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Short filmTranscript
00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:09Hello, hello, hello!
00:11That spot are clutches!
00:13Oh, yes!
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. I'm so ready.
00:25No, I'm all ready. This 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're feeling lucky,
00:45because this is a lucky day.
00:52We've got one taker.
00:54I'd like to play the game.
00:57You can call your opinion.
00:59OK, 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
01:18to cook an immunity-worthy dish.
01:20Now, A could be anything from apples to abalone.
01:27It 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,
01:40you can choose again.
01:42Ooh.
01:43That's good.
01:44How many times?
01:45Yeah.
01:46We're all thinking it.
01:47But be warned, because your next choice is final.
01:52OK.
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 jumping?
02:00The way you did it was like...
02:01We fell to it.
02:02Intrigue.
02:03Right, let's decide who goes first.
02:16A B C D E F G.
02:20I have done a challenge like this before, and I'm so excited.
02:24Yes, that's a good one.
02:25That 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, Schnezz.
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.
02:59Are you walking to M?
03:00Walking to M?
03:01Let's walk to M.
03:02Let's go, Andy.
03:03Is that positive energy?
03:07It was like M for magnet with the M.
03:10Should we see what's underneath?
03:11Let's see.
03:12Yes.
03:13OK.
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.
03:31I love Miso on anything.
03:32Pick the old Miso up and you can go back to where you came from.
03:33M is officially done.
03:34That's what's next.
03:35Well done, Staz.
03:36Well done, Staz.
03:37Well done, mate.
03:38Good guess.
03:39I honestly love Miso.
03:40It's an umami flavour bomb in a jar.
03:41I'm so happy.
03:42That's precious jar.
03:43I feel like this positive energy I'm projecting here, it came back to me.
03:46It's a little calculator that's got under his sleeve.
03:47No, I'm sorry.
03:48I'm not sure what's next.
03:49I'm 100% keeping it.
03:50I'm 100% keeping it.
03:51Keeping Miso.
03:52Yeah, absolutely.
03:53Love Miso on anything.
03:54Pick the old Miso up and you can go back to where you came from.
03:56NEM is officially done.
03:57That's what's next.
03:58Well done, Staz.
03:59Well done, mate.
04:00Good guess.
04:01I honestly love Miso.
04:02It's a umami flavour bomb in a jar.
04:04I'm so happy.
04:05It's a precious jar.
04:06My little calculator's gone under his sleeve.
04:09So 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?
04:25Alright, now you're going straight to...
04:26Ooh!
04:27What's happening?
04:28That 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. I 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.
05:20Alright, so I'm good to take K off the table.
05:21Get it off the table.
05:22Get it out of here.
05:23Alright, Callum, so you haven't gone with K. What's the next letter?
05:26I'd like to lock in Q, please.
05:27Ooh!
05:28Alright, let's go to Q!
05:29That is good!
05:30I think for quail, short journey.
05:31Alright, Callum, I need to remind you, whatever's under here is your ingredient.
05:33Can't wait.
05:34What are you hoping is under here, Callum?
05:35How's it going to use your second chance?
05:36Maybe I'm going to use your second chance, please.
05:37Alright, so I'm going to take K off the table.
05:38Get it off the table.
05:39Get it out of here!
05:40Alright, Callum, so you haven't gone with K. What's the next letter?
05:41I'd like to lock in Q, please.
05:42Oooh!
05:43Alright, let's go in Q!
05:44I think for quail.
05:45Short journey.
05:46Alright, Callum, I need to remind you, whatever's under here is your ingredient.
05:50Whatever'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 Q also and got quark.
06:04And it was not a good time.
06:05Oh, wow.
06:08What do you have?
06:10What is that?
06:12Quark.
06:14That has backfired.
06:16You're not going to double quark me, surely?
06:18There is nothing worth being double quark.
06:21I always say that.
06:22Quark.
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 clash, we have Q for...
06:44quince!
06:44Yes!
06:45Got him.
06:46Thank you for quince to get out of here.
06:50Thank you very much.
06:51Pleasure to do business with you.
06:52Well done, Callum.
06:55Oh, I can smell it from here.
06:57Amazing, amazing.
06:57I can smell it.
06:58It's gorgeous.
06:59Sarah, 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,
07:09or was it an energetic thing?
07:10Yeah, I just felt like I'm going to go for it,
07:13let fate send me an interaction.
07:15I have no thoughts of what it might be.
07:18It's P for...
07:21Pandan.
07:23Ooh.
07:24Okay.
07:24Ooh, 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?
07:40Yeah.
07:40She loves a challenge.
07:41Nice.
07:41I do, I do like 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.
07:50But I like it because I think it's an opportunity
07:53to push myself outside of my comfort zone.
07:56It's good for, like, infusions.
07:59Laura, you are next.
08:01Okay.
08:03So what are you thinking?
08:04Ooh.
08:05What is in your mind?
08:07What is in my mind?
08:08F.
08:09Sarah's put...
08:10F?
08:11Why?
08:12For Florence.
08:13So Florence is your baby daughter.
08:15Yeah, let's go F.
08:17F.
08:17Yeah.
08:20Fish sauce.
08:22Oh, hell no.
08:23Oh, hell no.
08:25Let's go again, John Chris.
08:27Are you sure?
08:28Absolutely.
08:30Florence did not come through.
08:32What is the alternative now?
08:35What are you thinking of?
08:37A.
08:38Wow.
08:39So, Laura, the ingredient that you must cook with is...
08:43Anchovies.
08:51Anchovies.
08:52Anchovies.
08:52Yes!
08:53Anchovies.
08:54Yes!
08:54Anchovies.
08:55Fuck you off.
08:55Fuck you off.
08:55Fuck you off.
08:56Fuck you off.
08:57Ah!
08:57Doesn't like fish sauce, like anchovies.
08:59Yeah.
09:00Yeah.
09:00Yeah.
09:01Yeah.
09:01Yeah.
09:01Yeah.
09:02Yeah.
09:02Yeah.
09:03Alphabet lucky dip, I don't know how I feel about this.
09:06quite scary because we have to cook with whatever's inside that cloche and it could be anything um let
09:13me see it could be something that we've potentially never seen or never cooked with i'm going to try
09:18v oh wow any reason why v a few things venison veal vegemite uh oh vegemite be hoping for
09:28vegemite i wouldn't mind because there's worse things your ingredient is
09:41first two letters that i would have picked are m and p they're both already taken now i'm just
09:46thinking again i'm like i don't know what else to pick that could have an ingredient that i'm
09:50familiar with lucky last hopefully they've left you some fun ingredients to pinder come on down
09:55oh i'm so is she walking towards the d she's walking towards the day yeah no what are you thinking
10:02i'm gonna go with c okay why c why c i don't know chili curry leaves
10:07cloves cardamom cinnamon everything like i'm just okay your pantry yeah oh i'll i'll go for it okay
10:18you've chosen c for coffee beans
10:25oh not bad good what are your thoughts do you cook with coffee yeah i do actually
10:33it's a really good one yeah sorry that was loud
10:39you don't look 100 sure for somebody saying that's a really good one it is but like
10:44we do have another chance as well yeah 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
10:56was expecting what are you what are you pausing at g why because my husband's name starts with jib
11:04you give up coffee for it and so does ginger and so does gallon girl so does goat there is a second
11:12choice that i can make but you can't go back to the first one so you've got to cook with that second
11:16choice that is a huge risk
11:26anything pulling you in any magnetism happening
11:39now i'm gonna go coffee you're gonna go with coffee yeah yeah well congratulations
11:43pinda you're cooking with coffee
11:48i can do something with this nice one deeps can we see should we see what's other g just for fun
11:52oh yeah can i if you had chosen g you would have gotten
11:58guanciale guanciale oh coffee coffee happy coffee so happy i'm actually really happy with coffee i think
12:06i 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 yeah i know cook anything you like today but we really want to see those
12:19ingredients shine yeah we're giving you 75 minutes nice pantry and garden are open
12:28and the best dish will win its maker immunity from sunday's elimination
12:39your time
12:42starts now
12:47how do you always catch up oh my god yeah i mean there's no there's no need to rush yeah there's no
12:53need to rush all right lozzy always room to rush i cook with me so a lot and i have so
12:57many savory dishes in my mind thanks i'm thinking of this beautiful umami balls beautiful brat
13:04oh my goodness grilled marinated miso fish but i want to go outside the box top seven there's no
13:10way to hide everyone is going to have a bang-on dish this yuzu so today i'm going to try and make
13:15a dessert with miso what do we have in here oh they're nice prawns yeah they are go shopping where's
13:24the entropy water all right so they've smashed the first part of the challenge they know they're abcs
13:32they've all gotten amazing ingredients now they've just got to cook an immunity winning dish with them
13:38i think they've all got quite good ingredients i think you can do a lot with all of them
13:42if i was them i would do anything to get an immunity today the interesting thing is here like
13:48we're we're down in the business 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 they do have
14:00quite unique ingredient with vegemite and pandan like yes quince might be unique but i feel like calum
14:06is so familiar with quince yes like how do you reinvent the wheel when you're so familiar with
14:11an ingredient also laura with anchovies i think they're really going to have to like broaden their
14:17horizons yeah yeah i agree because we've said it before and i'll say it again good is not good enough
14:24yeah at this stage of the competition because the standard of cooking is at a level i've never seen before
14:29what are you doing pasta base there is a bit of a pasta off going on what are you making uh you can do
14:36a dessert okay okay depender you start with the coffee what are you making i'm going with a coffee
14:46raspberry baked alaska um so i'm gonna do coffee ice creams raspberry sorbet i want to fill the center
14:53with a coffee caramel do a chocolate cake like a sponge on the base and then do a raspberry italian
14:59meringue on the outside this is very very ambitious right and you know that baked alaska has an
15:07notorious reputation in this kitchen way more many flowers in this kitchen you probably have successes
15:11not gonna like good bites our fingers are crossed for you depender thank you really want this to be
15:16a success thank you thank you 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 set together
15:29but we're top seven now i mean if there is any chance i'm going to get immunity today it's not
15:33going to be playing safe let's go girl good girl we got this 210. top five would mean the world to me
15:42because it just reinstates that i'm amongst that standard i'm cooking with these legends and i deserve
15:48to be here i have always wanted to have a career in food and opening up my supper club really solidified
15:56my love for indian home style cooking but coming back into this kitchen it's reignited that passion
16:03for desserts which for me has always been a creative outlet it's really lit that fire in me to follow
16:09my food dream of growing my supper club to include not only the indian cuisine that i focus on but also
16:16desserts the fact that i'm here and i know i can do this like i can go right till the end and i just need
16:23to keep going you're good yeah trust your guts you know what you're doing yeah i'm feeling so good
16:32i'm very happy with anchovy and then we're going to probably have a giggle today that it's pretty
16:36much the same thing as fish sauce but um it was a great fluke a great fluke even though anchovies and
16:43fish sauce are pretty much the same ingredient anchovies are like the italian version of fish sauce so
16:48i want to combine my love of italian food japanese food but with native australian ingredients all
16:56into one laura hello so i'm a bit offended i mean you chose solid funk over liquid fun what's the
17:02difference hey you can't take the anchovies out of an italian girl right no i felt like a gamble i'm
17:07gonna do a uh pasta dish so like a hand-cut tagliarini with an anchovy dashi butter emulsion
17:14oh yuzu koshu and green ants oh wow i love it i love the sound of that i'm just trying to push
17:25myself with everything i love yeah everything that makes me happy when i'm cooking i love japanese
17:30cooking i love native australian ingredients yeah yeah so i'm kind of blending all three cultures into
17:35one yeah i just put up something that is like so weird and wacky but should theoretically all work so
17:40balancing act as per usual as per usual all right thank you good luck laura thank you
17:47last week was not a good week for me i was in the bottom two um and it was a horrible place to be
17:57applause it's a fat content yeah it's wrong are you all right
18:03i think for me like getting my head back in the game this is the week that i need to
18:07pull it out so i've come into this kitchen today with a mission and i am so determined to take
18:14immunity i want a top dish tell me it's a laura dish without telling me it's a laura dish i want
18:19to make sure i'm putting up something that just blows the judges away i can see laura you're going
18:23for it you've got the eyes of the tiger oh yeah yeah i feel like so in the zone i'm going to beat the
18:41white chocolate for the day somehow i'm watching you yes jeff so today i picked p for phoenix my
18:51beautiful son and i got pandan which is an ingredient i've never used before so it's a risk
18:58today but i want to have a bit of fun with the judges i'm not regretting choosing pandan because
19:05i think when ingredients are familiar it's harder to actually experiment with them because you instantly
19:10kind of go the way 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 closures so i'm doing little
19:21puris with sweating and i'm making a filling which is kind of like um these beautiful prawns different
19:28kind of spices those sort of south asian flavors and i'm going to stuff it inside the puri and then i'm
19:34going to make a couple of different kind of like chutneys to add inside so a little coconut pandan
19:38honey a little bit of a prawn honey i've never really done a dish like this before either so
19:44i think there's a lot of experimentation in getting this right oh my god how much of this do i use
19:52i think that through this competition i have been experimental and in doing so it means that there are
20:00going to be times where i fall short and i have been i think when you look at this dish yeah you can
20:05see someone is quite genius behind it but sadly it's entirely unbalanced the steak is blue we've
20:12got the oyster and it's got that really slippery texture a lot of people would find a yeah kind of
20:18difficult i think that i've created dishes that are so unique and new and different and they're the
20:25first time i've ever created it it's hard to nail it on the first time oh good sir yeah i don't know
20:30i'm just gonna try nice i look around and i see other people cooking dishes that they're very
20:40comfortable with cooking and i'm here i'm taking a risk i'm creating a dish that i've never made quite
20:45like this before and i'm using an ingredient that i've never cooked with before this could definitely
20:51go very wrong immunity at this point in the competition is everything is today the day to
20:57take such a big risk because if i do i really have to nail it
21:09all right guys let's do something fun if you are on the other side which letters would you have picked
21:14oh quick quick g g g let's go for it j oh j for chuck i know i'm with you mate
21:25l for no apparent reason for no apparent reason what do you got you're cooking with
21:31licorice oh yeah i love that is it's one that you could stand out sweet yeah
21:36duck for sure duck and licorice hi what were you um tea tea a little teeny why'd you pick
21:43my son oh my little turnip oh it's me it's me i would have hated that sophia what would you choose
21:54i don't know why are you gonna like this yeah i know what it is it's oh yuzu yeah i would yuzu
22:03i would yuzu this is your last chance at immunity you've only got 30 minutes to go
22:12let's go guys jnez you got an umami bomb what are you making i've got it all behind the home but i
22:18make savory yeah there's sweet stuff yes i'm making a dessert miso and milk chocolate ganache so this is
22:24going to be like a big swirl in the center of my plate it's beautiful little sponge that's going to sit on
22:27the bottom and i'm going to make a black sesame on glaze around it yeah i'm going to have this
22:32beautiful miso trail like i don't think it's going to be like a moody salty dessert um i'm pretty
22:38excited actually ben you stuck to your guns and you stay with vegemite yeah i love vegemite who doesn't
22:43well i can be one man in the room that doesn't oh yeah that's right i should have thought of that
22:46shouldn't i what do you do i do actually like a uh an angelotti stuff with mushroom and ricotta okay
22:52an oyster cream on the bottom and then a vegemite beluta over the top
22:59i know yesterday was weird but things getting weird yeah yeah it sounds right doesn't it
23:06wow that they are two words that may never in the history of all time be said together again
23:14okay how are you very quickly yeah good um it's funny quince a lot of people don't use quince
23:20in france we use it a lot what how do you normally use it in sweet or savory well the
23:24first time i was introduced to make tarts believe it or not beautiful i love quince i think that most
23:30people have probably only eaten quince in paste form on a cheese board but you actually can use it
23:34in savory cooking it works beautifully with things like pork or duck but it makes for great desserts as
23:39well once i had quince as my ingredient i knew i wanted to poach it and make a really beautiful dessert
23:45with panna cotta but panna cotta is pretty boring how can i make panna cotta interesting potato panna
23:51cotta i'm having a fun cook this is always good when you're doing something a little bit left of
23:56center and a bit weird the concept of a potato panna cotta is a strange one um i think if you google
24:00it i don't think many things are coming up but i think it's going to take something that maybe the
24:04judges haven't seen before in order to win this challenge today i'm tasting my potato panna cotta mixture
24:09before i get into the freezer and i really like it it's quite subtle and not as punchy but that's
24:14quite deliberate i feel like if i'd roasted the potatoes first it would taste more potatoey
24:18and very much in a quince challenge i think i need to get that balance right
24:24panna cotta is in the freezer i've got my beautiful poached quinces cooking away with
24:27a few different kinds of booze here i'm now getting ready to fry some little potato chips both my poached
24:32quince and the panna cotta are going to have really soft textures so i need something in this dish that's
24:36going to have a 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 sugar so
24:45they still kind of taste like dessert well i think there's gonna be enough potato that it kind of is
24:50like an even kilter with the flavor of the quince how's it going hell good mate good i'm really excited
24:55to try your potato panna cotta i am too never had one before fun thing about this kitchen all right you get
25:00pushing they're doing weird shit good time how about you so yeah i'm good so i want to play a bit of a
25:06trick on your mind i can't wait and i know you will i can see you all right i'm hoping i think i'm so
25:12far past that point of the old sarah of falling back on comfortable dishes that i know i can do easily
25:20so i'm just going to go for it with the pandan i just really do believe in fate and whenever i second
25:27guess myself i feel like i just get sent off in another direction so i'm just gonna go gonna go for it
25:36with pandan i'm having a little nibble and it's very mild in flavor so i know i need to use this
25:43in a way where it's an infusion so i'm thinking i can blitz it into my coconut milk with mint and a
25:50little bit of cumin which i can use as my honey element the liquid that is poured into the puris
25:58i'm just setting this aside to warm it up so it can start to infuse just trying to power through as
26:07quickly as possible i've got quite a few of my elements on the go and i want to leave myself
26:14a lot of time to work on the puris because i've never done them like this before definitely not
26:19squid angry just want to make sure i get that right we can't wait to abc what you make 15 minutes to go
26:33you start assembly um soon yeah i've got um i've got my ice cream and the sorbet yep 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 first layer of my baked alaska is my chocolate sponge i layer it
27:00with a ring of my coffee ice cream i've got another ring of the raspberry sorbet on top fill the gap
27:06with some coffee caramel oh yum i top it off with the last layer of coffee ice cream and i put it
27:14straight into the chiller don't move it don't move it don't move it i'm actually really worried it
27:20won't set in time because i added in the coffee caramel god this could potentially melt all those
27:26layers in it's not going to be a baked alaska anymore it'll be cake with an ice cream soup
27:31all i can do now is just pray oh my god
27:3610 minutes to go pasta is ready to go that's on my little pasta board there
27:40i've made a really intense anchovy dashi japanese stock i want to cook the pasta in that so that
27:47pasta starts to take on that flavor emulsify that stock with the butter
27:53if i don't balance this dish perfectly essentially this whole bowl of pasta is just going to taste like
27:58super salty buttery overly rich anchovy and even though i'm all about an anchovy flavor too much anchovy
28:07is not pleasant use your brain use your brain use your brain so i'm going to start to balance
28:14that out with more japanese seasoning to make sure that you can taste sweetness a little bit of acidity
28:19a bit of saltiness sugar and fats and that really earthy seaweed flavor
28:26oh yeah and i've just made fish sauce from scratch the smell of that this reminds me fish sauce yeah it's
28:33like italian fish sauce but you just got the fish sauce out of your dish i know i felt like being
28:37risky today what i like going the hard way around a long way hard way scenic route whatever you want
28:43to call it was hey sir this whole scene makes me so happy this is just a little me serve we'll see a
28:52little mace a little mace of i think it's a little us serve oh is that a gag oh dear
29:22sofia's reaction has made me a little nervous i feel like the balance of this sauce is not quite right
29:35i'm tasting my dish and that umami rich japanese flavors are so strong and prominent
29:43if you can't taste those anchovies with those japanese flavors and those green ants
29:48it's all off so i sprinkle some more green ants on top and add an extra squeeze of lemon
29:58i'm tasting this sauce i'm finding that the balance is perfect yep we're good we're on you're getting
30:05that anchovy you're getting those little pops of those green ants which is just making this dish
30:10go to a wow factor you have five minutes to go come on guys stop eating lunch finish i'm so hungry is it
30:21good 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
30:35so now i need to get my purris into the fryer i'm definitely nervous that my purris are not going to
30:42puff because they added the squid ink i really need these to puff up so that i can have these beautiful
30:50little shells that are actually going to enable me to fill it with all of that goodness come on give me
30:56four good ones they're puffing yep she's puffing sweet i was definitely worried that the squid ink
31:04would stop them from puffing they are definitely puffing which is amazing so for my puri i squeeze
31:13in a little dollop of that beautiful gravy a little teaspoon of that garlic prawn and a little drizzle of
31:20that prawn head oil and just before the judges eat i'm going to add a generous amount of that pandan
31:27pani for this beautiful explosion of flavors my vision has come to life i wanted these to be these
31:34little elements of surprise just like the cloches and it's worked i've got these pockets that are filled
31:40with lots of bold flavors really incredible ingredients and i'm happy with this i really think
31:45it's a great dish honestly i feel like i've been getting close sometimes and never actually getting
31:51there so it would mean the world to me if i could actually win immunity today oh gosh that's so yummy
32:08oh my god look at me i'm a prom oh my god look at you
32:11you all right smith yep i take the inside of my baked alaska out of the last freezer and i need to
32:18keep this dish as cool as possible so i'm actually like encasing it with the meringue standing by the
32:23freezer because it's cooler there than it is at my bench you know it might only be like a few degrees
32:29difference but that is the difference between a perfectly constructed dish and a soupy mess so i'm
32:35going to do whatever i can to keep it frozen for as long as possible because i still need to torch it
32:40right at the last minute i'm saying this in all caps one minute to go
32:48i'm starting to plate up and my panna cotta has set beautifully it's got a really nice sort of
32:52wibble and wobble to it and the queen smells absolutely divine and then that beautiful passion
32:58fruit syrup with the bay oil it's just going to sort of lighten and freshen it up looking at my dish
33:02and i feel pretty happy with it because i think it's a really fun flavor combination i've never had
33:06quince potato and passion fruit together before i just hope it works don't make me spell it out
33:1310 9 8 7 6 5 4 3 2 wow well done
33:27all righty we can't wait to ea team what you came up with let's taste your dish to pinda
33:48i'm really really happy with the way it looks on the outside but i can't see it on the inside
34:00my biggest concern right now is the beautiful layers and i just hope that's set perfectly
34:08so you stuck with coffee yeah and what's your dish so 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 layer
34:18of coffee ice cream and then i actually tried to pour a little bit of the coffee caramel inside
34:24and then i've got a raspberry italian meringue on the outside i think the best way to judge a baked alaska
34:29is always going to be through that cross section and it sounds like we should have three pretty clear
34:34layers from you plus an ooze of that coffee caramel in the middle as well yes hopefully should we get a hot
34:41knife going um okay layer me on
35:01which fan favorite will lift the masterchef trophy stream every mouth-watering episode on 10.
35:11i'm killing me andy andy andy hurry up
35:25okay are you ready for your reveal oh my god how we go that's it you got layers you got
35:39deep under as a frenchman i know what i expect from a real deck alaska i don't think i'll like it
36:06it because i love it oh my god first there is no alcohol which is not easy and you've managed to
36:19substitute the alcohol with death the raspberry is just so i can swear it is very good
36:28but the coffee the way you've actually introduced the coffee in the caramel
36:34is the substance you use the caramel to expose the coffee
36:40meringue tends to really over sweeten things but you have just got the perfect amount of everything
36:50that sponge is so perfect it's really light moist full 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 really
37:04smart mood to have that acidity in the raspberry and that lovely bit of perfume to just add some
37:08relief to all that smokiness of the coffee flavor the fact that you constructed it in a baked alaska
37:16such respect because the level of difficulty just like times that by four
37:21a great move at this point in the competition you needed to step it up and you did
37:25well 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 they do look like the cautious
37:50and i think conceptually it's unique and i think it's very interesting flavors on the plate you
37:57lifted that cloche you found fresh pandan leaves you never cook with pandan leaf either yeah no look
38:04i think pantan it's one of those ingredients that i just you know i've eaten it in restaurants and it's
38:10something that i've seen so many ways it's been used but i've never cooked with it myself so it was yeah
38:17mixed 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
38:43shall we yeah let's
38:47like a little shot yeah you have to go in one shot three two one um that beautiful gravy you 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
39:22yeah i feel like the pendant 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 it kind of pulls
39:32everything down i could taste this lovely perfume and infusion of the pandan through the prawn and
39:39then it kind of went through this more cheesy flavor and i feel like it overpowers the prawns a little bit
39:45and i think though you needed to apply a little bit more heat i think uh just so it wasn't quite
39:51as grassy yeah yeah i blitzed it so it's probably a lot yeah so you're gonna get a lot more of that chlorophyll
39:56flavor rather than the perfume yeah yeah but 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
40:17creative and unique so we want that sarah every time you walk in that kitchen that's great advice
40:22so much courage 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 i know but i know
40:42that 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
41:02this 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 each 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 hard on the yuzu
41:29like that was a stunner you're really stepping the game up i love where it's going thank you
41:34ben yeah oh yeah mushroom 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
42:11virgin might well done 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
42:24are going to say it 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 so here goes
42:32come on 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 potato panna cotta
42:49so it's poached quince with a potato panna cotta a bay oil and passion fruit syrup
43:16so
43:28callum quince is a knockout mate like absolute knockout firstly like the stain on the outside
43:37it did look like a piece of meat that had just been caramelized after cooking
43:40and then the flavor on it is just like you've got those three different types of alcohol but then
43:46the ginger just is doing its thing which lightens everything up i love the quince i could add a bowl
43:51of that and some ice cream and i'd be a happy man the panna cotta beautiful texture i would say yes you can
43:58taste the potato right at the end of your palate like for a small bit rosemary is the dominant flavor and then
44:06for me you couldn't really once you once you got everything because there's like a lot of heavy
44:10hitters 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
44:22it's all so much and so powerful and the passion fruit really took over a little bit
44:26it's not a big foot but just to be perfect because it is delicious sure thanks thanks thanks for the
44:36feedback 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
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
45:27up with 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
46:45kosher it is unlike anything i've experienced before in my life thank you well done
46:55i can feel this little electric current running from you to the dish to andy it's jock
47:00i can really feel it i'm completely right aren't i
47:15i can actually feel it um
47:19this dish is so clever because
47:33it's such a demonstration of you working smarter not harder because you've actually
47:41used these kinds of ingredients quite a few times in this competition and every time you deliver
47:47something very different you would never think to layer fish on fish yeah
47:53bataga yeah it just seems like too much and just the fact that you've done it it just builds all these
47:58really 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
48:21well done lozzy
48:36to win immunity when every single competitor here is this elite your dishes have got to be pretty close to
48:43perfect
48:43and uh for senior cook today i've got a few choice letters for you lot o-m-g that was some ace cooking
48:56from every single one of you but can only be one winner
49:02all right
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 you'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 get ready we'll see you on sunday good night
49:42sunday night on masterchef australia
49:46oh my gosh it is time this challenge is strategy on steroids if you cook one of the three least
49:53impressive dishes you'll find yourself cooking in round two with whatever time you have left
49:58oh my god they need to keep time on their side i need to move super fast i've got a lot to do
50:06i do not want to cook in round two this is hectic i'm just trying to do things so quickly without
50:09making mistakes i can't afford to take my eyes off the prize here otherwise oh my god it could be
50:15it's time it's just breathe to go home you don't have a lot of time no i do not
50:29you
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