Skip to playerSkip to main contentSkip to footer
M89
  • 7/2/2025
S17 E40 >>> https://dai.ly/x9mf4xk

Category

📺
TV
Transcript
00:00Oh
00:23Oh my god
00:25Okay, I mean yeah interesting interesting
00:34Morning everyone
00:36For today's immunity challenge we're gonna need to get you into teams
00:42Here we go. How many do we have that's the question?
00:45Oh my god, oh my god, that's very painful
00:51Split up in your colors. I
00:54Am on team purple today with Depinda and Audra and I'm looking at my team members
01:00I'm going this is a pretty fierce group of ladies strap yourselves in today's a two-round-up
01:06To get your hands on immunity. You're gonna have to cook your way from out here back into the Masterchef kitchen
01:13Oh, okay in round one you need to use these hydrogen gas barbecues to whip up a winning dish
01:20You can cook anything you like, but there's a catch
01:25This battle won't be fought by all of you
01:30You need to choose just one person to cook a dish that will get your whole team into round two
01:36What the heck?
01:39Cook the best dish and all three team members will progress to the next round
01:46That's a lot of pressure on one person's shoulders so who's it gonna be?
01:52Do we start right now? Right now. What?
01:55I feel like you're on a high for that Korean challenges especially the other day, and I feel like you've been cooking barbecues up on level seven
02:01Well, how do you feel?
02:03I reckon you should do it. Definitely. I can definitely do some like, you know, I'm pretty bold flavors
02:09If you've got an idea that's what might be a bit out there of it like stand out
02:12Yeah, you work fast, so I think it's not a bad idea. I think it's best. I think that best bet is you
02:18Bougie barbecue. Yeah. Oh, there's it up great team who is the chosen leader?
02:25Later, I don't know
02:28Green team me
02:31Right purple team
02:35Laura season six
02:39Your pantries up here today and of course you have the gorgeous Masterchef garden at your fingertips we're giving you 45 minutes whoa
02:47Champions are you ready?
02:51Your time starts now
03:11Excellent it's way bigger than me
03:13I've chosen to cook with this beautiful coral trout today. It is huge. It looks so fresh. Oh, that's a mega fish
03:20I love that lozzle my strategy today. It is making a dish. That's quite bougie
03:27And I think for me, I'm trying to stick to my strands make something that's very restaurant worthy, but using the barbecue
03:34The judges are expecting incredible fruit, and I just want to set that bar high
03:39I'm going all out and there's a lot at stake today
03:42And I would love to get my team through to that second round cook and to have the shot of the menu today would be incredible
03:53Let's go, Jamie. Good job
03:57Bang
03:58I got basically a teppanyaka grill here. So I'm thinking street food. I'm thinking Osaka and let's make something delicious
04:06I went to Japan 2018
04:08I was solo two weeks
04:11Walking around eating as much as I possibly could so good
04:17When you travel there's always language barriers
04:20The one thing that every human does is eat and we all share a love of food so
04:27Let's bring a little bit of that trip back to the master chef kitchen. So today i'm making okonomiyaki
04:33Essentially sacred cabbage pancake
04:35And then we're going to have some squid that we're going to really heavily char
04:38We're going to have the prawns which is going to cook on the flat top and a little herpy salad to go on the top
04:41Oh
04:44What a guy
04:47He's very handsome as well. Oh, yeah
04:48What a good-looking rooster
04:51My strategy today is to use this grill as best as I possibly can I don't want to have any other pots no other tricks
04:59It's me a flat top and my ingredients if I can utilize that and showcase how much flavor you can get off this
05:05I think we've hit the brief great work, Jamie
05:08I've got a great support team behind me
05:11Obviously, I really want to do well and give my team the opportunity to go into the next round of immunity
05:15So there's a lot of pressure riding on this
05:19Let's go lozzy. Yeah nicely done nicely done
05:23The biggest thing for me is cooking on this barbecue today
05:27Making sure that fish is perfectly cooked
05:30I need to make sure the flavor of the barbecue also comes through in that fish
05:33So I'm cooking my fish skin side down pretty much for the whole cook
05:37Press it down with the weights between two pieces of parchment paper
05:41And this is going to make sure nothing burns and all that moisture stays inside
05:46Laura
05:48You got one of those big gnarly coral trout right away
05:51Yeah, absolute monster of a coral trout
05:53So that's the center of your dish obviously
05:55Yeah, yeah
05:55So grilled coral trout with like a little native salad
05:59Some charred cloves which I should crack onto while I'm talking to you two
06:02Yeah, yeah, yeah
06:02A little green sauce and then I'll just tie it all together with like a little Geraldton wax brown butter dressing
06:07Oh nice
06:07Yeah, yeah
06:08So I'm going like full garden
06:10Yeah, yeah
06:10I love that
06:11It's definitely not a Sunday barbecue, it's a bougie barbecue
06:16Elevated fish and salad
06:17Yes, exactly what it is
06:19It's a little bit of a season six showdown here
06:23How are you going to make sure you take those guys out?
06:25I beat them once before I could do it again
06:28Shots fired, you hear that?
06:30I love it
06:31What did she say?
06:32Don't worry
06:35All right champions you've got 28 minutes to go
06:38Go Sarah
06:40Come on guys
06:46Oh it looks gorgeous
06:47Yeah it's good
06:48Looks gorgeous
06:49Yeah
06:50Yum
06:51Oh that is yummy
06:52That is so good
06:54Today is a season six battle
06:59And it's been a really wild journey since I was together with Laura and Jamie
07:05Since then I've gone on to open restaurants in India to write cookbooks
07:12I've shot some tv shows and worked on a lot of amazing projects
07:18I have totally just thrown myself into the food industry
07:23But the one thing I haven't done is held up that trophy
07:28You know it has been an incredible journey and I have learned so much and you've all been amazing
07:35You've been amazing too
07:37I came ninth in season six
07:39Jamie and Laura both went further than I did
07:44So today I really want to give it my all
07:47I want to create a dish that's a little bit creative very unexpected and take out that win today
07:55Sarah
07:55Hey Sarah
07:56Hi
07:57Yes how are you?
07:57How do you feel about this challenge?
07:59I'm excited actually
08:00Yeah yeah
08:01What do you got?
08:01I'm making a cabbage dish
08:03Generally an Aussie barbecue is a barbecued meat with a sauce so I've flipped that on its head
08:09So I'm making a beautiful barbecued cabbage
08:12So get some nice caramelization and flavor and then duck bolognese kind of vibe on top
08:18Duck bolognese on a barbie
08:23Yeah
08:23Yeah
08:28Duck bolognese to garnish your charred cabbage
08:31Yes exactly
08:32I wouldn't have picked that
08:35Ben and Shenz what do you think of your teammates uh dish choice?
08:38We just found out actually
08:42We fully support her 100%
08:45How do you reckon this is going to be a winning dish because it's unique
08:48You've definitely got our ears pricked up for sure
08:50Yeah look I just wanted to do something a little bit different and I wanted to just kind of push the boundaries with using the barbecue
08:56Yeah
08:57So if I pull it off I think it's a pretty tasty dish so I'm going to go for it
09:01You've called it a bolognese
09:04You're mincing the duck?
09:05No I'm going to keep it nice and chunky
09:07Okay
09:08Yeah I'm just going to cook this here on the pan
09:10Okay
09:10Get it almost ready to go then just dice it up and I'm going to toss it through the sauce
09:14And so will this be still medium rare the duck breast?
09:16It'll be medium yeah like it'll still have a little bit of pinkness but yeah it'll be you'll have a bite to it
09:22But no I'm not going to cook it for a long time in the sauce
09:24I'm just going to finish it on the pan and then toss it through
09:27Sarah you do have a bit of a signature move and that is that you do
09:31Plate up some pretty unexpected combinations
09:35And you go quite conceptual sometimes
09:37That's what it's all about
09:40If there's anyone that can pull up a duck bolognese
09:42On a swipe toss
09:44It gets you
09:46Think you can be the next master chef only one way to find out applications are open now head to the link below and apply
09:57We see you in the kitchen
10:03Guys did you throw me under the bus then?
10:06I didn't I didn't know about the bolognese part I knew about this kind of sauce and cabbage but I didn't know about bolognese
10:12Is this the infamous duck bolognese?
10:14It's my bolognese
10:16Without the pasta
10:18The cabbage is the vessel for the sauce
10:19Yes cabbage is the new pasta
10:22Do we approve? Do we approve?
10:23We do we do yeah
10:24Yeah we'll 100% approve whatever she does
10:30That's it girl build that sauce
10:32Bolognese is usually cooked with the mincemeat with some italian herbs
10:35But i'm going with a little bit more of asian flavors
10:40Got my onion garlic ginger dharani cinnamon cloves and sheshuan pepper
10:46This is going to really amp up the flavor in the dishes
10:48I really want to eat this actually
10:51It's so different i've never cooked some of this but i love it
10:53Yeah i love it
10:54Okay guys fire up the barbie 20 minutes to go
11:01Let's go good job good job
11:04I think it's good
11:05Yes yes yes yes yes yes kind of how's the fish going
11:12Like look at that
11:13Oh my god
11:14Nicely done
11:16I'm making a bougie barbecue dish
11:19Barbecue coral trout with a native salad some charred pods and a wariwool green pollute
11:25My fish is cooking between those two pieces of parchment paper
11:28I'm really happy with how that's coming along
11:30That's fish is perfect
11:32The next thing i need to crack onto is my emulsion
11:35And a really bougie native herb salad from the garden
11:38Oh my god it tastes like apple pie
11:51So muntries are a native australian apple and they're going to bring this sweetness and a really nice crunchy texture this salad
11:59Nice jamie great work working the grill
12:03Okanomiaki is great street food so big pressure points today is
12:08Getting as much flavour from the grill onto all of the ingredients
12:12That's beautiful caramelisation jamie amazing
12:15Worked his way around that barbecue he knows all the hot spots
12:18My vision is a caramelised cabbage pancake and then some miso seafood little herb salad
12:24Bob's your uncle see you later
12:26Some sexy prawns
12:28They are beautiful
12:31Do it for the team five minutes to go
12:33Five minutes come on
12:38Nice Sarah
12:38Beautiful Sarah beautiful
12:41The flavours to get a lot
12:42Get it in there
12:44That's going to be a winner winner winner
12:47Winner winner cabbage dinner
12:48Winner winner cabbage dinner
12:53I think Sarah has uh taking this dish into a strange weird place but in a good way
12:58Big risk big reward
12:59Duck bolognese that's a really good strategy for us today because she's likely to stand out and hopefully get us into the next round
13:04Let's go jamie
13:05Get on the plate
13:06I take my okanomiaki covered in bulldog sauce that i've made with a little bit of oyster sauce some worcestershire sauce a bit of ketchup
13:13primo
13:14Beautiful
13:15I've also made a really sharp and acidic mayonnaise it's all about the combo between those two that makes this dish sing
13:22Nice mate beautiful
13:24So good
13:25Once that's done i can start loading up my seafood it's spent as much time as i can give it in this miso
13:31prawn head sauce pile it up as high as i possibly can
13:35Beautiful get the salad on
13:36Do you have to clean up now babe let's go babe
13:43Yep i got this
13:45Let's go laura the fish is cooked perfectly the salad's looking great the colours are popping
13:51How the hell i pulled that off in 45 minutes i don't know
13:55Time's up in 10
13:575
13:588
13:597
14:006
14:015
14:024
14:023
14:042
14:061
14:08Well that was fast and furious but the question is which champ will win
14:23Top dish and lead their team into the kitchen for round two first dish we'd like to taste belongs to
14:31Jamie
14:34I'm going against two absolutely stunning refined plates of food and i've made street food
14:41I just hope i've done enough
14:42Oh wow
14:47What have you got jamie i made okonomiyaki with charred squid charred prawns and a little herb salad
14:56Yes
15:15Jamie for this dish to work you really had to feel your way around that barbecue right
15:19That is an absolute barbecue banger mate
15:31Thank you
15:32It was so good to see you just hone in on that piece of equipment
15:37You can taste levels of char and gnarliness throughout the whole dish starting with that
15:43that okonomiyaki the pancake has a beautiful amount of crust on it and it's really important
15:49because you've soaked it in those sauces i don't think you could have chosen a better dish
15:54i don't think you could have executed that dish any better mate thank you
15:59My mouth was watering from the second that landed and those smells started whacking me in the face
16:06I've eaten a whole bunch of okonomiyaki i've had them in japan and this belongs side by side with all of them
16:14I love that it was so textual so you've got beautifully cooked prawns
16:18the pickled ginger and then that lovely little fresh salad of the baby zucchinis and spring onion on top
16:24yeah delicious dish i think one of your best actually that you've done in this kitchen
16:34nice work jamie nice work great team
16:36next up repping for the green team sarah
16:44looking at my plate it's very unique
16:50duck and bolognese
16:52so intriguing
16:53i mean it's a pretty crazy dish
16:55so i'm worried that this could be too conceptual for the judges
16:59Sarah what's the name of your dish i've made a barbecued cabbage with a duck bolognese
17:11now let's taste
17:12how's that blue yes it looks incredible absolutely fantastic
17:29so
17:36coming out on the barbecue theme with bolognese i think is mad but you made a bolognese sauce effect
17:45with spices and i love that
17:47the base of that sauce is undeniably bolognese i get it and i didn't get it until i was eating it
17:53yeah really good concept and i feel like you continue to like give us that dish that when we're
17:58listening to you we're kind of doing this to work it out and then it comes up and it's like ah i get it
18:08the duck is cooked so well the cabbage is cooked lovely outer leaves are like super succulent
18:16and like really sweet and then it just starts to get a little bit of texture right at the core
18:20which i think is perfect well done well done
18:23thanks next up laura
18:35i've gone to bougie barbecue today audra and depender put all their trust in me
18:41i'm hoping that this is enough to get us into round two wow laura what have you made so we've got
18:49grilled coral trout with some grilled baby coz a little native australian salad and a green velouté
18:55so you've gone bougie barbecue i've gone very bougie barbecue yes all in all in soph we love it when
19:01you go all in so we're gonna taste thank you
19:21laura laura laura laura laura
19:23i love it what i love is your sauce delighting impact fresh very green and this little finger
19:35lime that's the thing i like it's just enough that every time you go a bit of a bag it's fantastic oh
19:41thank you laura this is what makes you one of the fiercest competitors that's ever been in this kitchen
19:49and when i watched you cook today i was like maybe that's why she beat me
19:56just such a restrained skilled plate of food the only thing i think that could have improved this and
20:03i guess drawn it closer to the brief is if you had just given both the fish and the lettuce just like
20:10the quickest char yeah like almost uh just so you could just taste a bit more of that smoke on there
20:18but like what can i say it's a pretty perfect plate of food otherwise thank you thanks laura
20:34as a team you each had to pick someone to step up to the hot plate and what we got was a surprise
20:42season six showdown the question is which one of you has taken out the win
20:56which one of you has taken out the win
21:12it's jamie
21:16street food wins yes
21:18seriously jamie you're an absolute wizard on the tools thank you you've won your whole team
21:25a place inside the masterchef kitchen for round two
21:31well done guys i am ready for round two honey thank you very much i had a walnut cook
21:37and these guys just had to watch me crush it are we ready for the final round yeah let's do it
21:46i have a stumbledore
22:07lots of confused looks on faces so let me explain jamie got you to round two now you're all on your own
22:16this round is all about the people you see here each of these historical figures is said to have
22:24inspired a popular dish oh yeah think fettuccine or freddo tatata or eggs benedict legend has it that they
22:36all got their names from someone who made history so in this round you need to pick one of these portraits
22:43up here and bring us a version of their dish but you won't know what that dish is until after you've
22:53made your decision and hey we don't want any double up so whoever picks their portrait first that's theirs
23:02got your skates on i'm going straight for the lady with the beautiful dress and the hat stand in front of
23:12whichever face is calling your name jamie the choice is yours you've got three left all right
23:24all right let's see who you've chosen
23:31callum you've chosen this portrait who do you think she is my guess is that is the quintessential
23:36australian deserves a new zealand dish after a russian ballerina pavlova callum you're correct
23:46famed for the pavlova your general knowledge has paid off you'd be great at a pub quiz
23:52alana you chose this portrait any guesses who it might be i'm terrible at pub quiz i'm there for the
23:58snacks and the beer um i can't quite remember her full name was melba dame melba it's
24:07dame nelly melba
24:14famous of course for having the peach melba named after her nice work
24:21it's all on you jamie what do you got oh there's zero chance of me getting there
24:26no i just like the cut of his jib all right let me put you out of your misery this is
24:31arthur wellesley first duke of wellington famous for wellington the meat wellington
24:36the cracker of a dish jamie it's beef wellington so i'm happy savory good completely different from
24:43the other two even better all right let's have some fun and see who you didn't choose
24:48this is this is count powerville alexandrovich strogana known for the beef strogana
24:58this is ding bao jen famous for kung pao chicken
25:05right you've got your dish inspiration now bring us a master chef worthy take on it
25:12you'll have 75 minutes the pantry and garden they're open the best dish wins immunity from sunday's
25:22elimination are we ready yeah ready 75 minutes this cook is all about riffing
25:37on a classic no one else will need them and when we think about a beef wellington what is it but a
25:44luxury pie with a perfect puff pastry so i'm wondering whether i can come up with something
25:51interesting with some parsnip not pastry i'm pushing hard all over again this is difficult cooking
25:59conceptual cooking it's creative you know people love the original you know so it's like how do you
26:05pull apart the dish and bend your mind into something creative it's all about pulling out
26:11the essence of the dish somehow and when we eat it has to remind us of that dish for sure
26:18today's challenge is so special for me i'm making my version of mum's pavlova from christmas day
26:25and it needs to be elevated enough that it's worthy of winning a must chef challenge
26:29and everyone knows what a pavlova should be like thing of meringue whipped cream and fruit
26:37but because pavlova comes from anna pavlova a russian ballerina i'm kind of thinking can i
26:41get like a russian flavor profile in here and then i realize i know nothing at all about russian food
26:46and the only thing comes to mind is those kind of russian stacking dolls
26:50is a straight lift from roux work that day oh will it work again
26:58so i was kind of thinking maybe if i can have effectively a hollowed out pavlova so i can
27:02fill it with all my little elements kind of stacked inside each other kind of like babushka dolls
27:07my biggest concern is i would normally take ages to cook a pad low and slow is the key here
27:12so i'm not convinced it's actually going to cook in time
27:14so my backup idea is to make some meringue shudds as the just-in casing if i do end up using it
27:22it's not really a pavlova but if i don't have cooked meringue i don't have a dish
27:27and now with my sorbet i'm combining strawberries fresh figs and i'm going to not cook it at all
27:33is that your sorbet callum yeah yeah nice i want it to have that true fresh fruit vibe
27:41love your work kyle why thank you hey you three we've only got one hour to go
27:54i've chosen dame melba today and the peach melba has been named after her
27:59the peach melba is like a peach sundae so you know it's peaches peaches everywhere
28:06and i'm going to take the idea of vanilla ice cream but i'm going to use tonka bean
28:12and salted honey in my parfait i just think this is going to be a beautiful flavor combination
28:21melba i know peach melba yeah really good start the thing is obviously really making sure that that
28:27peach is the hero of the dish then also the flavors that we know from the classic
28:33it's going to look like a peach melba or is it going to look like something more um i still want a nice
28:38beautiful piece of peach it will have half a peach on there so fresh peach fresh raspberries that kind
28:42of stuff yeah thoughts annie um yeah i think like i think for this it's such a weird one because
28:52there's there's so many ways to skin this cat right yeah you know as long as you have peach raspberry
28:57and either cream or a vanilla bean ice cream then we've ticked the box but i don't think that that
29:04is going to be good enough today when you've got the talent behind you i feel like you really need
29:08to do something super inspired by the peach melba and riff on that okay does that make sense yep
29:16absolutely yep got that yeah just make peach melba better all right yeah no problem okay all right
29:22thank you now is not the time to play it safe you know i really need to change this up it's just not
29:33going to be enough to put half a peach on the plate i'm going to think fast
29:47oh look at callum run where is callum going to the featuring
29:54that make um that makes sense before yes yeah absolutely did so i've changed the tack today i have
30:04to make my best version of a peach melba but after the judges visit i'm thinking that just having half
30:12a peach sitting on top of the parfait is not going to cut it i think today i really need to think outside
30:19the box i'm thinking i'm going to try and make my parfait look like a peach when i coat the outside
30:25of it with like a bright red peach and strawberry sauce and make a little peach raspberry compote
30:31center but when those judges cut into it it's not actually a peach and then i'm going to create a
30:39white chocolate sugar shard to bring that real textual element i wish i thought of this 15 minutes
30:44ago but i think in the master's kitchen it's actually being able to pivot under pressure
30:49glucose and create new ideas on the fly okay guys 45 minutes to go
31:05just having a munch on a peach oh we can smell it jamie good job show the duke drank a bit of port
31:22i'm doing a riff on a beef wellington i'm going to test your prediction please yep
31:27it's getting really sweet which is what i want the jus is super rich it's sticky working on my medley
31:42of mushrooms oh look at the look of those mushes jamie yeah it's so good hey look at the choice you
31:47have and my ideas are starting to come together for this parsnip wellington lamb thing jamie hello how
31:54are you feeling uh yeah good mate you must be good you just cooked like an absolute wizard out there
32:00well you're only as good as your last cook so now i'm confident on this one yeah beef welly not beef
32:04though we're not doing beef and we're not doing pastry oh oh so we're doing lamb instead and then wrap
32:13the whole thing in some spiralized um parsnip and then deep fry it so essentially it's like a spring roll
32:24it's an awesome idea great concept a lot of technique here though yeah but and the fact
32:30that i dare say you've never done this before it's a new dish that's accurate so and then how are you
32:34going to know what that lamb fillet is doing on the inside uh just just the vibe we love it we love it
32:42man if you execute this this could be revolutionizing the beef wellington dare i say i hope so
32:47absolutely thank you very much i've never done this before no one's ever done this before
32:53and i've got to cook my wellington not once not twice but three times now i'm getting everything
32:59sorted so that i can construct what will be my wellington it can work it could not
33:05but we gotta try that's epic i love that that's it are you pleased with your meringue um yeah i think
33:18it's okay i'll let you do just a nice noise yeah you don't have that much noise what temps your oven
33:22at callum oh various various i went at 110 i jacked a little i feel like i'm spending the majority of
33:28time in this cook adjusting these meringues it's a fine line between undercooked and overcooked and it's
33:34going to be tight hey callum hello gang how are you hey what's happening i'm making pavlova uh yep
33:43so and the traditional one we make at christmas is yay big yep it's uh more than a 75 minute cook
33:48definitely yeah yeah so i'm just going to make like little pavlovas just gonna have like a little kind
33:53of puff shape in them yeah i'm gonna fill that cup like a gabushka doll wow it sounds super callum it
33:59sounds super count my biggest sort of um stress here yeah so i've made two lots of meringue yep if plan
34:04a works i think i've nailed the brief but plan b we've made some sheets of meringue which is going
34:07to be a main dessert but i'm going to try and sell to you as a pavlova yeah yeah okay so we
34:11we'll be hawking on that meringue i don't know if a shard for me kind of it was like i've never gone
34:19to someone's house and they've gone oh here's a beautiful pavlova i've made no way it has to have
34:25that mouthfeel that's his challenge here oh no that still needs a bit long i had to pivot but now i'm
34:34feeling that everything's definitely more elevated in my peach melba i've got my peach and strawberry
34:39sauce which would poke the whole top of the parfait and make it look like a peach
34:43sweet i think that my white chocolate shards are going to be really nice and crispy and crackly
34:50and i've got my peaches sort of bubbling away and pickling away
34:57and peaches and a herb like thai basil taste amazing together so i want to make a little thai basil oil
35:03all right let's see how you do this oh we're learning together now it's time to cook my piece
35:19of lamb this is cook number one we've only got like 18 to go i know so are you going to encase the whole
35:27thing in pasta yeah so it's like a springy basically pretty much yeah yeah you've only got one i've only got one
35:37go big
35:40first cook i want this lamb to be just under done because once it's wrapped it's still going to go
35:45back into the pan and then into the deep fryer so this lamb has to be perfect now but it has to be
35:51perfect after two more cooks 15 minutes almost come on quick get that lamb out the pan
36:02there's only 15 minutes to go so the lamb is now where the lamb has to be i take my lamb off brush
36:08it with french mustard for that little tip of the hat to the original that then goes on to my mushrooms
36:13rainbow chard and prosciutto and then we roll i want to give this every chance possible to stay
36:20together because there's every chance that it won't jamie 12 minutes
36:30goes into a pan we'll see you all side down to try and make sure that that will actually stay closed
36:37come on heat i admire you for the creation but are you going to keep everything together
36:43uh i'll tell you when we're finished john christoph all right okay now i need to get my wellington out
36:49of cooking number two i am worried about how it's cooked on the inside but as good as it's going to
36:56get because it's going to take a couple of minutes to wrap it and deep fry these parsnips to actually
37:01cook it's like wrapping paper it's crafting time yeah what could go wrong exactly nothing just so you know
37:08everything everything everything could go wrong yes jamie come on i thought i'd be trussing a
37:14parsnip spring roll lamb wellington dude you gotta fry it man yeah i know seven minutes we got it huge
37:23murmur this what rides on this pasta wrapped lamb welly one two three huge murmur for you mate
37:37i wouldn't get too close you never know what's gonna happen here
37:40the moment of truth cook number three i'm hearing sizzle sizzle there's no explosions that's a good sign
37:46oh no we've lost some parsnip
37:57how bad is it it's pretty bad i'm devastated
38:02uh it's breaking apart
38:16so my parsnip wellington has fallen apart
38:22what are you gonna do uh that's a great question i'm going to
38:26do it's not quite working it needs to be the perfect shape
38:34so i wonder if i get it back into a pan round four i can make it look pretty
38:41i've got like three and a half minutes to figure it out wait uh what do i want to do
38:48i had to pivot under pressure but i really feel like what i've come up with
38:53is an elevated version of a peach melba i'm just fingers crossed when i pour the sauce over the
38:59top of this parfait it'll look like a peach
39:05it kind of starts to become a little bit mottled and marbled like a peach skin looks like i get all
39:11my other fresh elements the fresh fruit the pickled and then those chocolate shards with the gold leaf
39:17and the little thai basil oil i'm super proud of it oh my god take my pavlovas out of the oven now
39:25i've been stressing out in this cook
39:30still a bit wobbly on the inside yeah oh careful there careful there
39:35i actually think they look really good they're crispy on the outside but it still has that gooey nature
39:41to it and they've got that nice kind of hole that i can fill with all the other ingredients
39:46and kind of having that russian stacking doll mindset of everything inside each other
39:51i start with that strawberry and lemon coolie that's kind of wrapped in that cocoa butter
39:55the strawberry and fig sorbet on top of that i pop the creme fraiche mousse the fresh figs
40:04the fig leaf oil and then the fig leaf sherbet around the plate as well
40:07is a long way from the classic pavlova from christmas day but hopefully it's going to be
40:11really fun and sort of theatrical to cut into it and i feel like choosing out of pavlova at the
40:17start of this cook was a good decision make your dish one of the greats one minute to go
40:24oh my god you're killing me mate yeah you're telling me i'm cooking
40:41i think i have taken a risk with this but i wanted to celebrate in my own way what a wellington can be
40:47i don't know if the wellington is under or overcooked and it looks pretty rustic so hopefully
40:53flavor counts i mean the dish is pretty mad and it's lamb so it's the madness why not
41:01we gave you free reign to put your spin
41:25on a classic top dish wins immunity the first dish we'd like to taste belongs to callum
41:35when the judges taste this pavlova i want them to still get that you know childlike kind of
41:39reminiscence of your mum's pav at christmas but elevated enough that it's worthy of winning a
41:43masterchef challenge wow callum what is the dish it's a fig fig leaf and strawberry pavlova
41:51so it's a pavlova stuffed with a fig and strawberry sorbet which has been stuffed with a lemon and
41:56strawberry coulis the creme fraiche mousse on top fig leaf oil and then the fig leaf sherbet there as
42:03well it makes me feel like good skincare it calms me down yeah takes a lot too callums
42:13it does have the babushka effect that you're talking about i think it's like it's hiding a
42:20little secret you should get a bit of um goo when you cut into it from that um let's do it
42:26it's chewy yes oh oh babushka she's easy wow wow i wasn't expecting it to be so dramatic
42:54so
43:06callum that is an absolute pearler of a pavlova mate
43:10the beauty is the pav so smart and savvy to turn it into what is the vessel it really does give it a
43:25sense of place in a bowl of food that has so much sophistication in it oh man it's such a smart plate
43:32of food it is such a smart plate of food andy if you love it so much can you do a pirouette
43:36i don't even know how to do that a little spin
43:45it was really bloody good cal it was really bloody good thank you mate that was like eating
43:50a giant sophisticated lolly it was so delicious and it did make me think of pavlova but in such a different way
43:59um love the flavor combinations i think fig is quite adult and choosing that fruit
44:07is one of the things that really really takes your version of a pavlova to the next level
44:12i didn't like it i love it it was very rare magical calum congratulations you know the best things about
44:24pavlova is the chewiness was sticking in your teeth which could be annoying but it's not is the purpose
44:30so you did that you smashed up well done next up alana
44:44when i first started the challenge what i had in my head is not what i've got on the plate right now
44:49but what i've come up with i surprised myself oh look at the colors on that
44:54oh my god that's beautiful wow okay it's very beautiful alana what have you made
45:03it's alana's peach melba so it's a tonka bean and salted honey parfait with a strawberry and raspberry
45:09sauce over the top with a little peach and raspberry centers then i've got some poached peaches
45:16pickled peaches some thai basil oil and white chocolate shard on the top
45:21the top should we dive in yes
45:32wow that's good that's very pretty
45:42a lot of beautiful technique both with the texture of the parfait and that center too
45:53it was the perfect texture you know it was amazing to see how you kind of had an idea and then it
46:00evolved like there's probably two elements on that plate that were on the original dish versus the
46:06finished dish and i thought there was some really good evolution there alana it really was you know
46:12all the colors of the sunset and then that bright green basil oil was just like hi i'm alana which i
46:21loved alana i love this if somebody asked me for a peach melba i would never do the classic anymore
46:28because of this what was great is the combination of the peach and the raspberry which was exactly what
46:35is on the classic so well i don't know i feel like it's the more syllables it has the better it is
46:48oh he's too funny he is so funny the last dish we'd like to taste was made by jamie
46:59my little wellington doesn't look 10 out of 10 but it's all about flavor and riffing on a classic
47:08jamie you chose the first duke of wellington yes known for his beef wellington
47:13what did you make i made the madness
47:17so essentially lamb wellington wrapped in parsnip a port and beetroot jus and a little fricassee or
47:27mushrooms uh very importantly when i cut into this what's the cook on the lamb gonna be like because
47:33it went through a few little cooking processes didn't it yeah it got seared then it got wrapped in
47:38prosciutto then it got to see it again then it got wrapped in parsnip and deep fried and then back
47:44in the pan and they're back in the pan yeah yeah yeah look it went through a few cooking uh techniques
47:53all of them just just a couple but when you cut in it should be blushing pink nice cooking
48:02let's have a look
48:08that is perfect i did not expect to see that i don't think you did i don't think they did
48:38like
48:54jamie i might have looked a little rough around the edges i know that i feel like i know the vision
48:59that you had and it was just a little bit off that but my god it made up for that in flavor like honestly
49:06mate that was real real tasty every one of those elements played their part and the technique that
49:12you showed made them shine starting with the lamb the cross section was money like and that's what
49:17you want with a beef wellington the satisfaction of that first cut you know you're on there and you hit
49:23that nail on the head uh when that landed on the table i definitely thought wellington so i think you
49:29absolutely fit the brief visually and the mushrooms the shimeji was cooked down so beautifully they
49:35actually had a really um truffley flavor to them as well and it just went so well with the lamb
49:41your sauce with beetroot because city is just dramatic the color the gloss and also dealing with beetroot is
49:50not too sweet well done and what was clever is the way you've reduced your port to get that strength and
49:55then get the the beetroot to it mate that is that is an absolute cracker um and we have a game on our
50:02hands well done right here we go callum alana jamie we needed to name a winner so congratulations to
50:25whoever thought that a havlova would be an immunity winning dish in masterchef that is pretty epic
50:43callum congratulations mate that was an absolute stonker of a dish you should be so stoked thank you
50:50callum you may be safe on sunday but for everyone else this will be the biggest elimination yet
50:59so make sure your game face is on good night
51:08sunday night on masterchef australia game on to survive this elimination their dishes need to
51:16transport the judges to far away places i think this dish will take anybody to speed doing a french
51:23dish um for a french man and there's definitely a lot of pressure there so much pressure and the best
51:29dishes will do the same for their makers pack your bags because we're going to katar
51:48you