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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 Hugh 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 VIEW's philosophy it's
02:26evolved a lot over time like Vietamond is 25 years old this year it's been
02:31around 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 or with the food chefs and and restaurants do have to keep other belly in
02:43the 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 for a
03:05special experience that is what we're looking for from you for now he has run
03:13thousands of services in this kitchen and today he's leading yours you'll each need
03:20to bring us one course as part of a unique tasting menu worthy of views reputation and
03:27the best course will of course win immunity from Sunday's elimination which means if you
03:33win today you'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 to the stage
03:48of the competition but it's not gonna be easy he Allen is known for sourcing some of the most incredible
03:54ingredients you'll be assigned a course with an ingredient that must be featured today you're
04:02not just serving us you need to feed 15 special guests that definitely deserve VIP treatment community
04:11volunteers that donate their time to helping people we're giving you each two and a half hours
04:19there'll be a staggered start so your dishes will be sent out to us one after another which course
04:26and ingredient you'll get will be decided by what you pick out of that bag good luck oh that's a very
04:33heavy oh perfect oh you beauty all right so you've got your courses Callum you're first on veg then
04:46your second on fish Laura your third on meat and depender your fourth on sweet the ingredient you
04:57must include in your dish is waiting for you at your station we all ready for this yeah Callum
05:03let's go to the kitchen cool let's do it I get allocated a vegetable course so I'm first up
05:07straight in the kitchen I know the Voodoo Monde very much cooks with the seasons I'm thinking it's
05:13going to be a gutsy maybe root veggie or something that I can sort of have as the center point of
05:18the dish to then build flavors around you ready to see what you're cooking with yeah can't wait let's
05:22do it you all right Callum today you're cooking with it says many wasabi leaves oh okay that is not
05:31what I was picking I would not have guessed that all right uh what is a wasabi well I know what a wasabi leaf is
05:37but I have never like ever used wasabi leaf in any kind of cooking I've barely used fresh wasabi full
05:47stop so I have doughnuts right now that's what I'm gonna do with this obviously has a flavor of
05:54wasabi it's the leaf the wasabi plant but it's yeah much more delicate a bit more peppery be more sort
05:59of those 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
06:19start this challenge just like absolutely smashing it and get in all guns blazing and now I'm just
06:25looking at this pile of wasabi leaves and going what am I going to cook that's a going to make
06:30the wasabi leaf the actual feature of the dish but b make it voodemont worthy yeah this is going to be
06:36a real challenge I don't have a dish in mind at this point in time but I've got to make a lot of plates
06:42of food so I don't have time to sit around I need to start something so I guess I'm stop cooking
06:48fish then I'm really excited about what's going to be under them if this ingredient is shellfish great
07:03lobster or marin grade there's some sort of fish I need to fill in cook that's great too I'm happy
07:07to cook any of these things are you ready to see what you're gonna be cooking with I am okay I've been
07:11today you're cooking with giant kelp wow that's an interesting seafood I wasn't expecting that so
07:21I like it I think yeah that's cool it can be used in so many ways it can be just hydrated and used raw
07:28or seasoned almost like a like a salad or you can use the broth like a you know as you're making the
07:33dashi or something like that yeah yeah nice really versatile really amazing flavor it's not too overpowering
07:38I don't know much about this kelp I've never used it before but I'm actually really excited to come up
07:45with something Ben your ingredient is kelp and your two and a half hours starts now testing looking at
07:51this kelp I'm just trying to think how I can get into this dish to highlight it I'm thinking if I can
07:55get into a broth a really tasty broth I could be onto a winner again 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 kind of your seaweed
08:08what do you get I got a wasabi leaf oh very healthy lunch we got here I've got the fish course which is
08:15going second it's quite a difficult thing to do to cook fish for this many people so looking at what's
08:20in the pantry I see Marin in there and that's something I can poach with butter and have cooked
08:25perfectly on mass which is something I need to do today I'm gonna cook Marin which is one of the most
08:30beautiful piece of produce you can get I'm gonna make a faro risotto with a juice from an artichoke
08:36and lato puree Marin head emulsion and a broth so there's a few things happening I'm about to get
08:41really busy good luck thank you I'll see you in there the nerves are definitely running high whatever
08:48is under this cloth she's gonna 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
09:06got a third course and you have the meat course yep so let's see what your ingredient is okay all right
09:13today we're cooking with golden beetroots I've got golden beetroots so let me tell you how I feel
09:24about beetroots 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 I really want immunity
09:49so I will make they shine you've got 29 photos and you start now thank you so much thank you it's
09:57all right beetroots are a really big earthy almost meaty kind of vegetable so I'm thinking of big bold
10:04flavors to go with those beetroots there's this gorgeous dry aged wagyu sirloin in the pantry and
10:15that's just like screaming my name all over it and I think beetroot wagyu I can start to form a dish with
10:22these flavors what do you got I got beetroots oh damn it I was having beetroots I feel like I've only just
10:29really started cooking Ben and Laura are already in the kitchen time is moving very quickly generally
10:37in the MasterChef kitchen I feel pretty comfortable today I'm feeling anything but comfortable like I'm
10:42feeling quite stressed to be honest 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
11:00leaf ingredient I do just take a moment to look around and go this is one of the best kitchens
11:06anywhere in the country like there is chefs from all over that would do anything to be in my shoes
11:10right now so I really need to take a step back and think about this in another way I guess the wasabi
11:19leaf itself it's got the pepperiness of wasabi but it's got sort of a herbaceous nature to it as
11:23well so yeah it's a nice flavor profile I'm just head spinning trying to trying to think how to best use
11:29it I'm thinking that because it was 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 hello 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 yeah
12:29I'm going to make a an oil out of these bad boys as well I'm going to try and then punch some out
12:34with 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
12:46it 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 is
13:04going to work on all right but I need to get things working and keep tasting as I go and make sure
13:13that 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
13:23in 75 minutes thank you so halfway through already oh what'd you get I got beetroot beetroot yeah love
13:35I'm on the me course today I'm really excited by that because it's the final savory course before
13:43the dessert comes out beef and beets beef and beets I'm going to use classic French cookery techniques
13:50but also introducing native Australian flavors into it sniffed a whole packet of mountain pepper to
14:00make it a very Laura dish yum hey Laura hi how are you good how are you guys good yeah so what is
14:09your dish you know I'm doing a wagyu sirloin glazed cooked over the hibachi and some pepper berry salt
14:15baked golden beetroots a really classic shoe with a watercress emulsion with some of the beetroot leaves
14:22as well so you're getting like the earthiness but then pepperiness I'm kind of playing on like the
14:27flavor profile of pepper whether it's coming in pepper berry or watercress itself yeah I think they
14:33work really nicely together so using leaves and the root salt baking and in salt yeah nice yeah so
14:40do you realize you're going to be cooking 19 portions yeah of sticks yeah cooked consistently yeah on time
14:51yeah is that too ambitious as you know says 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 going to manage that I will find a way John Christoph I'm sure you
15:14win but 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 but I know that I definitely got my work cut out for me so I
15:23just need to kind of get the base of everything on okay good all the best yeah thank you so much thank you
15:28thank you that wagyu needs to be cooked perfectly it's one of the most expensive cuts of meat that you can buy
15:36the beetroots obviously need to be super prominent one season we'll move on to the beef and I want to
15:42use the whole of the beetroot today I'm going to salt bake those beautiful bulbs of the actual golden
15:48beetroot we're about to go into the oven I want to also juice them down the stems and all and add
15:55that into my masala jus at the end but I also want to use the tops of those golden beetroots in a really
16:00beautiful peppery watercrest style sauce so for me today I need to perfect every single
16:06element on my dish so much to do thank you nervous very dependa you're the fourth and final course
16:17and you've got sweets yeah you what's our ingredient ready all right defender today you are cooking with
16:25green ants green ants yeah I don't know how I feel about this maybe a grants pool no I have never
16:40cooked with green 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 know your
16:59way around lemongrass yeah I do yeah your two and a half hours starts now okay good luck thank you I do not
17:07know what I'm gonna do with this ingredient and I'm like kind of scared to eat it I give it a bite and
17:14it's actually quite tasty it's tart it's like acidic it's almost like citrus and it does taste like
17:22lemongrass this is hard so I'm gonna try my best to kind of lean back into my flavor profiles that would
17:32compliment green ants I spot yogurt and I'm like okay I can incorporate yogurt into a dessert adds
17:38beautiful tartness I pick up a pineapple and I use a lot of citrus in my herb dressings in my herb chutneys
17:47so I'm just thinking maybe I can incorporate the green ants with herbs such as mint coriander I think
17:54those flavor 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 ginger in it 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 restaurant cooking school the first thing that we do at the start of a season is look at
18:27what's coming into season and then work backwards to build a dish from those ingredients so I'm
18:32gonna roast some shiitake mushroom as well as some Jerusalem artichokes and I know that I've got this
18:36beautiful sauce getting made I've got my mushroom shiokoji broth on and that's a really important part
18:40of this whole shebang which 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 I'm gonna get that pepperiness
18:51that's coming through but it's also then going to 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
19:11flavors 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 going to taste until you taste it right so I'm just working towards that
19:20right now tasting a few little things along the way to give myself a little few kind of clues as
19:24to how it'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
20:02them to perfection every minute I spend preparing it there's minutes I can't be used on other things I
20:08go to check my broth and the flavor from this kelp it's there but it's just not that prominent I need
20:19to get loads of this kelp flavor in there otherwise it's not gonna be on the dish I don't know what I'm
20:24doing I think quickly I'm gonna hydrate some and then roast in the oven so it's nice and crispy and salty
20:29but even if I put it on as a garnish I don't think it's gonna be enough so I'm piling as
20:35much 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 flavor from the kelp itself
20:43Depender hey you're on the sweet course you've got green ants yeah what are you making um so I'm gonna
20:57do like a refreshing kind of like a tropical Southeast Asian vibe with my dessert I've got
21:03a yogurt sorbet a pineapple granita a little coriander chutney ice cream you've got a lot
21:09of sour flavors in there Depender so you've got plant apple yogurt the green ants yeah are we
21:14gonna taste the green ants at all yeah I'm gonna have to I'm gonna have to make sure that you guys
21:22can taste it you just need to make sure that we know they're there so if we were to have the exact
21:27same dessert minus the green ants would we taste the difference I got you good luck thank you Sophia's
21:33concerned that with all of these strong flavors they might not be able to taste the green ants at this
21:38stage of the competition immunity is confidence if you get immunity you're like okay I just need to
21:45keep doing what I'm doing oh my god and 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
21:56all right so I've still got to finish my broth um I haven't even started my juice and
22:08artichoke chips either so um yeah I've got some things I haven't started and some things I've got to
22:12finish and I'd say basically nothing's finished so I'm uh under the pump here
22:17I'm really happy with this stock that's ticking away so I'm taking some big kind of bold savory
22:23flavors I've got my vegetables roasting away in the oven my wasabi boil ready to go and my wasabi
22:29leaves pickling away it's now time to start rolling out this wasabi pasta though which I've
22:33never made before so I've no idea if it's gonna work or not I'm rolling it through and that gluten
22:39is starting to stretch it is starting to come together and the color's really vibrant and I
22:43know there's gonna be some of that peppery flavor in there at least from the wasabi leaf as well
22:46I'm thinking it to elevate it into a voodemont worthy dish I could shape it in the shape of a
22:53wasabi leaf it almost looks like a little wasabi leaf because it's got a little kind of stem part on
22:58top and then use one of the wasabi leaves itself to press into the dough so you can actually see the
23:03pattern yeah that looks pretty sick yeah use the actual um you get like a little bit of an imprint
23:10on there not only is it gonna look better I actually think like the little grooves in your
23:13rigatoni it'll actually help that sauce sort of stick to the pasta it's gonna carry that sauce better
23:17as well call it mate you need to move you've only got 10 minutes until we need plates flying off the
23:23pass come on thank you Ben you got 40 minutes how you looking yeah good good yep happy let's leave it
23:28happy good I don't know what he just said
23:36go deeps thanks babe so much to do mr. pinder how you going you good think so yeah I think so I think
23:45the most difficult part of incorporating green answers I need to make them front and center of
23:49this dessert I'm tasting the green ants and it just hits me I'm like this is a citrus I need to use it
23:55instead of using a citrus so for my coriander and green and ice cream instead of adding lemon juice
24:02or lime juice I'm adding a whole heap of green ants I'm tasting it and I can taste the green ants and
24:08add a little bit more and then a little bit more and it's perfect I can taste the green ants and their
24:15front and center the combination of the coriander and green it's actually really good together as well
24:20I'm also gonna fold the green ants through some meringue and bake that at a really low temp as
24:25well I need to get them in the oven asap as soon as I get them in the oven I'm gonna start working on
24:30my pineapple 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
25:00I'm gonna start playing out these dishes in three minutes you're gonna be ready yeah yeah it's almost
25:09time to plate up and I think this idea has actually worked I'm cooking my wasabi pasta it's looking
25:15really good and I'm tasting my sauce and I really like it there's a lot of depth of flavor in it it's
25:21a really beautiful aromatic broth the wasabi leaf has that really beautiful pepperiness and I think that
25:26when you have it with the slightly salty shiakoji mushroom you have it all together the earthy
25:32Jerusalem artichoke than that little pasta I think for a vegetable dish it is super interesting to eat
25:38all right so come should we do a little set up let's go thank you mate I found these most amazing
25:44little green bowls in Hugh's kitchen lovely and even the color of it is not that dissimilar to wasabi
25:49leaf itself and they've got this little lid on so I feel like if I can build a little kind of story
25:53of all those vegetables in there and the wasabi leaf elements the guests have the opportunity to lift
25:57the lid and kind of go oh what is this dish and I've got that wasabi leaf split sauce to have in a
26:01jug for everyone to pour over the top themselves um would you mind pulling out the next lot of uh
26:06possibly chef and then maybe throwing another 12 pieces in sure all right service please
26:11my dishes start leaving the kitchen and this is like a dream moment being in voodemont kitchen
26:17having Hugh jumping on the pans lending me a hand helping me plate up I think that it looks crazy it
26:22tastes great service please from going from not having really any idea of what I was going to cook at the
26:27start of this challenge to now I couldn't be happier with the dish thank you very much
26:31I'm excited yes yes yes yes yes yes here he is thank you
26:44oh wow uh so Callum course one veg course we've got wasabi leaf shiitake mushroom jerusalem artichoke shiokoji
26:54wasabi leaf sauce whoa Callum oh here we go wow i'm so excited that looks so good based on appearances
27:12this is most certainly beautiful worthy yeah let's see if it tastes as good as it looks
27:24as crazy bunches oh same
27:45uh is everyone as happy as i am my brain is melting right now it's insane like a i just can't
27:55believe that's a veg course oh it is so meaty the smart thing that Callum's done here is pair it with
28:01two very intense vegetables there's a martichoke and the shiitake mushroom it's got so much body so
28:07much guts you don't miss me at all it's all for me about that sauce which he had ticking on for
28:14basically the whole two and a half hours it 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's thing was like i'm gonna put wasabi
28:26leaf in nearly every single element but there's no way you feel overpowered by that wasabi leaf
28:32at all it has just got a nice little kind of stranglehold on everything it's just so beautiful to
28:39eat he'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 and we have this lightness
28:52with power he's been able to get that wasabi to kind of flirt on our palate which is a different
29:00approach we always say to them you can express a flavor at the quiet end of the scale and that's what
29:07he's done overall it's hard to believe that Callum had never even tasted wasabi leaf two and a half
29:15hours ago and this dish it was a total experiment and the way that this has come together it is
29:21absolute genius
29:26all right ben how are we looking good chef good chef
29:29so you got 11 minutes to service feeling good it's been stressful yeah it's meant to be 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
29:45and get everything ready to plate
29:49i'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
30:00it's really worrying me because i think if that flavor's not there if the judges don't
30:03taste that when they eat it i'm not going to win this immunity it's just a real problem
30:14bam we've got 245. so the plates have to go on 245. yeah you're going to be ready yeah
30:17ready to go yeah cutting that marin right now all right yeah this broth is concerning me that it
30:21doesn't have enough of the kelp flavor in it but service is about to start i can't afford to waste
30:26any 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
30:39my dish needs this yeah this is the stuff i rehydrated and then um dehydrate it basically
30:43baked so it's really salty but it's got a nice crunch sounds good you ready to go yeah i think so yeah
30:49all right i'm hoping that when they taste it together you know the the garnish of the kelp
30:53and the broth they sort of enhance each other when i plate this dish it's going to have a nice little
30:59amount of the risotto that's going to bring a texture and it's going to have a meatiness from
31:03the risotto itself some emulsion next to it you're shaky i wish i can it's not it's just the adrenaline
31:10i can't honestly can't help it there's nothing deep breath it's not you mindfulness the marin's poached
31:15away and it's cooked perfectly it'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 flavor
31:25okay service please it was a real struggle getting through it all right so next four but so happy with
31:31this dish and how it's turned out if it all works together you know i could definitely be with a shot
31:36with amenity here service please appreciate it oh hello okay oh thank you thank you interesting
31:54oh it comes with sauce
31:55thank you okay course two is fish made by ben and this is butter poach maran jerusalem artichoke frica
32:05risotto and kelp broth looks lovely very elegant there's such a crazy aroma coming off it so it's
32:12going to be interesting guitars
32:23i was impressed by the textures the marron was impeccable texture colors this indicate how very very
32:49well the marron has been pushed into the butter the friki risotto is quite actually a fantastic result
32:57and it worked well into the dish but not with the seasoning
33:02the kelp has the main part of the dish i 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
33:29that's that's a bit of a problem
33:36how's the ice creams they turn yeah the sorbet is 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
33:56thank you chef thanks well i'm out and i'm just like oh my god service it is so close
34:02while my frozen elements are almost all done it's time to take out these meringue shards and i'm just
34:10praying that this meringue is done these meringue shards are adding so much more to the dish than
34:16flavor it's texture it's the snap it's the look it's everything wow i love them they've just crisped up
34:26beautifully you can really taste the green and in that meringue the green and ginger they go so well
34:31together and i'm really really happy with the flavors actually and i'm just thinking to myself
34:36it would be really nice to actually add some fresh meringue to my dish just to add that creaminess and
34:42just to accentuate that green ant and ginger flavor so i'm going to do another element i'm going to get
34:48it done i promise i'm going to get it done it's going to be delicious so i'm doing some of this and
34:55i'm going to do some pots and fresh meringue as well because of how tasty it is like you can really
34:59taste it yeah it's good yeah you can taste the hands yeah
35:07time 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
35:19beetroots and it's tasting great it's really earthy and peppery that's going to really brighten up
35:25the richness of this dish i'm tasting my masala juice sauce and it's so rich and sweet from all
35:31those golden beetroots and i'm so happy with it now it's time to start searing off these wagyu steaks
35:41so much dew 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
35:56that one of the volunteers in the dining room today is a fireman because the hibachi is roaring with
36:03flames the fat dripping off this wagyu is obviously igniting these huge sparks of flames two minutes two
36:10minutes wait 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 i bloody do it's just gonna light on fire yeah but this job is
36:25taking longer than i thought it was going to be hey laura there's a fair bit of uh fair bit of flare up
36:32yeah i know there's just there's so much fat andy are we plating like service has already started
36:37like we're gonna go yeah okay going going grab your aprons and try these delicious masterchef approved
36:49recipes on 10. um yeah switch get four plate four plate i can carve a few plate uh yeah no one
37:07wants to wait for food at any restaurant especially in rudiment so i need to start hustling on these
37:12dishes as i'm cutting into my first steak i'm just like praying that it's
37:19cooked perfectly and it is blushing pink it is so beautifully cooked you can see that marbling fat
37:28almost melting through the seam like that is an epic piece of meat to plate my dish i place my wagyu
37:36steak flesh side up i've got three beautiful salt baked golden beetroots they are perfectly cooked they're
37:43so tender to the touch of a knife i am so happy with the cook on them
37:48i'm dressing the plate now with my masala jus that's how you pictured it yeah weirdly enough
37:56at that beautiful water press and beetroot top green sauce
37:59that'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 sources
38:49and the golden beets are vibrant should we dive in
39:05wow wow wow wow oh my god
39:21john christoph is praying i'm literally just about to cry it is just you're really
39:31tearing up i'm excited what i love very much is the beetroot baking beetroots in a salt crust what you
39:40have is this concentration of flavors it's just done perfectly the steak it is fantastic with that
39:48lovely fattiness just melting in your palate that is the best piece of wagyu i think i have ever had in
39:55my life it is so magical like it's exactly what wagyu is about laura's ability to really play on the
40:03caramel notes you know the wagyu grilling it perfectly the caramel notes of both the reduction but also
40:10the pepper berry and then the beautiful caramel notes of the beetroot marry up with that sauce so so
40:18well as a diner at vuda mind if you got this dish and then somebody asked you the next day how was
40:25your meal what do you remember yeah you would say this sirloin it's been a wee of one minutes when you
40:30start going yeah it's almost time to start plating up and i'm so happy i got the fresh meringue done in
40:36time you're ready to go plating and it tastes so bloody good let's do it yeah the first thing i do is
40:44pipe a dollop of my fresh meringue on the base of the bowl on top of the meringue i place the yogurt
40:49sorbet rocher next to the yogurt sorbet the coriander and the green and ice cream
40:55i add my pineapple granita i place the two meringue shards on top and i finish it off with some more
41:01green ants service please the dish looks amazing like i'm so happy with this dish because it's
41:09intriguing you've got green ants you've got meringue you've got a granita you've got frozen
41:13other ones underneath service please but i'm a little bit nervous this is a very brave dish this
41:20is so out of my comfort zone but i yeah i hope they like that oh oh that looks cool our final course we
41:32had to pin her on dessert and you gave her green ants she's done yogurt sorbet pineapple granita
41:39coriander ice cream and a ginger meringue with green ants let's have a go oh
41:53oh oh wow okay it changes doesn't it yeah
42:14it's gonna be really hard
42:23it'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
42:51here is i've never had it like this before i've always had it in terms of trying to balance out
42:57sweetness or bitterness whereas here she's really used it to make all the other acidic notes in this bowl
43:07work i've never had one mouthful of a dessert and had the experience of when it goes from one flavor
43:15to another flavor to another flavor that's like a 10 second spread of your palate yeah that was
43:22incredible kept on more things exactly it was it was so interesting i've never seen this before and
43:28i'm really 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
43:41my favorite of dependa's sweet dishes it's really really clever and definitely shows where she's at
43:49my test pods i have not stopped it's been a delight trying to get from the start to the finish of each
43:58single introduction so i know this table is quite heavy yeah i wouldn't do it but what i'm gonna do is
44:04this that's very restrained of you service please
44:12all right well done thank you all good thanks for everything yeah thank you so much i think i
44:18wouldn'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
44:27i've had yeah and for our contestants to rise to the occasion in voodemont i'm so proud
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 that had a smiling from ear to ear it was
44:52honestly such a treat if there was ever a challenge tough enough to test master chef's best and
45:00brightest back to win it was that one yeah i think you all did really amazing guys like walking into any
45:06new restaurant or any new kitchen is difficult for anyone even professionals so to walk into a kitchen
45:11like this and obviously you have to cook with such high expectations i think overall we everyone did a
45:16you know a 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 we need to take one
45:36of you off the table sorry to say ben your dish it just didn't quite come together like we'd hoped
45:47but a great effort mate yeah all good sorry mate callum the whole dish it was fresh earthy and
45:59humming with that wasabi leaf flavor when it landed at the table it immediately delivered the experience
46:06that we were all hoping for laura from the cook on the wagyu to the jus and the beets that dish
46:15flat out flavor expertly crafted in only way that you could laura thank you depender that dessert
46:26it was an adventure from sweet to savory it was a little bit of everything and most importantly
46:32those green ants they were a highlight three outstanding dishes so what do you do
46:44you give the win to the cook that utilized their ingredient in the most creative way and brought us a dish
46:56that would happily sit on the menu at voodermont and that cook
47:06was callum
47:06callum you did it you won immunity holy shit balls sorry i can't say that but oh my god which
47:19means you made the top five how does it feel uh yeah it feels incredible walking this morning like
47:26you can't help but feel overwhelmed and intimidated by it and the amazing kitchen
47:30a chef of used caliber and the view so yeah just um yeah feel really chuffed to have that result well
47:36great work because come sunday you'll be safe up on the gantry thanks bro everyone else immunity is
47:42back up for grabs tomorrow for the last time this week if you want to guarantee your spot in the top
47:48five next to callum stop ready to rock tomorrow good night good night guys
48:00are you ready to rock i don't know why i said that it just came to my throat
48:06tomorrow 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
48:18the 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
48:32go mate 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
48:59you
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