MasterChef Australia Season 17 Episode 39

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MasterChef Australia Season 17 Episode 39 #MasterChefAustralia #PrimeUSTV   🎞 Please join  https://t.me/CinemaSeriesUSFilm

Transcript

00:00Oh

00:24My god

00:26Oh, okay.

00:28What's happening here?

00:30Interesting, interesting.

00:32Oh, wowzy.

00:34Morning, everyone. Morning.

00:36For today's immunity challenge,

00:38we're going to need to get you into teams.

00:40Ooh.

00:42Here we go. How many do we have?

00:44That's the question.

00:46Oh, my God.

00:48Oh, my God. That was very painful.

00:50Ooh. Do the drill.

00:52Split up into your colours.

00:54I am on team purple today

00:56with Depinda and Audra

00:58and I'm looking at my team members

01:00and I'm going, this is a pretty fierce group of ladies.

01:02Strap yourselves in.

01:04Today's a two-rounder.

01:06To get your hands on immunity,

01:08you'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

01:18to whip up a winning dish.

01:20You can cook anything you like,

01:22but there's a catch.

01:24This battle won't be fought by all of you.

01:28Oh.

01:30You need to choose just one person

01:33to cook a dish that will get your whole team into round two.

01:36What the hell?

01:38Cook the best dish

01:40and all three team members

01:42will progress to the next round.

01:44Oh.

01:46Okay.

01:47That's a lot of pressure on one person's shoulders.

01:49So, who's it going to be?

01:51Do we decide right now?

01:53Right now.

01:54Right now.

01:55What?

01:56I feel like you're on a high

01:58from that Korean challenge, especially the other day.

02:00And 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.

02:27But I'm cooking.

02:28Green team.

02:29Me.

02:31Right.

02:32Purple team.

02:35Laura.

02:36Season six.

02:39Your pantry's up here today.

02:41And of course, you have the gorgeous MasterChef garden at your fingertips.

02:44We're giving you 45 minutes.

02:46Whoa.

02:47Champions, are you ready?

02:48Yeah.

02:49Let's do it.

02:50Your time starts now.

02:51Come on, Jamie.

02:52Come on up.

02:53Come on up.

02:54Come on up.

02:55Come on up.

02:56Come on up.

02:57That fish is so big.

02:59Oh my God.

03:00That's awesome.

03:01Let's go, Luzzle.

03:02Look at that baby.

03:03Nice one.

03:04Beautiful.

03:05Nice one.

03:06Nice one.

03:07I know.

03:08Excellent.

03:09It's way bigger than me.

03:11I've tried it.

03:12It's way bigger than me.

03:13I've chosen to cook with this beautiful coral trout today.

03:17It is huge.

03:18It looks so fresh.

03:19Oh, that's a mega fish.

03:20I love that Luzzle.

03:21My 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

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.

03:40There's a lot at stake today and I would love to get my team through to that second round

03:45cook and to have the shot at the menu today would be incredible.

03:52Let's go, Jamie.

03:53Good job.

03:54Look at those knife skills.

03:55Woo hoo.

03:56Bang.

03:57I've got basically a teppanyake grill here, so I'm thinking street food.

04:02I'm thinking Osaka and let's make something delicious.

04:05I went to Japan 2018.

04:08I was solo.

04:10Two weeks walking around, eating as much as I possibly could.

04:15So good.

04:16When you travel, there's always language barriers.

04:20The one thing that every human does is eat and we all share a love of food.

04:26So, let's bring a little bit of that trip back to the MasterChef kitchen.

04:30All right, so today I'm making okonomiyaki, essentially sacred cabbage pancake and then

04:36we're going to have some squid that we're going to really heavily char.

04:38We're going to have the prawns which are going to cook on the flat top and a little herpy

04:41salad to go on the top.

04:43What a guy.

04:46He'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.

05:02If I can utilise that and showcase how much flavour you can get off this, I think we've

05:05hit the brief.

05:06Great work Jamie.

05:08I've got a great support team behind me.

05:10Obviously I really want to do well and give my team the opportunity to go into the next

05:14round of immunity.

05:15So, there's a lot of pressure riding on this.

05:18Let's go Lozzy.

05:20Yep.

05:21Nicely done, nicely done.

05:23The biggest thing for me is cooking on this barbecue today.

05:26Making sure that fish is perfectly cooked.

05:29I need to make sure the flavour 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.

05:37Press it down with a weight between two pieces of parchment paper.

05:41And this is going to make sure nothing burns and all that moisture stays inside.

05:45Laura.

05:46Hi Laura.

05:47Hi.

05:48You got one of those big gnarly coral trout right away.

05:51Yeah, absolute monster of a coral trout.

05:53So, that's the centre of your dish obviously.

05:55Yeah, yeah.

05:56So, grilled coral trout with like a little native salad.

05:58Some charred cods which I should crack onto while I'm talking to you too.

06:02Yeah, yeah, yeah.

06:03A little green sauce and then I'll just tie it all together with like a little Geraldton wax

06:06brown butter dressing.

06:07Oh, nice.

06:08Yeah, yeah.

06:09So, I'm going like full garden inspo today.

06:10Yeah, yeah.

06:11I love that.

06:12It's definitely not a Sunday barbecue.

06:14It's a bougie barbecue.

06:15Elevated fish and salad.

06:17Yes.

06:18That's exactly what it is.

06:19It's a little bit of a season six showdown here.

06:22How are you going to make sure you take those guys out?

06:25I beat them once before I can do it again.

06:27Oh, shots fired.

06:29You hear that?

06:30I love it.

06:31What did she say?

06:32Don't worry.

06:33All right, champions, you've got 28 minutes to go.

06:40Come on, guys.

06:46Oh, it looks gorgeous.

06:47Yeah, it's good.

06:48It looks gorgeous.

06:49Yeah.

06:50Yum.

06:51Oh, that is yummy.

06:52That is so good.

06:53Today is a season six battle.

06:56And it's been a really wild journey since I was together with Laura and Jamie.

07:07Since then, I've gone on to open restaurants in India to write cookbooks.

07:11I shot some TV shows and worked on a lot of amazing projects.

07:18I have totally just thrown myself into the food industry.

07:23But the one thing I haven't done is held up that trophy.

07:27You know, it has been an incredible journey and I have learnt so much and you've all been amazing.

07:34You've been amazing too.

07:36I came ninth in season six.

07:39Jamie and Laura both went further than I did.

07:42So today I really want to give it my all.

07:46I want to create a dish that's a little bit creative, very unexpected and take out that win today.

07:54Sarah.

07:55Hi, Sarah.

07:56Hi.

07:57Yes, how are you?

07:58How do you feel about this challenge?

07:59I'm excited, actually.

08:00Yeah, yeah.

08:01What do you got?

08:02I'm making a cabbage dish.

08:04Generally, an Aussie barbecue is a barbecue meat with a sauce.

08:08So I've flipped that on its head so I'm making a beautiful barbecued cabbage.

08:12Okay, alright.

08:13So get some nice caramelisation and flavour and then duck bolognese kind of vibe on top.

08:19Duck bolognese?

08:22On a barbie?

08:23Yeah, yeah.

08:28Duck bolognese to garnish your charred cabbage.

08:31Yes, exactly.

08:32I wouldn't have picked that.

08:35Ben and Shnez, what do you think of your teammates' dish choice?

08:38We just found out, actually.

08:40We fully support her 100%.

08:43How do you reckon this is going to be a winning dish?

08:47Because it's unique.

08:48You've definitely got our ears pricked up for sure.

08:50Yeah, look, I just wanted to do something a little bit different and I wanted to just

08:54kind of push the boundaries with using the barbecue.

08:57Yeah.

08:58So if I pull it off, I think it's a pretty tasty dish.

09:00So I'm going to go for it.

09:01You've called it a bolognese.

09:03You're mincing the...

09:05No, I'm going to keep it nice and chunky.

09:07Okay.

09:08Yeah, I'm just going to cook this here on the pan.

09:10Okay.

09:11Get it almost ready to go.

09:12Then just dice it up and I'm going to toss it through the sauce as well.

09:15And so will this be still medium rare, the duck breast?

09:17It'll be medium, yeah.

09:18Okay.

09:19Like, it'll still have a little bit of pinkness.

09:20Yeah.

09:21But yeah, it'll be...

09:22You'll have a bite to it.

09:23But no, I'm not going to cook it for a long time in the sauce.

09:24I'm just going to finish it on the pan and then toss it through.

09:27Sarah, you do have a bit of a signature move and that is that you do plate up some pretty

09:32unexpected combinations.

09:34And you go quite conceptual sometimes.

09:37Yeah.

09:38That'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 gets you.

09:51Think you can be the next MasterChef?

09:53Only one way to find out.

09:54Applications are open now.

09:55Head to the link below and apply.

09:57We'll see you in the kitchen.

10:03Guys, did you throw me under the bus then?

10:04Not at all, not at all.

10:05We love this, we love this.

10:06I didn't know about the bolognese part.

10:08I know about the kind of sauce and cabbage, but I didn't know about bolognese.

10:12Is this the infamous duck bolognese?

10:14It's my bolognese.

10:15Without the pasta.

10:17The cabbage is the vessel for the sauce.

10:20Yes.

10:21Cabbage is the new pasta.

10:22Do we approve?

10:23Do we approve?

10:24We do, we do.

10:25Yeah.

10:26100% approve whatever she does.

10:27Show me.

10:30That's it girl.

10:31Build that sauce.

10:32Bolognese is usually cooked with the mincemeat with some Italian herbs, but I'm going with

10:37a little bit more of Asian flavours.

10:40I've got my onion, garlic, ginger, star anise, cinnamon, cloves, and sheshwan pepper.

10:45This is going to really amp up the flavour in the dishes.

10:48I really want to eat this actually.

10:50It's so different I've never cooked things like this, but I love it.

10:53Love it, love it.

10:54Love it, love it.

10:55Okay guys, fire up the barbie.

10:5820 minutes to go.

11:01Let's go.

11:02Good job, good job.

11:04I think it's good.

11:09Yes, yes, yes, yes, yes.

11:10Cannon.

11:11How's the fish going?

11:12Live, look at that.

11:13Oh my God.

11:14Nicely done.

11:15I'm making a bougie barbecue dish.

11:18Barbecue coral trout with a native salad, some charred pods, and a wariwool green pollute.

11:24My fish is cooking between those two pieces of parchment paper.

11:28I'm really happy with how that's coming along.

11:30That fish is perfect.

11:32The next thing I need to crack onto is my emulsion.

11:35And a really bougie native herb salad from the garden.

11:39Salt wash, there's lily pillies, some Gerald from Wax, some muntries.

11:43I'm going to taste these.

11:45They're muntries, the little native apples.

11:48Ah!

11:49Oh my God, it tastes like apple pie.

11:52So muntries are a native Australian apple,

11:54and they're going to bring this sweetness and a really nice crunchy texture to this salad.

11:59Nice, Jamie.

12:00Great work working the grill.

12:03Okonomiyaki is great street food.

12:05So big pressure points today is getting as much flavour from the grill onto all of the ingredients.

12:12That's beautiful caramelisation, Jamie.

12:14Amazing.

12:15Worked his way around that barbecue.

12:17We know all the hot spots.

12:18My vision is a caramelised cabbage pancake, and then some miso, seafood, little herb salad.

12:24Bob's your uncle.

12:25See you later.

12:26Some sexy prawns.

12:27They are beautiful.

12:29Do it for the team!

12:31Five minutes to go!

12:33Five minutes!

12:34Come on!

12:38Nice, Sarah.

12:40Beautiful, Sarah.

12:41Beautiful.

12:42I've got a lump.

12:43Get it in there.

12:44That's going to be a winner, winner, winner.

12:47Winner, winner, cabbage dinner.

12:48Winner, winner, cabbage dinner.

12:49Winner, winner, cabbage dinner.

12:53I think Sarah has taken this dish into a strange, weird place, but in a good way.

12:57Big risk, big reward.

12:58Jack Bolognese is a really good strategy for us today because she's likely to stand out and hopefully get us into the next round.

13:04Let's go, Jamie.

13:05Get on the plate.

13:06I take my okonomiyaki, cover it in bulldog sauce that I've made with a little bit of oyster sauce, some Worcestershire sauce, a 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 sing.

13:22Nice, mate.

13:23Beautiful.

13:24So good.

13:25Once 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.

13:36Do you have to plate up now, babe?

13:37Let's go, babe.

13:38Yep, I got this.

13:39Let's go, Laura.

13:40The fish is cooked perfectly.

13:41The salad's looking great.

13:42The colours are popping.

13:43How the hell I pulled that off in 45 minutes?

13:44I don't know.

13:45Time's up in ten!

13:46Five!

13:47Eight!

13:48Two!

13:49Six!

13:50Five!

13:51Four!

13:52Five!

13:53Five!

13:54Five!

13:55Five!

13:56Five!

13:57Five!

13:58Five!

13:59Five!

14:00Six!

14:01Five!

14:02Four!

14:03Five!

14:04Three!

14:05Two!

14:06One!

14:07Three!

14:08Two!

14:09One!

14:14Thanks for the support, team.

14:15Well, that was fast and furious, but the question is, which champ will win top dish and

14:24lead their team into the kitchen for round two?

14:27The first dish we'd like to taste belongs to...

14:30Jamie!

14:32I'm going against two absolutely stunning, refined plates of food, and I've made street food.

14:41I just hope I've done enough.

14:43Ooh!

14:44Ow!

14:45What have you got, Jamie?

14:46I've made okonomiyaki with charred squid, charred prawns, and a little herb salad.

14:55Yes!

14:56Jamie, for this dish to work, you really had to feel your way around that barbecue, right?

15:08That...

15:09That...

15:10That...

15:11Is an absolute barbecue banger, mate.

15:26Thank you, bang, mate.

15:29It was so good to see you just hone in on that piece of equipment.

15:37Yeah.

15:38You can taste levels of char and gnarliness throughout the whole dish.

15:42Starting with that, that okonomiyaki, the pancake has a beautiful amount of crust on it.

15:48And it's really important because you've soaked it in those sauces.

15:51I don't think you could have chosen a better dish.

15:54I don't think you could have executed that dish any better, mate.

16:00My mouth was watering from the second that landed and those smells started whacking me

16:05in 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.

16:14I love that it was so textural.

16:16So you've got beautifully cooked prawns, the pickled ginger, and then that lovely little

16:21fresh salad of the baby zucchinis and spring onion on top.

16:24Yeah, delicious dish.

16:25I think one of your best, actually, that you've done in this kitchen.

16:29Thanks, guys.

16:30Nice work, mate.

16:32Nice work, Jamie.

16:33Nice work.

16:34Great team.

16:35Next up, repping for the green team, Sarah.

16:44Looking at my plate, it's very unique.

16:47Woo-hoo-hoo.

16:50Duck and bolognese.

16:51That's so intriguing.

16:53I mean, it's a pretty crazy dish.

16:55So I'm worried that this could be too conceptual for the judges.

17:03Sarah, what's the name of your dish?

17:05I've made a barbecued cabbage with a duck bolognese.

17:11Now let's taste.

17:13How's that blue?

17:14Yes.

17:15It looks incredible.

17:16Beautiful place.

17:17It looks incredible.

17:18Absolutely fantastic.

17:34Sarah, coming out on a barbecue theme with bolognese, I think it's mad.

17:42You made a bolognese sauce effect with spices.

17:46And I love that.

17:47The base of that sauce is undeniably bolognese.

17:51I get it.

17:52And I didn't get it until I was eating it.

17:54Really good concept.

17:55And I feel like you continue to, like, give us that dish that when we're listening to you, we're kind of doing this to work it out.

18:04And then it comes up and it's like, ah, I get it.

18:08The duck is cooked so well.

18:10The cabbage is cooked lovely.

18:12Outer leaves are, like, super succulent and, like, really sweet.

18:17And then it just starts to get a little bit of texture right at the core, which I think is perfect.

18:21Well done.

18:22Well done.

18:24Thanks.

18:25Thanks.

18:26Thanks.

18:27Thanks.

18:28Thanks.

18:29Thanks.

18:30Thanks.

18:31Next up, Laura.

18:33I've gone to Bougie BBQ today.

18:38Audra and Dipinda put all their trust in me.

18:41So I'm hoping that this is enough to get us into round two.

18:45Ooh.

18:46Wow.

18:47Laura, what have you made?

18:48So I've got grilled coral trout with some grilled baby coz, a little native Australian salad and a green velouté.

18:55So you've gone Bougie BBQ.

18:57I've gone very Bougie BBQ.

18:58Yes.

18:59All in.

19:00All in Soph.

19:01We love it when you go all in.

19:02So we're going to taste.

19:11Laura.

19:12Laura.

19:13Laura.

19:14Laura.

19:15Laura.

19:16I love it.

19:17What I love is your sauce.

19:18Delighting.

19:19Impact.

19:20Fresh.

19:21Very green.

19:22And this little finger lime.

19:23That's the finger lime.

19:24It's just enough.

19:25Now every time you go a bit of a bag.

19:26It's fantastic.

19:27Laura.

19:28Oh, thank you.

19:29Laura.

19:30Laura.

19:31Laura.

19:32This is what makes you one of the fiercest competitors that's ever been in this kitchen.

19:34And when I watch you cook today I was like, maybe that's why she beat me.

19:41thank you Laura this is what makes you one of the fiercest competitors that's

19:48ever been in this kitchen and when I watch you cook today I was like maybe

19:52that's why she beat me just such a restrained skewed plate of food the

20:01only thing I think that could have improved this and I guess drawn it

20:04closer to the brief is if you had just given both the fish and the lettuce just

20:10like the quickest char yeah like almost just so you could just taste a bit more

20:16of that smoke on there but like what can I say it's pretty perfect plate of food

20:21otherwise thank you

20:33as a team you each had to pick someone to step up to the hot plate and what we got

20:39was a surprise season six showed the question is which one of you has taken

20:49out the win

20:51which one of you has taken out the win

21:06street food wins yes

21:19seriously Jamie you're an absolute wizard on the tools thank you you've won your whole

21:25team a place inside the Masterchef kitchen for round two

21:31I am ready for round two honey thank you very much I had a warm-up cook and these

21:37guys just had to watch me crush it are we ready for the final round yeah let's do it

21:44oh

21:51what what oh my god it's a gallery

21:58what is going on here another stumbledore

22:03lots of confused looks on faces so let me explain Jamie got you to round two now you're all on your own

22:15this round is all about the people you see here each of these historical figures is said to

22:23have inspired a popular dish think fettuccine or Fredo tata or eggs benedict legend has it that they all got their names from someone who made history

22:38so in this round you need to pick one of these portraits up here and bring us a version of their dish

22:46but you won't know what that dish is until after you've made your decision

22:54and hey we don't want any double up so whoever picks their portrait first that's theirs got your skates on

23:04I'm going straight for the lady with the beautiful dress and the hat stand in front of whichever face is calling your name

23:13Jamie the choice is yours you've got three left alright let's see who you've chosen

23:26Callum you've chosen this portrait who do you think she is

23:33my guess is that is the quintessential Australian deserves a New Zealand dish after a Russian ballerina pavlova

23:39Callum you're correct

23:41it's Ada Pavlova famed for the pavlova your general knowledge has paid off you'd be great at a pub quiz

23:49Alana you chose this portrait any guesses who it might be I'm terrible at pub quiz I'm there for the snacks and the beer

23:56I can't quite remember her full name was Melba Dame Melba it's Dame Nellie Melba

24:04It's Dame Nellie Melba

24:11You can be on my trivia team any time you want

24:13Famous of course for having the peach Melba named after her

24:17Nice work

24:19It's all on you Jamie what have you got

24:23Oh there's zero chance of me getting this

24:25Nah I just like the cut of his jib

24:27Alright let me put you out of your misery

24:29This is Arthur Wellersley first Duke of Wellington famous for

24:34Wellington

24:35The Mead Wellington

24:36Have a cracker of a dish Jamie

24:38It's Steve 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

24:50This is Count Powellville Alexandrovich Strogana

24:54Known for the Mead Strogana

24:57This is Ding Bao Zhen famous for Kung Pao chicken

25:03Oh

25:05Right you'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 wins immunity from Sunday's elimination

25:22Are we ready?

25:24Yeah

25:25Yeah

25:26You're 75 minutes south now

25:27Yeah

25:28Okay

25:29I don't need an awful

25:30Nice Jamie that'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

25:46So I'm wondering whether I can come up with something interesting with some parsnip not pastry

25:54I'm pushing hard all over again

25:56This is difficult cooking conceptual cooking it's creative you know people love the original you know

26:03So 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

26:17Today'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

26:28And everyone knows what a pavlova should be like

26:32To get meringue, whipped cream and fruit

26:35But because pavlova comes from Anna Pavlova a Russian ballerina

26:40I'm kind of thinking can I get like a Russian flavour profile in here

26:43And then I realise I know nothing at all about Russian food

26:46And the only thing that comes to mind is those kind of Russian stacking dolls

26:50It's a straight lift from roux

26:52Work that day

26:53Oh 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

27:12So I'm not convinced it's actually going to cook in time

27:15So my backup idea is to make some meringue shards

27:18As the just-in casing

27:20If I do end up using it

27:22It's not really a pavlova but if I don't have cooked meringue I don't have a dish

27:26And now with my sorbet

27:29I'm combining strawberries, fresh figs and I'm going to not cook it at all

27:34Is that your sorbet Callum?

27:36Yeah

27:37Yeah nice

27:38Cause I want it to have that true fresh fruit vibe

27:41Love your work Kyle

27:42Why thank you

27:43Hey you three we've only got one hour to go

27:46Go guys

27:47Woo

27:48Go guys

27:49Come on

27:50I've chosen Dame Melba today and 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

28:17Hello

28:19Hello

28:20Hello

28:21Peach Melba

28:22I know Peach Melba

28:23Good start

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?

28:36Um, I still want a nice beautiful piece of peach

28:39It will have half a peach on there

28:40So fresh peach, fresh raspberries, that kind of stuff, yeah

28:45Thoughts Andy?

28:47Um, yeah I think like

28:50I think for this it's such a weird one because

28:52There's so many ways to skin this cat, right?

28:54Yeah

28:55You know as long as you have peach, raspberry and

28:57Either cream or a vanilla bean ice cream

29:00Then we've ticked the box

29:02But I don't think that that is going to be good enough today

29:04When you've got the talent behind you

29:06Yeah, okay

29:07I feel like you really need to do something

29:08Super inspired by the peach Melba

29:11And riff on that

29:14Okay, yeah

29:15Does that make sense?

29:16Yep, absolutely, yep, got that

29:17Yeah, just make peach Melba better

29:19Alright, yeah, no problem

29:20Okay, alright

29:21Thank you

29:23Go Lana, you got this

29:24Woo!

29:25Go Lana

29:26Do not get on this girls

29:28Now is not the time to play it safe

29:31You know, I really need to change this up

29:32It's just not going to be enough to put half a peach on the plate

29:36I've got to think fast

29:47Oh look at Calum

29:49Run Calum, run!

29:51Where is Calum going?

29:53To the featuring

29:54That make, um, that makes sense before

29:59Yes, yeah, absolutely did

30:01So, I've changed the tack

30:03Today I have to make my best version of a peach Melba

30:07But after the judges visit

30:09I'm thinking that just having half a peach sitting on top of the parfait is not going to cut it

30:15I 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 and make a little peach raspberry compote centre but 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

30:49Blue coast

30:51And create new ideas on the fly

30:53Ok guys, allez allez 45 minutes to go

30:56Allez allez, allez allez

30:59Allez allez

31:13Just having a lunch on a peach

31:16Oh we can smell it Jamie, good job

31:18I sure the Duke drank a bit of port

31:21I'm doing a riff on a beef wellington

31:23Beef Wellington.

31:24Can I test your prediction, Dave?

31:26Please.

31:27Yep.

31:32Can you test?

31:33I have.

31:34And what do you think?

31:35It's getting really sweet, which is what I want.

31:38The jus is super rich.

31:40It's sticky.

31:41Working on my medley of mushrooms.

31:43Oh, look at the look of those mushrooms, Jamie.

31:45Yeah, they're so good, hey?

31:46Look at the choice you have.

31:47And my ideas are starting to come together

31:50for this parsnip Wellington lamb thing.

31:53Jamie.

31:53Hello.

31:54How are you feeling?

31:55Yeah, good.

31:57Mate, you must be good.

31:58You just cooked like an absolute wizard out there.

32:00Well, you're only as good as your last cook,

32:02so now I'm concentrated on this one.

32:03Yeah.

32:03What have you got?

32:03Beef, Willie?

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.

32:22It's an awesome idea.

32:26It's not, Jamie, great concept.

32:28A lot of technique here, though.

32:29Yeah.

32:29And the fact that I dare say you've never done this before.

32:32It's a new dish.

32:33That's accurate.

32:34And then how are you going to know

32:35what that lamb fillet is doing on the inside?

32:38Uh, just the wire.

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.

32:46I hope so.

32:47Absolutely.

32:48Thank you very much.

32:48We love that.

32:50I've never done this before.

32:52No-one's ever done this before.

32:53And 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.

33:05But we've got to try.

33:08That's epic.

33:08I love that.

33:10That's it.

33:13Are you pleased with your meringue?

33:15Um, yeah, I think it's...

33:18OK, I'll let you do.

33:19Just a little snowy.

33:20Yeah.

33:20You don't have that much snowy.

33:21What temps do you 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.

33:35Hey, Callum.

33:39Hello, gang.

33:39How are you?

33:40Hey.

33:40What's happening?

33:41I'm making pavlova.

33:42Uh, yep.

33:43So, the traditional one we make at Christmas is yay big.

33:46Yep.

33:46It's more than a 75-minute cook.

33:48Definitely.

33:49Yeah, yeah.

33:49Yeah.

33:49So I'm just going to make, like, little pavlovas.

33:52They're going to have, like, a little kind of pup 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, which is going to be a marine 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.

34:12I don't know if a shard, for me, kind of feels like, I've never gone to someone's house and

34:20they've gone, oh, here's a beautiful pavlova I've made.

34:23No way.

34:23A shard of meringue.

34:24No way.

34:24It has to have that mouthfeel.

34:26Look, that's his challenge here.

34:29Oh, no, that still needs a bit long.

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, which will poke the whole top of the parfait and make

34:42it look like peach.

34:43I think that my white chocolate shards are going to be really nice and crispy and crackly.

34:50And 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.

35:06All right, let's see how you do this.

35:15Oh, we're learning together.

35:18Now, it's time to cook my piece of lamb.

35:20This is cook number one.

35:23You've only got, like, 18 to go.

35:25I know, sir.

35:26Are you going to encase the whole thing in person?

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.

35:36Go big.

35:40First cook, I want this lamb to be just underdone because once it's wrapped, it's still going

35:44to go back into the pan and then into the deep fryer.

35:47So, this lamb has to be perfect now, but it has to be perfect after two more cooks.

35:5315 minutes almost.

35:54Come on.

35:55Quick.

35:58Get that lamb out of the pan.

36:01There's only 15 minutes to go, so the lamb is now where the lamb has to be.

36:07I take my lamb off, brush it with French mustard for that little tip of the hat to the original.

36:12That then goes on to my mushrooms, rainbow chard and prosciutto.

36:15And then we roll.

36:16I want to give this every chance possible to stay together because there's every chance

36:23that it won't.

36:27Jamie, 12 minutes.

36:30It goes into a pan.

36:31We'll see all side down to try and make sure that that will actually stay closed.

36:37Come on, heat.

36:38I admire you for the creation, but how are you going to keep everything together?

36:44I'll tell you when we're finished.

36:45Don't get your 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, but as good as it's going to get because

36:56it's going to take a couple of minutes to wrap it and deep fry these parsnips to actually

37:01cook.

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 murmur, this.

37:25Hot rods on this parsnip-wrapped lamb wellington.

37:29One, two, three.

37:31Huge murmur for you, mate.

37:35I'm like a burrito.

37:35I wouldn't get too close.

37:38You never know what's going to happen here.

37:40The moment of truth.

37:41Cook number three.

37:42I'm hearing sizzle sizzle.

37:44There's no explosions.

37:46That's a good sign.

37:47Oh, no.

37:53We've lost some parsnip.

37:57How bad is it?

37:58It's pretty bad.

38:01I'm devastated.

38:02It's breaking apart.

38:16So, my parsnip-wrapped Wellington has fallen apart.

38:22What are you going to do?

38:24Ah, that's a great question.

38:26I'm going to...

38:27It's not quite working.

38:30It needs to be the perfect shape.

38:34So, I wonder if I get it back into a pan.

38:37Round four.

38:38I can make it look pretty.

38:41You've got, like, three and a half minutes to figure it out.

38:44Wait.

38:45Ah, what do I want to do?

38:47I had to pivot under pressure,

38:50but I really feel like what I've come up with

38:53is an elevated version of a peach melba.

38:56I'm just fingers crossed.

38:58When I pour the sauce over the top of this parfait,

39:00it'll look like a peach.

39:04It kind of starts to become a little bit mottled and marbled-like.

39:08A peach skin looks like.

39:10I get all my other fresh elements,

39:12the fresh fruit, the pickled,

39:14and then those chocolate shards with the gold leaf.

39:17And the little Thai basil oil.

39:19I'm super proud of it.

39:21Oh, my God.

39:23Take my pavlovas out of the oven now.

39:25I've been stressing out in this cook.

39:30Still a bit wobbly on the inside?

39:32Yeah.

39:33Oh, careful there, careful there.

39:35I actually think they look really good.

39:38They're crispy on the outside,

39:39but it still has that gooey nature to it.

39:43And they've got that nice kind of hole

39:44that I can fill with all the other ingredients

39:46and kind of having that Russian stacking doll mindset

39:48of everything inside each other.

39:50I start with that strawberry and lemon coulis

39:53that's kind of wrapped in that cocoa butter.

39:55The strawberry and fig sorbet.

39:58On top of that, I pop the creme fraiche mousse.

40:01The fresh figs.

40:02The fig leaf oil and then the fig leaf sherbet

40:06around the plate as well.

40:07It's a long way from the classic pavlova

40:09from Christmas Day,

40:10but hopefully it's going to be really fun

40:12and sort of theatrical to cut into it.

40:15And I feel like choosing that pavlova

40:17at the start of this cook was a good decision.

40:19Make 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!

40:30One minute to go!

40:31One minute to go!

40:32Come on!

40:33Go, go, go, Jamie!

40:34One minute, come on!

40:36Oh, my God, you're killing me, mate.

40:38Yeah, you're telling me I'm cooking.

40:40I think I have taken a risk with this,

40:43but I wanted to celebrate in my own way

40:46what a Wellington can be.

40:47I don't know if the Wellington is under or overcooked,

40:51and it looks pretty rustic,

40:53so hopefully flavour counts.

40:55I mean, the dish is pretty mad,

40:57and it's lamb, so it's the madness.

41:00Why not?

41:02This is it!

41:03Ten!

41:05Nine!

41:06Eight!

41:07Seven!

41:08Six!

41:09One!

41:10Five!

41:11Four!

41:12Three!

41:13Two!

41:14One!

41:23We gave you free reign to put your spin on a classic.

41:27Top Dish wins immunity.

41:29The first dish we'd like to taste belongs to...

41:32Kellum!

41:35When the judges taste this pavlova,

41:37I want them to still get that, you know,

41:39child-like kind of reminiscence of your mum's pav at Christmas,

41:42but elevated enough that it's worthy of winning a must-chef challenge.

41:44Wow!

41:46Kellum, 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.

41:57The creme fraiche mousse on top, fig leaf oil,

42:01and then the fig leaf sherbet there as well.

42:04It makes me feel like good skincare.

42:08It calms me down.

42:10Yeah.

42:11Takes a lot, too, Kellums.

42:16It 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 colleague.

42:26Let's do it.

42:31It's sticky.

42:32That is chewy.

42:33Yes.

42:35Oh!

42:36Oh!

42:38Babushka!

42:38Oh, yes!

42:39She's a disease!

42:39Well done.

42:40Wow!

42:41Wow!

42:42I wasn't expecting it to be so dramatic.

42:44It's so dramatic.

43:03Hmm.

43:06Callum, that is an absolute pearler of a pavlova main.

43:11Yes!

43:12Bubble.

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.

43:43It was really bloody good, Callum.

43:47It was really bloody good.

43:48Thank you, mate.

43:49That was like eating a giant, sophisticated lolly.

43:54It was so delicious, and it did make me think of pavlova,

43:58but in such a different way.

43:59Um, love the flavor combinations.

44:04I think fig is quite adult, and choosing that fruit

44:07is one of the things that really, really takes

44:10your version of a pavlova to the next level.

44:13Callum, 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

44:26is sticking in your teeth, which could be annoying,

44:29but it's not.

44:29It's the purple.

44:30So you did that.

44:31You smashed that.

44:32Well done.

44:32Well done, Callum.

44:35Well done, mate.

44:37Great work.

44:38Next up, Alana.

44:44When I first started the challenge,

44:46what I had in my head is not what I've got on the plate right now,

44:49but what I've come up with, I surprised myself.

44:53Oh, look at the colors on that.

44:55Holy cow.

44:56That's beautiful.

44:57Wow.

44:57Okay.

44:58It's very beautiful.

45:00Alana, what have you made?

45:01It's Alana's Peach Melba.

45:05So it's a tonka bean and salted honey parfait

45:08with a strawberry and raspberry sauce over the top

45:10with a little peach and raspberry scentess.

45:14Then I've got some poached peaches, pickled peaches,

45:18some Thai basil oil and white chocolate shard on the top.

45:24Should we dive in?

45:24Yes.

45:28Oh.

45:29Oh.

45:31Oh.

45:32Wow.

45:32That's good.

45:33Wow, wow, wow.

45:34That's very pretty.

45:49A lot of beautiful technique,

45:50both with the texture of the parfait and that centre too.

45:53It was the perfect texture.

45:56You know, it was amazing to see how you kind of had

45:59an idea and then it evolved.

46:01Like, there's probably two elements on that plate

46:03that were on the original dish versus the finished dish

46:06and I thought there was some really good evolution there.

46:10Alana, it really was, you know,

46:12all the colors of a sunset.

46:13And then that bright green basil oil was just like,

46:18hi, I'm Alana, which I loved.

46:21Alana, I loved it.

46:24If somebody asked me for a peach melba,

46:26I would never do the classic anymore because of this.

46:29What was great is the culmination of the peach and the raspberry,

46:34which was exactly what is on the classic.

46:37So, well, I'll done, Alana.

46:40I feel like it's the more syllables it has, the better it is.

46:49He's too funny.

46:50He is so funny.

46:52The last dish we'd like to taste was made by Jamie.

46:59My little Wellington doesn't look 10 out of 10,

47:03but it's all about flavour and riffing on a classic.

47:06Jamie, you chose the first Duke of Wellington.

47:11Yes.

47:11Known for his beef Wellington.

47:12What did you make?

47:14I made the madness.

47:17So, essentially, lamb, Wellington,

47:21wrapped in parsnip, a port and beetroot jus,

47:25and a little fricassee or mushrooms.

47:29Very importantly, when I cut into this,

47:31what'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,

47:39then it got seared again,

47:41then it got wrapped in parsnip and deep-fried.

47:44And then back in the pan.

47:45And then back in the pan.

47:46Yeah.

47:47Yeah, yeah, yeah.

47:48Look, it went through a few cooking techniques.

47:53All of them.

47:54Just a couple.

47:57But when you cut in, it should be blushing pink.

48:00Nice cooking.

48:02Let's have a look.

48:19Let's have a look.

48:23Oh!

48:27That is perfect.

48:29Yeah.

48:30I did not expect to see that.

48:32I don't think you did.

48:33I don't think they did.

48:34Oh!

48:34Jamie, I might have looked a little rough around the edges.

48:57I feel like I know the vision that you had.

49:00And it was just a little bit off that.

49:03But my God, it made up for that in flavour.

49:05Like, honestly, mate, that was real, real tasty.

49:09Every one of those elements played their part.

49:11And the technique that you showed made them shine.

49:14Starting with the lamb, the cross-section was money.

49:17And that's what you want with a beef wellington.

49:19The satisfaction of that first cut,

49:22you know you're on there.

49:23And you hit that nail on the head.

49:26When that landed on the table,

49:27I definitely thought wellington.

49:29So I think you absolutely fit the beef visually.

49:32And the mushrooms, the shimeji,

49:34were 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.

49:42Your sauce with beetroot,

49:44the co-city is just dramatic.

49:46The colour, the gloss.

49:48And also, dealing with beetroot is not too sweet.

49:51Well done.

49:51And what was clever is the way you've reduced your port

49:54to get that strength

49:55and then get the beetroot to it.

49:58Mate, that is an absolute cracker.

50:00And we have a game on our hands.

50:03Well done.

50:10Right, here we go.

50:14Callum, Alana, Jamie.

50:17We needed to name a winner.

50:18So, congratulations to...

50:30Whoever thought that a havlova

50:36would be an immunity-winning dish in MasterChef,

50:38that is pretty epic.

50:43Callum, congratulations, mate.

50:45That was an absolute stonker of a dish.

50:48You should be so stoked.

50:52Callum, you may be safe on Sunday,

50:54but for everyone else,

50:55this will be the biggest elimination yet.

50:59So, make sure your game face is on.

51:02Good night.

51:03Sunday night on MasterChef Australia.

51:11Game on.

51:11To survive this elimination,

51:14their dishes need to transport the judges

51:17to far away.

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