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MasterChef Australia Season 17 Episode 37,
Masterchef Australia S17E37 - Mystery Box Challenge: Air Fryer

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Transcript
00:00Oh
00:14Here we go white aprons feels really good yesterday's elimination was so hard, but now guess who's in top ten I
00:24Feel amazing. This is I did not expect this honestly. It feels absolutely surreal
00:30Because we are getting really close to that trophy, and I'm coming for it
00:49The monsters I don't think I've ever seen a mystery box so big
00:53Extra big bar. Yeah, we've had them sort of small. We've had them doubled in there one in there
00:59So I'm really looking forward to seeing what's under here
01:05Hey everyone
01:08Firstly we're one woman down Popo's not feeling too great, but she'll be back really soon
01:14Let's go down to business
01:18Go on then you can lift your legs now
01:20Yes, yes, yes
01:27Yes
01:28Airfryer
01:30It's an airfryer
01:31It's an airfryer
01:33It's an airfryer
01:35I used one of these the other day
01:37I just got one at home and they are really powerful like I've been roasting pumpkins in like 20 minutes and they're so sweet and flavorsome and the flavor that gets injected into that vegetable is actually really amazing
01:58So I'm kind of excited
02:02From fab to fixture when it comes to household stables
02:07Airfryers they are taking over
02:10Today we want you to push the envelope to the max
02:15Bring us a top 10 worthy dish
02:18Using an airfryer
02:19At least one element on your plate needs to be air-fried to perfection
02:26And just to make sure that you really lean into the challenge
02:30We are
02:32Banning ovens today
02:34No ovens
02:35Oh
02:36That's spicy
02:38You have to rely solely on your airfryer to cook something amazing
02:43I've never used an airfryer before
02:48But I know that plenty of these people aren't super familiar either
02:52So it's going to be about creativity and correct dish choice
02:55Whoever cooks the three least impressive dishes will be going into tomorrow's pressure test
03:01Where someone will be leaving the competition
03:05But there is an epic prize in store for one of you
03:09Ooh
03:11If you cook the dish of the day
03:13You'll be able to outfit your dream kitchen
03:16With a $5,000 Harvey Norman voucher
03:21There we go
03:26Look, I will quite happily go in and have the best spree ever
03:32Especially buying appliances
03:34Like, I want that certificate
03:36Get me into Harvey Norman
03:37I need a new kitchen
03:39Thank you
03:40We're giving you
03:4175 minutes
03:44The pantry and garden
03:45They're open
03:47And remember
03:48Today
03:49The air fryer
03:50Is your biggest weapon
03:52Are you ready?
03:53Yes chef
03:55Your time
03:56Start
03:57Now
04:00And they're off
04:01Air fry
04:02Geez
04:03I wish I'd practiced with this a little bit more
04:04I've literally used it once and one time only
04:07So this is going to be super challenging
04:09I've got everything going through my head
04:11I'm really not sure what I'm going to do
04:12But I'm going to think fast
04:13Do I want to do dessert?
04:14Do I want to do savoury?
04:15I need to come up with a dish and get cooking
04:17I've got an idea how the air fryer works
04:19Never use one
04:20Don't have one
04:21It's a little bit like an alien machine for me today
04:22So I'm going to have to figure out how to use it
04:23During the cook
04:24And when I saw the air fryer I cook a lot of chicken for the kids and the family at home with the air fryer so I couldn't go past thinking like I have to cook chicken in the air fryer
04:31It kind of calls for it so yeah
04:32We're going to do majestic chicken real South Indian flavours
05:01I mean look this thing is pretty power packed it's 200 degrees small space so it really zaps all that heat
05:10Think of an air fryer as an oven on steroids you know a booster oven if you know how to use it well it will be your best friend
05:17So I'm actually pretty confident I can pull it off
05:20I'm probably going to do what sent Steph home I'm going to do pork belly twice cooked pork belly with a plum caramel sauce
05:28So my strategy today is really making sure that my pork is cooked to the T
05:34I want tender pork on the inside and kind of caramelized on the outside
05:39So the way I'm going to cook this dish is first the pork belly goes into the pressure cooker
05:43That'll soften the meat tenderize the meat and then I'm going to finish it off in the air fryer to crisp in and caramelize the outside
05:52It's going to be you know delicious sticky kind of tasty
05:56And 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
06:06Yeah and I think there's always that question of what is an air fryer
06:09Oh yeah
06:10How is it different and the best way to describe it is it's a smaller version of a really red-hot commercial oven
06:16Yeah so it's a time saver as well
06:18Yeah yeah it's great obviously it's quick
06:20So many people have them at home but we don't want to see chicken nuggets and chips from these guys because they're our top 10 back to winners
06:27I want to see some restaurant worthy dishes coming out of these bad boys
06:30For sure got to be like 10 levels up from your ordinary home cooked weeknight meal in the air fryer I reckon
06:37Does the air fryer get a workout in your home very often?
06:40Well my son actually believe or not my son is the air fryer expert
06:44Oh yeah? Does he cook for you with it?
06:46He does yeah for the family he does some dumplings and yeah it's great
06:49Nice
06:50I love it
06:51I think it's going to 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 these guys
06:59That bottom three is a dangerous place to be
07:01Yeah and I think the other thing about today is that we've got a $5,000 Harvey Norman voucher for a kitchen
07:09People aren't just going to be cooking to stay out of the bottom three they're going to be cooking to win
07:13That was smart
07:14You're good Benny?
07:15Yeah mate
07:16Lovin' it
07:17Sweet
07:18I actually have used an air fryer for a bit to be honest but mostly doing like vegetables or proteins in there
07:22So I'm trying to think like what can I do that like the judges won't necessarily expect to be seeing today
07:27I don't reckon anyone's going to do a dessert and I certainly don't think anyone's going to be doing pastry
07:31So I'm going to give it a whirl
07:32I'm going to do phyllo brushed with butter and thyme and honey
07:35I'm going to roast some fennel in there as well
07:37So I'm going to brush it with fennel, apple, ginger syrup
07:39There's always room in desserts to have some fun
07:41When I think of phyllo I think of all those beautiful you know Greek and Mediterranean kind of desserts brushed with honey
07:46And then when I'm thinking honey I'm kind of thinking all those eucalyptus trees in my backyard that the bees are around pollinating
07:51So I kind of think that crispy phyllo, honey and eucalyptus could translate really well to a cool funky kind of dessert
07:58I kind of hope I can pull this off because maybe it'll make people think a little bit differently about the kinds of things you can do in an air fryer
08:04I 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 air fryer works
08:12Because I've never done it that way before and so I don't know if it's going to work but I'll find out very shortly
08:17Oyster shakas
08:19Oh shakas oysters
08:21My game plan today is to absolutely utilise this machine
08:26Do you think I can put this little tray inside?
08:28Yes you can
08:29To it's absolute best
08:30I'm going to use multiple ways and to whip up delicious restaurant woody dish
08:34Hi Snash
08:38Oh hi
08:39What's cooking in the air fryer?
08:41Oh a lot
08:42Today I'm making this gorgeous dish like a beetroot and steak
08:45So it'll be two, three different ways doing beetroots
08:48All of them will be done in an air fryer
08:50And I'm going to have also like a beetroot chips
08:53I'm going to have this like a beetroot bread
08:55I cannot believe I'm baking bread in an air fryer
08:57You're baking bread in an air fryer
08:58Have you done that before?
08:59Never
09:00It would be like you know amazing if that comes out of here
09:03So I'm actually excited
09:05Okay that is exciting
09:06Just looking at the colour of that dough
09:08That is what I want so much
09:10But you know it's not just will it work
09:13It's the texture if it does work
09:14Exactly
09:15Good luck
09:16Thanks Sophia
09:17Top ten cooked today no time to be safe
09:18That's why I'm going all out
09:20I could have done pork belly and chips
09:21But I'm not doing that so I'm going nuts today
09:25Fifteen minutes down you've got one hour to go
09:27Honey
09:30When I see this air fryer what comes to mind is how can I use this to actually enhance an ingredient
09:46I don't want to just cook something in there that I could cook in a pan or cook in an oven
09:51I want to cook something that is actually going to make a difference and make that better
09:55Wow
09:58Sarah
09:59Hello
10:00You've seen a lot of these guys around
10:01I've taken all of the carrots out of the pantry
10:03What's going on here?
10:04So look I just seeing the air fryer I want to kind of experiment with it and show that you know the carrots are a versatile ingredient
10:13So look I'm going to do carrot as many ways as I can fit into the thyme
10:16So I'm making a carrot medallion so rolling it up I've got a chicken, carrot, gastric that I'm just going to brush it
10:22Tie it nice and tightly and then roast it in the air fry so that's kind of like the main element on the dish
10:28And then I've got roasted carrots I'm going to cook that down and do a bit of a puree
10:32I've got a puree I've got carrot gel so playing around with those flavours so
10:36Wow wow wow wow
10:38It's a bit of a risky job no surely
10:40It's top ten
10:41The kind of danger zone is here you know using carrots basically all the way across your dish
10:46Yeah
10:47Can become a little bit monotone
10:49If things start to kind of blend into each other it could be on a bottom free dish
10:55You know using carrots basically all the way across your dish
11:06Yeah
11:07Can become a little bit monotone
11:09It's a bit of a risky job no surely
11:12It's top ten
11:13The judges are worried that this is just going to taste like a monotone bowl of carrots
11:19And I totally get that I know that that could easily happen so my main focus is that every element really sings and pops of a different flavour
11:30So I am making a sweet beautiful carrot medallion
11:35I'm going to glaze it with that chicken jus gastric which is carrot juice vinegar chicken stock which I'm reducing down
11:43I'm also going to have a real freshness from that roasted carrot and creme fraiche puree
11:48And then I want this beautiful warming flavours coming from that spiced carrot gel
11:54I'm doing roasted baby carrots
11:56I'm doing pickled baby carrots which is this really tangy element that's going to come through as well
12:02And there's lots of different flavours going on and also a lot of textures
12:07Carrots carrots carrots and more carrots
12:10You've got forty minutes left
12:13Woohoo
12:26Laura oh it's a juicy looking rack of lamb
12:28It's a very juicy
12:29Blu
12:30Ugh
12:31Ah yes lamb lamb and turnips
12:34Lamb and turnips in the air fryer
12:35Yeah so the lamb no the lamb I'm going to do in the pan that is me
12:38That's just me.
12:38But the turnips are salt baking.
12:40Oh, I'm glad somebody's salt baking.
12:42Have you salt baked in an air fryer before?
12:44Never.
12:44Yeah, but it's just a baby oven.
12:46Exactly.
12:48Hey, Depinda.
12:48Hey, guys.
12:49How you going?
12:50I think I'm shooting for that voucher.
12:53Are you puffed?
12:54I am.
12:55I'm so unfit.
12:56I'm so unfit.
12:57It's so embarrassing.
13:00So I'm doing...
13:01So there's a chicken dish in South of India.
13:03It's called majestic chicken.
13:04Basically, I'm going to cook that in the air fryer.
13:06And then I'm going to toss it in, like, a really nice tangy,
13:10like, a really nice yoghurt-based sauce with spices.
13:13And you should just get a flavour bomb in your mouth.
13:17Jamie, looks like you're doing pork belly.
13:19I am doing pork belly.
13:20So I'm making balsam.
13:22Yum.
13:23Yeah, so beautiful Korean pork belly.
13:25I can see you getting excited.
13:26Yeah, I can feel a little bit of drool
13:28leaking out the bottom of my mouth.
13:29Excuse me.
13:32I've been cooking so many desserts
13:34in the MasterChef kitchen so far.
13:36I cook loads of savoury at home all the time.
13:40So going savoury today,
13:41I've got a beautiful piece of lamb rump,
13:43which I'm going to do a lovely spice over that.
13:45Some roast beetroots.
13:46I'm going to do lamb jus.
13:47And then I'm going to bring it all together
13:49with, like, a really nice, fresh,
13:51kind of green tahini sauce as well.
13:53Basically, it's like a lamb roast,
13:55but done in the air fryer.
13:57A lamb roast.
13:58It's one of my favourite things to cook
14:00for my friends, my family.
14:03I love to always pour it a bit of Mediterranean,
14:05Middle Eastern-type flavours with it,
14:07and I think today is a great day
14:09to share that with the judges.
14:11Usually, I would give myself about six hours,
14:13a nice, big, beautiful piece of lamb shoulder,
14:15pop it in the oven, just let it do its thing.
14:17But today, I've chosen to use a piece of lamb rump.
14:20My initial thought is,
14:21I can cook this way quicker.
14:23That's not cooking, is it?
14:25I'm not really sure about timings
14:27for using the air fryer,
14:29so I'm just going to be having to go
14:31with my gut feeling a little bit here.
14:33I have never cooked in an air fryer,
14:35only, like, once.
14:36But, yeah, I just want to really see
14:38how far I can push it with how, you know,
14:41how many different elements I can get in there
14:43and out there and on the plate.
14:46What's that?
14:47Oh, that's you.
14:48It's not... No, it's not me.
14:50That's you... It's... That's...
14:51That's you buzzing.
14:54Is it? Yeah.
14:55This is a new one for me, the air fryer.
14:57Never used it. I've looked at it on the shelf.
15:00I'm fascinated by them, though.
15:02I've just been scared to use it.
15:03The cooking landscape has changed so much
15:05since the first series of MasterChef.
15:07If you think all that way back,
15:08we did, like, an onion challenge,
15:10cutting up an onion.
15:12You're doing a good job.
15:14You're in.
15:15Now there's so many kitchen gadgets,
15:17there's new technology,
15:19and I'm what's pretty much described
15:21as a bit of a traditionalist,
15:22so this one's going to be a real challenge for me.
15:24Today I'm going to make a red mullet
15:26with an olive oil hollandaise and poached egg.
15:28This dish is going to be like a snazzy breakfast
15:30with big, punchy flavours.
15:32I've just got to come up with an air fry element
15:35that works really well in the dish.
15:37The plan might work,
15:38but I've just got to get my head around
15:40this contraption that I've never used before.
15:43I'm going to learn on the job today.
15:44That's what MasterChef's been about for me,
15:46learning new skills.
15:47It's like a monkey with a bloody...
15:49With a computer.
15:51Yeah, with a computer.
15:56Callum.
15:57Hi, Callum.
15:58Hi, Jens.
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
16:05is what came to me.
16:06So I'm going to do phyllo
16:07brushed with butter and thyme and honey,
16:10and I'm going to roast some fennel in there as well.
16:12This is confusing me
16:13because I'm seeing ginger,
16:15I'm seeing fennel,
16:16I'm seeing an air fryer.
16:17This is a dessert.
16:19Oh, yeah, sorry.
16:20Yeah, yeah.
16:21It is.
16:22Wow.
16:23Yeah, well, I guess phyllo can go either way, right?
16:24A dessert.
16:25In the air fryer.
16:26A dessert.
16:27Yeah.
16:27Is that right?
16:28Yeah.
16:28Yeah, wow.
16:29Yeah.
16:29Because no one knows who's doing a dessert today.
16:31No, I don't know.
16:32You know a new one.
16:33Ah, well, bloody lovely then.
16:34So the strategy works.
16:35A good or a bad thing,
16:36we'll wait and see.
16:37Yeah.
16:38So you've got your phyllo,
16:39which you're going to cook in the air fryer.
16:40Yeah.
16:40That'll be nice and crispy and caramelised.
16:42So building up from the plate,
16:43there's going to be ginger lemon honey jelly,
16:47which is this.
16:48Okay.
16:48There's going to be eucalyptus ice cream,
16:51and then there's going to be roasted fennel,
16:53and 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.
17:00Good out, I guess.
17:01Good out, guys.
17:02Good out, guys.
17:02Good out, guys.
17:03Good out, guys.
17:03Good out, guys.
17:04So I'm the only one doing dessert today in this challenge,
17:06which was kind of part of the strategy.
17:09Like, I think in top ten, it's so hard to stand out,
17:11and if you're cooking a pork belly against Ben's pork belly,
17:13you'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.
17:20I've got to get this phyllo pastry sorted, no doubt.
17:23That is hot.
17:24I'm sweating profusely.
17:25I think the key part of this dish
17:27is to make sure I can get that phyllo pastry
17:29really nice and golden, super crisp,
17:30and a nice kind of textural contrast
17:32against all those kind of soft elements that are on the plate.
17:35I haven't actually made phyllo pastry in air fryer before,
17:37so I'm not entirely sure it's going to work.
17:39So it's, uh, the pressure's on.
17:41Okay, guys, 13 minutes to go!
17:49I'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
17:56and then just air fry it.
17:57I am hoping ten minutes is all I need in there,
18:00but I don't know.
18:01Never done it before.
18:03Pork belly is really difficult to cook.
18:04In 75 minutes, usually I do this over three hours.
18:09Hi, Audra.
18:10Nice to meet you here.
18:11How are you?
18:12Great, thank you.
18:13You're looking very lovely today.
18:15I'm, uh, air fryer sheet today.
18:17Excellent.
18:18So what are you making?
18:18Tell me.
18:19So I'm actually doing a twice-cook pork belly.
18:22Um, I'm just going to be,
18:23it's actually, um, pork belly and caramelized, um, plump.
18:27Oh!
18:28So I think that would work really well.
18:29It sounds delicious.
18:30However, you're double cooking,
18:32which means it's time-constrained.
18:34Yeah.
18:34I'm going to take it down to the wire again.
18:37So how long is your pressure cooker got to go?
18:38Oh, it's got 20 minutes left.
18:40So how long do you need in the air fryer?
18:41I reckon at least ten minutes.
18:43Ooh.
18:43I know.
18:44Oh, my gosh.
18:46You are leaving it very close.
18:48I know.
18:48Yeah.
18:56Oyster?
19:02Mmm.
19:03That is exactly what I needed to get through this challenge.
19:06You're welcome.
19:06Thank you, Jamie.
19:08It's air fryer day,
19:10and I think they're actually more excited than I thought they would be.
19:12Yeah.
19:12Which is great.
19:13Yeah, they're loving it.
19:13Anything that you're particularly excited or worried about?
19:16I am already straight intrigued by Callum.
19:20Yeah.
19:20I think Callum is going again to his little extreme world of playations.
19:25Yeah.
19:25So he's doing eucalyptus ice cream.
19:28He's going to be using a phyllo in a air fryer.
19:31I'm looking forward to see how he's going to get the crunch.
19:34Yeah.
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.
19:41All right.
19:41She's got a roast beetroot.
19:42Okay.
19:43She has crisps, and she's promising beetroot bread in the air fryer.
19:49Beetroot bread?
19:49Wow.
19:49And it's pink.
19:50The dough is pink and beautiful.
19:52So I'm hoping that works.
19:54Wow.
19:54Okay.
19:55I've also got Sarah.
19:56She's doing these beautiful, like, carrot scrolls.
19:59Oh.
19:59And then all of her other elements on that dish are all carrot.
20:03Cool.
20:04So it's carrot on carrot on carrot on carrot.
20:06And there's only so much you can do with a carrot.
20:07Exactly.
20:08So are we just going to get mono flavours of carrot?
20:11That's her challenge.
20:13Audra, she is doing, like, a braised pork belly in a sticky caramel sauce.
20:18So time is obviously an issue straight away.
20:21In 75 minutes, it is a challenge.
20:24Yeah.
20:24Bring us the latest air fryer sensation.
20:3215 minutes to go.
20:42This snazzy breakfast is coming together.
20:46The smoking of my red mullet's done.
20:47My gastric 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.
20:55I'm going to 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 are going to 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 master-off kitchen,
21:18but I'm just hoping it all comes together.
21:20Yeah, I need to, um...
21:21I'm working on my beetroot bread.
21:23I need to pull one out to see if it's cooked.
21:27Oh!
21:28Damn, that looks good.
21:29I'll take a big one.
21:33Oh, careful.
21:36Oh, my God!
21:41Yes!
21:42Thank you, air fryer!
21:43I 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 going to lie, I'm starting to like this guy,
21:54so maybe I'll give him an eight.
21:57I'm also making a bitter juice-infused sauce.
22:01Silk is smooth and kind of brings the whole dish together.
22:03I'm really happy.
22:04I hate not being able to see anyone's food in the oven.
22:11I know.
22:11It's driving me crazy.
22:14Cooking lamb in lamb fat.
22:16What better things could there be in the world?
22:18Going well.
22:19Lamb's cooked really nicely,
22:20and I'm really happy with the turnips.
22:22That was cooked in the air fryer today.
22:24I've done them in that beautiful salt crust,
22:26and they're just perfectly steamed.
22:28I don't want to be in the bottom three today.
22:30I want to be at the top.
22:31I want to win this prize.
22:34I'm so happy with the air fryer cook on the chicken.
22:37I'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.
22:49If it is, maybe the top prize.
22:52Give me the cash.
22:54OK, guys, 10 minutes to go.
22:57Come on, everybody.
23:00I've spent a lot of time to start getting stuff cold
23:15and freezing or whatever,
23:16so I now need to just sort of bring everything together
23:18to be able to start plating it up.
23:20This beehive-inspired dessert
23:21is definitely turning out to be something
23:22that I don't think the judges would have expected to see today.
23:25But there's no doubt that the hero of this whole dessert
23:28is that phyllo pastry in the air fryer.
23:30And if it doesn't work,
23:31I don't really have time for a plan B,
23:33so it's high stakes at this point.
23:36Yeah, I think it's looking great.
23:37It's really golden, super crisp.
23:40Yeah, I think I'm happy.
23:43I know that I've taken a massive risk
23:45by making a dessert today.
23:47What was probably always going to be
23:48a savoury challenge for most people,
23:49but I just hope the judges can see
23:51it's a really fun dessert.
23:52It's a little bit different
23:53and it is a great way to use an air fryer.
23:55Look, I just hope I've done enough
23:56to get that top dish.
23:57And failing that,
23:58at least not the bottom three.
23:59So, carrot is in the air fryer
24:09and it's looking beautiful.
24:12It's just roasting off
24:14and I've got only one,
24:16so I've got to really watch it
24:18and make sure that it's cooking perfectly.
24:20I think the worst case scenario today
24:22would be is that
24:23if everything just tastes like a simple carrot.
24:26There really needs to be dynamic layers
24:27of flavours in this dish.
24:29So, I'm adding my really fresh,
24:32beautiful roast carrot
24:33and creme fraiche puree
24:34to the base of my bowl.
24:35Then I've sliced up those pickled carrots.
24:39Oh, it's really powerful, this.
24:41I place on that gorgeous carrot medallion.
24:44I'm squeezing on that spiced carrot gel
24:48and finishing it off
24:49with some beautiful carrot tops as well.
24:52It looks like modern art on the plate,
24:55but I feel like this is definitely a risk.
24:57I'm just doing six versions of carrots today.
25:00Yeah, I hope it pays off.
25:05Is it working?
25:06The pork belly's in the air fryer.
25:08Time is zipping by so quickly,
25:09so I pull open that drawer.
25:12Ah!
25:13It looks good!
25:14It is exactly what I was going for
25:17and it's just going to be incredible
25:19with that sweet and tart plum sauce.
25:21Oh, come on, you've got to laugh.
25:23You've got to laugh at air fryer.
25:24It does things so quickly.
25:25Oh, my God.
25:28OK, guys, two minutes to go!
25:31Two minutes!
25:33I put them both in and realised
25:35I should have put them in
25:36at a slightly different time.
25:37What are these?
25:39Hey.
25:40How far did you take this?
25:41I don't do temperature.
25:43I just do touch.
25:44The most important part of this dish
25:46is the cook on my lamb rum.
25:48I cook them all the time at home,
25:49but I have the cap on when I cook them.
25:51Moment of truth.
25:53I am just praying that it's cooked perfectly.
25:57How far did you take this?
26:11I don't do temperature.
26:12I just do touch.
26:14The lamb is overcooked.
26:16The hero of the dish
26:18that was the hero cooked in the air fryer
26:20has been overcooked.
26:22I'm really worried
26:28because there's no plan B here.
26:30You don't want to be in the bottom three!
26:32One minute to go!
26:33I have not given myself enough time
26:36to plate this dish up beautifully.
26:40Sunday roast?
26:42Oh, my gosh.
26:44It's such a mess.
26:46100% these air-fry croquettes
26:53have matched up to the oven ones.
26:55I'm pleasantly surprised
26:56how the croquettes came out of the air fryer.
26:58They're nice and crispy on the outside,
27:00light and fluffy on the inside.
27:03So the first thing I layer on this plate
27:05is my roasted beetroot.
27:06With my pom puree,
27:07I decide to do it on the side of the wall
27:09and put my chip through it
27:11so it looks like you're in a forest
27:13and like a tree
27:14and those little mushrooms coming out of it.
27:15OK, steak, steak.
27:17I add the little strip of steak
27:19that's perfectly cooked
27:20and I'm using beetroot powder as well.
27:22It's going to give it a lovely colour
27:23and also that lovely earthiness and taste.
27:26So happy.
27:28Show us my appraisers
27:30or all the rage in 10!
27:329, 8, 7, 6, 5, 4, 3, 2, 1!
27:40That is it!
27:42Well done.
27:42That one.
27:46Oh, that bitch, boys.
27:47Come on, bud.
27:48God damn.
27:50Oh, you're getting old, mate.
27:52Oh, no.
27:53I'm so happy.
27:53I actually envisioned this dish when I started
27:55and I nailed it.
27:57If I'm to say so.
28:00The first dish we'd like to taste
28:11belongs to Sarah.
28:13Sarah!
28:18I'm really nervous.
28:20I really tried to showcase the air fry
28:22that you can do something really beautiful
28:24with a simple carrot.
28:25I just hope that the flavour is there
28:30to back it up.
28:31Well.
28:33What have you made?
28:35My dish is carrots,
28:36so I've played around with textures of carrots.
28:39I've made a gastric out of a reduction of carrots,
28:42some chicken juice,
28:43and brushed that on the carrots,
28:45rolled it up into the medallion,
28:47and then glazed that while I roasted it in the air fryer.
28:50I've done a beautiful carrot puree,
28:52and then I've also done the carrot gel in there too,
28:56and carrot tops.
28:57It's a lot of carrot.
28:59It's a lot of carrot.
29:00So much carrot.
29:01It looks like a sunset.
29:08Look at that.
29:08I don't want to cut to it.
29:11Look at that.
29:12It's like cutting butter.
29:15Look at that.
29:16Look at the layers.
29:17That was my concern.
29:20Is it going to be cooked enough inside?
29:22And it looked like it is.
29:24Yeah, look at that.
29:30As they say in French, miniature.
29:42Oh.
29:47I don't know what I'm enjoying more,
29:58the dish or watching you enjoy the dish.
29:59Here you are.
30:00It's right up there.
30:02Listen, this is what I like about cooking.
30:04Or chefs or cooks.
30:07They go beyond the impossible.
30:08I have never experienced enjoying different flavors
30:14or different textures with the same vegetable.
30:18It's just unbelievable.
30:20I love this little puree.
30:21I think this is many things.
30:23The color is perfect.
30:24It's very unctuous.
30:25The sweetness supports the dish.
30:27Your little roulade is cooked perfectly.
30:31So, there's you.
30:33There's the air fryer, of course.
30:34Together, you've done an amazing job.
30:37You have nailed the brief.
30:42The cook on that scroll,
30:44it's so beautiful how you've been able to get
30:47so many different characteristics out of the carrot
30:50because you've got, like, the beautiful burnish on the top,
30:53which is so lovely.
30:54It gives it, like, just the slightest bit of bitterness.
30:57And then you obviously get sweetness, right,
30:59because you've roasted the carrot and you've glazed it.
31:01But then that gastrique is just, like,
31:03seeped down in between every single layer.
31:06Oh, yes.
31:06And it's providing, like, a little bit of savoury and acidity
31:09to this one piece of carrot.
31:12It's insane.
31:13But then also, your trademark,
31:16just the little sprinkle of spice with that gel, like...
31:19It is absolutely phenomenal, Sarah.
31:24Like, I think that's right up there for me.
31:26You've absolutely crushed it.
31:28You should be very, very proud of yourself.
31:31Nice work.
31:32Oh, well done.
31:33Well done, Sarah.
31:40You're up next, Jamie.
31:47So we've got, like, Korean spiced, crispy pork belly,
31:50oysters to wash it down,
31:53all in a nice little salm, and the sauce.
31:55I reckon it's up there as one of the best things
31:57you've cooked in the competition.
31:58It's so powerful, it's so textural, it's so fun,
32:02and smashing a beautiful, salty oyster after that experience,
32:05it's like, sign me up.
32:08Next.
32:09Dipinda.
32:10Dipinda.
32:11Dipinda.
32:11I made majestic chicken karti rolls.
32:16Majestic.
32:17Majestic.
32:18Oh.
32:19I really enjoyed the experience.
32:22This chicken is superb.
32:24It's so crunchy, so tender.
32:26Air fry, obviously, has done a fantastic job there.
32:29Thank you so much.
32:30Well done.
32:31Thank you, guys.
32:31Well done.
32:34Okay, next.
32:35Laura.
32:36So I've done salt-baked turnips,
32:39lamb, a masala jus, and a sage butter emulsion.
32:42The lamb is so perfectly cooked.
32:45This sauce is drinkable,
32:47and the salt-baked turnips that you did in the air fryer
32:50are so tender,
32:52they just kind of melt in the mouth,
32:54so 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.
33:07This type of dish is,
33:08which is out of my normal life.
33:10Glass of wine,
33:11watching the footy.
33:13Who are you?
33:15Well done.
33:16The next dish we want to taste belongs to Andre.
33:23I'm feeling nervous.
33:24Today was all about the air fryer,
33:26and I've never used one.
33:27I just hope that my croquettes
33:31are 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?
33:51Today I've made a smoked red mullet,
33:54a croquette,
33:55and an olive oil hollandaise.
34:00Why'd you go for a croquette?
34:03It's probably because it's the most forgiving thing
34:06that I could think of that would go in an air fryer.
34:10Well done.
34:10I reckon we should have a crack.
34:15Right?
34:16Right?
34:16What I like about it is your olive oil bernaise.
34:33The acidity reduction really punch in to the dish.
34:39And I think you've done a good representation
34:41of what a croquette should be.
34:42But I would have liked to have the potato more seasoned.
34:51I was after a little bit of something else, you know?
34:53Like, it was pretty stock standard potato
34:56with a little bit of chive in there.
34:58I didn't know if it needed, like, some lemon zest
35:00or a bit of freshness
35:01or even a touch of that smoked mullet
35:04folded through there as well.
35:05It would 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 ten
35:15is such a high standard now.
35:17So we're just going to see how this one comes out in the wash.
35:19Thanks, mate.
35:20Thanks.
35:20Thank you, brother.
35:20Okay, next.
35:26Ocho.
35:34Oh, wow.
35:35Nice.
35:38Today I've made twice-cooked pork belly
35:40with plum sauce.
35:41This is very Chinese,
35:43so 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?
35:54Okay.
35:57This is very well presented.
36:18Audra, I was praying that someone was going to go down, like,
36:23glaze, sticky, gnarly alley with the air fryer,
36:26and you did it.
36:27So thank you so much.
36:29What 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.
36:40And then it's just got this beautiful whisper
36:42of all of those aromats that you used
36:45in the pressure cooker braise.
36:46It's so lovely and soft.
36:50I know you were pressed for time,
36:51but I think it's paid off.
36:53It's absolutely paid off.
36:55Cook on the pork was amazing.
36:56And the way that all the flavours knit together
36:59is incredible.
37:01I love that plum sauce.
37:04It's heat and it's spice and it's zing,
37:06and it just lifts everything together,
37:09especially when you've got a cut of meat
37:10that is really fatty.
37:12You do need something to balance that out.
37:14It's a really, really clever dish choice for the challenge.
37:18I 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.
37:33This is an even better dish
37:34than I thought I would present to judges.
37:35It looks so elegant.
37:39And at the same time,
37:39I really went full with that air fry,
37:42with all my elements.
37:44Bread!
37:46We have bread!
37:48I just hope the flavour tastes good.
37:53Snedge, what is your dish?
37:55Beats and steak.
37:57So I do have a beetroot bread,
37:59penjoo,
38:00and roasted beetroots,
38:04beetroot chips,
38:04beetroot dust.
38:07Snedge,
38:08it looks like a restaurant dish.
38:11Let's hope it tastes like one.
38:13Snedge,
38:13first, I would like to say,
38:30your dish looks,
38:31looks very attractive.
38:33I love your puree.
38:36You can get the garlic,
38:37a bit of thyme to it.
38:38It's very onctuous.
38:40I love it.
38:42The sauce...
38:44..is not reduced enough.
38:48It's not edge.
38:50Or if you did it,
38:50you did it too quick.
38:52The sauce was the one
38:54where I really thought
38:55you missed the trick.
38:56It just doesn't have the guts
38:58that I wanted it to,
38:59and I feel like you missed
39:00an opportunity to use the air fry
39:02to brown bones
39:03as soon as the clock started.
39:05Brown bones, brown veggies,
39:06get that in a pan,
39:08saute off, deglaze,
39:09and really start to build flavour.
39:11It does taste like a pan sauce,
39:13and for me,
39:14this dish deserves more than that.
39:15Yeah.
39:16So, bit of a mixed bag.
39:18It looked a million bucks.
39:20Yeah.
39:20But it kind of left us
39:21a little bit wanting
39:22when we dug in.
39:23Yeah.
39:23So...
39:24I think you were focusing
39:25so hard on really going
39:28for gold with the air fryer
39:29that your dish overall
39:32lacks a little bit of complexity.
39:34Yep.
39:36We'll have to wait and see,
39:36Snez.
39:37Bye-bye.
39:40I'm really disappointed.
39:41I knew I should have
39:42kind of put more attention
39:43to that sauce
39:44other than trying to do
39:46all these elements.
39:47Yeah, definitely worried
39:48that I'm going to be cooking
39:48a pressure test.
39:50The next dish we want to taste
39:51belongs to Callum.
39:55Despite the fact
39:56I've used an air fryer before,
39:57I chose to do something
39:58that was a bit of a risk
39:59that I hadn't done
40:00in an air fryer before.
40:01Hopefully, it's a dish
40:02that's really interesting to eat,
40:03a lot of fun,
40:04not too sweet,
40:04and, of course,
40:05highlighting that nice,
40:06crispy pastry.
40:07Oh, my gosh!
40:08I want to not only stay
40:09out of that bottom three,
40:10but have a chance
40:10of winning that voucher.
40:12Okay.
40:12Dessert in an air fryer.
40:14So, it's a ginger
40:17and honey jelly.
40:19I've made a honey time
40:20phyllo, salted eucalyptus
40:21ice cream,
40:22and then some roasted fennel.
40:28Well, Callum,
40:29you're the only one
40:30who chose to make dessert
40:31in the air fryer.
40:32You've taken a huge risk.
40:33Let's see if it paid off.
40:34Callum, flavours.
40:53They are spot on.
40:55Love the roasted fennel.
40:57It just gives a great,
40:58like, floral, savoury note
40:59to the dish.
41:00And then that little jelly,
41:01it was really cool.
41:03It's, like, melted away
41:04in your mouth.
41:04Like, instantly
41:05when it hit your palate.
41:06And it really brought out
41:07the honey versus
41:08the citrus everywhere.
41:09It was so well done.
41:10Thanks, mate.
41:11Thanks, Andy.
41:11You've done an extraordinary job.
41:14The texture on the phyllo
41:15is remarkable.
41:17It is.
41:18Look at that.
41:20It's just brilliant.
41:21And because of that texture,
41:23we can really enjoy
41:24the ice cream,
41:26the jolly.
41:27It is actually
41:28quite amazing.
41:30Listen,
41:31you are a frat.
41:33And you know
41:34you are
41:34and every time
41:36you keep pushing
41:37that bar
41:37higher and higher
41:38and I can't wait
41:40to make your prize next.
41:41You are just fantastic.
41:43Everything on the plate
41:44is to lick.
41:45It's to be licked.
41:46Well done.
41:51I don't know,
41:52I mean,
41:53I don't know what to say more.
41:54He's just a genius.
41:55He's very good.
41:57Well done.
41:57Next dish we'd like to taste
41:59belongs to Alana.
42:07I'm feeling pretty devastated
42:09at the moment.
42:10I know that they're going
42:11to grill me
42:13for overcooking my lamb.
42:15All I can hope for
42:16right now
42:17is that
42:18the flavours
42:19is going to be enough
42:19to get me
42:20out of that bottom three.
42:21Alana,
42:31what is the dish?
42:32So it's roasted lamb rum
42:33with a honey and carob
42:35lamb jus,
42:36a green tahini
42:38sauce on the bottom
42:39as well as
42:40some roasted beet roots.
42:42It's been a while
42:43since we've seen
42:43a savoury from you.
42:44Yeah.
42:45I mean,
42:45I cook so much savoury
42:46at home constantly
42:47so I just wanted to show
42:49everything that I can do
42:51and what I enjoy
42:52doing as well.
42:53And cook on the lamb,
42:53are you happy with that?
42:54I'm worried it's
42:55a little bit over.
42:57That's probably
42:58the main concern
42:59that I've got.
43:00Gotcha.
43:21All right,
43:28bit to unpack here.
43:29What I really liked
43:30is like,
43:31where's the lamb fat
43:32coming from?
43:33I can taste
43:33a nice little
43:34waft of lamb fat.
43:36In the jus
43:37and then also
43:38on the beetroot.
43:40Lovely touch.
43:41For that to just be
43:42like this haze
43:43over the whole dish,
43:44I really enjoyed it.
43:45But I feel like
43:47lamb rump
43:47was the wrong
43:48piece of meat
43:49to put in the air fryer
43:51because it's gone
43:52into a really
43:52high intense environment.
43:54On the outside,
43:55it's gone grey
43:56and then on the inside,
43:58you're getting like
43:58a small bit
43:59of blush medium.
44:00That outside bit,
44:01it just ruins
44:02that beautiful lamb rump.
44:04It needed to be
44:04in a slower,
44:05a lower temperature oven
44:06so you get more
44:08of an even blush
44:09all the way through
44:10the centre of the meat.
44:12I wish you went
44:13for a fillet.
44:14I wish you went
44:15for a cutlet
44:16because that dish
44:17was so powerful.
44:19Your caramel lamb sauce
44:21reduction is fantastic.
44:23And you follow
44:24with the green tiny,
44:25which is strong,
44:26but there's nothing
44:27wrong with that.
44:28Look,
44:29you are a remarkable lady.
44:31Thank you,
44:31now you're making me
44:32myself.
44:33You are such
44:33a natural cook.
44:36Which bit's
44:37making you emotional?
44:38Because I knew it.
44:39You knew.
44:40You knew.
44:41Yeah.
44:42Sorry for that,
44:43but we have to be
44:44what we are doing
44:45and good luck.
44:48Thanks, Alana.
44:49Good luck.
44:59Well,
45:00we gave you an air fryer,
45:02asked for top 10
45:03worthy food,
45:04and you guys
45:05definitely did not
45:06disappoint.
45:07There were a few
45:08contenders for
45:09dish of the day,
45:10but the cook
45:12who's won big
45:12brought us a plate
45:14of utter perfection.
45:16The air fried
45:17component stole the show,
45:18but the entire dish
45:20was a massive success.
45:22We will never
45:23look at carrots
45:25the same way again.
45:26Sarah,
45:27congratulations.
45:27Yay.
45:30Yay.
45:34Thanks so much.
45:35Thanks.
45:35First top dish
45:40in the top 10.
45:41This is a huge confidence boost.
45:43I just feel ready
45:44to tackle every challenge,
45:46and I'm going to keep
45:47pushing myself
45:47on top of that.
45:49A $5,000
45:51Harvey Norman voucher.
45:52Yes,
45:53I can get my shop on,
45:55and I can't wait
45:56to go and pick out
45:57some goodies.
45:58Well,
45:59unfortunately,
46:00guys,
46:00we do still have
46:01some bad news
46:02to dish out.
46:04If I call your name,
46:05step forward,
46:07you're cooking
46:07in tomorrow's
46:08pressure test.
46:11Alana.
46:11Alana.
46:11Snash.
46:21Andre.
46:21Andre.
46:22Oh.
46:23Oh.
46:26So,
46:31the three of you
46:31are cooking
46:32for your spot
46:33in the competition
46:34tomorrow.
46:34You're top 10 now, so this one is going to be an absolute beast.
46:41So everyone, get a good sleep.
46:48So tomorrow night...
46:50This challenge has been set by an absolute trailblazer.
46:54We look good!
46:56Today you'll be making my...
46:58Oh my God.
47:02Dawn of a tropical new day, and it's 100% plant-based.
47:07Wow, there's no eggs in this, and there's no dairy,
47:09so you can't necessarily use your intuition so much.
47:12I'm so worried for these guys.
47:14This exquisite ray of sunshine...
47:17That is beautiful.
47:19...comes with a dark cloud...
47:22Oh my God.
47:23...of elimination.
47:25I do not want my MasterChef experience to end today.
47:31I do not want my MasterChef experience to end today.
47:35...
47:36...