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#MasterChef Australia
#MasterChef Australia
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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 Viedermonde there's a beautiful view
00:59I've got goosebumps because I'm like oh my god I'm gonna be cooking here
01:06well 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 Viedermonde this institution has been setting the bar for Aussie
01:32cuisine for the past 25 years and it's still climbing with three hats to its
01:39name the food it's unparalleled it has become the peak of prestige and all that
01:46success is owed to the skills of a remarkable talent please welcome executive
01:53chef Hugh Allen
02:02I am a huge fan of Hugh Allen I've never met him before I love what he's doing at
02:07Viedermonde he does highlight lots of local Australian produce as well of native
02:11Australian ingredients so to be cooking up here in a service challenge with Hugh
02:16Allen this is definitely a bucket list moment Hugh it's great to see you thanks
02:21for having us thanks for coming tell us a little bit about views philosophy it's
02:26evolved a lot of the time when Viedermonde is 25 years old this year it's
02:31been around for a while it's actually it's third location as well so I think it's
02:34always been about evolving and not staying stagnant whether that's where we
02:38are with the food chefs and and restaurants do have to keep a level in the
02:43bar because you don't come too close with you know what people can do at home and
02:47what restaurants can do no one's got that cellar when a dish lands at your table of
03:02view you just know that you're in for a special experience that is what we're
03:09looking for from you for now Hugh has run thousands of services in this kitchen and
03:16today he's leading yours you'll each need to bring us one course as part of a
03:23unique tasting menu worthy of views reputation and the best course will of
03:30course win immunity from Sunday's elimination which means if you win today
03:34you'll be the first member of our top five of MasterChef back to win that is huge so go for
03:42it to be the first person in the top five would mean so much we've come so far to get
03:48to the stage of the competition but it's not gonna be easy he Allen is known for
03:52sourcing some of the most incredible ingredients you'll be assigned a course with an ingredient that
03:57must be featured today you're not just serving us you need to feed 15 special
04:06guests that definitely deserve VIP treatment community volunteers that
04:12donate their time to helping people we're giving you each two and a half
04:19hours there'll be a staggered start so your dishes will be sent out to us one
04:24after another which course and ingredient you'll get will be decided by what you
04:29pick out of that bag good luck oh perfect oh you beauty all right so you've got your
04:42courses Callum your first on veg Ben your second on fish Laura your third on meat and Depinder
04:53your fourth on sweet the ingredient you must include in your dish is waiting for you at your
04:59station we all ready for this yeah yeah Callum let's go to the kitchen cool let's do it I get
05:05allocated a vegetable course so I'm first up straight in the kitchen I know that Voodamond
05:09very much cooks with the seasons I'm thinking it's gonna be a gutsy maybe root veggie or something
05:16that I can sort of have as the center point of the dish to then build flavors around you ready to see
05:20what you're cooking with yeah I can't wait let's do it you all right Callum today you're cooking with
05:25it says many wasabi leaves oh okay that is not what I was picking I would not have guessed that all right
05:33uh what is a wasabi well I know what a wasabi leaf is but I have never like ever used wasabi leaf in
05:43any kind of cooking I've barely used fresh wasabi full salt so I have doughnuts right now that's what
05:51I'm gonna do with this obviously has a flavor of wasabi it's the leaf the wasabi plant but it's yeah
05:56much more delicate a bit more peppery be more sort of those mustard herbaceous flavors you can cook it
06:02lightly but you can also eat it raw it is a sort of a less used ingredient but it also is a very very
06:09versatile ingredient Callum veg course using Tasmanian wasabi leaf your two and a half hours starts now
06:16good luck thank you I was expecting to start this challenge just like absolutely smashing it and get
06:21in all guns blazing and now I'm just looking at this pile of wasabi leaves and going what am I
06:28going to cook that's a going to make the wasabi leaf the actual feature of the dish but b make it
06:33vudemon worthy yeah this is going to be a real challenge I don't have a dish in mind at this point
06:39in time but I've got to make a lot of plates of food so I don't have time to sit around I need to
06:45start something so I guess I'm stop cooking good luck good luck cheers guys cook well I get the fish
06:53course uh I'm happy with that because I love cooking fish Ben I'm really excited about what's
06:59going to be under there if this ingredient is shellfish great lobster or marin grate there's some
07:04sort of fish I need to fill in cook that's great too I'm happy to cook any of these things are you
07:08ready to see what you're going to be cooking with I am okay all right Ben today you are cooking with
07:13giant kill Wow that's an interesting seafood I wasn't expecting that I like it I think yeah
07:23that's cool it can be used in so many ways it can be just hydrated and used raw or seasoned almost like
07:30a like a salad or you can use the broth like a you know as you're making the dashi or something like
07:34that yeah yeah nice really versatile really amazing flavor it's not too overpowering I don't know much
07:40about this kelp I've never used it before but I'm actually really excited to come up with something
07:45Ben your ingredient is kelp and your two and a half hours starts now testing looking at this kelp I'm
07:52just trying to think how I can get into this dish to highlight it I'm thinking if I can get into a
07:56broth a really tasty broth I could be onto a winner how you going Kel hey man what do you got that's
08:02some lovely local seaweed okay I thought you're doing a fish dish I am that's going to be a seaweed
08:08what do you get I got a wasabi leaf very very healthy lunch we got here I've got the fish course
08:15which is going second it's quite a difficult thing to do to cook fish for this many people so looking
08:20at what's in the pantry I see Marin in there and that's something I can poach with butter and have
08:25cooked perfectly on mass which is something I need to do today I'm gonna cook Marin which is one of the
08:29the most beautiful piece of produce you can get I'm gonna make a faro risotto with a juice from
08:35artichoke and lato puree Marin head emulsion and a broth so there's a few things happening I'm about
08:41to get really busy good luck thank you I'll see you in there the nerves are definitely running high
08:47whatever is under this cloth she's going to determine what dish I'm making I'm hoping it's
08:53something that plays to my strands so I'll take any native Australian ingredient that he wants to throw
08:58on me today hello hey how are you good good fingers and toes across that that is what's under my gosh
09:03so Laura yes you've got a third course and you have the meat course yep so let's see what your
09:11ingredient is all right today we're cooking weird golden beetroots I've got golden beetroot so let me tell you
09:24how I feel about beetroots I hate beetroots like they just taste like dirt I actually don't like eating beetroots to be perfectly honest I know so I'll have to put that aside and I mean a great ingredient to have on a main course don't get me wrong but like I'm really excited about a beetroot right now I really want immunity
09:54and you start now thank you so much thank you it's all right beetroots are a really big earthy and almost meaty kind of vegetable so I'm thinking of big bold flavors to go with those beetroots
10:09there's this gorgeous dry aged wagyu sirloin in the pantry and that's just like screaming my name
10:18all over it and I think beetroot wagyu I can start to form a dish with these flavors
10:23what do you get I got beetroots oh damn it I was having beetroots
10:27I feel like I've only just really started cooking Ben and Laura are already in the kitchen
10:33time is moving very quickly generally in the MasterChef kitchen I feel pretty comfortable
10:38today I'm feeling anything but comfortable like I'm feeling quite stressed to be honest
10:43trying 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
11:03this is one of the best kitchens anywhere in the country
11:07like 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
11:14and think about this in another way
11:17I guess the wasabi leaf itself it's got the pepperiness of wasabi
11:21but it's got sort of a herbaceous nature to it as well
11:23so yeah it's a nice flavor profile
11:25I'm just head spinning trying to
11:27trying to think how to best use it
11:29I'm thinking that because it's a wasabi leaf
11:32it makes me straight away think of Japan and Japanese flavor profiles
11:36shio koji fermented rice
11:38so I'm gonna start making elements that have that kind of flavor profile going on and I can taste and refine as I go
11:46Callum
11:47Hello gents, how are you?
11:48Very good
11:49How are you because you did seem a little shaken when you saw wasabi leaf
11:53Yeah, I've gone through the roller coaster of emotions I reckon
11:56and I 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
12:02What are you going to do?
12:04So I guess the first thing I'm trying to do is figure out how wasabi leaves sort of work I guess
12:11so I'm going to try and use them in a couple of different ways
12:12but I guess because I think wasabi I think kind of Japanese flavor profiles
12:16that's kind of straight where my brain's gone so I'm using like mushrooms and some seaweed
12:20a few other bits and bobs to kind of make sense of that Japanese flavor profile for me
12:24and I've got a shio koji mushroom broth on
12:27I'm going to try and cook for the majority of the time
12:29Yeah
12:30I'm going to make an oil out of these bad boys as well
12:32I'm going to try and then punch some out with a little ring mold
12:35and pickle some and see how that behaves as well
12:38and taste many times and figure out that iterations as required
12:43You know it does add another layer of complexity to the dish
12:46It sounds like you're still experimenting in the two and a half hours of prep
12:51Good luck
12:52That's appreciated
12:54I've never been more out of my depth in this competition
12:58because I don't have a super clear dish concept in my head and I'm kind of working it out as I go
13:03I've got no idea if this is going to work or not
13:09All right but I need to get things working and keep tasting as I go
13:12and make sure that by the end of the cook I've built what is not only a delicious dish
13:16but something that looks and feels voodemol worthy
13:20Callum you are halfway through your dishes need to be living the past in 75 minutes
13:25Thank you Soph
13:26Halfway through already
13:31What'd you get?
13:32I got beetroot
13:33Beetroot?
13:34Yep
13:34Love
13:35I'm on the me course today
13:36And I'm really excited by that because it's the final savoury course before the dessert comes out
13:44Beef and beets
13:45Beef and beets
13:47I'm going to use classic french cookery techniques
13:50But also introducing native australian flavours into it
13:58Sniffed a whole packet of mountain pepper
13:59To make it a very laura dish
14:01Yum
14:04Hi, how are you?
14:06Good how are you guys?
14:07Good
14:08Yeah
14:08So what is your dish in law?
14:10I'm doing a wagyu sirloin glazed cooked over the hibachi
14:14Some pepper berry salt baked golden beetroot
14:17It's a really classic shoe with a watercress emulsion with some of the beetroot leaves as well
14:22So you're getting like the earthiness but then pepperiness
14:26I'm kind of playing on like the flavour profile of pepper
14:29Whether it's coming in pepper berry or watercress itself
14:32For either dish
14:33I just think they work really nicely together
14:34So you're using leaves and the roots or baking and in the sauce
14:38Yeah
14:39Nice
14:39Yeah
14:40So
14:42Do you realise you're going to be cooking 19 portions
14:45Of steaks
14:46Yeah
14:48Cooked consistently
14:49Yeah
14:50On time
14:51Yeah
14:53What do you think?
14:54Is that too ambitious?
14:55Yeah
14:56As you know there is the fat marble
14:59So it has to be cooked
15:01You know in motion
15:03You can't force it
15:04You can't push it
15:05I know
15:05You want the fat to melt
15:06Yeah
15:07And deliver that wonderful flavours from the steak
15:10Yeah
15:10How are you going to manage that?
15:12I will find a way from Christop
15:13I'm sure you will
15:14I mean I've cooked it before
15:15I feel confident cooking it
15:16I feel like I wouldn't have chosen it as a protein
15:18Okay
15:19If I didn't feel confident
15:20But I know that I've definitely got my work cut out today
15:23So I just need to kind of get the base of everything on
15:26Okay good
15:27All the best
15:27Thank you so much
15:28Thank you
15:28Thanks Laura
15:31That wagyu needs to be cooked perfectly
15:33It's one of the most expensive cuts of meat that you can buy
15:36The beetroots obviously need to be super prominent
15:39Once he's done we'll move on to the beef
15:41And I want to use the whole of the beetroot today
15:44I'm going to salt bake those beautiful bulbs of the actual golden beetroot
15:50We're about to go into the oven
15:52I want to also juice them down the stems and all
15:54And add that into my masala jus at the end
15:57But I also want to use the tops of those golden beetroots
15:59In a really beautiful peppery watercress style sauce
16:03So for me today I need to perfect every single element on my dish
16:07There's so much to do
16:10Hello
16:10Hello welcome
16:11Thank you
16:13Nervous?
16:14Very
16:15Depender you're the fourth and final course and you've got sweets
16:18Yeah
16:19Q
16:20What's our ingredient?
16:22Ready
16:23Right Depender today you are cooking with
16:28Green ants
16:29Green ants
16:34Yeah I don't know how I feel about this
16:37Have you had green ants before?
16:37No
16:38None
16:39I have never cooked with green ants
16:42I think I've eaten them before
16:44But I can't even remember
16:47I know they're supposed to be acidic
16:48And then that's where it ends for me
16:51I love green ants
16:52They're like this
16:53They're actually super versatile ingredient
16:55They've really got amazing sort of lemongrassy citrusy flavour
16:58Yeah
16:59You know your way around lemongrass?
17:00Yeah I do
17:01Yeah
17:01Your two and a half hours starts now
17:03Okay
17:04Good luck
17:04Thank you
17:06I do not know what I'm going to do with this ingredient
17:09And I'm like kind of scared to eat it
17:12I give it a bite
17:14And it's actually quite tasty
17:16It's tart
17:16It's like acidic
17:18It's almost like citrus
17:19And it does taste like lemongrass
17:22And it does taste like lemongrass
17:24Wow this is hard
17:25So I'm going to try my best to kind of lean back into my flavour profiles
17:31That would complement green ants
17:33I spot yoghurt and I'm like okay
17:36I can incorporate yoghurt into a dessert
17:38Adds beautiful tartness
17:40I pick up a pineapple
17:42And I use a lot of citrus in my herb dressings
17:46In my herb chutneys
17:48So I'm just thinking maybe I can incorporate the green ants with herbs such as mint
17:53Coriander
17:54I think those flavour profiles will really go together
17:57What'd you get?
17:57Dips
17:58Green ants
17:59Oh
18:00Jealous
18:02You reckon?
18:02Yeah
18:07Are they tasting in the flavour?
18:08Yeah they are
18:09They've got a slight gingeriness to them
18:10But I think you can still taste the pepperiness
18:13I'm starting to feel a little bit more confident now
18:14I'm starting to kind of bring this dish together
18:16I'm starting to taste components together
18:18And it's making sense in my mind
18:21I love cooking with vegetables
18:23In my restaurants at cooking school
18:24The first thing that we do at the start of each season
18:26Is look at what's coming into season
18:28And then work backwards to build a dish from those ingredients
18:31So I'm going to roast some shiitake mushroom
18:33As well as some Jerusalem artichokes
18:35And I know that I've got this beautiful sauce getting made
18:37I've got my mushroom shiokoji broth on
18:39And that's a really important part of this whole shebang
18:41Which is a good thing because that needs to cook for as long as it possibly can
18:44I'm thinking if I can turn the wasabi leaf into a wasabi leaf pasta
18:50I'm going to get that pepperiness that's coming through
18:52But it's also then going to be a prominent enough part of the dish
18:55Visually and also to suck up that beautiful sauce
18:58And we're about to make a wasabi oil and have a taste of that as well
19:02I think if I make something into a little oil as well
19:04When I pour this sauce over the top
19:06That's flicking the goods
19:06Whilst there's the starchy elements there to sort of carry those flavours
19:12The whole dish should be singing with that wasabi leaf pepperiness
19:15The first time you cook a dish you never know how it's going to taste until you taste it right
19:18So I'm just working towards that right now
19:20Tasting a few little things along the way
19:22To give myself a little few kind of clues as to how it's coming along
19:25And so far I think it's tasting good but yeah I've got a lot of work to do
19:32Callum your plates need to leave the past in 30 minutes which means Benny you've got an hour
19:36Thank you
19:37Thanks Soph
19:4060 minutes to go and I've been multitasking the whole time
19:44Because preparing this marin is a mammoth effort
19:49I mean it's such a premium ingredient it has to be celebrated and I can't afford to mess any of them up
19:53I need to firstly blanch them correctly and then painstakingly peel every single one of them
19:58Make sure there's no digestive tract left in them and then poach them to perfection
20:04Every minute I spend preparing it there's minutes I can't be used on other things
20:11I go to check my broth and the flavour from this kelp
20:15It's there but it's just not that prominent
20:19I need to get loads of this kelp flavour in there
20:21Otherwise it's not gonna be on the dish
20:23I don't know what I'm doing
20:24I think quickly I'm gonna hydrate some and then roast in the oven so it's nice and crispy and salty
20:31But even if I put it on as a garnish I don't think it's gonna be enough
20:34So I'm piling as much kelp as I can into this water and I get some kombu and put that in because that is seaweed
20:39Hopefully it will not just taste like kombu but reinforce that seaweed flavour from the kelp itself
20:44Dupinder, so you're on the sweet course you've got green ants
20:55Yeah
20:56What are you making?
20:56Um so I'm gonna do like a refreshing kind of like a tropical southeast asian vibe with my dessert
21:02I've got a yogurt sorbet, a pineapple granita, a little coriander chutney ice cream
21:08You've got a lot of sour flavours in there Dupinder so you've got pineapple, yogurt, the green ants
21:13Yeah
21:13Are we gonna taste the green ants at all?
21:18Yeah, I'm gonna have to
21:20I'm gonna have to make sure that you guys can taste it
21:24You just need to make sure that we know they're there
21:26So if we were to have the exact same dessert minus the green ants would we taste the difference?
21:30I got you
21:31Good luck
21:32Thank you
21:33Sophia's concerned that with all of these strong flavours they might not be able to taste the green ants
21:38At this stage of the competition immunity is confidence
21:42If you get immunity you're like okay I just need to keep doing what I'm doing
21:46Oh my god
21:48And top five has been a milestone for me right from the beginning
21:51So I'm just thinking to myself, maybe I should rethink this whole dish
22:02All right
22:05So I've still got to finish my broth
22:06Um, I haven't even started my juice and manichoke chips either
22:09So, um, yeah, I've got some things I haven't started and some things I've got to finish
22:13And I'd say basically nothing's finished so I'm uh, under the pump here
22:17I'm really happy this stock that's ticking away so I'm taking some big kind of bold savory flavors
22:24I've got my vegetables roasting away in the oven my wasabi oil ready to go
22:28And my wasabi leaves pickling away
22:30It's now time to start rolling out this wasabi pasta though, which I've never made before so I have no idea if it's going to work or not
22:37I'm rolling it through and that gluten's starting to stretch it is starting to come together and the color's really vibrant
22:43And I know there's gonna be some of that peppery flavor in there at least from the wasabi leaf as well
22:48I'm thinking it to elevate it into a voodemont worthy dish
22:51I could shape it in the shape of a wasabi leaf
22:54It almost looks like a little wasabi leaf because it's got the little kind of stem part on top
22:58And then use one of the wasabi leaves itself
23:01To press into the dough so you can actually see the pattern. Yeah, that looks pretty sick
23:06Yeah, it's usually the actual, um
23:09You get like a little bit of an imprint on there
23:10But only is it gonna look better I actually think like the little grooves in your rigatoni
23:13It'll actually help that sauce sort of stick to the pasta. It's gonna carry that sauce better as well
23:19Callum, mate, you need to move you've only got 10 minutes until we need plates flying off the pass. Come on. Thank you
23:25Ben, you got 40 minutes. How you looking? Yeah, good good. Yep. Happy first even happy. Good
23:31I don't know what he just said
23:33I think so yeah, I think so
23:44I think the most 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
23:53I'm like this is a citrus. I need to use it instead of using a citrus
23:57So for my coriander and green and ice cream
24:00Instead of adding lemon juice or lime juice. I'm adding a whole heap of green ants
24:06I'm tasting it and I can taste the green ants and add a little bit more
24:10And then a little bit more
24:12And it's perfect. I can taste the green ants and their front and center
24:17The combination of the coriander and green is actually really good together as well
24:21I'm also going to fold the green ants through some meringue and bake that at a really low temp as well
24:25I need to get them in the oven asap
24:28As soon as I get them in the oven i'm going to start working on my pineapple granita
24:31So i'm feeling good. I think i'm on track with time
24:34Listen up everybody our vip diners are here come on everybody oh my gosh the diners have walked in
24:49And i am like terrified that i'm running out of time
24:53Hello welcome
24:56It's gonna be down to the wire that i can guarantee you
25:05Callum we're gonna start playing all these dishes in three minutes. You're gonna be ready to go. Yeah, yeah
25:09It's almost time to plate up and I think this idea has actually worked
25:13I'm cooking my wasabi pasta. It's looking really good
25:16And i'm tasting my sauce and I really like it. There's a lot of depth of flavor in there
25:21It's a really beautiful aromatic broth
25:23The wasabi leaf has that really beautiful pepperiness and I think that when you have it with the slightly salty shiakoji mushroom
25:29You have it all together the earthy jerusalem artichoke and that little pasta
25:35I think for a vegetable dish it is super interesting to eat
25:38All right, so calms should we do a little set up let's go. Thank you mate
25:42I found these most amazing little green bowls in hugh's kitchen lovely and even the color of it
25:48It's not that dissimilar to wasabi leaf itself and they've got this little lid on
25:50So I feel like if I can build a little kind of story of all those vegetables in there
25:54And the wasabi leaf elements the guests have the opportunity to lift the lid and kind of go. Oh, what is this dish?
25:59And I've got that wasabi leaf split sauce to have in a jug for everyone to pour over the top themselves
26:03Um, would you mind pulling out the next a lot of uh, possibly chef and then maybe throwing another 12 pieces in chef. All right service, please
26:12My dishes start leaving the kitchen and this is like a dream moment being in voodemont kitchen
26:17Having Q jumping on the pans lending me a hand helping me plate up. I think that it looks crazy. It tastes great
26:23Service, please from going from not having really any idea of what I was going to cook at the start of this challenge
26:28To now I couldn't be happier with the dish. Thank you very much
26:34I'm excited. Yes, yes, yes, yes, yes. Here he is. Thank you
26:42Oh
26:44Oh wow
26:46So Callum course one veg course. We've got wasabi leaf shiitake mushroom jerusalem artichoke shiakoji wasabi leaf sauce
26:57Whoa Callum
27:01Oh here we go
27:04Wow
27:06I'm so excited
27:07I'm so excited
27:07That looks so good
27:10Based on appearances
27:12This is most certainly beutemont worthy. Yeah, let's see if it tastes as good as it looks
27:18How's crazy? I'm just
27:31I don't know, same
27:32Uh, is everyone as happy as I am?
27:51My brain is melting right now
27:52It's insane. Like I just can't believe that's a veg course
27:57It is so meaty
27:59The smart thing that Callum's done here is pair it with two very intense vegetables
28:03The rizum artichoke and the shiitake mushroom
28:06It's got so much body so much guts
28:08You don't miss me at all
28:10It's all for me about that sauce which he had ticking on for basically the whole two and a half hours
28:16It is rich. It's got so much structure. It's robust
28:20It's got the faintest hint of wasabi leaf in there and then Callum Singh was like I'm gonna put wasabi leaf in
28:27Nearly every single element, but there's no way you feel overpowered by that wasabi leaf at all
28:33It has just got a nice little kind of stranglehold on everything
28:37It's just so beautiful to eat
28:40He's got his pasta that looks like the little wasabi leaves because he's made these dimples
28:45Using wasabi as the essential part of the dish has been balanced properly
28:50And we have this lightness with power
28:54He's been able to get that wasabi to kind of flirt on our palate, which is a different approach
29:02We always say to them you can express a flavor at the quiet end of the scale and that's what he's done
29:07Overall, it's hard to believe that Callum had never even tasted
29:13Wasabi leaf two and a half hours ago in this dish
29:17It was a total experiment and the way that this has come together. It is absolute genius
29:22All right, Ben, how are we looking good chef good chef
29:28So you got 11 minutes to service feeling good. Oh, it's been stressful
29:35It's almost my time for service and the marat is gently poaching away. I've got the risotto together
29:41I'm really happy with the flavor and texture of that and now I've just got to sort out this broth and get everything ready to plate
29:49I'm tasting the broth um seriously
29:52I'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
30:00It's really worrying me because I think if that flavor is not there if the judges don't taste that when they eat it
30:04I'm not going to win this immunity
30:06It's just a real problem
30:14Bam, we've got 245. So the plates have to go on 245. Yeah, you're gonna be ready. Yeah, I'm ready to go. Yeah cutting that marin right now
30:19All right. Yeah, this broth is concerning me that it doesn't have enough of the kelp flavor in it
30:24But service is about to start. I can't afford to waste any more time on it. So I really need this crispy kelp to work
30:29I 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 this
30:40Yeah, this is the stuff I rehydrated and then dehydrated or basically baked. So it's really salty, but it's got a nice crunch
30:47Sounds good. You ready to go? Yeah, I think so. Yeah
30:50I'm hoping that when they taste it together, you know, the garnish of the kelp and the broth, they sort of enhance each other
30:57When I plate this dish, it's gonna have a nice little amount of the risotto
31:00That's going to bring a texture and it's gonna have a meatiness from the risotto itself some emulsion next to it
31:07You're shaky. I wish I can
31:09It's just the adrenaline. I honestly can't help it. There's nothing
31:12Deep breath. It's not you. Mindfulness
31:15The Marin's poached away and it's cooked perfectly
31:17It's sitting on top proudly with some of the crispy seaweed
31:20The broth will be poured around at service and should hopefully have a very salty sea-like flavour. Okay service, please
31:27It was a real struggle getting through it. All right, so next four
31:30But 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
31:38Appreciate it
31:44Oh, hello
31:47Okay, oh, thank you. Thank you. Interesting
31:54Oh, it comes with sauce
31:58Thank you
31:59Okay, course two is fish made by ben and this is butter poached marron jerusalem artichoke frica risotto and kelp broth
32:06Looks lovely very elegant. There's such a crazy aroma coming off it. It's gonna be interesting to taste
32:36I was impressed by the textures the marron was impeccable texture colors
32:47This indicate how very very well the marron has been pushed into the butter
32:52The frica risotto is quite actually a fantastic result and he worked well into the dish but not with the seasoning
33:00The kelp has the main part of the dish. I think it's completely lost
33:08I'm just finding it hard to distinguish some of the flavours. I think the emulsion is a beautiful texture. It's so silky
33:16But i'm not getting
33:18That much flavour out of it. Instead of using the kelp as like really beautiful umami and freshness throughout the dish
33:24I feel like everything is dragging the kelp down and and that's that's a bit of a problem
33:31How's the ice creams later and yeah, the sorbet is done as well
33:38I'm just trying to rocher them and have them ready. What are you gonna pre-rocher?
33:43Um, yeah, I've already done the sorbet. I have to do maybe five more. I think and then blast them or blast them and then they're in the freezer
33:51I'm the fourth course the last course ben's calling out service, please
33:56Thank you chef
33:57That's right. Well done now. And i'm just like oh my god service. It is so close
34:02While my frozen elements are almost all done
34:07It's time to take out these meringue shards and i'm just praying that this meringue is done
34:13These meringue shards are adding so much more to the dish than flavour its texture
34:17It's the snap. It's the look. It's everything
34:23Wow
34:23I love them. They've just crisped up beautifully
34:27You can really taste the green and in that meringue the green and in ginger
34:30They go so well together and i'm really really happy with the flavours actually
34:35And i'm just thinking to myself
34:36It 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 and and ginger flavour
34:45So i'm going to do another element i'm going to get it done. I promise i'm going to get it done
34:51It's going to be delicious
34:54So i'm doing some of this and i'm going to do some pots and fresh meringue as well because of how tasty it is
34:58Like you can really taste it
35:00Yeah, you can taste the hands
35:02Time is not my friend today. I'm pushing myself to get everything ready for service
35:13I'm still finishing off two sauces in that watercress emulsion sauce. I've used the tops of the golden beetroot
35:20And it's tasting great. It's really earthy and peppery. That's going to really brighten up the richness of this dish
35:27I'm tasting my masala juice sauce and it's so rich and sweet from all those golden beetroots and i'm so happy with it
35:35Now it's time to start searing off these wagyu steaks
35:41So much do so little time
35:44I want to cook my wagyu to medium rare today
35:47And i want to get a really deep
35:50Caramelized sear on every single side of this wagyu cubes that i've cut up
35:55But i'm almost hoping that one 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
36:10Two minutes two minutes sweet
36:12I'm trying to cook all of these steaks perfectly on the hibachi i'm relying on intuition touch and feel
36:19It doesn't matter what i bloody do it's just gonna light on fire
36:22Yeah
36:24But this job is taking longer than i thought it was going to be
36:29Hey Laura there's a fair bit of uh a fair bit of flair on it
36:32Yeah i know there's just there's so much fat andy
36:34Are we plating like service has already started
36:37Like we're gonna go
36:38Yeah okay going
36:38Grab your aprons and try these delicious masterchef approved recipes on 10
36:51Um yeah should we just get four plate four plate
37:03I can carve for you plate
37:04Uh yeah
37:05No one wants to wait for food at any restaurant especially in brunamond 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
37:20And 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
37:33To plate my dish i place my wagyu steak flesh side up
37:38I've got three beautiful salt baked golden beetroots they are perfectly cooked they're so tender to the touch of a knife
37:46I am so happy with the cook on them i'm dressing the plate now with my masala juke
37:51That's how you pictured it yeah weirdly enough
37:56And that beautiful water press and beetroot top green sauce
38:00Thanks these plates are looking fantastic and it's ready to send service please
38:08All right next four yeah
38:09Let's have a look thank you oh wow wow thank you wow
38:25So laura course the meat coops is wagyu sirloin with salt baked golden beetroot watercress green sauce june
38:35Wow huh what are the colors just that this
38:40Definitely looks incredible oh you can see each of those four elements the wagyu is absolutely glistening
38:47You can clearly see those two sauces and the golden beets are vibrant
38:52Shall 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
39:31You're really tearing up
39:32I am excited
39:34What I love very much is the beetroot baking beetroot in a salt crust what you have is this concentration of flavors
39:42It's just done perfectly
39:45The steak it is
39:47Fantastic with that lovely fattiness just melting in your palate
39:51That is the best piece of wagyu I think I have ever had in my life
39:56It is so magical like it's exactly what wagyu is about
40:00Laura's ability to really play on the caramel notes you know the wagyu grilling it perfectly
40:07The caramel notes of both the reduction but also the pepper berry
40:12And then the beautiful caramel notes of the beetroot marry up with that sauce
40:17So so well
40:20As a diner at vudamond if you got this dish and then somebody asked you the next day how was your meal?
40:25What do you remember? Yeah, you would say this sirloin?
40:28It's been a wee of one minutes when you start going
40:31Yep
40:32It'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
40:40Let's do it
40:41Yeah
40:42The first thing i do is pipe a dollop of my fresh meringue on the base of the bowl
40:48On top of the meringue i place the yogurt sorbet rocher next to the yogurt sorbet
40:53The coriander and the green ant ice cream
40:55I add my pineapple granita
40:57I place the two meringue shards on top and i finish it off with some more green ants
41:02Service please
41:02The 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
41:14Service 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 that looks cool
41:31Our final course we had depender 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
41:44Let's have a go
41:51Oh wow okay it changes doesn't it yeah
42:14It's gonna be really hard
42:21There's a couple of beauties here which i love there's the beauty of what's going on flavor wise and then there's the beauty of the technique
42:48The way that she's used green ants here is i've never had it like this before
42:54I've always had it in terms of trying to balance out sweetness or bitterness
43:00Whereas here she's really used it to make all the other
43:05Acidic 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
43:15Flavor to another flavor to another flavor
43:18That's like a 10 second spread over your palate yeah that was incredible kept on more things exactly it was it was so interesting
43:26I've never seen this before and i'm really really really impressed
43:31This is the sort of suite that sits really well in this sort of fine dining setting because it's very refreshing
43:38And it's a beautiful way to finish a meal i think this is my favorite of depender's sweet dishes
43:44It's really really clever and definitely shows where she's at
43:48My test pads i have not stopped it's been a delight
43:55Trying to get from the start to the finish of each single introduction so i know this table is quite heavy
44:02Yeah i wouldn't do it but what i'm going to do is this
44:06That's very restrained of you
44:08Service please
44:12All right well done
44:14Thank you all good thanks for everything yeah thank you so much i think i wouldn't be able to do this without you
44:23What do we do now we just came off the back of like one of the best tastings i've had yeah
44:28And for our contestors to rise to the occasion in voodemont i'm so proud of them yeah
44:34Now it's up to us three out of those four dishes were incredible and we have to somehow pick a winner
44:45Before we kick this off i just want to say what a tasting
44:50That had a smiling from ear to ear it was honestly such a treat
44:53If there was ever a challenge tough enough to test masterchef's best and brightest back to win it was that one
45:03Yeah i think you all did really amazing guys like walking into any new restaurant or any new kitchen is difficult for anyone even professionals so
45:10To walk into a kitchen like this um and obviously you have to cook with such high expectations i think overall we everyone did a you know a great job
45:17Now 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
45:33With that said we need to take one of you off the table
45:39Sorry to say ben
45:41Your dish it just didn't quite come together like we'd hoped
45:47But a great effort mate
45:50Sorry mate
45:52Callum
45:54The whole dish it was fresh
45:57Earthy and humming with that wasabi leaf flavour
46:01When it landed at the table it immediately delivered the experience that we were all hoping for
46:07Laura
46:11From the cook on the wagyu to the jus and the beets that dish flat out flavour
46:17Expertly crafted in only a way that you could Laura
46:22Thank you
46:23Depinda that dessert
46:26It was an adventure from sweet to savoury it was a little bit of everything and most importantly
46:33Those green ants they were a highlight
46:37Get it girl
46:39Three outstanding dishes
46:44So what do you do
46:48You give the win
46:50To the cook that utilised their ingredient in the most creative way
46:55And brought us a dish
46:57That would happily sit on the menu at Voodermont
47:00And that cook
47:06Was Callum
47:13Callum you did it you won immunity
47:16Holy shit oh sorry i can't say that but oh my god
47:18Which means you made the top five
47:21How does it feel
47:22Uh yeah it feels incredible walking this morning like you can't help but feel overwhelmed and
47:28Intimidated by it and then we had the amazing kitchen a chef of used calibre and the view
47:32So yeah just um yeah feel really chuffed to have that result
47:36Well great work because come sunday you'll be safe up on the gantry
47:39Thanks bro
47:40Everyone else immunity is back up for grabs tomorrow for the last time this week
47:46If you want to guarantee your spot in the top five next to Callum stop ready to rock tomorrow
47:50Good night
47:52Good night
47:54Good night guys
48:00Are you adding it wrong?
48:01I don't know why I said that
48:03It just came to my throat
48:06Tomorrow night
48:08I think you're the most courageous person I know
48:10Sorry
48:12Have the tissues handy
48:15I asked if they want daddy to come home soon
48:18The answer was not yet we want him to win
48:21Because this tearjerker will be someone's ticket to the top five
48:28You're not just back to win you're back to make your family proud
48:31Come on jamie let's go mate
48:33Are you okay?
48:35I definitely feel the pressure because my family has made so many sacrifices
48:39Come on come on come on
48:40Are you going to get this done in time?
48:43Oh sweet Jesus
48:44If I fail at today's challenge
48:46I almost feel like I'm failing the two biggest lumps of my life
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