- yesterday
#ShowFilm98
#Master Chef Australia
#Master Chef Australia
Category
🎥
Short filmTranscript
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.
00:00:37And...
00:00:38Michael Wilson!
00:00:40His Tower of Terror.
00:00:43Oh!
00:00:44Oh!
00:00:45Eight layers of absolute precision.
00:00:48Was a massive win for Jamie.
00:00:51It was your first pressure test in 12 years.
00:00:54And you won it!
00:00:56Oh!
00:00:57That was brilliant.
00:00:58Tonight...
00:01:01An elimination...
00:01:03means time is up...
00:01:05for one of our incredible cooks.
00:01:08Oh, my God!
00:01:09Here we go, gang!
00:01:21On the bench.
00:01:22It's nighttime.
00:01:23More plushes.
00:01:24Another plush.
00:01:25I see.
00:01:26Hey, everyone.
00:01:27Hello.
00:01:28Hi.
00:01:29Hello.
00:01:30Today, seven becomes six.
00:01:32And even though we don't want to see any of you go,
00:01:35the only person who can shield you from elimination is the only person who can shield you from elimination.
00:01:42is you.
00:01:43You have a massive decision to make today.
00:01:48I see.
00:01:51Hey, everyone.
00:01:52Hello. Hi.
00:01:55Today, seven becomes six.
00:01:58And even though we don't want to see any of you go,
00:02:01the only person who can shield you from elimination is you.
00:02:08You have a massive decision to make today.
00:02:12And it has everything to do with what's under those cloches.
00:02:18You ready to find out what it is?
00:02:20I'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.
00:02:43In round one, you can make anything you like using as much or as little time as you want.
00:02:53The moment you finish your dish, stop your timer.
00:02:58Bring it to us and we'll taste it.
00:03:00Holy...
00:03:01If you cook one of the top two dishes, you're safe.
00:03:10But 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.
00:03:24Oh, it's what if I eat.
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, good luck, good luck, good luck.
00:03:50My God, it's so much.
00:03:55Nice challenge.
00:03:57Wow, well challenged.
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 cooking.
00:04:14He does that.
00:04:15He goes straight to the equipment,
00:04:16puts pans on before he goes in.
00:04:18All right, all right, 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.
00:04:42It's very 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?
00:05:0090.
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.
00:05:11..and 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?
00:05:19There was no strategy behind it.
00:05:20So how do you...
00:05:21OK, 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,
00:05:29something like that, 30-minute cook.
00:05:31In round two, I'd leave my best dish.
00:05:34I absolutely agree with Andy.
00:05:36You spend less now to have a lot more round two and be safe.
00:05:41They're all so good, though.
00:05:42They're all so good.
00:05:43I know, I know.
00:05:46I'm feeling really good.
00:05:48I'm feeling really hectic.
00:05:49Never done this challenge.
00:05:51So I'm making this beautiful, like, a lardot 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.
00:06:02My strategy today is I want to use less time in round one
00:06:07but smash it with a flavour.
00:06:09So I'm going with a quick 35-minute cook.
00:06:13Wagyu is this beautiful cut of meat that cooks really quickly.
00:06:17I'm also making this beautiful green sauce
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.
00:06:31Come 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,
00:06:48is that you don't have time to build flavour
00:06:49and you might not do everything perfectly.
00:06:52Hi, Ben.
00:06:55Hello, hello.
00:06:55How are you?
00:06:56Hi, Ben.
00:06:56I'm very rushed right now.
00:06:57Head us 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 a short cooked dish.
00:07:13It's right, but the fish cooks super quickly
00:07:14and so does everything else.
00:07:15It 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 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,
00:07:36the 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.
00:07:42Maldi does everything trying 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, how are you?
00:08:07Strategy.
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.
00:08:17So 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
00:08:28but I'm going to do it in a really fun little format
00:08:31as I'm going to sort of make
00:08:32little edible mussel shells
00:08:33and serve it inside that.
00:08:34It's just 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.
00:08:58It looks like this is going to be your quickest curry ever, yeah?
00:09:11One of them.
00:09:12One of them.
00:09:14You're always cool, yeah?
00:09:15Even in a hurry.
00:09:16In general, like, when 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, there'll be dry spices.
00:09:27God, these packets.
00:09:28Today, I'm going to do a really quick chippy curry
00:09:32without compromising on the flavour.
00:09:34Dipinda.
00:09:35Hey, guys.
00:09:36What's the strategy and what's the dish?
00:09:37So the strategy is to split it halfway
00:09:39and 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,
00:09:45so I'm doing aloo dikki chole chaat,
00:09:47which is basically like this stuffed potato patty.
00:09:50On top of that, you've got a really flavour-bomb-y chickpea curry.
00:09:55So you just take one bite and it's like a flavour bomb.
00:09:57And then I'm going to do two chutneys and a yoghurt sauce on top.
00:10:00In 45 minutes.
00:10:01Yeah, I'll do it.
00:10:02I'll do it.
00:10:02We trust you.
00:10:03Okay, 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's good, Dipinda.
00:10:21So 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, vacuum,
00:10:31the larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on is my aioli.
00:10:39So my aioli is going to kind of add
00:10:42the creaminess to this dish
00:10:43and also the little zing of garlic through it as well.
00:10:49Why is this happening?
00:10:51I blitzed it and it splits.
00:10:53What?
00:10:54I've never split mayo in my life.
00:10:56So I need to start again.
00:11:00Okay.
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 luck.
00:11:20I cannot believe this.
00:11:22This is just not happening.
00:11:24What's wrong?
00:11:25My mayo is splitting.
00:11:26I always do it the same way.
00:11:30This is second time.
00:11:31Second time.
00:11:32Splits again.
00:11:34It's really frustrating that this is happening on Black Apron Day
00:11:36and especially when I don't have time.
00:11:40I need to do it again.
00:11:42I feel like I wasted ten 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 see you in the kitchen.
00:12:08It's Snash versus mayo.
00:12:10Holy moly.
00:12:11Where's my salt?
00:12:12I never give up.
00:12:14Come on, Snash.
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.
00:12:26Snash.
00:12:27Snash.
00:12:28Just breathe.
00:12:29Hey, hey, hey, breathe.
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.
00:12:45I 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.
00:12:59So I am going for beautiful lamb skewers and dipping into pomegranate hollandaise sauce.
00:13:07Obviously, it's MasterChef, so 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?
00:13:16This little egg tool just cuts off the top of the egg in a perfectly round circle.
00:13:23So I'm going to use this and 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, but it can be risky to do just two elements.
00:13:37So I really need to nail these so that I get safe from round two.
00:13:41Go on, Sarah.
00:13:44Yeah.
00:13:44Beautiful, beautiful.
00:13:46I'm going all right.
00:13:49So I've got the sauce reducing, got my cucumbers charred, got the mussels cooked.
00:13:53What I'm doing now is cook a fish and plate it up.
00:13:56Ben's definitely taken the Usain Bolt approach today, and it's like speed, speed, speed.
00:14:00This is hectic.
00:14:01I'm just trying to do things so quickly without making mistakes.
00:14:04So I'm just going to do my best and hopefully get it through.
00:14:08I'm making a pan for a King George whiting with a mussel and charred cucumber salad.
00:14:13Come on, Benny.
00:14:14Pretty much everything is done except for the cooking of the fish.
00:14:17But 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 hopefully 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.
00:14:49When the judges taste this dish, I want them to have the flavour of the fish, the texture
00:14:54of the salad and the mussels, and not for a second to think that this was done in less
00:14:58than 30 minutes.
00:14:59First course is served.
00:15:00That is ridiculous.
00:15:01That'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 with a mussel and charred cucumber salad, a tomato butter sauce, and
00:15:26a basil oil.
00:15:31Ben, your fish is impeccable.
00:15:47What I love is that combination of flavours.
00:15:49It's simple.
00:15:50It's also quite original.
00:15:52You managed to execute a dish even under your timing, which is fantastic.
00:15:56What I loved about the dish, the fish was prepared and cooked so beautifully.
00:16:01I thought the dish overall ate pretty well.
00:16:04I would have liked to touch more acid.
00:16:06I felt like that creme fraiche with the butter kind of dragged it down a bit.
00:16:10However, those mussels were cooked really beautifully.
00:16:15Some positives, some negatives.
00:16:19I think your mussels were just cooked, almost borderline.
00:16:23Unfortunately, I got a bit of a beard in mind, so I think that's what happens when you rush,
00:16:28right?
00:16:28Yeah, I thought I checked every one of them.
00:16:29When you make a little mistake like this with competitors like that, it could be the thing
00:16:34that sends you into the next round.
00:16:36Let's see if your quick stick strategy pays off.
00:16:38Last bit.
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 I've got a lot of time for round two to cook, and all
00:16:51these other guys are still cooking, even though my judgment's finished.
00:16:53So, the longer they take, the better it is for me.
00:16:59You've had 30 minutes and there are 60 minutes left to go!
00:17:03There's always that little voice in the side of your head that's going, hang on a minute,
00:17:13Benny's already gone up.
00:17:14Maybe 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 made from the actual cooking liquor from the
00:17:32mussels itself with that cider in there as well.
00:17:34And I've only got one mussel mould here.
00:17:38Each mussel shell I'm cooking takes about two minutes or so to cook, so I'm going to burn
00:17:41five or ten minutes here.
00:17:44Did it work, Cal?
00:17:46Yeah, mate.
00:17:47I feel slightly more rushed making this dish than what I maybe had planned at the start
00:17:51of the cook, but I think knowing that I'm pretty happy with all the elements, I think
00:17:56it's worth every second.
00:17:58There'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?
00:18:03I'm still building flavour in this chickpea cone, so I'm going to let this simmer in its spices
00:18:08for as long as I can.
00:18:10Yep.
00:18:11Meanwhile, I'm going to start working on my pea filling.
00:18:15This is where the flavour's going to come from when you bite into that aloo tiki, which
00:18:19is the potato patty.
00:18:20I need to move super fast, I've got a lot to do, so I'm just working at the speed of light
00:18:25at the moment.
00:18:26Normally I would have at least an hour last to make this dish, but today they're trying
00:18:31to do it in 45 minutes.
00:18:34Head down, bum up.
00:18:36Kenda, good?
00:18:37Yeah, I think so, I'm just trying to get it done.
00:18:39Hustle.
00:18:40Yeah, I'm trying.
00:18:42But every single element has to be done perfectly.
00:18:45That's the only way to save muscle from round two.
00:18:48I might actually make it.
00:18:51Praise, Neji, pray.
00:18:52Thank God.
00:19:04Sorry, I out.
00:19:06This I only really knocked off my time.
00:19:08I'm really happy I have it now, because I cannot waste another second.
00:19:12I already went over my time.
00:19:16And I'm just doing my baguette and larder skewers.
00:19:19That's my tester.
00:19:21What happened to your mayonnaise?
00:19:22Did it split?
00:19:23It just split straight away, and then last time I managed to do it.
00:19:26I 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 five, ten minutes to myself to make sure I nail this, and it's
00:19:40perfect.
00:19:41That was not the plan, was it?
00:19:42No.
00:19:43Absolutely was not the plan, but, yeah.
00:19:47Come on.
00:19:47Yes.
00:19:48Push on.
00:19:48Let's go.
00:19:48Let's do it, Andy.
00:19:54Starting to get a little bit worried.
00:19:56I wanted to get this done in 30 minutes to save that time in case I need it for round
00:20:00two.
00:20:02My pomegranate hollandaise sauce is done, but 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.
00:20:15Oh, shit, that fell in.
00:20:17Oh, my God.
00:20:18They're falling apart.
00:20:20But the skewer mixture, it's just not holding together.
00:20:26If I don't fix this, then I don't have a dish.
00:20:40Oh, shit, that fell in.
00:20:41They're falling apart.
00:20:42Ninety minutes on the clock.
00:20:43It's two rounds.
00:20:44We are nearing the halfway mark.
00:20:45And my lamb skewers are just kind of falling apart.
00:20:46What, Sarah?
00:20:47I know it is going to eat into my second round, but I need to fix this and cook them again.
00:21:02But 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 keep, yeah, get it done.
00:21:11Good.
00:21:12Perfect.
00:21:13Primo.
00:21:14I'm really happy with these edible mussel shells.
00:21:16They 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 promised 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 and I smashed that clock to stop it.
00:21:42I have stopped.
00:21:43Hopefully, I'm not in round two, but if I am, I should still be able to cook something really
00:21:49good in that 50 minutes I've got.
00:21:50Callum, you've stopped your clock.
00:21:52Bring it down to be tasted, mate.
00:21:54Wow, look at her.
00:21:57Oh, that looks like a...
00:22:00One coming up.
00:22:02I'm sorry, is that an edible shell?
00:22:04It is.
00:22:05It is.
00:22:06I know.
00:22:07You just clocked it.
00:22:09So, I'm calling it mousse frites, which of course is that classic.
00:22:12Dish of mussels braised in 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.
00:22:22Finger lime and Gerald Deluxe on top.
00:22:30One hit, yeah?
00:22:31Yeah, go for it.
00:22:32I love it when someone brings up a dish and I can feel that we're all trying to keep poker face.
00:22:49Because 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, moule frites 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.
00:23:15And your seasoning is correctly on the top.
00:23:18Well done.
00:23:19Thank you very much.
00:23:20Woo!
00:23:21Thanks, everyone.
00:23:22It was amazing.
00:23:25Thanks, man.
00:23:26Everything 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 pomegranate hollandaise sauce into my egg shell.
00:23:40And I'm plating up.
00:23:42Beautiful, beautiful.
00:23:45Okay, stop.
00:23:47Oh, God.
00:23:4849 minutes.
00:23:49Shit.
00:23:52I 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!
00:24:11Dippy eggs.
00:24:13Today's dish is spiced lamb skewers with pomegranate hollandaise.
00:24:25Sarah, 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.
00:24:35This is really fun.
00:24:36Sarah.
00:24:37I love that little char that I got on the outside of my skewer and the hollandaise beautiful silky texture.
00:24:49It clung on to that skewer so well.
00:24:50I was standing there like I was at the fair with the Pluto pup, which I loved.
00:24:55I thought you could have went a little bit harder with the spice mix.
00:24:56And I hate to say, the skewer was a little dry mine.
00:24:57So I hope for your sake it's different down the end.
00:24:58It's very tasty, but I've got to acknowledge it might be and I think it might be a little
00:25:01bit too dry.
00:25:02You know, I love the way you cook.
00:25:03Yeah.
00:25:04So good luck.
00:25:05Thanks Sarah.
00:25:06Thanks Sarah.
00:25:07Thanks Sarah.
00:25:08Thanks Sarah.
00:25:10Thanks, Sarah.
00:25:12You're hard to help us.
00:25:13Thanks.
00:25:15Thanks Sarah.
00:25:16Bye bye-bye.
00:25:18Thanks.
00:25:20Bye-bye.
00:25:23Thanks Sarah.
00:25:25Bye-bye.
00:25:26Thanks.
00:25:27Bye.
00:25:28Bye bye.
00:25:29Thanks Sarah.
00:25:30Bye-bye.
00:25:31Bye bye.
00:25:33Well done.
00:25:34Bye bye.
00:25:36You're halfway through your 90 minutes, you have 45 minutes to go.
00:25:43All the cooks are finished, and just me and the pindas still cooking.
00:25:51It's done.
00:25:54You've got to stop in the garden.
00:25:59She's going to the body carton.
00:26:07These are lovely herbs.
00:26:09These are lovely herbs.
00:26:11I feel like I lost 15 minutes just on this aioli.
00:26:17I really need to make sure this dish is perfect, so it saves me.
00:26:22Oh my God.
00:26:24That's my time, that's my time.
00:26:3141 minutes.
00:26:38Dumb.
00:26:39Schnaz, your fish will taste your dish now.
00:26:4141 minutes and 14 seconds was definitely not the position I want to be if I need to do a second cook.
00:26:49Pretty.
00:26:50Oh, 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, aioli 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.
00:27:26It looked absolutely cracking.
00:27:27Such a delicate presentation, and the skewer was cooked perfectly.
00:27:43I thought the sauce was delicious, and I loved all those zingy herbs that you put in there, and 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 needed 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 it.
00:28:09And now I'm wondering if the thing that you spent 15 minutes trying to perfect that you didn't even need could be the thing that sends you into round two.
00:28:17Good luck.
00:28:21Oh, dear.
00:28:25Okay.
00:28:26You had 15 minutes.
00:28:27Now, 40 minutes left to go.
00:28:33Dipina is the last cook still cooking in round one.
00:28:36Pasta.
00:28:37Go faster.
00:28:39Faster.
00:28:42The chippy curry's really tasty.
00:28:43It's got a depth of flavour.
00:28:44This is the time I want it to be done with my dish, and I'm still constructing my potato patties.
00:28:49Gotta go.
00:28:50Go, go, go.
00:28:51I'm stuffing them with the pea filling.
00:28:52I still need to fry them.
00:28:53I still need to do a yoghurt sauce.
00:28:55Come on, deep.
00:28:56Pustle.
00:28:57Yep.
00:28:58I'm almost there.
00:28:59Move.
00:29:00Move.
00:29:01Come on.
00:29:02Yep.
00:29:03Yes.
00:29:04Look at that.
00:29:05Look at that.
00:29:06Beautiful.
00:29:08I'm feeling extreme amounts of pressure right now, because every minute beyond this point
00:29:13is potentially a minute off my round two cook.
00:29:20I don't know how long these potato patties are going to be cooking, but I need them to be crispy.
00:29:24I don't want to compromise on that texture because that's what makes up my dish.
00:29:28Oh, my God.
00:29:29It's literally that one thing.
00:29:30Come on, deep.
00:29:31Pustle.
00:29:32Pustle.
00:29:33Come on, deep.
00:29:34Pustle.
00:29:35Pustle.
00:29:36Pustle.
00:29:37Pustle.
00:29:38Pustle.
00:29:39Pustle.
00:29:40Pustle.
00:29:41Pustle.
00:29:42Pustle.
00:29:43Pustle.
00:29:44Pustle.
00:29:45Pustle.
00:29:46Pustle.
00:29:47Pustle.
00:29:48Pustle.
00:29:49Pustle.
00:29:50Pustle.
00:29:52Pustle.
00:29:53Pustle.
00:29:54My two chutneys.
00:29:55Pustle.
00:29:56My plating is complete.
00:29:57Pustle.
00:29:58Minus these potato patties.
00:30:01I press down to allow for more surface areas to cook in the ghee.
00:30:05It's getting there.
00:30:07And I can finally see it browning and I'm like, thank God.
00:30:11Okay, this is looking really bloody good.
00:30:13Okay.
00:30:14I take out my potato patties. They look amazing. This is how an alutiki should look.
00:30:20I'm gonna stop the clock now.
00:30:26Nice dates.
00:30:29Dipinda, you're the last to finish. That wraps up round one. You can bring your dish down now.
00:30:37I've got everything crossed for myself right now.
00:30:39I've got the least amount of time left compared to everyone else. If I have to cook a dish in 35 minutes,
00:30:49I don't know what I'm gonna 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 peas.
00:31:03And then the chole is the chickpea curry. And then you have the yogurt,
00:31:09the two chutneys, the masala on top, and you just devour it.
00:31:15Are you gonna make it for us? Is that the deal?
00:31:17Show us how it's done.
00:31:22Oh, not what I was expecting.
00:31:28I feel like all that hard work's just been crushed.
00:31:31No, but that's the sound you want to hear.
00:31:32That's the point.
00:31:32Yeah, yeah, yeah.
00:31:33It's a amazing sound.
00:31:35It looks so generous in flavour and colour and the smell coming off it, it's extremely enticing.
00:31:52It's super important.
00:32:01Dipinda, this is such a scarfable dish.
00:32:06like you really just want to dive in and just you know get into it it was really
00:32:11worth 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
00:32:21just so nice and comforting and smushy yeah beautiful dish thank you you are
00:32:25the only one who did not use any protein it's just veg spice and your knowledge
00:32:32and you know what your dish is magical what I did not know is the point of
00:32:41using this crispy very special potato who was impeccable and support all the
00:32:46flavors and you've nailed it so I'm so pleased for you
00:32:50thank you Depinda the gambler huh she gambled today and she said flavor bomb
00:32:59and it is an absolute flavor bomb you couldn't have described it any other
00:33:05way great gamble great strategy whatever you want to call it and it may very well
00:33:11have paid off to Pindar we've got a decision to make
00:33:14when looking for the least impressive dishes it's getting harder and harder to
00:33:30narrow it down that said if I call your name you're cooking in round two
00:33:37Snez you spent too much time making that Mayo to the detriment of your dish yep Sarah so close but
00:33:52you needed to spend just a little bit more time amping up those flavors and lastly Ben that was a
00:34:01massive achievement in such a short amount of time but sadly your dish lacks some
00:34:06refinement I got a beard in my muscles
00:34:09Callum Depinda you're safe
00:34:14you can join the others on the gantry well done
00:34:17this is it you guys the final round you can cook anything you like but just a reminder you only
00:34:31have the amount of time you didn't use in round one so Snez you have 41 minutes Sarah you have 49 minutes
00:34:39and Ben you have 66 minutes remaining which means you're starting first Ben it's time to start your clock now
00:34:49I've got a lot more time than both Sarah and Snez
00:34:58I've got about 20 minutes before they even start cooking that's 20 minutes I can use to prep things
00:35:04better and add more flavor to my dish and round one I was trying to do everything as fast as I can
00:35:09cutting corners and round two I'm going to take my time and execute everything perfectly
00:35:14come on Betty let's go Betty yeah sure it is go on mate use your time wisely ooh good basket I'm not leaving a beard and a muscle or anything stupid like that
00:35:21Ben hello Ben how are you going really good are you feeling the pressure it's definitely pressure there's always pressure here
00:35:30you were the only one out of the three that landed in in round two that actually like stuck to what they said that they were going to do
00:35:36you said you were going to go on the clappers and you were going to leave yourself enough time to cook a banger of a dish
00:35:41how is this dish going to be that dish because 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 so balanced perfectly it's going to be full of flavor and I'm going to use every minute of that 60 minutes to make a very flavorful sauce that no one else has the time to do
00:35:57that's a very very very smart idea yeah it's the first thing I've got on it'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 yeah even better good flavors Benny smells good Benny
00:36:14my advantage in this cook is that I've got more time any guesses Laura
00:36:21I can make the pasta include more elements and I can use every one of those 66 minutes to add flavor to this dish
00:36:29I can feel the other guys watching me and this is great because I can basically get in their heads
00:36:35and show them how much I can do in 20 minutes before they even start better not to watch yeah yeah true
00:36:40hey snaz how are you feeling I'm so nervous I feel like Ben has been cooking for hours that's how I
00:36:48feel yeah yeah I had a beautiful idea for a dish number two and it needed at least 55 minutes now
00:36:57that I have only 40 minutes I can't do that dish anymore I need to pivot and I need to think of
00:37:01replacement round two and I am here to bring everything that I have and I've got 49 minutes
00:37:10I wish I had a little bit more I think around about an hour is a good amount of time in this kitchen
00:37:16anything under that is definitely stressful Sarah you have 49 minutes left from round one you can go
00:37:24start your clock now I came here to take risks in the kitchen and that's who you're going to get
00:37:35today I decide on a dish that is hard to pull off it is creative and a little bit conceptual but I want
00:37:46to show technique and I have to nail it pastry in 15 minutes she doesn't have long enough to do that
00:37:55she must be doing something else and she knows what she's doing she's trying to make rough puffs
00:38:01wow that is push it Sarah hello you're doing pastry yes short crust what's your dish it's my take on a
00:38:13scallop pie basically and I'm making a vicious was so spice leek vicious was and that's going to be
00:38:20around the outside the scallops I'm kind of turning into a bit of a flour on top in a way I don't know
00:38:27the flowers the right way there's a dramatic flower why are you doing that when you've only got 49
00:38:37minutes is very ambitious make sure you can pull it off yes you are biting off a lot here Sarah yeah
00:38:52and you don't have a lot of time no I do not
00:39:09come on Sarah I am definitely pushing myself today and it is all about timing if any single step needs
00:39:18to be redone then my entire dish will be ruined the wait is over your 41 minutes does now my strategy
00:39:37in around one was to have a knockout dish in 35 minutes and then have plenty of time to cook in
00:39:42round two he didn't work I used too much time kind of all not really knockout dish and now I'm left
00:39:54with only 41 minutes for a knockout dish but I've been in this situation before I can fight I never give
00:40:04up my strategy is to go with a dish that I can cook with my eyes closed it's gonna have that beautiful
00:40:10homey flavors that we all love but it's gonna be elevated and refined very good less chaotic than
00:40:20first time it's just because I have this kind of clear idea yeah and I feel good sorry about the clear
00:40:26idea okay so I'm I'm going with the flavor that I love I'm just gonna try to make it kind of refined
00:40:31like it would come out of the restaurant so I'm doing this like a mushroom ragout and I'm gonna have
00:40:36like a whole grilled mushroom sitting on top soft polenta porcini cream like a classic delicious but
00:40:43refined okay execute this and elevate the components yeah so that it doesn't feel like it was cooked in
00:40:5140s make us feel like it was cooked in an hour you know what I mean that that's the plan yeah yes because
00:40:57that's what it's gonna take because you've got a highly conceptual dish behind you in Sarah and then you've got a
00:41:02battle against Ben who's had 66 minutes yeah to create his dish you just need to focus on the task at hand now and it is
00:41:09flavor that's it thank you yeah thanks guys
00:41:24this sauce is gonna be my secret weapon because I can use a whole hour to put the flavor into it
00:41:29is I'm also making a scallop mousse capelliche which is sort of like a nun's hat shaped pasta look at that pasta
00:41:36Benny pasta can be a risky thing because if it's not right you're going home especially like in this
00:41:41elimination but I am pretty confident with it now I just need to execute got the bisque sauce on I've
00:41:47got the fennel charring I've made my pasta dough it's gonna rest the past is gonna be epic and then the
00:41:52sauce is gonna be next level so I've got no chance other than just doing these things perfectly
00:41:55it doesn't matter when you started you've all got 26 minutes to go
00:42:02go guys
00:42:03go guys
00:42:05go guys
00:42:07that really did go very fast
00:42:09now I have to spend all of my time getting the scallop mousse absolutely perfect
00:42:14oh Benny beautiful beautiful
00:42:17so I weigh out some of the scallops and add salt to it blend it up and add a little bit of egg and bit
00:42:22by bit some cream till I get the right texture
00:42:26despite having the most time out of anyone I'm working like anything to try to get this going
00:42:30down I can't afford to take my eyes off the prize here
00:42:36let's go Sarah you got a timer on for your pastry
00:42:38I'm just going to watch it okay the pastry for this scallop pie is in the oven how long does it
00:42:45need to be in there for the whole time basically okay it is insanely risky cooking pastry in this
00:42:52amount of time you think you think your thought would be crispy enough yeah hopefully no it will be
00:42:59okay you sure yeah but all I can do is keep my fingers crossed so next I get started on my vicious
00:43:07was I've got my leeks which I'm sorting down and adding into that my potatoes I've got a bit of stock
00:43:14going into that and while that is starting to simmer I move on to my curry leaf oil
00:43:19curry leaves I want this to have that little touch of South India in terms of the flavor profiles
00:43:26I can't see them curry leaves that's not curry leaves I love the flavors across India so this
00:43:34really is truly I can say my style curry leaves I can't see them what did I come here for oh
00:43:47I'm feeling so much pressure I feel like Ben and Sarah have been cooking for hours but I'm
00:43:52definitely going crazy a little bit today and no time to think I'm just going with things that I
00:43:56love for my polenta with mushrooms my polenta is on the stove and I need to get onto that a mushroom
00:44:02ragu my mushroom ragu today is going to be kind of soft but mushroom fields have a texture it should
00:44:09be kind of quite fragrant from the time from wine from all the aromatics shallots garlics and when
00:44:15mixed with polenta is just going to be perfect match I don't think people mainly cook the polenta in
00:44:21this kitchen but I think if done well it could be a really knockout dish spoons did I bring spoons no
00:44:27my plan here is to cook it low and slow it makes sure it's nice and soft and absorbs all the flavors
00:44:35and it's so creamy and delicate so this dish pretty much is how I cook at home like a homie flavor and
00:44:42yeah I'm just trying to do it today a little bit differently a little bit more elevated for the
00:44:51scallop capelleche it's time to strain the bisque it's gonna get all the liquid into a pot and need
00:44:56to reduce that down with a little bit of cream to get a really nice sauce consistency let's go
00:45:00here let's go that's cooked this coming down nicely really thick really tasty fennel is braising away
00:45:06pretty much done and just need to roll the pasta get it filled and make it perfect rolling out the
00:45:13pasta takes time there's no shortcut here I've got just enough time to do it you've just got to
00:45:18laminate it and do it long enough that the pasta has the right texture it's as simple as that there's
00:45:22no rushing it pasta looks lovely Benny there's so much pressure on my shoulders I don't want to go
00:45:30home and what's standing between me staying in this competition or not as how well I can make these
00:45:34pasta shapes go Benny come on guys under 15 the time is evaporating really quickly and there's so
00:45:40much going through my mind I've got to make five or six of the most beautiful pasta shapes I've ever
00:45:44made in my life thin stuffed to the brim I get to get them in the water and cooked and time to get
00:45:49it on the plate and there's very little time to spare let's go guys Sarah how's your pastry it was
00:45:58still a bit blonde before I've got my pastry in the oven and I have my curry leaf oil done I am now
00:46:06working on my vicious was and I'm just balancing it out with a little bit of cream a little bit of
00:46:11butter can you tell me when there's four minutes left yeah yeah but I'm starting to freak out there's
00:46:17not much time left on the clock and I still don't know if my pastry is I'm gonna be done in time okay
00:46:24guys five minutes to go oh my gosh this is like plating time not cooking time this is like proper
00:46:35chaos where's the soil is it on that thingy oh did I have it there's not that much time left
00:46:41what are you doing just get on with it I'm really concerned this is crazy yeah honestly I don't even
00:46:46know if anyone is going to have a complete dish on a plate pull it together grab your aprons and try
00:46:57these delicious MasterChef approved recipes on 10 I still don't know if my pastry is going to be done
00:47:13in time but while I'm waiting I am moving on to my scallop so I'm slicing these thinly so that I
00:47:22can place them in a flower shape I need to be really delicate with this there you've got to cook
00:47:27those scallops oh come on Sarah let's go I'm cooking them only on one side I want caramelization on the
00:47:36face and I want them to be beautiful and opaque on top come on Sarah stretch home stretch seriously
00:47:45Sarah in round one I'm really angry at you you could have just given me two more minutes and this
00:47:49would have been absolutely a breeze have you tasted everything says I'm happy with my mushroom ragu my
00:48:03plant is creamy is lovely and soon as I finish it off with some parmesan and butter it's just gonna be
00:48:08pan fry them and the finish though with some butter thyme and garlic which I'm gonna be basting as I go
00:48:23even if it's a vegetable the cook on the vegetable is really important this dish is all about mushrooms
00:48:29so this is why I'm choosing to put the whole mushroom on top visually also it's quite striking as well when
00:48:35you receive it and also I really love cutting into a whole mushroom I'm just hoping it's enough to
00:48:41keep me safe I'm running out of time the past is not finished cooking I'm still gonna get it into
00:48:59the sauce to coat it so I decide to start plating up the fennel because that's ready now oh Ben that
00:49:04looks amazing I've got my braised fennel there but I also want some freshness in the dish so I shave
00:49:09some of the fennel really finely which is going to add loads of crunch nice Betty I've made the
00:49:13pasta as well as I could with the time I had I've got as much flavor as I possibly could into that sauce
00:49:19strategy and 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 flavor into that sauce and make pasta which no
00:49:31one else can do hopefully that's going to set me apart and keep me safe one minute to go
00:49:37oh my gosh I'm in the last minute of this plate up and I pull my pastry out of the oven
00:49:54nice toddy oh my gosh my pastry is done thank goodness but there is no time to waste
00:50:04I'm trying to get my scallops out of the pan and I'm really struggling to get it out
00:50:17oh my god oh my god oh my god oh my god oh my god come on Sarah get it on the plate you got it you got it nice toddy nice beautiful I get it onto the plate oh it is done and it's beautiful
00:50:24whoa come on guys let's do it on the plate
00:50:49let's do it on the plate
00:50:51your time is up in ten
00:50:53five
00:50:54eight
00:50:55seven
00:50:56six
00:50:57one
00:50:58four
00:50:59three
00:51:00two
00:51:01one
00:51:02that's it
00:51:03that is it
00:51:05wow well done guys
00:51:08oh my god
00:51:09well done
00:51:10well done Jordy
00:51:11oh that was a lot
00:51:13oh my god guys
00:51:16I had more time than everyone but I was pushed right to the limit
00:51:19really well done
00:51:20well done
00:51:21well done girl
00:51:22I'm pretty proud what I presented in 40 minutes
00:51:25but knowing Ben and Sarah they're gonna come up with amazing dishes so it's gonna come down to small details
00:51:38walking this up to the judges you know I can't help but be a bit nervous
00:51:41hey Benny
00:51:42hey Ben
00:51:43hey Ben
00:51:44hey Ben
00:51:45it is a real double edged sword having more time because I think that puts more pressure on me to deliver a better dish even though that should be my advantage
00:51:52I'm not a hundred percent confident here that I'm safe
00:51:55Ben
00:51:56what have you made?
00:51:58I've made a scallop cavalier chair with a shaved fennel braised fennel squirting commulsion and a prawn bisque sauce
00:52:06do you think you use your 66 minutes wisely?
00:52:09I think so
00:52:10so I had the sauce working the entire time
00:52:13had enough time to make pasta
00:52:14so 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
00:52:19thank you
00:52:20good luck yet
00:52:21great use of his time
00:52:28I thought the pasta work was magnificent
00:52:33it was like filled to the brim
00:52:36and a beautiful cross section on that pasta as well
00:52:51the sauce is really reduced
00:52:55but then when you get it with that especially the raw fennel
00:52:58and obviously with the scallop filled pasta
00:53:00then it really starts to come to life
00:53:03I think that's the best sauce that Ben has provided on Masterchef
00:53:07I am quite mesmerised actually the way he did it
00:53:10and I'm super super impressed
00:53:13I think he's used his leg up with the time really well
00:53:16but he's got heavy hitting flavour in his dish that you can only buy with time
00:53:22yeah
00:53:23I picked the wrong strategy
00:53:28hello
00:53:29hi Snash
00:53:30hi Snash
00:53:31and I left myself only 40 minutes to finish up my second dish
00:53:34I actually feel a bit deflated
00:53:36if this dish is the last dish I put up in this competition
00:53:40I'll be really devastated
00:53:42okay
00:53:44what have you made?
00:53:46so I made a soft polenta with mushroom ragout and porcini cream
00:53:51that must have been difficult
00:53:57yes
00:53:58you know just to shake off round one really
00:54:00it was so stressful
00:54:01Ben was half into his cook when I started
00:54:04so I was really like you know it doesn't help
00:54:06I feel like everyone is on top of their game
00:54:08and I know I can cook but can I keep up?
00:54:12was you intimidated by everyone?
00:54:16I was so intimidated especially at the start
00:54:19even now
00:54:20and when I see all these beautiful dishes passing me
00:54:22I'm like
00:54:23I feel like I'm still kind of delivering this like rustic flavour here
00:54:26well
00:54:27let me see what you did last year
00:54:29and now what you've done coming into the kitchen
00:54:31you know
00:54:32in back to win
00:54:33yeah
00:54:34surrounded by legends
00:54:35we are so so proud of you
00:54:37yeah thank you
00:54:38thanks Snash for taste now
00:54:40thank you
00:54:41thanks Snash
00:54:42good luck
00:54:43thanks chef
00:54:44I think there's some good flavours across the board right
00:55:10you know from the polenta to the mushroom ragout
00:55:13some deep caramelised onion flavours
00:55:15and then the polenta is seasoned really nicely
00:55:18the problem that I've got are weirdly the pine mushrooms on top
00:55:22they're quite dry
00:55:23and 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
00:55:31and have sort of dried out
00:55:33that 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
00:55:41the polenta was quite well cooked and had lovely seasoning in it
00:55:45and the mushroom ragout was lovely as well
00:55:47but I think what worries me is when you're cooking your rustic dish
00:55:51you need enough technical elements in there to know that you're in the race
00:55:56I'm definitely nervous walking to the judges because I had so many things to get right in this dish
00:56:07Hi Sarah
00:56:08Hi Sarah
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
00:56:18Sarah what have you made?
00:56:20Curried scallop pie
00:56:23Seeds scallops just a gentle sear on the base
00:56:26a mildly spiced vichyssoise
00:56:28and a curry leaf oil
00:56:32Attempting this dish was definitely ambitious
00:56:35there's a time and a place for extremely risky dishes
00:56:40but today's an elimination
00:56:43so I don't know if that strategy has paid off
00:56:50in round two you ended up with about 49 minutes
00:57:03yes
00:57:04but you chose to make a dish that usually would take somebody about 75
00:57:09definitely the pastry was my biggest worry
00:57:11and 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
00:57:19Well we love having you back in this competition
00:57:22Would you mind finishing your dish for us?
00:57:23Yes, thanks
00:57:24Thank you
00:57:33Enjoy
00:57:34Thanks Sarah
00:57:35Thanks Sarah
00:57:36I think this is such an elegant dish
00:57:51What I love is the fact that she used some French technique
00:58:06vichyssoise is about how to condense the potato and the leeks
00:58:10to get that very unusual flavour
00:58:12but what she did is to get it to another level with the spices
00:58:16which is very, very, very smart
00:58:19What's really clever is the sort of half-cooked scallop
00:58:23and the freshness that it delivers
00:58:25clarifies the spice and lightens it
00:58:29and then when you put the curry leaf oil on top
00:58:32the smokiness of that oil just adds another level of brightness
00:58:36I think she's done a really good job
00:58:38She's stuck to her guns
00:58:40She's still got her signature move in place
00:58:42Risk-taking
00:58:43Risk-taking
00:58:44and I think it's really paid off
00:58:46A lot of contestants would be hard-pressed to make this in 75 minutes
00:58:50and Sarah pushes herself to the absolute limits
00:58:53to knock it out in 49
00:58:55She's a wizard
00:58:56She's an absolute wizard
00:59:07Two of you smashed it today
00:59:09and unfortunately one of you stumbled
00:59:12The cook going home brought us a dish
00:59:16but the star of the show was dry
00:59:18That impacted the taste and the textures
00:59:23and in the end
00:59:26the lack of time
00:59:27showed on the plate
00:59:29Snez
00:59:30I got it
00:59:31I'm so sorry
00:59:32You're going home
00:59:34You probably haven't really had a chance
00:59:40to think about how extraordinary it is
00:59:42how far you've come
00:59:43Not only have you set a new PV
00:59:45you've nearly gone all the way
00:59:47I think so too
00:59:48I like just today
00:59:50coming here thinking
00:59:51I'm fighting for top six
00:59:52How did that happen?
00:59:53Yeah
00:59:54All I wanted is to survive the day one
00:59:55when I came here
00:59:57This is where I exited
00:59:59in the first Back to Win
01:00:00so I know exactly how you feel
01:00:02Schneze
01:00:04He's only one Schneze
01:00:07You should be very proud of yourself
01:00:09You know
01:00:10Yeah
01:00:11You know you can see clearly
01:00:12you are a fighter
01:00:14a survivor
01:00:15You never give up
01:00:17and you are super positive
01:00:19Yeah
01:00:20You know when you say that you were intimidated
01:00:23walking to the MasterChef kitchen
01:00:25MasterChef kitchen
01:00:26I will not believe you
01:00:28We love you
01:00:29We love you
01:00:30You are fantastic
01:00:31Thanks
01:00:32And please never
01:00:33never
01:00:34stop being
01:00:35Schneze
01:00:36I don't think I can
01:00:38Thank you
01:00:43Thank you
01:00:44Schneze
01:00:45We are really going to miss you
01:00:46but it's time to say goodbye
01:00:47Thank you
01:00:48You get to go MasterChef once
01:00:55but you get to go twice
01:00:57and to experience all this
01:00:59It was just
01:01:02it was
01:01:03it's so special
01:01:05I'm so proud of myself today
01:01:07getting this far
01:01:08and
01:01:09making all these friendships
01:01:10Give it up for Shaz everybody
01:01:13Yay
01:01:15Whew
01:01:17It's
01:01:18pure magic
01:01:21This week on MasterChef Australia
01:01:24What a journey
01:01:25Far out
01:01:26With their loved ones behind them
01:01:29When I asked if they want Daddy to come home soon
01:01:31the answer was not yet
01:01:33we want them to win
01:01:34They're literally putting everything on the line
01:01:38This is the everything box
01:01:41Oh
01:01:43I'm so screwed
01:01:44For the cook of a lifetime
01:01:47One 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 Tapu
01:01:58For a spot in the top five
01:02:01The standard is so high in this competition
01:02:03and it is hard to stand out
01:02:04so you've got to do it any way you can
01:02:06Oh
01:02:07Wow
01:02:08Winning this competition
01:02:09It's going to take everything you've got
01:02:12Bring it on
01:02:13damn
01:02:17from
01:02:18From
01:02:22To
01:02:23out
01:02:25from
01:02:26To
01:02:27To
01:02:28To
01:02:29To
01:02:30To
01:02:30To
01:02:30For
01:02:32To
01:02:32To
01:02:34ỉng
01:02:34To
01:02:35To
01:02:36To
01:02:36To
01:02:37To
01:02:38To
01:02:39To
01:02:40To
01:02:41To
01:02:42To
Recommended
1:02:23
|
Up next
1:12:22
1:11:30
39:12
1:02:23
1:12:22
41:28
38:31
48:16
48:44
50:30
48:37
1:00:34
48:35
1:02:17
47:53
49:04
47:37
48:10
48:19
47:19
48:19