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  • 7/2/2025
MasterChef Australia Season 17 Episode 39
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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!
40:28One 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.
42:33Yes.
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.
48:02Let'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.