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00:00Top six. How exciting.
00:13Yeah.
00:14Wow.
00:15Nearly there.
00:16It's a good day today.
00:17It's a white apron day.
00:18It's a mystery box.
00:19One of my favourite challenges.
00:20And with six of us remaining, which means we're going to see some cracking food today.
00:23So let's do this thing.
00:25Hey.
00:26Yeah.
00:27Hello.
00:28Straight to your benches.
00:32I didn't even know how to react there.
00:43Is that allowed?
00:44Are you going to steal my box?
00:46Oh, it feels like a competition.
00:50I'm so happy for you guys because you are on the cusp of hitting a major milestone.
00:55By the end of this week, we're going to have the top five of MasterChef back to win.
01:01What about that?
01:02I feel like top five is a huge milestone for everyone.
01:10And I definitely am getting all the feels in my two previous seasons.
01:13It's just an incredible feeling to know that I'm so close to getting where I want to be.
01:18With the finale edging closer, we're making each cook tougher than the last.
01:24And one thing's pretty clear, you're all here to take out the trophy and claim the title.
01:30And it just so happens that today's mystery box is set by someone who's done just that.
01:36Oh.
01:37Oh.
01:38Oh.
01:39A true MasterChef success story.
01:43It's...
01:44This guy over here!
01:45Yeah!
01:46A very own angiama!
01:47Where the gays begin.
01:48He's doing evil hand rub.
01:49Yeah.
01:50Oh.
01:51So setting a mystery box, which I've never done before, I put a lot of thought into this
02:10because I realise how good you guys are, the stage of the competition that we're at.
02:16So this is going to test you, but I think we're going to see some of the best food yet.
02:19You can lift your lids now!
02:22Oh, whoa!
02:23Oh!
02:24Ooh!
02:25Ooh!
02:26Ooh!
02:27Ooh!
02:28Ooh!
02:29Ooh!
02:30Ooh!
02:31Oh, this is going to be good.
02:33Ooh!
02:34I definitely expected a few punches of flavour from Andy and I think he's delivered.
02:41There's some really interesting ingredients that are a little bit unique, so it's really,
02:47really exciting.
02:48You are looking at some of my absolute favourites in there.
02:52Yeah.
02:53Okay, should we unpack what's going on?
02:56Yeah.
02:57So I'll run through them.
02:58We've got bay lobster, which are from a beautiful farm in the Northern Rivers.
03:03Australian bay lobster.
03:05Bone marrow.
03:07Greek style yoghurt.
03:09Purple daikon.
03:11Honey nut squash.
03:13We've got a spent kumquat jam, seaweed tapenade and shiso.
03:18Yum.
03:19The fact that I've handpicked these ingredients isn't the only reason that this mystery box is so special.
03:29Winning this competition is going to take everything you've got.
03:33And that's exactly what this challenge is all about.
03:37This is the everything box!
03:40Yeah!
03:41Yeah!
03:42Yeah, boy.
03:43You knowing not.
03:44Yeah.
03:45Got it.
03:46Oh, I'm so screwed.
03:49This is the most dreaded challenge on MasterChef Australia.
03:53I have never done this.
03:54And this is the weirdest bunch of ingredients.
03:57Like, this is wild.
03:59That's right.
04:00The notorious everything box.
04:03We normally ask you to incorporate at least one ingredient from your boxes.
04:08But today, you must use all of them.
04:12There is a bunch of big flavours and I think that's going to be your challenge.
04:16Putting them together and taming them so we just don't get an absolute blow your head off dish.
04:22It doesn't make any sense.
04:25This is the perfect time to pull out all the stops.
04:29Because here's what you're cooking for today.
04:32The four most impressive dishes will put their makers into tomorrow's immunity challenge.
04:39So you need to do everything in your power to avoid being in the bottom two.
04:45Bring it on.
04:47You'll have 75 minutes.
04:49Cook anything you like.
04:51But you must use everything in that box.
04:54The pantry is closed.
04:56The garden is off limits.
04:57It's just you, your underbench staples and those eight ingredients.
05:01Get ready.
05:03Your time starts now.
05:05Oh God, stop it.
05:17This is like a crazy mystery box.
05:22We have to use every single ingredient in one dish.
05:25I don't think any one particular ingredient is throwing me off.
05:28I think it's probably just more the combination of having to use them all together.
05:30That's the really challenging part.
05:34This is an amazing bunch of ingredients.
05:36Big flavours.
05:37So just trying to work out a way to get them all to go together without anyone sort of taking over the show.
05:40These flavours don't naturally go together.
05:43But I think Andy's chosen a box of things that don't naturally go together to force us to be creative and come up with inventive ways to use them.
05:50And for me, these flavours sort of speak of the sea.
05:53It's got the seaweed tapenade and the bay lobster.
05:55They're both beautiful flavours.
05:57Nice.
05:58I'm going to basically make the bay lobster the star of the show and everything else is going to be a supporting role.
06:04The standard is so high in this competition, it is hard to stand out.
06:07So you've got to do it any way you can.
06:09I want it to be kind of a conceptual dish, elevating the taste of the sea and the vibrancy of all those vegetables.
06:15I'm going to head in a certain direction and I'm going to figure a few of the things out as I go along.
06:19And I'm going to try to elevate it to high restaurant standard.
06:22I really want this dish to get me the top four because I want to be in that immunity challenge.
06:25I want immunity.
06:26It's the best way to get to top five.
06:28So, you know, that's what I'm here for.
06:30How do I open this?
06:32Do you know?
06:33How do I open this?
06:34Yeah, the top, the top.
06:35Take the little screw thing off the top.
06:36It'll just come by.
06:37Yep.
06:38Oh, thanks, Lozzy.
06:39Oh, got it, got it.
06:40Got it?
06:41Oh my God.
06:42This mystery box is not for me.
06:45Like this is as far as you can be out of your comfort zone.
06:48No spices.
06:49There's zero spices, like zero.
06:52I've usually got an entire basket of spices sitting on my bench.
06:56I don't have them today.
06:57And I've only really cooked with two out of eight of these ingredients.
07:02I've cooked with Greek yogurt and I've cooked with the honey nut squash.
07:06The rest of them, I'm just like, my brain's like shot circuiting itself.
07:11I mean, everyone here around me is probably more used to using ingredients like these than I am.
07:19So I think I have a little bit of a disadvantage.
07:22I think today I'm just going to rely on my instincts.
07:24I'm going to rely on real basics of the food, like the sweet, salty, acid, all of those flavour profiles to stand any chance.
07:32So today I'm going to be doing lobster and daikon top dumplings.
07:37I've never made dumplings in the kitchen before, but I do make them at home.
07:40I make them all the time.
07:42So I'm kind of getting inspired by that today because I can just visualise sitting in my house, having this dish with my family.
07:49Okay.
07:51I just need to step back and think about it logically, what each of these flavours do.
07:56I have no idea what I'm going to do with the seaweed tapenade and the yoghurt.
08:01But I look at the bone marrow, I'm like, oh, I can probably incorporate that inside the dumpling.
08:06Generally, when you have like soup dumplings, they have like some kind of gelatinous bit.
08:10So I'm actually roasting the bone marrow to add the gelatinous part.
08:13I've never cooked with bone marrow, but I think it's going to add that nice fattiness and that flavour with the lobster meat inside the dumpling.
08:20But I just hope the judges like it because it's so different to how I normally cook.
08:29Look at that, beautiful cow.
08:31Yeah.
08:32Beautiful.
08:33You've got to love an everything box because they're really designed to test these guys.
08:37But I think the key is we don't want what they cook to actually taste like a challenge.
08:41It has to be so seamless.
08:43But that's not easy the way you've put it together, Andy.
08:45No, I really wanted to test this crew because they're the best of the best.
08:48So they should be able to deal with anything that's thrown at them.
08:51And I'm not going to lie, this is going to be a challenge.
08:53There's a lot of heavy hitters in there.
08:54It's kind of classic my style.
08:56And now it's about kind of taming the heavy hitters using some in more subtle ways than others and bringing a dish together that makes sense.
09:04Because if we just get everything on the plate that's loud and proud, it's going to be a bit of a disaster.
09:09Yeah.
09:10It has to be really thoughtful at this point in the competition.
09:14And to me, when I saw the box right away, I thought, how am I going to get these two to be friends, which is the bone marrow and the bay lobster.
09:21So I'd hone in on that.
09:22And then I'd just start looking at things like sweetness from the squash, texture that can be puree.
09:28Then I've got some citrus.
09:30I've got some acidity in the yogurt.
09:32I love that.
09:33Yeah, yeah, yeah.
09:34Because it's going to force these guys to do things that they've never probably done before.
09:37And that's when you can get greatness in this kitchen.
09:39That's what we're looking for.
09:40Yeah.
09:45It's so quiet in here.
09:47Yeah, isn't it?
09:48It's so quiet.
09:50It's not.
09:513.5.
09:54God damn.
09:55I'm not very good at thinking quickly.
09:57I think to win this competition, taking risks is the most important thing to be doing.
10:02So I've got my little stencil here and arts and crafts is coming out because I feel like I can have a little fun with this and play around.
10:10So I'm making Andy's cigars.
10:14Sarah.
10:15Hello.
10:16Hi, Sarah.
10:17How are you?
10:18What are you making?
10:19Hello, inspired by the lovely Andy today.
10:21Oh, stop it.
10:23And I've never seen you out in your own regular life, but what I imagine is you sitting there.
10:30I love story time.
10:31Okay, me sitting there.
10:33I imagine you sitting there just with like the bone marrow, just having a little scoop straight out of the bone marrow, having a really complex cigar.
10:42Do you like that image?
10:44I love it.
10:45That's what I'm imagining.
10:46Okay, paint the picture in the dish.
10:48Yeah, so basically I've used the seaweed in the twill, pumpkin puree inside, you know, diced up lobster as well inside.
10:58So when you bite into it, you do actually get all of these complex flavours that are kind of hidden away.
11:03Okay.
11:04I'm not a huge cigar guy, but I'll do this just for today, for right now.
11:08You like the picture?
11:09I love it.
11:10Yeah, yeah.
11:11Good luck.
11:13I have an idea in my head of how I'd like this to come together.
11:16So it is a little bit experimental again.
11:18So I'm just trying to get these twills right and hopefully it works.
11:23How are you doing?
11:24Well, Chef, how are you?
11:25You ready to smash it too?
11:26Yes, I am.
11:27Okay.
11:28I love the everything mystery box.
11:33Last back to win, I did really well.
11:36I was up against Poe.
11:37We were cooking in the all-in mystery box and she went on to win immunity against us.
11:42So I think it's pretty cool to see that full circle moment and she's now a judge.
11:46There's quite a few elements I want to make, but I've got a firm idea of what I want to
11:51cook and I'm feeling really positive.
11:54Laura.
11:55Hello.
11:56So last time you did an everything box was with me.
12:00What's your approach this time?
12:01So the bug, I'm just going to blanch it quickly, take it out of the shell and then
12:05grill on the hibachi with some butter.
12:07I'm going to make a little like green veluté-esque sauce with some of the radishes and cooking
12:12down to like bulk up the sauce and to thicken it.
12:15I'm also going to blanch some of the turnip leaves.
12:18I'm roasting the bone marrow because I'm going to brush the pumpkin in bone marrow fat
12:24and then pickle some of the turnips.
12:26So my thing is like make sure you can actually taste every single thing on the dish and it
12:31has a purpose.
12:32It's definitely got probably one or two more components that you would normally have.
12:38So that's going to be the interesting one for me is like,
12:44don't have a component on the plate because you need to use it.
12:49Can you be creative in other ways?
12:51Yeah.
12:53It's going to come down to how you edit and we want a complete cohesive dish at the end.
12:57Done.
12:58Okay.
13:00Andy has made it quite clear that there's definitely way too much going on with this
13:05dish and I need to really pull it back.
13:08If this was a normal mystery box, I would just take an element off the dish.
13:12But today I still need to use all eight ingredients inside that box.
13:16And right now I just don't know how to fix this.
13:22Sorry.
13:23I'm just having a moment.
13:24My brain is just like blb.
13:25You think you can be the next MasterChef?
13:32Only one way to find out.
13:33Applications are open now.
13:34Head to the link below and apply.
13:36We'll see you in a kitchen.
13:38Give this everything you've got!
13:5145 minutes to go!
13:54Everything.
13:55Give it everything.
13:56Yes, yes, yes, yes.
14:05Come on.
14:08The everything box.
14:10Ha, ha, ha.
14:12Every single ingredient in this mystery box needs to be somewhere in the dish that we make.
14:16You can tell this box has been put together by Andy.
14:19There's some big flavours here and a lot to wrangle, but I think we can make a pretty cohesive dish.
14:26Up for grabs today is a spot in the immunity challenge tomorrow.
14:30Top four dishes go through.
14:32And immunity is everything right now.
14:34I've managed to get immunity the last couple of weeks,
14:37and it's seen me through comfortably to the top six.
14:40I want to be on that top four today, so we're just trying to work hard and work smart.
14:44My strategy for this mystery box is keep it simple, make it beautiful.
14:47And I'm drawn straight to the bay lobster as the main event.
14:51These are so beautiful and they're massive, the ones that they've given us today, so I'm going to make use of that.
14:57I'm going to take extra care taking this meat out of the bay lobster because I want to use this as the vessel for me to serve this dish.
15:04All right, Callum? All good, Chef. How are you?
15:11Lifting the lid on Andy's mystery box and seeing that bay lobster in there and the bone marrow, it's easy to sort of get swept up in the bougie ingredients.
15:19But I think the things I'm most excited about are those beautiful veggies, the purple daikon, the shiso and that honey nut squash.
15:27You know there's going to be so much flavour in there.
15:29The dish is going to be quite vegetable forward.
15:32So with the ingredients I've got here, I'm going to do shiso soprassini.
15:36I'm going to do it with bay lobster stuffed inside purple daikon and a seaweed tapenade dashi sauce.
15:42In its very bones, this dish is essentially a pasta dish.
15:46So I'm making a shiso pasta dough and the dough's looking really nice.
15:50It's given it a really beautiful kind of colour as well.
15:53I'm going to fold it into the soprassini, which translates in Italian to surprises.
15:57So I'm hoping when the judges eat this pasta dish that it is a good surprise rather than a bad one.
16:03Who's a pasta princess now, Callum?
16:05Always, mate.
16:08OK, cool.
16:10Just about getting enough flavour in this sauce now, but then also balancing out some of those big, bold, punchy flavours that are in Andy's box.
16:16Probably the part of the dish I'm most concerned about is making this sauce.
16:20I've never used seaweed tapenade, kumquat marmalade and bay lobster shells to make a sauce before.
16:26They're such punchy ingredients that it could really easily dominate with one flavour or another.
16:30Try and balance them out.
16:31It's just going to be a case of tasting, tasting, tasting all the time.
16:34Because if you don't know what they taste like, then it's hard to balance them.
16:37So there's going to be lots of spoon juice today, I think.
16:39Just have a little taste of this sauce.
16:46Wow, that is so interesting.
16:49Interesting.
16:51I've never tasted anything like that before.
16:52I'm trying to like wrap my head around it.
16:54Like, kumquat, seaweed, bay.
16:58That is crazy, but I think I like it.
17:00Sorry.
17:01Oh, sorry.
17:02Sorry.
17:03Sorry.
17:04Because I'm so strong, you know.
17:07Thanks.
17:08Ko and Andy came to my bench and said they reckon there's more elements on my dish than I usually
17:25put up and I totally agree with them.
17:27You know, there's eight different ingredients under there, but it's not just thinking about
17:31eight different elements.
17:32It's maybe what goes with what.
17:34So I finally edited my whole dish in my head and I've got four elements that will actually
17:38fit on the plate way better.
17:40I'm making a glazed bay bug tail with a little green emulsion and some roasted baby squash.
17:49I'm also going to make a really fun and fresh, almost vibrant little salad combining the daikon
17:55and the yogurt.
17:56I'm straining some yogurt here to try and get the way out of it to make a little vinaigrette
18:00to have over some of those blanch leaves.
18:03I've taken the pickled daikon off the dish completely, but I really like the pickle liquid
18:08that I've made and I think I can use that with that yogurt way in my vinaigrette.
18:13Fingers crossed that this will show the judges that I'm really thinking about ingredients
18:17in a different way and trying to be really creative with what goes with what.
18:21I'm feeling really confident right now.
18:22I just need to bring everything together.
18:25Tamar?
18:26Where's the spatula?
18:27Make this your ticket to tomorrow's immunity challenge.
18:28You have 30 minutes to go.
18:45And let's suggest something yeah, do you think it's the best way using just your hands fingers?
18:51Do you think you could use something inside?
18:53Have you tried maybe yeah, I can try that using some kind of a good idea
19:02I've experimented with some inventive ways to use the vegetables it's my conceptual dish
19:07that's all about the taste of the sea and the vibrancy of all those vegetables and
19:11And I've got the daikon braising away and a stock basically using the seaweed tapenade and some water to infuse that seaweed flavor
19:21And I've come up with an idea that I could make a moose using some of the bay lobster and stuff the daikon
19:27Sounds weird, but if done right could hopefully make the difference between me winning this challenge or not
19:33The one thing I'm missing at the moment is a bit of texture everything's a bit mush on mush on sauce
19:36So the daikon soft and so is the bay lobster and you've got a velouto
19:40So nothing in here is giving much resistance when you bite it
19:44But I need to work hard work fast
19:46So I'm gonna put that to the side and come back to it if I get time
19:59Yum
20:00I did not think that I would be making dumplings today with the weirdest bunch of ingredients
20:05But somehow this whole idea of making dumplings came together and I've got the lobster filling ready to go with the bone marrow through it
20:12It actually tastes really nice you can still taste the lobster as well as the um like the depth of flavor from the marrow
20:19So now I'm working on my dough
20:22But I'm still a little bit unsure what to do with the seaweed tapenade and the yogurt
20:27The only thing I can think of is to do kind of like a soupy sauce number
20:32Dependence
20:33Hey guys
20:34Do I need to apologize straight away?
20:36No, no, no, no, no actually no it challenges me. It's kind of good
20:39It's putting me outside of my comfort zone
20:41Which is like what you want me to do at this point in the competition
20:43You and everyone else which is you're not alone so it's good
20:46Yeah
20:46Okay, what's the dish?
20:47Okay, so I'm doing lobster and daikon top dumplings and I'm going to do a sauce with these two
20:54So that's what I'm going for at the moment like a seaweed yoghurt kind of like a nori yogurt sauce
20:59Yeah, yeah, the seaweed and yogurt sauce
21:04These two together can work. Yeah
21:06However, the yogurt is super acidic and tart
21:10Yeah, and then the seaweed tapenade is like punchy and umami and if you don't get the balance right
21:17All of the hard work that you've gone into creating this dish. Yeah
21:21For sure. Yeah
21:34The seaweed and yogurt sauce. Yeah
21:37This is going to be about balance for you. Okay, so you want me to be careful with these two flavors
21:41Yeah, cohesion cohesion cohesion cohesion. Yeah, that's your challenge
21:44Good luck. Thanks
21:47Yeah
21:48Today just got worse for me
21:51But I can't think of where else I could use the yogurt as well as the seaweed tapenade
21:56So I need to make sure I try my best trying to balance all the flavors
22:02It's just so out of my depth. That's why I'm like dying on the inside
22:06You don't want to make my everything box a mystery. You've got 40 minutes to go
22:20How's my cigars coming along?
22:22Good
22:23Where's the dish at?
22:24So basically um seaweed twills are done bone marrow is roasted the filling is in the process
22:30I just want the slight texture to come through so just yeah trying to bring all of that together basically cool
22:38I think with a creative cook it's really important to execute it well
22:42So inside the filling has to be perfect
22:45I've got my roasted honey nut squash and i'm going to mix these together with a little bit of that yogurt
22:50I think it's going to balance out that sweetness and not overshadow this stunning bay lobster
22:56You will get the textures from um the lobster so the bay lobster i'm keeping nice and chunky
23:01I'm going to um stir that through the pumpkin's going to be a little bit creamier
23:05So I think that there's a nice balance of textures in there
23:10I've worked my ass off to make a mousse using some of the bay lobster it's my conceptual dish
23:15I've got my daikon cut out I get some of the mousse and spoon it inside
23:18That needs to go on the steamer until that mousse is set
23:25Oh you did that yeah why not
23:28Cool I love it
23:30And then I'm going to do a velouté made from the tops of the daikon
23:34And basically make it into a really smooth velvety sauce
23:37I'm happy with how my dish is going to uh come together
23:41The only thing I'm really worried about probably is the texture because everything's quite soft
23:45The issue here is clearly that uh it's going to be soft on soft on soft
23:50But I don't want to start making crunchy things or just more things for the sake of it
23:54I'm not going to change it now because I want the dish to be tender to eat
23:58Just hoping it all works when I get it get it done
24:01I'm sorry to say 10 minutes to go
24:11That's delicious I've made my puree I've used the jam to make my pickling liquid radishes and pumpkins are done
24:17I've got my roasted marrow butter and I'm about to do my bay lobster on my babachi
24:22It's time to cook my bay lobster and I've got this beautiful bone marrow and seaweed glaze that
24:29I'm going to be brushing over it while it cooks I want a little bit of that smoke to impart and cook it really gently
24:35I am confident with the flavours and confident with the creative nature and hopefully how it looks
24:40Hey Sophie how are you?
24:41I'm great I can't wait to see how you plate this
24:43Thank you I can't either
24:46My shiso pasta is ticking away on the stove
24:48I think the sauce is weird and wonderful and amazing and delicious
24:51And now I need to get the beautiful daikon leaves and the bay lobster stuffed inside that purple daikon
24:57But folding these beautiful little shapes is maybe not a strength of mine
25:03Oh do you remember one night you tried to show me how to make collage ornaise?
25:07Oh yeah collage ornaise yeah yeah
25:09And you got so frustrated with me you were just like nah just let me do it
25:13Can't do that now
25:15I do not have the delicate fingertips for this kind of work
25:17I've got these big sausages for fingers so uh
25:20You know delicate work not as ideal
25:23I'm trying to make them really beautiful and really consistent because
25:26Visually I really want to show off those beautiful vegetables I wanted to highlight at the start
25:32We want to see everything on that plate five minutes to go
25:35How's the yogurt and seaweed coming along together yeah so that's that is that it um yeah I'm gonna taste it one last time
25:49I'm constantly tasting this yogurt seaweed tapenade sauce because I just want to make sure it's the perfect carrier for these dumplings
25:59I'm perfectly balanced
26:01But it's very very very hard because when I cook something like like a curry that I know I know how it tastes like I know how it should taste
26:11With all these ingredients this is just beyond that
26:14Can't wait to rip into your dishes two minutes to go
26:17I've got my vinaigrette ready to go in a spray bottle and I've got four elements going on to the plate
26:28They've got my bay lobster that's cooked ready to go
26:31I've got the green vinaigrette tasting really good and the last thing to do is finishing off my honey nut squash
26:39I started with so many different elements, but I am definitely happy with how I finished this cook
26:45There's lots of ingredients that kind of went into everything and yeah fingers crossed it's a banger
26:52That's a crazy little dish Benny well thanks mate that's what I'm aiming for yeah crazy challenge
26:56This plate up is really insane. It actually feels like I'm painting something
27:01It's like the colors are so bright even brighter than I thought it does feel like this dish is restaurant quality
27:08And hopefully that's gonna be the difference here today
27:1230 seconds to go
27:15I've got my filling into a piping bag and I'm filling my cigars
27:20Okay, this better work
27:22I want this dish to look quite simple on the plate, but when you bite into it you get this beautiful array of flavor
27:30We're wrapping it up in ten
27:33Five, eight, seven, six, five, four, three, two, one
27:43Well done
27:45Oh god, good job
27:46I've tried my best
27:59Using you know the basics of food like the sweet salty sour bitterness trying to balance all of those flavors is what I've done today
28:06So I just really hope that the judges really like it
28:11Some of my favorite challenges in MasterChef are some of the trickiest ones because it pushes you
28:15Absolutely to the end of your creativity levels. I think it's worked
28:19But yeah, just keen to see what the judges think
28:31We asked you to use everything in Andy's mystery box
28:34We're looking for the top four to go into tomorrow's immunity challenge
28:39The first dish we'd like to taste was made by Sarah
28:45Tell us what your dish is
28:52So today's dish is Andy's cigars served with bone marrow, so yeah, that looks good
28:59So everything in Andy's mystery box is in those cigars. Yes, exactly. Yeah, yeah
29:07Andy
29:14It's really good with the glasses you see around
29:16It's good
29:17Is that the picture?
29:18Yeah, that's exactly the picture I had in my mind
29:21I'm caught
29:34Sarah once again you you are fantastic your foot into the dishes impeccable
29:40Now what I like is the way you've managed to separate your list of ingredients
29:45Which I believe they don't match and do something to the opposite and to end up something so quirky which work very very well
29:54This is the type of dishes your presentation is impeccable again
29:58The creativity of that beautiful twill with the seaweed tapenite inside is like genius. It's genius
30:05But I think the ratio of the honey nut squash and the bay lobster and the pickles is a little bit out
30:12I would have loved for it to be a lot of the bay lobster in there with the pickles and then just a lick of that puree
30:19Question was did the concept work?
30:23I think close
30:25Oh
30:27The next dish we would like to test belong to Callum
30:50What is your dish so it's purple daikon stuffed with the bay lobster and its own leaves
30:55And I've got shiso soprassini there
30:59And the sauce is a bay lobster kind of dashi
31:03It looks stupidly good doesn't it?
31:06Callum I love it when you walk down here with a big smile on your face
31:09No, I think it's um it was a really fun challenge today
31:11I think that while you know we've had some amazing challenges with guest chefs and we've been overseas together
31:16But I think that some of the challenges we've had that the four of you have set over the competition have been some of my favorite
31:22Because you could see how much like you actually care Andy
31:26Do you mind if I ask how long did it take you to actually put these mystery box ingredients together?
31:31It started before we went to Doha
31:34Wow
31:34And it ended yesterday
31:36Okay
31:37It was a good box thank you
31:40This dish really does look like it's from a fine dining restaurant
31:43And I think that's because it has this sort of aura of intrigue
31:46I've got so many questions and they can only be answered by digging into every element and finding out what's in them shall we?
31:52Hmm
32:12I think for me when I put the ingredients together I want I didn't want it to be obvious
32:16You know I didn't want there to be like oh, yeah, this goes with that
32:18You guys are past that we are past that you know and when you can put those ingredients together
32:28You retrieve greatness and Callum that is greatness
32:35Did I think I was ever going to get a shiso and seaweed tapenade pasta no
32:40Did I ever think that that was going to be paired with a purple daikon that was stuffed with the bay lobster and
32:47beautifully cooked no
32:51Hey, it's exactly what this place is designed for you would never you would never create that ever in your life
32:58But mate, I think you've got a dish that will stick with you forever in that one
33:02Callum, I'm not sure if you can see from there, but my hairs are actually standing up on end
33:07Tasting your dish every mouthful just gave me goosebumps
33:11You've got these lovely green origami like pasta
33:15The dumplings are so gorgeous and gossamer thin that you can see how well you've cooked the lobster
33:21through them before you even bite into them
33:23And that's the kind of talking point that you get when you sit down in a restaurant
33:27It's not just about where the food has come from it's how you've used it
33:31It's superb it's simply superb well done. I love you too
33:40Thank you
33:47Thanks pal next dish was made by Jamie
33:51What is it what are we looking at you've got the bay lobster which is done over the hibachi with bone marrow
34:07Roasted bone marrow butter enriched honey nut squash and some pickled honey nut squash and pickled radish
34:13And a little sheese oil
34:15Gotcha you just went like you lent in to the big bowl flavors didn't you enjoy that?
34:20Yeah, absolutely like this is probably one of the best bunch of ingredients that
34:25I've ever had in a mystery box and to be forced to use everything I think was really interesting. I think we'll dig in
34:31Jamie I think there are lots of really lovely elements on this dish. I love the way you cooked the bay lobster
34:56Love that puree that was so beautiful and sweet
35:00I also really like that you enriched that honey nut squash with the bone marrow. I think that's such a good use of the ingredient
35:07I think the cooking of the bug is mint absolutely mint
35:11and I think that's where I'm getting that kind of beautiful umami and
35:15And sea flavor from from that base that you had on there. It was really well done
35:19There is not a bad component on on the plate, but it's just about how it's put together
35:24Yeah, I feel like it should have been plated. Yeah, and I think if you had this as a plated dish
35:29It would have been a game-changer
35:31Jamie it is an explosion in your mouth
35:35It is sublime again. So wait don't keep on going. Yeah, thank you. All right, mate. Thank you
35:44The next dish is yours Ben
35:46Because this dish is all quite soft I have got a little bit of concern about the texture of my dish
35:55But I wanted that mouthfeel because it's kind of a conceptual dish and I'm trying to elevate this in a way that I wouldn't normally do
36:01Oh wow
36:04So pretty
36:07I'm just praying that it tastes as good as it looks
36:14Which fan favorite will lift the masterchef trophy stream every mouth-watering episode on 10
36:23Ben
36:27Ben, what have you made? I've made a bay lobster with pickle and braised daikon
36:34And a daikon top velouté
36:37So pretty
36:39I don't know whether it looks like something from underwater or another planet
36:43Yeah, it's colorful
36:44No, it looks a little bit an underwater thing
36:46Yeah
36:46Coral
36:47Coral-like
36:47Yeah, yeah, yeah, yeah
36:49So pretty Ben
36:50So in terms of the textures and what you wanted the concept to be
36:55How's it gonna eat?
36:56It is a soft dish, but I didn't want to start putting crunchy stuff on it
36:59I didn't want to make I wanted to stick to the ingredients as much as possible without using the staples
37:03So that's why yeah, yeah, yeah
37:05Man, if you can pull this off you're a bloody genius I reckon
37:08Fingers crossed
37:12Oh
37:14That is very satisfying
37:19I love the way it looked
37:36And then it was the perfect amount of texture
37:40There was all these different layers of tenderness which was really lovely a very sensitive approach to texture
37:47Yeah, everything is really sort of satiny and slippery and luscious
37:52And I'm glad you chose not to put anything super crisp and crunchy in there
37:55Because I think it actually would have interrupted that lovely flowy feeling of eating it
37:59And the technique as well in stuffing that daikon with the moose
38:04That vibrant purple scallop
38:07Which is what it looked like to me if we're going back to the underwater theme
38:11That was wonderful. So you executed this brilliantly. Thank you
38:15Texturally, I'm glad that you didn't go over the top with a heap of texture and for me
38:21The moose in the daikon. I think that's so creative. I think you're plating
38:26Like the way that you conceive dishes, but then the way that they get to the plate
38:31It's just gone through the roof. It's pretty bloody genius. Like it is pretty bloody genius
38:36The next dish we'd like to taste was made by Laura
38:57Mmm
38:59Wow
39:01I just need to spray them
39:04Can you tell us what the perfume is
39:07Oh dear Masterchef kitchen
39:10It's a purple daikon pickle with olive oil whey and some of the jam
39:15It's very good. I think I do want some
39:17Yeah, I was gonna say
39:24So Alex, thanks
39:27It's yummy
39:29That's good. That's a good start
39:31What is your dish?
39:33I've got the glazed bay lobster torch hanging out squash
39:37There's a little salad and the green veluté
39:41Well, Laura, it certainly looks like a concise dish, so let's taste
39:44Thank you
39:46And then you come up and you've got four elements on the plate
39:58You had four elements on the plate
39:59You had four elements on the plate
40:11You had four elements on the plate
40:13Um
40:15It's so good
40:18It's so good
40:19What's so great about your dish, Laura, is you've used technique to make sure that you incorporate
40:25All of the ingredients in the everything box
40:27Yeah
40:27While still reining it in and holding back
40:31And that's where you've really shone today
40:33Um, this
40:34Uh, what are we calling it?
40:36Masterchef number five
40:37Masterchef number five
40:39That's very good, Andy
40:42This vinaigrette, I was expecting it to really whack me in the face with vinegar
40:46But by using the yogurt in there, it's got this slight brightness and creaminess
40:53That also mellows out the bitterness of those perfectly blanched leaves
40:58This
40:59This is absolutely fantastic
41:01Thank you
41:02Because you've used this yogurt differently than anybody else
41:07Let's call it fleur de lorah
41:10And you know what?
41:11I have
41:14It's on Andy
41:18Come this way
41:19Come this way
41:22You eat me
41:27I say
41:27You see, that's what you've done
41:31This is an addiction of, you know
41:33You want a kiss
41:35So your dish
41:35Thank you
41:36Thank you
41:36Thank you
41:37Thank you
41:37Thank you
41:38Thank you
41:38So you're going to call now?
41:41Hey, by the time I go back, my wife is going to give me the sack, you know that
41:46Thank you
41:46Good job
41:47Thank you
41:48This is what food does to you
41:50It's like a cuckoo
41:52This is superb
41:53Next dish we would like to test belong to the panda
42:00Thanks
42:02I was not in my comfort zone today
42:08I've only ever cooked with two out of eight of these ingredients
42:10I'm not familiar with them at all and I've tried my best
42:16But I'm very nervous that the nurse will be like as bad as they can get
42:19Yeah
42:20Thank you
42:23What is it?
42:25So I've made lobster dumplings with a seaweed tapenade and a yogurt sauce
42:32And I've got the kumquat and the shiso leaves in a vinaigretti dressing almost
42:39I bet you never thought you'd say that
42:41No
42:41No
42:41Never
42:42Especially the combination of it all
42:43Like I felt so out of depth
42:45But then I just tried my best to balance it out as much as possible
42:49Yeah
42:49So we're really intrigued about this seaweed and yogurt combination
42:53Whether it's worked
42:55Yeah
42:56So let's taste
42:57So let's taste
42:57Wow
42:58So let's taste
43:02Oh
43:03Don't be afraid
43:03It's in the next
43:24I'm not going to kiss you, I'm going to give you a high five, thank you, I'm not like hyping it up here, I think that this is the most impressed I've been with you for a cook, because this, you shouldn't have succeeded, right, like I'm sorry, but I wrote you off, yoghurt and seaweed, no thanks, that was your challenge to be able to balance that,
43:54and I feel like you've done that so well, so well, and for you not to throw the toys out of the cot when you lifted the lid, and just to zone in, and go, you know what, I'm going to use my palate, because you have such a sensational palate, you use your palate and your skill to come up with an amazing dish.
44:13Yeah, first the dumplings are impeccable, cooked very well, beautiful thickness, and you preserve all the beauty of the bay lobsters, now what intrigue me the most is the seaweed sauce, because the seaweed obviously is quite salty, and it's quite dominant, what is interesting is the way you've emulsioned the sauce, to give a bit of lightness to the seaweed, so it is enjoyable, I think it's superb.
44:40Oh, thank you, thanks guys, oh my god, great work, I wasn't expecting that, well done mate, I'm good, thanks guys, thank you, lovely, oh wow.
44:52With everything to play for today, it really was all or nothing, there isn't a single person here, who doesn't want to get their mitts on immunity right now, and tomorrow, four of you will have a chance to win it, in a cook that we're really excited about.
45:14Let's find out who's done the job.
45:17The top four dishes today were made by...
45:21Callum.
45:24Yeah!
45:25Laura.
45:29Ben.
45:33And lastly...
45:46Da Pinda!
45:48Woo!
45:49Yeah!
45:50Like that!
45:52That's so much more like it.
45:55I'm very happy.
45:58You four are heading into tomorrow's immunity challenge, and it is a bloody good one to be cooking in.
46:05Ooh.
46:06This, I guarantee, will be a day you will never forget.
46:11See you all there.
46:12Catch you later, goodnight.
46:14Pleasure you guys.
46:15I'm so happy.
46:16How good?
46:17Yeah, nice.
46:18Tomorrow night...
46:19Please welcome...
46:20Hugh Allen!
46:21It's the immunity cook of a lifetime, at one of the best restaurants in the country.
46:31Oh, my God.
46:32I've got goosebumps.
46:33We're at Vie de Monde.
46:34There is chefs from all over that would do anything to be in my shoes right now.
46:37But, can they impress Hugh using his very special ingredients?
46:44Today, you are cooking with...
46:49Oh!
46:50Okay.
46:51I'm like, really?
46:52Really?
46:53I do not know what I'm going to do with this ingredient.
46:56Yup.
46:57I don't know how I feel about this.