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S 17 E 49 >>> https://dai.ly/x9nb3zy
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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...
00:00:13...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.
00:00:37And...
00:00:38Michael Wilson!
00:00:40His Tower of Terror.
00:00:43Oh!
00:00:44Oh!
00:00:45Eight layers of absolute precision.
00:00:48Was a massive win for Jamie.
00:00:51It was your first pressure test in 12 years.
00:00:54And you won it!
00:00:56Oh!
00:00:57That was brilliant.
00:00:58Tonight...
00:01:01An elimination...
00:01:03means time is up...
00:01:05for one of our incredible cooks.
00:01:08Oh, my God!
00:01:09Here we go, gang!
00:01:21On the bench!
00:01:22It's night time!
00:01:23Oh, my God!
00:01:24Here we go, gang!
00:01:25On the bench!
00:01:26It's night time!
00:01:27Oh, my God!
00:01:28Oh, my God!
00:01:29Here we go, gang!
00:01:30On the bench!
00:01:31It's night time!
00:01:32Oh, my God!
00:01:33Here we go, gang!
00:01:36On the bench!
00:01:37It's night time!
00:01:38Oh, my God!
00:01:39Oh, my God!
00:01:40Oh, my God!
00:01:41Oh, my God!
00:01:42Oh, my God!
00:01:43Oh, my God!
00:01:44More cloches!
00:01:45Another cloche!
00:01:47I see!
00:01:48Hey, everyone!
00:01:49Hello!
00:01:50Hi!
00:01:51Today, seven becomes six.
00:01:54And even though we don't want to see any of you go, the only person who can shield you from
00:02:04elimination is you.
00:02:06You have a massive decision to make today, and it has everything to do with what's under
00:02:15those cloches.
00:02:16You ready to find out what it is?
00:02:20I'm going to count you in.
00:02:22You're going to lift them in three, two, one.
00:02:26Oh, my gosh.
00:02:29It is time!
00:02:33On 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, using 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, you'll find yourself cooking in round
00:03:19two, with whatever time you have left.
00:03:22Oh, my God.
00:03:23What if I eat?
00:03:24Meaning how you play this, it's vital.
00:03:29You can use more time in round one to try and perfect your dish, or play it safe and leave
00:03:37yourself a buffer.
00:03:39You're 90 minutes.
00:03:40You're 90 minutes start now.
00:03:41I got it!
00:03:42Good luck!
00:03:43Good luck!
00:03:44Good luck!
00:03:45Good luck!
00:03:46Good luck!
00:03:47I got you so much!
00:03:48Wow, we're a challenge!
00:03:50Oh, my God, this is mad!
00:03:54Wow what challenge time split I've seen this challenge before I've never done it
00:04:10I'm not prepared for it if I'm honest Ben's already cooking he does that he
00:04:15goes straight to the equipment puts pans on before he goes in I really been
00:04:19good luck so my strategy here is to cook something quickly if I can pull out a
00:04:24dish that is fast I might be able to save myself and if I can't it'll leave me
00:04:29loads of time in order to come up with a dish for round two Robin oh yeah
00:04:41look this challenge is all about strategy and really there are a few ways you can
00:04:52do it what would you do I would just go all out in that first dish I'm going all
00:04:57in so how many minutes 90 this doesn't work I'm really screwed no you're right
00:05:07last time you did this you used 89 minutes yeah thankfully made it yes and
00:05:14then you didn't have to cook in round two but do you know what there was no
00:05:19strategy behind so don't really talk to Paul on this one right I would do a
00:05:25short cook to start so belt one out maybe a raw dish seafood something like that
00:05:2930-minute cook in round two I'd leave my best dish I absolutely agree with Andy you
00:05:36spend less now to have a lot more run to and be safe they're all so good though
00:05:41I'm feeling really good I'm feeling really hectic never done this challenge so I'm
00:05:51making this beautiful like a lardo and vacuum skewer it's a crazy quick cook
00:05:57that's super delicious that was never my friend in this kitchen but I feel lately I
00:06:01kind of changed my strategy today is I want to use less time in round one but
00:06:08smash it with the flavor so I'm going with a quick 35 minutes cook that is this
00:06:13beautiful cut of meat that cooks really quickly also making this beautiful green
00:06:19sauce and a delicious aioli so I'm really confident my choice of dish today if I
00:06:26nail it the flavors there technique is there they're hopefully gonna keep me
00:06:30safe from the round two come on smash punch thank you
00:06:40I'm a pretty quick cook so what are the fastest here I'd say but the risk with
00:06:46cooking a quick dish obviously is that you don't have time to build flavor and you
00:06:50might not do everything perfectly hi Ben hello hello hello I'm very rushed right
00:06:57here's with the strategy first strategy if I'm cooking a delicious dish that's
00:07:00going to take half an hour to be delicious King George whiting tomato butter sauce basil
00:07:06oil and a cucumber fresh and mussel sort of salad that does not sound like a short
00:07:12cooked dish it's that's right but the fish cooks super quickly yeah and so does everything else
00:07:15it sounds like it should take an hour it's going to take half an hour simple as that yeah so I'm
00:07:22not taking my time and having a coffee break I'm just smashing it out as quickly as I can and the
00:07:26quality is still going to be there that's my goal so we'll see what happens I'll be walking good luck mate
00:07:30the way to get flavor into this dish in a little amount of time is to use the
00:07:34richness of the tomatoes and the butter the saltiness of the mussels and the chard from
00:07:38the cucumber with the beautiful King George whiting and multitask my multi does everything
00:07:44trying to get this done so I can hopefully be safe in round two with a time challenge like
00:07:55today I think I'm going to try and use just under half of my cook time to try and cook a really good
00:08:00dish but leave myself enough time that if I need that insurance policy for round two I've got it
00:08:04there Calum yes how are you what a challenge he's the strategy master so what is the strategy
00:08:12so strategy but not gambling right so I'm going to keep plenty of time for my second cook yeah so
00:08:17this is going to be a good dish hopefully I won't need the second cook what is this yes so I'm going
00:08:21to do a little take on moose fritz so it's the kind of Belgian dish that's got mussels cooked in
00:08:28cider but I'm going to do it in a really fun little format as I'm going to sort of make little
00:08:32edible mussel shells and serving inside that it's just like a one bite situation you have to make
00:08:39that noise as well thanks gang now my version of moose fritz is going to be quite different to
00:08:43the classic so I have to take the time to nail the flavor profiles I have to get this right
00:08:49come on Cal let's go this is it looked like this is going to be your quickest curry ever yeah one of
00:09:11them one of them you always cool yeah even in a hurry in general like when I make chippy curries at
00:09:18home I don't use can chippies I would pressure cook it for ages and then I'll slowly build flavor
00:09:24there'll be whole spices there'll be dry spices got these packets today I'm gonna do a really quick
00:09:31chickpea curry without compromising on the flavor dipinder hey guys what's the strategy and what's
00:09:36the dish so the strategy is to split it halfway okay and stay as close to 45 minutes as I can okay
00:09:42what's my dish is gonna be street food today so I'm doing aloo dikki chole chaat which is basically
00:09:47like this stuffed potato patty on top of that you've got a really flavor bombing chickpea curry so you just
00:09:55take one bite and it's like a flavor bomb and then I'm gonna do two chutneys and a yogurt sauce on top in 45
00:10:01minutes yeah I'll do it we trust you okay thanks 45 minutes is gonna be a push normally I would have
00:10:07at least an hour to build that depth of flavor but I'm gonna put all my eggs in one basket to get it
00:10:13done in that time I do not want to cook in round two that's good to pinder so for this green sauce
00:10:22I'm using tarragon parsley chives it's gonna be full of flavor it needs to complement the fatty
00:10:31vacuum enlarge a skewer olive oil so next element I need to get on is my aioli so my aioli is gonna
00:10:41kind of add the creaminess to this dish and also the little zinc of garlic through it as well
00:10:46why is this happening I blitzed and it splits what I never split mayor in my life so I need to start
00:10:57again okay deep breath you see time is obviously an issue with you yeah because you need to control
00:11:07you're measuring yes you're gonna do the same mistake again you should not I know time is important but
00:11:15you should not compromise your standard yeah good luck I cannot believe this this is just and not
00:11:23happening what's wrong my mayo is bleeding I always do it same way this is second time second time splits
00:11:33again it's really frustrating when this is happening on black apron day and especially when I don't have
00:11:38time I need to do it again I feel like I wasted 10 minutes I didn't do a single thing so annoyed
00:11:46think you can be the next master chef only one way to find out applications are open now head to the
00:11:57link below and apply we see you in the kitchen I never give up I really have to do it this time he has to
00:12:19work what the hell is happening today oh my god snaz snaz just breathe hey hey hey breathe breathe it's
00:12:31just happening third time I'm gonna go over the time that I said that means if I do ended up in
00:12:36round two I'm not gonna have much time to cook come on I don't know what anyone else is doing around me
00:12:47I just know that I am making a really fun dish it is creative and a little bit conceptual and it's
00:12:54a dish I can make in 30 minutes basically it's kind of take on soldiers and eggs so I am going for
00:13:02beautiful lamb skewers and dipping into pomegranate hollandaise sauce obviously it's master chef so it
00:13:09needs to be a little bit fancy not just gonna do boiled eggs on toast how the hell does this work
00:13:16this little egg tool just cuts 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 have that play on soldiers
00:13:31and eggs oh that really works I like this dish but it can be risky to do just two elements so I
00:13:37really need to nail these so that I get safe from round two go on Sarah beautiful beautiful
00:13:45all right so I've got the sauce reducing got my cucumbers charred got the mussels cook what I do now
00:13:53is cook a fish and plate it up Ben's definitely taken the Usain Bolt approach today and it's like
00:13:59speed speed speed this is hectic I'm just trying everything so quickly without making mistakes so
00:14:04I'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 muscle and charred cucumber salad come on Benny pretty much everything is done except
00:14:15for the cooking of the fish but it's in there for literally two minutes it's out it's crispy I'm
00:14:20really happy with it the plating is gonna take me but hopefully less than a minute I don't have time
00:14:24to waste get the salad on there I get the fish on top the creme fraiche the sauce
00:14:29clock stop hit the clock 66 minutes to go I did in less than 24 minutes I can't believe it I'm stoked 24
00:14:39minutes Ben you've just stopped your clock it's time to taste your dish when the judges taste this dish
00:14:52I want them to have the flavor of the fish the texture of the salad and the muscles and not
00:14:56for a second to think that this was done in less than 30 minutes first course is served that is
00:15:01ridiculous that's what we call it fast food you've made this in 23 minutes and 48 seconds
00:15:12how are you so speedy I'm in a rush to get up there what's the dish Ben it's King George whiting with
00:15:21a muscle and charred cucumber salad a tomato butter sauce and a basil oil
00:15:26Ben your fish is impeccable what I love is that combination of flavors is simple it's also quite
00:15:51original you managed to execute a dish even under your timing which is fantastic what I loved about
00:15:57the dish the fish was prepared and cooked so beautifully I thought the dish overall ate pretty
00:16:03well I would like to touch more acid I felt like that creme fraiche with the butter kind of dragged it
00:16:09down a bit however those muscles were cooked really beautifully some positives some negatives I think your
00:16:19muscles were just cooked almost borderline unfortunately I've got a bit of a beard in
00:16:25mind so 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 a real bummer gutted but the one thing on my side is I've got a lot of time for
00:16:49round two to cook and all these other guys are still cooking even though my judgment's finished so the
00:16:54longer they take the better it is for me you've had 30 minutes and there are 60 minutes left to go
00:17:01there's always that little voice in the side of your head that's going hang on a minute Benny's already gone up maybe I should be rushing up now but I really need to start cracking onto these edible muscle shells and the tricky thing is they're quite delicate to work with
00:17:21and I can only make one at a time I'm using muscle and kind of squid ink batter made from the actual cooking liquor from the muscles itself with that cider in there as well and I've only got one muscle mold here each muscle shell I'm cooking takes about two minutes or so to cook so I'm going to burn five or ten minutes here
00:17:42did it work Cal yeah mate I feel slightly more rushed making this dish than what I maybe had planned at the start of the cook but I think knowing that I'm pretty happy with all the elements I think it's worth every second
00:17:57there's no point doing a quick dish if it's rushed because then it's not going to be good
00:18:00where's my garlic I'm still building flavour in this chickpea curry so I'm going to let this simmer
00:18:07in its spices for as long as I can yeah meanwhile I'm going to start working on my pea filling
00:18:13this is where the flavour is going to come from when you bite into that aloo tiki which is the potato patty
00:18:20I need to move super fast I've got a lot to do so I'm just working at the speed of light at the moment
00:18:26normally I would have at least an hour last to make this dish but today they're trying to do it in 45 minutes
00:18:33head down bum up depender good yeah I think so I'm just trying to get it done hustle yeah trying but
00:18:42every single element has to be done perfectly that's the only way to save muscle from round two
00:18:47might actually make it
00:18:49praise me pray
00:18:52thank God far out this I only really knocked off my time I'm really happy I have it you know
00:19:10because I cannot waste another second I already went over my time and I'm just doing my bagu and
00:19:17larger skewers what happened to your mayonnaise did it split or 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 it's going to be no longer I'm going to add
00:19:36extra five ten minutes to myself to make sure I nail this and it's perfect that was not the plan was it
00:19:42no the absolute it was not the plan but um yeah come on yes let's go 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
00:19:59case I need it for round two my pomegranate hollandaise sauce is done but I haven't even
00:20:05started my skewers yet there's only two elements on this plate so I want these lamb skewers to
00:20:12be cooked perfectly oh shit that fell in oh my god they're falling apart but the skewer mixture it's
00:20:22just not holding together if I don't fix this then I don't have a dish
00:20:42oh 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 going to
00:20:57eat into my second round but I need to fix this and cook them again but I need to make sure that
00:21:03they're not overcooked I'm just going to make sure they're super delicious and juicy and keep yeah get
00:21:10it done good perfect primo I'm really happy with these edible mussel shells they look pretty much
00:21:21like a dead ringer for a muscle shell we're going to pop some of the comfy potato in there some of
00:21:27that apple and radish slaw on top with the rice muscle and I think that it is the dish I promise
00:21:34the judges so I'm yeah feeling really happy with that beautiful thanks for the support Loz I popped
00:21:40the last garnish onto my last muscle and I smashed that clock to stop it I have stopped hopefully I'm not
00:21:46around two but if I am I should still be able to cook something really good in that 50 minutes I've
00:21:50got Calum you've stopped your clock bring you down to be tasted mate oh that looks like a
00:22:00coming up I'm sorry is that an edible shell it is it is so I'm calling it moore's fritz which of
00:22:12course is that classic dish of mussels braised in cider with confit potato underneath there's an
00:22:18apple radish and fennel slaw on top of that muscle poached in cider finger lime and gel deluxe on top
00:22:24one hit yeah I love it when someone brings up a dish and I can feel that we're all trying to keep
00:22:48poke a face because that is so good that muscle shell it's the most perfect texture it just completely
00:22:57falls apart in your mouth the most satisfying lightest crunch and the hero is still the muscle
00:23:03remember moulfrite is French what is important is you've returned the muscles flavor you got the
00:23:12textures of the chips without the chips and your seasoning is correctly on the top well done thank
00:23:19you very much everything is ready to go my lamb skewers are looking beautiful I've got that glaze on top
00:23:34I've poured my pomegranate hollandaise sauce into my eggshell and I'm plating up beautiful beautiful
00:23:44okay stop oh god 49 minutes
00:23:49I wanted to get the dish right I'm just hoping the cook on my lamb is nice and juicy
00:23:57I took my time with it so hopefully that is right Sarah you're done time to taste your dish
00:24:02today'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 yeah this is really fun
00:24:35Sarah I love that little char that I got on the outside of my skewer
00:24:58and the hollandaise beautiful silky texture it clung on to that skewer so well I'll stand there
00:25:05like I was at the fair with the Pluto pub which I loved I thought you could have went a little bit
00:25:10harder with the spice mix and I hate to say the skewer was a little dry mine so I hope for your sake
00:25:17it's different down the end it's different down the end it's very tasty but I've got to acknowledge
00:25:23it might be and I think it might be a little bit too dry you know I love the way you cook so yeah
00:25:31good luck you're halfway through your 90 minutes you have 45 minutes to go
00:25:42all the cooks are finished and just me and the pinda still cooking
00:25:51it's done
00:25:54and she's going to the body carton lovely herbs lovely herbs feel like I lost 15 minutes just on this
00:26:13I only I really need to make sure this dish is perfect so it saves me oh my gosh
00:26:22it's my time it's my time it's my time
00:26:2941 minutes
00:26:31Dumb
00:26:38Schnaz your fish we'll taste your dish now
00:26:4141 minutes and 14 seconds was definitely not position I want to be if I need to do a second cook
00:26:46pretty oh it looks pretty as a picture okay
00:26:52what have you made I made a bagu and lardo skewer and green buttermilk sauce
00:26:59aioli on top and some herbs from the garden
00:27:03this was meant to be a 35 minute dish max it nearly took you 50 minutes I know
00:27:11first of the presentation was a tan it looked absolutely cracking such a delicate presentation
00:27:17and the skewer was cooked perfectly I thought the sauce was delicious and I loved all those
00:27:24zingy herbs that you put in there and the yeah colour was just stunning how long did you spend on your mayo in total
00:27:30I thought the sauce was delicious and I loved all those zingy herbs that you put in there and the yeah colour was just stunning
00:27:38how long did you spend on your mayo in total
00:27:54probably 15 minutes right I think you could have saved yourself 15 minutes
00:27:57because I don't think your dish actually needed that mayo at all I agree
00:28:01at all. Oh, I agree. You've got this
00:28:03fattiness from the Wagyu which is so beautiful
00:28:06and then the mayo almost
00:28:07obscures it
00:28:09and now I'm wondering if the thing that you spent 15
00:28:11minutes trying to perfect that you didn't even need
00:28:14could be the thing that
00:28:15sends you into round two. Good luck.
00:28:20Oh, dear.
00:28:25Okay, you
00:28:26have 15 minutes, now
00:28:2740 minutes left to go.
00:28:31The pina is the last
00:28:34cook, still cooking in round one.
00:28:36Faster.
00:28:38Faster.
00:28:42The chippy curry is really tasty. It's got a depth
00:28:44of flavour. This is the time I want it to be done
00:28:46with my dish and I'm still constructing my
00:28:47potato patties. I'm gonna go.
00:28:49Go, go, go. I'm stuffing them with the pea filling.
00:28:52I still need to fry them.
00:28:53I still need to do a yoghurt sauce.
00:28:55Come on, deep. Hustle. Yep.
00:28:57I'm almost there. Move, move.
00:28:59Come on. Yep.
00:29:01Yes, look at that.
00:29:04Look at that.
00:29:06Beautiful.
00:29:07I'm feeling extreme amounts of pressure
00:29:09right now because
00:29:11every minute beyond this point
00:29:13is potentially a minute
00:29:15off my round two cook.
00:29:20I don't know how long these potato patties
00:29:21are gonna be cooking, but I need them to be crispy.
00:29:24I don't want to compromise
00:29:25on that texture because that's what makes up my dish.
00:29:28Oh, my God.
00:29:29It's literally that one thing.
00:29:45Come on, deep.
00:29:46Hustle.
00:29:47This is my two chutneys.
00:29:54Yeah.
00:29:54My plating is complete
00:29:56minus these potato patties.
00:30:00I press down to allow for more surface area
00:30:03to cook in the ghee.
00:30:04It's getting there.
00:30:05And I can finally see it browning
00:30:09and I'm like, thank God.
00:30:11Okay, this is looking really bloody good.
00:30:13Okay.
00:30:14I take out my potato patties.
00:30:17They look amazing.
00:30:18This is how an alutiki should look.
00:30:20I'm gonna stop the clock now.
00:30:22Nice, deep.
00:30:29Depinda, you're the last to finish.
00:30:31That wraps up round one.
00:30:32You can bring your dish down now.
00:30:37I've got everything crossed for myself right now.
00:30:41I've got the least amount of time left
00:30:42compared to everyone else.
00:30:45If I have to cook a dish in 35 minutes,
00:30:47I don't know what I'm gonna do.
00:30:50Depinda, what's your dish?
00:30:55So today I've made alutiki chole chaat.
00:30:59So tiki is the actual patty,
00:31:01which is stuffed with peas.
00:31:03And then the chole is the chickpea curry.
00:31:06And then you have the yoghurt,
00:31:09the two chutneys,
00:31:10the masala on top,
00:31:12and you just devour it.
00:31:15Are you gonna make it for us?
00:31:17Is that the deal?
00:31:17Show us how it's done.
00:31:20Oh, not what I was expecting.
00:31:25Oh.
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.
00:31:33Yeah, yeah, yeah.
00:31:33It's a amazing sound.
00:31:35It looks so generous in flavour and colour
00:31:38and the smell coming off it.
00:31:39It's extremely enticing.
00:31:41It's amazing.
00:32:01Depinda,
00:32:02this is such a scarfable dish.
00:32:06Like, you really just want to dive in
00:32:08and just, you know, get into it.
00:32:10It was really worth the time that you invested
00:32:12in frying that tiki really well
00:32:15because it's just got that lovely,
00:32:18crunchy outer coating.
00:32:19And then in the middle,
00:32:21it 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
00:32:39is the point of using this crispy,
00:32:42very special potato
00:32:43who was impeccable
00:32:45and 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.
00:32:53Huh?
00:32:54Ah-ha!
00:32:56She gambled today.
00:32:58And she said flavour bomb
00:32:59and it is an absolute flavour bomb.
00:33:03You couldn't have described it any other way.
00:33:05Great gamble,
00:33:07great strategy,
00:33:08whatever 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.
00:33:15Let's go.
00:33:17Woo!
00:33:17Good work.
00:33:18Good luck, Noel.
00:33:19Good luck, too.
00:33:20Good luck, too.
00:33:21When looking for the least impressive dishes,
00:33:28it's getting harder and harder to narrow it down.
00:33:32That said,
00:33:34if I call your name,
00:33:36you're cooking in round two.
00:33:41Snez,
00:33:41you spent too much time making that mayo
00:33:44to the detriment of your dish.
00:33:45Yep.
00:33:48Sarah,
00:33:49so close.
00:33:51But you needed to spend just a little bit more time
00:33:54amping up those flavours.
00:33:56And lastly,
00:33:58Ben.
00:34:00That was a massive achievement
00:34:02in such a short amount of time.
00:34:04But sadly,
00:34:05your dish lacked some refinement.
00:34:07I got a beard in my muscles.
00:34:09That's awesome.
00:34:11Callum,
00:34:12Depinda,
00:34:13you're safe.
00:34:14Congrats.
00:34:15You can join the others on the gantry.
00:34:17Well done.
00:34:23This is it, you guys.
00:34:24The final round.
00:34:25You can cook anything you like,
00:34:29but just a reminder,
00:34:30you only have the amount of time
00:34:32you didn't use in round one.
00:34:34So, Snez,
00:34:35you have 41 minutes.
00:34:37Sarah,
00:34:38you have 49 minutes.
00:34:40And Ben,
00:34:40you have 66 minutes remaining,
00:34:43which means you're starting first.
00:34:47Ben,
00:34:47it's time to start your clock now.
00:34:49Come on, Ben.
00:34:50Go, Vinny.
00:34:54Let's go, mate.
00:34:56I've got a lot more time
00:34:57than 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
00:35:01before they even start cooking.
00:35:02That's 20 minutes I can use
00:35:03to prep things better
00:35:04and add more flavour to my dish.
00:35:07In round one,
00:35:07I was trying to do everything
00:35:08as fast as I can,
00:35:09cutting corners.
00:35:10In round two,
00:35:11I'm going to take my time
00:35:12and execute everything perfectly.
00:35:14Come on, Benny.
00:35:14Let's go, Benny.
00:35:15Yeah, sure, ladies.
00:35:16Go on, mate.
00:35:16Use your time wisely.
00:35:18Ooh, good basket.
00:35:19I'm not leaving a beard
00:35:20and a muscle
00:35:21or anything stupid like that.
00:35:24Ben.
00:35:25Hello, 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
00:35:31out of the three
00:35:31that landed in round two
00:35:33that actually, like,
00:35:34stuck to what they said
00:35:35that they were going to do.
00:35:36Oh, that's good.
00:35:37You said you were going to go
00:35:37on the flappers
00:35:38and you were going to leave
00:35:39yourself enough time
00:35:40to cook a banger of a dish.
00:35:42How is this dish
00:35:43going to be that dish?
00:35:45Because this dish
00:35:46is going to be
00:35:47a scallop tortellini
00:35:47with a bisque sauce on it,
00:35:49squirting commulsion
00:35:49and a little bit of fennel.
00:35:50So, balanced perfectly,
00:35:52it's going to be full of flavour
00:35:53and I'm going to use
00:35:53every minute of that,
00:35:5460 minutes,
00:35:55to make a very flavourable sauce
00:35:56that no one else
00:35:57has the time to do.
00:35:58That's a very,
00:35:59very, very smart idea.
00:36:01Yeah, it's the first thing
00:36:01I've got on,
00:36:02it's the last thing I'll finish
00:36:03and everything else
00:36:03will come together
00:36:04in the middle.
00:36:05You just need to make sure
00:36:06that this dish tastes
00:36:07like it was cooked
00:36:07in 66 minutes.
00:36:09Yeah, well...
00:36:09It's going to taste
00:36:10like it's cooked
00:36:10in two hours.
00:36:11Yeah, even better.
00:36:12Good flavours, Benny.
00:36:13Smells good, Benny.
00:36:17My advantage in this cook
00:36:18is that I've got more time.
00:36:20Any guesses, Laura?
00:36:22It's a pasta.
00:36:23I can make the pasta,
00:36:25include more elements
00:36:26and I can use
00:36:26every one of those 66 minutes
00:36:28to add flavour to this dish.
00:36:30I can feel the other guys
00:36:31watching me
00:36:32and this is great
00:36:34because I can basically
00:36:34get in their heads
00:36:35and show them
00:36:35how much I can do
00:36:36in 20 minutes
00:36:37before they even start.
00:36:38Better not to watch.
00:36:39Yeah, yeah, true.
00:36:41Hey, Snaz.
00:36:42How are you feeling?
00:36:44I'm so nervous.
00:36:46I feel like Benny's
00:36:47been cooking for hours.
00:36:47That's how I feel.
00:36:48Yeah, yeah.
00:36:49Yeah.
00:36:51I had a beautiful idea
00:36:52for a dish number two
00:36:54and it needed
00:36:55at least 55 minutes.
00:36:57Now that I have
00:36:57only 40 minutes,
00:36:58I can't do that dish anymore.
00:36:59I need to pivot
00:37:00and I need to think
00:37:01of replacement.
00:37:04Round two
00:37:05and I am here
00:37:06to bring everything
00:37:07that I have.
00:37:09Now I've got 49 minutes.
00:37:10I wish I had
00:37:12a little bit more.
00:37:13I think around
00:37:13about an hour
00:37:14is a good amount
00:37:15of time in this kitchen.
00:37:16Anything under that
00:37:17is definitely stressful.
00:37:20Sarah,
00:37:21you have 49 minutes left
00:37:23from round one.
00:37:24You can go start
00:37:24your clock now.
00:37:25Hello, Sarah.
00:37:26I came here
00:37:32to take risks
00:37:33in the kitchen
00:37:33and that's
00:37:34who you're going
00:37:35to get today.
00:37:38I decide on a dish
00:37:39that is hard
00:37:40to pull off.
00:37:42It is creative
00:37:43and a little bit
00:37:43conceptual
00:37:44but I want
00:37:46to show technique
00:37:47and I have
00:37:48to nail it.
00:37:50Pastry
00:37:51in 15 minutes.
00:37:54She doesn't have
00:37:55long enough
00:37:55to do that.
00:37:55She must be
00:37:56doing something else.
00:37:58She knows
00:37:58what she's doing.
00:38:00She's going to make
00:38:01rough puffs.
00:38:03Wow.
00:38:04That is bullshit.
00:38:05Sarah.
00:38:06Hello.
00:38:07You're doing pastry?
00:38:08Yes, short crust.
00:38:10What's your dish?
00:38:11It's my take
00:38:12on a scallop pie
00:38:14basically
00:38:15and I'm making
00:38:16a vichyssoise
00:38:17so spiced leek
00:38:18vichyssoise
00:38:19and that's going
00:38:20to be around
00:38:20the outside.
00:38:21The scallops
00:38:22I'm kind of
00:38:22turning into
00:38:23a bit of a
00:38:24flower on top
00:38:26in a way.
00:38:27I don't know
00:38:27if the flower
00:38:28is the right word.
00:38:28That's a dramatic
00:38:29flower.
00:38:30Dude,
00:38:31I like it.
00:38:32Here you go.
00:38:33That's like
00:38:34a lot of work.
00:38:35Why are you doing
00:38:36that when you've
00:38:36only got 49 minutes?
00:38:40She loves the risk.
00:38:41I do.
00:38:41How's the adrenaline?
00:38:42It's pumping
00:38:43like crazy
00:38:44I can't even tell you.
00:38:46It's very ambitious.
00:38:48Make sure
00:38:49you can pull it off.
00:38:50Yes.
00:38:50You are biting
00:38:51off a lot here Sarah.
00:38:52Yeah.
00:38:53And you don't
00:38:54have a lot of time.
00:38:55No.
00:38:56I do not.
00:39:10Come on Sarah.
00:39:11I am definitely
00:39:13pushing myself today
00:39:14and it is all
00:39:15about timing.
00:39:17If any single
00:39:18step needs to be
00:39:19redone then my
00:39:20entire dish will
00:39:21be ruined.
00:39:21Snesh, the wait is
00:39:29over.
00:39:29Yep.
00:39:31Your 41 minutes
00:39:32starts now.
00:39:33Yeah.
00:39:34How about Snesh?
00:39:35Let's go Snesh.
00:39:36My strategy in round
00:39:38one was to have a
00:39:39knockout dish in 35
00:39:40minutes and then
00:39:41have plenty of time
00:39:42to cook in round
00:39:43two.
00:39:44It didn't work.
00:39:45Okay baby.
00:39:47Come to mama.
00:39:48I used too much
00:39:49time for kind of
00:39:50oh not really
00:39:51knockout dish.
00:39:52Butter, sugar, salt.
00:39:53And now I'm left
00:39:54with only 41 minutes
00:39:56for a knockout
00:39:57dish.
00:39:58Let's go Snesh.
00:39:59Come on Snesh.
00:40:00But I've been in
00:40:01this situation before.
00:40:02I can fight.
00:40:03I never give up.
00:40:05My strategy here is to
00:40:06go with a dish that I
00:40:07can cook with my eyes
00:40:08closed.
00:40:09It's going to have that
00:40:09beautiful homey
00:40:10flavours that we all
00:40:11love but it's going to
00:40:12be elevated and refined.
00:40:15Snesh.
00:40:15Snesh.
00:40:16How you going?
00:40:17Very good.
00:40:18That's good.
00:40:19With less chaotic
00:40:19than first time it's
00:40:20just because I have
00:40:21this kind of clear
00:40:22idea now and I feel
00:40:24good so I'm ready.
00:40:25Tell us.
00:40:25Talk about the clear
00:40:26idea.
00:40:27Okay so I'm going
00:40:28with the flavour that
00:40:29I love.
00:40:29I'm just going to try
00:40:30to make it kind of
00:40:31refined like it would
00:40:31come out of the
00:40:32restaurant.
00:40:33So I'm doing this
00:40:33like a mushroom ragout
00:40:34and I'm going to have
00:40:36like a whole railed
00:40:37mushroom sitting on top.
00:40:38Soft polenta.
00:40:40Porcini cream.
00:40:41Like a classic.
00:40:42Delicious but refined.
00:40:44Okay.
00:40:45Execute this and
00:40:46elevate the components
00:40:48so that it doesn't
00:40:49feel like it was
00:40:50cooked in 40 minutes.
00:40:51Make it feel like it
00:40:52was cooked in an hour.
00:40:53You know what I mean?
00:40:54That's the plan.
00:40:55Yes.
00:40:56Because that's what
00:40:57it's going to take
00:40:57because you've got a
00:40:58highly conceptual dish
00:40:59behind you in Sarah
00:41:00and then you've got a
00:41:02battle against Ben
00:41:02who's had 66 minutes
00:41:04to create his dish.
00:41:06You just need to focus
00:41:07on the task at hand
00:41:08now and it is flavour.
00:41:10That's it.
00:41:13Good luck.
00:41:13Yeah, thanks guys.
00:41:20This big sauce is going
00:41:25to be my secret weapon
00:41:26because I can use a
00:41:27whole hour to put
00:41:28flavour into it.
00:41:30I'm also making a
00:41:31scallop mousse
00:41:31capelliche which is
00:41:32sort of like a nun's
00:41:33hat shaped pasta.
00:41:34Look at that pasta,
00:41:36Benny.
00:41:37Pasta can be a risky
00:41:38thing because if it's
00:41:39not right you're going
00:41:40home especially like in
00:41:41this elimination but I am
00:41:43pretty confident with it
00:41:44now I just need to
00:41:44execute.
00:41:45I've got the bisque sauce
00:41:46on, I've got the fennel
00:41:47charring, I've made my
00:41:49pasta dough, it's going to
00:41:49rest.
00:41:50The pasta's going to be
00:41:51epic and then the sauce
00:41:52is going to be next level
00:41:53so I've got no chance
00:41:54other than just doing
00:41:55these things perfectly.
00:41:55It doesn't matter when
00:41:58you start it, you've all
00:41:59got 26 minutes to go.
00:42:02Let's go guys.
00:42:03Let's go guys.
00:42:04Let's go guys.
00:42:07That really did go very
00:42:08fast too.
00:42:10Now I have to spend all
00:42:11of my time getting the
00:42:13scallop mousse absolutely
00:42:14perfect.
00:42:15Oh Benny, beautiful,
00:42:16beautiful.
00:42:17So I weigh out some of
00:42:18the scallops and add salt
00:42:19to it, blend it up and
00:42:21add a little bit of egg and
00:42:22bit by bit some cream until
00:42:23I get the right texture.
00:42:25Despite having the most
00:42:28time out of anyone, I'm
00:42:28working like anything to
00:42:30try to get this going
00:42:30and I can't afford to take
00:42:32my eyes off the prize here.
00:42:37Let's go Sarah.
00:42:38You got a timer on for
00:42:38your pastry?
00:42:39I'm just going to watch
00:42:40it.
00:42:40Okay.
00:42:41The pastry for the scallop
00:42:43pie is in the oven.
00:42:44How long does it need to
00:42:45be in there for?
00:42:46The whole time basically.
00:42:47Okay.
00:42:48It is insanely risky
00:42:50cooking pastry in this
00:42:52amount of time.
00:42:53You think your tart will
00:42:55be crispy enough, yeah?
00:42:56Hopefully.
00:42:58No, it will be.
00:42:59Okay, you sure, yeah?
00:43:00Yeah.
00:43:01But all I can do is keep
00:43:03my fingers crossed.
00:43:05So next I get started on
00:43:07my vishassoise.
00:43:08I've got my leeks which
00:43:10I'm sautéing down and
00:43:11adding into that my
00:43:12potatoes.
00:43:14I've got a bit of stock
00:43:14going into that and while
00:43:15that is starting to
00:43:16simmer, I move on to my
00:43:18curry leaf oil.
00:43:20Curry leaves.
00:43:20I want this to have that
00:43:22little touch of South
00:43:24India in terms of the
00:43:25flavour profiles.
00:43:27I can't see them.
00:43:29Curry leaves.
00:43:30That's not curry leaves.
00:43:31I love the flavours
00:43:33across India so this
00:43:34really is truly, I can
00:43:37say, my style.
00:43:38Curry leaves.
00:43:39I can't see them.
00:43:42What did I come here
00:43:43for?
00:43:43I'm feeling so much
00:43:48fresher.
00:43:49I feel like Ben and
00:43:49Sarah have been cooking
00:43:50for hours but I'm
00:43:52definitely going crazy a
00:43:53little bit today.
00:43:54No time to think.
00:43:55I'm just going with
00:43:56things that I love.
00:43:57For my polenta with
00:43:59mushrooms, my polenta is
00:44:00on the stove and I need
00:44:01to get onto that
00:44:02mushroom ragout.
00:44:04My mushroom ragout
00:44:05today is going to be
00:44:06kind of soft but
00:44:07mushrooms still have a
00:44:08texture.
00:44:09It should be kind of
00:44:10quite fragrant from
00:44:11the thyme, from wine,
00:44:12from all the
00:44:13aromatics, Charlotte's
00:44:14garlics and when
00:44:15mixed with polenta is
00:44:16just going to be a
00:44:17perfect match.
00:44:19I don't think people
00:44:20may cook polenta in
00:44:21this kitchen but I
00:44:22think if done well it
00:44:23could be a really
00:44:24knockout dish.
00:44:25Spoons.
00:44:26Did I bring spoons?
00:44:27No.
00:44:28My plan here is to
00:44:29cook it low and slow.
00:44:31It makes sure it's
00:44:32nice and soft and
00:44:34absorbs all the flavours
00:44:35and it's so creamy
00:44:37and delicate.
00:44:38So this dish pretty
00:44:39much is how I cook at
00:44:40home, like a homey
00:44:41flavour and
00:44:42yeah, I'm just
00:44:43trying to do it
00:44:43today a little bit
00:44:44differently, a little
00:44:45bit more elevated.
00:44:50For the scallop
00:44:51capellecce, it's
00:44:52time to strain the
00:44:53bisque.
00:44:54It's going to get
00:44:54all of the liquid
00:44:55into a pot and
00:44:56I need to reduce
00:44:57that down with a
00:44:57little bit of cream
00:44:58to get a really
00:44:59nice sauce consistency.
00:45:00That's good, that's
00:45:01good, that's cooked.
00:45:02Pass the time.
00:45:03Bisque's coming down
00:45:04nicely, really thick,
00:45:05really tasty,
00:45:06fennel's braising
00:45:06away, it's pretty much
00:45:07done.
00:45:09And just need to roll
00:45:09the pasta, get it
00:45:10filled and make it
00:45:11perfect.
00:45:12Rolling out the pasta
00:45:13takes time.
00:45:14There's no shortcut
00:45:15here, I've got just
00:45:16enough time to do it.
00:45:18You've just got to
00:45:18laminate it and do it
00:45:19long enough that the
00:45:20pasta has the right
00:45:21texture, it's as simple
00:45:22as that.
00:45:22There's no rushing it.
00:45:25Pasta looks lovely,
00:45:26Benny.
00:45:27There's so much
00:45:28pressure on my
00:45:29shoulders, I don't
00:45:29want to go home.
00:45:31And what's standing
00:45:31between me staying in
00:45:32this competition or not
00:45:33is how well I can make
00:45:34these pasta shapes.
00:45:35Go Benny, come on guys,
00:45:37under 15.
00:45:37The time is evaporating
00:45:39really quickly and
00:45:40there's so much going
00:45:40through my mind.
00:45:41I've got to make five
00:45:42or six of the most
00:45:43beautiful pasta shapes
00:45:44I've ever made in my
00:45:45life.
00:45:46Thin, stuffed to the
00:45:47brim, I get to get
00:45:48them in the water and
00:45:49cooked in time to get
00:45:49it on the plate and
00:45:50there's very little time
00:45:51to spare.
00:45:52Let's go guys.
00:45:54Sarah, how's your
00:45:55pastry?
00:45:55Uh, it was still
00:45:58a bit blonder before.
00:46:00I've got my pastry in
00:46:01the oven and I have
00:46:03my curry leaf oil done.
00:46:05I am now working on
00:46:07my vicious swast and I'm
00:46:08just balancing it out
00:46:09with a little bit of
00:46:10cream, a little bit of
00:46:11butter.
00:46:12Can you tell me when
00:46:13there's four minutes
00:46:14left?
00:46:14Yep, yep.
00:46:15But I'm starting to
00:46:17freak out.
00:46:17There's not much time
00:46:18left on the clock and I
00:46:19still don't know if my
00:46:20pastry is going to be
00:46:21done in time.
00:46:23Okay guys, bye!
00:46:25Five minutes to go!
00:46:27Allez!
00:46:28Uh, just want to
00:46:29reduce it down as fast
00:46:29as possible.
00:46:30Oh my gosh.
00:46:31This is like plating
00:46:32time, not cooking time.
00:46:34This is like proper
00:46:35chaos.
00:46:35Where's the soylist
00:46:36sitan, the thingy?
00:46:37Oh, did I have it?
00:46:39There's not that much
00:46:40time left.
00:46:41Snitch, what are you
00:46:41doing?
00:46:42Just get on with it.
00:46:43I'm really concerned.
00:46:44This is crazy.
00:46:45Yeah, honestly, I don't
00:46:46even know if anyone is
00:46:47going to have a complete
00:46:48dish on a plate.
00:46:49Pull it together,
00:46:50come on.
00:46:55Grab your aprons and
00:46:57try these delicious
00:46:59MasterChef approved
00:47:00recipes on 10.
00:47:07I still don't know if
00:47:11my pastry is going to be
00:47:13done in time.
00:47:15But while I'm waiting,
00:47:16I am moving on to my
00:47:18scallops.
00:47:19So I'm slicing these
00:47:20thinly so that I can
00:47:22place them in a flower
00:47:24shape.
00:47:24I need to be really
00:47:26delicate with this.
00:47:27Come on, Sarah, you
00:47:27got to cook those
00:47:27scallops.
00:47:29Oh, come on, Sarah.
00:47:29Let's go.
00:47:31I'm cooking them only
00:47:32on one side.
00:47:34I want caramelisation
00:47:36on the base and I want
00:47:37them to be beautiful and
00:47:38opaque on top.
00:47:41Come on, Sarah.
00:47:42Home stretch.
00:47:43Home stretch.
00:47:44Seriously, Sarah, in
00:47:45round one, I'm really
00:47:47angry at you.
00:47:47You could have just
00:47:48given me two more
00:47:49minutes and this would
00:47:50have been absolutely a
00:47:51breeze.
00:47:56Have you tasted
00:47:57everything, Snesh?
00:48:00I'm happy with my
00:48:01mushroom ragout.
00:48:03My palante is creamy,
00:48:04it's lovely and as soon
00:48:05as I finish it off with
00:48:06some parmesan and
00:48:07butter, it's just going
00:48:07to be spot on.
00:48:08Butter, butter, butter,
00:48:09butter, butter.
00:48:09Not finished, Chef.
00:48:13I'm running out of time.
00:48:15So for my pie mushrooms,
00:48:17the plan is just to
00:48:17quickly pan fry them and
00:48:19finish it off with some
00:48:20butter, thyme and garlic
00:48:21which I'm going to be
00:48:22basting as I go.
00:48:24Even if it's a vegetable,
00:48:25the cook on the vegetable
00:48:26is really important.
00:48:28This dish is all about
00:48:29mushrooms.
00:48:30So this is why I'm choosing
00:48:31to put the whole mushroom
00:48:32on top.
00:48:33Visually also, it's quite
00:48:34striking as well when you
00:48:35receive it.
00:48:35And also, I really love
00:48:37cutting into a whole
00:48:38mushroom.
00:48:39I'm just hoping it's
00:48:40enough to keep me safe.
00:48:42Two minutes!
00:48:44Come on, guys!
00:48:45Come on, guys!
00:48:45Come on!
00:48:46Let's do it.
00:48:49Come on, guys.
00:48:50It smells incredible.
00:48:51Smells incredible.
00:48:54I'm running out of time.
00:48:56The pasta's not finished
00:48:57cooking.
00:48:58I've still got to get it
00:48:59into the sauce to coat it.
00:49:00So I decide to start
00:49:01plating up the fennel
00:49:01because that's ready now.
00:49:03Oh, Ben, that looks
00:49:04amazing.
00:49:05I've got my braised
00:49:05fennel there, but I also
00:49:06want some freshness in the
00:49:07dish.
00:49:08So I shave some of the
00:49:09fennel really finely,
00:49:10which is going to add
00:49:11loads of crunch.
00:49:12Nice, Benny.
00:49:13I've made the pasta as
00:49:14well as I could with the
00:49:15time I had.
00:49:16I've got as much flavour
00:49:17as I possibly could into
00:49:19that sauce.
00:49:21Strategy in round 1
00:49:22didn't pay off completely,
00:49:23but it's afforded me the
00:49:24time to make what I think
00:49:25is a really good dish in
00:49:26round 2.
00:49:27And I've had time to get
00:49:28flavour into that sauce and
00:49:30make pasta, which no one
00:49:31else can do.
00:49:32Hopefully that's going to
00:49:32set me apart and keep me
00:49:33safe.
00:49:34One minute to go!
00:49:43Just pull it together.
00:49:45Come on.
00:49:45Oh, my gosh.
00:49:48I'm in the last minute of
00:49:50this plate up and I pull
00:49:52my pastry out of the oven.
00:49:58Nice, Toddy.
00:49:59Oh, my gosh.
00:50:00My pastry is done.
00:50:02Thank goodness.
00:50:02But there is no time to
00:50:04waste.
00:50:05I've got it stuck.
00:50:06Use a spatula.
00:50:07Oh, my God.
00:50:11I'm trying to get my
00:50:12scallops out of the pan.
00:50:15And I'm really struggling
00:50:17to get it out.
00:50:19Can you scrape it with
00:50:20something else?
00:50:21Oh.
00:50:23This is meant to be a
00:50:24beautiful rose formation.
00:50:26If this falls apart, then the
00:50:28dish is ruined.
00:50:30Come on, Toddy.
00:50:31Come on.
00:50:31Come on, Toddy.
00:50:32It still looks fine.
00:50:32Oh, my God.
00:50:33Oh, my God.
00:50:33Oh, my God.
00:50:34Come on, Sarah.
00:50:35Get it on the plate.
00:50:37You got it.
00:50:37You got it.
00:50:39Nice, Toddy.
00:50:40Nice.
00:50:40Beautiful.
00:50:42I get it onto the plate.
00:50:43Oh, it is done.
00:50:45And it's beautiful.
00:50:48Woo!
00:50:48Come on, guys.
00:50:49Let's do it on the plate.
00:50:51Your time is up in 10.
00:50:535, 8, 7, 6, 1, 4, 3, 2, 1.
00:51:02That's it.
00:51:04That is it.
00:51:06Wow.
00:51:07Well done, guys.
00:51:08Oh, my God.
00:51:09Well done.
00:51:10Well done, Toddy.
00:51:12Oh, that was a lot.
00:51:16Well done, guys.
00:51:17I had more time than everyone,
00:51:18but I was pushed right to the limit.
00:51:20Really well done.
00:51:20Snash, well done.
00:51:22Well done, girl.
00:51:23I'm pretty proud of what I presented in 40 minutes.
00:51:26But knowing Ben and Sarah,
00:51:28they're going to come up with amazing dishes,
00:51:30so it's going to come down to tall details.
00:51:39Walking this up to the judges,
00:51:40you know, I can't help but be a bit nervous.
00:51:42Hey, Benny.
00:51:43Hey, Ben.
00:51:43Oh, hey, Ben.
00:51:45It is a real double-edged sword having more time
00:51:48because I think that puts more pressure on me
00:51:50to deliver a better dish,
00:51:51even though that should be my advantage.
00:51:53I'm not 100% confident here that I'm safe.
00:51:56Ben, what have you made?
00:51:58I've made a scallop caveliche
00:52:01with a shaved fennel, braised fennel,
00:52:04squirting commulsion, and a prawn bisque sauce.
00:52:07Do you think you use your 66 minutes wisely?
00:52:09I think so.
00:52:11So I had the sauce working the entire time,
00:52:13had enough time to make pasta.
00:52:15So there's definitely a bit of extra pressure though, yeah.
00:52:16Yeah.
00:52:17Thanks, Ben.
00:52:18I think we need to taste it now.
00:52:20Good luck, yeah.
00:52:21Great use of his time.
00:52:44I thought the pasta work was magnificent.
00:52:47It was like filled to the brim
00:52:49and a beautiful cross-section on that pasta as well.
00:52:52The sauce is really reduced.
00:52:56But then when you get it with that,
00:52:57especially the raw fennel,
00:52:59and obviously with the scallop-filled pasta,
00:53:01then it really starts to come to life.
00:53:03I think that's the best sauce
00:53:05that Ben has provided on MasterChef.
00:53:09I am quite mesmerised actually the way he did it,
00:53:11and I'm super, super impressed.
00:53:14I think he's used his leg up with the time really well.
00:53:18He's got heavy-hitting flavour in his dish
00:53:21that you can only buy with time.
00:53:23Yeah.
00:53:28I picked the wrong strategy.
00:53:29Hello.
00:53:30Hi, Smej.
00:53:31And I left myself only 40 minutes.
00:53:33To finish up my second dish.
00:53:35I actually feel a bit deflated.
00:53:38If this dish is the last dish I put up in this competition,
00:53:41I'll be really devastated.
00:53:44OK.
00:53:45What have you made?
00:53:47So I made a soft polenta
00:53:49with mushroom ragout and porcini cream.
00:53:55That must have been difficult.
00:53:58Yes.
00:53:58You know, just to shake off round one, really.
00:54:00It was so stressful.
00:54:01Ben was half into his cook when I started.
00:54:05So I was really like, you know, it doesn't help.
00:54:07I feel like everybody's on top of their game.
00:54:09And I know I can cook, but can I keep up?
00:54:13Was you intimidated by everyone?
00:54:17I was so intimidated, especially at the start.
00:54:19Even now, and when I see all these beautiful dishes passing me,
00:54:22I'm like, oh, I feel like I'm still kind of deluring
00:54:25this, like, rustic flavour here.
00:54:26Well, when we see what you did last year,
00:54:29and now what you've done coming into the kitchen,
00:54:32you know, in Back to Win,
00:54:34surrounded by legends,
00:54:35we are so, so proud of you.
00:54:37Yeah, thank you.
00:54:39Thanks, Naj, for taste now.
00:54:41Thanks, Naj.
00:54:42Good luck.
00:54:43Thanks, Chef.
00:54:44I think there's some good flavours across the board, right?
00:55:10You know, from the polenta to the mushroom ragout,
00:55:13some deep caramelised onion flavours,
00:55:16and then the polenta was seasoned really nicely.
00:55:19The problem that I've got are weirdly the pine mushrooms on top,
00:55:22and they're quite dry,
00:55:24and that skin on the top of the mushroom cap
00:55:26has gone really tough.
00:55:28Something in the way that they're cooked in the pan
00:55:31and have sort of dried out,
00:55:34that just kind of dampens the rest of the work
00:55:37that she's put into the dish.
00:55:38I think this is a really pleasant-tasting dish.
00:55:42The polenta was quite well-cooked
00:55:44and had lovely seasoning in it,
00:55:46and the mushroom ragout was lovely as well.
00:55:49But I think what worries me is
00:55:51when you're cooking your rustic dish,
00:55:53you need enough technical elements in there
00:55:55to know that you're in the race.
00:56:01I'm definitely nervous walking to the judges
00:56:05because I had so many things to get right in this dish.
00:56:08Hi, Sarah.
00:56:09Hi.
00:56:09Hi, Sarah.
00:56:10Hi, Sarah.
00:56:11I had to get the pastry right.
00:56:12I had to get those scallops cooked perfectly.
00:56:14I had to get both sauces done,
00:56:16and I ended up really rushing.
00:56:19Sarah, what have you made?
00:56:22Curried scallop pie.
00:56:24Seared scallops, just a gentle sear on the base.
00:56:26A mildly spiced vishiswaz,
00:56:28and a curry leaf oil.
00:56:33Attempting this dish was definitely ambitious.
00:56:36There's a time and a place for extremely risky dishes,
00:56:41but today's an elimination,
00:56:43so I don't know if that strategy has paid off.
00:56:47In round two, you ended up with about 49 minutes.
00:57:04Yes.
00:57:05But you chose to make a dish
00:57:07that usually would take somebody about 75.
00:57:10Definitely the pastry was my biggest worry,
00:57:12and I also just wanted to make sure
00:57:15that I'm showing enough technique
00:57:16and doing something that is complex enough
00:57:18to be worthy of being here.
00:57:21Well, we love having you back in this competition.
00:57:23Would you mind finishing your dish for us?
00:57:24Yes, thanks.
00:57:33Okay. Enjoy.
00:57:34Thanks, Sarah.
00:57:35Good luck, yeah?
00:57:35Thanks.
00:57:35Thanks.
00:57:35I think this is such an elegant dish.
00:58:03What I love is the fact
00:58:04that she used some French technique.
00:58:06Vicious was is about
00:58:07how to condense the potato and the leeks
00:58:10to get that very unusual flavour.
00:58:13But what she did is to get it
00:58:15to another level with the spices,
00:58:17which is very, very, very smart.
00:58:20What's really clever
00:58:21is the sort of half-cooked scallop
00:58:23and the freshness that it delivers
00:58:26clarifies the spice and lightens it.
00:58:30And then when you put the curry leaf oil on top,
00:58:32the smokiness of that oil
00:58:34just adds another level of brightness.
00:58:37I think she's done a really good job.
00:58:39She's stuck to her guns.
00:58:41She's still got her signature move in place.
00:58:43Risk-taking.
00:58:44Risk-taking.
00:58:45And I think it's really paid off.
00:58:47A lot of contestants would be hard-pressed
00:58:49to make this in 75 minutes.
00:58:51And Sarah pushes herself to the absolute limits
00:58:54to knock it out in 49.
00:58:56She's a wizard.
00:58:57She's an absolute wizard.
00:59:08Two of you smashed it today.
00:59:10And unfortunately, one of you stumbled.
00:59:14The cook going home brought us a dish,
00:59:17but the star of the show was dry.
00:59:19That impacted the taste and the textures.
00:59:25And in the end,
00:59:26the lack of time showed on the plate.
00:59:30Snez.
00:59:31I got it.
00:59:32I'm so sorry.
00:59:33You're going hard.
00:59:35I'm going to call that.
00:59:38You probably haven't really had a chance
00:59:41to think about how extraordinary it is
00:59:43how far you've come.
00:59:44Not only have you set a new PV,
00:59:46you've nearly gone all the way.
00:59:48I think so, too.
00:59:49I, like, just today,
00:59:51coming here thinking,
00:59:52I'm fighting for top six.
00:59:53How did that happen?
00:59:54Yeah.
00:59:54All I wanted is survive the day one
00:59:56when I came here.
00:59:58This is where I exited
00:59:59in the first Back to Win,
01:00:01so I know exactly how you feel.
01:00:03Snez.
01:00:05He's only one Snez.
01:00:07You should be very proud of yourself.
01:00:10You know.
01:00:11Yeah.
01:00:12You know, you can see clearly
01:00:13you are a fighter,
01:00:15a survivor.
01:00:16You never give up
01:00:18and you are super positive.
01:00:20Yeah.
01:00:21You know, when you say
01:00:22that you were intimidated
01:00:24walking to the MasterChef kitchen,
01:00:27I will not believe you.
01:00:29We love you.
01:00:31You are fantastic.
01:00:32Thanks, Chef.
01:00:32And please never,
01:00:34never stop being Snez.
01:00:38I don't think I can.
01:00:43Thank you, Chef.
01:00:45Snez, we're really going to miss you,
01:00:46but it's time to say goodbye.
01:00:49You get to go MasterChef once,
01:00:56but to get to go twice
01:00:58and to experience all this,
01:01:00it was just,
01:01:03it was,
01:01:04it's so special.
01:01:04I'm so proud of myself today,
01:01:08getting this far
01:01:08and making all these friendships.
01:01:11Give it up, MasterChef, everybody!
01:01:18It's a pure magic.
01:01:19This week on MasterChef Australia...
01:01:25What a journey.
01:01:26Far out.
01:01:27...with their loved ones behind them...
01:01:30When I asked if they want Daddy
01:01:31to come home soon,
01:01:32the answer was,
01:01:33not yet.
01:01:33We want him to win.
01:01:35...they're literally putting
01:01:37everything on the line.
01:01:38This is the
01:01:40everything box!
01:01:42Oh, I'm so screwed.
01:01:45For the cook of a lifetime...
01:01:48One of Australia's
01:01:49most iconic restaurants.
01:01:50Please welcome
01:01:51Hugh Allen!
01:01:54And...
01:01:55Julie Goodwin
01:01:56and Nat Tapu!
01:01:59For a spot
01:02:00in the top five.
01:02:02The standard is so high
01:02:03in this competition
01:02:03and it is hard to stand out,
01:02:05so you've got to do it
01:02:06any way you can.
01:02:07Oh, wow.
01:02:08Winning this competition
01:02:09is going to take
01:02:10everything you've got.
01:02:13Bring it on!
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