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Master Chef Australia Season 17 Episode 48
Transcript
00:00:00Previously on MasterChef Australia...
00:00:03Yo!
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!
00:01:09Thanks, Ali.
00:01:10Here we go, gang!
00:01:11Find a bench.
00:01:12It's night time.
00:01:13Oh, my God!
00:01:14Here we go, gang!
00:01:15Find a bench.
00:01:16It's night time.
00:01:17Oh, my God!
00:01:18Thanks, Ali.
00:01:19Here we go, gang!
00:01:20Find a bench.
00:01:21It's night time.
00:01:22More plushes.
00:01:23Another plush.
00:01:24I see.
00:01:25Hey, everyone.
00:01:26Hello.
00:01:27Hi.
00:01:28Hello.
00:01:29Hi.
00:01:31Today, seven becomes six.
00:01:51Hey, everyone.
00:01:52Hello.
00:01:53Hi.
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.
00:02:07You have a massive decision to make today.
00:02:12And it has everything to do with what's under those cloches.
00:02:18You ready to find out what it is?
00:02:21I'm going to count you in.
00:02:23You're going to lift them in three, two, one.
00:02:27Oh, my gosh.
00:02:31It is time.
00:02:36On that clock is 90 minutes.
00:02:40That is the amount of time that you'll have to cook with.
00:02:45In round one, you can make anything you like
00:02:48using as much or as little time as you want.
00:02:53The moment you finish your dish, stop your timer.
00:02:58Bring 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
00:03:19with whatever time you have left.
00:03:22Oh, my God.
00:03:24It'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
00:03:32to try and perfect your dish
00:03:34or play it safe and leave yourself a buffer.
00:03:38Your 90 minutes start now.
00:03:43Good luck, good luck, good luck, good luck, good luck.
00:03:50I got you so much.
00:03:55Wow, we're challenged.
00:03:58Oh, my God, this is mad.
00:04:00Time'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.
00:04:18Ready, ready, 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.
00:04:37Well, 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?
00:05:0090.
00:05:02If this doesn't work...
00:05:03I'm really screwed.
00:05:06No, you're over.
00:05:07Last time you did this,
00:05:09you used 89 minutes.
00:05:11Yeah.
00:05:11And thankfully made it.
00:05:13Yes.
00:05:14And then you didn't have to cook in round two.
00:05:18But do you know what?
00:05:19There was no strategy behind it.
00:05:20So how do you...
00:05:21Okay, so don't really talk to Paul on this one, right?
00:05:24I would do a short cook to start.
00:05:26So belt one out, maybe a raw dish, seafood, something like that.
00:05:3030-minute cook.
00:05:31In round two, I'd leave my best dish.
00:05:34I absolutely agree with Andy.
00:05:36You spend less now to have a lot more round two and be safe.
00:05:41They're all so good, though.
00:05:42They're all so good.
00:05:43I know, I know.
00:05:43I'm feeling really good.
00:05:48I'm feeling really hectic.
00:05:49I've never done this challenge.
00:05:51So I'm making this beautiful, like, a lardo and Wagyu skewer.
00:05:55It's a crazy quick cook that's super delicious.
00:05:58I was never my friend in this kitchen, but I feel lately I kind of changed.
00:06:03My strategy today is I want to use less time in round one,
00:06:08but smash it with a flavour.
00:06:09So I'm going with a quick 35-minute cook.
00:06:13That is this beautiful cut of meat that cooks really quickly.
00:06:17I'm also making this beautiful green sauce and a delicious aioli.
00:06:22So I'm really confident in my choice of dish today.
00:06:25If I nail it, the flavour's there, technique is there.
00:06:29They're hopefully going to keep me safe from the round two.
00:06:32Come on, smash.
00:06:33Punch.
00:06:41I'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.
00:06:52Hey, Ben.
00:06:55Hello, hello.
00:06:55How are you?
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 that'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.
00:07:12It'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, 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.
00:07:26And 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 walking.
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.
00:07:43My multitask is everything,
00:07:44trying to get this done
00:07:45so I can hopefully be safe in round two.
00:07:49Come on, Benny.
00:07:49Go, Benny.
00:07:54With a time challenge like today,
00:07:55I think I'm going to try and use
00:07:57just under half of my cook time
00:07:59to try and cook a really good dish,
00:08:00but leave myself enough time
00:08:01that if I need that insurance policy
00:08:03for round two,
00:08:04I've got it there.
00:08:05Callum, here's.
00:08:07How 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
00:08:16for my second cook.
00:08:17Yes.
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?
00:08:21Yes, so I'm going to do
00:08:22a little take on Moog's 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
00:08:30in 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.
00:08:35It's just a one-bite situation.
00:08:38You have to make that noise as well.
00:08:39All right, good luck.
00:08:40Thanks, gang.
00:08:41Now, my version of Moog's Fritz
00:08:42is going to be quite different
00:08:43to the classic,
00:08:44so I have to take the time
00:08:46to nail the flavour profiles.
00:08:48I have to get this right.
00:08:49Come on, Cal, let's go.
00:08:53You've had 15 minutes.
00:08:54You have 75 minutes on the clock.
00:08:57Good luck.
00:09:01It looks like this is going to be
00:09:08your 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.
00:09:17In general, like,
00:09:17when I make chipie curries at home,
00:09:19I don't use canned chipies.
00:09:20I would pressure cook it for ages,
00:09:22and then I'll slowly build flavour.
00:09:25There'll be whole spices,
00:09:26there'll be dry spices.
00:09:27God, these packets.
00:09:29Today, I'm going to do
00:09:30a really quick chipie curry
00:09:32without compromising on the flavour.
00:09:34Dipinda.
00:09:35Hey, guys.
00:09:36What's the strategy
00:09:36and what's the dish?
00:09:37So the strategy is to split it halfway
00:09:39and stay as close to 45 minutes as I can.
00:09:42OK, what's your dish?
00:09:43My dish is going to be street food today,
00:09:45so I'm doing aloo dikki chole chaat,
00:09:47which is basically
00:09:47like this stuffed potato patty.
00:09:50On top of that,
00:09:51you've got a really flavour-bomb-y
00:09:53chickpea curry.
00:09:55So you just take one bite,
00:09:56and it's like a flavour bomb.
00:09:57And then I'm going to do
00:09:58two chutneys and a yoghurt sauce on top.
00:10:00In 45 minutes?
00:10:01Yeah, I'll do it.
00:10:02I'll do it.
00:10:02Brother, we trust you.
00:10:03OK, thanks.
00:10:0545 minutes is going to be a push.
00:10:07Normally, I would have at least an hour
00:10:08to build that depth of flavour,
00:10:10but I'm going to put all my eggs
00:10:12in one basket
00:10:12to get it done in that time.
00:10:14I do not want to cook in round two.
00:10:16That was good, Dipinda.
00:10:17So for this green sauce,
00:10:23I'm using tarragon,
00:10:24parsley, chives.
00:10:27It's going to be full of flavour.
00:10:29It needs to complement
00:10:30the fatty, vacuum,
00:10:31the larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on
00:10:36is my aioli.
00:10:39So my aioli is going to kind of
00:10:41add the creaminess to this dish
00:10:43and also the little zinc of garlic
00:10:45through it as well.
00:10:47Why is this happening?
00:10:51I blitzed it
00:10:51and it splits.
00:10:53What?
00:10:54I've never split me in my life.
00:10:56So I need to start again.
00:11:00OK.
00:11:01Deep breath.
00:11:03You see, time is obviously
00:11:04an issue with you.
00:11:05Yeah.
00:11:06Because you need to control
00:11:07your measuring.
00:11:08Yes.
00:11:08You're going to do
00:11:08the same mistake again.
00:11:12You should not...
00:11:14I know time is important,
00:11:15but you should not compromise
00:11:16your standard, yeah?
00:11:18Good luck.
00:11:20I cannot believe this.
00:11:22This is just a knot happening.
00:11:24What's wrong?
00:11:25My mayo is bleeding.
00:11:26I always do it the same way.
00:11:27This is the second time.
00:11:31Second time.
00:11:32Splits again.
00:11:34It's really frustrating
00:11:35that this is happening
00:11:36on Black Apron Day
00:11:36and especially when
00:11:38I don't have time.
00:11:40I need to do it again.
00:11:42I feel like I wasted 10 minutes.
00:11:43I didn't do a single thing.
00:11:44I'm so annoyed.
00:11:52Think you can be
00:11:53the next MasterChef?
00:11:54Only one way to find out.
00:11:55Applications are open now.
00:11:57Head to the link below
00:11:57and apply.
00:11:58We see you in the kitchen.
00:12:08It's snatched versus mayo.
00:12:10Holy moly.
00:12:11Where's my salt?
00:12:12I never give up.
00:12:14Come on, Snish.
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.
00:12:26Snish.
00:12:27Snish.
00:12:28Just breathe.
00:12:29Hey, hey, hey.
00:12:30Breathe.
00:12:30Breathe.
00:12:31It's just happening third time.
00:12:32I'm going to go over
00:12:33the time that I set.
00:12:34That means if I do
00:12:35end up in round two,
00:12:36I'm not going to have
00:12:37much time to cook.
00:12:39Come on.
00:12:42I don't know what
00:12:46anyone else is doing
00:12:47around me.
00:12:48I just know that
00:12:49I am making
00:12:50a really fun dish.
00:12:51It is creative
00:12:52and a little bit conceptual
00:12:53and it's a dish
00:12:55I can make in 30 minutes.
00:12:56Basically, it's kind of
00:12:57a take on soldiers and eggs.
00:13:00So I am going for
00:13:02beautiful lamb skewers
00:13:04and dipping into
00:13:05pomegranate hollandaise sauce.
00:13:07Obviously, it's MasterChef,
00:13:08so it needs to be
00:13:09a little bit fancy.
00:13:11Not just going to do
00:13:11boiled eggs on toast.
00:13:15How the hell does this work?
00:13:19This little egg tool
00:13:20just cuts off the top
00:13:21of the egg
00:13:21in a perfectly round circle.
00:13:23So I'm going to use this
00:13:25and pour my pomegranate
00:13:26hollandaise sauce
00:13:27back into it.
00:13:28Okay.
00:13:29So you do have that play
00:13:30on soldiers and eggs.
00:13:31Oh, that really works.
00:13:33I like this dish,
00:13:34but it can be risky
00:13:35to do just two elements.
00:13:37So I really need to nail
00:13:38these so that I get
00:13:39safe from round two.
00:13:42Go on, Sarah.
00:13:44Yeah.
00:13:44Beautiful, beautiful.
00:13:48Going all right.
00:13:49I've got the sauce
00:13:50reducing,
00:13:51got my cucumbers charred,
00:13:52got my mussels cooked.
00:13:53What I'm doing now
00:13:53is cook a fish
00:13:54and plate it up.
00:13:56Ben's definitely
00:13:57taken the Usain Bolt
00:13:58approach today
00:13:58and it's like speed,
00:13:59speed, speed.
00:14:00This is hectic.
00:14:01I'm just trying to do
00:14:01things so quickly
00:14:02without making mistakes.
00:14:04So I'm just going to
00:14:04do my best
00:14:05and hopefully
00:14:06get it through.
00:14:08I'm making a pan
00:14:09for a King George
00:14:09Whiting with a mussel
00:14:11and charred cucumber salad.
00:14:13Come on, Benny.
00:14:14Pretty much everything
00:14:15is done except
00:14:15for the cooking
00:14:16of the fish,
00:14:17but it's in there
00:14:18for 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
00:14:22to take me
00:14:23hopefully less than a minute.
00:14:24I don't have time to waste.
00:14:25Get the salad on there,
00:14:26I get the fish on top,
00:14:28the creme fraiche,
00:14:29the sauce.
00:14:32Clock's off.
00:14:32Hit the clock.
00:14:3366 minutes to go.
00:14:35I did it in less than
00:14:3524 minutes.
00:14:36I can't believe it.
00:14:37I'm stoked.
00:14:3924 minutes.
00:14:41Ben, you've just
00:14:42stopped your clock.
00:14:43It's time to taste your dish.
00:14:48That was awesome.
00:14:50Okay, good.
00:14:51When the judges taste this dish,
00:14:52I want them to have
00:14:53the flavour of the fish,
00:14:54the texture of the salad
00:14:55and the mussels
00:14:55and not for a second
00:14:57to think that this was done
00:14:58in less than 30 minutes.
00:14:59First closer served.
00:15:00That is ridiculous.
00:15:02Wow.
00:15:03That's what we call it.
00:15:04Happy dough.
00:15:04Fast food.
00:15:08You've made this
00:15:08in 23 minutes
00:15:10and 48 seconds.
00:15:12How are you so speedy?
00:15:14I'm in a rush
00:15:15to get up there.
00:15:18What's the dish, Ben?
00:15:19It's King George Whiting
00:15:20with a mussel
00:15:22and charred cucumber salad,
00:15:24a tomato butter sauce
00:15:25and a basil oil.
00:15:26Ben, your fish
00:15:44is impeccable.
00:15:47What I love
00:15:47is that combination
00:15:48of flavours.
00:15:49It's simple.
00:15:50It's also quite original.
00:15:52You manage to execute
00:15:53a dish even under
00:15:54your timing,
00:15:55which is fantastic.
00:15:56What I loved about the dish,
00:15:58the fish was prepared
00:15:59and cooked so beautifully.
00:16:01I thought the dish
00:16:02overall ate pretty well.
00:16:04I would have liked
00:16:04to touch more acid.
00:16:06I felt like that
00:16:07creme fraiche with the butter
00:16:08kind of dragged it down a bit.
00:16:10However,
00:16:11those mussels
00:16:12were cooked
00:16:12really beautifully.
00:16:15Some positives,
00:16:16some negatives.
00:16:18I think your mussels
00:16:20were just cooked,
00:16:22almost borderline.
00:16:23Unfortunately,
00:16:23I got a bit of a beard
00:16:25in mine,
00:16:26so I think that's
00:16:26what happens
00:16:27when you rush, right?
00:16:28Yeah, I thought
00:16:29I checked every one of them.
00:16:30When you make
00:16:30a little mistake like this
00:16:32with competitors like that,
00:16:33it could be the thing
00:16:34that sends you
00:16:35into the next round.
00:16:36Let's see if your
00:16:37quick stick strategy
00:16:37pays 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
00:16:47on my side is
00:16:48I've got a lot of time
00:16:49for round two to cook
00:16:50and all these other guys
00:16:51are still cooking
00:16:52even though my judgment's finished.
00:16:53So the longer they take,
00:16:55the better it is for me.
00:16:59You've had 30 minutes
00:17:01and there are 60 minutes
00:17:02left to go.
00:17:03There's always
00:17:11that little voice
00:17:11in the side of your head
00:17:12that's going,
00:17:12hang 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
00:17:17cracking onto these
00:17:17edible mussel shells.
00:17:19And the tricky thing is
00:17:20they're quite delicate
00:17:21to work with.
00:17:24And I can only make
00:17:25one at a time.
00:17:27I'm using mussel
00:17:28and kind of squid ink batter
00:17:29made from the actual
00:17:30cooking liquor
00:17:31from the mussels itself
00:17:32with that cider
00:17:33in there as well.
00:17:34And I've only got
00:17:36one mussel mould here.
00:17:38Each mussel shell
00:17:39I'm cooking takes
00:17:39about two minutes
00:17:40or so to cook.
00:17:41So 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
00:17:49rushed making this dish
00:17:49than what I maybe had
00:17:50planned at the start
00:17:51of the cook.
00:17:52But I think knowing
00:17:54that I'm pretty happy
00:17:55with all the elements,
00:17:56I think it's worth
00:17:57every second.
00:17:58There's no point
00:17:58doing a quick dish
00:17:59if it's rushed
00:18:00because then it's
00:18:00not going to be good.
00:18:00Where's my garlic?
00:18:04I'm still building flavour
00:18:05in this chickpea cone
00:18:06so I'm going to let
00:18:07this simmer
00:18:07in its spices
00:18:08for as long as I can.
00:18:10Yeah.
00:18:11Meanwhile, I'm going to
00:18:12start working
00:18:12on my pea filling.
00:18:15This is where the flavour
00:18:16is going to come from
00:18:17when you bite into
00:18:18that aloo tiki
00:18:19which is the potato patty.
00:18:20I need to move super fast.
00:18:22I've got a lot to do
00:18:22so I'm just working
00:18:25at the speed of light
00:18:25at the moment.
00:18:26Normally I would have
00:18:27at least an hour last
00:18:28to make this dish
00:18:29but today they're trying
00:18:31to do it in 45 minutes.
00:18:34Head down, bum up.
00:18:36Depender.
00:18:37Good?
00:18:37Yeah, I think so.
00:18:38I'm just trying
00:18:39to get it done.
00:18:39Hustle?
00:18:40Yeah, trying.
00:18:42But every single element
00:18:43has to be done perfectly.
00:18:45That's the only way
00:18:46to save myself
00:18:47from round two.
00:18:48Might actually make it.
00:18:51Pray, Snuddy, pray.
00:18:52Pray.
00:18:52Pray.
00:18:52Pray.
00:18:52Pray.
00:18:53Pray.
00:18:54Pray.
00:18:54Pray.
00:18:54Pray.
00:18:54Pray.
00:18:54Pray.
00:18:55Oh, thank God.
00:19:05Sorry, Alex.
00:19:06This aioli really
00:19:07knocked off my tongue.
00:19:08I'm really happy
00:19:09I have it now
00:19:10because I cannot
00:19:11waste another second.
00:19:14I already went
00:19:15over my time
00:19:16and I'm just doing
00:19:17my bagu and large
00:19:18skewers.
00:19:19That's my tester.
00:19:21Snuddy, what happened
00:19:21to your mayonnaise?
00:19:22Did it split?
00:19:23It just split
00:19:24straight away
00:19:24and then last time
00:19:25I managed to do it.
00:19:28I do have my
00:19:28green sauce
00:19:29and you need to
00:19:29pass it through.
00:19:30This is finishing off.
00:19:31I'm going to glaze it
00:19:32last minute as well.
00:19:33Cook it.
00:19:34How long is that
00:19:34going to take
00:19:35to cook and rest?
00:19:36I'm going to add
00:19:36extra five, ten minutes
00:19:37to myself
00:19:38to make sure I nail this
00:19:39and it's perfect.
00:19:41That was not the plan,
00:19:42was it?
00:19:42No.
00:19:43That absolutely
00:19:43was not the plan
00:19:44but, um, yeah.
00:19:47Come on.
00:19:47Push on, let's go.
00:19:48And do it, Andy.
00:19:54Starting to get
00:19:55a little bit worried.
00:19:56I wanted to get
00:19:57this done in 30 minutes
00:19:58to save that time
00:19:59in case I need it
00:20:00for round two.
00:20:02My pomegranate
00:20:03hollandaise sauce is done
00:20:04but I haven't even
00:20:05started my skewers yet.
00:20:08There's only two elements
00:20:09on this plate
00:20:10so I want these
00:20:11lamb skewers
00:20:12to be cooked perfectly.
00:20:15Oh, shit, that palen.
00:20:17Oh, my God.
00:20:18They're falling apart.
00:20:20But the skewer mixture,
00:20:22it's just not
00:20:23holding together.
00:20:24Oh.
00:20:26If I don't fix this,
00:20:27then I don't have a dish.
00:20:40Oh, shit, that palen.
00:20:46They're falling apart.
00:20:4890 minutes on the clock,
00:20:49it's two rounds.
00:20:50We are nearing
00:20:51the halfway mark
00:20:52and my lamb skewers
00:20:54are just kind of
00:20:55falling apart.
00:20:56What, Sarah?
00:20:57I know it is going
00:20:57to eat into my second round
00:20:59but I need to fix this
00:21:00and cook them again
00:21:01but I need to make sure
00:21:03that they're not overcooked.
00:21:04I'm just going to make
00:21:05sure they're super delicious
00:21:06and juicy
00:21:07and, um, keep...
00:21:09Yeah, get it done.
00:21:13Good?
00:21:14Perfect.
00:21:15Primo.
00:21:18I'm really happy
00:21:18with these edible mussel shells.
00:21:20They look pretty much
00:21:21like a dead ringer
00:21:22for our mussel shell.
00:21:25We're going to pop
00:21:25some of the confit potato
00:21:26in there,
00:21:27some of that apple and radish
00:21:28slaw on top
00:21:29with the rice mussel.
00:21:31And I think that
00:21:32it is the dish
00:21:33I promise the judges.
00:21:34So, yeah,
00:21:35I'm feeling really happy
00:21:36with that.
00:21:36Beautiful.
00:21:38Thanks for the support, Oz.
00:21:39I pop the last garnish
00:21:40onto my last mussel
00:21:41and I smash that clock
00:21:42to stop it.
00:21:43I have stopped.
00:21:45Hopefully,
00:21:46I'm not around to
00:21:46but if I am,
00:21:48I should still be able
00:21:49to cook something
00:21:49really good
00:21:49in that 50 minutes
00:21:50I've got.
00:21:51Callum,
00:21:51you've stopped your clock.
00:21:52Bring you down
00:21:53to be tasted, mate.
00:21:57Wow, look at her.
00:21:58Oh, that looks like a...
00:22:00One coming up.
00:22:02I'm sorry,
00:22:03is that an edible shell?
00:22:04It is.
00:22:05It is.
00:22:05I just clocked it.
00:22:09So, I'm calling it
00:22:10Moore's Frits,
00:22:11which of course
00:22:12is that classic dish
00:22:13of mussels braised
00:22:14in cider
00:22:14with confit potato
00:22:16underneath.
00:22:17There's an apple,
00:22:18radish and fennel
00:22:19slaw on top of that,
00:22:20mussel poached
00:22:21in cider,
00:22:22finger lime
00:22:23and gel deluxe
00:22:23on top.
00:22:24One hit, yeah?
00:22:32Yeah, go for it.
00:22:33All right.
00:22:33I love it when
00:22:45someone brings up a dish
00:22:46and I can feel
00:22:47that we're all
00:22:48trying to keep
00:22:48poker face
00:22:49because that is
00:22:51so good.
00:22:53That mussel shell,
00:22:54it's the most
00:22:55perfect texture.
00:22:56It just completely
00:22:57falls apart
00:22:58in your mouth.
00:22:59The most satisfying,
00:23:00lightest crunch
00:23:01and the hero
00:23:02is still the mussel.
00:23:04Remember,
00:23:04Mulfrit is French.
00:23:06What is important
00:23:07is you've returned
00:23:09the mussel's flavour.
00:23:11You've got
00:23:12the textures
00:23:12of the chips
00:23:13without the chips
00:23:14and your seasoning
00:23:16is correctly
00:23:17on the top.
00:23:18Well done.
00:23:19Thank you very much.
00:23:21Thanks, everybody.
00:23:24That's amazing.
00:23:26Thanks, man.
00:23:28Everything
00:23:29is ready to go.
00:23:31My lamb skewers
00:23:32are looking beautiful.
00:23:33I've got that glaze
00:23:34on top.
00:23:35I've poured
00:23:36my homegranate
00:23:37hollandaise sauce
00:23:37into my egg shell
00:23:39and I'm plating up.
00:23:43Beautiful, beautiful.
00:23:46Okay, stop.
00:23:48Oh, God.
00:23:4849 minutes.
00:23:51Shit.
00:23:52I wanted to get
00:23:53the dish right.
00:23:55I'm just hoping
00:23:55the cook on my lamb
00:23:56is nice and juicy.
00:23:57I took my time with it,
00:23:58so hopefully
00:23:59that is right.
00:24:00Sarah, you're done.
00:24:01Time to taste your dish.
00:24:09Hi.
00:24:10Eggie soldiers!
00:24:11Yes!
00:24:11Dippy eggs.
00:24:13Dippy eggs.
00:24:15Today's dish is
00:24:16spiced lamb skewers
00:24:18with pomegranate
00:24:20hollandaise.
00:24:25Sarah,
00:24:26this is a real
00:24:27nowhere to hide dish.
00:24:28Only two elements.
00:24:29Do you think
00:24:29you've nailed them?
00:24:30Yeah, I think so.
00:24:31I think it's tasty
00:24:32and it's a good dish.
00:24:34Yeah, this is really fun.
00:24:35Sarah.
00:24:36I love that little char
00:24:38that I got on the outside of my skewer.
00:24:42And the hollandaise beautiful silky texture.
00:25:01It clung on
00:25:02to that skewer
00:25:03so well.
00:25:04I was standing there
00:25:05like I was at the fair
00:25:06with the Pluto pup,
00:25:06which I loved.
00:25:09I thought you could have
00:25:10went a little bit harder
00:25:11with the spice mix.
00:25:12And I hate to say,
00:25:13the skewer was a little dry, mine.
00:25:15So I hope for your sake
00:25:17it's different down the end.
00:25:20It's very tasty.
00:25:21But I've got to acknowledge
00:25:23it might be
00:25:26and I think it might be
00:25:27a little bit too dry.
00:25:29You know,
00:25:29I love the way you cook.
00:25:30So good luck.
00:25:32Thanks, Sarah.
00:25:33Thanks, Sarah.
00:25:38You're halfway
00:25:39through your 90 minutes.
00:25:40You have 45 minutes to go.
00:25:42All the cooks are finished
00:25:49and just me and the pinders
00:25:51still cooking.
00:25:53It's done.
00:25:58You got to stop in the garden.
00:25:59She's going to the body carton.
00:26:07There's the lovely herbs.
00:26:09There's the lovely herbs.
00:26:11I feel like I lost 15 minutes
00:26:13just on this aioli.
00:26:17I really need to make sure
00:26:18this dish is perfect
00:26:20so it saves me.
00:26:22Oh, my God.
00:26:28Where's my time?
00:26:28Where's my time?
00:26:3041 minutes.
00:26:38Dumb.
00:26:39Schnaz, your fish.
00:26:40We'll taste your dish now.
00:26:4141 minutes and 40 seconds
00:26:43was definitely not the position
00:26:44I want to be
00:26:45if I need to do
00:26:45a second cook.
00:26:48Pretty.
00:26:49Oh, it looks pretty
00:26:50as a picture.
00:26:52Okay.
00:26:53What have you made?
00:26:54I made a
00:26:55bagu and lardo skewer
00:26:57and green
00:26:58buttermilk sauce,
00:27:00aioli on top
00:27:01and some herbs
00:27:03from the garden.
00:27:05This was meant to be
00:27:06a 35-minute dish.
00:27:08Max.
00:27:09It nearly took you
00:27:1050 minutes.
00:27:11I know.
00:27:31Firstly, the presentation
00:27:32was a 10.
00:27:34It looked
00:27:35absolutely cracking.
00:27:37Such a delicate
00:27:39presentation
00:27:40and the skewer
00:27:42was cooked
00:27:42perfectly.
00:27:44I thought the sauce
00:27:45was delicious
00:27:45and I loved
00:27:47all those
00:27:47zinni herbs
00:27:48that you put in there
00:27:49and the, yeah,
00:27:49colour was just
00:27:50stunning.
00:27:51How long did you
00:27:52spend on your mayo
00:27:53in total?
00:27:54Probably 15 minutes.
00:27:56Right.
00:27:56I think you could have
00:27:57saved yourself 15 minutes
00:27:58because I don't think
00:28:00your dish actually
00:28:01needed that mayo
00:28:01at all.
00:28:02Oh, I agree.
00:28:03You've got this
00:28:03fattiness from
00:28:04the wagyu
00:28:05which is so beautiful
00:28:06and then the mayo
00:28:07almost obscures it
00:28:09and now I'm wondering
00:28:10if the thing
00:28:11that you spent
00:28:1115 minutes
00:28:12trying to perfect
00:28:12that you didn't
00:28:13even need
00:28:14could be the thing
00:28:15that sends you
00:28:16into round two.
00:28:17Good luck.
00:28:20Oh, dear.
00:28:25Okay, you have
00:28:2615 minutes.
00:28:27Now, 40 minutes
00:28:28left to go.
00:28:29The pina is the last
00:28:34cook, still cooking
00:28:35in round one.
00:28:36Faster.
00:28:38Go faster.
00:28:39Faster.
00:28:42The chickpea curry's
00:28:43really tasty.
00:28:43It's got a depth of flavour.
00:28:44This is the time
00:28:45I want it to be done
00:28:46with my dish
00:28:46and I'm still
00:28:47constructing my potato
00:28:48patties.
00:28:49I've got to go.
00:28:49Go, go, go.
00:28:50I'm stuffing them
00:28:51with the pea filling.
00:28:52I still need to fry them.
00:28:53I still need to do
00:28:54a yoghurt sauce.
00:28:55Come on, deep.
00:28:56Hustle.
00:28:56Yep, I'm almost there.
00:28:58Move, move.
00:28:59Come on.
00:29:01Yep.
00:29:03Yes, look at that.
00:29:04Look at that.
00:29:06Beautiful.
00:29:07I'm feeling
00:29:08extreme amounts
00:29:09of pressure right now
00:29:10because every minute
00:29:12beyond this point
00:29:13is potentially
00:29:14a minute off
00:29:16my round two cook.
00:29:20I don't know
00:29:20how long
00:29:21these potato patties
00:29:21are going to be cooking
00:29:22but I need them
00:29:23to be crispy.
00:29:24I don't want to
00:29:24compromise on that texture
00:29:26because that's
00:29:27what makes up
00:29:27my dish.
00:29:28Oh my God.
00:29:29It's literally
00:29:30that one thing.
00:29:45Come on, deep.
00:29:46Hustle.
00:29:47It's my two chutneys.
00:29:54Yeah.
00:29:54My plating
00:29:55is complete
00:29:56minus
00:29:58these potato patties.
00:30:00I press down
00:30:01to allow
00:30:02for more surface area
00:30:03to cook in the ghee.
00:30:04It's getting there.
00:30:07And I can finally
00:30:08see it browning
00:30:09and I'm like,
00:30:09thank God.
00:30:11Okay,
00:30:11this is looking
00:30:12really bloody good.
00:30:12Okay.
00:30:14I take out
00:30:15my potato patties.
00:30:17They look amazing.
00:30:18This is how
00:30:19an alutiki should look.
00:30:20I'm going to stop
00:30:21the clock
00:30:21now.
00:30:26Nice, deeps.
00:30:29Dipinda,
00:30:30you're the last
00:30:30to finish.
00:30:31That wraps up
00:30:32round one.
00:30:32You can bring
00:30:33your dish down now.
00:30:34I've got everything
00:30:38crossed for myself
00:30:39right now.
00:30:41I've got the least
00:30:42amount of time left
00:30:42compared to everyone
00:30:43else.
00:30:45If I have to cook
00:30:46a dish in 35 minutes,
00:30:48I don't know
00:30:49what I'm going to do.
00:30:54Dipinda,
00:30:54what's your dish?
00:30:55So today I've made
00:30:56alutiki chole chaat.
00:30:59So,
00:30:59tiki is the actual
00:31:00patty,
00:31:01which is stuffed
00:31:01with peas.
00:31:02And then the
00:31:04chole is the
00:31:05chickpea curry.
00:31:06And then you have
00:31:07the yoghurt,
00:31:09the two chutneys,
00:31:10the masala on top,
00:31:12and you just
00:31:13devour it.
00:31:15Are you going to
00:31:16make it for us?
00:31:17Is that the deal?
00:31:18Show us how it's done.
00:31:22Oh.
00:31:23Not what I was
00:31:24expecting.
00:31:25Oh.
00:31:28I feel like all
00:31:29that hard work's
00:31:30just been crushed.
00:31:31No, but that's
00:31:31the sound you
00:31:32want to hear that.
00:31:33It's an amazing sound.
00:31:35It looks so
00:31:36generous in flavour
00:31:37and colour
00:31:38and the smell
00:31:39coming off it,
00:31:39it's extremely
00:31:40enticing.
00:31:41It's an amazing sound.
00:31:48It's an amazing sound.
00:31:49This is such a scarfable dish, like you really just want to dive in and just, you know, get
00:32:09into it.
00:32:10It was really worth the time that you invested in frying that tiki really well because it's
00:32:16just got that lovely crunchy outer coating.
00:32:20And then in the middle, it was just so nice and comforting and smushy.
00:32:23Yeah.
00:32:24Beautiful dish.
00:32:26You are the only one who did not use any protein.
00:32:28It's just veg, spice and your knowledge.
00:32:33And you know what?
00:32:34Your dish is magical.
00:32:37What I did not know is the point of using this crispy, very special potato who was impeccable
00:32:45and support all the flavours.
00:32:48And you've nailed it.
00:32:49So I'm so pleased for you.
00:32:52Depinda the gambler.
00:32:54Huh?
00:32:55Aha!
00:32:56She gambled today.
00:32:58And she said flavour bomb and it is an absolute flavour bomb.
00:33:03You couldn't have described it any other way.
00:33:06Great gamble, great strategy, whatever you want to call it.
00:33:09And it may very well have paid off to Pinda.
00:33:14We've got a decision to make.
00:33:15Let's go.
00:33:16Woo!
00:33:17Good luck.
00:33:18Good luck.
00:33:19Good luck.
00:33:20Good luck.
00:33:21Good luck.
00:33:22Good luck.
00:33:23Good luck.
00:33:24Good luck.
00:33:25Good luck.
00:33:26When looking for the least impressive dishes, it's getting harder and harder to narrow it down.
00:33:32That said, if I call your name, you're cooking in round two.
00:33:41Snez, you spent too much time making that mayo to the detriment of your dish.
00:33:46Yep.
00:33:47Sarah, so close.
00:33:51But you needed to spend just a little bit more time amping up those flavours.
00:33:56And lastly, Ben.
00:34:01That 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.
00:34:10That's awesome.
00:34:11Callum, Depinda, you're safe.
00:34:14Congrats.
00:34:16You can join the others on the gantry.
00:34:18Well done.
00:34:19This is it you guys, the final round.
00:34:26You can cook anything you like.
00:34:29But just a reminder, you only have the amount of time you didn't use in round one.
00:34:34So Snez, you have 41 minutes.
00:34:36Sarah, you have 49 minutes.
00:34:39And Ben, you have 66 minutes remaining, which means you're starting first.
00:34:44Okay.
00:34:45Ben, it's time to start your clock now.
00:34:48Come on, Ben.
00:34:49Go, Benny.
00:34:50Let's go, mate.
00:34:52I've got a lot more time than both Sarah and Snez.
00:34:58Go on, Ben.
00:34:59Let's go, Ben.
00:35:00Come on, mate.
00:35:01I've got about 20 minutes before they even start cooking.
00:35:02That's 20 minutes I can use to prep things better and add more flavour to my dish.
00:35:06In round one, I was trying to do everything as fast as I can, cutting corners.
00:35:10In round two, I'm going to take my time and execute everything perfectly.
00:35:14Come on, Benny.
00:35:15Let's go, Benny.
00:35:16Go on, mate.
00:35:17Use your time wisely.
00:35:18Ooh, good basket.
00:35:19I'm not leaving a beard and a muscle or anything stupid like that.
00:35:24Ben.
00:35:25Hello, Ben.
00:35:26How are you going?
00:35:27Really good.
00:35:28Are you feeling the pressure?
00:35:29There's definitely pressure.
00:35:30There's always pressure here.
00:35:31You were the only one out of the three that landed in round two that actually, like,
00:35:34stuck to what they said that they were going to do.
00:35:36Oh, that's good.
00:35:37You said you were going to go on the flappers and you were going to leave yourself enough time
00:35:40to cook a banger of a dish.
00:35:42How is this dish going to be that dish?
00:35:45Because this dish is going to be a scallop tortellini with a bisque sauce on it, squirting
00:35:49commulsion and a little bit of fennel.
00:35:51So, balanced perfectly, it's going to be full of flavour and I'm going to use every minute
00:35:54of that 60 minutes to make a very flavourable sauce that no one else has the time to do.
00:35:58That's a very, very, very smart idea.
00:36:01Yeah, it's the first thing I've got on.
00:36:02It's the last thing I'll finish and everything else will come together in the middle.
00:36:05You just need to make sure that this dish tastes like it was cooked in 66 minutes.
00:36:09Yeah, well.
00:36:10It's going to taste like it's cooked in two hours.
00:36:11Yeah.
00:36:12Good flavours, Benny.
00:36:13Smells good, Benny.
00:36:14My advantage in this cook is that I've got more time.
00:36:19Any guesses, Laura?
00:36:20The pasta!
00:36:21I can make the pasta, include more elements and I can use every one of those 66 minutes
00:36:27to add flavour to this dish.
00:36:30I can feel the other guys watching me.
00:36:33And this is great because I can basically get in their heads and show them how much I
00:36:36can do in 20 minutes before they even start.
00:36:38Better not to watch.
00:36:39Yeah, yeah.
00:36:40True.
00:36:41Hey, Snaj.
00:36:42How are you feeling?
00:36:43I'm so nervous.
00:36:44I feel like Ben has been cooking for hours.
00:36:45That's how I feel.
00:36:46Yeah, yeah.
00:36:47Yeah.
00:36:48I had a beautiful idea for dish number two and it needed at least 55 minutes.
00:36:57Now that I have only 40 minutes, I can't do that dish anymore.
00:37:00I need to pivot and I need to think of replacement.
00:37:04Round two and I am here to bring everything that I have.
00:37:09Now I've got 49 minutes.
00:37:11I wish I had a little bit more.
00:37:13I think around about an hour is a good amount of time in this kitchen.
00:37:17Anything under that is definitely stressful.
00:37:20Sarah, you have 49 minutes left from round one.
00:37:24You can go start your clock now.
00:37:25Hello, Sarah.
00:37:26Hello, Sarah.
00:37:27Hi, Sarah.
00:37:28I came here to take risks in the kitchen and that's who you're going to get today.
00:37:37I decide on a dish that is hard to pull off.
00:37:41It is creative and a little bit conceptual, but I want to show technique and I have to nail it.
00:37:50Pastry in 15 minutes.
00:37:53She doesn't have long enough to do that.
00:37:55She must be doing something else.
00:37:57She knows what she's doing.
00:37:59She's trying to make rough puffs.
00:38:02Wow.
00:38:03That is push it.
00:38:05Sarah.
00:38:06Hello.
00:38:07You're doing pastry?
00:38:08Yes, it's short crust.
00:38:09What's your dish?
00:38:12It's my take on a scallop pie, basically.
00:38:15And I'm making a vicisoise, so a spiced leek vicisoise.
00:38:19And that's going to be around the outside.
00:38:21The scallops I'm kind of turning into a bit of a flour on top in a way.
00:38:27I don't know if the flour is the right word.
00:38:28There's a dramatic flour.
00:38:30Dude, I like it.
00:38:32Yeah.
00:38:33That's like a lot of work.
00:38:35Why are you doing that when you've only got 49 minutes?
00:38:38She loves the risk.
00:38:39I do.
00:38:40How's the adrenaline?
00:38:41It's pumping like crazy.
00:38:42I can't even tell you.
00:38:43It's very ambitious.
00:38:44Make sure you can pull it off.
00:38:45Yes.
00:38:46You are biting off a lot here, Sarah.
00:38:47Yeah.
00:38:48And you don't have a lot of time.
00:38:49No.
00:38:50I do not.
00:38:51Come on, Sarah.
00:38:52I am definitely pushing myself today and it is all about timing.
00:38:53If any single step needs to be redone, then my entire dish will be ruined.
00:38:54I am definitely pushing myself today and it is all about timing.
00:38:55If any single step needs to be redone, then my entire dish will be ruined.
00:38:56I am definitely pushing myself today and it is all about timing.
00:39:03If any single step needs to be redone, then my entire dish will be ruined.
00:39:04Snes, the wait is over.
00:39:05Yep.
00:39:06Your 41 minutes starts now.
00:39:07Yay!
00:39:08I am definitely pushing myself today and it is all about timing.
00:39:11I am definitely pushing myself today and it is all about timing.
00:39:17opti and you are.
00:39:31My strategy around one was to have a knockout dish in 35 minutes and then have plenty of
00:39:43round two he didn't work I used too much time kind of all not really knockout
00:39:51dish and now I'm left with only 41 minutes for a knockout dish but I've
00:40:01been in this situation before I can fight I never give up my strategy is to
00:40:06go with a dish that I can cook with my eyes closed it's gonna have that
00:40:09beautiful homemade flavors that we all love but it's gonna be elevated and
00:40:13refined okay so I'm going to the flavor that I love I'm just gonna try to make it
00:40:30kind of refined like it would come out of the restaurant so I'm doing this like a
00:40:33mushroom ragu and I'm gonna have like a whole grilled mushroom sitting on top
00:40:38soft polenta porcini cream like a classic delicious but refined okay execute this
00:40:46and elevate the components yeah so that it doesn't feel like it was cooked in 40s
00:40:51make us feel like it was cooked in an hour yeah you know what I mean that that's the
00:40:55plan yeah yes because that's what it's gonna take because you've got a highly
00:40:59conceptual dish behind you in Sarah and then you've got a battle against Ben
00:41:02who's had 66 minutes yeah to create his dish you just need to focus on the task
00:41:08at hand now and it is flavor that's it thank you yeah thanks guys
00:41:16this big sauce is gonna be my secret weapon because I can use a whole hour to put flavor
00:41:29into it because I'm also making a scallop mousse capelliche which is sort of like a nun's hat shaped
00:41:33pasta look at that pasta Benny pasta can be a risky thing because if it's not right you're going home
00:41:40especially like in this elimination but I am pretty confident with it now I just need to execute I've
00:41:45got the basic sauce on I've got the fennel charring I've made my pasta dough it's going to rest the past
00:41:50is going to be epic and then the sauce is going to be next level so I've got no chance other than just
00:41:54doing these things perfectly doesn't matter when you started you've all got 26 minutes to go
00:42:01go guys I really did go very fast now I have to spend all of my time getting the scallop mousse
00:42:13absolutely perfect oh Benny beautiful beautiful so I weigh out some of the scallops and add salt to
00:42:20it blend it up and add a little bit of egg and bit by bit some cream till I get the right texture
00:42:24despite having the most time out of anyone I'm working like anything to try to get this going
00:42:31down I can't afford to take my eyes off the prize here let's go Sarah you got a time run for your
00:42:38pastry I'm just gonna 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 tart will be crispy enough yeah hopefully no it will be okay
00:43:00yeah but all I can do is keep my fingers crossed so next I get started on my vicious was I've got my
00:43:09leeks which I'm sauteing down and adding into that my potatoes I've got a bit of stock going into that
00:43:15while that is starting to simmer I move on to my curry leaf oil I really I want this to have that
00:43:22little touch of South India in terms of the flavor profiles I can't see them curry leaves that's not
00:43:31curry leaves I love the flavors across India so this really is truly I can say my style I really I can't
00:43:40see them what did I come here for oh I'm feeling so much pressure I feel like Ben and Sarah been
00:43:50cooking for hours but I'm definitely going crazy a little bit today and no time to think I'm just
00:43:55going with things that I love for my polenta with mushrooms my polenta is on the stove and I need to get
00:44:01onto that a mushroom ragu my mushroom ragu today is going to be kind of soft but mushroom spills have
00:44:08a texture it should be kind of quite fragrant from the time from wine from all the aromatics
00:44:14Charlotte's garlic and when mixed with polenta is just going to be perfect match I don't think
00:44:20people many cook polenta in this kitchen but I think you've done well it could be really knockout
00:44:25dish spoons did I bring spoons no my plan here is to cook it low and slow it makes sure it's nice
00:44:32and soft and absorbs all the flavors and it's so creamy and delicate so this dish pretty much is
00:44:39how I cook at home like a homie flavor and yeah I'm just trying to do it today a little bit differently
00:44:45a little bit more elevated for the scallop capelleche it's time to strain the bisque it's going to get
00:44:54all of the liquid into a pot and need to reduce that down with a little bit of cream to get a
00:44:59really nice sauce consistency that's good that's cooked this is coming down nicely really thick really
00:45:05tasty fennel's braising away pretty much done and just need to roll the pasta get it filled and make it
00:45:11perfect rolling out the pasta takes time there's no shortcut here I've got just enough time to do
00:45:17it you've just got to laminate it and do it long enough that the pasta has the right texture it's as
00:45:21simple as that there's no rushing it pasta looks lovely Benny there's so much pressure on my shoulders
00:45:29I don't want to go home and what's standing between me staying in this competition or not is how well I
00:45:34can make these pasta shapes go Benny come on guys under 15 the time is evaporating really quickly and
00:45:40there's so much going through my mind I've got to make five or six of the most beautiful pasta
00:45:44shapes I've ever made in my life thin stuff to the brim I get to get them in the water and cooked and
00:45:49time to get it on the plate and there's very little time to spare let's go guys Sarah how's your pastry
00:45:56it was still a bit blonde before I've got my pastry in the oven and I have my curry leaf oil done I am
00:46:06now working on my vicious was and I'm just balancing it out with a little bit of cream a
00:46:11little bit of butter can you tell me when there's four minutes left yeah yeah but I'm starting to freak out
00:46:17there's not much time left on the clock and I still don't know if my pastry is going to be done in time
00:46:22okay guys five minutes ago so I'll just sit down as fast as possible oh my gosh this is like plating
00:46:32time not cooking time this is like proper chaos where's the toilet sit on the thingy oh did I
00:46:39have it there's not that much time left there's what are you doing just get on with it I'm really
00:46:43concerned this is crazy yeah honestly I don't even know if anyone is going to have a complete dish on a
00:46:49plate pull it together come on grab your aprons and try these delicious MasterChef approved recipes
00:47:01on 10 I still don't know if my pastry is going to be done in time but while I'm waiting I am moving
00:47:18on to my scallops so I'm slicing these thinly so that I can place them in a flour shape I need to be
00:47:25really delicate with this come on Sarah you've got to cook those scallops oh come on Sarah let's go
00:47:30I'm cooking them only on one side I want caramelisation on the base and I want them to be beautiful and
00:47:38opaque on top come on Sarah home stretch home stretch seriously Sarah in round one I'm really angry at
00:47:47you you could have just given me two more minutes and this would have been absolutely a breeze
00:47:52have you tasted everything Snesh
00:47:57I'm happy with my mushroom ragout my polenta is creamy is lovely as soon as I finish it off with
00:48:06some parmesan and butter it's just gonna be spot on butter butter butter butter butter butter not finish
00:48:10chef I'm running out of time so for my pie mushrooms the plate is just to quickly pan fry them and
00:48:19the finish though with some butter thyme and garlic which I'm gonna be basting as I go even if it's a
00:48:25vegetable the cook on the vegetable is really important this dish is all about mushrooms so
00:48:30this is why I'm choosing to put the whole mushroom on top visually also it's quite striking as well when you
00:48:35receive it and also I really love cutting into a whole mushroom I'm just hoping it's enough to keep me safe
00:48:41two minutes
00:48:44come on guys
00:48:45come on
00:48:46let's do it
00:48:47come on guys smelly it smells incredible
00:48:52I'm running out of time the pasta's not finished cooking I've still got to get it into the sauce to coat it
00:49:00so I decided to start plating up the fennel because that's ready now
00:49:03oh Ben that looks amazing
00:49:04I've got my braised fennel there but I also want some freshness in the dish
00:49:07so I shaved some of the fennel really finely which is going to add loads of crunch
00:49:12nice Benny
00:49:13I've made the pasta as well as I could with the time I had
00:49:16I've got as much flavour as I possibly could into that sauce
00:49:19strategy in round one didn't pay off completely but it's afforded me the time to make what I think is a really good dish in round two
00:49:27and I've had time to get flavour into that sauce and make pasta which no one else can do
00:49:31hopefully that's going to set me apart and keep me safe
00:49:34one minute to go
00:49:38now just pour it together come on
00:49:45oh my god
00:49:46I'm in the last minute of this plate up and I pull my pastry out of the oven
00:49:54nice toddy
00:49:59oh my gosh my pastry is done thank goodness but there is no time to waste
00:50:05I've got it stuck
00:50:06just use a spatula
00:50:07oh my god
00:50:08I'm trying to get my scallops out of the pan
00:50:13and I'm really struggling to get it out
00:50:17can you scrape it with something else
00:50:21oh this is meant to be a beautiful rose formation
00:50:26if this falls apart then the dish is ruined
00:50:29come on come on
00:50:31oh my god oh my god oh my god
00:50:34come on Sarah get it on the plate
00:50:36you got it you got it
00:50:38nice toddy
00:50:40nice beautiful
00:50:41I get it onto the plate
00:50:43oh it is done and it's beautiful
00:50:46oh come on guys let's do it on the plate
00:50:50your time is up in ten
00:50:53nine
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
00:51:06well done guys
00:51:08oh my god
00:51:09well done
00:51:10well done toddy
00:51:11oh that was a lot
00:51:13I had more time than everyone but I was pushed right to the limit
00:51:20really well done
00:51:20Snash well done
00:51:21well done girl
00:51:23I'm pretty proud what I presented in 40 minutes
00:51:26but knowing Ben and Sarah
00:51:28they're going to come up with amazing dishes
00:51:30so it's going to come down to small details
00:51:31walking this up to the judges
00:51:40you know I can't help but be a bit nervous
00:51:42hey Benny
00:51:43hey Ben
00:51:43it is a real double edged sword having more time
00:51:48because I think that puts more pressure on me to deliver a better dish
00:51:51even though that should be my advantage
00:51:52I'm not 100% confident here that I'm safe
00:51:56Ben
00:51:56what have you made?
00:51:59I've made a scallop cavalier chair
00:52:01with a shaved fennel
00:52:03braised fennel
00:52:04it's got a commulsion
00:52:05and a prawn bisque sauce
00:52:06do you think you use your 66 minutes wisely?
00:52:10I 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
00:52:16yeah
00:52:16thanks Ben
00:52:18I think we need to taste it now
00:52:19thank you
00:52:20good luck yet
00:52:31great use of his time
00:52:44I thought the pasta work was magnificent
00:52:47it was like filled to the brim
00:52:49and a beautiful cross section on that pasta as well
00:52:52the sauce is really reduced
00:52:55but then when you get it with that
00:52:57especially 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
00:53:06on MasterChef
00:53:08I am quite mesmerised actually
00:53:10the way he did it
00:53:11and I'm super super impressed
00:53:13I think he's used his leg up with the time really well
00:53:17he's got heavy hitting flavour in his dish
00:53:21that you can only buy with time
00:53:23yeah
00:53:23I 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
00:53:37if this dish is the last dish I put up in this competition
00:53:41I'll be really devastated
00:53:43okay
00:53:45what have you made?
00:53:47so I made a soft polenta
00:53:49with mushroom ragout
00:53:50and porcini cream
00:53:52that must have been difficult
00:53:57yes
00:53:58you know
00:53:58just 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
00:54:06you know it doesn't help
00:54:07I feel like everyone is on top of their game
00:54:09and I know I can cook
00:54:12but can I keep up?
00:54:14was you intimidated by everyone?
00:54:17I was so intimidated
00:54:18especially 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 deluring this like rustic flavour here
00:54:27well
00:54:28let me see what you did last year
00:54:29and now what you've done
00:54:30coming 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
00:54:38thank you
00:54:39thanks Naj for taste now
00:54:40thank you
00:54:41good 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 was 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
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 that she's put in to 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
00:55:48but I think what worries me is
00:55:51when you're cooking your rustic dish
00:55:53you need enough technical elements in there
00:55:55you need to know that you're in the race
00:56:02I'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 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?
00:56:22a curried scallop pie
00:56:24see it's scallops just a gentle sear on the base
00:56:26a mildly spiced vichysoise
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
00:56:47in 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
00:57:20well we love having you back in this competition
00:57:22would you mind finishing your dish for us?
00:57:24yes thanks
00:57:25thank you
00:57:26thanks
00:57:28thanks
00:57:29thanks
00:57:30thanks
00:57:32good luck
00:57:34thanks
00:57:36I think this is such an elegant dish.
00:58:03What I love is the fact that she used some French technique.
00:58:06What she saw is about how to condense the potato and the leeks to get that very unusual flavour.
00:58:12But what she did is to get it to another level with the spices, which is very, very, very smart.
00:58:19What's really clever is the sort of half-cooked scallop and the freshness that it delivers clarifies the spice and lightens it.
00:58:29And then when you put the curry leaf oil on top, the smokiness of that oil just adds another level of brightness.
00:58:37I think she's done a really good job.
00:58:39She'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 and Sarah pushes herself to the absolute limits to knock it out in 49.
00:58:56She's a wizard.
00:58:57She's an absolute wizard.
00:59:03The meatballs one of each ...
00:59:04Two of you smashed it today.
00:59:10And unfortunately, one of you stumbled.
00:59:12The cook going home brought us a dish where the star of the show was dry.
00:59:19That impacted the taste and the textures.
00:59:25And in the end, the lack of time showed on the plate.
00:59:30Snez.
00:59:31I got it.
00:59:32I'm so sorry.
00:59:33You're going home.
00:59:38You probably haven't really had a chance to think about
00:59:41how extraordinary it is how far you've come.
00:59:44Not only have you set a new PV, you've nearly gone all the way.
00:59:48I think so too.
00:59:49I, like, just today, coming here thinking I'm fighting for top six.
00:59:53How did that happen?
00:59:54I wanted to survive the day one when I came here.
00:59:57This is where I exited in the first Back to Win,
01:00:01so I know exactly how you feel.
01:00:03Snez.
01:00:05He's only one Snez.
01:00:07You should be very proud of yourself.
01:00:09You know.
01:00:10Yeah.
01:00:11You know, you can see clearly you are a fighter, a survivor.
01:00:16You never give up.
01:00:18And you are super positive.
01:00:20Yeah.
01:00:21You know, when you say that you were intimidated walking to the Master Chef kitchen, I will not believe you.
01:00:28We love you.
01:00:30You are fantastic.
01:00:31Thanks, Chef.
01:00:32And please never, never stop being Snez.
01:00:37I don't think I can.
01:00:43Thank you, Chef.
01:00:44Snez, we're really going to miss you.
01:00:46But it's time to say goodbye.
01:00:48Thank you, Chef.
01:00:49Thank you, Chef.
01:00:50You get to go to Master Chef once, but to get to go twice and to experience all this, it was just, it was so special.
01:01:05I'm so proud of myself today, getting this far and making all these friendships.
01:01:11Give it up for Shouts, everybody.
01:01:13Whew.
01:01:14It's a pure magic.
01:01:18This week on Master Chef Australia.
01:01:24What a journey.
01:01:25Far out.
01:01:27With their loved ones behind them.
01:01:29When I asked if they want Daddy to come home soon, the answer was not yet.
01:01:33We want him to win.
01:01:34They're literally putting everything on the line.
01:01:38This is the everything box.
01:01:42Oh, I'm so screwed.
01:01:44For the cook of a lifetime.
01:01:47One of Australia's most iconic restaurants.
01:01:50Please welcome Hugh Allen.
01:01:54And Julie 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 and it is hard to stand out, so you've got to do it any way you can.
01:02:06Oh, wow.
01:02:07Winning this competition is going to take everything you've got.
01:02:12Bring it on.