- 2 days ago
#ShowFilm98
#MasterChef Australia
#MasterChef Australia
Category
🎥
Short filmTranscript
00:00.
00:14Decided to cook today.
00:15Very.
00:16Yeah.
00:17It's good to meet Matt.
00:18Pumped.
00:19Definitely feel a little bit of pressure
00:20walking into the kitchen today.
00:22The competition is fierce at the moment.
00:25Everyone is cooking at their best
00:27because we know that the finish line
00:30is just around the corner.
00:40Oh!
00:43I love this.
00:44Oh, my God.
00:45Morning, everybody.
00:54What do we have here?
00:58Morning, everyone.
00:59Morning.
01:01This is your last shot at immunity for the week.
01:04You're all fighting to join Callum in the top five.
01:09Now, you all came back to win.
01:12In saying that,
01:13we've organised a little something to spur you on
01:16from your biggest fans.
01:20You can lift your clashes now.
01:22Ooh.
01:23So, Kate.
01:32So pretty.
01:34Each of you has been given a letter from home.
01:36Aww.
01:37I'm almost welling up just looking at the letter.
01:49And I know it's from my partner, Sandy.
01:52You know, I wouldn't be here without her.
01:53It's as simple as that.
01:55So, it's emotional.
01:57It's full on.
01:59Laura, would you like to do the honours?
02:02So, Max has written my letter from home today.
02:09And I'm so excited to read it.
02:13Dear Loz, what a journey.
02:16Far out.
02:17I've had the opportunity to watch you navigate this challenge,
02:22not only as a contestant, but as a first-time mum.
02:26And the impossible tasks that you have made
02:28has almost seemed effortless.
02:33To say I'm proud of you would be an understatement.
02:36Our entire family is in awe of the person you are
02:39and the person you continue to be.
02:41I know that although Florence is only just starting to understand
02:45her surroundings, she watches and admires you.
02:48Thinking back on all the food experiences we have shared,
02:52I'm reminded of the warmth and the love you bring to every dish.
02:56So, I leave you with this.
02:58Cook with the values that you hold dear.
03:01Be bold, leave nothing on the table.
03:03We love you with all our hearts, Max Floss and Alf.
03:09So sweet.
03:12It's, it's really beautiful.
03:15I think sometimes like you get caught up in life
03:18and you don't really have the opportunities to tell someone
03:21you love so much how much they mean to you.
03:23So to have that, I think it's really special.
03:27Just all makes it so worth it.
03:30Knowing how much everyone has sacrificed for me to be here.
03:34It's the motivation I need at the right time.
03:38Great.
03:39This is uh, most likely Jamie cries on the bingo card.
03:47Claire wrote me the letter, she's my beautiful partner, she knows how to get the best out of me and I'm very lucky to have her in my life.
03:58Hey my darling.
04:00I've been thinking about what to say, but you really don't need a pep talk or advice.
04:05You just need to hear this.
04:07You've already done it.
04:09The hard part.
04:12You've shown up.
04:14I think you're the most courageous person I know.
04:17There aren't many people brave enough to put themselves out there day after day, but you have.
04:21And I'm so bloody proud of you.
04:24You're a walking example of how to use this life we've been gifted to our kids.
04:29You're showing Emily, Estelle an art that turning up matters.
04:33That working hard matters.
04:35Take a minute to enjoy this experience.
04:38We're all here cheering you on.
04:40We love you so much.
04:41Love you always.
04:42Claire.
04:44Whoo.
04:52Just having it reiterated that showing up is the main point and working hard is what it's all about.
04:59And results will come.
05:01I did need this one.
05:03Knowing that there's support at home is the only thing that can keep you going through this part of the competition.
05:13Oh, my God.
05:19So cute.
05:21Oh, it's very colourful.
05:23I know.
05:25I've got two handprints from each of my daughters and these love heart stickers.
05:29There's a little bit of mess.
05:30There's a little bit of colour.
05:32This is home for me.
05:34Dipinda, how far you have come.
05:40The cat is out of the bag.
05:41Apparently you can cook.
05:44You can no longer keep that secret.
05:47But I'm so glad you can do what you've always wanted.
05:51Bring people together over a meal.
05:53Belonging to the generation that has one foot in both cultures.
05:58Indian and Australian.
06:00You make me hopeful for our girls.
06:03And the next generation who see this and feel empowered to pursue their dreams just like you have.
06:09So whatever happens, you're our role model and we stand with you.
06:15Pierce, you're lucky I could stop them with one handprint.
06:19These are my daughters.
06:22This is Mehra's handprint and this is Piri's.
06:24Mary's got really nice long hands.
06:28Piri's got little stubby hands like her dad.
06:30Cooking is an expression of love for me.
06:35And the fam's just written this beautiful letter.
06:38It's recalibrated why I'm here, what I'm here to do.
06:41And it's just ignited more of that fire in me that I need to get through this.
06:56Hi Ben, reading my handwriting is going to be your toughest challenge so far in the competition.
07:00In one sentence you can tell why you're meant to be together.
07:08Anyway, wow, what a ride.
07:12You're back in your element and absolutely owning it.
07:15You said you were going to put 110% into every cook and that's exactly what you've done.
07:18You've made a big sacrifice to be away from home and Layla and Lexi miss you immensely.
07:24But to be honest, mostly they're just thrilled and so proud of their dad.
07:28And I asked if they want daddy to come home soon.
07:32The answer was not yet. We want him to win or to try and win.
07:35I can't wait to have you home. The lawns are rather long.
07:40Dinners are a bit dull and the cats are glaring at me.
07:44But hang in there. Don't come home too soon. I love you Sandy.
07:46Aww.
07:56Dear Mum, here you are again, back to win.
08:01You work so hard and put so much dedication into everything you do.
08:05So keep doing what you do best.
08:07Keeping your head cool, your hair slicked back and your eyes on the prize.
08:12Never forget how much you mean to me. Love, Phoenix.
08:14It's really special.
08:19My gosh.
08:21When we see you guys tearing around like daredevils,
08:23it's really easy to forget that you're husbands, wives, partners, mothers.
08:29And it takes so much sacrifice.
08:33We are so grateful and we don't take it for granted.
08:36Thank you all so much for sharing with us.
08:38Without a doubt, family is one of the strongest motivators.
08:47And today, yours needs to be the inspiration for an immunity winning dish.
08:51We are looking for a connection to your family for your food.
08:58Because the best kind of food is the food that's made from in here.
09:03You'll have 75 minutes.
09:06Wow.
09:07Pantry and garden, they are open today.
09:12Whoever brings us the best dish will win immunity.
09:16Are we ready?
09:18Your 75 minutes starts now.
09:21Cut it!
09:23Good luck.
09:24Good luck.
09:26Good luck.
09:28Good luck.
09:30Good luck.
09:32I'm so overwhelmed with all the love, the gratitude that I'm feeling for my family.
09:39They're the ones that motivate me to cook better, to do better.
09:43So I'm thinking of all the dishes that I've done in the past,
09:47something that they've all appreciated, but there's a lot to choose from.
09:50I forget how heavy these things get.
09:53I know.
09:57Knowing that support from home, Sandy and the kids, it's just amazing.
10:01So I'm thinking about how I can tell a story through a dish.
10:04And growing up in New Zealand, it's very outdoors.
10:07Lots of time by the sea with my dad, my mum.
10:11We would often go fishing and we'd often collect shellfish.
10:14And so immediately I think I've got to cook those things.
10:17It's pretty good.
10:20It goes there.
10:25They're all here to win, and I hope that letter was the thing that they needed
10:28to just give them that jolt to the finish line.
10:31Yeah, perfect timing, right?
10:33One of them's getting immunity.
10:34One of them's going in the top five.
10:35And the other four, they're going to have to do it the hard way,
10:37in the elimination, where they're up against some stiff competition.
10:41So I think everyone is going to bring their A game today.
10:43Ho, if I was meeting you for the first time, what would you cook me that represents you and your family?
10:50I think I would cook this taro dumpling.
10:52It's filled with a yam bean and dried shrimp.
10:55Why?
10:56Because it's one of my first memories of being able to help in the kitchen.
11:00And I just have this vision of one side of the family, all the women in a wet kitchen outside,
11:05squatting and making the dumplings together.
11:07Oh, cool.
11:08Yeah.
11:10Lovely basket of produce there, Sheppy.
11:12Thank you, Chef.
11:13And...
11:16Oh, car.
11:18Oh, mate, that's wicked.
11:19Love it.
11:20All the inspo you need.
11:21Yeah, mate.
11:24My idea's spawning from family meal, backyard, but elevated.
11:29I'm in hospo, so my weekend is Monday, Tuesday.
11:32So the kids come home from school on a Monday, fire up the hibachi,
11:36cook a beautiful piece of steak.
11:38And the one thing that I always get asked for is miso eggplant.
11:41It's like everyone in the house's favourite thing to have.
11:43It's something that I absolutely love.
11:45My idea today is going to be transporting the judges onto my back deck with a cheeky beer,
11:49a beautifully cooked piece of meat and some perfect accompaniments.
11:54I'm going to cook a beautiful piece of Wagyu.
11:57I'm just going to make a really rich jus.
11:59So for me, today is about pared back, beautiful cooking, done well.
12:08It all starts with this.
12:09Make delicious food, put it on the plate, tell a story.
12:16Can I say something?
12:17Yes.
12:18So that's your husband's handwriting?
12:20Yeah, it's incredible.
12:21It's better than mine.
12:22He's very neat.
12:23He's so neat.
12:24He's very neat with everything but housekeeping.
12:29Max and I's love story can be summed up with one word and that is honestly food.
12:34We met when I was 19 working at Arana for Jock, surrounded by native Australian food.
12:42And I think for me like trying new dishes, cooking together, going fishing, foraging for our own food.
12:48Like that's where we have our most fun.
12:51And I want to put that into a dish that would make him so proud.
12:55I'm going to make a dish called Native Australian Summer.
12:59And for me, this is a dish that is inspired by a trip that Max and I took with Florence to the Northern Territory.
13:10I just remember landing upon this native apple tree and the green ant nests were almost exploding onto you.
13:23It's so special being in such a sacred place.
13:26So I'm going to make a dish that's all about that today and really capturing that moment that was so special and presenting it to the judges.
13:35All the feels.
13:37So on the bottom of this dessert, I want to have a wattle seed puff pastry.
13:42Then sitting on top of that, I'm going to have a cinnamon myrtle creme patissiere.
13:46And then on top of that, I want to have a smoked paper bark ice cream and cover that with green ants.
13:52Just to really transport the judges to that particular memory.
14:00The first thing I crack onto is burning and smoking my paper bark.
14:05Paper bark laws?
14:07Yeah.
14:08Nice.
14:09Smoked paper bark ice cream.
14:10I'm then going to infuse it into some milk to really bring out a nice smoky flavour across the ice cream.
14:16I'm just making an absolute mess, but that's okay.
14:19I'm just pulling little bits of everything I've learnt along the way and putting that into this dish.
14:24That's done.
14:25Oh, it would be absolutely incredible to get top five today, especially, you know, on a dish that does mean so much to me.
14:36I came here to make it to the end.
14:38I came here to win.
14:40And now that I'm this close, I feel like everything is riding on this dessert, been perfect.
14:48Come on, come on, come on.
14:50To be able to really show Max and Floss every single sacrifice you made is so worth it.
15:01Think you can be the next MasterChef?
15:03Only one way to find out.
15:04Applications are open now.
15:05Head to the link below and apply.
15:07We'll see you in the kitchen.
15:0915 minutes down.
15:10You've got one hour to go.
15:11One hour to go.
15:12Oh, thank you, Chief.
15:13Sorry about that.
15:16The fam's just written this beautiful letter.
15:32And I think it's just recentred everything for me.
15:35So I think I'm going to hone into my traditional cooking and I'm going to create a dish that means a lot to both my husband and myself, which hopefully wows the judges today.
15:46My husband and I both travelled a lot together after we got married.
15:51And the one place that we went to and we fell in love with was Kerala.
15:56They do this sadia, which is a beautiful feast on a banana leaf.
16:00And it's like the most beautiful thing.
16:02Brings people together.
16:03A sadia has got like 15, 20 dishes.
16:07Obviously, I've got 75 minutes.
16:09I can't do 15, 20 dishes, but I'm going to try and nail at least six or seven of those.
16:14We loved it so much that the following year for our anniversary, we actually had the entire fam come over and we cooked them a sadia.
16:23So, yeah, it's very close to my heart, kind of a meal.
16:26So the elements of my sadia are going to be Malabar fish curry, beetroot curd rice, some porti, pineapple curry, uttapam, as well as alam chutney.
16:40Got no time to waste today.
16:42Time is definitely going to be an issue.
16:44So just working as fast as I can here.
16:47Cooking is an expression of love for me and I'm going to use this love and support from the fam as a superpower.
16:55I'm going to try my hardest to win immunity today.
16:58Winning immunity today will put me straight into the top five.
17:09It's further than I've ever been in this competition.
17:12I'm going to be channeling every bit of emotion and feeling and hopefully it'll get me safe.
17:17Holy moly.
17:18Lucky day.
17:19I've just been fishing.
17:20I wish.
17:21Yes, please.
17:22Yeah.
17:23So thinking of family life, growing up in New Zealand, my earliest memories are about doing things like fishing and collecting shellfish with family.
17:30It's something that's passed on.
17:33I'm doing the same thing with my children.
17:36I've just started teaching Lexi and Layla how to fish.
17:39They've held the rod and they've even caught their own fish.
17:41And they're into it.
17:44You have a really good day fishing, you might catch a kingfish.
17:47And also the other ingredients are all things that we'd find in our garden at home.
17:51So it's a very humble dish.
17:53Nice fish work, Benny.
17:54Cheers, mate.
17:55But it's going to be elevated to MasterChef standards with my feelings and my family all mixed in with it.
18:01Today I'm going to make a pan-roasted kingfish with clams, herb noki, and a vermerced cream sauce.
18:08Good dishes aren't good enough.
18:09They've got to be great dishes.
18:10So I'm just going to try to put my feelings and emotions into this dish and make it really sing of family and love.
18:16Honestly, I feel like it was just this switch in my brain to have this beautiful letter from my son.
18:28In the competition, I think it's a lot about where your head's at and that's definitely helped to get me back into the zone.
18:34I have decided to cook a dish that brings together two of my son's loves.
18:40Sausages on bread and yakitori.
18:43We absolutely love the flavours of yakitori.
18:47So I'm going to make my own kind of tare that I'm going to glaze on my sausages, so my boudin blanc.
18:51And milk buns, which I'm going to serve them with.
18:55Yeah, just have a bit of fun with it.
18:57It sounds like a really simple dish, but this is not your typical sausage in bread.
19:02This is highly technical.
19:05My milk buns, they're a tricky type of bun to make in general, so I really need to get them perfect.
19:12And there's a lot of kind of elements going on there with the sausage.
19:17Boudin blanc is basically a sausage, but it has no encasing.
19:22So it's a really tricky technique to get right.
19:25Honestly, I know that my son would devour this dish if I pull it off.
19:31I'm throwing everything at this one because first of all, I want to impress the judges.
19:35But secondly, I want my son to be really proud of this dish.
19:39She's working. Come on.
19:44I love basing dishes off memories that I've made with my family.
19:48So this dessert is all about landing upon this native apple tree during this holiday that Max and I have with Florence in the Northern Territory.
19:57So far my smoked paper bark ice cream is in the churner and I'm making my pastries.
20:06Pastry loss?
20:07It's a wattle seed ruff puff.
20:09Nice.
20:10Just obviously pressed for time with that.
20:12And I now need to laminate this pastry by folding it into a book, rolling it out until I've got four beautiful folds.
20:19Come on, come on, come on, come on.
20:21I want those layers to replicate the layers that a paper bark tree would have that they're so thin you could almost peel them back.
20:29Yeah, we'll see. I know I can get it done in this amount of time.
20:33It's going to be an absolute push to the end.
20:35But everything is on the line today.
20:38And I think if today you're not pushing yourself, you're not going to win immunity.
20:44We want a dish from the heart.
20:4640 minutes to go.
20:48Come on, everybody.
20:50All right, let's go.
20:52I'm getting salt, salt, salt, salt, salt, salt, salt.
20:55Take this, I like this.
20:57I've got so much to do for my asavia.
21:00So I have to be cooking more than one element at any given time.
21:05Oh, shit.
21:07And I think that's the only way to get through this cook and get everything done.
21:13So far, my beetroot curd rice is done.
21:15It's chilling.
21:16It's amazing.
21:17My fish curry base is done.
21:19But I am feeling stressed because there is still so much to do.
21:22Where did the time go?
21:24To Pinda.
21:25Hey, guys.
21:27What are you cooking?
21:28So my husband and I, about five years ago, traveled to Kerala.
21:31And the one thing we had and we loved was asavia, which is kind of like a feast served on a banana leaf.
21:38Tell us what are the dishes.
21:40So on the asavia, I'm doing a Malabar fish curry.
21:44I'm doing a alam chutney, which is a ginger-based chutney.
21:47It's got a lot of flavor in it.
21:48I'm doing beetroot curd rice.
21:50And I'm also going to do uttapam, which is like a version of a dosa.
21:54So I'm going to do all of that.
21:55And I'm also going to do like a pineapple curry on the side.
21:58There's a lot there.
21:59I know.
22:00There's a lot there.
22:01And I'm sorry.
22:02This has to be your best curry, right?
22:03I hope so.
22:04Or your best group of curries.
22:05Yeah, I hope so.
22:06And that's what it's going to take because we've had some unbelievable curries.
22:11Yeah.
22:12So it's just got to be next level and you have to push yourself to the absolute limit.
22:17Yeah.
22:18But everything needs to be perfect to get you that immunity spot.
22:23Bring us something your biggest fans would love.
22:2430 minutes to go!
22:25Let's go!
22:26Wow.
22:27Are you okay, Dipanje?
22:28I'm okay.
22:33I don't know.
22:36Bring us something your biggest fans would love!
22:3930 minutes to go!
22:40Let's go!
22:46Wow. Are you okay, Defender?
22:49I'm okay. I don't know.
22:53I definitely feel the pressure because I've got 30 minutes to go
22:56and I'm making like six elements.
22:59I need to make sure every element is executed to perfection.
23:02I get really stressed when these guys say that,
23:04but it has to be the best curry they've ever had
23:06because that just adds more pressure.
23:08My curry's done.
23:09I just need to cook the fish really quickly
23:11and move on to the uttapang.
23:13Made them a couple of times before
23:15and they're like these really delicious savoury pancakes
23:19with like a little chutney topping,
23:22which is like a dry chutney on top.
23:25I still need to make pineapple curry, my alem chutney.
23:28But yeah, hopefully it'll all come together.
23:31Hopefully.
23:32I've actually overcommitted in terms of how many dishes I want to do
23:35for the judges today.
23:39My family has made so many sacrifices,
23:41so I'm committed to do every single one of them.
23:44I've got to get onto this one now.
23:50Okay, let's do this.
23:51I'm really drawing on that beautiful message from my son
23:55for this sausages in bread dish.
24:00So far my milk buns are looking great.
24:04Move faster.
24:05It's time to get these into the oven.
24:07I've also glitzed together all of my chicken mixture.
24:10So it's now time to roll my chicken into the sausage shape.
24:14Look at that.
24:16That looks great, Sarah.
24:19Like a Christmas bonbon.
24:22If there's any air bubbles, that's where steam will enter
24:25and there's going to be liquid that gets inside.
24:28So it's really important that this stays tight and dry.
24:34It's looking pretty good at the moment.
24:36So potentially enough time.
24:38Potentially.
24:47Hey.
24:48What is it?
24:49You have to drizzle salt like Japanese rain?
24:53Even though this is essentially steak and three veg,
24:55I'm feeling really confident with my dish.
24:57I've got my jus cooking away.
24:59The eggplants are roasting away.
25:01Now I need to start concentrating on this piece of beef.
25:05Steak smells incredible, Jamie.
25:07What a time.
25:10Looks delicious.
25:13I like pared back food,
25:14but I have to make sure that every single thing is perfect.
25:17That's it.
25:19Make sure that when it hits the judges' table,
25:21it is stunning.
25:23It's going to be tasty,
25:24and I'm having fun cooking this.
25:26I feel very comfortable.
25:27It's like I'm at home.
25:32Your potatoes nearly done, Benny?
25:33Almost, mate.
25:35I don't need this one, I decided.
25:39I'm cooking a really simple, honest seafood dish here,
25:42but I've got a lot of things on the go.
25:44Mussels, clams, and kingfish.
25:46The fish, and they're all challenging to cook.
25:49I've had a few missteps with seafood,
25:51so I'm just going to take care with it.
25:52No beds in the mussels,
25:54and make sure that the fish is perfectly cooked in the middle.
25:58But I also need to make the gnocchi.
26:00Go, Benny.
26:01What I'm trying to get across with this dish is
26:03all of the things can be taken from the sea
26:05or harvested from your own garden.
26:07So I'm going to put some tarragon, some parsley, and some chives
26:10in the gnocchi itself.
26:12Good.
26:14Cooking is really important in family life for me.
26:17I love cooking with the kids.
26:20I love you.
26:22It's something we do together,
26:23and any of those feelings I can channel into my dish
26:26is going to be really helpful.
26:29It's looking pretty good.
26:31You're not just back to eat,
26:32you're back to make your family proud!
26:3315 minutes to go!
26:38It's coming together.
26:39I just look at all of these bowls
26:40and it makes me really nervous.
26:41Yeah, it makes me nervous too, don't worry.
26:42No revenge space.
26:44There's just under 15 minutes to go.
26:46And my rough puff is in the oven.
26:49Ice cream is in the churner.
26:52The next thing I need to crack onto
26:53is making my cinnamon myrtle creme patissiere.
26:57That was definitely good.
26:59So I start by whisking together my eggs, sugar,
27:02and corn flour in one bowl
27:05while the milk is coming up to temperature
27:07with lots of cinnamon myrtle
27:08just to really accentuate that cinnamon flavour.
27:11With me, I am cooking at my best
27:13that emotions and memories come into it,
27:15so I'm really leaning in on that.
27:18While that's bubbling away,
27:19I'm looking at the ice cream in the churner
27:21and it's not really doing much.
27:24It's not moving at a fast enough speed for my liking.
27:28Oh, my God.
27:30At the same time, I take a peek at my rough puff pastry.
27:34Oh, sweet Jesus.
27:37Very blonde.
27:38And it is completely raw.
27:42Well, what's going on with your puff?
27:44Um, it's very blonde, Poe.
27:45Very blonde, OK.
27:46Yep.
27:48Have you thought about what you can do if it doesn't work out?
27:51Nope.
27:52I can't make other pastry in 14 minutes, Poe.
27:57I've got raw pastry and unchurned ice cream,
28:00so I don't know how I'm going to present a dish to the judges at this point.
28:04And if I fail at today's challenge, I almost feel like I'm failing Max and Florence.
28:13Say a parade for God, Callum.
28:14This dessert, the native Australian summer, is all about the full experience from visuals to flavours.
28:26So if one element is missing from this dish, the whole dish does not make sense.
28:43Bar out.
28:44All right, I'm going to go churn.
28:45My plan is almost like cross my fingers and toes at this set.
28:50But for this rough puff, I need to pivot and think fast.
28:57Not right now.
28:58This is the bark component of the dish.
29:05And if there's no bark, there's no dish.
29:10Come on, everybody.
29:12And my plan of action is to cut out some discs of pastry and cook it in the pan with lots of butter until it's super, super golden.
29:23Why do I do this to myself?
29:25Yeah.
29:30Po loves when her pastry is taken right to the edge.
29:35And that's what I need to do today.
29:37I need to make sure it's super caramelised and cooked the whole way through.
29:42I am praying to the pastry gods right now.
29:46I'm thinking to finish my boudin blanc on the hibachi.
29:50So I want to give that sort of caramelisation, that whole sausage vibe.
29:54But time is just going so quickly.
29:56Please push on.
29:57Okay.
29:58Come on, let's go.
29:59Yep.
30:00Ten minutes to go.
30:01I'm trying to get this gnocchi perfect.
30:03At the same time, I'm thinking about the kingfish in the oven, it needs to come out.
30:08I've got to plate up this whole thing, this memory of my childhood, my kids' childhood, and make it look like it would just fly out at a restaurant.
30:16I had a really good restaurant at that.
30:19Come on, Jamie.
30:20Let's go, mate.
30:21Looking good.
30:22Yeah, the beef looks beautiful, mate.
30:25I'm going to shoot.
30:27I slice through my beef.
30:28And it's stunning.
30:29Nice.
30:30It's glistening.
30:31It's exactly the texture and exactly the temperature that I want it.
30:34I'm looking over at the letter that was written by Claire.
30:36I'm looking at my little car from Archie, and all I'm thinking is that I feel really comfortable in the kitchen today, because I've brought a little bit of home with me.
30:57This is your path to top five, and you have five minutes to go!
31:02Come on!
31:03Come on, Jamie.
31:04Much better.
31:05Look at that bread.
31:06You set, Lossie?
31:07Where should I put this?
31:08Do you want a plate or something?
31:09Yeah.
31:10What would you like?
31:11I'll get it for you.
31:16The struggle's real over here, because I've got like six curries to plate up, plus breads and rice.
31:21Everything is coming together.
31:22I don't know how.
31:23I have put in so much love and care and attention to detail in each of my life.
31:31I do not want to be missing out on any of them.
31:34Hey!
31:35Now she's got colour.
31:36Far out.
31:37We're in the final moments of this cook.
31:38I've just finished whipping my creme patissiere and my rough puff disc is perfectly caramelised.
31:44That is everything I wanted.
31:45That is so good.
31:46And my ice cream is churning up so beautifully.
31:51Oh, okay.
31:52Nice.
31:53Nice.
31:54Well done, mate.
31:55So now it's to finish the dish.
31:56I think Max and Floss are definitely watching over me because I feel like I've honestly pulled
32:00off one of the biggest miracles in this kitchen.
32:02Keep pushing!
32:03Time's up in ten!
32:04Nine!
32:05Eight!
32:06Seven!
32:07Five!
32:08Five!
32:09Five!
32:10Five!
32:11Five!
32:12Five!
32:13Five!
32:14Five!
32:15Five!
32:16Five!
32:17Five!
32:18Five!
32:19Five!
32:20Five!
32:21Five!
32:22Five!
32:23Five!
32:24Five!
32:25Five!
32:26Five!
32:27Five!
32:28Five!
32:29Five!
32:30Five!
32:31Five!
32:32Five!
32:338, 7, 6, 5, 4, 3, 2, 1.
32:45Well done, everybody.
32:51How about you?
32:54Not bad, not bad.
32:55Oh, my God, Benny.
32:56Good job.
32:58Oh, good job.
32:59How'd you go?
33:01We did it.
33:02Yeah, we did it.
33:03We made it.
33:03We made it.
33:11We ask you to make us feel connected to you and your family for your food.
33:17Let's see who's done that successfully and secured immunity.
33:23The first dish we'd like to taste belongs to Sarah.
33:27I'm definitely feeling the nerves because there is so much that rides on today's cook.
33:39But this dish represents who I am as a chef now and a little piece of nostalgia bringing
33:47my son into this dish.
33:48And I hope that this is enough to get me across the line.
33:51Sarah, tell us, what have you made?
33:56So I've made sausages and bread.
33:59It is a shishimi togarashi spiced boudin blanc with tare glazed and a milk bun.
34:07So what is the connection of this dish with your family?
34:11So basically, I'm from a country town.
34:16We grew up eating a lot of sausages on bread.
34:19And obviously, my son is obsessed with it.
34:21He's a 14-year-old boy.
34:22He loves eating that as well.
34:23But he's got a bit more of a sophisticated palate.
34:26And his favourite is to eat yakitori skewers.
34:30So I wanted to kind of bring those two together.
34:34That's nice.
34:35Wow, look at that.
34:36Cheers.
34:37Cheers.
34:38Cheers, everyone.
34:39Cheers.
34:40Oh, sorry.
34:41Hang in.
34:45One smear.
34:53So, it is a fantastic boudin blanc.
35:00So, well done on this one.
35:02Because I tell you something, Sarah.
35:05Even me, after those years, I still have a bit of recipe next to me.
35:07I'm trying to make sure I mix properly.
35:09Manage to push it properly, which is not easy.
35:12Then take it out, make sure you glaze it.
35:15That's a lot of work.
35:17And this is perfection.
35:19Wow.
35:19Well done.
35:20I think you completely achieved what you set out to do today.
35:26You're thinking of Phoenix, and you're thinking of his voracious appetite.
35:30But also his refined palate, particularly for a 14-year-old.
35:34And that's what I'm feeling.
35:37This has technique, this is delicious, and I want more of them.
35:41Check this out.
35:42Mop marks.
35:43I think that's a good sign.
35:44Well done.
35:45No, we're good.
35:49Lovely.
35:50Lovely work.
35:50Yeah, thanks.
35:52Thanks.
35:53Well done.
35:55Next dish we'd like to taste, the pindar.
35:59Can you please help me?
36:01Aw.
36:02Aw.
36:03With a little help from my friend.
36:07Other way, other way.
36:08Oh.
36:09Thanks, Ben.
36:11Thanks, Ben.
36:11Well done.
36:12Thanks, Ben.
36:14Look at this.
36:15Wow.
36:16Far out.
36:17Those colours look inside.
36:19This is fluorescent.
36:22What have you made, Dupinder?
36:25I've made you guys a sadia, which is a feast, and it's served fresh on a banana leaf.
36:32Your husband and your children, they believe in you so much.
36:38Must make you feel pretty proud.
36:41They definitely are my backbone.
36:43Like, my husband, he's been the biggest backbone, like, for me.
36:48I don't think I would cry, but, like, both the times that I came onto MasterChef, I feel like he believed in me more than I believed in myself.
37:02And during the 75 minutes, there were a couple of times where I was like, I don't think I'm going to get everything done.
37:07And then I just thought of those handprints.
37:10I thought how he wrote, we are proud of you, and the crowd was in, like, bold letters.
37:14And I was like, no, I'm going to keep going.
37:16If they're making such a big sacrifice, I'm just going to make every single element that I've decided to do, and I'm going to execute it.
37:24Wow.
37:25Wow.
37:25Nice.
37:29Do you want to plate it up for us?
37:31Yeah.
37:31Keen to see this.
37:32It's a pindar.
37:48For you to take out immunity, everything that's on this banana leaf has to be perfect.
37:53Which fan-favourite will lift the MasterChef trophy?
38:04Stream every mouth-watering episode on 10.
38:13All right, Narrakin, squish up, Jean-Christophe, get in here.
38:15All right.
38:23It depends on the way that you've pushed yourself to make us feel that connection with your family.
38:42That's why this dish is perfect.
38:43The dish itself, the colours, like, it is unbelievably ridiculous.
38:54The textures are beautiful.
38:56The sweet and sour of the pineapple versus kind of that hammer-in-esque tomato fish curry.
39:03And then this bread, that's the best sponge ever.
39:08Like, you just dunk that in there.
39:09There it goes, does its thing, and then away you go.
39:11Wowie.
39:14Deep under, look in my eyes.
39:17Look in my eyes, I'm in tears.
39:19Oh.
39:20It's unbelievable.
39:22For me, it doesn't matter how many dishes I've cooked in my life.
39:26I've never experienced this multitude of flavours, textures, colours.
39:31It's looking perfect.
39:34You can get the peanuts, the chilli, the tamarind.
39:37You are fantastic.
39:41You really demonstrate what cooking does, and I really admire you and respect you.
39:48And once again, thank you for this experience.
39:53This is the best possible outcome that I could have asked for.
39:56Such a suck.
39:57Oh, I'm feeling so good that I could actually present aside the other to the judges.
40:04Oh, my God.
40:06Alright, take us down memory lane.
40:08Jamie.
40:09APPLAUSE
40:10There is four things on this plate, plus the jus.
40:17There's nowhere to hide, but that's the kind of food that I love.
40:20It's the kind of food I want to cook, and it's what I want to show the judges.
40:24Jamie, what have you cooked?
40:26So I've done beef wagyu, roasted turnips, miso and eggplant puree,
40:32and a very, very rich jus.
40:36LAUGHTER
40:37So how does this dish connect us to your family?
40:41Lighting the hibachi when the kids get home from school,
40:44like, a sauce like that and just have it cooking away
40:46while I'm helping them with homework, that's sort of part of it.
40:49And I want to showcase great produce in a really simple way
40:53and just pack it full of delicious flavour.
40:55Jamie, like, definitely feel the love that you've got
41:15for Claire and your family.
41:17For me, I love the cook on the wagyu.
41:19It's kind of rare, medium rare, which is where I like it.
41:22Beautiful caramelisation on that hibachi.
41:26The miso eggplant was beautiful, texture, spot on.
41:30For me, the jus was really well made.
41:32I just thought, for this dish, I just wanted a bit of a lighter sauce.
41:38But, mate, we're, like, we're splitting hairs here.
41:40Great plate of food.
41:41Great, thank you.
41:42I really loved the cook on the wagyu.
41:46It was so beautiful and buttery.
41:48Loved the miso eggplant.
41:50I loved that there was, like, still that hint of spiciness
41:53from the eggplant.
41:53I agree with Andy.
41:56I think the sauce, I think if it was lighter,
41:59there would have just been a bit more separation.
42:01But still, like, such a beautiful dish.
42:04Thanks, Matt.
42:04Thanks, honey.
42:05Thank you, Danny.
42:08Well done, man.
42:12Saucy.
42:13Yeah.
42:14Next up, Ben.
42:16This dish, I want the judges to experience a little piece of New Zealand,
42:26a little piece of the sea, and a little piece of me.
42:30I really hope they love it.
42:33Ben, what is the dish?
42:34Yeah, well, this dish is all about the activities you do as a family.
42:39So, you know, gathering shoalfish and going fishing
42:41and those things that I, like, learned from my parents
42:43that I'm now passing on to my kids.
42:48Pan-roasted kingfish with mussels,
42:51clams, herb gnocchi,
42:52and a vermouth cream sauce.
42:57Let's taste.
43:16Ben, the plating was absolutely beautiful.
43:19It was such a picture.
43:22And I really get the sense of that connection
43:25that you have with the sea
43:27and how your family plays into that.
43:30Love to cook on the mussels and the pippies.
43:33Really lovely and just cook through,
43:35which is very, very well done.
43:38Unfortunately, the fish is a little bit over.
43:40You could kind of see it as soon as we cut into it.
43:43But having said that,
43:44it had beautiful, crispy skin.
43:46Still a brilliant job.
43:49Ben, the shellfish, impeccable.
43:51I think your dish is very well seasoned.
43:54And I think there's a lovely contrast
43:55with the green oil and this fish sauce.
43:58Now, your sauce, impeccable.
44:00In fact, it's the best that you've done on MasterChef.
44:04It's just perfect.
44:05But the only thing you let me down
44:08is the fish.
44:10It's a little bit over, so I'm so sorry.
44:13Yeah, good sauce.
44:15Next dish we'd like to taste belongs to...
44:24Laura!
44:28It's going to go slow, very slowly.
44:34What's the dish, Laura?
44:40So, this is my native Australian summer.
44:45This is a wattle seed puff pastry,
44:46a cinnamon myrtle creme patissie.
44:49The muntries have been cooked down
44:50in an apple caramel with some bee pollen,
44:53smoked paper bark, ice cream,
44:55and then green ants on top.
44:57Let's eat.
45:00This dish, I think, represents my whole journey.
45:04It's the start of my cooking career.
45:09Walking through the doors of Arana,
45:11learning how to work with native Australian ingredients,
45:14then meeting Max
45:15and both sharing this love
45:18of native Australian culture and cuisine.
45:22Being able to go to the Northern Territory together
45:24and see where all these beautiful ingredients
45:28are grown and come from.
45:29It's like, this dish is my life story.
45:35So, I feel like everything is riding on this dish being perfect.
45:41MUSIC PLAYS
45:43Laura, that dessert is just impeccable.
46:05The ice cream, I could literally eat buckets of that.
46:10I don't want to do bad things to it.
46:12LAUGHTER
46:13Yeah, it's so amazing.
46:18Just the texture is perfect,
46:20but just the amount of smokiness
46:22you have dared to infuse into that.
46:25It's just beautiful work there.
46:28The puff pastry.
46:30You pulled through.
46:30LAUGHTER
46:31It's caramelised all the way through.
46:35Thank God.
46:36Yeah, it's just a very accomplished plate of food.
46:38I love it.
46:39Laura, those beautiful, nutty, caramel flavours
46:44of the waffleseed in buttery pastry.
46:47It's almost a throwback to, like, Australian scones
46:50and apple pies, but presented in such a refined,
46:55modern, clever way.
46:57Thank you so much.
46:58The most impressive thing for me
47:01and why it is so beautiful
47:03is, like, every element has an 80-minute...
47:06Yep.
47:06..and yet it just eats so easily.
47:09And that is the true sign
47:11that you are just an expert in this style of cooking.
47:15OK, pairs are standing up for multiple reasons.
47:19It goes from familiar to something that is luxury.
47:23Beautiful work, Laura.
47:24Thank you so much.
47:27I actually can't even find the right words right now.
47:32And I just feel so proud
47:33to be able to put up a dish like this
47:35in this kitchen
47:36and be inspired by the two biggest loves of my life.
47:42Good job.
47:42Thanks.
47:43So good.
47:44We gave you those letters to inspire you today
47:56and it's clear they did just that.
48:01With the pressure of elimination looming,
48:04every single one of you is after that top spot.
48:08And I'm so happy to say
48:09there were a few contenders.
48:12Laura.
48:14Dupinder.
48:25And Sarah.
48:33All three of you really took us for a walk down memory lane.
48:38But the winning dish wasn't just deeply personal,
48:42it was unbelievable.
48:46Welcome to the top five.
48:51Laura.
48:52Ben, Jamie, Sarah, Dupinder.
49:09Come Sunday,
49:10we are going to have to say goodbye to one of you.
49:13This is going to be one fierce showdown.
49:15Bye-bye.
49:17Bye-bye.
49:20Thanks for coming back.
49:21Thanks.
49:21Well done, guys.
49:22Yeah.
49:23That's a good fit.
49:24What a special day.
49:25It's so good.
49:26Sunday night on MasterChef Australia.
49:30Please welcome Julie Goodwin and Nat Tuppler.
49:33Welcome back.
49:37Wow.
49:37They know exactly what it takes to go all the way in this competition.
49:45You need to pick Matt's pantry or Julie's pantry.
49:48If you cook one of the two bottom dishes, you will fall into round two.
49:53Let's go.
49:54The risks are high.
49:56It's only a 50-50 shot if I go into the next round.
49:58But the rewards are higher.
50:01I've never been in the top five in MasterChef.
50:03I'm going to give it everything today to get through.
50:05I'm starting to panic.
50:07Shrimp paste in your ice cream.
50:10Whoa.
50:12Anything can happen.
50:13Woo.
50:14Let the games begin.
Recommended
57:17
|
Up next
49:00
57:54
51:48
49:08
41:57
46:51
43:01
23:03
58:12
45:58
1:14:56
49:00
50:11
45:08
22:08
47:19
50:04