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  • 6/30/2025
MasterChef Australia Season 17 Episode 36
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Transcript
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...
00:00:22You keeping up? Come on, guys, you can do this.
00:00:24...was the end of the journey for Theo.
00:00:27You are definitely ready to open that bakery.
00:00:29And we should be the first customers.
00:00:31Merci, 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 won immunity.
00:00:48Tonight, an elimination...
00:00:50...with the most adored Aussie culinary legend.
00:00:59Oh, it's really coming down.
00:01:00It's really raining.
00:01:01This is like Survivor.
00:01:02Survivor in the kitchen.
00:01:03At the start of this competition, 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!
00:01:08Oh!
00:01:09Oh!
00:01:10Oh!
00:01:11Oh, my God!
00:01:12What's going on here?
00:01:13Let's go, everybody!
00:01:14Come on down!
00:01:15What is going on?
00:01:16There's gonna be like some sort of...
00:01:17...option or something.
00:01:18This could be the time versus thingy thingy.
00:01:20How's it?
00:01:21Oh, Z?
00:01:23Oh!
00:01:24Oh, Z!
00:01:25Oh, Z!
00:01:26Oh, Z!
00:01:27Oh, Z!
00:01:28Oh, Z!
00:01:29Oh, Z!
00:01:30Oh, Z!
00:01:31Oh, Z!
00:01:32Oh, Z!
00:01:33Oh, Z!
00:01:34Oh, Z!
00:01:35Oh, Z!
00:01:36Oh, Z!
00:01:37Oh, Z!
00:01:38Oh, Z!
00:01:39Oh, Z!
00:01:40Oh, Z!
00:01:41Oh, Z!
00:01:44Hello, everybody!
00:01:45Hi!
00:01:46Hello!
00:01:47If you weren't feeling the pressure before setting foot in here,
00:01:50you will when I remind you,
00:01:51you're on the brink of the top ten!
00:01:53Oh, yeah, baby!
00:01:59This elimination is the final hurdle
00:02:02before hitting that MasterChef milestone.
00:02:06You're all here back to win,
00:02:08so this should be the goal that you all have your sights set on.
00:02:12Snez,
00:02:13you've absolutely smashed your former ranking.
00:02:16I've never been in top ten,
00:02:18so for me, hitting it and in back to win,
00:02:21it will 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.
00:02:29Yeah.
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!
00:02:38Ooh!
00:02:39This person is the heart and soul of Australian cooking.
00:02:46For over 45 years,
00:02:48she's been creating a legacy of recipes
00:02:50that we'll be using for the rest of our lives.
00:02:53Australia 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
00:03:06National Treasure
00:03:08just for her.
00:03:10Oh!
00:03:14Please welcome
00:03:15the Barossa Valley's brightest star,
00:03:17Maggie Beard!
00:03:19Maggie Beard!
00:03:20Woo!
00:03:21Woo!
00:03:22Woo!
00:03:23Woo!
00:03:24Woo!
00:03:25Woo!
00:03:26Woo!
00:03:27Woo!
00:03:28Woo!
00:03:29Woo!
00:03:30Woo!
00:03:31Oh my God!
00:03:32It's Maggie Beard!
00:03:33I love Maggie Beard!
00:03:35Every time I talk about Maggie Beard,
00:03:37I start tearing.
00:03:38It's ridiculous.
00:03:40The world, it's not just a strain,
00:03:41the world loves Maggie Beard.
00:03:44This is so happy.
00:03:45I love you, sir.
00:03:46I love you.
00:03:47I'll take that.
00:03:53Oh!
00:03:54Maggie, we are so excited that you're here.
00:03:57I'm so pleased to be here myself.
00:03:59I think there's a few faces out there.
00:04:01They're all pretty pleased as well.
00:04:03These guys are huge fans.
00:04:06Callum, it must mean so much
00:04:08to have an absolute icon of our industry
00:04:11on your doorstep.
00:04:12Oh, 100%.
00:04:13I think, like, Barossa Valley is known for wine
00:04:15and for Maggie.
00:04:16I feel like those people go,
00:04:17Shiraz and Maggie Beard.
00:04:18Sorry.
00:04:19Thanks, Callum.
00:04:21Depend...
00:04:23What's it like to have Maggie here?
00:04:25Oh, hi, Maggie.
00:04:26I'm such a huge fan.
00:04:28This is actually the second time I'm meeting you.
00:04:30You probably don't remember the first time.
00:04:32I was in the Gold Coast for a conference
00:04:34and I spotted you from the corner of my eye
00:04:36in the ladies' bathroom.
00:04:39And then I waited outside and then you came out
00:04:43and I was like, oh, my God, hi, Maggie.
00:04:45And you're like, oh, my gosh, you scared me.
00:04:47I'm just glad you didn't ask for a photograph in the bathroom.
00:04:51No, I waited outside.
00:04:53Stop.
00:04:54So this is about eight years ago.
00:04:56I'd be really embarrassed if Maggie did remember me.
00:04:59But, yeah, I've been a fan of Maggie's
00:05:01for as long as I can remember cooking.
00:05:03You had a big birthday this year, Maggie.
00:05:05I did, I did.
00:05:06How did you celebrate?
00:05:07Three parties.
00:05:09Oh!
00:05:10If you're turning 80, you just have to really go for it.
00:05:15Sounds like you've still got it, Maggie.
00:05:17I'm not giving it up.
00:05:23OK.
00:05:24The constant battle in this kitchen,
00:05:26it's time versus ingredients.
00:05:29And that is exactly what this elimination is all about.
00:05:34This is how it's going to work.
00:05:36Up here, you see the pantry.
00:05:39Hidden under these cloths are 12 groups of ingredients.
00:05:43The clock starts at 90 minutes
00:05:46with whatever is in the first bundle of ingredients.
00:05:49Every five minutes,
00:05:51a new batch of ingredients will be revealed.
00:05:54That'll beef up your pantry,
00:05:56but slim down your cook time.
00:05:59You can start cooking whenever you want,
00:06:01but be warned,
00:06:03you'll only be able to use the ingredients
00:06:05that have already been revealed.
00:06:07It's a balance.
00:06:08It's a balance today.
00:06:10I think ideally all I need is about 45 minutes,
00:06:13a beautiful fish and some aromats to pull off a great dish,
00:06:17but I'm going to have to wait and see what's underneath these cloths.
00:06:20OK.
00:06:21Even though Maggie's been in and out of this kitchen dozens of times,
00:06:26she's never set this challenge before.
00:06:28And today, Maggie has put her own cheeky little spin on it.
00:06:34Are we still in love with Maggie or what?
00:06:37Yeah.
00:06:38Yeah.
00:06:39Oh, that was a big horse there!
00:06:41Maggie, can you please tell us a little bit more about those ingredients?
00:06:46Ah, well, all those ingredients I love,
00:06:50but some I love more than others.
00:06:53And I'm a risk-taker.
00:06:56And so you have to be ready to put your skates on
00:06:59if you do what I might do.
00:07:01Wow.
00:07:02Good advice.
00:07:04I'm just hoping that there is going to be some Maggie beer verjuice there
00:07:09and lots of fresh ingredients,
00:07:11which is what I have in my pantry at home as well.
00:07:14All right, let's get started.
00:07:16Good luck.
00:07:20Thanks, Maggie.
00:07:21OK, crew, we're going to start with 90 minutes on the clock.
00:07:27And...
00:07:31Pantry staples!
00:07:33Hey!
00:07:34Don't all come running at once!
00:07:37Hey, I'm all for staples,
00:07:38but I don't think there's quite enough to make an interesting dish
00:07:40even with all the time in the world,
00:07:42so I'm going to hang on a little bit longer here.
00:07:44So, any takers?
00:07:46Woo-hoo!
00:07:47Tempting, but nah.
00:07:48Tempting?
00:07:49It's a lot of time.
00:07:50Some of you need more time than ingredients.
00:07:54You're looking at me.
00:07:55No, I didn't look at you all right.
00:07:56I would never do that.
00:07:57Why are you looking at me?
00:07:58No bakers in the room?
00:08:00Heaps of bakers.
00:08:01I just feel like a savoury.
00:08:03I know that I can do pastries,
00:08:05but after Sweet Week I'm really wanting to do something savoury.
00:08:09And I'm trying to use my x-ray vision to see through these fabrics
00:08:13that's covering these ingredients,
00:08:15but of course I can't.
00:08:16So I'm just waiting.
00:08:18Alana, what are you, more of a time person or an ingredient person?
00:08:22I'd like more time,
00:08:24and I'm happy to work with less ingredients if I need to.
00:08:27I think you've got to start thinking,
00:08:29what do you need, along with these pantry staples,
00:08:31to make a cracker of a dish that is going to keep you in this competition?
00:08:36Because that's what today's all about.
00:08:38Yep.
00:08:39It's a super strategic cook today,
00:08:41and I think I need a little bit more than just the pantry staples.
00:08:46Five minutes gone off your cooking time.
00:08:50That means more ingredients.
00:08:52So, if you decide to start now,
00:08:55you'll have 85 minutes left to cook.
00:08:58And to add to the pantry staples,
00:09:00Oh!
00:09:03A selection of fruits!
00:09:05So, we have Granny Smith apples,
00:09:07ruby red grapefruit, figs.
00:09:09It's the best fruit bowl ever.
00:09:11Have I got any takers?
00:09:13Who's dabbling?
00:09:14Anyone, like, kind of thinking?
00:09:16Ooh, Audra, 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.
00:09:25Those figs are calling me.
00:09:28I could make a dessert.
00:09:30But I'm hesitating because I'm thinking,
00:09:32should I wait for a savoury?
00:09:33Should I wait for a savoury?
00:09:35Alana, you've got one leg nearly going.
00:09:37Yeah.
00:09:39I'm ready.
00:09:40I'm very tempted, but I might wait one more.
00:09:42One more.
00:09:43Time is a-tickin'.
00:09:44If you're gonna go, you might as well go.
00:09:46Ooh, this is so tempting to go.
00:09:51But I would love some flavour bombs to come out.
00:09:54Because I think with the fruit and the pantry staples,
00:09:57I could come up with something spectacular.
00:09:59Time is a-tickin' away.
00:10:01And remember, when I reveal these next set,
00:10:04you've only got 80 minutes left.
00:10:06So, if you want to get the best out of these,
00:10:10you might want to think about going pretty soon.
00:10:12Woo-hoo!
00:10:14It's gone so well.
00:10:16All right.
00:10:17There's 80 minutes on the clock.
00:10:19And with the pantry staples and the fruit selection,
00:10:23the next set of ingredients are...
00:10:29Flavour essentials.
00:10:31Oh, my gosh.
00:10:32Oh, here we go.
00:10:33Hi, Maya.
00:10:34I see ginger, I see vincotto.
00:10:37There's vanilla plus all of that amazing fruit
00:10:40and the pantry staples.
00:10:41I can create a really fresh, zesty, fruity dessert.
00:10:45From this.
00:10:46Okay.
00:10:47We have red onion, brown onion,
00:10:50shiokoji verjus finucotto.
00:10:52You've got the beautiful fruit selection down there.
00:10:55Your pantry staples.
00:10:56It is game on, I reckon.
00:10:59So, I've got 80 minutes to cook up an amazing dish.
00:11:03So, I'm going to do a little biscuit tart,
00:11:06which is going to be like a lemon and ginger base on it.
00:11:09And then some sort of cream flavoured through the middle
00:11:12with a bit of a jam and an ice cream and some twills.
00:11:16I'm still conceptualising a dish,
00:11:19but first things first that I'm thinking
00:11:21is that I want to do a really beautiful biscuit
00:11:24kind of pastry tart shell.
00:11:26It's a little bit different,
00:11:27but I think it's going to be something the judges are going to love.
00:11:29And 80 minutes, I think I've got just enough time
00:11:32because I have not only a biscuit base, but ice cream
00:11:35and all the various jams, my diplomat cream to make.
00:11:39But I need to get them started super early
00:11:41because I don't want to waste the extra time that I've been given.
00:11:44Oh, shit.
00:11:48You've totally confused me now.
00:11:50Oh, oh, it's so tempting.
00:11:53And I'm also conscious of the fact
00:11:56that I'm always fighting against time.
00:11:58Maggie, finicotto, Virgis, that is you to a T.
00:12:03Well, it is.
00:12:04I'm always looking for that acid balance in food
00:12:07so it's bright in your mouth.
00:12:09And that's where I use Virgis every day.
00:12:12And with all that umami in the flavour bombs,
00:12:15there's so many things you could do.
00:12:17Audra, surely.
00:12:19Oh, far out!
00:12:21Yay!
00:12:22She's lost!
00:12:23Waste for three minutes.
00:12:25If you're gonna go, you gotta go
00:12:27because you're losing time by the minute.
00:12:30If you wait like Audra just did, she's got three minutes.
00:12:33I could have bloody gone just now.
00:12:36I'm actually in a bit of a panic
00:12:37but totally running with my gut right now.
00:12:40I'm thinking, you know what?
00:12:41I've got 80 minutes.
00:12:42I'm just going to go sweet.
00:12:44Shnez, I thought this would be your jam.
00:12:47This is my jam.
00:12:48Ooh!
00:12:49So close.
00:12:50So close?
00:12:51What's stopping you, Snash?
00:12:52You're right.
00:12:53Let me do it.
00:12:54Get down!
00:12:55Oh my God!
00:12:56Snash 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 crush is 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 got 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 breath
00:13:14and just hold my nerve here
00:13:15and wait for something I'm really happy to cook with.
00:13:17Probably could have gone a little bit earlier.
00:13:21However, I'm loving that I've got the ver juice
00:13:23on a vinocotto and figs.
00:13:25Today, I'm going to be making ricotta
00:13:27and caramelised fig tart.
00:13:29And even though I've got 80 minutes to cook,
00:13:31I'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.
00:13:47So 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 a little saucy broth.
00:13:58Yum.
00:13:59Love it.
00:14:00Let's do it.
00:14:01We've got Alana, Audra and Schnezz cooking away.
00:14:03I've actually done this challenge before.
00:14:07And last time I did it,
00:14:08I thought the best strategy was to wait near the end
00:14:11and 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.
00:14:21All right 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.
00:14:33So we have parsnips, sweets, beautiful French beans,
00:14:37globe artichokes.
00:14:38Yum.
00:14:39There'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.
00:14:44I 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 a dessert.
00:14:53So you're going sweet, mate?
00:14:54Yes, that's the plan.
00:14:56I've made my decision now and 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 and I do see around.
00:15:09So yeah, I want to cook something that she's going to be really impressed by.
00:15:12So when I think of Maggie Beer, I think of South Australian icon
00:15:15and the second thing I think of is verjuice.
00:15:17So I'm going to do like a celebration of verjuice is the dish.
00:15:21I'm starting with a little lemon verjuice parfait.
00:15:25I'm going to do a verjuice and beetroot granita and sorbet that's made from verjuice.
00:15:30We'll see how that plays out.
00:15:32By making my dish all about verjuice today, I know that I'm using one of Maggie's favourite ingredients,
00:15:37which is a good thing and a bad thing at once, right?
00:15:39Because I know she's going to like the flavour, but she's very familiar with it.
00:15:42So there's not going to be a lot of wiggle room to hide if it's not perfect.
00:15:45You got chillies in there, Andy?
00:15:47No, chilli.
00:15:49Oh, come on.
00:15:51I'm getting a little bit nervy.
00:15:54Same.
00:15:55I'm starting to get a little bit stressed now.
00:15:57Some people are out there, often racing, and I'm thinking I've got to give myself enough time to pull off a great dish.
00:16:03Am I sweating?
00:16:05Yes, you are.
00:16:07Like, I thought I was going to do a seafood dish at the beginning of the cook,
00:16:11but really need to push myself, do some crazy techniques, work on some unusual flavours,
00:16:17and show the judges something different.
00:16:19OK, guys, I've got something else to offer you.
00:16:23As soon as I reveal this, you will have 70 minutes left.
00:16:27Right.
00:16:28Next batch, ingredients, is wine time.
00:16:34Yeah.
00:16:35Oh, wine.
00:16:36The Barossa is about Shiraz, Shiraz and Shiraz.
00:16:39You know, wine emits a lot of flavour, but I'm really hanging on for a protein.
00:16:45I 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?
00:16:51I want to see their faces.
00:16:52This is the trick.
00:16:55Maggie is already 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.
00:17:02You're making us nervous.
00:17:04So, as soon as I reveal what is under the cloth, you will have 65 minutes left.
00:17:11Rip the band-aid off.
00:17:12Yeah.
00:17:13Bit of protein.
00:17:14Come on.
00:17:15We up.
00:17:17Oh, ho, ho, ho.
00:17:20I don't know.
00:17:22Should I go?
00:17:24Think you can be the next MasterChef?
00:17:30Only one way to find out.
00:17:31Applications are open now.
00:17:33Head to the link below and apply.
00:17:35We'll see you in the future.
00:17:37So, you will have 65 minutes left.
00:17:41And you will have all the ingredients that have been revealed so far.
00:17:45Plus...
00:17:46All Fools!
00:17:50Finally!
00:17:51There we go.
00:17:52Oh, ho, ho, ho.
00:17:54So, we have here smoked oak stong.
00:17:58Chicken livers, duck hearts, marrow buns.
00:18:02We've got some lamb sweet bread.
00:18:04And we have some pig jars or chips.
00:18:07Look at all that flavour and texture.
00:18:11The time is definitely ticking in my head.
00:18:14And offal is delicious when it's cooked right.
00:18:17But then I'm so tempted to see what's under the other cloths.
00:18:21I loved getting cooking that offal myself.
00:18:23If you want to impress Maggie Beer, there's one way to do it.
00:18:27Should I just go?
00:18:28Mate, do it if you can.
00:18:29I'm gonna go.
00:18:30I'm gonna go.
00:18:31I want to impress Maggie.
00:18:36And these are incredible ingredients if you know how to cook them.
00:18:41I'm thinking of making a sweet bread tart.
00:18:44I'm gonna layer it up, make a little caramelised onion and vinocotto at the base.
00:18:49I need to get my tarts in the oven ASAP.
00:18:52It's definitely a risk.
00:18:54You know, 65 minutes is not a lot of time to make such a technical dish.
00:18:58I just hope I can pull it off.
00:19:00Come on, Sarah.
00:19:03How you going, Nana?
00:19:05Good.
00:19:06I like the sound of your dish.
00:19:07Can you tell me what I'm doing?
00:19:09You're making tarts with a ginger and lemon layer?
00:19:12Yes.
00:19:13Just over an hour.
00:19:14Yeah, thank you.
00:19:15Alright.
00:19:20Are they still going over there?
00:19:25Deckers, I don't mean to interrupt your thought process, but I want to know,
00:19:28do you think there's some seafood under there?
00:19:30I love everything I'm seeing now already.
00:19:32So I've sort of thrown seafood out of my brain.
00:19:34Yeah.
00:19:35And I do love a bit of offal, so I'm kind of leaning towards using that.
00:19:40Yeah, well, you've got about 61 minutes now.
00:19:42Yeah.
00:19:43Yeah.
00:19:44But there's more to come.
00:19:46Yeah, but less time.
00:19:48Just a reminder, less time.
00:19:49So you know it's interesting.
00:19:52Okay, next batch of ingredients, you will have 60 minutes left.
00:19:56Oh!
00:19:57Oh!
00:19:58We have...
00:20:02Pork and poultry!
00:20:04Still spinning!
00:20:06We have pancetta, pork cutlets, pork mignon filet, quail, chicken, ducks.
00:20:16It's pork and poultry, which I love.
00:20:18But I'm still just interested in this offal.
00:20:21Heart, heart, heart.
00:20:25Thank you, grazie.
00:20:26I think it's a great way to showcase the cook that I've become.
00:20:29Let's do it.
00:20:31So today I'm making beef tongue and chicken liver skewers,
00:20:35all done over the hibachi.
00:20:37I'm going to have toasted cabbage
00:20:39and then beautiful pickled cabbage using that verdure.
00:20:42I do not want to go home.
00:20:44I'm really hoping this is an elevated dish today.
00:20:4760 minutes.
00:20:48I think I've got a bit of a healthy balance
00:20:50with the time and ingredients to pull together a great dish.
00:20:55That's good.
00:20:58What are you making, Jamie?
00:20:59Just cook a beautiful piece of chicken,
00:21:00make a delicious sauce and treat veg well.
00:21:03Like, Maggie loves simple flavours.
00:21:05Beautiful.
00:21:07I got 60 minutes,
00:21:08decided to pull the trigger when I saw the poultry.
00:21:10So I'm going to char chicken over the hibachi.
00:21:13I'm really going to get the bones of the chicken,
00:21:15roast it down with some pancetta,
00:21:17maybe a few other things.
00:21:18I want this white wine sauce to be balanced out
00:21:20with some miso, butter and Dijon
00:21:22and try to get a little puree out of our eggplant.
00:21:26The main thing I need to look out for
00:21:27is just getting everything done in time.
00:21:29When I was on the show, every cook was 60 minutes,
00:21:31so this is just back in my wheelhouse, I suppose.
00:21:37I waited this long to cook
00:21:38because I wanted a core ingredient like chicken.
00:21:41So I'm going to do a pan-seared supreme of chicken
00:21:45and I'm going to incorporate the smokiness
00:21:47of this tongue somewhere into the dish.
00:21:49Black apron today, absolutely don't want to go home.
00:21:51I'm going to cook like a demon and fingers crossed.
00:21:55I'm glad you're both still here.
00:21:57You know, show his bravery.
00:21:58Everyone is now cooking except Dipinda and Ben.
00:22:04Ben, we're playing the long game now.
00:22:05What are you hoping that's next?
00:22:08I already want some seafood.
00:22:09Yeah, whatever I'm cooking is going to be cooking quick.
00:22:11I can cook the quail very quickly, so I'm happy with that.
00:22:13You've got a backup plan already.
00:22:14Yeah, yeah.
00:22:15And if it's fresh, it's even better.
00:22:16What's the minimum amount of time?
00:22:18I'll do fresh and 35 in all honesty.
00:22:20Yeah?
00:22:21Dipinda.
00:22:22What about you?
00:22:23Whole spices, powdered spices, anything.
00:22:25Anything.
00:22:26Any spice.
00:22:27Is that a little prayer then for a spice?
00:22:29I've been praying all morning.
00:22:30I am worried because I would like to play to my strengths and make a curry.
00:22:36But so far, I don't have any herbs.
00:22:38I don't have any spices.
00:22:40But I'm thinking, if I've waited this long, I may as well just wait a little bit longer.
00:22:45I just need the right ingredients.
00:22:47Alright guys, you'll have 55 minutes left.
00:22:51The next ingredients are...
00:22:57Grains!
00:23:00Black lentils, steel cut oats, frica, spelt grain and semolina.
00:23:10No takers?
00:23:11Yeah, it's a pass for me.
00:23:12Hard pass.
00:23:13Not very spicy, is it?
00:23:15Oh my God.
00:23:17There's no way I'm using those today.
00:23:19I'm going to wait it out.
00:23:21I know this is a risk.
00:23:22I know I'm wearing a black apron, but I just need more ingredients.
00:23:25I'll do a 50 if I have to now.
00:23:27There are a few surprises, let me tell you.
00:23:29Pleasant ones.
00:23:30Oh, good ones.
00:23:31Pleasant ones.
00:23:32It is smelling good out there though, I must say.
00:23:34There's a lot of work going on out there.
00:23:36Those beautiful onions.
00:23:37Yeah.
00:23:38Yeah, I can just smell the onions and vinegar.
00:23:39Woo!
00:23:40Woo!
00:23:41Woo!
00:23:42Woo!
00:23:43I'm in a smoke here.
00:23:44We'll be here, Snaz.
00:23:45Hi, Maggie.
00:23:46Hi, Maggie.
00:23:47Hi, Maggie.
00:23:48Hi, Maggie.
00:23:49Hi, Maggie.
00:23:50I'm like starstruck.
00:23:51You're wonderful.
00:23:53What are you cooking?
00:23:54Okay.
00:23:55I'm going to do one big raviolo that's going to have an egg and I'm making brown butter ricotta
00:24:00inside as well.
00:24:01It sounds wonderful.
00:24:02Yeah.
00:24:03I wish I waited one more.
00:24:04I was about to say, any regrets?
00:24:06Those vegetables there were just me.
00:24:08I think I got too excited.
00:24:09But that's okay.
00:24:10And it has given you more time to get to do it by not waiting for that next one.
00:24:14I hope you like my idea, Maggie.
00:24:16I love your idea.
00:24:17I want to taste the end.
00:24:19Oh my God.
00:24:20Yes, it'll be.
00:24:21Thanks, Maggie.
00:24:22Oh my God.
00:24:23Got too many things up here.
00:24:27Time is just going so fast.
00:24:29I had 80 minutes, but now I have about 50.
00:24:32The pressure's on to get going.
00:24:34I'm going to be making ricotta and caramelized fig tart.
00:24:38My shells are crispening up lightly in the oven and I want to infuse all that vinocotto
00:24:45and that verges in it just to amp up the flavors of these beautiful foods.
00:24:49Now I've got to work on that ricotta.
00:24:51I'm blocking everybody off.
00:24:53I need to focus on what I'm doing and do it quick.
00:24:56All drug good?
00:24:57Yep.
00:25:00Cal, you good?
00:25:01Yeah, mate.
00:25:02My verges parfait needs a good amount of time in the blast, Sheila, to set.
00:25:05So I'm really glad that I chose to get as much time as I could.
00:25:09And now I need to get those other elements sorted.
00:25:12Hello, Cal.
00:25:13How are you?
00:25:14Lovely to see you as always.
00:25:15Oh, it's great to see you.
00:25:16In year two, you cooked pheasant.
00:25:18I did indeed.
00:25:19And the sauce, I still can taste it.
00:25:21Wow.
00:25:22Yes.
00:25:23Well, thank you very much, Maggie.
00:25:24I reckon I'm pretty pumped in my idea if I'm honest.
00:25:25So I reckon this is going to be one for you, Maggie.
00:25:27You ready?
00:25:28Tell us, guys.
00:25:29Tell us.
00:25:30So this dish is going to be all about verges.
00:25:33Got it, got it.
00:25:34So it's going to be a verges parfait, a black grey sorbet.
00:25:37Yes.
00:25:38We've got a verges beetroot granita and I'm currently making some vine leaves.
00:25:43What do you think, Maggie?
00:25:44Well, I think that's pretty exciting.
00:25:46And that's, you know, I did say earlier and I meant it so much.
00:25:49I've always learned a different way of using something that I love and use every day.
00:25:54You might have asked, Kat, verges.
00:25:55How did you discover it?
00:25:56In 1984, we couldn't sell our Rhine reasoning grapes.
00:26:00So I convinced my friend Peter Wall at Yolamba to make verges when I'd never tasted it,
00:26:06didn't have a sample of it, and that's when it started.
00:26:09Wow.
00:26:10How good is that?
00:26:11In flaggings.
00:26:1241 years later, here we are and you're celebrating Maggie's own verges.
00:26:16Yeah, and in one dish, I've already used half a bottle, you'll notice.
00:26:19It's wonderful.
00:26:20Well, I'll get back to it then.
00:26:21Good luck, mate.
00:26:22I'll lead you to it.
00:26:24The next thing I want to get onto is a verges and beetroot granita,
00:26:27and it's a slightly risky strategy making a dessert that's quite beetroot heavy,
00:26:32especially because there's such a dominating flavour,
00:26:34and I want this dessert to be about the verges,
00:26:36so I've got to balance it really carefully here.
00:26:38Good juicing, Callum.
00:26:40Less messy this time.
00:26:42Love to see it.
00:26:43People are cooking, some of them have been cooking for ages now,
00:26:48and we haven't even started.
00:26:49Depender, you can't stand still.
00:26:51No.
00:26:52Depender and I, we're just sort of hanging out with Maggie.
00:26:54I'm obviously waiting for seafood.
00:26:55I guess she's waiting for some herbs and spices.
00:26:58Yeah, the pressure's definitely mounting.
00:27:00Alright, guys, once I reveal these ingredients,
00:27:02you'll have 50 minutes left.
00:27:06We have...
00:27:09Fresh herbs and spices!
00:27:11Yay!
00:27:12There we go, Depender!
00:27:13Finally, there's herbs and spices.
00:27:16Okay, we have lemon verbena, coriander, dill, mint.
00:27:21It's a mixed bag.
00:27:22The herbs are great.
00:27:24And then we have caraway seeds, fennel, smoked paprika, dried oregano.
00:27:29Poe's selling it.
00:27:30But I don't think there's enough spices there to build flavour.
00:27:35I'm gonna wait.
00:27:36You're gonna wait, Depender!
00:27:38Are you just waiting?
00:27:39I'm so surprised!
00:27:40Oh, my gosh!
00:27:41Oh, my gosh!
00:27:42Unbelievable.
00:27:43I'm floored.
00:27:44I really thought that these were gonna tempt you.
00:27:46Wasn't really the array that you were probably hoping for, was it?
00:27:49Yeah.
00:27:50I'm almost there.
00:27:51Almost there.
00:27:52Almost there.
00:27:53Now, I'm so confused because I'm like, I could have gone and...
00:27:57Normally, I would have at least an hour to build that depth of flavour.
00:28:01And I usually have my spice box, which I miss so much right now.
00:28:05If the herbs and spices didn't tempt you, maybe these next ingredients will.
00:28:08I really hope so, Poe.
00:28:10When I reveal these ingredients, you'll have 45 minutes left.
00:28:14Okay?
00:28:1545.
00:28:16These next ingredients are...
00:28:21Leaves!
00:28:23Ooh!
00:28:24So, we've got nasturtium, vine, fig, sorrel, shizu.
00:28:28Oh, that fell a bit flat, Poe.
00:28:30It's leaves.
00:28:32And it's still not the ingredients that I've really wanted.
00:28:35And I just realised these ingredients are leaning towards Maggie's palette.
00:28:40So, I could be waiting for ingredients that don't exist here.
00:28:44Holding out is a dangerous game.
00:28:46You've got to remember I chose the ingredients.
00:28:56Oh, that fell a bit flat, Poe.
00:28:5945 minutes on the clock and the leaves have been revealed.
00:29:02It's not exactly what I wanted.
00:29:04Holding out is a dangerous game.
00:29:07You've got to remember I chose the ingredients.
00:29:09But I don't think there's going to be spices there.
00:29:12Oh, I love sorrel.
00:29:13Oh, sugar!
00:29:14Oh, sugar!
00:29:15Oh, sugar!
00:29:16So, I'm not waiting any longer.
00:29:19Time's going to fly.
00:29:20I have so much to do.
00:29:22I need to get started on my curry straight away.
00:29:24I'm just going to make the most of what I have.
00:29:26I was like, okay, I'm going to go for the chicken
00:29:28and I'm going to go for the herbs
00:29:30and I'm going to make a chicken curry and some flaky roti.
00:29:33I just need to make sure the chicken's cooked perfectly
00:29:36and packed full of flavour.
00:29:38I'm going to be using the herbs to build flavour
00:29:40and I'm also going to be using the fennel seeds
00:29:42and caraway seeds.
00:29:44I do use them, you know, in my curries,
00:29:46but I usually have, like, ten other spices.
00:29:49So, my brain's just ticking away
00:29:52and I'm just thinking how to bring out enough flavour in this dish.
00:29:56I don't want to serve the judges a curry that's not good enough
00:29:59just because I don't have enough spices.
00:30:01That's not a good enough excuse, that top ten.
00:30:03Yep, you got it, girl. Let's go.
00:30:08Rappeseed oil.
00:30:10What is that?
00:30:13Declan?
00:30:14Ah, k'day. How are you?
00:30:15Hey, Declan.
00:30:16Hey, Maggie. How are you?
00:30:17Good to see you.
00:30:18Sorry, Declan.
00:30:19I was just very interested in what you've got going on here.
00:30:22Little awful skewers.
00:30:23Last time I was in the kitchen cooking for you,
00:30:26I made an apple and blackberry crumble
00:30:28and you told me to pull my finger out.
00:30:31So, that's a homage to my progression.
00:30:34So, I've got these little skewers, figs,
00:30:37this delicious ox tongue and chicken livers.
00:30:40I've made this garlic vinocotto glaze
00:30:43and I'm going to finish them over the hibashi
00:30:45and then serve it on top of, like, a slaw.
00:30:48A slaw?
00:30:49Yeah.
00:30:50Yeah, I feel like it kind of needs fat.
00:30:53Something from, yeah, mouthfeel, mouthfeel.
00:30:55Okay.
00:30:56Yeah, you need kind of something to connect everything together.
00:30:59Yeah.
00:31:00Okay.
00:31:01Yeah.
00:31:02And also, it's extremely important that you cook these.
00:31:04Yeah.
00:31:05Really lovely.
00:31:06I mean, I'm glad you're taking a risk
00:31:07and you're cooking something that shows your progression,
00:31:09but today's not the day to put a foot wrong.
00:31:11No, it's not.
00:31:12You need to nail this dish, mate.
00:31:13All right.
00:31:14Go for it.
00:31:15Good luck.
00:31:16Andy and Maggie, they know my potential
00:31:19and they know I can push myself,
00:31:21so I decide on doing a virtue emulsion.
00:31:24I hope this emulsion's going to add that fatty richness
00:31:27that's going to cut through the sharp flavours of the slaw
00:31:29and that pinakoto glazed offal.
00:31:37It's better not to watch everyone else over there, isn't it?
00:31:39No, it's a lot of noise.
00:31:40Yes.
00:31:41Taking their time.
00:31:42Yeah.
00:31:43Time's on their side, but flavour might be on yours.
00:31:46Yeah.
00:31:47I'm starting to get a little bit worried.
00:31:49The way I saw this flowing was that the ingredients
00:31:51were going to get better and better and better,
00:31:53but, you know, two of the last three things revealed
00:31:55have been grains and leaves.
00:31:57I mean, really?
00:31:59Come on.
00:32:00Seafood has to be next, surely.
00:32:01They can't do a challenge like this without seafood.
00:32:03Ben, last man standing.
00:32:05Yeah, well, you know, don't leave Maggie hanging.
00:32:07All good things come for those who wait.
00:32:09All right, Ben.
00:32:10It's time to reveal the next ingredients.
00:32:12If you choose these, you'll have 40 minutes left to cook.
00:32:15Mm-hm.
00:32:16Three, two, one.
00:32:17It's seafood!
00:32:19I'm not going to need to get going.
00:32:21It's very slippery.
00:32:22He's gone.
00:32:23Seconds, we've only got seafood!
00:32:27God, he's only going now.
00:32:29He's crazy.
00:32:3040 minutes.
00:32:32Whoa!
00:32:34Just leave that up, please.
00:32:35Got it. Thanks, Chef.
00:32:36You want to catch yourself, mate, yeah?
00:32:37Thanks, Chef.
00:32:38All right.
00:32:39Today I'm going to be cooking a lovely ocean trout
00:32:42with some pasta puree, some herbs and some mussels
00:32:45and some clams.
00:32:46Huge risk taking the least amount of time,
00:32:48but it's long enough to cook fish,
00:32:50and I'm the only person cooking it,
00:32:51so that's a good thing.
00:32:53First thing I start working on is the pasta puree.
00:32:55I'll chop it as finely as possible.
00:32:57I've got no time to waste.
00:32:58Let's go.
00:33:00If you'd waited to the end, you would have had caviar,
00:33:03black truffle, black garlic, aged parmesan, finger lime,
00:33:08so much flavour, all the luxury, and it's all us.
00:33:13Oh, no!
00:33:14Oh, my God, what have I done?
00:33:17Right, the last bus is cooking,
00:33:19which means everyone is behind the stove.
00:33:2235 minutes to go.
00:33:23Woo!
00:33:29Hello, Sarah.
00:33:30Hello.
00:33:31I'm so excited that you're here, Maggie,
00:33:33and my dish is an offal and caramelised onion tart.
00:33:38Oh, yeah?
00:33:39Yeah, savoury tart, yeah.
00:33:40So, run us through.
00:33:41You've got the tart shell.
00:33:42Yes.
00:33:43What's the filling?
00:33:44So, the filling is layers.
00:33:45So, it's an onion cream, then it's caramelised onions,
00:33:48then it's the sweetbreads, the crispy parsnip.
00:33:51How's the tart shell?
00:33:53I haven't checked yet.
00:33:54It's in the oven.
00:33:55You haven't checked.
00:33:57Can we have a look?
00:33:59I'm not hiding anything.
00:34:00You can have a look and let me know how it is.
00:34:03No soggy bottom.
00:34:05No, no soggy bottom.
00:34:06Good luck.
00:34:08I really want to take these tarts to the edge.
00:34:12I want that caramelisation to be there,
00:34:14and now I need these beautiful, delicate sweetbreads
00:34:17to be perfect.
00:34:21Smells beautiful.
00:34:23Very, very good.
00:34:24The colour is wild.
00:34:25The curry's really herby,
00:34:26very different to the curries I usually make.
00:34:29For obvious reasons, I don't have all the spices.
00:34:32My curry's quite herbaceous,
00:34:34and I feel like there's something missing.
00:34:36Then all of a sudden I see I've got pepper.
00:34:38I'm like, why did I not use pepper earlier?
00:34:41So now I'm adding pepper into my curry
00:34:43to build the nodes of that warmth curry spices
00:34:46that I normally use.
00:34:48And I think I need an element of smoke.
00:34:51So I'm smoking my chicken curry with the ghee that I've made,
00:34:55and that's going to add a really good depth of flavour.
00:34:59And I'm also going to serve that with a really tangy,
00:35:02sweet tomato herb chutney for Maggie.
00:35:05I think she really likes those tangy flavours.
00:35:07I have never made anything like this before,
00:35:10but I'm going to punch in as much flavour as I can
00:35:13with what I've got.
00:35:14OK, everyone.
00:35:15We want some Maggie magic!
00:35:1820 minutes to go!
00:35:21Where's my cream?
00:35:22Where's my cream?
00:35:23Oh, Schnezza!
00:35:24What a move!
00:35:25Bring it on!
00:35:26Mandolin.
00:35:27Nah, no time for that.
00:35:29I thought that I had plenty of time, but I'm stressing out.
00:35:33I'm nervous.
00:35:34I know I don't want to go home today.
00:35:37You know, being in a kitchen, that's my happy place.
00:35:40It's taken me a long time to get where I am,
00:35:43but I never gave up.
00:35:45So, I'm fighting for my place in this competition.
00:35:48I've managed to do this emulsion,
00:35:50and I'm just going to mix that with the slaw.
00:35:53These bad boys.
00:35:55And now I need to really focus on these offal skewers
00:35:58with chicken liver, beef tongue and vig
00:36:01with this nice sticky vinicotto glaze.
00:36:04I just really need to nail the cook on this.
00:36:07God.
00:36:09Danny, how are you going?
00:36:11You got...
00:36:12Oh, God.
00:36:13Under 20 minutes?
00:36:15Huh?
00:36:16Under 20.
00:36:18I'm feeling the heat.
00:36:19This is full on, man.
00:36:20I don't normally cook like this quickly in here.
00:36:23I've got so much to do.
00:36:24I haven't even started on my ocean trout.
00:36:26I need to make sure it's a nice, clean fillet.
00:36:28There's no bones.
00:36:29It's time-consuming and fiddly.
00:36:31And I'm thinking I could have gone 15, 20 minutes earlier
00:36:34and cooked a beautiful quail dish
00:36:36with plenty of time to get it all done.
00:36:38So, I really hope I don't regret my decision to wait that long.
00:36:48Come on, Benny.
00:36:50Less than 20 minutes to go.
00:36:51I've got no time to waste.
00:36:53To make the sauce,
00:36:54I want to use some of the shellfish reduction
00:36:55from cooking the pippies and mussels.
00:36:57And the pasta puree is cooking away.
00:36:59I need to get onto the fish.
00:37:00So, I'm really racing to get this fillet off the ocean trout.
00:37:03To pull the pin bones out of the fillet
00:37:05is actually quite tedious.
00:37:06Normally, you can pull the whole bones out,
00:37:08but I've just cut it into pieces.
00:37:10So, I've got to go and pull a little half bone out there,
00:37:12a third of a bone here, a big bone there.
00:37:14I'm hoping there's not a little bone hiding in there somewhere.
00:37:16So, this is going to cost me a bit of time,
00:37:18and time is one thing I do not have.
00:37:20Benny, just keep going.
00:37:22Top ten in your sides in just ten minutes to go!
00:37:27Woo!
00:37:28Come on, team!
00:37:33The tarts are almost ready.
00:37:35I'm going to pull them out and start plating any second.
00:37:37So, we're there.
00:37:41Finally, the tarts are ready.
00:37:43I need to assemble.
00:37:44I need to make it look beautiful.
00:37:46I'm layering in that caramelised onion cream.
00:37:49I've got these beautiful sweetbreads.
00:37:52The grapes.
00:37:53My parsnip crisp.
00:37:55Finishing with that bone marrow sauce.
00:37:58You're cooking with Maggie Beer's favourite ingredients.
00:38:01Do it proud!
00:38:02Five minutes to go!
00:38:03Woo!
00:38:04Come on, guys!
00:38:07Come on, Deeps.
00:38:09I am very nervous,
00:38:10because I've never made anything like this before.
00:38:13So, I just don't know if my dish has that depth of flavour.
00:38:18And it's extremely risky.
00:38:21So, yeah.
00:38:22I don't know if making this curry was the best decision.
00:38:28At the start of this cook, I had a very conscious decision
00:38:31to go for more time and less ingredients.
00:38:35I do think I made the right call,
00:38:36because I've been able to get everything on the plate.
00:38:39That virgis parfait,
00:38:40and I'm going to top it with some of that black grape fig
00:38:43and virgis sorbet.
00:38:44Around that goes some of the beetroot
00:38:46and virgis granita.
00:38:48And finally, I'm going to top it
00:38:49with that vine-leaf shaped biscuit
00:38:51and the beetroot leaf powder.
00:38:52So, yeah.
00:38:53I think in the battle of time versus ingredients,
00:38:55I think time was the way to go.
00:38:58Beautiful, Callum.
00:38:59Beautiful.
00:39:01Ouch.
00:39:03Come on, Decky.
00:39:04Come on.
00:39:05I'm really cutting it fine here,
00:39:07but it's starting to look good.
00:39:09I've got my fresh, punchy, crunchy slaw with the emulsion.
00:39:13I'm really hoping that this emulsion
00:39:15is going to bring this dish together
00:39:17the way Andy and Maggie wanted.
00:39:19It's been such a special cook today,
00:39:21having Maggie in the kitchen.
00:39:23One minute to go!
00:39:32Everything's a blur.
00:39:33I've got no idea what I'm doing.
00:39:39I definitely had to rush the dish more than I wanted to.
00:39:41I thought it was enough time.
00:39:43So, this is not ideal.
00:39:47This is the dish to get you into the top!
00:39:50Ten!
00:39:51Nine!
00:39:52Eight!
00:39:53Seven!
00:39:54Six!
00:39:55Five!
00:39:56Four!
00:39:57Three!
00:39:58Two!
00:39:59One!
00:40:00Five!
00:40:01That's it!
00:40:04Wow!
00:40:05Well done.
00:40:06Well done.
00:40:07Well done.
00:40:09Oh, that was close.
00:40:11Oh, I feel relieved.
00:40:13This dish probably never exists anywhere in the universe,
00:40:16so big risks can be big rewards,
00:40:18and it is a huge reward making it into the top ten.
00:40:30One of my favourite challenges with one of my favourite people.
00:40:37Maggie Beer, thank you so much for coming in.
00:40:40And the age-old question,
00:40:41what do our contestants value more?
00:40:43Time or ingredients?
00:40:45But no matter how much time or ingredients they picked,
00:40:48their biggest challenge was trying to impress you, Maggie.
00:40:51Yes.
00:40:52I agree with you.
00:40:53I'm such an ogre.
00:40:55Can't you tell?
00:40:56I reckon we get the first dish in.
00:40:58Hi, Cal.
00:41:05Hello, everyone.
00:41:08Wow.
00:41:09Oh!
00:41:12Got our eye.
00:41:15Righty-o.
00:41:16Calum, what's a dish?
00:41:18All things verjuice.
00:41:21So it's a beetroot, a verjuice granita around the outside of the plate,
00:41:24a verjuice parfait on the bottom there,
00:41:25and on top of that is a black grape and verjuice sorbet,
00:41:28and then on the top it's a vine leaf.
00:41:30I've hit it with dehydrated beetroot leaves.
00:41:33The old celebration of verjuice dessert, Calum.
00:41:35Yeah.
00:41:36Well, if you've chosen all the ingredients today, Maggie...
00:41:37But we don't mind it.
00:41:38We don't mind it.
00:41:39We accept it.
00:41:41Calum, what would it mean for you to make top ten?
00:41:44A top ten is the ultimate milestone of kind of feeling like you've made it.
00:41:47Confident that this dish will get you there?
00:41:51You can never be too confident.
00:41:52I do think that the last handful of challenges,
00:41:55there hasn't been, like, bad dishes.
00:41:57You know, the people that are going home at the moment
00:41:59are, like, doing very minor little slip-ups.
00:42:01So, yeah, I think it's a good dish, but who knows?
00:42:05Well, Calum, we're all looking forward to tasting a celebration of verjuice.
00:42:08Cool. Thanks, everyone.
00:42:09Thank you so much.
00:42:10Nice sound.
00:42:14Wow, look at it.
00:42:15Whoa.
00:42:16I want to wear it.
00:42:17Great hat.
00:42:34Wow.
00:42:38Mmm.
00:42:45All right, Maggie, so Calum was clever
00:42:47because he knows that the way to your heart is through verjuice.
00:42:50So, tell us, was it a hit?
00:42:52It was a hit.
00:42:54It was a hit.
00:42:55It was a hit.
00:42:57You know, to be given a dessert like this, it's so pretty.
00:43:01It is pretty.
00:43:02It is very pretty.
00:43:03And with all those different elements, it was like a progression.
00:43:06The richness of the parfait, but still that, you know,
00:43:09piquancy that comes.
00:43:11That flavour of the beetroot with the verjuice.
00:43:15That fineness of that little biscuit.
00:43:18The grape leaf that looked like a maple leaf was fantastic.
00:43:22All of the elements were perfect.
00:43:25That was absolutely divine.
00:43:27And I feel like I've just had a beautiful, cool summer drink.
00:43:32Yeah.
00:43:33Like, that's how his desserts always leave me.
00:43:35Just so refreshing.
00:43:36And the sugar balance is so perfect.
00:43:40His flavours and how he plates them up are just so different.
00:43:44And he's continuing to raise the bar on being able to accomplish balance in those flavours.
00:43:51It's always a surprise.
00:43:52Yeah.
00:43:53Callum is just a flavour master and has proven it once again.
00:43:55Yeah.
00:43:56I agree.
00:43:57This dish is what stands between me and top ten.
00:44:05Snickers?
00:44:06Jackers.
00:44:07Winning MasterChef Australia.
00:44:08It's everything I've ever dreamed of.
00:44:10And then opening up that restaurant one day, showcasing dishes like this.
00:44:18So, yeah, I'm sweating buckets.
00:44:21I'm nervous.
00:44:22Declan, what have you cooked?
00:44:37These are my inside-out skewers with a vinicottel glaze.
00:44:42And then I've got a radicchio slaw.
00:44:45Declan, I sense a little nervous crackle there in your voice.
00:44:48Yeah.
00:44:49I think there's always just a little bit of lack of confidence there.
00:44:54Well, Declan, your nerves just show that you care.
00:44:57We're going to taste your dish now.
00:44:58Thank you, guys.
00:45:00Thanks, Declan.
00:45:01Enjoy.
00:45:19Um, to be honest, it feels like we've got skewer and slaw and nothing really in between.
00:45:43What I wanted from the dish was kind of what we were trying to convey with him.
00:45:48Some sort of fat.
00:45:50He talked about this emulsion and he's kind of lightly dressed the slaw in that,
00:45:54whereas I feel like it needed to be a sauce.
00:45:56So that all of the skewer work we could have, you know, kind of dug around in the slaw and in the sauce.
00:46:03And that would have made the whole dish much more complete.
00:46:06When you're dealing with livers, you need to have something very dominant in the plate to match the strength of the whole force.
00:46:15And for me, the slaw is too light for it.
00:46:19There was a lack of lusciousness about that slaw.
00:46:22You know, we talked about fat.
00:46:24I wanted more.
00:46:26Ends up being a very basic dish for me.
00:46:29And compared to everyone today, I think he is in the woods.
00:46:38Jamie.
00:46:39What have you made?
00:46:41Charred and roasted chicken.
00:46:44Well, I thought the chicken was really nicely cooked.
00:46:47I love the parsnip because it's one of my favourite, favourite things.
00:46:52And the freshness of the beetroot.
00:46:54So there's a lot I like about it.
00:46:56Yeah.
00:47:02Snaj, what did you make?
00:47:03Egg raviolo with onion sauce.
00:47:06I also have a confit egg.
00:47:09I think Sinead has done a really good job.
00:47:11Obviously, the yolk was a success, so that's fantastic.
00:47:14Beautiful ricotta.
00:47:15And I think her pasta work was lovely.
00:47:21Lana, what have you made?
00:47:22So I've made a ginger and lemon biscuit tart with a diplomat cream,
00:47:27a vincotto ice cream and a fresh grape sauce for you.
00:47:35I hear happy sounds coming from Maggie.
00:47:38That vincotto ice cream could be one of the best things I've had this year.
00:47:43I loved that.
00:47:45Oh, that's huge.
00:47:46Like, it's perfect.
00:47:48Mm.
00:47:49And what a great day to pull it out with you in the house.
00:47:52And, you know, taking a risk and going the earliest of all of our contestants.
00:47:57And she made use of her time so well.
00:48:00One of my favourite things about that dish was just hearing Maggie's happy noises.
00:48:04When she ate.
00:48:05Hello.
00:48:06Sarah.
00:48:07Hi.
00:48:08Hi, Sarah.
00:48:09Sarah, that looks awfully good.
00:48:10What did you make?
00:48:11I have made an offal and caramelised onion tart.
00:48:12Well, Sarah, I know I for one am very excited to try your offal tart and I'm pretty sure Maggie is too.
00:48:16Absolutely.
00:48:17And we're going to get into it.
00:48:18Awesome.
00:48:19Thanks, Sarah.
00:48:20Thanks, Sarah.
00:48:23I want the offal.
00:48:24There you go, Maggie.
00:48:25That's for you.
00:48:26That's fine.
00:48:27That's mine.
00:48:29Thank you, Maggie.
00:48:31Thank you, Maggie.
00:48:33That's good.
00:48:34That's good.
00:48:34I'm just going to make some fun and caramelised onion tart.
00:48:38Well, Sarah, I know I for one am very excited to try your offal tart and I'm pretty
00:48:41sure Maggie is too because I'm gonna get into it.
00:48:43Absolutely.
00:48:44Awesome.
00:48:45Thanks, Sarah.
00:48:47I want the offal.
00:48:48There you go, Maggie.
00:48:49That's for you.
00:48:50That's fine.
00:48:51Oh, hi.
00:48:52You got to get the fruit, but I'm gonna find it.
00:48:55well there's not much left that tells you I loved it the sweet bread was just perfectly cooked I
00:49:18loved that pop of the grape the caramelized onion that agridolce and the sauce I thought might be
00:49:26too rich but it wasn't and the crispness and flakiness of the pastry I loved it yes and so
00:49:32thin yeah good job of lining them I think she's absolutely crushed it yeah I agreed
00:49:38I've waited so long but I never got my ideal pantry so I just don't know if the judges are
00:49:54gonna get that depth of flavor in the curry one of our last two daredevils
00:50:03dipander what have you cooked so I've made a smoked chicken kaffriel with a flaky paratha and
00:50:13a tangy onion herb chutney condiment well a curry and bread in 45 minutes is extremely brave and
00:50:21I know Maggie's looking forward to trying this one so we'll taste thank you thank you guys enjoy
00:50:26thank you so let's have a look okay
00:50:31so the big question is is the curry going to have enough flavor in it
00:50:40in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play
00:50:56so
00:51:26that is mind-boggling like I know she had a lot of ingredients to play with but not specific spices
00:51:37that she would normally go for and boy oh boy she packed that full of flavor the smoking the chicken
00:51:45gives that such a high level of substance and what about the bread that is one of the best
00:51:51roti style builds I've had in here yeah I agree flaky it's perfectly cooked I think you really
00:51:57do get that smokiness and then what sort of backs that up is that pepper that's in there because
00:52:01that's the last thing you feel it's that lovely warming hum developing those layers in the curry
00:52:07in 45 minutes that's why I couldn't do it in a twice the time it's just so good it was actually
00:52:15you know what I do if I go somewhere and I absolutely love it have you heard of goodie
00:52:21bags or doggie bags whatever you call it this is gonna go to my wife when I go back home oh my god
00:52:28Audra what do you make fresh ricotta and caramelized fig ties uh you're a huge fan of Maggie but what's
00:52:41it like cooking a dish for her uh honestly I just it's you just bring the emotions out of me and this
00:52:50is what you do to people oh giving me goosebumps I think it means a lot yeah Maggie yeah she's gonna
00:52:58taste your dish now thank you thank you she had a lot of time and I think Oda has done a fabulous job
00:53:06the pastry it's a delight it's crunchy it's very thin and the ricotta is quite fresh it is very good
00:53:15Andre what's the dish supreme chicken with a ginger velouté and a aggadulce of ox tongue and zucchini
00:53:27my chicken was perfect like so succulent it's a funny dish because it's kind of got Asian notes
00:53:38because of the ginger it's really lovely I love the vegetables everything sort of tender but still a
00:53:44little crunchy I think he's done a great job it was one of the most hectic cooks I've had in this
00:53:57kitchen hello mate hello the whole thing's a blur so I don't really know and what I've done and at
00:54:04this stage of the competition you can go home for the smallest thing Ben you were the last man standing
00:54:13what did you make I made pan roasted ocean trout with shellfish charred zucchini pasta puree and a
00:54:20verju parsley sauce was that tough to wait all the way to the end yeah it was really weird actually
00:54:28like when you can hear it all going on behind you and you can smell it all happening yeah and you kind
00:54:32of it I was very tempted but then I thought oh the seafood can only be another five minutes away and
00:54:35so I took the chance on that I guess what's the goal for you to get out of this you know after this
00:54:41competition yeah so I mean I've cooked professionally for a few years but in the last couple years I
00:54:45haven't I've been doing family stuff and I kind of almost lost the mojo you know a bit and being back
00:54:50in here is just like really lighting that fire again it's just like it's right back and I've got you
00:54:54know a few ideas that I think can probably come to fruition from getting this far and certainly if I can get to
00:54:59the end I think it took a big risk you know that we know that I hope it's paid off thanks thanks
00:55:18it definitely looks like a complete dish I think this is an interesting choice of dish for the
00:55:30amount of time that he had if I put myself in his shoes and I was dead keen on using the seafood I
00:55:36probably would have gone like light and fresh and vibrant so I'm interested to see how it eats but I'm
00:55:43my fun
00:55:48so
00:55:55so
00:56:02I think Ben, 40 minutes to make a dish like this,
00:56:29I think it takes a lot of courage.
00:56:32The fish was cooked impeccably.
00:56:35I think, considering the size of the fish,
00:56:37that he had to filleted very quickly to keep it nice and pink
00:56:41and the skin well retrieved was a formula.
00:56:44And I think all the shellfish together also was very brave.
00:56:48The white wine sauce reduced with the shellfish stock
00:56:51gave a bit of acidity to the dish,
00:56:53but I would have liked the parsnip to be less liquid.
00:56:58And sadly, he's missing some freshness.
00:57:01I wanted zing. I wanted freshness.
00:57:04I wanted texture.
00:57:05But instead, it's quite on the heavy side.
00:57:08I've got parsley puree, which has been cooked down in a lot of fat and milk.
00:57:13Same with the butter sauce.
00:57:15So I'm a little bit worried for Ben because, for me,
00:57:19I would wish that he had a little bit more time just to finesse.
00:57:23My ocean trout was cooked perfectly,
00:57:25but just think how fresh if he had used those sorrel leaves with the fish.
00:57:31You know, that would have really given us that lovely zing.
00:57:43Maggie, how do you think everyone did?
00:57:47I love that each of you went to all these ingredients of mine with such gusto.
00:57:54You wanted to please me, and that made me very proud.
00:57:58I loved your creativity.
00:58:00And again, I've learned from you.
00:58:04Well, we love you, Maggie.
00:58:07So please, everyone, put your hands together for Madame Maggie Beer!
00:58:11With top ten at stake and Maggie Beer in the kitchen,
00:58:22you had every reason to go all out today.
00:58:26And four of you went above and beyond.
00:58:33Sarah.
00:58:34Oh, wow.
00:58:35You took a risk working with offal.
00:58:39And boy, oh boy, you didn't pay off.
00:58:41Callum.
00:58:44If ever there was a way to win Maggie over,
00:58:47it was with virtue.
00:58:49But it's what you did with it today that stole her heart.
00:58:53Well done.
00:58:54Depinda.
00:58:56That curry was stuffed with silly amounts of flavour.
00:58:59We absolutely frothed it.
00:59:01And...
00:59:04Alana.
00:59:07That vinucotto ice cream, that was outrageously good.
00:59:12Well done, all of you, you say.
00:59:24Sadly, one of you is going to fall just shy of the top ten.
00:59:28If I call your name, please step forward.
00:59:37Declan.
00:59:42And Ben.
00:59:48Good luck.
00:59:49Declan.
00:59:51The slaw was like lustre,
00:59:54and your dish really needed a sauce.
00:59:59Ben.
01:00:01Your dish needed freshness,
01:00:02and you had the least amount of time to work with.
01:00:05And I'm sorry to say, it showed on the plate.
01:00:10So, both of your dishes had flaws.
01:00:12But the difference between the two was that one felt complete,
01:00:18and one didn't.
01:00:23Which is why,
01:00:25I'm so sorry to say,
01:00:27Declan.
01:00:29You're going home.
01:00:30Sorry about it.
01:00:31No worries.
01:00:32No worries.
01:00:36Declan.
01:00:38Mate, you came in here to regain your confidence.
01:00:40And trust me, you have done just that.
01:00:43Yeah.
01:00:45Declan's your name.
01:00:47Cooking is definitely your game.
01:00:49Yeah.
01:00:50I came here to win.
01:00:55But I think looking at it now,
01:00:57I came here to bring joy and put smiles on everyone's faces.
01:01:02But, you know, it's not the end.
01:01:06It is just the beginning for me.
01:01:08I think I'm peak Declan at the moment,
01:01:10and it's definitely a force to be reckoned with.
01:01:12So, Sarah, do you think Declan's got a bright future?
01:01:14I think that Declan is the most genuine, incredible human being.
01:01:21He's so talented.
01:01:22Whatever he puts his hand to,
01:01:23he gives it 100%.
01:01:26And he really is a light in this room for everyone.
01:01:30He lifts every single person up.
01:01:32He's incredible.
01:01:38I think you can tell, mate, we all love you here and here.
01:01:45But for now, Pete Declan, it's time to say goodbye, mate.
01:01:53It's bittersweet, of course.
01:01:59You know, I might be leaving MasterChef Kitchen,
01:02:01but definitely a different person compared to Season 15.
01:02:04I'm a better cook.
01:02:07I'm a better man.
01:02:09I'm better in my mind.
01:02:11Give it up for Declan, everybody!
01:02:19And the fish strode, Declan's fish bistro,
01:02:22it is coming to a town near you.
01:02:25It's going to happen.
01:02:28This week on MasterChef Australia...
01:02:31Are you ready?
01:02:32We're down to the top 10 for 2025.
01:02:37Yes, yes, yes!
01:02:39So the kitchen is pumping.
01:02:42We're getting really...