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S17 E49 >>> https://dai.ly/x9nb3ui

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00:00:00Previously on MasterChef Australia...
00:00:03Go!
00:00:05Ah!
00:00:06Our top seven are a cart above.
00:00:09Oh, that smells delicious.
00:00:10So a week of immunity challenges...
00:00:15...put the X in extraordinary.
00:00:18That was a stunner.
00:00:19That is a picture of perfection.
00:00:21Oh, my goodness.
00:00:23I can feel this little electric current
00:00:25running from you to the dish to Andy.
00:00:28It's jock.
00:00:30That's your best pasta I've ever eaten.
00:00:32That's unbelievable.
00:00:34Which spelled success for Laura...
00:00:37...and...
00:00:38Michael Wilson!
00:00:41...his Tower of Terror...
00:00:43Oh!
00:00:44Oh!
00:00:45Eight layers of absolute precision.
00:00:48...was a massive win for Jamie.
00:00:51It was your first pressure test in 12 years.
00:00:54And you won it!
00:00:56Tonight...
00:00:58...an elimination...
00:01:02...means time is up...
00:01:04...for one of our incredible cooks.
00:01:08Oh, my God!
00:01:09Here we go, gang!
00:01:18Find a bench!
00:01:19It's gang time!
00:01:20Oh!
00:01:21Oh!
00:01:22Oh!
00:01:23Oh!
00:01:24Oh!
00:01:25Oh!
00:01:26Oh!
00:01:27Oh!
00:01:28Oh!
00:01:29Oh!
00:01:30Oh!
00:01:31Oh!
00:01:32Oh!
00:01:33Oh!
00:01:34Oh!
00:01:35Oh, joy!
00:01:36Oh!
00:01:37Oh!
00:01:38Oh!
00:01:39Oh!
00:01:40Oh!
00:01:41Oh!
00:01:42Oh!
00:01:43Oh, oh!
00:01:44Oh, oh!
00:01:45Oh!
00:01:46Oh!
00:01:47Oh, the cloche. I see.
00:01:51Hey, everyone.
00:01:53Hello. Hi.
00:01:55Today, seven becomes six.
00:01:58And even though we don't want to see any of you go,
00:02:01the only person who can shield you from elimination is you.
00:02:08You have a massive decision to make today.
00:02:12And it has everything to do with what's under those cloches.
00:02:18You ready to find out what it is?
00:02:21I'm going to count you in.
00:02:23You're going to lift them in three, two, one.
00:02:27Oh, my gosh.
00:02:31It is time.
00:02:37On that clock is 90 minutes.
00:02:40That is the amount of time that you'll have to cook with.
00:02:45In round one, you can make anything you like,
00:02:49using as much or as little time as you want.
00:02:53The moment you finish your dish, stop your timer.
00:02:58Bring it to us and we'll taste it.
00:03:01Holy...
00:03:02If you cook one of the top two dishes, you're safe.
00:03:11But if you cook one of the three least impressive dishes,
00:03:17you'll find yourself cooking in round two with whatever time you have left.
00:03:22Oh, my God.
00:03:24What if I eat?
00:03:26Meaning how you play this, it's vital.
00:03:31You can use more time in round one to try and perfect your dish,
00:03:35or play it safe and leave yourself a buffer.
00:03:38Your 90 minutes start now.
00:03:43Good luck.
00:03:44Good luck.
00:03:45Good luck.
00:03:46Good luck.
00:03:47Good luck.
00:03:48Good luck.
00:03:49Good luck.
00:03:50Good luck.
00:03:51Oh, my God.
00:03:52You stop working.
00:03:55Oh, my God.
00:03:56Stop them.
00:03:57Wow, we're challenged.
00:03:59Oh, my God. This is mad.
00:04:00Time's split. I've seen this challenge before. I've never done it.
00:04:11I'm not prepared for it, if I'm honest.
00:04:13Ben's already cooking.
00:04:15He does that. He goes straight to the equipment,
00:04:16puts pans on before he goes in.
00:04:19Ole, ole, Ben. Good luck.
00:04:21So, my strategy here is to cook something quickly.
00:04:23If I can pull out a dish that is fast, I might be able to save myself.
00:04:26And if I can't, it'll leave me loads of time in order to come up with a dish for round two.
00:04:37Come on, Ben.
00:04:38Oh, yeah.
00:04:40Last in, first out.
00:04:41Nice.
00:04:42Very efficient shopping.
00:04:48Look, this challenge is all about strategy,
00:04:50and really there are a few ways you can do it.
00:04:52What would you do?
00:04:53I would just go all out in that first dish.
00:04:56I'm going all in.
00:04:58So, how many minutes?
00:05:0090.
00:05:02If this doesn't work...
00:05:04I'm really screwed.
00:05:06No, you're right.
00:05:08Last time you did this, you used 89 minutes.
00:05:11Yeah.
00:05:12And thankfully made it.
00:05:13Yes.
00:05:14And then you didn't have to cook in round two.
00:05:18But do you know what?
00:05:19There was no strategy behind it.
00:05:20So, how do you...
00:05:21Okay, so don't really talk to Paul on this one, right?
00:05:24I would do a short cook to start.
00:05:26So, belt one out, maybe a raw dish, seafood, something like that.
00:05:3030-minute cook.
00:05:31In round two, I'd leave my best dish.
00:05:34I absolutely agree with Andy.
00:05:36You spend less now to have a lot more round two and be safe.
00:05:41They're all so good, though.
00:05:42They're all so good.
00:05:43I know, I know.
00:05:47I'm feeling really good.
00:05:48I'm feeling really hectic.
00:05:49Never done this challenge.
00:05:50So, I'm making this beautiful lardo and Wagyu skewer.
00:05:55It's a crazy quick cook that's super delicious.
00:05:58I was never my friend in this kitchen, but I feel lately I kind of changed.
00:06:03My strategy today is I want to use less time in round one,
00:06:07but smash it with a flavour.
00:06:09So, I'm going with a quick 35-minute cook.
00:06:13Wagyu is this beautiful cut of meat that cooks really quickly.
00:06:17I'm also making this beautiful green sauce and a delicious aioli.
00:06:23So, I'm really confident in my choice of dish today.
00:06:26If I nail it, the flavour is there, the technique is there.
00:06:29They're hopefully going to keep me safe from the round two.
00:06:32Come on, smash.
00:06:34Punch.
00:06:41I'm a pretty quick cook.
00:06:43I'm one of the fastest here, I'd say.
00:06:45But the risk with cooking a quick dish obviously is that you don't have time to build flavour
00:06:49and you might not do everything perfectly.
00:06:54Hey Ben.
00:06:55Hello, hello.
00:06:56How are you?
00:06:57I'm very rushed right now.
00:06:58Here's where the strategy first.
00:06:59The strategy is I'm cooking a delicious dish that's going to take half an hour.
00:07:02It's going to be delicious King George whiting, tomato butter sauce, basil oil and a cucumber.
00:07:07Fresh and mussel sort of salad.
00:07:09That does not sound like...
00:07:10I know.
00:07:11...a short cooked dish.
00:07:12It's right, but the fish cooks super quickly.
00:07:14Yeah.
00:07:15And so does everything else.
00:07:18It sounds like it should take an hour.
00:07:20It's going to take half an hour.
00:07:21Simple as that.
00:07:22Yeah.
00:07:23So I'm not taking my time on having a coffee break.
00:07:24I'm just smashing it out as quickly as I can.
00:07:26Right.
00:07:27And the quality is still going to be there.
00:07:28That's my goal.
00:07:29It happens.
00:07:30I'll be hawking.
00:07:31Good luck mate.
00:07:32The way to get flavour into this dish in a little amount of time is to use the richness
00:07:35of the tomatoes and the butter, the saltiness of the mussels and the chard from the cucumber
00:07:39with the beautiful King George whiting.
00:07:41And multitask my hat.
00:07:43Multitask everything.
00:07:44Trying to get this done.
00:07:46So I can hopefully be safe in round two.
00:07:48Come on Benny.
00:07:49Go Benny.
00:07:54With a time challenge like today, I think I'm going to try and use just under half of my cook
00:07:58time to try and cook a really good dish, but leave myself enough time that if I need
00:08:02that insurance policy for round two, I've got it there.
00:08:05Callum.
00:08:06Hey guys.
00:08:07How are you?
00:08:08Strategy.
00:08:09What a challenge.
00:08:10He is the strategy master.
00:08:11So what is the strategy?
00:08:12Um, so strategy but not gambling, right?
00:08:15So I'm going to keep plenty of time for my second cook.
00:08:17Yeah.
00:08:18So this is going to be a good dish.
00:08:19Hopefully I won't need the second cook.
00:08:20What is the dish?
00:08:21Yeah.
00:08:22So I'm going to do, um, a little take on mousse frits.
00:08:25So it's the kind of Belgian dish that's got mussels cooked in cider.
00:08:29Um, but I'm going to do it in a really fun little format.
00:08:31So I'm going to sort of make little edible mussel shells and serve it inside that.
00:08:35It's just a one bite situation.
00:08:38You have to make that noise as well.
00:08:40Alright, good luck.
00:08:41Thanks gang.
00:08:42My version of wool frits is going to be quite different to the classic.
00:08:44So I have to take the time to nail the flavour profiles.
00:08:48I have to get this right.
00:08:49Come on, Cal.
00:08:50Let's go.
00:08:53You've had 15 minutes.
00:08:54You have 75 minutes on the clock.
00:08:57Good luck.
00:08:58This is, it looks like this is going to be your quickest curry ever, yeah?
00:09:11Uh, one of them.
00:09:13One of them.
00:09:14You're always cool, yeah?
00:09:15Even in a hurry.
00:09:17In general, like when I make chippy curries at home, I don't use canned chippies.
00:09:20I would pressure cook it for ages and then I'll slowly build flavour.
00:09:25There'll be whole spices, there'll be dry spices.
00:09:27God, these packets.
00:09:29Today, I'm going to do a really quick chippy curry without compromising on the flavour.
00:09:34Hey Pinda.
00:09:35Hey guys.
00:09:36What's the strategy and what's the dish?
00:09:37So the strategy is to split it halfway.
00:09:39Okay.
00:09:40And stay as close to 45 minutes as I can.
00:09:42Okay, what's your dish?
00:09:43My dish is going to be street food today.
00:09:45So I'm doing aloo dikki chole chaat, which is basically like this stuffed potato patty.
00:09:50On top of that, you've got a really flavour-bomby chickpea curry.
00:09:55So you just take one bite and it's like a flavour bomb.
00:09:57And then I'm going to do two chutneys and a yogurt sauce on top.
00:10:00In 45 minutes.
00:10:01Yeah, I'll do it.
00:10:02I'll do it.
00:10:03Well done.
00:10:04We trust you.
00:10:05Okay, thanks.
00:10:0645 minutes is going to be a push.
00:10:07Normally I would have at least an hour to build that depth of flavour, but I'm going to
00:10:11put all my eggs in one basket to get it done in that time.
00:10:14I do not want to cook in round two.
00:10:16That was good, Dipinda.
00:10:21So for this green sauce, I'm using tarragon, parsley, chives.
00:10:27It's going to be full of flavour.
00:10:29It needs to complement the fatty-vagant larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on is my aioli.
00:10:39So my aioli is going to kind of add the creaminess to this dish and also the little zing of garlic
00:10:45through it as well.
00:10:49Why is this happening?
00:10:51I blitzed it and it splits.
00:10:53What?
00:10:54I never split mayo in my life.
00:10:56So I need to start again.
00:11:00Okay.
00:11:01Deep breath.
00:11:02You see, time is obviously an issue with you.
00:11:05Yeah.
00:11:06Because you need to control your measuring.
00:11:08Yes.
00:11:09It's just a mistake again.
00:11:12You should not...
00:11:13I know time is important, but you should not compromise your standard, yeah?
00:11:17Good luck.
00:11:20I cannot believe this.
00:11:22This is just a knot happening.
00:11:24What's wrong?
00:11:25My mayo is splitting.
00:11:26I always do it the same way.
00:11:27This is the second time.
00:11:31The second time splits again.
00:11:33It's really frustrating when this is happening on Black Apron Day and especially when I don't
00:11:38have time.
00:11:39I need to do it again.
00:11:41I feel like I wasted ten minutes.
00:11:43I didn't do a single thing.
00:11:44I'm so annoyed.
00:11:46Think you can be the next MasterChef?
00:11:47Only one way to find out.
00:11:48Applications are open now.
00:11:49Head to the link below and apply.
00:11:50We'll see you in the kitchen.
00:11:51It's Snes with some mayo.
00:11:52Holy moly.
00:11:53Where's my salt?
00:11:54I never give up.
00:11:55Come on, Snes.
00:11:56I really have to do it.
00:11:57This time it has to work.
00:11:59What the hell is happening today?
00:12:00Oh my God.
00:12:01Snes.
00:12:02Snes.
00:12:03Snes.
00:12:04Snes.
00:12:05Just breathe.
00:12:06Hey, hey, hey, breathe.
00:12:07Breathe.
00:12:08It's just happening third time.
00:12:22hell is happening today? Oh my god. Snez. Snez. Just breathe. Hey, hey, hey. Breathe. Breathe.
00:12:31It's just happening third time. I'm gonna go over the time that I set. That means
00:12:35if I do end it up in round two I'm not gonna have much time to cook. I don't
00:12:45know what anyone else is doing around me. I just know that I am making a really
00:12:50fun dish. It is creative and a little bit conceptual and it's a dish I can make in
00:12:5530 minutes. Basically it's kind of a take on soldiers and eggs so I am going for
00:13:02beautiful lamb skewers and dipping into pomegranate hollandaise sauce. Obviously
00:13:08it's MasterChef so it needs to be a little bit fancy. Not just gonna do
00:13:11boiled eggs on toast. How the hell does this work? This little egg tool just
00:13:20cuts off the top of the egg in a perfectly round circle so I'm gonna use
00:13:24this and pour my pomegranate hollandaise sauce back into it. Okay. So you do
00:13:29have that play on soldiers and eggs. Oh that really works. I like this dish but it
00:13:34can be risky to do just two elements so I really need to nail these so that I get
00:13:39safe from round two. Go on Sarah. Beautiful, beautiful.
00:13:48I'm going alright so I've got the sauce reducing, got my cucumbers charred, got my mussels cooked. What I do now is cook a fish and plate it up.
00:13:55Ben's definitely taken the Usain Bolt approach today and it's like speed,
00:13:59speed, speed. This is hectic. I'm just trying to do things so quickly without making mistakes.
00:14:02So I'm just gonna do my best and hopefully get it through. I'm making a pan for a King George
00:14:09Whiting with a mussel and charred cucumber salad. Come on Benny. Pretty much
00:14:14everything is done except for the cooking of the fish but it's in there for
00:14:18literally two minutes. It's out, it's crispy. I'm really happy with it. The plating is
00:14:22gonna take me but hopefully less than a minute. I don't have time to waste. Get
00:14:25the salad on there, I get the fish on top, the creme fraiche, the sauce.
00:14:31Clock stop. Hit the clock. 66 minutes to go. I did it in less than 24 minutes. I can't
00:14:37believe it. I'm stoked. 24 minutes. Ben you've just stopped your clock. It's time to taste your dish.
00:14:44Fish. That was awesome. When the judges taste this dish I want them to have the flavor of the fish,
00:14:54the texture of the salad and the mussels and not for a second to think that this was
00:14:58done in less than 30 minutes. First course is served. That is ridiculous. Wow. That's what we
00:15:03call it. Aapidu. Fast food. You've made this in 23 minutes and 48 seconds. How are you so speedy?
00:15:13I'm in a rush to get up there. What's the dish Ben? It's King George Whiting with a mussel and
00:15:22charred cucumber salad, a tomato butter sauce and a basil oil. Ben, your fish is impeccable. What I love
00:15:47is that combination of flavors. It's simple. It's also quite original. You managed to execute a dish
00:15:53even under your timing, which is fantastic. What I loved about the dish, the fish was prepared and
00:15:59cooked so beautifully. I thought the dish overall ate pretty well. I would have liked to touch more acid.
00:16:05I felt like that creme fraiche with the butter kind of dragged it down a bit. However,
00:16:10those mussels were cooked really beautifully. Some positives, some negatives. Mm-hmm. I think your
00:16:19mussels were just cooked almost borderline. Unfortunately, I got a bit of a beard in mind,
00:16:25so I think that's that's what happens when you rush, right? So I thought I checked every one of
00:16:29them. So when you make a little mistake like this with competitors like that, it could be the thing
00:16:34that sends you into the next round. But let's see if your quick stick strategy pays off. Thank you.
00:16:38That's a bummer. That's bad. That's a real bummer. Gutted. But the one thing on my side is I've got a lot
00:16:48of time for round two to cook and all these other guys are still cooking, even though my judgment's
00:16:53finished. So the longer they take, the better it is for me. You've had 30 minutes and there are 60 minutes left to go!
00:17:02There's always that little voice in the side of your head that's going, hang on a minute,
00:17:13Benny's already gone up. Maybe I should be rushing up now. But I really need to start cracking onto
00:17:17these edible mussel shells. And the tricky thing is they're quite delicate to work with. And I can
00:17:24only make one at a time. I'm using mussel and kind of squid ink batter made from the actual cooking
00:17:31liquor from the mussels itself with that cider in there as well. And I've only got one mussel mold
00:17:36here. Each mussel shell I'm cooking takes about two minutes or so to cook. So I'm going to burn five
00:17:42or ten minutes here. Did it work, Cal? Yeah, mate. I feel slightly more rushed making this dish than
00:17:50what I maybe had planned at the start of the cook. But I think knowing that I'm pretty happy with all
00:17:55the elements, I think it's worth every second. There's no point doing a quick dish if it's rushed
00:17:59because then it's not going to be good. Where's my garlic? I'm still building flavour in this
00:18:05chickpea curry. So I'm going to let this simmer in its spices for as long as I can. Yeah. Meanwhile,
00:18:11I'm going to start working on my pea filling. This is where the flavour is going to come from when you
00:18:17bite into that aloo tiki, which is the potato patty. I need to move super fast. I've got a lot to do.
00:18:23So I'm just working at the speed of light at the moment. Normally, I would have at least an hour to
00:18:28make this dish. But today, they're trying to do it in 45 minutes. Head down, bum up. Depender. Good.
00:18:37Yeah, I think so. I'm just trying to get it done. Hustle. Yeah, I'm trying. But every single element
00:18:43has to be done perfectly. That's the only way to save muscle from round two. Might actually make it.
00:18:48Thank God. Fire out. This aioli really knocked off my tongue. I'm really happy I have it now,
00:19:10because I cannot waste another second.
00:19:12I already went over my time. And I'm just doing my baguette and larger skewers.
00:19:18That's my tester. What happened to your mayonnaise? Did it split? It just split straight away. And then
00:19:25last time, I managed to do it. I do have my green sauce. I need to pass it through. This is finishing
00:19:31off. I'm going to glaze it last minute as well. Cook it. How long is that going to take to cook and rest?
00:19:36I'm going to add extra five, ten minutes to myself to make sure I nail this. And it's perfect.
00:19:41That was not the plan, was it? No. That absolutely was not the plan. But, um, yeah.
00:19:47Come on. Yes. Push on. Let's go. Let's do it, Andy.
00:19:54Starting to get a little bit worried. I wanted to get this done in 30 minutes to save that time in case
00:19:59I need it for round two. My pomegranate hollandaise sauce is done, but I haven't even started my skewers
00:20:06yet. There's only two elements on this plate, so I want these lamb skewers to be cooked perfectly.
00:20:15Oh, shit, that fell in. Oh my god. They're falling apart. But the skewer mixture, it's just not holding
00:20:23together. Oh. If I don't fix this, then I don't have a dish.
00:20:43Oh, shit, that fell in. They're falling apart. 90 minutes on the clock. It's two rounds. We are nearing
00:20:51the halfway mark. And my lamb skewers are just kind of falling apart. What, Sarah? I know it is
00:20:57going to eat into my second round, but I need to fix this and cook them again. But I need to make sure
00:21:03that they're not overcooked. I'm just going to make sure they're super delicious and juicy and, um, keep,
00:21:09yeah, get it done. Good. Perfect. Primo.
00:21:18I'm really happy with these edible mussel shells. They look pretty much
00:21:21like a dead ringer for our mussel shell. We're going to pop some of the confine potato in there.
00:21:27Some of that apple and radish slaw on top with the rice mussel. And I think that it is the dish
00:21:33I promised the judges. So, yeah, I'm feeling really happy with that. Beautiful. Thanks for the support,
00:21:38Loz. I popped the last garnish onto my last mussel and I smashed that clock to stop it. I have stopped.
00:21:45Hopefully, I'm not in round two, but if I am, I should still be able to cook something really
00:21:49good in that 50 minutes I've got. Callum, you've stopped your clock. Bring it down to be tasted, mate.
00:21:57Wow, look at her. Oh, that looks like a...
00:22:01One coming up. I'm sorry, is that an edible shell? It is. It is.
00:22:05I know. I just clocked it. So, I'm calling it Moore's Frits, which of course is that classic
00:22:13dish of mussels braised in cider with confit potato underneath. There's an apple, radish and
00:22:18fennel slaw on top of that, mussel poached in cider, finger lime and gel deluxe on top.
00:22:24One hit, yeah? Yeah, go for it.
00:22:44I love it when someone brings up a dish and I can feel that we're all trying to keep poker face.
00:22:50Because that is so good. That mussel shell, it's the most perfect texture. It just
00:22:56completely falls apart in your mouth. The most satisfying, lightest crunch and the hero is still
00:23:02the mussel. Remember, Mulfrit is French. What is important is you've returned the mussel's flavour.
00:23:11You've got the textures of the chips without the chips and your seasoning is correctly on the top.
00:23:18Well done. Thank you very much.
00:23:29Everything is ready to go. My lamb skewers are looking beautiful. I've got that glaze on top.
00:23:35I've poured my hommagrin hollandaise sauce into my egg shell and I'm plating up.
00:23:41Beautiful, beautiful.
00:23:45Okay, stop. Oh god, 49 minutes.
00:23:51Shit.
00:23:53I wanted to get the dish right. I'm just hoping the cook on my lamb is nice and juicy. I took my time
00:23:58with it, so hopefully that is right. Sarah, you're done. Time to taste your dish.
00:24:02Hi. Eggie soldiers.
00:24:12Dippy eggs.
00:24:15Today's dish is spiced lamb skewers with pomegranate hollandaise.
00:24:21Sarah, this is a real nowhere to hide dish. Only two elements. Do you think you've nailed them?
00:24:30Yeah, I think so. I think it's tasty and it's a good dish.
00:24:34Yeah, this is really fun.
00:24:53Sarah, I love that little char that I got on the outside of my skewer.
00:24:59And the hollandaise's beautiful silky texture. It clung on to that skewer so well. I'll stand
00:25:05there like I was at the fair with the pluto pup, which I loved.
00:25:09I thought you could have went a little bit harder with the spice mix. And I hate to say,
00:25:13the skewer was a little dry mine, so I hope for your sake it's different down the end.
00:25:19It's very tasty. But I've got to acknowledge it might be, and I think it might be a little bit too dry.
00:25:29You know, I love the way you cook, so good luck.
00:25:32Thanks, Sarah. Thanks, Sarah.
00:25:38You're halfway through your 90 minutes. You have 45 minutes to go.
00:25:48All the cooks have finished, and just me and Dipinda still cooking.
00:25:53It's done.
00:25:58I've got to stop in the garden.
00:26:05She's going to the body carton.
00:26:07These are lovely herbs.
00:26:09These are lovely herbs.
00:26:11I feel like I lost 15 minutes just on this aioli.
00:26:14I really need to make sure this dish is perfect, so it saves me. Oh my god.
00:26:28That's my time, that's my time.
00:26:2941 minutes.
00:26:37Dumber.
00:26:38Shnair's your fish. We'll taste your dish now.
00:26:4141 minutes and 14 seconds was definitely not positioned I want to be if I need to do a second cook.
00:26:46Pretty.
00:26:49Oh, it looks pretty as a picture.
00:26:52Okay, what have you made?
00:26:53I made a Wagyu and Lardo skewer, and green buttermilk sauce, aioli on top, and some herbs from the garden.
00:27:03This was meant to be a 35 minute dish.
00:27:08Max.
00:27:09It nearly took you 50 minutes.
00:27:10I know.
00:27:31Firstly, the presentation was a 10.
00:27:34It looked absolutely cracking.
00:27:37Such a delicate presentation, and the skewer was cooked perfectly.
00:27:44I thought the sauce was delicious, and I loved all those zingy herbs that you put in there,
00:27:48and the, yeah, colour was just stunning.
00:27:51How long did you spend on your mayo in total?
00:27:53Probably 15 minutes.
00:27:55Right.
00:27:56I think you could have saved yourself 15 minutes, because I don't think your dish actually needed that mayo at all.
00:28:02Oh, I agree.
00:28:03You've got this fattiness from the Wagyu, which is so beautiful,
00:28:06and then the mayo almost obscures it.
00:28:09And now I'm wondering if the thing that you spent 15 minutes trying to perfect,
00:28:12that you didn't even need, could be the thing that sends you into round two.
00:28:17Good luck.
00:28:21Oh, dear.
00:28:21Okay, you had 15 minutes.
00:28:26Now, 40 minutes left to go.
00:28:29The pina is the last cook, still cooking in round one.
00:28:35Faster.
00:28:36Faster.
00:28:38The chippy curry is really tasty. It's got a depth of flavour.
00:28:44This is the time I want it to be done with my dish, and I'm still constructing my potato patties.
00:28:48I've got to go. Go, go, go.
00:28:50I'm stuffing them with the pea filling. I still need to fry them. I still need to do a yogurt sauce.
00:28:55Come on, deep. Hustle.
00:28:57Yep, I'm almost there.
00:28:58Move, move.
00:28:59Come on.
00:28:59Yep.
00:29:03Yes, look at that. Look at that.
00:29:06Beautiful.
00:29:07I'm feeling extreme amounts of pressure right now because every minute beyond this point
00:29:13is potentially a minute off my round two cook.
00:29:20I don't know how long these potato patties are going to be cooking, but I need them to be crispy.
00:29:24I don't want to compromise on that texture because that's what makes up my dish.
00:29:28Oh, my God. It's literally that one thing.
00:29:45Come on, deep. Hustle.
00:29:52This is my two chutneys.
00:29:53Yeah. My plating is complete minus these potato patties.
00:30:01I press down to allow for more surface area to cook in the ghee.
00:30:04It's getting there.
00:30:07And I can finally see it browning, and I'm like, thank God.
00:30:11Okay, this is looking really bloody good.
00:30:12Okay.
00:30:15I take out my potato patties. They look amazing.
00:30:18This is how an alutiki should look.
00:30:20I'm going to stop the clock now.
00:30:26Nice, deep.
00:30:29Depinda, you're the last to finish. That wraps up round one. You can bring your dish down now.
00:30:33I've got everything crossed for myself right now.
00:30:41I've got the least amount of time left compared to everyone else.
00:30:45If I have to cook a dish in 35 minutes, I don't know what I'm going to do.
00:30:49Depinda, what's your dish?
00:30:55So today I've made alutiki chole chaat.
00:30:59So tiki is the actual patty, which is stuffed with peas.
00:31:03And then the chole is the chickpea curry.
00:31:06And then you have the yoghurt, the two chutneys, the masala on top, and you just devour it.
00:31:15Are you going to make it for us? Is that the deal?
00:31:17Is that the deal who?
00:31:22Oh, not what I was expecting.
00:31:28I feel like all that hard work's just been crushed.
00:31:31No, but that's the sound you want to hear.
00:31:32Yeah, yeah, yeah.
00:31:35It looks so generous in flavour and colour and the smell coming off it.
00:31:39It's extremely enticing.
00:31:47It's really worth the time that you invested in frying that tiki really well.
00:32:06Because it's just got that lovely, crunchy outer coating.
00:32:08And then in the middle, it was just so nice and comforting and smushy.
00:32:23Yeah, beautiful dish.
00:32:24Oh, thank you.
00:32:25You are the only one who did not use any protein.
00:32:28It's just veg, spice, and your knowledge.
00:32:33And you know what?
00:32:34Your dish is magical.
00:32:38What I did not know is the point of using this crispy, very special potato,
00:32:43who was impeccable and support all the flavours.
00:32:47And you've nailed it.
00:32:48So I'm so pleased for you.
00:32:51Depinda the gambler, huh?
00:32:56She gambled today.
00:32:58And she said flavour bomb and it is an absolute flavour bomb.
00:33:03You couldn't have described it any other way.
00:33:05Great gamble, great strategy, whatever you want to call it.
00:33:09And it may very well have paid off to pinda.
00:33:13We've got a decision to make.
00:33:26When looking for the least impressive dishes,
00:33:29it's getting harder and harder to narrow it down.
00:33:33That said, if I call your name, you're cooking in round two.
00:33:39Snez, you spent too much time making that mayo to the detriment of your dish.
00:33:45Yep.
00:33:48Sarah, so close.
00:33:51But you needed to spend just a little bit more time amping up those flavours.
00:33:56And lastly, Ben.
00:34:00That was a massive achievement in such a short amount of time.
00:34:03But sadly, your dish lacks some refinement.
00:34:08I got a beard in my muscle.
00:34:09It's awesome.
00:34:11Callum, Depinda, you're safe.
00:34:13Congrats.
00:34:15You can join the others on the gantry.
00:34:17Well done.
00:34:18This is it, you guys, the final round.
00:34:27You can cook anything you like, but just a reminder, you only have the amount of time
00:34:32you didn't use in round one.
00:34:34So, Snez, you have 41 minutes.
00:34:37Sarah, you have 49 minutes.
00:34:40And Ben, you have 66 minutes remaining, which means you're starting first.
00:34:47Ben, it's time to start your clock now.
00:34:49Come on, Ben.
00:34:50Let's go, Benny.
00:34:54Let's go, mate.
00:34:56I've got a lot more time than both Sarah and Snez.
00:34:58Go on, Ben.
00:34:58Let's go, Ben.
00:34:59Come on, mate.
00:35:00I've got about 20 minutes before they even start cooking.
00:35:02That's 20 minutes I can use to prep things better and add more flavour to my dish.
00:35:07In round one, I was trying to do everything as fast as I can, cutting corners.
00:35:10In round two, I'm going to take my time and execute everything perfectly.
00:35:14Come on, Benny.
00:35:14Let's go, Benny.
00:35:15Yeah, she'll eat this.
00:35:16Go on, mate.
00:35:16Use your time wisely.
00:35:17Ooh, good basket.
00:35:19I'm not leaving a beard and a muscle or anything stupid like that.
00:35:24Ben.
00:35:24Hello, Ben.
00:35:25How are you going?
00:35:26Really good.
00:35:27Are you feeling the pressure?
00:35:28There's definitely pressure.
00:35:29There's always pressure here.
00:35:30You were the only one out of the three that landed in round two that actually, like,
00:35:34stuck to what they said that they were going to do.
00:35:36Oh, that's good.
00:35:37You said you were going to go on the flappers and you were going to leave yourself enough time
00:35:40to cook a banger of a dish.
00:35:42How is this dish going to be that dish?
00:35:45Because this dish is going to be a scalloped tortellini with a bisque sauce on it, a squid
00:35:49and commulsion and a little bit of fennel.
00:35:50So it's balanced perfectly.
00:35:52It's going to be full of flavour and I'm going to use every minute of that 60 minutes to make
00:35:55a very flavourable sauce that no one else has the time to do.
00:35:58That's a very, very, very smart idea.
00:36:01Yeah, it's the first thing I've got on.
00:36:02It's the last thing I'll finish and everything else will come together in the middle.
00:36:04You just need to make sure that this dish tastes like it was cooked in 66 minutes.
00:36:08Yeah, well, it's going to taste like it's cooked in two hours.
00:36:10Yeah.
00:36:11Yeah, even better.
00:36:11Good flavours, Benny.
00:36:13Smells good, Benny.
00:36:17My advantage in this cook is that I've got more time.
00:36:20Any guesses, Laura?
00:36:21The pasta!
00:36:22I can make the pasta, include more elements, and I can use every one of those 66 minutes to
00:36:28add flavour to this dish.
00:36:29I can feel the other guys watching me, and this is great because I can basically get in
00:36:34their heads and show them how much I can do in 20 minutes before they even start.
00:36:38Better not to watch.
00:36:39Yeah, yeah, true.
00:36:41Hey, Snaj, how are you feeling?
00:36:44I'm so nervous.
00:36:46I feel like Benny's been cooking for hours.
00:36:47That's how I feel.
00:36:48Yeah, yeah.
00:36:49Yeah.
00:36:51I had a beautiful idea for a dish number two, and it needed at least 55 minutes.
00:36:57Now that I have only 40 minutes, I can't do that dish anymore.
00:36:59I need to pivot, and I need to think of replacement.
00:37:04Round two, and I am here to bring everything that I have.
00:37:09And I've got 49 minutes.
00:37:10I wish I had a little bit more.
00:37:13I think around about an hour is a good amount of time in this kitchen.
00:37:16Anything under that is definitely stressful.
00:37:19Sarah, you have 49 minutes left from round one.
00:37:23You can go start your clock now.
00:37:29Hi, Sarah.
00:37:31I came here to take risks in the kitchen, and that's who you're going to get today.
00:37:38I decide on a dish that is hard to pull off.
00:37:42It is creative and a little bit conceptual, but I want to show technique, and I have to nail it.
00:37:49Pastry in 15 minutes?
00:37:54She doesn't have long enough to do that.
00:37:55She must be doing something else.
00:37:57And she knows what she's doing.
00:38:00She's going to make rough puffs.
00:38:03Wow.
00:38:03That is bullshit.
00:38:05Sarah.
00:38:06Hello.
00:38:07You're doing pastry?
00:38:08Yes, it's short crust.
00:38:10What's your dish?
00:38:11It's my take on a scallop pie, basically.
00:38:15And I'm making a vichyssoise, so spiced leek vichyssoise.
00:38:19And that's going to be around the outside.
00:38:21The scallops I'm kind of turning into a bit of a flower on top, in a way.
00:38:27I don't know if the flower is the right word.
00:38:28There's a dramatic flower too.
00:38:30I like it.
00:38:31Yeah.
00:38:33That's like a lot of work.
00:38:35Why are you doing that when you've only got 49 minutes?
00:38:37She loves the risk.
00:38:41I do.
00:38:41How's the adrenaline?
00:38:42It's pumping like crazy, I can't even tell you.
00:38:46It's very ambitious.
00:38:48Make sure you can pull it off.
00:38:49Yes.
00:38:50You are biting off a lot here, Sarah.
00:38:52Yeah.
00:38:53And you don't have a lot of time.
00:38:55No.
00:38:56I do not.
00:39:07Come on, Sarah.
00:39:10I am definitely pushing myself today, and it is all about timing.
00:39:17If any single step needs to be redone, then my entire dish will be ruined.
00:39:27Snej, the wait is over.
00:39:29Yep.
00:39:31Your 41 minutes starts now.
00:39:33Go!
00:39:33Come on, Snej.
00:39:35Let's go, Snej.
00:39:37My strategy in round one was to have a knockout dish in 35 minutes,
00:39:41and then have plenty of time to cook in round two.
00:39:44It didn't work.
00:39:48I used too much time for kind of, oh, not really knockout dish.
00:39:53And now I'm left with only 41 minutes for a knockout dish.
00:39:58Let's go, Snej.
00:39:59Come on, Snej.
00:40:00But I've been in this situation before.
00:40:02I can fight.
00:40:03I never give up.
00:40:05My strategy here is to go with a dish that I can cook with my eyes closed.
00:40:09It's going to have that beautiful homey flavours that we all love,
00:40:12but it's going to be elevated and refined.
00:40:15Snej.
00:40:15Hi.
00:40:16Snej.
00:40:16How you going?
00:40:17Very good.
00:40:17It's good.
00:40:18It's less chaotic than first time.
00:40:20It's just because I have this kind of clear idea now and I feel good, so I'm ready.
00:40:25Tell us about the clear idea.
00:40:27Okay, so I'm going with the flavour that I love.
00:40:29I'm just going to try to make it kind of refined like it would come out of the restaurant.
00:40:32So I'm doing this like a mushroom ragout, and I'm going to have like a whole railed mushroom
00:40:37sitting on top, soft polenta, porcini cream.
00:40:41Like a classic, delicious, but refined.
00:40:44Okay, execute this and elevate the components so that it doesn't feel like it was cooked in 40 days.
00:40:51Make it feel like it was cooked in an hour.
00:40:53Yes.
00:40:53You know what I mean?
00:40:53That's the plan.
00:40:55Yes.
00:40:56Because that's what it's going to take because you've got a highly conceptual dish behind you
00:41:00in Sarah, and then you've got a battle against Ben who's had 66 minutes to create his dish.
00:41:06You just need to focus on the task at hand now and it is flavour.
00:41:10That's it.
00:41:13Good luck.
00:41:13Yeah, thanks guys.
00:41:14This big sauce is going to be my secret weapon because I can use a whole hour to put flavour into it.
00:41:30Because I'm also making a scallop mousse capelliche, which is sort of like a nun's hat shaped pasta.
00:41:35Look at that pasta, Benny.
00:41:37Pasta can be a risky thing because if it's not right, you're going home, especially like in this elimination.
00:41:41But I am pretty confident with it. Now I just need to execute.
00:41:45I've got the bisque sauce on. I've got the fennel chowing. I've made my pasta dough. It's going to rest.
00:41:50The pasta is going to be epic and then the sauce is going to be next level.
00:41:53So I've got no chance other than just doing these things perfectly.
00:41:58Doesn't matter when you start it, you've all got 26 minutes to go.
00:42:07I really did go very fast.
00:42:09Now I have to spend all of my time getting the scallop mousse absolutely perfect.
00:42:15Oh, Benny. Beautiful, beautiful.
00:42:17So I weigh out some of the scallops and add salt to it, blend it up and add a little bit of egg
00:42:22and bit by bit some cream until I get the right texture.
00:42:27Despite having the most time out of anyone, I'm working like anything to try to get this going.
00:42:31And I can't afford to take my eyes off the prize here.
00:42:33Let's go, Sarah. You got a timer on for your pastry? I'm just going to watch it.
00:42:40Okay. The pastry for this scallop pie is in the oven.
00:42:44How long does it need to be in there for? The whole time, basically.
00:42:47Okay. It is insanely risky cooking pastry in this amount of time.
00:42:52You think your tart will be crispy enough, yeah? Hopefully.
00:42:58No, it will be. Okay, you sure, yeah? Yeah.
00:43:01But all I can do is keep my fingers crossed.
00:43:03So, next, I get started on my Vichyssoise. I've got my leeks, which I'm sautéing down and adding into
00:43:12that my potatoes. I've got a bit of stock going into that. And while that is starting to simmer,
00:43:17I move on to my curry leaf oil. Curry leaves. I want this to have that little touch of South India
00:43:24in terms of the flavour profiles. I can't see them. Curry leaves. That's not curry leaves.
00:43:31I love the flavours across India, so this really is truly, I can say, my style. Curry leaves. I can't see them.
00:43:42What did I come here for?
00:43:47Oh, I'm feeling so much fresher. I feel like Ben and Sarah have been cooking for hours,
00:43:51but I'm definitely going crazy a little bit today. No time to think I'm just going with things that I
00:43:56love. For my polenta with mushrooms, my polenta is on the stove and I need to get onto that mushroom
00:44:02ragout. My mushroom ragout today is going to be kind of soft, but mushrooms still have a texture.
00:44:09It should be kind of quite fragrant from the thyme, from wine, from all the aromatics,
00:44:14Charlotte's garlic. And when mixed with polenta, it's just going to be a perfect match.
00:44:17I don't think people may cook polenta in this kitchen, but I think if done well,
00:44:23it could be a really knockout dish. Spoons. Did I bring spoons? No.
00:44:27My plan here is to cook it low and slow. It makes sure it's nice and soft and absorbs
00:44:34all the flavours and it's so creamy and delicate. So this dish pretty much is how I cook at home,
00:44:40like a homey flavour. And yeah, I'm just trying to do it today a little bit differently,
00:44:45a little bit more elevated.
00:44:50For the scallop capelleche, it's time to strain the bisque. It's going to get all of the liquid
00:44:55into a pot and I need to reduce that down with a little bit of cream to get a really nice sauce
00:44:59consistency. That's good. That's good. That's cooked. Pass the time.
00:45:03Bisque's coming down nicely. Really thick, really tasty. Ben was braising away. It's pretty much done.
00:45:09And just need to roll the pasta, get it filled and make it perfect.
00:45:12Rolling out the pasta takes time. There's no shortcut here. I've got just enough time to do it.
00:45:17You've just got to laminate it and do it long enough that the pasta has the right texture. It's as simple as that.
00:45:22There's no rushing it. Pasta looks lovely, Benny. There's so much pressure on my shoulders. I don't
00:45:29want to go home. And what's standing between me staying in this competition or not is how well I can
00:45:34make these pasta shapes. Go, Benny. Come on, guys, under 15. The time is evaporating really quickly
00:45:39and there's so much going through my mind. I've got to make five or six of the most beautiful pasta
00:45:43shapes I've ever made in my life. Thin, stuffed to the brim. I get to get them in the water and cooked in
00:45:49time to get it on the plate and there's very little time to spare. Let's go, guys. Sarah,
00:45:55how's your pastry? Uh, it was still a bit blonder before. I've got my pastry in the oven and I have my
00:46:03curry leaf oil done. I am now working on my vicious swast and I'm just balancing it out with a little bit
00:46:10of cream, a little bit of butter. Can you tell me when there's four minutes left? Yeah, but I'm starting
00:46:17to freak out. There's not much time left on the clock and I still don't know if my pastry is going
00:46:21to be done in time. Okay, guys, five minutes to go. I just want to reduce it down as fast as possible.
00:46:30Oh my gosh. This is like plating time, not cooking time. This is like proper chaos. Where's the
00:46:36soy-less-sitan, the thingy? Oh, did I have it? There's not that much time left. Sage, what are you doing?
00:46:42Just get on with it. I'm really concerned. This is crazy. Honestly, I don't even know if anyone is
00:46:47going to have a complete dish on a plate. Pull it together. Come on.
00:46:55Grab your aprons and try these delicious MasterChef approved recipes on 10.
00:47:02I still don't know if my pastry is going to be done in time. But while I'm waiting, I am moving on to my
00:47:18scallops. So I'm slicing these thinly so that I can place them in a flour shape. I need to be really
00:47:26delicate with this. Come on, Sarah. You've got to cook those scallops. Oh, come on, Sarah. Let's go.
00:47:31I'm cooking them only on one side. I want caramelisation on the base and I want them to be
00:47:37beautiful and opaque on top. Come on, Sarah. Home stretch. Home stretch. Seriously, Sarah,
00:47:45in round one, I'm really angry at you. You could have just given me two more minutes and this would have
00:47:50been absolutely a breeze. Have you tasted everything, Snash? I'm happy with my mushroom ragout.
00:48:03My polenta is creamy. It's lovely. And as soon as I finish it off with some parmesan and butter,
00:48:07it's just going to be spot on. Butter, butter, butter, butter, butter. Not finished, Chef.
00:48:13I'm running out of time. So for my pie mushrooms, the plan is just to quickly pan fry them
00:48:19and finish it off with some butter, thyme and garlic, which I'm going to be basting as I go.
00:48:24Even if it's a vegetable, the cook on the vegetable is really important.
00:48:28This dish is all about mushrooms. So this is why I'm choosing to put the whole mushroom on top.
00:48:33Visually also, it's quite striking as well when you receive it. And also,
00:48:36I really love cutting into a whole mushroom. I'm just hoping it's enough to keep me safe.
00:48:42Two minutes! Come on, guys. Come on, guys. Let's do it.
00:48:49Come on, guys. It smells incredible. Smells incredible.
00:48:54I'm running out of time. The pasta's not finished cooking. I've still got to get it into the sauce
00:48:59to coat it. So I decided to start plating up the fennel because that's ready now.
00:49:02Oh, Ben, that looks amazing. I've got my braised fennel there,
00:49:05but I also want some freshness in the dish. So I shaved some of the fennel really finely,
00:49:10which is going to add loads of crunch. Nice, Benny. I've made the pasta as well as I could with the
00:49:15time I had. I've got as much flavour as I possibly could into that sauce.
00:49:21Strategy in round one didn't pay off completely, but it's afforded me the time to make what I think
00:49:25is a really good dish in round two. And I've had time to get flavour into that sauce and make pasta,
00:49:30which no one else can do. Hopefully that's going to set me apart and keep me safe.
00:49:34I'm in the last minute of this plate up and I pull my pastry out of the oven.
00:49:53Nice, Toddy. Oh my gosh, my pastry is done, thank goodness. But there is no time to waste.
00:50:04I've got it stuck. Use a spatula. I'm trying to get my scallops out of the pan
00:50:15and I'm really struggling to get it out.
00:50:19Can you scrape it with something else?
00:50:20Oh, this is meant to be a beautiful rose formation. If this falls apart, then the dish is ruined.
00:50:30Come on, Toddy. Come on, come on. It still looks fine.
00:50:32Oh my God, oh my God, oh my God. Come on, Sarah, get it on the plate.
00:50:37You got it, you got it. Nice, Toddy. Nice. Beautiful.
00:50:41I get it onto the plate and, oh, it is done and it's beautiful.
00:50:46Oh, come on, guys. Let's show it on the plate. Your time is up in ten.
00:50:53Five, eight, seven, six, one, four, three, two, one.
00:51:02That's it. That is it. Wow. Well done, guys. Oh my God. Well done.
00:51:09Well done, Toddy. Oh, that was a lot.
00:51:17I had more time than everyone, but I was pushed right to the limit.
00:51:19Really well done. Snash, well done. Well done, girl.
00:51:23Not sure. I'm pretty proud what I presented in 40 minutes.
00:51:26But knowing Ben and Sarah, they're going to come up with amazing dishes,
00:51:29so it's going to come down to small details.
00:51:39Walking this up to the judges, you know, I can't help but be a bit nervous.
00:51:42Hey, Benny. Hey, Ben. Hey, mate.
00:51:45It is a real double-edged sword having more time because I think that puts more pressure
00:51:49on me to deliver a better dish, even though that should be my advantage.
00:51:53I'm not 100% confident here that I'm safe. Ben, what have you made?
00:51:59I've made a scallop capelliche with a shaved fennel, braised fennel.
00:52:04It's got a commulsion and a prawn bisque sauce.
00:52:07Do you think you use your 66 minutes wisely?
00:52:10I think so. So I had the sauce working the entire time,
00:52:13had enough time to make pasta, so there's definitely a bit of extra pressure though, yeah.
00:52:17Thanks, Ben. I think we need to taste it now.
00:52:20Thank you. We'd love to you.
00:52:28Great use of his time.
00:52:44I thought the pasta work was magnificent. It was like filled to the brim and a beautiful
00:52:50cross section on that pasta as well. The sauce is really reduced, but then when you get it with
00:52:57that, especially the raw fennel and obviously with the scallop filled pasta, then it really starts to
00:53:02come to life.
00:53:04I think that's the best sauce that Ben has provided on MasterChef.
00:53:08I am quite mesmerised actually, the way he did it, and I'm super, super impressed.
00:53:14I think he's used his leg up with the time really well. He's got heavy-hitting flavour in his dish that
00:53:21you can only buy with time.
00:53:23Yeah.
00:53:28I picked the wrong strategy.
00:53:29Hello.
00:53:30Hi, Sash.
00:53:31And I left myself only 40 minutes to finish up my second dish. I actually feel a bit deflated.
00:53:38If this dish is the last dish I put up in this competition, I'll be really devastated.
00:53:44Okay, what have you made?
00:53:47So I made a soft polenta with mushroom ragout and porcini cream.
00:53:55That must have been difficult.
00:53:57Yes.
00:53:58You know, just to shake off round one really.
00:54:00It was so stressful. Ben was half into his cook when I started, so I was really like,
00:54:06you know, it doesn't help. I feel like everybody's on top of their game and I know I can cook,
00:54:12but can I keep up?
00:54:14Was you intimidated by everyone?
00:54:17I was so intimidated, especially at the start. Even now, and when I see all these beautiful dishes
00:54:22passing me, I'm like, I feel like I'm still kind of delivering this like rustic flavour here.
00:54:26Well, when we see what you did last year and now what you've done coming into the kitchen,
00:54:32you know, in back to win, surrounded by legends, we are so, so proud of you.
00:54:37Yeah, thank you.
00:54:38Thanks, Naj, for taste now.
00:54:40Thanks, Naj.
00:54:42Good luck.
00:54:43Thanks, Chef.
00:54:55I think there's some good flavours across the board, right? You know, from the polenta to
00:55:12the mushroom ragout, some deep caramelised onion flavours, and then the polenta was seasoned really
00:55:17nicely. The problem that I've got are weirdly the pine mushrooms on top, and they're quite dry,
00:55:24and that skin on the top of the mushroom cap has gone really tough.
00:55:28Something in the way that they're cooked in the pan and have sort of dried out,
00:55:34that just kind of dampens the rest of the work that she's put into the dish.
00:55:39I think this is a really pleasant tasting dish. The polenta was quite well cooked and had lovely
00:55:45seasoning in it, and the mushroom ragout was lovely as well. But I think what worries me is when you're
00:55:51cooking your rustic dish, you need enough technical elements in there to know that you're in the race.
00:56:01I'm definitely nervous walking to the judges, because I had so many things to get right in this
00:56:08dish. Hi, Sarah. Hi. Hi, Sarah. I had to get the pastry right, I had to get those scallops cooked
00:56:14perfectly. I had to get both sauces done, and I ended up really rushing. Sarah, what have you made?
00:56:22Curried scallop pie. Seared scallops, just a gentle sear on the base, a mildly spiced vishissoise,
00:56:29and a curry leaf oil. Attempting this dish was definitely ambitious. There's a time and a place
00:56:38for extremely risky dishes. But today's an elimination, so I don't know. That strategy has paid off.
00:56:56In round two, you ended up with about 49 minutes. Yes.
00:57:05But you chose to make a dish that usually would take somebody about 75.
00:57:10Definitely the pastry was my biggest worry, and I also just wanted to make sure that I'm showing
00:57:16enough technique and doing something that is complex enough to be worthy of being here.
00:57:20Well, we love having you back in this competition. Would you mind finishing your dish for us?
00:57:24Yes, thanks. Thank you.
00:57:33Okay. Enjoy. Thanks, Sarah.
00:57:35Thanks, Sarah. Good luck, yeah?
00:57:35Come on.
00:57:37I think this is such an elegant dish. What I love is the fact that she used some French technique.
00:58:06Vishissoise is about how to condense the potato and the leeks to get that very unusual flavour.
00:58:13But what she did is to get it to another level with the spices, which is very, very, very smart.
00:58:20What's really clever is the sort of half-cooked scallop and the freshness that it delivers
00:58:26clarifies the spice and lightens it. And then when you put the curry leaf oil on top,
00:58:32the smokiness of that oil just adds another level of brightness.
00:58:37I think she's done a really good job. She's stuck to her guns. She's still got her signature move in
00:58:42place. Risk-taking. Risk-taking. And I think it's really paid off.
00:58:47A lot of contestants would be hard-pressed to make this in 75 minutes. And Sarah pushes herself to the
00:58:53absolute limits to knock her down in 49. She's a wizard. She's an absolute wizard.
00:59:08Two of you smashed it today. And unfortunately, one of you stumbled.
00:59:12The cook going home brought us a dish where the star of the show was dry.
00:59:21That impacted the taste and the textures. And in the end, the lack of time showed on the plate.
00:59:30Snez. I got it. I'm so sorry. You're going hard.
00:59:34You probably haven't really had a chance to think about how extraordinary it is, how far you've come.
00:59:44Not only have you set a new PV, you've nearly gone all the way.
00:59:48I think so too. I, like, just today, coming here thinking, I'm fighting for top six. How did that
00:59:53happen? Yeah. All I wanted to survive the day one when I came here.
00:59:56Yeah. This is where I exited in the first Back to Win, so I know exactly how you feel.
01:00:03Snez. He's only one Snez. You should be very proud of yourself. You know.
01:00:10Yeah. You know, you can see clearly you are a fighter, a survivor. You never give up. And you
01:00:19are super positive. Yeah. You know, when you say that you were intimidated walking to the
01:00:26MasterChef Kitchen, I will not believe you. We love you. You are fantastic. Thanks.
01:00:32And please never, never stop being Snez. I don't think I can.
01:00:43Thank you, Chef. Snez, we're really going to miss you. But it's time to say goodbye.
01:00:49You get to go to MasterChef once, but to get to go twice and to experience all this,
01:01:02it was just, it was, it's so special. I'm so proud of myself today, getting this far and
01:01:10making all these friendships. Give it up, MasterChef, everybody!
01:01:18It's a pure magic.
01:01:22This week on MasterChef Australia...
01:01:25What a journey. Far out.
01:01:27..with their loved ones behind them. When I asked if they want Daddy to come home soon,
01:01:32the answer was, not yet. We want them to win. They're literally putting everything on the line.
01:01:38This is the everything box!
01:01:42Oh, I'm so screwed.
01:01:45For the cook of a lifetime.
01:01:48One of Australia's most iconic restaurants. Please welcome Hugh Allen!
01:01:54And Julie Goodwin and Nat Tapoon!
01:01:59For a spot in the top five.
01:02:02The standard is so high in this competition and it is hard to stand out, so you've got to do it any way you can.
01:02:06Oh, wow!
01:02:08Winning this competition is going to take everything you've got.
01:02:13Bring it on!