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MasterChef Australia Season 17 Episode 49
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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.
00:24So let's do this thing.
00:26Yeah.
00:27Hello.
00:28Oh my God.
00:29Sweetie.
00:30Straight to your benches.
00:31It's so good.
00:32Yes, Sarah.
00:33I didn't even know how to react there.
00:34Is that allowed?
00:35Are you going to steal my box?
00:36It feels like a competition.
00:37I'm so happy for you guys because you are on the cusp of hitting a major milestone.
00:56By the end of this week, we're going to have the top five of MasterChef back to win.
01:01What about that?
01:03I 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.
01:31And it just so happens that today's mystery box is set by someone who's done just that.
01:36Ooh.
01:37Ooh.
01:38Ooh.
01:39Ooh.
01:40A true MasterChef success story.
01:43It's...
01:44This guy over here!
01:45Woo!
01:46A very own Angie Armour.
01:47Where the gays begin.
01:49He's doing evil hand rub.
02:03Yeah.
02:04So, 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.
02:15So, this is going to test you, but I think we're going to see some of the best food yet.
02:20You can lift your lids now.
02:23Oh, whoa.
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...
02:39..I think he's delivered.
02:41There's some really interesting ingredients that are a little bit unique,
02:46so it's really, really exciting.
02:48You are looking at some of my absolute favourites in there.
02:52Yeah.
02:53OK, 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, bone marrow, Greek-style yogurt,
03:08purple daikon,
03:11honey nut squash,
03:13we've got a spent kumquat jam,
03:15seaweed tapenade,
03:17and shiso.
03:18Yum.
03:19The fact that I've hand-picked these ingredients
03:23isn'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!
03:42Yeah, 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.
03:52I 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.
04:13There 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.
04:23This is the perfect time to pull out all the stops.
04:28Because here's what you're cooking for today.
04:31The four most impressive dishes will put their makers into tomorrow's immunity challenge.
04:38So you need to do everything in your power to avoid being in the bottom two.
04:44Bring it on.
04:46You'll have 75 minutes.
04:49Cook anything you like, but you must use everything in that box.
04:54The pantry's closed.
04:56The garden's off limits.
04:57It's just you, your underbench staples and those eight ingredients.
05:03Get ready.
05:04Your time starts now!
05:16Oh god, stop it.
05:19This 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.
05:31That's the really challenging part.
05:34This is an amazing bunch of ingredients.
05:36Big flavours, so just trying to work out a way to get them all to go together without anyone sort of taking over the show.
05:41These 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, so 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 the top five.
06:27So, you know, that's what I'm here for.
06:29How do I open this?
06:31Do you know?
06:32How do I open this?
06:33Yeah, the top, the top.
06:34Take the little screwy thing off the top.
06:36It'll just come by.
06:37Yep.
06:38Oh, thanks Lozzy.
06:39Oh, got it, got it, got it.
06:40Oh 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
07:18than 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,
07:29all of those flavor 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 visualize sitting in my
07:47house having this dish with my family.
07:49Okay.
07:50I just need to step back and think about it logically, what each of these flavors do.
07:56I have no idea what I'm going to do with the seaweed tapenade and the yogurt,
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 flavor with the lobster meat inside the dumpling.
08:20I just hope the judges like it because it's so different to how I normally cook.
08:23Woohoo.
08:24Look at that, beautiful cow.
08:25Yeah.
08:26Beautiful.
08:27You'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,
09:02and 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.
09:10It has to be really thoughtful at this point in the competition.
09:13And to me, when I saw the box right away, I thought, how am I going to get these two to be friends,
09:19which 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, I've got some acidity in the yogurt.
09:32I love that.
09:33It's going to force these guys to do things that they've never probably done before.
09:36And 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.
09:46Yeah, isn't it?
09:47It's so quiet.
09:50What's that? 3.5.
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?
10:19Well, I'm 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.
10:41Do you like that image?
10:42I love it.
10:43That's what I'm imagining.
10:44Okay, paint the picture in the dish.
10:45Yeah, so basically I've used the seaweed in the tuiles, 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 that's just for today, for right now.
11:08You like the picture.
11:09I love it.
11:10Yeah, yeah.
11:11Alright, good luck.
11:13I have an idea in my head of how I'd like this to come together, so it is a little bit experimental again.
11:18So I'm just trying to get these tuiles right and hopefully it works.
11:23How are you doing?
11:25Well, Chef.
11:26How are you?
11:27You ready to smash it too?
11:28Yes, I am.
11:29Okay.
11:30I love the everything mystery box.
11:33Last back to win, I did really well.
11:36I was up against Poe, we 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 cook and I'm feeling really positive.
11:54Laura.
11:55Hello.
11:56So last time you did an everything box was with me.
11:59What'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 grill on the hibachi with some butter.
12:07I'm going to make a little like green veluté-esque sauce with some of the radishes I'm cooking down to like bulk up the sauce and to thicken it.
12:14I'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 and 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 has 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 don't have a component on the plate because you need to use it.
12:49Can you be creative in other ways?
12:51Yeah.
12:52It's going to come down to how you edit and we want a complete cohesive dish at the end.
12:57Done.
12:58Okay.
12:59Good luck Laura.
13:01Andy has made it quite clear that there's definitely way too much going on with this dish 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, I'm just having a moment.
13:23My brain is just like blablabla.
13:30Think 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 the kitchen.
13:42Give this everything you've got.
13:5145 minutes to go!
13:54Give it everything Laura.
13:55Give it everything.
13:56Yes, yes, yes, yes.
14:05Ugh.
14:06Come 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 and immunity is everything right now.
14:34I've managed to get immunity the last couple of weeks and 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.
14:48And I'm drawn straight to the bay lobster as the main event.
14:52These 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?
15:12Lifting 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 giving it a really beautiful kind of colour as well.
15:52I'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,
16:01rather than a bad one.
16:03Who's a pasta princess now, Kellan?
16:05Always, mate.
16:07OK, cool.
16:09Just about getting enough flavour in this sauce now,
16:11but then also balancing out some of those big, bold, punchy flavours that are in Andy's box.
16:15Probably the part of the dish I'm most concerned about is making this sauce.
16:19I'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.
16:30To try and balance them out, it'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.
16:42Wow, that is so interesting.
16:49Interesting.
16:50I'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.
17:01Heh.
17:10Oh, Jamie.
17:11Wait.
17:12Sorry.
17:13Oh, sorry.
17:14Sorry.
17:15Sorry.
17:16Because I'm so strong, you know.
17:17Thanks.
17:18Po 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, it'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
17:39fit on the plate way better.
17:41I'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
17:55daikon and the yoghurt.
17:56I'm straining some yoghurt 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 pickled
18:08liquid that I've made, and I think I can use that with that yoghurt whey 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.
18:24Timer.
18:25Where's the spatula?
18:30Make this your ticket to tomorrow's immunity challenge.
18:33You have 30 minutes to go!
18:35Can I suggest something?
18:36Yeah.
18:37Do you think it's the best way using just your hands?
18:38Fingers?
18:39Do you think you could use something inside?
18:40Have you tried?
18:41Maybe, yeah.
18:42I can try that.
18:43Using some kind of a...
18:44That is a good idea.
18:45I've experimented with some inventive ways to use the vegetables.
18:50It's my conceptual dish.
18:51It's all about the taste of the sea and the vibrancy of all those vegetables.
18:55And I've got the daikon braising away and a stock basically using the seaweed tapenade
18:59and some water to infuse that seaweed flavour.
19:00Yum.
19:01Yum.
19:02It's good.
19:03And I've come up with an idea that I could make a moose using some of the bay lobster
19:10and stuff the daikon.
19:11Sounds weird, but if done right could hopefully make the difference between me winning this
19:14challenge and making a difference between me winning this challenge and making this
19:17challenge.
19:18The challenge is a good option, so I'm highly interested in one of my favourite things
19:20I've done my research, but I've done my research.
19:21I've done one of my research projects.
19:23I've done my research, in the research and for sure, that when it comes to...
19:24I could make a mousse using some of the bay lobster and stuff the daikon.
19:28Sounds 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.
19:37So the daikon's soft, and so is the bay lobster, and you've got a velouté,
19:40so nothing in here is giving much resistance when you bite it.
19:44But I need to work hard, work fast, so I'm gonna put that to the side and come back to it if I get time.
19:54Yum.
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,
20:09and I've got the lobster filling ready to go with the bone marrow throughout.
20:12It actually tastes really nice. You can still taste the lobster,
20:15as well as the depth of flavour from the marrow.
20:19So now I'm working on my dough, but I'm still a little bit unsure what to do with the seaweed tapenade and the yoghurt.
20:27The only thing I can think of is to do kind of like a soupy sauce number.
20:32Dipindas!
20:34Hey guys.
20:35Do I need to apologise straight away?
20:36No, no, no, no, no.
20:37Actually, no, it challenges me. It's kind of good. It's putting me outside of my comfort zone,
20:40which 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.
20:45Yeah.
20:46Okay, what's the dish?
20:47Okay, so I'm doing lobster and daikon top dumplings,
20:50and I'm gonna do a sauce with these two.
20:54So that's what I'm going for at the moment, like a seaweed yoghurt-y,
20:57kind of like a nori yoghurt sauce.
20:59Yeah.
21:00Yeah.
21:01The seaweed yoghurt sauce.
21:02Yeah.
21:03Yeah.
21:04These two together can work.
21:06Yeah.
21:07However, the yoghurt is super acidic and tart.
21:10Yeah.
21:11And then the seaweed tapenade is like punchy and umami,
21:14and if you don't get the balance right,
21:16all of the hard work that you've gone into creating this dish...
21:20Yeah.
21:21..for sure.
21:22Yeah.
21:33The seaweed and yoghurt sauce.
21:36Yeah.
21:37This is gonna be about balance for you.
21:39Okay, so you want me to be careful with these two flavours?
21:41Yeah.
21:42Cohesion.
21:43Cohesion, cohesion, cohesion.
21:44Yeah.
21:45That's your challenge.
21:46Good luck.
21:47Thanks.
21:48Yeah.
21:49The day just got worse for me.
21:51But I can't think of where else I could use the yoghurt
21:53as well as the seaweed tapenade.
21:56So I need to make sure I try my best trying to balance all the flavours.
22:01It's just so out of my depth.
22:03That's why I'm like dying on the inside.
22:05You don't want to make my everything box a mystery!
22:08You've got 40 minutes to go!
22:20How's my cigars coming along?
22:21Good.
22:22Where's Tishak?
22:23So basically seaweed twiels are done, bone marrow is roasted.
22:28The filling is in the process.
22:30I just want the slight texture to come through.
22:33So just, yeah, trying to bring all of that together basically.
22:35Cool.
22:36I know.
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 gonna mix these together
22:49with a little bit of that yoghurt.
22:50I think it's gonna balance out that sweetness and not overshadow this stunning bay lobster.
22:56You will get the textures from the lobster.
22:59So the bay lobster I'm keeping nice and chunky.
23:01I'm gonna stir that through.
23:03The pumpkin's gonna 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.
23:13It's my conceptual dish.
23:15I've got my daikon cut out.
23:16I get some of the mousse and spoon it inside.
23:18That needs to go on the steamer until that mousse is set.
23:21Look at this.
23:25Oh, you did that?
23:26Yeah, why not?
23:28Cool.
23:29I love it.
23:30And then I'm gonna do a velouté made from the tops of the daikon
23:34and basically make it into a really smooth velvety sauce.
23:38I'm happy with how my dish is gonna come together.
23:41The only thing I'm really worried about probably is the texture
23:43because everything's quite soft.
23:45The issue here is clearly that it's gonna 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 gonna change it now because I want the dish to be tender to eat.
23:58I'm just hoping it all works when I get it done.
24:01I'm sorry to say ten minutes to go!
24:10Whoa!
24:12That's delicious.
24:13I've made my puree.
24:14I've used the jam to make my pickling liquid.
24:16Radishes and pumpkins are done.
24:18I've got my roasted marrow butter and I'm about to do my bay lobster on my babachi.
24:23It's time to cook my bay lobster.
24:25And I've got this beautiful bone marrow and seaweed glaze that I'm going to be brushing over it while it cooks.
24:32I want a little bit of that smoke to impart and cook it really gently.
24:36I am confident with the flavours and confident with the creative nature and hopefully how it looks.
24:40Hey Soph, how are you?
24:41I'm great.
24:42I can't wait to see how you plate this.
24:44I 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.
24:52And now I need to get the beautiful daikon leaves and the bay lobster stuffed inside that purple daikon.
24:56But folding these beautiful little shapes is maybe not a strength of mine.
25:03Do you remember one night you tried to show me how to make collage ornays?
25:07Oh, yeah, collage ornays.
25:08Yeah, collage ornays.
25:09Yeah, yeah.
25:10And you got so frustrated with me.
25:11You were just like, nah, just let me do it.
25:13Can't do that now.
25:14I do not have the delicate fingertips for this kind of work.
25:18I've got these big sausages for fingers.
25:19So, you know, delicate work, not as ideal.
25:23I'm trying to make them really beautiful and really consistent because visually,
25:27I really want to be able to show off those beautiful vegetables I wanted to highlight at the start.
25:32We want to see everything on that plate!
25:35Five minutes to go!
25:36How's the yogurt and seaweed coming along together?
25:45Yeah, so that's that.
25:46Is that it?
25:47Yeah, I'm going to taste it one last time.
25:52I'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 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!
26:22I've got my vinaigrette ready to go in a spray bottle and I've got four elements going on to the plate.
26:27They've got my bay lobster that's cooked, ready to go.
26:32I've got the green vinaigrette tasting really good.
26:35And 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.
26:48And yeah, fingers crossed, it's a banger.
26:49That's a crazy little dish, Benny, aren't we?
26:53Thanks, mate.
26:54That's what I'm aiming for.
26:55Yeah.
26:56Crazy challenge.
26:58This plate up is really insane.
26:59It actually feels like I'm painting something.
27:01It's like the colours are so bright, even brighter than I thought.
27:05It does feel like this dish is restaurant quality.
27:08And hopefully that's going to be the difference here today.
27:1130 seconds to go.
27:15I've got my filling into a piping bag and I'm filling my cigars.
27:20OK, 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 flavours.
27:29We're wrapping it up in 10, 9, 8, 7, 6, 5, 4, 3, 2, 1.
27:42Yes!
27:43Well done.
27:45Oh, God.
27:46Good job.
27:50Well done.
27:51Well done.
27:52Oh, yeah.
27:53That's sick.
27:55It was yours.
27:57I've tried my best using, you know, the basics of food, like the sweet, salty, sour, bitterness.
28:03Trying to balance all of those flavours is what I've done today.
28:06So I just really hope that the judges really like it.
28:11Some of my favourite challenges in MasterChef are some of the trickiest ones because it pushes you absolutely to the end of your creativity levels.
28:18I think it's worked.
28:19But yeah, just keen to see what the judges think.
28:26We 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.
28:42Tell us what your dish is.
28:43So today's dish is Andy's cigars served with bone marrow.
28:57So yeah, that looks good.
28:59So everything in Andy's mystery box is in those cigars.
29:05Yes, exactly.
29:06Yeah.
29:07Yeah.
29:08Andy.
29:14It's really good with the glasses missing around.
29:16It looks good.
29:17Yeah, exactly.
29:18Is that the picture?
29:19Yeah, that's exactly the picture I had in my mind.
29:22Yeah.
29:23Thank God.
29:34Sarah, once again, you are fantastic.
29:38Your thought into the dish is impeccable.
29:41And what I like is the way you've managed to separate your list of ingredients, which I believe they don't match, and do something to the opposite.
29:49And to end up something so quirky, which works very, very well.
29:54This is the type of dishes.
29:55Your presentation is impeccable again.
29:58The creativity of that beautiful twill with the seaweed tapenade inside is like genius.
30:04It'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.
30:16And then just a lick of that puree.
30:19The question was, did the concept work?
30:23I think close.
30:25Oh.
30:26But no cigar.
30:34The next dish we would like to test belongs to Callum.
30:38Ha, ha, ha, ha.
30:39King bean.
30:50What is your dish?
30:51So it's purple daikon stuffed with the bay lobster and its own leaves.
30:55And I've got a 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.
31:10No, I think it was a really fun challenge today.
31:12I 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 favourite.
31:21Because you can see how much, like, you actually care, Andy.
31:25Do you mind if I ask, how long did it take you to actually put these mystery box ingredients together?
31:29Far out.
31:31It started before we went to Doha.
31:34Wow.
31:35And it ended yesterday.
31:36Okay.
31:38Well, it 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.
31:52Shall we?
31:53Mm.
32:06I think for me, when I put the ingredients together, I didn't want it to be obvious.
32:16You know, I didn't want it to be like, oh, yeah, this goes with that.
32:19Oh, yeah, this goes with that.
32:20You guys are past that.
32:22We are past that, you know.
32:24And when you can put those ingredients together, you achieve greatness.
32:30And Callum, that is greatness.
32:33Did I think I was ever going to get a shiso and seaweed tapenade pasta?
32:39No.
32:40Did I ever think that that was going to be paired with a purple daikon that was stuffed with the bay lobster and beautifully cooked?
32:49No.
32:50Mate, it's exactly what this place is designed for.
32:54You 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.
33:03Callum, I'm not sure if you can see from there, but my hairs are actually standing up on end.
33:08Tasting 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 through 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.
33:33It's simply superb.
33:34Well done.
33:35I love you too.
33:39Thank you everyone.
33:40Thanks pal.
33:41Next dish was made by Jamie.
33:55Interesting.
33:56What is it?
33:57What are we looking at?
33:58You'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.
34:14And a little sheath of oil.
34:15Gotcha.
34:16You just went like, you lent in to the big bowl of flavours didn't you?
34:19You enjoy that?
34:20Yeah absolutely.
34:21Like this is probably one of the best bunch of ingredients that I've ever had in a mystery box and to be forced to use everything I think was really interesting.
34:30I think we'll dig in.
34:31Jamie I think there are lots of really lovely elements on this dish.
34:54I love the way you cooked the bay lobster.
34:56Love that puree.
34:58That was so beautiful and sweet.
35:00I also really like that you enriched that honey nut squash with the bone marrow.
35:05I think that's such a good use of the ingredient.
35:08I think the cooking of the bug is mint.
35:10Absolutely mint.
35:11And I think that's where I'm getting that kind of beautiful umami and sea flavour from that base that you had on there.
35:18It was really well done.
35:20There is not a bad component on the plate but it's just about how it's put together.
35:24Yeah.
35:25I feel like it should have been plated.
35:26Yeah.
35:27I think if you had this as a plated dish it would have been a game changer.
35:31Jamie it is an explosion in your mouth.
35:35It is sublime again.
35:36So well done.
35:37Keep on going yeah.
35:39All right mate.
35:41The next dish is yours.
35:42Ben.
35:43Because 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.
36:02Oh wow.
36:03So pretty.
36:04I'm just praying that it tastes as good as it looks.
36:08Which fan favourite will lift the MasterChef trophy?
36:19Stream every mouthwatering episode on 10.
36:23Ben.
36:24Ben what have you made?
36:28I've made a bay lobster with a pickle and braised daikon and a daikon top veluté.
36:37So pretty.
36:38I don't know whether it looks like something from underwater or another planet.
36:42Yes.
36:43Yeah it's colourful.
36:44No it looks a little bit an underwater thing.
36:46Yeah.
36:47Coral.
36:48Coral like.
36:49So pretty Ben.
36:50So in terms of the textures and what you wanted the concept to be.
36:55How's it going to 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.
37:04Yeah.
37:05Yeah.
37:06Man if you can pull this off you're a bloody genius I reckon.
37:08Fingers crossed.
37:13Oh.
37:14That is very satisfying.
37:17I love the way it looked.
37:36And there was the perfect amount of texture.
37:40There was all these different layers of tenderness which was really lovely.
37:44A very sensitive approach to texture.
37:47Yeah.
37:48Everything 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 mousse.
38:04That vibrant purple scallop.
38:07Which is what it looked like to me if we're going back to the underwater theme.
38:10That was wonderful.
38:12So you executed this brilliantly.
38:15Texturally I'm glad that you didn't go over the top with a heap of texture.
38:19And for me the mousse in the daikon I think that's so creative.
38:24I think you're plating.
38:25Like the way that you conceive dishes but then the way that they get to the plate.
38:31It's just gone through the roof.
38:32It's pretty bloody genius.
38:34Like it is pretty bloody genius.
38:36Thanks guys.
38:41Come on babes.
38:42Genius.
38:43Genius.
38:44Genius.
38:45The next dish we'd like to taste was made by...
38:48Laura.
38:57Mmm.
38:58Wow.
38:59Can I spray your leaves?
39:00Would you like to spray them?
39:02I just need to spray them.
39:04Can you tell us what the perfume is?
39:06Perfume?
39:07Oh dear master chef kitchen.
39:10It's a purple daikon pickle with olive oil, whey and some of the jam.
39:16It's very good.
39:17I think I do want some.
39:18Thanks.
39:19Yeah.
39:20Oh my god.
39:21I was going to say.
39:24So Alex, thanks.
39:28It's yummy.
39:29Really yummy.
39:30That's a good start.
39:31What is your dish?
39:33I've got the glazed bay lobster, torched honey nut squash, there's a little salad.
39:39And the green veluté.
39:40Well Laura, it certainly looks like a concise dish.
39:44So let's taste.
40:03Uh, Laura.
40:04Man I was worried.
40:06And then you come up and you've got four elements on the plate.
40:10You had.
40:11You had four elements on the plate.
40:13Um.
40:16It's so good.
40:18It's so good.
40:19Yes.
40:20What's so great about your dish Laura is you've used technique to make sure that you incorporate
40:26all of the ingredients in the everything box.
40:27Yep.
40:28While still reining it in and holding back.
40:30And that's where you've really shone today.
40:33Um.
40:34This.
40:35What are we calling it?
40:36Master chef number five.
40:37Ah.
40:38Master chef.
40:39That's very good Annie.
40:40This vinaigrette.
40:41I was expecting it to really whack me in the face with vinegar but by using the yogurt in
40:49there it's got this slight brightness and creaminess that also mellows out the bitterness of those
40:55perfectly blanched leaves.
40:57This.
40:58This.
40:59This is.
41:00Absolutely fantastic.
41:02Because you've used this yogurt differently than anybody else.
41:07Let's call it Fleur de Lorrain.
41:10And you know what?
41:12I have.
41:13It's on Andy.
41:15Uh oh.
41:16Uh oh.
41:17Come this way.
41:18Come this way.
41:19Come this way.
41:20Come this way.
41:21Weed me out.
41:22Weed me out.
41:23Weed me out.
41:24I say.
41:25You see that's what you've done.
41:30This is an addiction of you know.
41:33You want a kiss.
41:34So your dish.
41:40So you're going to calm down.
41:41By the time I go back up my wife is going to give me the sack you know that.
41:48This is what food does to you.
41:50It's like a cuckoo.
41:51This is superb.
41:53Next dish we would like to test belong to the panda.
41:58Thanks.
42:00I was not in my comfort zone today.
42:06I've only ever cooked with two out of eight of these ingredients.
42:10I'm not familiar with them at all.
42:12And I've tried my best.
42:14But I'm very nervous.
42:18The nerves are probably like as bad as they can get.
42:20Yeah.
42:25What is it?
42:26So 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 vinaigrette dressing almost.
42:37I bet you never thought you'd say that.
42:40No.
42:41No?
42:42Never.
42:43Especially the combination of it all.
42:44Like I felt so out of depth.
42:45But then I just tried my best to balance it out as much as possible.
42:49Yeah.
42:50So we're really intrigued about this seaweed and yogurt combination.
42:53Yeah.
42:54Whether it's worked.
42:55Oh, yeah.
42:56Yeah.
42:57So let's taste.
42:58Oh.
42:59Oh.
43:00Oh.
43:01Oh.
43:02Oh.
43:03Oh.
43:04Oh.
43:05Oh.
43:06Oh.
43:07Oh.
43:08I'm not going to kiss you.
43:21I'm going to give you a high five.
43:22I'm not gonna kiss you
43:27I'm gonna give you a high five
43:28Thank you
43:29I'm not like hyping it up here
43:36I think that this is the most impressed I've been with you
43:40For a call
43:41Because this you shouldn't have succeeded
43:44Right
43:45Like I'm sorry
43:47But I wrote you off
43:49Yogurt and seaweed
43:50No thanks
43:51That was your challenge to be able to balance that
43:54And I feel like you've done that so well
43:56So well
43:57And for you not to throw the toys out of the cot
44:00When you lifted the lid
44:01And just to zone in
44:03And go you know what
44:04I'm gonna use my palate
44:05Because you have such a sensational palate
44:07You use your palate and your skill
44:11To come up with an amazing fish
44:13Yeah
44:13First the dumplings are impeccable
44:16Cook very well
44:17Beautiful thickness
44:18And you preserve all the beauty of the bellobsters
44:21Now what intrigue me the most is the seaweed sauce
44:26Because the seaweed obviously is quite salty
44:28And it's quite dominant
44:30What is interesting is the way you've emulsion the sauce
44:33To give a bit of lightness to the seaweed
44:36So it is enjoyable
44:38I think it's superb
44:40Oh thank you
44:41Thanks guys
44:42Oh my god
44:44Great work
44:46Was I expecting that?
44:48Well done mate
44:49Thanks guys
44:50Thank you
44:51Lovely
44:51Oh wow
44:52With everything to play for today
45:00It really was all or nothing
45:02There isn't a single person here
45:05Who doesn't want to get their mitts on immunity right now
45:08And tomorrow
45:09Four of you will have a chance to win it
45:12In 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
45:34Good job Max
45:39That's right
45:40And lastly
45:42Da Pinda
45:47Woo
45:49Like that
45:52That's so much more like it
45:55I'm very happy
45:57You four are heading into tomorrow's immunity challenge
46:03And it is a bloody good one to be cooking in
46:05This
46:06I guarantee
46:07Will be a day you will never forget
46:10See you all there
46:12Catch you later
46:13Good night
46:13Thank you
46:14I'm so happy
46:16How good
46:16Yeah nice
46:17Tomorrow night
46:20Please welcome
46:21Hugh Allen
46:22It's the immunity cook of a lifetime
46:27At one of the best restaurants in the country
46:31Oh my god
46:32I've got goosebumps
46:33We're at Budermond
46:34There is chefs from all over
46:35That would do anything to be in my shoes right now
46:37But
46:38Can they impress Hugh
46:40Using his very special ingredients
46:44Today
46:45You are cooking with
46:46Oh
46:50Okay
46:50I'm like really
46:53Really
46:53I do not know what I'm going to do with this ingredient
46:56Yeah
46:57I don't know how I feel about this
46:59Good night
47:00I did much
47:03Luftopourt
47:05I don't know how I feel about this
47:06Bye
47:07Bye
47:07Bye
47:08I戴
47:08I don't know how you feel about it
47:09I don't know how I feel about it
47:09I feel about it
47:10When it is in Dallas
47:11I want you to do that
47:11I spent years
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