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#MasterChef Australia
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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,
00:48the 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.
00:57Righto, should we get this week started?
00:58Yeah.
00:59You've got a mystery box waiting for you at your benches.
01:01Head on over.
01:04I'm not doing that.
01:05I'm not.
01:06I can't.
01:07I 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.
01:30Because this mystery box is for immunity.
01:39That's right.
01:40Whoever cooks the top dish today will be safe from tomorrow's elimination.
01:44The four remaining will be cooking tomorrow and someone will be going home.
01:53And that's not all.
01:54Get ready for this.
01:56Go on.
01:57After this challenge, there are no more chances for immunity.
02:08So go all out.
02:12Go on. Lift your lids.
02:13Oh, wow.
02:23Hey.
02:30Interesting.
02:31Oh, my God.
02:32These are our ingredients.
02:39At the start of this competition, we ask you to put together your dream mystery box.
02:47And surprise!
02:48Here it is.
02:49Oh, I would have taken it way more seriously if I'd know.
02:54We are totally done!
02:58Oh, shit.
03:00Immediately know exactly what the contents of this box are, because 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?
03:13Well, I've got a couple of things that grow out of my house, actually.
03:14I've got some beautiful three-corner garlic, or wild garlic.
03:18I've got some pine mushrooms.
03:20I've got some Jerusalem artichokes, persimmons, kangaroo, mussels, bonito, and then a nice little tin of Milo.
03:28Ben, true or false, were you drinking at Guinness when putting these ingredients together?
03:35I'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.
03:49Chiso, oysters, sweet potatoes, finger limes, sorrel, I think.
03:57Is this venison?
03:59Yep.
04:00I love all of these things.
04:02I'm not sure I'm going to cook them all together.
04:03Just to, um, put you at ease.
04:06So you just put your favourite eight ingredients in there?
04:09I'm guessing I was, like, in a rush.
04:12I don't know, I don't even remember.
04:14My own ingredients.
04:16My own ingredients.
04:18Yeah, what have I done?
04:20I've chosen ingredients that I love, but maybe that don't go together so well, so...
04:25This is going to be a struggle.
04:26But, yeah, I mean, I'll do something with this.
04:29If I have to.
04:31All right.
04:32Laura, what are you seeing in your mystery box?
04:34Uh, kangaroo tail, King George Whiting, some Davidson plums, turnips, pistachio paste,
04:43warrigal greens, some Madeira, and cinnamon myrtles.
04:48Couldn't be a more Laura mystery glossy if you tried.
04:51I know, right?
04:53Depender, what is in your mystery box?
04:56So these are actually some of my favourite ingredients.
04:58I've got some prawns, um, a spatchcock, I've got some peanut butter, some curry leaves,
05:05some ginger, some pineapple, um, some pumpkin, and there's, um, corkum.
05:13It's used to, um, increase the tartness or to add acid to dishes.
05:19I've got some of that.
05:21Jamie, your mystery box is such a Jamie mystery box.
05:23Tell us what's in it.
05:24So I've got some little potatoes, I've got razor clams, which is incredible.
05:30Um, some coriander, some heirloom tomatoes, some jamon, radish, some baccala, salt cod,
05:37and a nice bottle of manthania sherry.
05:40Oh, it's a good box.
05:42By 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.
05:50And all of a sudden, it dawns just how hard this is going to be.
05:55This is going to be tough.
05:57You'll have 75 minutes.
06:00You do have your underbench steaks.
06:02Cook anything you'd like.
06:04And make sure you use at least one of the ingredients from your ultimate box.
06:08Game face is on, people.
06:11Your time starts now!
06:14We're going no chaotic energy today, mate.
06:18The strategy today is definitely you need to stay focused, clear thoughts.
06:25Yesterday was a super intense cook.
06:27I feel like I held on by the skin of my teeth.
06:29Sarah, you're going home.
06:33That last challenge was pretty hectic for me.
06:34Obviously, it didn't quite go to plan and little knocks of your confidence like that can really take a toll.
06:49But I've come in here today, I've been given this mystery box of ingredients that I absolutely love.
07:08And considering I have some delicious bacala salt cod, it'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.
07:30And as that gelatin starts to extract out of it, you create this beautiful emulsion that ends up dressing this amazing piece of fish.
07:40So I'm doing a bit of a, say, modern version of that.
07:45Get 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.
08:03Taking out this mystery box means automatic top four.
08:07That puts me at my benchmark.
08:09So I would love to hit it.
08:17Really mixed emotions when I saw the mystery box that I'd chosen for myself.
08:21You 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.
08:32From the kangaroo tail to turnips.
08:35The King George whiting.
08:37I'm a lucky lady.
08:39But 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 and now it's going to come down to presentation and nailing the extra technique.
09:11I think I can definitely like fall into the trap of going back to things that I know work and 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.
09:26Right only five contestants left and this mystery box is a really crucial one because 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 them today and even though they do have their own mystery boxes set by themselves there was a bit of a mixed reaction.
09:47Yeah.
09:48When they lifted the lids hey.
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.
10:03I would swap my mystery box with anyone today but 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.
10:21So what I'm thinking is I'm going to take a couple of routes on this.
10:24I'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.
10:38Because sweet potatoes aren't ideal for making a gnocchi style dumplings but I'm going to give it a nudge.
10:44And if it doesn't work out I've got a plan B.
10:47It's obviously not ideal that I'm cooking two dishes.
10:51I 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.
11:03Yeah I want to avoid every elimination. I'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. I just want to keep out a run for a change.
11:17Only one top dish and only one hour to go!
11:20Oh golly. I'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.
11:39Because 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.
11:58So I don't really have what you'd call a you know 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 kind of like aromatic ingredients or spices I think I can cook a good dish but maybe not a great dish.
12:15And 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.
12:24Normally I'm quite methodical and strategic with how I normally tackle these MasterChef challenges.
12:30But 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 caulkum which is like same family from the mangosteen.
13:05I've got some ginger, some pineapple, had some beautiful prawns, some peanut butter and I also had a spatch top chicken and some curry leaves.
13:14When I picked these ingredients I made sure I had ingredients that correspond to dishes that can be both sweet and savoury.
13:21Depinda.
13:23Hey guys.
13:24I 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.
13:39And a caulkums, all cutty granita.
13:42Caulkum 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.
14:22Sweet and savoury.
14:24And then I need to get started with my caulkum granita.
14:31It's got this beautiful aroma, but it's also really sour.
14:36It's almost like 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.
14:50It's really tasty.
14:53Okay 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 with this
15:15random cluster of ingredients.
15:18I don't think I've got necessarily enough kind of aromatic type ingredients to make a
15:22as 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 whiskey,
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.
16:37There'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, you know,
16:54big, 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.
19:13I 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.
19:20Yeah, yeah, yeah.
19:21Because cooking two dishes, it'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 100% 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.
19:54CLEAR LINGS
19:55Wow.
19:58Is that my timer?
20:03This is exciting me for the best cook we've had yet.
20:06And that means the best tasting we've had yet.
20:09Are we feeling that everyone is going for that one spot?
20:12That first spot in the top four.
20:14Yeah, 100%.
20:15Absolutely.
20:16Oh, man, I'll start with Laura.
20:17She's got a beautiful King George whiting there,
20:19which she's going to put over the hibachi,
20:21put some cinnamon and myrtle.
20:23Then turnips is, like, her favourite vegetable in the world.
20:26She's going to salt make them.
20:28And she's got the kangaroo.
20:30She's scooped out the marrow from the tail.
20:32And she's going to make a little kind of vinaigrette
20:35or a sauce with the marrow.
20:37Stunning. Wow.
20:38She really knows how to pull the flavour out of ingredients,
20:41wouldn't she?
20:42And I think, like,
20:43because we've seen Laura use these ingredients
20:45so often in this kitchen,
20:47she's now trying to take it to another level.
20:49Yeah.
20:51Okay, to Pinda.
20:53She's doing a cocoa granita.
20:55She's also planning to use a peanut butter
20:57and the pumpkin as a puree,
20:58and then a curry leaf ice cream.
21:00So it sounds banging.
21:02That is a serious combination of flavours.
21:04Yeah, but if she can pull off these unusual flavour combinations,
21:06that's what's going to pull her through today.
21:08Oh.
21:10Jimmy's doing a balkalo on people.
21:16Basically speaking, he's using the salted cod vacuum water bath
21:23with some Iberico ham.
21:26But the only thing I'm worried with a dish like this,
21:29the saltiness.
21:30How are you going to balance
21:31to make sure you've got the right flavour?
21:33What's going on with Ben?
21:34I would love to tell you.
21:36He's cooking two dishes.
21:39He mentioned an oyster cream.
21:41He mentioned a Guinness caramel.
21:44He mentioned cooked venison.
21:46He mentioned venison tartare.
21:48He mentioned all of these things,
21:50but he didn't have any clarity on which way he was going to go.
21:54So it's a rough cook for him.
21:56I hope he can bring it together.
21:58Would you be surprised if I told you Callum was making a Milo dessert?
22:01Tell me that's not the exact Milo team logo.
22:04Not bad, eh?
22:07Uh, no.
22:10Would you be surprised if I told you he was making a Milo dessert
22:13with Jerusalem artichoke and mushroom and persimmon?
22:16Look.
22:17Oh my God.
22:18I want to say, I want to say yes, but no.
22:21I know.
22:22Exactly.
22:23You're running out of time!
22:2715 minutes to go!
22:29Right!
22:36Beautiful.
22:37We love to see it.
22:39I think the flavours are really interesting.
22:47They haven't really tried these flavours before.
22:51It's really wacky.
22:52It's like really different.
22:53So I'm actually quite excited.
22:55This dessert will be both sweet and savoury.
22:59So my curry leaf ice cream looks beautiful.
23:02It looks green.
23:03Texturally, it's smooth, silky.
23:05At the same time, I'm also making some white pepper meringue.
23:09It's going to add a pop of heat to it.
23:11But it's also going to elevate how I've plated up.
23:18I'm going to make white pepper meringue twigs,
23:20and I want them to be really fine.
23:22So they actually melt in your mouth.
23:31I don't have time to make two dishes.
23:33I don't have time to make gnocchi, make whatever,
23:36make a dumpling.
23:37I should just choose the best thing and run with it and do it.
23:40100%.
23:41I was going to make like a sweet potato dumpling,
23:43but I can't see it working in time.
23:45So you're going to get like a one-mouther of cured venison tartar,
23:49fried oyster, oyster cream.
23:51Yeah, I think that's where we're going.
23:52We're not getting dumplings.
23:54You're not getting dumplings.
23:55It's not going to happen.
23:56I've got to focus on just making that single delicious fried oyster and venison dish the best I can.
24:02So I've got the oyster cream done.
24:05I've shucked a lot of oysters, but I've got to do something more than that to elevate it and give it some real interest.
24:11A Guinness caramel would be just what this dish needs.
24:15So I've caramelized some sugar in a pan and then I start adding a Guinness to it and a tiny bit of cream.
24:21I don't want it to be sweet and I want it to be bitter, but just getting that balance right.
24:26There's a number of textures and flavours, so the oyster is going to be crunchy and the caramel is going to be sweet
24:33and then they're going to be left with the chew of the venison that's cured, so a nice salty finish.
24:36A little bit of salt from the oyster cream, a little bit of the high notes from the sour on top.
24:44Five minutes to go!
24:53Five?
24:54Yeah, five.
24:56Five 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.
25:04I've got the razor clams on the hibachi.
25:07I've had my bacala in the sous vide for about 45 minutes.
25:10I 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
25:18and you get this beautiful white gelatin that started to come out of the fish.
25:22This is what's key to start the emulsion of this sauce.
25:26So you're going to emulsify this, which is from the bacalao.
25:32A little bit of this.
25:33With the charred stock.
25:34Yeah.
25:35I get it into a pan.
25:36I've got my razor clam and sherry stock and I've also got my tomato water, which is seasoned.
25:42The most challenging part of this dish, without doubt, salt balance.
25:47But it's the acidity from the tomato water.
25:50There's a little bit of smokiness from the shellfish and the beautiful salty goodness that comes from that peel pit.
25:55You're going to be ready on time, yeah?
25:58Yes, sir.
26:00All of the elements are done, so I can have a taste.
26:08It's too salty.
26:10I taste some of the cooked salt cod.
26:15That's also too salty.
26:16Today I'm making bacala pil pil, but when I taste it, it's too salty.
26:39I'm pretty disappointed.
26:41But at the same time, I'm not going to give up my opportunity at immunity.
26:47The jamon is not salty at all.
26:49It's beautiful and sweet.
26:51I've got the freshness of the tomatoes.
26:53I can add in more of the potatoes in to balance out all of these saltiness.
26:59It's going to provide a little foil for all of the other big flavours to work.
27:03So I'm confident I can fix this.
27:04Three minutes to go!
27:21Coming together?
27:22Yeah.
27:24I just need to cook my fish and I'm almost there.
27:28My salt baked turnips are done.
27:30My pickled stems are in the pickling liquid.
27:32I've got the bone broth onto 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 colour.
27:48But I need to be really careful because this fish won't take long at all to cook.
27:53They're so small and delicate.
27:54Oh, these are so delicate.
27:55Oh my God.
27:56They are so bloody delicate.
27:57All of my elements are ready to go.
27:58I've tasted everything together and I really like the flavours.
27:59Now it all comes down to how I plate it up and I have to be really concise about how much of each element I'm going to put on this plate.
28:08I just need to make sure the flavours are balanced with both sweet and savoury.
28:09I put my pumpkin and peanut butter puree on the base of the bowl.
28:13I put some of those charred pineapple slices on top.
28:14On top of the ice cream, I put some of that salt-cutty granita.
28:15And it's looking amazing.
28:16And the meringue twigs on top.
28:17And this is how I plate it up.
28:18And I have to be really concise about how much of each element I'm going to put on this plate.
28:23I just need to make sure the flavours are balanced with both sweet and savoury.
28:28I put my pumpkin and peanut butter puree on the base of the bowl.
28:32I put some of those charred pineapple slices on top.
28:37On top of the ice cream, I put some of that salt-cutty granita.
28:40And it's looking amazing.
28:44And then the meringue twigs on top.
28:45They've also got a really nice flavour from that white pepper.
28:48And it kind of just brings the dish together.
28:52One minute to go!
29:01Today I've stitched myself up, but actually looking at the dish,
29:03I think it's the kind of dish I never would have come up with outside of this competition.
29:09I have a beautiful little kind of hockey puck of the shoe stuffed with that juice and artichoke.
29:13Going to pop that smoked mushroom and Milo ice cream on top.
29:19Decorate the whole plate with a little bit of extra diplomat cream.
29:23And finally those Milo biscuits go on.
29:24Please be as gentle as gentle can be.
29:3030 seconds to go!
29:32I like it.
29:33Looking 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.
29:48I think we've sort of settled our differences.
29:52And 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.
30:00The venison on top of that.
30:01I'm going to brush some of the Guinness caramel on there.
30:03Fried oyster and then some fresh sorrel on top.
30:06It actually tastes pretty good.
30:07Yeah, I like it.
30:11This is it!
30:12Ten!
30:13Five!
30:14Eight!
30:15Seven!
30:16Six!
30:17Five!
30:18Four!
30:19Three!
30:20Two!
30:21One!
30:22Bravo!
30:24How'd you go mate?
30:25Good mate, I think.
30:26Yeah.
30:27We gave each of you a mystery box full of your favourite ingredients.
30:42You had to bring us a dish that saves you from tomorrow's elimination.
30:47With the final immunity up for grabs, we are looking for perfection.
30:52Let's see who's done it.
30:56The first dish we'd like to taste belongs to Callum.
31:03If this was a Black Apron day, if this was elimination,
31:05I'd probably be feeling very nervous.
31:07Because there's no way around it.
31:08This dish is risky as.
31:10Like it's a very unusual flavour profile
31:12and I just hope that the judges are on board
31:14with sort of how savoury this dessert is.
31:17Wow.
31:19It's growing wheat.
31:20Oh, wow.
31:22What, is that biscuit?
31:23The wheat thing.
31:25Yeah, that's the Milo, Milo biscuits.
31:28Tell us what it is.
31:30It's a Jerusalem Artichoke stuffed chew with pine mushroom chantilly,
31:35smoked Milo ice cream and persimmon.
31:38Callum, when you sort of have a quick look at the dish, you go,
31:44oh yeah, and then there's just so much detail in there
31:46and it's a very different plating to any other dessert you've brought up here.
31:50Yeah, I was really, I guess, aware when I lifted that box.
31:55I had slightly stitched myself up.
31:57And I guess I knew that to beat the very solid techniques
32:00that were going to be behind me,
32:01there had to be a level of intrigue with the flavour combination
32:04and enough technique to back it up.
32:06So Milo and mushrooms, does it work?
32:20Yes, it does.
32:34This is such a lovely autumnal dessert
32:37and I love that it's just inspired this really unusual combination of flavours.
32:41Love the way you use the persimmons.
32:43It's just got this really lovely kind of slippery, mild crunch.
32:47And then I love that combo of the sweetness of the Jerusalem Artichokes
32:53and the pine mushroom chantilly.
32:56Yeah, love the savouriness of it.
32:58Thanks, Beau.
32:59Callum, your sense of coordination and executions
33:04is like you've got a brigade next to you.
33:07There's so many details and your mix of ingredients
33:10to sample everything that your brain is giving you.
33:16And this is what is fantastic about you, Callum.
33:20I agree with everything.
33:21Creativity off the charts, technique is all solid.
33:24I just think the ice cream is a little bit too smoky.
33:26That's my only critique on this whole plate.
33:28Thanks, Callum.
33:30Thanks, guys.
33:36Thanks, Val.
33:37The next dish is yours, the pinda.
33:43I'm really happy with my dish, but I can't shake off the fact
33:46I've used really wacky flavours, like the corker.
33:51So I just hope that the judges understand
33:55what I've tried to do with this dessert here.
33:57Which fan favourite will lift the Masterchef Trophy?
34:10Stream every mouth-watering episode on 10.
34:14So today I've made curry leaf ice cream with a saul cutty granita,
34:27a pumpkin peanut butter puree,
34:30and white pepper meringue twigs.
34:35Are you confident this is top dish?
34:37It's a really good dish.
34:40I hope, yeah, you guys love it.
34:44Yep, yep.
34:45Let's go for it.
34:49You don't sound confident, the pinda.
34:51Um, yeah, I'm confident that this will be the top dish.
34:55There it go.
34:56Yeah.
34:57Leptic!
34:58.
35:19This is what we call in French,
35:21un phenomĂšn d'osmose.
35:26Osmose is assemblage, basically speaking.
35:27speaking everything there is altogether react to something unique and this again is another dish
35:35that i was not expecting even myself to try to dare to mix white pepper the pumpkin i can go on
35:45and on and on everything in your dish is so well balanced so well and the sugar which is very
35:50important because it's a dessert and the saltiness too together they're very combined it is excellent
35:56and the way you are you're like this you're so humble and it's caring because if you produce this
36:02all the time every time you manage to knock something epic and you are the way you are
36:09i'll tell you what just keep doing what you do as long as you can because you are fantastic thank
36:15you 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 depender will you give me a little happiness if i get a little
36:39a little bit 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
37:23honestly that is the best dessert that you've put up for me you pulled this out at the right time
37:29well done well done oh my god didn't think that was gonna happen brilliant we'd like to taste your
37:42dish then yeah oh i can't wait this place this one this cook's been like a metaphor for my journey in
37:51this competition that's been quite up and down but i finally settled on an idea for this dish and the
37:57judges are just gonna have a single mouthful it's all or nothing and it goes i'm just hoping i've got
38:01it right ben what'd you finally land on beer battered oysters with cured venison oyster cream guinness
38:11caramel and sorrel that was an adventure it was long and windy road to get to here wasn't it it was a
38:20little bit yeah tried a few things out ditched a few things but um yeah i think this was the best use
38:24the ingredients given the mystery box i managed to stitch myself up with i'm i'm really interested
38:29to see what it tastes like because it looks very simple i think we're just going to take one each
38:46right 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 oysters so all it is good it's very good actually
39:04in fact it's superb the only thing i'm on the line missing is a little bit of this or a little bit of
39:12vinegar with the venison otherwise i think it's great ben it's a really intelligent dish the way
39:19you use the guinness as a sauce with the venison gave it this really chocolatey kind of flavor which
39:24was really lovely against the salinity of the oysters and i think deep frying was a great idea
39:28as well because it kind of married the two together shame about the acidity just to give it that little
39:33bit of brightness i think that would have been perfect i think you could just get the balance a little
39:37bit more dialed but um mate for how confused your face was i'm surprised that you got anything close
39:43to that next one we want to taste belongs to laura i'm so happy with the dish that i put up today it
39:57looks beautiful but my biggest concern is is this enough have i done everything in my power to
40:05elevate 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
40:36mind space i think we're about to find out let's go
40:52laura the question always with this dish is have you been able to take the ingredients to another
41:02level um i think you're going to be up there i think you're definitely going to be up there
41:08for me the cinnamon myrtle oil combined with your pickled turnip stems which you've put the
41:13ooray plums in there it's giving off like like rhubarb pickled rhubarb and it's it's it's really
41:21delicious it's got a beautiful acidity to it a nice amount of tartness and some great crunch so massive
41:28tick um the fish is dynamite the skin is really beautiful and crispy and combined with that cinnamon
41:33myrtle oil 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 um 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 i feel
42:01cleansed after eating that dish it's interesting like it's it's a struggle cook when you don't have
42:06aromatics 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
42:18laura the turnips of heaven said almost no one ever
42:24you're so good at bringing out the best of those root veggies they've just got this absolutely divine
42:32juiciness to them and i think when you add that little touch of the bone marrow even though it is a
42:37little touch it's about that kind of entire mouthfeel richness experience thank you
42:49what am i okay next up please we want to try jimmy
42:57walking my dish up i think it looks beautiful it smells absolutely amazing
43:02but i am worried about all of the salty goodness that's on the plate
43:07i hope i've balanced it well enough for the judges
43:21i 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
43:57work together 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
44:24the pill pill 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
44:38and then you get tomato and then you get jamon it's all in there i loved it with the tomatoes
44:44i thought that was beautiful because there was a great contrast between you know sweetness of
44:48tomato and then umami and then all the stuff that goes really well with the pill pill
44:52this had the hallmarks of being a winning dish
44:59and 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 it
45:18tomatoes potatoes um razor clams i think when as soon as i saw the bakalau and the and the jamon
45:25i was like he's gonna have to control those if he's using those together
45:30i think you did get a little bit carried away if you had had just um like just boiled potatoes
45:36sometimes something really simple like that can just help get relief everything's very enriched on
45:42the dish and just gave it that little bit of respite so that that sauce could breathe and
45:46you could have gotten away with it but i'm sure you were just wanting to show more technique and
45:49you know yeah yeah so sometimes like yeah think about whether you're thinking technique before
45:55whether it makes sense for the dish yeah thank you
46:05you had the best chance of success today with your personalized mystery boxes
46:11and with the final immunity at stake for the win we were looking for a dish that we couldn't fold
46:20even 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 step in
46:48it 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 tomorrow night please welcome
47:43the mad genius of the south island fawn mabee he's created a wonderland of moorish morsels this is
47:57unbelievable it's like that willy wonka thing where you cram a three-course meal into a tablet now we
48:02want your own spectacular one bite wonder it comes down to one bite that blows their minds you've got
48:12one shot in one mouthful to save them from elimination i'm wearing a black apron and i'm
48:19resting my entire competition on one flight if this is my last cook i'm going to be swimming for
48:23the fence as simple as that
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