MasterChef Australia Season 17 Episode 50

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00:00Welcome to the Melbourne CBD and the challenge could still be anything at this point in time

00:26there is amazing venues everywhere you look the plot thickens I'm really

00:33interested to see where we're gonna end up oh my god I can get this

00:43holy moly we're at Vietamond there's a beautiful view

00:59got goosebumps because I'm like oh my god I'm gonna be cooking here

01:06one everyone this is the phase of the competition where we need to keep up in

01:12the ante you are all in peak form and that's why we're here for today's

01:18service challenge welcome to one of Australia's most iconic restaurants the

01:25legendary Vietamond this institution has been setting the bar for Aussie cuisine

01:32for the past 25 years and it's still climbing with three hats to its name the

01:40food it's unparalleled it has become the peak of prestige and all that success is

01:47owed to the skills of a remarkable talent please welcome executive chef Hugh Allen

02:02I am a huge fan of Hugh Allen I've never met him before I love what he's doing at Vietamond

02:07he does highlight lots of local Australian produce as well of native Australian ingredients

02:12so to be cooking up here in a service challenge with Hugh Allen this is

02:17definitely a bucket list moment here it's great to see you thanks for having us

02:21thanks for coming it's great to have you tell us a little bit about views philosophy it's

02:26evolved a lot of the time Vietamond is 25 years old this year it's been around for a while it's

02:32actually it's third location as well so I think it's always been about evolving and not staying

02:36stagnant whether that's where we are or with the food chefs and and restaurants do have to

02:42keep a level in the bar because you don't want to come too close with you know what people can do at

02:47home and what restaurants can do when a dish lands at your table of view you just know that you're in

03:04for a special experience and that is what we're looking for from you for now Hugh has run thousands

03:15of services in this kitchen and today he's leading yours you'll each need to bring us one course as

03:22part of a unique tasting menu worthy of views reputation and the best course will of course win

03:30immunity from Sunday's elimination which means if you win today you'll be the first member of our

03:36top five of MasterChef back to win that is huge so go for it to be the first person in the top five would

03:46mean so much we've come so far to get to the stage of the competition but it's not gonna be easy he Allen

03:51is known for sourcing some of the most incredible ingredients you'll be assigned a course with an

03:57ingredient that must be featured today you're not just serving us you need to feed 15 special guests

04:07that definitely deserve VIP treatment community volunteers that donate their time to helping people

04:14that's wonderful we're giving you each two and a half hours there'll be a staggered start so your

04:22dishes will be sent out to us one after another which course and ingredient you'll get will be

04:27decided by what you pick out of that bag good luck oh that's a very heavy oh perfect oh you beauty all

04:42right so you've got your courses Callum you're first on veg then you're second on fish yes Laura

04:50you're third on meat and Depinder you're fourth on sweet the ingredient you must include in your dish

04:58is waiting for you at your station we all ready for this yeah yeah Callum let's go to the kitchen

05:04cool let's do it I get allocated a vegetable course so I'm first up straight in the kitchen I know the

05:09Voodamond very much cooks with the seasons good to see you too man I'm thinking it's gonna be a gutsy

05:14maybe root veggie or something that I can sort of have as the center point of the dish to then build

05:19flavors around you ready to see what you're cooking with yeah I can't wait let's do it

05:22all right Callum today you're cooking with it says many wasabi leaves oh okay that is not what I was

05:31picking it I would not have guessed that all right uh what is it was sub well I know what a wasabi leaf

05:37is but I have never like ever used wasabi leaf in any kind of cooking I've barely used fresh wasabi

05:47full stop so I have doughnuts right now that's what I'm gonna do with this obviously it has a flavor

05:54it's the leaf the wasabi plant but it's yeah much more delicate a bit more peppery be more sort of

05:59those mustard herbaceous flavors you can cook it lightly but you can also eat it raw it is a sort

06:06of a less used ingredient but it also is a very very versatile ingredient Callum veg course using

06:14Tasmanian wasabi leaf your two and a half hours starts now good luck thank you I was expecting to start this

06:19challenge just like absolutely smashing it and get in all guns blazing and now I'm just looking at

06:25this pile of wasabi leaves and going what am I gonna cook that's a gonna make the wasabi leaf the

06:31actual feature of the dish but b make it food mon worthy yeah this is gonna be a real challenge I

06:37don't have a dish in mind at this point in time but I've got to make a lot of plates of food so I

06:43don't have time to sit around I need to start something so I guess I'm stop cooking

06:48good luck good luck cheers guys cook well I get the fish course I'm happy with that because I love

06:56cooking fish Ben I'm really excited about what's gonna be under them if this ingredient is shellfish

07:02great lobster or marin grade there's some sort of fish I need to fill in cook that's great too I'm

07:06happy to cook any of these things are you ready to see what you're gonna be cooking with I am okay

07:10all right Ben today you are cooking with giant kelp

07:18wow that's an interesting seafood I wasn't expecting that I like it I think yeah that's cool it can be

07:24used in so many ways it can be just hydrated and used raw seasoned almost like a like a salad or you

07:31can use the broth like a you know as you're making a dashi or something like that yeah yeah nice um

07:35really versatile um really amazing flavor it's not too overpowering I don't know much about this kelp

07:41I've never used it before but I'm actually really excited to come up with something Ben your ingredient

07:46is kelp and your two and a half hours starts now testing looking at this kelp I'm just trying to

07:52think how I can get into this dish to highlight it I'm thinking if I can get into a broth a really tasty

07:57broth I could be onto a winner hey going Kel hey man what do you got got some lovely local seaweed okay

08:04I thought you're doing a fish dish I am that's kind of your seaweed what do you get I got um wasabi leaf

08:11oh nice very healthy lunch we got here though yeah I've got the fish course which is going second it's

08:16quite a difficult thing to do to cook fish for this many people so looking at what's in the pantry I

08:21see Marin in there and that's something I can poach with butter and have cooked perfectly on mass

08:26which is something I need to do today I'm going to cook Marin which is one of the most beautiful

08:30piece of produce you can get I'm going to make a faro risotto with a juice from an artichoke and

08:36laddo puree Marin head emulsion and a broth so there's a few things happening I'm about to get really

08:41busy good luck thank you I'll see you in there the nerves are definitely running high whatever is

08:48under this class she's going to determine what dish I'm making I'm hoping it's something that plays to

08:54my strengths so I'll take any native Australian ingredient that he wants to throw me today hey

08:59how are you good good fingers and toes across that that is what's under my gosh so Laura yes you've got

09:06the third course and you have the meat course yep so let's see what your ingredient is okay all right

09:13Laura today we're cooking with golden beetroots I've got golden beetroots so let me tell you how I feel about

09:24beetroots I hate beetroots like they just taste like dirt I actually don't like eating beetroots to be

09:35perfectly honest I know so I'll have to put that aside and I mean a great ingredient to have on a main

09:43course don't get me wrong but like I'm not excited about a beetroot right now really want immunity so I

09:51will make they shine you've got 29 photos and you start now thank you so much thank you so much

09:57beetroots are a really big earthy and almost meaty kind of vegetable so I'm thinking of big bold flavors to

10:04go with those beetroots there's this gorgeous dry aged wagyu sirloin in the pantry and that's just like screaming my

10:17name all over it and I think beetroot wagyu I can start to form a dish with these flavors what'd you

10:24get I got beetroots oh damn it I was having beetroots I feel like I've only just really started cooking

10:30Ben and Laura are already in the kitchen time is moving very quickly generally in the MasterChef kitchen

10:37I feel pretty comfortable today I'm feeling anything but comfortable like I'm feeling quite stressed to be

10:43honest trying to come up with a dish that's featuring the wasabi leaf

10:47even though I feel like I'm behind the eight ball here today because I'm not familiar with this wasabi leaf ingredient

11:01I do just take a moment to look around and go this is one of the best kitchens anywhere in the country like there is chefs from all over that would do anything to be in my shoes right now

11:11so I really need to take a step back and think about this in another way I guess the wasabi leaf

11:19itself it's got the pepperiness of wasabi but it's got sort of a herbaceous nature to it as well so

11:24yeah it's a nice flavor profile I'm just head spinning trying to trying to think how to best use it

11:29I'm thinking that because it was a wasabi leaf it makes me straight away think of Japan and Japanese

11:34flavor profiles shio koji fermented rice so I'm gonna start making elements that have that kind

11:42of flavor profile going on and I can taste and refine as I go callum hi gents how are you very

11:48good how are you because you did seem a little shaken when you saw wasabi leaf yeah I've gone

11:55through the roller coaster of emotions I reckon that kind of went the oh no I've never used this before

11:59to oh this is exciting to oh crap I've actually got to do it now what are you going to do so I guess

12:06the first thing I'm trying to do is figure out how wasabi leaves sort of work I guess so I'm going

12:11to try and use them in a couple of different ways but I guess because I think wasabi I think kind of

12:15Japanese flavor profiles that's kind of straight where my brain's gone so I'm using like mushrooms

12:20and some seaweed a few other bits and bobs to kind of make sense of that Japanese flavor profile for me

12:24um I've got a shio koji mushroom broth on that we'll try and cook for the majority of the time

12:29yeah I'm going to make a an oil out of these bad boys as well I'm going to try and then punch some

12:33out with a little ring mold and pickle some and see how that behaves as well and taste many times and

12:39figure out that iterations as required you know it does add another layer of complexity to the dish

12:46because it sounds like you're still experimenting yeah two and a half hours of prep good luck much

12:52appreciated I've never been more out of my depth in this competition because I don't have a super

12:59clear dish concept in my head and I'm kind of working it out as I go I've got no idea if this

13:04is going to work or not all right but I need to get things working and keep tasting as I go and make

13:13sure that by the end of the cook I've built what is not only a delicious dish but something that looks

13:17and feels voodemol worthy Callum you are halfway through your dishes need to be living the past in

13:2375 minutes thank you so halfway through already oh what'd you get I got beetroot beetroot yeah love I'm on

13:35the me course today I'm really excited by that because it's the final savory course before the

13:43dessert comes out beef and beets I'm going to use classic French cookery techniques but also introducing

13:52native Australian flavors into it sniffed a whole packet of mountain pepper to make it a very Laura dish

14:01yum oh you know what are you good how you guys good yeah so what is your dish you know I'm doing a

14:11wagyu sirloin glaze cooked over the Hibachi in some pepper berry salt baked golden beetroot the really

14:17classic shoe with a watercress emulsion with some of the beetroot leaves as well so you're getting like

14:23the earthiness but then pepperiness I'm kind of playing on like the flavor profile of pepper whether it's

14:29coming in pepper berry or watercress itself throughout the dish I just think they work really nicely

14:34together so using leaves and the root salt baking and it's in the sauce yeah nice yeah so do you realize

14:42you're gonna be cooking 19 portions yeah of steaks yeah cooked consistently yeah on time yeah

14:51is that too ambitious as you know there is the fat marble so it has to be cooked you know in motion you

15:03can't force it you can't push it I know you want the fat to melt yeah and deliver that wonderful flavors

15:09from this thing yeah how are you gonna manage that I will find a way John Christophe I'm sure you win

15:14but I mean I've cooked it before I feel confident cooking it I thought I wouldn't have chosen it as a

15:18protein okay if I didn't feel confident um but I know that I've definitely got my work cut out for me

15:23so I just need to kind of get the base of everything on okay good all the best yeah thank you so much

15:28thank you thank you that wagyu needs to be cooked perfectly it's one of the most expensive cuts of

15:35meat that you can buy the beetroots obviously need to be super prominent once these dream we'll move

15:40on to the base and I want to use the whole of the beetroot today I'm going to salt bake those

15:45beautiful bulbs of the actual golden beetroot we're about to go into the oven I want to also juice them

15:53down the stems and all and add that into my masala jus at the end but I also want to use the tops of

15:58those golden beetroots in a really beautiful peppery watercress style sauce so for me today I need

16:05to perfect every single element on my dish so much to do thank you nervous very depending

16:16you're the fourth and final course and you've got sweets yeah you what's our ingredient ready

16:22all right defender today you are cooking with green ants green ants

16:31yeah I don't know how I feel about this have you had green ants before no I have never cooked with

16:41green ants I think I've eaten them before but I can't even remember I know they're supposed to be

16:48acidic and then that's where it ends for me I love green ants they're like this they're actually super

16:53versatile ingredient they've really got amazing sort of lemongrass in your citrusy flavor yeah you

16:59know your way around lemongrass yeah I do yeah your two and a half hours starts now okay good luck thank

17:05you I do not know what I'm gonna do with this ingredient and I'm like kind of scared to eat it I

17:11give it a bite and it's actually quite tasty it's tart it's like acidic it's almost like citrus and it

17:21does taste like lemongrass this is hard so I'm gonna try my best to kind of lean back into my flavor

17:30profiles that would complement green ants I spot yogurt and I'm like okay I can incorporate yogurt into a

17:37dessert adds beautiful tartness I pick up a pineapple and I use a lot of citrus in my herb dressings in my herb

17:46chutneys so I'm just thinking maybe I can incorporate the green ants with herbs such as mint coriander I think those

17:55flavor profiles will really go together what'd you get deeps green ants oh jealous you reckon yeah

18:03yeah they are they've got a slight gingeriness to them but I think you can still taste the pepperiness

18:12I'm starting to feel a little bit more confident now I'm starting to kind of bring this dish together

18:16I'm starting to taste components together and it's making sense in my mind I love cooking with vegetables

18:22in my restaurants and cooking school the first thing that we do at the start of a season is look at what's coming into season and then work backwards to build a dish from those ingredients

18:31so I'm gonna roast some shiitake mushroom as well as some Jerusalem artichokes and I know that I've

18:36got this beautiful sauce getting made I've got my mushroom shiokoji broth on and that's a really

18:40important part of this whole shebang which is a good thing because that needs to cook for as long as it

18:43possibly can I'm thinking if I can turn the wasabi leaf into a wasabi leaf pasta I'm gonna get that

18:51pepperiness that's coming through but it's also then gonna be a prominent enough part of the dish visually

18:55and also to suck up that beautiful sauce and we're about to make a wasabi oil and have a taste

19:00of that as well I think if I make something into a little oil as well when I pour this sauce over

19:05the top let's flip in the goods whilst there's the starchy elements there to sort of carry those

19:10flavors the whole dish should be singing with that wasabi leaf pepperiness the first time you cook a

19:16dish you never know how it's gonna taste until you taste it right so I'm just working towards that right

19:20now tasting a few little things along the way to give myself a little few kind of clues as to how

19:24it's coming along and so far I think it's tasting good but yeah I got a lot of work to do

19:28Callum your plates need to leave the past in 30 minutes which means Benny you've got an hour thank

19:37you thanks Soph 60 minutes to go and I've been multitasking the whole time because preparing this

19:45Marin is a mammoth effort I mean it's such a premium ingredient it has to be celebrated and

19:52I can't afford to miss any of them up I need to firstly blanch them correctly and then painstakingly

19:57peel every single one of them make sure there's no digestive tract left in them and then poach them

20:02to perfection every minute I spend preparing it as minutes I can't be used on other things I go to

20:11check my broth and the flavor from this kelp it's there but it's just not that prominent I need to

20:19get loads of this kelp flavor in there otherwise it's not gonna be on the dish I don't know what

20:24I'm doing I think quickly I'm gonna hydrate some and then roast in the oven so it's nice and crispy and

20:29salty but even if I put it on as a garnish I don't think it's gonna be enough so I'm piling as much kelp as

20:35I can into this water and I get some kombu and put that in because that is seaweed hopefully it will not

20:40just taste like kombu but reinforce that seaweed flavor from the kelp itself depender hey sweet

20:54course you've got green ants yeah what are you making um so I'm gonna do like a refreshing kind

20:59of like a tropical Southeast Asian vibe with my dessert I've got a yogurt sorbet a pineapple

21:05granita a little coriander chutney ice cream you've got a lot of sour flavors in there depender

21:10so you've got plant apple yogurt the green ants yeah are we gonna taste the green ants at all

21:15yeah I'm gonna have to I'm gonna have to make sure that you guys can taste it you just need to make sure

21:25that we know they're there so if we were to have the exact same dessert minus the green ants would we

21:30taste the difference I got you good luck thank you Sophia's concerned that with all of these strong

21:35flavors they might not be able to taste the green ants at this stage of the competition immunity is

21:40confidence if you get immunity you're like okay I just need to keep doing what I'm doing oh my god and

21:47top five has been a milestone for me right from the beginning so I'm just thinking to myself maybe I

21:55should rethink this whole dish all right so I've still got to finish my broth um I haven't even started

22:08my juice and malachic chips either so um yeah I've got some things I haven't started and some things I've

22:12got to finish and I'd say basically nothing's finished so I'm uh out of the pump here I'm really happy this

22:20stock that's ticking away so I'm taking some big kind of bold savory flavors I've got my vegetables

22:25roasting away in the oven my wasabi oil ready to go and my wasabi leaves pickling away it's now time

22:31to start rolling out this wasabi pasta though which I've never made before so I've no idea if it's

22:34going to work or not I'm rolling it through and that gluten's starting to stretch it is starting to

22:41come together and the color's really vibrant and I know there's gonna be some of that peppery flavor

22:45in there at least from the wasabi leaf as well I'm thinking to elevate it into a

22:50Vooda model worthy dish I could shape it in the shape of a wasabi leaf it almost looks like a

22:55little wasabi leaf because it's got a little kind of stem part on top and then use one of the wasabi

23:00leaves itself to press into the dough so you can actually see the pattern yeah that looks pretty

23:04sick yeah use the actual um you get like a little bit of an imprint on it but only is it gonna look

23:11better I actually think like the little grooves in your rigatoni it'll actually help that sauce sort of

23:15stick to the pasta it's gonna carry that sauce better as well you need to move you've only got

23:2110 minutes until we need plates flying off the pass come on thank you Ben you got 40 minutes

23:26how you looking yeah good good yep happy let's leave it happy good I don't know what you just said

23:32go deeps thanks babe so much to do mr. pinder how you going you good think so yeah I think so I think the

23:45most difficult part of incorporating green answers I need to make them front and center of this dessert

23:50I'm tasting the green ants and it just hits me I'm like this is a citrus I need to use it instead of

23:56using a citrus so for my coriander and green and ice cream instead of adding lemon juice or lime juice

24:02I'm adding a whole heap of green ants I'm tasting it and I can taste the green ants and add a little bit

24:08more and then a little bit more and it's perfect I can taste the green ants and they're front and

24:16center the combination of the coriander and green it's actually really good together as well I'm

24:21also gonna fold the green ants through some meringue and bake that at a really low temp as well I need

24:26to get them in the oven ASAP as soon as I get them in the oven I'm gonna start working on my

24:30pineapple granita so I'm feeling good I think I'm on track with time listen up everybody our VIP diners are

24:41here come on everybody oh my gosh the diners have walked in hello how are you welcome please have a

24:48sit down and I am like terrified that I'm running out of time hello welcome it's gonna be down to the

24:57wire that I can guarantee you

25:00Callum we're gonna start playing out these dishes in three minutes you're gonna be ready to go yeah

25:08yeah it's almost time to plate up and I think this idea has actually worked I'm cooking my wasabi

25:14pasta it's looking really good and I'm tasting my sauce and I really like it there's a lot of depth of

25:20flavor in it it's a really beautiful aromatic broth the wasabi leaf has that really beautiful pepperiness

25:25and I think that when you have it with the slightly salty shiakoji mushroom you have it all together

25:32the earthy Jerusalem artichoke and that little pasta I think for a vegetable dish it is super

25:37interesting to eat all right come shall we do a little set up let's go thank you mate I found

25:43these most amazing little green bowls in Hugh's kitchen lovely and even the color of it is not

25:48that dissimilar to a wasabi leaf itself and they've got this little lid on so I feel like if I can build

25:52a little kind of story of all those vegetables in there and the wasabi leaf elements the guests

25:56have the opportunity to lift the lid and kind of go oh what is this dish and I've got that wasabi

26:00leaf split sauce to have in a jug for everyone to pour over the top themselves um would you mind

26:04pulling out the next lot of uh possibly chef and then maybe throwing another 12 pieces in

26:09sure all right service please my dishes start leaving the kitchen and this is like a dream moment

26:16being in voodemont kitchen having Hugh jumping on the pans for lending me a hand helping me plate

26:20up I think that it looks crazy it tastes great service please from going from not having really

26:26any idea of what I was going to cook at the start of this challenge to now I couldn't be happier with

26:30the dish thank you very much I'm excited yes yes yes here he is thank you oh wow uh so how long

26:47course one veg course we've got wasabi leaf shiitake mushroom jerusalem artichoke shiokoji wasabi leaf

26:55sauce whoa oh here we go wow I'm so excited that looks so good based on appearances this is most

27:13certainly beautamond worthy yeah let's see if it tastes as good as it looks

27:25uh is everyone as happy as I am my brain is melting right now it's insane like I don't know what I'm

27:55a I just can't believe that's a veg course oh it is so meaty the smart thing that Callum's done

28:00here is pair it with two very intense vegetables there's an artichoke and the shiitake mushroom

28:05it's got so much body so much guts you don't miss me at all it's all for me about that sauce which

28:13he had to he on for basically the whole two and a half hours it is rich it's got so much structure

28:19it's robust it's got the faintest hint of wasabi leaf in there and then Callum Singh was like I'm

28:25going to put wasabi leaf in nearly every single element but there's no way you feel overpowered

28:31by that wasabi leaf at all it has just got a nice little kind of stranglehold on everything

28:37it's just so beautiful to eat he's got his pasta that looks like the little wasabi leaves because

28:44he's made these dimples using wasabi as the essential part of the dish has been balanced

28:49properly and we have this lightness with power he's been able to get that wasabi to kind of flirt

28:58on our palate which is a different approach we always say to them you can express a flavor

29:04at the quiet end of the scale and that's what he's done overall it's hard to believe

29:09that Callum had never even tasted wasabi leaf two and a half hours ago and this dish

29:16it was a total experiment and the way that this has come together it is absolute genius

29:23all right Ben how we looking good chef good chef

29:29Ben you got 11 minutes of service feeling good it's been stressful

29:32it's meant to be stressful

29:34it's almost my time for service and the mara that's gently poaching away I've got the risotto

29:40together I'm really happy with the flavor and texture of that and now I've just got to sort

29:44out this broth and get everything ready to plate

29:46I'm tasting the broth um seriously I'm still not happy with the flavor that's coming out of this kelp

29:55it's supposed to be featuring the kelp and it's just not working

29:57it's really worrying me because I think if that flavor's not there if the judges don't taste that when

30:03eat it I'm not going to win this immunity it's just a real problem

30:14Ben we've got 2.45 so the plates have to go on 2.45 yeah you're gonna be ready yeah

30:17ready to go yeah cutting that marin right now all right yeah this broth is concerning me that

30:21it doesn't have enough of the kelp flavor in it but service is about to start I can't afford to

30:26waste any more time on it so I really need this crispy kelp to work I run over the oven take it out

30:34and thank goodness it's worked really well it's beautiful and crunchy and salty my dish needs

30:40this yeah this is the stuff I rehydrated and then dehydrated with basically baked so it's really salty

30:44but it's got a nice crunch sounds good you ready to go yeah I think so yeah all right I'm hoping that

30:51when they taste it together you know the garnish of the kelp and the broth they sort of enhance each other

30:56when I plate this dish it's going to have a nice little amount of the risotto that's going to bring

31:01a texture and it's going to have a meatiness from the risotto itself some emulsion next to it

31:07you're shaky I was shaking it's not it's just the adrenaline I can't honestly can't help it

31:11there's nothing deep breath it's not you mindfulness the marin's poached away and it's cooked perfectly

31:17it's sitting on top proudly with some of the crispy seaweed the broth will be poured around at service

31:22and should hopefully have a very salty sea-like flavor okay service please it was a real struggle

31:28getting through it all right so next four but so happy with this dish and how it's turned out

31:33if it all works together you know I could definitely be with a shot with immunity here service please

31:44oh hello okay oh thank you thank you interesting

31:54oh it comes with sauce

31:58thank you okay course two is fish made by ben and this is butter poached maran jerusalem artichoke

32:04frica risotto and kelp broth looks lovely very elegant there's such a crazy aroma coming off it

32:12it's going to be interesting to taste

32:28i was impressed by the textures the maran was impeccable texture colors this indicate how very very well the

32:49maran has been pushed into the butter the friki risotto is quite actually a fantastic result

32:57and he worked well into the dish but not with the seasoning

33:02the kelp as the main part of the dish i think is completely lost i'm just finding it hard to

33:10distinguish some of the flavors i think the emulsion is a beautiful texture it's so silky

33:16but i'm not getting that much flavor out of it instead of using the kelp as like really beautiful

33:22umami and freshness throughout the dish i feel like everything is dragging the kelp down and and that's

33:30that's a bit of a problem

33:35how's the ice cream so they turn yeah the sorbet's done as well i'm just trying to rocher them

33:40and have them ready to go what are you going to pre-rocher um yeah i've already done the sorbet

33:45oh yeah i have to do maybe five more i think and then blast them or blast them and then they're in

33:50the freezer all right i'm the fourth course the last course ben's calling out service please thank you

33:56chef and i'm just like oh my god service it is so close while my frozen elements are almost all done

34:07it's time to take out these meringue shards

34:09and i'm just praying that this meringue is done these meringue shards are adding so much more to

34:15the dish than flavor it's texture it's the snap it's the look it's everything wow i love them

34:25they've just crisped up beautifully you can really taste the green and in that meringue the green and

34:30and ginger they go so well together and i'm really really happy with the flavors actually and i'm just

34:35thinking to myself it would be really nice to actually add some fresh meringue to my dish

34:41just to add that creaminess and just to accentuate that green ant and ginger flavor so i'm going to

34:46do another element i'm going to get it done i promise i'm going to get it done it's going to be delicious

34:54so i'm doing some of this and i'm going to do some parts and fresh meringue as well because of how tasty

34:58it is like you can really taste it yeah ants are good yeah you can taste the ants yeah

35:05it's not my friend today i'm pushing myself to get everything ready for service i'm still finishing

35:14off two sauces in that watercress emulsion sauce i've used the tops of the golden beetroots and it's

35:20tasting great it's really earthy and peppery that's going to really brighten up the richness of

35:26this dish i'm tasting my masala juice sauce and it's so rich and sweet from all those golden beetroots

35:33and i'm so happy with it now it's time to start searing off these wagyu steaks

35:41so much do so little time i want to cook my wagyu to medium rare today and i want to get a really

35:49deep caramelized sear on every single side of this wagyu cubes that i've cut up but i'm almost hoping that

35:57one of the volunteers in the dining room today is a fireman because the hibachi is roaring with flames

36:03the fat dripping off this wagyu is obviously igniting these huge sparks of flames two minutes

36:10two minutes sweet i'm trying to cook all of these steaks perfectly on the hibachi i'm relying on intuition

36:18touch and feel it doesn't matter what everybody do it's just gonna light on fire yeah but this job

36:24is taking longer than i thought it was going to be hey laura there's a fair bit of uh fair bit of

36:31flare up yeah i know there's just there's so much fat andy are we plating like service has already started

36:36like we're gonna go grab your aprons and try these delicious masterchef approved recipes on 10.

36:51um yeah so we'll just get four plate four plate i can carve a few plate uh yeah no one wants to wait

37:07for food at any restaurant especially in rudiment so i need to start hustling on these dishes

37:14as i'm cutting into my first steak i'm just like praying that it's cooked perfectly

37:21and it is blushing pink it is so beautifully cooked you can see that marbling fat almost

37:29melting through the seam like that is an epic piece of meat to plate my dish i place my wagyu steak

37:36flesh side up i've got three beautiful salt baked golden beetroots they are perfectly cooked they're so tender

37:44to the touch of a knife i am so happy with the cook on them i'm dressing the plate now with my masala

37:50tissue that's how you picture it yeah weirdly enough and that beautiful water press and beetroot top green

37:58sauce that's good thanks these plates are looking fantastic and it's ready to send service please

38:05all right all right next four yeah let's have a look thank you oh wow oh wow thank you wow

38:21this is unbelievable so laura course the meat course is wagyu sirloin with salt baked golden beetroot

38:33watercrest green sauce june wow huh what the colors just that this definitely looks incredible oh you can see

38:43each of those four elements the wagyu is absolutely glistening you can clearly see those two sauces

38:49and the golden beets are vibrant should we dive in

39:05wow wow wow wow oh my god

39:23john christoph is praying

39:24i'm literally literally just about to cry it is just you're really excited what i love very much

39:35is the beetroot baking beetroot in a salt crust what you have is this concentration of flavors it's just

39:43done perfectly the steak it is fantastic with that lovely fattiness just melting in your palate that is the

39:52best best piece of wagyu i think i have ever had in my life it is so magical like it's exactly what

39:58wagyu is about laura's ability to really play on the caramel notes you know the wagyu grilling it

40:06perfectly the caramel notes of both the reduction but also the pepper berry and then the beautiful

40:13caramel notes of the beetroot marry up with that sauce so so well

40:18as a diner at vudamond if you got this dish and then somebody asked you the next day how was your

40:25meal what do you remember yeah you would say this sirloin it's been a wee of one minute when you start

40:30going yeah it's almost time to start plating up and i'm so happy i got the fresh meringue done in time

40:37you're ready to go plating and it tastes so bloody good let's do it yeah the first thing i do is pipe a

40:44dollop of my fresh meringue on the base of the bowl on top of the meringue i place the yogurt sorbet rocher

40:51next to the yogurt sorbet the coriander and the green and ice cream i add my pineapple granita i place

40:58the two meringue shards on top and i finish it off with some more green ants service please

41:04the dish looks amazing like i'm so happy with this dish because it's intriguing you've got green ants

41:10you've got meringue you've got a granita you've got frozen islands underneath service please

41:16but i'm a little bit nervous this is a very brave dish this is so out of my comfort zone

41:21but i yeah i hope they like that

41:28oh oh that looks cool our final course we had to pin her on dessert and you gave her green ants

41:35she's done yogurt sorbet pineapple granita coriander ice cream and a ginger meringue with green ants

41:56oh oh wow okay it changes doesn't it yeah

42:14it's gonna be really hard

42:26it's gonna be really hard there's color beauties here which i love there's the beauty of what's

42:44going on flavor wise and then there's the beauty of the technique the way that she's used green ants here

42:51is i've never had it like this before i've always had it in terms of trying to balance out sweetness

42:58or bitterness whereas here she's really used it to make all the other acidic notes in this bowl work

43:08i've never had one mouthful of a dessert and had the experience of when it goes from one flavor to another

43:16flavor to another flavor that's like a 10 second spread of your palate yeah that was incredible

43:22kept on more things exactly it was it was so interesting i've never seen this before and i'm

43:28really really really impressed this is the sort of sweet that sits really well in this sort of fine

43:35dining setting because it's very refreshing and it's a beautiful way to finish a meal i think this is

43:41this is my favorite of dependa's sweet dishes it's really really clever and definitely shows where

43:47she's at my test pods i have not stopped it's been a delight trying to get from the start to the

43:57finish of each single introduction so i know this table is quite heavy yeah i wouldn't do it but what

44:03i'm gonna do is this that's very restrained of you service please all right well done thank you all

44:15good thanks for everything yeah thank you so much i don't think i would have been able to do this without

44:19you what do we do now we just came off the back of like one of the best tastings i've had yeah and for

44:29our contestants to rise to the occasion in voodemont i'm so proud yeah now it's up to us three out of

44:35those four dishes were incredible and we have to somehow pick a winner before we kick this off i just

44:46want to say what a tasting that had a smiling from ear to ear it was honestly such a treat

44:53if there was ever a challenge tough enough to test master chef's best and brightest back to win

45:01it was that one yeah i think you all did really amazing guys like walking into any new restaurant

45:07or any new kitchen is difficult for anyone even professionals so to walk into a kitchen like this

45:12and obviously you have to cook with such high expectations i think overall we everyone did a you

45:16know great job now our decision today that was one of the most challenging so far

45:27because we almost had a three-way tie for first place oh what with that said

45:35we need to take one of you off the table sorry to say ben

45:41your dish it just didn't quite come together like we'd hoped

45:47but a great effort mate sorry mate

45:52callum the whole dish it was fresh earthy and humming with that wasabi leaf flavor

46:01when it landed at the table it immediately delivered the experience that we were all hoping for

46:07for laura from the cook on the wagyu to the jus and the beets that dish flat out flavor

46:17expertly crafted in only a way that you could laura thank you depinder that dessert it was an adventure

46:28from sweet to savory it was a little bit of everything and most importantly those green ants

46:34they were a highlight three outstanding dishes so what do you do

46:48you give the win to the cook that utilize their ingredient in the most creative way

46:54and brought us a dish that would happily sit on the menu at voodermont and that cook

47:06was callum

47:07callum you did it you won immunity holy shit sorry i can't say that but oh my god which means you

47:19made the top five how does it feel uh yeah it feels incredible walking this morning like you can't help

47:26but feel overwhelmed and intimidated by it and the amazing kitchen that chef reviews caliber and the view

47:32and so yeah just um yeah feel really tough to have that result well great work because come sunday

47:37you'll be safe up on the gantry thanks bro everyone else immunity is back up for grabs tomorrow for the

47:43last time this week if you want to guarantee your spot in the top five next to callum show up ready to rock

47:50tomorrow

47:52tomorrow night i think you're the most courageous person i know

48:12sorry have the tissues handy i asked if they want daddy to come home soon

48:17the answer was not yet we want them to win because this tearjerker will be someone's ticket

48:26to the top five you're not just back to win you're back to make your family proud come on jamie let's go

48:32mate are you okay i definitely feel the pressure because my family has made so many sacrifices come

48:39on come on come on are you gonna get this done in time oh sweet jesus if i fail at today's challenge

48:46i almost feel like i'm failing the two biggest loves of my life

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