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Bigfoot USA
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00:00MUSIC
00:04MUSIC
00:08MUSIC
00:10MUSIC
00:12MUSIC
00:14MUSIC
00:16Good to be back.
00:18Party goal!
00:20She's a mystery box day!
00:24Wow, it feels really strange to see only seven cooks standing in front of us.
00:38How's it feel?
00:40Pretty wild.
00:42Strange.
00:43The seven have you got here by narrowly escaping eliminations, handling the heat in pressure tests,
00:50or by securing immunity with outstanding dishes.
00:55Every cook has led to you being here today.
00:59Ready to tackle whatever comes next.
01:03I have to say how proud I am.
01:08How far you come.
01:10It's wonderful.
01:11It's fantastic.
01:13But you cannot rest.
01:17Because everything you do, from now on, can only help you.
01:23Setting you up to the glorious grand finally.
01:30Righto, gang.
01:33You are some of the best cooks that this competition has ever seen.
01:38And you got here by thinking on your feet.
01:41And that is exactly what you're gonna have to do in this mystery box.
01:46I'm surprised you haven't smelt it already.
01:52Oh.
01:53What?
01:54No.
01:55Go on, lift your limbs now.
01:59Oh!
02:00That is garlic!
02:05Garlic.
02:06Love garlic.
02:08It's garlic!
02:09Oh my God.
02:10I'm like, I want to sing.
02:11I want to just bite into it now.
02:12Snash, was that a victory club?
02:13Garlic!
02:14I mean, it's my favourite thing in the world.
02:15I have a massive love affair with garlic.
02:16And I really believe that garlic can change any dish from blah to blah.
02:17This ingredient is the key to unlocking a whole new world of flavour.
02:33Most cooks, they can't imagine life without it.
02:38And today, we want seven dishes filled with explosive garlic goodness.
02:45But, that is only half the challenge.
02:50What's this thing?
02:52Yeah, what is that thing?
02:55That little fun-sized mystery box that holds a mini surprise.
03:01One that we think is going to elevate your dish just as much as garlic.
03:09Whatever is under there must also be used in the making of your dish.
03:18Here's a bit of a curveball for you.
03:21You won't know what it is until 30 minutes into the cook.
03:24Wow.
03:25That's hard.
03:26Oh my gosh.
03:29We are giving you 75 minutes.
03:32The pantry and garden are open.
03:34Your finished dish must include both garlic and whatever's under that mini mystery box.
03:42You'll be happy to know, today, we're looking for the top three dishes.
03:48Here we go.
03:49Cook one of those and you'll be going into tomorrow's pressure test for immunity.
03:55Let's get into it.
03:57Your time starts now!
04:00Come on!
04:04Everyone likes cooking with garlic.
04:07But what that means is everyone's going to be cooking good dishes today.
04:10So it's going to be a high standard.
04:11Tell them, I'm definitely going to take a few pines.
04:13But there's not only garlic under this mystery box.
04:15There's a tiny little mystery box here.
04:17It literally could be anything.
04:19It could be from parmesan cheese to soy sauce to chocolate.
04:22Who knows?
04:23And that's where the real risk is today.
04:27The strategy today is to have a lot of options with the garlic
04:30and be ready so that when this thing comes off, I can pivot and make a dish that's going to pop with it.
04:34I'm just going to go for it and hopefully come up with an idea to use that ingredient under that mystery box.
04:39Hopefully it's not too crazy.
04:42Guys, garlic. I mean, I can't leave without it in the kitchen.
04:47This guy snacks on me.
04:50No, you literally eat garlic for breakfast.
04:52I know.
04:56I think I'm glad today has a clean garlic.
04:58And it will be interesting to see what they do with the garlic.
05:01Yes, yes, yes.
05:02Garlic.
05:03Then we've got that little mini mystery box, which they have to incorporate whatever is under there 30 minutes into the cook.
05:09So it's a bit of strategy.
05:11Oh, dear me.
05:14I think Laura is such an interesting one because she was so close to going home yesterday and we saw how emotional she was.
05:22It made her realise you need to take every opportunity to not put yourself in that situation.
05:27Yeah, yeah.
05:28And today is a cook where you go for gold.
05:31You want to be in that top three so you can get a chance out of beauty.
05:34Strategy, cook something incredible and add in whatever this ingredient may be.
05:45Today is a new day.
05:46Clean slate.
05:47It's my third time around.
05:48I know what it takes to get to the end.
05:50I need to make the smart decisions in order to get there.
05:53Okay, tell me what you're making and what's your strategy.
05:55Alright, so strategy is go hard and heavy on the garlic.
05:59That's going to come from confit garlic flavour.
06:02So a really garlic-forward banyakowda.
06:05A stuffed lamb saddle.
06:07A really nice, like, little jus you go with it.
06:11It's a very French, very classic.
06:14You're definitely leaning hard into a specific dish here.
06:17I think I'm good at pivoting.
06:18I think I can make a good decision under pressure.
06:20So I think if I start building the base of this dish really well, then I can add something 30 minutes in.
06:26Good luck.
06:29Alright, I need to get my things on.
06:31I've got two main components I need to start early in this cook.
06:34Building that flavour in that stew, but also prioritising that lamb saddle.
06:39I don't actually know how long it's going to cook for, but I want to wait until that mini-mystery box is revealed.
06:45Because if there is an ingredient in there I can highlight in that lamb, that's what I want to do.
06:49Making more noise chopping than Jamie.
06:52What was that?
06:53Nothing.
06:54She's chopping louder than you do, man.
06:55More aggressively as well.
06:56Yeah, definitely.
06:57I feel great actually.
06:58Seeing garlic, it's like everything I ever wanted.
06:59Growing up my actual family had a garlic farm.
07:00And we used to make the little plates and we would go to the market and sell them.
07:18This challenge is made for me and I cannot fail.
07:22I cannot fail.
07:23My mum is watching and if she see me fail on garlic, she'll be like, don't come back home.
07:27My mum cooks everything with garlic and this dish is actually her dish today.
07:32It's like a slow confit squid with garlic.
07:37This is our Sunday dish pretty much.
07:40This is our traditional dish.
07:41Woo!
07:45To cook my squid, I'm going to start very hot, quick-seed to get a colour.
07:50Chuck in lots of garlic.
07:52I mean a lot, a lot of garlic.
07:54And deglaze with wine, wine and lots of olive oil.
07:57This is going to be yum.
07:58Then finish it off in the oven low and slow.
08:01It cooks usually 45 minutes to an hour until it's nice and tender so you can eat it with the spoon.
08:06Okay, bye-bye, be good.
08:08And you just eat all from one pan.
08:11It's the best.
08:12How long you put them in?
08:13I cook them for roughly 45 minutes.
08:16For the squid? Bloody hell.
08:18Yes, that's not my mum.
08:19You'll be surprised.
08:21I can't wait.
08:22Trust me, chef.
08:23I love to be surprised.
08:24I feel good but I'm very worried with that little mini mystery box.
08:28What if there's something overpowering?
08:30Let's get ready for that shock surprise.
08:33Hopefully I can come up with a quick dish later.
08:37Fingers crossed something will work out.
08:39We're 15 minutes away from revealing what's under that mini mystery box, which means you've got one hour to go.
08:46Come on, let's go.
08:47Got it.
08:48With an unknown ingredient under this mystery box here, you've got to have a certain fluidity in your dish.
09:03So my strategy today is to cook a dish using chicken because it's a protein that suits almost every kind of cuisine in the world.
09:11Hey, Callum.
09:12Callum.
09:13Hello, gang.
09:14How are you?
09:15Oh, the beautiful mime.
09:16What's going on with the strategy?
09:18Well, I guess for today, because we've got this secret ingredient that's going on here, I want to do a dish that's loosey-goosey enough that whatever's under there is going to seamlessly transition in.
09:28When someone says Callum, the words that come to mind are not exactly loosey-goosey.
09:33What's the loosey-goosey?
09:34So I'm going to do chicken, the loosey-goosey-est protein of them all.
09:37Yep.
09:38I'm going to make a garlic velouté, which is happening in here as well.
09:41You've got that base.
09:42You can sort of pivot in lots of different directions depending on what the ingredient is.
09:47Strategy 101.
09:48Yeah.
09:49I think you've left yourself a lot of room to pivot.
09:51Well done.
09:52Thanks, gang.
09:53It's my third time in this kitchen and I have a new goal this time.
10:02When I walk out, I want to be cooking dishes that could be sitting on my menu in my one-day Michelin star restaurant.
10:13And to get to that point, the only way to do it is to push myself outside my comfort zone.
10:18Nobody got a Michelin star by playing it safe.
10:21Hey, Sarah.
10:23Sarah.
10:24Hi.
10:25How's it going?
10:26Good.
10:27Straight into it.
10:28What are you going to cook?
10:29Yes.
10:30So I'm making a garlic snot block.
10:31So...
10:32What?
10:33Favourite.
10:34Favourite.
10:35So hold on, hold on.
10:36So a snot block's a vanilla slice.
10:38Yes.
10:39An Aussie classic.
10:40Yes.
10:41So I'm going to do a spin on that.
10:43Why are you looking at me like this?
10:45I just want to work this out.
10:46How is this thing going to come out?
10:47So basically pastry.
10:48Okay.
10:49Chicken jelly.
10:50So I want to make a bit of a chicken broth.
10:52Going to set that.
10:53And then layer of pastry and then garlic cream on top.
10:57But yeah, garlic heavy.
10:59Okay.
11:00Super interesting, Sarah.
11:01Just hopefully the mini mystery box doesn't ruin your plan.
11:04I know, I know.
11:05Interesting is a good word.
11:07My biggest concern is this is very conceptual and I still don't know what's underneath the
11:13mini mystery box.
11:15There is no plan B at all.
11:17So it is a bit of a tightrope.
11:19Whatever it is could definitely be the make or break of my dish.
11:22Today I'm making my version of a savory vanilla slice with garlic cream and some beautiful pastry.
11:43Sarah, did you say you're making dessert or did I just hear you?
11:46No, not dessert.
11:48I'm roasting my chicken bones in the oven because I have this idea to make it into a sort of chicken
11:55jelly.
11:56But I do not know what's under this mini mystery box.
12:01So creating a highly conceptual dish is definitely a risk today.
12:05You're allowed to lift those mini mystery box lids in five minutes!
12:09It's coming!
12:14So you love garlic, yeah?
12:15Yep.
12:16I use it every day.
12:17So I'm going to do like a chilli garlic chicken curry.
12:21Like in Hindi it's called Lasseni Murgh because Lassen means garlic and Murgh means chicken.
12:28You know what's a laugh at me?
12:30Because I eat garlic raw.
12:32So does my dad.
12:33Can you say that again?
12:34Can you say that again?
12:35Yeah, we should eat garlic raw, everyone.
12:40Garlic, I love garlic.
12:41I use it all the time.
12:42I'm just thinking about the best ways I can make it feature heavily in this dish.
12:46So I've got a kind of dish in mind.
12:48I'm going to basically base it around garlic and probably for puree on the bottom.
12:52I can then cook that with various different proteins that are quick cooking in the pantry.
12:55There's some amazing stuff in there.
12:57And so I'm kind of going to decide that once I get to that point.
12:59But maybe fish, maybe quail, maybe, I don't know.
13:02Let's go wait and see.
13:04I'm ready to pivot hard.
13:05If I have to, just waiting to see what that is so I can figure out how I'm going to use it.
13:08Yeah, I mean lemon or something lovely.
13:10Obviously parsley, but it's not going to be those in its faces.
13:13Did you plan to use that collie or did you just see the colour and go, how can I not?
13:17I'm going to use it.
13:18No, not so beautiful.
13:19I've never even seen one like that before.
13:20I know, right?
13:21Twisties!
13:22I could not.
13:23Twisties!
13:32Today's mystery box is all about garlic and whatever is under that mini mystery box.
13:38I'm going 100% all in on making the dish that I think works well with garlic.
13:44The strategy is cook something delicious.
13:46I know that whatever's under there is going to take a little bit of creativity to potentially pivot.
13:51But I'm just going to concentrate on making something tasty and then we'll pivot if we need to.
13:55I look back on the cook that I was in season six and I was still sort of trying to figure out who I was as a cook and the kind of food that I really loved cooking.
14:07All this time later I feel very comfortable in the kitchen and I think when you're comfortable and you are relaxed you can think freely and really be creative and push yourself.
14:18Hi Jamie.
14:19Hello.
14:20Back in the game today.
14:21Back in the game.
14:22Tell me what you're making and what's the strategy.
14:24Start with these beautiful big bold Spanish flavours.
14:27Hope for the best.
14:28So I'm doing a beautiful fillet of flat head.
14:31Yeah.
14:32And then I'm going to basically make a muscle stock, reduce that, serve it with a really heavy, comfy garlic and ndouja beur blanc.
14:38Okay.
14:39The reason I'm using ndouja and then I'll probably be pickling the mussels is because garlic's a beautiful flavour.
14:45Yeah.
14:46But you need big flavours to allow to pump more into it.
14:48Yes, yes, yes.
14:49So I want to use as much garlic as possible.
14:50Alright.
14:51Sounds good.
14:52Alright, good luck Jamie.
14:54Having to change everything on the spot and make something work is what you do every day when you work in a kitchen.
15:01Stuff goes wrong all the time.
15:03You just have to take everything on board and then move forward.
15:10Everybody's very excited by garlic and there's definitely some strategy going on.
15:16So Callum's starting off with quite neutral ingredients.
15:19He's got a garlic velouté going.
15:21He's got chicken going.
15:22And he's essentially waiting to see until we lift those mini lids what the uh uh is going to be.
15:28Yeah, it seems to be the two strategies.
15:30Check up on this.
15:32They're either going all in and just committing to a specific dish.
15:35It's so good.
15:36Or they're kind of hedging their bets.
15:38But I am a bitch.
15:41I'm not sure about the all in thing.
15:43I am too.
15:44Which is weird from you.
15:46Weird from you.
15:48Yeah, yeah.
15:49Weird.
15:50Weird.
15:53Everyone listen up.
15:56It's been 30 minutes.
15:58It's time to find out what's under your mini mystery boxes.
16:02You can lift your lids.
16:04Three, two, one, go.
16:07What?
16:08Rosemary.
16:09Time.
16:10Ah!
16:11Chives.
16:12What do you have?
16:13Mint.
16:14It's secateurs.
16:15You gotta use those secateurs to grab whatever ingredient you've been assigned from the garden.
16:25Ooh.
16:26Use that ingredient in your dish.
16:28We can wait with coriander.
16:29Now, they may be late additions.
16:30But it shouldn't taste like it.
16:31So good.
16:32Start thinking, everyone.
16:33You've got 45 minutes to go.
16:34Everyone has been given a different herb.
16:35And I got dill.
16:36Ooh, that smells delicious.
16:37I think it goes so well with these flavours.
16:39But I want to take the time to actually think about how I'm going to incorporate this into
17:05my savoury vanilla slice.
17:06I really want one of those top spots today.
17:09Whew.
17:10I got thyme as my mystery ingredient, which is very lucky.
17:17My plan today was to cook something really neutral.
17:19And I think that strategy has paid off really well because thyme works very well with garlic,
17:23works very well with chicken.
17:24So the dish I'm going to make today is a thyme and garlic stuffed chicken.
17:28I'm going to do it with kohlrabi dumplings and a garlic velouté.
17:31So I'm going to use thyme in with my garlic velouté.
17:36I'm going to make a little thyme oil as well.
17:37So, yeah, I'll be using garlic and thyme both three ways each.
17:40So I'm going to start making my farce.
17:43A farce is a minced mixture made from the leg of the drumstick meat with lots of garlic
17:48and thyme.
17:49And it's going to be stuffed underneath the chicken skin.
17:52So it's going to keep it nice and kind of moist and tender as it cooks.
17:55So I can only hope that I've got thyme on my side.
17:59So I got lemongrass under the box and I'm actually stoked with it.
18:06So I've marinated my chicken in like a whole heap of garlic, a little bit of ginger,
18:11and I've just added some lemongrass.
18:13I don't think I'm going to change anything because I think it fits perfectly into the chicken.
18:17I've got mint.
18:19Please read that.
18:20Oh, I love mint, but I mean it's...
18:21With cauliflower, what are you going to manage now?
18:23Well, the cauliflower is now going to be a very small part of the dish.
18:25Yeah.
18:26Yeah, so I think it's the curry cauliflower, so the flavours are going to be there.
18:29So mint goes with those flavours, I think, but I'm going to make the mint higher
18:32and leave the other flavours on the bottom.
18:34So this is going to be pan-front scallops with curry cauliflower
18:38and cucumber, tomato, mint salad.
18:40It's not what I planned for, but I think I can work with it.
18:43Freshness.
18:44Okay.
18:45Yeah.
18:46Well, I mean, I've got no choice.
18:48I like that.
18:49Good spirit.
18:50Very good spirit.
18:51No point worrying about it.
18:52No discriminations.
18:54The biggest concern is that the mint is prominent enough and works with the rest of it.
18:59I got rosemary.
19:01It's lovely.
19:02I'm happy with it.
19:04I love rosemary.
19:05I'm kind of happy, but I'm not happy.
19:07I'm really happy because flavour is lovely with my dish, but it's so strong.
19:12This is my family recipe.
19:14If I put too much rosemary, you won't taste squid or you won't taste any garlic in there.
19:20So I'm thinking how else can I incorporate this rosemary.
19:25So my strategy is I'm going to quickly whip up some bread dough.
19:29I'm going to focus on infusing rosemary as much as I can into my bread.
19:34Shnez.
19:35Yes.
19:36Rosemary.
19:37How do you feel about that?
19:38I'm pretty happy.
19:39I'm going to use it mainly with my bread, but I'm going to make it rosemary and garlic.
19:42It's going to be beautiful for dipping those sauces.
19:44Garlic, rosemary, squid go together.
19:46Yeah.
19:47It's just about how much.
19:48How much.
19:49Yeah.
19:50Good luck.
19:51Just get that right.
19:53All about balancedness.
19:55All right, guys.
19:56You have 30 minutes to go.
20:01Sick.
20:02All right.
20:03Let's go.
20:04Oh, feeling fabulous.
20:06The chives are the perfect addition to this dish.
20:10I feel like someone is watching over me today and I'm a very, very happy lady.
20:14I'm cooking a rolled lamb saddle, masala jus and banyuk powder.
20:20Okay.
20:21That was definitely good.
20:23My strategy was to wait until that mini mystery box was revealed before I stuff and roll the lamb.
20:28This is the perfect flavour that can get added into that dish.
20:32The chives are currently cooking down that same pan these Warragul greens were.
20:35I want to add the chives into that stuffing with those Warragul greens and some of that
20:40comfy garlic so you're really infusing all those flavours throughout that lamb.
20:44You're going to be on time, yeah?
20:45Yes.
20:46When are you going to start to cook it?
20:48Hopefully in five minutes.
20:49Yeah.
20:50Hopefully.
20:51I just need to get this filling done and then we're on.
20:54Okay.
20:55So yesterday I was in a black apron with Alana in the bottom two.
21:03I don't want to let myself get into that position again.
21:06So it's strive for amenity every single week.
21:12Laura, you're cutting it really fine lady.
21:15I'm cutting it so fine.
21:16Do you reckon you can do it?
21:17Yeah.
21:18Okay.
21:19I know all the odds are against me.
21:20Okay.
21:21I have to do it.
21:22The only thing is I've never actually rolled a lamb before like this.
21:28And I don't actually know how long it's going to cook for.
21:31I know a regular rack of lamb for me could take about 20 minutes in the oven.
21:36I know I'm pushing it.
21:39I just need a miracle to pull this off.
21:42Laura, you need to get that lamb in the oven, lady.
21:45Oh my God.
21:57Laura, you need to get that lamb in the oven, lady.
22:00Oh my God.
22:02I feel like you're literally crossing your fingers and hoping for a miracle right now.
22:06Yeah.
22:07I think I'm striving for the absolute unachievable right now, but...
22:11Do you have a plan B?
22:13Nah.
22:14Nah.
22:15Not at all.
22:16Even though this dish is all about the garlic, I'm pretty confident with the chives.
22:19I think that they sit right in that lamb.
22:22It's a perfect combination.
22:27Lamb's in.
22:2922 minutes to go.
22:30My lamb has finally gone into the oven and I am pushing my timings.
22:35And I need to start making this banya cowda.
22:38So a banya cowda is a traditional Italian sauce that is comprised of anchovies,
22:43confit garlic and butter that you would usually actually serve with raw crudités vegetables.
22:48But for me, anchovies and lamb are just such good friends.
22:52And if I can pull this off, it's going to be an absolute winning combination.
22:56You really are leaning into the last minute.
22:59You are being a bit of a daredevil today.
23:00I know.
23:01I'm pulling a poe.
23:02Yeah, you are.
23:05Are you going to skip your garlic today?
23:07Because we're going to be having...
23:08Or we just have the extra garlic?
23:10I always have garlic, so it doesn't matter if it's extra or not.
23:13It's never enough.
23:18Making a bit of a mess, aren't I?
23:19How are you, Sarah?
23:20Are you pleased with your dish, yeah?
23:21I am, but I'm just making a bit of a mess.
23:23But I am pleased.
23:25I am so happy with dill.
23:27I think it's going to elevate the ingredients that I'm already using in my savoury vanilla slice.
23:32So I'm going to make dill salt.
23:35I'm going to add dill through my chicken jelly and make a dill oil as well.
23:41I've got my pastry in the oven.
23:43I've got my chicken ready to go.
23:46I've made my garlic cream.
23:48Cucumber.
23:49I've made a little dill cucumber here, which is going to go through the chicken jelly,
23:53which I'm going to set into these moulds.
23:56If I could win a top dish on such an inventive dish,
24:00that would mean the world to me.
24:03I think that, for me, this is why I'm back.
24:07Can't wait to see your crazy invention again.
24:09Oh, my God.
24:13Okay, so we've done the big reveal of the mini mystery box.
24:16Yeah.
24:17And they've all had to go to the garden and harvest an ingredient.
24:19Mm-hmm.
24:20Strategies, have they paid off?
24:21Oh, Callum was licking his lips.
24:22Yeah.
24:23He was so...
24:24Licking his lips.
24:25He got time.
24:27All the time in the world, mate.
24:29Snare's got rosemary.
24:31Okay.
24:34She's doing this squid dish, and she's got confit garlic,
24:37and she's just worried that the flavours of rosemary are going to be overpowering.
24:41Yeah.
24:42But that's with her.
24:43If she backs herself, she should nail it.
24:46Okay, let's see how we're going to do the bread.
24:48All right, Laura.
24:49Worried.
24:50She's doing bunyakowda.
24:51She's doing lamb.
24:52She stuffed it with her chives, which is what her ingredient was.
24:55What are you worried about?
24:56Yeah.
24:57She only just got the lamb in the oven at under 25 minutes.
25:00And she's...
25:01I think she's just crossing her fingers.
25:03I've got this.
25:04We've talked about time being the enemy of a lot of cooks,
25:07but we've seen what can happen in the last part of the cooks.
25:10Oh, yeah.
25:11Somehow, they get this done.
25:13And these are, like, some of the best cooks that we've had in this kitchen,
25:16so we're excited.
25:17Game on.
25:18Yeah.
25:19This works?
25:20I don't know.
25:21Holy moly!
25:2212 minutes to go!
25:23Yeah!
25:24Holy moly indeed!
25:25I'm trying not to use rosemary in too many things,
25:40because it's quite strong and it can overpower a dish.
25:42I'm going to use it mainly in it with my bread.
25:44My bread is ready to be baked with the rosemary salt.
25:47I take my squid out of the oven and I put it on the stove on the super low,
25:52so it's kind of still cooking slowly.
25:54And I increase the temperature in my oven,
25:57so the bread can cook as quick as possible.
25:59How long does your bread need, Snitch?
26:01Ten minutes.
26:02I'm literally going in now.
26:03Yeah.
26:04It's really quick.
26:05The highest temperature.
26:06Okay, so if you get it in now, you're giving yourself a minute and a half to plate.
26:11Yeah, as always.
26:12And pull it out of the oven.
26:13Yeah.
26:14I'll get it on.
26:17I love coriander.
26:18All of these deep, rich flavours, they can all absolutely work with coriander,
26:21so I'm pretty happy.
26:23I've literally managed to end up with an ingredient that fits straight into my dish.
26:28Today, I'm making pan-seared flathead.
26:31Some beautiful pickled mussels, some charry and roasty garlic and leek,
26:37as well as this india sauce that's just been building with flavour since the very beginning.
26:42Then I'm also going to make a coriander and chive oil.
26:45All right, so that can go there.
26:47That can go there.
26:48That's ready to go.
26:49Getting coriander is actually the best thing that could have happened.
26:53It adds a freshness, but it also just creates a more cohesive plate of food.
26:59And I really hope I'm cooking tomorrow for immunity.
27:06You look so cool, by the way.
27:07Cool on the surface, mate.
27:09Not underneath.
27:14You guys are top seven for a reason.
27:16Bring it home.
27:17Five minutes to go.
27:19Where did the time go?
27:25That's been lovely, by the way Ben.
27:27Thank you, Chef.
27:31My chicken's in the oven.
27:33My time all is done.
27:35I'm going to fold that through, that garlic velouté, right at the last second.
27:39I now need to actually make some of these beautiful little kind of kohlrabi dumplings.
27:43So the kohlrabi dumplings I'm making today are not dumplings containing kohlrabi.
27:48The actual skin of the dumpling, so to speak, is pickled kohlrabi.
27:53And I've got a really lovely kind of chicken leg mushroom and garlic mixture inside it.
27:57So I'm using the garlic from the original mystery box in a couple of different ways here.
28:01The timer goes off for the lamb, I pull it out and fingers and toes are all crossed.
28:13Ah, it's so raw!
28:23Oh my gosh, I don't know why I've done this to myself.
28:29Ah, it's so raw!
28:44I'm going to cook a piece in the pan and cook the rest of it through like that.
28:51It's the only option I have right now, literally my only option.
28:55I refuse to put up something raw.
28:57I refuse to leave it off the plate completely.
29:00There's garlic and those chives throughout that lamb.
29:03I'm doing anything that I can to make sure this lamb is blushing pink on that plate.
29:11Two minutes, everybody!
29:13So for my savoury vanilla slice, I want to give it a slightly elevated look to it,
29:23but I definitely want those clear layers.
29:25I want the pastry at the base, my garlic cream in the centre, another layer of pastry.
29:32Then I want my chicken jelly, which is loaded up with the cucumber dill,
29:37a little dill salt on the outside.
29:39It's most definitely a conceptual dish, but I'm here to push myself
29:44and I'm going to push until the last second.
29:48One minute!
29:50Oh my God, please hurry up.
29:52My bread is not going to be cooked.
29:55Come on, bread.
29:57This has to work.
29:58I mean, I'm so proud of this dish and it's one of my favourite family favourites.
30:04I kind of waited too long to increase the oven to the highest temperature.
30:07I'm a bit panicky here because that bread is really important for me.
30:11I need this bread to work because bread is the main carrier of that rosemary.
30:16And also you need that scoopy element to soak up the sauce.
30:21I quickly put it on the hot pan and I've just got a torch next to me
30:25so I'm torching it to give it a little bit of char.
30:28Time's up in ten, nine, eight, seven, six, one, four, three, two, one!
30:42That's it!
30:47What a crazy cook, eh?
30:49Well done, mate.
30:50Oh, well done, mate.
30:51Can't you get it?
30:53I don't know if it's cooked.
30:55I can't tell you.
30:57Today was a great cook.
30:58Like, don't get me wrong.
30:59I feel like I nailed the actual mystery box ingredients,
31:01but it's the lamb that could put me not in the race for this top three.
31:06Today you had to use garlic as well as something extra from the MasterChef garden in your dish.
31:18There are only three spots at the top up for grabs,
31:21and a shot at immunity is on the line.
31:26Let's see who's done enough to lock it down.
31:29We'd like to taste your dish.
31:31Jamie!
31:36I feel really good with this cook today.
31:38I've liberally used garlic.
31:39I've utilised the coriander in simple but effective ways.
31:43I think it looks great, and it's definitely something I'd want to eat.
31:46Jamie, what's your dish, mate?
31:48I've made a pan-seared flathead with confit and charred leek,
31:52some leek hay, pickled mussels, and then an anduja and mussel sauce.
31:58Jamie, what was your strategy today?
32:00Strategy for me today was to play into the garlic,
32:03worry about that first, and then pivot if I have to.
32:05As far as I'm concerned, at this stage of the competition,
32:08it's all about building big flavours,
32:10and if that's a risk because you have to change things halfway through,
32:14then so be it.
32:15But I'd rather have something that I'm happy with
32:17and make decisions on the fly.
32:19And do you think it paid off?
32:20I think so.
32:21I did get lucky because my herb was coriander,
32:23and that can work quite well with all of those flavours as well.
32:26Shall we taste?
32:27I reckon, sir.
32:42Jamie, one word, banger.
32:47I think the strategy definitely worked out.
32:50The flathead is beautifully cooked.
32:52And also, I love this sauce.
32:55I thought it might have been a little bit heavy,
32:57but it's just got that lovely mussel scent to it,
33:00which works really well with the good kick of anduja that you got in there.
33:04The roll continues for you as far as I'm concerned.
33:06Well done.
33:08Jamie, I love what you were saying about this stage of the competition
33:11being all about flavour and big flavours.
33:13And that's all well and good,
33:15but you have to have the palette and the technical skill
33:17to be able to balance those big flavours
33:20with everything else that's on the plate.
33:22And you've absolutely done that.
33:24The garlic confit is perfect.
33:27Lovely, tasty licks, crunch, which is perfect.
33:31You've done a simple dish, but with lots of sublimity.
33:35Sounds like the Frenchman approves of the use of the garlic in the dish, eh?
33:39Yeah, absolutely.
33:40If it's good enough for him, it's good enough for us.
33:42Well done, mate.
33:43Thanks, mate.
33:48The next dish we'd like to taste belongs to...
33:51Sarah.
33:52Yes!
33:54I have totally pushed myself.
33:57This is definitely a very out there dish.
34:03Always intrigue, Sarah.
34:06And I think my biggest concern is with this kind of conceptual dish.
34:10Some people hate it, some people like it.
34:12There's not really any in between.
34:16What is your dish, Sarah?
34:17So I've made a savoury vanilla slice.
34:21I did garlic infused cream.
34:23I did chicken, dill, cucumber gel.
34:27And I've added a dill salt around the outside.
34:30It's like that was upon the ante.
34:31It's like that was upon the ante.
34:33It's like that was upon the ante.
34:35I don't know.
34:36I don't know.
34:37I don't know.
34:38It's like that was upon the ante.
34:40Which fan favourite will lift the MasterChef Trophy?
34:51Stream every mouth-watering episode on 10.
35:05Well we are super used to you taking big risks in this kitchen but the question always is
35:09it?
35:10Have they paid off?
35:11We're about to find out.
35:16I like it.
35:35I like it.
35:36I like it.
35:37I like it.
35:38I like it.
35:42The puff, incredible.
35:44It was really flaky, delicious.
35:47Then we go to that garlic cream.
35:50Stunning.
35:51Like really beautiful hum of garlic.
35:54The use of the cucumber, the use of the dill, like 10 out of 10.
36:00Then there's your chicken jelly.
36:01I liked it.
36:02I just thought you could have gone harder on the chicken so I could hold up to everything
36:07else that you've done.
36:09But that is extremely creative.
36:12That is extremely well put together and for that I applaud you.
36:17Sarah, I'm a little bit obsessed with that.
36:20I loved it.
36:22I loved it.
36:23I loved it.
36:24I loved it.
36:25I loved it.
36:26There's nothing vanilla slice about that for me.
36:30I go straight to my grandma's chicken soup.
36:34I loved the consistency and the texture and the amount of that chicken jelly.
36:39And then the dill everywhere all around the plate with the oil as well.
36:43So yeah, you did good things for me.
36:46Everything in that plate for me is superb.
36:49So thank you for that.
36:50But what is amazing is that garlic in your cream.
36:54Bingo.
36:55Now, this jelly.
36:58Look at that.
36:59It's still wobbly.
37:01Look.
37:02Look.
37:03That is brave.
37:05This is fantastic.
37:07Sarah, it was a wacky idea.
37:09Well done.
37:10Well done.
37:12My dream is to one day have a Michelin star and to get that feedback from someone like
37:17John Christophe actually feels really, really special.
37:20The next dish we'd like to taste belongs to Callum.
37:25There's a lot on the line today.
37:26The top three dishes are going to go in for a chance to win Immunity tomorrow.
37:29One of three chances of winning Immunity at this stage of the competition is pretty good odds.
37:38That made a difference.
37:39Wow.
37:40Oh my God.
37:42It looks radioactive.
37:46Callum, what's your dish?
37:48Garlic and thyme stuffed chicken with kohlrabi and pine mushroom duck cell dumplings.
37:53And a garlic and thyme velouté.
37:57Wow.
37:58Looks a picture.
37:59You happy with it?
38:00Yeah.
38:01I chose the kind of the world's most, I guess, gentle protein in chicken because it kind of goes with so many different spices or aromatic ingredients regardless of what was going to be under that lid.
38:09Should we eat it?
38:10Exactly.
38:23Callum, when that landed on the table it was so dramatic.
38:26Callum when that landed on the table it was so dramatic I thought I hope it tastes like a million
38:34bucks too and boy that dish packed a punch do not mess with the Barossa boy and his chicken
38:40everything was just so full of flavor I love those little kohlrabi dumplings they were pickled and
38:49had that lovely hit of sweetness as well which I felt the dish really needed and that just like
38:54balanced everything off just such a beautiful dish well done that is brilliant that fast is
39:04perfectly cooked and you have loaded it with garlic and thyme and then we go into like the sophisticated
39:11part of the dish which for me is those beautifully put together dumplings it tastes like really rich
39:18and rustic and made that velouté is stunning stunning I think it was the first thing you got on and it
39:26shows because he's just loaded with goodness mate thank you what do you call this I've made a lesson in
39:47book which translates to garlic chicken with a aloo paratha as well as a garlic and chili chutney and some
39:55pickled chili and lemongrass I couldn't really taste the lemongrass to be honest and even though you've
40:03done this pickle I feel like I can probably taste the chili more than the lemongrass but still a really
40:10lovely curry thanks guys Ben tell us what you made we have pan roasted scallops with carried cauliflower
40:17puree garlic lentils and a mint tomato and cucumber salad interesting I like it I think you were blessed
40:29with the mint for me that's what makes the dish because there is a lot of hectic flavors going on my
40:36only tweak would probably be 30 more seconds on the skull up next Laura to be honest I'm feeling
40:46quite nervous walking this dish up to the judges oh dear I know the flavors are gonna be there it
40:51actually does look really beautiful but it's all gonna come down to that lamb it could still be raw in
40:56the middle Laura what have you made us so it's a stuffed and rolled lamb saddle pine mushrooms
41:08banyakowda and a lamb and masala sheep and what was the ingredient you had to collect from the garden
41:14chives so they're in the actual lamb in the stuffing with warrigal greens garlic and chives
41:19so in those last throws what was that about was that just getting the lamb cooked or yeah it was
41:26just literally cooking the lamb like it was raw when I pulled it out the oven and I can't confirm if
41:31it's cooked or not it's pretty good absolutely not Andy absolutely not the thing that I'm worried about yeah yeah I know yeah there's too much fat
42:01even on a day where you have problems your dish is still a really beautiful dish I can see where
42:25you were going all the flavors are so solid that banyakowda with the lamb is something that I do all
42:29the time they're just such amazing friends together Laura there's the makings of the top three dish
42:35here but it just didn't get there although that lamb is beautiful blushing pink which surprised us
42:42all when we cut into it I think when you serve a rolled piece of lamb you really want that cross
42:48section combine that with the amount of fat that you've left on there that obviously hasn't had a
42:53chance to get rendered it makes for a pretty hard piece of lamb today the biggest question was this
43:00lamb situation because I think probably everywhere everyone must have said you know start your lamb in
43:05oven and that lost you because the dish himself is actually fantastic the garlic is dominant you know your
43:15sauce reduction is impeccable walk back to your bench you know next time you're gonna smash it thank you
43:21my dish smells so good it's literally like it came out of the mom's oven I just hope my bread is cooked this can't let me down
43:43me down snares what have you made so this is a confit squid and garlic and rosemary and garlic oil and bread
44:09so they're really good when you lifted the lid of your mini mystery box you got garlic oh mini box
44:17you do really like garlic I absolutely love garlic no my second little box was rosemary and I was really
44:27happy with that too where's the garlic in your dish so garlic is there's like the whole garlic bulb in the
44:33actual confit in with the squid and then it's also garlic salsa on the top there's
44:38also garlic oil. So where is it not garlic? Let's find out. Dig in.
44:45That is incredible that is like that is you at your absolute best yeah like simplicity
45:14minimal ingredients cooking things that you love that will blow any person's mind like the squid
45:23is just melt in your mouth and then the sauce the only thing is I think you need more bread
45:29because like it just is like moppable goodness that you can't leave in that in that pan. You can
45:37tell that you grew up on a garlic farm because you really know your way around garlic it's everywhere
45:43but you know what's amazing about that is that you've used so much of it and I don't feel
45:48overwhelmed by it. When you first started cooking the squids I was not happy with you I was like
45:56this is a mistake and you convinced me. It is a fabulous dish so well done to you. Thank you.
46:03Thanks Nish.
46:03I'm getting the most beautiful feedback and for dish like this it's from home and it's really special.
46:14Yes.
46:21Well today we gave you garlic and a mystery goodie from the garden as an added bonus.
46:25You gave us plenty of dishes for top picks but there are only three spots in tomorrow's pressure
46:31test for immunity. So let's see who secured them.
46:36First person to take the top spot today is...
46:41Callum.
46:46It's days like this we are so thankful to be here because we get to eat food like that.
46:52It was a full package. So are you mate. Well done.
46:59Next.
47:01Schneeys!
47:05The garlic was everywhere in the best possible way.
47:10I was one step off drinking that sauce. Outstanding work.
47:14Third and final spot goes to...
47:24Jamie!
47:25Yes!
47:30Mate, the cook on that flathead, the muscles, the leeks, the sauce, what an absolute stunner.
47:37Wow, well done.
47:41Barely today all of you did very well. The cooking was fantastic.
47:45Your sense of spirit and competition was great and on the top of that, we had fun.
47:50So, well done. Thank you.
47:52Well, good night everyone.
47:54Night on!
47:54Thanks guys.
47:57Well done.
47:58Well done.
47:59Tomorrow night.
48:03Please welcome Michael Wilson!
48:06His Michelin star pressure test.
48:09Oh my God!
48:13Look out.
48:14Has a nickname that says it all.
48:19We nickname it the Tower of Terror.
48:21The Tower of Terror.
48:22Wow.
48:24Eight layers of absolute precision.
48:27What?
48:27Eight layers.
48:28Like a building.
48:29If one layer is bad, the whole thing could collapse.
48:33Just frankly, a little terrifying.
48:34It's just frankly a little terrifying.