- 2 days ago
#ShowFilm98
#Masterchef Australia
#Masterchef Australia
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00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:10Hello, hello, hello!
00:11That's five-half 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 got this sorted.
00:24I'm so ready.
00:25No, I'm not ready.
00:26This is so good.
00:27I think it's going to be something about pick a letter,
00:30get an ingredient,
00:31and there's going to 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 would like to play the game.
00:57Are you in, Carol?
00:58Are you in?
00:59Yeah.
01:00Okay, let me explain what these adorable, luminous letters are about.
01:04As you can see, there are 26 cloches labelled from A to Z.
01:09Each cloche hides an ingredient that starts with the corresponding letter.
01:15You need to pick one and use whatever's under it to cook an immunity-worthy dish.
01:20Now, A could be anything from apples to abalone.
01:27Mmm.
01:28It can be super obvious or a little left field.
01:31For sure.
01:33But, you do have some wriggle room here.
01:38If you're not happy with the hand you've been dealt, you can choose again.
01:42Ooh.
01:43That's good.
01:44How many times?
01:45Yeah.
01:46We're all thinking it.
01:47But...
01:48But be warned, because your next choice is final.
01:52Okay.
01:53Interesting.
01:55So 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 tempting?
02:00The way you did it was like...
02:01Mmm.
02:02We failed to...
02:03Intrigue.
02:04Right, let's decide who goes first.
02:05A B C D E F G.
02:20I have done a challenge like this before and I'm so excited.
02:24Yes!
02:25Good one.
02:26That was a good one.
02:27You can try and be strategic in this game.
02:30And good luck to Callum, I say.
02:32Oh, I'll swap again.
02:34But this is going to be so much fun.
02:37Well done, Shnez.
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.
02:52Okay.
02:53Bring it.
02:54Positive energy, positive vibes.
02:55The M was first thing that I saw.
02:57Ooh.
02:58Can we go on M?
02:59I think so.
03:00Are you walking to M?
03:01Walking to M?
03:02Let's walk to M.
03:03Oh, boy.
03:04Let's go, Andy.
03:05Is 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.
03:14Okay.
03:15M is for?
03:16Oh, my God.
03:17Mistake.
03:18Miso!
03:19Oh, yes!
03:20Oh, I'll take it.
03:21Yes!
03:22That's amazing.
03:23I think she's happy.
03:24That's fantastic.
03:25I mean, your reaction looks like you're pretty stoked.
03:27But I have to ask.
03:28Do you want to keep it?
03:29Or do you want to pick again?
03:30I'm 100% keeping it.
03:31Keeping Miso.
03:32Yeah, absolutely.
03:33Love Miso on anything.
03:34Pick the old Miso up, and you can go back to where you came from.
03:37M is officially done.
03:38Well done, Staz.
03:39Well done, Staz.
03:40Well done, mate.
03:41Good guess.
03:42I honestly love Miso.
03:43It's an umami flavour bomb in a jar.
03:45I'm so happy.
03:46That's precious jar.
03:47I feel like this positive energy I'm projecting here, it came back to me.
04:04I can see what the calculator's got under his sleeve.
04:08So I can see Callum, and I've never seen someone happier for a challenge than him.
04:13Ooh.
04:14He's calculated Callum, so I know he's got a strategy, he's going to execute it.
04:19Callum, it's your turn to come on down and make your choice.
04:22Alright, let's do it.
04:23Let's go, man.
04:24What do you got?
04:25Are you going straight to?
04:26Ooh.
04:27That was very fast.
04:29Is there any strategy for the alphabet?
04:31Of course.
04:32This is like Scrabble, right?
04:33The higher the letter score, the less iterations of ingredients you could be.
04:36Yeah, but then you should have gone straight to X or Z.
04:40I am...
04:41No, no, no.
04:42So K's 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 that start
04:47with K.
04:48So if I don't get kangaroo, I've got an even weirder letter as my backup.
04:51That's unbelievable.
04:52What a strategy.
04:53Let's see if your strategy has paid off.
04:58Is this cloche covering kangaroo?
05:02Sure hope so.
05:05Can't wait to see that kangaroo.
05:10Kimchi.
05:11Oh, yeah.
05:12Bad one.
05:13It's not a bad one.
05:14Oh, that's good.
05:15That's yum.
05:16Callum, do you want this ingredient?
05:17Do you want kimchi?
05:18Or do you want to use your second chance?
05:19I might have some on my lunch, but I'm going to use my second chance, please.
05:20All right, so I'm good to take K off the table.
05:21Get it off the table.
05:22Get it out of here.
05:23All right, Callum, so you haven't gone with K. What's the next letter?
05:25I'd like to lock in Q, please.
05:26Ohhhhh.
05:27Let's go to Q.
05:29Dark for quail.
05:30Short journey.
05:31Alright, Callum, I need to remind you, whatever's under here is your ingredient.
05:34Can't wait.
05:36What are you hoping is under here, Callum?
05:38What are you hoping is under here, Callum?
05:39What are you hoping is under here, Callum?
05:40Do you know you want to use the machine?
05:41If you want to use the machine, do you want to use my second chance, please.
05:43All right, so I'm good to take K off the table.
05:45Get it off the table.
05:46Get it out of here.
05:47All right, Callum, so you haven't gone with K. What's the next letter?
05:49I'd like to lock in Q, please.
05:51Ohhhhhhh!
05:52I'd like to go in Q.
05:53What are you hoping is under here Callum I'm hoping it's gonna be quail or quince
05:57and I'm hoping that it's not gonna be quark which last time I did a challenge
06:00like this I picked a cue also and got quark and it was not a good time what do
06:09you have what is that quark that has backfired you're not gonna double quark me
06:18surely so your so your strategy is last time you did something like this it was
06:28quark therefore we wouldn't possibly do quark again that is exactly my hope well
06:33Callum for your sake I hope it's quail or quince under this clash we have Q for
06:48you thank you very much pleasure to be with you oh I can smell it amazing I can smell it gorgeous
06:58Sarah it's your turn to step forward and choose a letter oh oh yes probably I think already I'm
07:04gonna go pee for Phoenix Phoenix are you hoping for any particular ingredient under here or was
07:09it an energetic thing yeah I just felt like I'm gonna go for it let fate send me an
07:14interaction I haven't I have no I know thoughts of what it might be it's people
07:19pandan oh yeah I like that yeah look I haven't really cooked with it a lot but it is something
07:31that I think I could use actually that these days and yeah is that what it's like yeah I feel like I
07:38can do something with this yeah yeah love the challenge like a challenge well done there are
07:44you cooking with pendant okay this is not an ingredient that I'm familiar with but I like it
07:52because I think it's an opportunity to push myself outside of my comfort zone it's good for like infusions
07:58like this little Laura you are next so what are you thinking what is in your mind what is in my mind f Sarah's put f why for Florence so Florence is your baby daughter yeah let's go f f yeah
08:17let's go again John Chris are you sure absolutely Florence did not come through what is the alternative
08:33now what are you thinking of hey Wow so Laura the ingredient that you must cook with is
08:47and it could be anything let me see it could be something that we've potentially never seen or never
09:16cooked with I'm going to try V oh wow any reason why V V things venison veal Vegemite
09:25uh Vegemite be hoping for Vegemite well I wouldn't mind because there's the worst things
09:30your ingredient is
09:34Vegemite
09:39first two letters that I would have picked are M and P they're both already taken
09:45now I'm just thinking again I'm like I don't know what else to pick that could have an ingredient
09:50that I'm familiar with lucky last hopefully they've left you some fun ingredients to Pinda come on down
09:55oh I'm so she walking towards the day she's walking towards the day yeah no what are you thinking I'm gonna go with C
10:02okay why C why C I don't know chili curry leaves cloves cardamom cinnamon everything like I'll go for it okay
10:16okay you've chosen C for coffee beans
10:23oh that's a goodie
10:24oh that's pretty cute
10:25not bad
10:26oh that's good
10:27what are your thoughts do you cook with coffee
10:30yeah I do actually
10:32it's a really good one
10:34yeah
10:35sorry that was loud
10:37you don't look 100% sure for somebody saying that's a really good one
10:42it is but like we do have another chance as well
10:46yeah but you have to be locked in to your second chance
10:49the judges lift the cloche and there's coffee and I'm like happy with coffee but it wasn't what I was expecting
10:57what are you what are you pausing at
10:59gee
11:01why
11:02because my husband's name starts with jib
11:04you give up coffee for it
11:05and so does ginger and so does gal and gal
11:08so does goat
11:10there is a second choice that I can make but you can't go back to the first one so you've got to cook with that second choice
11:16that is a huge risk
11:19anything pulling you in
11:33any magnetism happening
11:35no I'm going to go coffee
11:40you're going to go with coffee
11:41yeah
11:41well congratulations to pinda you're cooking with coffee
11:44nice work
11:46I can do something with this
11:49nice one deeps
11:50can we see
11:51should we see what's other g just for fun
11:52oh yeah can I
11:53if you had chosen g you would have gotten
11:56guanciale
11:59guanciale
11:59oh coffee
12:01happy
12:02coffee so happy
12:03I'm actually really happy with coffee
12:05I think I can really utilize my skill and the technique that I know and do a really awesome dessert with coffee
12:12my brain is just like
12:13boop boop boop boop boop
12:14yeah I know
12:15boop boop boop boop boop boop boop
12:16cook anything you like today but we really want to see those ingredients shine
12:20yeah
12:21mmm
12:22we're giving you 75 minutes
12:25nice
12:26pantry and garden are open
12:28and the best dish for win its maker immunity from sunday's elimination
12:34your time
12:40stop now
12:42stop now
12:42oh my god
12:47oh my god
12:49yeah
12:50there's no need to rush
12:52yeah
12:52there's no need to rush
12:53always room to rush
12:55I cook with miso a lot
12:57and I have so many savoury dishes in my mind
12:59thanks
12:59I'm thinking of this beautiful umami balls
13:02beautiful brat
13:03oh my goodness
13:04grilled marinated miso fish
13:07but I want to go outside the box
13:08huh
13:08top 7
13:09there's nowhere to hide
13:10everybody's gonna have a bang on dish
13:12is this yuzu
13:13so today I'm gonna try and make a dessert with miso
13:16what do we have in here
13:19oh they're nice prawns
13:21yeah they are
13:22go shopping
13:22where's the anchovy water
13:25alright 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
13:40I think you can do a lot with all of them
13:42if I was them
13:43I would do anything to get an immunity today
13:46the interesting thing is here
13:48like we're down in the business end of the competition
13:50all great cooks
13:52all 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
13:59because they do have quite unique ingredients
14:01with Vegemite and Pandan
14:03like yes quince might be unique
14:05but I feel like Callum is so familiar with quince
14:08yes
14:08like how do you reinvent the wheel
14:09when you're so familiar with an ingredient
14:12also Laura with anchovies
14:14I think they're really gonna have to like
14:16broaden their horizons
14:18yeah yeah I agree
14:19because we've said it before
14:20and I'll say it again
14:21good
14:22is not good enough
14:24yeah
14:24at this stage of the competition
14:25because the standard of cooking is at a level
14:28I've never seen before
14:29oh you're doing pasta base
14:32there is a bit of a pasta off going on
14:34what are you making?
14:35you can do a dessert
14:37okay let me just watch each thing
14:38okay
14:39okay
14:40depender
14:43you're stuck with the coffee
14:45what are you making?
14:46I'm going with a coffee raspberry baked Alaska
14:48so I'm gonna do coffee ice creams
14:50raspberry sorbet
14:51I want to fill the centre with a coffee caramel
14:54do a chocolate cake like a sponge on the base
14:57and then do a raspberry Italian meringue on the outside
14:59this is very very ambitious
15:03right
15:04and if you know that baked Alaska
15:06has an notorious reputation in this kitchen
15:08way more many fails in this kitchen
15:10you probably have
15:10successes
15:11no it's gonna like good bites
15:13our fingers are crossed for you depender
15:14thank you
15:15because we really want this to be a success
15:16thank you
15:17thank you
15:17thank you
15:18thank you
15:18it's very difficult to actually construct a baked Alaska
15:22in 75 minutes
15:23because you've got multiple frozen elements
15:25that need to be set together
15:26but we're top seven now
15:30I mean if there is any chance
15:32I'm gonna get immunity today
15:33it's not gonna be playing safe
15:34let's go girl
15:35go girl
15:36we got this
15:37210
15:38guys
15:39top five
15:40would mean the world to me
15:42because it just reinstates that
15:43I'm amongst that standard
15:45I'm cooking with these legends
15:47and I deserve to be here
15:49I have always wanted to have a career in food
15:53and opening up my supper club
15:54really solidified my love for Indian home style cooking
15:59but coming back into this kitchen
16:01it's reignited that passion for desserts
16:04which for me has always been a creative outlet
16:06it's really lit that fire in me
16:09to follow my food dream
16:11of growing my supper club
16:12to include not only the Indian cuisine
16:14that I focus on
16:15but also desserts
16:16the fact that I'm here
16:19and I know I can do this
16:20like I can go right till the end
16:22and I just need to keep going
16:24you good?
16:27yeah
16:28trust your guts
16:29you know what you're doing
16:29yeah
16:30I'm feeling so good
16:32I'm very happy with anchovy
16:34I know we're gonna probably have a giggle today
16:35that it's pretty much the same thing as fish sauce
16:37but it was a great fluke
16:40a great fluke
16:41even though anchovies and fish sauce
16:43are pretty much the same ingredient
16:45anchovies are like the Italian version of fish sauce
16:48so I want to combine my love of Italian food
16:52Japanese food
16:53but with native Australian ingredients
16:55all into one
16:56Laura
16:57hello
16:58so I'm a bit offended
16:59I mean you chose solid funk over liquid funk
17:02what's the difference?
17:03hey
17:03you can't take the anchovies out of an Italian girl right?
17:06what are you making?
17:06I felt like a gamble
17:07I'm gonna do a pasta dish
17:09so like a hand cut tagliarini
17:10with an anchovy dashi butter emulsion
17:14ooh
17:15yuzu koshu
17:16and green ants
17:18oh
17:19yeah
17:19I love it
17:22love the sound of that
17:24I'm just trying to push myself with everything I love
17:27yeah
17:27everything that makes me happy when I'm cooking
17:29I love Japanese cooking
17:31I love native Australian ingredients
17:33yeah
17:33yeah
17:33so I'm kind of blending all three cultures into one
17:35yeah
17:36I just put up something that is like so weird and wacky
17:38but should theoretically all work
17:40so balancing act as per usual
17:42no as per usual
17:43all right
17:43thank you
17:43good luck Laura
17:44thank you
17:45last week was not a good week for me
17:49I was in the bottom two
17:52and it was a horrible place to be
17:56cause it's a fat content
17:59yeah
17:59it's wrong
18:00are you alright?
18:02I think for me like getting my head back in the game
18:05this is the week that I need to pull it out
18:08so I've come into this kitchen today with a mission
18:11and I am so determined to take immunity
18:14I 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
18:23I can see Laura you're going for it
18:24you've got the eyes of the tiger again
18:25oh yeah yeah yeah
18:25I feel like so in the zone
18:28I love it
18:28A B C D E M G
18:3145 minutes to go
18:35good morning
18:36go to my volute
18:40did I do well?
18:41yeah
18:41I'm going to beat the white chocolate volute somehow
18:42I'm watching you
18:46yes chef
18:47so today I picked P for Phoenix
18:51my beautiful son
18:52and I got pandan
18:54which is an ingredient I've never used before
18:57so it's a risk today
18:59but I want to have a bit of fun with the judges
19:01I'm not regretting choosing pandan
19:05because I think when ingredients are familiar
19:07it's harder to actually experiment with them
19:09because you instantly kind of go the way it's used naturally
19:12so because this is something that's unfamiliar
19:14I think it's really forcing me to think outside the box
19:17I actually did get inspired by the colleges
19:19so I'm doing little puris with squid ink
19:22and I'm making a filling
19:25which is kind of like these beautiful prawns
19:28different kind of spices
19:29those sort of South Asian flavours
19:31and I'm going to stuff it inside the puri
19:33and then I'm going to make a couple of different kind of like chutneys
19:36to add inside
19:36so a little coconut pandan pani
19:38a little bit of a prawn pani
19:40I've never really done a dish like this before either
19:43so I think there's a lot of experimentation in getting this right
19:47oh my god how much of this do I use
19:50I think that through this competition
19:54I have been experimental
19:56and in doing so
19:58it means that there are going to be times where I fall short
20:02and I have been
20:03I think when you look at this dish
20:04you can see someone is quite genius behind it
20:07but sadly it's entirely unbalanced
20:10the steak is blue
20:12we've got the oyster
20:13and it's got that really slippery texture
20:15a lot of people would find
20:16yeah, kind of difficult
20:18I think that I've created dishes
20:22that are so unique and new and different
20:24and they're the first time I've ever created it
20:26it's hard to nail it on the first time
20:29all good, Sarah?
20:29yeah, I don't know
20:30I'm just going to try
20:31nice
20:32I look around
20:37and I see other people cooking dishes
20:39that they're very comfortable with cooking
20:41and I'm here
20:42I'm taking a risk
20:43I'm creating a dish
20:44that I've never made quite like this before
20:46and I'm using an ingredient
20:48that I've never cooked with before
20:49this could definitely go very wrong
20:52immunity at this point in the competition
20:54is everything
20:55is today the day
20:57to take such a big risk?
20:58because if I do
20:59I really have to nail it
21:01alright guys
21:09let's do something fun
21:10if you were on the other side
21:12which letters would you have picked?
21:14oh
21:15quick, quick
21:16J
21:17J
21:17J
21:18oh
21:19J for jack
21:22I've whipped up with you mate
21:24L
21:25for no apparent reason
21:27for no apparent reason
21:28what do you got?
21:29you're cooking with
21:30licorice
21:32whoa
21:32that's rich
21:32yeah, I love that
21:33because it's one that you could stand out
21:35sweet
21:36yeah
21:36duck
21:36for sure
21:37duck
21:37duck and licorice
21:38Poe, what were you?
21:39um, tea
21:39tea
21:40a little teeny
21:41why'd you pick tea, Poe?
21:43my son
21:43oh, my little turtle
21:45oh, hey
21:46it's me
21:47it's me
21:47I'm going to have
21:48hated that
21:49Sophia, what would you choose?
21:51um, uh, uh
21:52uh
21:52I don't know
21:55why
21:57are you going to like this?
21:58yeah, I know what it is
21:59it's
22:00oh
22:01yuzu
22:01yuzu
22:02yeah
22:02I would yuzu
22:03I would yuzu
22:04this is your last chance
22:06at immunity
22:07you've only got 30 minutes to go
22:09let's go guys
22:13Jenez, you got an umami bomb
22:15what are you making?
22:16I've got it all behind the hall
22:17but I make savoury
22:19yeah, there's sweet stuff here
22:20I'm making a dessert
22:21miso 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
22:28and I'm going to make a black sesame on glaze around it
22:31yeah
22:31I'm going to have this little beautiful miso twirl
22:33I kind of think it's going to be like a moody salty dessert
22:36um, I'm pretty excited actually
22:39Ben, you're stuck to your guns
22:41and you stay with Vegemite
22:42yeah, I love Vegemite
22:43who doesn't?
22:43well, 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 going to do?
22:48I do actually like a, uh, an anglotti
22:50stuffed with mushroom and ricotta
22:52okay
22:52and oyster cream on the bottom
22:53and then a Vegemite
22:55Vellute over the top
22:56whoa
22:58I know
23:00yesterday was weird
23:00but things are getting weirder
23:01Vegemite Vellute
23:02yeah, yeah
23:03it just sounds right, doesn't it?
23:04wow
23:06they are two words that
23:08may never in the history of all time
23:11be said together again
23:12yeah, yeah, yeah
23:13okay, hello, how are you very quickly?
23:16yeah, good
23:16thank you
23:17it's funny, quince
23:18a 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
23:26believe it or not
23:26ah, beautiful
23:27I love quince
23:29I think that most people have probably only eaten quince
23:31in paste form on a cheese board
23:32but you actually can use it in savoury cooking
23:35it works beautifully with things like pork or duck
23:37but it makes for great desserts as well
23:39once I had quince as my ingredient
23:42I knew I wanted to poach it
23:43and make a really beautiful dessert
23:45with panna cotta
23:46but panna cotta's pretty boring
23:48how can I make panna cotta interesting?
23:50potato panna cotta
23:51I'm having a fun cook
23:53this is always good when you're doing something
23:55a little bit left of centre and a bit weird
23:56the concept of a potato panna cotta is a strange one
23:59I think if you google it
24:01I don't think many things are coming up
24:02but I think it's going to take something
24:04that maybe the judges haven't seen before
24:05in order to win this challenge today
24:07I'm tasting my potato panna cotta mixture
24:09before I get into the freezer
24:10and I really like it
24:11it's quite subtle and not as punchy
24:13but that's quite deliberate
24:14I feel like if I'd roasted the potatoes first
24:16it would taste more potato-y
24:17and very much in a quince challenge
24:20I think I need to get that balance right
24:22panna cotta's in the freezer
24:25I've got my beautiful poached quinches cooking away
24:27with a few different kinds of booze here
24:28I'm now getting ready to fry some little potato chips
24:32both my poached quince and the panna cotta
24:33are going to have really soft textures
24:35so I need something in this dish
24:36that's going to have a bit of kind of crispy crunchy going on
24:38so it makes sense for it to be potato chips
24:41if I fry them up really nicely
24:42get them super crisp
24:43a little bit of vinegar powder
24:44a little bit of icing sugar
24:45so they still kind of taste like dessert
24:47well I think there's going to be enough potato
24:49that it kind of is like an even kilter
24:51with the flavour of the quince
24:52how's it going Helen?
24:54good mate
24:54good I'm really excited to try your potato panna cotta
24:57I am too
24:57never had one before
24:58fun thing about this kitchen alright
24:59you 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
25:10I'm hoping
25:11I think I'm so far past that point of the old Sarah
25:15of falling back on comfortable dishes
25:18that I know I can do easily
25:20so I'm just going to go for it with the pandan
25:23I just really do believe in fate
25:25and whenever I second guess myself
25:28I feel like I just get sent off in another direction
25:30so I'm just going to go for it
25:33with pandan I'm having a little nibble
25:39and 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
25:48with mint and a little bit of cumin
25:51which I can use as my honey element
25:54the liquid that is poured into the puris
25:58I'm just setting this aside to warm it up
26:03so it can start to infuse
26:04just trying to power through as quickly as possible
26:07I've got quite a few of my elements on the go
26:10and I want to leave myself a lot of time
26:14to work on the puris
26:16because I've never done them like this before
26:18definitely not squid ink
26:20just want to make sure I get that right
26:22we can't wait to ABC what you make
26:2615 minutes to go
26:28I've got my ice cream and the sorbet
26:40I just have to add it out
26:41and then chuck it on top of the cake
26:43everything's in the blast freezer cooling
26:45you've only got 15 to go
26:46okay yep thank you
26:48I don't have long to go
26:50so I need to actually start constructing this baked Alaska
26:53first 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
27:08I top it off with the last layer of coffee ice cream
27:13and I put it straight into the chiller
27:15I'm actually really worried it won't set in time
27:21because I added in the coffee caramel
27:23this could potentially melt all those layers in
27:27it's not going to be a baked Alaska anymore
27:28it'll be cake with an ice cream soup
27:30all I can do now is just pray
27:33oh my god
27:3410 minutes to go
27:37pasta is ready to go
27:38that's on my little pasta board there
27:40I've 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
27:51if 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
28:09use your brain
28:10use 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
28:19a bit of saltiness
28:20sugar and fats
28:22and that really earthy seaweed flavour
28:24oh 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
28:37what?
28:39I like going the hard way around
28:40the long way
28:41hard way
28:42scenic route
28:43whatever you want to call it
28:44Luzz
28:46hey serve
28:47this whole scene makes me so happy
28:50this is just a little me serve
28:52we'll see
28:52a little me serve
28:53a little me serve
28:54I think it's a little us serve
28:56ooh
28:57is that a gag?
29:07oh dear
29:14Sophia's reaction has made me a little nervous
29:26I feel like the balance of this sauce is not quite right
29:30I'm tasting my dish
29:36and that umami rich Japanese flavours
29:39are so strong and prominent
29:41if you can't taste those anchovies
29:45with those Japanese flavours
29:46and those green ants
29:48it's all off
29:49so I sprinkle some more green ants on top
29:52and add an extra squeeze of lemon
29:54I'm tasting this sauce
30:00I'm finding that the balance is perfect
30:02yep
30:03we're good
30:03we're on
30:04you're getting the anchovy
30:06you're getting those little pops of those green ants
30:08which is just making this dish go to a wow factor
30:11you have five minutes to go
30:13come on guys
30:16stop eating lunch
30:18finish
30:19I'm so hungry
30:21is it good?
30:22hmm
30:22come on I just need at least four
30:25there's five minutes to go
30:30and I've got my pandan infusion
30:32my prawns
30:33and my gravy ready to go
30:35so now I need to get my purrits into the fryer
30:37I'm definitely nervous that my purrits are not going to puff
30:42because they added the squid ink
30:44I really need these to puff up
30:48so that I can have these beautiful little shells
30:51that are actually going to enable me to fill it with all of that goodness
30:54come on
30:55give me four good ones
30:57they're puffing?
31:00yep
31:00she'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
31:09so for my purrits
31:12I squeeze in a little dollop of that beautiful gravy
31:15a little teaspoon of that garlic prawn
31:18and a little drizzle of that prawn head oil
31:22and just before the judges eat
31:24I'm going to add a generous amount of that pandan pani
31:27for this beautiful explosion of flavours
31:30my vision has come to life
31:32I wanted these to be these little elements of surprise
31:35just like the cloches
31:36and it's worked
31:38I've got these pockets that are filled with lots of bold flavours
31:41really incredible ingredients
31:43and I'm happy with this
31:44I really think it's a great dish
31:46honestly I feel like I've been getting close sometimes
31:49and never actually getting there
31:52so it would mean the world to me
31:53if I could actually win immunity today
31:55oh gosh that's so yummy
31:58three minutes to go
32:00yeah
32:01that's tasting better
32:03I'm pretty happy with Giannis
32:04oh my god look at me
32:09I'm a prom
32:09oh my god look at you
32:11you alright Smith?
32:13yep
32:13I take the inside of my baked Alaska
32:16out of the last freezer
32:17and I need to keep this dish as cool as possible
32:20so I'm actually like encasing it with the meringue
32:23standing by the freezer
32:24because it's cooler there than it is at my bench
32:27you know it might only be like a few degrees difference
32:29but that is the difference between
32:31a perfectly constructed dish
32:33and a soupy mess
32:34so I'm going to do whatever I can
32:36to keep it frozen for as long as possible
32:38because I still need to torch it
32:40right at the last minute
32:41I'm saying this in all caps
32:44one minute to go!
32:48I'm starting to plate up
32:49and my panna cotta has set beautifully
32:51it's got a really nice sort of wibble and wobble to it
32:54and the quince smells absolutely divine
32:56and then that beautiful passion fruit syrup
32:58with the bay oil
32:59it's just going to sort of lighten and freshen it up
33:01looking at my dish
33:02and I feel pretty happy with it
33:03because I think it's a really fun flavour combination
33:05I've never had quince potato and passion fruit together before
33:08I just hope it works
33:09don't make me spell it out!
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34:56which fan favorite will lift the master chef trophy stream every mouth-watering episode on 10
35:10killing me okay are you ready for your reveal oh my god have a go that's it you got layers you got
35:40the pander as a Frenchman I know what I expect from a real back Alaska I don't think I'll like it
36:06because I love it oh my god first there is no alcohol which is not easy and you've managed
36:19to substitute the alcohol with death the raspberry is just so I can swear it is very good
36:27but the coffee the way you've actually introduced the coffee in the caramel
36:32is the substance you use a caramel to expose the coffee
36:40meringue tends to really over sweeten things but you have just got the perfect amount of everything
36:49that sponge is so perfect it's really light moist all of that chocolate flavor and the caramel has
36:58got quite a lot of coffee in it so it's got just the perfect amount of bitterness not too sweet
37:03really smart move to have that acidity in the raspberry and that lovely bit of perfume to just
37:08add some relief to all that smokiness of the coffee flavor the fact that you constructed it in a baked
37:15Alaska such respect because the level of difficulty just like times that by four a great move at this
37:23point in the competition you needed to step it up and you did well done
37:28we'd like to taste your dish Sarah walking up to the judges I'm always a bit nervous it's a very
37:44creative dish idea and concept and I think conceptually it's unique and I think it's very interesting
37:56flavors on the plate you lifted that cloche you found fresh pandan leaves didn't ever cook with
38:02pandan leaf either yeah no look I think pandan it's one of those ingredients that I just you know I've eaten
38:09it in restaurants and it's something that I've seen so many ways it's been used but I've never
38:15cooked with it myself so it was yeah mixed messages then you got some inspo from a cloche
38:21I don't know why oh my god run us through what's going on so basically it's pandan
38:29panipuris and then inside is the scarlet prawns I can't wait to taste it do you want to come and
38:35source them up yeah you have to go quickly once you do this cool shall we yeah let's
38:50like a little shot yeah you have to go in one shot three two one bottom's up
39:05um that beautiful gravy got going on it's like you were your best love the scarlet prawns with that
39:14um I can see this in one of your restaurants for sure I think it just needs a little bit of work
39:22yeah I feel like the pandan uh this was this was your problem in the end
39:27I feel like it needed to be more like light and fresh but it is a little bit like
39:31it kind of pulls everything down I could taste this lovely perfume and infusion of the pandan
39:38through the prawn and then it kind of went through this more cheesy flavor
39:43and I feel like it overpowers the prawns a little bit and I think though you needed to apply a little
39:48bit more heat I think uh just so it wasn't quite as grassy yeah yeah I blitzed it so it's probably a lot
39:54yeah so you're going to get a lot more of that chlorophyll flavor rather than the perfume yeah yeah
39:58but I still think it's a very interesting use of the pandan
40:07do not let this get you down
40:10it is so refreshing to have you come up and present dish after dish that is extremely creative
40:18and unique so we want that Sarah every time you walk in that kitchen that's great advice so much
40:23courage thanks Sarah thanks every day I step into this kitchen I am pushing myself
40:33and it's frustrating when it just doesn't quite get there oh god Sarah you did well
40:40I know but I know that there is magic in the dishes that I'm creating and once I get to that
40:48point where this is my new normal then those little misses will no longer be misses
40:57right the next dish we want to test belong to schnaz
41:02this is a miso and chocolate ganache black sesame cream on glaze bit of yuzu gel and there's a
41:11chocolate and miso cake on the bottom
41:15miso happy
41:18I really liked the flavor of your miso chocolate ganache
41:21each individual element is doing its thing like you've gone quite hard you know on the black sesame
41:26quite hard on the miso quite hard on the yuzu like that was a stunner you're really
41:31stepping the game up i love where it's going thank you
41:38mushroom ricotta and glotti with oyster cream and vegemite veluté
41:46i had a bit of a preservation about your dish obviously you know why and guess what
41:52what is amazing is how condensed the reduction and that has strong enough to take on in mariage the
42:11vegemite well done thank you next dish belong to callum
42:21i'm walking my dish up to the judges and i'm feeling a little bit nervous about what the judges are going
42:24to 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
42:32chelon where have you made poached 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
42:46potato panna cotta
42:53so it's poached quince with a potato panna cotta a bay oil and passion fruit syrup
43:20a potato panna cotta panna cotta panna cotta panna cotta panna cotta panna cotta panna cotta
43:28callum quince is a knockout mate like absolute knockout
43:34firstly like the stain on the outside it did look like a piece of meat that had just been caramelized
43:39after cooking and then the flavor on it is just like you've got those three different types of alcohol
43:45but then the ginger just is doing its thing which lightens everything up i love the quince i could
43:50add a bowl of that and some ice cream and i'd be happy man the panna cotta beautiful texture i would
43:56say yes you can taste the potato right at the end of your palate like for a small bit rosemary is the
44:04dominant flavor and then for me you couldn't really once you once you got everything because there's like
44:09a lot of heavy hitters going on i 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 laura
44:48my biggest thing today was the balancing act of this dish when the judges dig into this dish they should be
44:54absolutely hit with an anchovy bomb oh my goodness that is a picture reflection
45:02but i hope that the lemon cuts through all those big strong flavors and then those pops of green
45:08ants with 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
45:43so
45:46you know
45:56Laura, that's your best pasta I've ever eaten.
46:12And I have been fortunate enough to stand in this very position
46:16and consume banger after banger after banger
46:19with your name written all over it in a pasta dish.
46:23And it is, that's unbelievable.
46:28Combining the anchovies and the dashi and then the shiokoji,
46:32firstly, you get a good amount of umami from the anchovies.
46:35Then in your middle palate, it does this weird thing
46:38where it tastes like parmesan cheese
46:41with the reaction of the dashi, the anchovy and the yusu gosha.
46:46It is unlike anything I've experienced before in my life.
46:52Well done.
46:53I can feel this little electric current
46:57running from you to the dish to Andy.
47:00It's jock.
47:03I can really feel it.
47:05Um...
47:06I'm completely right, aren't I?
47:15I can actually feel it.
47:19Um...
47:21This dish is so clever because...
47:33It's such a demonstration of you working smarter, not harder.
47:40Because you've actually used these kinds of ingredients quite a few times in this competition
47:45and every time you deliver something very different.
47:48You would never think to layer fish on fish.
47:52Yep.
47:52Butaga and then anchovy.
47:54Yeah, it just seems like too much and just the fact that you've done it, it just builds
47:58all these really complex layers of the same flavour.
48:01And then the ants were so similar to the pops of finger lime that you love to use.
48:08But again, it's showing us how you can find that flavour in this other new exciting ingredient.
48:16Such a clever dish.
48:18You should be really proud of yourself.
48:20Thank you so much.
48:25Yeah.
48:26Old buckle there for good.
48:29Well done, Luzzie.
48:37To win immunity when every single competitor here is this elite,
48:41your dishes have got to be pretty close to perfect.
48:45And for seeing you cook today,
48:46I've got a few choice letters for you lot.
48:50O-M-G.
48:53That was some ace cooking from every single one of you.
48:58But there can only be one winner.
49:07Laura!
49:08Yeah!
49:08Well, Laura, on Sunday, you'll be up on the gantry with Jamie.
49:19Fabulous.
49:21Unfortunately for the rest of you guys, you are at risk of going home.
49:25You've all got the skills.
49:28It's how you use them on the day that will mean the difference between you going all the way
49:32or going home.
49:34Get ready.
49:34We'll see you on Sunday.
49:36Good night.
49:36So, everyone, great day.
49:38Great week, Dave.
49:39Good night.
49:40Good night.
49:42Sunday night on MasterChef Australia.
49:46Oh, my gosh.
49:47It is time.
49:49This challenge is strategy on steroids.
49:51If you cook one of the three least impressive dishes,
49:54you'll find yourself cooking in round two
49:56with whatever time you have left.
49:59Oh, my God.
50:00They need to keep time on their side.
50:04I need to move super fast.
50:05I've got a lot to do.
50:06I do not want to cook in round two.
50:07This is hectic.
50:08I'm just trying to do things so quickly without making mistakes.
50:10I can't afford to take my eyes off the prize here.
50:12Otherwise...
50:13Oh, my God.
50:14It could be time...
50:15Just breathe.
50:16...to go home.
50:18You don't have a lot of time.
50:19No, I do not.
50:20I do not.
50:31I do not.
50:32I do not.
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