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00:57with Depinda and Audra, and I'm looking at my team members
01:00and I'm going, this is a pretty fierce group of ladies.
01:03Strap yourselves in.
01:05Today's a two round up.
01:07To get your hands on immunity,
01:08you're gonna have to cook your way from out here
01:11back into the MasterChef kitchen.
01:13Oh, okay.
01:14In round one, you need to use these hydrogen gas barbecues
01:18to whip up a winning dish.
01:20You can cook anything you like, but there's a catch.
01:24Oh.
01:25This battle won't be fought by all of you.
01:28Oh.
01:30You need to choose just one person to cook a dish
01:34that will get your whole team into round two.
01:37What the heck?
01:39Cook the best dish and all three team members
01:42will progress to the next round.
01:44Oh.
01:45Okay.
01:47That's a lot of pressure on one person's shoulders.
01:50So, who's it gonna be?
01:53Do it start now?
01:54Right now.
01:54What?
01:55I feel like you were on a high for that Korean challenge
01:58you smashed the other day,
01:59and I feel like you've been cooking barbecues
02:01up on level seven.
02:02How would you feel?
02:04I reckon you should, yeah, definitely.
02:06I can definitely do some, like, you know,
02:08pretty bold flavours.
02:09If you've got an idea that might be a bit out there,
02:11a bit, like, stand out,
02:12more than happy for you to go for it.
02:13You work fast, so I think it's not a bad idea.
02:16I think it's best, I think our best bet is you.
02:18Bougie barbecue?
02:19Yeah.
02:20Bougie barbecue?
02:21Yeah.
02:22Bougie barbecue?
02:23Great team.
02:24Who is the chosen leader?
02:25Leader?
02:26I don't know.
02:27But I'm cooking.
02:28Green team.
02:29Me.
02:30Right.
02:31Purple team.
02:32Laura.
02:33Season six.
02:34Your pantry's up here today, and of course you have
02:39the gorgeous MasterChef garden at your fingertips.
02:42We're giving you 45 minutes.
02:43Whoa.
02:44Champions, are you ready?
02:45Yeah!
02:46Let's do it.
02:47Your time starts now.
02:48Come on, Jamie.
02:49Excellent it's way bigger than me I've chosen to cook with this beautiful coral
03:16trout today it is huge it looks so fresh oh that's a mega fish I love that lozzle my strategy today
03:23is making a dish that's quite bougie and I think for me I'm trying to stick to my strands make
03:30something that's very restaurant worthy but using the barbecue the judges are expecting incredible
03:36fruit and I just want to set that bar high I'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
03:47menu today would be incredible
03:49I got basically a teppanyaka grill here so I'm thinking street food I'm thinking Osaka and
04:03let's make something delicious I went to Japan 2018 I was solo two weeks walking around eating
04:13as much as I possibly could so good when you travel there's always language barriers the one thing that
04:20every human does is eat and we all share a love of food so let's bring a little bit of that trip back
04:29to the master chef kitchen so today I'm making okonomiyaki essentially sacred cabbage pancake
04:35and then we're going to have some squid that we're going to really heavily char we're going to have
04:38the prawns which is going to cook on the flat top and a little herpy salad to go on the top
04:41what a guy he's very handsome as well oh yeah what a good-looking rooster my strategy today is to use
04:53this grill as best as I possibly can I don't want to have any other pots no other tricks it's me a
05:00flat 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 I've got a great support team behind me obviously I
05:11really 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 let's go lozzy yeah nicely done nicely done
05:23the biggest thing for me is cooking on this barbecue today making sure that fish is perfectly
05:29cooked I need to make sure the flavor of the barbecue also comes through in that fish so I'm cooking my
05:34fish skin side down pretty much for the whole cook press it down with the weights between two
05:39pieces of parchment paper and this is going to make sure nothing burns and all that moisture stays
05:45inside Laura hi you got one of those big gnarly coral trout right away yeah absolute monster of
05:52a coral trout so that's the center of your dish obviously yeah yeah so grilled coral trout with
05:57like a little native salad some charred cloves which I should crack onto while I'm talking to you two
06:02yeah yeah yeah um little green sauce and then I'll just tie it all together with like a little
06:05Geraldton wax brown butter dressing yeah yeah so I'm going like full garden yeah yeah it's definitely not
06:13a sunday barbecue it's a bougie barbecue elevated fish and salad yes exactly what it is it's a little
06:20bit of a season six showdown here how are you going to make sure you take those guys out I beat them once
06:26before I could do it again shots fired you hear that what did she say don't worry
06:35all right champions you've got 28 minutes to go
06:38oh it looks gorgeous yeah yum oh that is yummy that is so good today is a season six battle
06:56and it's been a really wild journey since I was together with Laura and Jamie
07:07since then I've gone on to open restaurants in India to write cookbooks I shot some tv shows and worked
07:15on a lot of amazing projects I have totally just thrown myself into the food industry
07:23but the one thing I haven't done is held up that trophy you know it has been an incredible journey and
07:32I have learned so much and you've all been amazing you've been amazing too
07:37I came ninth in season six Jamie and Laura both went further than I did
07:44so today I really want to give it my all
07:46I want to create a dish that's a little bit creative very unexpected and take out that win today
07:55Sarah
07:56hey Sarah
07:56hi
07:57yes how are you
07:58how do you feel about this challenge
07:59I'm excited actually yeah yeah what do you got I'm making a cabbage dish generally an aussie barbecue
08:05is a barbecued meat with a sauce so I've flipped that on its head so I'm making a beautiful barbecued
08:11cabbage okay so get some nice caramelization and flavor and then duck bolognese kind of vibe on top
08:18duck bolognese on a barbie yeah yeah
08:28duck bolognese to garnish your charred cabbage
08:31yes exactly I wouldn't have picked that
08:35Ben and Shenz what do you think of your teammates uh dish choice we 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 yeah look I just wanted to do something a little
08:52bit different and I wanted to just kind of push the boundaries with using the barbecue
08:57yeah so 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 you're mincing the no I'm going to keep it nice and chunky yeah I'm
09:08just going to cook this here on the pan get it almost ready to go then just dice it up and
09:13I'm going to toss it through the sauce and so will this be still medium rare the duck breast
09:17it'll be medium yeah like it'll still have a little bit of pinkness but yeah it'll be you'll
09:21have a bite to it but no I'm not going to cook it for a long time in the sauce I'm just going to
09:25finish it on the pan and then toss it through Sarah you do have a bit of a signature move
09:29and that is that you do plate up some pretty unexpected combinations and you go quite
09:36conceptual sometimes yeah that's what it's all about if there's anyone that can pull off a duck
09:41bolognese on a swipe top it gets you think you can be the next master chef only one way to find out
09:54applications are open now head to the link below and apply we see you in the kitchen
09:59guys did you throw me under the bus i didn't i didn't know about the bolognese part i knew about
10:08this kind of sauce and cabbage but i didn't know about bolognese is this the infamous duck bolognese
10:14it's my bolognese without the pasta the cabbage is the vessel for the sauce yes cabbage is the new pasta
10:21that's it girl build that sauce bolognese is usually cooked with the mincemeat with some italian herbs
10:36but i'm going with a little bit more of asian flavors got my onion garlic ginger star anise cinnamon
10:44cloves and sheshwan pepper this is going to really amp up the flavor in the dishes i really want to eat
10:50this actually it's so different i'd be the earlier cooking of this but i love it yeah i love it okay
10:55guys fire up the barbie 20 minutes to go let's go good job good job i think it's good
11:09yes yes yes yes yes kind of how's the fish going live look at that god nicely done
11:16i'm making a bougie barbecue dish barbecue coral trout with a native salad some charred pods and a
11:23warriwell green pollute my fish is cooking between those two pieces of parchment paper i'm really
11:28happy with how that's coming along that's fish is perfect the next thing i need to crack onto is my
11:34emulsion and a really bougie native herb salad from the garden salt water's lily pillies some
11:41gerald from wax some muntries i'm gonna taste these they're muntries the little native apples
11:48ah oh my god it tastes like apple pie so muntries are a native australian apple and they're going to
11:54bring this sweetness and a really nice crunchy texture this salad nice jamie great work working the grill
12:03okonomiyaki is great street food so big pressure points today is getting as much flavor from the grill
12:10onto all of the ingredients that's beautiful caramelization jamie amazing worked his way
12:16around that barbecue he knows all the hot spots my vision is a caramelized cabbage pancake and then
12:22some miso seafood little herb salad bob's your uncle see you later some sexy prawns they are beautiful
12:29do it for the team do it for the team five minutes to go five minutes come on
12:38nice sarah beautiful sarah beautiful the flavors to get a lot get it in there
12:44that's gonna be a winner winner winner winner winner cabbage dinner winner winner cabbage dinner
12:50i think sarah has uh taking this dish into a strange weird place but in a good way big risk
12:58big reward duck bolognese is a really good strategy for us today because she's likely to stand out and
13:02hopefully get us into the next round let's go jamie get on the plate i take my okonomiyaki cover it in
13:08bulldog sauce that i've made with a little bit of oyster sauce some worcestershire sauce a bit of ketchup
13:13primo beautiful i've also made a really sharp and acidic mayonnaise it's all about the combo
13:20between those two that makes this dish sing nice mate beautiful so good once that's done i can start
13:27loading up my seafood it's spent as much time as i can give it in this miso prawn head sauce
13:33pile it up as high as i possibly can beautiful get the salad arm
13:36do you have to clean up now babe let's go babe yep i got this let's go laura the fish is cooked
13:47perfectly the salad's looking great the colors are popping how the hell i pulled that off in 45 minutes
13:53i don't know
14:06well that was fast and furious but the question is which champ will win top dish and lead their team
14:24into the kitchen for round two first dish we'd like to taste belongs to jamie
14:32i'm going against two absolutely stunning refined plates of food and i've made street food
14:41i just hope i've done enough
14:47what do you got jamie i made okonomiyaki with charred squid charred prawns and a little herb salad
15:02yes
15:15jamie for this dish to work you really had to feel your way around that barbecue right
15:19it 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 that okonomiyaki the
15:44pancake has a beautiful amount of crust on it and it's really important because you've soaked it
15:50in those sauces i don't think you could have chosen a better dish i don't think you could have
15:55executed that dish any better mate thank you
15:58my 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 ekonomiyaki i've had them in japan and this belongs side by side with all of them
16:12i love that it was so textural so you've got beautifully cooked prawns the pickled ginger
16:20and 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
16:28nice work jamie nice work great team next up repping for the green team sarah
16:44looking at my plate it's very unique
16:50duck and bolognese that's so intriguing i mean it's a pretty crazy dish
16:55so i'm worried that this could be too conceptual for the judges
17:03sarah what's the name of your dish i've made a barbecued cabbage with a duck bolognese
17:11now let's taste
17:14how's that blue yes it looks incredible absolutely fantastic
17:25so
17:33so
17:34coming out on the barbecue theme with bolognese i think is mad but you made a bolognese sauce effect
17:44with spices and i love that the base of that sauce is undeniably bolognese i get it and i
17:52didn't get it until i was eating it yeah really good concept and i feel like you continue to like
17:57give us that dish that when we're listening to you we're kind of doing this to work it out and then it
18:04comes up and it's like i get it the duck is cooked so well the cabbage is cooked lovely outer leaves are
18:14like super succulent and like really sweet and then it just starts to get a little bit of texture right at the core which i think is perfect
18:22well done
18:29next up laura
18:31i've gone to bougie barbecue today audra and depender put all their trust in me
18:39oh they trust in me i'm hoping that this is enough to get us into round two
18:45oh wow
18:47laura what have you made so we've got grilled coral trout with some grilled baby coz a little native
18:52australian salad and a green velouté so you've gone bougie barbecue i've gone very bougie barbecue
18:58yeah it's all in all in so we love it when you 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
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
20:03and i guess drawn it closer to the brief is if you had just given both the fish and the lettuce
20:10just like the quickest char yeah like almost uh just so you could just taste a bit more of that
20:16smoke on there but like what can i say it's a pretty perfect plate of food otherwise thank you
20:23thanks 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
21:05which one of you has taken out the win
21:12it's jamie
21:16street food wins yes
21:20seriously 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
21:42let's do it
21:50oh what what oh my god it's a gallery what is going on here
22:02okay lots of confused looks on faces so let me explain jamie got you to round two
22:14now you're all on your own this round is all about the people you see here
22:20each of these historical figures is said to have inspired a popular dish
22:29think fettuccine or freddo tatata or eggs benedict
22:35legend has it that they all got their names from someone who made history
22:39so in this round you need to pick one of these portraits up here and bring us a version of their dish
22:49but you won't know what that dish is until after you've made your decision
22:54oh and hey we don't want any double up so whoever picks their portrait first that's theirs
23:03got your skates on
23:06i'm going straight for the lady with the beautiful dress and the hat
23:11stand in front of whichever face is calling your name
23:13the choice is yours you've got three left all 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
23:41callum you're correct
23:45it's at a pavlova famed 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
23:58the snacks and the beer um i can't quite remember her full name was melba dame melba it's
24:05dame nelly melba
24:10you can be on my trivia team anytime you want famous of course for having the peach melba named
24:16after her nice work
24:18it's all on you jamie what do you got oh there's zero chance of me getting there no i just like
24:26the cut of his jib all right let me put you out of your misery this is arthur wellesley first duke
24:32of wellington famous for wellington it's beef wellington so i'm happy savory good completely
24:43different from the other two even better all right let's have some fun and see who you didn't choose
24:48oh this is count powerville alexandrovich strogana known for the beef strogana this
24:59is 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
25:22sunday's elimination are we ready yeah ready 75 minutes this cook is all about riffing on a classic
25:38no one else will need them and when we think about a beef wellington what is it but a luxury pie with
25:45a perfect puff pastry so i'm wondering whether i can come up with something interesting with some
25:53parsnip not pastry i'm pushing hard all over again this is difficult cooking conceptual cooking it's
26:00creative you know people love the original you know so it's like how do you pull apart the dish
26:06and bend your mind into something creative it's all about pulling out the essence of the dish somehow
26:14and when we eat it it has to remind us of that dish for sure today's challenge is so special for me
26:21i'm making my version of mum's pavlova from christmas day and it needs to be elevated enough that it's
26:27worthy of winning a must chef challenge and everyone knows what a pavlova should be like
26:32i think of meringue whipped cream and fruit but because pavlova comes from anna pavlova a russian
26:40ballerina i'm kind of thinking can i get like a russian flavor profile in here and then i realize
26:44i know nothing at all about russian food and the only thing that comes to mind is those kind of russian
26:49stacking dolls it's 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 so i'm not
27:13convinced it's actually going to cook in time so my backup idea is to make some meringue shards as
27:19the just-in casing if i do end up using it it's not really a pavlova but if i don't have cooked meringue
27:25i don't have a dish and now with my sorbet i'm combining strawberries fresh figs and i'm going to
27:32not cook it at all is that your sorbet callum yeah yeah nice because i want it to have that true
27:40fresh fruit vibe love 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
28:20hello peach melba i know peach melba good start yeah really good start the thing is obviously
28:26really making sure that that peach is the hero of the dish then also the flavors that we know from
28:32the classic it's going to look like a peach melba or is it going to look like something more um i
28:37still want a nice beautiful piece of peach it will have half a peach on there so fresh peach fresh
28:42raspberries that kind of stuff yeah thoughts annie um yeah i think like i think for this it's such a
28:51weird one because there's so many ways to skin this cat right yeah you know as long as you have peach
28:56raspberry and either cream or a vanilla bean ice cream then we've ticked the box but i don't think
29:03that that is going to be good enough today when you've got the talent behind you i feel like you
29:07really need to do something super inspired by the peach melba and riff on that okay does that make
29:15sense yep absolutely yep got that yeah just make peach melba better all right yeah no problem okay
29:21all right thank you go lana you got this girl now is not the time to play it safe you know i really
29:32need to change this up it's just not going to be enough to put half a peach on the plate i'm going to
29:37think fast that make um that makes sense 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 of
30:25it with like a bright red peach and strawberry sauce and make a little peach raspberry compote center
30:32but when those judges cut into it it's not actually a peach and then i'm going to create a white
30:39chocolate sugar shard to bring that real textual element i wish i thought of this 15 minutes ago but
30:45i think in the master's kitchen it's actually being able to pivot under pressure glucose and create new
30:51ideas on the fly okay guys 45 minutes to go
31:04just having a munch on a peach oh we can smell it jamie good job show the duke drank a bit of port
31:20i'm doing a riff on a beef wellington i'm going to test your prediction please yep
31:32you test i have and it's getting really sweet
31:37which is what i want the jus is super rich it's sticky working on my medley of mushrooms
31:43look at the look of those mashes jamie yeah it's so good hey now look at the choice you have and my
31:48ideas are starting to come together for this parsnip wellington lamb thing jamie hello how you feeling
31:55uh yeah good mate you must be good you just cooked like an absolute wizard out there yeah well you're
32:00only as good as your last cook so now i'm concentrated on this one yeah not beef though we're not doing
32:06beef and we're not doing pastry oh so we're doing lamb instead and then wrap the whole thing in some
32:14spiralized um parsnip and then deep fry so essentially it's like a spring roll
32:24it's an awesome idea great concept a lot of technique here though yeah like and the fact that i dare say
32:30you've never done this before it's a new dish that's accurate so and how are you going to know
32:35what that lamb fillet is doing on the inside uh just just the wine we love it we love it man if
32:43you execute this this could be revolutionizing the beef wellington dare i say i hope so absolutely
32:48thank you very much i've never done this before no one's ever done this before and i've
32:54got to cook my wellington not once not twice but three times now i'm getting everything sorted
33:00so that i can construct what will be my wellington it can work it could not but we're gonna try
33:07that's epic i love that
33:13are you pleased with your meringue um yeah i think it's okay i'll let you do just a nice
33:20yeah i don't have that much knowledge what temps your oven at callum oh various
33:23yes i went at 110 i jacked a little i feel like i'm spending the majority of the time in this cook
33:29adjusting these meringues it's a fine line between undercooked and overcooked and it's going to be
33:34tight
33:38hey calum hello gang how are you hey what's happening i'm making pavlova uh yep so and the traditional one
33:45we make at christmas is yay big yep it's uh more than a 75 minute cook definitely yeah yeah so i'm just
33:50going to make like little pavlovas just so you're going to have like a little kind of
33:53cup shape in them yeah i'm going to fill that cup like a babushka doll wow it sounds super calm
34:00my biggest sort of um stress here is that i've made two lots of meringue yep if plan a works i think
34:04i've nailed the brief but plan b we've made some sheets of meringue which is going to be a marine dessert
34:08but i'm going to try and sell to you as a pavlova yeah yeah okay we'll be we'll be hawking on that meringue
34:12i don't know if a shard for me kind of it was like i've never gone to someone's house and they've
34:20gone oh here's a beautiful pavlova i've made no way no way it has to have that mouthful that's his
34:27challenge here oh no that still needs a bit i had to pivot but now i'm feeling that everything's
34:35definitely more elevated in my beach melba i've got my peach and strawberry sauce which would poke the
34:41whole top of the parfait and make it look like a peach i think that my white chocolate shards are
34:47going to be really nice and crispy and crackly and i've got my peaches sort of bubbling away and
34:54pickling away and peaches and a herb like thai basil taste amazing together so i want to make a little
35:02thai basil oil come on alana we've got this girl all right let's see how you do this oh we're learning
35:16together now it's time to cook my piece of lamb this is cook number one we've only got like 18 to go i
35:25know chef are you gonna encase the whole thing in person yep so it's like a springy basically pretty
35:31much yeah yeah you've only got one i've only got one go big first cook i want this lamb to be just
35:42underdone because once it's wrapped it's still going to go back into the pan and then into the deep fryer
35:47so this lamb has to be perfect now but it has to be perfect after two more cooks 15 minutes almost
35:54come on quick get that lamb out of the pan there's only 15 minutes to go so the lamb is now where the
36:06lamb has to be i take my lamb off brush it with french mustard for that little tip of the hat to
36:11the original that then goes on to my mushrooms rainbow chard and prosciutto and then we roll
36:17i want to give this every chance possible to stay together because there's every chance that it won't
36:27jamie 12 minutes
36:30goes into a pan we'll seal side down to try and make sure that that will actually stay closed
36:37come on heat i admire you for the creation but how 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 the moment of truth cook number three
37:42i'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
38:41you've got like three and a half minutes to figure it out wait
38:45uh what do i want to do i had to pivot under pressure but i really feel like what i've come
38:53up with is an elevated version of a peach melba i'm just fingers crossed when i pour the sauce over
38:59the top of this parfait it'll look like a peach
39:04it 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
40:08is a long way from the classic pavlova from christmas day but hopefully it's going to be really
40:12fun and sort of theatrical to cut into it and i feel like choosing out of pavlova at the side of this
40:17cook it's 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 i think i have taken a risk with
40:43this but i wanted to celebrate in my own way what a wellington can be i don't know if the wellington
40:49is under or overcooked and it looks pretty rustic so hopefully flavor counts i mean the dish is pretty
40:56mad and it's lamb so it's the madness why not this is it
41:03two
41:23we gave you free reign to put your spin on a classic
41:27top dish wins immunity the first dish we'd like to taste belongs to
41:31callum when the judges taste this pavlova i want them to still get that you know childlike
41:39kind of reminiscence 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 so it's a
41:52pavlova stuffed with a fig and strawberry sorbet which has been stuffed with a lemon and strawberry
41:57coolie the creme fraiche mousse on top fig leaf oil and then the fig leaf sherbet there as well
42:04it makes me feel like good skincare
42:08it calms me down
42:12takes a lot too callums
42:17it does have the babushka effect that you're talking about i think it's hiding a little secret
42:21you should get a bit of um goo when you cut into it from that um that coolie let's do it
42:31it's chewy yes
42:35oh oh babushka she's easy wow wow i wasn't expecting it to be so dramatic
42:51so
43:04hmm
43:06callum that is an absolute pearler of a pavlova mate
43:11yes
43:11the beauty is the pav so smart and savvy to turn it into what is the vessel it really does give it a sense
43:25of 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 a giant
43:51sophisticated 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
44:13calum i didn't like it i love it it was very rare magical calum congratulations you know the best
44:23things about pavlova is the chewiness was sticking in your teeth which could be annoying but it's not
44:29it's the purple so 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
44:48right now but what i've come up with i surprised myself oh look at the colors on that
44:55oh 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
45:43beautiful technique both with the texture of the parfait and that center too it was the perfect
45:55texture you know it was amazing to see how you kind of had an idea and then it evolved like there's
46:01probably two elements on that plate that were on the original dish versus the finished dish and i thought
46:07there was some really good evolution there alana it really was you know all the colors of the sunset
46:15and then that bright green basil oil was just like hi i'm alana which i loved alana i love this
46:24if somebody asked me for a peach melba i would never do the classic anymore because of this
46:29what was great is the combination of the peach and the raspberry which was exactly what is on the
46:35classic so well well done alana i feel like if the more syllables it has the better it is oh he's too
46:50funny 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
47:17excuse me essentially lamb wellington wrapped in parsnip
47:23a port and beetroot jus and a little fricassee or mushrooms uh very importantly when i cut into this
47:31what's the cook on the lamb gonna be like because it went through a few little cooking processes didn't
47:36it yeah it got seared then it got wrapped in prosciutto then it got seared again then it got wrapped in
47:41parsnip and deep fried and then back in the pan yeah yeah yeah yeah look it went through a few cooking
47:50uh techniques all of them just just a couple but when you cut in it should be blushing pink
47:59nice cook let's have a look
48:18let's have a look
48:19oh that is perfect i did not expect to see that i don't think you did i don't think they did
48:43it's just a little bit off that but my god it made up for that in flavor like honestly mate that
48:55was real real tasty every one of those elements played their part and the technique that you showed
49:01made them shine starting with the lamb the cross section was money like and that's what you want
49:18with a beef wellington the satisfaction of that first cut you know you're on there and you hit that nail
49:24on the head uh when that landed on the table i definitely thought wellington so i think you
49:30absolutely fit the brief visually and the mushrooms the shimeji was cooked down so beautifully they
49:35actually had a really um truffly flavor to them as well and it just went so well with the lamb
49:42your sauce with beetroot because it is just dramatic the color the gloss and also dealing with beetroot
49:50is not too sweet well done and what was clever is the way you've reduced your port to get that strength
49:55and then 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
50:20so congratulations to
50:33whoever 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
50:48you should be so stoked thank you callum you may be safe on sunday but for everyone else
50:55this will be the biggest elimination yet so 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 transport the
51:16judges to far away places i think this dish will take anybody to speed doing a french dish for a french
51:24man and there's definitely a lot of pressure there so much pressure and the best dishes
51:30will do the same for their makers pack your bags because we're going to katar
51:46so
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