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

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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
12:12yeah
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.
35:58Okay.
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.
43:00Gotcha.
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...
47:36...
47:37...
47:37...