- yesterday
Masterchef Australia Season 17 Episode 47
Category
🎥
Short filmTranscript
00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:07Wooo!
00:08Cuts it!
00:10Hello, hello, hello!
00:12That spot are clutches!
00:13Oh, yes!
00:14We love it!
00:15Come on down, all!
00:17It's like a birthday party, letters glowing everywhere.
00:21Oh, a few clutches for good measure.
00:23I've 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.
00:36Morning, everyone!
00:37Morning!
00:39I'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.
00:53We'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.
01:32But, 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.
01:44How many times?
01:45Yeah.
01:46Yeah.
01:47We're all picking it.
01:48But...
01:49But 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...
02:03Intrigued.
02:04Right.
02:05Let's decide who goes first.
02:06ABCDEFJ.
02:07I 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.
02:33I'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.
02:55Positive vibes.
02:56It was first thing that I saw.
02:57Can we go on M?
02:58I think so.
02:59I'm walking to M?
03:00Walking to M?
03:01Let's walk to M.
03:02Let's go, Andy.
03:03Positive energy.
03:04It was like M for magnet with the M.
03:10Should we see what's underneath?
03:11Let's see.
03:12Yes.
03:13Okay.
03:14M is for?
03:15Oh, my God.
03:16Mistake.
03:17Miso!
03:18Yes!
03:19Oh, I'll take it.
03:20Yes!
03:21That's amazing.
03:22I think she's happy.
03:23That's fantastic.
03:24I mean, your reaction looks like you're pretty stoked.
03:25But I have to ask.
03:26Do you want to keep it?
03:27Or do you want to pick again?
03:28I'm 100% keeping it.
03:29Keeping Miso.
03:30Yeah, absolutely.
03:31Love Miso on anything.
03:32Pick the old Miso up and you can go back to where you came from.
03:37M is officially done.
03:38Nice one, Sash.
03:39I love it.
03:40Well done, mate.
03:41Good guess.
03:42I honestly love Miso.
03:43It's an umami flavour bomb in a jar.
03:44I'm so happy.
03:45That's a precious jar.
03:46I feel like this positive energy I'm projecting here, it came back to me.
03:50I see what the old calculator's got under his sleeve.
04:07I 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.
04:18Callum, it's your turn to come on down and make your choice.
04:21Alright.
04:22Let's do it.
04:23Let's go, man.
04:24What do you got?
04:25You're going straight to...
04:26K, please.
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.
04:38Yeah, but then you should have gone straight to X or Z.
04:40I am...
04:41No, no, no.
04:42K 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.
04:54What a strategy.
04:56Let's see if your strategy has paid off.
04:59Is this cloche covering kangaroo?
05:04Sure hope so.
05:10Can't wait to see that kangaroo.
05:13Kimchi!
05:14Oh, yeah.
05:15Bad one.
05:16It's not a bad one.
05:17Oh, that's good.
05:18That's young.
05:19That's young.
05:21Callum, do you want this ingredient?
05:23Do you want kimchi?
05:24Or do you want to use your second chance?
05:27I might have some on my lunch, but I'm going to use my second chance, please.
05:30All right.
05:31So I'm going to take K off the table.
05:33Get it off the table.
05:34Get it out of here.
05:36All right, Callum.
05:37So you haven't gone with K.
05:38What's the next letter?
05:39I'd like to lock in Q, please.
05:41Ooh!
05:42All right, let's go to Q.
05:44Pick for quail.
05:46Short journey.
05:47All right, Callum, I need to remind you.
05:49Whatever'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,
05:57and I'm hoping that it's not going to be quark,
05:59which last time I did a challenge like this,
06:00I picked a 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.
06:16You'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
06:28it was quark, therefore 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...
06:44Quince!
06:45Yes!
06:46Got him!
06:47Well done.
06:49Thank you, Quince, for getting out of here.
06:50Thank you very much.
06:51Pleasure to be in business with you.
06:52Well done, Callum.
06:56Amazing, amazing.
06:57I can smell it.
06:58Gorgeous.
06:59Sarah, it's your turn to step forward and choose a letter.
07:01Oh, obvious, probably, I think, already.
07:03I'm going to go P for Phoenix.
07:06Phoenix.
07:07Are you hoping for any particular ingredient under here
07:09or was it an energetic thing?
07:10Yeah, I just felt like I'm going to go for it,
07:13let Faye send me an interaction.
07:15I have no thoughts of what it might be.
07:19It's P for...
07:22Pandan.
07:23Ooh!
07:24Okay.
07:25Ooh, that's a good one.
07:26Yeah, I like that.
07:27Yeah, look, I haven't really cooked with it a lot,
07:29but it is something that I think I could use, actually.
07:34Southeast Asian vanilla.
07:35Yeah.
07:36Is that what it's like?
07:37Yeah.
07:38I feel like I can do something with this.
07:40Yeah?
07:41Yeah.
07:42She loves a challenge.
07:43I do, I do like a challenge.
07:44Well done.
07:45Sarah, you're cooking with Pandan.
07:46Okay.
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
07:54to push myself outside of my comfort zone.
07:57It's good for, like, infusions.
08:00Laura, you are next.
08:02Okay.
08:03So what are you thinking?
08:04Ooh!
08:05What is in your mind?
08:07What is in my mind?
08:08F.
08:10Sarah's put...
08:11F?
08:12Why?
08:13For Florence.
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...
08:44Anchovies.
08:45Anchovies.
08:46Anchovies.
08:47Yes!
08:48Fuck it off!
08:49Fuck it off!
08:50Fuck it off!
08:51Fuck it off!
08:52Fuck it off!
08:53Doesn't like fish sauce, loves anchovies.
08:54Alphabet lucky dip, I don't know how I feel about this.
09:06It'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.
09:19Ooh.
09:20Wow.
09:21Any reason why V?
09:23A few things.
09:24Venison, veal, Vegemite.
09:26Vegemite?
09:27Are you hoping for Vegemite?
09:29Well, I wouldn't mind because there's worse things.
09:32Your ingredient is...
09:34Vegemite!
09:39The first 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.
09:54Dipinda, come on down.
09:55Oh.
09:56I'm so nervous.
09:57Is she walking towards the D?
09:58She's walking towards the D.
09:59Yeah.
10:00No?
10:01What are you thinking?
10:02I'm going to go with C.
10:03Okay.
10:04Why C?
10:05Why C?
10:06Chilli, curry leaves.
10:07Nah.
10:08Cloves, cardamom, cinnamon, everything.
10:10Like I'm just...
10:11Okay.
10:12Your pantry.
10:13Yeah, my pantry.
10:14Oh.
10:15I'll go for it.
10:16Okay.
10:18You've chosen C for...
10:22Coffee beans.
10:23Oh!
10:24That's a goodie.
10:25Not bad.
10:26That's so bad.
10:27That's good.
10:28What are your thoughts?
10:29Do you cook with coffee?
10:31Yeah.
10:32I do actually.
10:33It'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.
10:50The judges lift the cloche and there's coffee.
10:53And I'm like, happy with coffee, but it wasn't what I was expecting.
10:58What are you pausing at?
11:00G.
11:01Why?
11:02Because my husband's name starts with Chip.
11:04You give up coffee for it.
11:06And so does Ginger.
11:07And so does Galangal.
11:09So does goat.
11:11There is a second choice that I can make, but you can't go back to the first one.
11:15So you've got to cook with that second choice.
11:17That is a huge risk.
11:32Anything pulling you in?
11:34Any magnetism happening?
11:36No, I'm going to go with coffee.
11:37You're going to go with coffee?
11:38Yeah.
11:39Yeah.
11:40Well, congratulations to Pinda.
11:41You're cooking with coffee.
11:42Yay!
11:43Nice one.
11:44I can do something with this.
11:45Nice one, Deeps.
11:46Can we see?
11:47Should we see what's out of G just for fun?
11:48Oh yeah, can I?
11:49If you had chosen G, you would have gotten...
11:51Guanciale!
11:52Guanciale!
11:53Oh, coffee.
11:54Happy?
11:55Coffee.
11:56So happy.
11:57I'm actually really happy with coffee.
11:58I think I can really utilise my skill and the technique that I know and do a really
12:02awesome dessert with coffee.
12:03My brain is just like...
12:04Boop, boop, boop, boop, boop.
12:05Yeah, I know.
12:06Boop, boop, boop, boop, boop, boop.
12:07Cook anything you like today, but we really want to see those ingredients shine.
12:10Yeah.
12:11Mmm.
12:12We're giving you 75 minutes.
12:13What's up?
12:14Nice.
12:15Pantry and garden are open.
12:16And the best dish will win its maker, Immunity from Sunday's Elimination.
12:21You're tied.
12:22I'm tied.
12:23I'm tied.
12:24I'm tied.
12:25I'm tied.
12:26I'm tied.
12:27I'm tied.
12:28I'm tied.
12:29I'm tied.
12:30I'm tied.
12:31I'm tied.
12:32I'm tied.
12:33I'm tied.
12:34I'm tied.
12:35I'm tied.
12:36I'm tied.
12:37I'm tied.
12:38Your time.
12:39Start now.
12:40Oh!
12:41How do you always catch up?
12:42Oh my God.
12:43Yeah.
12:44I mean, there's no need to rush.
12:45Yeah, I can go.
12:46There's no need to rush.
12:47Always room to rush.
12:48I cook with missile a lot and I have so many savoury dishes in my mind.
12:59Thanks, Nessie.
13:00I'm thinking of this beautiful umami balls, beautiful brat.
13:04Oh my goodness.
13:05grilled marinated miso fish but I want to go outside the box top seven there's
13:10nowhere to hide everybody's gonna have a bang-on dish this user so today I'm
13:14gonna try it and make a dessert with me sir what do we have in here oh they're
13:20nice prawns yeah they are go shopping where's the entry be water
13:27all right so they've smashed the first part of the challenge they know that ABC
13:32they've all gotten amazing ingredients now they've just got to cook an immunity
13:37winning dish with them I think they've all got quite good ingredients I think
13:41you can do a lot with all of them if I was them I would do anything to get an
13:45immunity today the interesting thing is here like where we're down in the
13:49business center competition all great cooks all six of them how do you stick
13:54your head out from the pack I think for me this kind of suits Ben and Sarah because
14:00they do have quite unique ingredient with Vegemite and Panda like yes quince might
14:05be unique but I feel like Callum is so familiar with quince yes like how do you
14:09reinvent the wheel when you're so familiar with an ingredient also Laura with
14:13anchovies I think they're really gonna have to like broaden their horizons yeah
14:18yeah I agree because we've said it before and I'll say it again good is not good
14:23enough yeah at this stage of the competition because the standard of
14:26cooking is at a level I've never seen what are you doing pasta babe there is a bit of a
14:32pasta off going on what are you making I'm going with a coffee raspberry baked
14:47Alaska so I'm gonna do coffee ice creams raspberry sorbet I want to fill the
14:53center 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 this is very very
15:02ambitious right and you know that baked Alaska has an notorious reputation in
15:08this kitchen way more many flowers no I'm gonna like goodbyes our fingers are
15:14crossed for you dependent thank you really want this to be a success thank you thank
15:18you thank you thank you it's very difficult to actually construct a baked
15:21Alaska in 75 minutes because you've got multiple frozen elements that need to be
15:26set together but we're top seven now I mean if there is any chance I'm gonna get
15:32immunity today it's not gonna be playing safe let's go girl girl we got this top
15:39five would mean the world to me because it just reinstates that I'm amongst that
15:45standard I'm cooking with these legends and I deserve to be here I have always
15:51wanted to have a career in food and opening up my supper club really
15:55solidified my love for Indian home style cooking but coming back into this kitchen
16:01it's reignited that passion for desserts which for me has always been a creative
16:06outlet to really lit that fire in me to follow my food dream of growing my supper
16:12club to include not only the Indian cuisine that I focus on but also desserts the
16:18fact that I'm here I don't know I can do this like I can go right to the end and I
16:23just need to keep going
16:26you good yeah trust your guts you know what you're doing yep I'm feeling so good
16:32I'm very happy with anchovy and then we're gonna probably have a giggle today that
16:35it's pretty much the same thing as fish sauce but it was a great fluke a great
16:41fluke
16:41even though anchovies and fish sauce are pretty much the same ingredient anchovies
16:45are like the Italian version of fish sauce so I want to combine my love of
16:51Italian food Japanese food but with native Australian ingredients all into one
16:56Laura so I'm offended I mean you chose solid funk over liquid funk what's the difference
17:03hey you can't take the anchovies out of an Italian girl right now what are you making
17:06I felt like a gamble I'm gonna do a pasta dish so like a hand-cut tagliarini with an
17:11anchovy dashi butter emulsion use a koshu and green ants
17:18I'm just trying to push myself with everything I love yeah everything that
17:28makes me happy when I'm cooking I love Japanese cooking I love native Australian
17:32ingredients yeah yeah so I'm kind of blending all three cultures into one yeah
17:36I just put up something that is like so weird and wacky but should theoretically
17:39all work so balancing act as we use all right thank you thank you
17:46last week was not a good week me I was in the bottom two and it was a horrible
17:54place to be yeah it's wrong I think for me like getting my head back in the game
18:06this is the week that I need to pull it out so I've come into this kitchen today
18:10with a mission and I am so determined to take immunity I want a top dish tell me
18:16it's a Laura dish without telling me it's a Laura dish I want to make sure I'm
18:19putting up something that just blows the judges away I can see Laura you're going
18:23for it oh yeah I feel like in the zone
18:28I bet you're gonna beat the white chocolate follow day somehow I'm watching you yes yeah so today I picked pea for Phoenix my beautiful sun and I got pandan which is an ingredient I've never used before so it's a red
18:42somehow. I'm watching you. Yes, Chef. So today I picked P for Phoenix, my beautiful son, and I
18:53got pandan, which is an ingredient I've never used before. So it's a risk today, but I want to have a
19:00bit of fun with the judges. I'm not regretting choosing pandan because I think when ingredients
19:06are familiar, it's harder to actually experiment with them because you instantly kind of go the
19:11way it's used naturally. So because this is something that's unfamiliar, I think it's really
19:15forcing me to think outside the box. I actually did get inspired by the colleges. So I'm doing
19:21little puris with switting, and I'm making a filling, which is kind of like these beautiful
19:27prawns, different kind of spices, those sort of South Asian flavours, and I'm going to stuff it
19:32inside the puri, and then I'm going to make a couple of different kind of like chutneys to add
19:36inside. So a little coconut pandan panie, a little bit of a prawn panie. I've never really
19:41done a dish like this before either. So I think there's a lot of experimentation in getting this
19:47right. Oh my God, how much of this do I use? I think that through this competition, I have been
19:55experimental. And in doing so, it means that there are going to be times where I fall short,
20:02and I have been. I think when you look at this dish, yeah, you can see someone is quite genius
20:07behind it. But sadly, it's entirely unbalanced. The steak is blue. We've got the oyster, and it's
20:13got that really slippery texture. A lot of people would find, yeah, kind of difficult.
20:19I think that I've created dishes that are so unique and new and different, and they're the first time
20:25I've ever created it. It's hard to nail it on the first time. All good, Sarah? Yeah. I don't know.
20:31I'm just going to try. Nice.
20:36I look around, and I see other people cooking dishes that they're very comfortable with cooking.
20:41And I'm here. I'm taking a risk. I'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.
20:50This could definitely go very wrong. Immunity at this point in the competition is everything.
20:55Is today the day to take such a big risk? Because if I do, I really have to nail it.
21:09Alright, guys, let's do something fun. If you were on the other side, which letters would
21:13you have picked. Oh. Quick, quick. G. G. Let's go for G. J. Oh. J for Jack? No. J for Jack? Okay. I've whipped up with you, mate.
21:25L. L. Andy. For no apparent reason.
21:27What do you got? What do you got? You're cooking with licorice. Whoa, that's great. Yeah, I love that.
21:34Because it's one that you could stand out with. Sweet, yeah. Duh, for sure. Duh? Duh, yeah. Duh and licorice.
21:38Pove, what were you? Um, tea. Tea. A little teeny.
21:41Why'd you pick tea, Pove? My son. Oh, my little turnip.
21:45Oh, yeah. It's me. It's me. It's me.
21:48I hated that. Sophia, what would you choose?
21:50Uh, uh, uh, uh. I don't know why. Are you going to like this? Yeah, I know what it
21:59is. It's yuzu. Yuzu. Yeah. I would yuzu. I would yuzu. This is your last chance at
22:06immunity. You've only got 30 minutes to go. Let's go, guys.
22:14Jnez, you got an umami bomb. What are you making? I've got it all down the hall, but I make savoury
22:19all... Yeah, there's sweet stuff here. Yes. I'm making a dessert. Miso and milk chocolate
22:23ganache. So this is going to be like a big swirl in the centre of my plate. It's a beautiful
22:26little sponge that's going to sit on the bottom. Yep. And I'm going to make a black sesame
22:30anglaise around it. Yeah. I'm going to have this little beautiful miso twirl. I kind of
22:34think it's going to be like a moody, salty dessert. Um, I'm pretty excited, actually.
22:39Ben, you stuck to your guns and you stay with Vegemite, eh? Yeah, I love Vegemite.
22:43Who doesn't? Well, I can think of one man in the room that doesn't. Yeah, that's right.
22:46I should have thought of that, shouldn't I? What do you do? I do actually
22:49like a, uh, an Anglotti stuffed with mushroom and ricotta. Okay. And oyster cream on the
22:53bottom. And then a Vegemite velouté over the top. Oh, ho, ho, ho, ho, ho. I know.
23:00See, yesterday was weird, but things were getting wetter. Vegemite velouté. Yeah, yeah.
23:03It just sounds right, doesn't it? Wow. They are two words that may never in the history
23:10of all time be said together again. Yeah, yeah, yeah. Okay, hello. How are you very quickly?
23:15Yeah, good. Um, it's funny, quince. A lot of people don't use quince. In France, we use
23:21it a lot. How do you normally use it? In sweet or savoury? Well, the first time I was introduced
23:25to make tarts, believe it or not. Ah, beautiful. I love quince. I think that most people have
23:30probably eaten quince in paste form on a cheese board, but you actually can use it in savoury
23:35cooking. It works beautifully with things like pork or duck, but it makes for great desserts
23:39as well. Once I had quince as my ingredient, I knew I wanted to poach it and make a really
23:44beautiful dessert with panna cotta, but panna cotta's pretty boring. How can I make panna
23:49cotta interesting? Potato panna cotta. I'm having a fun cook. This is always good when you're
23:54doing something a little bit left of centre and a bit weird. The concept of a potato panna
23:58cotta is a strange one. Um, I 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
24:06to win this challenge today. I'm tasting my potato panna cotta mixture before I get into
24:09the freezer and I really like it. It'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
24:19a quince challenge. I think I need to get that balance right. Panna cotta's in the freezer.
24:25I've got my beautiful poached quinches cooking away with a few different kinds of booze here.
24:28I'm now getting ready to fry some little potato chips. Both my poached quince and the panna
24:33cotta are going to have really soft textures, so I need something in this dish that's going to have
24:37a bit of kind of crispy, crunchy going on. So it makes sense for it to be potato chips. If I fry
24:41them up really nicely, get them super crisp, a little bit of vinegar powder, a little bit of icing
24:45sugar so they still kind of taste like dessert. Well, I think there's going to be enough potato
24:49that it kind of is like an even kilter with the flavour of the quince. How's it going, Callum?
24:54Good, mate. Good. I'm really excited to try your potato panna cotta. I am too.
24:58Never had one before. One thing about this kitchen, all right, you get pushed into doing weird
25:00shit. Good time. How about you, Sarah? Yeah, I'm good. So I want to play a bit of a trick
25:06on your mind. I can't wait. And I know you will. I can see you are. Try, try. I'm hoping.
25:11I think I'm so far past that point of the old Sarah of falling back on comfortable dishes
25:18that I know I can do easily. So I'm just going to go for it with the pandan. I just really
25:24do believe in fate. And whenever I second guess myself, I feel like I just get sent off
25:30in another direction. So I'm just going to go for it. With pandan, I'm having a little
25:39nibble and it's very mild in flavour. So I know I need to use this in a way where it's
25:44an infusion. So I'm thinking I can blitz it into my coconut milk with mint and a little
25:50bit of cumin, which I can use as my honey element. The liquid that is poured into the
25:58puris. I'm just setting this aside to warm it up so it can start to infuse. Just trying
26:05to power through as quickly as possible. I've got quite a few of my elements on the go.
26:12And I want to leave myself a lot of time to work on the puris because I've never done them
26:18like this before. Definitely not squid ink. Just want to make sure I get that right. We
26:23can't wait to A-B-C what you make! 15 minutes to go!
26:32Do you start assembly? Um, soon. I've got my ice cream and the sorbet. I just have to
26:41cut it out and then chuck it on top of the cake. Everything's in the blast freezer cooling.
26:45You've only got 15 to go. Okay. Yep. Thank you. I don't have long to go so I need to actually
26:51start constructing this baked Alaska. I want to be enough. First layer of my baked Alaska
26:58is my chocolate sponge. I layer it with a ring of my coffee ice cream. I've got another
27:03ring of the raspberry sorbet on top. Fill the gap with some coffee caramel. I top it off
27:11with the last layer of coffee ice cream and I put it straight into the chiller.
27:15Don't move it. Don't move it. Don't move it. Don't move it. I'm actually really worried
27:20it won't set in time because I added in the coffee caramel. God. This could potentially
27:25melt all those layers in. It's not going to be a baked Alaska anymore. It'll be cake with
27:30an ice cream soup. All I can do now is just pray. Oh my God. 10 minutes to go. Pasta is
27:38ready to go. That's on my little pasta board there. I've made a really intense anchovy dashi
27:44Japanese stock. I want to cook the pasta in that so that pasta starts to take on that
27:49flavour. Emulsify that stock with the butter. If I don't balance this dish perfectly, essentially
27:56this whole bowl of pasta is just going to taste like super salty, buttery, overly rich anchovy.
28:02And even though I'm all about an anchovy flavour, too much anchovy is not pleasant. Use your brain,
28:09use your brain, use your brain, use your brain. So I'm going to start to balance that out with more
28:15Japanese seasoning to make sure that you can taste sweetness, a little bit of acidity, a bit of
28:19saltiness, sugar response, and that really earthy seaweed flavour. Oh yeah. And I've just made fish sauce from scratch.
28:30The smell of that. This reminds me of fish sauce. Yeah, it's like Italian fish sauce. But you just go to fish sauce out of your dish.
28:36I know. I felt like being risky today. What? I like going the hard way around. The long way. Hard way. Scenic route. Whatever you want to call it.
28:43Was. Hey, sir. This whole scene makes me so happy. This is just a little me, sir. We'll see. A little me, sir. A little me, sir. A little me, sir. I think it's a little us, sir.
28:55Ooh. Is that a gag? Oh dear.
29:13Safiya's reaction has made me a little nervous. I feel like the balance of this sauce is not quite right.
29:30I'm tasting my dish and that umami rich Japanese flavours are so strong and prominent.
29:41If you can't taste those anchovies with those Japanese flavours and those green ants, it's all off.
29:49So I sprinkle some more green ants on top and add an extra squeeze of lemon.
29:53I'm tasting this sauce. I'm finding that the balance is perfect. Yep. We're good. We're on.
30:04You're getting the anchovy. You're getting those little pops of those green ants, which is just making this dish go to a wow factor.
30:11You have five minutes to go. Come on, guys. Bring it together. Come on, guys. Stop eating lunch. Finish.
30:18I'm so hungry. Is it good? Hmm. Come on, I just need at least four.
30:28There's five minutes to go and I've got my pandan infusion, my prawns and my gravy ready to go.
30:34So now I need to get my purries into the fryer.
30:39I'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. Sweet.
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 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.
31:21And just before the judges eat, I'm going to add a generous amount of that pandan pani for this beautiful explosion of flavours.
31:29My vision has come to life. I wanted these to be these little elements of surprise, just like the cloches.
31:36And it's worked. I've got these pockets that are filled with lots of bold flavours, really incredible ingredients.
31:43And I'm happy with this. I really think it's a great dish.
31:46Honestly, I feel like I've been getting close sometimes and never actually getting there.
31:51So it would mean the world to me if I could actually win immunity today.
31:56Oh, God, that's so yummy.
31:58Three minutes to go!
32:00Yeah!
32:01That's tasty, Ben.
32:02I'm pretty happy with this.
32:07Oh, my God, look at me. I'm a prom.
32:09Oh, my God, look at you.
32:11You all right, Smith?
32:12Yep.
32:14I take the inside of my baked Alaska out of the glass freezer and I need to keep this dish as cool as possible.
32:19So I'm actually, like, encasing it with the meringue standing by the freezer because it's cooler there than it is at my bench.
32:26You know, it might only be like a few degrees difference, but that is the difference between a perfectly constructed dish and a soupy mess.
32:34So 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.
32:41I'm saying this in all caps, one minute to go!
32:45Go!
32:48I'm starting to plate up and my panna cotta has set beautifully.
32:51It's got a really nice sort of wibble and wobble to it and the quince smells absolutely divine.
32:56And then that beautiful passion fruit syrup with the bay oil.
32:59It's just going to sort of lighten and freshen it up.
33:01Looking at my dish and I feel pretty happy with it because 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.
33:10Don't make me spell it out!
33:12Ten!
33:13Nine!
33:14Eight!
33:15Seven!
33:16Six!
33:17Five!
33:18Four!
33:19Three!
33:20Two!
33:21One!
33:22Well done!
33:23Honestly!
33:24This is going to be good!
33:25I'm so excited!
33:26This is going to be good!
33:27I'm so excited!
33:28I'm so excited!
33:29Alrighty!
33:30We can't wait to eat what you came up with.
33:31Let's taste your dish to pinda!
33:35I'm really, really happy with the way it looks on the outside, but I can't see it on
33:54the inside.
33:56My biggest concern right now is the beautiful layers, and I just hope that's set perfectly.
34:03So you're stuck with coffee?
34:08Yeah.
34:09And what's your dish?
34:10So 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
34:23on the outside, 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.
34:31And it sounds like we should have three pretty clear layers from you, plus an ooze of that
34:37coffee caramel in the middle as well.
34:39Yes, hopefully.
34:40Should we get a hot knife going?
34:42Mmm.
34:43Okay.
34:44Layer me on.
34:46Which fan favourite will lift the MasterChef trophy?
35:05Stream every mouth-watering episode on 10.
35:18Killing me, Andy.
35:19Andy, hurry up.
35:25Okay, you ready?
35:26For your reveal?
35:27Oh, la, la, la, la, la, la.
35:29Oh, my God.
35:31Have a go, Nancy.
35:32You've got layers, you've got oods!
35:53Deep under.
35:54As a Frenchman, I know what I expect from a real big Alaska.
36:03I don't think I'll like it because I love it.
36:09He got me hard.
36:10I was like, oh, my God.
36:11He got me too.
36:11He got me hard.
36:13Oh, my God.
36:14First, there is no alcohol, which is not easy.
36:18And you've managed to substitute the alcohol with death.
36:22The raspberry is just, I can't swear, it is very good.
36:28But the kofi, the way you've actually introduced the kofi in the caramel is the substance.
36:37You use the caramel to expose the kofi.
36:42Meringue tends to really over-sweeten things, but you have just got the perfect amount of everything.
36:49That sponge is so perfect.
36:52It's really light, moist, full of that chocolate flavour.
36:56And the caramel has got quite a lot of coffee in it, so it's got just the perfect amount of bitterness, not too sweet.
37:04Really smart mood to have that acidity in the raspberry and that lovely bit of perfume to just add some relief to all that smokiness of the coffee flavour.
37:11The fact that you constructed it in a baked Alaska, such respect, because the level of difficulty, just, like, times that by four.
37:21A great move at this point in the competition.
37:24You needed to step it up, and you did.
37:28Well done.
37:28We'd like to taste your dish, Sarah.
37:40Walking up to the judges, I'm always a bit nervous.
37:43It's a very creative dish idea and concept.
37:48They do look like the koshes.
37:50They do.
37:52And I think conceptually it's unique, and I think it's very interesting flavours on the plate.
37:57You lifted that kosh, you found fresh pandan leaves.
38:02You didn't ever cook with pandan leaves, either.
38:03Yeah, no, look, I think pandan, it's one of those ingredients that I just, you know, I've eaten it in restaurants,
38:10and it's something that I've seen so many ways it's been used, but I've never cooked with it myself.
38:16So it was, yeah, mixed messages.
38:19Then you got some inspo from a kosh.
38:23I don't know why.
38:25Oh, my God.
38:26Write us through what's going on.
38:27So basically, it's pandan panipuris, and then inside is the scarlet prawns.
38:33I can't wait to taste it.
38:35Do you want to come and sauce them up?
38:36You have to go quickly once I'm doing this.
38:39Cool.
38:43Shall we?
38:44Yeah, let's.
38:50Like a little shot.
38:51Yeah, you have to go in one shot.
38:53Three, two, one.
38:55Find them now.
38:55That beautiful gravy you've got going on.
39:09It's like you were your best.
39:11Love the scarlet prawns with that.
39:13Um, I can see this at one of your restaurants for sure.
39:18I 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.
39:26I feel like it needed to be more like light and fresh, but it is a little bit like it kind
39:31of pulls everything down.
39:32I could taste this lovely perfume and infusion of the pandan through the prawn, and then
39:40it kind of went through this more cheesy flavour, and I feel like it overpowers the prawns a
39:45little bit.
39:46And I think, though, you needed to apply a little bit more heat, I think, uh, just so
39:51it wasn't quite as grassy.
39:53Yeah, yeah, I blitzed it, so it's probably a lot.
39:54Yeah, yeah, so you're going to get a lot more of that chlorophyll flavour rather than the
39:57perfume.
39:58Yeah, yeah.
39:58But I still think it's a very interesting use of the pandan.
40:02Do 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 garage.
40:21Yeah, that's great advice.
40:22So much courage.
40:24Thanks, Sarah.
40:24Thanks.
40:25Thanks.
40:27Every day I step into this kitchen, I am pushing myself.
40:31And it's frustrating when it just doesn't quite get there.
40:38Oh, God.
40:39Sarah, you did well.
40:40I know.
40:41But I know that there is magic in the dishes that I'm creating.
40:46And once I get to that point where this is my new normal, then those little misses will
40:53no longer be misses.
40:54Right, the next dish we want to test belong to Schneze.
41:02This is a miso and chocolate ganache, black sesame cream on glaze, bit of yuzu gel, and there's
41:10a chocolate and miso cake on the bottom.
41:16Miso happy.
41:16I really liked the flavor of your miso chocolate ganache.
41:22Each individual element is doing its thing.
41:24Like, you've gone quite hard, you know, on the black sesame, quite hard on the miso, quite
41:28hard on the yuzu.
41:29Like, that was a stunner.
41:31You're really stepping the game up.
41:33I love where it's going.
41:35Ben.
41:36Yeah.
41:37Oh, yeah.
41:37I had a bit of a reservation about your dish.
41:49Obviously, you know why.
41:51And guess what?
41:52Hup!
41:55Vegemite!
41:57It's great!
41:59This is a sort of genius.
42:01Yes.
42:02What is amazing is how condensed, the reduction, and that has strong enough to take on, in
42:10mariage, the Vegemite.
42:12Well done.
42:12Awesome, thank you.
42:15Next dish belongs to Callum.
42:21I'm walking my dish up to the judges, and I'm feeling a little bit nervous about what
42:24the judges are going to say.
42:25It is a weird flavor combination, no doubt about it, but sometimes the weirdest dishes,
42:29if you can pull them off, can be some of the best dishes.
42:31So, here goes.
42:33Callum, what have you made?
42:35Poached quince with a potato, panna cotta, a bay oil, and passion fruit syrup.
42:42Did you say panna cotta?
42:45Potato panna cotta.
42:46Indeed, I did.
42:48Potato panna cotta.
42:53It's a terrible echo, eh?
42:56Wow.
42:57Wow.
43:02So, it's poached quince with a potato panna cotta, a bay oil, and passion fruit syrup.
43:16Callum, quince is a knockout, mate.
43:32Like, absolute knockout.
43:33Firstly, like, the stain on the outside, it did look like a piece of meat that had just
43:39been caramelized after cooking.
43:41And then, the flavor on it is just like, you've got those three different types of alcohol,
43:46but then the ginger just is doing its thing, which lightens everything up.
43:49I love the quince.
43:50I could have had a bowl of that and some ice cream and I'd be a happy man.
43:54The panna cotta, beautiful texture.
43:56I would say, yes, you can taste the potato right at the end of your palate.
44:00Like, for a small bit, rosemary is the dominant flavor.
44:05And then, for me, you couldn't really once you got everything in, because there's like
44:09a lot of heavy hitters going on.
44:12I 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.
44:22It's all so much and so powerful and the passion fruit really took over a little bit.
44:27It's not a big thought, but just to be perfect, because it is delicious.
44:34Sure.
44:34Thanks.
44:35Thanks for the feedback, guys.
44:37Appreciate it.
44:42Let's taste your dish.
44:44Laura!
44:47My biggest thing today was the balancing act of this dish.
44:51When the judges dig into this dish, they should be absolutely hit with an entree.
44:57Anchovy bomb.
44:57Oh, my goodness.
44:59That is a picture reflection.
45:02But I hope that the lemon cuts through all those big, strong flavors, and then those pops
45:07of green ants with every mouthful to make sure you get those little explosions of lime.
45:12Choosing your ingredient wasn't so straightforward.
45:15No, it wasn't.
45:16So you started off with fish sauce, and then you swapped to anchovy, and then you made a fish
45:21sauce from your anchovy.
45:23Pretty much, yeah.
45:24So what dish did you end up with?
45:28So we ended up with hand-cut tallirini with an anchovy dashi emulsion, yuzu koshu, and
45:34green ants.
46:01Laura?
46:01up. That's your best pasta I've ever eaten. And I have been fortunate enough to stand
46:14in this very position and consume banger after banger after banger with your name written
46:20all over it in a pasta dish. And it is, that's unbelievable. Combining the anchovies and the
46:30dashi. And then the shio koji. Firstly, you get a good amount of umami from the anchovies.
46:35Then in your middle palate, it does this weird thing where it tastes like parmesan cheese
46:41with the reaction of the dashi, the anchovy and the yusu gosha. It is unlike anything I've
46:49experienced before in my life. Thank you. Well done. I can feel this little electric current
46:57running from you to the dish to Andy. It's jock. I can really feel it. Um, I'm completely
47:14right, aren't I? I can actually feel it. Um, this dish is so clever because it's such a demonstration
47:37of you working smarter, not harder. Because you've actually used these kinds of ingredients
47:43quite a few times in this competition. And every time you deliver something very different.
47:49You would never think to layer fish on fish. Yep.
47:53Or bataga and then anchovy. Yeah, it just seems like too much. And just the fact that you've
47:57done it, it just builds all these really complex layers of the same flavour.
48:02And then the ants were so similar to the pops of finger lime that you love to use. But
48:09again, it's showing us how you can find that flavour in this other new exciting ingredient.
48:17Such a clever dish. You should be really proud of yourself.
48:20Thank you. Thank you so much.
48:21Well done, Luzzie.
48:30To win immunity, when every single competitor here is this elite, your dishes have got to
48:42be pretty close to perfect.
48:45And for seeing you cook today, I've got a few choice letters for you lot.
48:50O-M-G.
48:52That was some ice cooking from every single one of you. But there can only be one winner.
49:07Laura!
49:08Yes!
49:09Well, 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
49:32way or going home.
49:34Get ready. We'll see you on Sunday. Good night.
49:36See you, everyone. Great day.
49:38Great big day.
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, you'll find yourself cooking in round
49:56two with 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. I've got a lot to do.
50:06I do not want to cook in round two.
50:07This is hectic. I'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.
50:20You don't have a lot of time.
50:29You don't have a lot of time.
Recommended
55:31
|
Up next
42:46
1:02:17
49:15
48:16
48:44
48:05
1:02:54
45:06
53:34
1:02:09
42:01
1:37:41
1:23:04
42:54
42:35
1:56:31
2:07:14
1:32:26