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00:00Oh
00:23Oh my god
00:25What's happening here?
00:27Interesting.
00:29Interesting.
00:31Oh wowsy.
00:33Morning everyone.
00:35Morning.
00:37For today's immunity challenge, we're going to need to get you into teams.
00:41Here we go.
00:43How many do we have?
00:45That's the question.
00:47Oh my god.
00:49That was very painful.
00:51Do you know the drill? Split up in your colours.
00:53I am on team purple today with Dipinda and Audra.
00:58And I'm looking at my team members and I'm going,
01:00this is a pretty fierce group of ladies.
01:02Strap yourselves in.
01:04Today's a two round up.
01:06To get your hands on immunity, you're going to have to cook your way from out here,
01:10back into the MasterChef kitchen.
01:12Oh, okay.
01:14In round one, you need to use these hydrogen gas barbecues to whip up a winning dish.
01:19You can cook anything you like, but there's a catch.
01:23Oh.
01:25This battle won't be fought by all of you.
01:28Oh.
01:29Oh.
01:30You need to choose just one person to cook a dish that will get your whole team into round two.
01:36What the hell?
01:38Cook the best dish and all three team members will progress to the next round.
01:43Oh.
01:44Oh.
01:45Okay.
01:46Whoa.
01:47That's a lot of pressure on one person's shoulders.
01:49So, who's it going to be?
01:52Do we decide right now?
01:53Right now.
01:54What?
01:55I feel like you're on a high for that Korean challenge you a special day.
01:59And I feel like you've been cooking barbecues up on level seven.
02:02How would you feel?
02:03Would you?
02:04I reckon you should.
02:05Yeah, definitely.
02:06I can definitely do some, like, you know, pretty bold flavours.
02:09If you've got an idea that might be a bit out there, a bit, like, stand out.
02:11Yeah.
02:12I'm more than happy for you to go for it.
02:13Yeah.
02:14You work fast.
02:15So, I think it's not a bad idea.
02:16I think it's best.
02:17I think our best bet is you.
02:18Bougie barbecue?
02:19Yeah.
02:20Bougie it up.
02:21Great team.
02:22Who is the chosen leader?
02:25Leader?
02:26I don't know, but I'm cooking.
02:28Green team.
02:29Me.
02:30Right.
02:31Purple.
02:32Tim.
02:33Laura.
02:34Season six.
02:35Your pantry's up here today.
02:40And, of course, you have the gorgeous MasterChef garden at your fingertips.
02:43We're giving you 45 minutes.
02:45Whoa.
02:46Champions, are you ready?
02:48Yeah.
02:49Let's do it.
02:50Your time starts now.
02:52Come on, Jeremy.
02:53Come on, Jeremy.
02:54Come on.
02:55Come on.
02:56Come on.
02:57Come on.
02:58Come on.
02:59Come on.
03:00That fish is so big.
03:01Oh, my God.
03:02That's a bolster.
03:03Let's go, Lozzle.
03:04Woo!
03:05Look at that baby.
03:06Nice one.
03:07Beautiful.
03:08Nice one.
03:09Nice one.
03:10I know.
03:11Excellent.
03:12It's way bigger than me.
03:13I've chosen to cook with this beautiful coral trout today.
03:16It is huge.
03:17It looks so fresh.
03:18Oh, that's a mega fish.
03:20I love that, Lozzle.
03:21My strategy today is making a dish that's quite bougie.
03:26Okay.
03:27And I think for me, I'm trying to stick to my strands, make something that's very restaurant
03:31worthy, 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, and I would love to get my team through
03:44to that second round cook, and to have the shot of the miniature today would be incredible.
03:53Let's go, Jamie.
03:54Good job.
03:55Look at those knife skills.
03:56Woo-hoo!
03:57Bang.
03:58This is basically a teppanyaka grill here, so I'm thinking street food, I'm thinking
04:04Osaka, and let's make something delicious.
04:05I went to Japan 2018.
04:08I was solo two weeks walking around, eating as much as I possibly could.
04:14So good!
04:16When you travel, there's always language barriers.
04:19The one thing that every human does is eat, and we all share a love of food, so let's
04:26Let's bring a little bit of that trip back to the MasterChef kitchen.
04:30So today I'm making okonomiyaki, essentially a savoury cabbage pancake, and then we're
04:36going to have some squid that we're going to really heavily char.
04:38We're going to have the prawns which are going to cook on the flat top, and a little herpy
04:41salad to go on the top.
04:44What a guy.
04:47He's very handsome as well.
04:48Oh yeah, he's totally handsome.
04:49What a good looking rooster.
04:50Good looking rooster.
04:51My strategy today is to use this grill as best as I possibly can.
04:56I don't want to have any other pots, no other tricks.
05:00It's me, a flat top and my ingredients.
05:02If I can utilise that and showcase how much flavour you can get off this, I think we've
05:05hit the brief.
05:06Great 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
05:14round of immunity, so there's a lot of pressure riding on this.
05:19Let's go Lozzy.
05:20Yep.
05:21Nicely done, nicely done.
05:24The biggest thing for me is cooking on this barbecue today, making sure that fish is perfectly
05:29cooked.
05:30I need to make sure the flavour of the barbecue also comes through in that fish.
05:34So I'm cooking my fish skin side down pretty much for the whole cook.
05:38Press it down with a weight between two pieces of parchment paper and this is going to make
05:42sure nothing burns and all that moisture stays inside.
05:45Laura.
05:46Hi Laura.
05:47You got one of those big gnarly coral trout right away.
05:51Yeah, absolute monster of a coral trout.
05:53So that's the centre of your dish obviously.
05:55Yeah, yeah.
05:56So grilled coral trout with like a little native salad, some charred cods which I should crack
06:00onto while I'm talking to you too.
06:02Yeah, yeah, yeah.
06:03A little green sauce and then I'll just tie it all together with like a little Geraldton
06:06wax brown butter dressing.
06:07Nice.
06:08Yeah, yeah.
06:09So I'm going like full garden.
06:10Yeah, yeah.
06:11I love that.
06:12Inspo today.
06:13It's definitely not a Sunday barbecue.
06:15It's a bougie barbecue.
06:16Elevated fish and salad.
06:18Yes.
06:19That's exactly what it is.
06:20It's a little bit of a season six showdown here.
06:23How are you going to make sure you take those guys out?
06:26Meet them once before I can do it again.
06:28Oh, shots fired.
06:29You hear that?
06:30I love it.
06:31What did she say?
06:32Don't worry.
06:33All right, champions, you've got 28 minutes to go.
06:40Come on, guys.
06:46Oh, it looks gorgeous.
06:47Yeah, it's good.
06:48It looks gorgeous.
06:49Yeah.
06:50Yum.
06:51Oh, that is yummy.
06:52That is so good.
06:54Today is a season six battle.
07:00And 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.
07:12I shot some TV shows and worked on a lot of amazing projects.
07:17I have totally just thrown myself into the food industry.
07:23But the one thing I haven't done is held up that trophy.
07:27You know, it has been an incredible journey and I have learnt so much and you've all been amazing.
07:34You've been amazing too.
07:36I came ninth in season six.
07:39Jamie and Laura both went further than I did.
07:42So 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.
07:56Hey, Sarah.
07:57Hi.
07:58How are you?
07:59How do you feel about this challenge?
08:00I'm excited actually.
08:01Yeah, yeah.
08:02What have you got?
08:03I'm making a cabbage dish.
08:04Generally, an Aussie barbecue is a barbecue meat with a sauce.
08:08So I've flipped that on its head.
08:10So I'm making a beautiful barbecued cabbage.
08:12Okay, alright.
08:13So get some nice caramelisation and flavour.
08:16And then duck bolognese kind of vibe on top.
08:21Duck bolognese?
08:22On a barbie?
08:23Yeah, yeah.
08:28Duck bolognese to garnish your charred cabbage.
08:31Yes, exactly.
08:32I wouldn't have picked that.
08:34Ben and Shenz, what do you think of your teammates' dish choice?
08:39We just found out actually.
08:42We fully support her when Anna was in.
08:45How do you reckon this is going to be a winning dish?
08:47Because 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.
08:53And I wanted to just kind of push the boundaries with using the barbecue.
08:57Yeah.
08:58So if I pull it off, I think it's a pretty tasty dish.
09:00So 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.
09:11Get it almost ready to go.
09:12Then just dice it up.
09:13And then I'm going to toss it through the sauce as well.
09:15And so will this be still medium rare, the duck breast?
09:17It'll be medium, yeah.
09:18Like it'll still have a little bit of pinkness.
09:20Yeah.
09:21But yeah, 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 plate up some pretty
09:32unexpected combinations.
09:34And you go quite conceptual sometimes.
09:37Yep.
09:38That's what it's all about.
09:40If there's anyone that can pull up a duck bolognese.
09:43On a flat top.
09:44It's you.
09:51Think you can be the next MasterChef?
09:53Only one way to find out.
09:54Applications are open now.
09:56Head to the link below and apply.
09:57We see you in the kitchen.
09:59Guys, did you throw me under the bus then?
10:00Not at all at all.
10:01We love this.
10:02We love this.
10:03I didn't know about the bolognese part.
10:04I knew about the kind of sauce and cabbage but I didn't know about bolognese.
10:09Is this the infamous duck bolognese?
10:10It's my bolognese.
10:11Without the pasta.
10:12The cabbage is the vessel for the sauce.
10:13Yes.
10:14The cabbage is the new pasta.
10:15Do we approve?
10:16Do we approve?
10:17We do, we do.
10:18Yeah.
10:19Stand up approval.
10:20100% approve whatever she does.
10:21Show me.
10:22That's it girl.
10:23Build that sauce.
10:24Bolognese is usually cooked with the mincemeat with some Italian herbs but I'm going with
10:37a little bit more of Asian flavours.
10:40Got my onion, garlic, ginger, star anise, cinnamon, cloves and sheshwan pepper.
10:46This is going to really amp up the flavour in the dish.
10:49I really want to eat this actually.
10:51It's so different.
10:52I've never cooked some of this but I love it.
10:54I really love it, love it.
10:55Okay guys, fire up the barbie.
10:5820 minutes to go.
11:00Let's go.
11:01Good job, good job.
11:02I think it's good.
11:05Yes, yes, yes, yes, yes.
11:10Kind of.
11:11How's the fish going?
11:12Oh my God.
11:13Nicely done.
11:14I'm making a bougie barbecue dish.
11:18Barbecue coral trout with a native salad, some charred pods and a warriwell 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 fish is perfect.
11:31The 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.
11:39Salt wash, there's lily pillies, some gerald from wax, some muntries.
11:43I'm going to taste these.
11:44They're muntries, they're little native apples.
11:47Ah!
11:48Oh my God, it tastes like apple pie.
11:51So muntries are a native Australian apple and they're going to bring this sweetness
11:56and a really nice crunchy texture of this salad.
11:59Nice, Jamie.
12:00Great work, working the grill.
12:02Okonomiyaki is great street food.
12:05So big pressure points today is getting as much flavour from the grill onto all of the ingredients.
12:12That's beautiful caramelisation, Jamie, amazing.
12:14Oh, look at that.
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 good.
12:29They're beautiful.
12:30Do it for the team!
12:32Five minutes to go!
12:34Five minutes, come on!
12:38Nice, Sarah.
12:39Beautiful, Sarah, beautiful.
12:41All the flavours together, love.
12:43Get it in there.
12:44That's going to be a winner, winner, winner.
12:47Winner, winner, cabbage dinner.
12:49Winner, winner, cabbage dinner!
12:53I think Sarah has taken this dish into a strange, weird place, but in a good way.
12:58Big risk, big reward.
12:59Dak Bolognese is 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 okonomiyaki, cover it in bulldog sauce that I've made with a little bit of oyster sauce,
13:10some Worcestershire sauce, some Worcestershire sauce, a bit of ketchup.
13:13Primo.
13:14Beautiful.
13:15I've also made a really sharp and acidic mayonnaise.
13:19It's all about the combo between those two that makes this dish sing.
13:22Nice, mate.
13:23Beautiful.
13:24So good.
13:25Once that's done, I can start loading up my seafood.
13:28It'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.
13:35Beautiful.
13:36Get the salad on.
13:40Do you have to clean up now, babe?
13:41Let's go, babe.
13:43Yep, I got this.
13:45Let's go, Laura.
13:46The fish is cooked perfectly.
13:48The salad's looking great.
13:49The colours are popping.
13:51How the hell I pulled that off in 45 minutes?
13:53I don't know.
13:54Time's up in 10, 9, 8, 2, 8, 6, 5, 4, 3, 2, 1.
14:08Good job.
14:09Good job.
14:10Good job.
14:11Good job.
14:12Good job.
14:13Good job.
14:14Good job, man.
14:15Thanks for the support, team.
14:16Awesome work.
14:19Well, that was fast and furious, but the question is, which champ will win top dish
14:24and lead their team into the kitchen for round two?
14:28The first dish we'd like to taste belongs to...
14:32Jamie.
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.
14:43Ooh.
14:44Wow.
14:48What have you got, Jamie?
14:49I made okonomiyaki with charred squid, charred prawns and a little herb salad.
15:03Yes.
15:06Yes.
15:15Jamie, for this dish to work, you really had to feel your way around that barbecue, right?
15:22That is an absolute barbecue banger, mate.
15:28It was so good to see you just hone in on that piece of equipment.
15:38You can taste levels of char and gnarliness throughout the whole dish.
15:42Starting with that, that okonomiyaki, the pancake has a beautiful amount of crust on it.
15:48And it's really important because you've soaked it in those sauces.
15:51I don't think you could have chosen a better dish.
15:54I don't think you could have executed that dish any better, mate.
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.
16:09I've had them in Japan and this belongs side by side with all of them.
16:14I love that it was so textural.
16:16So you've got beautifully cooked prawns, the pickled ginger, and then that lovely little fresh salad of the baby zucchinis and spring onion on top.
16:25Yeah, delicious dish.
16:26I think one of your best, actually, that you've done in this kitchen.
16:30Nice work, mate.
16:35Nice 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.
16:56So I'm worried that this could be too conceptual for the judges.
17:00Sarah, what's the name of your dish?
17:05I've made a barbecued cabbage with a duck bolognese.
17:11Now let's taste.
17:14How's that blue?
17:16Yes, beautiful.
17:18It looks incredible.
17:19Absolutely fantastic.
17:30Sarah, coming out on a barbecue film with bolognese, I think is mad.
17:42But you made a bolognese sauce effect with spices, and I love that.
17:48The base of that sauce is undeniably bolognese.
17:51I get it, and I didn't get it until I was eating it.
17:53Really good concept, and I feel like you continue to, like, give us that dish that when we're listening to you, we're kind of doing this to work it out.
18:04And then it comes up, and it's like, ah.
18:07I get it.
18:09The duck is cooked so well.
18:11The cabbage is cooked lovely.
18:13Outer leaves are, like, super succulent and, like, really sweet.
18:18And then it just starts to get a little bit of texture right at the core, which I think is perfect.
18:22Well done.
18:23Well done.
18:31Next up, Laura.
18:36I've gone to Bougie BBQ today.
18:39Audra and Dependa put all their trust in me.
18:42So I'm hoping that this is enough to get us into round two.
18:46Ooh.
18:47Wow.
18:48Laura, what have you made?
18:49So we've got grilled coral trout with some grilled baby coz, a little native Australian salad, and a green velouté.
18:56So you've gone Bougie BBQ.
18:57I've gone very Bougie BBQ.
18:58Yeah.
18:59All in.
19:00All in, Soph.
19:01We love it when you go all in, so we're going to taste.
19:21Laura, Laura, Laura, Laura, Laura.
19:24I love it.
19:25I love it.
19:26What I love is your sauce.
19:29Delighting, impact, fresh, very green, and this little finger lime.
19:35That's the finger lime.
19:36It's just enough that every time you got a bit of a bag, it's fantastic.
19:42Laura, 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.
19:54Just such a restrained, skilled plate of food.
20:01The only thing I think that could have improved this, and I guess drawn it closer to the brief,
20:06is if you had just given both the fish and the lettuce, just like the quickest char.
20:13Yeah.
20:14Like, almost 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.
20:23Thanks, Laura.
20:24Well done, Laura.
20:26Well done.
20:34As a team, you each had to pick someone to step up to the hot plate.
20:39And what we got was a surprise season six showdown.
20:46The question is, which one of you has taken out the win?
20:53It's Jamie!
20:54Yeah!
20:55Yeah!
20:56Yeah!
20:57Yeah!
20:58Yeah!
20:59Yeah!
21:00Yeah!
21:01Yeah!
21:02Yeah!
21:03Yeah!
21:04Yeah!
21:05Yeah!
21:06Yeah!
21:07Yeah!
21:08Yeah!
21:09Well done.
21:10Street food wins.
21:11Yes!
21:13Seriously, Jamie, you're an absolute wizard on the tools.
21:16You've won your whole team a place inside the MasterChef kitchen for round two.
21:17Woo!
21:18Well done, guys.
21:19I am ready for round two.
21:20Thank you very much.
21:21Honey, thank you very much.
21:22Thank you very much.
21:23I had a warm-up cook and these guys just had to watch me crush it.
21:24Are we ready for the final round?
21:25Yeah.
21:26Let's do it.
21:27Let's do it.
21:28Woo!
21:29Woo!
21:30Woo!
21:31Woo!
21:32Woo!
21:33Woo!
21:34Well done, guys.
21:35I am ready for round two.
21:36Honey, thank you very much.
21:37Thank you very much.
21:38I had a warm-up cook and these guys just had to watch me crush it.
21:40Are we ready for the final round?
21:41Yeah.
21:42Let's do it.
21:43Woo!
21:52What?
21:53What?
21:54Oh!
21:55Oh!
21:56Oh, that's interesting.
21:57Oh, my God.
21:58It's a gallery.
21:59Oh!
22:00What is going on here?
22:02Alba Stumbledore?
22:03Haha.
22:04Okay.
22:07Lots of confused looks on faces, so let me explain.
22:11Jamie got you to round two.
22:14Now you're all on your own.
22:17This round is all about the people you see here.
22:20Each of these historical figures is said to have inspired a popular dish.
22:26Oh!
22:27Oh!
22:28Yeah.
22:29Think fettuccine alfredo, ta-ta-ta 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.
22:47Oh!
22:49But you won't know what that dish is until after you've made your decision.
22:54Oh!
22:55And, hey, we don't want any double ups, 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.
23:13Jamie, the choice is yours.
23:14Come on, Jamie.
23:15You've got three left.
23:16All right.
23:17Who's this going?
23:18All right.
23:19Let's see who you've chosen.
23:20Oh!
23:21Oh!
23:22Callum, you've chosen this portrait.
23:23Who do you think she is?
23:24My guess is that is the quintessential Australian dessert that's a New Zealand dish after a Russian
23:26ballerina, Pavlova.
23:27Callum, you're correct!
23:28Oh!
23:30And a Pavlova!
23:32Famed for the Pavlova.
23:33Your general knowledge has paid off.
23:34You'd be great at a pub quiz.
23:36Alana, you chose this portrait.
23:37Any guesses who it might be?
23:38Terrific.
23:39Harvest, you've chosen this portrait.
23:40Oh, my gosh.
23:41Oh!
23:42Oh!
23:43Yes.
23:44Oh!
23:45Oh, my God.
23:46Oh, my God.
23:48Oh.
23:49Oh, my God.
23:50Oh, my God.
23:51Oh, my God.
23:52Oh, my God.
23:53Oh, my God.
23:54Oh, my God.
23:55Oh, my God.
23:56Oh, my God.
23:57I'm there for the snacks and the beer.
23:59I can't quite remember her full name.
24:01Was Melba? Dame Melba?
24:03It's...
24:05Dame Nelly Melba!
24:07You can be on my trivia team any time you want!
24:11Famous, of course, for having the Peach Melba named after her.
24:15Nice work!
24:21It's all on you, Jamie. What have you got?
24:23Oh, there's zero chance of me getting this.
24:25No, I just like the cut of his jib.
24:27Alright, let me put you out of your misery.
24:29This is...
24:31Arthur Wellesley, First Duke of Wellington.
24:33Famous for? Wellington?
24:35The Leap Wellington! And the cracker of a dish, Jamie!
24:37Nice!
24:39It's Steve Wellington, so I'm happy.
24:41Savory, good.
24:43Completely different from the other two, even better.
24:45Alright, let's have some fun and see who you didn't choose.
24:49Oh!
24:51This is...
24:53Alexandrovich Strogana, known for the beef strogana.
24:57Of course!
24:59This...is...
25:01Ding Bao Zhen, famous for Kung Pao Chicken.
25:03Oh!
25:05Right, you've got your dish inspiration.
25:09Now, bring us a MasterChef-worthy take on it.
25:13You'll have 75 minutes.
25:15The pantry and garden, they're open.
25:19The best dish...
25:21wins immunity from Sunday's elimination.
25:23Are we ready?
25:25Yeah, I'm ready.
25:26You're 75 minutes south there.
25:27Go, guys!
25:29Go, guys!
25:30I don't need an awful...
25:31Nice, Jamie.
25:33That's it.
25:35This cook is all about riffing on a classic.
25:39No-one else will need them.
25:41And when we think about a beef wellington, what is it but a luxury pie?
25:45With a perfect puff pastry.
25:47So, I'm wondering whether I can come up with something interesting with some parsnip, not pastry.
25:55I'm pushing hard all over again.
25:57This is difficult cooking.
25:59Conceptual cooking.
26:00It's creative, you know.
26:02People love the original, you know.
26:04So, it's like, how do you pull apart the dish and bend your mind into something creative?
26:09It's all about pulling out the essence of the dish somehow.
26:13Yeah.
26:14And when we eat it, it has to remind us of that dish.
26:17For sure.
26:18Today's challenge is so special for me.
26:20I'm making my version of Mum's Pavlova from Christmas Day.
26:24And it needs to be elevated enough that it's worthy of winning a MasterChef challenge.
26:29And everyone knows what a Pavlova should be like.
26:32I think it's meringue, whipped cream and fruit.
26:36But because Pavlova comes from Anna Pavlova, a Russian ballerina,
26:40I am kind of thinking, can I get like a Russian flavour profile in here?
26:43And then I realise I know nothing at all about Russian food.
26:46And the only thing that comes to mind is those kind of Russian stacking dolls.
26:50It's a straight lift from Roo.
26:52Work that day.
26:53Oh, will it work again?
26:55Dun dun dun!
26:56So I was kind of thinking maybe if I can have effectively a hollowed out Pavlova,
27:01so I can fill it with all my little elements kind of stacked inside each other.
27:05Kind of like babushka dolls.
27:07My biggest concern is I would normally take ages to cook a pad.
27:10Low and slow is the key here.
27:12So I'm not convinced it's actually going to cook in time.
27:15So my backup idea is to make some meringue shards as the just-in casing.
27:20If I do end up using it, it's not really a Pavlova, but if I don't have cooked meringue, I don't have a dish.
27:26And now, with my sorbet, I'm combining strawberries, fresh figs, and I'm going to not cook it at all.
27:34Is that your sorbet, Callum?
27:36Yeah.
27:37Yeah, nice.
27:38Because I want it to have that true, fresh fruit vibe.
27:41Love your work, Carl.
27:42Why, thank you.
27:43Hey, you three!
27:44We've only got one hour to go!
27:46Let's go, guys!
27:47Woo!
27:48Let's go, guys!
27:49Come on!
27:50I've chosen Dame Melba today, and the Peach Melba has been named after her.
28:00The Peach Melba is like a peach sundae.
28:03So, 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 and salted honey in my parfait.
28:15I just think this is going to be a beautiful flavour combination.
28:19Hey, Lana!
28:20Hello!
28:21Peach Melba!
28:22I know, Peach Melba.
28:23Good start.
28:24Yeah.
28:25Really good start.
28:26The thing is, obviously, really making sure that that peach is the hero of the dish, then also the flavours that we know from the classic.
28:33Is it going to look like a Peach Melba, or is it going to look like something more?
28:36Um, I still want a nice, beautiful piece of peach.
28:39It will have half a peach on there, so fresh peach, fresh raspberries, that kind of stuff, yeah.
28:46Thoughts, Andy?
28:47Um, yeah, I think like, I think for this, it's such a weird one because there's so many ways to skin this cat, right?
28:54Yeah.
28:55You know, as long as you have peach, raspberry and either cream or a vanilla bean ice cream, then we've ticked the box.
29:02But I don't think that that is going to be good enough today when you've got the talent behind you.
29:06Yeah, okay.
29:07I feel like you really need to do something super inspired by the Peach Melba and riff on that.
29:13Okay.
29:14Does that make sense?
29:15Yep.
29:16Absolutely.
29:17Yep.
29:18Got that.
29:19Yeah.
29:20Just make Peach Melba better.
29:21All right.
29:22Yeah.
29:23No problem.
29:24Okay.
29:25All right.
29:27Look at this girl.
29:28Now is not the time to play it safe.
29:31You know, I really need to change this up.
29:33It's just not going to be enough to put half a peach on the plate.
29:36I've got to think fast.
29:37Look at Callum.
29:38Run, Callum.
29:39Run.
29:40Where is Callum going?
29:41To the featuring.
29:43Did that make sense before?
30:00Yes.
30:01Yeah, absolutely did.
30:02So, I've changed the tack.
30:04Today I have to make my best version of a Peach Melba, but after the judges visit,
30:09I'm thinking that just having half a peach sitting on top of the parfait is not going
30:16to cut it.
30:17I think today I really need to think outside the box.
30:20I'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
30:32center.
30:33But when those judges cut into it, it's not actually a peach.
30:37And then I'm going to create a white chocolate sugar shard to bring that real textural element.
30:43I wish I thought of this 15 minutes ago, but I think in the MasterChef Kitchen, it's actually
30:47being able to pivot under pressure and create new ideas on the fly.
30:53I'm telling you, let's go shopping andoff.
30:54Ok.
30:55Ok guys.
30:56Allez allez.
30:5745 minute to go.
31:06Just having a lunch on a peach.
31:11Just having a munch on a peach.
31:16Oh, we can smell it, Jamie.
31:18Good job.
31:19I'm sure the juke drank a bit of port.
31:22I'm doing a riff on a beef wellington.
31:24Mind if I test your prediction, then?
31:26Please.
31:27Yep.
31:32Can you test?
31:33I have.
31:34It's getting really sweet, which is what I want.
31:38The jus is super rich.
31:40It's sticky.
31:41Working on my medley of mushrooms.
31:43Oh, look at the look of those mushrooms, Jamie.
31:45Yeah, they're so good, hey?
31:46Look at the choice you have.
31:47And my ideas are starting to come together
31:50for this parsnip Wellington lamb thing.
31:53Jamie.
31:53Hello.
31:54How are you feeling?
31:55Yeah, good.
31:57Mate, you must be good.
31:58You just cooked like an absolute wizard out there.
32:00Well, you're only as good as your last cook,
32:02so now I'm concentrated on this one.
32:03Yeah.
32:03You got beef early?
32:04Not beef, though.
32:05We're not doing beef, and we're not doing pastry.
32:09Ooh.
32:09Ah.
32:10So we're doing lamb instead,
32:12and then wrap the whole thing in some spiralised parsnip,
32:17and then deep fry it.
32:19So essentially it's like a spring roll.
32:21It's an awesome idea.
32:25Oh, I love this.
32:26It's like a great concept.
32:28A lot of technique here, though.
32:29Yeah.
32:29And the fact that I dare say you've never done this before.
32:32It's a new dish.
32:33That's accurate.
32:34And then how are you going to know
32:35what that lamb fillet is doing on the inside?
32:38Ah, just...
32:39It's just the vibe, man.
32:40Oh, God.
32:40We love it.
32:42We love it.
32:42Mate, if you execute this,
32:44this could be revolutionising the beef wellington,
32:46dare I say.
32:47I hope so.
32:47Absolutely.
32:48Thank you very much.
32:48We love it.
32:49I've never done this before.
32:52No-one's ever done this before.
32:54And I've got to cook my wellington,
32:55not once, not twice, but three times.
32:58Now I'm getting everything sorted
33:00so that I can construct what will be my wellington.
33:03It can work.
33:04It could not.
33:06But we've got to try.
33:08That's epic.
33:08I love that.
33:10That's it.
33:13Are you pleased with your meringue?
33:15Um...
33:17Yeah, I think it's...
33:18OK, I'll let you do.
33:19Just a nice knife.
33:20Yeah.
33:20You don't have that much knife.
33:21What temp's your oven at, Callum?
33:23Oh, various.
33:24Various.
33:24I went at 110.
33:25I jacked a little.
33:26I feel like I'm spending the majority of the time
33:28in this cook adjusting these meringues.
33:31It's a fine line between undercooked and overcooked.
33:33And it's going to be tight.
33:38Hey, Callum.
33:39Hello, gang.
33:39How are you?
33:40Eh.
33:40What's happening?
33:41I'm making pavlova.
33:42Ah, yep.
33:43So, the traditional one we make at Christmas is yay big.
33:46Yep.
33:46It's more than a 75-minute cook.
33:48Definitely.
33:49Yeah, yeah.
33:49Yeah.
33:49So, I'm just going to make, like, little pavlovas.
33:52It's still going to have, like, a little kind of cup shape in them.
33:55Yep.
33:55I'm going to fill that cup like a babushka doll.
33:57Wow.
33:58Sounds super Callum.
33:59It sounds super Callum.
34:00My biggest sort of stress here is that I've made two lots of meringue.
34:03Yep.
34:03If plan A works, I think I've nailed the brief.
34:05If plan B, we've made some sheets of meringue,
34:07which is going to be a meringue dessert,
34:08but I'm going to try and sell to you as a pavlova.
34:09Yeah, yeah, yeah.
34:10Okay.
34:10So, we'll be hawking on that meringue.
34:14I don't know if a shard, for me, kind of is like,
34:18I've never gone to someone's house and they've gone,
34:20Oh, here's the beautiful pavlova I've made.
34:23No way.
34:23The shard of meringue.
34:24No way.
34:24It has to have that mouthfeel.
34:27That's his challenge here.
34:30Oh, no, that still needs a bit longer.
34:31I had to pivot, but now I'm feeling that everything's definitely
34:36more elevated in my peach melba.
34:38I've got my peach and strawberry sauce,
34:40which will poke the whole top of the parfait
34:42and make it look like a peach.
34:44I think that my white chocolate shards
34:47are going to be really nice and crispy and crackly.
34:49And I've got my peaches sort of bubbling away
34:53and pickling away.
34:57And peaches and a herb like Thai basil taste amazing together.
35:01So, I want to make a little Thai basil oil.
35:05Come on, Alana.
35:06Got this, girl.
35:11All right, let's see how you do this.
35:15Oh, we're learning together.
35:16Now it's time to cook my piece of lamb.
35:20This is cook number one.
35:23We've only got, like, 18 to go.
35:25I know, Chef.
35:26Are you going to encase the whole thing in constant?
35:29Yeah.
35:29So, like a springy, basically?
35:31Pretty much.
35:31Yeah.
35:32You've only got one.
35:33I've only got one.
35:37Go big.
35:37First cook, I want this lamb to be just underdone
35:43because once it's wrapped,
35:44it's still going to go back into the pan
35:45and then into the deep fryer.
35:47So, this lamb has to be perfect now,
35:50but it has to be perfect after two more cooks.
35:5315 minutes almost.
35:54Come on.
35:55Quick.
35:58Get that lamb out of the pan.
36:01There's only 15 minutes to go,
36:04so the lamb is now where the lamb has to be.
36:07I take my lamb off, brush it with French mustard
36:09for that little tip of the hat to the original.
36:12That then goes on to my mushrooms,
36:13rainbow chard and prosciutto,
36:16and then we roll.
36:17I want to give this every chance possible
36:19to stay together
36:20because there's every chance that it won't.
36:23Jamie, 12 minutes.
36:30Goes into a pan, we'll seal side down
36:32to try and make sure that that will actually stay closed.
36:37Come on, Pete.
36:40I admire you for the creation,
36:41but how are you going to keep everything together?
36:44I'll tell you when we're finished.
36:45Don't do stuff?
36:46Right.
36:47OK.
36:48Now I need to get my wellington out of cooking number two.
36:51I am worried about how it's cooked
36:53on the inside.
36:54But it's as good as it's going to get
36:56because it's going to take a couple of minutes
36:57to wrap it
36:58and deep fry these parsnips
37:00to actually cook.
37:01It's like wrapping paper.
37:02It's crafting time.
37:05Yeah, what could go wrong?
37:06Exactly.
37:07Nothing.
37:07Just so you know, everything.
37:09Everything could go wrong.
37:11Yes, Jamie, come on.
37:13I thought I'd be trussing
37:14a parsnip spring roll lamb Wellington.
37:17Dude, you've got to fry it, man.
37:19Yeah, I know.
37:21Seven minutes.
37:22We going in?
37:23Huge murmur, this.
37:25What rides on this parsnip wrapped lamb welly?
37:29Uno, dos, tres.
37:31Huge murmur for you, mate.
37:33Oh!
37:35It's like a burrito.
37:36I wouldn't get too close.
37:38You never know what's going to happen here.
37:40The moment of truth.
37:41Cook number three.
37:42I'm hearing sizzle sizzle.
37:44There's no explosions.
37:46That's a good sign.
37:47Oh, no.
37:53We've lost some parsnip.
37:57How bad is it?
37:58It's pretty bad.
37:59I'm devastated.
38:12It's breaking apart.
38:14So, my parsnip Wellington has fallen apart.
38:22What are you going to do?
38:24Ah, that's a great question.
38:26I'm going to...
38:27It's not quite working.
38:30It needs to be the perfect shape.
38:32So, 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.
38:44Wait.
38:45Ah, what do I want to do?
38:48I had to pivot under pressure, but I really feel like what I've come up with is an elevated
38:54version of a peach melba.
38:56I'm just fingers crossed when I pour the sauce over the top of this parfait, it'll look like
39:01a peach.
39:04It kind of starts to become a little bit mottled and marbled-like, a peach skin looks like.
39:10I get all my other fresh elements, the fresh fruit, the pickled, and then those chocolate
39:15shards with the gold leaf, and the little Thai basil oil.
39:19I'm super proud of it.
39:21Oh, my God.
39:23Take my pavlovas out of the oven now.
39:25I've been stressing out in this cook.
39:30Still a bit wobbly on the inside?
39:32Yeah.
39:33Oh, careful there, careful there.
39:35I actually think they look really good.
39:37They're crispy on the outside, but it still has that gooey nature to it.
39:43And 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.
39:50I start with that strawberry and lemon coulis, just kind of wrapped in that cocoa butter,
39:55the strawberry and fig sorbet.
39:57On top of that, I pop the creme fraiche mousse, the fresh figs, the fig leaf oil,
40:05and then the fig leaf sherbet around the plate as well.
40:08It's a long way from the classic pavlova from Christmas Day,
40:10but hopefully it's going to be really fun and sort of theatrical to cut into it.
40:14And I feel like choosing out a pavlova at the start of this cook is a good decision.
40:21Make your dish one of the greats!
40:23One minute to go!
40:25One minute to go!
40:26One minute to go!
40:28Let's go!
40:32Come on!
40:33Go, go, go, Jamie!
40:35One minute, come on!
40:36Oh my God, you're killing me, mate.
40:38Yeah, you're telling me I'm cooking.
40:40I think I have taken a risk with this, but I wanted to celebrate in my own way what a
40:46Wellington can be.
40:47I don't know if the Wellington is under or overcooked, and it looks pretty rustic, so hopefully
40:53flavour counts.
40:54I mean, the dish is pretty mad, and it's lamb, so it's the madness.
41:00Why not?
41:02This is it!
41:03Ten!
41:04Nine!
41:06Eight!
41:07Seven!
41:08Six!
41:09One!
41:10Five!
41:10Four!
41:11Three!
41:12Two!
41:13One!
41:13Two!
41:14One!
41:23We gave you free reign to put your spin on a classic.
41:27Top Dish wins immunity.
41:29The first dish we'd like to taste belongs to...
41:32...Kellum!
41:33Woo!
41:35When the judges taste this pavlova, I want them to still get that, you know, childlike kind
41:39of reminiscence of your mum's pav at Christmas, but elevated enough that it's worthy of winning
41:43a MasterChef challenge.
41:44Wow!
41:46Callum, what is the dish?
41:48It'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
41:56and strawberry coolie, the creme fraiche mousse on top, fig leaf oil, and then the fig leaf
42:02sherbet there as well.
42:04It makes me feel like good skincare.
42:09It calms me down.
42:11Yeah.
42:12Takes a lot too, Callums.
42:14Yeah.
42:17It does have the babushka effect that you're talking about, I think.
42:20It's hiding a little secret.
42:21You should get a bit of goo when you cut into it from that...
42:24Nice.
42:25Let's do it.
42:26That is chewy.
42:27Yes.
42:28Oh!
42:29Oh!
42:30Babushka!
42:31Oh, yes!
42:32Well done.
42:33Wow.
42:34Wow.
42:35I wasn't expecting it to be so dramatic.
42:40Hmm.
42:41Hmm.
42:42Hmm.
42:43I wasn't expecting it to be so dramatic.
43:06Callum, that is an absolute pearler of a Pavlova main.
43:11The beauty is the Pav.
43:18So smart and savvy to turn it into what is the vessel.
43:24It really does give it a sense of place in a bowl of food
43:27that has so much sophistication in it.
43:30Man, it's such a smart plate of food.
43:32It is such a smart plate of food.
43:34Andy, if you love it so much, can you do a pirouette?
43:37I don't even know how to do that.
43:39A little spin.
43:45It was really bloody good, Callum.
43:47It was really bloody good.
43:48Thank you, mate.
43:49That was like eating a giant, sophisticated lolly.
43:54It was so delicious,
43:56and it did make me think of Pavlova,
43:58but in such a different way.
44:00I love the flavor combinations.
44:04I think fig is quite adult,
44:06and choosing that fruit is one of the things
44:08that really, really takes your version of a Pavlova to the next level.
44:12Callum, I didn't like it.
44:16I love it.
44:18It was very rare.
44:19It was very rare.
44:20Magical.
44:21Callum, congratulations.
44:22You know the best things about Pavlova
44:24is that chewiness was sticking in your teeth,
44:27which could be annoying, but it's not.
44:29It's the purple.
44:30So you did that.
44:31You smashed that.
44:32Well done.
44:33Well done, Callum.
44:35Well done, mate.
44:37Great work.
44:38Next up, Alana.
44:44When I first started the challenge,
44:45what 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.
44:53Oh, look at the colors on that.
44:55Holy cow.
44:56That's beautiful.
44:57Wow.
44:58Okay.
44:59It's very beautiful.
45:00Alana, what have you made?
45:03It's Alana's Peach Melba.
45:05So it's a tonka bean and salted honey parfait
45:08with a strawberry and raspberry sauce over the top
45:10with a little peach and raspberry scents.
45:14Then I've got some poached peaches,
45:16pickled peaches,
45:18some Thai basil oil
45:19and white chocolate shard on the top.
45:24Should we dive in?
45:25Yes.
45:28Ooh.
45:31Ooh.
45:32Wow.
45:33That's good.
45:34That's very pretty.
45:35A lot of beautiful technique, both with the texture of the parfait
45:51and that centre too.
45:53It was the perfect texture.
45:55You know, it was amazing to see how you kind of had an idea
45:59and then it evolved.
46:00Like there's probably two elements on that plate that were on the original dish
46:05versus the finished dish.
46:06And I thought there was some really good evolution there.
46:09Alana, it really was, you know, all the colors of a sunset.
46:13And then that bright green basil oil was just like, hi, I'm Alana, which I loved.
46:22Alana, I love tea.
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 raspberry, which was exactly what is on the classic.
46:36So, well, well done, Alana.
46:41I feel like the more syllables it has, the better it is.
46:48Oh.
46:49He is too funny.
46:50He is so funny.
46:51The 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 flavour and riffing on a classic.
47:08Jamie chose the first Duke of Wellington.
47:10Yes.
47:11Known for his beef Wellington.
47:12What did you make?
47:13I made the madness.
47:14Excuse me.
47:15So, essentially, lamb, Wellington, wrapped in parsnip, a port and beetroot jus, and a little fricassee for mushrooms.
47:28Very importantly, when I cut into this, what's the cook on the lamb going to be like?
47:33Because it went through a few little cooking processes, didn't it?
47:36Yeah.
47:37It got seared, then it got wrapped in prosciutto, then it got seared again, then it got wrapped in parsnip and deep fried.
47:42And then back in the pan.
47:44And then back in the pan.
47:45Yeah.
47:46Yeah, yeah, yeah.
47:47Look, it went through a few cooking techniques.
47:51All of them.
47:52Just a couple.
47:54But when you cut in, it should be blushing pink.
47:59Nice cooking.
48:00Let's have a look.
48:12Oh!
48:13That is perfect.
48:14I did not expect to see that.
48:15I don't think you did.
48:16I don't think they did.
48:17Woo!
48:18Woo!
48:19Woo!
48:20Woo!
48:21I don't think you did.
48:22I don't think they did.
48:23Woo!
48:24Woo!
48:25Woo!
48:26Woo!
48:27Woo!
48:28Woo!
48:29Woo!
48:30Jamie, I might have looked a little rough around the edges.
48:32I know that I feel like I know the vision that you had.
48:34And it was just a little bit off that.
48:35But my God, I made up for that impression.
48:36Woo!
48:37Woo!
48:38Woo!
48:39Woo!
48:40Woo!
48:41Woo!
48:42Woo!
48:43Woo!
48:44Woo!
48:45Woo!
48:46Woo!
48:47Woo!
48:48Woo!
48:49Woo!
48:50Woo!
48:51Woo!
48:52Woo!
48:53Woo!
48:54Woo!
48:55Jamie, I might have looked a little rough around the edges.
48:57I know that I feel like I know the vision that you had.
49:00And it was just a little bit off that.
49:03But my God, I made up for that in flavour.
49:06Like, honestly, mate, that was real, real tasty.
49:09Every one of those elements played their part.
49:11And the technique that you showed made them shine.
49:14Starting with the lamb, the cross section was money.
49:17And that's what you want with a beef wellington.
49:19The satisfaction of that first cut, you know you're on there.
49:23And you hit that nail on the head.
49:26When that landed on the table, I definitely thought wellington.
49:29So I think you absolutely fit the brief visually.
49:32And the mushrooms, the shimeji, were cooked down so beautifully.
49:35They actually had a really truffly flavour to them as well.
49:39And it just went so well with the lamb.
49:41Your sauce with beetroot because it is just dramatic.
49:46The colour, the gloss.
49:48And also, dealing with beetroot is not too sweet.
49:51Well done.
49:52And what was clever is the way you've reduced your port to get that strength and then get the beetroot to it.
49:57Mate, that is an absolute cracker.
50:00And we have a game on our hands.
50:02Well done.
50:03Well done.
50:04Well done.
50:05Well done.
50:06Well done.
50:07Well done.
50:08Well done.
50:09Well done.
50:10Right, here we go.
50:11Callum, Alana, Jamie, we needed to name a winner.
50:17We needed to name a winner.
50:20So, congratulations to...
50:29CHEERING AND APPLAUSE
50:33Whoever thought that a pavlova
50:36would be an immunity-winning dish in MasterChef?
50:38That is pretty epic.
50:43Callum, congratulations, mate.
50:45That was an absolute stonker of a dish.
50:48You should be so stoked.
50:52Callum, you may be safe on Sunday,
50:54but for everyone else,
50:55this will be the biggest elimination yet.
50:59So, make sure your game face is on.
51:02Good night.
51:04Everyone, good night.
51:07Sunday night on MasterChef Australia...
51:11Game on.
51:11..to survive this elimination,
51:14their dishes need to transport the judges
51:17to far-away places.
51:20I think this dish will take anybody to speak.
51:23Doing a French dish for a French man,
51:25and there's definitely a lot of pressure there.
51:27So much pressure.
51:28And the best dishes
51:30will do the same
51:32for their makers.
51:34Pack your bags,
51:35cos we're going to Qatar!
51:36Yeah!
51:37Yeah!
51:38Yeah!
51:39Yeah!
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51:39Yeah!
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52:10Yeah!
52:11Yeah!
52:12Yeah!
52:13Yeah!
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