,
00:33:10which means everyone
00:33:11is behind the stoves.
00:33:1335 minutes to go.
00:33:14Woo!
00:33:20Hello, Sarah.
00:33:21Hello.
00:33:22I'm so excited
00:33:23that you're here, Maggie,
00:33:24and my dish is
00:33:26an offal
00:33:27and caramelised onion tart.
00:33:30Oh, yeah.
00:33:30Yeah, savoury tart, yeah.
00:33:31So, run us through,
00:33:32you've got the tart shell.
00:33:34Yes.
00:33:34What's the filling?
00:33:35So, the filling is layers.
00:33:37So, it's an onion cream,
00:33:38then it's caramelised onions,
00:33:39then it's the sweetbreads,
00:33:40the crispy parsnip.
00:33:42How's the tart shell?
00:33:44I haven't checked yet.
00:33:45It's in the oven.
00:33:47You haven't checked.
00:33:49Can we have a look?
00:33:50I'm not hiding anything.
00:33:51You can have a look
00:33:52and let me know how it is.
00:33:55No soggy bottom.
00:33:56No, no soggy bottom.
00:33:57Good luck.
00:33:58Good luck.
00:34:00I really want to take
00:34:01these tarts to the edge.
00:34:03I want that caramelisation
00:34:04to be there,
00:34:05and now I need
00:34:06these beautiful,
00:34:07delicate, sweetbreads
00:34:08to be perfect.
00:34:10Woo!
00:34:11Smells beautiful.
00:34:13Very, very good.
00:34:14The colour is wild.
00:34:16The curry's really herbier,
00:34:17very different
00:34:18to the curries I usually make.
00:34:20For obvious reasons,
00:34:21I don't have all the spices.
00:34:22My curry's quite herbaceous,
00:34:24and I feel like
00:34:25there's something missing,
00:34:27and all of a sudden
00:34:27I see I've got pepper.
00:34:29I'm like,
00:34:30why did I not use pepper earlier?
00:34:32So now I'm adding pepper
00:34:33into my curry
00:34:34to build the nodes
00:34:35of that warmth
00:34:36curry spices
00:34:37that I normally use,
00:34:38and I think
00:34:40I need an element of smoke.
00:34:41So I'm smoking
00:34:43my chicken curry
00:34:44with the ghee
00:34:45that I've made,
00:34:46and that's going to add
00:34:47a really good depth of flavour.
00:34:50And I'm also going to serve that
00:34:51with a really tangy,
00:34:53sweet tomato herb chutney
00:34:55for Maggie.
00:34:56I think she really likes
00:34:57those tangy flavours.
00:34:58I have never made
00:34:59anything like this before,
00:35:01but I'm going to punch in
00:35:02as much flavour as I can
00:35:03with what I've got.
00:35:05OK, everyone,
00:35:06we want some
00:35:07Maggie magic!
00:35:0820 minutes to go!
00:35:12Where's my cream?
00:35:12Where's my cream?
00:35:14Oh, schnazza!
00:35:16What a move!
00:35:16Bring it on!
00:35:17Mandolin,
00:35:18nah, no time for that.
00:35:20I thought that I had
00:35:22plenty of time,
00:35:23but I'm stressing out,
00:35:24I'm nervous.
00:35:25I know I don't want
00:35:26to go home today.
00:35:28You know, being in a kitchen,
00:35:29that's my happy place.
00:35:31It's taken me a long time
00:35:32to get where I am,
00:35:34but I never gave up.
00:35:36So I'm fighting
00:35:37for my place
00:35:38in this competition.
00:35:40I've managed
00:35:40to do this emulsion,
00:35:42and I'm just going
00:35:42to mix that
00:35:43with the slaw.
00:35:44These bad boys.
00:35:46And now I need
00:35:47to really focus
00:35:48on these offal skewers
00:35:49with chicken liver,
00:35:50beef tongue,
00:35:51and beef,
00:35:52with this nice,
00:35:53sticky vinacotto glaze.
00:35:55I just really need
00:35:56to nail the cook on this.
00:35:58God.
00:35:59Denny, how are you going?
00:36:02You got...
00:36:03Oh, God,
00:36:03under 20 minutes?
00:36:06Huh?
00:36:06Under 20.
00:36:07I'm feeling the heat.
00:36:09This is full-on, man.
00:36:10I don't normally cook
00:36:11like this quickly in here.
00:36:13I've got so much to do.
00:36:15I haven't even started
00:36:16on my ocean trout.
00:36:17I need to make sure
00:36:18it's a nice, clean fillet.
00:36:19There's no bones.
00:36:20It's time-consuming
00:36:21and fiddly.
00:36:23And I'm thinking,
00:36:23I could have gone
00:36:2415, 20 minutes earlier
00:36:25and cooked a beautiful
00:36:26quail dish
00:36:27with plenty of time
00:36:28to get it all done.
00:36:29So I really hope
00:36:30I don't regret
00:36:31my decision
00:36:31to wait that long.
00:36:32Come on, Benny.
00:36:41Less than 20 minutes to go.
00:36:42I've got no time to waste.
00:36:44To make the sauce,
00:36:45I want to use
00:36:45some of the shellfish reduction
00:36:46from cooking
00:36:47the pippies and mussels.
00:36:48And the pasta puree
00:36:49is cooking away.
00:36:50I need to get onto the fish.
00:36:51So I'm really racing
00:36:52to get this fillet
00:36:53off the ocean trout.
00:36:54To pull the pin bones
00:36:55out of the fillet
00:36:56is actually quite tedious.
00:36:57Normally,
00:36:58you can pull
00:36:58the whole bones out,
00:36:59but I've just cut it
00:37:00into pieces.
00:37:01So I've got to go
00:37:02and pull a little
00:37:02half bone out there,
00:37:03a third of a bone here,
00:37:04a big bone there.
00:37:05I'm hoping there's
00:37:06not a little bone
00:37:07hiding in there somewhere.
00:37:08So this is going
00:37:08to cost me a bit of time
00:37:09and time is one thing
00:37:10I do not have.
00:37:12Benny, just keep going.
00:37:14Top 10 in your slides
00:37:16in just 10 minutes to go!
00:37:18Woo!
00:37:18Come on, team!
00:37:24The 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.
00:37:32Finally,
00:37:33the tarts are ready.
00:37:34I need to assemble.
00:37:35I need to make it
00:37:36look beautiful.
00:37:37I'm layering in
00:37:38that caramelised onion cream.
00:37:41I've got these
00:37:41beautiful sweetbreads,
00:37:43the grapes,
00:37:44my parsnip crisp.
00:37:46Finishing with that
00:37:47bone marrow sauce.
00:37:49You're cooking with
00:37:50Maggie Beer's
00:37:51favourite ingredients.
00:37:52Do it proud!
00:37:53Five minutes to go!
00:37:54Woo!
00:37:55Come on, guys!
00:37:57Come on, deeps.
00:37:59I am very nervous
00:38:01because I've never
00:38:03made anything like this
00:38:03before,
00:38:04so I just don't know
00:38:06if my dish
00:38:08has that depth of flavour
00:38:09and it's extremely risky.
00:38:12So, yeah,
00:38:13I don't know if making this curry
00:38:15was the best decision.
00:38:19At the start of this cook,
00:38:20I had a very conscious decision
00:38:22to go for more time
00:38:24and less ingredients.
00:38:26I do think I made the right call
00:38:27because I've been able
00:38:29to get everything on the plate.
00:38:30That verjuice parfait
00:38:31and I'm going to top it
00:38:32and I'm going to top it
00:38:32with some of that
00:38:33black grape fig
00:38:34and verjuice sorbet.
00:38:36Around that goes
00:38:37some of the beetroot
00:38:38and verjuice granita.
00:38:39And finally,
00:38:40I'm going to top it
00:38:40with that vine-leaf-shaped biscuit
00:38:42and the beetroot leaf powder.
00:38:44So, yeah,
00:38:44I think in the battle
00:38:45of time versus ingredients,
00:38:47I think time
00:38:47was the way to go.
00:38:49Beautiful, Callum.
00:38:50Beautiful.
00:38:52Ouch.
00:38:53Come on, Decky.
00:38:54Come on.
00:38:56I'm really cutting it fine here,
00:38:57but it's starting to look good.
00:39:00I've got my fresh,
00:39:01punchy, crunchy slaw
00:39:02with the emulsion.
00:39:04I'm really hoping
00:39:05that this emulsion
00:39:06is going to bring this dish together
00:39:08the way Andy and Maggie wanted.
00:39:10It's been such a special cook today
00:39:12having Maggie in the kitchen.
00:39:14One minute to go!
00:39:15Woo!
00:39:15Come on!
00:39:22Everything's a blur.
00:39:24I've got no idea what I'm doing.
00:39:27I definitely had to rush the dish
00:39:31more than I wanted to.
00:39:32I thought it was enough time.
00:39:34So, this is not ideal.
00:39:37This is the dish
00:39:39to get you into the top!
00:39:41Ten!
00:39:41Nine!
00:39:43Eight!
00:39:44Seven!
00:39:45Six!
00:39:46Five!
00:39:47Four!
00:39:49Three!
00:39:50Two!
00:39:51One!
00:39:52That's it!
00:39:54Wow!
00:39:55Well done.
00:39:57Well done.
00:39:59Oh, that was close.
00:40:02Oh, I feel relieved.
00:40:04This dish probably never exists
00:40:06anywhere in the universe,
00:40:07so big risks can be big rewards,
00:40:09and it is a huge reward
00:40:11making it into the top ten.
00:40:12One of my favourite challenges
00:40:25with one of my favourite people.
00:40:27Maggie Beer, thank you so much
00:40:29for coming in.
00:40:30And the age-old question,
00:40:32what do our contestants value more?
00:40:34Time or ingredients?
00:40:36But no matter how much time
00:40:38or ingredients they picked,
00:40:39their biggest challenge
00:40:40was trying to impress you, Maggie.
00:40:43I agree.
00:40:43I'm such an ogre.
00:40:45Can't you tell?
00:40:47I reckon we get the first dish in.
00:40:48Hi, Callum.
00:40:56Hello, everyone.
00:40:58Wow.
00:41:00Oh!
00:41:02Caught our eye.
00:41:06Righty-o.
00:41:06Callum, what's the dish?
00:41:07All things verjuice.
00:41:11So it's a beetroot,
00:41:13a verjuice granita
00:41:13around the outside of the plate,
00:41:14a verjuice parfait on the bottom there.
00:41:16On top of that is
00:41:17a black grape and verjuice sorbet.
00:41:19And then on the top,
00:41:20it's a vine leaf.
00:41:21I've hit it with
00:41:22dehydrated beetroot leaves.
00:41:24The old celebration
00:41:25of verjuice dessert, Callum.
00:41:26Yeah, if you've chosen
00:41:27all the ingredients today, Maggie,
00:41:28you want to.
00:41:28But we don't mind it.
00:41:29We don't mind it.
00:41:30We accept it.
00:41:31Callum, what would it mean
00:41:32for you to make top ten?
00:41:34A top ten is
00:41:36the ultimate milestone
00:41:37of kind of feeling
00:41:37like you've made it.
00:41:39Confident that this dish
00:41:40will get you there?
00:41:42You can never be too confident.
00:41:43I do think that
00:41:44the last handful of challenges,
00:41:46there hasn't been
00:41:47like bad dishes.
00:41:49You know, the people
00:41:49that are going home
00:41:50at the moment
00:41:50are like doing
00:41:50very minor little slip-ups.
00:41:52So, yeah,
00:41:53I think it's a good dish,
00:41:54but who knows?
00:41:56Well, Callum,
00:41:57we're all looking forward
00:41:57to tasting a celebration
00:41:59of verjuice.
00:42:00Cool.
00:42:00Thanks, everyone.
00:42:01Thank you so much.
00:42:01Thanks, Callum.
00:42:04Wow, look at that.
00:42:05Whoa.
00:42:07I want to wear it.
00:42:08Great hat.
00:42:25Wow.
00:42:28Ooh.
00:42:29All right, Maggie,
00:42:36so Callum was clever
00:42:37because he knows
00:42:38that the way to your heart
00:42:39is through verjuice.
00:42:40So tell us,
00:42:41was it a hit?
00:42:43It was a hit.
00:42:44It was a hit.
00:42:46You know,
00:42:49to be given a dessert
00:42:50like this,
00:42:50it's so pretty.
00:42:51It is pretty.
00:42:52It is very pretty.
00:42:53And with all those
00:42:54different elements,
00:42:55it was like a progression.
00:42:57The richness of the parfait,
00:42:58but still that,
00:43:00you know,
00:43:00piquancy that comes,
00:43:02that flavour of the beetroot
00:43:04with the verjuice,
00:43:05that fineness
00:43:06of that little biscuit,
00:43:08the grape leaf
00:43:09that looked like a maple leaf,
00:43:11was fantastic.
00:43:12All of the elements
00:43:14were perfect.
00:43:16That was absolutely divine.
00:43:19And I feel like
00:43:20I've just had
00:43:21a beautiful,
00:43:21cool summer drink.
00:43:23Yeah.
00:43:23Like,
00:43:24that's how his desserts
00:43:24always leave me.
00:43:25Just so refreshing
00:43:26and the sugar balance
00:43:28is so perfect.
00:43:30His flavours
00:43:32and how he plates them up
00:43:34are just so different
00:43:36and he's continuing
00:43:36to raise the bar
00:43:38on being able
00:43:39to accomplish balance
00:43:40in those flavours.
00:43:41It's always a surprise.
00:43:42Yeah.
00:43:43Callum is just a flavour master
00:43:45and he's proven it once again.
00:43:46Yeah.
00:43:47I agree.
00:43:52This dish
00:43:53is what stands
00:43:54between me
00:43:55and top ten.
00:43:56Siggas?
00:43:56Siggas.
00:43:57Winning MasterChef Australia,
00:43:59it's everything
00:43:59I've ever dreamed of
00:44:01and then opening up
00:44:02that restaurant
00:44:03one day
00:44:04showcasing dishes
00:44:05like this.
00:44:08So,
00:44:09yeah,
00:44:09I'm sweating buckets.
00:44:12I'm nervous.
00:44:12Declan,
00:44:26what have you cooked?
00:44:28These are my
00:44:29inside-out skewers
00:44:30with a vinicotter glaze
00:44:32and then I've got
00:44:33a radicchio slaw.
00:44:36Declan,
00:44:36I sense a little nervous
00:44:38crackle there
00:44:39in your voice.
00:44:39Yeah.
00:44:39I think there's
00:44:41always just a little
00:44:42bit of lack
00:44:43of confidence there.
00:44:45Well,
00:44:45Declan,
00:44:46your nerves just show
00:44:46that you care.
00:44:48We're going to
00:44:48taste your dish now.
00:44:49Thank you, guys.
00:44:51Thanks, Declan.
00:44:51Enjoy.
00:44:52Thank you, Declan.
00:45:23To be honest,
00:45:28it feels like
00:45:29we've got skewer
00:45:30and slaw
00:45:31and nothing really
00:45:32in between.
00:45:34What I wanted
00:45:35from the dish
00:45:36was kind of what
00:45:36we're trying to convey
00:45:37with him.
00:45:38Some sort of fat.
00:45:40He talked about
00:45:41this emulsion
00:45:42and he's kind of
00:45:43lightly dressed
00:45:44the slaw in that
00:45:45whereas I feel like
00:45:45it needed to be
00:45:46a sauce
00:45:47so that all of
00:45:48the skewer work
00:45:49we could have,
00:45:50you know,
00:45:51kind of dug around
00:45:52in the slaw
00:45:53and in the sauce
00:45:53and that would have
00:45:55made the whole dish
00:45:56much more complete.
00:45:58When you're dealing
00:45:59with livers,
00:46:00you need to have
00:46:01something very dominant
00:46:02in the plate
00:46:03to match
00:46:04the strength
00:46:05of the offers
00:46:06and for me,
00:46:07the slaw
00:46:07is too light for it.
00:46:09There was a lack
00:46:11of lusciousness
00:46:12about that slaw.
00:46:13You know,
00:46:14we talked about fat.
00:46:15I wanted more.
00:46:16Ends up being
00:46:17a very basic dish
00:46:19for me
00:46:19and compared
00:46:20to everyone
00:46:21today,
00:46:22I think he is
00:46:24in the woods.
00:46:29Jamie,
00:46:30what have you made?
00:46:31Charred and roasted chicken.
00:46:35Well,
00:46:36I thought the chicken
00:46:36was really nicely cooked.
00:46:39I love the parsnip
00:46:40because it's one
00:46:41of my favourite,
00:46:42favourite things
00:46:43and the freshness
00:46:44of the beetroot.
00:46:45So,
00:46:46there's a lot
00:46:46I like about it.
00:46:47Yes.
00:46:52Snaz,
00:46:53what did you make?
00:46:54Egg raviolo
00:46:55with onion sauce.
00:46:57I also have
00:46:57a confit egg.
00:47:00I think
00:47:00Sinez has done
00:47:01a really good job.
00:47:02Obviously,
00:47:02the yolk was a success,
00:47:04so that's fantastic.
00:47:05Beautiful ricotta
00:47:06and I think
00:47:07her pasta work
00:47:08was lovely.
00:47:12Lana,
00:47:12what have you made?
00:47:13So,
00:47:14I've made a
00:47:15ginger and lemon
00:47:15biscuit tart
00:47:16with a diplomat cream,
00:47:18a vincotto
00:47:19ice cream
00:47:20and a fresh grape
00:47:22sauce for you.
00:47:26I hear happy sounds
00:47:27coming from Maggie.
00:47:30That
00:47:30vinicotto
00:47:31ice cream
00:47:31could be one
00:47:32of the best things
00:47:33I've had
00:47:34this year.
00:47:35I loved that.
00:47:35Oh,
00:47:36that's huge.
00:47:36I love that.
00:47:37Like,
00:47:37it's perfect.
00:47:39And what a great day
00:47:40to pull it out
00:47:41with you in the house
00:47:42and,
00:47:43you know,
00:47:44taking a risk
00:47:45and going the earliest
00:47:46of all of our contestants
00:47:47and she made use
00:47:49of her time so well.
00:47:51One of my favourite
00:47:52things about that dish
00:47:53was just hearing
00:47:53Maggie's happy noises
00:47:55when she ate.
00:48:01Hello.
00:48:01Sarah.
00:48:02Hi, Sarah.
00:48:03Hi, Sarah.
00:48:03Sarah,
00:48:11that looks awfully good.
00:48:12What did you make?
00:48:15I have made
00:48:16an offal
00:48:17and caramelised
00:48:18onion tart.
00:48:20Well, Sarah,
00:48:21I know I for one
00:48:22am very excited
00:48:23to try your offal tart
00:48:24and I'm pretty sure
00:48:24Maggie 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,
00:48:33Maggie.
00:48:34That's for you.
00:48:34That's fine.
00:48:35That's fine.
00:48:35Well, there's not much left.
00:49:02That tells you
00:49:03I loved it.
00:49:06The sweet bread
00:49:07was just perfectly cooked.
00:49:09I loved that pop
00:49:10of the grape,
00:49:12the caramelised onion,
00:49:14that agridulce
00:49:14and the sauce
00:49:16I thought might be
00:49:17too rich
00:49:17but it wasn't
00:49:18and the crispness
00:49:20and flakiness
00:49:21of the pastry.
00:49:22I loved it.
00:49:23Yes.
00:49:23And so thin.
00:49:24Yeah.
00:49:24She's a good job
00:49:25of lining that.
00:49:26I think she's
00:49:27absolutely crushed it.
00:49:28Yeah, agreed.
00:49:29I'd waited so long
00:49:38but I never got
00:49:39my ideal pantry
00:49:40so I just don't know
00:49:43if the judges
00:49:45are going to get
00:49:45that depth of flavour
00:49:46in the curry.
00:49:47Hi, Daniel.
00:49:48Hi, Daniel.
00:49:48Hi, Daniel.
00:49:49Hi, Daniel.
00:49:50One of our last
00:49:52two daredevils.
00:49:56Hi, Daniel.
00:49:57Hi, Daniel.
00:49:57What have you cooked?
00:49:58So I've made
00:50:00a smoked chicken
00:50:01cafriol
00:50:01with a flaky paratha
00:50:03and a tangy
00:50:04onion herb
00:50:06chutney condiment.
00:50:09Well, a curry
00:50:09and bread
00:50:10in 45 minutes
00:50:11is extremely brave
00:50:12and I know Maggie's
00:50:13looking forward
00:50:13to trying this one
00:50:14so we'll taste.
00:50:16Thank you, guys.
00:50:17Enjoy.
00:50:20So let's have a look.
00:50:21Okay.
00:50:22Okay.
00:50:26So the big question is
00:50:27is the curry
00:50:29going to have
00:50:30enough flavour in it?
00:50:31Is the curry going to have enough flavour in it?
00:50:31the cutting
00:50:36so about the
00:50:36so
00:50:39you
00:50:39go
00:50:41Syracuse
00:50:42right
00:50:42and
00:50:43the
00:50:43F
00:50:45when you
00:50:46ask a
00:50:46this
00:50:47is
00:50:48one
00:50:49and
00:50:49you
00:50:50have
00:50:50come on you
00:50:51know you
00:50:52and you
00:50:57throw away in it?
00:50:58that is mind-boggling
00:51:11like i know she had a lot of ingredients to play with but not specific spices that she would
00:51:18normally go for and boy oh boy she packed that full of flavor the smoking the chicken gives that
00:51:26such a high level of substance and what about the bread that is one of the best roti style
00:51:33breads i've had in here yeah i agree flaky it's perfectly cooked i think you really do get that
00:51:39smokiness and then what sort of backs that up is that pepper that's in there because that's the
00:51:43last thing you feel it's that lovely warming hum developing those layers in the curry in 45 minutes
00:51:49that's why i couldn't do it in a twice the time it's just so good it was actually
00:51:56you know what i do if i go somewhere i absolutely love it have you heard of goodie bags
00:52:03or doggie bags whatever you call it this is gonna go to my wife when i go back home oh my god
00:52:13audra what are you making fresh ricotta and caramelized fig ties
00:52:18uh you're a huge fan of maggie but what's it like cooking a dish for her uh i just i just it's you
00:52:28just bring the emotions out of me and this is what you do to people oh you've given me goosebumps
00:52:35i think it means a lot yeah maggie yeah she's gonna taste your dish now thank you thank you
00:52:43she had a lot of time and i think audrey's done a fabulous job the pastry is a delight it's crunchy
00:52:50it's very thin and the ricotta is quite fresh it is very good
00:53:00what's the dish supreme chicken with a ginger velouté and a agro dulce of ox tongue and zucchini
00:53:08my chicken was perfect like so succulent it's a funny dish because it's kind of got asian notes
00:53:19because of the ginger it's really lovely i love the vegetables everything's sort of tender but still a
00:53:25little crunchy i think it's done a great job it was one of the most hectic cooks i've had in this
00:53:38kitchen hello mate hello the whole thing's a blur so i don't really know what i've done and at this
00:53:45stage of the competition you can go home for the smallest thing ben you were the last man standing
00:53:54what did you make i made pan-roasted ocean trout with shellfish charred zucchini parsnip puree and a
00:54:01verju parsley sauce was that tough to wait all the way to the end yeah it was really weird actually
00:54:09like when you can hear it all going on behind you and you can smell it all happening yeah and you kind
00:54:12of was very tempted but then i thought oh the seafood can only be another five minutes away and so i took
00:54:17the chance on that i guess what's the goal for you to get out of this you know after this competition
00:54:22yeah so i mean i've cooked professionally for a few years but in the last couple years i haven't
00:54:26i've been doing family stuff and i kind of almost lost the mojo you know a bit and being back in here
00:54:31is just like really lighting that fire again it's just like it's right back and i've got you know a
00:54:35few ideas that i think can probably come to fruition from getting this far and certainly if i can get to
00:54:40the end i think it took a big risk you know that we know that i hope it's paid off thanks
00:54:54thanks guys thanks ben thanks ben it 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 gone like light
00:55:18and fresh and vibrant so i'm interested to see how it eats but i'm worried for it
00:55:34so
00:55:36so
00:55:46so
00:55:48so
00:55:54so
00:55:56I think Ben 40 minutes to make a dish like this I think he take a lot of courage the fish was
00:56:14cooked impeccably I think considering the size of the fish that he had to fill it out very quickly
00:56:19to keep it nice and pink and the skin well retrieved was a formula and I think all the shellfish together
00:56:27also was very brave the white wine sauce reduced with the shellfish stock gave a bit of acidity to
00:56:34the dish because I would have liked the parsnip to be less liquid and sadly it's missing some freshness
00:56:41I wanted zing I wanted freshness I wanted texture but 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 milk same in the butter sauce so I'm
00:56:57a little bit worried for Ben because for me I wish that he had a little bit more time just to finesse
00:57:03my ocean chart was cooked perfectly but just think how fresh if he had of used those sorrel leaves with
00:57:12the fish you know that would have really given us that lovely zing
00:57:19Maggie how do you think everyone did I love that each of you went to all these ingredients of mine with
00:57:34such gusto you wanted to please me and that made me very proud I loved your creativity
00:57:41and again I've learned from you
00:57:45well we love you Maggie so please everyone put your hands together for Madame Maggie Beer
00:57:52with top 10 at stake and Maggie Beer in the kitchen you had every reason to go all out today and four of
00:58:09you went above and beyond Sarah oh wow you took a risk working with awful and boy oh boy did it pay off
00:58:23Callum if ever there was a way to win Maggie over it was with virtue but it's what you did with it today
00:58:33that stole her heart what up to pinda that curry was stuffed with silly amounts of flavor we absolutely
00:58:42frothed it and Alana that vinacotto ice cream that was outrageously good well done all of you you say
00:58:55sadly one of you is going to fall just shy of the top 10 if I call your name please step forward
00:59:14Declan
00:59:19and Ben
00:59:24good luck right Declan this law was like luster and your dish really needed a sauce
00:59:38Ben your dish needed freshness and you had the least amount of time to work with
00:59:46and I'm sorry to say it showed on the plate
00:59:49so both of your dishes had flaws but the difference between the two was that one felt complete
00:59:58and one didn't
01:00:01which is why
01:00:05I'm so sorry to say
01:00:08Declan
01:00:09you're going home
01:00:11sorry buddy
01:00:12no worries
01:00:13Declan
01:00:18mate you came in here to regain your confidence
01:00:21and trust me
01:00:22you have done just that
01:00:25yeah
01:00:25Declan's your name
01:00:27cooking is definitely your game
01:00:31yeah
01:00:31I came here to win
01:00:36but I think looking at it now I came here to bring joy and put smiles on everyone's faces
01:00:42but you know it's not the end
01:00:47it is just the beginning for me
01:00:49I 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
01:00:56I think that Declan is the most genuine incredible human being
01:01:02he's so talented whatever he puts his hand to he gives it 100%
01:01:06and he really is a light in this room for everyone
01:01:11he lifts every single person up
01:01:13he's incredible
01:01:14thank you
01:01:15I think you can tell mate
01:01:25we all love you here and here
01:01:26but for now
01:01:27Pete Declan
01:01:28it's time to say goodbye mate
01:01:30thank you
01:01:30it's bittersweet of course
01:01:36you know I might be leaving MasterChef kitchen
01:01:42but definitely a different person compared to season 15
01:01:46I'm a better cook
01:01:48I'm a better man
01:01:49I'm better in my mind
01:01:52give it up for Declan everybody
01:01:55and the fish strobe
01:02:01Declan's fish bistro
01:02:03it is coming to a town near you
01:02:06it's gonna happen
01:02:07this week on MasterChef Australia
01:02:12are you ready
01:02:13we're down to the top 10 for 2025
01:02:17yes yes yes
01:02:20so the kitchen is pumping
01:02:22we're getting really close to that trophy
01:02:25and I'm coming for it
01:02:26oh my god
01:02:30and creations this incredible
01:02:33wow
01:02:34wow wow wow
01:02:36it's just unbelievable
01:02:37it is mad genius
01:02:39put the judges in a spin
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