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Masterchef Australia S17 E39
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Masterchef Australia S17 E39
👉Facebook / Google / Tiktok Ads Expert
👉for Business enquiry: whatsapp: +8801736110034
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TVTranscript
00:00Hello!
00:02Hello!
00:04At first school!
00:06What?
00:08Ah!
00:10What's going on?
00:12Oh, my God!
00:14Oh, okay.
00:16What's happening here?
00:18Interesting.
00:20Interesting.
00:22Oh, wowsy.
00:24Morning, everyone. Morning.
00:26For today's immunity challenge,
00:28we're going to need to get you into teams.
00:30Ooh.
00:32Here we go. How many do we have?
00:34That's the question.
00:36Oh, my God.
00:38Oh, my God. That was very painful.
00:40Do the drill.
00:42Split up into your colours.
00:44I am on team purple today
00:46with Depinda and Audra
00:48and I'm looking at my team members
00:50and I'm going, this is a pretty fierce group of ladies.
00:52Strap yourselves in.
00:54Today's a two round-up.
00:56To get your hands on immunity,
00:58you're going to have to cook your way from out here
01:00back into the MasterChef kitchen.
01:02Oh, okay.
01:04In round one,
01:06you need to use these hydrogen gas barbecues
01:08to whip up a winning dish.
01:10You can cook anything you like,
01:12but there's a catch.
01:14Oh.
01:16This battle won't be fought by all of you.
01:18Oh. Oh.
01:20You need to choose just one person
01:22to cook a dish that will get
01:24your whole team into round two.
01:26What the heck?
01:28Cook the best dish
01:30and all three team members
01:32will progress to the next round.
01:34Oh. Oh. Okay.
01:36Whoa. That's a lot of pressure
01:38on one person's shoulders.
01:40So, who's it going to be?
01:42Do we decide right now? Right now.
01:44What?
01:46I feel like you're on a high
01:48from that Korean challenge you smashed the other day.
01:50And I feel like you've been cooking barbecues
01:51up on level seven.
01:52How would you feel?
01:54I reckon you should.
01:55Yeah, definitely.
01:56I can definitely do some, like, you know,
01:58pretty bold flavours.
01:59If you've got an idea that's
02:00might be a bit out there,
02:01a bit, like, stand out.
02:02Yeah.
02:03More than happy for you to go for it.
02:04You work fast.
02:05So I think it's not a bad idea.
02:06I think it's best...
02:07I think our best bet is you.
02:08Bougie barbecue?
02:09Yeah.
02:10Well, booze it up.
02:11Great team.
02:12Who is the chosen leader?
02:14Leader?
02:15I don't know.
02:16But I'm cooking.
02:18Green team.
02:19Me.
02:21Right.
02:22Purple team.
02:25Laura.
02:26Season six.
02:29Your pantry's up here today.
02:31And, of course, you have the gorgeous
02:32MasterChef garden at your fingertips.
02:34We're giving you 45 minutes.
02:36Whoa.
02:37Champions, are you ready?
02:39Yeah.
02:40Let's do it.
02:41Your time starts now.
02:42Come on.
02:43Come on, baby.
02:44Come on.
02:45Come on.
02:46Come on.
02:47Come on.
02:48Come on.
02:49Oh, that fish is so big.
02:52Oh, my God.
02:53That's a bolster.
02:54Let's go, Luzzle.
02:55Woo!
02:56Look at that baby.
02:57Beautiful.
02:58Nice one.
02:59Nice one.
03:00I know.
03:01Excellent.
03:02It's way bigger than me.
03:03I've chosen to cook with this beautiful
03:05coral trout today.
03:06It is huge.
03:07It looks so fresh.
03:08Oh, that's a mega fish.
03:10I love that, Luzzle.
03:11My strategy today is making a dish that's quite bougie.
03:16Okay.
03:17And I think, for me, I'm trying to stick to my strands,
03:19make something that's very restaurant-worthy,
03:21but using the barbecue.
03:23The judges are expecting incredible food,
03:26and I just want to set that bar high.
03:29I'm going all out.
03:30There's a lot at stake today,
03:32and I would love to get my team through to that second round cook,
03:35and to have the shot of the menu today would be incredible.
03:42Let's go, Jamie.
03:43Good job.
03:44Look at those nice skills.
03:45Woo-hoo!
03:46Bang.
03:47I've got basically a teppanyaki grill here,
03:49so I'm thinking street food, I'm thinking Osaka,
03:52and let's make something delicious.
03:54I went to Japan 2018.
03:57I was solo.
03:59Two weeks walking around,
04:02eating as much as I possibly could.
04:04So good.
04:06When you travel, there's always language barriers.
04:09The one thing that every human does is eat,
04:12and we all share a love of food.
04:15So let's bring a little bit of that trip
04:18back to the MasterChef kitchen.
04:20So today I'm making okonomiyaki,
04:23essentially a savory cabbage pancake,
04:25and then we're going to have some squid
04:26that we're going to really heavily char.
04:28We're going to have the prawns,
04:29which are going to cook on the flat top,
04:30and a little herpy salad to go on the top.
04:34What a guy.
04:37He's very handsome as well.
04:38Oh, yeah.
04:39What a good-looking rooster.
04:40Good-looking rooster.
04:41My strategy today is to use this grill
04:44as best as I possibly can.
04:46I don't want to have any other pots,
04:48no other tricks.
04:49It's me, a flat top, and my ingredients.
04:52If I can utilise that
04:53and showcase how much flavour you can get off this,
04:55I think we've hit the brief.
04:56Great work, Jamie.
04:58I've got a great support team behind me.
05:00Obviously, I really want to do well
05:02and give my team the opportunity
05:03to go into the next round of immunity,
05:05so there's a lot of pressure riding on this.
05:08Let's go, Lozzy.
05:09Yep.
05:10Nicely done, nicely done.
05:13The biggest thing for me
05:14is cooking on this barbecue today,
05:16making sure that fish is perfectly cooked.
05:19I need to make sure the flavour of the barbecue
05:21also comes through in that fish.
05:23So I'm cooking my fish skin side down
05:25pretty much for the whole cook.
05:27Press it down with a weight
05:28between two pieces of parchment paper,
05:31and this is going to make sure nothing burns
05:33and all that moisture stays inside.
05:35Laura.
05:36Hi, Laura.
05:37Hi.
05:38You got one of those big, gnarly coral trout
05:40right away.
05:41Yeah, absolute monster of a coral trout,
05:42to be honest.
05:43So that's the centre of your dish, obviously.
05:44Yeah, yeah.
05:45So grilled coral trout
05:46with like a little native salad,
05:48some charred cloves,
05:49which I should crack onto
05:50while I'm talking to you two.
05:51Yeah, yeah, yeah.
05:52A little green sauce
05:53and then I'll just tie it all together
05:54with like a little Geraldton wax brown butter dressing.
05:56Nice.
05:57Yeah, yeah.
05:58So I'm going like full garden inspo today.
06:00Yeah, yeah, I love that.
06:01It's definitely not a Sunday barbecue.
06:04It's a bougie barbecue.
06:05Elevated fish and salad.
06:07Yes, that's exactly what it is.
06:09It's a little bit of a season six showdown here.
06:12How are you going to make sure you take those guys out?
06:15I beat them once before I could do it again.
06:17Oh, shots fired.
06:19You hear that?
06:20I love it.
06:21What did she say?
06:22Don't worry.
06:25All right, champions,
06:26you've got 28 minutes to go.
06:29Come on, guys.
06:30Oh, it looks gorgeous.
06:33Yeah, it's good.
06:34It looks gorgeous.
06:35Yeah.
06:36Yum.
06:37Oh, that is yummy.
06:38That is so good.
06:39Today is a season six battle.
06:44And it's been a really wild journey since I was together with Laura and Jamie.
06:57Since then, I've gone on to open restaurants in India to write cookbooks.
07:02I shot some TV shows and worked on a lot of amazing projects.
07:07I have totally just thrown myself into the food industry.
07:13But the one thing I haven't done is held up that trophy.
07:16You know, it has been an incredible journey and I have learnt so much and you've all been amazing.
07:24You've been amazing too.
07:26I came ninth in season six.
07:29Jamie and Laura both went further than I did.
07:33So today I really want to give it my all.
07:37I want to create a dish that's a little bit creative, very unexpected and take out that win today.
07:43Sarah.
07:44Hey Sarah.
07:45Hi.
07:46Yes, how are you?
07:47How do you feel about this challenge?
07:48I'm excited actually.
07:49Yeah, yeah.
07:50What have you got?
07:51I'm making a cabbage dish.
07:53Generally an Aussie barbecue is a barbecue meat with a sauce.
07:57So I've flipped that on its head.
07:59So I'm making a beautiful barbecued cabbage.
08:01Okay, alright.
08:02So get some nice caramelisation and flavour and then duck bolognese kind of vibe on top.
08:08Duck bolognese on a barbie.
08:13Yeah, yeah.
08:18Duck bolognese to garnish your charred cabbage.
08:21Yes, exactly.
08:22I wouldn't have picked that.
08:25Ben and Shenz, what do you think of your teammates' dish choice?
08:28We just found out actually.
08:32We fully support her when Anna was in.
08:35How do you reckon this is going to be a winning dish?
08:37Because it's unique.
08:38You've definitely got our ears pricked up for sure.
08:40Yeah, look, I just wanted to do something a little bit different.
08:42And I wanted to just kind of push the boundaries with using the barbecue.
08:47Yeah.
08:48So if I pull it off, I think it's a pretty tasty dish.
08:50So I'm going to go for it.
08:51You've called it a bolognese.
08:53You're mincing the duck?
08:55No, I'm going to keep it nice and chunky.
08:57Okay.
08:58Yeah, I'm just going to cook this here on the pan.
09:00Okay.
09:01Get it almost ready to go.
09:02Then just dice it up and I'm going to toss it through the sauce as well.
09:04And so will this be still medium rare, the duck breast?
09:06It'll be medium, yeah.
09:07Like it'll still have a little bit of pinkness.
09:09Yeah.
09:10But yeah, it'll be, you'll have a bite to it.
09:11But no, I'm not going to cook it for a long time in the sauce.
09:14I'm just going to finish it on the pan and then toss it through.
09:17Sarah, you do have a bit of a signature move and that is that you do plate up some pretty
09:22unexpected combinations.
09:24And you go quite conceptual sometimes.
09:26Yeah.
09:27That's what it's all about.
09:29If there's anyone that can pull off a duck bolognese.
09:32On a flat top.
09:33It's you.
09:34Think you can be the next MasterChef?
09:35Only one way to find out.
09:36Applications are open now.
09:37Head to the link below and apply.
09:38We see you in the kitchen.
09:39Guys, did you throw me under the bus then?
09:40Not at all.
09:41Not at all.
09:42We love this.
09:43We love this.
09:44I didn't know about the bolognese part.
09:45I knew about the kind of sauce and cabbage but I didn't know about bolognese.
09:48Is this the infamous duck bolognese?
09:49It's my bolognese.
09:50Without the pasta.
09:51The cabbage is the vessel for the sauce.
09:52Yes.
09:53The cabbage is the new pasta.
09:54Do we approve?
09:55Do we approve?
09:56We do.
09:57Yeah.
09:58We're 100% approve whatever she does.
09:59Show me.
10:00Yeah.
10:01We're 100% approve whatever she does.
10:03Show me.
10:04Yeah.
10:05Yeah.
10:06Yeah.
10:07Yeah.
10:08Yeah.
10:09Yeah.
10:10Yeah.
10:11Yeah.
10:12Yeah.
10:13Yeah.
10:14Yeah.
10:15Yeah.
10:16Yeah.
10:17Yeah.
10:18Yeah.
10:19Yeah.
10:20That's it girl.
10:21Build that sauce.
10:22Woo.
10:23Bolognese is usually cooked with the mincemeat with some Italian herbs but I'm going with
10:27a little bit more of Asian flavours.
10:30I've got my onion, garlic, ginger, star anise, cinnamon, cloves and cheshuan pepper.
10:36This is going to really amp up the flavour in the dish.
10:39I really want to eat this actually.
10:41It's so different.
10:42I've never cooked some of those but I love it.
10:43Yeah.
10:44Love it.
10:45Love it.
10:46Fire up the barbie.
10:4720 minutes to go.
10:49Let's go.
10:50Good job.
10:51Good job.
10:52Good job.
10:53I think it's good.
10:55Yes, yes, yes, yes, yes.
11:00Kind of.
11:01How's the fish going?
11:02Like, look at that.
11:03Oh my God.
11:04Nicely done.
11:05I'm making a bougie barbecue dish.
11:08Barbecue coral trout with a native salad, some charred pods and a warriwell green pollute.
11:14My fish is cooking between those two pieces of parchment paper.
11:18I'm really happy with how that's coming along.
11:20That fish is perfect.
11:22The next thing I need to crack onto is my emulsion.
11:24And a really bougie native herb salad from the garden.
11:28Oh my God.
11:29Salt wash, there's lily pillies, some Geraldton wax, some muntries.
11:32I'm going to taste these.
11:34They're muntries, the little native apples.
11:37Ah!
11:38Oh my God, it tastes like apple pie.
11:41So muntries are a native Australian apple.
11:43They're going to bring this sweetness and a really nice crunchy texture.
11:47This salad.
11:48Nice, Jamie.
11:49Great work, working the grill.
11:52Okonomiyaki is great street food.
11:55So big pressure points today is getting as much flavour from the grill onto all of the ingredients.
12:02That's beautiful caramelisation, Jamie.
12:03Oh, look at that.
12:04Amazing.
12:05Worked his way around that barbecue.
12:06He knows all the hot spots.
12:08My vision is a caramelised cabbage pancake and then some miso, seafood, little herb salad.
12:14Bob's your uncle.
12:15See you later.
12:16Some sexy prawns.
12:17They are beautiful.
12:18They're beautiful.
12:20Do it for the team!
12:22Five minutes to go!
12:23Five minutes!
12:24Come on!
12:27Nice, Sarah.
12:29Beautiful, Sarah.
12:30Beautiful.
12:31The flavours together.
12:32Get it in there.
12:33That's going to be a winner-winner.
12:36Winner-winner.
12:37Winner-winner.
12:38Cabbage dinner.
12:39Winner-winner.
12:40Cabbage dinner.
12:43I think Sarah has taken this dish into a strange, weird place, but in a good way.
12:47Big risk, big reward.
12:49Dak Bolognese is a really good strategy for us today because she's likely to stand out and hopefully get us into the next round.
12:54Let's go, Jamie.
12:55Get on the plate.
12:56I take my okonomiyaki, cover it in bulldog sauce that I've made with a little bit of oyster sauce, some Worcestershire sauce, a bit of ketchup.
13:02Primo.
13:03Beautiful.
13:04I've also made a really sharp and acidic mayonnaise.
13:08It's all about the combo between those two that makes this dish sink.
13:12Nice, mate.
13:13Beautiful.
13:14So good.
13:15Once that's done, I can start loading up my seafood.
13:18I've spent as much time as I can give it in this miso, prawn head sauce.
13:22Pile it up as high as I possibly can.
13:24Beautiful.
13:25Get the salad on.
13:29Do you have to clean up now, babe?
13:31Let's go, babe.
13:32Yep, I got this.
13:35Let's go, Laura.
13:36The fish is cooked perfectly.
13:38The salad's looking great.
13:39The colours are popping.
13:40How the hell I pulled that off in 45 minutes, I don't know.
13:44Time's up in 10.
13:455, 8, 7, 6, 5, 4, 3, 2, 1.
13:58Well, that was fast and furious, but the question is, which champ will win top dish and lead their
14:14team into the kitchen for round two?
14:17The first dish we'd like to taste belongs to Jamie.
14:22I'm going against two absolutely stunning refined plates of food and I've made it street food.
14:31I just hope I've done enough.
14:33Ooh.
14:34Wow.
14:37What have you got, Jamie?
14:39I made okonomiyaki with charred squid, charred prawns and a little herb salad.
14:52Yes.
14:53Jamie, for this dish to work, you really had to feel your way around that barbecue, right?
15:12That is an absolute barbecue banger, mate.
15:18It was so good to see you just hone in on that piece of equipment.
15:27You can taste levels of char and gnarliness throughout the whole dish.
15:32Starting with that, that okonomiyaki, the pancake has a beautiful amount of crust on it.
15:38And it's really important because you've soaked it in those sauces.
15:41I don't think you could have chosen a better dish.
15:44I don't think you could have executed that dish any better, mate.
15:49My mouth was watering from the second that landed and those smells started whacking me in the face.
15:56I've eaten a whole bunch of okonomiyaki.
15:58I've had them in Japan and this belongs side by side with all of them.
16:03I love that it was so textural, so 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.
16:14Yeah, delicious dish.
16:15I think one of your best, actually, that you've done in this kitchen.
16:19Nice work, mate.
16:20Nice work, Jamie.
16:21Nice work.
16:22Great team.
16:23Next up, repping for the green team, Sarah.
16:34Looking at my plate, it's very unique.
16:38Woo hoo hoo.
16:40Duck bolognese.
16:41That's so intriguing.
16:42I mean, it's a pretty crazy dish, so I'm worried that this could be too conceptual for the judges.
16:53Sarah, what's the name of your dish?
16:55I've made a barbecued cabbage with a duck bolognese.
17:01Now let's taste.
17:04How's that blue?
17:05Yes, beautiful.
17:06It looks incredible.
17:07Absolutely fantastic.
17:09Sarah, coming out on a barbecue theme with bolognese, I think is mad.
17:31But you made a bolognese sauce effect with spices, and I love that.
17:37The base of that sauce is undeniably bolognese.
17:40I get it, and I didn't get it until I was eating it.
17:43Yeah.
17:44Really good concept, and I feel like you continue to, like, give us that dish that when we're
17:48listening to you, we're kind of doing this to work it out.
17:53And then it comes up, and it's like, ah.
17:56I get it.
17:58The duck is cooked so well.
18:00The cabbage is cooked lovely.
18:02Outer leaves are, like, super succulent and, like, really sweet, and then it just starts
18:08to get a little bit of texture right at the core, which I think is perfect.
18:11Well done.
18:12Well done.
18:16Next up, Laura.
18:17I've gone to Bougie BBQ today.
18:18Audra and Dependa put all their trust in me.
18:31So I'm hoping that this is enough to get us into round two.
18:35Ooh.
18:36Wow.
18:37Laura, what have you made?
18:38So we've got grilled coral trout with some grilled baby coz, a little native Australian
18:43salad, and a green velouté.
18:45So you've gone Bougie BBQ?
18:46I've gone very Bougie BBQ.
18:47Yeah.
18:48All in.
18:49All in, Soph.
18:50We love it when you go all in, so we're going to taste.
18:53Laura, Laura, Laura, Laura, Laura.
19:14I love it.
19:16What I love is your sauce.
19:19Delighting, impact, fresh, very green, and this little finger lime.
19:25That's the finger lime.
19:26It's just enough that every time you go a bit of a bag, it's fantastic.
19:31Oh, thank you.
19:32Laura, this is what makes you one of the fiercest competitors that's ever been in this kitchen.
19:39And when I watched you cook today, I was like, maybe that's why she beat me.
19:44Just such a restrained, skilled plate of food.
19:51The only thing I think that could have improved this, and I guess drawn it closer to the brief,
19:56is if you had just given both the fish and the lettuce, just like the quickest char.
20:02Yeah.
20:03Like, almost just so you could just taste a bit more of that smoke on there.
20:07But like, what can I say, it's a pretty perfect plate of food otherwise.
20:12Thanks, Laura.
20:13Well done, Laura.
20:14Well done, Laura.
20:15Well done.
20:16Well done, Laura.
20:23As a team, you each had to pick someone to step up to the hot plate.
20:28And what we got was a surprise season six showdown.
20:36The question is, which one of you has taken out the win?
20:39Which one of you has taken out the win?
21:02It's Jamie!
21:03Yeah!
21:04Yes!
21:06Street food wins.
21:07Yes!
21:10Seriously, Jamie, you're an absolute wizard on the tools.
21:14You've won your whole team a place inside the MasterChef kitchen for round two.
21:19Woo!
21:21Well done, guys.
21:23I am ready for round two.
21:24Thank you very much.
21:25I had a warm-up cook, and these guys just had to watch me crush it.
21:29Are we ready for the final round?
21:30Yeah.
21:31Let's do it.
21:32Woo!
21:40Ooh!
21:42What?
21:43What?
21:44Oh, oh, oh!
21:45Ooh!
21:46That's interesting.
21:47Oh, my God!
21:48It's a gallery!
21:50What is going on here?
21:52Up a stumbledore?
21:54Okay.
21:57Lots of confused looks on faces.
21:59So, let me explain.
22:01Jamie got you to round two.
22:04Now you're all on your own.
22:06This round is all about the people you see here.
22:10Each of these historical figures is said to have inspired a popular dish.
22:16Oh!
22:18Yeah.
22:19Think fettuccine o'fredo, ta-ta-ta or eggs benedict.
22:24Legend has it that they all got their names from someone who made history.
22:30So, in this round, you need to pick one of these portraits up here and bring us a version of their dish.
22:36Ooh!
22:37Ooh!
22:38But you won't know what that dish is until after you've made your decision.
22:44Ooh!
22:45Ooh!
22:47And, hey, we don't want any double up.
22:49So, whoever picks their portrait first, that's theirs.
22:52Got your skates on?
22:55I'm going straight for the lady with the beautiful dress and the hat.
23:01Stand in front of whichever face is calling your name.
23:04Oh!
23:05Jamie, the choice is yours.
23:10Come on, Jamie.
23:11You've got three left.
23:12All right.
23:13Ooh!
23:14Where's this going?
23:15All right.
23:16Let's see who you've chosen.
23:17Ooh!
23:19Ooh!
23:21Callum, you've chosen this portrait.
23:23Who do you think she is?
23:24My guess is that it is the quintessential Australian deserves a New Zealand dish after a Russian ballerina,
23:30Kavlova.
23:31Callum, you're correct!
23:33Yay!
23:34And a pavlova!
23:36Famed for the pavlova.
23:38Your general knowledge has paid off.
23:40You'd be great at a pub quiz.
23:42Alana, you chose this portrait.
23:44Any guesses who it might be?
23:46I'm terrible at pub quiz.
23:47I'm there for the snacks and the beer.
23:50I can't quite remember her full name.
23:52Was Melba?
23:53Dame Melba?
23:55It's...
23:57Dame Nelly Melba!
24:00You can be on my trivia team any time you want!
24:03Famous, of course, for having the peach Melba named after her.
24:07Nice work!
24:11It's all on you, Jamie. What have you got?
24:13Oh, there's zero chance of me getting this.
24:15Nah, I just like the cut of his jib.
24:17All right, let me put you out of your misery.
24:19This is...
24:20Arthur Wellersley, first Duke of Wellington.
24:23Famous for...
24:24Wellington?
24:25The meat Wellington!
24:26The cracker of a dish, Jamie!
24:27Nice!
24:28It's beef Wellington, so I'm happy.
24:31Savory, good.
24:32Completely different from the other two, even better.
24:35All right, let's have some fun and see who you didn't choose.
24:38Oh.
24:40This is...
24:41Count Powellville Alexandrovich Stroganer.
24:44Oh!
24:45Known for...
24:46Of course.
24:47The meat Stroganer.
24:48This...
24:49Is...
24:50Ding Bao Zhen.
24:51Famous for Kung Pao Chicken.
24:53Oh!
24:54There we go.
24:55Right.
24:56You've got your dish inspiration.
24:58Now, bring us a MasterChef-worthy take on it.
25:02You'll have 75 minutes.
25:05The pantry and garden, they're open.
25:08The best dish wins immunity from Sunday's elimination.
25:13Are we ready?
25:14Yeah, I'm ready.
25:15Your 75 minutes start down!
25:17Go, guys!
25:18Go, guys!
25:19Go, Carl!
25:20I don't need an awful...
25:22Nice, Jamie.
25:23That's it.
25:25This cook is all about riffing on a classic.
25:28No-one else will need them.
25:30And when we think about a beef Wellington,
25:33what is it but a luxury pie with a perfect puff pastry?
25:38So I'm wondering whether I can come up with something interesting
25:42with some parsnip, not pastry.
25:45I'm pushing hard all over again.
25:48This is difficult cooking.
25:49Conceptual cooking.
25:50It's creative.
25:51You know, people love the original, you know?
25:53Yeah.
25:54So it's like how do you pull apart the dish and bend your mind
25:57into something creative?
25:59It's all about pulling out the essence of the dish somehow.
26:03Yeah.
26:04And when we eat it, it has to remind us of that dish.
26:06Yeah.
26:07For sure.
26:08Today's challenge is so special for me.
26:11I'm making my version of Mum's Pavlova from Christmas Day.
26:15And it needs to be elevated enough that it's worthy of winning a MasterChef challenge.
26:18And everyone knows what a Pavlova should be like.
26:22I think it's meringue, whipped cream and fruit.
26:26But because a Pavlova comes from Anna Pavlova, a Russian ballerina,
26:30I am kind of thinking, can I get like a Russian flavour profile in here?
26:33And then I realise that I know nothing at all about Russian food.
26:36And the only thing that comes to mind is those kind of Russian stacking dolls.
26:40It's a straight lift from Roo.
26:42Work that day.
26:44Ooh, will it work again?
26:45Dun dun dun!
26:48So I was kind of thinking maybe if I can have effectively a hollowed out Pavlova,
26:51so I can fill it with all my little elements kind of stacked inside each other.
26:55Kind of like babushka dolls.
26:57My biggest concern is I would normally take ages to cook a Pav.
27:00Low and slow is the key here.
27:02So I'm not convinced it's actually going to cook in time.
27:05So my backup idea is to make some meringue shards.
27:09As the just-in casing, if I do end up using it,
27:12it's not really a Pavlova, but if I don't have cooked meringue, I don't have a dish.
27:17And now, with my sorbet, I'm combining strawberries, fresh figs,
27:21and I'm going to not cook it at all.
27:24Is that your sorbet, Callum?
27:26Yeah.
27:27Yeah, nice.
27:28Because I want it to have that true, fresh fruit vibe.
27:31Love your work, Carl.
27:32Why, thank you.
27:34Hey, you three!
27:35We've only got one hour to go!
27:36Go, guys!
27:37Woo!
27:38Go, guys!
27:39Come on!
27:44I've chosen Dame Melba today, and the Peach Melba has been named after her.
27:50The Peach Melba is like a peach sundae.
27:53So, you know, it's peaches, peaches everywhere.
27:56And 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.
28:05I just think this is going to be a beautiful flavour combination.
28:09Hello!
28:10Hello!
28:11Peach Melba!
28:12I know, Peach Melba.
28:13Good start.
28:14Really good start.
28:15The 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.
28:22Is it going to look like a Peach Melba or is it going to look like something more?
28:26Um, I still want a nice, beautiful piece of peach.
28:29It will have half a peach on there.
28:30So, fresh peach, fresh raspberries, that kind of stuff.
28:32Yeah.
28:33Thoughts, Andy?
28:34Um, 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?
28:43Yeah.
28:44You know, as long as you have peach, raspberry and either cream or a vanilla bean ice cream, then we've ticked the box.
28:52But I don't think that that is going to be good enough today when you've got the talent behind you.
28:56Yeah, okay.
28:57I feel like you really need to do something super inspired by the Peach Melba and riff on that.
29:04Okay, yeah.
29:05Does that make sense?
29:06Yep, absolutely, yep.
29:07Got that.
29:08Yeah, just make Peach Melba better.
29:09Alright, yeah, no problem.
29:10Okay, alright.
29:12Go Lana, you've got this!
29:14Woo!
29:15Go Lana!
29:16You've got this, girls!
29:17Now is not the time to play it safe.
29:20You know, I really need to change this up.
29:23It's just not going to be enough to put half a peach on the plate.
29:26I've got to think fast.
29:37Oh, look at Callum.
29:38Run, Callum, run!
29:40Where is Callum going?
29:42To the featuring.
29:43Did that make sense before?
29:45Yes.
29:46Yeah, absolutely did.
29:47So, I've changed tack.
29:48Today, I have to make my best version of a Peach Melba, but after the judges visit, I'm thinking that just having half a peach sitting on top of the parfait is not going to cut it.
30:05I think today, I really need to think outside the box.
30:08I'm thinking I'm going to try and make my parfait look like a peach when I coat the outside of it with like a bright red peach and strawberry sauce.
30:18And make a little peach raspberry compote center.
30:21But when those judges cut into it, it's not actually a peach.
30:25And then I'm going to create a white chocolate sugar shard to bring that real textural element.
30:32I wish I thought of this 15 minutes ago, but I think in the master's kitchen, it's actually being able to pivot under pressure and create new ideas on the fly.
30:42Okay guys, 45 minutes to go.
30:49Just having a munch on a peach.
31:05Oh, we can smell it, Jamie. Good job.
31:08I'm sure the juke drank a bit of port.
31:11I'm doing a riff on a beef wellington.
31:14Can I test your predictions?
31:16Please.
31:17Yep.
31:22Can you test?
31:23I have.
31:24It's getting really sweet.
31:26Which is what I want.
31:28The jus is super rich.
31:29It's sticky.
31:30Working on my medley of mushrooms.
31:32Oh, look at the look of those mushrooms, Jamie.
31:34Yeah, they're so good, hey?
31:35Yeah, look at the choice you have.
31:37And my ideas are starting to come together for this parsnip wellington lamb thing.
31:42Jamie.
31:43Hello.
31:44How you feeling?
31:45Uh, yeah, good.
31:46Mate, you must be good.
31:47You just cooked like an absolute wizard out there.
31:49Yeah.
31:50Well, you're only as good as your last cook, so now I'm concentrated on this one.
31:52Yeah.
31:53You got beef welly?
31:54Not beef though.
31:55We're not doing beef and we're not doing pastry.
31:57Ooh.
31:58Oh.
31:59So we're doing lamb instead and then wrap the whole thing in some spiralised parsnip
32:06and then deep fry.
32:08So essentially it's like a spring roll.
32:12It's an awesome idea.
32:15I love this.
32:16Great concept.
32:17A lot of technique here though.
32:19Yeah.
32:20And the fact that I dare say you've never done this before.
32:22It's a new dish.
32:23That's accurate.
32:24How are you going to know what that lamb fillet is doing on the inside?
32:27Uh, just, just the wine.
32:29We love it.
32:30We love it.
32:31We love it.
32:32Mate, if you execute this, this could be revolutionising the beef wellington, dare I say.
32:36I hope so.
32:37Absolutely.
32:38Thank you very much.
32:39Love it.
32:40I've never done this before.
32:41No one's ever done this before.
32:43And I've got to cook my wellington.
32:45Not once, not twice, but three times.
32:47Now I'm getting everything sorted so that I can construct what will be my wellington.
32:53It can work.
32:54It could not.
32:55But we gotta try.
32:57That's epic.
32:58I love that.
32:59Sweet.
33:00That's it.
33:01Are you pleased with your meringue?
33:04Um, yeah, I think it's...
33:07Okay, I'll let you do.
33:08You don't have that much knife.
33:10What temp's your oven at, Callum?
33:12Oh, various.
33:13Various.
33:14I went at 110.
33:15I jacked a little.
33:16I feel like I'm spending the majority of the time in this cook adjusting these meringues.
33:20It's a fine line between undercooked and overcooked.
33:23And it's gonna be tight.
33:27Hey, Callum.
33:28Hello, gang.
33:29How are you?
33:30Hey.
33:31What's happening?
33:32Making pavlova.
33:33Uh, yep.
33:34So the traditional one we make at Christmas is yay big.
33:36Yep.
33:37It's more than a 75-minute cook.
33:38Definitely.
33:39Yeah, yeah.
33:40So I'm just gonna make, like, little pavlovas.
33:42They're still gonna have, like, a little kind of puff shape in them.
33:44Yep.
33:45I'm gonna fill that cup like a gabushka doll.
33:47Wow.
33:48Sounds super Callum.
33:49My biggest, sort of, um, stress here is that I've made two lots of meringue.
33:52Yep.
33:53If plan A works, I think I've nailed the brief.
33:55If plan B, we've made some sheets of meringue, which is gonna be a meringue dessert, but I'm
33:58gonna try and sell to you as a pavlova.
33:59Yeah, yeah, yeah.
34:00Okay.
34:01We'll be, we'll be hawking on that meringue.
34:04I don't know if a shard, for me, kind of, is like, I've never gone to someone's house
34:10and they've gone, ah, here's a beautiful pavlova I've made.
34:12No way.
34:13A shard of meringue.
34:14No way.
34:15It has to have that mouthfeel.
34:16That's his challenge here.
34:18Oh, no, that still needs a bit longer.
34:21I had to pivot, but now I'm feeling that everything's definitely more elevated in my peach melba.
34:27I've got my peach and strawberry sauce, which would coat the whole top of the parfait and make it look like peach.
34:34I think that my white chocolate shards are gonna be really nice and crispy and crackly.
34:39And I've got my peaches sort of bubbling away and pickling away.
34:46And peaches and a herb like Thai basil taste amazing together.
34:51So I want to make a little Thai basil oil.
34:52Come on, Alana.
34:53I've got this girl.
34:54All right.
34:55Let's see how you do this.
34:56Oh, we're learning together.
34:57Now it's time to cook my piece of lamb.
35:10This is cook number one.
35:11We've only got like 18 to go.
35:12I know, Chef.
35:13Are you gonna encase the whole thing in plastic?
35:14Yeah.
35:15So like a springing, basically?
35:16Pretty much.
35:17Yeah.
35:18You've only got one.
35:19I've only got one.
35:20Go big.
35:21First cook, I want this lamb to be just under done because once it's wrapped, it's still
35:34gonna go back into the pan and then into the deep fryer.
35:37So this lamb has to be perfect now, but it has to be perfect after two more cooks.
35:4315 minutes almost.
35:44Come on.
35:45Weep.
35:46Get that lamb out of the pan.
35:50There's only 15 minutes to go, so the lamb is now where the lamb has to be.
35:57I take my lamb off, brush it with French mustard for that little tip of the hat to the original.
36:02That then goes onto my mushrooms, rainbow chard and prosciutto.
36:05And then we roll.
36:07I want to give this every chance possible to stay together because there's every chance
36:13that it won't.
36:16Jamie, 12 minutes.
36:19It goes into a pan.
36:20We'll seal side down to try and make sure that that will actually stay closed.
36:26Come on, heat.
36:28I admire you for the creation, but how are you gonna keep everything together?
36:33Uh, I'll tell you when we're finished.
36:35John-Christophe?
36:36Right.
36:37Okay.
36:38Now I need to get my Wellington out of cooking number two.
36:41I am worried about how it's cooked on the inside, but as good as it's gonna get.
36:46Because it's gonna take a couple of minutes to wrap it and deep fry these parsnips to actually
36:50cook.
36:51It's like wrapping paper.
36:52It's crafting time.
36:53Yeah.
36:54What could go wrong?
36:55Exactly.
36:56Nothing.
36:57Just so you know, everything.
36:58Everything could go wrong.
37:00Yes, Jamie, come on.
37:01I thought I'd be trussing a parsnip spring roll lamb Wellington.
37:06Dude, you gotta fry it, man.
37:08Yeah, I know.
37:09Seven minutes.
37:10We got it.
37:11Huge murmur, this.
37:12Hot rods on this.
37:13Past-tip wrapped lamb welly.
37:14One, two, three.
37:15Huge murmur for you, mate.
37:16Oh!
37:17It's like a burrito.
37:18I wouldn't get too close.
37:19You never know what's gonna happen here.
37:20The moment of truth.
37:21Cook number three.
37:22I'm hearing sizzle sizzle.
37:23There's no explosions.
37:24That's a good sign.
37:37Oh, no.
37:38We've lost some parsnip.
37:43How bad is it?
37:44It's pretty bad.
37:47I'm devastated.
37:52It's breaking apart.
38:04So, my parsnip Wellington has fallen apart.
38:11What are you gonna do?
38:13Uh, that's a great question.
38:15I'm going to...
38:17It's not quite working.
38:19It needs to be the perfect shape.
38:22So, I wonder if I get it back into a pan round four,
38:27I can make it look pretty.
38:29I've got, like, three and a half minutes to figure it out.
38:33Wait.
38:34Uh, what do I want to do?
38:38I had to pivot under pressure, but I really feel like what I've come up with is an elevated version of a peach melbum.
38:46I'm just fingers crossed.
38:47When I pour the sauce over the top of this parfait, it'll look like a peach.
38:54It kind of starts to become a little bit mottled and marbled-like.
38:58A peach skin looks like.
39:00I get all my other fresh elements, the fresh fruit, the pickled, and then those chocolate shards with the gold leaf.
39:06And the little Thai basil oil.
39:08I'm super proud of it.
39:10Oh, my God.
39:13Take my pavlovas out of the oven now.
39:15I've been stressing out on this cook.
39:20Still a bit wobbly on the inside?
39:21Yeah.
39:22Oh, careful there, careful there.
39:25I actually think they look really good.
39:27They're crispy on the outside, but it still has that gooey nature to it.
39:32And they've got that nice kind of hole that I can fill with all the other ingredients.
39:35And kind of having that Russian stacking doll mindset of everything inside each other.
39:40I start with that strawberry and lemon coulis, just kind of wrapped in that cocoa butter.
39:44The strawberry and fig sorbet.
39:47On top of that, I pop the creme fraiche mousse.
39:50The fresh figs.
39:54The fig leaf oil.
39:55And then the fig leaf sherbet around the plate as well.
39:57It's a long way from the classic pavlova from Christmas Day.
40:00But hopefully it's going to be really fun and sort of theatrical to cut into it.
40:04And I feel like choosing that pavlova at the start of this cook is a good decision.
40:11Make your dish one of the greats!
40:13One minute to go!
40:15One minute to go!
40:17One minute to go!
40:19Oh my God, you're killing me mate.
40:20Yeah, you're telling me I'm cooking.
40:21I think I have taken a risk with this, but I wanted to celebrate in my own way what a Wellington can be.
40:37I don't know if the Wellington is under or overcooked and it looks pretty rustic.
40:42So hopefully flavour counts.
40:44I mean, the dish is pretty mad and it's lamb, so it's the madness.
40:50Why not?
40:51This is it!
40:52Ten!
40:53Five!
40:54Eight!
40:55Seven!
40:56Six!
40:57Five!
40:58Four!
40:59Three!
41:00Two!
41:01Five!
41:02Five!
41:03Three!
41:04Two!
41:05Five!
41:14We gave you free reign to put your spin on a classic.
41:17Top dish wins immunity.
41:19The first dish we'd like to taste belongs to...
41:22Callum!
41:24When the judges taste this pavlova,
41:26I want them to still get that, you know,
41:28childlike kind of reminiscence of your mum's pav at Christmas,
41:31but elevated enough that it's worthy of winning a MasterChef Challenge.
41:34Wow!
41:36Callum, what is the dish?
41:38It's a fig, fig leaf and strawberry pavlova.
41:41So it's a pavlova stuffed with a fig and strawberry sorbet,
41:44which has been stuffed with a lemon and strawberry coulis.
41:47The creme fraiche mousse on top.
41:49Fig leaf oil.
41:50And then the fig leaf sherbet there as well.
41:54It makes me feel like good skincare.
41:58It calms me down.
42:01Takes a lot too, Callums.
42:06It does have the babushka effect that you're talking about, I think.
42:09It's hiding a little secret.
42:11You should get a bit of goo when you cut into it from that...
42:13Nice.
42:15Let's do it.
42:16It's sticky.
42:21That is chewy.
42:22Yes.
42:25Oh!
42:26Oh!
42:27Babushka.
42:28Oh, yes.
42:28She knew these.
42:29Well done.
42:29Wow.
42:31Wow.
42:32I wasn't expecting it to be so dramatic.
42:33I was expecting it to be so dramatic.
42:43I was expecting it to be so dramatic.
42:43Callum, that is an absolute pearler of a pavlova main.
43:00Yes!
43:02The beauty is the pav.
43:08So smart and savvy to turn it into what is the vessel.
43:13It really does give it a sense of place in a bowl of food that has so much sophistication in it.
43:20Man, it's such a smart plate of food.
43:22It is such a smart plate of food.
43:24Andy, if you love it so much, can you do a pirouette?
43:27I don't even know how to do that.
43:29Pirouette.
43:30A little spin.
43:31A little spin.
43:35It was really bloody good, Callum.
43:36It was really bloody good.
43:37Thank you, mate.
43:38That was like eating a giant, sophisticated lolly.
43:43It was so delicious.
43:46And it did make me think of pavlova, but in such a different way.
43:50Um, love the flavour combinations.
43:53I think fig is quite adult.
43:56And choosing that fruit is one of the things that really, really takes your version of a pavlova to the next level.
44:02Callum, I didn't like it.
44:06I love it.
44:06It was very rare.
44:10Magical.
44:11Callum, congratulations.
44:12You know, the best things about pavlova is that chewiness was sticking in your teeth, which could be annoying, but it's not.
44:19It's the purple.
44:20So you did that.
44:20You smashed that.
44:21Well done.
44:22Thank you, Alan.
44:23That's a fun, mate.
44:26Great work.
44:29Next up, Alana.
44:33When I first started the challenge, what I had in my head is not what I've got on the plate right now.
44:38But what I've come up with, I surprised myself.
44:42Oh, look at the colours on that.
44:44Holy cow.
44:45That's beautiful.
44:46Wow.
44:47Okay.
44:48It's very beautiful.
44:49Alana, what have you made?
44:50It's Alana's Peach Melba.
44:55So it's a tonka bean and salted honey parfait with a strawberry and raspberry sauce over the top.
45:00With a little peach and raspberry scentous.
45:04Then I've got some poached peaches, pickled peaches, some Thai basil oil and white chocolate shard on the top.
45:13Should we dive in?
45:14Yes.
45:18Oh.
45:18Oh.
45:20Oh.
45:21Oh.
45:21Wow.
45:22That's good.
45:22Wow, wow, wow.
45:23That's very pretty.
45:24A lot of beautiful technique, both with the texture of the parfait and that centre too.
45:42It was the perfect texture.
45:45You know, it was amazing to see how you kind of had an idea and then it evolved.
45:50Like, there's probably two elements on that plate that were on the original dish versus the finished dish.
45:56And I thought there was some really good evolution there.
45:58Alana, it really was, you know, all the colours of the sunset.
46:03And then that bright green basil oil was just like, hi, I'm Alana, which I loved.
46:10Alana, I loved it.
46:14If somebody asked me for a peach melba, I would never do the classic anymore because of this.
46:20What was great is the combination of the peach and the raspberry, which was exactly what is on the classic.
46:25So, well, I don't know, Alana.
46:31Thank you, Alana.
46:34I feel like it's the more syllables it has, the better it is.
46:38Oh.
46:39He's too funny.
46:40He is so funny.
46:42The last dish we'd like to taste was made by Jamie.
46:46My little Wellington doesn't look 10 out of 10, but it's all about flavour and riffing on a classic.
46:58Jamie, you chose the first Duke of Wellington.
47:00Yes.
47:01Known for his beef Wellington.
47:02What did you make?
47:03I made the madness.
47:07Excuse me.
47:07Essentially, lamb, Wellington, wrapped in parsnip, a port and beetroot jus, and a little fricassee for mushrooms.
47:18Very importantly, when I cut into this, what's the cook on the lamb going to be like?
47:23Because it went through a few little cooking processes, didn't it?
47:26Yeah.
47:26It got seared, then it got wrapped in prosciutto, then it got seared again, then it got wrapped in parsnip and deep fried.
47:33And then back in the pan.
47:35And then back in the pan.
47:36Yeah.
47:36Yeah, yeah, yeah.
47:37Look, it went through a few cooking techniques.
47:42All of them.
47:43Just a couple.
47:46But when you cut in, it should be blushing pink.
47:49Nice cooking.
47:51Let's have a look.
47:52Let's have a look.
48:08That is perfect.
48:18I did not expect to see that.
48:21I don't think you did.
48:22I don't think they did.
48:23Woo!
48:24Jamie, I might have looked a little rough around the edges.
48:47I know that I feel like I know the vision that you had and it was just a little bit off that.
48:52But my God, I made up for that in flavour.
48:55Like, honestly, mate, that was real, real tasty.
48:58Every one of those elements played their part and the technique that you showed made them shine.
49:03Starting with the lamb, the cross section was money and that's what you want with a beef wellington.
49:09The satisfaction of that first cut, you know you're on there and you hit that nail on the head.
49:14When that landed on the table, I definitely thought wellington.
49:18So I think you absolutely fit the beef visually and the mushrooms, the shimeji was cooked down so beautifully.
49:24They actually had a really truffly flavour to them as well and it just went so well with the lamb.
49:31Your sauce with beetroot, the eco-city is just dramatic.
49:36The colour, the gloss and also dealing with beetroot is not too sweet, well done.
49:41And what was clever is the way you've reduced your port to get that strength and then get the beetroot to it.
49:48Mate, that is an absolute cracker and we have a game on our hands.
49:52Well done.
50:02Right, here we go.
50:04Callum, Alana, Jamie.
50:06We needed to name a winner.
50:08So, congratulations to...
50:20Whoever thought that a pavlova would be an immunity-winning dish in MasterChef?
50:27That is pretty epic.
50:32Callum, congratulations, mate.
50:35That was an absolute stonker of a dish.
50:38You should be so stoked.
50:42Callum, you may be safe on Sunday, but for everyone else, this will be the biggest elimination yet.
50:49So, make sure your game face is on.
50:52Good night.
50:57Sunday night on MasterChef Australia...
51:00Game on.
51:01To survive this elimination, their dishes need to transport the judges to faraway places.
51:09To survive this elimination, their dishes need to transport the judges to faraway places.
Recommended
52:05
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