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Masterchef Australia S17 E39 - Full
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00:00Oh
00:23Oh my god
00:25Oh
00:28Okay, I mean yeah interesting interesting
00:34Morning everyone
00:36For today's immunity challenge, we're gonna need to get you into teams
00:41Here we go. How many do we have that's the question?
00:45Oh my god, oh my god, oh my god, that's very painful
00:51Split 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
01:14Okay 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?
01:53Right now
01:55I feel like you're on a hive of that Korean challenge you smashed the other day
01:59And I feel like you've been cooking barbecues up on level seven
02:02Well, how would you feel?
02:03What are you?
02:04I reckon you should, yeah definitely
02:06I can definitely do some like, you know, pretty bold flavors
02:08If you've got an idea that's what might be a bit out there, a bit like stand out
02:11I'm more than happy for you to go for it
02:13You work fast, so I think it's not a bad idea
02:15I think it's best, I think our best bet is you
02:17Bougie barbecue?
02:18Bougie barbecue?
02:19Yeah
02:20Bougie it up
02:21Green team, who is the chosen leader?
02:24Leader? I don't know, but I'm cooking
02:26Green team
02:28Me
02:29Right, purple team
02:32Laura
02:34Season six
02:36Your pantry's up here today
02:40And of course you have the gorgeous MasterChef garden at your fingertips
02:43We're giving you 45 minutes
02:45Whoa
02:46Champions, are you ready?
02:48Yeah
02:49Let's do it
02:50Your time starts now
02:52Come on
02:53Let's go Luzzle
02:54Let's go Luzzle
02:55Let's go Luzzle
02:56Let's go Luzzle
02:57Let's go Luzzle
02:58Oh that fish is so deep
03:01Oh my god
03:02That's a bolster
03:03Let's go Luzzle
03:04Let's go Luzzle
03:05Look at that baby
03:06Beautiful
03:07Nice one
03:08Nice one
03:09I know
03:10Excellent
03:11It's way bigger than me
03:12I've chosen to cook with this beautiful coral trout today
03:16It is huge
03:17It looks so fresh
03:18Oh that's a mega fish
03:20I love that 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
03:29Make something that's very restaurant worthy
03:31But using the barbecue
03:33The judges are expecting incredible food and I just want to set that bar high
03:38I'm going all out
03:40There's a lot at stake today
03:42And I would love to get my team through to that second round cook
03:45And to have the shot at the menu today would be incredible
03:48Let's go Jamie
03:53Good job
03:54Look at those nice skills
03:55Woohoo
03:56Bang
03:57I've got basically a teppanyake grill here so I'm thinking street food, I'm thinking Osaka
04:02And let's make something delicious
04:04I went to Japan 2018
04:07I was solo
04:09Two weeks
04:10Walking around
04:11Eating as much as I possibly could
04:13So good
04:14When you travel
04:17There's always language barriers
04:19The one thing that every human does is eat
04:22And we all share a love of food
04:24So let's bring a little bit of that trip back to the MasterChef kitchen
04:29So today I'm making okonomiyaki
04:32Essentially safety cabbage pancake
04:34And then we're going to have some squid that we're going to really heavily char
04:37We're going to have the prawns which are going to cook on the flat top
04:39And a little herpy salad to go on the top
04:41What a guy
04:44He's very handsome as well
04:47Oh yeah he's totally handsome
04:48What a good looking rooster
04:49Good looking rooster
04:50My strategy today is to use this grill as best as I possibly can
04:55I don't want to have any other pots, no other tricks
04:58It's me, a flat top and my ingredients
05:01If I can utilise that and showcase how much flavour you can get off this
05:04I think we've hit the brief
05:05Great work Jamie
05:07I've got a great support team behind me
05:09Obviously I really want to do well and give my team the opportunity to go into the next round of immunity
05:14So there's a lot of pressure riding on this
05:18Let's go Lozzy
05:19Yep
05:20Nicely done, nicely done
05:22The 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
05:40And 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
05:50Yeah, absolute monster of a coral trout
05:52So that's the centre of your dish obviously
05:54Yeah, yeah
05:55So grilled coral trout
05:56With like a little native salad
05:58Some charred cods
05:59Which I should crack onto while I'm talking to you two
06:01Yeah, yeah, yeah
06:02A little green sauce
06:03And then I'll just tie it all together with like a little Geraldton wax brown butter dressing
06:06Oh, nice
06:07Yeah, yeah, so I'm going like full garden
06:09Yeah, yeah, I love that
06:11It's definitely not a Sunday barbecue
06:13It's a bougie barbecue
06:14It's a bougie barbecue
06:15Elevated fish and salad
06:16Yes, that's exactly what it is
06:18It's a little bit of a season six showdown here
06:22How are you going to make sure you take those guys out?
06:25Meet them once before I can do it again
06:27Oh, shots fired, you hear that?
06:29I love it
06:30What did she say?
06:31Don't worry
06:32Alright champions, you've got 28 minutes to go
06:37Come on guys
06:38Oh, looks gorgeous
06:47Yeah, it's good
06:48Looks gorgeous, yeah
06:49Yum
06:50Oh, that is yummy
06:51That is so good
06:52Today is a season six battle
06:55And it's been a really wild journey since I was together with Laura and Jamie
07:06Since then I've gone on to open restaurants in India to write cookbooks
07:11I've shot some TV shows and worked on a lot of amazing projects
07:17I 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
07:38Jamie and Laura both went further than I did
07:43So 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
07:53Sarah!
07:54How are you Sarah?
07:55Hi
07:56Yes, how are you?
07:57How do you feel about this challenge?
07:58I'm excited actually
07:59Yeah, yeah
08:00What do you got?
08:01I'm making a cabbage dish
08:03Generally an Aussie barbecue is a barbecued meat with a sauce
08:07So I've flipped that on its head so I'm making a beautiful barbecued cabbage
08:11Okay, alright
08:12So get some nice caramelisation and flavour and then duck bolognese kind of vibe on top
08:18Duck bolognese? On a barbie?
08:22Yeah, yeah
08:23Duck bolognese to garnish your charred cabbage
08:30Yes, exactly
08:31I wouldn't have picked that
08:32Ben and Shenz, what do you think of your teammates' dish choice?
08:38We just found out actually
08:41We fully support her when Anna was in
08:44How do you reckon this is going to be a winning dish?
08:46Because it's unique
08:47You've definitely got our ears pricked up for sure
08:49Yeah, look, I just wanted to do something a little bit different
08:52And I wanted to just kind of push the boundaries with using the barbecue
08:56Yeah
08:57So if I pull it off I think it's a pretty tasty dish
08:59So I'm going to go for it
09:01You've called it a bolognese
09:03You're mincing the duck?
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
09:09Okay
09:10Get it almost ready to go
09:11Then just dice it up
09:12And then I'm going to toss it through the sauce
09:14And so will this be still medium rare, the duck breast?
09:16It'll be medium, yeah
09:17Like it'll still have a little bit of pinkness
09:19Yeah
09:20But yeah, it'll be, you'll have a bite to it
09:21But no, I'm not going to cook it for a long time in the sauce
09:23I'm just going to finish it on the pan
09:25And then toss it through
09:26Sarah, you do have a bit of a signature move
09:28And that is that you do plate up some pretty unexpected combinations
09:33And you go quite conceptual sometimes
09:36Yup
09:37That's what it's all about
09:38If there's anyone that can pull up a duck bolognese
09:41On a swat top
09:42It gets you
09:50Think you can be the next MasterChef?
09:52Only one way to find out
09:53Applications are open now
09:54Head to the link below and apply
09:56We see you in the kitchen
09:58Guys, did you throw me under the bus then?
09:59Not at all at all, we love this
10:00We love this
10:01I didn't know about the bolognese part
10:02I know about the kind of sauce and cabbage
10:03But I didn't know about the bolognese
10:04Is this the infamous duck bolognese?
10:05It's my bolognese
10:06Without the pasta
10:07The cabbage is the vessel for the sauce
10:08Yes, cabbage is the new pasta
10:09Do we approve?
10:10Do we approve?
10:11We do, we do, yeah
10:12We're 100% approve whatever she does
10:13Show me
10:14Show me
10:29That's it girl, build that sauce
10:31Bolognese is usually cooked with a mincemeat
10:33With some Italian herbs
10:35But I'm going with a little bit more of Asian flavours
10:40Got my onion, garlic, ginger, dharani, cinnamon, cloves
10:43And sheshwain 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 as well
10:52I love it
10:53Love it, love it
10:54Okay guys, fire up the barbie
10:5720 minutes to go
11:00Let's go, good job, good job
11:04I think it's good
11:08Yes, yes, yes, yes, yes
11:10How's the fish going?
11:12Oh my god
11:13Nicely done
11:14I'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
11:34And a really bougie native herb salad from the garden
11:38Salt wash, there's lily pillies, some dural from wax, some muntries
11:42I'm going to taste these
11:43They're muntries, they're little native apples
11:47Ah!
11:48Oh my god, it tastes like apple pie
11:51So muntries are a native Australian apple
11:53And they're going to bring this sweetness and a really nice crunchy texture
11:57This salad
11:58Nice, Jamie
11:59Great work working the grill
12:01Okonomiyaki is great street food
12:04So big pressure points today is getting as much flavour from the grill onto all of the ingredients
12:11That's beautiful caramelisation, Jamie
12:13Oh look at that
12:14Amazing
12:15Worked his way around that barbecue
12:16We know all the hot spots
12:17My vision is a caramelised cabbage pancake
12:21And then some miso, seafood, little herb salad
12:24Bob's your uncle, see you later
12:26Some sexy prawns
12:27They are beautiful
12:28They're beautiful
12:30Do it for the team!
12:31Five minutes to go!
12:33Five minutes, come on!
12:37Nice, Sarah
12:39Beautiful, Sarah, beautiful
12:40Those are flavours to get our love
12:42Get it in there
12:43That's going to be a winner winner
12:46Winner winner cabbage dinner
12:48Winner winner cabbage dinner
12:52I 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
13:17It'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
13:31Pile it up as high as I possibly can
13:33Beautiful
13:34Get the salad arm
13:35Do you have to clean up now, babe?
13:36Let's go, babe
13:37Yep, I got this
13:38Let's go, Laura
13:39The fish is cooked perfectly
13:40The salad's looking great
13:41The colours are popping
13:42How the hell I pulled that off in 45 minutes?
13:43I don't know
13:44Time's up in ten
13:45Nine
13:46Eight
13:47Two
13:48Six
13:49Five
13:50Four
13:51Three
13:52Two
13:53One
13:54One
13:55Two
13:56One
13:57Two
13:58One
13:59Two
14:00One
14:01Two
14:02One
14:03Two
14:04One
14:05One
14:06One
14:19Well that was fast and furious, but the question is which champ will win top dish and lead
14:24their team into the kitchen for round two?
14:27The first dish we'd like to taste belongs to …
14:31Jamie
14:32I'm going against two absolutely stunning, refined plates of food and I've made it street food.
14:40I just hope I've done enough.
14:46What have you got, Jamie?
14:48I made okonomiyaki with charred squid, charred prawns and a little herb salad.
15:02Yes.
15:14Jamie, for this dish to work, you really had to feel your way around that barbecue, right?
15:21That is an absolute barbecue 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.
15:41Starting with that, that okonomiyaki, the pancake has a beautiful amount of crust on it.
15:47And it's really important because you've soaked it in those sauces.
15:51I don't think you could have chosen a better dish.
15:53I don't think you could have executed that dish any better, mate.
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.
16:14I love that it was so textural.
16:15So you've got beautifully cooked prawns, the pickled ginger, and then that lovely little fresh salad of the baby zucchinis and spring onion on top.
16:24Yeah, delicious dish.
16:25I think one of your best, actually, that you've done in this kitchen.
16:27Thanks, guys.
16:29Nice work, mate.
16:34Nice work, Jamie. Nice work, great team.
16:35Next up, repping for the green team, Sarah.
16:43Looking at my plate, it's very unique.
16:49Duck and bolognese.
16:51So intriguing.
16:52I mean, it's a pretty crazy dish.
16:54So I'm worried that this could be too conceptual for the judges.
16:59Sarah, what's the name of your dish?
17:04I've made a barbecued cabbage with a duck bolognese.
17:11Now let's taste.
17:13How's that blue?
17:15Yes, beautiful.
17:16It looks incredible.
17:18Absolutely fantastic.
17:28Sarah, coming out on a barbecue film with bolognese, I think is mad.
17:41But you made a bolognese sauce effect with spices, and I love that.
17:47The base of that sauce is undeniably bolognese.
17:51I get it, and I didn't get it until I was eating it.
17:53Really good concept, and I feel like you continue to, like, give us that dish
17:57that when we're listening to you, we're kind of doing this to work it out,
18:03and then it comes up and it's like, ah.
18:06I 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,
18:20which I think is perfect.
18:21Well done.
18:22Well done.
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.
18:45Ooh.
18:47Laura, what have you made?
18:48So I've got grilled coral trout with some grilled baby coz,
18:51a little native Australian salad, and a green velouté.
18:55So you've gone Bougie BBQ.
18:56I've gone very Bougie BBQ.
18:57Yes, all in.
18:59All in, Soph.
19:00We love it when you go all in, so we're going to taste.
19:02Thank you, guys.
19:20Laura.
19:21Laura, Laura, Laura, Laura.
19:23I love it.
19:24I love it.
19:26What I love is your sauce.
19:29Delighting, impact, fresh, very green, and this little finger lime.
19:34That's the finger lime.
19:35It's just enough that every time you go a bit of a bag, it's fantastic.
19:41Oh, thank you.
19:42Laura, this is what 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, maybe that's why she beat me.
19:53Just such a restrained, skewed plate of food.
20:00The only thing I think that could have improved this, and I guess drawn it closer to the brief,
20:05is if you had just given both the fish and the lettuce just like the quickest char.
20:12Yeah.
20:13Like, almost just so you could just taste a bit more of that smoke on there.
20:17But like, what can I say?
20:19It's a pretty perfect plate of food otherwise.
20:22Thanks, Laura.
20:23Well done, Laura.
20:24Well done.
20:33As a team, you each had to pick someone to step up to the hot plate.
20:38And what we got was a surprise season six showdown.
20:45The question is, which one of you has taken out the win?
20:52It's Jamie!
20:53Yeah!
20:54Yes!
20:55Yes!
20:56Yes!
20:57Yes!
20:58Yes!
20:59Yes!
21:00Yes!
21:01Yes!
21:02Yes!
21:07Yes!
21:08Yes!
21:09Yes!
21:10Which one of you has taken out the win?
21:12It's Jamie!
21:13Yes!
21:14Yes!
21:15Ta-da!
21:16Street food wins.
21:17Yes!
21:18Seriously, Jamie, you're an absolute wizard on the tools.
21:24You've won your whole team a place inside the MasterChef kitchen for round two.
21:28Woo!
21:29Well done, guys.
21:32I am ready for round two.
21:34Thank you very much.
21:35I had a warm-up cook, and these guys just had to watch me crush it.
21:39Are we ready for the final round?
21:40Yeah.
21:41Let's do it.
21:42Woo!
21:43Oooooh!
21:44What?
21:45Oh!
21:46Oh!
21:47Oh!
21:48That's interesting.
21:49Oh, my God.
21:50It's at the gallery!
21:51What is going on here?
21:52Now the Stumbledore.
21:53Haha.
21:54Okay.
21:55Lots of confused looks on faces.
22:09So let me explain.
22:11Jamie got you to round two.
22:12two now you're all on your own this round is all about the people you see
22:19here each of these historical figures is said to have inspired a popular dish
22:28think fettuccine or freddo tata or eggs benedict legend has it that they all
22:36got their names from someone who made history so in this round you need to
22:42pick one of these portraits up here and bring us a version of their dish but you
22:50won't know what that dish is until after you've made your decision and hey we
22:58don't want any double up so whoever picks their portrait first that's this got your
23:04skates on I'm going straight for the lady with a beautiful dress and the hat stand
23:11in front of whichever face is calling your name
23:18Jamie the choice is yours you've got three left all right let's see who you've chosen
23:27tell them you've chosen this portrait who do you think she is my guess is that is the
23:35quintessential australian deserves a new zealand dish after a russian ballerina pavlova
23:40your 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 terrible at pub quiz I'm there for the
23:58thanks and the beer I can't quite remember her full name was Melba Dame Melba
24:04it's Dame Nellie Melba
24:10famous of course for having the peach Melba named after her nice work
24:20oh it's all on you Jamie what do you got oh there's zero chance of me getting this
24:26nah I just like the cut of his jib
24:28all right let me put you out of your misery this is Arthur Wellesley first Duke of Wellington
24:33famous for Wellington
24:35the meat Wellington and the cracker of a dish Jamie
24:38it's beef Wellington so I'm happy savoury good completely different from the other two even better
24:45all right let's have some fun and see who you didn't choose this is count powerville alexandrovich
24:53strogana known for the beef strogana this 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 are
25:24we ready yeah ready 75 minutes this cook is all about riffing on a classic no one else will need them
25:39and when we think about a beef Wellington what is it but a luxury pie with a perfect puff pastry
25:47so I'm wondering whether I can come up with something interesting with some parsnip not pastry
25:54I'm pushing hard all over again this is difficult cooking conceptual cooking it's creative you know
26:02people love the original you know so it's like how do you pull apart the dish
26:06and bend your mind into something creative it's all about pulling out the essence of the dish somehow
26:13and when we eat it it has to remind us of that dish for sure
26:17today's challenge is so special for me I'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 I think it's meringue whipped cream and fruit but
26:37because pavlova comes from Anna Pavlova a Russian ballerina I'm kind of thinking can I get like a
26:42Russian flavor profile in here and then I realize I know nothing at all about Russian food and the
26:47only thing comes to mind is those kind of Russian stacking dolls it's a straight lift from Roo work
26:52that day so 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 my
27:08biggest concern is I would normally take ages to cook a pad low and slow is the key here so I'm not
27:13convinced it's actually going to cook in time so my backup idea is to make some meringue shucks
27:18as 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
27:32I'm going 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 peach
28:02sundae so you know it's peaches peaches everywhere and 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 pathway I just think this is going to be a
28:16beautiful flavor combination I know peach Melba stop yeah really good start the thing is obviously
28:26really making sure that that peach is the hero of the dish then also there's flavors that we know
28:32from the classic it's gonna look like a peach Melba or is gonna look like something more um I still want
28:37a 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 this is such a weird one because
28:52there'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 gonna be
29:04good enough today when you've got the talent behind you I feel like you really need to do something
29:08super inspired by the peach Melba and riff on that okay does that make sense yep absolutely yep got that
29:17yeah just make peach Melba better all right yeah no problem okay all right thank you
29:23now 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 that make um that makes sense yes yeah
30:01absolutely did so I've changed tack today I have to make my best version of a peach Melba but after
30:08the judges visit I'm thinking that just having half a peach sitting on top of the parfait is not going to
30:16cut it I think today I really need to think outside the box I'm thinking I'm going to try and make my
30:22parfait look like a peach when I coat the outside of it with like a bright red peach and strawberry sauce
30:28and make a little peach raspberry compote center but when those judges cut into it it's not actually
30:35a peach and then I'm going to create a white chocolate sugar shard to bring that real textual
30:42element I wish I thought of this 15 minutes ago but I think in the master's kitchen it's actually
30:47being able to be able to pivot under pressure and create new ideas on the fly okay guys 45 minutes to go
30:57just having a lunch on a peach oh we can smell it Jamie good job show the Duke drank a bit of port I'm doing a riff on a beef wellington
31:24lamb thing Jamie hello
31:54how are you feeling uh yeah good mate you must be good you just cook like an absolute wizard out there
31:59haha well you're only as good as your last cook so now I'm concentrated on this one yeah
32:03beef welly not beef though we're not doing beef and we're not doing pastry oh so we're doing lamb
32:11instead and then wrap the whole thing in some spiralized parsnip and then deep fry it so essentially
32:20it's like a spring roll it's an awesome idea great concept a lot of technique here though yeah but in
32:29the fact that I dare say you've never done this before that's accurate and then how are you gonna
32:34know what that lamb fillet is doing on the inside uh just just the vibe we love it we love it man if
32:43you execute this this could be revolutionizing the beef wellington dare I say I hope so absolutely thank you
32:48very much I've never done this before no one's ever done this before and I've got to cook my wellington
32:55wellington not once not twice but three times now I'm getting everything sorted so that I can construct
33:01what will be my wellington it can work it could not but we gotta try that's epic I love that
33:09that's it are you pleased with your meringue um yeah I think it's okay I'll let you do just
33:19unless you don't have that much knife what temps your oven at Callum oh various I feel like I'm
33:27spending the majority of time in this cook adjusting these meringues it's a fine line between undercooked
33:33and overcooked and it's gonna be tight hello gang how are you what's happening making pavlova uh yep
33:43so and the traditional one we make at Christmas is yay big yep it's uh more than a 75 minute cook
33:48yeah yeah yeah so I'm just gonna make like little pavlovas it's still gonna have like a little kind of
33:53cup shape in them yep I'm gonna fill that cup like a gabushka doll wow it sounds super calm
34:00my biggest sort of um stress here is that I've made two lots of meringue yep if plan A works I
34:04think I've nailed the brief but plan B we've made some sheets of meringue which is gonna be a
34:07marine dessert but I'm gonna try and sell to you as a pavlova yeah yeah okay so we will be hawking
34:12on that meringue I don't know if a shard for me kind of it was like I've never gone to someone's
34:20house and they've gone ah here's a beautiful pavlova I've made no way no way it has to have that
34:25mouthful that's his challenge here oh no that still needs a bit longer I had to pivot but now
34:33I'm feeling that everything's definitely more elevated in my peach melba I've got my peach and
34:39strawberry sauce which would poke the whole top of the parfait and make it look like a peach
34:43I think that my white chocolate shards are gonna be really nice and crispy and crackly
34:49and I've got my peaches sort of bubbling away and pickling away and peaches and a herb like Thai
34:59basil taste amazing together so I want to make a little Thai basil oil all right let's see how you
35:13do this oh we're learning together now it's time to cook my piece of lamb this is cook number one
35:21oh you got like 18 to go I know so are you gonna case the whole thing in pasta yeah so it's like a
35:30springy basically pretty much yeah yeah you've only got one when I got one go big first cook I want
35:41this lamb to be just under done because once it's wrapped it's still gonna go back into the pan and
35:46then into the deep fryer so this lamb has to be perfect now but it has to be perfect after two
35:52more cooks 15 minutes almost quick get that lamb out of the pan there's only 15 minutes to go so the
36:05lamb is now where the lamb has to be I take my lamb off brush it with French mustard for that little tip
36:10of the hat to the original that thing goes on to my mushrooms rainbow chard and prosciutto and then
36:16we roll I want to give this every chance possible to stay together because there's every chance that it
36:23goes into a pan we'll see you all side down to try and make sure that that will actually stay closed
36:34come on hate I admire you for the creation but are you gonna keep everything together uh I'll tell
36:44you when we're finished don't you stop right okay now I need to get my wellington out of cooking number
36:50two I am worried about how it's cooked on the inside but as good as it's gonna get because it's gonna
36:56take a couple of minutes to wrap it and deep fry these parsnips to actually cook it's like wrapping
37:02paper it's crafting time yeah what could go wrong exactly nothing just so you know everything everything
37:09could go wrong yes Jamie come on I thought I'd be trussing a parsnip spring roll lamb wellington dude
37:18you gotta fry it man yeah I know seven minutes we got it huge moment this hot rods on this pasta
37:27wrapped lamb wellington one two three huge moment for you mate I wouldn't get too close you never know
37:38what's gonna happen here the moment of truth cook number three I'm hearing sizzle sizzle there's no
37:44explosions that's a good sign oh no we've lost some parsnip how bad is it it's pretty bad
38:01I'm devastated
38:02it's breaking apart so my parsnip Wellington has fallen apart what are you gonna do that's a great
38:25question I'm going to it's not quite working it needs to be the perfect shape so I wonder if I
38:36get it back into a pan round four I can make it look pretty three and a half minutes figure it out wait
38:44uh what do I want to do I had to pivot under pressure but I really feel like what I've come
38:53up with is an elevated version of a peach melba I'm just fingers crossed when I pour the sauce over
38:59the top of this parfait it'll look like a peach it kind of starts to become a little bit mottled and
39:07marbled like a peach skin looks like I get all my other fresh elements the fresh fruit the pickled
39:14and then those chocolate shards with the gold leaf and the little Thai basil oil I'm super proud of it
39:20oh my god take my pavlovas out of the oven now I've been stressing out in this cook
39:27it's still a bit wobbly on the inside yeah oh careful there careful there I actually think they
39:36look really good they're crispy on the outside but it still has that gooey nature to it and they've
39:43got that nice kind of hole that I can fill with all the other ingredients and kind of having that
39:47Russian stacking doll mindset of everything inside each other I start with that strawberry and lemon
39:52coolie just kind of wrapped in that cocoa butter the strawberry and fig sorbet on top of that I
39:59pop the creme fraiche mousse the fresh figs the fig leaf oil and then the fig leaf sherbet around the
40:06plate as well it's a long way from the classic pavlova from Christmas Day but hopefully it's gonna
40:11be really fun and sort of theatrical to cut into it and I feel like choosing out of pavlova at the start
40:17of this cook it's a good decision make your dish one of the greats one minute to go
40:24oh my god you're killing me mate yeah you're telling me I'm cooking I think I have taken a risk with this
40:43but I wanted to celebrate in my own way what a wellington can be I don't know if the wellington
40:49is under or overcooked and it looks pretty rustic don't hopefully flavor counts I mean the dish is
40:56pretty mad and it's lamb so it's the madness why not
41:01this is it
41:0310
41:049
41:058
41:067
41:076
41:085
41:094
41:103
41:112
41:121
41:13We gave you free reign to put your spin on a
41:26classic top dish wins immunity the first dish we'd like to taste belongs to Callum
41:33when the judges taste this pavlova I want them to still get that you know childlike kind of
41:39reminiscence of your mum's Pav at Christmas but elevated enough that it's worthy of winning a
41:43MasterChef challenge Wow Callum what is the dish it's a fig fig leaf and strawberry pavlova so it's a
41:52pavlova stuffed with a fig and strawberry sorbet which has been stuffed with a lemon and strawberry
41:56coolie the creme fraiche mousse on top
41:59fig leaf oil and then the fig leaf sherbet there as well
42:03it makes me feel like good skin care it calms me down
42:10yeah
42:11takes a lot too Callums
42:13it does have the babushka effect that you're talking about I think it's hiding a little secret
42:20you should get a bit of um goo when you cut into it from that um that coolie
42:24nice
42:25thank you
42:26let's do it
42:27a bit sticky
42:31that is chewy
42:32yes
42:33oh
42:35oh
42:37babushka
42:38oh yes
42:39well done
42:40wow
42:41wow
42:42I wasn't expecting it to be so dramatic
43:04hmm
43:05yeah
43:06Callum
43:07that is an absolute pearler of a pavlova made
43:10yes
43:11wow
43:12wow
43:13thank you
43:14the beauty is the pav
43:18so smart and savvy to turn it into what is the vessel it really does give it a sense of
43:25place in a bowl of food that has so much sophistication in it oh man it's such a smart plate of food it is such a smart plate of food
43:33yeah
43:34Andy if you love it so much can you do a pirouette
43:37I don't even know how to do that
43:39pirouette
43:40a little spin
43:41a little spin
43:45it was really bloody good Callum it was really bloody good thank you mate
43:49that was like eating a giant sophisticated lolly
43:54it was so delicious and it did make me think of pavlova but in such a different way
44:00um love the flavour combinations
44:03I think fig is quite adult and choosing that fruit is one of the things that really really takes your version of a pavlova to the next level
44:12Callum
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 was sticking in your teeth
44:27which could be annoying but it's not it's the purpose so you did that you smashed that
44:31well done
44:32well done
44:33well done Callum
44:34thank you
44:35well done mate
44:36thank you
44:37great work
44:38next up Alana
44:40when I first started the challenge what I had in my head is not what I've got on the plate right now
44:48but what I've come up with I surprised myself
44:52oh look at the colours on that
44:55holy cow
44:56that's beautiful
44:57wow
44:58okay
44:59it's very beautiful
45:00Alana what have you made
45:03it's Alana's peach melba
45:05so it's a tonka bean and salted honey parfait with a strawberry and raspberry sauce over the top
45:10with a little peach and raspberry scenters
45:14then I've got some poached peaches, pickled peaches
45:17some Thai basil oil and white chocolate shard on the top
45:23should we dive in?
45:24yes
45:28oh
45:31oh
45:32wow
45:33that's good
45:34that's very pretty
45:47Alana beautiful technique both with the texture of the parfait and that centre too
45:52it was the perfect texture you know it was amazing to see how you kind of had an idea and then it evolved
46:00like there's probably two elements on that plate that were on the original dish versus the finished dish
46:06and I thought there was some really good evolution there
46:09Alana it really was you know all the colours of the sunset
46:15and then that bright green basil oil was just like hi I'm Alana which I loved
46:21Alana I loved it
46:24if somebody asked me for a peach melba I would never do the classic anymore because of this
46:29what was great is the combination of the peach and the raspberry which was exactly what is on the classic
46:36so
46:37well
46:38well done
46:39Alana
46:40I feel like if the more syllables it has the better it is
46:48oh
46:49he is too funny
46:50he is so funny
46:51the last dish we would like to taste was made by Jamie
46:58my little wellington doesn't look 10 out of 10 but it is all about flavour and riffing on a classic
47:08Jamie you chose the first Duke of Wellington
47:10yes
47:11known for his beef wellington
47:12what did you make
47:13I made the madness
47:14excuse me
47:16no no no essentially lamb wellington wrapped in parsnip a port and beetroot jude and a little fricassee or mushrooms
47:29very importantly when I cut into this what's the cook on the lamb going to be like
47:33because it went through a few little cooking processes didn't it
47:36yeah
47:37it got seared then it got wrapped in prosciutto then it got seared again
47:40then it got wrapped in parsnip and deep fried
47:43and 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
47:52all of them
47:53just a couple
47:55but
47:57when you cut in it should be blushing pink
48:00nice cooking
48:01let's have a look
48:03oh
48:13that is perfect
48:16I did not expect to see that
48:18I don't think you did I don't think they did
48:33Jamie I might have looked a little rough around the edges I know that I feel like I know the vision that you had and it was just a little bit off that
48:48but my god it made up for that in flavour like honestly mate that was real real tasty every one of those elements played their part and the technique that you showed made them shine starting with the lamb the cross section was money
48:58like and that's what you want with a beef wellington like and that's what you want with a beef wellington the satisfaction of that first cut you know you're on there and you hit that nail on the head
49:05when that landed on the table i definitely thought wellington so i think he absolutely fit the brief visually and the mushrooms the shimeji was looked down so beautifully and then we were there on the wing that came and then he had a joint unique of steel booted or old
49:17Depois that came to him and he looked at the other way
49:20because he had a beef wellington
49:21Sorry
49:22interesting
49:24hey
49:25when that landed on the table I definitely thought Wellington so I think
49:29you absolutely fit the brief visually and the mushrooms the shimeji was cooked
49:34down so beautifully they actually had a really truffley flavor to them as well
49:38and it just went so well with the lamb yourself with beetroot because it is
49:44just dramatic the color the gloss and also dealing with beetroot is not too
49:51sweet well done and what was clever is the way you've reduced your port to get
49:54the strength and then get the the beetroot to it mate that is that is an absolute
50:00cracker and we have a game on our hands
50:12right here we go Callum Alana Jamie we needed to name a winner so congratulations
50:22to whoever thought that a havelova would be an immunity winning dish in Masterchef that is pretty epic
50:39you should be so stoked thank you Callum you may be safe on Sunday but for everyone else this will
50:56be the biggest elimination yet so make sure your game face is on good night
51:03Sunday night on Masterchef Australia game on to survive this elimination their dishes need to transport the
51:16judges too far away
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