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M89
  • 6/30/2025
S17 E38 >>> https://dai.ly/x9m5pr0

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00:00here we go wide aprons feels really good yesterday's elimination was so hard but
00:20now guess who's in top ten I feel amazing this is I did not expect this honestly it
00:28feels absolutely surreal because we are getting really close to that trophy and
00:32I'm coming for it
00:35I don't think I've ever seen a mystery box so big extra big bar yeah we've had them
00:56sort of small we've had them doubled in there one in there so I'm really looking
01:00forward to seeing what's under here hey everyone firstly we're one woman down
01:09Popo's not feeling too great but she'll be back really soon let's go down to business
01:18go on then you can lift your legs now
01:26yes yes yes yes air fryer it's an air fryer
01:31it's an air fryer I used one of these the other day
01:36an air fryer oh my gosh just got one at home and they are really powerful like I've been roasting
01:48pumpkins in like 20 minutes and they're so sweet and flavoursome and the flavour that gets injected
01:56into that vegetable is actually really amazing so I'm kind of excited
02:01from fab to fixture when it comes to household stables air fryers they are
02:08taking over today we want you to push the envelope to the max bring us a top ten
02:16worthy dish using an air fryer at least one element on your plate needs to be air fried to
02:25perfection and just to make sure that you really lean into the challenge we are banning ovens
02:34no ovens that's spicy you have to rely solely on your air fryer to cook something amazing
02:45I've never used an air fryer before but I know that plenty of these people aren't super familiar
02:52either so it's going to be about creativity and correct dish choice whoever cooks the three least
02:58impressive dishes will be going into tomorrow's pressure test where someone will be leaving the competition
03:06but there is an epic prize in store for one of you
03:11if you cook the dish of the day you'll be able to outfit your dream kitchen with a five thousand
03:18dollar harvey norman voucher there we go
03:26look i will quite happily go in and have the best spree ever especially buying appliances like
03:34i want that certificate get me into harvey norman i need a new kitchen thank you we're giving you 75
03:42minutes the pantry and garden they're open and remember today the air fryer is your biggest weapon
03:52are you ready yes chef your time start now
04:00and they're off
04:05ah and air fryer geez i wish i'd practiced with this a little bit more i've literally used it
04:10once and one time only so this is going to be super challenging i've got everything going through
04:17my head i'm really not sure what i'm going to do but i'm going to think fast do i want to do dessert do
04:23i want to do savory i need to come up with a dish and get cooking
04:28no i've got an idea how the air fryer works never use one don't have one it's a little bit like an
04:40alien machine for me today so i'm gonna have to figure out how to use it during the cook
04:44when i saw the air fryer i cook a lot of chicken for the kids and the family at home with the air
04:49fryer so i couldn't go past thinking like i have to cook chicken in the air fryer it kind of calls for
04:54it so yeah we're gonna do majestic chicken real south indian flavors
05:02i mean look this thing is pretty power packed it's 200 degrees small space so it really zaps
05:09all that heat think of an air fry as an oven on steroids you know a booster oven if you know how
05:15to use it well it will be your best friend so i'm actually pretty confident i can pull it off um
05:21i'm probably gonna do what sent steph home i'm gonna do pork belly twice cooked pork belly with
05:26a plum caramel sauce so my strategy today is really making sure that my pork is cooked to the t i want
05:35tender pork on the inside and kind of caramelized on the outside so the way i'm going to cook this dish
05:41is first the pork belly goes into the pressure cooker that'll soften the meat tenderize the meat and
05:46then i'm going to finish it off in the air fried to crisp in and caramelize the outside it's going
05:52to be you know delicious sticky kind of tasty um and i love pork belly
06:01this is it we've made it to the top 10 and we've got a really fun challenge to kick off with yeah and
06:07i think there's always that question of what is an air fryer oh yeah you know how is it different and
06:11the best way to describe it is it's a smaller version of a really red hot commercial oven yeah
06:17so it's a time saver as well yeah yeah it's great obviously it's quick so many people have them at
06:22home but we don't want to see chicken nuggets and chips from these guys because there are top 10
06:26back to winners i want to see some restaurant-worthy dishes coming out of these bad boys for sure gotta be
06:31like 10 levels up from your ordinary home-cooked wheat night meal in the air fryer i reckon does the air
06:38fryer get a workout in your home very often well my son actually believe or not my son is the air
06:44fryer expert oh yeah does he cook for you with it he does yeah for the family does some dumplings and
06:49yeah it's great i love it i think it's gonna be a crazy cook because i feel like they're ready
06:54they're ready for this next part of the competition and with the challenges that we've got coming up for
06:58these guys that bottom three is a dangerous place today yeah and i think the other thing about today
07:04is that we've got a five thousand dollar harvey norman voucher for a kitchen people aren't just
07:09going to be cooking to stay out of the bottom three they're going to be cooking to win that's right
07:14you're good benny yeah mate loving it sweet i actually have used an air fryer for a bit to be
07:19honest but mostly doing like vegetables or proteins in there so i'm trying to think like what can i do
07:24that like the judges won't necessarily expect to be seeing today i don't reckon anyone's going to do a
07:28dessert and i certainly don't think anyone's going to be doing pastry so i'm going to give it a whirl
07:33we're going to do phyllo brushed with butter and thyme and honey i'm going to roast some fennel in
07:37there as well so i'm going to brush it with fennel apple ginger syrup there's always room in desserts
07:41to have some fun when i think of phyllo i think of all those beautiful you know greek and mediterranean
07:45kind of desserts brushed with honey and then i'm thinking honey i'm kind of thinking all those
07:48eucalyptus trees in my backyard that the bees are around pollinating so i kind of think that crispy
07:52phyllo honey and eucalyptus could translate really well to a cool funky kind of dessert i kind of hope i
07:59can pull this off because maybe it'll make people think a little bit differently about the kinds of
08:03things you can do in an airfryer i want to try and get a lot of stuff happening early in this cook
08:07just so that i've got time to make sure my phyllo pastry i'm going to do in the airfryer
08:12works because i've never done it that way before and so i don't know if it's going to work but i'll
08:15find out very shortly oyster shuckers oh shuckers oysters my game playing today is to absolutely
08:23utilize this machine do you think i can put this little tray inside yes you can to its absolute
08:29best i'm going to use multiple ways and to whip up delicious restaurant water dish
08:37hi snaj oh hi what's cooking in the airfryer a lot today i'm making um this gorgeous dish
08:43um like a beetroot and steak so it'll be two three different ways doing beetroots all of them will
08:49be done in an airfryer and i'm gonna have also like a beetroot chips i'm gonna have this like a beetroot
08:54bread i cannot believe i'm baking bread in an airfryer you're baking bread in an airfryer have you done
08:58that before never it would be like you know amazing if that comes out of here so i'm actually excited
09:04okay that is exciting just looking at the color of that dough that is what i want so much but you know
09:10it's it's not just will it work it's the texture if it does work exactly good luck thanks sophia
09:16top 10 cook today no time to be safe that's why i'm going all out i could have done pork belly and
09:21chips but i'm not doing that so i'm going nuts today 15 minutes down you've got one hour to go
09:27when i see this airfryer what comes to mind is how can i use this to actually enhance
09:45an ingredient i don't want to just cook something in there that i could cook in a pan or cook in an
09:50oven i want to cook something that is actually going to make a difference and make that better
09:57wow mera hello i've seen a lot of these guys around yeah i've taken all of the carrots out of
10:03the pantry so look i just seeing the airfryer i want to kind of experiment with it and show that
10:10the you know the carrots are a versatile ingredient so look i'm going to do carrot as many ways as i can
10:15fit into the time so i'm making a carrot medallion so rolling it up i've got a chicken carrot
10:20gastric that i'm just going to brush it tie it nice and tightly and then roast it in the airfryer
10:25so that's kind of like the main element on the dish and then i've got roasted carrots going to
10:30cook that down and do a bit of a puree i've got carrot gel so playing around with those flavors so
10:40it's top 10. the kind of danger zone is here you know using carrots basically all the way across
10:45your dish yeah can become a little bit monotone if things start to kind of blend into each other
10:52it could be on a bottom free dish
11:03you know using carrots basically all the way across your dish yeah can become a little bit monotone
11:08it's a bit of a risky job no surely it's top 10. the judges are worried that this is just going to
11:16taste like a monotone bowl of carrots and i totally get that i know that that could easily happen so my
11:24main focus is that every element really sings and pops of a different flavor
11:29so i am making a sweet beautiful carrot medallion i'm going to glaze it with that chicken jus gastric
11:39which is carrot juice vinegar chicken stock which i'm reducing down i'm also going to have a real
11:45freshness from that roasted carrot and creme fraiche puree and then i want this beautiful warming
11:51flavors coming from that spiced carrot gel i'm doing roasted baby carrots i'm doing pickled baby carrots
11:58which is this really tangy element that's going to come through as well and there's lots of
12:03different flavors going on and also a lot of textures carrots carrots carrots carrots and more carrots
12:12oh paracette
12:13you can't eat them
12:15you can't eat them
12:26laura oh that's a juicy looking rack of lamb it's a very juicy
12:31uh yes lamb lamb and turnips lamb and turnips in the airfryer
12:35yeah so the lamb no the lamb i'm going to do in the pan because that's just me um but the turnips
12:39of salt baking. Oh, I'm glad somebody's salt baking. Yeah, yeah. Have you salt baked in an air fryer before? Never. Yeah, but it's just a baby oven. Exactly. Hey, Depinda. Hey, guys. How you going? I think I'm shooting for that voucher. Are you puff? I am. I'm so unfit. I'm so unfit. It's so embarrassing. So I'm doing, um, so there's a chicken dish in south of India. It's called majestic chicken. Basically, I'm going to cook that in the air fryer and then I'm going to toss it in, like, a really nice
13:09tangy, like a really nice yogurt-based sauce with spices. And you should just get a flavor bomb in your mouth.
13:17Jamie, looks like you're doing pork belly. I am doing pork belly. So I'm making balsam. Yum. Yeah, so beautiful Korean pork belly. I can see you getting excited. Yeah, I can feel a little bit of drool leaking out the bottom of my mouth. Excuse me.
13:32I've been cooking so many desserts in the MasterChef kitchen so far. I cook loads of savory at home.
13:39All the time. So going savory today, I've got a beautiful piece of lamb rump, which I'm going to do a lovely spice over that. Some roast beetroots. I'm going to do lamb jus. And then I'm going to bring it all together with, like, a really nice, fresh kind of green tahini sauce as well. Basically, it's like a lamb roast, but done in the air fryer.
13:57A lamb roast. It's one of my favorite things to cook for my friends, my family. I love to always pour it a bit of Mediterranean, Middle Eastern type flavors with it. And I think today is a great day to share that with the judges.
14:11Usually, I would give myself about six hours, a nice, big, beautiful piece of lamb shoulder, pop it in the oven, just let it do its thing.
14:17But today, I've chosen to use a piece of lamb rump. My initial thought is, I can cook this way quicker.
14:24That's not cooking, is it?
14:25I'm not really sure about timings for using the air fryer, so I'm just going to be having to go with my gut feeling a little bit here.
14:33I have never cooked in an air fryer, only, like, once. But, yeah, I just want to really see how far I can push it with how, you know, how many different elements I can get in there and out there and on the plate.
14:46What's that? That's you.
14:48It's not. No, it's not me.
14:50That's you. It's...
14:51That's...
14:51That's you buzzing.
14:54Is it?
14:54Yeah.
14:54Uh, this is a new one for me, the air fryer. Never used it. I've looked at it on the shelf. I'm fascinated by them, though. I've just been scared to use it.
15:03The cooking landscape has changed so much since the first series of MasterChef. If you think all that way back, we did, like, an onion challenge, cutting up an onion.
15:12You're doing a good job. You're in.
15:15Now there's so many kitchen gadgets, there's new technology, and I'm what's pretty much described as a bit of a traditionalist, so this one's going to be a real challenge for me.
15:24Today I'm going to make a red mullet with an olive oil hollandaise, a poached egg.
15:28This dish is going to be like a snazzy breakfast with big, punchy flavours.
15:32I've just got to come up with an air fryer element that works really well in the dish.
15:37The plan might work, but I've just got to get my head around this contraption that I've never used before.
15:43I'm going to learn on the job today. That's what MasterChefs have been about for me, learning new skills.
15:47It's like a monkey with a bloody...
15:50With a computer.
15:51Yeah, with a computer.
15:52Callum.
15:57All right, Callum.
15:58How are you?
15:59I'm well, thank you.
16:00Frying away.
16:01Frying away.
16:02What are you going to do?
16:03So I came across phyllo pastry is what came to me, so I'm going to do phyllo brushed with butter and thyme and honey, and I'm going to roast some fennel in there as well.
16:12This is confusing me because I'm seeing ginger, I'm seeing fennel, I'm seeing an air fryer.
16:17This is a dessert in an air fryer.
16:19Oh yeah, sorry, yeah, yeah, it is.
16:21Wow.
16:22Yeah, I guess phyllo can go either way, right, so...
16:24A dessert.
16:25In the air fryer.
16:26A dessert.
16:27Yeah, is that right?
16:28Yeah.
16:29Yeah, wow.
16:30Yeah.
16:31Because no one knows who's doing a dessert today.
16:32You know a new one.
16:33Ah, well, buddy lovely then.
16:34So the strategy works.
16:35A good or a bad thing, we'll wait and see.
16:37So you've got your phyllo, which you're going to cook in the air fryer.
16:40Yeah.
16:41That'll be nice and crispy and caramelised.
16:42So building up from the plate, there's going to be ginger lemon honey jelly, which is this.
16:47Okay.
16:48There's going to be eucalyptus ice cream, and then there's going to be roasted fennel, and then phyllo that's been brushed with honey and thyme.
16:55That's the go.
16:56Wow.
16:57Woo!
16:58Will it pay off?
16:59That's the question.
17:00Find out, I guess.
17:01Yeah.
17:02We're done, guys.
17:03So I'm the only one doing dessert today in this challenge, which was kind of part of the strategy.
17:08Like, I think in top ten it's so hard to stand out, and if you're cooking a pork belly against Ben's pork belly, you've got a direct comparison.
17:14I think being out on your own is maybe not a bad thing.
17:18So it's the moment of truth now.
17:19I've got to get this phyllo pastry sorted, no doubt.
17:22That is hot.
17:23I'm sweating profusely.
17:25I think the key part of this dish is to make sure I can get that phyllo pastry really nice and golden, super crisp,
17:30and a nice kind of textural contrast against all those kind of soft elements that are on the plate.
17:34I haven't actually made phyllo pastry an air-fry before, so I'm not entirely sure it's going to work.
17:39So it's, uh, the pressure's on.
17:41Okay, guys.
17:4213 minutes to go!
17:48I've got my pork belly in the pressure cooker.
17:52Then I'm going to have to air-fry it.
17:54Probably just pump it up high and then just air-fry it.
17:57I hope I am hoping 10 minutes is all I need in there, but I don't know.
18:01Never done it before.
18:02Pork belly is really difficult to cook in 75 minutes.
18:05Usually I do this over three hours.
18:08Hi, Audra.
18:09Nice to meet you here.
18:11How are you?
18:12Great, how are you?
18:13You're looking very lovely today.
18:15I'm, uh, air-fryer sheet today.
18:16Excellent.
18:17So what are you making?
18:18Tell me.
18:19I'm actually doing a twice-cooked pork belly.
18:21Um, I'm just going to be, it's, it's actually, um, pork belly and caramel ice, um, plump.
18:27Oh!
18:28So I think that would work really well.
18:29It sounds delicious.
18:30However, you're double cooking, which means it's time-constrained.
18:33Yeah.
18:34I'm going to take it down to the wire again.
18:36So how long is your pressure cooker got to go?
18:38Ah, it's got 20 minutes left.
18:39So how long do you need in the air-fryer?
18:40I reckon at least 10 minutes.
18:42Ooh.
18:43I know.
18:44Oh, my gosh.
18:45You are leaving it very close.
18:47I know.
18:48Yeah.
18:55Oyster.
19:02Mmm.
19:03That is exactly what I needed to get through this challenge.
19:05You're welcome.
19:06Thank you, Jamie.
19:07It's air-fryer day, and I think they're actually more excited than I thought they would be.
19:11Yeah.
19:12Which is great.
19:13Yeah, they're loving it.
19:14You're not particularly excited or worried about.
19:15I am already straight-inching by Callum.
19:19Yeah.
19:20I think Callum is going again to his little extreme world of variations.
19:24Yeah.
19:25So he's doing eucalyptus ice cream.
19:27He's going to be using a phyllo in a air-fryer.
19:30I'm looking forward to see how he's going to get the crunch.
19:33Yeah.
19:34Really interesting.
19:35Oh, do you know who else is really exciting?
19:36It's Snez.
19:37So she's got a steak, and then she has three beetroot elements.
19:40All right.
19:41She's got a roast beetroot.
19:42Okay.
19:43She has crisps, and she's promising beetroot bread in the air-fryer.
19:48Beetroot bread?
19:49Wow.
19:50And it's pink.
19:51The dough is pink and beautiful.
19:52So I'm hoping that works.
19:53Wow.
19:54Okay.
19:55I've also got Sarah.
19:56She's doing these beautiful like carrot scrolls.
19:58Oh.
19:59And then all of her other elements on that dish are all carrot.
20:02Cool.
20:03Cool.
20:04So it's carrot on carrot on carrot on carrot.
20:05And it's only so much you can do with a carrot.
20:07Exactly.
20:08So are we just going to get mono flavors of carrot?
20:10That's her challenge.
20:12Audra, she is doing like a braised pork belly in a sticky caramel sauce.
20:18Yeah.
20:19So time is obviously an issue straight away.
20:20Yeah.
20:21In 75 minutes, it is a challenge.
20:23Yeah.
20:24It's a challenge.
20:30Bring us the latest air-fryer sensation, 15 minutes to go.
20:33This snazzy breakfast is coming together.
20:46my red mullet's done, my gastrique is bubbling away,
20:49and I think I've figured out the air fryer element
20:52that is the all-important piece of my puzzle.
20:56I'm gonna do some potato croquettes in the air fryer.
20:59I'm keeping my croquette really basic today
21:01with potato and chive.
21:03Really don't know how these croquettes
21:04are gonna react in here,
21:05so that's what I'm only concentrating on right now.
21:07I need to get the air fryer component done and right.
21:09So I'm relying on the other components
21:11to compensate for the simplicity of my croquette.
21:14I know it's a little bit safe
21:15and I haven't played safe in the MasterChef kitchen,
21:18but I'm just hoping it all comes together.
21:20Yeah, I need to, I'm working on my beetroot bread.
21:23I need to pull one out to see if it's cooked.
21:27Oh, damn, that looks good.
21:29I'll take a big one.
21:33Oh, okay, Bob.
21:36Oh my God.
21:41Yes.
21:43Thank you, air fryer.
21:45I never baked bread in an air fryer, huh?
21:48And let me tell you, it can't be done.
21:50It's delicious.
21:51Listen, I'm not gonna lie.
21:53I'm starting to like this guy, so maybe I'll give him an eight.
21:58I'm also making a bitter juice infused sauce.
22:01Silk is smooth and kind of brings the whole dish together.
22:04I'm really happy.
22:09I hate not being able to see anyone's food in the oven.
22:11I know.
22:11It's driving me crazy.
22:13Just cooking lamb in lamb fat.
22:16What better things could there be in the world?
22:18Going well.
22:19Lamb's cooked really nicely and I'm really happy with the turnips.
22:22That was cooked in the air fryer today.
22:23I've done them in that beautiful salt crust and they're just perfectly steamed.
22:27I don't want to be in the bottom three today.
22:29I want to be at the top.
22:30I want to win this prize.
22:34I'm so happy with the air fryer cook on the chicken.
22:36I've tossed it in this sauce.
22:38It's really nice and tangy because it's yogurt based.
22:40Hopefully, the judges like it.
22:44Is that pork perfect?
22:46Because if it's not, bottom three.
22:48If it is, maybe the top prize.
22:52Give me the cash.
22:54OK, guys.
22:5510 minutes to go.
22:56Come on, everybody.
23:06It's been a lot of time to start getting stuff cold and freezing or whatever, so I now need
23:16to just sort of bring everything together to be able to start plating it up.
23:19This beehive inspired dessert is definitely turning out to be something that I don't think
23:23the judges would have expected to see today.
23:25But there's no doubt that the hero of this whole dessert is that filo pastry in the air fryer.
23:30And if it doesn't work, I don't really have time for a plan B, so it's high stakes at this point.
23:35Yeah, I think it's looking great.
23:37It's really golden, super crisp.
23:39Yeah, I think I'm happy.
23:43I know that I've taken a massive risk by making a dessert today.
23:46What was probably always going to be a savoury challenge for most people, but I just hope
23:50the judges can see it's a really fun dessert.
23:52It's a little bit different and it is a great way to use an air fryer.
23:55Look, I just hope I've done enough to get that top dish.
23:57And failing that, at least, not the bottom three.
24:05So carrot is in the air fryer and it's looking beautiful.
24:10It's just roasting off and I really, I've got only one.
24:15So I've got to really watch it and make sure that it's cooking perfectly.
24:19I think the worst case scenario today would be is that if everything just tastes like a simple carrot.
24:25There really needs to be dynamic layers of flavours in this dish.
24:28So I'm adding my really fresh, beautiful roast carrot and creme fraiche puree to the base of my bowl.
24:34Then I've sliced up those pickled carrots.
24:38But it's really powerful this.
24:40I place on that gorgeous carrot medallion.
24:43I'm squeezing on that spiced carrot gel and finishing it off with some beautiful carrot tops as well.
24:51It looks like modern art on the plate, but I feel like this is definitely a risk doing six versions of carrots today.
24:59Yeah, I hope it pays off.
25:01Is it working?
25:05The pork belly's in the air fryer.
25:07Time is zipping by so quickly.
25:09So I pull open that drawer.
25:11It looks good.
25:14It is exactly what I was going for.
25:17And it's just going to be incredible with that sweet and tart plum sauce.
25:21You gotta laugh.
25:23You gotta love an air fryer dusting so quickly.
25:25Oh my God.
25:26Okay guys, two minutes to go!
25:30Two minutes!
25:32I put them both in and realised I should have put them in at slightly different times.
25:36What are these?
25:37What are these?
25:38Hey.
25:39How far did you take these?
25:40I don't do temperature.
25:41I just do touch.
25:43The most important part of this dish is the cook on my lamb rum.
25:47I cook them all the time at home, but I have the cap on when I cook them.
25:51The moment of truth.
25:52I am just praying that it's cooked perfectly.
25:56How far did you take these?
25:57I don't do temperature.
25:58I just do touch.
25:59The lamb is overcooked.
26:02The hero of the dish that was the hero cooked in the air fryer has been overcooked.
26:20I'm really worried because there's no plan B here.
26:29You don't want to be in the bottom three!
26:31One minute to go!
26:33I have not given myself enough time to plate this dish up beautifully.
26:40Sunday roast?
26:41Oh my gosh.
26:43It's such a mess.
26:45A hundred percent, these air fry croquettes have matched up to the oven ones.
26:54I'm pleasantly surprised how the croquettes came out of the air fryer.
26:57They're nice and crispy on the outside, light and fluffy on the inside.
27:01So the first thing I layer on this plate is my roasted beetroot with my pomme puree.
27:06I decide to do it on the side of the wall and put my chip through it.
27:10So it looks like you're in a forest and like a tree and those little mushrooms coming out of it.
27:15Okay, steak, steak.
27:16I add the little strip of steak that's perfectly cooked and I'm using beetroot powder as well.
27:21It's going to give a lovely colour and also that lovely earthiness and taste.
27:25I'm so happy.
27:26Show us why our fries are all the rage in ten!
27:31Nine!
27:32Eight!
27:33Seven!
27:34Six!
27:35Five!
27:36Four!
27:37Three!
27:38Two!
27:39One!
27:40That is it.
27:41Well done.
27:42That one.
27:43That one.
27:44That one.
27:45That one.
27:46That one.
27:47That one.
27:48God damn.
27:49Oh.
27:50You're getting old man.
27:51Oh no.
27:52I'm so happy.
27:53We actually envisioned this dish when I started and I nailed it.
27:58If I'm to say so.
28:09The first dish we'd like to taste belongs to Sarah.
28:18I'm really nervous.
28:19I really tried to showcase the air fry that you can do something really beautiful with
28:23a simple carrot.
28:24Well.
28:25Well.
28:26I just hope that the flavour is there to back it up.
28:30Well.
28:31What have you made?
28:32My dish is carrots.
28:33So I've played around with textures of carrots.
28:34I've made a gas streak out of a reduction of carrots and chicken dew and brushed that on
28:44the carrots.
28:45Rolled it up into the medallion and then glazed that while I roasted it in the air fryer.
28:49I've done a beautiful carrot puree and then I've also done the carrot gel in there too.
28:56And carrot tops.
28:57It's a lot of carrot.
28:58It's a lot of carrot.
28:59So much carrot.
29:00It looks like a sunset.
29:02Look at that.
29:03I don't want to cut to it.
29:05Look at that.
29:06It's like cutting butter.
29:07Wow.
29:08Look at that.
29:09Look at the layers.
29:10That was my concern.
29:11Is it going to be cooked enough inside?
29:12And it looked like it is.
29:13Yeah.
29:14Look at that.
29:15Look at that.
29:16Look at the layers.
29:17That was my concern.
29:18Is it going to be cooked enough inside?
29:19And it looked like it is.
29:20Yeah.
29:21Look at that.
29:22As they say in French, miniature.
29:36Oh.
29:56I don't know what I'm enjoying more.
29:57The dish or watching you enjoy the dish.
29:59Here you are.
30:00It's right up there.
30:01Listen, this is what I like about cooking.
30:04Or chefs or cooks.
30:06They go beyond the impossible.
30:09I have never experienced enjoying different flavors
30:14or different textures with the same vegetable.
30:17It's just unbelievable.
30:19I love this little puree.
30:21I think this is many things.
30:22The color is perfect.
30:23It's very unctuous.
30:24The sweetness supports the dish.
30:27Your little roulade is cooked perfectly.
30:30So there is you.
30:32There is the air fryer, of course.
30:33Together, you've done an amazing job.
30:35You.
30:36Have.
30:37Nailed.
30:38The.
30:39Brief.
30:40The cook on that scroll.
30:43It's so beautiful how you've been able to get so many different characteristics out of
30:48the carrot.
30:49Because you've got like the beautiful burnish on the top, which is so lovely.
30:53It gives it like just the slightest bit of bitterness.
30:56And then you obviously get sweetness, right?
30:58Because you've roasted the carrot and you've glazed it.
31:00But then that gastrique has just like seeped down in between every single layer.
31:05Oh yes.
31:06And it's providing like a little bit of savory and acidity to this one piece of carrot.
31:11It's insane.
31:12But then also your trademark.
31:15Just a little sprinkle of spice.
31:17With that gel like.
31:18It is absolutely phenomenal Sarah.
31:23Like I think that's right up there for me.
31:25Wow.
31:26You've absolutely crushed it.
31:27You should be very, very proud of yourself.
31:30Nice work.
31:31Oh well done.
31:32Well done Sarah.
31:36You're up next.
31:41Jamie.
31:46So we've got like Korean spiced crispy pork belly.
31:50Oysters to wash it down.
31:52All in a nice little salm.
31:53And the sauce.
31:54I reckon it's up there as one of the best things you've cooked in the competition.
31:58It's so powerful.
31:59It's so textural.
32:00It's so fun.
32:01And smashing a beautiful salty oyster after that experience.
32:04It's like.
32:05Juicy.
32:06Sign me up.
32:08Next.
32:09Dipinda.
32:10Dipinda.
32:14I made majestic chicken kharti rolls.
32:16Majestic.
32:17Oh.
32:19I really enjoyed the experience.
32:21This chicken is superb.
32:23It's so crunchy.
32:24So tender.
32:25Air fryer obviously has done a fantastic job there.
32:29So much.
32:30Well done.
32:31Thank you guys.
32:34Okay next.
32:35Laura.
32:36So I've done salt baked turnips.
32:38Lamb.
32:39A masala jus.
32:40And a sage butter emulsion.
32:41The lamb is so perfectly cooked.
32:44This sauce is drinkable.
32:45And the salt baked turnips that you did in the air fryer are so tender.
32:51They just kind of melt in the mouth.
32:53So you've absolutely nailed the brief.
32:56Next dish belongs to Ben.
33:00We've got roasted pork belly and romesco sauce.
33:03The pork I think was a very good job.
33:06This type of dish is, which is out of my normal life.
33:10Glass of wine.
33:11Watching the footy.
33:12Who are you?
33:14Awesome.
33:15The next dish we want to taste belongs to Andre.
33:20I'm feeling nervous.
33:23Today was all about the air fryer.
33:25And I've never used one.
33:28I just hope that my croquettes are good enough to hit the brief.
33:39Which fan favourite will lift the MasterChef trophy?
33:43Watch every mouth-watering episode on 10 Play.
33:47What did you make, Andre?
33:50Today I've made a smoked red mullet, a croquette, and an olive oil hollandaise.
33:58Why'd you go for a croquette?
34:01It's probably because it's the most forgiving thing that I could think of that would go in an air fryer.
34:08I reckon we should have a crack.
34:11Andre, what I like about it is your olive oil bernaise, the acidity reduction really punch in to the dish.
34:25And I think you've done a good representation of what a croquette should be.
34:42But I would have liked to have the potato more seasoned.
34:49I was after a little bit of something else.
34:52You know, like, it was pretty stock standard potato with a little bit of chive in there.
34:57I didn't know if it needed, like, some lemon zest or a bit of freshness
35:01or even a touch of that smoked mullet folded through there as well.
35:05Would have made it a bit more interesting.
35:07So, yeah, I think the dish on a whole may be in the middle.
35:11And I think that's a bit of a dangerous place to be
35:13because the cooking, you know, in top 10 is such a high standard now.
35:16So we're just going to see how this one comes out in the wash.
35:19Thanks, mate.
35:24OK, next.
35:25Oh, wow.
35:36Nice.
35:37Today I've made twice-cooked pork belly with plum sauce.
35:41This is very Chinese, so it's that braised version
35:44where the fats become quite gelatinous.
35:46But then when you put it in the air fryer,
35:48it then becomes caramelised around the outside.
35:51So that's what I was going for.
35:53Shall we plate up?
35:54OK.
35:56This is very well-presented.
36:18Audra, I was praying that someone was going to go down, like,
36:22glazed, sticky, gnarly alley with the air fryer, and you did it.
36:27So thank you so much.
36:28What I loved was just how this pork came to the table,
36:32like, all sticky and caramelised,
36:34even, like, those burnished edges all the way around.
36:37That is my jam.
36:39And then it's just got this beautiful whisper
36:42of all of those aromats that you used in the pressure cooker braise.
36:45It's so lovely and soft.
36:46I know you were pressed for time, but I think it's paid off.
36:52It's absolutely paid off.
36:54Cook on the pork was amazing.
36:56And the way that all the flavours knit together is incredible.
37:00I love that plum sauce.
37:03It's heat and it's spice and it's zing,
37:06and it just lifts everything together,
37:08especially when you've got a cut of meat that is really fatty.
37:11You do need something to balance that out.
37:13It's a really, really clever dish choice for the challenge.
37:17I think you nailed that.
37:19Thank you, Audra.
37:25The next dish we'd like to taste was made by Snedge.
37:31I'm really happy.
37:32This is an even better dish
37:33than I thought I would present to judges.
37:36It looks so elegant.
37:38And at the same time,
37:39I really went full with that air fryer.
37:42With all my elements.
37:44Bread!
37:46We have bread!
37:48I just hope the flavour tastes good.
37:52Snedge, what is your dish?
37:54Beets and steak.
37:56So I do have a beetroot bread.
37:59Penju.
38:01And rosted beetroots, beetroot chips, beetroot dust.
38:07Snedge, it looks like a restaurant dish.
38:09Let's hope it tastes like one.
38:12Snedge, first I would like to say your dish looks very attractive.
38:19I love your puree.
38:20You can get the garlic, a bit of thyme to it.
38:22It's very onctuous.
38:23I love it.
38:26Snedge.
38:27Snedge, first I would like to say your dish looks very attractive.
38:34I love your puree.
38:36You can get the garlic, a bit of thyme to it.
38:38It's very onctuous.
38:40I love it.
38:42The sauce is not reduced enough.
38:47It's not edge.
38:49Or if you did it, you did it too quick.
38:52The sauce was the one where I really thought you missed the trick.
38:56It just doesn't have the guts that I wanted it to,
38:59and I feel like you missed an opportunity to use the air fryer to brown bones
39:03as soon as the clock started.
39:04Brown bones, brown veggies, get that in a pan,
39:07saute off, deglaze, and really start to build flavour.
39:11It does taste like a pan sauce,
39:13and for me this dish deserves more than that.
39:16So, bit of a mixed bag.
39:18It looked a million bucks,
39:20but it kind of left us a little bit wanting when we dug in.
39:23I think you were focusing so hard on really going for gold with the air fryer
39:30that your dish overall lacks a little bit of complexity.
39:35We'll have to wait and see, Snedge.
39:36Bye-bye.
39:39I'm really disappointed.
39:41I knew I should have kind of put more attention to that sauce
39:44other than trying to do all these elements.
39:46Yeah, definitely worried that I'm going to be cooking a pressure test.
39:49The next dish we want to taste belongs to Callum.
39:55Despite the fact I've used an air fryer before,
39:57I chose to do something that was a bit of a risk
39:59that I hadn't done in an air fryer before.
40:01Hopefully it's a dish that's really interesting to eat,
40:03a lot of fun, not too sweet,
40:04and of course highlighting that nice crispy pastry.
40:06Oh my gosh!
40:08I want to not only stay out of that bottom three,
40:09but have a chance of winning that voucher.
40:11Okay.
40:12Dessert in an air fryer.
40:14So it's a ginger and honey jelly.
40:18I've made a honey thyme phyllo, salted eucalyptus ice cream,
40:22and then some roasted fennel.
40:27Well, Callum, you're the only one who chose to make dessert in the air fryer.
40:31You've taken a huge risk.
40:32Let's see if it paid off.
40:34Callum, flavours, they are spot on.
40:38Love the roasted fennel.
40:40Just gives a great, like, floral, savoury note to the dish.
40:46And then that little jelly was really cool.
40:50It just melted away in your mouth,
40:52like instantly when it hit your palate.
40:53And it really brought out the honey versus the citrus everywhere.
40:55Love the roasted fennel and just gives a great like floral savory note to the dish and then that little jelly was it was really cool
41:02It's like melted away in your mouth
41:04Like instantly when it hit your palate and it really brought out the honey versus the citrus everywhere
41:09It was so well done. Thanks, mate. Thanks. You've done an extraordinary job. The texture on the phyllo is
41:16Remarkable it is
41:18Look at that
41:20It's just brilliant and because of that textures we can really enjoy the ice cream the jolly
41:27It is actually quite amazing
41:30listen
41:31You are a threat and you know you are and
41:35Every time you keep pushing that bar higher and higher and I can't wait the next surprise next you. You are just fantastic
41:42Yes, everything on the flat is to leak is to be
41:50I
41:52Don't know I mean, I don't know what to say more. He's just a genius. He's very good
41:58Next dish we'd like to taste belongs to Alana
42:07I'm feeling pretty devastated at the moment. I know that they're going to grill me for
42:13Overcooking my lamb all I can hope for right now is that the flavors is going to be enough to get me out of that bottom three
42:21Alana what is a dish so it's roasted lamb rum with a honey and carob lamb jus a
42:37Green tahini sauce on the bottom as well as some roasted beet roots been a while since we've seen a savory from you
42:44Yeah, I mean I cook so much savory at home constantly
42:47So it's just wanted to show everything that I can do and yeah
42:51What I enjoy doing as well and cook on the lamb are you happy with that? I'm worried. It's a little bit over
42:57That's probably the the main concern that I've got gotcha
43:17All right bit to unpack here
43:29What I really liked is like there's where's the lamb fat coming from I can taste a nice little waft of lamb fat in the
43:36Jou and then also on the
43:39Beech root
43:40Lovely touch for that to just be like this like haze over the whole dish. I really enjoyed it
43:45But I feel like lamb rump was the wrong
43:49Piece of meat to put in the air fryer because it's gone into a really high intense environment
43:54The outside it's gone gray and then on the inside you're getting like a small bit of blush medium
44:00That outside bit it just it just ruins that beautiful lamb rum and needed to be in a slower a lower temperature oven
44:06So you get more of an even blush all the way through the center of the meat. I
44:12Wish you went for fillet. I wish went for a cutlet because that dish was so powerful
44:19Your caramel lamb sauce
44:22Reduction is fantastic tiny follow with the green tiny which strong, but it's nothing wrong with that
44:28Look you are a remarkable lady
44:33You are such a natural cook
44:37Which fits making you emotional because I knew it you knew in here
44:42So if we're up, we have to be what we are doing and good luck. Thank you
44:48Thanks a lot
44:50Well, we gave you an air fryer
45:02Asked for top 10 worthy food and you guys definitely did not disappoint
45:07There were a few contenders for dish of the day
45:11But the cook who's won big brought us a plate of utter perfection
45:15The air fried component stole the show
45:17But the entire dish was a massive success
45:21We will never look at carrots the same way again
45:26Sarah, congratulations!
45:32Thank you! Thanks so much!
45:34First top dish in the top 10. This is a huge confidence boost. I just feel ready to tackle every challenge and I'm gonna keep pushing myself on top of that
45:49And a $5,000 Harvey Norman voucher
45:53Yes, I can get my shop on and I can't wait to go and pick out some goodies
45:58Well, unfortunately guys, we do still have some bad news to dish out
46:03If I call your name, step forward
46:07You're cooking in tomorrow's pressure test
46:10Alana
46:12Snezh
46:21Andre
46:23Zzzzzzzz
46:30So, the 3 of you are cooking for your spot in the competition tomorrow
46:36You're top 10 now, so this one is gonna be an absolute beast
46:41So everyone get a good sleep
46:49This challenge has been set by an absolute trailblazer
46:56Today you'll be making my
47:02Dawn of a tropical new day, and it's a hundred percent plant-based
47:05Wow, there's no eggs in this and there's no dairy so you can't necessarily use your intuition so much
47:12I'm so worried for these guys. This exquisite ray of sunshine
47:17That is beautiful
47:19Comes with a dark cloud. Oh my god of elimination
47:24I do not want my MasterChef experience to end today
47:35So