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S17 E53 >>> https://dai.ly/x9npijw
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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 hits harder than ever.
00:00:23Wowie.
00:00:24You feel that connection with your family.
00:00:27This multitude of flavors, textures, colors 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, they're one step away from making it to the top five.
00:01:01Here we go everybody.
00:01:27Morning.
00:01:28Morning.
00:01:29Morning.
00:01:30This is it.
00:01:31Today is the day.
00:01:32By the end of it, we'll have our top five of MasterChef back to win 2025.
00:01:48Trust me when I say, never has the competition been so close.
00:01:54And everyone has got one hand firmly on the trophy.
00:02:00Alright.
00:02:01You're gonna need all of your energy and focus for today.
00:02:05This one is a massive two-rounder.
00:02:09What you see behind us is the key to today's challenge.
00:02:16This display has been carefully put together by two very special cooks who know exactly
00:02:23what it takes to go all the way in this competition.
00:02:28Please welcome our first ever MasterChef winner and last year's champion, Julie Goodwin.
00:02:38Oh my God.
00:02:39And that's her pool.
00:02:40Yay!
00:02:41Amelia!
00:02:42Amelia!
00:02:43Oh my God.
00:02:44Oh my God.
00:02:45That's fabulous.
00:02:50Hi.
00:02:51Hi.
00:02:52Hi.
00:02:53Hi.
00:02:56Hi.
00:02:57Hi.
00:02:58Hi.
00:02:59Hi.
00:03:01Hi, Joey.
00:03:02Hi.
00:03:03Welcome to the dark side.
00:03:07Yeah.
00:03:08welcome to the dark side Julie not welcome back thank you Julie what's it
00:03:22like to be the first person ever to win on Masterchef Australia oh it was wild
00:03:28I mean you remember you remember what those days but if you'd asked me then
00:03:33what I'd be doing in 16 years time I had no idea that it would have the longevity
00:03:38that it's had I'm so proud to have been a part of it from the very beginning and
00:03:44and to still be part of it now Jamie do you remember watching Julie win in season
00:03:50one yeah I do remember watching Julie no I do remember watching it and I applied as
00:04:03soon as I'd finished watching the show who knew all these years later I'd be
00:04:07standing here in front of you still trying to cook Miss Natty is it a bit
00:04:14weird standing up here I have the jitters oh really I feel you're about to cook
00:04:22Matt how good does it feel to win this competition it feels so so good honestly
00:04:29it'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 I want to say what haven't you been doing since you
00:04:37won you're everywhere and you're just going at the speed of light I feel yeah
00:04:43it's pretty crazy I went to London worked with Jamie yeah Jamie that was
00:04:48incredible and you've got a cookbook coming out yeah what's it called tie
00:04:52everyone anywhere now Nat and Julie I'm sure these ingredients behind us look mighty
00:04:58familiar to you do that's because these pantries are comprised of all the
00:05:08ingredients you used in your finale dishes Julie your sage and garlic chicken from
00:05:18season one yep take something that's as homely as roast chicken so you're all
00:05:25familiar with and to put it on the table with a restaurant interpretation is
00:05:30something that's quite hard to do convincingly you've actually achieved what
00:05:33you set out to achieve which is to go from being a home cook to being a
00:05:36restaurant cook so congratulations that's a beautiful dish thank you and that
00:05:42your Scotch egg from last season that it is so delicious you pull out a Thai Scotch
00:05:52egg with finger lime caviar mayonnaise and an ampric that would blow my hands on it that is why we love you that is why you're so good
00:06:10so Julie's ingredients behind me here are actually my nightmare because they cost me the trophy
00:06:16here's how these ingredients come into play you need to pick one of these two pantries to
00:06:23create your own winning dish either nuts or Julie's but choose carefully because if
00:06:34you cook one of the two bottom dishes you will fall into round two and whatever you
00:06:40didn't cook with in round one that will be your pantry we're giving you 60 minutes
00:06:50so what's it going to be Nat's pantry or Julie's pantry
00:06:54choosing the right pantry can be the difference between staying here or going home and they are very
00:07:10different one's very Asian one's very European
00:07:14decisions yeah I'm looking at Julie's pantry you could make so much of this pantry so many options
00:07:28looking at Nat's and I can really only think of one really good dish with that pantry so I'm torn
00:07:36between choosing the pantry I feel the most comfortable with and I think it's going to probably keep myself
00:07:39safe or take a risk today and if I don't cook a good enough dish I've got a massive safety net and
00:07:48loads of time to think what I can do with the other pantry Sarah what pantry are you cooking with I'm
00:07:55gonna go with Dually's today hey classic French flavors yeah really excited about what's in there Ben
00:08:03whose pantry are you going to be cooking with in round one I am going to choose Nat's okay why Nat's
00:08:09I like it because it's more challenging for me and I just feel like that plus the pressure today is going
00:08:15to come up with something new and hopefully get me out of round two Jamie whose pantry have you chosen
00:08:21for round one I'm taking Nat's I've probably used Julie's pantry four or five times this season I think that
00:08:29I can build something beautiful and really focused out of the flavors on that side defender whose pantry
00:08:36are you going to choose in round one I'm gonna go with Nat's pantry I would like to be safe from the
00:08:40second I think that's my best bet you've got all your ingredients now it's how you use them that'll
00:08:47mean the difference between securing your spot in the top five and going home gals do you want to do the
00:08:54on up okay your 60 minutes stop now oh my gosh
00:09:01oh my goodness
00:09:08oh my goodness
00:09:30no Jamie hey it's worth a try I'm choosing Nat's pantry for the first round Nat's pantry has pork
00:09:46lemongrass limes and the lime leaves there's fish sauce there's Bella Chan there's so much flavor
00:09:53there to be had I'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 my goal is to make this as delicious as possible in the 60
00:10:03minutes today I'm gonna do a little dumpling using the pork really make that bold and rich and and
00:10:10powerful in terms of that filling I'm making an aromatic broth it'll go over there over the top of
00:10:15that it's gonna be an elegant little plate of dumplings with a beautiful broth packed full of
00:10:20flavor first thing I need to do is char off my spices which are gonna form a base for the broth
00:10:26I've got my pork in a pan that's trying to get some color on every side and that's gonna go into my
00:10:33pressure cooker along with these charred aromats to start building that flavor and give a deep dark
00:10:37roasty flavor to my broth in the end developing depth from the get-go is the most important part
00:10:43of this whole broth if I don't manage to build enough flavor into this broth then it's gonna be like bad
00:10:49dumplings in murky water we have a very very serious day on our heads top five is one cook away I would
00:11:00be thinking about round two from the get-go I know you don't know it must have been there right I would
00:11:05probably leave the one that I would be more comfortable with and feel like I'd have a better
00:11:09cook in round two that would be my strategy too Andy I mean history tells me that I'm gonna end up in
00:11:14round two something in my pocket that I'm gonna be really comfortable with it yeah yeah today I've
00:11:23chosen Julie's pantry I um first of all love Julie and secondly I think it's a really fantastic pantry to
00:11:32go really classic I picked Julie Goodwin's pantry knowing that I can instantly lean on something that
00:11:39is comfortable for me and that's French techniques my strategy is to put everything I have into this
00:11:47cook and I am going to keep myself safe from round two got the whole pantry to myself today I am making
00:11:56confit chicken wingettes with a potato fondant and a leek soubis a soubis is a sauce that is thickened
00:12:05kind of like a bechamel but loaded with leek so I want it to be this really beautiful creamy puree
00:12:11and just to add this really luxury element to this dish coffee and chicken is cooking it in a fat at a
00:12:22really reduced temperature so this is going to slow cook around 60 degrees and as soon as it's ready
00:12:29those bones will just slip out and I'll have these beautiful wing eggs that are cooked perfectly
00:12:34while that's going I want to create a really rich shoe that I can glaze these wingettes at the end
00:12:41my dish is definitely very heavy on technique but it's elements that I'm familiar with and really
00:12:50think I can execute in this time Julie what do you remember about that finale dish I'll never forget so
00:12:58we were given a whole chicken because that was our first cook in the master chef kitchen what my
00:13:04decision was purely around all the different things that they taught us and a lot of the stuff that
00:13:08we were taught in the master classes smart because guess what none of those things occurred to me today's
00:13:19a two-round elimination I do not want to be in that round two I want to be safe in round one so I'm going
00:13:26all in on that's pantry I watched all of last season and I was obsessed with that I think she's so ballsy
00:13:33she's got a very unique style of cooking she brings in the modernization into that traditional Thai flavors
00:13:38it's very inspiring for me so I'm going to use that and I'm going to go wild with that's pantry I want to
00:13:44make sure that this dish shines I 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 flavors hey Debina hey guys how
00:13:57are you good you are moving you are moving yeah I've got a lot to do you okay I'm very interested
00:14:04because I feel like you're going sweet and there are a lot of intense flavors going on random things
00:14:09yeah what do you got I'm doing a curry with a roti for you guys except it's going to be a dessert
00:14:14Wow okay yeah hot is the curry going in this is the ice cream so I'm going to do a Thai curry ice
00:14:22cream with a lemon kind of like a gingery crumb up to go under I'm gonna do a roti with a chili
00:14:29caramel wow okay you are really pushing 60 minutes isn't a lot of ice cream I've made the ice cream before and I've
00:14:42been wanting to do this combination for a while so yeah I really want to get this done I can see like
00:14:46shrimp paste so how do you incorporate that into a dessert I've done the shrimp paste a little bit that's in my
00:14:52ice cream on glaze smell this yeah it smells like very tight oh yeah yeah she smells I'm just yeah
00:15:05and this is going in your ice cream shrimp paste in your ice cream think you can be the next Masterchef
00:15:18only one way to find out applications are open now hit to the link below and apply we see you in a
00:15:23kitchen shrimp paste in your ice cream I'm just like surprised curious intrigued I'm very intrigued
00:15:37when you get it right it is so so good yeah this is another level up right yeah like it's kind of
00:15:44savory sweet dessert shrimp paste yeah are you even thinking about round two no ice cream and roti in
00:15:5260 minutes time to move good luck thank you guys thank you there's a lot at stake right now now and
00:15:59Andy are like this is wild whatever you're trying to do not entirely convinced at this point but if I
00:16:04don't add this shrimp paste into my ice cream then that's not a Thai curry ice cream I just remind
00:16:10myself I know these flavors I just need to keep going 45 minutes to go
00:16:19Sarah it's smelling incredible very classic you're the only one that's going with Jules's pantry oh how could I not
00:16:43she's the goat that is true so you've kind of gone with the all eggs in one basket approach which
00:16:51is go with your strength first yes yeah totally tell us what you're making so I am making a really
00:16:57beautiful um comfy chicken wingette dish I've got fondant potatoes and then I'm gonna make a leek
00:17:04um soubis as well and a little bit of a tarragon spinach oil like I love these ingredients I love these
00:17:11flavors so I'm still definitely pushing myself with a lot of elements that are highly technical but
00:17:16um I'm aiming to make sure that they're perfect yeah and talk about a risk how long is that going
00:17:23to take to comfy um a while so I've got to just keep an eye on it I've got to keep it under temperature
00:17:29so it's um cooked just enough you've picked two techniques that require a lot of time to do well
00:17:37yeah and you've got not much time left I'm just a little worried about the confying and the fondant
00:17:44so just good luck with that thank you thanks so much good luck Sarah you're halfway through so only
00:17:5230 minutes to go
00:17:54okay come on chili caramel come on dates go babes maybe a bit more it's chili caramel yeah sorry may as
00:18:17well damn that's really spicy what are you making Ben I'm making a pork mince filled tortellini with
00:18:45like chili and kaffir lime I'm doing a really really deep broth around outside with like Thai flavors
00:18:49choosing that's pantry might seem like a bit of a risk it's not my style of cooking but to me it makes
00:18:56so much sense to take this pressure and challenge myself in the first round but at the same time if
00:19:01it doesn't work out I've got the best security blanket in the world which is Julie Goodwin's pantry
00:19:06obviously getting to top five is a huge achievement last time I was here I came sixth which was where we are at the
00:19:14competition right now if I can make it through this elimination I'll make it further than I've ever been in this
00:19:19MasterChef kitchen I'm going to give it everything today to get through I'm making a pork filled tortellini with a pork broth it's going to be like a European looking dish but it's going to be Thai tasting I think this dish is a great opportunity for me to show my European technique with Asian flavors it's sort of a foot in the
00:19:36in both camps and if I can get the balance right I think I can do something really special with it
00:19:40tasting the filling for the tortellini I'm really happy the flavor I think it's subtle but delicious
00:19:46I'm actually starting to really like this pantry I think it's not something I normally cook with but I think it's working
00:19:52Dough mate looks ideal
00:19:55That's beautiful
00:19:55Looks incredible mate
00:19:57I'd say I don't know if I can do it better myself but
00:20:00So we're basically making the same dish
00:20:08Yeah
00:20:08What could set the two dumpling broth thing apart
00:20:15The filling
00:20:17Yeah the filling
00:20:18And then like a dough
00:20:20Like if one of them makes it a bit thicker
00:20:23You'd be filling dough
00:20:24All good there Chevy?
00:20:30Going good
00:20:30Doing well mate
00:20:31Are you doing your filling now?
00:20:34Oui
00:20:34And now I'm going to mince the pork
00:20:36A little bit of back fat
00:20:37A little bit of the leaner meat
00:20:39And then some of the belly
00:20:41But we'll just play with it
00:20:42Make sure that there's enough fat in there to give good texture and flavor
00:20:45Woo hoo hoo
00:20:48He is a moving
00:20:49Jamie Jamie
00:20:50We're moving
00:20:50How we doing?
00:20:51You are moving like a proper chef
00:20:53I bloody hope so
00:20:54Right on then
00:20:55Hit us with that dish
00:20:56Yeah
00:20:57So
00:20:57Doing essentially
00:20:59A little
00:21:00Pork dumpling
00:21:02With an aromatic broth
00:21:04And then just
00:21:05A very similar dish
00:21:07At the back
00:21:08Ben's doing a tortellini
00:21:11Obviously a spiced pork filling
00:21:14And a broth
00:21:15Let the games begin
00:21:17Anyone who'd think we're mates or something
00:21:19That just puts all the more pressure on you to 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
00:21:29There's another layer with Ben cooking a very, very similar dish
00:21:33Yeah
00:21:33For sure
00:21:34And you know
00:21:36At 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, tastiest 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 flavors
00:21:51Absolutely
00:21:51Yeah
00:21:52That's the plan
00:21:53It is now time to execute my friend
00:21:55Attention to detail
00:21:57Oui chef
00:21:57Good luck
00:21:57Thank you very much
00:21:58There is a huge amount of pressure
00:22:02Knowing that
00:22:03I'm not only cooking against the other two
00:22:06But I have direct comparison against Ben
00:22:09Oh
00:22:11Ben
00:22:12I had a feeling
00:22:13One small mistake is going to send one of us into the next round
00:22:18It feels like the chances of making it through this round
00:22:20Have gone from one out of four
00:22:22To one out of two
00:22:23We've only got 15 minutes to go
00:22:35This is going down to the wire
00:22:40Hello
00:22:51Hey I'm just a bit hungry
00:22:52Go for it
00:22:54Got a lot of elements on the go
00:22:58And time is flying in this cook
00:23:00I'm now moving on to making my roux
00:23:03So this is going to be what really thickens my sous vide
00:23:07Can I take this from us?
00:23:10Of course chef
00:23:10Yeah please
00:23:11Thank you
00:23:13Only if you're going to help me
00:23:15Not someone else
00:23:15I know I need to get this done as quickly as possible
00:23:20I need to get back onto my chicken
00:23:23That's really time critical
00:23:25Oh that's hot
00:23:26Come on
00:23:29How are the wings Sarah?
00:23:31Have they come out nicely?
00:23:33Perfect
00:23:33Yeah
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
00:23:43And they can handle any heat
00:23:45I'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
00:23:58Things are getting real in round one now
00:24:01Only 10 minutes to go
00:24:03Oh where's my whisk Jean-Christophe
00:24:13Whoopsie
00:24:14Sorry sorry
00:24:15The broth has some good flavour to start with
00:24:20But we're trying to get all of these fresh flavours in there now
00:24:22So
00:24:23Come on Jamie
00:24:24Chop chop
00:24:25Yeah
00:24:25I know Ben's great at balancing flavours
00:24:28And I know that he'll be making that broth perfect
00:24:31For 6 minutes
00:24:32This is MasterChef isn't it?
00:24:38Nice colour
00:24:39Yeah
00:24:39Left the broth and the pressure cooker to the last possible minute
00:24:44I'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
00:24:48If I can get this right
00:24:51I can save myself from this elimination
00:24:53There'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
00:25:08Five minutes to go
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
00:25:16So much on the line here
00:25:18This is going to be hard
00:25:20It's how they garnish it now
00:25:22Beautiful
00:25:25You've got all your elements where they need to be
00:25:28To plate
00:25:28Yeah, I'm going to put the caramel in a jug
00:25:30Yep
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
00:25:36My place in the competition
00:25:37Is definitely riding on this dish
00:25:38I don't want to be in round two
00:25:39Ice cream's almost churned
00:25:41The star of the show is that ice cream
00:25:43I really pushed it today
00:25:45With the ice cream setting time
00:25:46That's not done
00:25:48I don't have a dish
00:25:49Setting?
00:25:51Yeah, it's set
00:25:52It's beautiful
00:25:54It is so smooth
00:25:55Creamy
00:25:56Perfectly set
00:25:57And I could not be happier
00:25:59I'm pushing everything
00:26:01Today
00:26:01To make it into top five
00:26:02I really
00:26:03I really want to make it into top five
00:26:04I can't tell you how much
00:26:05One minute to go
00:26:08Come on guys
00:26:09Let's go
00:26:09Final touches
00:26:10Let's go Jamie
00:26:10Oh my god
00:26:12Nice, Sarah
00:26:14Come on, Benny
00:26:15Oh 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
00:26:22Nice and quick
00:26:25Nice and quick, Debs
00:26:26She's all said and done
00:26:30In ten
00:26:31Nine
00:26:32Eight
00:26:34Seven
00:26:34Six
00:26:36Five
00:26:37Four
00:26:38Three
00:26:39Two
00:26:40One
00:26:41That is it
00:26:42Well done guys
00:26:44Good job
00:26:45Yeah, alright
00:26:47We made the same thing
00:26:49Funny that
00:26:50We gave you two winner's pantries to choose from
00:27:06And asked you to bring us a winning dish
00:27:09You each chose your pantry for different reasons
00:27:13Let's see whose reason paid off
00:27:17We'd like to taste your dish
00:27:19Depender
00:27:20I've definitely been inspired by Nat and her pantry
00:27:26I am praying that they love this roti and curry dessert of mine
00:27:31I really, really pushed myself today
00:27:34Oh
00:27:36Oh wow
00:27:38What is the dish, Depender?
00:27:46It's a take on roti with curry
00:27:48Kind of turning that into a bit of a savoury dessert
00:27:51So it's a Thai curry ice cream
00:27:53With a roti
00:27:56Got a chilli caramel on top of the roti
00:27:58And there's a little bit of crumb underneath
00:28:00For the ice cream to sit on
00:28:02Let's see if that's paid off
00:28:18Depender
00:28:22That was remarkable
00:28:25What I love the most
00:28:31Is not just the colours
00:28:33The textures are impeccable
00:28:36You are a natural cook
00:28:38Depender, it is magic
00:28:41That is probably
00:28:43Your best dish of the competition
00:28:45Oh my god
00:28:46I think it's all centred around that curry ice cream
00:28:50Which when you put shrimp paste in there
00:28:53I was like, this is madness
00:28:54But for me, that is the one ingredient
00:28:57That 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
00:29:04You're very, very good
00:29:06And knowing how far to push it
00:29:08And you push this one quite far out
00:29:10And what's amazing about it
00:29:12Is I want to demolish the whole lot
00:29:14It's not just sort of an interesting flavour
00:29:16It is really delicious
00:29:18Thank you
00:29:19In one hour to do an ice cream
00:29:21And a roti is bonkers
00:29:23And it's so smooth
00:29:25The caramel goes so well with it
00:29:28Honestly, 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
00:29:34Well done
00:29:35Can't even express how relieved I am right now
00:29:45I went with my heart
00:29:47And I did what I had to
00:29:48And it paid off
00:29:49And I'm so happy
00:29:50Right
00:29:52We would like to test your dish
00:29:54Ben
00:29:55So Ben
00:30:07What have you made?
00:30:11I've made a pork tortellini
00:30:12With a Thai broth
00:30:20There's another dumpling in broth dish out there
00:30:39I didn't know it till afterwards actually
00:30:43So with that new information on board
00:30:45Still confident?
00:30:47Yeah, I'm happy with this dish
00:30:48I really am
00:30:49Ben
00:30:51I think this is probably your best broth so far
00:30:56The depth, aroma
00:31:00Delivered that wonderful flavour
00:31:02Your tortellini
00:31:04Perfectly cooked
00:31:06A very good dish
00:31:08Love 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
00:31:15So well done
00:31:17Thanks, Julie
00:31:17The filling was lovely
00:31:22I just thought
00:31:22You could have probably bumped the aromats up a touch
00:31:25It very much did go
00:31:29Southeast Asian versus European
00:31:31Whereas I feel like you could have just bridged that gap
00:31:34Just a few more aromats in that filling
00:31:36And we would have had an absolute standout
00:31:38Thank you
00:31:39Nice work, mate
00:31:40Good luck, mate
00:31:41Good luck, mate
00:31:46The next dish we'd like to taste was made by Jamie
00:31:52This is probably the most nervous I've been in the MasterChef kitchen this year
00:31:59This 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
00:32:29With the aromatic broth
00:32:31Caviar and finger lime
00:32:33I think the dumpling work was amazing
00:32:56The dough, like I love the chew in it
00:32:59And just the aromats inside
00:33:02It just tastes
00:33:03The gingeriness
00:33:04The heat that comes through
00:33:05Is 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
00:33:16It's a really good broth
00:33:19Just took it a little bit too acidic
00:33:22Balance was just a touch out
00:33:26By the last minute you probably overdose the finger lime into your dish
00:33:32You should probably not put caviar
00:33:35And just regulate this acidity
00:33:37Thanks, mate
00:33:39It's Sarah
00:33:47I'm feeling really confident with my dish
00:33:53There is so much technique and flavour that's gone into it
00:33:58I really hope that judges will absolutely love it
00:34:02Sarah, what is it?
00:34:07So I've made glazed wingettes that I've confit with potato fondant and leek soubiche and tarragon oil and a little bit of crispy pancetta as well
00:34:22I think I pretty much used everything in your pantry
00:34:26Well, let's see if your pantry choice paid off
00:34:30Sarah, thanks for choosing my pantry
00:34:50I'm glad someone did
00:34:54God, 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
00:35:02I really loved the sauce
00:35:06I thought it was rich and beautiful
00:35:07You've absolutely nailed that
00:35:09I just think that was a really tasty dish
00:35:12Thanks
00:35:13What I really love is those chicken wings
00:35:16It's just, this is going to sound dumb
00:35:20Chicken
00:35:21It is the most robust chicken flavour that I think you can get
00:35:27That absolutely delivered
00:35:29For the sabis
00:35:31While I thought the flavour was nice
00:35:34It still needs a little bit more cooking out
00:35:36The onions are still a little bit under
00:35:40And you can see on the plate
00:35:42It's just not emulsified together
00:35:44Because they just need to be sweated out for longer
00:35:46Thanks Sarah
00:35:49We gave you a winner's pantry to repeat history with a winning dish
00:36:06And all of you put up something worth celebrating
00:36:10But sadly, we're looking for the bottom two today
00:36:14So if I call your name
00:36:19You're cooking in round two
00:36:20Sarah
00:36:30Your soubis had some executional flaws
00:36:34Jamie
00:36:37For most of us, that broth was a touch too acidic
00:36:44To Pindah, Ben
00:36:46Great work
00:36:47You're safe
00:36:47You can join the others on the gantry
00:36:50Well done
00:36:50I'm from season six
00:37:01Oh damn
00:37:02Finally going home
00:37:02I'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
00:37:12Jamie
00:37:14Sarah
00:37:15It comes down to you
00:37:18We'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
00:37:27So Jamie, you'll be cooking with Julie's pantry
00:37:31Sarah, you'll be cooking with Nat's pantry
00:37:34Yeah
00:37:36The least impressive dish will send its maker home
00:37:40Stressful
00:37:44Your time starts now
00:37:47Come on
00:37:47Come on
00:37:48Let's do it guys
00:37:50This second round is going to be insane
00:37:58Jamie has Julie's pantry
00:37:59And I know he can cook with all of these ingredients
00:38:02Let's go Jamie
00:38:04Come on Jamie
00:38:04Let's go Toddy
00:38:06Sarah on the other hand
00:38:07She used that pantry already
00:38:08And 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
00:38:14There's pork belly
00:38:16Which is not easy to cook in there
00:38:17It's a minefield
00:38:18It's so hard
00:38:21Whoever survives this
00:38:24That's why I've gone through so much to win
00:38:25It's like yeah
00:38:26Yeah
00:38:26I am nervous
00:38:29My heart's racing
00:38:31I'm definitely feeling the pressure
00:38:34Not only am I fighting for my spot in the competition
00:38:40I'm also going up against Sarah
00:38:42Who's back for their third time
00:38:44It's even harder
00:38:46Nice Jamie
00:38:47Jamie
00:38:49Hello
00:38:50You look like you mean business
00:38:51Yeah man
00:38:52I'm here to go home
00:38:53I'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
00:38:59That 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
00:39:05So 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
00:39:12So I'm making a little potato and spinach gnocchi
00:39:14And I've got some leek tops
00:39:17In the oven
00:39:18Which I'm just burning
00:39:18And I'm going to make a little
00:39:20Essentially like velouté bechamel
00:39:21Kind of
00:39:22Just to toss the gnocchi through
00:39:24Some 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
00:39:30I'm not reinventing the wheel here
00:39:32Yeah 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
00:39:40But 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
00:39:48Beautiful
00:39:49Look forward to that
00:39:50Good luck Jamie
00:39:51Thank you very much
00:39:52Appreciate it
00:39:52Let's go Toddy
00:39:54Oh
00:39:57I'm so intrigued as to what's happening here
00:40:00Which pretty much describes my emotion
00:40:02Every time I'm with 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
00:40:11Now that I've given Nat's pantry a closer look
00:40:16The creativity has switched on to the max
00:40:19Beautiful girl
00:40:21I'm definitely going all in
00:40:24I am not going to play it safe
00:40:26I am going to play it Sarah
00:40:28How are you cooking the pork Sarah?
00:40:34Three ways
00:40:35All pork
00:40:35So 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
00:40:50And I have a pork ham
00:40:52I create a mixture of some aromat
00:40:56Some salt, some sugar
00:40:57And I instantly cure this pork
00:40:59I 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
00:41:04And slice it really thinly
00:41:06I think you can make pork belly into ham
00:41:10In less than an hour
00:41:11I'm biting off a lot in this cook
00:41:16With this assiette of pork
00:41:17But I love that there is this risk taking side
00:41:21That has really come out
00:41:22And I'm going to show the judges
00:41:23Just how far I've come
00:41:25And how far I've grown
00:41:26And really show them an incredible dish
00:41:28It's a lot to do in 60
00:41:30I'm going to be curious about that
00:41:34Pork belly ham
00:41:35It's not easy to cook
00:41:39Like one cut 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 if that ham thing doesn't work
00:41:50She'll still put it on the plate
00:41:51Because she's done it three ways
00:41:52But all she's going to
00:41:53That could get her in trouble
00:41:54Time is a fly-in
00:42:09You've only got 45 minutes to go
00:42:10Come on Jackie
00:42:14Let's go mate
00:42:15Wow
00:42:18I've made me jump since 2022
00:42:20I know he's very loud isn't he
00:42:22First round didn't quite go to plan
00:42:27So that's alright
00:42:28Got another chance
00:42:29Which means I just have to go
00:42:30All guns blazing
00:42:31Do what I normally do
00:42:33Work quickly
00:42:33Get as much done as possible
00:42:34As quickly as possible
00:42:35I've got my chicken all trimmed
00:42:37And ready to be cooked
00:42:38Making a chicken jus
00:42:40Pretty classic kind of sauce
00:42:43That's going to be the sauce
00:42:44To finish the dish
00:42:45I've still got my leeks in the oven
00:42:47Which are going to go into
00:42:48A little sauce to toss the gnocchi through
00:42:50Just working on this gnocchi at the moment
00:42:53Because potatoes are relatively small
00:42:58So it's really important
00:43:00He gets all that water out of it
00:43:01Yes potatoes are really good
00:43:02Only way to start with
00:43:03So you can get that as well
00:43:04Yeah
00:43:05Gnocchi is always a tricky one
00:43:08But I want to show
00:43:14There's much technique
00:43:15And effort
00:43:16On 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
00:43:24On a dish like this
00:43:25Needs to be perfect
00:43:27That is way too much egg
00:43:30For that round
00:43:31Did you think that?
00:43:32Because there's already an egg in this fridge
00:43:33Yeah
00:43:33Yeah
00:43:33It's just
00:43:35It needs to slow down
00:43:37We are half away there
00:43:4230 minutes to go
00:43:45Let's go guys
00:43:45I'm on the line
00:43:46Don't go inside Jamie
00:43:48That was beautiful Jamie
00:43:49Work it baby
00:43:51Just under 30 minutes to go
00:43:54And everything is on the go at the moment
00:43:57So the pork elements
00:43:59We've basically got my ham
00:44:01Which is in the blast chiller
00:44:02I'm just bringing up the oil to temperature
00:44:07To fry off some crispy pork
00:44:09Got my pork
00:44:10Which I'm braising in this liquid at the moment
00:44:13Needs a little bit longer
00:44:15For my pork belly
00:44:17What I'm going for is
00:44:18Just this sticky
00:44:20Gelatinous glazed pork
00:44:22And this is just going to slowly simmer away
00:44:24Until it's beautiful and tender
00:44:25I don't know if that's going to be tender
00:44:28And now I move on to my dressing
00:44:33This I want it to be
00:44:36Really packed with flavour
00:44:38Sweet and sour
00:44:40And salty and savoury
00:44:43This dressing is going to be the element
00:44:45That brings this whole assiette of pork together
00:44:47I 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
00:45:04Sarah is making pork assiette
00:45:08Assiette as in a plate
00:45:09A whole plate
00:45:10Three ways
00:45:11Three ways
00:45:12In 60 minutes
00:45:12In 60 minutes
00:45:13She's doing a sticky pork
00:45:16She's making ham
00:45:17And then she's also doing a crispy skin
00:45:20I mean doing ham in 60 minutes is crazy
00:45:23She's cured it, boiled it
00:45:26And she's going to put it in the last chiller
00:45:28Then slice it
00:45:29But like you can't
00:45:30There's a lot of
00:45:31Is that hair?
00:45:32It's not
00:45:33She's inventing a technique
00:45:35She's inventing a technique
00:45:35Because she only has 60 minutes
00:45:37And then she still has two other components of her assiette to make
00:45:41This recipe for Sarah
00:45:42This recipe for Sarah is even harder than the first run
00:45:46Correct
00:45:47For 60 minutes
00:45:48That's simple
00:45:48100%
00:45:49That's it
00:45:49Yeah
00:45:50What do we got with Jamie?
00:45:54Okay Jamie
00:45:55He's going full tread
00:45:56So it's like the full other end of the spectrum
00:45:58The thing that I'm a bit stressed out
00:46:01Is that if you're going full traditional flavours like this classic
00:46:05Like every single element has to be perfectly seasoned
00:46:08But I feel like he's really rushy at the moment
00:46:12He's just moving a bit too fast I feel
00:46:14So let's do that
00:46:19Let's do that
00:46:20This dish is all the big homely beautiful flavours that Julie loves
00:46:26Put on a plate in a slightly different way
00:46:28So it's super important that I get this gnocchi exactly right
00:46:33It's testing a piece
00:46:40It's breaking me up
00:46:43You alright?
00:46:48No
00:46:49Well think about it
00:46:53Fix it
00:46:53Fix it somehow
00:46:53You got time
00:46:58Just have a plan B bro
00:46:59The gnocchi's shit
00:47:00So the girl and the gnocchi's shit
00:47:05It's floury and crap
00:47:07I think I'm just rushing
00:47:09I made an error
00:47:10It's not going on the plate
00:47:12Oh no
00:47:14Come on Jamie
00:47:18You got this mate
00:47:20Addition the gnocchi
00:47:23If it's not perfect it doesn't go on the plate
00:47:25I'm just looking at my competition going down the drain
00:47:36Because I'm rushing and not paying attention
00:47:39It's like I'm on a treadmill
00:47:45And I'm just like getting 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
00:47:52Grab your aprons and try these delicious MasterChef approved recipes on 10
00:48:07I hope your dishes are coming together
00:48:19You've only got 14 minutes to go
00:48:21Come on Jamie
00:48:23Come on guys
00:48:25Come on Jamie
00:48:25Let's go guys
00:48:27I've got time to fix this
00:48:30Let's go
00:48:31It's too much
00:48:35I'm so stressed out
00:48:35Just calm down Jamie
00:48:38Oh look
00:48:39The plan was to do a little spinach gnocchi
00:48:41But I rushed the boiling of the potatoes
00:48:43Made the gnocchi
00:48:45I did a test piece
00:48:46And it was floury and crap
00:48:48So it's in the bin
00:48:49My plan to beat Sarah today
00:48:50Is an elevated take on roast chicken and vegetables
00:48:53I'm actually so scared of it
00:48:55So if everything's not absolutely perfect
00:48:59I'm going home and I miss out on top five
00:49:01I need to think of something else
00:49:05What do I have left?
00:49:10Can't really cook decent potatoes in time
00:49:12And I've still got this burnt leek cream
00:49:17And then I see the celeriac in the pantry ahead
00:49:21And it clicks
00:49:23Let's go Jamie
00:49:24Come on mate
00:49:25Come on Jamie
00:49:26I can't help but think of
00:49:27Dish that got me in
00:49:29When I was first here in series six
00:49:32I've done chicken Maryland
00:49:38With a celeriac puree
00:49:39Some pan rosemary carrots
00:49:41You keep cooking food like this
00:49:44You won't have to worry about
00:49:46That whole accountancy thing
00:49:48To you know
00:49:49For your daughter
00:49:50For your family
00:49:51Because this here is gold
00:49:53Thank you
00:49:54We're swapping it out
00:49:59From the gnocchi
00:50:00To a little celeriac puree
00:50:01And instead of
00:50:03Using the burnt leek milk
00:50:05To create a bechamel
00:50:06We're going to incorporate
00:50:09That all together
00:50:10Just make sure everything balances right
00:50:12Good thinking mate
00:50:13Good thinking
00:50:13Keep going
00:50:14This is now that very dish
00:50:16That started my MasterChef journey
00:50:18Chicken and celeriac puree
00:50:20So I know that
00:50:23I know it's a risk
00:50:24Reverting back to the original dish
00:50:26But I know the combination is delicious
00:50:28I just hope it's enough
00:50:30That's it mate
00:50:32Bring it home
00:50:32Let's go Jamie
00:50:34Jamie's like fully changed his dish
00:50:37So he's got a celeriac and burnt leek puree
00:50:40Oh god there's no time
00:50:42Nervous because
00:50:48It's not what I set out to do
00:50:50And it could be seen
00:50:52As a little bit too simplistic
00:50:53And I'm going against someone
00:50:56There's no doubt doing something
00:50:58A little bit left of centre
00:50:59And super creative
00:51:00So I'm really in my own head
00:51:04About if this dish will be enough
00:51:06To impress the judges
00:51:07Five minutes to go
00:51:11Come on
00:51:11That does look like ham
00:51:22It looks so much like ham
00:51:24Sarah that looks like ham
00:51:26That's crazy
00:51:27I'm feeling good
00:51:30I mean it's three different porcs on a plate
00:51:31Is definitely a big task
00:51:33How you just did that
00:51:34I can't believe it
00:51:35I'm slicing that ham
00:51:36As thinly as possible
00:51:37I want this to just be
00:51:38A beautiful layer
00:51:40On the base of my plate
00:51:41Come on Toddy
00:51:42I keep checking on my pork belly
00:51:45And still not quite there
00:51:47How's it feeling?
00:51:49It needs a little bit longer
00:51:50I need to simmer this away
00:51:52Till the last second
00:51:53Even if it is a risk
00:51:55I'm not going to put up a dish
00:51:56That's not cooked
00:51:57Two minutes to go
00:51:59Come on
00:52:00I have a stress
00:52:05That's your goodness
00:52:06Judy
00:52:07Remember till the time
00:52:08You got stress like this
00:52:09Last time I was here mate
00:52:10I still feel it
00:52:12I'm here in my gut
00:52:13I feel it too
00:52:13Keep an eye on your chicken Jamie
00:52:16Yeah thank you
00:52:17Come on Jamie
00:52:18You got this mate
00:52:20Ah a little glass
00:52:23Nice
00:52:24That's it mate
00:52:26Bring it home
00:52:26This is it
00:52:3310
00:52:339
00:52:358
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00:52:376
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00:53:3510
00:53:3610
00:53:43Good luck.
00:53:44Thanks.
00:53:46I'm so proud of this dish.
00:53:48I've put my heart and soul into it.
00:53:51And I've gone all in.
00:53:53In she is.
00:53:54Hi.
00:53:55Hi Sarah.
00:53:56Hi.
00:53:57Hi Sarah.
00:53:58I just hope that the judges love it, and that it's enough to get me across the line.
00:54:06Sarah in round to cook with maths pantry what did you create so I made an
00:54:14assiette of pork so three ways I've got pork ham and I've got the braised pork
00:54:22and crumble of pork as well and a dressing so I think you can be really
00:54:28proud of yourself no matter what happens yeah we're gonna taste your dish thank
00:54:31you thanks Sarah thanks
00:54:48I think with the ingredients from my pantry the sauce was beautifully balanced it coats
00:54:55the mouth perfectly and it goes really well with the fattiness of the pork the
00:55:01dressing is the hero for me she's got the balance just absolutely dialed the
00:55:06sweet end is great the saltiness is great especially when you get it with the
00:55:11caviar so well done the ham I was the ham was the thing that I was worried about
00:55:17the most you don't make ham in 60 minutes it's like it's not a thing I think she's
00:55:25got close in texture there wasn't a heap of flavor there but with that little
00:55:31vinaigrette it was almost like the ham was just a textural component I think of ham I
00:55:38think of salty I think of smoky and while the texture of her ham is spot-on it just
00:55:48doesn't taste like much pork belly is undercooked the pork belly fat is a little bit too dominant in
00:56:00the portions of what we have I can just see her vision and I can see where it can go but when
00:56:09you say braised I'm thinking falling apart in my mouth right and with a pork belly if the fat is still
00:56:15crunchy it doesn't go down very easily yeah I'm kind of confused by how to interpret the dish
00:56:24all the best thank you I'm nervous there's no doubt in my mind that this is delicious but this is a very
00:56:50very simple plate of food I'm almost 90% sure it's not gonna be enough oh how was that oh my god
00:57:06that was chaos tell us what you made
00:57:12so I made a charred chicken with some pan roasted and charred leeks a celeriac puree a little chicken
00:57:24dew it wasn't the dish that I originally intended on serving but I think it still celebrates the
00:57:32pantry that I had I hope that that's what I've given you today we're gonna taste your dish now
00:57:38great well enjoy guys thank you so much thank you Jamie thank you
00:57:41I think it does nearly everything you're hoping for right like the highlight for me is to cook on
00:58:03that chicken and I love that he's taken that really nice fire on the hibachi it's got that beautiful
00:58:09burnish quality about the skin which I think is brilliant that celeriac puree you just get the
00:58:15slightest hint of that burnt leek as well it is a diamond nothing that was in the right proportion
00:58:25well season and a bit sweet perfect the leeks are impeccable and I like the fact that the
00:58:33they melt in your mouth now we don't to the sauce very glossy season perfectly and also a good amount
00:58:42of flavors I understand the point of the competition but we we sort of amp it up and and we want to be
00:58:49excited we want to see great new techniques but I think there's something really intrinsic about food
00:58:56that comforts and and makes you feel warmed up that's what I hoped for from my pantry and that's
00:59:05what this has brought to me I think that this is a masterfully cooked plate of food
00:59:26it was truly so special to have the first and last winners of this competition together in the kitchen
00:59:35and we couldn't be prouder of you give it up for Julie Goodwin and Nat Taipan
00:59:38now Sarah Jamie fortunately we're about to say goodbye to a phenomenal cook each of you was left with opposing
00:59:57pantries and you produced very different dishes with them Sarah creative and bold Jamie classic and comforting
01:00:07one was a delight to eat but sadly for one of you it came down to the technical flaws of a very
01:00:18crucial element the protein which is why I'm sorry Sarah you're going home
01:00:36Sarah third time back in this kitchen we have seen so many sides to you and your cooking
01:01:00and I reckon this time we got the best of both
01:01:04I feel like it's there's something really magical about being in this kitchen
01:01:11and every single time I step foot into the kitchen everything changes and I feel like I've grown
01:01:18a lot in myself and in my cooking style and I definitely have made the most of the experience
01:01:23and it's yeah it's been really special yeah
01:01:34Sarah it's shocking
01:01:36you are so unique it is a pleasure watching you cooking every single dishes you came out with we are very different and I'm telling you something please do not change it's just a bad day in office you are so credible trust me you are special I really admire you thank you chef
01:02:05Sarah I'm absolutely proud of everything I've done this time around in the kitchen it's been
01:02:24really fun to push myself and experiment and create the next version of me
01:02:30I'm very grateful for master chef it's given me a really beautiful life and I'm excited I'm excited for what's about to come
01:02:39this week on masterchef australia you can lift your lids now their very last chance to win immunity surprise
01:02:46this week on masterchef australia you can lift your lids now their very last chance to win immunity surprise
01:02:54comes with an incredibly tricky mystery box this is going to be tough I would spot my mystery box with anyone today but I can't
01:03:01And his culinary wonderland his culinary wonderland the mad genius of the south island Vaughan meillä es
01:03:17Thank you Naicos
01:03:23is culinary wonderland.
01:03:25The mad genius of the South Island, Vaughn Mabee!
01:03:31Will be the end of someone's Masterchef fairy tale.
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