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MasterChef Australia Season 17 Episode 48
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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 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...
00:00:37...and...
00:00:38Michael Wilson!
00:00:40His Tower of Terror...
00:00:43Oh!
00:00:44Oh!
00:00:45Eight layers of absolute precision.
00:00:48...was a massive win for Jamie.
00:00:51It was your first pressure test in 12 years.
00:00:54And you won it!
00:00:56Tonight...
00:00:58...an elimination...
00:01:02...means time is up...
00:01:04...for one of our incredible cooks.
00:01:08Oh, my God!
00:01:18Here we go, gang!
00:01:20Find a bench!
00:01:21It's night time!
00:01:22Oh, my God!
00:01:23Here we go, gang!
00:01:24Find a bench!
00:01:25It's night time!
00:01:26Oh, my God!
00:01:28Oh, my God!
00:01:29Here we go, gang!
00:01:30Find a bench!
00:01:31It's night time!
00:01:32Oh, my God!
00:01:33More closhes!
00:01:34Another closh!
00:01:35I see!
00:01:36Hey, everyone!
00:01:37Hello!
00:01:38Hello!
00:01:39Hi!
00:01:40Today, seven becomes six.
00:01:43And even though we don't want to see any of you go, the only person who can shield you
00:01:51from elimination is you.
00:01:52You have a massive decision to make today.
00:01:54And it has everything to do with what's under those closhes.
00:01:58You're ready to find out what it is?
00:02:01Yes!
00:02:02Yes!
00:02:03Yes!
00:02:04Yes!
00:02:05Yes!
00:02:06Yes!
00:02:07Yes!
00:02:08Yes!
00:02:09Yes!
00:02:10Yes!
00:02:11Yes!
00:02:12Yes!
00:02:13Yes!
00:02:14Yes!
00:02:15Yes!
00:02:16Yes!
00:02:17Yes!
00:02:18Yes!
00:02:19Yes!
00:02:20I'm going to count you in.
00:02:23You're going to lift them in 3, 2, 1.
00:02:27Woo!
00:02:28Oh, my God.
00:02:31It is time!
00:02:37On that clock is 90 minutes.
00:02:41That is the amount of time that you'll have to cook with.
00:02:46In round one you can make anything you like.
00:02:49using as much or as little time as you want the moment you finish your dish
00:02:55stop your timer bring it to us and we'll taste it if you cook one of the top two
00:03:05dishes you're safe but if you cook one of the three least impressive dishes
00:03:16you'll find yourself cooking in round two with whatever time you have left oh my
00:03:23god meaning how you play this it's vital you can use more time in round one to try
00:03:33and perfect your dish or play it safe and leave yourself a buffer your 90 minutes
00:03:40start
00:03:56wow we're challenged
00:03:58Oh, my God, this is mad.
00:04:07Time's split. I've seen this challenge before.
00:04:09I've never done it.
00:04:10I'm not prepared for it, if I'm honest.
00:04:12Ben's already cooking.
00:04:14He does that. He goes straight to the equipment,
00:04:16puts pans on before he goes in.
00:04:18Ole, ole, Ben. Good 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.
00:04:48Look, this challenge is all about strategy,
00:04:50and really there are a few ways you can do it.
00:04:52What would you do?
00:04:53I would just go all out in that first dish.
00:04:57I'm going all in.
00:04:58So, how many minutes?
00:05:00Ninety.
00:05:02If 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.
00:05:12And thankfully made it.
00:05:13Yes.
00:05:14And then you didn't have to cook in round two.
00:05:15But do you know what?
00:05:18There was no strategy behind it.
00:05:20So, how do you...
00:05:21Okay, so don't really talk to Paul on this one, right?
00:05:24I would do a short cook to start.
00:05:26So, belt one out, maybe a raw dish, seafood,
00:05:28something like that.
00:05:2930-minute cook.
00:05:30In round two, I'd leave my best dish.
00:05:33I absolutely agree with Andy.
00:05:35You spend less now to have a lot more for round two
00:05:39and be safe.
00:05:40They're all so good, though.
00:05:41They're all so good.
00:05:42I know, I know.
00:05:46I'm feeling really good.
00:05:47I'm feeling really hectic.
00:05:48Never done this challenge.
00:05:50So, I'm making this beautiful lardo and Wagyu skewer.
00:05:55It's a crazy quick cook that's super delicious.
00:05:58I was never my friend in this kitchen,
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,
00:06:07but smash it with a flavour.
00:06:09So, I'm going with a quick 35-minute cook.
00:06:13Wagyu is this beautiful cut of meat
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 with my choice of dish today.
00:06:25If I nail it, the flavour is there,
00:06:28the technique is there.
00:06:29They're hopefully going to keep me safe from the round two.
00:06:31Come on, smash.
00:06:33Punch.
00:06:41I'm a pretty quick cook.
00:06:43I'm one of the fastest here, I'd say.
00:06:45But the risk with cooking a quick dish, obviously,
00:06:47is that you don't have time to build flavour
00:06:49and you might not do everything perfectly.
00:06:54Hey Ben.
00:06:55Hello, hello.
00:06:56How are you?
00:06:57I'm very rushed right now.
00:06:58Here's where the strategy first.
00:06:59The strategy is I'm cooking a delicious dish
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 a short cooked dish.
00:07:12That'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.
00:07:20Simple as that.
00:07:21Yeah.
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.
00:07:25Right.
00:07:26And the quality is 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,
00:07:35the saltiness of the mussels
00:07:37and the chard from the cucumber
00:07:39with the beautiful King George whiting
00:07:40and multitask my hat.
00:07:42My multitask is everything,
00:07:44trying to get this done
00:07:45so I can hopefully be safe in round two.
00:07:48Come on Benny.
00:07:49Go Benny.
00:07:54With a time challenge like today,
00:07:55I think I'm going to try and use just under half
00:07:57of my cook time to 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,
00:08:03I've got it there.
00:08:05Callum, Peters.
00:08:06How are you?
00:08:07Strategy.
00:08:08What a challenge.
00:08:09He is the strategy master.
00:08:10So, what is the strategy?
00:08:12So, strategy but not gambling, right?
00:08:14So, I'm going to keep plenty of time for my second cook.
00:08:16Yes.
00:08:17So, this is going to be a good dish.
00:08:18Hopefully, I won't need the second cook.
00:08:19What is the dish?
00:08:20Yes.
00:08:21So, I'm going to do a little take on Moors Fritz.
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 in a really fun little format.
00:08:31So, I'm going to sort of make little edible mussel shells
00:08:33and serve it inside that.
00:08:34It's just a one-bite situation.
00:08:37You have to make that noise as well.
00:08:39Alright, good luck.
00:08:40Thanks, gang.
00:08:41Now, my version of Moors Fritz is going to be quite different
00:08:43to the classic,
00:08:44so I have to take the time to nail the flavour profiles.
00:08:47I have to get this right.
00:08:49Come on, Cal. Let's go.
00:08:50Let's go.
00:08:53You've had 15 minutes.
00:08:54You have 75 minutes on the clock.
00:08:57Good luck.
00:09:06It looks like this is going to be your quickest curry ever, yeah?
00:09:10One of them.
00:09:12One of them.
00:09:13You always cook, yeah?
00:09:14Even in a hurry.
00:09:16In general, like when I make chippy curries at home,
00:09:18I don't use canned chippies.
00:09:19I would pressure cook it for ages
00:09:21and then I'll slowly build flavour.
00:09:24There'll be whole spices.
00:09:25There'll be dry spices.
00:09:26God, these packets.
00:09:28Today, I'm going to do a really quick chippy curry
00:09:31without compromising on the flavour.
00:09:33Dipinda.
00:09:34Hey, guys.
00:09:35What's the strategy and what's the dish?
00:09:36So the strategy is to split it halfway
00:09:39and stay as close to 45 minutes as I can.
00:09:42Okay, what's your dish?
00:09:43My dish is going to be street food today,
00:09:44so I'm doing aloo dikki chole chaat,
00:09:46which is basically like this stuffed potato patty.
00:09:50On top of that, you've got a really flavour-bomb-y chickpea curry.
00:09:54So you just take one bite and it's like a flavour bomb
00:09:57and then I'm going to do two chutneys and a yoghurt sauce on top.
00:10:00In 45 minutes?
00:10:01Yeah, I'll do it. I'll do it.
00:10:02Well done. We trust you.
00:10:03Good luck.
00:10:04Okay, thanks.
00:10:0545 minutes is going to be a push.
00:10:07Normally, I would have at least an hour to build that depth of flavour,
00:10:10but I'm going to put all my eggs in one basket to get it done in that time.
00:10:14I do not want to cook in round two.
00:10:16That's good, Dipinda.
00:10:21So for this green sauce, I'm using tarragon, parsley, chives.
00:10:28It's going to be full of flavour.
00:10:29It needs to complement the fatty, thank you.
00:10:31The larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on is my aioli.
00:10:37So my aioli is going to kind of add the creaminess to this dish
00:10:43and also the little zing of garlic through it as well.
00:10:46Why is this happening?
00:10:47I blitzed it and it splits.
00:10:48What?
00:10:49I've never split mayo in my life.
00:10:50So I need to start again.
00:10:51Okay.
00:10:52Deep breath.
00:10:53You see, time is obviously an issue with you.
00:10:54Yeah.
00:10:55Because you need to control your measuring.
00:10:56Yes.
00:10:57You're going to do the same mistake again.
00:10:58You should not...
00:10:59I know time is important but you should not compromise your standard, yeah?
00:11:04Good luck.
00:11:06I cannot believe this.
00:11:07This is just...
00:11:08I'm not happening.
00:11:09What's wrong?
00:11:10My mayo is splitting.
00:11:11I always do it the same way.
00:11:12Oh.
00:11:13This is the second time.
00:11:14Second time splits again.
00:11:15It's really frustrating when this is happening on Black Apron Day and especially when I don't
00:11:19have time.
00:11:20I need to do it again.
00:11:21I feel like I wasted 10 minutes.
00:11:22I didn't do a single thing.
00:11:23So annoyed.
00:11:24Oh.
00:11:25Oh.
00:11:26Oh.
00:11:27Oh.
00:11:28Oh.
00:11:29Oh.
00:11:30Oh.
00:11:31Oh.
00:11:32Oh.
00:11:33Oh.
00:11:34Oh.
00:11:35Oh.
00:11:36Oh.
00:11:37Oh.
00:11:38Oh.
00:11:39Oh.
00:11:40Oh.
00:11:41Oh.
00:11:42Oh.
00:11:43Oh.
00:11:44Oh.
00:11:45Oh.
00:11:46Oh.
00:11:47Oh.
00:11:48Oh.
00:11:49Oh.
00:11:50Oh.
00:11:51Oh.
00:11:52Oh.
00:11:53You think you can be the next Master Chef?
00:11:54Only one way to find out.
00:11:56Applications are open now.
00:11:57Head to the link below and apply.
00:11:58We'll see you in the kitchen.
00:12:08It's snare versus mayo.
00:12:09Holy moly.
00:12:10Where's my salt?
00:12:12I never give up.
00:12:13Come on, summer.
00:12:14Come on muy bien.
00:12:15I really have to do it.
00:12:17This time he has to work
00:12:21What the hell is happening today? Oh my god
00:12:26Snez
00:12:28Just breathe. Hey, hey, hey, breathe, breathe. It's just happening third time
00:12:32I'm gonna go over the time that I said that means if I do end it up in round two
00:12:36I'm not gonna have much time to cook
00:12:43I
00:12:45Don't know what anyone else is doing around me. I just know that I am making a really fun dish
00:12:51It is creative and a little bit conceptual and it's a dish I can make in 30 minutes
00:12:56Basically, it's kind of a take on soldiers and eggs
00:12:59So I am going for a beautiful lamb skewers and dipping into pomegranate hollandaise sauce
00:13:07Obviously it's MasterChef so it needs to be a little bit fancy not just gonna do boiled eggs on toast
00:13:15How the hell does this work?
00:13:18This little egg tool just cuts off the top of the egg in a perfectly round circle
00:13:23So I'm gonna use this and pour my pomegranate hollandaise sauce back into it
00:13:28Okay, so you do have that play on soldiers and eggs. Oh, that really works
00:13:32I like this dish, but it can be risky to do just two elements
00:13:36So I really need to nail these so that I get safe from round two
00:13:40Go on Sarah
00:13:42Yeah
00:13:44Beautiful, beautiful
00:13:48I'm going all right, so I've got the sauce reducing, got my cucumbers charred, got the mussels cooked
00:13:52What I do now is cook a fish and plate it up
00:13:54Ben's definitely taken the Usain Bolt approach today and it's like speed, speed, speed
00:13:58This is hectic, I'm just trying to do things so quickly without making mistakes
00:14:02So I'm just gonna do my best and hopefully get it through
00:14:06I'm making a pan for a King George whiting with a mussel and charred cucumber salad
00:14:10Come on Benny
00:14:12Pretty much everything is done except for the cooking of the fish
00:14:14But it's in there for literally two minutes, it's out, it's crispy, I'm really happy with it
00:14:18The plating is gonna take me hopefully less than a minute, I don't have time to waste
00:14:22Get the salad on there, I get the fish on top, the creme fraiche, the sauce
00:14:30Clock's done
00:14:32Hit the clock, 66 minutes to go, I did it in less than 24 minutes, I can't believe it, I'm stoked
00:14:3724 minutes
00:14:39Ben, you've just stopped your clock, it's time to taste your dish
00:14:47That was awesome
00:14:49When the judges taste this dish, I want them to have the flavour of the fish, the texture of the salad and the mussels
00:14:55And not for a second to think that this was done in less than 30 minutes
00:14:59First course is served
00:15:00That is ridiculous
00:15:01Wow
00:15:02That's what we call it
00:15:03Rapido
00:15:04Fast food
00:15:07You've made this in 23 minutes and 48 seconds
00:15:11How are you so speedy?
00:15:13I'm in a rush to get up there
00:15:15What's the dish Ben?
00:15:19It's King George whiting
00:15:21With a mussel and charred cucumber salad
00:15:23A tomato butter sauce
00:15:25And a basil oil
00:15:26Ben, your fish is impeccable
00:15:32What I love is that combination of flavours, it's simple, it's also quite original
00:15:38You managed to execute a dish even under your timing, which is fantastic
00:15:44What I loved about the dish, the fish was prepared and cooked so beautifully
00:15:48I thought the dish overall ate pretty well, I would have liked a touch more acid
00:15:50I felt like that creme fraiche with the butter kind of dragged it down a bit
00:15:54However, those mussels were cooked really beautifully
00:15:58Some positives, some negatives
00:16:00I think your mussels were just cooked, almost borderline
00:16:02Unfortunately, I got a bit of a beard in mind
00:16:04So I think that's what happens when you rush, right?
00:16:05I think that's what happens when you rush, right?
00:16:07I think that's what happens when you rush
00:16:08The fish was prepared and cooked so beautifully
00:16:10I thought the dish overall ate pretty well
00:16:12I would have liked to touch more acid
00:16:13I felt like that creme fraiche with the butter kind of dragged it down a bit
00:16:15However, those mussels were cooked really beautifully
00:16:17Some negatives
00:16:18I think your mussels were just cooked, almost borderline
00:16:22Unfortunately, I got a bit of a beard in mind
00:16:25So I think that's what happens when you rush, right?
00:16:28Yeah, I thought I checked every one of them, so
00:16:30When you make a little mistake like this with 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
00:16:38Thank you
00:16:42That's a bummer
00:16:43That's bad
00:16:44That's a real bummer
00:16:45Gutted
00:16:46But 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
00:16:54The longer they take
00:16:55The better it is for me
00:16:59You've had 30 minutes
00:17:00And there are 60 minutes left to go!
00:17:10There's always that little voice in the side of your head that's going
00:17:12Hang on a minute, Benny's already gone up
00:17:13Maybe I should be rushing up now
00:17:15But I really need to start cracking onto these edible mussel shells
00:17:18And the tricky thing is they'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 from the mussels itself with that cider in there as well
00:17:33And I've only got one mussel mould here
00:17:36Each mussel shell I'm cooking takes about two minutes or so to cook
00:17:40So I'm going to burn five or ten minutes here
00:17:42Did it work, Cal?
00:17:44Yeah, mate
00:17:45I feel slightly more rushed making this dish than what I maybe had planned at the start of the cook
00:17:51But I think knowing that I'm pretty happy with all the elements
00:17:55I 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
00:18:02Where's my garlic?
00:18:04I'm still building flavour in this chickpea curry
00:18:06So I'm going to let this simmer in its spices for as long as I can
00:18:10Yeah
00:18:11Meanwhile, I'm going to start working on my pea filling
00:18:14This is where the flavour's going to come from when you bite into that aloo tiki
00:18:19Which is the potato patty
00:18:20I need to move super fast, I've got a lot to do
00:18:23So I'm just working at the speed of light at the moment
00:18:26Normally, I would have at least an hour last to make this dish
00:18:30But today, they're trying to do it in 45 minutes
00:18:34Head down, bum up
00:18:35Depender
00:18:36Good?
00:18:37Yeah, I think so
00:18:38I'm just trying to get it done
00:18:39Hustle?
00:18:40Yeah, I'm trying
00:18:41But every single element has to be done perfectly
00:18:45That's the only way to save muscle from round two
00:18:47I might actually make it
00:18:50Praise, let me pray
00:19:04Thank God
00:19:05Fire I 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
00:19:15I already went over my tongue
00:19:16And I'm just doing my baguette enlarger skewers
00:19:19Snow tester
00:19:20What happened to your mayonnaise?
00:19:22Did it split?
00:19:23Or did it?
00:19:24It just split straight away
00:19:25And then last time I managed to do it
00:19:27I 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
00:19:34How long is that going to take to cook and rest?
00:19:36I'm going to add extra 5-10 minutes to myself
00:19:38To make sure I nail this
00:19:39And 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 yeah
00:19:46Come on
00:19:47Push on
00:19:48Let's go
00:19:49Starting to get a little bit worried
00:19:56I wanted to get this done in 30 minutes
00:19:58To save that time
00:19:59In case I need it for round 2
00:20:01My pomegranate hollandaise sauce is done
00:20:04But I haven't even started my skewers yet
00:20:07There'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 fell in
00:20:17Oh my god
00:20:18They're falling apart
00:20:19But the skewer mixture
00:20:22It's just not holding together
00:20:24Ooh
00:20:25If I don't fix this
00:20:27Then I don't have a dish
00:20:29Ooh
00:20:30Shit, that fell in
00:20:45They're falling apart
00:20:4790 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
00:20:55What Sarah?
00:20:56I know it is going to eat into my second round
00:20:58But I need to fix this
00:21:00And 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
00:21:06And juicy
00:21:07And keep
00:21:09Yeah
00:21:10Get it done
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 a mussel shell
00:21:23We're going to pop some of the confit potato in there
00:21:26Some of that apple and radish slaw on top with the rice mussel
00:21:29And I think that it is the dish I promise the judges
00:21:33So yeah, I'm feeling really happy with that
00:21:35Beautiful
00:21:36Thanks for the support, Loz
00:21:37I popped the last garnish onto my last mussel
00:21:39And I smashed that clock to stop it
00:21:41I have stopped
00:21:43Hopefully I'm not in round two
00:21:45But if I am
00:21:47I should still be able to cook something really good in that 50 minutes I've got
00:21:50Callum, you've stopped your clock
00:21:52Bring it down to be tasted, mate
00:21:57Wow, look at that
00:21:58Oh, that looks like a
00:22:00One coming up
00:22:02I'm sorry, is that an edible shell?
00:22:04It is
00:22:05I know
00:22:06You just clucked it
00:22:07I know
00:22:08You just clucked it
00:22:09So I'm calling it Moore's Fritz
00:22:11Which of course is that classic dish of mussels braised in cider
00:22:15With confit potato underneath
00:22:17There's an apple, radish and fennel slaw on top of that
00:22:20Mussel poached in cider
00:22:22Finger lime and gel deluxe on top
00:22:24One hit, yeah?
00:22:25Yeah, go for it
00:22:31One hit, yeah?
00:22:32Yeah, go for it
00:22:45I love it when someone brings up a dish
00:22:46And I can feel that we're all trying to keep poker face
00:22:50Because that is so good
00:22:52That mussel shell
00:22:54It's the most perfect texture
00:22:56It just completely falls apart in your mouth
00:22:58The most satisfying, lightest crunch
00:23:01And the hero is still the mussel
00:23:03Remember, Mulfrit is French
00:23:05What is important
00:23:07Is you've returned the mussel's flavour
00:23:10You've got the textures of the chips
00:23:13Without the chips
00:23:15And your seasoning is correctly on the top
00:23:18Well done
00:23:19Thank you very much
00:23:20Woo!
00:23:21Amazing
00:23:22Amazing
00:23:25Amazing
00:23:26Thanks mate
00:23:29Everything is ready to go
00:23:31My lamb skewers are looking beautiful
00:23:33I've got that glaze on top
00:23:35I've poured my hommagrin hollandaise sauce into my egg shell
00:23:40And I'm plating up
00:23:43Beautiful, beautiful
00:23:44Okay, stop
00:23:47Oh God
00:23:4849 minutes
00:23:52Shit
00:23:53I 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
00:23:58So hopefully that is right
00:24:00Sarah, you're done
00:24:01Time to taste your dish
00:24:02Hi
00:24:03Eggie soldiers
00:24:04Dippy eggs
00:24:05Today's dish is
00:24:17Spiced lamb skewers
00:24:19With pomegranate hollandaise
00:24:25Sarah, this is a real nowhere to hide dish
00:24:27Only two elements
00:24:28Do you think you've nailed them?
00:24:30Yeah, I think so
00:24:31I think it's tasty
00:24:32And it's a good dish
00:24:33Yeah
00:24:34This is really fun
00:24:35This is really fun
00:24:53Sarah
00:24:55I love that little char that I got on the outside of my skewer
00:24:59And the hollandaise beautiful silky texture
00:25:01It clung onto that skewer so well
00:25:04I was standing there like I was at the fair with the pluto pub
00:25:06Which 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
00:25:24It might be
00:25:25And I think it might be a little bit too dry
00:25:28You know I love the way you cook
00:25:30Yeah
00:25:31Good luck
00:25:32Thanks Sarah
00:25:33You're halfway through your 90 minutes
00:25:35You have 45 minutes to go
00:25:36Thank you
00:25:37Thank you
00:25:38All the cooks are finished
00:25:39And just me and Dipinda still cooking
00:25:40It's done
00:25:41You're the stuff in the garden
00:25:42She's going to the body carton
00:25:43These are lovely herbs
00:25:44These are lovely herbs
00:25:45These are lovely herbs
00:25:46These are lovely herbs
00:25:47I feel like I lost 15 minutes just on this aioli
00:25:49I really need to make sure this dish is cooked
00:25:50This is how I want to go down on this aioli
00:25:51And just me and Dipinda still cooking
00:25:52You're the stuff in the garden
00:25:56And she's going to the body carton
00:25:58This is the lovely herbs
00:26:02and she's going to the body carton lovely herbs lovely herbs feel like I lost 15 minutes just on
00:26:13this I only I really need to make sure this dish is perfect so it saves me oh my gosh
00:26:22my time was my time
00:26:29done stairs your fish will taste your dish now 41 minutes and 14 seconds was definitely not position
00:26:44I want to be if I need to do a second cook pretty oh it looks pretty as a picture
00:26:51okay what have you made I made a bagu and lardo skewer and green buttermilk sauce aioli on top
00:27:01and some herbs from the garden this was meant to be a 35 minute dish max it nearly took you 50 minutes
00:27:21firstly the presentation was a 10 it looked absolutely cracking such a delicate presentation
00:27:40and the skewer was cooked perfectly I thought the sauce was delicious and I loved all those zingy herbs
00:27:48that you put in there and the yeah color was just stunning how long did you spend on your mayo in
00:27:53total probably 15 minutes right I think you could have saved yourself 15 minutes because I don't
00:28:00think your dish actually needed that mayor at all I agree you've got this fattiness from the wagyu which
00:28:05is so beautiful and then the mayor almost obscures it and now I'm wondering if the thing that you spent
00:28:1115 minutes trying to perfect that you didn't even need could be the thing that sends you into round two good luck
00:28:17okay you have 15 minutes now 40 minutes left to go
00:28:29okay cool
00:28:31pina is the last cook still cooking in round one faster
00:28:36go faster
00:28:39the chippy curry is really tasty it's got a depth of flavor this is the time I want it to be done with my
00:28:46dish and I'm still constructing my potato patties I'm gonna go go go go I'm stuffing them with the pea filling
00:28:52I still need to fry them I still need to do a yogurt sauce come on deep hustle yep I'm almost there
00:28:58hey come on yeah I'm feeling extreme amounts of pressure right now because every minute beyond
00:29:12this point is potentially a minute off my round to cook I don't know how long these potato patties are
00:29:21going to be 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
00:29:30come on deep hustle
00:29:47this is my two chutneys yeah my plating is complete minus these potato patties
00:29:59I press down to allow for more surface area to cook in the ghee it's getting there
00:30:05and I can finally see it browning and I'm like thank god okay this is looking really bloody good
00:30:12okay I take out my potato patties they look amazing this is how an alutiki should look
00:30:20I'm gonna stop the clock now
00:30:22I've got everything crossed for myself right now I've got the least amount of time left compared to
00:30:43everyone else if I have to cook a dish in 35 minutes I don't know what I'm gonna do
00:30:49depend on what's your dish so today I've made alutiki chole chaat so tiki is the actual patty which is
00:31:01stuffed with peas and then the chole is the chickpea curry and then you have the yogurt the two chutneys the
00:31:10masala on top and you just devour it are you gonna make it for us is that the show us how it's done
00:31:21oh not what I was expecting oh I felt all that hard work's just been crushed no but that's the
00:31:31sound you want to hear yeah yeah it looks so generous in flavor and color and the smell coming off it
00:31:39it it's extremely enticing
00:32:01depend that this is such a scarfable dish like you really just want to dive in and just you know
00:32:09get into it it was really worth the time that you invested in frying that tiki really well because
00:32:16it's just got that lovely crunchy outer coating and then in the middle it was just so nice and comforting
00:32:22and smushy yeah beautiful dish thank you you are the only one who did not use any protein it's just veg spice
00:32:29and your knowledge and you know what your dish is magical why did not know is the point of using this crispy
00:32:41very special potato who was impeccable and support all the flavors and you've nailed it
00:32:48so I'm so pleased for you thank you
00:32:56she gambled today and she said flavor bomb and it is an absolute flavor bomb you couldn't have described it any other way
00:33:05great gamble great strategy whatever you want to call it and it may very well have paid off to pinda
00:33:12we've got a decision to make
00:33:17whoo
00:33:25when 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
00:33:44to the detriment of your dish.
00:33:45Yep.
00:33:48Sarah, so close.
00:33:51But you needed to spend just a little bit more time
00:33:54amping up those flavours.
00:33:56And lastly, Ben.
00:33:58That was a massive achievement in such a short amount of time.
00:34:05But sadly, your dish lacked some refinement.
00:34:08I got a beard in my muscles.
00:34:11Callum, Depinda, you're safe.
00:34:14Congrats.
00:34:15You can join the others on the gantry.
00:34:17Well done.
00:34:22This is it, you guys, the final round.
00:34:25You can cook anything you like, but just a reminder,
00:34:30you 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,
00:34:43which means you're starting first.
00:34:47Ben, 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.
00:34:58Let's go, Ben.
00:34:59Come on, mate.
00:35:00I've got about 20 minutes before they even start cooking.
00:35:02That's 20 minutes I can use to prep things better
00:35:04and add more flavour to my dish.
00:35:07In round one, I was trying to do everything as fast as I can,
00:35:09cutting corners.
00:35:10In round two, I'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, she'll eat it.
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
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 out of the three
00:35:31that landed in round two
00:35:33that actually, like, stuck 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 on the flappers
00:35:38and you were going to leave yourself enough time
00:35:40to cook a banger of a dish.
00:35:42How is this dish going to be that dish?
00:35:45Because this dish is going to be...
00:35:47Yeah, scallop tortellini with a bisque sauce on it,
00:35:49squirt in 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 every minute of that 60 minutes
00:35:55to make a very flavourable sauce
00:35:56that no one else has the time to do.
00:35:58That's a very, very, very smart idea.
00:36:01Yeah, it's the first thing I've got on,
00:36:02it's the last thing I'll finish
00:36:03and everything else will come together in the middle.
00:36:05You just need to make sure
00:36:06that this dish tastes like it was cooked in 66 minutes.
00:36:09Yeah, well...
00:36:09It's going to taste like it's cooked in two hours.
00:36:11Yeah.
00:36:11Yeah, even better.
00:36:12Good flavours, Benny.
00:36:13Smells good, Benny.
00:36:14My advantage in this cook
00:36:18is that I've got more time.
00:36:20Any guesses, Laura?
00:36:22The pasta!
00:36:23I can make the pasta,
00:36:25include more elements,
00:36:26and 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
00:36:34because I can basically get in their heads
00:36:35and show them how much I can do in 20 minutes
00:36:37before 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.
00:36:49Yeah.
00:36:51I had a beautiful idea
00:36:52for a dish number two
00:36:54and it needed at least 55 minutes.
00:36:57Now that I have only 40 minutes,
00:36:58I can't do that dish anymore.
00:36:59I need to pivot
00:37:00and I need to think of replacement.
00:37:04Round two,
00:37:05and I am here
00:37:06to bring everything that I have.
00:37:08Now I've got 49 minutes.
00:37:10I wish I had a little bit more.
00:37:13I think around about an hour
00:37:14is a good amount of 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 your clock now.
00:37:25Hello, Sarah.
00:37:29Let's go, Sarah.
00:37:30I came here
00:37:32to take risks in the kitchen
00:37:33and that's who you're going to get today.
00:37:35I decide on a dish
00:37:39that is hard to pull off.
00:37:41It is creative
00:37:43and a little bit conceptual,
00:37:45but I want to show technique
00:37:47and I have to nail it.
00:37:51Pastry in 50 minutes?
00:37:54She doesn't have long enough to do that.
00:37:55She must be doing something else.
00:37:58She knows what she's doing.
00:38:00She's going to make rough puffs.
00:38:01Wow.
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 on
00:38:13a scallop pie, basically.
00:38:15And I'm making a vichyssoise,
00:38:17so spiced leek vichyssoise
00:38:19and that's going to be
00:38:20around the outside.
00:38:21The scallops,
00:38:22I'm kind of turning into
00:38:23a bit of a
00:38:24flour on top
00:38:26in a way.
00:38:27I don't know if the flour
00:38:28is the right word.
00:38:28That's a dramatic flour.
00:38:30Oh, that's two.
00:38:31I liked it.
00:38:32Yeah.
00:38:33That's like a lot of work.
00:38:35Why are you doing that
00:38:36when you've only got
00:38:3749 minutes?
00:38:40She loves the risk.
00:38:41I do.
00:38:41How does 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.
00:38:50Yes.
00:38:50You are biting off
00:38:51a lot here, Sarah.
00:38:52Yeah.
00:38:53And you don't have
00:38:54a lot of time.
00:38:55No.
00:38:56I do not.
00:38:56I do not.
00:39:00Come 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 step
00:39:18needs to be redone,
00:39:19then my entire dish
00:39:20will be ruined.
00:39:21Snesh, the wait is over.
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, Sneshah.
00:39:37My strategy in round one
00:39:38was to have a knockout dish
00:39:40in 35 minutes
00:39:41and then have plenty of time
00:39:42to cook in round two.
00:39:44It didn't work.
00:39:45Okay, do you?
00:39:46Come to the room.
00:39:48I used too much time
00:39:49for 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 dish.
00:39:58Let's go, Sneshah.
00:39:59Come on, Sneshah.
00:40:00But I've been
00:40:01in this situation before.
00:40:02I can fight.
00:40:03I never give up.
00:40:05My strategy here
00:40:06is to go with a dish
00:40:07that I can cook
00:40:08with my eyes closed.
00:40:09It's going to have
00:40:09that beautiful homie flavours
00:40:11that we all love,
00:40:12but it's going to be
00:40:12elevated and refined.
00:40:15Snesh.
00:40:15Hi.
00:40:16Snesh.
00:40:16How you going?
00:40:17Very good.
00:40:18That's good.
00:40:19Less chaotic
00:40:19than first time
00:40:20is just because
00:40:21I have this kind
00:40:21of clear idea now
00:40:23and I feel good,
00:40:24so I'm ready.
00:40:25Ella, let's talk
00:40:26about the clear idea.
00:40:27Okay, so I'm going
00:40:28with the flavour
00:40:29that I love.
00:40:29I'm just going to
00:40:30try to make it
00:40:30kind of refined
00:40:31like it would come
00:40:32out of the restaurant.
00:40:32So I'm doing this
00:40:33like a mushroom ragout
00:40:34and I'm going to
00:40:35have like a whole
00:40:36grail mushroom sitting
00:40:37on top,
00:40:38soft polenta,
00:40:40porcini cream,
00:40:41like a classic,
00:40:42delicious,
00:40:43but refined.
00:40:44Okay.
00:40:45Execute this
00:40:46and elevate
00:40:47the 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
00:40:52it was cooked
00:40:52in an hour.
00:40:53Yes.
00:40:53You know what I mean?
00:40:55That's the plan.
00:40:55Yeah.
00:40:56Yes.
00:40:56Because that's
00:40:57what it's going to take
00:40:57because you've got
00:40:58a highly conceptual dish
00:40:59behind you in Sarah
00:41:00and then you've got
00:41:01a battle against Ben
00:41:02who's had 66 minutes
00:41:05to 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.
00:41:19Woo!
00:41:24This big sauce
00:41:25is going to be
00:41:26my secret weapon
00:41:26because I can use
00:41:27a whole hour
00:41:28to put flavour into it.
00:41:30I'm also making
00:41:31a scallop mousse
00:41:31capelliche
00:41:32which is sort of
00:41:32like a nun's hat
00:41:33shaped pasta.
00:41:35Look at that
00:41:35pasta, Benny.
00:41:36Pasta can be a risky thing
00:41:38because if it's not right
00:41:39you're going home
00:41:40especially like
00:41:41in this elimination
00:41:41but I am pretty
00:41:43confident with it
00:41:44now I just need
00:41:44to execute.
00:41:45I've got the bisque sauce on
00:41:47I've got the fennel
00:41:47charring
00:41:48I've made my pasta dough
00:41:49it's going to rest
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.
00:41:58Doesn't matter
00:41:58when you start it
00:41:59you've all got
00:42:0026 minutes to go.
00:42:02Good day guys.
00:42:03Good day guys.
00:42:04Good day guys.
00:42:06I really need to go
00:42:08very fast.
00:42:10Now I have to spend
00:42:11all of my time
00:42:12getting the scallop mousse
00:42:13absolutely perfect.
00:42:15Oh Benny.
00:42:16Beautiful, beautiful.
00:42:17So I weigh out
00:42:18some of the scallops
00:42:19and add salt to it
00:42:20blend it up
00:42:21and add a little bit
00:42:22of egg
00:42:22and bit by bit
00:42:23some cream
00:42:23until I get
00:42:23the right texture.
00:42:27Despite having
00:42:27the most time
00:42:28out of anyone
00:42:28I'm working
00:42:29like anything
00:42:29to try to get
00:42:30this going
00:42:30and I can't afford
00:42:32to take my eyes
00:42:33off the prize here.
00:42:36Let's go Sarah.
00:42:38You got a timer on
00:42:38for your pastry?
00:42:39I'm just going
00:42:40to watch it.
00:42:40Okay.
00:42:41The pastry
00:42:42for the scallop pie
00:42:43is in the oven.
00:42:44How long does it
00:42:45need to be in there
00:42:46for?
00:42:46The whole time
00:42:47basically.
00:42:47Okay.
00:42:48It is insanely risky
00:42:50cooking pastry
00:42:51in this amount
00:42:52of time.
00:42:53You think
00:42:54your tart
00:42:55will be crispy enough
00:42:56yeah?
00:42:56Hopefully.
00:42:58No it will be.
00:42:59Okay you sure
00:43:00yeah?
00:43:00Yeah.
00:43:01But all I can do
00:43:02is keep my fingers
00:43:03crossed.
00:43:05So next I get
00:43:06started on my
00:43:07vicious swas.
00:43:08I've got my leeks
00:43:09which I'm sauteing
00:43:10down and adding
00:43:11into that my
00:43:12potatoes.
00:43:14I've got a bit
00:43:14of stock going
00:43:15into that and
00:43:15while that is
00:43:16starting to simmer
00:43:17I move on to
00:43:17my curry leaf oil.
00:43:20Curry leaves.
00:43:21I want this to
00:43:22have that little
00:43:23touch of South
00:43:24India in terms
00:43:25of the flavour
00:43:26profiles.
00:43:26I can't see
00:43:28them.
00:43:29Curry leaves.
00:43:30That's not curry
00:43:31leaves.
00:43:31I love the flavours
00:43:33across India so
00:43:34this really is
00:43:35truly I can say
00:43:37my style.
00:43:38Curry leaves.
00:43:39I can't see
00:43:40them.
00:43:42What did I come
00:43:43here for?
00:43:47Oh I'm feeling
00:43:48so much fresher.
00:43:49I feel like Ben
00:43:49and Sarah have
00:43:50been cooking for
00:43:50hours but I'm
00:43:52definitely going
00:43:52crazy a little bit
00:43:53today and no time
00:43:54to think I'm just
00:43:55going with things
00:43:56that I love.
00:43:57For my polenta
00:43:58with mushrooms
00:43:59my polenta is
00:44:00on the stove and
00:44:01I need to get
00:44:01onto that
00:44:02mushroom ragout.
00:44:04My mushroom
00:44:05ragout today is
00:44:06going to be kind
00:44:06of soft but
00:44:07mushrooms still
00:44:08have a texture.
00:44:09It should be
00:44:10kind of quite
00:44:10fragrant from
00:44:11the thyme,
00:44:12from wine,
00:44:12from all the
00:44:13aromatics,
00:44:14charlotte's
00:44:14garlics and
00:44:15when mixed with
00:44:16polenta is just
00:44:17going to be
00:44:17a perfect match.
00:44:19I don't think
00:44:20people may cook
00:44:21polenta in this
00:44:21kitchen but I
00:44:22think if done
00:44:23well it could be
00:44:24a really knockout
00:44:25dish.
00:44:25Spoons.
00:44:26Did I bring
00:44:26spoons?
00:44:27No.
00:44:28My plan here is
00:44:29to cook it low
00:44:30and slow.
00:44:31It makes sure
00:44:32it's nice and
00:44:33soft and absorbs
00:44:34all 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
00:44:39at home, like a
00:44:40homey flavour 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.
00:44:45for the scallop capelecce.
00:44:51For the scallop capelecce,
00:44:52it's time to strain
00:44:53the bisque.
00:44:54It's going to get
00:44:54all of the liquid
00:44:55into a pot and
00:44:56you need to reduce
00:44:57that down with a
00:44:57little bit of cream
00:44:58to get a really nice
00:44:59sauce consistency.
00:45:00That's good, that's good,
00:45:01that'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.
00:45:07And 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.
00:45:16I've got just enough
00:45:16time 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.
00:45:21It's as simple as
00:45:22that.
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.
00:45:29I don't want to go
00:45:30home.
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.
00:45:36Come on, guys,
00:45:37under 15.
00:45:37The time is
00:45:38evaporating really
00:45:39quickly and there's so
00:45:40much going through my
00:45:41mind.
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.
00:45:47I get to get them in
00:45:48the water and cooked in
00:45:49time to get it on the
00:45:50plate and there's very
00:45:51little time to spare.
00:45:52Let's go, guys.
00:45:54Sarah, how's your
00:45:55pastry?
00:45:57It was still a bit
00:45:58blonde before.
00:46:00I've got my pastry in
00:46:01the oven and I have my
00:46:03curry leaf oil done.
00:46:05I am now working
00:46:07on my vicious was 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?
00:46:14Yeah, yeah.
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.
00:46:22Okay, guys, five minutes
00:46:26to go.
00:46:27Allez!
00:46:28Just want to reduce it
00:46:29down as fast as
00:46:30possible.
00:46:30Oh my gosh.
00:46:31This is like plating time,
00:46:33not cooking time.
00:46:34This is like proper chaos.
00:46:35Where's the soy-less
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.
00:46:45Honestly, I don't even
00:46:46know if anyone is going to
00:46:47have a complete dish on a
00:46:49plate.
00:46:49Pull it together.
00:46:50Come on.
00:46:55Grab your aprons and try
00:46:57these delicious MasterChef
00:46:59approved recipes on 10.
00:47:10I still don't know if my
00:47:12pastry is going to be done
00:47:13in time.
00:47:14But while I'm waiting, I am
00:47:17moving on to my scallops.
00:47:19So I'm slicing these thinly
00:47:21so that I can place them
00:47:23in a flower shape.
00:47:25I need to be really
00:47:26delicate with this.
00:47:27Come on, Sarah.
00:47:27You've got to cook those
00:47:27scallops.
00:47:29Oh, come on, Sarah.
00:47:29Let's go.
00:47:31I'm cooking them only on
00:47:33one side.
00:47:34I want caramelisation on
00:47:36the base and I want them
00:47:37to be beautiful and opaque
00:47:38on top.
00:47:41Come on, Sarah.
00:47:42Home stretch.
00:47:43Home stretch.
00:47:44Seriously, Sarah, in round
00:47:45one, I'm really angry.
00:47:47at you.
00:47:47You could have just given me
00:47:48two more minutes and this
00:47:49would have been absolutely
00:47:51a breeze.
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, it's
00:48:04lovely, and as soon as I
00:48:05finish it off with some
00:48:06parmesan and butter, it's
00:48:07just going to be spot on.
00:48:08Butter, butter, butter,
00:48:09butter, butter.
00:48:09Not finished, Chef.
00:48:10I'm running out of time.
00:48:15So for my pie mushrooms, the
00:48:17plan is just to quickly pan
00:48:18fry them and finish it off with
00:48:20some butter, thyme and garlic,
00:48:21which I'm going to be basting as
00:48:23I go.
00:48:24Even if it's a vegetable, the
00:48:25cook on the vegetable is really
00:48:27important.
00:48:28This dish is all about
00:48:29mushrooms, so this is why I'm
00:48:30choosing to put the whole
00:48:31mushroom on 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 mushroom.
00:48:39I'm just hoping it's enough
00:48:41to keep me safe.
00:48:42Two minutes!
00:48:44Come on, guys!
00:48:45Come on, guys!
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
00:48:57cooking.
00:48:58I've still got to get it into
00:48:59the sauce to coat it, so I
00:49:00decided to start plating up
00:49:01the fennel because that's
00:49:02ready now.
00:49:03Oh, Ben, that looks amazing.
00:49:05I've got my braised fennel
00:49:05there, but I also want some
00:49:06freshness in the dish.
00:49:08So I shaved some of the
00:49:09fennel really finely, which
00:49:11is going to add loads of
00:49:11crunch.
00:49:12Nice, Benny.
00:49:13I've made the pasta as well
00:49:14as I could with the time I
00:49:15had.
00:49:16I've got as much flavour as I
00:49:18possibly could into that
00:49:19sauce.
00:49:21Strategy in round one didn't
00:49:22pay off completely, but it's
00:49:24afforded me the time to make
00:49:25what I think is a really good
00:49:26dish in round two.
00:49:27And I've had time to get
00:49:28flavour into that sauce and
00:49:30make pasta, which no one else
00:49:31can do.
00:49:32Hopefully that's going to set me
00:49:33apart and keep me safe.
00:49:34I'm in the last minute of this
00:49:50plate up and I pull my pastry
00:49:53out of the oven.
00:49:54Nice, Toddy.
00:49:59Oh my gosh, my pastry is done,
00:50:02thank goodness.
00:50:03But there is no time to waste.
00:50:05I've got it stuck.
00:50:06Use a spatula.
00:50:07I can't.
00:50:08I'm trying to get my scallops out
00:50:13of the pan and I'm really
00:50:16struggling to get it out.
00:50:19Can you scrape it with something
00:50:20else?
00:50:21Oh.
00:50:23This is meant to be a beautiful
00:50:24rose formation.
00:50:26If this falls apart, then the
00:50:28dish is ruined.
00:50:29Come on, Toddy.
00:50:31Come on, come on.
00:50:31Come on, Toddy.
00:50:32It still looks fine.
00:50:32Oh my God, oh my God, oh 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 and it's beautiful.
00:50:48Woo!
00:50:48Come on, guys.
00:50:49Let's do it on the plate.
00:50:50Your time is up in 10, 9, 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.
00:51:16Oh, my God.
00:51:16I had more time than everyone, but I was pushed right
00:51:19to the limit.
00:51:19Really well done.
00:51:20Snash, well done.
00:51:22Well done, girl.
00:51:23Oh, sure.
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
00:51:29with amazing dishes, so it's going to come down
00:51:30to talk details.
00:51:39Walking this up to the judges, you know,
00:51:41I 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, even though that should
00:51:52be my advantage.
00:51:53I'm not 100% confident here that I'm safe.
00:51:56Ben, what have you made?
00:51:59I've made a scallop, a caveliche,
00:52:01share with a shaved fennel, braised fennel,
00:52:04squinting commulsion, and a prawn bisque sauce.
00:52:07Do you think you use your 66 minutes wisely?
00:52:10I 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 there, 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.
00:52:45I 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.
00:53:04I think that's the best sauce that Ben has provided
00:53:06on 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.
00:53:17But he'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, Sash.
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.
00:54:02Ben 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?
00:54:14Was 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, ooh!
00:54:23I feel like I'm still kind of delivering
00:54:25this, like, rustic flavour here.
00:54:27Well, 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.
00:54:44Thanks, 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
00:55:15and then the polenta is 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
00:55:23and 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.
00:55:39I 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 vishisois
00:56:28and a curry leaf oil.
00:56:33Attempting this dish was definitely ambitious.
00:56:36There's a time and a place
00:56:38for extremely risky dishes.
00:56:41But today's an elimination.
00:56:44So I don't know.
00:56:46That 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.
00:57:46I think this is such an elegant dish.
00:58:03What I love is the fact that she used some French technique.
00:58:06Vishisois is about how 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 to another level
00:58:16with the spices, which 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 it 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.
00:58:44And 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
00:59:16where the star of the show was dry.
00:59:20That 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.
00:59:38You 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 to 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.
01:00:06You 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.
01:00:17You never give up.
01:00:18And you are super positive.
01:00:20Yeah.
01:00:21You know, when you say that you were
01:00:23intimidated walking to the MasterChef kitchen,
01:00:27I will not believe you.
01:00:29We love you.
01:00:31You are fantastic.
01:00:32Thanks, sir.
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.
01:00:52Oh, so good.
01:00:55You get to go to 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, it's so special.
01:01:05I'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!
01:01:13It's a pure magic.
01:01:22This week on MasterChef Australia...
01:01:25What a journey.
01:01:26Far out.
01:01:27With 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.
01:01:35They're literally putting
01:01:37everything on the line.
01:01:39This is the everything box!
01:01:41Oh, 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...
01:01:51Hugh Allen!
01:01:54And...
01:01:55Julie Goodwin...
01:01:56And Nat Taupoom!
01:01:58For a spot in the top five...
01:02:02The standard is so high in this competition,
01:02:04and it is hard to stand out,
01:02:05so you've got to do it any way you can.
01:02:07Oh, wow.
01:02:08Winning this competition is going to take
01:02:10everything you've got.
01:02:13Bring it on!
01:02:14Transcribed by ESO, translated by —
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