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MasterChef Australia Season 17 Episode 47
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00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:09Hello, hello, hello!
00:11That spot are clutches!
00:13Oh, yes!
00:14We love it!
00:15Come on down, all!
00:17It's like a birthday party.
00:19Letters glowing everywhere.
00:21Oh, a few clutches for good measure.
00:23I've got this sorted. I'm so ready.
00:25I'm all ready. This is so good.
00:27I think it's gonna be something about
00:29pick a letter, get an ingredient,
00:31and there's gonna be a fair bit of luck involved here.
00:34Great.
00:35Morning, everyone!
00:37Morning!
00:38I'm sure I don't need to spell it out for you.
00:43I hope you feel unlucky,
00:45because this is a lucky day.
00:52We've got one taker.
00:54I'd like to play the game.
00:56Are you in, Carol? Are you in?
00:58OK, let me explain what these adorable, luminous letters are about.
01:03As you can see, there are 26 cloches labelled from A to Z.
01:08Each cloche hides an ingredient that starts with the corresponding letter.
01:14You need to pick one and use whatever's under it to cook an immunity-worthy dish.
01:19Now, A could be anything from apples to abalone.
01:28It can be super obvious or a little left field.
01:31For sure.
01:32But, you do have some wriggle room here.
01:37If you're not happy with the hand you've been dealt, you can choose again.
01:42Ooh.
01:43That's good.
01:45How many times?
01:46Yeah.
01:47We're all thinking it.
01:48But be warned, because your next choice is final.
01:52OK.
01:53Interesting.
01:54So, think carefully about how you're going to play this.
01:57Do you stick to your guns with your first choice?
01:59Or is it worth jumping?
02:02The way you did it was like...
02:03We felt it.
02:04Intrigue.
02:05Right.
02:06Let's decide who goes first.
02:07ABCDEFG.
02:08I have done a challenge like this before.
02:23And I'm so excited.
02:24Yes!
02:25That's a good one.
02:26That was a good one.
02:27You can try and be strategic in this game.
02:30It's a good luck to Callum, I say.
02:32Oh, I'll swap again.
02:33But this is going to be so much fun.
02:37Right, Ashnez.
02:38You're up first.
02:39What are you going to pick first?
02:40I actually have no idea.
02:42Come and stand in front of whatever letter you want.
02:45Oh, I'm not good at strategies, really.
02:47What are you thinking?
02:48So, I only believe in, like, positive energy.
02:52OK.
02:53Bring it.
02:54Positive energy, positive vibes.
02:55The M was first thing that I saw.
02:57Can we go on M?
02:58I think so.
02:59Walking to M?
03:00Walking to M.
03:01Let's walk to M.
03:02Let's go, Andy.
03:06Is that positive energy?
03:08It was like M for magnet with the M.
03:11Should we see what's underneath?
03:12Let's see.
03:13Yes.
03:16OK.
03:17M is for...
03:19Oh, my God.
03:22Mistake.
03:23Mesa!
03:24Oh!
03:25Yes!
03:26Oh, I'll take it.
03:27Yes!
03:29That's amazing.
03:31I think she's happy.
03:32That's fantastic.
03:33I mean, your reaction looks like you're pretty stoked.
03:35But I have to ask...
03:37Do you want to keep it?
03:38Or do you want to pick again?
03:39I'm 100% keeping it.
03:40Keeping Mesa?
03:41Yeah, absolutely.
03:42Love Mesa on anything.
03:43Pick the old Mesa up and you can go back to where you came from.
03:46M is officially done.
03:48Off the menu.
03:49Nice one, Stash.
03:50Well done, Stash.
03:51Well done, mate.
03:52Good guess.
03:53I honestly love Mesa.
03:54It's an umami flavour bomb in a jar.
03:57I'm so happy.
03:59That's precious jar.
04:00I feel like this positive energy I'm projecting here.
04:03It came back to me.
04:05I don't see what the calculator's got under his sleeve.
04:09So I can see Callum and I've never seen someone happier for a challenge than him.
04:13He's calculated Callum, so I know he's got a strategy.
04:17He's going to execute it.
04:19Callum, it's your turn to come on down and make your choice.
04:21Alright, let's do it.
04:23Let's go, man.
04:24What do you got?
04:25Are you going straight to...
04:26K, please.
04:27Hold on, hold on.
04:28That was very fast.
04:29Is there any strategy for the alphabet?
04:30Of course.
04:31This is like Scrabble, right?
04:32The higher the letter score, the less iterations of ingredients you could be.
04:38Yeah, but then you should have gone straight to X or Z.
04:40I am very into Scrabble.
04:41No, no, no.
04:42So K is like a five, right?
04:43That's true.
04:44So what I want is Kangaroo, but I realise there's a lot of other ingredients to start with K.
04:47So if I don't get Kangaroo, I've got an even weirder letter as my backup.
04:52That's unbelievable.
04:56Wow, strategy.
04:57Let's see if your strategy has paid off.
04:59Is this cloche covering Kangaroo?
05:02Sure hope so.
05:03Can't wait to see that Kangaroo.
05:04Kimchi!
05:05Oh, yeah.
05:06It's not a bad one.
05:07Oh, that's good.
05:08That's young.
05:09Callum, do you want this ingredient?
05:10Do you want kimchi?
05:11Or do you want to use your second chance?
05:13I might have some on my lunch, but I'm going to use my second chance, please.
05:14All right, so I'm going to take K off the table.
05:15Get it off the table.
05:16Get it out of here.
05:17All right, Callum, so you haven't gone with K. What's the next letter?
05:18I'd like to lock in Q, please.
05:19Ooh.
05:20All right, let's go to Q.
05:21I think for quail.
05:22Short journey.
05:23Oh, that's good.
05:24That's good.
05:25That's good.
05:26That's good.
05:27That's good.
05:28That's good.
05:29That's good.
05:30That's good.
05:31Yeah.
05:32Callum, do you want this ingredient?
05:33Do you want kimchi?
05:34Or do you want to use your second chance?
05:35I might have some on my lunch, but I'm going to use my second chance, please.
05:36All right, so I'm going to take K off the table.
05:37Get it off the table.
05:38Get it out of here.
05:39All right, Callum, so you haven't gone with K. What's the next letter?
05:41I'd like to lock in Q, please.
05:42Ooh.
05:43I think for quail.
05:46Short journey.
05:47All right, Callum, I need to remind you, whatever's under here is your ingredient.
05:52Can't wait.
05:53What are you hoping is under here, Callum?
05:55I'm hoping it's going to be quail or quince, and I'm hoping that it's not going to be quark,
05:59which last time I did a challenge like this, I picked Q also and got quark.
06:04And it was not a good time.
06:05Oh, wow.
06:09What do you have?
06:11What is that?
06:12Quark.
06:15That has backfired.
06:17You're not going to double quark me, surely.
06:19There is nothing worse than being double quark.
06:22I always say that.
06:23Quark.
06:25So your strategy is the last time you did something like this, it was quark,
06:29therefore we wouldn't possibly do quark again.
06:31That is exactly my hope.
06:33Well, Callum, for your sake, I hope it's quail or quince.
06:36Under this collage, we have Q for quince.
06:37Thank you very much.
06:38Pleasure to do business with you.
06:39Well done, Callum.
06:41Thank you very much.
06:42Pleasure to do business with you.
06:43Well done, Callum.
06:45Amazing, amazing.
06:46I can smell it gorgeous.
06:47Sarah, it's your turn to step forward and choose a letter.
07:01Oh, obvious probably I think already.
07:04I'm going to go P for Phoenix.
07:06Phoenix.
07:07Are you hoping for any particular ingredient under here or was it an energetic thing?
07:10Yeah, I just felt like I'm going to go for it, let fate send me an interaction.
07:15I have no, I have no, no thoughts of what it might be.
07:19It's P for Pandan.
07:23Ooh.
07:24Okay.
07:25Ooh, that's a good one.
07:26Yeah, I like that.
07:27Yeah.
07:28Look, I haven't really cooked with it a lot, but it is something that I think I could use
07:34actually.
07:35South East Asian vanilla.
07:36Yeah.
07:37Is that what it's like?
07:38Yeah.
07:39I feel like I can do something with this.
07:40Yeah?
07:41Yeah.
07:42She loves a challenge.
07:43Well done.
07:44Sarah, you're cooking with Pandan.
07:45Okay.
07:47This is not an ingredient that I'm familiar with.
07:50Well done, Toddy.
07:51But I like it because I think it's an opportunity to push myself outside of my comfort zone.
07:57It's good for like infusions.
07:59Laura, you are next.
08:02Okay.
08:03So what are you thinking?
08:05Ooh.
08:06What is in your mind?
08:07What is in my mind?
08:08F.
08:09Sarah's put...
08:10F?
08:11Y.
08:12For Florence.
08:13Yeah.
08:14So Florence is your baby daughter.
08:16Yeah.
08:17Let's go F.
08:18F.
08:19Yeah.
08:20Fish sauce.
08:21Fish sauce.
08:22Oh, hell no.
08:23Hell no.
08:24Let's go again, John Chris.
08:27Are you sure?
08:28Absolutely.
08:29Florence did not come through.
08:32What is the alternative now?
08:34What are you thinking of?
08:37A.
08:38Wow.
08:39So Laura, the ingredient that you must cook with is...
08:51Anchovies.
08:52Anchovies.
08:53Yes!
08:54Alphabet lucky dip.
08:55I don't know how I feel about this.
08:56It's quite scary because we have to cook with whatever's inside that cloche and it could
09:11be anything.
09:12Let me see.
09:13It could be something that we've potentially never seen or never cooked with.
09:17I'm going to try V.
09:18Ooh.
09:19Wow.
09:20Any reason why V?
09:23A few things.
09:24Venison, veal, Vegemite.
09:26Vegemite?
09:27Are you hoping for Vegemite?
09:28Well, I wouldn't mind because there's worse things.
09:29Your ingredient is...
09:30Vegemite!
09:31Vegemite!
09:32First two letters that I would have picked are M and P. They're both already taken.
09:46Now I'm just thinking again.
09:47I'm like, I don't know what else to pick that could have an ingredient that I'm familiar
09:51with.
09:52Lucky last.
09:53Hopefully they've left you some fun ingredients, Dupinder.
09:54Come on down.
09:55Oh, I'm so nervous.
09:56Is she walking towards the D?
09:57She's walking towards the D.
09:58Yeah.
09:59No.
10:00No?
10:01What are you thinking?
10:02I'm going to go with C.
10:03Okay.
10:04Why C?
10:05Why C?
10:06I don't know.
10:07Chilli, curry leaves.
10:08Cloves, cardamom, cinnamon, everything.
10:10Okay.
10:11Your pantry.
10:12Yeah, mine.
10:13Oh.
10:14I'll go for it.
10:16Okay.
10:17You've chosen C for coffee beans.
10:23Oh!
10:24That's a goodie.
10:25Not bad.
10:26It's been so good.
10:28What are your thoughts?
10:29Do you cook with coffee?
10:30Yeah, I do actually.
10:32It's a really good one.
10:35Yeah.
10:36Sorry, that was loud.
10:38You don't look 100% sure for somebody saying that's a really good one.
10:43It is, but like, we do have another chance as well.
10:46Yeah, but you have to be locked in to your second chance.
10:51The judges lift the cloche and there's coffee.
10:53And I'm like, happy with coffee, but it wasn't what I was expecting.
10:57What are you pausing at?
10:58G.
10:59Why?
11:00Because my husband's name starts with Jib.
11:01You give up coffee for it.
11:02And so does Ginger.
11:03And so does Galangal.
11:04So does goat.
11:05There is a second choice that I can make, but you can't go back to the first one so you've
11:15got to cook with that second choice.
11:16That is a huge risk.
11:32Anything pulling you in?
11:34Any magnetism happening?
11:39No, I'm going to go coffee.
11:40You're going to go with coffee?
11:41Yeah.
11:42Yeah.
11:43Well, congratulations, Pindu.
11:44You're cooking with coffee.
11:45I can do something with this.
11:49Nice one, Deeps.
11:50Can we see?
11:51Should we see what's other G just for fun?
11:53Oh yeah, can I?
11:54If you had chosen G, you would have gotten...
11:58Guanchale.
11:59Guanchale.
12:00Oh, coffee.
12:01Coffee?
12:02Happy?
12:03Coffee, so happy.
12:04I'm actually really happy with coffee.
12:05I think I can really utilise my skill and the technique that I know and do a really awesome
12:11dessert with coffee.
12:12coffee.
12:13My brain is just like...
12:14Boop, boop, boop, boop, boop.
12:15Yeah, I know.
12:16Boop, boop, boop, boop, boop, boop, boop.
12:17Cook anything you like today, but we really want to see those ingredients shine.
12:21Yeah.
12:22Mmm.
12:23We're giving you 75 minutes.
12:25Awesome.
12:26Nice.
12:27Pantry and garden are open.
12:31And the best dish will win its maker immunity from Sunday's elimination.
12:35Your time.
12:36Starts now.
12:37Yay!
12:38How do you always catch up?
12:39Oh my God.
12:40Yeah, I mean, there's no need to rush.
12:41Yeah, come on.
12:42There's no need to rush.
12:43Always room to rush.
12:44Always room to rush.
12:45I cook with me so a lot and I have so many savoury dishes in my mind.
13:00I'm thinking of this beautiful umami balls, beautiful brat.
13:04Oh my goodness.
13:05Grilled marinated miso fish.
13:07But I want to go outside the box.
13:09Top seven.
13:10There's nowhere to hide.
13:11Everybody's going to have a bang on dish.
13:13Is this yuzu?
13:14So today I'm going to try and make a dessert with miso.
13:17What do we have in here?
13:20Oh, they're nice prawns.
13:21Yeah, they are.
13:22Go shopping.
13:24Where's the anchovy water?
13:26All right, so they've smashed the first part of the challenge.
13:31They know they're ABCs.
13:32They've all gotten amazing ingredients.
13:35Now they've just got to cook an immunity winning dish with them.
13:38I think they've all got quite good ingredients.
13:41I think you can do a lot with all of them.
13:43If I was them, I would do anything to get an immunity today.
13:47The interesting thing is here, like we're down in the business centre competition.
13:51All great cooks, all six of them.
13:53How do you stick your head out from the pack?
13:55I think for me this kind of suits Ben and Sarah because they do have quite unique ingredients
14:02with Vegemite and Pandan.
14:04Like, yes, quince might be unique, but I feel like Callum is so familiar with quince.
14:08Yes.
14:09Like, how do you reinvent the wheel when you're so familiar with an ingredient?
14:12Also, Laura with anchovies.
14:14I think they're really going to have to, like, broaden their horizons too.
14:18Yeah, yeah, I agree.
14:19Because we've said it before, and I'll say it again, good is not good enough at this stage of the competition.
14:26Because the standard of cooking is at a level I've never seen before.
14:30Oh, you're doing pasta, babe.
14:31There is a bit of a pasta-off going on.
14:34What are you making?
14:36Uh, you can do a dessert.
14:37Okay, let me see.
14:39Okay.
14:40Hey.
14:41Depinda, you're stuck with the coffee.
14:44Hey, guys.
14:45What are you making?
14:46I'm going with a coffee raspberry baked Alaska.
14:48Um, so I'm going to do coffee, ice creams, raspberry sorbet.
14:52I want to fill the centre with a coffee caramel, do a chocolate cake like a sponge on the base,
14:57and then do a raspberry Italian meringue on the outside.
15:00This is very, very ambitious, right?
15:04Yeah.
15:05And you know that baked Alaska has an notorious reputation in this kitchen.
15:09Way more many flowers in this kitchen than I have successes.
15:11No, you probably have.
15:12No, I'm going to, like, good bites.
15:13Our fingers are crossed for you, Depinda, because we really want this to be a success.
15:18Come on.
15:19Thank you, thank you, thank you.
15:20It's very difficult to actually construct a baked Alaska in 75 minutes,
15:23because you've got multiple frozen elements that need to be set together.
15:27But we're top seven now.
15:30I mean, if there is any chance I'm going to get immunity today,
15:33it's not going to be playing safe.
15:35Let's go, girl.
15:36Go, girl.
15:37We got this.
15:382-10.
15:39Guys.
15:40Top five would mean the world to me,
15:42because it just reinstates that I'm amongst that standard.
15:45I'm cooking with these legends, and I deserve to be here.
15:50I have always wanted to have a career in food,
15:53and opening up my supper club really solidified my love for Indian home-style cooking.
15:59But coming back into this kitchen, it's reignited that passion for desserts,
16:04which for me has always been a creative outlet.
16:07It's really lit that fire in me to follow my food dream of growing my supper club
16:12to include not only the Indian cuisine that I focus on, but also desserts.
16:16The fact that I'm here, and I know I can do this, like, I can go right till the end,
16:22and I just need to keep going.
16:25You good?
16:26Yeah.
16:27Trust your guts.
16:28You know what you're doing.
16:29Yep.
16:30I'm feeling so good.
16:31I'm very happy with anchovy, and then we're going to probably have a giggle today
16:35that it's pretty much the same thing as fish sauce.
16:37But, um, it was a great fluke.
16:40A great fluke.
16:41Even though anchovies and fish sauce are pretty much the same ingredient,
16:44anchovies are like the Italian version of fish sauce,
16:47so I want to combine my love of Italian food, Japanese food,
16:53but with native Australian ingredients all into one.
16:56Laura!
16:57Hello!
16:58Don't be offended.
16:59I mean, you chose solid funk over liquid funk.
17:02What's the difference?
17:03Hey, you can't take the anchovies out of an Italian girl, right?
17:05Yeah, what are you making?
17:06I felt like a gamble.
17:07I'm going to do a pasta dish, so like a hand-cut tagliarini
17:11with an anchovy dashi butter emulsion, yuzu koshu, and green ants.
17:18Oh!
17:19Yeah!
17:20I love it!
17:22I love the sound of that.
17:24I'm just trying to push myself with everything I love.
17:27Yeah.
17:28Everything that makes me happy when I'm cooking.
17:30I love Japanese cooking.
17:31I love native Australian ingredients.
17:33Yeah, yeah.
17:34Kind of blending all three cultures into one.
17:35Yeah.
17:36And just put up something that is like so weird and wacky,
17:38but should theoretically all work.
17:40So, balancing act as per usual.
17:42God, as per usual.
17:43Alright.
17:45Good luck, Laura.
17:47Last week was not a good week for me.
17:50I was in the bottom two, and it was a horrible place to be.
17:55Loz, it's a fat content.
17:56Yeah, it's wrong.
17:57Are you alright?
17:58I think for me, like getting my head back in the game, this is the week that I need to
18:07pull it out.
18:08So, I've come into this kitchen today with a mission, and I am so determined to take
18:14immunity.
18:15I want a top dish.
18:16Tell me it's a Laura dish without telling me it's a Laura dish.
18:19I want to make sure I'm putting up something that just blows the judges away.
18:22I can see Laura you're going for it.
18:23Oh yeah.
18:24You've got the eyes of the tiger again.
18:25Oh yeah, yeah, yeah.
18:26I feel like so in the zone.
18:27I love it.
18:28A B C D E M G.
18:3245 minutes to go.
18:35Alright!
18:36Go to my volute, did I get well?
18:41Yeah.
18:42Gonna beat the white chocolate for the day somehow.
18:45I'm watching you.
18:46Yes, Chef.
18:47So, today I picked P for Phoenix.
18:51My beautiful son, and I got pandan, which is an ingredient I've never used before.
18:57So, it's a risk today, but I want to have a bit of fun with the judges.
19:02I'm not regretting choosing pandan because I think when ingredients are familiar, it's
19:07harder to actually experiment with them because you instantly kind of go the way it's used
19:12naturally.
19:13So, because this is something that's unfamiliar, I think it's really forcing me to think outside
19:17the box.
19:18I actually did get inspired by the colleges.
19:20So, I'm doing little puris with sweating, and I'm making a filling, which is kind of
19:26like these beautiful prawns, different kind of spices, those sort of South Asian flavours,
19:31and I'm going to stuff it inside the puri, and then I'm going to make a couple of different
19:35kind of like chutneys to add inside.
19:37So, a little coconut pandan pani, a little bit of a prawn pani.
19:41I've never really done a dish like this before either.
19:44So, I think there's a lot of experimentation in getting this right.
19:47Oh my God, how much of this do I use?
19:52I think that through this competition, I have been experimental.
19:57And in doing so, it means that there are going to be times where I fall short, and I have
20:03been.
20:04I think when you look at this dish, yeah, you can see someone is quite genius behind it.
20:08But sadly, it's entirely unbalanced.
20:10The steak is blue, we've got the oyster, and it's got that really slippery texture.
20:15A lot of people would find, yeah, kind of difficult.
20:20I think that I've created dishes that are so unique and new and different, and they're
20:25the first time I've ever created it.
20:27It's hard to nail it on the first time.
20:29All good, Sarah?
20:30Yeah, I don't know.
20:31I'm just going to try.
20:32Nice.
20:36I look around and I see other people cooking dishes that they're very
20:40comfortable with cooking.
20:41And I'm here.
20:42I'm taking a risk.
20:43I'm creating a dish that I've never made quite like this before.
20:46And I'm using an ingredient that I've never cooked with before.
20:49This could definitely go very wrong.
20:52Immunity at this point in the competition is everything.
20:55Is today the day to take such a big risk?
20:58Because if I do, I really have to nail it.
21:01All right, guys, let's do something fun.
21:10If you were on the other side, which letters would you have picked?
21:14Oh.
21:15Quick, quick.
21:16Jay.
21:17Jay.
21:18Jay.
21:19Oh.
21:20No weapon doll.
21:21I've whipped up with you, mate.
21:23L.
21:24For no apparent reason.
21:25What do you got?
21:26You're cooking with licorice.
21:27Whoa, that's rich.
21:28Yeah, I love that.
21:29Because it's one that you could stand out with.
21:31Sweet, yeah.
21:32Duck, for sure.
21:33Duck and licorice.
21:34Hi, what were you?
21:35Um, tea.
21:36Tea.
21:37A little teeny.
21:38Why'd you pick a teapot?
21:39My son.
21:40Oh, my little turnip.
21:41Oh, it's me.
21:42It's me.
21:43It's me.
21:44I would have hated that.
21:45Sophia, what would you choose?
21:46Um, uh, uh, uh.
21:47I don't know.
21:48Why?
21:49Are you going to like this?
21:50Yeah, I know what it is.
21:51It's...
21:52Yuzu.
21:53Yeah.
21:54I would yuzu.
21:55I would yuzu.
21:56I would.
21:57I would.
21:58I would.
21:59I would.
22:00I would.
22:01I would.
22:02I would yuzu.
22:03Yeah.
22:04I would yuzu.
22:05I would yuzu.
22:06This is your last chance at immunity.
22:07You've only got 30 minutes to go.
22:13Let's go, guys.
22:14Gnez, you got an umami bomb.
22:15What are you making?
22:16I've got it all around the home.
22:18But I make savoury oil.
22:19Yeah, there's sweet stuff here.
22:20Yes.
22:21I'm making a dessert.
22:22Miso and milk chocolate ganache.
22:23So this is going to be like a big swirl in the centre of my plate.
22:26It's a beautiful little sponge that's going to sit on the bottom.
22:28Yep.
22:29And I'm going to make a black sesame on glaze around it.
22:31Yeah.
22:32It's a beautiful miso trail.
22:33I don't think it's going to be like a moody, salty dessert.
22:36Mmm.
22:37I'm pretty excited, actually.
22:39Ben, you're stuck to your guns and you stay with Vegemite, eh?
22:42Yeah, I love Vegemite.
22:43Who doesn't?
22:44Well, I can think of one man in the room that doesn't.
22:45Yeah, that's right.
22:46I should have thought of that, shouldn't I?
22:47What are you to do?
22:48I'll do, actually, like, an angelotti stuffed with mushroom and ricotta.
22:52Okay.
22:53And oyster cream on the bottom.
22:54And then a Vegemite velusa over the top.
22:57Oh, ho, ho, ho, ho.
22:58I know.
22:59Yesterday was weird, but things are getting weirder.
23:01Vegemite velusa.
23:02Yeah, yeah.
23:03It just sounds right, doesn't it?
23:05Wow.
23:06They are two words that may never in the history of all time be said together again.
23:12Yeah, yeah, yeah.
23:13Okay, Alom, how are you very quickly?
23:15Yeah, good.
23:17Speaking of quince, a lot of people don't use quince.
23:20In France, we use it a lot.
23:22How do you normally use it?
23:23In sweet or savoury?
23:24Well, the first time I was introduced to make tarts, believe it or not.
23:27Ah, beautiful.
23:28I love quince.
23:29I think that most people have probably only eaten quince in paste form on a cheese board,
23:33but you actually can use it in savoury cooking.
23:35It works beautifully with things like pork or duck, but it makes for great desserts as well.
23:40Once I had quince as my ingredient, I knew I wanted to poach it and make a really beautiful dessert with panna cotta,
23:46but panna cotta is pretty boring.
23:48How can I make panna cotta interesting?
23:50Potato panna cotta.
23:52I'm having a fun cook.
23:53This is always good when you're doing something a little bit left of centre and a bit weird.
23:57The concept of a potato panna cotta is a strange one.
24:00I think if you Google it, I don't think many things are coming up.
24:02But I think it's going to take something that maybe the judges haven't seen before in order to win this challenge today.
24:07I'm tasting my potato panna cotta mixture before I get into the freezer and I really like it.
24:11It's quite subtle and not as punchy, but that's quite deliberate.
24:14I feel like if I'd roasted the potatoes first, it would taste more potato-y and very much in a quince challenge.
24:20I think I need to get that balance right.
24:22Panna cotta is in the freezer.
24:25I've got my beautiful poached quinches cooking away with a few different kinds of booze here.
24:30I'm now getting ready to fry some little potato chips.
24:32Both my poached quince and the panna cotta are going to have really soft textures.
24:35So I need something in this dish that's going to have a bit of kind of crispy, crunchy going on.
24:39So it makes sense for it to be potato chips.
24:41If I fry them up really nicely, get them super crisp.
24:44A little bit of vinegar powder, a little bit of icing sugar so they still kind of taste like dessert.
24:47Well, I think there's going to be enough potato that it kind of is like an even kilter with the flavour of the quince.
24:53How's it going, Helen?
24:54Good, mate.
24:55Good. I'm really excited to try your potato panna cotta.
24:57I am too.
24:58Never had one before.
24:59Fun thing about this kitchen, alright?
25:00You get pushy into doing weird shit.
25:01Good time.
25:02How about you, Sarah?
25:03Yeah, I'm good.
25:04So I want to play a bit of a trick on your mind.
25:07I can't wait.
25:08And I know you will.
25:09I can see you are...
25:10Try, try.
25:11I'm hoping.
25:12I think I'm so far past that point of the old Sarah of falling back on comfortable dishes that I know I can do easily.
25:21So I'm just going to go for it with the pandan.
25:24I just really do believe in fate.
25:26And whenever I second guess myself, I feel like I just get sent off in another direction.
25:31So I'm just going to go for it.
25:34With pandan, I'm having a little nibble and it's very mild in flavour.
25:42So I know I need to use this in a way where it's an infusion.
25:45So I'm thinking I can blitz it into my coconut milk with mint and a little bit of cumin,
25:51which I can use as my honey element, the liquid that is poured into the puris.
26:00I'm just setting this aside to warm it up so it can start to infuse.
26:05Just trying to power through as quickly as possible.
26:08I've got quite a few of my elements on the go.
26:11And I want to leave myself a lot of time to work on the puris
26:16because I've never done them like this before.
26:19Definitely not squid angry.
26:21Just want to make sure I get that right.
26:23We can't wait to ABC what you make!
26:2615 minutes to go!
26:34You start assembly?
26:35Um, soon.
26:37Yeah.
26:38I've got my ice cream and the sorbet.
26:40Yep.
26:41I just have to cut it out and then chuck it on top of the cake.
26:44Everything's in the blast freezer cooling.
26:45You've only got 15 to go.
26:47Okay. Yep. Thank you.
26:49I don't have long to go,
26:51so I need to actually start constructing this baked Alaska.
26:54I want a bit of.
26:56First layer of my baked Alaska is my chocolate sponge.
26:59I layer it with a ring of my coffee ice cream.
27:02I've got another ring of the raspberry sorbet on top.
27:05Fill the gap with some coffee caramel.
27:08Ooh. Yum.
27:10I top it off with the last layer of coffee ice cream
27:13and I put it straight into the chiller.
27:16Don't move it. Don't move it. Don't move it. Don't move it.
27:19I'm actually really worried it won't set in time
27:22because I added in the coffee caramel.
27:24God.
27:25This could potentially melt all those layers in.
27:27It's not going to be a baked Alaska anymore.
27:29It'll be cake with an ice cream soup.
27:32All I can do now is just pray.
27:34Oh, my God.
27:37Ten minutes to go.
27:38Pasta is ready to go.
27:39That's on my little pasta board there.
27:41I made a really intense anchovy dashi Japanese stock.
27:45I want to cook the pasta in that
27:47so that pasta starts to take on that flavour,
27:49emulsify that stock with the butter.
27:53If I don't balance this dish perfectly,
27:55essentially this whole bowl of pasta
27:57is just going to taste like super salty,
27:59buttery, overly rich anchovy.
28:02And even though I'm all about an anchovy flavour,
28:05too much anchovy is not pleasant.
28:08Use your brain. Use your brain. Use your brain.
28:11Use your brain.
28:12So I'm going to start to balance that out
28:14with more Japanese seasoning
28:16to make sure that you can taste sweetness,
28:18a little bit of acidity, a bit of saltiness.
28:20Sugar and fats.
28:22And that really earthy seaweed flavour.
28:26Oh, yeah.
28:27And I've just made fish sauce from scratch.
28:30The smell of that.
28:31This reminds me of fish sauce.
28:32Yeah, it's like Italian fish sauce.
28:34But you just got the fish sauce out of your dish.
28:36I know. I felt like being risky today.
28:38What?
28:39I like going the hard way around.
28:41The long way. Hard way.
28:42Scenic route.
28:43Whatever you want to call it.
28:46Luzz.
28:47Hey, Soph.
28:48This whole scene makes me so happy.
28:50This is just a little me.
28:51This is just a little me serve.
28:52We'll see.
28:53A little me serve?
28:54A little me serve.
28:55I think it's a little us serve.
28:57Ooh.
29:05Is that a gag?
29:08Oh, dear.
29:21Sophia's reaction has made me a little nervous.
29:26I feel like the balance of this sauce is not quite right.
29:36I'm tasting my dish and that umami rich Japanese flavours are so strong and prominent.
29:43If you can't taste those anchovies with those Japanese flavours and those green ants, it's all off.
29:50So I sprinkle some more green ants on top and add an extra squeeze of lemon.
29:54I'm tasting this sauce.
29:55I'm finding that the balance is perfect.
29:56Yep.
29:57We're good.
29:58We're on.
29:59You're getting the anchovy.
30:00You're getting those little pops of those green ants, which is just making this dish go to a wow factor.
30:07You have five minutes to go!
30:08Come on, bring it together!
30:09Come on, guys.
30:10Stop eating lunch.
30:11Finish.
30:12I'm so hungry.
30:13Is it good?
30:14Mmm.
30:15Come on, I just need at least four.
30:16There's five minutes to go and I've got my pandan infusion, my prawns and my gravy ready to go.
30:22So now I need to get my purries into the fryer.
30:37I'm definitely nervous that my purries are not going to puff because they added the squid ink.
30:44I really need these to puff up so that I can have these beautiful little shells that are actually going to enable me to fill it with all of that goodness.
30:54Come on, give me four good ones.
30:57Are they puffing?
30:59Yep, she's puffing.
31:01Sweet.
31:02I was definitely worried that the squid ink would stop them from puffing.
31:06They are definitely puffing, which is amazing.
31:10So for my puri, I squeeze in a little dollop of that beautiful gravy, a little teaspoon of that garlic prawn and a little drizzle of that prawn head oil.
31:22And just before the judges eat, I'm going to add a generous amount of that pandan pani for this beautiful explosion of flavours.
31:30My vision has come to life.
31:32I wanted these to be these little elements of surprise, just like the cloches, and it's worked.
31:38I've got these pockets that are filled with lots of bold flavours, really incredible ingredients, and I'm happy with this.
31:45I really think it's a great dish.
31:47Honestly, I feel like I've been getting close sometimes and never actually getting there,
31:52so it would mean the world to me if I could actually win immunity today.
31:56Oh, gosh, that is so yummy.
31:59Three minutes to go!
32:01Yeah!
32:02That's tasty, Ben.
32:03I'm pretty happy with Gunners.
32:05Oh, my God, look at me. I'm a prom.
32:10Oh, my God, look at you.
32:12You all right, Smith?
32:13Yep.
32:14I take the inside of my baked Alaska out of the last freezer, and I need to keep this dish as cool as possible,
32:20so I'm actually, like, encasing it with the meringue standing by the freezer because it's cooler there than it is at my bench.
32:27You know, it might only be, like, a few degrees difference, but that is the difference between a perfectly constructed dish and a soupy mess.
32:35So I'm going to do whatever I can to keep it frozen for as long as possible because I still need to torch it right at the last minute.
32:42I'm saying this in all caps, one minute to go!
32:46Let's go!
32:48I'm starting to plate up, and my panna cotta has set beautifully.
32:52It's got a really nice sort of wibble and wobble to it, and the quince smells absolutely divine.
32:57And then that beautiful passion fruit syrup with the bay oil is just going to sort of lighten and freshen it up.
33:02Looking at my dish, and I feel pretty happy with it because I think it's a really fun flavour combination.
33:06I've never had quince potato and passion fruit together before.
33:09I just hope it works.
33:11Don't make me spell it out!
33:13Ten!
33:14Nine!
33:15Eight!
33:16Seven!
33:17Six!
33:18Five!
33:19Four!
33:20Three!
33:21Two!
33:22One!
33:23Well done!
33:28Honestly, this is going to be good.
33:33I'm so excited.
33:34This is going to be good.
33:35I'm so excited!
33:36Alrighty, guys!
33:40Alrighty, we can't wait to EAT what you came up with.
33:45Let's taste your dish to pinda!
33:48I'm really, really happy with the way it looks on the outside.
33:54But I can't see it on the inside.
33:57Wow, look at that!
34:00My biggest concern right now is the beautiful layers, and I just hope that's set perfectly.
34:05So you're stuck with coffee?
34:09Yeah.
34:10And what's your dish?
34:11So I've made a coffee and a raspberry baked Alaska.
34:13Inside I've got a chocolate sponge, a layer of coffee ice cream, raspberry sorbet, another
34:18layer of coffee ice cream, and then I actually tried to pour a little bit of the coffee caramel
34:23inside, and then I've got a raspberry Italian meringue on the outside.
34:27I think the best way to judge a baked Alaska is always going to be through that cross section.
34:32And it sounds like we should have three pretty clear layers from you, plus an ooze of that coffee caramel in the middle as well.
34:39Yes, hopefully.
34:40Shall we get a hot knife going?
34:42Mmm.
34:43Okay.
34:44Layer me on.
34:45Okay.
34:46Layer me on.
34:48Which fan favourite will lift the MasterChef Trophy?
35:06Stream every mouth-watering episode on 10.
35:10Killing me, Andy.
35:11Andy, hurry up.
35:12Oh!
35:13Okay.
35:14You ready?
35:15For your reveal?
35:16Oh, la, la, la, la, la, la.
35:17Oh, my God.
35:18Have a go on that thing.
35:19You got layers, you got hoos!
35:20Ha, ha, ha!
35:21Ha, ha, ha!
35:22Ha, ha, ha!
35:23Ha, ha, ha, ha!
35:24Ha, ha, ha, ha!
35:25Okay, are you ready?
35:26For your reveal?
35:27Oh, la, la, la, la, la, la, la, la.
35:30Oh, my God.
35:31Have a go on that thing.
35:32You got layers, you got hoos!
35:34Ha, ha, ha, ha!
35:49Deep Under.
35:50As a Frenchman, I know what I expect from the real beck Alaska.
36:03I don't think I'll like it, because I love it.
36:09Ha, ha, ha, ha!
36:10He got me hard!
36:11He got me too!
36:12Oh, my God.
36:13First, there is no alcohol, which is not easy.
36:18and you've managed to substitute the alcohol with death the raspberry is just so I can swear it is
36:26very good but the coffee the way you've actually introduced the coffee in the caramel is the
36:35substance you use a caramel to expose the coffee meringue tends to really over sweeten things but
36:46you have just got the perfect amount of everything that sponge is so perfect it's really light moist
36:54full of that chocolate flavor and the caramel has got quite a lot of coffee in it so it's got
37:00just the perfect amount of bitterness not too sweet really smart mood to have that acidity in
37:06the raspberry and that lovely bit of perfume to just add some relief to all that smokiness of the
37:10coffee flavor the fact that you constructed it in a baked alaska such respect because the level of
37:18difficulty just like times that by four a great move at this point in the competition you needed
37:24to step it up and you did well done
37:36we'd like to taste your dish sarah walking up to the judges i'm always a bit nervous it's a very creative
37:44dish idea and concept and i think conceptually it's unique and i think it's very interesting flavors
37:56on the plate you lifted that cloche you found fresh pandan leaves you never cook with pandan leaves yeah
38:03no look i think pantan it's one of those ingredients that i just you know i've eaten it in restaurants and
38:10it's something that i've seen so many ways it's been used but i've never cooked with it myself so
38:16it was yeah mixed messages and then you got some inspo from a cloche
38:23i don't know why oh my god run us through what's going on so basically it's pandan panipuris
38:30and then inside is the scarlet prawns i can't wait to taste it do you want to come and sauce them up
38:36you have to go quickly once i'm doing this cool shall we yeah let's
38:44like a little shot yeah you have to go in one shot three two one um that beautiful gravy got going
39:09on it's like you were your best love the scarlet prawns with that um i can see this at one of your
39:16restaurants for sure i think it just needs a little bit of work yeah i feel like the pendant uh this was
39:24this was your problem in the end i feel like it needed to be more like light and fresh but it is a
39:30little bit like it kind of pulls everything down i could taste this lovely perfume and infusion of the
39:37pandan through the prawn and then it kind of went through this more cheesy flavor and i feel like
39:43it overpowers the prawns a little bit and i think though you needed to apply a little bit more heat
39:50i think uh just so it wasn't quite as grassy yeah yeah i blitzed it so it's probably a lot yeah so you're
39:54gonna get a lot more of that chlorophyll flavor rather than the perfume yeah yeah but i still think
39:59it's a very interesting use of the pandan
40:07do not let this get you down it is so refreshing to have you come up and present dish after dish
40:15that is extremely creative and unique so we want that sarah every time you walk in that
40:21that's great advice so much courage thanks sarah thanks every day i step into this kitchen i am
40:30pushing myself and it's frustrating when it just doesn't quite get there oh god sarah you did well
40:41but i know that there is magic in the dishes that i'm creating and once i get to that point where this
40:49is my new normal then those little misses will no longer be misses
40:57right the next dish we want to test belong to schnaz
41:05this is a miso and chocolate ganache black sesame cream anglaise bit of yuzu gel and there's a
41:11chocolate and miso cake on the bottom miso happy i really liked the flavor of your miso chocolate
41:21ganache each individual element is doing its thing like you've gone quite hard you know on the black
41:26sesame quite hard on the miso quite hard on the yuzu like that was a stunner you're really stepping the
41:32game up i love where it's going thank you ben yeah oh yeah mushroom ricotta and glotti with oyster cream and
41:41vegemite veluté i had a bit of a preservation about your dish obviously you know why and guess what
41:55vegemite
41:59this is a sort of genius
42:01what is amazing is how condensed the reduction and that has strong enough to take on in mariage
42:11the vegemite well done
42:15next dish belong to column
42:21i'm walking my dish up to the judges and i'm feeling a little bit nervous about what the judges are
42:24going to say it is a weird flavor combination no doubt about it but sometimes the weirdest dishes if you
42:29can pull them off can be some of the best dishes so here goes chelon where have you made
42:35poached quince with a potato panna cotta a bay oil and passion fruit syrup
42:42did you say panna cotta potato panna cotta indeed i did potato panna cotta
42:49so it's poached quince with a potato panna cotta a bay oil and passion fruit syrup
43:16and then the flavor on it is just like you've got those three different
43:44types of alcohol but then the ginger just is doing its thing which lightens everything up i
43:49love the quince i could add a bowl of that and some ice cream and i'd be happy man
43:54the panna cotta beautiful texture i would say
43:57yes you can taste the potato right at the end of your palate
44:02like for a small bit rosemary is the dominant flavor and then for me you couldn't really once you
44:08once you got everything because there's like a lot of heavy hitters going on
44:10i believe the passion fruit was a little bit too much on the plate
44:17it was a little bit intense with all the delicate flavors it's all so much and so powerful and the
44:25passion fruit really took over a little bit it's not a big fault but just to be perfect because it is
44:33delicious sure thanks thanks thanks for the feedback guys appreciate it
44:42let's taste your dish
44:48my biggest thing today was the balancing act of this dish when the judges dig into this dish they
44:54should be absolutely hit with an anchovy bomb oh my goodness that is a picture of perfection
45:02but i hope that the lemon cuts through all those big strong flavors and then those pops of green ants
45:08with every mouthful to make sure you get those little explosions of lime choosing your ingredient
45:13wasn't so straightforward no it wasn't so you started off with fish sauce and then you swapped to
45:18anchovy yeah and then you made a fish sauce from your anchovy pretty much yeah so what dish did you end up
45:27with so we ended up with hand cut tallirini with an anchovy dashi emulsion yuzu koshu and green ants
45:48and i have been fortunate enough to stand in this very position and consume
46:18banger after banger after banger with your name written all over it in a pasta dish
46:24and it it is that's unbelievable combining the anchovies and the dashi and then the shio koji
46:32firstly you get a good amount of umami from the anchovies then in your middle palette it does this
46:38weird thing where it tastes like parmesan cheese with the reaction of the dashi the anchovy and the yuzu
46:45gosha it is unlike anything i've experienced before in my life thank you well done
46:52i can feel this little electric current running from you to the dish to andy it's jock
47:00i can really feel it um
47:10i'm completely right aren't i i can actually feel it um
47:26this dish is so clever because
47:35it's such a demonstration of
47:37you working smarter not harder because you've actually used these kinds of ingredients quite a
47:44few times in this competition and every time you deliver something very different
47:48you would never think to layer fish on fish yep but it just seems like too much and just the fact
47:56that you've done it it just builds all these really complex layers of the same flavor
48:03and then the ants were so similar to the pops of finger lime that you love to use but
48:09again showing us how you can find that flavor in this other new exciting ingredient
48:17such a clever dish you should be really proud of yourself thank you thank you so much
48:23well done lozzy
48:36to win immunity when every single competitor here is this elite your dishes have got to be pretty close
48:43to perfect and after seeing your cook today i've got a few choice letters for you lot o-m-g
48:53that was some ice cooking from every single one of you but there can only be one winner
49:07laura
49:16well laura on sunday you'll be up on the gantry with jamie fabulous
49:21unfortunately for the rest of you guys you are at risk of going home
49:25you've all got the skills it's how you use them on the day that will mean the difference between you
49:31going all the way or going home get ready we'll see you on sunday good night
49:36sunday night on masterchef australia oh my gosh it is time this challenge is strategy on steroids if
49:51you cook one of the three least impressive dishes you'll find yourself cooking in round two with
49:57whatever time you have left oh my god they need to keep time on their side i need to move super
50:04fast i've got a lot to do i do not want to cook in round two this is hectic i'm just trying to
50:08everything so quickly without making mistakes i can't afford to take my eyes off the prize here
50:12otherwise oh my god it could be time it's just breathe to go home you don't have a lot of time no i do not
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