S 17 E 37

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S 17 E 38 >>> https://dai.ly/x9m5qjk

Transcript

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

12:12yeah

12:24we're here

12:26Laura oh it's a juicy looking rack of lamb it's a very juicy

12:31ah yes lamb lamb and turnips lamb and turnips in the air fryer yeah so the lamb no the lamb i'm

12:37I'm going to do it in the pan, because that's just me.

12:38But the turnips are salt baking.

12:40Oh, I'm glad somebody's salt baking.

12:42Yeah, yeah.

12:43Have you salt baked in an air fryer before?

12:44Never.

12:45Yeah, but it's just a baby oven.

12:46Exactly.

12:48Hey, Dipinda.

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.

12:58It's so embarrassing.

13:00So I'm doing, so 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, like a really nice yogurt-based

13:11sauce with spices.

13:12And you should just get a flavor bomb in your mouth.

13:16Jamie, looks like you're doing pork belly.

13:18I am doing pork belly.

13:19So I'm making basam.

13:21Yum.

13:22Yeah, so beautiful Korean pork belly.

13:25I can see you getting excited.

13:26Yeah, I can feel a little bit of drool leaking out the bottom of my mouth.

13:28Excuse me.

13:31I've been cooking so many desserts in the MasterChef kitchen so far.

13:35I cook loads of savory at home all the time.

13:39So going savory today, I've got a beautiful piece of lamb rump, which I'm going to do

13:42a lovely spice over that.

13:44Some roast beet roots.

13:45I'm going to do lamb jus.

13:47And then I'm going to bring it all together with like a really nice fresh kind of green

13:51tahini sauce as well.

13:52Basically, it's like a lamb roast, but done in the air fryer.

13:56A lamb roast.

13:57It's one of my favorite things to cook for my friends, my family.

14:02I love to always pour a bit of Mediterranean, Middle Eastern type flavors with it.

14:06And I think today is a great day to share that with the judges.

14:09Usually I would give myself about six hours, a nice big beautiful piece of lamb shoulder,

14:14pop it in the oven, just let it do its thing.

14:16But today I've chosen to use a piece of lamb rump.

14:19My initial thought is, I can cook this way quicker.

14:23That's not cooking, is it?

14:25I'm not really sure about timings for using the air fryer.

14:28So I'm just going to be having to go with my gut feeling a little bit here.

14:32I have never cooked in an air fryer, only like once.

14:35But yeah, I just want to really see how far I can push it with how, you know,

14:40how many different elements I can get in there and out there and on the plate.

14:43What's that? Oh, that's you.

14:47It's not, no, it's not me.

14:49That's you, it's, that's...

14:52That's you buzzing.

14:53Is it?

14:54Yeah.

14:55This is a new one for me, the air fryer.

14:57Never used it. I've looked at it on the shelf.

14:59I'm fascinated by them though.

15:01I've just been scared to use it.

15:02The cooking landscape has changed so much since the first series of MasterChef.

15:06If you think all that way back, we did like an onion challenge, cutting up an onion.

15:10You're doing a good job.

15:12You're in.

15:14Now there's so many kitchen gadgets, there's new technology,

15:17and I'm what's pretty much described as a bit of a traditionalist.

15:21So this one's going to be a real challenge for me.

15:23Today I'm going to make a red mullet with an olive oil hollandaise and poached egg.

15:27This dish is going to be like a snazzy breakfast with big punchy flavours.

15:31I just got to come up with an air fry element that works really well in the dish.

15:36The plan might work, but I've just got to get my head around this contraption

15:40that I've never used before.

15:42I'm going to learn on the job today.

15:43That's what MasterChefs have been about for me.

15:45Learning new skills.

15:46It's like a monkey with a bloody...

15:49With a computer.

15:50Yeah, with a computer.

15:51Yeah.

15:52Callum.

15:53Hi, Callum.

15:54How are you?

15:55I'm well, thank you.

15:56Frying away.

15:57Frying away?

15:58What are you going to do?

15:59So I came across phyllo pastry is what came to me.

16:05So I'm going to do phyllo brushed with butter and thyme and honey.

16:09And I'm going to roast some fennel in there as well.

16:11This is confusing me because I'm seeing ginger, I'm seeing fennel, I'm seeing an air fryer.

16:17This is a dessert.

16:18Oh yeah, sorry.

16:19Yeah, yeah.

16:20It is.

16:21Wow.

16:22Yeah, I guess phyllo can go either way, right?

16:23A dessert.

16:24In the air fryer.

16:25A dessert.

16:26Yeah.

16:27Is that right?

16:28Yeah, wow.

16:29Because no one knows who's doing a dessert today.

16:31You know a new one.

16:32Ah, well, bloody lovely then.

16:33So the strategy works.

16:34A good or a bad thing, we'll wait and see.

16:36Yeah.

16:37So you've got your phyllo, which you're going to cook in the air fryer.

16:39Yeah.

16:40That'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

16:52then 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 doing this, guys.

17:03So I'm the only one doing dessert today in this challenge, which was kind of part of

17:07the strategy.

17:08Like I think in top ten it's so hard to stand out and if you're cooking a pork belly against

17:12Ben'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

17:28nice and golden, super crisp and a nice kind of textural contrast against all those

17:33kind of soft elements that are on the plate.

17:34I haven't actually made phyllo pastry in an air fry before, so I'm not entirely sure

17:38it's going to work.

17:39So the pressure's on.

17:41Okay guys, 13 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 am hoping ten 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, nice to meet you here.

18:11How are you?

18:12Great for you.

18:13You're looking very lovely today.

18:15I'm air fryer sheet today.

18:16Excellent.

18:17So what are you making?

18:18So I'm actually doing a twice cooked pork belly.

18:21I'm just going to be, it's actually pork belly and caramelized plums.

18:27So 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?

18:38It's got 20 minutes left.

18:39So how long do you need in the air fryer?

18:40I reckon at least ten minutes.

18:42Ooh.

18:43I know.

18:44I know.

18:45Gosh.

18:46I know.

18:47Yeah.

18:48Oyster.

18:49Mmm.

18:50That 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.

19:13Anything that you're particularly excited or worried about?

19:15I am already straight intrigued 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.

20:03So it's carrot on carrot on carrot on carrot.

20:05And 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?

20:10That's her challenge.

20:12Audra, she is doing like a braised pork belly in a sticky caramel sauce.

20:17Okay.

20:18So time is obviously an issue straight away.

20:20In 75 minutes, it is a challenge.

20:23Yeah.

20:24Bring us the latest air fryer sensation.

20:3115 minutes to go.

20:42This snazzy breakfast is coming together.

20:45The smoking of my red mullet is done.

20:47My gastric is bubbling away.

20:49And I think I've figured out the air fryer element that is the all-important pattern.

20:53piece of my puzzle.

20:54I'm going to do some potato croquettes in the air fryer.

20:58I'm keeping my croquette really basic today with potato and chive.

21:02I really don't know how these croquettes are going to react in here.

21:04So that's what I'm only concentrating on right now.

21:06I need to get the air fryer component done and right.

21:08So I'm relying on the other components to compensate for the simplicity of my croquette.

21:13I know it's a little bit safe and I haven't played safe in the MasterChef kitchen, but I'm just hoping it all comes together.

21:18Yeah, I need to, um, I'm working on my beetroot bread.

21:22I need to pull one out to see if it's cooked.

21:27Oh, damn, that looks good.

21:28I'll take a big one.

21:29Oh, okay.

21:30Oh my God.

21:31Yes.

21:32Thank you, air fryer.

21:33I never baked bread in an air fryer.

21:47And let me tell you, it can be done.

21:49It's delicious.

21:50Listen, I'm not going to lie.

21:52I'm starting to like this guy, so maybe I'll give him an eight.

21:57I'm also making a bitter juice infused sauce.

22:00Silk is smooth and kind of brings the whole dish together.

22:03I'm really happy.

22:08I hate not being able to see anyone's food in the oven.

22:10I know.

22:11It's driving me crazy.

22:13Cooking lamb in lamb fat.

22:15What better things could there be in the world?

22:17Going well.

22:18Lamb's cooked really nicely and I'm really happy with the turnips.

22:21That 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.

22:37It's really nice and tangy because it's yogurt based.

22:39Hopefully the judges like it.

22:43Is that pork perfect?

22:45Because if it's not, bottom three.

22:48If it is, maybe the top fries.

22:50Maybe the top fries.

22:51Give me the cash.

22:52Okay guys.

22:53Ten minutes to go.

22:54Come on everybody.

22:55Come on everybody.

22:56I've spent a lot of time to start getting stuff cold and freezing or whatever.

23:00So I now need to just sort of bring everything together to be able to start plating it up.

23:05This beehive inspired dessert is definitely turning out to be something that I don't think the judges would have expected to see today.

23:10But there's no doubt that the hero of this whole dessert is that filo pastry in the air fryer.

23:11And if it doesn't work, I don't really have time for a plan B so it's high stakes at this point.

23:17Yeah, I think it's looking great.

23:18It's really golden, super crisp.

23:19Yeah, I think I'm happy.

23:20I know that I've taken a massive risk by making a dessert today.

23:21And what was probably always going to be a savoury challenge for most people.

23:22But I just hope the judges can see it's a really good deal.

23:24It's chunky.

23:25I think it's a bit of a massive pancake with a flat plate and a super pan.

23:28It's actually really turning out to be something that I don't think the judges would have expected to see today.

23:30That is no doubt that the hero of this whole dessert is that filo pastry in the air fryer.

23:31And if it doesn't work, I don't really have time for a plan B so it's high stakes at this point.

23:33Yeah, I thought it was looking great.

23:39Um, yeah, I, uh, I think I'm happy.

23:44I know that I've taken a massive risk by making a dessert today.

23:47What was probably always going to be a savoury challenge for most people,

23:49but I just hope the 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.

23:59So, carrot is in the air fryer and it's looking beautiful.

24:11Um, it's, uh, just roasting off and I really, I've got only one.

24:16So, I've got to really watch it and make sure that it's cooking perfectly.

24:20I think the worst case scenario today would be,

24:22is that if everything just tastes like a simple carrot.

24:26There 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

24:34to the base of my bowl.

24:35Then I've sliced up those pickled carrots.

24:39God, 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 with some beautiful carrot tops as well.

24:52It looks like modern art on the plate,

24:54but 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, so I pull open that drawer.

25:12Ah!

25:12It 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.

25:21Ah, go, go.

25:22You've got to laugh.

25:23You've got to laugh in air fryer dusting so quickly.

25:26Oh, my God.

25:26Okay, guys, two minutes to go.

25:31Two minutes!

25:33I put them both in and realised I should have put them in at a slightly different time.

25:37What are these, what are these?

25:39Hey.

25:39How far did you take this?

25:41I don't do temperature.

25:43I just do touch.

25:44The most important part of this dish is the cook on my lamb rum.

25:48I cook them all the time at home, but I have the cap on when I cook them.

25:52Moment 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.

26:13I just do touch.

26:14The lamb is overcooked.

26:16The hero of the dish that was the hero cooked in the air fryer has been overcooked.

26:22I'm really worried because 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 to plate this dish up beautifully.

26:40Sunday roast?

26:42Oh, my gosh.

26:44It's such a mess.

26:46A hundred percent, these air fry croquettes have matched up to the oven ones.

26:55I'm pleasantly surprised how the croquettes came out of the air fryer.

26:58They're nice and crispy on the outside, light and fluffy on the inside.

27:03So the first thing I layer on this plate is my roasted beetroot.

27:06With my pomme puree, I decide to do it on the side of the wall and put my chip through it.

27:11So it looks like you're in a forest and like a tree and those little mushrooms coming out of it.

27:15Okay, steak, steak.

27:17I add the little strip of steak that's perfectly cooked and I'm using beetroot powder as well.

27:22It's going to give it a lovely colour and also that lovely earthiness and taste.

27:26So happy.

27:28Show us my appraisal, all the rage in 10.

27:329, 8, 7, 6, 5, 4, 3, 2, 1.

27:41That is it.

27:42Well done.

27:42That one.

27:46That bitch, boys.

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 and I nailed it.

27:58If I'm to say so.

28:00The first dish we'd like to taste belongs to Sarah.

28:18I'm really nervous.

28:19I really tried to showcase the airfryer that you can do something really beautiful with

28:24a simple carrot.

28:26Well, well.

28:28I just hope that the flavour is there to back it up.

28:31Well.

28:33What have you made?

28:34My dish is carrots, so I've played around with textures of carrots.

28:39I've made a gastric out of a reduction of carrots, some chicken juice and brushed that

28:44on the carrots, rolled it up into the medallion and then glazed that while I roasted it in

28:49the airfryer.

28:50I'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.

28:59It'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.

29:19That was my concern.

29:20Is it going to be cooked enough inside?

29:22And it looked like it is.

29:24Yeah, look at that.

29:26It's like a French miniature.

29:32It's like a French miniature.

29:32I don't know.

29:39I don't know.

29:45I don't know what I'm enjoying more, the dish or watching you enjoy the dish.

29:59Here you are.

30:00It's right up there.

30:02This 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 or different textures with the same vegetable.

30:17It's just unbelievable.

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.

30:25It's very unctuous.

30:25The sweetness supports the dish.

30:27Your little roulard is cooked perfectly.

30:30So there's you.

30:32There's the air fryer, of course.

30:34Together, you've done an amazing job.

30:36You have nailed the brief.

30:40The cook on that scroll, it's so beautiful how you've been able to get so many different characteristics

30:49out of the carrot because you've got the beautiful burnish on the top, which is so lovely.

30:54It gives it just the slightest bit of bitterness.

30:57And then you obviously get sweetness, right, because you've roasted the carrot and you've

31:00glazed it.

31:01But then that gastrique has just seeped down in between every single layer.

31:06Oh, yes.

31:06And it's providing, like, a little bit of savoury and acidity to this one piece of carrot.

31:12It's insane.

31:13But then also, your trademark, just a little sprinkle of spice with that gel, like, whoa.

31:21It 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.

31:42Jamie.

31:47So we've got, like, Korean spiced crispy pork belly, oysters to wash it down, all in a nice

31:53little salm, and the sauce.

31:55I reckon it's up there as one of the best things you've cooked in the competition.

31:58It's so powerful, it's so textural, it's so fun, and smashing a beautiful salty oyster

32:04after that experience, it's like, sign me up.

32:08Next.

32:09Dipinda.

32:10Dipinda.

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.

32:32Okay, next.

32:35Loire.

32:37So I've done salt-baked turnips, lamb, a masala jus, and a sage butter emulsion.

32:42The lamb is so perfectly cooked.

32:45This sauce is drinkable, and the salt-baked turnips that you did in the air fryer are so

32:51tender, they just kind of melt in the mouth.

32:54So you've absolutely nailed the brief.

32:56Next dish belongs to Ben.

32:59We've got roasted pork belly and romesco sauce.

33:04The pork, I think, was a very good job.

33:07This type of dish is, which is out of my normal life, glass of wine, watching the footy.

33:13Who are you?

33:15You're 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, and I've never used one.

33:29I just hope that my croquettes are good enough to hit the brief.

33:33Which fan favourite will lift the MasterChef trophy?

33:43Watch every mouth-watering episode on 10 Play.

33:49What did you make, Andre?

33:51Today I've made a smoked red mullet, a croquette, and an olive oil hollandaise.

33:58Why'd you go for a croquette?

34:03It's probably because it's the most forgiving thing that I could think of that would go in

34:08an air fryer.

34:10Right, I reckon we should have a crack.

34:11André, what I like about it is your olive oil bernaise.

34:32The acidity reduction really punch in to the dish.

34:39And I think you've done a good representation of what a croquette should be.

34:44But I would have liked to have the potato more seasoned.

34:49I was after a little bit of something else.

34:53You know, like it was pretty stock standard potato with a little bit of chive in there.

34:58I didn't know if it needed like some lemon zest or a bit of freshness or even a touch

35:02of that smoked mullet folded through there as well.

35:05Would have made it a bit more interesting.

35:08So 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 because the cooking in top 10 is such

35:16a high standard now, so we're just going to see how this one comes out in the wash.

35:19Thanks, mate.

35:20Thanks.

35:24Okay, next.

35:26Ultra.

35:34Oh, wow.

35:37Nice.

35:38Today I've made twice cooked pork belly with plum sauce.

35:41This is very Chinese, so it's that braised version where the fats become quite gelatinous.

35:46But then when you put it in the air fryer, it 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.

35:58Okay.

36:11Audra, I was praying that someone was going to go down, like, glazed, sticky, gnarly alley

36:25with the air fryer, and you did it.

36:27So thank you so much.

36:29What I loved was just how this pork came to the table, like, 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 of all of those aromats that you used in the

36:45pressure cooker braise.

36:46It's so lovely and soft.

36:49I know you were pressed for time, but 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 is incredible.

37:01I love that plum sauce.

37:04It's heat and it's spice and it's zing, and it just lifts everything together, especially

37:09when you've got a cut of meat that 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.

37:20The next dish we'd like to taste was made by Snedge.

37:31I'm really happy.

37:33This is an even better dish than I thought I would present to judges.

37:36It looks so elegant.

37:39And at the same time, I really went full with that air fry with all my elements.

37:43We have bread.

37:48I just hope the flavour tastes good.

37:52Snedge, what is your dish?

37:55Beets and steak.

37:57So I do have a beetroot bread, penjoo,

38:02and rusted beetroots, beetroot chips, beetroot dust.

38:07Snedge, it looks like a restaurant dish.

38:10Let's hope it tastes like one.

38:28Snedge, first I would like to say your dish looks, 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...

38:46It's not reduced enough.

38:48It's not edge.

38:50Or if you did it, you did it too quick.

38:52The sauce was the one where I really thought you missed a trick.

38:56It just doesn't have the guts that I wanted it to,

38:59and I feel like you missed an opportunity

39:01to use the air fry to brown bones as soon as the clock started.

39:05Brown bones, brown veggies, get that in a pan,

39:07sauté 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.

39:15Yeah.

39:16So, bit of a mixed bag.

39:18It looked a million bucks.

39:20Yeah.

39:20But it kind of left us a little bit wanting when we dug in.

39:23Yeah.

39:23I think you were focusing so hard on really going for gold with the air fryer

39:29that your dish overall lacks a little bit of complexity.

39:34Yep.

39:36We'll have to wait and see, Snez. Bye-bye.

39:40I'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.

39:47Yeah, 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.

40:07Oh, my gosh!

40:08I want to not only stay out of that bottom three,

40:10but have a chance of winning that voucher.

40:12OK.

40:12Dessert in an air fryer.

40:14So it's a ginger and honey jelly.

40:19I've made a honey thyme phyllo,

40:21salted eucalyptus ice cream,

40:22and then some roasted fennel.

40:28Well, Callum, you're the only one

40:30who chose to make dessert in the air fryer.

40:32You've taken a huge risk.

40:33Let's see if it paid off.

40:44Callum, flavours.

40:53They are spot on.

40:55Love the roasted fennel.

40:57It just gives a great, like, floral, savoury note to the dish.

41:00And then that little jelly was... it was really cool.

41:03It, like, melted away in your mouth,

41:04like, instantly when it hit your palate,

41:06and it really brought out the honey versus the citrus everywhere.

41:09It was so well done.

41:10Thanks, mate. Thanks, Andy.

41:11You've done an extraordinary job.

41:14The texture on the phyllo is remarkable.

41:17It is.

41:18Look at that.

41:20It's just brilliant.

41:21And because of that texture,

41:23we can really enjoy the ice cream, the jolly.

41:27It is actually quite amazing.

41:30Listen, you are a fret.

41:33And you know you are.

41:35And every time you keep pushing that bar higher and higher,

41:38and I can't wait for the next surprise next.

41:41You are just fantastic.

41:42Everything on the plate is to lick.

41:45It's to be licked.

41:46Thanks, Andy.

41:46Well done.

41:47Thanks.

41:48You are welcome.

41:51I don't know what to say more.

41:54He's just a genius.

41:56He's very good.

41:57Well done.

41:57Next dish we'd like to taste belongs to Alana.

42:07I'm feeling pretty devastated at the moment.

42:10I know that they're going to grill me for overcooking my lamb.

42:15All I can hope for right now is that the flavours is going to be enough

42:19to get me out of that bottom three.

42:21Alana, what is a dish?

42:32So it's roasted lamb rum with a honey and carob lamb jus,

42:36a green tahini sauce on the bottom,

42:39as well as some roasted beet roots.

42:42It's been a while since we've seen a savoury from you.

42:44Yeah.

42:45I mean, I cook so much savoury at home constantly,

42:47so I just wanted to show everything that I can do

42:51and, yeah, what I enjoy doing as well.

42:53And cook on the lamb, are you happy with that?

42:54I'm worried it's a little bit over.

42:56Yeah.

42:57That's probably the main concern that I've got.

43:00Gotcha.

43:17All right.

43:28Bit to unpack here.

43:29What I really liked is, like, there's...

43:31Where's the lamb fat coming from?

43:33I can taste a nice little waft of lamb fat.

43:36In the jus and then also on the beetroot.

43:40Lovely touch.

43:41For that to just be, like, this, like, haze over the whole dish,

43:44I really enjoyed it, but I feel like lamb rump

43:47was the wrong piece of meat to put in the air fryer

43:51because it's gone into a really high, intense environment.

43:54On the outside, it's gone grey,

43:56and then on the inside, you're getting, like,

43:58a small bit of blush medium.

44:00That outside bit, it just ruins that beautiful lamb rump.

44:04It needed to be in a slower, a lower-temperature oven

44:07so you get more of an even blush

44:09all the way through the centre of the meat.

44:11I wish you went for a fillet.

44:14I wish you went for a cutlet

44:16because that dish was so powerful.

44:19Your caramel lamb sauce reduction is fantastic.

44:23And you follow with the green tahini,

44:25which is strong, but there's nothing wrong with that.

44:28Look, you are a remarkable lady.

44:31Thank you. Now you're making me emotional.

44:33You are such a natural cook.

44:37Which bit's making you emotional?

44:38Because I knew it.

44:39You knew. You knew. Yeah.

44:42Sorry for that, but we have to be what we are doing,

44:45and good luck.

44:48Thanks, Alana.

44:49Good luck.

44:50APPLAUSE

44:51Well, we gave you an air fryer,

45:01asked for top ten worthy food,

45:03and you guys definitely did not disappoint.

45:08There were a few contenders for dish of the day,

45:10but the cook who's won big

45:12brought us a plate of utter perfection.

45:16The air fried component stole the show,

45:18but the entire dish was a massive success.

45:22We will never look at carrots the same way again.

45:26Sarah, congratulations!

45:29Thank you so much.

45:34Thanks.

45:39First top dish in the top ten,

45:41this is a huge confidence boost.

45:43I just feel ready to tackle every challenge,

45:46and I'm going to keep pushing myself on top of that.

45:49A $5,000 Harvey Norman voucher.

45:53Yes, I can get my shop on,

45:55and I can't wait to go and pick out some goodies.

45:58Well, unfortunately, guys,

46:00we do still have some bad news to dish out.

46:04If I call your name,

46:05step forward,

46:07you're cooking in tomorrow's pressure test.

46:10Alana.

46:11Snezh.

46:21Andre.

46:22Andre.

46:30So, the three of you are cooking for your spot

46:33in the competition tomorrow.

46:36You're top ten now,

46:38so this one is going to be an absolute beast.

46:41So, everyone, get a good sleep.

46:49Tomorrow night...

46:50This challenge has been set

46:52by an absolute trailblazer.

46:54Full of curry!

46:56There you go.

46:56Today, you'll be making my...

46:58Oh, my God.

47:00Oh, my God.

47:01Dawn of a tropical new day,

47:04and it's 100% plant-based.

47:05Nice.

47:06Wow.

47:08There's no eggs in this,

47:09and 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.

47:27...

47:36...

47:37...

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