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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 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, they're one step away from making it to the Top 5.
00:01:015
00:01:25Here we go, everybody.
00:01:28Here we go, guys.
00:01:35Morning, all.
00:01:36Morning.
00:01:37This is it.
00:01:38Today is the day.
00:01:40By the end of it, we'll have our top five at MasterChef Back to Win 2025.
00:01:48Trust me when I say never has the competition been so close.
00:01:53And everyone has got one hand firmly on the trophy.
00:02:00All right.
00:02:01You're going to need all of your energy and focus for today.
00:02:05This one is a massive two-rounder.
00:02:10What 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 Nat Tapuye!
00:02:40Yay!
00:02:41Here they are!
00:02:42Congratulations, Julie Goodwin.
00:02:43That's so nice.
00:02:44Hi!
00:02:45Hello, Julie.
00:02:46I'm going to get to this one.
00:02:47I'm going to get to this one.
00:02:48Very nice to meet you, too.
00:02:50Good morning.
00:02:52Welcome to the Dark Side.
00:03:05Welcome to the dark side.
00:03:15Julie Nutt, welcome back.
00:03:19Wow.
00:03:21Julie, what's it like to be the first person ever to win on MasterChef Australia?
00:03:27It was wild.
00:03:28I mean, you remember.
00:03:29You remember what those days were like.
00:03:31I do.
00:03:31But if you'd asked me then what I'd be doing in 16 years' time, I had no idea that it
00:03:37would have the longevity that it's had.
00:03:40I'm so proud to have been a part of it from the very beginning and to still be a part
00:03:46of it now.
00:03:47Jamie, do you remember watching Julie win in Season 1?
00:03:50Yeah, I do remember watching Julie win in Season 1.
00:03:55You win today already.
00:03:56No, see you later.
00:03:57No, I do remember watching it, and I applied as soon as I'd finished watching the show.
00:04:06Who 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?
00:04:18Oh, no.
00:04:18I feel like I'm about to cook.
00:04:21Yeah, I guess.
00:04:22Matt, how good does it feel to win this competition?
00:04:27It 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
00:04:34I think it always will be.
00:04:35I want to say, what haven't you been doing since you won?
00:04:39You'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, worked with Jamie, which was incredible, and you've
00:04:50got a cookbook coming out?
00:04:51Yeah.
00:04:51What's it called?
00:04:52Ty, everyone, anywhere.
00:04:55Now, Nat and Julie, I'm sure these ingredients behind us look mighty familiar to you two.
00:05:01Yep.
00:05:02Yep.
00:05:03Whoa.
00:05:04That's true.
00:05:05That's because these pantries are comprised of all the ingredients you used in your finale
00:05:11dishes.
00:05:11Julie, you're a sage and garlic chicken from season one?
00:05:19Yep.
00:05:22To 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, it's something that's quite
00:05:30hard to do convincingly.
00:05:32You'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.
00:05:39And 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 a nanprick one that
00:05:58would blow our heads off.
00:05:59That is why we love you.
00:06:01That is why you're so good.
00:06:03Oh, yeah.
00:06:04Oh, yeah.
00:06:10So Julie's ingredients behind me here are actually my nightmare because they cost me the trophy.
00:06:18Here's how these ingredients come into play.
00:06:20You need to pick one of these two pantries to create your own winning dish.
00:06:25Either 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.
00:06:39And whatever you didn't cook with in round one, that will be your pantry.
00:06:44We're giving you 60 minutes.
00:06:50So what's it going to be?
00:06:52Nat's pantry or Julie's pantry?
00:06:54Nat'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.
00:07:13One's very European.
00:07:18It's not around.
00:07:20Decisions.
00:07:21Decisions.
00:07:22Right.
00:07:22Yeah.
00:07:22I'm looking at Julie's pantry.
00:07:25You 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.
00:07:34So I'm torn between choosing the pantry I feel the most comfortable with and I think it's going to probably keep myself safe.
00:07:42Or 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 think what I can do with the other pantry.
00:07:52Sarah, what pantry are you cooking with?
00:07:55I'm going to go with Dually's today.
00:07:57Okay.
00:07:57Classic French flavours.
00:08:00Yeah, 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.
00:08:07Okay.
00:08:08Why Nat's?
00:08:09I like it.
00:08:10Because it's more challenging for me and I just feel like that plus the pressure today is 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?
00:08:21I'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 that 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.
00:08:42You've got all your ingredients.
00:08:45Now it's how you use them that will mean the difference between securing your spot in the top five and going home.
00:08:52Gals, do you want to do the honour?
00:08:54Okay.
00:08:56Your 60 minutes start now.
00:08:59Oh my gosh.
00:09:11Sorry, babes.
00:09:12No one else wanted it.
00:09:23Do you want me to carry your basket?
00:09:24Yeah, that would be great.
00:09:28Oh my goodness.
00:09:29Chivalry's not dead.
00:09:30Thank you, I know.
00:09:32Good luck, yeah?
00:09:34Don't care, stop.
00:09:35Could you just grab me the pork?
00:09:37No, Jamie.
00:09:39Hey, it's worth the try.
00:09:41I'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.
00:09:51There'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 plan on having to cook from Julie's pantry.
00:10:00My goal is to make this as delicious as possible in the 60 minutes.
00:10:03Today, I'm going to do a little dumpling using the pork, really make that bold and rich and powerful 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 full of flavour.
00:10:20First 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 going to go into my pressure cooker, along with these charred aromats to start building that flavour and give a deep, dark, roasty flavour to my broth in the end.
00:10:39Developing 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 dumplings 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.
00:11:04I would probably leave the one that I would be more comfortable with and feel like I'd have a better cook.
00:11:09in round two.
00:11:10That would be my strategy too, Andy.
00:11:13I mean, history tells me that I'm going to end up in round two.
00:11:16I'd have something in my pocket that I'm going to be really comfortable with.
00:11:19Yeah.
00:11:20Yeah.
00:11:22Today I've chosen Julie's pantry.
00:11:25I, um, first of all, love Julie, and secondly, I think it's a really fantastic pantry to go, really classic.
00:11:33I picked Julie Goodwin's pantry knowing that I can instantly lean on something
00:11:39that is comfortable for me, and that's French techniques.
00:11:42My strategy is to put everything I have into this cook, and I am going to keep myself safe from round two.
00:11:52I've got the whole pantry to myself.
00:11:54Today I am making confit chicken wingettes with a potato fondant and a leek soubise.
00:12:02A 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.
00:12:18Coffee and chicken is cooking it in a fat at a really reduced temperature.
00:12:23So this is going to slow cook, around 60 degrees, and as soon as it's ready, those bones will just slip out,
00:12:31and 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.
00:12:41My dish is definitely very heavy on technique, but it's elements that I'm familiar with
00:12:48and really think I can execute in this time.
00:12:54Julie, what do you remember about that finale dish?
00:12:57I'll never forget.
00:12:58So 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'd taught us
00:13:07and a lot of the stuff that we were taught in the masterclasses.
00:13:10Smart, because guess what?
00:13:13None of those things occurred to me.
00:13:19Today's a two-round elimination.
00:13:21I do not want to be in that round two.
00:13:23I 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.
00:13:33She'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.
00:13:44I want to make sure that this dish shines.
00:13:47I want to make sure the judges have never had anything like this before.
00:13:51Their minds are blown and really hone into that pantry and those flavours.
00:13:55Hey, Dabinda.
00:13:57Hey, guys.
00:13:57How are you?
00:13:58Good.
00:13:58You are moving.
00:13:59You are moving.
00:14:01Yep.
00:14:01I've got a lot to do.
00:14:02You, okay.
00:14:03I'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.
00:14:09What do you got?
00:14:10Um, I'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 this?
00:14:19The ice cream.
00:14:19So 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.
00:14:33Woo.
00:14:34You are really pushing.
00:14:3760 minutes isn't a lot of time for ice cream.
00:14:40I've made the ice cream before and I've been wanting to do this combination for a while.
00:14:44So, yeah, I really want to get this done.
00:14:46I can see, like, shrimp paste.
00:14:47How are you going to incorporate that into a dessert?
00:14:50I've done the shrimp paste a little bit.
00:14:51That's in my ice cream anglaise.
00:14:53Smell this.
00:14:55It smells, like, very tight.
00:14:56Oh!
00:14:58Yeah, yeah.
00:15:00It literally smells...
00:15:02I'm just...
00:15:04Yeah.
00:15:05And this is going in your ice cream.
00:15:08Shrimp paste in your ice cream.
00:15:14Think you can be the next MasterChef?
00:15:18Only one way to find out.
00:15:19Applications are open now.
00:15:21Head to the link below and apply.
00:15:22We'll see you in the kitchen.
00:15:28Shrimp paste in your ice cream.
00:15:30I'm just, like, surprised.
00:15:33It's not right, it's not right.
00:15:34Amazed, curious, intrigued.
00:15:35I'm very intrigued.
00:15:36I'm very intrigued.
00:15:37When you get it right, it is so, so good.
00:15:40Yeah.
00:15:40This is another level up, right?
00:15:42Yeah.
00:15:42Like, this kind of savoury, sweet dessert, shrimp 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.
00:15:56There's a lot at stake right now.
00:15:58Now and Andy are like, this is wild, whatever you're trying to do.
00:16:01Not 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.
00:16:1845 minutes to go.
00:16:20All right.
00:16:21Woo!
00:16:22Let's go.
00:16:24Sarah, it's smelling incredible.
00:16:35Very plastic.
00:16:37Sarah!
00:16:38Hi!
00:16:39You're the only one that's gone with Jules's pantry.
00:16:42Oh, how could I not?
00:16:44This is a go-to.
00:16:46That is true.
00:16:48So you've kind of gone with the all eggs in one basket approach,
00:16:51which is go with your strength first.
00:16:52Yes.
00:16:52Yeah?
00:16:52Totally.
00:16:53Tell us what you're making.
00:16:55So I am making a really beautiful, comfy chicken wingette dish.
00:17:01I've got fondant potatoes.
00:17:02And then I'm going to make a leek soubis 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.
00:17:25So I've got to just keep an eye on it.
00:17:28I've got to keep it under temperature
00:17:29so it's, um, cooked just enough.
00:17:33You've picked two techniques
00:17:34that require a lot of time to do well.
00:17:37Yeah.
00:17:37And you've got...
00:17:39Not much time left.
00:17:41I'm just a little worried about the confying 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,
00:17:52so only 30 minutes to go!
00:17:54Woo!
00:17:55Smelling is incredible.
00:18:07Okay.
00:18:08Come on, chilli caramel.
00:18:10Come on, Debs.
00:18:11Go, babes.
00:18:13Maybe a bit more.
00:18:15It's chilli caramel, yeah?
00:18:16Sorry.
00:18:17May as well.
00:18:17Whoa!
00:18:18Whoa!
00:18:25Damn, that's really spicy.
00:18:31That's gone, and he's doomed.
00:18:35What are you making, Ben?
00:18:41I'm making a pork, mince-filled tortellini with, like, chilli and kaffir lime.
00:18:46I'm doing a really, really deep broth around that side with, like, 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 to take this pressure and challenge myself in the first round.
00:18:59But at the same time, if it doesn't work out, I've got the best security blanket in the world, which is Julie Goodwin's pantry.
00:19:09Obviously, getting to top five is a huge achievement.
00:19:12Last time I was here, I came sixth, which was where we are at the competition right now.
00:19:16If I can make it through this elimination, I'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.
00:19:27It's going to be, like, a European-looking dish, but it's going to be Thai-tasting.
00:19:30I think this dish is a great opportunity for me to show my European technique with Asian flavours.
00:19:35It's sort of a foot in both camps, and if I can get the balance right, I think I can do something really special with it.
00:19:42I've tasted the filling for the tortellini. I'm really happy with the flavour. I think it's subtle, but delicious.
00:19:47I'm actually starting to really like this pantry. I think it's not something I normally cook with, but I think it's working.
00:19:54Dough, mate. That's ideal. That's beautiful.
00:19:57Looks incredible, mate. I'd say I don't know if I can do it better myself, but...
00:20:06So we're basically making the same dish. Yeah.
00:20:11What 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, it'd be thicker.
00:20:23It'd be filling, dough, broth.
00:20:28All good there, chef-y?
00:20:30Going good.
00:20:31Doing well, mate.
00:20:32Are you doing your filling now?
00:20:34Oui.
00:20:34And now I'm going to mince the pork, a little bit of back fat, a little bit of the leaner meat, and then some of the belly.
00:20:41But we'll just play with it and make sure that there's enough fat in there to give good texture and flavour.
00:20:47Ooh-hoo-hoo!
00:20:48You're moving!
00:20:49Jamie, Jamie, Jamie.
00:20:50We're moving. How are we doing?
00:20:51You are moving like a proper chef.
00:20:53I bloody hope so.
00:20:55Right on, then. Hit us with that dish.
00:20:56Um, so, doing essentially, um, a little, um, pork dumpling with an aromatic broth, um, and then just, um...
00:21:05We have a very similar dish up the back.
00:21:09Ben's doing a tortellini.
00:21:11Yep.
00:21:11Uh, with 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.
00:21:21That just puts all the more pressure on you to nail round one.
00:21:24All right, there's a 50-50 chance that you could be in round two.
00:21:28100%.
00:21:28And, like, there's another layer with Ben cooking a very, very similar dish.
00:21:33Yeah.
00:21:34For sure.
00:21:34Um, and, you know, at the end of the day, playing too much strategy doesn't necessarily get you the win,
00:21:42but making sure you cook the best, tastiest dish you can gives you a better chance.
00:21:46I was going to say, it's really all about that broth.
00:21:48Like, that needs to be so well-balanced, especially with these flavours.
00:21:51Absolutely.
00:21:52Yeah, that's the plan.
00:21:53It is now time to execute, my friend.
00:21:55Yep.
00:21:55Attention to detail.
00:21:57Oui, chef.
00:21:57Good luck.
00:21:57Thank you very much.
00:22:01There is a huge amount of pressure knowing that I'm not only cooking against the other two,
00:22:07but I have direct comparison against Ben.
00:22:09One 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 have gone from one out of four to one out of two.
00:22:23We've only got 15 minutes to go.
00:22:35I want to come on in!
00:22:36Awesome!
00:22:37This is going down in a lot.
00:22:51Hello.
00:22:52Hey, I'm just a bit hungry.
00:22:53Go for it.
00:22:54Got a lot of elements on the go, and 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 what really thickens my sous-vide.
00:23:07Can I take this, please?
00:23:10Of course, chef.
00:23:10Yeah, please.
00:23:14Only if you're going to help me, not someone else.
00:23:17I know I need to get this done as 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.
00:23:28Come on.
00:23:30How are the wings, Sarah?
00:23:31Have they come out nicely?
00:23:33Perfect.
00:23:34Yeah.
00:23:34My chicken wingettes look ready, and 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, and they can handle any heat.
00:23:46It's hot.
00:23:47I'm just trying to push through and get all of my elements ready for plating.
00:23:52And, yeah, work through and make 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.
00:24:04Oh, where's my whisk, Jean-Christophe?
00:24:13Whoopsie.
00:24:14Sorry, sorry.
00:24:18The broth has some good flavour to start with, but we're trying to get all of these fresh flavours in there now, so...
00:24:23Come on, Jamie.
00:24:24Chop, chop.
00:24:25Yeah.
00:24:25I know Ben's great at balancing flavours, and I know that he'll be making that broth perfect.
00:24:31I've got six minutes.
00:24:32This is MasterChef, isn't it?
00:24:38That's a nice colour.
00:24:39Yeah.
00:24:39I've left the broth and the pressure cooker until 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.
00:24:48If I can get this right, I can save myself from this elimination.
00:24:56There's so much riding on this dish.
00:24:57It's not just surviving this challenge and keeping out of round two.
00:25:01It's also, you know, getting further than I've ever been before, so 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!
00:25:12I just want to get all the way to the end to prove it to myself, prove it to my kids, prove 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, James.
00:25:26You've got all your elements where 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 because it's perfect.
00:25:33Yep.
00:25:34Well, I think it's perfect.
00:25:35Yep.
00:25:36My place in the competition is definitely riding on this dish.
00:25:38I don't want to be in round two.
00:25:40Ice cream's almost churned.
00:25:41The star of the show is that ice cream.
00:25:44I really pushed it today with 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, perfectly set,
00:25:57and I could not be happier.
00:25:59I'm pushing everything today to 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.
00:26:18Oh, my God.
00:26:18Hot spoon.
00:26:19Hot spoon, Deeps.
00:26:20Hot spoon.
00:26:20On the gas, on the gas, on the gas.
00:26:21Let's go.
00:26:22Let's go.
00:26:22On the gas, on the gas.
00:26:23So, we're going nice and quick, nice and quick, Deeps.
00:26:29She's all said and done in 10.
00:26:329, 8, 7, 6, 5, 4, 3, 2, 1.
00:26:41That is it.
00:26:43Well done, guys.
00:26:45Well, yeah, all right.
00:26:48We made the same thing.
00:26:50Funny, that.
00:26:53We 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.
00:27:18We'd like to taste your dish.
00:27:20Depender.
00:27:20I've definitely been inspired by Nat and her pantry.
00:27:27I 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.
00:27:40Oh.
00:27:43What is the dish, Depender?
00:27:44It's a take on roti with curry, kind of turning that into a bit of a savoury dessert.
00:27:52So, it's a Thai curry ice cream with a roti, got a chilli caramel on top of the roti, and
00:27:59there's a little bit of crumb underneath for the ice cream to sit on.
00:28:02So, let's see if that's paid off.
00:28:22Depender, that was remarkable.
00:28:25What I love the most is not just the colours, the textures are impeccable.
00:28:36You are a natural cook.
00:28:40Depender, it is magic.
00:28:42That is probably your best dish of the competition.
00:28:45Oh, my God.
00:28:46I think it's all centred around that curry ice cream, which, when you put shrimp paste
00:28:52in 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, and 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, and I'm so proud that you've backed yourself up.
00:29:33Thank you for your ingredients.
00:29:35Well done.
00:29:41Yum.
00:29:42I can'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.
00:29:53We would like to test your dish.
00:29:55Ben.
00:29:55So, Ben, what have you made?
00:30:11I've made a pork tortellini with a Thai broth.
00:30:14There's another dumpling and broth dish out there.
00:30:39I didn't know it till afterwards, actually.
00:30:43So, with that new information on board, still confident?
00:30:47Yeah, I'm happy with this dish.
00:30:48I really am.
00:30:51Ben.
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, Julian.
00:31:20The 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,
00:31:37and we would have had an absolute standout.
00:31:40Nice work, mate.
00:31:40The 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.
00:32:33I think the dumpling work was amazing.
00:32:56The dough, like, I love the chew on 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.
00:33:09Loved the filling of the dumpling.
00:33:12I loved how coarse that mince was.
00:33:14Quite simple but done really, really well.
00:33:17It's a really good broth.
00:33:20Just took it a little bit too acidic.
00:33:22The balance was just a touch here.
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.
00:33:39Thanks, mate.
00:33:46It's Sarah.
00:33:47I'm feeling really confident with my dish.
00:33:55There is so much technique and flavour that's gone into it.
00:33:59I 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 and leek soubis and tarragon oil and a little bit of crispy pancetta as well.
00:34:24I think I pretty much used everything in your pantry.
00:34:27Wow.
00:34:27Excellent.
00:34:28Well, let's see if your pantry choice paid off.
00:34:49Sarah, thanks for choosing my pantry.
00:34:51I'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.
00:35:01You 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.
00:35:13What I really love is those chicken wings.
00:35:18It's just, it's going to sound dumb.
00:35:21Chicken.
00:35:23It is the most robust chicken flavour that I think you can get.
00:35:27That absolutely delivered.
00:35:30For the sabis.
00:35:32While I thought the flavour was nice, it still needs a little bit more cooking out.
00:35:36The onions are still a little bit under and you can see on the plate, it's just not emulsified
00:35:44together because they just need to be sweated out for longer.
00:35:48Thanks, Sarah.
00:35:49Thanks, Sarah.
00:35:49Thanks, Sarah.
00:35:49We gave you a winner's pantry to 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.
00:36:14So if I call your name, you'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, that broth was a touch too acidic.
00:36:44To Pindah, Ben, great work.
00:36:47You're safe.
00:36:48You can join the others on the gantry.
00:36:50Well done.
00:36:59Coming from season six.
00:37:01Oh, damn.
00:37:02Finally going home.
00:37:05I'm really disappointed to be going into round two.
00:37:08Even when you're cooking at your best, it's still maybe not enough.
00:37:14Jamie, Sarah, it comes down to you.
00:37:19We're giving you another 60 minutes.
00:37:22You can cook absolutely anything, but you must use the pantry you didn't choose in round one.
00:37:28So Jamie, you'll be cooking with Julie's pantry.
00:37:32Sarah, you'll be cooking with Nat's pantry.
00:37:36Yeah.
00:37:36The least impressive dish will send its maker home.
00:37:44Stressful.
00:37:45Your time starts now.
00:37:47Come on, guys.
00:37:48Come on.
00:37:49Let's do it, guys.
00:37:50Come on.
00:37:50Let's do it, guys.
00:37:52This second round is going to be insane.
00:37:58Jamie has Julie's pantry, and 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, Tati.
00:38:06Sarah, on the other hand, she used that pantry already, and 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.
00:38:18It's so hard.
00:38:23Whoever survives, that's why I've gone through so much to win.
00:38:26I'm saying, yeah.
00:38:26Yeah.
00:38:27I am nervous.
00:38:30My heart's racing.
00:38:33I'm definitely feeling the pressure.
00:38:37Not only am I fighting for my spot in the competition, I'm also going up against Sarah, who's back for their third time.
00:38:45It's even harder.
00:38:47Nice, Jamie.
00:38:47What do you mean?
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, and I'm lucky that I get to use a whole lot of ingredients I'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.
00:39:05So I've boned out the thighs, so I'm going to roast them, weigh them down over the hibachi, get some beautiful colour and smoke on them.
00:39:13So I'm making a little potato and spinach gnocchi.
00:39:14And I've got some leek tops in the oven, which I'm just burning, and I'm going to make a little, essentially like the lutee bechamel kind of, just to toss the gnocchi through.
00:39:25Some leeks in the pan and then just a delicious pan sauce with all of the flavour that we've got on offer.
00:39:30Oh, I'm not reinventing the wheel here.
00:39:33Yeah, you're going with quite traditional flavours, so 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, tell 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.
00:39:52Let's go, Toddy.
00:39:56Oh.
00:39:58I'm so intrigued as to what's happening here, which pretty much describes my emotion every
00:40:02time I'm with Sarah Cook.
00:40:03Yeah.
00:40:04It's definitely a bit of a setback, you know, not getting through in the first round, but
00:40:09I'm here for it in the second.
00:40:13Now that I've given Nat's pantry a closer look, the creativity has switched on to the max.
00:40:21Beautiful, 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, which is basically pork three ways.
00:40:42So, I'm going to be doing a poached piece of pork belly, which I'm going to cook down in
00:40:48a pork stock.
00:40:49I've got a crispy pork skin and I have a pork ham.
00:40:52I create a mixed jar of some aromant, some salt, some sugar, and I instantly cure this
00:40:59pork.
00:41:00I only want to do a quick cure on this because I want to poach it.
00:41:03I want to blast chill it and slice it really thinly.
00:41:08You know, if you can make pork belly into hand in less than an hour.
00:41:11I'm biting off a lot in this cook with this assiette of pork, but I love that there is this risk-taking
00:41:20side that has really come out and I'm going to show the judges just how far I've come and
00:41:25how far I've grown and really show them an incredible dish.
00:41:28It's just a lot to do in 60.
00:41:33I'm really curious about that pork belly ham.
00:41:38It's not easy to cook, like, one cut of pork belly in 60 minutes, let alone in three different ways.
00:41:45If one of those ways isn't correct, it could be, like, a real sticky point.
00:41:48So, I think, yeah, if that ham thing doesn't work, she'll still put it on the plate because
00:41:51she's done it three ways and told me she's going to do that and I couldn't get her in trouble.
00:42:07Time is a-fly-in!
00:42:09You've only got 45 minutes to go!
00:42:13Come on, Jackie.
00:42:14Let's go, mate.
00:42:17Wow.
00:42:18You've made me jump since 2022.
00:42:20I know, he's very loud, isn't he?
00:42:25First round didn't quite go to plan, so that's all right.
00:42:29I've got another chance, which means I just have to go all guns blazing, do what I normally
00:42:32do, work quickly, get 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, pretty classic kind of sauce, that's going to be the sauce to finish
00:42:45the dish.
00:42:46I've still got my leeks in the oven, which are going to go into a little sauce to toss the
00:42:49gnocchi through.
00:42:51Just working on this gnocchi at the moment.
00:42:57Because potato's relatively small, so it's really important he gets all that water out of it.
00:43:02Yes, potato's a little bit more than we should have to stay on the table to get them up as well.
00:43:05Yeah.
00:43:07Gnocchi is always a tricky one.
00:43:13But I want to show as much technique and effort on the plate to keep me in this competition.
00:43:19This is a classic set of ingredients that need classic attention.
00:43:23There's nowhere to hide on a dish like this.
00:43:25It needs to be perfect.
00:43:29That 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.
00:43:38Okay, 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, Jamie.
00:43:48That was beautiful, Jamie.
00:43:50Work it, baby.
00:43:51Just under 30 minutes to go, and everything is on the go at the moment.
00:43:58So, the pork elements, we've basically got my ham, which is in the blast chiller.
00:44:05I'm just bringing up the oil to temperature to fry off some crispy pork.
00:44:09Got my pork, which I'm braising in this liquid at the moment.
00:44:14It needs a little bit longer.
00:44:15For my pork belly, what I'm going for is just this sticky, gelatinous, glazed pork.
00:44:22And this is just going to slowly simmer away until 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.
00:44:33This, 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 that brings this whole aciate of pork together.
00:44:49I 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, so 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.
00:45:12In 60 minutes.
00:45:13In 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.
00:45:23She's cured it, boiled it, and she's going to put it in the last chiller, then slice it.
00:45:30But, like, you can't, there's a lot of...
00:45:31Is that hair?
00:45:32It's not, it's not.
00:45:33She's inventing a technique because she only has 60 minutes.
00:45:38And then she still has two other components of her aciate to make.
00:45:42This recipe for Sarah is 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.
00:45:50What do we got with Jamie?
00:45:54Okay, 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 is that if you're going full traditional flavours like this classic,
00:46:05like, every single element has to be perfectly seasoned.
00:46:09But 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 put on a plate in a slightly different way.
00:46:30So it's super important that I get this gnocchi exactly right.
00:46:39It's tasting a piece.
00:46:42It's breaking me up.
00:46:44You all right?
00:46:49No.
00:46:52Well, think about it.
00:46:53Fix it.
00:46:53Fix it somehow.
00:46:57You got time.
00:46:58Just have a plan B, bro.
00:47:00Gnocchi's shit.
00:47:04So, girl, and the gnocchi's shit.
00:47:06It's floury and crap.
00:47:08I think I'm just rushing.
00:47:10Made an error.
00:47:11It's not going on the plate.
00:47:12Oh, no.
00:47:14Oh, no.
00:47:18Come on, Jamie.
00:47:19You got this, mate.
00:47:22Addition 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 because I'm rushing and not paying attention.
00:47:39It's like I'm on a treadmill and I'm just, like, getting further and further away and I'm about to fly off the end and 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.
00:48:21Oh, my God.
00:48:22Come on, baby.
00:48:24Come on, guys.
00:48:25Come on, baby.
00:48:26Let's go, guys.
00:48:27We've got time to fix this.
00:48:31Let's go.
00:48:34It's too much.
00:48:35I'm so stressed out.
00:48:37Just calm down, Jamie.
00:48:39Oh, look, the plan was to do a little spinach gnocchi, but I rushed the boiling of the potatoes.
00:48:45Made the gnocchi.
00:48:46I did a test piece and it was floury and crap, so it's in the bin.
00:48:49My plan to beat Sarah today is an elevated tank on roast chicken and vegetables.
00:48:54I'm actually so scared of him coming up.
00:48:56So if everything's not absolutely perfect, I'm going home and I miss out on top five.
00:49:03I need to think of something else.
00:49:07What do I have left?
00:49:10Can't really cook decent potatoes in time.
00:49:13And I've still got this burnt leek cream.
00:49:19And then I see the celeriac in the pantry ahead and it clicks.
00:49:24Let's go, Jamie.
00:49:24Come on, mate.
00:49:25Come on, Jamie.
00:49:26Now, I can't help but think of Dish the Gobby Inn when I was first here in Series 6.
00:49:36I've done chicken Maryland with a celeriac puree, some pan-roster carrots.
00:49:42You keep cooking food like this, you won't have to worry about that whole accountancy thing
00:49:48to, you know, for your daughter, for your family, because this here is gold.
00:49:58We're swapping it out from the gnocchi to a little celeriac puree.
00:50:02And instead of using the burnt leek milk to create a bechamel, we're going to incorporate
00:50:09that all together, just 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 that started my MasterChef journey.
00:50:19Chicken and celeriac puree.
00:50:21So, I know that, I know it's a risk reverting back to the original dish, but I know the combination
00:50:28is delicious.
00:50:29I just hope it's enough.
00:50:31That's it, mate.
00:50:32Bring it home.
00:50:33Let's go, Jamie.
00:50:35Jamie's, like, fully changed his dish.
00:50:37So, he's got a celeriac and burnt leek puree.
00:50:41Oh, God, there's no time.
00:50:47Nervous because it's not what I set out to do, and it could be seen as a little bit too
00:50:52simplistic.
00:50:55And I'm going against someone.
00:50:57There's no doubt doing something a little bit left of centre and super creative.
00:51:02So, I'm really in my own head about, if this dish will be enough to impress the judges.
00:51:07Five minutes to go!
00:51:11Come on!
00:51:11Five minutes to go!
00:51:12Come on!
00:51:21That does look like ham, actually.
00:51:23It looks so much like ham.
00:51:25Sarah, that looks like ham.
00:51:26That's crazy.
00:51:29I'm feeling good.
00:51:30I mean, it's three different forks on a plate is definitely a big task.
00:51:33How you just did that, I can't believe it.
00:51:35I'm slicing that ham as thinly as possible.
00:51:37I want this to just be a beautiful layer on the base of my plate.
00:51:42Come on, Toddy.
00:51:43I keep checking on my pork belly and still not quite there.
00:51:48How's it feeling?
00:51:49It needs a little bit longer.
00:51:51I need to simmer this away till the last second.
00:51:53Even if it is a risk, I'm not going to put up a dish that's not cooked.
00:51:57Two minutes to go!
00:51:59Come on!
00:52:04I have a stress.
00:52:05Yeah.
00:52:06Don't you get this?
00:52:06Judy, when was the last time you got stress like this?
00:52:09Last time I was here, mate, I still feel it.
00:52:12Yeah.
00:52:12I'm here in my gut.
00:52:13I feel it too.
00:52:15Keep an eye on your chicken, Jamie.
00:52:16Yeah, thank you.
00:52:17Come on, Jamie.
00:52:19You got this, mate.
00:52:20Ah, a little glass.
00:52:23Nice.
00:52:25That's it, mate.
00:52:26Bring it home.
00:52:31This is it!
00:52:33Ten!
00:52:34Nine!
00:52:35Eight!
00:52:36Seven!
00:52:38Six!
00:52:39Five!
00:52:40Four!
00:52:41Three!
00:52:43Two!
00:52:44One!
00:52:45Wow!
00:52:46Oh, hell yeah!
00:52:50Yeah, go in here.
00:52:54Huh?
00:52:55Oh!
00:52:56I lost my appetite.
00:52:58I know.
00:52:59Watch.
00:53:08Ah, look.
00:53:13Um.
00:53:17I feel pretty.
00:53:18I feel okay.
00:53:21Ah, it's not exactly the dish that I wanted to put out.
00:53:27I'm afraid that this might be seen as too simple, even though the flavours are there.
00:53:43Good luck.
00:53:43Thanks.
00:53:44I'm so proud of this dish.
00:53:48I've put my heart and soul into it, and I've gone all in.
00:53:53Hey, Sarah.
00:53:54Hey, Sarah.
00:53:55Hi.
00:53:56Hi, Sarah.
00:53:57Hi.
00:53:57I just hope that the judges love it, and that it's enough to get me across the line.
00:54:01Sarah, in round two, Cook with Nat's Pantry, what did you create?
00:54:13So I made an assiette of pork, so three ways.
00:54:17I've got pork ham, and I've got the braised pork, and a crumble of pork as well, and a dressing.
00:54:27Sarah, I think you can be really proud of yourself no matter what happens.
00:54:29We're going to taste your dish.
00:54:31Thanks, Sarah.
00:54:32Thanks.
00:54:32All do, guys.
00:54:33Thanks.
00:54:33I think with the ingredients from my pantry, the sauce was beautifully balanced.
00:54:54It coats the mouth perfectly, and it goes really well with the fattiness of the pork.
00:55:00The dressing is the hero for me.
00:55:03She's got the balance just absolutely dialed.
00:55:06The sweet end is great.
00:55:08The saltiness is great, especially when you get it with the caviar.
00:55:11So well done.
00:55:12The ham, I was, the ham was the thing that I was worried about the most.
00:55:19You don't make ham in 60 minutes.
00:55:21It's like, it's not a thing.
00:55:24I think she's got close in texture.
00:55:27There wasn't a heap of flavour there.
00:55:28But with that little vinaigrette, it was almost like the ham was just a textural component.
00:55:37I think of ham, I think of salty, I think of smoky, and while the texture of her ham is
00:55:46spot on, it just doesn't taste like much.
00:55:49Pork belly is undercooked.
00:55:57The pork belly fat is a little bit too dominant in the portions of what we have.
00:56:04I can just see her vision, and I can see where it can go, but when you say braised, I'm thinking
00:56:11falling apart in my mouth, right?
00:56:13And with a pork belly, if the fat is still crunchy, it doesn't go down very easily.
00:56:19Yeah, I'm kind of confused by how to interpret the dish.
00:56:38All the best.
00:56:41I'm nervous.
00:56:45There's no doubt in my mind that this is delicious.
00:56:47But this is a very, very simple plate of food.
00:56:53Hi, mate.
00:56:53G'day.
00:56:54Hi, Jamie.
00:56:55Hi, Jamie.
00:56:55How are you?
00:56:55How are you?
00:56:56I'm almost 90% sure it's not going to be enough.
00:57:02How was that?
00:57:05Oh, my God.
00:57:08That was chaos.
00:57:09Chaos.
00:57:11Tell us what you made.
00:57:12So I made charred chicken with some pan-roasted and charred leeks, a celeriac puree, and a little
00:57:23chicken stew.
00:57:25It wasn't the dish that I originally intended on serving, but I think it still celebrates
00:57:32the pantry that I had.
00:57:34I hope that that's what I've given you today.
00:57:37We're going to taste your dish now.
00:57:38Great.
00:57:38Well, enjoy, guys.
00:57:39Thank you so much.
00:57:40Thank you, Jamie.
00:57:59I think it does nearly everything you were hoping for, right?
00:58:01Like, the highlight for me is to cook on that chicken.
00:58:05And I love that he's taken that really nice and fire on the hibachi.
00:58:08It's got that beautiful burnish quality about the skin, which I think is brilliant.
00:58:13That celeriac puree, you just get the slightest hint of that burnt leek as well.
00:58:17It is a diamond.
00:58:19I think that was in the right proportion, well-seasoned, and a bit sweet, perfect.
00:58:28The leeks are impeccable.
00:58:31And I like the fact that they melt in your mouth.
00:58:35Now, we don't do the sauce.
00:58:38Very glossy, seasoned perfectly, and also a good amount of flavours.
00:58:43I understand the point of the competition, but we sort of amp it up and we want to be excited
00:58:50and we want to see great new techniques.
00:58:52But I think there's something really intrinsic about food that comforts and makes you feel
00:58:59warmed up.
00:59:00That's what I hope for from my pantry, and that's what this has brought to me.
00:59:07I think that this is a masterfully cooked plate of food.
00:59:11It was truly so special to have the first and last winners of this competition together
00:59:34in the kitchen, and we couldn't be prouder of you.
00:59:37Give it up for Julie Goodwin and Nat Taipad.
00:59:41Now, Sarah, Jamie, fortunately, we're about to say goodbye to a phenomenal cook.
00:59:55Each of you was left with opposing pantries, and you produced very different dishes with
01:00:01them.
01:00:02Sarah, creative and bold.
01:00:05Jamie, classic and comforting.
01:00:07One was a delight to eat, but sadly for one of you, it came down to the technical flaws
01:00:17of a very crucial element, the protein.
01:00:25Which is why I'm sorry.
01:00:27Sarah, you're going home.
01:00:36Sarah, third time back in this kitchen.
01:00:57We have seen so many sides to you and your cooking, and I reckon this time we got the
01:01:03best of both.
01:01:07I feel like there's something really magical about being in this kitchen, and every single
01:01:13time I step foot into the kitchen, everything changes.
01:01:16And I feel like I've grown a lot in myself and in my cooking style, and I definitely have made
01:01:22the most of the experience.
01:01:23And it's, yeah, it's been really special.
01:01:28Yeah.
01:01:33Sarah, it's shocking.
01:01:36You are so unique.
01:01:43It is a pleasure watching you cooking.
01:01:44Every single dishes you came out with were very different.
01:01:50And I'm telling you something, please, do not change.
01:01:55It's just a bad day in office.
01:01:57You are so credible.
01:02:00Trust me, you are special.
01:02:03I really admire you.
01:02:05Thank you, Chef.
01:02:07Sarah, really hard to say.
01:02:10It's time to say goodbye.
01:02:11I'm absolutely proud of everything I've done this time around in the kitchen.
01:02:23It's been really fun to push myself and experiment and create the next version of me.
01:02:31I'm very grateful for MasterChef.
01:02:34It's given me a really beautiful life.
01:02:36And I'm excited.
01:02:37I'm excited for what's about to come.
01:02:39Give it up for Sarah, everybody!
01:02:58This week on MasterChef Australia...
01:03:01You can lift your lids now!
01:03:04Their very last chance to win immunity...
01:03:08Surprise!
01:03:09Oh, shit!
01:03:10...comes with an incredibly tricky mystery box.
01:03:15This is going to be tough.
01:03:16I would spot my mystery box with anyone today.
01:03:18But I can't.
01:03:19And...
01:03:21...his culinary wonderland...
01:03:25The mad genius of the South Island, Vaughn Mabee!
01:03:31...will be the end of someone's MasterChef fairy tale.
01:03:36Oh, it's true.
01:03:59The July 2nd!
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