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00:00:00Previously on MasterChef Australia
00:00:03This is the everything box!
00:00:06This is the most dreaded challenge on MasterChef Australia
00:00:09As the challenges get tougher
00:00:12Sorry
00:00:14I think you're the most courageous person I know
00:00:16and I'm so bloody proud of you
00:00:18The reason they're back to win
00:00:21hits harder than ever
00:00:23Wowie!
00:00:24You feel that connection with your family
00:00:27This multitude of flavours, textures, colours is perfect
00:00:31That is just impeccable
00:00:33With immunity going to Laura
00:00:36Please welcome Hugh Allen!
00:00:39And a service challenge at one of the best restaurants in the country
00:00:45There is chefs from all over that would do anything to be in my shoes right now
00:00:48Was a winner for Callum
00:00:51Tonight
00:00:54Three
00:00:55Four
00:00:56They're one step away
00:00:58From making it
00:01:00To the top five
00:01:21Here we go everybody!
00:01:24There we go everybody!
00:01:27Good luck mate!
00:01:28Good luck mate!
00:01:32Good morning all!
00:01:34Good morning!
00:01:36Good morning!
00:01:37Good morning!
00:01:38This is it!
00:01:39Today is the day!
00:01:40By the end of it
00:01:42We'll have our top five of MasterChef back to win 2025.
00:01:47Trust me when I say never has the competition been so close.
00:01:54And everyone has got one hand firmly on the trophy.
00:02:00All right, you're going to need all of your energy and focus for today.
00:02:05This one is a massive two-rounder.
00:02:08What you see behind us is the key to today's challenge.
00:02:15This display has been carefully put together by two very special cooks
00:02:21who know exactly what it takes to go all the way in this competition.
00:02:28Please welcome our first-ever MasterChef winner
00:02:32and last year's champion, Julie Goodwin.
00:02:38Oh, my God!
00:02:38And that's her pool! Yay!
00:02:41Yeah!
00:02:50That's fabulous!
00:02:53Hi!
00:02:54Hi!
00:02:55Hi!
00:02:56Hi!
00:02:57Hi!
00:02:58Hi!
00:02:59Hi, Joey!
00:03:00How are you doing this?
00:03:01How are you doing this?
00:03:02How are you doing this?
00:03:03How are you doing this?
00:03:04How are you doing this?
00:03:05How are you doing this?
00:03:06How are you doing this?
00:03:07How are you doing this?
00:03:08How are you doing this?
00:03:10Welcome to the dark side.
00:03:11Yeah.
00:03:16Julie, Nat, welcome back.
00:03:19Wow.
00:03:20Julie, what's it like to be the first person ever to win on MasterChef Australia?
00:03:27Oh, it was wild.
00:03:28I mean, you remember.
00:03:29You remember what those days were like.
00:03:31I do.
00:03:32But if you'd asked me then what I'd be doing in 16 years' time, I had no idea that it would
00:03:38have the longevity that it's had.
00:03:40But I'm so proud to have been a part of it from the very beginning and to still be a
00:03:46part of it now.
00:03:47Jamie, do you remember watching Julie win in season one?
00:03:50Yeah, I do remember watching Julie win in season one.
00:03:52Were you born?
00:03:55You win today already.
00:03:56Don't.
00:03:57See you later.
00:03:58No, I do remember watching it and I applied as soon as I'd finished watching the show.
00:04:05Who knew all these years later I'd be standing here in front of you, still trying to cook.
00:04:12Miss Natty, is it a bit weird standing up here?
00:04:15I have the jitters.
00:04:17Oh, really?
00:04:18No.
00:04:19I feel like I'm about to cook.
00:04:21Yeah, I guess.
00:04:23Nat, how good does it feel to win this competition?
00:04:26It feels so, so good.
00:04:29Honestly, it's the most rewarding thing ever that I've ever done so far in my life and I
00:04:34think it always will be.
00:04:35I want to say, what haven't you been doing since you won?
00:04:38You're everywhere and you're just going at the speed of light, I feel.
00:04:43Yeah, it's pretty crazy.
00:04:44I went to London, worked with Jamie.
00:04:47Worked with Jamie, which was incredible.
00:04:49And you've got a cookbook coming out?
00:04:51Yeah.
00:04:52What's it called?
00:04:53Ty, everywhere and anywhere.
00:04:55Now, Nat and Julie, I'm sure these ingredients behind us look mighty familiar to you two.
00:05:00Yep.
00:05:01Yep.
00:05:02That's because these pantries are comprised of all the ingredients you used in your finale
00:05:11dishes.
00:05:12Julie, your sage and garlic chicken from season one?
00:05:19Yep.
00:05:20To take something that's as homely as roast chicken, something you're all familiar with,
00:05:27and to put it on the table with a restaurant interpretation is something that's quite hard
00:05:30to do convincingly.
00:05:31You've actually achieved what you set out to achieve, which is to go from being a home
00:05:35cook to being a restaurant cook.
00:05:37So congratulations, that's a beautiful dish.
00:05:41And Nat, your Scotch egg from last season.
00:05:48Nat, it is so delicious.
00:05:50You pull out a Thai Scotch egg with finger lime, caviar, mayonnaise, and an ampricnum that would
00:05:58blow our heads off.
00:05:59That is why we love you.
00:06:01That is why you're so good.
00:06:02Oh, yeah.
00:06:03Oh, yeah.
00:06:04Oh, yeah.
00:06:07So Julie's ingredients behind me here are actually my nightmare because they cost me the
00:06:16trophy.
00:06:17Here's how these ingredients come into play.
00:06:20You need to pick one of these two pantries to create your own winning dish.
00:06:26Either Nat's or Julie's.
00:06:31But choose carefully.
00:06:33Because if you cook one of the two bottom dishes, you will fall into round two.
00:06:40And whatever you didn't cook with in round one, that will be your pantry.
00:06:45We're giving you 60 minutes.
00:06:49So what's it going to be?
00:06:52Nat's pantry or Julie's pantry?
00:07:05Choosing the right pantry can be the difference between staying here or going home.
00:07:09And they are very different.
00:07:11One's very Asian, one's very European.
00:07:14Decisions.
00:07:15Decisions.
00:07:16Yeah.
00:07:17I'm looking at Julie's pantry.
00:07:18You could make so much of this pantry.
00:07:19So many options.
00:07:20Looking at Nat's and I can really only think of one really good dish with that pantry.
00:07:34So I'm torn between choosing the pantry I feel the most comfortable with and I think it's
00:07:38going to probably keep myself safe.
00:07:41Or take a risk today.
00:07:44And if I don't cook a good enough dish, I've got a massive safety net and loads of time to
00:07:49think what I can do with the other pantry.
00:07:51Sarah, what pantry are you cooking with?
00:07:54I'm going to go with Julie's today.
00:07:56Okay.
00:07:57Classic French flavours.
00:07:59Yeah, really excited about what's in there.
00:08:02Ben, whose pantry are you going to be cooking with in round one?
00:08:05I am going to choose Nat's.
00:08:08Okay.
00:08:09Why Nat's?
00:08:10I like it.
00:08:11Because it's more challenging for me and I just feel like that plus the pressure today
00:08:15is going to come up with something new and hopefully get me out of round two.
00:08:19Jamie, whose pantry have you chosen for round one?
00:08:22I'm taking Nat's.
00:08:23I've probably used Julie's pantry four or five times this season.
00:08:28I think that I can build something beautiful and really focused out of the flavours on
00:08:33that side.
00:08:34Defender, whose pantry are you going to choose in round one?
00:08:37I'm going to go with Nat's pantry.
00:08:39I would like to be safe from the second round.
00:08:41I think that's my best bet.
00:08:43You've got all your ingredients.
00:08:45Now it's how you use them that'll mean the difference between securing your spot in
00:08:49the top five and going home.
00:08:52Gals, do you want to do the honour?
00:08:55Okay.
00:08:56Your 60 minutes stop now.
00:08:59Oh my God.
00:09:00Oh.
00:09:11Sorry, guys.
00:09:19Oh, jeez.
00:09:20Oh, no one else wanted it.
00:09:22You want me to carry your basket?
00:09:24Yeah.
00:09:25Good luck.
00:09:26That was a big dress.
00:09:28Oh my goodness.
00:09:30I know.
00:09:31Good luck.
00:09:32Thanks.
00:09:34Docky, Docky, could you just grab me the pork?
00:09:37No, Jamie.
00:09:39Hey.
00:09:40It's about to try.
00:09:42I'm choosing Nat's pantry for the first round.
00:09:44Nat's pantry has pork, lemongrass, limes and the lime leaves.
00:09:49There's fish sauce, there's bellachan, there's so much flavour there to be had.
00:09:54I'm quite comfortable cooking either side from Nat's or from Julie's pantry, but I don't
00:09:58plan on having to cook from Julie's pantry.
00:10:00My goal is to make this as delicious as possible in the 60 minutes.
00:10:04Today I'm going to do a little dumpling using the pork, really make that bold and rich and
00:10:10powerful in terms of that filling.
00:10:12I'm making an aromatic broth that will go over the top of that.
00:10:16It's going to be an elegant little plate of dumplings with a beautiful broth packed
00:10:20full of flavour.
00:10:21First thing I need to do is char off my spices, which are going to form a base for the broth.
00:10:27I've got my pork in a pan that's trying to get some colour on every side, and that's
00:10:32going to go into my pressure cooker along with these charred aromats to start building
00:10:35that flavour and give a deep, dark, roasty flavour to my broth in the end.
00:10:40Developing depth from the get-go is the most important part of this whole broth.
00:10:44If I don't manage to build enough flavour into this broth, then it's going to be like bad
00:10:49dumplings in murky water.
00:10:52We have a very, very serious day on our hands.
00:10:56Top five is one cook away.
00:10:59I would be thinking about round two from the get-go.
00:11:02I know you don't, no-one wants to be there, right?
00:11:04No.
00:11:05I would probably leave the one that I would be more comfortable with and feel like I'd
00:11:08have a better cook in round two.
00:11:10That would be my strategy too, Andy.
00:11:12I mean, history tells me that I'm going to end up in round two, so I have something
00:11:17in my pocket that I'm going to be really comfortable with.
00:11:19Yeah.
00:11:20Yeah.
00:11:21Today I've chosen Julie's pantry.
00:11:24I, first of all, love Julie, and secondly, I think it's a really fantastic pantry to go,
00:11:32really classy.
00:11:33I picked Julie Goodwin's pantry knowing that I can instantly lean on something that is
00:11:39comfortable for me, and that's French techniques.
00:11:41My strategy is to put everything I have into this cook, and I am going to keep myself safe
00:11:50from round two.
00:11:51I've got the whole pantry to myself.
00:11:54Today I am making confit chicken wingettes with a potato fondant and a leek soubise.
00:12:01A soubise is a sauce that is thickened, kind of like a bechamel, but loaded with leek.
00:12:07So I want it to be this really beautiful, creamy puree, and just to add this really luxury element to this dish.
00:12:16Coffee and chicken is cooking it in a fat at a really reduced temperature, so this is going to slow cook, around 60 degrees, and as soon as it's ready, those bones will just slip out, and I'll have these beautiful wingettes that are cooked perfectly.
00:12:35While that's going, I want to create a really rich jus that I can glaze these wingettes at the end.
00:12:44This dish is definitely very heavy on technique, but it's elements that I'm familiar with, and really think I can execute in this time.
00:12:53Julie, what do you remember about that finale dish?
00:12:57I'll never forget, so we were given a whole chicken because that was our first cook in the MasterChef kitchen.
00:13:03My decision was purely around all the different things that they taught us, and a lot of the stuff that we were taught in the masterclasses.
00:13:10Smart, because guess what? None of those things occurred to me.
00:13:19Today's a two-round elimination. I do not want to be in that round two. I want to be safe in round one.
00:13:25So I'm going all in on Nat's pantry.
00:13:28I watched all of last season, and I was obsessed with Nat.
00:13:31I think she's so ballsy. She's got a very unique style of cooking.
00:13:35She brings in the modernisation into that traditional Thai flavours.
00:13:38It's very inspiring for me.
00:13:40So I'm going to use that, and I'm going to go wild with Nat's pantry.
00:13:43I want to make sure that this dish shines.
00:13:46I want to make sure that judges have never had anything like this before.
00:13:50Their minds are blown, and really hone into that pantry and those flavours.
00:13:54Hey, Dabinder.
00:13:56Hey guys, how are you?
00:13:57Good, you are moving.
00:13:58You are moving.
00:13:59Yep, I've got a lot to do.
00:14:01Okay, I'm very interested because I feel like you're going sweet, and there are a lot of intense flavours going on here.
00:14:08Random things.
00:14:09Yeah.
00:14:10What do you got?
00:14:11I'm doing a curry with a roti for you guys, except it's going to be a dessert.
00:14:14Wow.
00:14:15Okay.
00:14:16Yeah.
00:14:17How is the curry going in?
00:14:19The ice cream.
00:14:20So I'm going to do a Thai curry ice cream with a lemon, kind of like a gingery crumb to go under.
00:14:27I'm going to do a roti with a chilli caramel.
00:14:30Wow.
00:14:31Okay.
00:14:32Woo!
00:14:33You are really pushing.
00:14:3660 minutes isn't a lot of time for ice cream.
00:14:39Too much time.
00:14:40I've made the ice cream before, and I've been wanting to do this combination for a while, so yeah, I really want to get this done.
00:14:45I can see, like, shrimp paste.
00:14:47How are you going to incorporate that into a dessert?
00:14:49I've done the shrimp paste a little bit.
00:14:51That's in my ice cream on glaze.
00:14:53Smell this.
00:14:54Yeah.
00:14:55It smells, like, very Thai.
00:14:56Oh!
00:14:57Oh!
00:14:58Yeah, yeah.
00:14:59Ice cream.
00:15:00It literally smells...
00:15:02I'm just...
00:15:04Yeah.
00:15:05And this is going in your ice cream.
00:15:07Shrimp paste in your ice cream.
00:15:15Think you can be the next MasterChef?
00:15:18Only one way to find out.
00:15:19Applications are open now.
00:15:20Head to the link below and apply.
00:15:22We see you in the kitchen.
00:15:28Shrimp paste in your ice cream.
00:15:30I'm just, like, surprised.
00:15:32Amazed.
00:15:33Don't worry, don't worry.
00:15:34Amazed.
00:15:35Curious.
00:15:36Intrigued.
00:15:37I'm very intrigued.
00:15:38When you get it right, it is so, so good.
00:15:40Yeah.
00:15:41This is another level up, right?
00:15:42Yeah.
00:15:43Like, this kind of savoury, sweet dessert.
00:15:46Shrimp paste.
00:15:47Yeah.
00:15:48Are you even thinking about round two?
00:15:50No.
00:15:51Ice cream and roti in 60 minutes.
00:15:53Time to move.
00:15:54Good luck.
00:15:55Thank you, guys.
00:15:57There's a lot at stake right now.
00:15:58Nah, Nandi, you're like, this is wild, whatever you're trying to do.
00:16:02Not entirely convinced at this point.
00:16:04But if I don't add this shrimp paste into my ice cream,
00:16:07then that's not a Thai curry ice cream.
00:16:09I just remind myself, I know these flavours.
00:16:12I just need to keep going.
00:16:1345 minutes to go.
00:16:15All right.
00:16:16Woo!
00:16:17Let's go.
00:16:18Sarah, it's smelling incredible.
00:16:19Very classic.
00:16:20Sarah.
00:16:21Hi.
00:16:22You're the only one that's gone with Jules's pantry.
00:16:23Oh, how could I not?
00:16:24This is a goat.
00:16:25That is true.
00:16:26So you've kind of gone with the all eggs in one basket approach,
00:16:27which is go with your strength first.
00:16:28Yes.
00:16:29Yeah.
00:16:30Totally.
00:16:31Tell us what you're making.
00:16:32Tell us what you're making.
00:16:33So I am making a really beautiful, comfy chicken winget dish.
00:16:35I've got fondant potatoes.
00:16:36And then I'm going to make a leek soubeet as well.
00:16:37I'm making a big sandwich.
00:16:38Oh, it's my guru.
00:16:39So that's one thing.
00:16:40So it's very sweet to me.
00:16:41You've made a good sandwich.
00:16:42So it's very sweet to me.
00:16:43Okay.
00:16:44Great to see what you're doing.
00:16:45So look at that.
00:16:46Hi.
00:16:47The water, the water, the water is built.
00:16:48Oh, it's very good.
00:16:49So it's all going in the water.
00:16:50And I'm just going to say my top of that,
00:16:51I'll add a little bit more, a little bit more.
00:16:52Yes, totally.
00:16:53Tell us what you're making.
00:16:54So I am making a really beautiful, comfy chicken wingette dish.
00:17:00I've got fondant potatoes and then I'm going to make a leek soubise as well
00:17:06and a little bit of a tarragon spinach oil.
00:17:09Like, I love these ingredients.
00:17:10I love these flavours.
00:17:11So I'm still definitely pushing myself with a lot of elements
00:17:15that are highly technical,
00:17:16but I'm aiming to make sure that they're perfect.
00:17:20Yeah.
00:17:20And...
00:17:21Talk about a risk.
00:17:22How long is that going to take to confit?
00:17:24Um, a while.
00:17:26So I've got to just keep an eye on it.
00:17:28I've got to keep it under temperature so it's cooked just enough.
00:17:33You've picked two techniques that require a lot of time to do well.
00:17:37Yeah.
00:17:37And you've got...
00:17:40Not much time left.
00:17:41I'm just a little worried about the confitting and the fondant.
00:17:44Yeah.
00:17:44So just good luck with that.
00:17:46Yeah, thank you.
00:17:46Good luck, Sarah.
00:17:47Thanks so much.
00:17:47Cheers.
00:17:47Good luck, Sarah.
00:17:50You're halfway through, so only 30 minutes to go.
00:17:54Whoo!
00:17:57Smelling incredible.
00:17:58Okay, come on, chilli caramel.
00:18:10Come on, Debs, go, babes.
00:18:13Maybe a bit more.
00:18:15It's chilli caramel, yeah?
00:18:16Sorry.
00:18:17May as well.
00:18:19Whoa.
00:18:28Damn, that's really spicy.
00:18:33That's gone, and it's doomed.
00:18:40What are you making, Ben?
00:18:42I'm making a pork mince-filled tortellini with chilli and kaffir lime.
00:18:46I'm doing a really deep broth around that side with Thai flavours.
00:18:50Choosing Nat's pantry might seem like a bit of a risk.
00:18:53It's not my style of cooking, but to me, it makes so much sense
00:18:56to take this pressure and challenge myself in the first round.
00:19:00But at the same time, if it doesn't work out,
00:19:02I've got the best security blanket in the world,
00:19:05which is Julie Goodwin's pantry.
00:19:09Obviously, getting to top five is a huge achievement.
00:19:11Last time I was here, I came sixth,
00:19:13which was where we are at the competition right now.
00:19:16If I can make it through this elimination,
00:19:17I'll make it further than I've ever been in this MasterChef kitchen.
00:19:20I'm going to give it everything today to get through.
00:19:23I'm making a pork-filled tortellini with a pork broth.
00:19:26It's going to be like a European-looking dish,
00:19:28but it's going to be Thai-tasting.
00:19:30I think this dish is a great opportunity for me
00:19:33to show my European technique with Asian flavours.
00:19:35It's sort of a foot in both camps.
00:19:37And if I can get the balance right,
00:19:38I think I can do something really special with it.
00:19:42I've tasted the filling for the tortellini.
00:19:44I'm really happy with the flavour.
00:19:45I think it's subtle but delicious.
00:19:47I'm actually starting to really like this pantry.
00:19:49I think it's not something I normally cook with,
00:19:51but I think it's working.
00:19:52Dough, mate.
00:19:54That's beautiful.
00:19:57Looks incredible, mate.
00:19:58I'd say I don't know if I can do it better myself, but...
00:20:01So they're basically making the same dish.
00:20:08Yeah.
00:20:08What could set the two dumpling broth thing apart?
00:20:16The filling.
00:20:17Yeah, the filling.
00:20:19And then, like, the dough.
00:20:21Like, if one of them makes it a bit thicker,
00:20:23it'll be filling, dough, broth.
00:20:28All good there, Chefie?
00:20:30Going good.
00:20:31Doing well, mate.
00:20:32Are you doing your filling now?
00:20:34Oui.
00:20:35Now I'm going to mince the pork.
00:20:37A little bit of back fat, a little bit of the leaner meat,
00:20:40and then some of the belly.
00:20:41But we'll just play with it
00:20:42and make sure that there's enough fat in there
00:20:43to give good texture and flavour.
00:20:47Woo-hoo-hoo!
00:20:48He is a-moving!
00:20:49Jamie, Jamie, Jamie.
00:20:50We're moving.
00:20:51How are we doing?
00:20:51We're moving like a proper chef.
00:20:54Bloody hope so.
00:20:55Right on, then.
00:20:55Hit us with that dish.
00:20:56Yeah.
00:20:57So, doing essentially a little pork dumpling
00:21:02with an aromatic broth.
00:21:04Ooh.
00:21:05And then just...
00:21:05We have a very similar dish up the back.
00:21:09Ben's doing a tortellini.
00:21:11Yep.
00:21:12With, obviously, a spiced pork filling.
00:21:14Yep.
00:21:14And a broth.
00:21:15Yep.
00:21:16Let the games begin.
00:21:18Anyone would think we're mates or something.
00:21:20Yeah.
00:21:20That just puts all the more pressure on you
00:21:23to nail round one.
00:21:24There's a 50-50 chance
00:21:26that you could be in round two.
00:21:28100%.
00:21:28And, like, there's another layer
00:21:30with Ben cooking a very, very similar dish.
00:21:33Yeah.
00:21:34For sure.
00:21:35And, you know, at the end of the day,
00:21:37playing too much strategy
00:21:40doesn't necessarily get you the win,
00:21:42but making sure you cook the best,
00:21:44tastiest dish you can
00:21:45gives you a better chance.
00:21:46I was going to say,
00:21:47it's really all about that broth.
00:21:48Like, that needs to be so well-balanced,
00:21:50especially with these flavours.
00:21:51Absolutely.
00:21:52Yeah.
00:21:52That's the plan.
00:21:53It is now time to execute, my friend.
00:21:55Yep.
00:21:55Attention to detail.
00:21:57Wish it.
00:21:57Good luck.
00:21:57Thank you very much.
00:22:01There is a huge amount of pressure
00:22:02knowing that I'm not only cooking
00:22:05against the other two,
00:22:06but I have direct comparison against Ben.
00:22:11What?
00:22:11Ben.
00:22:12Hard of feeling.
00:22:15One small mistake
00:22:16is going to send one of us
00:22:17into the next round.
00:22:18It feels like the chances
00:22:19of making it through this round
00:22:20have gone from one out of four
00:22:22to one out of two.
00:22:32We've only got 15 minutes to go.
00:22:35One of my friends.
00:22:36That's all.
00:22:38This is going down in a while.
00:22:40Hello.
00:22:52Hey, I'm just a bit hungry.
00:22:53Go for it.
00:22:56Got a lot of elements on the go
00:22:58and time is flying in this cook.
00:23:01I'm now moving on to making my roux.
00:23:04So this is going to be
00:23:05what really thickens my sous-vide.
00:23:08Can I take this from us?
00:23:10Of course, Chef.
00:23:10Yeah, please.
00:23:14Only if you're going to help me,
00:23:15not someone else.
00:23:17I know I need to get this done
00:23:19as quickly as possible.
00:23:21I need to get back onto my chicken.
00:23:23That's really time critical.
00:23:26Oh, that's hot.
00:23:26Come on.
00:23:30How are the wings, Sarah?
00:23:31They come out nicely?
00:23:33Perfect, yeah.
00:23:34My chicken wingettes look ready
00:23:37and now it's time to pop out those bones.
00:23:39I don't have any time to waste.
00:23:41These little fingers are like mittens
00:23:44and they can handle any heat.
00:23:47I'm just trying to push through
00:23:48and get all of my elements ready for plating.
00:23:51And, yeah, work through,
00:23:54make sure everything tastes absolutely delicious.
00:23:56Anything can happen.
00:23:59Things are getting real in round one now.
00:24:01Only 10 minutes to go.
00:24:11Where's my whisk, Jean-Christophe?
00:24:13Whoopsie.
00:24:14Sorry, sorry.
00:24:18The broth has some good flavour to start with,
00:24:20but we're trying to get all of these fresh flavours
00:24:22in there now, so...
00:24:23Come on, Jamie.
00:24:24Chop, chop.
00:24:25Yeah.
00:24:26I know Ben's great at balancing flavours
00:24:28and I know that he'll be making that broth perfect.
00:24:31Got six minutes.
00:24:34This is MasterChef, isn't it?
00:24:38That's a nice colour.
00:24:39Yeah.
00:24:41Lift the broth and the pressure cooker
00:24:43to the last possible minute.
00:24:45I've got to add the lime,
00:24:46I've got to add the fish sauce,
00:24:47I've got to taste, taste, taste.
00:24:50If I can get this right,
00:24:52I can save myself from this elimination.
00:24:56There's so much running on this dish.
00:24:57It's not just surviving this challenge
00:24:59and keeping out of round two.
00:25:01It's also, you know,
00:25:03getting further than I've ever been before,
00:25:04so I've never been in the top five in MasterChef.
00:25:06Just don't want to fall here and go home.
00:25:09Five minutes to go!
00:25:10All right!
00:25:10I just want to get all the way to the end
00:25:13to prove it to myself,
00:25:14prove it to my kids,
00:25:15prove it to everyone.
00:25:17So much on the line here.
00:25:19This is going to be hard.
00:25:21That's how they garnish it now.
00:25:25Beautiful, Dave's.
00:25:26You've got all your elements
00:25:27where they need to be to plate.
00:25:29Yeah, I'm going to put the caramel in a jug.
00:25:31Yep.
00:25:31I'm just going to take this roti off
00:25:33because it's perfect.
00:25:33Yep.
00:25:34Well, I think it's perfect.
00:25:35Yep.
00:25:35My place in the competition
00:25:37is definitely riding on this dish.
00:25:38I don't want to be in round two.
00:25:40Ice cream's almost chosen.
00:25:41The star of the show is that ice cream.
00:25:44I really pushed it today
00:25:45with the ice cream setting time.
00:25:47That's not done.
00:25:48I don't have a dish.
00:25:50Setting?
00:25:51Yeah, it's set.
00:25:53It's beautiful.
00:25:54It is so smooth, creamy,
00:25:56perfectly set,
00:25:57and I could not be happier.
00:25:59I'm pushing everything today
00:26:01to make it into top five.
00:26:02I really, I really want to make it into top five.
00:26:04I can't tell you how much.
00:26:06One minute to go!
00:26:08Come on, guys.
00:26:09Let's go.
00:26:09Final touches.
00:26:10Let's go, Jamie.
00:26:11Oh, my God.
00:26:13Nice, Sarah.
00:26:14Come on, Betty.
00:26:17Oh, my God.
00:26:18Hot spoon.
00:26:19Hot spoon, Debs.
00:26:19Hot spoon.
00:26:20On the gas.
00:26:21On the gas.
00:26:21Let's go.
00:26:22Let's go.
00:26:22Let's go.
00:26:24We'll go nice and quick.
00:26:25Nice and quick, Debs.
00:26:29She's all set and done in ten.
00:26:32Nine, eight, seven, six,
00:26:35five, four, three, two, one.
00:26:41That is it.
00:26:43Well done, guys.
00:26:45Good job.
00:26:45You guys are doing well.
00:26:47Yeah, all right.
00:26:47We made the same thing.
00:26:49Funny, that.
00:26:50We gave you two winner's pantries to choose from and asked you to bring us a winning dish.
00:27:10You each chose your pantry for different reasons.
00:27:14Let's see whose reason paid off.
00:27:18Would you like to taste your dish?
00:27:20Dependa.
00:27:23I've definitely been inspired by Nat and her pantry.
00:27:26I am praying that they love this roti and curry dessert of mine.
00:27:32I really, really pushed myself today.
00:27:36Oh.
00:27:37Oh, wow.
00:27:38Oh.
00:27:39Oh.
00:27:40What is the dish, Dependa?
00:27:46It's a take on roti with curry.
00:27:49I'm turning that into a bit of a savoury dessert.
00:27:52So it's a Thai curry ice cream with a roti.
00:27:56Got a chilli caramel on top of the roti.
00:27:59And there's a little bit of crumb underneath for the ice cream to sit on.
00:28:04Let's see if that's paid off.
00:28:06What I love the most is not just the colours, the textures are impeccable.
00:28:36You are a natural cook, too.
00:28:40Dependa, it is magic.
00:28:42That is probably your best dish of the competition.
00:28:45Oh, my God.
00:28:48I think it's all centred around that curry ice cream,
00:28:51which when you put shrimp paste in there, I was like, this is madness.
00:28:55But for me, that is the one ingredient that sends this into another realm.
00:29:00You've got this amazing way with spices.
00:29:03I've seen you do it with desserts before.
00:29:05You're very, very good at knowing how far to push it.
00:29:08And you push this one quite far out.
00:29:10And what's amazing about it is I want to demolish the whole lot.
00:29:14It's not just sort of an interesting flavour.
00:29:16It is really delicious.
00:29:20In one hour, to do an ice cream and a roti is bonkers.
00:29:23And it's so smooth.
00:29:26The caramel goes so well with it.
00:29:29Honestly, I can't fault anything.
00:29:30And I'm so proud that you've backed yourself up.
00:29:33Thank you for your ingredients.
00:29:35Well done.
00:29:42Can't even express how relieved I am right now.
00:29:45I went with my heart and I did what I had to and it paid off.
00:29:49And I'm so happy.
00:29:52Right.
00:29:52We would like to test your dish.
00:29:55Ben.
00:29:55Ben.
00:29:55Ben.
00:29:55Ben.
00:29:55Ben.
00:29:56Ben.
00:29:57Ben.
00:30:00So Ben, what have you made?
00:30:11I've made a pork tortellini with a Thai broth.
00:30:30There's another dumpling in broth dish out there.
00:30:41I didn't know it until afterwards, actually.
00:30:43So with that new information on board, still confident?
00:30:47Yeah.
00:30:47I'm happy with this dish.
00:30:48I really am.
00:30:50Ben.
00:30:51I think this is probably your best broth so far.
00:30:58The depth, aroma, deliver that wonderful flavour.
00:31:03Your tortellini, perfectly cooked.
00:31:07A very good dish.
00:31:09Love the texture of the pasta.
00:31:10It's really had a really good sort of al dente.
00:31:13For me, the star of the show was that broth.
00:31:16So well done.
00:31:17Thanks, Julie.
00:31:17The filling was lovely.
00:31:22I just thought you could have probably bumped the aromats up a touch.
00:31:27It very much did go Southeast Asian versus European.
00:31:31Whereas I feel like you could have just bridged that gap.
00:31:35Just a few more aromats in that filling and we would have had an absolute standout.
00:31:39Nice one, mate.
00:31:45Good luck, mate.
00:31:48The next dish we'd like to taste was made by Jamie.
00:31:56This is probably the most nervous I've been in the MasterChef kitchen this year.
00:32:00This feels like it's only a 50-50 shot if I go into the next round.
00:32:04Jamie, what's the dish?
00:32:23So I've made pork dumplings with an aromatic broth, caviar and finger lime.
00:32:32I think the dumpling work was amazing.
00:32:55The dough, like I love the chew in it and just the aromats inside.
00:33:02It just tastes, the gingeriness, the heat that comes through is beautiful.
00:33:06All in all, it's a beautiful dish.
00:33:08Loved the filling of the dumpling.
00:33:11I loved how coarse that mince was.
00:33:14Quite simple but done really, really well.
00:33:17It's a really good broth.
00:33:19It just took it a little bit too acidic.
00:33:25Balance was just a touch out.
00:33:28By the last minute, you probably overdose the finger lime into your dish.
00:33:34You should probably not put caviar and just regulate this acidity.
00:33:37Thanks, mate.
00:33:46It's Sarah.
00:33:51I'm feeling really confident with my dish.
00:33:55There is so much technique and flavour that's gone into it.
00:33:58I really hope that judges will absolutely love it.
00:34:06Sarah, what is it?
00:34:07So, I've made glazed wingettes that I've confit with potato fondant
00:34:16and leek soubis and tarragon oil
00:34:20and a little bit of crispy pancetta as well.
00:34:24I think I pretty much used everything in your pantry.
00:34:27Wow.
00:34:27Well, let's see if your pantry choice paid off.
00:34:37Sarah, thanks for choosing my pantry.
00:34:50I'm glad someone did.
00:34:51God, hat off to you for confit and chicken in an hour.
00:34:58I was nervous for you.
00:34:59You did manage to get that cooked.
00:35:03I really loved the sauce.
00:35:06I thought it was rich and beautiful.
00:35:07You've absolutely nailed that.
00:35:10I just think that was a really tasty dish.
00:35:12Thanks.
00:35:14What I really love is those chicken wings.
00:35:16It's just, because it's going to sound dumb, chicken.
00:35:22It is the most robust chicken flavour that I think you can get.
00:35:27That absolutely delivered.
00:35:30Look at this to beef.
00:35:32While I thought the flavour was nice,
00:35:34it still needs a little bit more cooking out.
00:35:38The onions are still a little bit under,
00:35:40and you can see on the plate,
00:35:43it's just not emulsified together
00:35:44because they just need to be sweated out for longer.
00:35:48Thanks, Sarah.
00:35:48We gave you a winner's pantry
00:36:04to repeat history with a winning dish.
00:36:07And all of you put up something worth celebrating.
00:36:11But sadly, we're looking for the bottom two today.
00:36:17So if I call your name,
00:36:18you're cooking in round two.
00:36:29Sarah.
00:36:32Your soubis had some executional flaws.
00:36:37Jamie.
00:36:39For most of us,
00:36:41that broth was a touch too acidic.
00:36:45To Pinder, Ben,
00:36:46great work.
00:36:47You're safe.
00:36:47You can join the others on the gantry.
00:36:50Well done.
00:36:59Someone from season six.
00:37:01Oh, damn.
00:37:02Finally going on.
00:37:05I'm really disappointed to be going into round two.
00:37:08Even when you're cooking at your best,
00:37:10it's still maybe not enough.
00:37:14Jamie, Sarah, it comes down to you.
00:37:19We're giving you another 60 minutes.
00:37:21You can cook absolutely anything,
00:37:24but you must use the pantry you didn't choose in round one.
00:37:29So, Jamie, you'll be cooking with Julie's pantry.
00:37:32Sarah, you'll be cooking with Nat's pantry.
00:37:36Yeah.
00:37:37The least impressive dish will send its maker home.
00:37:44Stressful.
00:37:44Your time starts now.
00:37:47Come on, guys.
00:37:48Come on.
00:37:49Let's do it, guys.
00:37:56This second round is going to be insane.
00:37:58Jamie has Julie's pantry,
00:38:00and I know he can cook with all of these ingredients.
00:38:03Let's go, Jamie.
00:38:04Come on, Jamie.
00:38:05Let's go, Toddy.
00:38:06Sarah, on the other hand,
00:38:07she used that pantry already,
00:38:09and she's, I think, stuck with Nat's pantry.
00:38:11It's actually a really challenging pantry.
00:38:13There's not many vegetables in there.
00:38:15There's pork belly, which is not easy to cook in there.
00:38:17It's a minefield.
00:38:21It's so hard.
00:38:23Who has survived?
00:38:24That's what I've gone through so much to learn.
00:38:26It's like, yeah.
00:38:26Yeah.
00:38:27I am nervous.
00:38:30My heart's racing.
00:38:33I'm definitely feeling the pressure.
00:38:35Not only am I fighting for my spot in the competition,
00:38:40I'm also going up against Sarah,
00:38:43who's back for their third time.
00:38:45It's even harder.
00:38:47Nice, Jamie.
00:38:49Jamie.
00:38:49Hello.
00:38:50You look like you mean business.
00:38:52Yeah, man.
00:38:52I'm not here to go home.
00:38:54I'm here to fight for my position,
00:38:55and I'm lucky that I get to use a whole lot of ingredients
00:38:58I'm really familiar with that was put together by yourself.
00:39:00So thank you very much.
00:39:01What is the dish?
00:39:03So I'm doing elevated roast chicken.
00:39:06So I've boned out the thighs,
00:39:07so I'm going to roast them,
00:39:09weigh them down over the hibachi,
00:39:10get some beautiful colour and smoke on them.
00:39:13So I'm making a little potato and spinach gnocchi,
00:39:15and I've got some leek tops in the oven,
00:39:18which I'm just burning,
00:39:18and I'm going to make a little,
00:39:20essentially like the lute bechamel kind of,
00:39:22just to toss the gnocchi through,
00:39:25some leeks in the pan,
00:39:26and then just a delicious pan sauce
00:39:27with all of the flavour that we've got on offer.
00:39:31I'm not reinventing the wheel here.
00:39:33Yeah, you're going with quite traditional flavours,
00:39:35so I guess this is really about perfection.
00:39:39That's it.
00:39:40Yeah?
00:39:40Yeah.
00:39:41But, I mean, if you read that out on a menu,
00:39:43tell me you wouldn't order it.
00:39:44That's true.
00:39:45What do you think, Jules?
00:39:45I think I'd order it.
00:39:46Are you a gnocchi man?
00:39:47I am a gnocchi man.
00:39:49Beautiful.
00:39:49Look forward to that.
00:39:50Good luck, Jamie.
00:39:51Thank you very much.
00:39:52Appreciate it.
00:39:54Let's go, Toddy.
00:39:56Oh.
00:39:58I'm so intrigued as to what's happening here,
00:40:01which pretty much describes the emotion
00:40:02every time I watch Sarah Cook.
00:40:03Yeah.
00:40:04It's definitely a bit of a setback,
00:40:06you know, not getting through in the first round,
00:40:08but I'm here for it in the second.
00:40:12Now that I've given Nat's Pantry a closer look,
00:40:16the creativity has switched on to the max.
00:40:19Beautiful, girl.
00:40:22I'm definitely going all in.
00:40:24I am not going to play it safe.
00:40:26I am going to play it Sarah.
00:40:32How are you cooking the pork, Sarah?
00:40:34Three ways.
00:40:35All pork.
00:40:36So I am making an assiette of pork,
00:40:40which is basically pork three ways.
00:40:42So I'm going to be doing a poached piece of pork belly,
00:40:46which I'm going to cook down in a pork stock.
00:40:49I've got a crispy pork skin and I have a pork ham.
00:40:53I create a mixture of some aromat, some salt, some sugar,
00:40:58and I instantly cure this pork.
00:41:00I only want to do a quick cure on this
00:41:01because I want to poach it,
00:41:03I want to blast chill it and slice it really thinly.
00:41:06You know, if you can make pork belly into ham in less than an hour.
00:41:13I'm biting off a lot in this cook with this assiette of pork,
00:41:17but I love that there is this risk-taking side
00:41:20that has really come out,
00:41:22and I'm going to show the judges just how far I've come
00:41:25and how far I've grown
00:41:26and really show them an incredible dish.
00:41:29It's a lot to do at 60.
00:41:33I'm really curious about that pork belly ham.
00:41:38It's not easy to cook, like,
00:41:40one kind of pork belly in 60 minutes,
00:41:41let alone in three different ways.
00:41:43If one of those ways isn't correct,
00:41:46it could be, like, a real sticky point.
00:41:48So, I think, yeah, if that ham thing is a word,
00:41:50she'll still put it on the plate
00:41:51because she's done it three ways.
00:41:52She's going to do that,
00:41:53and that could get her in trouble.
00:42:07Time is a-fly-in!
00:42:09You've only got 45 minutes to go!
00:42:13Go on, Jackie. Let's go, mate.
00:42:17Wow.
00:42:18I think he jumped since 2022.
00:42:20I know, he's very loud, isn't he?
00:42:23First round didn't quite go to plan,
00:42:27so that's all right.
00:42:29Got another chance,
00:42:29which means I just have to go all guns blazing,
00:42:31do what I normally do, work quickly,
00:42:33get as much done as possible as quickly as possible.
00:42:35I've got my chicken all trimmed and ready to be cooked.
00:42:39Making a chicken jus,
00:42:41pretty classic kind of sauce.
00:42:43That's going to be the sauce to finish the dish.
00:42:45I've still got my leeks in the oven,
00:42:47which are going to go into a little sauce
00:42:49to toss the gnocchi through.
00:42:50Just working on this gnocchi at the moment.
00:42:57Because potatoes are relatively small,
00:42:59so it's really important he gets all that water out of it.
00:43:02Yes, potatoes are really good.
00:43:02The only way you should just start with it
00:43:04is you're going to get them up as well.
00:43:05Yeah.
00:43:07Gnocchi is always a tricky one.
00:43:08But I want to show as much technique
00:43:15and effort on the plate
00:43:17to keep me in this competition.
00:43:19This is a classic set of ingredients
00:43:21that need classic attention.
00:43:23There's nowhere to hide on a dish like this.
00:43:26Needs to be perfect.
00:43:27No, that is way too much egg for that, man.
00:43:31Because there's already an egg in this fridge as well.
00:43:33Yeah, yeah.
00:43:34It's just...
00:43:35It needs to slow down.
00:43:39Okay, Jamie.
00:43:40We are half away there.
00:43:4330 minutes to go.
00:43:45Let's go, guys.
00:43:45Come on, guys.
00:43:47Let's go, guys.
00:43:48That was beautiful, Jamie.
00:43:50Work it, baby.
00:43:52Just under 30 minutes to go.
00:43:55And everything is on the go at the moment.
00:43:58So the pork elements,
00:43:59we've basically got my ham,
00:44:01which is in the blast chiller.
00:44:05I'm just bringing up the oil to temperature
00:44:07to fry off some crispy pork.
00:44:09Got my pork, which I'm braising in this liquid.
00:44:12But at the moment,
00:44:13it needs a little bit longer.
00:44:16For my pork belly,
00:44:17what I'm going for is just
00:44:19this sticky, gelatinous, glazed pork.
00:44:22And this is just going to slowly simmer away
00:44:24until it's beautiful and tender.
00:44:27I don't know if that's going to be tender.
00:44:30And now I move on to my dressing.
00:44:35This, I want it to be really packed with flavour.
00:44:39Sweet and sour and salty and savoury.
00:44:43This dressing is going to be the element
00:44:45that brings this whole assiette of pork together.
00:44:48I mean, pork is not an easy protein to cook.
00:44:51So, yeah, I really need to make sure I nail all of these.
00:44:55It's a lot to pull off in one cook.
00:44:57Well, we've got two extremely different pantries,
00:45:01so it makes sense that we have two extremely different dishes.
00:45:05Sarah is making pork assiette.
00:45:08Assiette as in a plate, a whole plate.
00:45:10Three ways.
00:45:11Three ways.
00:45:11In 60 minutes.
00:45:12In 60 minutes.
00:45:12In 60 minutes.
00:45:14She's doing a sticky pork.
00:45:16She's making ham.
00:45:18And then she's also doing a crispy skin.
00:45:22I mean, doing ham in 60 minutes is crazy.
00:45:24She's cured it, boiled it,
00:45:26and she's going to put it in the last chiller,
00:45:28then slice it.
00:45:30But, like, you can't...
00:45:30There's a lot of...
00:45:31Is that hair?
00:45:32It's not.
00:45:33It's not.
00:45:33She's inventing a technique
00:45:35because she only has 60 minutes,
00:45:37and then she still has
00:45:39two other components of her assiette to make.
00:45:41This recipe for Sarah
00:45:44is even harder than the first one.
00:45:46Correct.
00:45:47For 60 minutes.
00:45:48That's simple.
00:45:48100%.
00:45:49That's it.
00:45:49Yeah.
00:45:52What do we got with Jamie?
00:45:54OK, Jamie, he's going full tread.
00:45:56So it's like the full other end of the spectrum.
00:45:58Yeah, yeah, yeah.
00:46:00The thing that I'm a bit stressed out
00:46:01is that if you're going full traditional flavours
00:46:04like this classic,
00:46:05like, every single element
00:46:07has to be perfectly seasoned,
00:46:09but I feel like he's really rushy
00:46:11at the moment.
00:46:12He's just moving a bit too fast, I feel.
00:46:16So...
00:46:17Let's do that.
00:46:19Let's do that.
00:46:20This dish is all the big, homely,
00:46:23beautiful flavours that Julie loves
00:46:26put on a plate in a slightly different way.
00:46:30So it's super important
00:46:31that I get this gnocchi exactly right.
00:46:39It's testing a piece.
00:46:41It's breaking me up.
00:46:47You all right?
00:46:49No.
00:46:52Well, think of it.
00:46:53Fix it.
00:46:53Fix it somehow.
00:46:57You got time.
00:46:58Just have a plan B, bro.
00:46:59The gnocchi's shit.
00:47:00Just go on the gnocchi's shit.
00:47:06It's floury and crap.
00:47:08I think I'm just rushing.
00:47:09Made an error.
00:47:11It's not going on the plate.
00:47:13Oh, no.
00:47:18Come on, Jamie.
00:47:19You got this, mate.
00:47:22We're ditching the gnocchi.
00:47:23If it's not perfect,
00:47:24it doesn't go on the plate.
00:47:25I'm just looking at my competition
00:47:35going down the drain
00:47:36because I'm rushing
00:47:38and not paying attention.
00:47:39It's like I'm on a treadmill
00:47:45and I'm just, like,
00:47:47getting further and further away
00:47:48and I'm about to fly off the end
00:47:50and I don't know how to regain control.
00:47:52I hope your dishes are coming together.
00:48:09You've only got 40 minutes to go.
00:48:11Come on, Jamie.
00:48:14Come on, guys.
00:48:15Come on, Jamie.
00:48:16Let's go, guys.
00:48:19We've got time, mate.
00:48:20Mix this, let's go.
00:48:22It's too much.
00:48:25I'm so stressed out.
00:48:27Just calm down, Jamie.
00:48:29Oh, look, the plan was
00:48:29to do a little spinach gnocchi,
00:48:31but I rushed the boiling of the potatoes,
00:48:35made the gnocchi.
00:48:36I did a test piece
00:48:36and it was floury and crap,
00:48:38so it's in the bin.
00:48:39My plan to beat Sarah today
00:48:40is an elevated tank
00:48:42of roast chicken and vegetables.
00:48:44I'm actually so scared of it.
00:48:45Yeah.
00:48:46So if everything's not absolutely perfect,
00:48:49I'm going home
00:48:50and I miss out on top five.
00:48:52I need to think of something else.
00:48:57What do I have left?
00:49:00Can't really cook decent potatoes in time
00:49:02and I've still got this burnt leek cream
00:49:06and then I see the celeriac in the pantry ahead
00:49:11and it clicks.
00:49:14Let's go, Jamie.
00:49:14Come on, mate.
00:49:15Come on, Jamie.
00:49:16I can't help but think of
00:49:17a dish that got me in
00:49:19when I was first here in Series 6.
00:49:22that I've done chicken Maryland
00:49:27with a celeriac puree,
00:49:30some pan rosemary to carrots.
00:49:32You keep cooking food like this,
00:49:34you won't have to worry about
00:49:36that whole accountancy thing
00:49:38to, you know,
00:49:39for your daughter,
00:49:40for your family
00:49:41because this here is gold.
00:49:48We're swapping it out
00:49:49from the gnocchi
00:49:50to a little celeriac puree
00:49:51and instead of using
00:49:54the burnt leek milk
00:49:55to create a bechamel,
00:49:57we're going to incorporate
00:49:59that all together,
00:50:00just make sure everything balances right.
00:50:02Good thinking, mate.
00:50:03Good thinking.
00:50:03Keep going.
00:50:04This is now that very dish
00:50:06that started my MasterChef journey,
00:50:09chicken and celeriac puree.
00:50:11So I know that,
00:50:13I know it's a risk
00:50:14reverting back to the original dish,
00:50:16but I know the combination
00:50:18is delicious.
00:50:19I just hope it's enough.
00:50:21That's it, mate.
00:50:22Bring it home.
00:50:23Let's go, Jamie.
00:50:25Jamie's, like,
00:50:26fully changed his dish.
00:50:27So he's got a celeriac
00:50:29and burnt leek puree.
00:50:31Oh, God, there's no time.
00:50:37Nervous because
00:50:38it's not what I set out to do
00:50:40and it could be seen
00:50:42as a little bit too simplistic.
00:50:43And I'm going against someone.
00:50:47There's no doubt doing something
00:50:48a little bit left to centre
00:50:49and super creative.
00:50:52So I'm really in my own head
00:50:54about if this dish will be enough
00:50:56to impress the judges.
00:50:59Five minutes to go!
00:51:01Come on!
00:51:01Come on, guys, come on!
00:51:11That does look like ham, actually.
00:51:12It looks so much like ham.
00:51:15Sarah, that looks like ham.
00:51:16That's crazy.
00:51:18I'm feeling good.
00:51:20I mean, it's three different porcs
00:51:21on a plate is definitely
00:51:22a big task.
00:51:23How you just did that.
00:51:24I can't believe it.
00:51:25I'm slicing that ham
00:51:26as thinly as possible.
00:51:27I want this to just be
00:51:28a beautiful layer
00:51:30on the base of my plate.
00:51:32Come on, Tony.
00:51:33I keep checking on my pork belly
00:51:35and still not quite there.
00:51:38How's it feeling?
00:51:39It needs a little bit longer.
00:51:40I need to simmer this away
00:51:42till the last second.
00:51:43Even if it is a risk,
00:51:45I'm not going to put up
00:51:45a dish that's not cooked.
00:51:47Two minutes to go!
00:51:49Come on!
00:51:54I have a stress.
00:51:55That's your goodness.
00:51:56Judy, when was the last time
00:51:58you got stressed like this?
00:51:59Last time I was here, mate,
00:52:00I still feel it.
00:52:02Yeah, I feel it too.
00:52:03Keep an eye on your chicken, Jamie.
00:52:06Yeah, thank you.
00:52:07Come on, Jamie.
00:52:09You got this, mate.
00:52:11Ah, a little glass.
00:52:13Nice.
00:52:15That's it, mate.
00:52:16Bring it home.
00:52:16This is it, time!
00:52:24Nine, eight, seven, six, five, four, three, two, one!
00:52:34Oh, my God!
00:52:35Wow, well done!
00:52:43Yeah, go ahead and hear.
00:52:44Huh?
00:52:46I lost my appetite.
00:52:48I know.
00:52:49Watch.
00:52:58Ah, look.
00:52:59I feel pretty.
00:53:09I feel okay.
00:53:12It's not exactly
00:53:13the dish that I wanted to put out.
00:53:17I'm afraid that this might be seen
00:53:19as too simple
00:53:20even though the flavours are there.
00:53:21Good luck.
00:53:33Thanks.
00:53:36I'm so proud of this dish.
00:53:38I've put my heart and soul into it
00:53:41and I've gone all in.
00:53:43Here she is.
00:53:45Hi.
00:53:46Hi, Sarah.
00:53:47Hi.
00:53:47I just hope that the judges love it
00:53:49and that it's enough
00:53:50to get me across the line.
00:53:56Sarah, in round two,
00:53:58Cook with Nat's Pantry.
00:53:59What did you create?
00:54:03So I made an assiette of pork.
00:54:06So three ways.
00:54:07I've got pork ham
00:54:09and I've got the braised pork
00:54:12and a crumble of pork as well
00:54:14and a dressing.
00:54:17Sarah, I think you can be really proud of yourself
00:54:18no matter what happens.
00:54:20We're going to taste your dish.
00:54:21Thanks, Sarah.
00:54:22Thanks.
00:54:22I'll do it, guys.
00:54:23Thanks.
00:54:39I think with the ingredients
00:54:41from my pantry,
00:54:42the sauce was beautifully balanced.
00:54:45It coats the mouth perfectly
00:54:46and it goes really well
00:54:48with the fattiness of the pork.
00:54:50The dressing is the hero for me.
00:54:53She's got the balance just absolutely dialed.
00:54:56The sweet end is great.
00:54:58The saltiness is great,
00:55:00especially when you get it with the caviar.
00:55:01So well done.
00:55:04The ham.
00:55:05I was...
00:55:05The ham was the thing
00:55:06that I was worried about the most.
00:55:09You don't make ham in 60 minutes.
00:55:11It's like...
00:55:12It's not a thing.
00:55:13I think she's got close in texture.
00:55:17There wasn't a heap of flavour there.
00:55:19But with that little vinaigrette,
00:55:22it was almost like the ham
00:55:23was just a textural component.
00:55:27I think of ham.
00:55:29I think of salty.
00:55:31I think of smoky.
00:55:33And while the texture of her ham
00:55:35is spot on,
00:55:37it just doesn't taste like much.
00:55:39Pork belly
00:55:43is undercooked.
00:55:46The pork belly fat
00:55:48is a little bit too dominant
00:55:49in the portions of what we have.
00:55:54I can just see her vision
00:55:56and I can see where it can go.
00:55:58But when you say braised,
00:56:00I'm thinking falling apart in my mouth, right?
00:56:03And with a pork belly,
00:56:04if the fat is still crunchy,
00:56:06it doesn't go down very easily.
00:56:08Yeah, I'm kind of confused
00:56:11by how to interpret the dish.
00:56:28All the best.
00:56:29I'm nervous.
00:56:35There's no doubt in my mind
00:56:36that this is delicious.
00:56:39But this is a very, very simple plate of food.
00:56:43Hi, mate.
00:56:43G'day.
00:56:44Hi, Jamie.
00:56:45Hi, Jamie.
00:56:45I'm not sure.
00:56:45I'm almost 90% sure
00:56:48it's not going to be enough.
00:56:52How was that?
00:56:55Oh, my God.
00:56:56That was chaos.
00:57:00Tell us what you made.
00:57:04So I made charred chicken
00:57:07with some pan-roasted and charred leeks,
00:57:10a celeriac puree,
00:57:13and a little chicken stew.
00:57:15It wasn't the dish
00:57:17that I originally intended on serving,
00:57:20but I think it still celebrates
00:57:22the pantry that I had.
00:57:24I hope that that's what I've given you today.
00:57:26We're going to taste your dish now.
00:57:28Great.
00:57:28Well, enjoy, guys.
00:57:29Thank you so much.
00:57:30Thank you, Jamie.
00:57:31I think it does nearly everything
00:57:50you were hoping for, right?
00:57:51Like, the highlight for me
00:57:52is to cook on that chicken.
00:57:55And I love that he's taken that
00:57:56really nice fire on the hibachi.
00:57:58It's got that beautiful burnish quality
00:58:00about the skin,
00:58:01which I think is brilliant.
00:58:03That celeriac puree,
00:58:04you just get the slightest hint
00:58:06of that burnt leek as well.
00:58:09It is a diamond.
00:58:13I think that was in the right proportion,
00:58:15well-seasoned,
00:58:15and a bit sweet.
00:58:16Perfect.
00:58:17The leeks are impeccable.
00:58:21And I like the fact that
00:58:23they melt in your mouth.
00:58:25Now, we don't do the sauce.
00:58:28Very glossy,
00:58:29seasoned perfectly,
00:58:30and also a good amount of flavours.
00:58:34I understand the point of the competition,
00:58:36but we sort of amp it up
00:58:38and we want to be excited
00:58:40and we want to see great new techniques.
00:58:42But I think there's something
00:58:43really intrinsic about food
00:58:46that comforts
00:58:47and makes you feel warmed up.
00:58:52That's what I hoped for from my pantry
00:58:54and that's what this has brought to me.
00:58:57I think that this is
00:58:58a masterfully cooked plate of food.
00:59:00It was truly so special
00:59:21to have the first
00:59:22and last winners
00:59:22of this competition
00:59:23together in the kitchen
00:59:25and we couldn't be prouder of you.
00:59:27Give it up for Julie Goodwin
00:59:28and Nat Taipan.
00:59:30Now, Sarah, Jamie.
00:59:39Fortunately,
00:59:40we're about to say goodbye
00:59:42to a phenomenal cook.
00:59:45Each of you
00:59:46was left with opposing pantries
00:59:48and you produced
00:59:49very different dishes with them.
00:59:52Sarah, creative and bold.
00:59:55Jamie, classic and comforting.
00:59:57One was a delight to eat.
01:00:02But, sadly for one of you,
01:00:05it came down
01:00:06to the technical flaws
01:00:07of a very crucial element.
01:00:10The protein.
01:00:15Which is why I'm sorry.
01:00:24Sarah, you're going home.
01:00:26Sarah, third time back
01:00:45in this kitchen.
01:00:47We have seen
01:00:48so many sides to you
01:00:49and your cooking
01:00:50and I reckon
01:00:52this time
01:00:53we got the best of both.
01:00:54I feel like it's
01:00:58there's something
01:00:59really magical
01:01:00about being in this kitchen
01:01:01and every single time
01:01:03I step foot into the kitchen
01:01:04everything changes
01:01:06and I feel like
01:01:07I've grown
01:01:08a lot in myself
01:01:10and in my cooking style
01:01:11and I definitely
01:01:11have made the most
01:01:12of the experience
01:01:13and
01:01:14it's, yeah,
01:01:16it's been really special.
01:01:17Yeah.
01:01:18Sarah,
01:01:24it's shocking.
01:01:29You are so unique
01:01:31and it's a pleasure
01:01:33watching you cooking
01:01:34every single dishes
01:01:37you came out with
01:01:39were very different
01:01:40and I'm telling you something.
01:01:41Please
01:01:42do not change.
01:01:45It's just a bad day in office.
01:01:47You are so credible.
01:01:50Trust me.
01:01:51You are special.
01:01:53I really admire you.
01:01:54Thank you, Chef.
01:01:57Sarah,
01:01:58whew,
01:01:58really hard to say.
01:02:00It's time to say goodbye.
01:02:01Yeah.
01:02:02I'm absolutely proud
01:02:10of everything I've done
01:02:11this time around
01:02:12in the kitchen.
01:02:13It's been really fun
01:02:15to push myself
01:02:16and experiment
01:02:17and create
01:02:18the next version of me.
01:02:21I'm very grateful
01:02:22for MasterChef.
01:02:24It's given me
01:02:25a really beautiful life
01:02:26and I'm excited.
01:02:27I'm excited for
01:02:28what's about to come.
01:02:29Give it up
01:02:34for Sarah,
01:02:34everybody!
01:02:48This week
01:02:49on MasterChef Australia
01:02:51You can lift your lids
01:02:52now!
01:02:54Their very
01:02:55last chance
01:02:56to win immunity
01:02:57Surprise!
01:02:59comes with
01:03:01an incredibly
01:03:03tricky
01:03:04mystery box.
01:03:05This is going to be tough.
01:03:06I would swap my mystery box
01:03:07with anyone today.
01:03:08But I can't.
01:03:09I am.
01:03:10And
01:03:11his culinary
01:03:13wonderland
01:03:15The mad genius
01:03:16of the South Island
01:03:18Vaughn Mabee!
01:03:21will be the end
01:03:22of someone's
01:03:24MasterChef fairy tale.
01:03:26other land
01:03:28Have a great first run
01:03:29to me
01:03:30will be next
01:03:31to him
01:03:32Übbs
01:03:32Our
01:03:33past
01:03:34K
01:03:39is
01:03:39enough
01:03:40to me
01:03:41through our
01:03:41and
01:03:42will work
01:03:42for you
01:03:43and
01:03:43to
01:03:43the
01:03:43huge
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