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Short Tales
  • 2 days ago
Masterchef Australia Season 17 Episode 53
Transcript
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, head on over.
01:04I'm not doing that. I'm not. I can't. I can't.
01:08I can't.
01:11Now, we know you're going to love what's under those mystery boxes.
01:15But...
01:16Let me make this clear.
01:17Our expectations have never been higher.
01:23If 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.
01:37That's right.
01:39Whoever 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.
01:56Go on.
01:58After this challenge, there are no more chances for immunity.
02:03So go all out.
02:12Go on. Lift your lids.
02:19Oh, wow.
02:23Hey.
02:30Interesting.
02:34Oh, 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.
02:49I would have taken it way more seriously if I'd known.
02:54We are starting now!
02:57Oh, shit.
02:58Immediately know exactly what the contents of this box are, because I chose them, but I thought I was choosing them for someone else. I didn't realise I was choosing them for me.
03:11Callum, what's in there?
03:12Well, I've got a couple of things that grow out of my house, actually. I've got some beautiful three-corner garlic, or wild garlic.
03:18I've got some pine mushrooms. I've got some Jerusalem artichokes, persimmons, kangaroo, mussels, Benito, and then a nice little tin of Milo.
03:27Ben, true or false, were you drinking at Guinness when putting these ingredients together?
03:36I'm starting to think I might have been drinking more than one Guinness.
03:39What have you got in there, mate?
03:41Um, yeah, I've got a nice dark beer. I've got some peanut butter.
03:47Chiso, oysters, sweet potatoes, finger limes, sorrel, I think.
03:57Yep.
03:58And is this venison?
03:59Yep.
04:00I love all of these things. I'm not sure I'm going to cook them all together, just to put you at ease.
04:05So you just put your favourite eight ingredients in there?
04:08Yeah, that's not a bad one.
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.
04:17Yeah.
04:18What have I done?
04:20I've chosen ingredients that I love, but maybe that don't go together so well, so...
04:26This is going to be a struggle.
04:27But, yeah, I mean, I'll do something with this.
04:29Alright.
04:30If I have to.
04:31Laura, what are you seeing in your mystery box?
04:33Uh, kangaroo tail, King George Whiting, some Davidson plums, turnips, pistachio paste,
04:44warrigal greens, some Madeira, and cinnamon myrtles.
04:48Couldn't be a more Laura mystery box if it tried.
04:51I know, right?
04:52Depender, 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, some ginger, some pineapple, um, some pumpkin, and there's, um, corkum.
05:12It's used to, um, increase the tartness or to add acid to dishes.
05:19I've got some of that.
05:20Jamie, 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, um, some coriander, some heirloom tomatoes, some jamon, radish, some bacala, salt cod, and a nice bottle of Manthania sherry.
05:39Oh, 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.
05:51And all of a sudden, it dawns just how hard this is gonna be.
05:55This is gonna be tough.
05:58You'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.
06:10Game face is on, people.
06:15Your time starts now!
06:30We're going no chaotic energy today, mate.
06:33The strategy today is definitely you need to stay focused, clear thoughts.
06:37Yesterday was a super intense cook.
06:41I feel like I held on by the skin of my teeth.
06:45Sarah, you're going home.
06:46That last challenge was pretty hectic for me.
06:47Obviously, didn't quite go to plan, and little knocks of your confidence like that can really take a toll, but 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.
07:24Traditionally, you would be having beautiful pieces of salt cod that would be cooking down in some olive oil, and 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, get 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, so 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, 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, 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.
09:17And 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.
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.
09:49Laura, 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.
11:04Yeah, I want to avoid every elimination. I've been trying to avoid them all.
11:07They seem to end up in most 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!
11:20Yeah!
11:21Oh, 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.
12:50Now we're talking.
12:52I'm just stoked to be here.
12:54Like, I cannot believe I'm in top five, and I get to cook with some of my favourite ingredients.
12:58with some of my favorite ingredients.
13:00I've got pumpkin, I've got some corkum,
13:03which is like same family from the mangosteen.
13:06I've got some ginger, some pineapple,
13:08had some beautiful prawns, some peanut butter,
13:10and I also had a spatchcock chicken and some curry leaves.
13:14When I picked these ingredients,
13:15I made sure I had ingredients that correspond
13:17to dishes that can be both sweet and savory.
13:21Depinda.
13:23Hey, guys.
13:24I love that you're buzzing today.
13:25You're like buzzing.
13:26It's top five, I'm so happy to be here.
13:28I love curry leaves, my favorite herb.
13:30I'm actually dying to do a curry leaf ice cream for you guys.
13:33So I'm gonna do a curry leaf ice cream,
13:34a pumpkin peanut butter puree, caramelized pineapple slices,
13:39and a corkums, all cutty granita.
13:42Corkum is like really, really tasty.
13:44Can we give it a nibble?
13:45Or you wouldn't?
13:46Yeah, for sure.
13:46I've got plenty.
13:51This is, Depinda, this is very sour.
13:53This is like sour plum.
13:54Yeah, yeah, yeah.
13:55It's really tasty.
13:56Yeah.
13:56So I'm obviously gonna have to work around balancing all of these flavors and stuff.
14:00Yeah, you are.
14:00And salty.
14:01Oh, my God.
14:01Yes.
14:02And the flavors are gonna be really unique.
14:04Okay.
14:04Like, I promise you, you wouldn't have tasted anything like this before.
14:09I have done these elements before, and I've done a few savory desserts in the past.
14:14This dessert is gonna be different.
14:16There are a lot of unfamiliar flavors.
14:20It's gonna be best of both worlds.
14:22It's gonna be nice and gorgeous.
14:23And sweet and savory.
14:24And then I need to get started with my cork-on-branita.
14:35It's got this beautiful aroma, but it's also really sour.
14:37Used instead of tamarind
14:40It's really hard to tame this down, but if I get it right, I think it's got a really good chance of being up the top
14:50It's really tasty
14:54Okay guys you got one chance
14:5745 minutes ago
15:07So I've spent a bit of time thinking about what is the best dish I can cook with this random class of ingredients
15:17I don't think I've got necessarily enough kind of aromatic type ingredients to make
15:22As good of a savoury as I can a sweet. I'm gonna go dessert today. So the dish I'm gonna make
15:27Is a Jerusalem artichoke stuffed choux. I'm gonna do it with a smoked pine mushroom and Milo ice cream and
15:34persimmon I
15:36Know that the judges and think that this is a wacky idea
15:39But that's kind of what I'm going for today because Milo has that real kind of multi savoriness that you find in like beer or whiskey
15:45It actually ties together quite well with savory flavors. So as long as I get the balance and the ratios, right?
15:51I think it could be a lot of fun
15:54Whoa
15:56Sorry pine pine mushroom anglaise. It's fine. It's a thing. Of course it's a thing
16:02It's a thing for you Cal
16:04Jimmy, how are you? Very good chef. How are you? I can smell something Spanish there. Ha
16:09Everything pretty much everything Spanish. So I've got the salt cod
16:14In with some olive oil and a little bit of jamon in the sous vide
16:19That isn't 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
16:29baccalat pil pil
16:30I can't wait to see it and make sure it's not too salty to wish if
16:35There's no doubt in my mind. There's a lot of salt happening on this plate
16:39But it's the acidity of the tomato water
16:42The sweetness of the jamon and the charriness from the razor clams. They're gonna bring everything together
16:47I can hear a smoked mushroom and Milo ice cream behind me
16:51And I'm sure it's a pin this throwing everything at the wall and in you know big bold flavors in ice creams and dessert
16:57That's fine. I know that this is gonna be a plate of food that anyone in this kitchen is gonna demolish
17:06I'm going really well
17:08I'm feeling quite in control at this point
17:10I've decided to use the King George whiting today
17:13I'm gonna be use some cinnamon myrtle. I'm gonna use lots of turnips
17:17The turnips are still in the oven. They've got a timer on. I'm just juicing the turnips and some of the stems now
17:23I'm just taking all the bones out of the fish
17:26Today I'm thinking about new and different techniques to showcase the judges and I'm salt baking these turnips
17:32I'm also thinking about using the marrow from the kangaroo tail to dress those turnips in
17:39There's only a tiny bit, but it's like a bit of marrow out of this kangaroo itself
17:42Like some have got some some don't and I want to make a little dressing to put over
17:47Those turnips when they come out, but the thing that I'm loving is like you can see your cogs turning
17:53Yeah on how you can up the ante
17:55Yeah, yeah, exactly like you you want that top spot, but you're also staying so true to yourself
18:00Yeah, which I don't think I can I can't stray from that. Yeah, it's a wrong day to do that. Remember one top dish
18:06I'm coming for it
18:08Thank you
18:14There's just under 35 minutes on the clock
18:18I don't have time to think if I'm stressed right now. I'm making two dishes
18:23While the sweet potatoes are roasting the oven the venison is curing
18:28Andy yeah, Ben. How are you? Yeah?
18:31I've must have been in quite a rush I think when I responded to these questions stoked. I'm not stoked at all
18:38I love the ingredients right
18:40I'm struggling a little bit to find the best way to put them together in a creative enough way to win this challenge
18:44So what what ideas have you got? So basically gonna take a couple of routes on this
18:48I'm gonna use the sweet potato to make a sort of dumpling a potato dumpling and put the oyster cream and some sorrel on it
18:53But I've also got some venison I'm curing and like salt and sugar curing in the fridge already
18:58But it's my fallback position. Yeah, you're gonna get an oyster right with some venison tartare the oyster cream
19:07So you're cooking two dishes
19:10I think you just need to find clarity quick. Yeah, yeah, yeah
19:13I know this is a bit of like suck it and see. Yeah, but like yeah
19:16I think the quicker you decide on what's gonna work and what's not. Yeah. Yeah, yeah
19:20Because cooking two dishes. Yeah, it's probably not gonna work
19:25I think I think Andy's dead right I
19:29Don't have time to make two dishes
19:33I'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
19:43I
19:48You're cooking your very own mystery box and we are expecting greatness 30 minutes to go
19:58Is that my time
20:03This is exciting me for the best cook we've had yet and that means the best tasting that we've had yet
20:08Are we feeling that everyone's gone for that one spot that first spot in the top? Yeah
20:13Yeah
20:15Man, I'll start with Laura
20:17She's got a beautiful King George Whiting there
20:19Which she's gonna put over the hibachi put some cinnamon myrtle
20:22Then turnips is like her favorite vegetable in the world
20:26She's going to salt make them
20:28And she's got the kangaroo. She's scooped out the marrow from the tail and she's gonna make a little kind of
20:34Vinaigrette or a sauce with the marrow. Stunning. Wow. She really knows how to pull the flavor out of ingredients, doesn't she?
20:42And I think like because we've seen Laura use these ingredients so often in this kitchen
20:46She's now trying to take it to another level. Yeah
20:49Okay
20:52Depender she's doing a cocoa granita
20:55She's also planning to use a peanut butter and the pumpkin as a puree and then a curry leaf ice cream
21:00So it sounds banging. That is a serious combination of flavors. Yeah, but if she can pull off these unusual flavor combinations
21:06That's what's going to pull her through today
21:13Jimmy's doing a volcano
21:15people
21:17Basically speaking is using the salted code
21:21vacuum
21:22water bath with some
21:25Iberico ham
21:26But the only thing I'm worried with a dish like this the saltiness
21:31How are you going to balance to make sure you got the right flavor?
21:34What's going on with Ben? I would love to tell you
21:38He's cooking two dishes
21:40He mentioned an oyster cream. He mentioned a guinness caramel. He mentioned cooked venison
21:47He 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 cook 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 tin logo
22:04Not bad, eh?
22:07Uh, no
22:10Would you be surprised if I told you he was making a milo dessert with jerusalem artichoke and mushroom and persimmon?
22:16Oh my god
22:18I want to say I want to say yes, but no
22:36We love to see it
22:38I think the flavors are really interesting. They haven't really tried these flavors before
22:51It's really wacky. It's like really different. So I'm actually quite excited
22:55This dessert will be both sweet and savory
22:59So my curry leaf ice cream looks beautiful. It looks green
23:03Texturally, it's smooth silky at the same time. I'm also making some white pepper meringue
23:09It's going to add a pop of heat to it, but it's also going to elevate how I've played it up
23:18I'm gonna make white pepper meringue twigs and I want them to be really fine. So they actually melt in your mouth
23:24I
23:31I don't have time to make two dishes
23:34I don't have time to make gnocchi make whatever make a dumpling. It's it's it's it's I should just choose the best thing and run with it
23:40And do it 100 percent. I was gonna make like a sweet potato dumpling, but I can't see it working in time
23:45So you're gonna get like a one-mouther of
23:48Cured venison tartar fried oyster oyster cream. Yeah, I think that's where we're going. We're not getting dumplings
23:54You're not getting dumplings. It's not gonna happen
23:58I've got to focus on just making that single delicious fried oyster and venison dish the best I can
24:03So I've got the oyster cream done
24:06I'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
24:12A guinness caramel would be just what this dish needs
24:15So I've caramelized some sugar in a pan and then I start adding the guinness to it and a tiny bit of cream
24:20I don't want it to be sweet, and I want it to be bitter, but just getting that balance right
24:28There's a number of textures and flavors so the oyster is going to be crunchy and the
24:32Caramel is going to be sweet and then they're going to be left with the chew of the venison that's cured
24:35So a nice salty finish a 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
24:46I've got all of my elements pretty much where they need to be. I'm feeling pretty good at this stage
25:04I've got the razor clams on the hibachi. I've had my bacala in the sous vide for about 45 minutes
25:09I 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 white gelatin that started to come out of the fish
25:22This is what's key to start the emulsion of this sauce. So you're going to emulsify
25:28the this
25:30Which is from the bacala
25:32A little bit of this
25:33The charred stock
25:34Yeah
25:35I get it into a pan. I've got my razor clam and sherry stock and I've also got my tomato water which is seasoned
25:43The most challenging part of this dish without doubt salt balance, but 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
25:56You're going to be ready on time, yeah
25:58All of the elements are done so I can have a taste
26:08It's too salty
26:11I taste some of the cooked salt cod
26:15That's also too salty
26:19Oh
26:28Today I'm making bacala pil pil pil, but when I taste it
26:37It's too salty
26:39I'm pretty disappointed
26:42But 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
26:52I can add in more of the potatoes in to balance out all of these salt
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
27:12Coming together yeah, I just need to cook my fish and I'm almost there
27:28My salt baked turnips are done. My pickled stems are in the pickling liquid
27:32I've got the bone broth on my sauce and pretty much the last thing I need to crack onto is cooking my fish
27:37I 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
27:48But I need to be really careful because this fish won't take long at all to cook. They're so small and delicate
28:00Oh, these are so delicate
28:03Oh my god
28:05They are so bloody dull. All of my elements are ready to go
28:09I've tasted everything together and I really like the flavors
28:13Now it all comes down to how I've played it up and I have to be really concise about
28:18how 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
28:31I've put some of those charred pineapple slices on top
28:36on top of the ice cream I put some of that salt cutty granita
28:41and it's looking amazing
28:43and the meringue twigs on top
28:45they've also got a really nice flavor from that white pepper and it kind of just brings the dish together
28:50One minute to go!
29:00Today I've stitched myself up but actually looking at the dish
29:03I think it's a the kind of dish I never would have come up with outside of this competition
29:08I have a beautiful little kind of hockey puck of the shoe stuffed with that juice and artichoke
29:14I'm going to pop that smoked mushroom and Milo ice cream on top
29:19decorate the whole plate with a little bit of extra diplomat cream
29:22and finally those Milo biscuits go on
29:24Please be as gentle as gentle can be
29:2930 seconds to go!
29:40I like it
29:42Looking 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 um I think we've sort of settled our differences
29:51and 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 I'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!
30:1210, 9, 8, 7, 6, 5, 4, 3, 2, 1
30:21How'd you go mate?
30:27Oh good mate I think, yeah
30:37We 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
30:55The 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 flavour profile
31:12and I just hope that the judges are on board with sort of how savoury this dessert is
31:16Wow
31:19It's growing wheat
31:20Oh wow
31:22What is that biscuit?
31:24The wheat thing
31:25Yeah, that's the Milo, Milo biscuits
31:28Tell us what it is
31:30It's a Jerusalem artichoke stuffed shoe with pine mushroom chantilly
31:34smoked Milo ice cream and persimmon
31:40Callum when you sort of have a quick look at the dish you go oh yeah
31:44and then there's just so much detail in there and it's very different plating to any other dessert you've brought up here
31:51Yeah, I was really I guess aware when I lifted that box that I had slightly stitched myself up
31:57And because I knew that to beat the very solid techniques were going to be behind me there had to be
32:02a level of intrigue with the flavour combination and enough technique to back it up
32:05So Milo and mushrooms
32:29Does it work?
32:32Yes it does
32:33This is such a lovely autumnal dessert and 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
32:46Mild crunch and then I love that combo of the sweetness of the Jerusalem artichokes and the pine mushroom chantilly
32:56Yeah, love the savouriness of it. Thanks by
32:59Callum
33:01Your sense of coordination and executions is like you've got a brigade next to you
33:07There's so many details and your mix of ingredients to sample
33:13Everything that your brain is giving you and this is what's fantastic about you Callum
33:20I agree with everything creativity off the charts
33:23Technique is all solid. I just think the ice cream's a little bit too smoky. That's my only critique on this this whole plate
33:28Yeah
33:29Thanks Callum
33:30Thanks guys
33:30The next dish is yours
33:39Depinda
33:40I'm really happy with my dish but I can't shake off the fact I've used really wacky flavours
33:48I like the corker
33:51So I just hope that the judges understand what I've tried to do with this dessert here
33:57Which fan favourite 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 curry granita
34:26A pumpkin peanut butter puree
34:28And white pepper meringue twigs
34:34Are you confident this is top dish?
34:39It's a really good dish I hope yeah you guys love it
34:44Yep, yep, let's go for it
34:46You don't sound confident Depinda
34:50Um, yeah, I'm confident that this will be the top dish
34:54Thatta girl
34:55Let's take
34:56I'm confident that this is what we call in french a phénomène d'osmose
35:23Osmose is assemblage basically speaking everything there is all together react to
35:31something unique
35:34And this again is another dish that I was not expecting even myself to try to dare to mix
35:41white pepper
35:43The pumpkin
35:44I can go on and on and on everything in your dish is so well balanced so well
35:48And the sugar which is very important because it's a dessert and the saltiness too
35:52Together they're very combined it is excellent and the way you are you're like this you're so humble
36:00And it's caring because if you produce this all the time every time you manage to knock something epic
36:06And you are the way you are
36:09I'll tell you what just keep doing what you do as long as you can
36:13Because you are fantastic
36:15Thank you Depinda
36:17I just loved it
36:18It'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
36:26And I love those little matchstick meringues that really did add something to the dish not just textual
36:32Yeah, you should be so proud of yourself
36:34Thank you
36:36Uh Depinda
36:37Will you give me a little happy dance if I get a little beat going for you?
36:41Come on everybody
36:44Everybody
36:45Come on
36:46You should be dancing the night away because that's your best one yet
36:50Oh my god
36:51That that the difficulty in that one is through the absolute roof like you're playing with fire here
37:00For me the granita was the highlight
37:02Tasting it by itself it is
37:05So salty, but then you put that on the plate with all of the sweetness
37:09The herbaceousness from the curry leaf ice cream the tingle of the white pepper
37:14And then that beautiful kind of nutty peanut butter pumpkin flavor that is just like grounding everything
37:20Wahoo
37:21Bye-bye. That is like honestly that is the best dessert that you've put up for me
37:27You pulled this out at the right time
37:30Well done
37:32Well done
37:33Well done
37:34Whoa, whoa, whoa, whoa, whoa
37:37Oh my god
37:39Didn't think that was going to happen
37:40Brilliant
37:41Would we like to taste your dish? Ben
37:44Yeah
37:46Oh, I can't wait to taste this one
37:49This cook's been like a metaphor for my journey in this competition
37:52It's been quite up and down
37:53But I've finally settled on an idea for this dish
37:56And the judges are just going to have a single mouthful
37:59It's all or nothing
38:00And it goes
38:01I'm just hoping I've got it right
38:03Ben
38:04What'd you finally land on?
38:06Bear battered oysters with cured venison
38:10Oyster cream
38:11Guinness caramel and sorrel
38:16That was an adventure
38:17It was
38:17Long and windy road to get to here, wasn't it?
38:19It was a little bit, yeah
38:20I tried a few things out
38:21Ditched a few things
38:22But um
38:23Yeah, I think this was the best use of the ingredients given the mystery box
38:26I managed to stitch myself up with
38:28I'm really interested to see what it tastes like because it looks very simple
38:33I think we're just going to take one each, yeah
38:40Right, Ben
38:51First, I would like to congratulate you for having this sense of creativity
38:56It makes sense, I like that
38:57The Guinness, the venison, oysters, sorrel
39:01It is good, it's very good actually
39:04In fact, it's superb
39:07The only thing I'm on the line missing is a little bit of this
39:11Or a little bit of vinegar with the venison
39:14Otherwise, I think it's great
39:16Ben, it's a really intelligent dish
39:19The way you use the Guinness as a sauce with the venison
39:22Gave it this really chocolatey kind of flavour
39:24Which was really lovely against the salinity of the oysters
39:27And I think deep frying was a great idea as well
39:29Because it kind of married the two together
39:30Shame about the acidity
39:32Just to give it that little bit of brightness
39:34I think that would have been perfect
39:35I think you could just get the balance a little bit more dialed
39:38But um
39:39Mate, for how confused your face was
39:41I'm surprised that you got anything close to that
39:45Next one we want to taste belongs to Laura
39:55I'm so happy with the dish that I've put up today
39:57It looks beautiful
39:58But my biggest concern is is this enough?
40:02Have I done everything in my power to elevate my ingredients
40:07And to win immunity like all my fingers and toes are crossed
40:11What is your dish?
40:12Smoking George Whiting
40:15Salt baked turnips
40:18And a turnip broth
40:23Laura
40:24Knowing it is the last immunity of the competition
40:27Do you want this one even more?
40:29Definitely
40:29To be the first person to get into top four would be huge
40:33Um, I think that would be so good for my mind space
40:37I think we're about to find out
40:38Let's go
40:39Laura the question always with this dish is have you been able to take the ingredients to another level?
41:02Um, I think you're going to be up there
41:06I 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 ooray plums in there
41:15It's giving off like like rhubarb
41:18pickled rhubarb and it's it's it's really delicious
41:22It's got a beautiful acidity to it a nice amount of tartness and some great crunch so massive tick
41:29The fish is dynamite the skin is really beautiful and crispy and combined with that cinnamon myrtle oil and smoke throughout it
41:35Also haven't seen that from you before
41:37A very very solid dish. I think you've definitely upped your ante with technique
41:44Um, 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 competition over and over and over again
41:57Thanks, Andy. I feel I don't know how to explain it. I think I feel cleansed after eating that dish
42:04It's interesting like it's it's a struggle cook when you don't have aromatic
42:07To you know make things sweet and lift things and you have to really rely on
42:12Drawing out all the natural characteristics of every ingredient and you have done that to the max
42:18Laura the turnips are heaven said almost no one ever
42:25You're so good at bringing out the best of those root veggies they've just got this
42:30Absolutely divine juiciness to them and I think when you add that little touch of the bone marrow even though
42:36It is a little touch. It's about that kind of entire mouthfeel richness experience
42:50Okay, next up please we want to try jimmy
42:56Walking my dish up. I think it looks beautiful. It smells
43:00It 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
43:12So tell us exactly what is your dish
43:30I think you took a risk to do a dish like this. It's using the salted coat. It's really really risky
43:50Um, how confident are you to think this dish is going to work?
43:56These are all things that work together in my head and
44:00Putting them together in a way that utilizes each of them for their different qualities. I think all the flavors work
44:07I'm really happy with this plate of food
44:09The pill pill itself when you taste it it has
44:27Such character and a beautiful dimension about it
44:31You literally get all of the characteristics of
44:34Of that protein and and that gelatin from the cod and then you get tomato and then you get jamon. It's all in there
44:42I loved it with the tomatoes. I thought that was beautiful because there was a great contrast between you know sweetness of tomato
44:48And then umami and then all the stuff that goes really well with the pill pill
44:55This had the hallmarks of being a winning dish
45:00And 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
45:12Jamie it's one of those dishes that you want to dive into it has all you know my favorite things in it tomatoes potatoes
45:20razor clams
45:22I think when as soon as I saw the bacalao and the and the jamon I was like
45:26He's gonna have to control those if he's using those together
45:29I think you did get a little bit carried away if you had had just um
45:35Like just boiled potatoes sometimes something really simple like that can just help
45:39Get relief everything's very enriched on the dish and just gave it that little bit of respite so that that sauce could breathe
45:46And you could have gotten away with it
45:47But i'm sure you were just wanting to show more technique and you know yeah
45:50Yeah, so sometimes like yeah think about whether
45:53You'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
46:11And with the final immunity at stake for the win
46:15We 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
46:31And the technique of a master chef
46:33It was definitely worthy of that happy death step in
46:40Congratulations
46:49Feels unreal I did not expect that this morning when I walked through the doors
46:53I'm just probably the happiest day I've had so far in this kitchen
46:56Well depender amazing work you'll be watching tomorrow's elimination from the gantry
47:05Laura ben jamie callum
47:08You're going to need every wink of sleep you can get tonight
47:11Because when you walk back into the kitchen tomorrow
47:14You're going to need to face one of your biggest challenges to date
47:17Good night guys
47:20Thank you
47:21And well done
47:21Happy day crew
47:22Loved it
47:23Good
47:25Well done mate
47:25So good
47:26Thank you
47:30Love what you see in the master chef kitchen
47:33Now you can do it yourself with the master chef at home cookbook
47:37Head to the website or scan the qr code
47:41Tomorrow night
47:43Please welcome the mad genius of the south island
47:47Vaughan Mabee
47:51He's created a wonderland of moorish morsels
47:56This is unbelievable
47:58It's like that Willy Wonka thing where you cram a three-course meal into a tablet
48:01Now
48:02We want your own spectacular one bite wonder
48:05It comes down to one bite that blows their minds
48:11You've got one shot in one mouthful
48:14To save them from elimination
48:17I'm wearing a black apron and I'm resting my entire competition on one bite
48:21If this is my last cook I'm going to be swimming for the fence as simple as that