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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.
03:58Bang.
03:59Bang.
04:00Bang.
04:01Bang.
04:02Bang.
04:03Bang.
04:04Bang.
04:05Bang.
04:06Bang.
04:07Bang.
04:08Bang.
04:09Bang.
04:10Bang.
04:11Bang.
04:12Bang.
04:13Bang.
04:14Bang.
04:15Bang.
04:16Bang.
04:17Bang.
04:18Bang.
04:19Bang.
04:20Bang.
04:21Bang.
04:22Bang.
04:23Bang.
04:24Bang.
04:25Bang.
04:26Bang.
04:27Bang.
04:28back to the MasterChef kitchen.
04:30So today I'm making okonomiyaki,
04:33essentially a savoury cabbage pancake,
04:35and then we're going to have some squid
04:37that we're going to really heavily char.
04:38We're going to have the prawns, which are going to cook on the flat top,
04:40and a little herpy salad 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.
04:59It's me, a flat top and my ingredients.
05:01If I can utilise that and showcase how much flavour you can get off this,
05:04I think we've hit the brief.
05:06Great work, Jamie.
05:08I've got a great support team behind me.
05:10Obviously, I really want to do well and give my team the opportunity
05:13to go into the next round of immunity,
05:15so there's a lot of pressure riding on this.
05:18Let's go, Lozzy.
05:19Yep.
05:20Nicely done, nicely done.
05:23The biggest thing for me is cooking on this barbecue today.
05:25Making sure that fish is perfectly cooked.
05:28I need to make sure the flavour of the barbecue also comes through in that fish.
05:32So I'm cooking my fish skin side down pretty much for the whole cook.
05:36Press it down with a weight between two pieces of parchment paper
05:40and this is going to make sure nothing burns
05:42and all that moisture stays inside.
05:44Laura.
05:45Hi, Laura.
05:46Hi.
05:47You got one of those big gnarly coral trout right away.
05:50Yes.
05:51Yeah, absolute monster of a coral trout.
05:52So that's the centre of your dish, obviously.
05:54Yeah, yeah.
05:55So grilled coral trout with like a little native salad,
05:58some charred cods which I should crack onto while I'm talking to you too.
06:01Yeah, yeah, yeah.
06:02A little green sauce and then I'll just tie it all together
06:04with like a little Geraldton wax brown butter dressing.
06:06Nice.
06:07Yeah, yeah.
06:08It's definitely not a Sunday barbecue.
06:09It's a bougie barbecue.
06:10Elevated fish and salad.
06:11Yes.
06:12That's exactly what it is.
06:13It's a little bit of a season six showdown here.
06:14How are you going to make sure you take those guys out?
06:15Meet them once before I can do it again.
06:16Oh, shots fired.
06:17You hear that?
06:18I love it.
06:19What did she say?
06:20Don't worry.
06:21All right, champions, you've got 28 minutes to go.
06:24Go Sarah.
06:25Come on, guys.
06:26Oh, it looks gorgeous.
06:27Yeah, it's good.
06:28Oh that is yummy.
06:29That is so good.
06:30Today is the final challenge.
06:32How are you going to get some of those guys out?
06:33Look at those guys out.
06:34Need them once before I can' do it again.
06:35Oh, shots fired.
06:36You hear that?
06:37What did she say?
06:38Don't worry.
06:39All right, champions, you've got 28 minutes to go.
06:40Come on, guys.
06:41That's good.
06:42Come on, guys.
06:43Oh, looks gorgeous.
06:45Yeah, that's good.
06:46Looks gorgeous, yeah.
06:49Yum.
06:50Oh, that is yummy.
06:51That is so good.
06:52today is a season six battle and it's been a really wild journey since I was
07:03together with Laura and Jamie since then I've gone on to open restaurants in
07:10India to write cookbooks I shot some TV shows and worked on a lot of amazing
07:16projects I have totally just thrown myself into the food industry but the
07:24one thing I haven't done is held up that trophy you know it has been an
07:29incredible journey and I have learned so much and you've all been amazing you've
07:35been amazing too I came ninth in season six Jamie and Laura both went further
07:41than I did so today I really want to give it my all I want to create a dish
07:48that's a little bit creative very unexpected and take out that win today
07:54yeah how do you feel about this challenge I'm excited actually yeah what do you
08:01got I'm making a cabbage dish generally an Aussie barbecue is a barbecue meat with a
08:07sauce so I've flipped that on its head so I'm making a beautiful's barbecued
08:11cabbage okay so get some nice caramelization and flavor and then duck
08:16bolognese kind of vibe on top duck bolognese on a barbie yeah yeah
08:27duck bolognese to garnish your charred cabbage yes exactly wouldn't have picked
08:33that Ben and Shenz what do you think of your teammates dish choice we just found out actually
08:40we fully support how do you reckon this is gonna be a winning dish because it's unique
08:48you've definitely got our ears pricked up for sure yeah look I just wanted to do
08:51something a little bit different and I wanted to just kind of push the
08:55boundaries with using the barbecue yeah so if I pull it off I think it's a pretty tasty dish
09:00so I'm gonna go for it you've you've called it a bolognese you're mincing the no I'm gonna keep it
09:06nice and chunky yeah I'm just gonna cook this here on the pan get it almost ready to go then just dice
09:12it up and I'm gonna toss it through the sauce and so this be still medium rare the duck breast it'll be
09:17medium yeah like it'll still have a little bit of pinkness yeah yeah it'll be you'll have a bite to
09:21it but no I'm not gonna cook it for a long time in the sauce I'm just gonna finish it on the pan
09:25and then toss it through Sarah you do have a bit of a signature move and that is that you do plate
09:31up some pretty unexpected combination and you go quite conceptual sometimes that's what it's all
09:38about if there's anyone that can pull off a duck bolognese on a flat top it gets you think you can be the
09:52next master chef only one way to find out applications are open now head to the link
09:56below and apply we see you in the kitchen
09:59guys did you throw me under the bus I didn't I didn't know about the bolognese part I know about
10:08this kind of sauce and cabbage but I didn't know by bolognese is this the infamous duck bolognese
10:14it's my bolognese without the pasta the cabbage is the vessel for the sauce yes cabbage is a new
10:21pasta do we approve do we do we do yeah yeah whatever she does that's it girl build that sauce
10:31bolognese is usually cooked with a mincemeat with some Italian herbs but I'm going with a little bit
10:38more of asian flavors got my onion garlic ginger star anise cinnamon cloves and sheshuan pepper this
10:46is going to really amp up the flavor in the dishes I really want to eat this actually it's so different
10:52I think the earlier cooking of this but I love it yeah I love it okay guys fire up the barbie 20
10:59minutes to go I think it's good yes yes yes yes yes kind of whoo how's the fish going oh my god
11:14nicely done I'm making a bougie barbecue dish barbecue coral trout with a native salad some
11:21charred pods and a wariwool green pollute my fish is cooking between those two piece of the parchment
11:28paper I'm really happy with how that's coming along that's fish is perfect the next thing I need to
11:33crack onto is my emulsion and a really bougie native herb salad from the garden salt wash there's lily
11:40pillies some gerald from wax some muntries I'm gonna taste these they're muntries they're little native
11:46apples ah oh my god it tastes like apple pie so muntries are a native Australian apple then they're
11:54gonna bring this sweetness and a really nice crunchy texture this salad nice Jamie great work working
12:01the grill okonomiyaki is great street food so big pressure points today is getting as much flavor from the
12:10grill onto all of the ingredients that's beautiful caramelization Jamie amazing work his way around that barbecue
12:17he knows all the hot spots my vision is a caramelized cabbage pancake and then some miso seafood
12:23little herb salad Bob's your uncle see you later some sexy prawns they are good they're beautiful
12:29I think Sarah has taking this dish into a strange weird place but in a good way
12:44big risk big reward duck bolognese is a really good strategy for us today because she's likely to
12:49stand out and hopefully get us into the next round let's go Jamie get on the plate I take my okonomiyaki
12:52covered in Bulldog sauce that I've made with a little bit of oyster sauce some Worcestershire sauce a bit of
12:58ketchup primo beautiful beautiful beautiful beautiful beautiful beautiful beautiful beautiful beautiful
13:04I've also made a really sharp and acidic mayonnaise it's all about the combo between those two that
13:21makes this dish sing nice mate beautiful so good once that's done I can start loading up my seafood it's
13:28spent as much time as I can give it in this Miso Prawnhead sauce pile it up as high as I possibly can beautiful get the salad on
13:39Do you have to clean up now babe? Let's go babe. Yep I got this
13:45Let's go Laura. The fish is cooked perfectly. The salad's looking great. The colours are popping. How the hell I pulled that off in 45 minutes I don't know
13:55Time's up in 10
13:588
13:597
14:006
14:005
14:014
14:023
14:032
14:041
14:052
14:061
14:072
14:081
14:09Well done.
14:10Thanks for the support team.
14:15Awesome.
14:16Well that was fast and furious but the question is which champ will win top dish and lead their team into the kitchen for round 2?
14:26The first dish we'd like to taste belongs to Jamie.
14:34I'm going against two absolutely stunning refined plates of food and I've made street food. I just hope I've done enough.
14:42Ooh.
14:44Wow.
14:45What have you got Jamie?
14:48I 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?
14:54That.
14:55That.
14:56That.
14:57That.
14:58That.
14:59That.
15:00That.
15:01That.
15:02That.
15:03That.
15:04Is an absolute barbecue banger mate.
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
15:27It was so good to see you just hone in on that piece of equipment
15:37You can taste levels of char and gnarliness throughout the whole dish
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. I don't think you could have chosen a better dish
15:54I don't think you could have executed that dish any better mate. Thank you
15:59My mouth was watering from the second that landed and those smells started whacking me in the face
16:06I've eaten a whole bunch of okonomiyaki
16:08I've had them in Japan and this belongs side-by-side with all of them. I
16:14Love that it was so textural so you've got beautifully cooked prawns
16:18The pickled ginger and then that lovely little fresh salad of the baby zucchinis and spring onion on it
16:24Yeah, delicious dish. I think one of your best actually that you've done in this kitchen
16:38Next up repping for the green team Sarah
16:44Looking at my plate it's very unique
16:46So intriguing I mean it's a pretty crazy dish, so I'm worried that this could be too conceptual for the judges
17:03Sarah what's the name of your dish I've made a barbecued cabbage with a duck bolognese
17:08Now let's taste
17:14How's that blue? Yes, beautiful taste. It looks incredible. Absolutely fantastic
17:19So
17:33So
17:35Coming out on the barbecue theme with bolognese I think it's mad
17:41But you made a bolognese sauce effect with spices and I love that
17:47The base of that sauce is undeniably bolognese. I get it and I didn't get it until I was eating it
17:53Yeah, really good concept and I feel like you continue to like give us that dish that when we're listening to you
17:59We're kind of doing this
18:01We're kind of doing this to work it out
18:03And then it comes up and it's like ahh
18:05I get it
18:07The duck is cooked so well
18:09The cabbage is cooked lovely
18:11Outer leaves are like
18:13Super succulent and like really sweet and then it just starts to get a little bit of texture right at the core
18:19Which I think is perfect
18:21Well done
18:23Well done
18:29Next up
18:31Laura
18:35I've gone to Bougie BBQ today
18:37Audra and Dependa put all their trust in me
18:39So I'm hoping that this is enough to get us into round two
18:43Ooh
18:45Wow
18:47Laura what have you made?
18:48So we've got grilled coral trout with some grilled baby coz a little native Australian salad and a green veluté
18:54So you've gone Bougie BBQ
18:56I've gone very Bougie BBQ yes all in all in Soph
18:59We love it when you go all in so we're gonna taste
19:02Thank you
19:18Laura
19:20Laura Laura Laura Laura Laura Laura Laura
19:24I love it
19:26What I love is your sauce
19:28Delighting
19:29Impact
19:31Fresh
19:32Very green and this little finger lime
19:34That's the thing I like
19:35It's just enough
19:36That's enough
19:37Every time you go a bit of a bag
19:38It's fantastic
19:40Thank you
19:41Laura this is
19:42Laura this is
19:43What makes you one of the fiercest competitors that's ever been in this kitchen
19:48And when I watched you cook today I was like
19:50Maybe that's why she beat me
19:54Just such a restrained skilled plate of food
20:00The only thing I think that could have improved this and I guess drawn it closer to the brief
20:05Is if you had just given both the fish and the lettuce just like the quickest char
20:12Yeah
20:13Like almost just so you could just taste a bit more of that smoke on there
20:17But like what can I say it's pretty perfect plate of food otherwise
20:21Thank you
20:22Thanks Laura
20:23Well done Laura
20:24Well done
20:33As a team you each had to pick someone to step up to the hot plate
20:37And what we got was a surprise season 6 showdown
20:42The question is which one of you has taken out the win
20:51Which one of you has taken out the win?
21:11It's Jamie!
21:12Yeah!
21:13Yes!
21:14Ta-da!
21:15Street food wins
21:17Yes!
21:18Seriously Jamie you're an absolute wizard on the tools
21:22Thank you
21:23You've won your whole team a place inside the MasterChef kitchen for round 2
21:28Woo!
21:29Well done guys
21:32I am ready for round 2
21:34Honey thank you very much
21:35I had a warm up cook and these guys just had to watch me crush it
21:39Are we ready for the final round?
21:40Yeah let's do it
21:41Let's do it
21:42Woo!
21:43What?
21:44What?
21:45Oh!
21:46Oh!
21:47Oh!
21:48Oh!
21:49That's interesting
21:50Oh my god it's a gallery!
21:52What is going on here?
21:53Up a Stumbledore
21:54Okay
21:55Lots of confused looks on faces so let me explain
21:57Jamie got you to round 2
22:00What is going on here?
22:02Alba Stumbledore.
22:04Okay.
22:06Lots of confused looks on faces.
22:09So let me explain.
22:11Jamie got you to round two.
22:13Now you're all on your own.
22:16This 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!
22:28Think fettuccine o'fredo, ta-ta-ta or eggs benedict.
22:34Legend 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
22:43and bring us a version of their dish.
22:46Ooh.
22:48But you won't know what that dish is until after you've made your decision.
22:54And hey, we don't want any double ups.
22:59So whoever picks their portrait first, that's theirs.
23:02Got your skates on?
23:05I'm going straight for the lady with the beautiful dress and the hat.
23:10Stand in front of whichever face is calling your name.
23:13Jamie, the choice is yours.
23:19Come on, Jamie.
23:20You've got three left.
23:21All right.
23:22Ooh.
23:23How's this going?
23:24All right.
23:25Let's see who you've chosen.
23:26Ooh.
23:27Ooh.
23:28Ooh.
23:29Callum, you've chosen this portrait.
23:32Who do you think she is?
23:33My guess is that it is the quintessential Australian dessert
23:36that's a New Zealand dish after a Russian ballerina, pavlova.
23:40Callum, you're correct.
23:42Oh.
23:43Yay.
23:44And a pavlova.
23:45Famed for the pavlova.
23:47Your general knowledge has paid off.
23:49You'd be great at a pub quiz.
23:51Alana, you chose this portrait.
23:53Any guesses who it might be?
23:55I'm terrible at pub quiz.
23:57I'm there for the snacks and the beer.
23:59Um.
24:00I can't quite remember her full name.
24:02Was Melba?
24:03Dame Melba?
24:04It's...
24:07Dame Nellie Melba.
24:08Hello.
24:10You can be on my trivia team any time you want.
24:13Wow.
24:14Famous, of course, for having the peach Melba named after her.
24:17Nice work.
24:21It's all on you, Jamie.
24:22What 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...
24:30Arthur Wellersley, first Duke of Wellington.
24:32Famous for?
24:33Wellington?
24:34The beef Wellington.
24:35And the cracker of a dish, Jamie.
24:37Nice.
24:38It's beef Wellington, so I'm happy.
24:40Savory, good.
24:42Completely different from the other two.
24:44Even better.
24:45Alright, let's have some fun and see who you didn't choose.
24:48Oh, my God.
24:50This is...
24:51Count Powellville Alexandrovich Strogana.
24:54Oh!
24:55Known for the beef Strogana.
24:56Of course.
24:57Yeah.
24:58This...
24:59is...
25:00Ding Bao Zhen.
25:01Famous for Kung Pao Chicken.
25:03Oh!
25:05Right.
25:06You've got your dish inspiration.
25:08Now, bring us a MasterChef-worthy take on it.
25:12You'll have 75 minutes.
25:14The pantry and garden, they're open.
25:17The best dish...
25:19wins immunity from Sunday's elimination.
25:22Are we ready?
25:23Yeah.
25:24Ready.
25:2575 minutes south there.
25:27Go, guys!
25:28Go, guys!
25:29I don't need an awful...
25:30Nice, Jamie.
25:32That's it.
25:33This cook is all about riffing on a classic.
25:37No-one else will need them.
25:39And when we think about a Beef Wellington, what is it but a luxury pie with a perfect puff pastry?
25:47So I'm wondering whether I can come up with something interesting with some parsnip, not pastry.
25:54I'm pushing hard all over again.
25:57This is difficult cooking.
25:59Conceptual cooking.
26:00It's creative.
26:01You know, people love the original, you know?
26:03Yeah.
26:04So it's like, how do you pull apart the dish and bend your mind into something creative?
26:08It'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.
26:16Yeah.
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.
26:29Everyone 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, I am kind of thinking,
26:40can 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.
26:53Ooh, will it work again?
26:55Dun dun dun!
26:57So 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 Pav.
27:10Low and slow is the key here.
27:11So I'm not convinced it's actually going to cook in time.
27:14So 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,
27:23but 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,
27:31and 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!
27:54I've chosen Dame Melba today,
27:56and the Peach Melba has been named after her.
27:59The Peach Melba is like a peach sundae.
28:02So, you know, it's peaches, peaches everywhere.
28:05And I'm going to take the idea of vanilla ice cream,
28:10but I'm going to use tonka bean and salted honey in my parfait.
28:14I just think this is going to be a beautiful flavour combination.
28:18Hey, Lana!
28:19Hello!
28:20Peach Melba!
28:21I know, Peach Melba.
28:22Good start.
28:23Yeah.
28:24Really good start.
28:25The thing is obviously really making sure that that peach is the hero of the dish,
28:29then also the flavours that we know from the classic.
28:32Is it going to look like a Peach Melba or is it going to look like something more?
28:35Um, I still want a nice beautiful piece of peach.
28:38It will have half a peach on there.
28:40So, fresh peach, fresh raspberries, that kind of stuff.
28:42Yeah.
28:45Thoughts, Andy?
28:46Um, yeah, I think like, I think for this it's such a weird one because there's so many
28:53ways 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,
28:59then we've ticked the box.
29:01But I don't think that that is going to be good enough today when you've got the talent
29:05behind you.
29:06Yeah, okay.
29:07I feel like you really need to do something super inspired by the Peach Melba and riff on
29:12that.
29:13Okay, yeah.
29:14Does that make sense?
29:15Yep.
29:16Absolutely.
29:17Yep.
29:18Got that.
29:19Yeah.
29:20Just make Peach Melba better.
29:21Alright.
29:22Yeah.
29:23No problem.
29:24Okay.
29:25Alright.
29:27Go Lana.
29:28You've got this girl.
29:29Now is not the time to play it safe.
29:30You 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.
29:47Look at Callum.
29:48Run, Callum.
29:49Run.
29:50Where is Callum going?
29:52To the featuring.
29:53Did that make sense before?
29:54Yes.
29:55Yeah, absolutely did.
29:56So I've changed the tack.
29:57Today I have to make my best version of a Peach Melba but after the judges visit I'm thinking
30:10that just having half a peach sitting on top of the parfait is not going to cut it.
30:16I think today I really need to think outside the box.
30:19I'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.
30:28And make a little peach raspberry compote center.
30:31But when those judges cut into it, it's not actually a peach.
30:35And then I'm going to create a white chocolate sugar shard to bring that real textural element.
30:42I wish I thought of this 15 minutes ago but I think in the MasterChef Kitchen it's actually being able to pivot under pressure.
30:48Work this.
30:49And create new ideas on the fly.
30:52Okay guys.
30:53Allé, allé.
30:5445 minutes to go.
30:56Allé, allé.
30:57Allé, allé.
30:58Allé, allé.
30:59Allé, allé.
31:00Allé, allé.
31:01Just having a munch on a peach.
31:16Oh we can smell it Jamie, good job.
31:18Sure the Duke drank a bit of port.
31:22I'm doing a riff on a beef wellington.
31:24Mind if I test your prediction there?
31:26Please. Yep.
31:32Can you test?
31:33I have.
31:34It's getting really sweet.
31:37Which is what I want.
31:38The jus is super rich.
31:40It's sticky.
31:41Working on my medley of mushrooms.
31:43Look at the look of those mushrooms.
31:44Jamie.
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.
32:10So 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.
32:25I love this.
32:26It's our day, mate.
32:26Great 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 the vibe.
32:40We love it.
32:42We love it.
32:42Mate, if you execute this,
32:44this could be revolutionising the beef wellington, dare 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.
33:11Are you pleased with your meringue?
33:15Um, yeah, I think it's...
33:18OK, I'll let you do.
33:19Just a nice knife.
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?
33:40Hey, what's happening?
33:41I'm making pavlova.
33:42Uh, yep, so...
33:44And 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 feels like...
34:19I've never gone to someone's house and gone,
34:21oh, here's a beautiful pavlova I've made.
34:23No way.
34:23As a shard of meringue.
34:24No way.
34:24It has to have that mouthfeel.
34:26Look, that's his challenge here.
34:30Oh, no, that still needs a bit longer.
34:31I had to pivot,
34:33but now I'm feeling that everything's definitely more elevated in my peach melba.
34:38I've got my peach and strawberry sauce,
34:40which will poke the whole top of the parfait and make it look like a peach.
34:44I think that my white chocolate shards are going to be really nice and crispy and crackly.
34:49And I've got my peaches sort of bubbling away and 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.
35:40First cook, I want this lamb to be just underdone,
35:43because once it's wrapped, it'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.
36:02There'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,
36:15and then we roll.
36:17I want to give this every chance possible to stay together,
36:21because there's every chance that it won't.
36:27Jamie, 12 minutes.
36:28Goes into a pan, we'll seal side down
36:32to try and make sure that that will actually stay closed.
36:37Come on, heat.
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.
36:47Okay.
36:48Now I need to get my wellington out of cooking number two.
36:51I am worried about how it's cooked on 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 to wrap it
36:58and deep fry these parsnips to 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 a parsnip spring roll lamb Wellington.
37:17Dude, you've got to fry it, man.
37:19Yeah, I know.
37:21Seven minutes.
37:22We got it.
37:23Huge.
37:23Huge murmur, this.
37:25What rides on this parsnip wrapped lamb welly?
37:29Uno, dos, tres.
37:31Huge murmur for you, mate.
37:32Oh!
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.
37:52Oh, no.
37:52We've lost some parsnip.
37:57How bad is it?
37:59It's pretty bad.
38:01I'm devastated.
38:02Oh, it's breaking apart.
38:14Oh, it's breaking apart.
38:14So, my parsnip Wellington has fallen apart.
38:23What 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.
38:34So, I wonder if I get it back into a pan.
38:37Round four.
38:38I can make it look pretty.
38:39I've got, like, three and a half minutes to figure it out.
38:44Wait.
38:45Ah, what do I want to do?
38:47I 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.
38:58When I pour the sauce over the top of this parfait, it'll look like a peach.
39:01It 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 on this cook.
39:27Still a bit wobbly on the inside?
39:32Yeah.
39:33Oh, careful there, careful there.
39:35I actually think they look really good.
39:38They'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, and
39:46kind of having that Russian stacking doll mindset of everything inside each other.
39:50I start with that strawberry and lemon coulis that's kind of wrapped in that cocoa butter.
39:54The strawberry and fig sorbet.
39:58On top of that, I pop the creme fraiche mousse, the fresh figs, the fig leaf oil, and then
40:05the fig leaf sherbet around the plate as well.
40:07It's a long way from the classic pavlova from Christmas Day, but hopefully it's going to
40:11be 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!
40:27One minute to go!
40:28One minute to go!
40:29One minute to go!
40:30Let's go!
40:31Well done!
40:32Come on!
40:33Go, go, go, Jamie!
40:34One minute!
40:35Come 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 Wellington
40:47can be.
40:48I don't know if the Wellington is under or overcooked,
40:51and it looks pretty rustic, so hopefully flavor counts.
40:55I mean, the dish is pretty mad, and it's lamb,
40:58so it's the madness.
41:01Why not?
41:02This is it!
41:0310, 9, 8, 7, 6, 5, 4, 3, 2, 1!
41:18We 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...
41:32Callum!
41:34When the judges taste this pavlova,
41:37I want them to still get that, you know,
41:39childlike kind of reminiscence of your mum's pav at Christmas,
41:42but elevated enough that it's worthy of winning a 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,
41:55which has been stuffed with a lemon and strawberry coulis,
41:58the creme fraiche mousse on top, fig leaf oil,
42:01and then the fig leaf sherbet there as well.
42:05It makes me feel like good skincare.
42:09It calms me down.
42:10Yeah.
42:12It takes a lot too, Callums.
42:14It does have the babushka effect that you're talking about, I think.
42:19It's hiding a little secret.
42:21You should get a bit of goo when you cut into it from that...
42:24Nice.
42:24..that collie.
42:25Let's do it.
42:26That is chewy.
42:27Yes.
42:28Oh!
42:29Oh!
42:30Babushka.
42:31She's busy.
42:32Wow.
42:33Wow.
42:34I wasn't expecting it to be so dramatic.
42:41Hmm.
43:06Callum, that is an absolute pearler of a pavlova main.
43:10Woo!
43:11Yes!
43:12Babushka.
43:16The beauty is the pav.
43:19So 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.
43:30Oh, man, 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.
43:39Pirouette.
43:40A little spin.
43:41A 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.
43:53It was so delicious, and it did make me think of pavlova,
43:58but in such a different way.
44:00Um, love the flavour combinations.
44:04I think fig is quite adult, and choosing that fruit is one of the things that really, really
44:09takes 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.
44:20Magical.
44:21Callum, congratulations.
44:22You know, the best things about pavlova is 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.
44:35Well done, mate.
44:37Great work.
44:38Next up, Alana.
44:40Next up, Alana.
44:41When I first started the challenge, what I had in my head is not what I've got on the
44:48plate right now, but what I've come up with, I surprised myself.
44:52Oh, look at the colours on that.
44:54Holy.
44:55That's beautiful.
44:56Wow.
44:57Okay.
44:58It's very beautiful.
44:59Alana, what have you made?
45:01It's Alana's Peach Melba.
45:04So it's a tonka bean and salted honey parfait with a strawberry and raspberry sauce over the
45:10top, with a little peach and raspberry scents.
45:13Then I've got some poached peaches, pickled peaches, some Thai basil oil, and white chocolate
45:20shard on the top.
45:23Shall we dive in?
45:24Yes.
45:25Ooh.
45:26Ooh.
45:27Ooh.
45:28Ooh.
45:29That's good.
45:30That's very pretty.
45:31Ooh.
45:32Ooh.
45:33That's good.
45:34That's very pretty.
45:36A lot of beautiful technique, both with the texture of the parfait and that centre
45:52too.
45:53It was the perfect texture.
45:55You know, it was amazing to see how you kind of had an idea and then it evolved.
46:00Like there's probably two elements on that plate that were on the original dish versus
46:05the finished dish.
46:06And I thought there was some really good evolution there.
46:09Alana, it really was, you know, all the colours of a sunset.
46:15And then that bright green basil oil was just like, hi, I'm Alana.
46:19Yeah.
46:20Which I loved.
46:21Alana, I loved it.
46:23If somebody asked me for a peach melba, I would never do the classic anymore because
46:28of this.
46:29What was great is the combination of the peach and the raspberry, which was exactly what
46:34is on the classic.
46:36So, well, well done.
46:37Alana.
46:38Thank you, Alana.
46:43I feel like if the more syllables it has, the better it is.
46:48Oh.
46:49He's too funny.
46:50He is so funny.
46:52The last dish we'd like to taste was made by Jamie.
46:56My little Wellington doesn't look 10 out of 10, but it's all about flavour and riffing
47:05on a classic.
47:07Jamie chose the first Duke of Wellington.
47:10Yes.
47:11Known for his beef Wellington.
47:12What did you make?
47:13I made the madness.
47:15Excuse me?
47:17So, essentially lamb Wellington wrapped in parsnip, a port and beetroot jus, and a little fricassee
47:26for 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
47:41in parsnip and deep fried.
47:43And 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.
48:15Oh!
48:16That is perfect.
48:17Yeah!
48:18I did not expect to see that.
48:19I don't think you did.
48:20I don't think they did.
48:21I don't think they did.
48:22Oh!
48:23Oh!
48:24Oh!
48:25Oh!
48:26Oh!
48:27Oh!
48:28Oh!
48:29Oh!
48:30Jamie, I might have looked a little rough around the edges.
48:31I know that I feel like I know the vision that you had.
49:02Oh!
49:03But my God, I made up for that in flavour.
49:05Like, honestly mate, that was real, real tasty.
49:08Every one of those elements played their part and the technique that you showed made them
49:13shine.
49:14Starting with the lamb, the cross section was money.
49:16Like, and that's what you want with a beef wellington.
49:19The satisfaction of that first cut, you know you're on there and you hit that nail on
49:24the head.
49:25When that landed on the table, I definitely thought wellington.
49:28So I think you absolutely fit the brief visually.
49:31And 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.
49:50Well done.
49:51And what was clever is the way you've reduced your port to get that strength and then get
49:55the beetroot to it.
49:57Mate, that is an absolute cracker.
50:00And we have a game on our hands.
50:02Well done.
50:03Thank you guys.
50:04Yes!
50:05Yes!
50:06Yes!
50:11Right, here we go.
50:13Callum, Alana, Jamie.
50:16We needed to name a winner.
50:19So, congratulations to...
50:22Who ever thought that a pavlova would be an immunity-winning dish in MasterChef?
50:37That is pretty epic.
50:42Callum, congratulations mate.
50:45That was an absolute stonker of a dish.
50:47You should be so stoked.
50:49Callum, you may be safe on Sunday, but for everyone else, this will be the biggest elimination
50:57yet.
50:58So, make sure your game face is on.
51:01Goodnight.
51:02Good night.
51:03Good night.
51:04Good night.
51:06Good night everyone.
51:07Sunday night on MasterChef Australia.
51:10Game on.
51:11To survive this elimination, their dishes need to transport the judges to far away places.
51:19I think this dish will take anybody to speed.
51:22Doing a French dish for a French man, and there's definitely a lot of pressure there.
51:26So much pressure.
51:27And the best dishes will do the same for their makers.
51:33Pack your bags, cause we're going to Qatar!
51:36Wow!
51:37Wow!
51:38Wow!
51:39Wow!
51:40Wow!
51:41Wow!
51:42Wow!
51:43Wow!
51:44Wow!
51:45Wow!
51:46Wow!
51:47Wow!
51:48Wow!
51:49Wow!
51:50Wow!
51:51Wow!
51:52Wow!
51:53Wow!
51:54Wow!
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