Skip to playerSkip to main contentSkip to footer
Bigfoot USA
  • yesterday
https://t.me/TopFilmUSA1

Category

😹
Fun
Transcript
00:00:00Previously on MasterChef Australia...
00:00:03Go!
00:00:05Ah!
00:00:06Our top seven arakata bowl.
00:00:09Oh, that smells delicious.
00:00:10So a week of immunity challenges...
00:00:13...put the eggs 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!
00:01:18Find a bench.
00:01:19It's nine times.
00:01:20More ploshes.
00:01:21Another plosh.
00:01:22Another plosh.
00:01:23I see.
00:01:24Hey everyone.
00:01:25Hello.
00:01:26Hello.
00:01:27Hi.
00:01:28Today, seven becomes six.
00:01:29seven becomes six.
00:01:30And even if it's not a plosh.
00:01:31It's not a plosh.
00:01:32It's not a plosh.
00:01:33It's not a plosh.
00:01:34Once a plosh.
00:01:35It's not a plosh.
00:01:37Like a plop.
00:01:38You can find a bench...
00:01:40And it's not a plon.
00:01:43On a bench.
00:01:44None time.
00:01:45More ploshes.
00:01:46Another plosh?
00:01:48I see.
00:01:51Hey everyone.
00:01:53Hello.
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
00:02:11and it has everything to do with what's under those cloches.
00:02:18You ready to find out what it is?
00:02:20I'm going to count you in.
00:02:23You're going to lift them in three, two, one.
00:02:27Oh, gosh.
00:02:31It is time.
00:02:36On 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
00:02:48using as much or as little time as you want.
00:02:53The moment you finish your dish, stop your timer.
00:02:56Bring it to us and we'll taste it.
00:03:00Holy...
00:03:01If you cook one of the top two dishes, you're safe.
00:03:07But if you cook one of the three least impressive dishes,
00:03:15you'll find yourself cooking in round two with whatever time you have left.
00:03:22Oh, my God.
00:03:24It's what I need.
00:03:26Meaning how you play this, it's vital.
00:03:30You can use more time in round one to try and perfect your dish
00:03:34or play it safe and leave yourself a buffer.
00:03:39Your 90 minutes starts now.
00:03:43Good luck.
00:03:44Good luck.
00:03:46Good luck.
00:03:48Good luck.
00:03:49Good luck.
00:03:50Good luck.
00:03:50I need some points.
00:03:55No, it's not long.
00:03:57Wow, what a challenge.
00:03:58Oh, my God, this is mad.
00:04:07Time's split.
00:04:08I've seen this challenge before.
00:04:09I've never done it.
00:04:11I'm not prepared for it, if I'm honest.
00:04:12Ben's already hooking.
00:04:14He does that.
00:04:15He goes straight to the equipment,
00:04:16puts pans on before he goes in.
00:04:18Ole, ole, Ben.
00:04:19Good luck.
00:04:20So my strategy here is to cook something quickly.
00:04:23If I can pull out a dish that is fast,
00:04:25I might be able to save myself.
00:04:27And if I can't, it'll leave me loads of time
00:04:30in 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.
00:04:43Look, this challenge is all about strategy,
00:04:50and really, there are a few ways you can do it.
00:04:53What would you do?
00:04:53I would just go all out in that first dish.
00:04:57I'm going all in.
00:04:58So, how many minutes?
00:05:0090.
00:05:00If this doesn't work...
00:05:03I'm really screwed.
00:05:06No, you're right.
00:05:07Last time you did this, you used 89 minutes.
00:05:11Yeah.
00:05:11And 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...
00:05:21Don'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,
00:05:28seafood, 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 for round two
00:05:39and be safe.
00:05:41They're all so good, though.
00:05:42They're all so good.
00:05:43I know, I know.
00:05:46I'm feeling really good.
00:05:48I'm feeling really hectic.
00:05:49I've never done this challenge.
00:05:50So I'm making this beautiful, like,
00:05:53a 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,
00:06:00but I feel lately I kind of changed.
00:06:03My strategy today is I want to use less time in round one,
00:06:08but 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
00:06:15that cooks really quickly.
00:06:17I'm also making this beautiful green sauce
00:06:20and a delicious aioli.
00:06:23So I'm really confident in my choice of dish today.
00:06:25If I nail it, the flavour's there, technique is there.
00:06:29They're hopefully going to keep me safe from the round two.
00:06:32Come on, smash.
00:06:33Punch.
00:06:34I'm a pretty quick cook with some of the fastest here, I'd say.
00:06:45But the risk with cooking a quick dish, obviously,
00:06:48is that you don't have time to build flavour
00:06:49and you might not do everything perfectly.
00:06:52Hey, Ben.
00:06:55Hello, hello.
00:06:55How are you?
00:06:56Hi, Ben.
00:06:56I'm very rushed right now.
00:06:57Here's with the strategy first.
00:06:59Strategy is I'm cooking a delicious dish
00:07:00that's going to take half an hour.
00:07:02It's going to be delicious King George whiting,
00:07:04tomato 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.
00:07:11A short cooked dish.
00:07:13That's right, but the fish cooks super quickly
00:07:14and so does everything else.
00:07:18It sounds like it should take an hour.
00:07:19It's going to take half an hour.
00:07:21Simple as that, yeah.
00:07:22So I'm not taking my time and having a coffee break.
00:07:24I'm just smashing it out as quickly as I can
00:07:25and the quality's still going to be there.
00:07:27That's my goal.
00:07:28So we'll see what happens.
00:07:29I'll be hawking.
00:07:30Good luck, mate.
00:07:31The way to get flavour into this dish
00:07:32in a little amount of time
00:07:33is to use the richness of the tomatoes and the butter,
00:07:36the saltiness of the mussels
00:07:37and the chard from the cucumber
00:07:39with the beautiful King George whiting.
00:07:40and multi-task my...
00:07:42multi-task everything,
00:07:44trying to get this done
00:07:45so I can hopefully be safe in round two.
00:07:49Come on, Benny.
00:07:49Go, Benny.
00:07:54With a time challenge like today,
00:07:55I think I'm going to try and use
00:07:57just under half of my cook time
00:07:59to try and cook a really good dish,
00:08:00but leave myself enough time
00:08:01that if I need that insurance policy for round two,
00:08:04I've got it there.
00:08:05Callum, Peters, strategy.
00:08:08What a challenge.
00:08:09He is the strategy master.
00:08:11So what is the strategy?
00:08:12So strategy, but not gambling, right?
00:08:15So I'm going to keep plenty of time for my second cook.
00:08:17Yeah.
00:08:17So this is going to be a good dish.
00:08:18Hopefully I won't need the second cook.
00:08:20What is the dish?
00:08:21Yeah, so I'm going to do
00:08:22a little take on Mules Frits.
00:08:25So it's the kind of Belgian dish
00:08:26that's got mussels cooked in cider,
00:08:29but I'm going to do it
00:08:30in a really fun little format.
00:08:31So I'm going to sort of make
00:08:32little edible mussel shells
00:08:33and serve it inside that.
00:08:35It's just like a one-bite situation.
00:08:38You have to make that noise as well.
00:08:40All right, good luck.
00:08:40Thanks, gang.
00:08:41Now, my version of Mules Frits
00:08:42is going to be quite different to the classic,
00:08:44so I have to take the time
00:08:46to nail the flavour profiles.
00:08:48I have to get this right.
00:08:49Come on, Cal, let's go.
00:08:53You've had 15 minutes.
00:08:54You have 75 minutes on the clock.
00:08:57Good luck.
00:09:06It looks like this is going to be
00:09:08your quickest carry ever, yeah?
00:09:11One of them.
00:09:12One of them.
00:09:14You always cook, yeah?
00:09:15Even in a hurry.
00:09:17In general, like,
00:09:17when I make chippy curries at home,
00:09:19I don't use canned chippies.
00:09:20I would pressure cook it for ages,
00:09:22and then I'll slowly build flavour.
00:09:25There'll be whole spices.
00:09:26There'll be dry spices.
00:09:27God, these packets.
00:09:29Today, I'm going to do
00:09:30a really quick chippy curry
00:09:32without compromising on the flavour.
00:09:34Dipinda.
00:09:35Hey, guys.
00:09:36What's the strategy
00:09:36and what's the dish?
00:09:37So the strategy is to split it halfway
00:09:39and stay as close to 45 minutes as I can.
00:09:42OK, 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,
00:09:47which is basically
00:09:47like this stuffed potato patty.
00:09:50On top of that,
00:09:51you've got a really flavour-bomb-y
00:09:53chickpea curry.
00:09:55So you just take one bite,
00:09:56and it's like a flavour bomb.
00:09:57And then I'm going to do
00:09:58two chutneys and a yoghurt sauce on top.
00:10:00In 45 minutes?
00:10:01Yeah, I'll do it.
00:10:02I'll do it.
00:10:02Brother, we trust you.
00:10:03Good luck.
00:10:03OK, thanks.
00:10:0545 minutes is going to be a push.
00:10:07Normally, I would have at least an hour
00:10:08to build that depth of flavour,
00:10:10but I'm going to put all my eggs in one basket
00:10:12to get it done in that time.
00:10:14I do not want to cook in round two.
00:10:16That was good, Dipinda.
00:10:17So for this green sauce,
00:10:23I'm using tarragon, parsley, chives.
00:10:27It's going to be full of flavour.
00:10:29It needs to complement the fatty,
00:10:31vacuum, the larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on
00:10:36is my aioli.
00:10:39So my aioli is going to kind of
00:10:41add the creaminess to this dish
00:10:43and also the little zing of garlic
00:10:45through it as well.
00:10:47Why is this happening?
00:10:51I blitzed and it splits.
00:10:53What?
00:10:54I never split me in my life.
00:10:56So I need to start again.
00:11:00OK.
00:11:01Deep breath.
00:11:03You see, time is obviously an issue with you.
00:11:05Yeah.
00:11:06Because you need to control your measuring.
00:11:08Yes.
00:11:08You're going to do the same mistake again.
00:11:12You should not...
00:11:14I know time is important,
00:11:15but you should not compromise your standard, yeah?
00:11:17Good look.
00:11:20I cannot believe this.
00:11:22This is just a knot happening.
00:11:24What's wrong?
00:11:25My mayo is bleeding.
00:11:26I always do it the same way.
00:11:28Oh.
00:11:28This is the second time.
00:11:32Second time.
00:11:32Splits again.
00:11:33It's really frustrating that this is happening on Black Apron Day
00:11:36and especially when I don't have time.
00:11:39I need to do it again.
00:11:42I feel like I wasted 10 minutes.
00:11:43I didn't do a single thing.
00:11:45So annoyed.
00:11:46Think you can be the next MasterChef?
00:11:54Only one way to find out.
00:11:55Applications are open now.
00:11:57Head to the link below and apply.
00:11:58We'll see you in the kitchen.
00:12:00It's Snez, Mr. Mayo.
00:12:10Holy moly.
00:12:11Where's my salt?
00:12:12I never give up.
00:12:14Come on, Snez.
00:12:15I really have to do it.
00:12:18This time it has to work.
00:12:21What the hell's happening today?
00:12:23Oh my God.
00:12:26Snez.
00:12:27Snez.
00:12:28Just breathe.
00:12:29Hey, hey, hey.
00:12:30Breathe.
00:12:30Breathe.
00:12:31It's just happening third time.
00:12:32I'm going to go over the time that I set.
00:12:34That means if I do end it up in round two,
00:12:36I'm not going to have much time to cook.
00:12:39Come on.
00:12:39I don't know what anyone else is doing around me.
00:12:48I just know that I am making a really fun dish.
00:12:51It is creative and a little bit conceptual.
00:12:54And it's a dish I can make in 30 minutes.
00:12:56Basically, it's kind of a take on soldiers and eggs.
00:13:00So I am going for beautiful lamb skewers
00:13:04and dipping into pomegranate hollandaise sauce.
00:13:07Obviously, it's MasterChef,
00:13:08so it needs to be a little bit fancy.
00:13:10I'm not just going to do boiled eggs on toast.
00:13:15How the hell does this work?
00:13:19This little egg tool just cuts off the top of the egg
00:13:21in a perfectly round circle.
00:13:23So I'm going to use this
00:13:25and pour my pomegranate hollandaise sauce back into it.
00:13:28Okay.
00:13:29So you do have that play on soldiers and eggs.
00:13:31Oh, that really works.
00:13:33I like this dish,
00:13:34but it can be risky to do just two elements.
00:13:37So I really need to nail these
00:13:38so that I'm going to do it
00:13:38so that I get safe from round two.
00:13:42Go on, Sarah.
00:13:44Yeah.
00:13:44Beautiful, beautiful.
00:13:48I'm going all right.
00:13:49So I've got the sauce reducing,
00:13:51got my cucumbers charred,
00:13:52got the mussels cooked.
00:13:53What I'm doing now is cook a fish
00:13:54and plate it up.
00:13:56Ben's definitely taken the Usain Bolt approach today
00:13:58and it's like speed, speed, speed.
00:14:00This is hectic.
00:14:01I'm just trying to do things so quickly
00:14:02without making mistakes.
00:14:04So I'm just going to do my best
00:14:05and hopefully get it through.
00:14:08I'm making a pan for a King George whiting
00:14:10with a mussel and charred cucumber salad.
00:14:13Come on, Benny.
00:14:14Pretty much everything is done
00:14:15except for the cooking of the fish,
00:14:16but it's in there for literally two minutes.
00:14:19It's out.
00:14:19It's crispy.
00:14:20I'm really happy with it.
00:14:21The plating is going to take me
00:14:23hopefully less than a minute.
00:14:24I don't have time to waste.
00:14:25Get the salad on there.
00:14:26I get the fish on top,
00:14:28the creme fraiche, the sauce.
00:14:32Clock's stopped.
00:14:32Hit the clock.
00:14:3366 minutes to go.
00:14:35I did it in less than 24 minutes.
00:14:36I can't believe it.
00:14:37I'm stoked.
00:14:3924 minutes.
00:14:41Ben, you've just stopped your clock.
00:14:43It's time to taste your dish.
00:14:47That was awesome.
00:14:50Okay, good.
00:14:51When the judges taste this dish,
00:14:52I want them to have the flavor of the fish,
00:14:54the texture of the salad and the mussels
00:14:55and not for a second to think
00:14:57that this was done in less than 30 minutes.
00:14:59First course to serve.
00:15:00That is ridiculous.
00:15:02That's what we call it.
00:15:04Happy dough.
00:15:04Fast food.
00:15:08You've made this in 23 minutes and 48 seconds.
00:15:12How are you so speedy?
00:15:14I'm in a rush to get up there.
00:15:18What's the dish, Ben?
00:15:19It's King George whiting
00:15:20with a mussel and charred cucumber salad,
00:15:24a tomato butter sauce,
00:15:26and a basil oil.
00:15:34Ben, your fish is impeccable.
00:15:46What I love is that combination of flavors.
00:15:49It's simple.
00:15:50It's also quite original.
00:15:52You managed to execute a dish
00:15:54even under your timing,
00:15:55which is fantastic.
00:15:56What I loved about the dish,
00:15:58the fish was prepared
00:15:59and cooked so beautifully.
00:16:01I thought the dish overall ate pretty well.
00:16:04I would have liked to touch more acid.
00:16:05I felt like that creme fraiche with the butter
00:16:08kind of dragged it down a bit.
00:16:10However, those mussels were cooked really beautifully.
00:16:15Some positives, some negatives.
00:16:17I think your mussels were just cooked,
00:16:22almost borderline.
00:16:23Unfortunately, I got a bit of a beard in mine,
00:16:26so I think that's what happens when you rush, right?
00:16:28Yeah, I thought I checked every one of them.
00:16:30When you make a little mistake like this
00:16:32with competitors like that,
00:16:33it could be the thing that sends you into the next round.
00:16:36Let's see if your quick stick strategy pays off.
00:16:42That's a bummer.
00:16:43That's bad.
00:16:43That's a real bummer.
00:16:44Gutted.
00:16:45But the one thing on my side is
00:16:48I've got a lot of time for round two to cook
00:16:50and all these other guys are still cooking,
00:16:52even though my judgement's finished.
00:16:53So the longer they take,
00:16:55the better it is for me.
00:16:59You've had 30 minutes
00:17:01and there are 60 minutes left to go!
00:17:10There's always that little voice
00:17:11in the side of your head that's going,
00:17:12hang on a minute, Benny's already gone up,
00:17:14maybe I should be rushing up now,
00:17:15but I really need to start cracking
00:17:17onto these edible mussel shells.
00:17:19And the tricky thing is
00:17:20they're quite delicate to work with.
00:17:24And I can only make one at a time.
00:17:27I'm using mussel and kind of squid ink batter
00:17:29made from the actual cooking liquor
00:17:31from the mussels itself
00:17:32with that cider in there as well.
00:17:33And I've only got one mussel mould here.
00:17:38Each mussel shell I'm cooking
00:17:39takes about two minutes or so to cook,
00:17:41so I'm going to burn five or ten minutes here.
00:17:44Did it work, Cal?
00:17:46Yeah, mate.
00:17:47I feel slightly more rushed making this dish
00:17:49than what I maybe had planned
00:17:51at the start of the cook,
00:17:52but I think knowing that I'm pretty happy
00:17:55with all the elements,
00:17:56I think it's worth every second.
00:17:58There's no point doing a quick dish
00:17:59if it's rushed,
00:18:00because then it's not going to be good.
00:18:02Where's my garlic?
00:18:03I'm still building flavour
00:18:05in this chickpea curry,
00:18:06so I'm going to let this simmer
00:18:07in its spices for as long as I can.
00:18:10Yeah.
00:18:11Meanwhile, I'm going to start working
00:18:12on my pea filling.
00:18:15This is where the flavour's going to come from
00:18:17when you bite into that aloo tiki,
00:18:19which is the potato patty.
00:18:20I need to move super fast.
00:18:22I've got a lot to do,
00:18:23so I'm just working at the speed of light
00:18:25at the moment.
00:18:26Normally, I would have at least an hour
00:18:28to make this dish.
00:18:30But today,
00:18:31they're trying to do it in 45 minutes.
00:18:34Head down, bum up.
00:18:36Depender.
00:18:37Good?
00:18:37Yeah, I think so.
00:18:38I'm just trying to get it done.
00:18:39Hustle?
00:18:40Yeah, trying.
00:18:42But every single element
00:18:43has to be done perfectly.
00:18:45That's the only way
00:18:46to save muscle from round two.
00:18:48Might actually make it.
00:18:51Pray, Snitchy, pray!
00:18:56Oh!
00:18:59Thank God.
00:19:04Far out.
00:19:06This aioli really knocked off my tongue.
00:19:08I'm really happy I have it now
00:19:10because I cannot waste another second.
00:19:12I already went over my tongue.
00:19:16And I'm just doing my Wagyu and larder skewers.
00:19:19That's my tester.
00:19:21Snurz, what happened to your mayonnaise?
00:19:22Did it split?
00:19:23It just split straight away.
00:19:25And then last time,
00:19:26I managed to do it.
00:19:28I do have my green sauce.
00:19:29I need to pass it through.
00:19:30This is finishing off.
00:19:31I'm going to glaze it last minute as well.
00:19:33Cook it.
00:19:34It's going to be...
00:19:34How long is that going to take
00:19:35to cook and rest?
00:19:36I'm going to add extra five,
00:19:37ten minutes to myself
00:19:38to make sure I nail this.
00:19:40And it's perfect.
00:19:41That was not the plan, was it?
00:19:42No.
00:19:43That absolutely was not the plan.
00:19:44But, um, yeah.
00:19:46Come on.
00:19:47Yes.
00:19:48Push on.
00:19:48Let's go.
00:19:48Come do it, Andy.
00:19:54Starting to get a little bit worried.
00:19:56I wanted to get this done in 30 minutes
00:19:58to save that time in case I need it for round two.
00:20:02My pomegranate hollandaise sauce is done,
00:20:04but I haven't even started my skewers yet.
00:20:08There's only two elements on this plate,
00:20:10so I want these lamb skewers to be cooked perfectly.
00:20:15Ooh.
00:20:16Shit, that pollen.
00:20:17Oh, my God.
00:20:18They're falling apart.
00:20:20But the skewer mixture,
00:20:22it's just not holding together.
00:20:24Ooh.
00:20:26If I don't fix this,
00:20:27then I don't have a dish.
00:20:43Ooh.
00:20:44Shit, that pollen.
00:20:45They're falling apart.
00:20:4890 minutes on the clock.
00:20:49It's two rounds.
00:20:50We are nearing the halfway mark,
00:20:52and my lamb skewers are just kind of falling apart.
00:20:56What, Sarah?
00:20:57I know it is going to eat into my second round,
00:20:59but I need to fix this and cook them again.
00:21:01But I need to make sure that they're not overcooked.
00:21:04I'm just going to make sure they're super delicious and juicy and get it done.
00:21:11Good?
00:21:11Good.
00:21:13Perfect.
00:21:14Primo.
00:21:15I'm really happy with these edible mussel shells.
00:21:19They look pretty much like a dead ringer for our mussel shells.
00:21:23We're going to pop some of the confit potato in there.
00:21:27Some of that apple and radish slaw on top with the raised mussel.
00:21:30And I think that it is the dish I promised the judges.
00:21:34So, yeah, I'm feeling really happy with that.
00:21:36Beautiful.
00:21:37Thanks for the support, Loz.
00:21:39I popped the last garnish onto my last mussel, and I smashed that clock to stop it.
00:21:43I have stopped.
00:21:44Hopefully, I'm not around too, but if I am, I should still be able to cook something really
00:21:49good in that 50 minutes I've got.
00:21:51Callum, you've stopped your clock.
00:21:52Bring you down to be tasted, mate.
00:21:54What?
00:21:55Look at her.
00:21:58Oh, that looks like a...
00:22:00One coming up.
00:22:02I'm sorry.
00:22:03Is that an edible shell?
00:22:04It is.
00:22:05It is an edible shell.
00:22:06I know.
00:22:07You just clocked it.
00:22:09So, I'm calling it Moore's Fruits, which of course is that classic dish of mussels braised
00:22:14in cider with confit potato underneath.
00:22:17There's an apple, radish and fennel slaw on top of that.
00:22:20Mussel poached in cider, finger lime and gel deluxe on top.
00:22:27One hit, yeah?
00:22:28Yeah, go for it.
00:22:33I love it when someone brings up a dish and I can feel that we're all trying to keep poker
00:22:49face.
00:22:50Because that is so good!
00:22:52That mussel shell, it's the most perfect texture.
00:22:56It just completely falls apart in your mouth.
00:22:59The most satisfying, lightest crunch.
00:23:01And the hero is still the mussel.
00:23:03Remember, Moulfrite is French.
00:23:06What 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
00:23:18the top.
00:23:19Well done.
00:23:20Thank you very much.
00:23:21Woo!
00:23:22Thanks, everybody.
00:23:23It's amazing.
00:23:24Thanks, mate.
00:23:25Everything is ready to go.
00:23:30My lamb skewers are looking beautiful.
00:23:33I've got that glaze on top.
00:23:35I've poured my homegranate hollandaise sauce into my eggshell and I'm plating up.
00:23:42Beautiful, beautiful.
00:23:45Okay, stop.
00:23:47Oh, God.
00:23:4849 minutes.
00:23:49Cheers.
00:23:50I wanted to get the dish right.
00:23:54I'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.
00:24:00Sarah, you're done.
00:24:01Time to taste your dish.
00:24:10Eggy soldiers!
00:24:11Yes!
00:24:12Dippy eggs.
00:24:14Today's dish is spiced lamb skewers with pomegranate hollandaise.
00:24:21Sarah, this is a real nowhere to hide dish.
00:24:28Only two elements.
00:24:29Do you think you've nailed them?
00:24:30Yeah, I think so.
00:24:31I think it's tasty and it's a good dish.
00:24:34Yeah, this is really fun.
00:24:51Sarah, I love that little char that I got on the outside of my skewer.
00:24:58And the hollandaise beautiful silky texture.
00:25:01It clung on to that skewer so well.
00:25:04I was standing there like I was at the fair with the pluto pup, which I loved.
00:25:08I thought you could have went a little bit harder with the spice mix.
00:25:12And I hate to say, the skewer was a little dry mine,
00:25:15so I hope for your sake it's different down the end.
00:25:19It's very tasty.
00:25:21But I've got to acknowledge it might be, and I think it might be a little bit too dry.
00:25:28You know, I love the way you cook, so good luck.
00:25:32Thanks, Sarah.
00:25:33Thanks, Sarah.
00:25:38You're halfway through your 90 minutes.
00:25:40You have 45 minutes to go.
00:25:42All right, everybody!
00:25:44All the cooks are finished, and just me and the pinda still cooking.
00:25:51It's done.
00:25:53You've got to stop in the garden.
00:25:57She's going to the body carton.
00:25:58These are lovely herbs.
00:25:59Lovely herbs.
00:26:00I feel like I lost 15 minutes just on this aioli.
00:26:17I really need to make sure this dish is perfect so it saves me.
00:26:22Oh my god.
00:26:23That's my time.
00:26:24That's my time.
00:26:25That's my time.
00:26:26That's my time.
00:26:27That's my time.
00:26:2841 minutes.
00:26:29Dumb.
00:26:30Shnair's your fish.
00:26:31We'll taste your dish now.
00:26:3241 minutes and 40 seconds was definitely not the position I want to be if I need to do
00:26:45a second cook.
00:26:47Pretty.
00:26:48Oh, it looks pretty as a picture.
00:26:52Okay.
00:26:53What have you made?
00:26:54I made a Wagyu and Lardo skewer and green buttermilk sauce.
00:27:00Aioli on top and some herbs from the garden.
00:27:05This was meant to be a 35 minute dish.
00:27:08Max.
00:27:09It nearly took you 50 minutes.
00:27:10I know.
00:27:11Firstly, the presentation was a tan.
00:27:34It looked absolutely cracking.
00:27:37Such a delicate presentation and the skewer was cooked perfectly.
00:27:43I thought the sauce was delicious and I loved all those zinni herbs that you put in there
00:27:49and the colour was just stunning.
00:27:51How long did you spend on your mayo in total?
00:27:54Probably 15 minutes.
00:27:55Right.
00:27:56I think you could have saved yourself 15 minutes because I don't think your dish actually
00:28:01needed that mayo at all.
00:28:02Oh, I agree.
00:28:03You've got this fattiness from the Wagyu which is so beautiful and then the mayo almost obscures
00:28:09it and now I'm wondering if the thing that you spent 15 minutes trying to perfect that
00:28:13you didn't even need could be the thing that sends you into round two.
00:28:17Good luck.
00:28:18Good luck.
00:28:19Oh, good.
00:28:25Ok, you had 15 minutes, now 40 minutes left to go.
00:28:30To Pinner is our last cook, still cooking in round one.
00:28:36Faster.
00:28:37Go faster.
00:28:38Faster.
00:28:40The chickpea 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
00:28:48potato patties. Gotta go. Go, go, go. I'm stuffing them with the pea filling. I still
00:28:52need to fry them. I still need to do a yoghurt sauce. Come on, deep. Hustle. Yep. I'm almost
00:28:58there. Move, move. Come on. Yep. Yes, look at that. Look at that. Beautiful. I'm feeling
00:29:08extreme amounts of pressure right now because every minute beyond this point is potentially
00:29:14a minute off my round two cook. I don't know how long these potato patties are going to
00:29:22be cooking, but I need them to be crispy. I don't want to compromise on that texture because
00:29:26that's what makes up my dish. Oh, my God. It's literally that one thing.
00:29:44Come on, deep. Hustle.
00:29:52It's my two chutneys. Yep. My plating is complete minus these potato patties. I press down to
00:30:02allow for more surface area to cook in the ghee. It's getting there. And I can finally see
00:30:08it browning. And I'm like, thank God. Okay. This is looking really bloody good. Okay. I take
00:30:15out my potato patties. They look amazing. This is how an alutiki should look. I'm going to
00:30:20stop the clock now. Nice, deep.
00:30:27Dipinda, you're the last to finish. That wraps up round one. You can bring your dish down now.
00:30:34I've got everything crossed for myself right now. I've got the least amount of time left
00:30:42compared to everyone else. If I have to cook a dish in 35 minutes, I don't know what I'm
00:30:49going to do.
00:30:54Dipinda, what's your dish?
00:30:55So today I've made alutiki chole chaat. So tiki is the actual patty, which is stuffed with
00:31:02peas. And then the chole is the chickpea curry. And then you have the yoghurt, the two chutneys,
00:31:10the masala on top, and you just devour it. Are you going to make it for us? Is that the deal?
00:31:18Oh, not what I was expecting. I feel like all that hard work's just been crushed. No, but
00:31:31that's the sound you want to hear. It's an amazing sound. It looks so generous in flavour
00:31:37and colour. And the smell coming off it, it's extremely enticing.
00:32:01Dipinda, this is such a scarfable dish. Like you really
00:32:07just want to dive in and just, you know, get into it. It was really worth the time that
00:32:12you invested in frying that diki really well because it's just got that lovely, crunchy
00:32:18outer coating. And then in the middle, it was just so nice and comforting and smushy. Yeah,
00:32:23beautiful dish. Thank you.
00:32:25You are the only one who did not use any protein. It's just veg, spice, and your knowledge.
00:32:33And you know what? Your dish is magical. What I did not know is the point of using this crispy,
00:32:42very special potato who was impeccable and support all the flavours. And you've nailed it.
00:32:48So I'm so pleased for you. Thank you. Dipinda the gambler. Huh?
00:32:53Huh?
00:32:55She gambled today. And she said flavour bomb. And it is an absolute flavour bomb.
00:33:02You couldn't have described it any other way. Great gamble, great strategy, whatever you want to call it.
00:33:09And it may very well have paid off to Pindar. We've got a decision to make.
00:33:26When looking for the least impressive dishes, it's getting harder and harder to narrow it down.
00:33:31That said, if I call your name, you're cooking in round two.
00:33:41Snez, you spent too much time making that mayo to the detriment of your dish. Yep.
00:33:48Sarah, so close. But you needed to spend just a little bit more time amping up those flavours.
00:33:55And lastly, Ben. That was a massive achievement in such a short amount of time.
00:34:04But sadly, your dish lacked some refinement. I got a beard in my muscle.
00:34:09That's awesome.
00:34:11Callum, Dipinda, you're safe.
00:34:13Congrats. Thank you.
00:34:15You can join the others on the gantry. Well done.
00:34:17This 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 you 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.
00:34:44Okay. Ben, it's time to start your clock now.
00:34:49Come on, Ben.
00:34:50Go, 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. Let'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, shall we.
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.
00:35:25Hello, Ben.
00:35:25How are you going?
00:35:26Really good.
00:35:27Are you feeling the pressure?
00:35:28It'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 to 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 scallop tortellini with a bisque sauce on it,
00:35:49squirting commulsion and a little bit of fennel.
00:35:50So balanced perfectly, it's going to be full of flavour and I'm going to use every minute of that
00:35:5460 minutes to make a very flavourable sauce that no one else has the time to do.
00:35:57That'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.
00:36:12Good 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?
00:36:21It's a pasta.
00:36:22I can make the pasta, include more elements, and I can use every one of those 66 minutes
00:36:28to add flavour to this dish.
00:36:30I can feel the other guys watching me.
00:36:33And this is great because I can basically get in their heads and show them how much I can do in
00:36:3620 minutes before they even start.
00:36:38Better not to watch.
00:36:39Yeah, yeah, true.
00:36:41Hey, Snaj.
00:36:42How 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, yeah.
00:36:49I 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.
00:37:21You have 49 minutes left from round one.
00:37:23You can go start your clock now.
00:37:25Hello, Sarah.
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.
00:37:41It is creative and a little bit conceptual, but I want to show technique and I have to nail it.
00:37:50Pastry 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 trying to make rough pasta.
00:38:03Wow.
00:38:03That is bullshit.
00:38:05Sarah.
00:38:05Hello.
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 viciosoise, so spice leek viciosoise, and 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.
00:38:28That's a dramatic flower.
00:38:30Dude, I liked it.
00:38:32Yeah.
00:38:33That's like a lot of work.
00:38:35Why are you doing that when you've only got 49 minutes?
00:38:40She loves the risk.
00:38:41I do.
00:38:41How's the adrenaline?
00:38:42It's pumping like crazy.
00:38:44I 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, I do not.
00:38:57Come on, Sarah.
00:39:11I 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.
00:39:27Snez, the wait is over.
00:39:31Your 41 minutes starts now.
00:39:33Yeah.
00:39:33Come on, Snez.
00:39:35Let's go, Snezha.
00:39:37My strategy in round one was to have a knockout dish in 35 minutes, and then have plenty of
00:39:42time to cook in round two.
00:39:43It didn't work.
00:39:48I used too much time for kind of, oh, not really knockout dish.
00:39:52What a sugar, salt.
00:39:53And now I'm left with only 41 minutes for a knockout dish.
00:39:57Let's go, Snezha.
00:39:59Go on, Snezha.
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 homemade flavours that we all love,
00:40:12but it's going to be elevated and refined.
00:40:14Snez.
00:40:15Snez.
00:40:15Hi.
00:40:16Snez.
00:40:16How you going?
00:40:17Very good.
00:40:17That's good.
00:40:18It's a bit 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 unread.
00:40:25Ella, let's talk 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 grilled
00:40:36mushroom sitting on top.
00:40:38Soft polenta.
00:40:40Porcini 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
00:40:50in 40s.
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.
00:40:55Yeah.
00:40:56Yes.
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
00:41:29into it.
00:41:30I'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
00:41:41this elimination.
00:41:41But I am pretty confident with it.
00:41:44Now I just need to execute.
00:41:45I've got the bisque sauce on.
00:41:47I've got the fennel charring.
00:41:48I've made my pasta dough.
00:41:49It's going to rest.
00:41:50The pasta's 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.
00:41:55It doesn't matter when you start it.
00:41:59You've all got 26 minutes to go.
00:42:01Let's go, guys.
00:42:02Let's go, guys.
00:42:07That really did go very fast.
00:42:10Now I have to spend all of my time getting the scallop mousse absolutely perfect.
00:42:15Oh, Benny.
00:42:16Beautiful, 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.
00:42:37Let's go, Sarah.
00:42:37You got a timer on for your pastry?
00:42:39I'm just going to watch it.
00:42:40Okay.
00:42:41The pastry for this scallop pie is in the oven.
00:42:44How long does it need to be in there for?
00:42:46The whole time, basically.
00:42:47Okay.
00:42:48It is insanely risky cooking pastry in this amount of time.
00:42:53You think your tart will be 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 my fingers crossed.
00:43:05So next, I get started on my vichassoise.
00:43:08I've got my leeks, which I'm sauteing down and adding into that my potatoes.
00:43:13I've got a bit of stock going into that.
00:43:15And while that is starting to simmer, I move on to my curry leaf oil.
00:43:20Curry leaves.
00:43:21I want this to have that little touch of South India in terms of the flavour 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 across India.
00:43:33So this really is truly, I can say, my style.
00:43:38Curry leaves.
00:43:39I can't see them.
00:43:42What did I come here for?
00:43:47Oh, I'm feeling so much pressure.
00:43:48I feel like Ben and Sarah have been cooking for hours.
00:43:51But I'm definitely going crazy a little bit today.
00:43:54And no time to think.
00:43:55I'm just going with things that I love.
00:43:57For my polenta with mushrooms.
00:43:59My polenta is on the stove and I need to get onto that mushroom review.
00:44:04My mushroom ragu today is going to be kind of soft.
00:44:07But mushrooms still have a texture.
00:44:09It should be kind of quite fragrant from the thyme, from wine,
00:44:12from all the aromatics, shallots, garlics.
00:44:15And when mixed with polenta, it's just going to be a perfect match.
00:44:19I don't think people may cook polenta in this kitchen,
00:44:22but I think if done well, it could be really knockout-ish.
00:44:25Spoons.
00:44:26Did I bring spoons?
00:44:27No.
00:44:27My plan here is to cook it low and slow.
00:44:31It makes sure it's nice and soft and absorbs all the flavours.
00:44:35And it's so creamy and delicate.
00:44:37So this dish pretty much is how I cook at home.
00:44:40Like a homey flavour.
00:44:42And yeah, I'm just trying to do it today.
00:44:44A little bit differently, a little bit more elevated.
00:44:51For the scallop capelace, it's time to strain the bisque.
00:44:54It's going to get all of the liquid into a pot.
00:44:56And I need to reduce that down with a little bit of cream
00:44:58to get a really nice sauce consistency.
00:45:00That's good.
00:45:00That's good.
00:45:01That's good.
00:45:01That's cooked.
00:45:01The pasta's done.
00:45:03Bisque's coming down nicely, really thick, really tasty.
00:45:06Fennel's braising away.
00:45:07It'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.
00:45:14There's no shortcut here.
00:45:15I've got just enough time to do it.
00:45:18You've just got to laminate it and do it long enough
00:45:19that the pasta has the right texture.
00:45:21It's as simple as that.
00:45:22There's no rushing it.
00:45:25The pasta looks lovely, Benny.
00:45:27There's so much pressure on my shoulders.
00:45:29I don't want to go home.
00:45:31And what's standing between me staying in this competition or not
00:45:33is how well I can make these pasta shapes.
00:45:35Go, Benny.
00:45:36Come on, guys.
00:45:37Under 15.
00:45:37The time is evaporating really quickly.
00:45:39And there's so much going through my mind.
00:45:41I've got to make five or six of the most beautiful pasta shapes
00:45:44I've ever made in my life.
00:45:46Thin stuffed to the brim.
00:45:47I get to get them in the water and cooked
00:45:49in time to get it on the plate.
00:45:50And there's very little time to spare.
00:45:53Let's go, guys.
00:45:54Sarah, how's your pastry?
00:45:57Uh, it was still a bit blonde before.
00:46:00I've got my pastry in the oven, and I have my curry leaf oil done.
00:46:05I am now working on my vicious was, and I'm just balancing it out
00:46:09with a little bit of cream, a little bit of butter.
00:46:12Can you tell me when there's four minutes left?
00:46:14Yeah, yeah.
00:46:15But I'm starting to freak out.
00:46:17There's not much time left on the clock,
00:46:19and I still don't know if my pastry is going to be done in time.
00:46:22Okay, guys.
00:46:24Five minutes to go!
00:46:26Allez!
00:46:27Uh-huh.
00:46:28Just want to reduce it down as fast as possible.
00:46:30Oh, my gosh.
00:46:31This is like plating time, not cooking time.
00:46:33This is like proper chaos.
00:46:35Where is the soylest atan, the thingy?
00:46:37Oh!
00:46:38Did I have it?
00:46:39There's not that much time left.
00:46:40Snaz, what are you doing?
00:46:41Just get on with it.
00:46:42I'm really concerned.
00:46:43This is crazy.
00:46:44Honestly, I don't even know if anyone is going to have a complete dish on a plate.
00:46:49Pull it together, come on.
00:46:56Grab your aprons and try these delicious MasterChef approved recipes on 10.
00:47:10I still don't know if my pastry is going to be done in time.
00:47:15But while I'm waiting, I am moving on to my scallops.
00:47:19So I'm slicing these thinly so that I can place them in a flower shape.
00:47:25I need to be really delicate with this.
00:47:26Come on, Sarah.
00:47:27You've got to cook those scallops.
00:47:28Oh, come on, Sarah.
00:47:29Let's go.
00:47:31I'm cooking them only on one side.
00:47:34I want caramelisation on the base, and I want them to be beautiful and opaque on top.
00:47:41Come on, Sarah.
00:47:42Home stretch, home stretch.
00:47:44Seriously, Sarah, in round one, I'm really angry at you.
00:47:47You could have just given me two more minutes, and this would have been absolutely a breeze.
00:47:56Have you tasted everything, Snesh?
00:47:57I'm happy with my mushroom ragout.
00:48:03My polenta is creamy, it's lovely.
00:48:05And as soon as I finish it off with some parmesan and butter, it's just going to be spot on.
00:48:08My butter, butter, butter, butter, butter, butter.
00:48:09Not finished, chef.
00:48:13I'm running out of time.
00:48:15So for my five mushrooms, the plan is just to quickly pan fry them, and the finish though with some butter, thyme and garlic, which I'm going to be basting as I go.
00:48:23Even 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 I really love cutting into a whole mushroom.
00:48:39I'm just hoping it's enough 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.
00:48:54I'm running out of time.
00:48:56The pasta's not finished cooking.
00:48:58I've still got to get it into the sauce to coat it, so I decided to start plating up the fennel because that's ready now.
00:49:03Oh, Ben, that looks amazing.
00:49:04I've got my braised fennel there, but I also want some freshness in the dish.
00:49:08So I shaved some of the fennel really finely, which is going to add loads of crunch.
00:49:12Nice, Benny.
00:49:13I've made the pasta as well as I could with the time I had.
00:49:16I'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.
00:49:32Hopefully that's going to set me apart and keep me safe.
00:49:36One minute to go!
00:49:43Now just pull it together, come on.
00:49:44Oh my gosh!
00:49:45I'm in the last minute of this plate up and I pull my pastry out of the oven.
00:49:58Nice, Toddy.
00:49:59Oh my gosh, my pastry is done, thank goodness.
00:50:02But there is no time to waste.
00:50:05Look at that, it's stuck.
00:50:06Use a spatula.
00:50:07Oh my god.
00:50:08I'm trying to get my scallops out of the pan and I'm really struggling to get it out.
00:50:19Can you scrape it with something else?
00:50:21Oh.
00:50:23This is meant to be a beautiful rose formation.
00:50:26If this falls apart, then the dish is ruined.
00:50:30Come on, come on, come on, it still looks fine.
00:50:32Oh my god, oh my god, oh my god.
00:50:34Come on, Sarah, get it on the plate!
00:50:37You got it, you got it.
00:50:39Nice, Toddy.
00:50:39Nice, beautiful.
00:50:42I get it onto the plate and oh, it is done and it's beautiful.
00:50:46Woo, come on guys, let's show it on the plate.
00:50:51Your time is up in 10, 9, 8, 7, 6, 1, 4, 3, 2, 1.
00:51:03That's it.
00:51:04That is it.
00:51:06Wow, well done guys.
00:51:08Oh my god.
00:51:09Well done.
00:51:09Well done, Toddy.
00:51:11Oh, that was a lot.
00:51:16I had more time than everyone, but I was pushed right to the limit.
00:51:19Really well done, Snash, 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, 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.
00:51:43Hey Ben.
00:51:43Oh, hi Ben.
00:51:44It 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.
00:51:54I'm not 100% confident here that I'm safe.
00:51:56Ben, what have you made?
00:51:59I've made a scallop cavaleche with a shaved fennel, braised fennel,
00:52:04it's got in commulsion and a prawn bisque sauce.
00:52:07Do you think you use your 66 minutes wisely?
00:52:10I think so.
00:52:10So I had the sauce working the entire time, had 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, I think we need to taste it now.
00:52:20Good luck yet.
00:52:30Great use of his time.
00:52:45I thought the pasta work was magnificent.
00:52:47It was like filled to the brim and a beautiful cross section on that pasta as well.
00:52:52The sauce is really reduced, but then when you get it with that, especially the raw fennel,
00:52:59and obviously with the scallop filled pasta, then it really starts to come to life.
00:53:03I think that's the best sauce that Ben has provided on MasterChef.
00:53:09I am quite mesmerised actually the way he did it, and I'm super, super impressed.
00:53:13I think he's used his leg up with the time really well.
00:53:18He's got heavy-hitting flavour in his dish that you can only buy with time.
00:53:23Yeah.
00:53:28I picked the wrong strategy.
00:53:29Hello.
00:53:30Hi, Snes.
00:53:31And I left myself only 40 minutes to 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, 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.
00:54:02Ben 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?
00:54:16I was so intimidated, especially at the start.
00:54:19Even now, and when I see all these beautiful dishes passing me, I'm like, I feel like I'm still kind of delivering this rustic flavour here.
00:54:27Well, when we see what you did last year and now what you've done coming into the kitchen, you know, in back to win, surrounded by legends, we are so, so proud of you.
00:54:37Yeah, thank you.
00:54:39Thanks, Naj, for taste now.
00:54:41Thanks, Naj.
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?
00:55:11You know, from the polenta to the mushroom ragout, some deep caramelised onion flavours.
00:55:16And then the polenta was seasoned really nicely.
00:55:18The 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.
00:55:38I think this is a really pleasant tasting dish.
00:55:42The polenta was quite well cooked and had lovely seasoning in it.
00:55:46And the mushroom ragout was lovely as well.
00:55:49But I think what worries me is when you're cooking your rustic dish,
00:55:53you need enough technical elements in there to know that you're in the race.
00:55:57I'm definitely nervous walking to the judges because I had so many things to get right in this dish.
00:56:08Hi, Sarah. Hi.
00:56:09Hi, Sarah. Hi, Sarah.
00:56:10I had to get the pastry right. I had to get those scallops cooked perfectly.
00:56:14I had to get both sauces done and I ended up really rushing.
00:56:18Sarah, what have you made?
00:56:20Curried scallop pie.
00:56:24Seared scallops, just a gentle sear on the base.
00:56:26A mildly spiced fish soise and a curry leaf oil.
00:56:33Attempting this dish was definitely ambitious.
00:56:37There's a time and a place for extremely risky dishes.
00:56:41But today's an elimination.
00:56:44So, I don't know. That strategy has paid off.
00:57:01In round two, you ended up with about 49 minutes.
00:57:03Yes.
00:57:05But you chose to make a dish that usually would take somebody about 75.
00:57:09Definitely the pastry was my biggest worry.
00:57:12And I also just wanted to make sure that I'm showing enough technique
00:57:16and doing something that is complex enough to 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.
00:57:36Thanks.
00:57:36I think this is such an elegant dish.
00:58:03What I love is the fact that she used some French technique.
00:58:06Vicious was is about how to condense the potato and the leeks
00:58:11to get that very unusual flavour.
00:58:13But what she did is to get it to another level with the spices,
00:58:17which is very, very, very smart.
00:58:20What's really clever is the sort of half-cooked scallop
00:58:24and the freshness that it delivers clarifies the spice and lightens it.
00:58:30And then when you put the curry leaf oil on top, the 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 place.
00:58:42Risk taking.
00:58:43Risk taking and I think it's really paid off.
00:58:46A lot of contestants would be hard pressed to make this in 75 minutes.
00:58:51And Sarah pushes herself to the absolute limits to knock it out in 49.
00:58:56She's a wizard. She's an absolute wizard.
00:58:58Two of you smashed it today, and unfortunately, one of you stumbled.
00:59:12The cook going home brought us a dish, but the star of the show was dry.
00:59:21That impacted the taste and the textures.
00:59:25And in the end, the lack of time showed on the plate.
00:59:30Snez.
00:59:31I got it.
00:59:32I'm so sorry. You're going home.
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 happen?
00:59:54Yeah.
00:59:54All I wanted is survive the day one when I came here.
00:59:58This is where I exited in the first Back to Win, so I know exactly how you feel.
01:00:03Snez.
01:00:05He's only one Snez.
01:00:08You should be very proud of yourself. You know.
01:00:10Yeah.
01:00:11You know, you can see clearly you are a fighter, a survivor.
01:00:16You never give up, and you are super positive.
01:00:20Yeah.
01:00:21You know, when you say that you were intimidated walking to the MasterChef kitchen, I will not believe you.
01:00:30We love you. You are fantastic.
01:00:32Thanks, Snez.
01:00:32And please never, never stop being Snez.
01:00:38I don't think I can.
01:00:43Thank you, Snez.
01:00:45Snez, we're really going to miss you.
01:00:46But it's time to say goodbye.
01:00:49Thank you, Snez.
01:00:55You 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.
01:01:04All right, Snez.
01:01:05I'm so proud of myself today, getting this far, and making all these friendships.
01:01:11Give it up for Snez, everybody!
01:01:18It's a pure magic.
01:01:19This week on MasterChef Australia, with their loved ones behind them.
01:01:30When I asked if they want Daddy to come home soon, the answer was, not yet. We want him to win.
01:01:35They're literally putting everything on the line.
01:01:39This 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.
01:01:50Please welcome, Hugh Allen.
01:01:52And Julie Goodburn and Nat Tapu.
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.
01:02:08Winning this competition is going to take everything you've got.
01:02:13Bring it on.
01:02:22The standard is so high.
01:02:23The standard is so high.
01:02:23The standard is so high.
01:02:25The standard is so high.
01:02:25The standard is so high.
01:02:27The standard is so high.
01:02:27The standard is so high.
01:02:29The standard is so high.
01:02:29The standard is so high.
01:02:31The standard is so high.
01:02:31The standard is so high.
01:02:33The standard is so high.
01:02:33The standard is so high.
01:02:35The standard is so high.
01:02:35The standard is so high.
01:02:37The standard is so high.
01:02:37The standard is so high.
01:02:39The standard is so high.
01:02:39The standard is so high.
01:02:41The standard is so high.
01:02:41The standard is so high.
01:02:43The standard is so high.
01:02:43The standard is so high.
01:02:45The standard is so high.
01:02:45The standard is so high.
01:02:47The standard is so high.
01:02:47The standard is so high.