Skip to playerSkip to main contentSkip to footer
Short Tales
  • yesterday
Masterchef Australia Season 17 Episode 39 - Full
Transcript
00:00Oh
00:23Oh my god
00:25Oh
00:28Okay happening here
00:30Interesting interesting
00:34Morning everyone
00:36For today's immunity challenge, we're gonna need to get you into teams
00:42Here we go. How many do we have that's the question?
00:47My god, oh my god, that's very painful
00:49Oh
00:52Split up in your colors. I
00:54Am on team purple today with Depinda and Audra and I'm looking at my team members
01:00I'm going this is a pretty fierce group of ladies strap yourselves in today's a two-rounder
01:06To get your hands on immunity. You're gonna have to cook your way from out here back into the Masterchef kitchen
01:13Oh, okay in round one you need to use these hydrogen gas barbecues to whip up a winning dish
01:20You can cook anything you like, but there's a catch
01:25This battle won't be fought by all of you
01:30You need to choose just one person to cook a dish that will get your whole team into round two
01:36What the heck
01:39Cook the best dish and all three team members will progress to the next round
01:46That's a lot of pressure on one person's shoulders, so who's it gonna be?
01:52Do it's time right now right now what I?
01:56Feel like you're on a high for that Korean challenges my show today, and I feel like you've been cooking barbecues up on level seven
02:02Well, how do you feel?
02:03Wouldn't you? I reckon you should do it definitely. I can definitely do some like, you know, I'm pretty bold flavors
02:09If you've got an idea that's what might be a bit out there a bit like stand out
02:12Yeah, I'm happy for you to go for it. You work fast, so I think it's not a bad idea. I think it's best
02:17I think that best bet is you. Bougie barbecue. Yeah. Bougie it up. Green team, who is the chosen leader?
02:25Leader, I don't know, but I'm cooking
02:28Green team?
02:29Me
02:31Right purple team
02:35Laura season six
02:39Your pantries up here today, and of course you have the gorgeous Masterchef garden at your fingertips. We're giving you 45 minutes. Whoa
02:48Champions are you ready?
02:51Your time starts now
02:53Oh my god, that's a bolster. Let's go Lozle. Look at that baby. Nice one, nice one, nice one. Nice one. I know. Excellent. It's way bigger than me
03:13I've chosen to cook with this beautiful coral trout today. It is huge. It looks so fresh. Oh, that's a mega fish
03:20I love that Lozle. My strategy today is making a dish that's quite bougie
03:26And I think for me, I'm trying to stick to my strands make something that's very restaurant worthy, but using the barbecue
03:34The judges are expecting incredible fruit, and I just want to set that bar high
03:39I'm going all out and there's a lot at stake today
03:42And I would love to get my team through to that second round cook and to have the shot of the menu today would be incredible
03:49Let's go Jamie, good job. Look at those nice skills. Whoo-hoo!
03:57Bang
03:58I've got basically a teppanyaka grill here, so I'm thinking street food. I'm thinking Osaka and let's make something delicious
04:05I went to Japan 2018
04:08I was solo two weeks
04:11Walking around eating as much as I possibly could so good
04:15When 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
04:27Let's bring a little bit of that trip back to the MasterChef kitchen. So today I'm making
04:32Okanomiaki
04:33Essentially sacred cabbage pancake and then we're gonna have some squid that we're gonna really heavily char
04:38We're gonna have the prawns which is gonna cook on the flat top and a little herpy salad to go on the top
04:41Oh
04:44What a guy
04:47He's very handsome as well. Oh, yeah, what a good-looking rooster
04:51My strategy today is to use this grill as best as I possibly can. I don't want to have any other pots
04:58No other tricks. It's me a flat top and my ingredients if I can utilize that and showcase how much flavor you can get off this
05:05I think we've hit the brief great work Jamie
05:07I've got a great support team behind me. Obviously
05:11I really want to do well and give my team the opportunity to go into the next round of immunity
05:15So there's a lot of pressure riding on this
05:18Let's go Lozzie. Yeah, nicely done nicely done
05:23The biggest thing for me is cooking on this barbecue today
05:27Making sure that fish is perfectly cooked I need to make sure the flavor of the barbecue also comes through in that fish
05:33So I'm cooking my fish skin side down pretty much for the whole cook press it down with the weights between two pieces of parchment paper
05:41And this is gonna make sure nothing burns and all that moisture stays inside
05:47You got one of those big gnarly coral trout right away. Yeah, absolute monster of a coral trout
05:53So that's the center of your dish obviously. Yeah, yeah, so grilled coral trout with like a little native salad
05:58Some charred cods which I should crack on to while I'm talking to you two. Yeah, yeah, yeah
06:02Little green sauce and then I'll just tie it all together with like a little Geraldton wax brown butter. I'll sing. Yeah. Yeah, yeah
06:08So I'm going like full garden. Yeah, yeah
06:12It's definitely not a Sunday barbecue. It's a bougie barbecue
06:16Elevated fish and salad. Yes
06:18Exactly what it is. It's a little bit of a season six showdown here. How are you gonna make sure you take those guys out?
06:25I beat them once before I could do it again
06:28Shots fired
06:31What did she say? Don't worry
06:35All right champions you got 28 minutes to go
06:45Oh looks gorgeous. Yeah, it's gorgeous. Yeah
06:50Yum. Oh, that is yummy. That is so good
06:53Today is a season six battle
06:59And 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
07:11I shot some TV shows and worked on a lot of amazing projects. I
07:18Have totally just thrown myself into the food industry
07:23But the one thing I haven't done is held up that trophy
07:28You know it has been an incredible journey and I
07:31Have learned so much and you've all been amazing
07:35You've been amazing too. I
07:37I came ninth in season six Jamie and Laura both went further than I did
07:43So today I really want to give it my all I
07:47Want to create a dish that's a little bit creative very unexpected and take out that win today
07:53Yeah, how do you feel about this challenge? I'm excited actually. Yeah. Yeah, what do you got?
08:01I'm making a cabbage dish generally an Aussie barbecue is a barbecue meat with a sauce
08:07So I've flipped that on its head, so I'm making a beautiful barbecued cabbage
08:12Get some nice caramelization and flavor and then duck bolognese kind of vibe on top
08:18Duck bolognese on a barbie. Yeah, yeah
08:28Duck bolognese to garnish your charred cabbage. Yes, exactly. I wouldn't have picked that
08:35Ben and Shenz, what do you think of your teammates dish choice? We just found out actually
08:40How do you reckon this is gonna be a winning dish because it's unique you've definitely got our ears pricked up for sure
08:50Yeah, look
08:51I just wanted to do something a little bit different and I wanted to just kind of push the boundaries with using the barbecue
08:57Yeah, so I pull it off. I think it's a pretty tasty dish
09:00So I'm gonna go for it if you've called a quarter to bolognese
09:03You're mincing the no, I'm gonna keep it nice and chunky. Yeah, I'm just gonna cook this here on the pan
09:10Get it almost ready to go then just dice it up and I'm gonna toss it through the sauce
09:14And so this be still medium rare the duck breast it'll be medium. Yeah, like it'll still have a little bit of pinkness
09:19Yeah, yeah, it'll be you'll have a bite to it
09:22But no, I'm not gonna cook it for a long time in the sauce
09:24I'm just gonna finish it on the pan and then toss it through Sarah
09:27So you do have a bit of a signature move and that is that you do plate up some pretty unexpected combinations
09:34And you go quite conceptual sometimes
09:37That's what it's all about
09:39If there's anyone that can pull up a duck bolognese
09:42On a swipe top
09:44It's you
09:51Think you can be the next MasterChef? Only one way to find out applications are open now
09:55Head to the link below and apply. We'll see you in the kitchen
10:02Guys, did you throw me under the bus then?
10:04No, no, no, no, we love this, we love this
10:05I didn't know about the Bolognese part
10:07I knew about the kind of sauce and cabbage, but I didn't know about Bolognese
10:11Is this the infamous duck Bolognese?
10:13It's my Bolognese
10:15Without the pasta
10:17The cabbage is the vessel for the sauce
10:19Yes, the cabbage is the new pasta
10:21Do we approve? Do we approve?
10:23We do, we do, yeah
10:25We'll 100% approve whatever she does
10:27Show me
10:29That's it girl, build that sauce
10:31Bolognese is usually cooked with the mincemeat
10:33With some Italian herbs
10:35But I'm going with a little bit more of Asian flavours
10:39I've got my onion, garlic, ginger, star anise, cinnamon, cloves
10:43And sheshuan pepper
10:45This is going to really amp up the flavour in the dishes
10:47I really want to eat this actually
10:49It's so different I think the earlier cooking of this but I love it
10:53Love it, love it
10:55Okay guys, fire up the barbie
10:5720 minutes to go
10:59Let's go, good job, good job
11:01Good job, good job
11:03I think it's good
11:05Yes, yes, yes, yes, yes
11:09How's the fish going?
11:11Oh my god
11:13Nicely done
11:15I'm making a bougie barbecue dish
11:17Barbecue coral trout with a native salad
11:20Some charred pods
11:21And a wariwool green pollute
11:23My fish is cooking between those two pieces of parchment paper
11:27I'm really happy with how that's coming along
11:29That's fish is perfect
11:31The next thing I need to crack onto is my emulsion
11:33And a really bougie native herb salad from the garden
11:37Salt wash, there's lily pillies, some dural from wax, some muntries
11:41I'm gonna taste these
11:43They're muntries, they're little native apples
11:45Ah
11:47Oh my god, it tastes like apple pie
11:49So muntries are a native Australian apple
11:51And they're gonna bring this sweetness and a really nice crunchy texture
11:55This salad
11:57Nice Jamie
11:59Great work working the grill
12:01Okonomiyaki is great street food
12:03So big pressure points today is getting as much flavour from the grill
12:09On to all of the ingredients
12:11That's beautiful caramelisation Jamie
12:13Oh look at that
12:14Amazing
12:15Worked his way around that barbecue
12:16He knows all the hot spots
12:17My vision is a caramelised cabbage pancake
12:21And then some miso, seafood, little herb salad
12:23Bob's your uncle, see you later
12:25Some sexy prawns
12:27They are beautiful
12:29Do it for the team
12:31Five minutes to go
12:33Five minutes, come on
12:35Nice
12:37Nice Sarah
12:39Beautiful Sarah
12:40Beautiful
12:41Oh look at the flavours to get them
12:42Get it in there
12:43That's gonna be a winner, winner, winner
12:46Winner, winner, cabbage dinner
12:48Winner, winner, cabbage dinner
12:49I think Sarah has taken this dish into a strange weird place but in a good way
12:57Big risk, big reward
12:58Dak bolognese
12:59That's a really good strategy for us today
13:00Because she's likely to stand out and hopefully get us into the next round
13:03Let's go Jamie
13:04Get on the plate
13:05I take my okonomiyaki
13:07Cover it in bulldog sauce
13:08That I've made with a little bit of oyster sauce
13:10Some Worcestershire sauce
13:11A bit of ketchup
13:12Primo
13:13Beautiful
13:14I've also made a really sharp and acidic mayonnaise
13:18It's all about the combo between those two that makes this dish sink
13:21Nice mate
13:22Beautiful
13:23So good
13:24Once that's done, I can start loading up my seafood
13:27It's spent as much time as I can give it in this miso prawn head sauce
13:32Pile it up as high as I possibly can
13:34Beautiful
13:35Get the salad on
13:39Do you have to clean up now babe?
13:40Let's go babe
13:42Yep, I got this
13:44Let's go Laura
13:45The fish is cooked perfectly
13:47The salad's looking great
13:49The colours are popping
13:50How the hell I pulled that off in 45 minutes, I don't know
13:53No
13:54Time's up in 10
13:565
13:578
13:587
13:596
14:005
14:014
14:023
14:032
14:041
14:052
14:061
14:07Good job
14:08Good job
14:09Good job
14:10Good job
14:11Good job
14:12Good job
14:13Good job
14:14Thanks for the support team
14:15Well that was fast and furious but the question is which champ will win Top Dish
14:22and lead their team into the kitchen for round 2
14:27First dish we'd like to taste belongs to...
14:31Jamie
14:33I'm going against two absolutely stunning refined plates of food and I've made street food
14:41I just hope I've done enough
14:42Ooh
14:43Wow
14:44What have you got Jamie?
14:47I 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?
14:59That...
15:00That...
15:01Is an absolute barbecue banger mate that like...
15:06Yeah
15:07Thank you
15:08Thank you
15:09It was so good to see you just hone in on that piece of equipment
15:13You can taste levels of char and gnarliness throughout the whole dish starting with that
15:16is so good to see you just hone in on that piece of equipment
15:20You can taste levels of char and gnarliness throughout the whole dish starting with that
15:25Barbecue banger mate
15:32It was so good to see you just hone in on that piece of equipment
15:37You can taste levels of char and gnarliness throughout the whole dish
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 textual so you've got beautifully cooked prawns
16:18The pickled ginger and then that lovely little fresh salad of the baby zucchinis and spring onion
16:24On top get 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, it looks incredible. Absolutely fantastic
17:19So
17:34Sarah
17:36Coming out on the barbecue theme with bolognese I think it's mud
17:41But you made a bolognese sauce effect with spices and I love that
17:48The base of that sauce is undeniably bolognese I get it and I didn't get it until I was eating it
17:54Really 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 and then it comes up and it's like
18:07I get it
18:09The duck is cooked so well
18:11The cabbage is cooked lovely
18:13Outer leaves are like
18:15Super succulent and like really sweet and then it just starts to get a little bit of texture right at the core
18:20Which I think is perfect
18:22Thank you
18:30Next up, Laura
18:35I've gone to Bougie BBQ today
18:38Audra and Dependa put all their trust in me
18:41I'm hoping that this is enough to get us into round two
18:45Wow
18:47Laura, what have you made?
18:49So we've got grilled coral trout with some grilled baby coz
18:52A little native australian salad and a green velouté
18:55So you've gone Bougie BBQ?
18:57I've gone very Bougie BBQ yes, all in
19:00All in Soph
19:00We love it when you go all in so we're gonna taste
19:03Thank you
19:13Laura Laura, Laura, Laura, Laura, Laura
19:25I love it
19:27What I love is your sauce
19:29Delighting
19:30Impact, fresh, very green and this little finger lime that's the finger
19:36It's just enough so every time you go a bit of a bag
19:40It's fantastic
19:41Oh, thank you
19:42Laura, this is
19:44What 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
19:52Maybe that's why she beat me
19:56Just 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
20:12Yeah
20:13Like almost uh just so you could just taste a bit more of that smoke on there
20:18But like what can I say it's a pretty perfect plate of food otherwise
20:22Thank you
20:23Thanks, Laura
20:23Well done, Laura
20:25As 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?
20:55Which one of you has taken out the win?
21:12It's Jamie!
21:16Street food wins
21:18Yes
21:20Seriously, Jamie, you're an absolute wizard on the tools
21:23Thank you
21:24You've won your whole team a place inside the Masterchef kitchen for round two
21:31Well done guys
21:33I am ready for round two
21:35Honey, thank you very much
21:36I had a walnut cook and these guys just had to watch me crush it
21:40Are we ready for the final round?
21:41Yeah
21:41Let's do it
21:42Woo!
21:50Ooh
21:52What?
21:53What?
21:53Oh my god, it's a gallery
22:00What is going on here?
22:02I have a stumbledore
22:03Okay
22:07Lots 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
22:14Now you're all on your own
22:16This round is all about the people you see here
22:21Each of these historical figures is said to have inspired a popular dish
22:26Think fettuccine or fettuccine or eggs benedict
22:33Legend has it that they all got their names from someone who made history
22:40So in this round you need to pick one of these portraits up here and bring us a version of their dish
22:47But you won't know what that dish is until after you've made your decision
22:58And hey we don't want any double ups so whoever picks their portrait first that's theirs
23:02Got 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 you've got three left
23:24All right let's see who you've chosen
23:31Callum you've chosen this portrait who do you think she is my guess is that is the quintessential
23:36Australian deserves a new zealand dish after a russian ballerina pavlova
23:41Callum you're correct
23:46Famed for the pavlova your general knowledge has paid off you'd be great at a pub quiz
23:52alana you chose this portrait any guesses who it might be i'm terrible at pub quiz i'm there for
23:58the snacks and the beer um i can't quite remember her full name was melba dame melba it's
24:07dame nelly melba
24:10good now
24:11you can be on my trip any time you want
24:14famous of course for having the peach melba named after her nice work
24:21it's all on you jamie what do you got oh there's zero chance of me getting there
24:26no i just like the cut of his jib all right let me put you out of your misery this is
24:31arthur wellesley first duke of wellington famous for wellington
24:34the beef wellington it's beef wellington so i'm happy savoury good completely different from the
24:43other two even better all right let's have some fun and see who you didn't choose
24:48this is this is count powville alexandrovich strogana known for the beef strogana
24:58this is ding bao jen famous for kung pao chicken
25:03right you've got your dish inspiration now bring us a masterchef worthy take on it you'll have 75
25:14minutes the pantry and garden they're open the best dish wins immunity from sunday's elimination
25:23are we ready yeah i'm ready 75 minutes south there
25:31nice jenny that's it this cook is all about riffing on a classic no one else will need them
25:40and 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 parsley not
25:54pastry i'm pushing hard all over again this is difficult cooking conceptual cooking it's creative
26:01you know people love the original you know so it's like how do you pull apart the dish and bend your mind
26:08into something creative it's all about pulling out the essence of the dish somehow and when we eat it
26:15it has to remind us of that dish sure today's challenge is so special for me i'm making my
26:22version of mum's pavlova from christmas day and it needs to be elevated enough that it's worthy of
26:27winning a masterchef challenge and everyone knows what a pavlova should be like i think of meringue
26:34whipped cream and fruit but because pavlova comes from anna pavlova a russian ballerina i'm kind of
26:41thinking can i get like a russian flavor profile in here and then i realize i know nothing at all
26:45about russian food and the only thing comes to mind is those kind of russian stacking dolls
26:50it's a straight lift from rue work that day oh will it work again
26:58so i was kind of thinking maybe if i can have effectively a hollowed out pavlova so i can
27:02fill it with all my little elements kind of stacked inside each other kind of like babushka dolls
27:07my biggest concern is i would normally take ages to cook a pad low and slow is the key here
27:12so i'm not convinced it's actually going to cook in time so my backup idea is to make some meringue
27:18shards as the just-in casing if i do end up using it it's not really a pavlova but if i don't have
27:24cooked meringue i don't have a dish and now with my sorbet i'm combining strawberries fresh figs and i'm
27:32going to not cook it at all is that your sorbet callum yeah yeah nice because i want it to have
27:39that true fresh fruit vibe love your work kyle why thank you hey you three we've only got one hour to go
27:46i've chosen dame melba today and the peach melba has been named after her the peach melba is like a
28:01peach sundae so you know it's peaches peaches everywhere and i'm going to take the idea of
28:09vanilla ice cream but i'm going to use tonka bean and salted honey in my parfait
28:14i just think this is going to be a beautiful flavor combination
28:20hello hello melba i know peach melba good start yeah really good start the thing is obviously
28:26really making sure that that peach is the hero of the dish then also the flavors that we know from
28:32the classic it's going to look like a peach melba or it's going to look like something more um i still
28:37want a nice beautiful piece of peach it will have half a peach on there so fresh peach fresh raspberries
28:42that kind of stuff yeah thoughts andy um yeah i think like i think for this it's such a weird one
28:52because there's so many ways to skin this cat right yeah you know as long as you have peach raspberry and
28:57either cream or a vanilla bean ice cream then we've ticked the box but i don't think that that is
29:04going to be good enough today when you've got the talent behind you i feel like you really need to do
29:08something super inspired by the peach melba and riff on that okay does that make sense yep absolutely
29:16yep got that yeah just make peach melba better all right yeah no problem okay all right thank you
29:28now is not the time to play it safe you know i really need to change this up it's just not going
29:34to be enough to put half a peach on the plate i've got to think fast
29:47oh look at calum run where is calum going to the victory
29:54that make um that makes sense before yes yeah absolutely did so i've changed the tack today i have
30:04to make my best version of a peach melba but after the judge's visit i'm thinking that just having half
30:12a peach sitting on top of the parfait is not going to cut it i think today i really need to think outside
30:19the box i'm thinking i'm going to try and make my parfait look like a peach when i coat the outside
30:25of it with like a bright red peach and strawberry sauce and make a little peach raspberry compote
30:31center but when those judges cut into it it's not actually a peach and then i'm going to create a
30:39white chocolate sugar shard to bring that real textual element i wish i thought of this 15 minutes
30:44ago but i think in the master's kitchen it's actually being able to pivot under pressure
30:49glucose and create new ideas on the fly okay guys 45 minutes to go
31:03just having a munch on a peach oh we can smell it jamie good job show the duke drank a bit of port
31:20so i'm doing a riff on a beef wellington i'm going to test your prediction please yep
31:32you test i have and it's getting really sweet
31:35what um which is what i want the jus is super rich it's sticky working on my medley of mushrooms
31:43oh look at the look of those mushes jamie yeah they're so good hey now look at the choice you
31:47have and my ideas are starting to come together for this parsnip wellington lamb thing jamie hello
31:54how you feeling uh yeah good mate you must be good you just cooked like an absolute wizard out there
32:00well you're only as good as your last cook so now i'm concentrated on this one yeah beef welly not
32:04beef though we're not doing beef and we're not doing pastry oh oh so we're doing lamb instead
32:12and then wrap the whole thing in some spiralized um parsnip and then deep fry so essentially it's like
32:20a spring roll
32:24it's an awesome idea great concept a lot of technique here though yeah like and the fact
32:30that i dare say you've never done this before it's a new dish that's accurate so and how are you
32:34going to know what that lamb fillet is doing on the inside uh just it's just the white man we love
32:41it we love it man if you execute this this could be revolutionizing the beef wellington dare i say
32:46i hope so absolutely thank you very much i've never done this before no one's ever done this before
32:54and i've got to cook my wellington not once not twice but three times now i'm getting everything
32:59sorted so that i can construct what will be my wellington it can work it could not but we gotta
33:07try that's epic i love that that's it are you pleased with your meringue um yeah i think it's okay
33:18i'll let you do just a list yeah i don't have that much knowledge what temp's your oven at callum oh
33:23various various i went at 110 i jacked a little i feel like i'm spending the majority of time in this
33:28cook adjusting these meringues it's a fine line between undercooked and overcooked and it's gonna
33:34be tight hello gang how are you hey what's happening i'm making pavlova uh yep so and the traditional
33:45one we make at christmas is yay big yep it's uh more than a 75 minute cook definitely yeah yeah so i'm
33:49just going to make like little pavlovas it's still going to have like a little kind of pump shape in
33:54them yeah i'm going to fill that cup like a babushka doll wow it sounds super calm my biggest
34:00sort of um stress here is that i've made two lots of meringue yep if plan a works i think i've nailed
34:05the brief but plan b we've made some sheets of meringue which is going to be a marine dessert but
34:08i'm going to try and sell to you as a pavlova yeah yeah okay so we will be hawking on that meringue
34:12i don't know if a shard for me kind of it was like i've never gone to someone's house and they've
34:20gone oh here's a beautiful pavlova i've made no way no way it has to have that mouthful that's his
34:27challenge here oh no that still needs it i had to pivot but now i'm feeling that everything's
34:35definitely more elevated in my peach melba i've got my peach and strawberry sauce which would poke the
34:41whole top of the parfait and make it look like a peach i think that my white chocolate shards are
34:47going to be really nice and crispy and crackly and i've got my peaches sort of bubbling away and
34:54pickling away and peaches and a herb like thai basil taste amazing together so i want to make a little
35:02thai basil oil come on alana we've got this girl all right let's see how you do this oh we're learning
35:16together now it's time to cook my piece of lamb this is cook number one we've only got like 18 to go i
35:25know chef are you going to encase the whole thing in passing yeah so it's like a springy basically
35:31pretty much yeah yeah you've only got one i've only got one go big
35:40first cook i want this lamb to be just under done because once it's wrapped it's still going to go
35:45back into the pan and then into the deep fryer so this lamb has to be perfect now but it has to be
35:51perfect after two more cooks 15 minutes almost come on wait get that lamb out of the pan there's
36:02only 15 minutes to go so the lamb is now where the lamb has to be i take my lamb off brush it with
36:09french mustard for that little tip of the hat to the original that then goes onto my mushrooms
36:13rainbow chard and prosciutto and then we roll i want to give this every chance possible to stay
36:20together because there's every chance that it won't jamie 12 minutes goes into a pan we'll see
36:31all side down to try and make sure that that will actually stay closed come on heat i admire you for
36:40the creation but how are you going to keep everything together uh i'll tell you when we're finished
36:45john christophe right okay now i need to get my wellington out of cooking number two i am worried
36:52about how it's cooked on the inside but as good as it's going to get because it's going to take a
36:57couple of minutes to wrap it and deep fry these parsnips to actually cook it's like wrapping paper
37:02it's crafting time yeah what could go wrong exactly nothing just so you know everything everything could go
37:09wrong yes jamie come on i thought i'd be trussing a parsnip spring roll lamb wellington dude you gotta fry it
37:18man yeah i know seven minutes we got it huge moment this what rides on this parsnip wrapped lamb wellington
37:30huge moment for you mate i wouldn't get too close you never know what's going to happen here
37:40the moment of truth cook number three i'm hearing sizzle sizzle there's no explosions that's a good sign
37:46oh no we've lost some parsnip
37:57how bad is it it's pretty bad i'm devastated
38:02uh it's breaking apart
38:16so my parsnip wellington has fallen apart
38:22what are you gonna do uh that's a great question i'm going to
38:26do it's not quite working it needs to be the perfect shape
38:34so i wonder if i get it back into a pan round four i can make it look pretty
38:41you've got like three and a half minutes to figure it out wait
38:45uh what do i want to do i had to pivot under pressure but i really feel like
38:52what i've come up with is an elevated version of a peach melba i'm just fingers crossed when i
38:58pour the sauce over the top of this parfait it'll look like a peach
39:05it kind of starts to become a little bit mottled and marbled like a peach skin looks like i get all
39:11my other fresh elements the fresh fruit the pickled and then those chocolate shards with the gold leaf
39:17and the little thai basil oil i'm super proud of it oh my god
39:23take my pavlovas out of the oven now i've been stressing out in this cook
39:30still a bit wobbly on the inside yeah oh careful there careful there
39:35i actually think they look really good they're crispy on the outside but it still has that gooey
39:41nature to it and they've got that nice kind of hole that i can fill with all the other ingredients
39:46and kind of having that russian stacking doll mindset of everything inside each other
39:51i start with that strawberry and lemon coolie that's kind of wrapped in that cocoa butter
39:55the strawberry and fig sorbet on top of that i pop the creme fraiche mousse the fresh figs
40:04the fig leaf oil and then the fig leaf sherbet around the plate as well
40:07it's a long way from the classic pavlova from christmas day but hopefully it's going to be really
40:12fun and sort of theatrical to cut into it and i feel like choosing out of pavlova at the side of this
40:17cook it's a good decision make your dish one of the greats one minute to go
40:24go go go jamie one minute come on oh my god you're killing me mate yeah you're telling me i'm cooking
40:41i think i have taken a risk with this but i wanted to celebrate in my own way what a wellington can be
40:47i don't know if wellington is under or overcooked and it looks pretty rustic so hopefully flavor
40:54counts i mean the dish is pretty mad and it's lamb so it's the madness why not this is it
41:0310 we gave you free reign to put your spin on a classic top dish wins immunity the first dish
41:30would like to taste belongs to callum when the judges taste this pavlova i want them to still get
41:38that you know childlike kind of reminiscence of your mum's pav at christmas but elevated enough that
41:43it's worthy of winning a must chef challenge wow callum what is the dish it's a fig fig leaf and
41:49strawberry pavlova so it's a pavlova stuffed with a fig and strawberry sorbet which has been stuffed with a
41:56lemon as strawberry coolie the creme fraiche mousse on top fig leaf oil and then the fig leaf sherbet there
42:03as well it makes me feel like good skincare it calms me down yeah it takes a lot too callums
42:17it does have the babushka effect that you're talking about i think it's hiding a little secret
42:21you should get a bit of um goo when you cut into it from that um that coolie let's do it
42:31it's chewy yes
42:35oh oh babushka wow wow i wasn't expecting it to be so dramatic
42:51the beauty is the pav so smart and savvy
43:21turn it into what is the vessel it really does give it a sense of place in
43:26a bowl of food that has so much sophistication man it's such a smart
43:32plate of food it is such a smart plate of food Andy if you love it so much can
43:36you do a pirouette it was really bloody good Cal it was really bloody good thank
43:48you mate that was like eating a giant sophisticated lolly I was so delicious
43:56and it did make me think of pavlova but in such a different way love the flavor
44:02combinations I think fig is quite adult and choosing that fruit is one of the
44:08things that really really takes your version of a pavlova to the next level
44:12Calum I didn't like it I love it magical Calum congratulations you know the best
44:23things about pavlova is the chewiness was sticking in your teeth which could be
44:28annoying but it's not is the purpose so you did that you smashed up well done
44:34next up Alana what a first out of the challenge what I had in my head is not
44:47what I've got on the plate right now but what I've come up with I surprised
44:52myself oh look at the colors on that that's beautiful wow okay it's very beautiful Alana
45:00what have you made it's Alana's peach melba so it's a tonka bean and salted
45:07honey parfait with a strawberry and raspberry sauce over the top with a
45:10little peach and raspberry centers then I've got some poached peaches pickle
45:16peaches some Thai basil oil and white chocolate shard on the top
45:23should we dive in yes
45:27oh
45:29a lot of beautiful technique both with the texture of the parfait and that
45:52center too it was the perfect texture you know it was amazing to see how you
45:58kind of had an idea and then it evolved like there's probably two elements on
46:02that plate that were on the original dish versus the finished dish and I
46:07thought there was some really good evolution there Alana it really was you
46:12know all the colors of a sunset and then that bright green basil oil was just like
46:18hi I'm Alana which I loved Alana I love this if somebody asked me for a peach melba I
46:26would never do the classic anymore because of this what was great is the combination of the peach and the raspberry which was exactly what is on the classic so well
46:33I feel like it's the more syllables it has the better it is
46:48the last dish we'd like to taste was made by Jamie
46:55my little Wellington doesn't look ten out of ten but it's all about flavor and
47:05riffing on a classic Jamie chose the first Duke of Wellington yes known for his beef
47:11Wellington what did you make I made the madness
47:18essentially lamb Wellington wrapped in parsnip a port and beetroot jus and a little
47:26fricassee or mushrooms very importantly when I cut into this what's the cook on
47:32the lamb gonna be like because it went through a few little cooking processes
47:35didn't it yeah it got seared then it got wrapped in prosciutto then I got see it
47:40again then I got wrapped in parsnip and deep-fried and then back in the pan and
47:45they're back in the pan yeah yeah yeah look it went through a few cooking techniques
47:53just a couple but when you cut in it should be blushing pink nice cooking
48:02let's have a look
48:18let's have a look
48:23oh that is perfect I did not expect
48:31to see that I don't think you did I don't think they did
48:34oh
48:53Jamie I might have looked a little rough around the edges I know that I feel like
48:58I know the vision that you had and it was just a little bit off that but my god it made
49:04up for that in flavor like honestly mate that was real real tasty every one of those elements
49:10played their part and the technique that you showed made them shine starting with the lamb
49:15the cross-section was money like and that's what you want with a beef Wellington the satisfaction
49:20of that first cut you know you're on there and you hit that nail on the head
49:25when that landed on the table I definitely thought Wellington so I think you absolutely fit the brief
49:30visually and the mushrooms the shimeji was cooked down so beautifully they actually had a really
49:36truffley flavor to them as well and it just went so well with the lamb
49:41yourself with beetroot because it is just dramatic the color the gloss and also dealing with beetroot
49:50it's not too sweet well done and what was clever is the way you've reduced your port to get that
49:54strength and then get the beetroot to it
49:57mate that is that is an absolute cracker and we have a game on our hands
50:02well done
50:12right here we go Callum, Alana, Jamie we needed to name a winner
50:19so congratulations to
50:34whoever thought that a havelova would be an immunity winning dish in Masterchef that is pretty epic
50:40thank you
50:43Callum, congratulations mate that was an absolute stonker of a dish you should be so stoked
50:49thank you
50:52Callum you may be safe on Sunday but for everyone else this will be the biggest elimination yet
50:59so make sure your game face is on good night
51:03Sunday 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
51:36Yeah
51:37Yeah
51:38Yeah
51:39Yeah
51:40Yeah
51:41Yeah
51:42Yeah
51:43Yeah
51:44Yeah
51:45Yeah
51:46Yeah
51:47Yeah
51:48Yeah
51:49Yeah
51:50Yeah
51:51Yeah
51:52Yeah
51:53Yeah
51:54Yeah