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#ShowFilm98
#MasterChef Australia
#MasterChef Australia
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00:16Good to be back.
00:18Party goal!
00:20She's a mystery box day!
00:24Oh!
00:26Hey, Jamie!
00:28Yay!
00:32Wow, it feels really strange
00:34to see only seven cooks standing in front of us.
00:38How's it feel?
00:40Pretty wild.
00:42Strange. Small.
00:44The seven have you got here by
00:46narrowly escaping illuminations,
00:48handling the heat in pressure tests,
00:50or by securing immunity
00:52without standing dishes.
00:54Every cook
00:56has led to you being here today.
00:58Ready to tackle
01:00whatever comes next.
01:02I have to say
01:04how proud I am.
01:06How far you come
01:10is wonderful.
01:11It's fantastic.
01:12But
01:14you cannot rest.
01:16Because everything you do
01:18from now on
01:20can only help you,
01:22setting you up
01:24to the glorious grand finale.
01:30Righto, gang.
01:32You are
01:34some of the best cooks
01:36that this competition has ever seen.
01:38And you got here
01:40by thinking on your feet.
01:42And that is exactly
01:44what you're gonna have to do
01:46in this mystery box.
01:48I'm surprised
01:50you haven't smelt it already.
01:52Oh.
01:54What?
01:55No.
01:58Go on, lift your limbs now.
02:02Oh!
02:04That is garlic!
02:06Garlic.
02:08Love garlic.
02:10It's garlic!
02:12Oh my god.
02:13I'm like, I want to sing.
02:14I want to just bite into it now.
02:15Snash, was that a victory clap?
02:17Garlic?
02:18I mean, it's my favourite thing
02:19in the world.
02:20I have a massive love affair
02:22with garlic.
02:23And I really believe
02:24that garlic can change
02:25any dish
02:26from blah to blah.
02:29This ingredient
02:30is the key
02:31to unlocking
02:32a whole new world of flavour.
02:34Most cooks,
02:35they can't imagine life
02:36without it.
02:37And today,
02:38we want seven dishes
02:40filled with explosive
02:42garlic goodness.
02:45But,
02:46that is only
02:47half the challenge.
02:51What's this thing?
02:52Yeah,
02:53what is that thing?
02:55That little
02:56fun-sized mystery box
02:58that holds a mini surprise.
03:01One that we think
03:02is gonna elevate your dish
03:04just as much as garlic.
03:08Whatever is under there
03:11must also be used
03:13in the making of your dish.
03:18Here's a bit of a curveball for you.
03:20You won't know what it is
03:22until 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
03:35must include both garlic
03:37and whatever's under
03:39that mini mystery box.
03:42You'll be happy to know
03:43today,
03:44we are looking for
03:45the top three dishes.
03:48Here we go.
03:49Cook one of those
03:50and you'll be going
03:51into tomorrow's
03:52pressure test
03:53for immunity.
03:55Let's get into it.
03:57Your time starts now!
04:00Come on!
04:05Everyone likes cooking with garlic
04:07but what that means
04:08is everyone's gonna be
04:09cooking good dishes today
04:10so it's gonna be a high standard.
04:11Hell, I'm definitely
04:12gonna take a few pines.
04:13But there's not only garlic
04:14under this mystery box,
04:15there's a tiny little mystery box here
04:17that literally could be anything.
04:18It could be from
04:19Parmesan cheese
04:20to soy sauce
04:21to chocolate.
04:22Who knows?
04:23And that's where the real risk
04:24is today.
04:28The strategy today is
04:29to have a lot of options
04:30with the garlic
04:31and be ready so that
04:32when this thing comes off,
04:33I can pivot and make a dish
04:34that's gonna pop with it.
04:35I'm just gonna go for it
04:36and hopefully come up
04:37with an idea to use
04:38that ingredient
04:39under that mystery box.
04:41Hopefully it's not too crazy.
04:45Guys, garlic.
04:46I mean,
04:47I can't live without it
04:48in the kitchen.
04:49This guy had snacks on there.
04:50No, you literally
04:51ate garlic for breakfast.
04:52I know.
04:56I think I'm glad
04:57today has a clean garlic
04:58and it will be interesting
04:59to see what they do
05:00with the garlic.
05:01Yes, yes, yes.
05:02Garlic.
05:03Then we've got
05:04that little mini mystery box
05:05which they have to incorporate
05:06whatever is under there
05:0730 minutes into the cook.
05:09So it's a bit of strategy.
05:11Oh, dear me.
05:14I think Laura's
05:15such an interesting one
05:16because she was so close
05:17to going home yesterday
05:18and we saw how emotional
05:20she was.
05:22It made her realise
05:23you need to take
05:24every opportunity
05:25to not put yourself
05:26in that situation.
05:27Yeah, yeah.
05:28And today is a cook
05:29where you go for gold.
05:30You want to be
05:31in that top three
05:32so you can get a chance
05:33out of beauty.
05:39Strategy.
05:40Cook something incredible
05:41and add in whatever
05:42this ingredient may be.
05:45Today's new day.
05:46Clean slate.
05:47It's my third time around.
05:48I know what it takes
05:49to get to the end.
05:50I need to make the smart
05:51decisions in order
05:52to get there.
05:53Okay, tell me what you're
05:54making and what's your
05:55strategy.
05:56Alright, so strategy is
05:57go hard and heavy
05:58on the garlic.
05:59Yeah.
06:00That's going to come from
06:01confit garlic flavour.
06:02Yeah.
06:03So a really garlic
06:04forward banyakowda.
06:05A stuffed lamb saddle.
06:06A really nice like little
06:08jus you go with it.
06:09It's a very French,
06:11very classic.
06:12You're definitely leaning
06:14hard into a specific dish
06:15here.
06:16I think I'm good at
06:17pivoting.
06:18I think I can make a good
06:19decision under pressure.
06:20So I think if I start
06:21building the base of this
06:22dish really well then I can
06:24add something 30 minutes
06:25soon.
06:26Good luck.
06:28Alright, I need to get my
06:30things on.
06:31I've got two main components
06:33I need to start early in
06:34this cook.
06:35Building that flavour in
06:36that shoe but also
06:37prioritising that lamb
06:38saddle.
06:39I don't actually know how
06:40long it's going to cook
06:41for but I want to wait
06:43until that mini mystery
06:44box is revealed because
06:45if there is an ingredient
06:46in there I can highlight
06:47in that lamb.
06:48That's what I want to do.
06:52Making more noise
06:53chopping than Jamie.
06:55What was that?
06:56Nothing.
06:57She's chopping louder
06:58than you do, ma'am.
06:59More aggressively as
07:00well.
07:01Yeah, definitely.
07:04I feel great actually
07:06seeing garlic it's like
07:07everything I ever wanted.
07:08Growing up my actually
07:09family had a garlic farm
07:11and we used to like make
07:13the little plates and we
07:14would go to the market
07:15and sell them.
07:18This challenge is made
07:20for me and I cannot fail.
07:22I cannot fail.
07:23My mum is watching
07:24and if she see me fail
07:25on garlic she'll be like
07:26don't come back home.
07:27My mum cooks everything
07:29with garlic and this
07:30dish is actually her
07:31dish today.
07:32It's like a slow
07:33confit squid with garlic.
07:35This is our Sunday day,
07:37Sunday dish pretty much.
07:39This is our traditional dish.
07:40Woo!
07:44To cook my squid I'm going
07:46to start very hot,
07:47quick see to get a colour,
07:49chuck in lots of garlic,
07:51lots of garlic,
07:52I mean a lot, a lot of garlic
07:54and deglaze with wine,
07:55wine and lots of olive oil.
07:56This is going to be yum.
07:58Then finish it off in the oven
08:00low and slow.
08:01It cooks usually 45 minutes
08:03to an hour until it's nice
08:05and tender so you can eat it
08:06with the spoon.
08:07Okay, bye bye, be good.
08:08And we just eat all from one pan.
08:11It's the best.
08:12How long you put them in?
08:13I cook them for like roughly
08:1545 minutes.
08:16For the squid?
08:17Bloody hell.
08:18Yes.
08:19That's not my...
08:20You'll be surprised.
08:21I can't wait.
08:22Trust me chef.
08:23I love to be surprised.
08:25I feel good but I'm very
08:26worried with that little
08:27mini mystery box.
08:28What if did something
08:29overpowering?
08:30Let's get ready for that
08:31shock surprise.
08:33Hopefully I can come up
08:34with a quick dish later.
08:36Fingers crossed
08:37something will work out.
08:40We're 15 minutes away
08:41from revealing what's
08:42under that mini mystery box
08:44which means you've got
08:45one hour to go.
08:46Come on, let's go.
08:58With an unknown ingredient
08:59under this mystery box here
09:00you've got to have a certain
09:01fluidity in your dish.
09:04So my strategy today is to
09:05cook a dish using chicken
09:06because it's a protein that
09:08suits almost every kind of
09:10cuisine in the world.
09:11Hey Callum.
09:12Callum.
09:13Hello gang.
09:14How are you?
09:15The beautiful mime.
09:16What's going on with the
09:17strategy?
09:18Well I guess for today because
09:19we've got this secret
09:20ingredient that's going on
09:21here.
09:22I want to do a dish that's
09:23loosey-goosey enough that
09:25whatever's under there is
09:26going to seamlessly transition
09:27in.
09:28When someone says Callum,
09:29the words that come to
09:30mind are not exactly
09:31loosey-goosey.
09:32What's the loosey-goosey?
09:34So I'm going to do chicken,
09:35the loosey-goosey-est protein
09:36of them all.
09:37Yep.
09:38I'm going to make a garlic
09:39veluté which is happening
09:40here as well.
09:41We've got that base.
09:42You can sort of pivot in
09:43lots of different directions
09:44depending on what the
09:45ingredient is.
09:46Strategy 101.
09:47Yeah.
09:48Yeah.
09:49I think you've left yourself
09:50a lot of room to pivot.
09:51Well done.
09:52Thanks gang.
09:58It's my third time in this
09:59kitchen and I have a new goal
10:01this time.
10:02When I walk out I want to be
10:04cooking dishes that could be
10:07sitting on my menu in my one
10:09day Michelin star restaurant.
10:13And to get to that point the
10:14only way to do it is to push
10:16myself outside my comfort zone.
10:18Nobody got a Michelin star by
10:20playing it safe.
10:22Hey Sarah.
10:23Sarah.
10:24Hi.
10:25How's it going?
10:26Good.
10:27Straight into it.
10:28What are you going to call?
10:29Yes.
10:30So I'm making a garlic snot block.
10:31So...
10:32What?
10:33Favourite.
10:34Favourite.
10:35So hold on.
10:36Hold on.
10:37So a snot block is a vanilla
10:38slice.
10:39Yes.
10:40An Aussie classic.
10:41Yes.
10:42So I'm going to do a spin on
10:43that.
10:44Why are you looking at me like that?
10:45I just want to work this out.
10:46How is this thing going to
10:47come out?
10:48So basically pastry.
10:49Okay.
10:50Chicken jelly.
10:51A little bit of a chicken broth.
10:52Going to set that.
10:53And then layer of pastry and then
10:55garlic cream on top.
10:57But yeah.
10:58Garlic heavy.
10:59Okay.
11:00Super interesting Sarah.
11:01Just hopefully the mini mystery box
11:03doesn't ruin your plan.
11:04I know.
11:05I know.
11:06Interesting is a good word.
11:08My biggest concern is this is
11:10very conceptual and I still don't
11:12know what's underneath the mini
11:13mystery box.
11:14There is no plan B.
11:15At all.
11:16So it is a bit of a tightrope.
11:19Whatever it is could definitely be
11:21the make or break of my dish.
11:22Today I'm making my version of a
11:39savoury vanilla slice with garlic
11:41cream and some beautiful pastry.
11:43Sarah did you say you're making dessert
11:45or did I just hear you?
11:46No not dessert.
11:47I'm roasting my chicken bones in the oven
11:51because I have this idea to make it
11:53into a sort of chicken jelly.
11:55But I do not know what's under this
11:59mini mystery box so creating a highly
12:02conceptual dish is definitely a risk
12:04today.
12:05You're allowed to lift those mini
12:06mystery box lids in five minutes.
12:09It's coming.
12:10It'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 chili garlic
12:20chicken curry.
12:21In like in Hindi it's called
12:24Lasseni Murgh because Lassen means
12:26garlic and Murgh means chicken.
12:28You know what I love 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.
12:39Garlic.
12:40I love garlic.
12:41I use it all the time.
12:42Just thinking about the best ways I can
12:44make 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
12:50garlic and polyphar puree on the bottom.
12:52I can then cook that with various
12:54different proteins that are quick
12:55cooking in the pantry.
12:56There's some amazing stuff in there.
12:57And so I'm kind of going to decide
12:58that once I get to that point.
12:59But maybe fish, maybe quail, maybe
13:01I don't know.
13:02Let's go wait and see.
13:04I'm ready to pivot hard if I have to
13:06just waiting to see what that is
13:07so 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
13:11be those in its faces.
13:13Did you plan to use that collie or did
13:15you 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.
13:21I know, right?
13:22Twisties.
13:23I could not.
13:24Twisties.
13:25Twisties.
13:26Twisties.
13:27Twisties.
13:28Twisties.
13:29Twisties.
13:30Hmm.
13:32Today's mystery box is all about garlic and whatever
13:35is under that mini mystery box.
13:37I'm going 100% all in on making the dish that I think
13:42works well with garlic.
13:44The strategy is cook something delicious.
13:46I know that whatever's under there is going to take a little
13:49bit of creativity to potentially pivot.
13:51But I'm just going to concentrate on making something
13:53tasty 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
14:01still sort of trying to figure out who I was as a cook and
14:04the kind of food that I really loved cooking.
14:06All this time later, I feel very comfortable in the kitchen
14:10and I think when you're comfortable and you are relaxed,
14:13you can think freely and really be creative and push
14:16yourself.
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,
14:34serve it with a really heavy, comfy garlic and ndouille beurre blanc.
14:38Okay.
14:39The reason I'm using ndouille and then I'll probably be
14:41pickling the muscles 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.
14:50All right.
14:51Let's see what happens.
14:52Sounds good, all right.
14:53Good luck, Jamie.
14:55Having to change everything on the spot and make something work
14:57is 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
15:13some strategy going on.
15:16So Callum's starting off with quite neutral ingredients.
15:19He's got a garlic velouté going, he's got chicken going
15:22and is essentially waiting to see until we lift those mini lids
15:26what 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.
15:45Weird from you.
15:47Weird from you.
15:48Yeah, yeah.
15:49Weird, weird.
15:53Everyone listen up.
15:57It's been 30 minutes.
15:59It's time to find out what's under your mini mystery boxes.
16:03You can lift your lids.
16:04Three, two, one, go!
16:09What?
16:10Rosemary!
16:13Time.
16:15Ah!
16:16Chives!
16:17What do you have?
16:18Mint.
16:19It's secateurs.
16:21You've got to use those secateurs to grab whatever ingredient
16:24you've been assigned from the garden.
16:28Ooh.
16:29Use that ingredient in your dish.
16:32We can wait with coriander.
16:33Now, they may be late additions.
16:36But it shouldn't taste like it.
16:38So good.
16:39Start thinking, everyone.
16:40You've got 45 minutes to go!
16:51Everyone has been given a different herb.
16:54And I got dill.
16:55Ooh, that smells delicious.
16:57I think it goes so well with these flavours.
16:59But I want to take the time to actually think about how I'm going to incorporate this into
17:04my 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.
17:20And I think that strategy has paid off really well because thyme works very well with garlic,
17:23works very well with chicken.
17:25So 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.
17:32So 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 and
17:49thyme and 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.
18:05So I've marinated my chicken in like a whole heap of garlic, a little bit of ginger and
18:11I'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 be well.
18:20I 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.
18:26So 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 for its scallops with curry cauliflower and cucumber tomatoes,
18:39mint salad.
18:40It's not what I planned for but I think I can work with it.
18:43Freshness.
18:44OK.
18:45Yeah.
18:46So the mint is welcome.
18:47OK.
18:48Well I mean I've got no choice.
18:49I like that.
18:50Good spirit.
18:51Very good spirit.
18:52No point worrying about it.
18:53No discriminations.
18:55The biggest concern is that the mint is prominent enough and works with the rest of it.
18:59I've got rosemary.
19:00It's lovely.
19:01I'm happy with it.
19:02I love rosemary.
19:03I'm kind of happy but I'm not happy.
19:08I'm really happy because flavour is lovely with my dish but it's so strong.
19:12This is my family recipe.
19:13If I put too much rosemary you won't taste squid or you won't taste any garlic in there.
19:19So I'm thinking how else can I incorporate this rosemary.
19:23So my strategy is I'm going to quickly whip up some bread dough and I'm going to focus
19:30on infusing rosemary as much as I can into my bread.
19:33Shnez.
19:34Yes.
19:35Rosemary.
19:36How do you feel about that?
19:37I'm pretty happy so I'm going to use it mainly with my bread but I'm going to make it
19:41with 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.
19:49Good luck.
19:50Just get that rising.
19:52All right guys you have 30 minutes to go.
20:01Sick.
20:02All right.
20:03Let's go.
20:04Oh feeling fabulous.
20:06Chives 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.
20:22My strategy was to wait until that mini mystery box was revealed before I stuff and roll the
20:27lamb.
20:28This is the perfect flavour that can get added into that dish.
20:31Chives are currently cooking down that same pan these warrigal greens were.
20:35I want to add the chives into that stuffing with those warrigal 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?
20:47Hopefully in five minutes.
20:48Yeah.
20:49Hopefully.
20:50I 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.
21:02I don't want to let myself get into that position again.
21:06So it's strive for immunity every single week.
21:10Laura you're cutting it really fine lady.
21:15I'm cutting it so fine perfect.
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.
21:24The only thing is I've never actually rolled a lamb before like this and I don't actually
21:30know 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.
21:38I 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.
21:56Laura you need to get that lamb in the oven lady.
21:59Oh 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.
22:34And I need to start making this banya cowda.
22:36So 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.
22:53And if I can pull this off it's going to be an absolute winning combination.
22:57You 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 po.
23:02Yeah you are.
23:05Are you going to skip your garlic today?
23:07Because we're going to be having...
23:09Or 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.
23:24I am so happy with dill.
23:27I think it's going to elevate the ingredients that I'm already using in my savoury vanilla
23:32slice.
23:33So 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.
23:42I've got my pastry in the oven.
23:44I've got my chicken ready to go.
23:46I've made my garlic cream cucumber.
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 that 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.
24:10Okay 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.
24:23Yeah.
24:24Licking his lips.
24:25He got time.
24:27All the time in the world mate.
24:29Snash got rosemary.
24:30Okay.
24:31She's doing this squid dish and she's got confit garlic and she's just worried that the flavours
24:39of rosemary are going to be overpowering.
24:40Yeah.
24:41But that's with her.
24:42If she backs herself she should nail it.
24:44Okay let's see how we're going to do the bread.
24:48Alright Laura.
24:49Worried.
24:50She's doing bunny and cow dough.
24:51She's doing lamb.
24:52She stuffed it with her chives which is what her ingredient was.
24:55What are you worried about?
24:56She only just got the lamb in the oven at under 25 minutes.
25:00And she's, I think she's just crossing her fingers.
25:02I've got this.
25:04We've talked about time being the enemy of a lot of cooks but we've seen what can happen
25:08in the last part of the cooks.
25:10Somehow they get this done.
25:13And these are like some of the best cooks that we've had in this kitchen so we're excited.
25:17We're excited.
25:18Game on.
25:19Yeah.
25:20This works?
25:21I don't know.
25:22Holy moly!
25:2312 minutes to go!
25:24Yeah!
25:25Holy moly!
25:26Sweet!
25:27I'm trying not to use rosemary in too many things because it's quite strong and it can
25:41overpower a dish.
25:42I'm going to use it mainly 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 so it's kind
25:52of still cooking slowly.
25:54And I increase the temperature in my oven so the bread can cook as quick as possible.
25:59How long does your bread need, Sned?
26:0110 minutes.
26:02I'm literally going in now.
26:03Yeah.
26:04It's really quick.
26:05The highest temperature.
26:06Yeah.
26:07Okay.
26:08So 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.
26:15I love coriander.
26:16All of these deep, rich flavours, they can all absolutely work with coriander so I'm
26:22pretty 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, some beautiful pickled mussels, some charry and
26:35roasty garlic and leek, as well as this india sauce that's just been building with flavour
26:41since the very beginning.
26:42Then I'm also going to make a coriander and chive oil.
26:45All right, so that can go there.
26:46That can go there.
26:47That'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!
27:18Where did the thyme go?
27:26That's been lovely, by the way Ben.
27:27Thank you, Chef.
27:31My chicken is in the oven.
27:33My thyme oil 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.
27:49The 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.
28:14Oh my gosh, I don't know why I've done this to myself.
28:31Ah, it's so raw!
28:48I'm going to cook a piece in the pan and cook the rest of it through like that.
28:52It's the only option I have right now, literally my only option.
28:55I refuse to put up something raw, I 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 but I definitely want those clear layers.
29:26I 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, a little dill salt on the outside.
29:39It's most definitely a conceptual dish but I'm here to push myself and I'm going to push until the last second.
29:47One minute!
29:49One minute!
29:50Oh my God, please hurry up.
29:52My bread is not going to be cooked.
29:55Come on, bread.
29:56This has to work.
29:58I mean, I'm so proud of this dish and it's one of my favourite family favourites.
30:03I kind of waited too long to increase the oven to the highest temperature.
30:07I'm panicking here because that bread is really important for me.
30:10I need this bread to work because bread is the main carrier of that rosemary.
30:15And also, you need that scoopy element to soak up the sauce.
30:20I quickly put it on the hot pan and I've just got a torch next to me so I'm torching it to give it a little bit of char.
30:27Time's up in ten, nine, eight, seven, six, one, four, three, two, one!
30:42That's it!
30:48What a crazy cook, hey?
30:49Well done, mate.
30:50Oh, well done, mate.
30:52Can't you get it?
30:53I don't know if it's cooked.
30:55I can't tell you.
30:58Today was a great cook.
30:59Like, don't get me wrong.
31:00I feel like I nailed the actual mystery box ingredients, but it's the lamb that could put me not in the race with this top three.
31:12Today you had to use garlic as well as something extra from the MasterChef garden in your dish.
31:17There are only three spots at the top up for grabs and 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!
31:32I feel really good with this cook today.
31:37I'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?
31:47I've made a pan-seared flathead with confit and charred leek, some leek hay, pickled mussels and then an indouya and mussel sauce.
31:58Jamie, what was your strategy today?
31:59Strategy for me today was to play into the garlic, worry about that first and then pivot if I have to.
32:05As far as I'm concerned at this stage of the competition it's all about building big flavours and if that's a risk because you have to change things halfway through then so be it.
32:15But I'd rather have something that I'm happy with and 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 and that can work quite well with all of those flavours as well.
32:26Shall we taste?
32:27I reckon so.
32:35Jamie.
32:36One word.
32:37Banger.
32:38I think the strategy definitely worked out.
32:51The flathead is beautifully cooked.
32:53And also I love this sauce.
32:55I thought it might have been a little bit heavy but it's just got that lovely mussel scent to it which works really well with the good kick of indouya 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 being all about flavour and big flavours.
33:14And that's all well and good but you have to have the palette and the technical skill to be able to balance those big flavours with 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.
33:36Sounds like the Frenchman approves of the use of the garlic in the dish, eh?
33:40Yeah, absolutely.
33:41If it's good enough for him, it's good enough for us.
33:43What up mate?
33:44Thanks mate.
33:45The next dish we'd like to taste belongs to Sarah.
33:52Yes!
33:54I have totally pushed myself.
33:58This 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, some people hate it, some people like it.
34:13There'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.
34:24I did chicken, dill, cucumber gel.
34:28And I've added a dill salt around the outside.
34:31I've added a dill salt around the outside.
34:38I've added a dill salt around the outside.
34:43Which fan favourite will lift the MasterChef Trophy?
34:50Stream every mouth-watering episode on 10.
34:55It's like don't crucify me Andy.
35:05Well we are super used to you taking big risks in this kitchen.
35:08But the question always is, have they paid off?
35:11We're about to find out.
35:25I like it.
35:35I like it.
35:38I like it.
35:39I like it.
35:41The puff, incredible.
35:45It was really flaky, delicious.
35:48Then we go to that garlic cream.
35:50Stunning.
35:51Like really beautiful hum of garlic.
35:54The use of the cucumber.
35:56The use of the dill.
35:57Like 10 out of 10.
36:00Then there's your chicken jelly.
36:02I liked it.
36:03I just thought you could have gone harder on the chicken.
36:07So I could hold up to everything else that you've done.
36:09But that is extremely creative.
36:12That is extremely well put together.
36:15And for that, I applaud you.
36:17Sarah, I'm a little bit obsessed with that.
36:20I loved it.
36:23I loved it.
36:24I loved it.
36:25I loved it.
36:26There's nothing vanilla spice about that for me.
36:30I go straight to my grandma's chicken soup.
36:34I love 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.
36:47Everything 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.
37:11My dream is to one day have a Michelin star and to get that feedback from someone like John 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.
37:27The top three dishes are going to go in for a chance to win Immunity tomorrow.
37:30One in three chances of winning Immunity at this stage of the competition is pretty good odds.
37:38Oh!
37:39That made a difference.
37:40Wow.
37:41Oh, my gosh.
37:42It never...
37:43It looks radioactive.
37:44Yeah.
37:45Yeah.
37:46Callum, what's your dish?
37:48Garlic and thyme stuffed chicken with kohlrabi and pine mushroom duck cell dumplings and a garlic and thyme velouté.
37:57Wow.
37:58Looks a picture.
37:59You happy with it?
38:00Yeah.
38:01I chose the kind of 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?
38:10Dogs.
38:11Yeah.
38:12OK.
38:13MUSIC
38:14rett
38:16Callum, when that landed on the table, it was so dramatic.
38:32I thought I hope it tastes like a million bucks too and boy that dish packed a punch
38:37Do not mess with the Barossa boy and his chicken
38:42Everything was just so full of flavor. I love those little
38:47Kohlrabi dumplings they were pickled and had that lovely hit of sweetness as well
38:52Which I felt the dish really needed and that just like balanced everything off. Just such a beautiful dish well done. That is brilliant
39:02That fast is perfectly cooked and you have loaded it with garlic and thyme and then we go into like the
39:10Sophisticated part of the dish which for me is those beautifully put together
39:15Dumplings and it tastes like really rich and rusty and mate that velouté is
39:22stunning
39:24Stunning I think it was the first thing you got on and it shows because he's just loaded with goodness mate
39:30Thank you
39:40Juicy chicken
39:43The pin now what do you call this I've made a lesson in work which translates to garlic chicken with a
39:50Aloo paratha as well as a garlic and chili chutney and some pickled chili and lemon grass
39:57Um, I couldn't really taste the lemon grass to be honest and even though you've done this pickle
40:05I feel like I can probably taste the chili more than the lemon grass
40:08But still a really lovely curry. Thanks guys
40:12Ben tell us what have you made? We have pan roasted scallops with
40:16Carried cauliflower puree garlic lentils and a mint tomato and cucumber salad
40:24Interesting
40:26I like it. I think you were blessed with the mint
40:30It's for me. That's what makes the dish because there is a lot of hectic flavors going on my only tweak would probably be 30 more seconds on the scallop
40:40Up next Laura
40:45To be honest, I'm feeling quite nervous walking this dish up to the judges. Oh dear
40:49I know the flavors are gonna be there. It actually does look really beautiful
40:52But it's all gonna come down to that lamb. It could still be raw in the middle
41:04Laura, what have you made us? So it's a stuffed and rolled lamb saddle pine mushrooms banyakowda and a lamb and masala soup
41:12And what was the ingredient you had to collect from the garden chives so they in the actual lamb
41:16In the stuffing with warrigal greens garlic and chives. So in those last throws what was that about?
41:23Was that just getting the lamb cooked or
41:25Yeah, it was just literally cooking the lamb like it was raw when I pulled it out the oven and
41:30I can't confirm if it's cooked or not
41:46It's pretty good
41:53Absolutely not Andy absolutely not the thing that I'm worried about
41:59Yeah, yeah, I know yeah, there's too much fat
42:16Even on a day where you have problems your dish is still a really beautiful dish
42:24I can see where you were going all the flavors are so solid that banyakowda with the lamb is something that I do all the time
42:29They're just such amazing friends together
42:32Laura there's the makings of a top three dish here, but it just didn't get there
42:37Although that lamb is beautiful
42:40Blushing pink which surprised us all when we cut into it. I think when you serve a rolled
42:46Uh piece of lamb you really want that cross-section
42:49Combine that with the amount of fat that you've left on there that obviously hasn't had a chance to get rendered
42:54It makes for a pretty hard piece of lamb to eat
42:58The biggest question was this lamb situation because I think probably everyone must have said you know start your lamb in oven
43:06and that
43:07lost you
43:09Because the dish himself is actually fantastic the garlic is dominant, you know
43:14Your sauce reduction is impeccable
43:17Walk back to your bench, you know next time you're gonna smash it. Thank you
43:21Well done
43:26The next dish we'd like to taste belongs to
43:34My dish smells so good. It's literally like it came out of the mum's oven. I just hope my bread is cooked
43:43This can't let me down
43:45We have bread
43:45We have bread garlic galore
43:57Wow
43:58Wow
43:58Snaz what have you made?
44:04So this is a confit squid and garlic and rosemary and garlic oil bread
44:09When you lifted the lid of your mini mystery box you got
44:16garlic! Oh mini box
44:17You do really like garlic
44:19You do really like garlic
44:21I absolutely love garlic
44:22No
44:24No, my second little box was rosemary and I was really happy with that too
44:28Where's the garlic in your dish?
44:29So garlic is there's like the whole garlic bulb in the actual confit in with the squid
44:36And then it's also garlic salsa on the top
44:38There's also garlic oil
44:39So where is it not garlic?
44:42Let's find out
44:43Dig in
45:03That is incredible
45:09That is like that is you at your absolute best
45:12Yeah
45:13Like simplicity
45:15Minimal ingredients
45:16Cooking things that you love that will blow any person's mind
45:21Like the squid is just melt in your mouth
45:25And then the sauce
45:27The 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
45:37You can tell that you grew up on a garlic farm because you really know your way around garlic
45:41It's everywhere but you know what's amazing about that
45:45Is that you've used so much of it and I don't feel overwhelmed by it
45:49When you first started cooking the squids I was not happy with you
45:55I was like this is a mistake and you convinced me
45:58It is a fabulous dish so well done to you
46:02Thank you
46:06Oh my god
46:08I'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
46:26You gave us plenty of dishes for top picks but there are only three spots in tomorrow's pressure test for immunity
46:33So let's see who secured them
46:34First person to take the top spot today is
46:41Callum
46:45It'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
46:55Next
47:01Schneeys
47:05The garlic was everywhere in the best possible way I was one step off drinking that sauce outstanding work
47:17Third and final spot goes to
47:20Jamie
47:30Mate the cook on that flathead the muscles the leeks the sauce what an absolute stunner 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
47:54Later
47:55Thanks guys
48:01Tomorrow night
48:02Please welcome
48:03Michael Wilson
48:06His Michelin star pressure test
48:11Oh my god
48:13Look out
48:14Has a nickname
48:16That says it all
48:19We nickname it the tower of terror the tower of terror
48:22Wow
48:24Eight layers of absolute precision
48:27Eight layers
48:28Like a building
48:29If one layer is bad
48:31The whole thing could collapse just frankly a little terrifying
48:35Back of becoming
48:41One layer is a giant
48:48Live in the rainbow
48:49The most famousable
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