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00:00.
00:14Mystery Bump Day!
00:17Come on down the front!
00:19.
00:29Good morning!
00:31Good morning!
00:32You're the top five of MasterChef Back to Win 2025!
00:37Yeah!
00:44Take stock of that for a moment.
00:46With the five of you left, the odds of winning are moving further and further in your favour.
00:53You are so close to doing what you came back here to do.
00:56Righto, should we get this week started?
00:58Yeah.
00:59You've got a mystery box waiting for you at your benches.
01:02Head on over.
01:04I'm not doing that. I'm not.
01:07I can't, I can't.
01:11Now, we know you're going to love what's under those mystery boxes,
01:15but let me make this clear.
01:17Our expectations have never been higher.
01:22If you don't want to end up in tomorrow's elimination,
01:25you are going to need to bring us the best dish of your MasterChef career.
01:32Because this mystery box is for immunity.
01:36That's right.
01:38Whoever cooks the top dish today will be safe from tomorrow's elimination.
01:43The four remaining will be cooking tomorrow and someone will be going home.
01:53And that's not all. Get ready for this.
01:55After this challenge, there are no more chances for immunity.
02:08So go all out.
02:12Go on, lift your lids.
02:13Go on, lift your lids.
02:19Oh, wow.
02:23Hey.
02:30Interesting.
02:31Oh my God, these are our ingredients.
02:39At the start of this competition, we ask you to put together your dream mystery box.
02:46And surprise, here it is.
02:49Oh, I would have taken it way more seriously if I'd known.
02:52We all started, Callum!
02:57Oh, shit.
03:00I immediately know exactly what the contents of this box are,
03:04because I chose them, but I thought I was choosing them for someone else.
03:07I didn't realise I was choosing them for me.
03:11Callum, what's in there?
03:13I've got a couple of things that grow out of my house, actually.
03:15I've got some beautiful three-corner garlic or wild garlic.
03:18I've got some pine mushrooms.
03:19I've got some Jerusalem artichokes, persimmons,
03:22kangaroo, mussels, bonito,
03:26and then a nice little tin of Milo.
03:30Ben, true or false,
03:33were you drinking at Guinness when putting these ingredients together?
03:36I'm starting to think I might have been drinking more than one Guinness.
03:40What have you got in there, mate?
03:42Um, yeah, I've got a nice dark beer.
03:45I've got some peanut butter.
03:46Peanut butter.
03:49Chiso, oysters.
03:52Sweet potatoes.
03:54Finger limes.
03:56Sorrel, I think.
03:58Is this venison?
04:00I love all of these things.
04:02I'm not sure I'm going to cook them all together.
04:04Just to put you at ease.
04:05So you just put your favourite eight ingredients in there.
04:09I'm guessing I was like in a rush.
04:11I don't know, I don't remember.
04:14My own ingredients.
04:16My own ingredients.
04:18What have I done?
04:20I've chosen ingredients that I love, but maybe that don't go together so well.
04:24So this is going to be a struggle.
04:27But yeah, I mean, I'll do something with this.
04:30If I have to.
04:32Laura, what are you seeing in your mystery box?
04:34A kangaroo tail.
04:37King George Whiting.
04:39Some Davidson plums.
04:41Turnips.
04:43Pistachio paste.
04:44Warragul Green.
04:45Some Madeira.
04:46And cinnamon myrtle.
04:48Couldn't be a more Laura Mistrigloss if I tried.
04:51I know, right?
04:53Depender.
04:54What is in your mystery box?
04:56So these are actually some of my favourite ingredients.
04:59I've got some prawns.
05:01A spatchcock.
05:03I've got some peanut butter.
05:04Some curry leaves.
05:06Some ginger.
05:07Some pineapple.
05:09Some pumpkin.
05:11And there's corkum.
05:12It's used to increase the tartness or to add acid to dishes.
05:18I've got some of that.
05:20Jamie, your mystery box is such a Jamie mystery box.
05:23Tell us what's in it.
05:25So I've got some little potatoes.
05:27I've got razor clams, which is incredible.
05:30Some coriander.
05:31Some heirloom tomatoes.
05:33Some jamon, radish.
05:35Some bacala.
05:36Salt cod.
05:37And a nice bottle of Manthania sherry.
05:40Oh, it's a good box.
05:43By all rights, I've picked my own ingredients.
05:45This should be out of the park.
05:47But everyone else in here has also picked their own ingredients.
05:51And all of a sudden, it dawns just how hard this is going to be.
05:56This is going to be tough.
05:58You'll have 75 minutes.
05:59You do have your under bench steaks.
06:02Cook anything you'd like.
06:04And make sure you use at least one of the ingredients from your ultimate box.
06:10Game face is on, people.
06:14Your time starts now.
06:15Time starts now.
06:30We're going no chaotic energy today, mate.
06:33The strategy today is definitely need to stay focused, clear thoughts.
06:38Yesterday was a super intense cook.
06:42I feel like I held on by the skin of my teeth.
06:45Sarah, you're going home.
06:46You're going home.
06:53That last challenge was pretty hectic for me.
06:56Obviously, didn't quite go to plan.
06:59And little knocks of your confidence like that can really take a toll.
07:02But I've come in here today.
07:03I've been given this mystery box of ingredients that I absolutely love.
07:08And considering I have some delicious bacala salt cod,
07:13it's pretty hard to go past the classic.
07:15Today I'm making bacala pil pil with some razor clams and a few little accoutrements to make everything pop.
07:21So bacala is salt cod, a beautiful taste of Spain.
07:25Traditionally, you would be having beautiful pieces of salt cod that would be cooking down in some olive oil.
07:31And as that gelatin starts to extract out of it, you create this beautiful emulsion that ends up dressing this amazing piece of fish.
07:41So I'm doing a bit of a, say, modern version of that.
07:46Get it into a sous vide and just allow all of that collagen and all of that deliciousness from the meat to come out and really infuse that olive oil.
07:54I think this disc gives an opportunity to utilise all the things I love and it's a perfect way to really showcase a lot of technique.
08:03Checking out this mystery box means automatic top four.
08:07That puts me at my benchmark.
08:09So I would love to hit it.
08:10Really mixed emotions when I saw the mystery box that I'd chosen for myself.
08:22You know, I love every single ingredient in this mystery box.
08:25They're all very me in different ways.
08:27All these beautiful ingredients that are honestly some of my favourite ingredients to cook with.
08:31From the kangaroo tail to turnips, the King George whiting.
08:36I'm a lucky lady.
08:38But my challenge is going to be creating something different for the judges.
08:43So the dish I'm going to make today is a smoked cinnamon myrtle King George whiting with turnips.
08:48So I'm going to use the King George whiting as my main piece of protein.
08:54I'm going to char down some turnips and I'm going to salt bake those.
08:57I'm going to char up some of the stems and then pickle those down in some Davidson plum.
09:01And I'm going to juice the turnips and make a little sauce.
09:05I know the flavours in my dish work together.
09:08And now it's going to come down to presentation and nailing the extra technique.
09:13I think I can definitely like fall into the trap of going back to things that I know work.
09:18And I think you kind of need that a little bit.
09:20But it's, you know, just maybe adding new little techniques.
09:23I've got one mission today and that's to make sure that my dish is the top dish.
09:29Right, only five contestants left and this mystery box is a really crucial one.
09:33Because we're only looking for one person that gets through immunity and the other four are going into elimination.
09:38Yeah, the odds are stacked up against him today.
09:42And even though they do have their own mystery boxes set by themselves, there was a bit of a mixed reaction when they lifted the lids.
09:50Laura, she's like, you know, if I put a mystery box together for Laura, they would be her ingredients there.
09:55Whereas Ben, he was like a bit bewildered.
10:00I would swap my mystery box with anyone today.
10:06But I can't.
10:08Yeah, I'm a little bit put out by my former self for choosing this box.
10:12I'm struggling a little bit to think how I'm going to put many of these together.
10:18So what I'm thinking is I'm going to take a couple of routes on this.
10:22I'm going to try and make a sort of dumpling out of the sweet potato.
10:29With that, I think I can build a dish and put the oyster cream and some sorrel on it.
10:32But if I'm not happy with the dumplings, I'm going to go for a single mouth oyster sort of snack using the same components.
10:39Because sweet potatoes aren't ideal for making a gnocchi style dumplings, but I'm going to give it a nudge.
10:43And if it doesn't work out, I've got a plan B.
10:47It's obviously not ideal that I'm cooking two dishes.
10:52I wish I'd given myself some ingredients that went together a little bit better than this.
10:55But at the same time, from adversity comes, you know, great things sometimes.
10:59So if I can just get my head in this and figure it out, I think I can come up with something excellent.
11:05Yeah, I want to avoid every elimination.
11:06I've been trying to avoid them all.
11:07They seem to end up in the midst of them.
11:09So I don't need any more practice at them.
11:11I just want to keep out of one for a change.
11:17Only one top dish and only one hour to go!
11:20Yeah!
11:33Oh, golly.
11:34I'm very lucky that this is not an all-in mystery box today, because if I was using all this stuff, I'd be in big trouble.
11:41Because I've got kangaroo and mussels and persimmons, through some artichokes, pine mushrooms, I've got a tin of Milo in there.
11:51Lifting up that box, and I've realised that this is a box of ingredients that I've chosen, but it wasn't necessarily for myself.
11:57So I don't really have what you'd call a dish in mind in its full entirety.
12:03I'm looking at the mussels and the kangaroo and thinking what savoury dishes I can cook, but because I don't have a lot of aromatic ingredients or spices, I think I can cook a good dish, but maybe not a great dish.
12:14And there's a lot riding on today's challenge, because whoever wins today is going to be in that top four.
12:20I'm just trying to rack my brain.
12:22Normally, I'm quite methodical and strategic with how I normally tackle these MasterChef challenges, but today, I've absolutely stitched myself up here.
12:34Oh, yum. Now we're talking. I'm just stoked to be here. Like, I cannot believe I'm in top five, and I get to cook with some of my favourite ingredients.
12:58I've got pumpkin, I've got some corkum, which is like the same family from the mangosteen. I've got some ginger, some pineapple, had some beautiful prawns, some peanut butter, and I also had a spatchcock chicken and some curry leaves.
13:13When I picked these ingredients, I made sure I had ingredients that correspond to dishes that can be both sweet and savoury.
13:20Depinda!
13:22Hey, guys.
13:23I love that you're buzzing today. You're, like, buzzing.
13:26It's top five. I'm so happy to be here. Yeah.
13:28I love curry leaves. My favourite herb. I'm actually dying to do a curry leaf ice cream for you guys.
13:32Yeah.
13:33So I'm going to do a curry leaf ice cream, a pumpkin peanut butter puree, caramelised pineapple slices, and a corkums, all-cutting granita.
13:41Corkum is, like, really, really tasty.
13:44Can we give it a nibble? Or you wouldn't?
13:45Yeah, for sure. I've got plenty.
13:51This is, Depinda, this is very sour. This is like sour plum.
13:54Yeah, yeah, yeah. It's really tasty. It smells like it.
13:56Yeah, so I'm obviously going to have to work around balancing all of these flavours and stuff.
14:00Yeah, you are. And salty.
14:01Oh, my God.
14:02Yes. And the flavours are going to be really unique.
14:04Okay.
14:05Like, I promise you, you wouldn't have tasted anything like this before.
14:07I have done these elements before, and I've done a few savoury desserts in the past.
14:14This dessert is going to be different.
14:17There are a lot of unfamiliar flavours.
14:19It's going to be the best of both worlds, sweet and savoury.
14:24And then I need to get started with my Corkum Granita.
14:31It's got this beautiful aroma, but it's also really sour.
14:36It's almost like I'm used instead of tamarind.
14:40It's really hard to tame this down.
14:43But if I get it right, I think it's got a really good chance of being up the top.
14:49It's really tasty.
14:52OK, guys, you've got one chance.
14:5645 minutes to go!
14:58Come on!
14:59Hello!
15:11So I've spent a bit of time thinking about what is the best dish I can cook
15:14with this random class of ingredients.
15:17I don't think I've got necessarily enough kind of aromatic type ingredients
15:21to make as good of a savoury as I can a sweet.
15:24So I'm going to go dessert today.
15:25So the dish I'm going to make is a Jerusalem artichoke stuffed choux.
15:30I'm going to do it with a smoked pine mushroom and Milo ice cream and persimmon.
15:37I know that the judges think that this is a wacky idea, but that's kind of what I'm going for today.
15:42Because Milo has that real kind of malty savouriness that you find in, like, beer or whisky,
15:46it actually ties together quite well with savoury flavours.
15:49So as long as I get the balance and the ratios right, I think it could be a lot of fun.
15:54Whoa!
15:56Sorry, pine mushroom anglaise.
15:58It's a thing.
16:00Of course it's a thing.
16:02It's a thing for you, Cal.
16:04Jamie, how are you?
16:05Very good, chef.
16:06How are you?
16:07I can smell something Spanish there.
16:09Everything.
16:10Pretty much.
16:11Everything Spanish.
16:12So I've got the salt cod in with some olive oil and a little bit of jamon in the sous-vide.
16:19That is then going to be used to emulsify or to blend with some of the jamon fat oil that I'm making.
16:25Essentially making Master Chef's version of a little baccalat pil-pil.
16:30I can't wait to see it.
16:32And make sure it's not too salty too.
16:34Oui, chef.
16:35There's no doubt in my mind, there's a lot of salt happening on this plate, but it's the acidity of the tomato water,
16:42the sweetness of the jamon, and the charriness from the razor clams.
16:46They're going to bring everything together.
16:48I can hear a smoked mushroom and Milo ice cream behind me,
16:51and I'm sure Dependus is throwing everything at the wall in big, bold flavours in ice creams and desserts.
16:57That's fine.
16:58I know that this is going to be a plate of food that anyone in this kitchen is going to demolish.
17:06I'm going really well.
17:07I'm feeling quite in control at this point.
17:10I've decided to use the King George Whiting today.
17:13I'm going to use some cinnamon myrtle.
17:15I'm going to use lots of turnips.
17:17The turnips are still in the oven.
17:19They've got a timer on.
17:20I'm just juicing the turnips and some of the stems now.
17:23I'm just taking all the bones out of the fish.
17:25Today I'm thinking about new and different techniques to showcase the judges,
17:30and I'm salt baking these turnips.
17:32I'm also thinking about using the marrow from the kangaroo tail to dress those turnips in.
17:38There's only a tiny bit, but just like a bit of marrow out of this kangaroo itself.
17:43Like some have got some, some don't.
17:45And I want to make a little dressing to put over those turnips when they come out.
17:50But the thing that I'm loving is like you can see your cogs turning.
17:53Yeah.
17:54On how you can up the ante.
17:55Yes.
17:56Yeah.
17:57Yeah.
17:58Exactly.
17:59Because like you want that top spot, but you're also staying so true to yourself.
18:01Yeah.
18:02Which I don't think I can, I can't stray from that.
18:03Yeah.
18:04It's the wrong day to do that.
18:05Remember, one top dish.
18:06I'm coming for it.
18:08There's just under 35 minutes on the clock.
18:17I don't have time to think if I'm stressed.
18:21Right now I'm making two dishes.
18:24While the sweet potatoes are roasting the oven, the venison is curing.
18:28Andi.
18:29Yeah.
18:30Ben, how are you?
18:31Yeah, I must have been in quite a rush I think when I responded to these questions.
18:36Stoked?
18:37I'm not stoked at all.
18:38Okay.
18:39I love the ingredients.
18:40Right.
18:41Struggling a little bit to find the best way to put them together in a creative enough
18:44way to win this challenge.
18:45So what ideas have you got?
18:47So basically I'm going to take a couple of routes on this.
18:49I'm going to use the sweet potato to make a sort of dumpling, a potato dumpling.
18:52And put the oyster cream and some sorrel on it.
18:54But I've also got some venison I'm curing in the, like salt and sugar curing in the fridge already.
18:57Right.
18:58So my fallback position is you're going to get an oyster.
19:01Right.
19:02With some venison tartare and the oyster cream.
19:07So you're cooking two dishes.
19:10I think you just need to find clarity quick.
19:12Yeah, yeah, yeah.
19:13Like I know this is a bit of like suck it and see.
19:15Yeah.
19:16But like, yeah, I think the quicker you decide on what's going to work and what's not.
19:19Yeah, yeah, yeah.
19:20The better.
19:21Because cooking two dishes.
19:22Yeah.
19:23It's probably not going to work.
19:25I think, um, I think Andy's dead right.
19:29I don't have time to make two dishes.
19:32I've got to put a hundred percent into one of these dishes and get rid of the other one.
19:37Otherwise I won't even have a dish.
19:39You're cooking your very own mystery box and we are expecting greatness.
19:5230 minutes to go.
19:54Dr.
19:59Is that my timer?
20:00This is exciting me for the best cook we've had yet and that means the best tasting that
20:08we've had yet.
20:09Are we feeling that everyone's going for that one spot, that first spot in the top four?
20:13the top yeah absolutely man i'll start with laura she's got a beautiful king george whiting there
20:19which she's going to put over the hibachi put some cinnamon myrtle um then turnips is like
20:24her favorite vegetable in the world she's going to salt make them and she's got the kangaroo she's
20:30scooped out the marrow from the tail and she's going to make a little kind of um vinaigrette
20:35or a sauce with the marrow stunning wow she really knows how to pull the flavor of ingredients
20:40doesn't she and i think like because we've seen laura use these ingredients so often in this
20:46kitchen she's now trying to take it to another level yeah okay to pinda she's doing a coconut
20:54granita she's also planning to use a peanut butter and the pumpkin as a puree and then a curry leaf
20:59ice cream so it sounds banging that is a serious combination of flavors yeah but if she can pull
21:05off these unusual flavor combinations that's what's going to pull her through today oh
21:10jimmy's doing a volcano on people um basically speaking he's using the salted code uh vacuum uh water
21:23bath with some uh iberico ham but the only thing i'm worried with a dish like this the saltiness
21:31how you're going to balance to make sure you got the right flavor
21:34what's going on with ben i would love to tell you
21:36he's cooking two dishes he mentioned an oyster cream he mentioned a guinness caramel
21:45he mentioned uh cooked venison he mentioned venison tartare he mentioned all of these things
21:51but he didn't have any clarity on which way he was going to go
21:55so it's a rough call for him i hope he can bring it together
21:58would you be surprised if i told you callum was making a milo dessert
22:02tell me that's not the exact milo team logo not bad eh
22:07uh no
22:10would you be surprised if i told you he was making a milo dessert with jerusalem artichoke
22:14and mushroom and persimmon oh my god i want to say i want to say yes but no i know exactly
22:23you're running out of time 15 minutes to go
22:36beautiful we love to see it
22:45i think the flavors are really interesting they haven't really tried these flavors before
22:48it's really wacky it's like really different so i'm actually quite excited this dessert will be both
22:56sweet and savory so my curry leaf ice cream looks beautiful it looks green texturally it's smooth
23:04silky at the same time i'm also making some white pepper meringue it's going to add a pop of heat to it
23:10but it's also going to elevate how i've played it up
23:18i'm going to make white pepper meringue twigs and i want them to be really fine
23:23so they actually melt in your mouth
23:24i don't have time to make two dishes i don't have time to make a gnocchi make whatever make a
23:37dumpling it's it's it's it's i should just choose the best thing and run with it and do it 100
23:42i was going to make like a sweet potato dumpling but i can't see it working in time so you're going
23:45to get like a one-mouther of um cured venison tartar fried oyster oyster cream yeah i think that's
23:52where you're going we're not getting dumplings you're not getting dumplings it's not going to
23:55happen i've got to focus on just making that single delicious fried oyster and venison dish
24:01the best i can so i've got the oyster cream done i've shucked a lot of oysters but i've got to do
24:08something more than that to elevate it and give it some real interest a guinness caramel would be
24:13just what this dish needs so i've caramelized some sugar in a pan and then i start adding the guinness to
24:19it and a tiny bit of cream i don't want it to be sweet uh and i want it to be bitter but just
24:25getting that balance right there's a number of textures and flavors so the oyster is going to
24:30be crunchy and the um caramel is going to be sweet and then they're going to be left with the chew of
24:34the venison that's cured so a nice salty finish a little bit of salt from the oyster cream a little
24:37bit of the high notes from the sorrow on top five minutes to go five yeah five
24:57five minutes to go i've got all of my elements pretty much where they need to be
25:02i'm feeling pretty good at this stage i've got the razor clams on the hibachi i've had my bakala
25:07in the sous vide for about 45 minutes i take it out and drain off all of the liquid from inside
25:14that cooking liquid is perfectly seasoned because of the salt cod itself and you get this beautiful
25:19white gelatin that started to come out of the fish this is what's key to start the emulsion of this
25:26sauce so you're going to emulsify the this which is from the bacalao a little bit of this
25:33stuff yeah i get it into a pan i've got my razor clam and sherry stock and i've also got my tomato
25:40water which is seasoned the most challenging part of this dish without doubt salt balance but it's the
25:47acidity from the tomato water there's a little bit of smokiness from the shellfish and the beautiful
25:53salty goodness that comes from that pill kit you're going to be ready on time yeah yes chef
26:00all of the elements are done so i can have a taste
26:08it's too salty i taste some of the cooked salt cod
26:15that's also too salty
26:16today i'm making bakala pil pil but when i taste it it's too salty i'm pretty disappointed
26:40but at the same time i'm not going to give up my opportunity at immunity
26:47the jamon is not salty at all it's beautiful and sweet i've got the freshness of the tomatoes
26:54i can add in more of the potatoes in to balance out all of these saltings
26:59it's going to provide a little foil for all of the other big flavors to work
27:03so i'm confident i can fix this
27:10three minutes to go
27:21coming together yeah i just need to cook my fish and i'm almost there
27:26my salt baked turnips are done my pickled stems are in the pickling liquid i've got the bone broth
27:33on for my sauce and pretty much the last thing i need to crack onto is cooking my fish
27:38i love cooking over fire and i love using a hibachi in this kitchen
27:43i want to get a really nice smokiness and dark charcoal kind of color but i need to be really careful
27:49because this fish won't take long at all to cook they're so small and delicate
28:00oh these are so delicate oh my god they are so bloody delicate all of my elements are ready to go
28:09i've tasted everything together and i really like the flavors now it all comes down to how i plate it up
28:16and i have to be really concise about how much of each element i'm going to put on this plate
28:22i just need to make sure the flavors are balanced with both sweet and savory
28:27i put my pumpkin and peanut butter puree on the base of the bowl
28:32i put some of those chai pineapple slices on top on top of the ice cream i put some of that
28:38salt cutty granita and it's looking amazing and the meringue twigs on top they've also got a
28:45really nice flavor from that white pepper and it kind of just brings the dish together one minute to go
29:00today i've stitched myself up but actually looking at the dish um i think it's a the kind of dish i
29:05never would have come up with outside of this competition have a beautiful little kind of hockey
29:10puck of the shoe stuffed with that juice and martichoke i'm going to pop that smoked mushroom and milo
29:17ice cream on top decorate the whole plate with a little bit of extra diplomat cream and finally
29:23there's milo biscuits go on please be as gentle as gentle can be 30 seconds to go
29:40i like it looking down at all these elements i'm actually really excited about this dish
29:45i'm not quite as upset with past ben as i was before i think um i think we've sort of settled
29:50our differences and now i'm just trying to make this absolute perfection in a single mouthful
29:57so i'm going to put the oyster cream on the bottom the venison on top of that i'm going to brush some
30:01of the guinness caramel on there fried oyster and then some fresh sorrel on top it actually tastes
30:06pretty good yeah i like it this is it 10 9 8 7 6 5 4 3 2 1
30:26how'd you go mate oh good mate i think yeah
30:36we gave each of you a mystery box full of your favorite ingredients you had to bring us a dish
30:43that saves you from tomorrow's elimination with the final immunity up for grabs we are looking for
30:50perfection let's see who's done it the first dish we'd like to taste belongs to callum
30:59if this was a black apron day if this was elimination i'd probably be feeling very nervous
31:07because there's no way around it this dish is risky as like it's a very unusual flavor profile
31:12and i just hope that the judges are on board with sort of how savory this dessert is
31:16it's growing wheat wow what is that biscuit
31:24the wheat thing yeah that's the milo milo biscuits tell us what it is
31:30it's a juicy martichoke stuffed shoe with pine mushroom chantilly smoked milo ice cream and persimmon
31:38it's very different plating to any other dessert you brought up here
31:51yeah i was really um i guess aware when i lifted that box that i had slightly stitched myself up
31:57and i guess i knew that um to beat the very solid techniques were going to be behind me there had to be
32:02um a level of intrigue with the flavor combination and enough technique to back it up
32:25so milo and mushrooms does it work
32:32yes it does this is such a lovely autumnal dessert and i love that it's just inspired this really
32:39unusual combination of flavors love the way you use the persimmons it's just got this really lovely
32:44kind of slippery um mild crunch and then um i love that combo of the sweetness of the jerusalem artichokes
32:53and the pine mushroom chantilly yeah love the savouriness of it thanks bo
32:58i agree with everything creativity off the charts technique is all solid i just think the ice cream's a
33:11little bit too smoky that's my only critique on this this whole plate okay thanks gallum thanks guys
33:28thanks bell the next dish is yours depinder
33:43i'm really happy with my dish but i can't shake off the fact i've used really wacky flavors
33:47like the corker so i just hope that the judges understand what i've tried to do with this dessert here
34:04which fan favorite will lift the masterchef trophy stream every mouth-watering episode on 10
34:13so today i've made curry leaf ice cream with a saul cutty granita a pumpkin peanut butter puree
34:28and white pepper meringue twigs are you confident this is top dish
34:39it's a really good dish i hope yeah you guys love it yep yep let's go for it
34:49you don't sound confident depender um yeah i'm confident that this will be the top dish
34:54you don't sound confident that this is what we call in french a phenomenon
35:22and osmosis osmosis assemblage basically speaking everything there it is all together react to
35:31something unique and this again is another dish that i was not expecting even myself to try to dare
35:40to mix white pepper the pumpkin i can go on and on and on everything in your dish is so well balanced so
35:48well and the sugar which is very important because it's a desert and the saltiness too together they're
35:54very combined it is excellent and the way you are you're like this you're so humble and it's caring
36:00because if you produce this all the time every time you manage to knock something epic and you are the
36:07way you are i'll tell you what just keep doing what you do as long as you can because you are fantastic
36:14thank you dipenda i just loved it it's all these really unfamiliar flavors that you find in a dessert
36:22but they just kind of keep morphing into one another on the palette and i love those little
36:27matchstick meringues that really did add something to the dish not just textual yeah you should be so
36:33proud of yourself thank you uh dipinda will you give me a little happiness if i get a little a little
36:40little beat going for you come on everybody everybody come on you should be dancing the night
36:48away because that's your best one yet for me that that the difficulty in that one is through the
36:55absolute roof like you're playing with fire here for me the granita was the highlight um tasting it by
37:03itself it is so salty but then you put that on the plate with all of the sweetness the herbaceousness
37:10from the curry leaf ice cream the tingle of the white pepper and then that beautiful kind of nutty
37:16peanut butter pumpkin flavor that is just like grounding everything woohoo bye-bye that is like honestly
37:24that is the best dessert that you've put up for me you pulled this out at the right time well done
37:37oh my god didn't think that was going to happen we'd like to taste your dish ben
37:49this cook's been like a metaphor for my journey in this competition it's been quite up and down
37:53but i finally settled on an idea for this dish and the judges are just going to have a single
37:58mouthful it's all or nothing and it goes i'm just hoping i've got it right ben what'd you finally land
38:05on bear battered oysters with cured venison oyster cream guinness caramel and sorrel
38:12that was an adventure it was long and windy road to get to here wasn't it it was a little bit yeah
38:20tried a few things out ditched a few things but um yeah i think this was the best use of the ingredients
38:25given the mystery box i managed to stitch myself up with i'm i'm really interested to see what it
38:30tastes like because it looks very simple i think we're just going to take one each yeah
38:44right ben first i would like to congratulate you for having this sense of creativity
38:56it makes sense i like that the guinness the venison oyster so all it is good it's very good
39:04actually in fact it's superb the only thing i'm on the line missing is a little bit of this or a
39:11a little bit of vinegar with the venison otherwise i think it's great ben it's a really intelligent
39:18dish the way you use the guinness as a sauce with the venison gave it this really chocolatey kind of
39:23flavor which was really lovely against the salinity of the oysters and i think deep frying was a great
39:28idea as well because it kind of married the two together shame about the acidity just to give it
39:32that little bit of brightness i think that would have been perfect i think you could just get the
39:36balance a little bit more dialed but um mate for how confused your face was i'm surprised that you
39:42got anything close to that next one we want to taste belongs to laura i'm so happy with the dish that i
39:56put up today it looks beautiful but my biggest concern is is this enough have i done everything in my power
40:05to elevate my ingredients and to win immunity like all my fingers and toes are crossed what is your dish
40:13smoke king george whiting salt baked turnips and a turnip broth
40:23laura knowing it is the last immunity of the competition do you want this one even more definitely
40:29to be the first person to get into top four would be huge um i think that would be so good for my mind
40:36space i think we're about to find out let's go
40:58laura the question always with this dish is have you been able to take the ingredients to another
41:02level um i think you're gonna be up there i think you're definitely gonna be up there for me the
41:09cinnamon myrtle oil combined with your pickled turnip stems which you've put the ooray plums
41:14in there it's giving off like like rhubarb pickled rhubarb and it's it's it's really delicious it's got a
41:22beautiful acidity to it a nice amount of tartness and some great crunch so massive tick
41:28the fish is dynamite the skin is really beautiful and crispy and combined with that cinnamon myrtle
41:34oil and smoke throughout it also haven't seen that from you before a very very solid dish i think
41:41you've definitely upped your ante with technique but you just don't lose your soul
41:48and i think that's very very important because that's what has made you so successful in this
41:54competition over and over and over again thanks sandy i feel i don't know how to explain it i think
42:00i feel cleansed after eating that dish it's interesting like it's it's a struggle cook when
42:06you don't have aromatics to you know make things sweet and lift things and you have to really rely
42:11on drawing out all the natural characteristics of every ingredient and you have done that to the max
42:17the turnips of heaven said almost no one ever oh you're so good at bringing out the best of those
42:27root veggies they've just got this absolutely divine juiciness to them and i think when you add that
42:34little touch of the bone marrow even though it is a little touch it's about that kind of entire
42:40mouthfeel richness experience thank you okay next up please we want to try jimmy
42:57walking my dish up i think it looks beautiful it smells absolutely amazing
43:04but i am worried about all of the salty goodness that's on the plate
43:10i hope i've balanced it well enough for the judges
43:28so tell us exactly what is your dish charred razor clams
43:33baccala pilpil i'm on roasted potatoes and tomato
43:41i i think you took a risk to do a dish like this it's using the salted coat it's really really
43:49whiskey um how confident are you to think this dish is going to work these are all things that work
43:57together in my head and putting them together in a way that utilizes each of them for their different
44:04qualities i think all the flavors work i'm really happy with this plate of food
44:16the pilpil itself when you taste it it has such character and a beautiful dimension about it
44:31you literally get all of the characteristics of that protein and and that gelatin from the cod and then
44:38you get tomato and then you get jamon it's all in there i loved it with the tomatoes i thought that
44:44was beautiful because there was a great contrast between you know sweetness of tomato and then umami
44:49and then all the stuff that goes really well with the pilpil
44:55this had the hallmarks of being a winning dish
44:57and there is so much great technique in there
45:04but then just at the back end it just goes a little bit too far
45:08because then you taste the salt cod it's really salty as well
45:13jamie it's one of those dishes that you want to dive into it has all you know my favorite things in
45:18it tomatoes potatoes um razor clams i think when as soon as i saw the bakalau and the and the jamon i was
45:25like he's going to have to control those if he's using those together i think you did get a little
45:30bit carried away if you had had just um like just boiled potatoes sometimes something really simple
45:37like that can just help get relief everything's very enriched on the dish and just gave it that
45:43little bit of respite so that that sauce could breathe and you could have gotten away with it
45:47but i'm sure you were just wanting to show more technique and you know yeah yeah so sometimes like
45:51yeah think about whether you're thinking technique before whether it makes sense for the dish yeah
45:58thank you
46:05you had the best chance of success today with your personalized mystery boxes and with the final
46:12immunity at stake for the win we were looking for a dish that we couldn't fold
46:18even though a few of you got close one of you took perfection to new heights
46:27imaginative flavors intriguing textures and the technique of a master chef
46:33it was definitely worthy of that happy death to pinda
46:49it was unreal i did not expect that this morning when i walked through the doors and i'm just
46:54probably the happiest day i've had so far in this kitchen
46:56well it's a pinda amazing work you'll be watching tomorrow's elimination from the gan true
47:05laura ben jamie callum you're going to need every wink of sleep you can get tonight
47:11because when you walk back into the kitchen tomorrow you're going to need to face one of your biggest
47:16challenges to date love what you see in the master chef kitchen now you can do it yourself with the
47:35master chef at home cookbook head to the website or scan the qr code
47:40tomorrow night please welcome the mad genius of the south island
47:51he's created a wonderland of moorish morsels this is unbelievable it's like that willy wonka thing
47:59where you cram a three-course meal into a tablet now we want your own spectacular one bite wonder
48:05it comes down to one bite that blows their minds you've got one shot in one mouthful to save them
48:15from elimination i'm wearing a black apron and i'm resting my entire competition on one
48:21live if this is my last cook i'm going to be swinging for the fence as simple as that
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