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MasterChef Australia Season 17 Episode 54
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00:00Oh
00:22Guys, what's going on here? Wow, what is that?
00:26It is like walking into an enchanted forest. There's little trees and shrubbery and there's moss all over the floor
00:37It's a fish eating a corner and it looks like there's edible things perched from a fish's mouth
00:46Hanging from the tree
00:48It looks delicious sitting on the rocks. They can't be edible. Surely not
00:53This is like
00:55unbelievable
00:56Oh my goodness
00:58So beautiful
01:00Yeah
01:02What about this?
01:04Amazing
01:06Morning all
01:08Morning
01:09The kitchen is looking a little wild today
01:12We are definitely stepping into the great unknown for this elimination
01:18These beautiful bites were made by Kiwi legend
01:24He made the top 100 chefs list this year
01:29His ethos around New Zealand ingredients has earned his restaurant three hat status
01:36It was awarded the best dining experience in 2024
01:41And the third best restaurant in the world by food and wine
01:45Oh my god
01:48Holy shit
01:49Now that ain't it
01:50This is insane
01:52It made the San Pellegrino world's 50 best restaurants list this year
01:58I just got crisps
02:00Please welcome
02:02The mad genius of the South Island
02:05Executive chef of Queenstown's Emmersfield
02:09Vaughn Mabie
02:11Born Mabie from New Zealand
02:23His food is some of the best in the world
02:26You see him in the flesh
02:28He's a little scary walking into the kitchen
02:30Thank you guys
02:33Honey walked in like a boss
02:36Mohawk, just chillin'
02:38What's up? Kia ora
02:41How good?
02:42Chef?
02:42Chef Vaughn, how are you?
02:43Hello
02:47Vaughn, welcome to the MasterChef kitchen
02:49Thank you for having me
02:51Your approach to food really pushes boundaries
02:54What's your ethos with cooking?
02:56Our restaurant, Emmersfield, it's on an island
02:59Our ethos is just using what's around us
03:02I'm motivated in telling a true story of our land
03:05You know, Aotearoa and its cuisine
03:08In a different light to the world
03:10Vaughn's restaurant is famous for its tasting menu
03:13Of sensational snacks and one bite wonders
03:17Up here are eight of his favourites
03:19These are all loaded with world-class New Zealand ingredients
03:23Flavours and technique
03:25That you cannot experience anywhere else
03:29And lucky you
03:30You get to taste them right here, right now
03:36That's an excellent start to an initiative
03:38This is sick
03:39First up, Laura
03:41It kind of feels like I'm having snacks for free
03:44And it's an absolute vibe
03:46Like it's some of the best food in the world
03:48And we get to have it in this kitchen
03:50This one is kind of one of the most nostalgic flavours of New Zealand
03:55Growing up in New Zealand we make white bait fritters
03:57Inside is actually aerated white bait mousse
04:01And it's encaptured inside the fritter around it
04:05That is so good
04:06Oh my god
04:06The weird and wacky ideas that he's come up with as dishes
04:09Is so inspiring
04:11This is what we call the duck foot
04:14I mean there's duck feet
04:15Like literally duck feet as a snack
04:17We cook it in its own consomme
04:20And the claws are made out of black truffle
04:23That is so cool
04:24There is fish heads that have got almost cornetto
04:28Like ice creams hanging out of them
04:30I want to get into his brain and be like
04:32How the hell did you come up with this kind of stuff
04:34This is the New Zealand native green bone
04:36Inside there is like a little aerated horseradish ice cream
04:40The cone might be a tiny little thing but
04:42Wow
04:43As soon as I break that cone
04:45My mouth just fills with all this flavour
04:47It's so sour and so bright
04:49It was amazing
04:50It's like the ultimate power awakener
04:53This is the wing of the titi
04:55Also known as the mutton bird
04:57I think the thing with all of these dishes
04:59Is that they look really simple
05:01But so much thought and attention has been given to
05:04How to pack all that flavour in
05:06It's quite amazing how much flavour you can pack into
05:08Such a small amount of food
05:09And to have those classic kiwi flavours
05:11Makes them even more special I think
05:12Awesome man
05:13I think it's spectacular
05:14And if we're going to have to do this in the challenge
05:16It's going to be a bit of a worry
05:18Now this is the same bird Ben just tasted
05:20This is the titi
05:21This is the heart
05:22So the heart you know
05:23It's the purest part of any animal
05:25So we glaze it with a wild birch syrup
05:28The sap we take out of the trees
05:30So sweet salty and fatty
05:32You're just going to eat it like it's a lollipop
05:35Best lollipop ever
05:36Oh yum
05:38That looks amazing
05:40Oregon Depender has chosen the worst mystery box to win yesterday
05:43Because this is very cool right now
05:45I'll give you a try of these dishes
05:46So this is the New Zealand power
05:49It's an endemic black abalone
05:51Both of these bites I've been lucky enough to try
05:54Wow
05:55It's like that Willy Wonka thing where you cram a three course meal into a tablet
05:58Like there is like so much flavour going on in these bites right now
06:01Have you ever seen this before?
06:02No
06:03It's called kayo in the native tongue in New Zealand
06:07English name is a sea tulip
06:09We harvest them in some of the purest waters down around the south of New Zealand
06:14That's delicious
06:15And totally unexpected
06:17Vaughan wants to use what's around him and celebrate all of the things that are beautiful and unique
06:23About the part of the world he's from
06:25This is the native New Zealand tawaka mushroom tart
06:29So when you eat this it goes sweet crispy fresh and then you have this powerful mushroom flavour
06:35Each of these bites is really succinct in its idea
06:38And it's packed full of unexpected technique and flavour
06:41I have a feeling we're going to be doing that today
06:44What you just tasted is your inspiration for today
06:48We want you to create your own spectacular one bite wonder
06:52And you've got your work cut out for you today
06:55Because we want the perfect bite times five
06:59One morsel for each of us
07:02So we're giving you two hours
07:04The pantry and garden are open
07:07And unfortunately the least impressive dish will send its maker home
07:12Take it away Vaughan
07:13Your two hours starts now
07:18All right good go guys
07:19Come on guys
07:24I'm definitely excited for this challenge but also nervous is absolutely the right word to use
07:30These three guys are such creative incredible cooks I know they're going to put up something super magical
07:37So it's trying to think how the hell am I going to save myself today and what is it going to take to put up an incredible dish
07:43You know what I'll get my fish last because that's going to be the smartest thing to do
07:51Honestly speaking it's an honour meeting you and to go with your passion
07:56I mean I love cooking but this is another world
07:59Vaughan I can guarantee we're going to get some exceptional food
08:02Like we've got four of the best cooks that this kitchen has ever seen cooking right at the top of their game at the moment
08:07If it was you out there, where would you start?
08:11I mean for me I start with like focusing on one ingredient and then around that I would create something whether it's the way
08:19It's shown to you or the way it's given to make it more elaborate where they can stand out amongst the other chefs
08:25Love this
08:25If I was potato starch where would I be?
08:28You know what the beautiful thing is about these four? Like this challenge and why I love it
08:32I have no idea what they're going to cook right now
08:35I'm excited to eat
08:36Yeah, same
08:39You okay Ben?
08:40Good chef, thank you
08:41How do you feel having other zeal kiwi in the kitchen?
08:43It's always nice
08:44It's twice as hard for you though
08:46It's twice as hard for you to understand what we're saying, right?
08:54I think Vaughan's food is amazing
08:55Great to have another kiwi in the kitchen
08:57I'd love to know how he makes it because it helped me today
09:00But I'm really inspirational start to the morning with some of that amazing food in there
09:04So I'm just trying to think of what I can do that's going to sort of pack the same punch
09:09I'm more of a cook a dish sort of person than cook a mouthful sort of person
09:12Small bites isn't really my style so it's going to be a challenge for sure
09:17But Vaughan talks about a connection with food and white beta definitely makes me think of my childhood
09:21And I'm sort of thinking that if I can get some white beta into this dish
09:24It's going to help me with form that connection and hopefully cook a better dish
09:28Ben!
09:28Hello, hello
09:29How are you mate?
09:30Pretty good
09:30Pretty good, yeah
09:31Pretty good?
09:32You feeling the pressure a little bit or what?
09:33100% yeah
09:34There's never been more pressure in this room than right now
09:36What are you feeling?
09:37Um, you know, could be the last cook in here
09:39So I don't want that to be the case
09:40So I'm just going to try to make the most precise
09:42Flavorful mouthful of food I can do
09:43I'm actually going to use uh
09:45Having seen the white bait I didn't taste it up there like I saw it
09:47And I just brought back my childhood memories of eating white bait
09:49And you know just pretty much white bait and egg is all you need
09:51But I'm going to have to obviously do a bit more than that
09:54So I'm actually going to take a um a chicken wing
09:57And I'm going to stuff it with a white bait mousse
09:58Just so I only really get that sweetness from the white bait when you eat it
10:01And uh hopefully take you to my childhood in New Zealand
10:04To your childhood as well I imagine
10:06Sounds really cool
10:08Sounds like something that uh
10:10Interests me a lot
10:10You know like that's cool
10:12Yeah
10:12White bait chicken wings
10:14Yeah I obviously I want to see the kiwi wing win sorry
10:18But uh I will not be biased on my promise
10:21No you won't be
10:21Not longer
10:23He's also bigger than you Andy in case
10:25Bigger than most
10:26Good luck mate
10:27Thank you Andy
10:27Appreciate it
10:28Thanks chef
10:30The chicken wings I want to stuff them
10:31And you can either pull the bones out raw or pull them out cooked
10:33It's far easier doing what they're cooked
10:35So frying the chicken first
10:36It gives it a bit of colour on the skin
10:38And then cooking it gently in the stock
10:39Is just going to make it cook through without overdoing it
10:44Callum
10:47Are you excited?
10:48I am always chef
10:49Is it your forte?
10:51Yeah I think so
10:52Yeah I'm excited for it
10:54I'm normally pretty level-headed on these things
10:57But this is going to be one for my kids today
10:59So um most of them are going to be running higher
11:01But um yeah I'm really excited
11:04One of the things I love to do with my kids is to um
11:07Educate them about all things food
11:08And so we'll often go out on little adventures
11:11We'll go um uh pick apples up in the lead hills where I'm from
11:14In the cooler months
11:15I've got wild mushrooms growing everywhere just near my house
11:18And seeing Vaughan's uh creations today
11:21And how much just sort of spoke of you know a sense of place
11:24I just thought that was really awesome
11:25And so I'm going to do a mushroom and chicken tart
11:30Something that I noticed with Vaughan's dishes
11:31Were they were little works of art
11:33Like they looked really interesting before you even had a chance to eat it
11:36So um I want to create a dish that essentially looks like the judges are going to be going
11:42Mushroom foraging themselves to pick up a little mushroom looking dish
11:46But the thing is when you commit to um a dish like looking like something
11:51Like if it doesn't look accurate then it sort of loses a bit of that magic
11:54So um yeah that's the goal today make sure it's uh execute everything to the highest possible
11:59extent in terms of flavour but also in terms of um getting that presentation aspect right
12:04My chicken liver parfait goes into the oven and now it's time to make the mandarin and thyme gel
12:08Let's go kyle smells great
12:11Thanks mate
12:14Single bite snacks is what we did at alba for years
12:18And I feel like this whole journey in this competition has been all about me
12:22Sort of gaining back some confidence and sort of moving through that journey that I had with that venue that I love so much
12:28So today I want to pay homage to that memory and create something that represents who I am now
12:33And what I'm about
12:35So I'm making anchovies on toast
12:39I feel like this is a nice little ode to my past but as well
12:41It sort of represents where I'm going in my future and I'm confident in my cooking again
12:44I feel like it's a bit of a flex for me to be in an elimination at top five of masterchef and say
12:51I'm putting anchovies on toast but the toast is going to be crystal bread
12:55Crystal bread is essentially completely transparent starch toast
13:03It's completely hollow it's completely see-through but somehow still tastes like bread
13:11Crystal bread takes a long time to cook so that's the first thing I need to get onto
13:15I take water kuzu starch and potato starch and start whisking
13:20This needs to start boiling and come together looking like a pretty gross paste but
13:26greatness will come
13:28Jamie wait
13:30I'm so interested
13:32Yeah, me too
13:34I need at least 90 minutes for this to dry out in the oven because the danger with crystal bread is if I don't cook it out properly
13:40The effect won't work and the texture will be gummy
13:44Jamie
13:45Chef, sorry. No, you're on
13:51How are you, mate? Very well. I'm making anchovies on toast
13:54Yeah, you've got a smoked confit tomato a little anchovy custard. I'm making crystal bread
14:01So it'll be a crystal clear wafer
14:03Shatters like glass but still has that beautiful taste of bread
14:06So it may be anchovies on toast, but it's definitely master chef worthy
14:10My crystal bread we've never seen that in a master chef dish
14:16I think you know your way around crystal bread what can go wrong?
14:19I mean to be honest, I've never made it myself
14:22I've eaten in many restaurants around the world
14:24I guess the only thing that can go wrong with it is that it's not crispy
14:29You've got your wood cut out for you guys guys
14:31There's no backup there is no backup for the crystal bread all of my bread is in one basket
14:40And we're hoping that that is a clear vision of us going into the top four
14:50Think you can be the next master chef only one way to find out applications are open now
14:54Head to the link below and apply we'll see you in the kitchen
15:01Tiny dish
15:03Huge steaks 90 minutes ago
15:07Let's go guys
15:12Keep going pal let's go let's go run run run
15:14This is such a challenging challenge you've got one shot in one mouthful to win the judges over
15:29This fish would just tame itself
15:31Stay on the chopping board
15:33Look any day you're wearing a black apron this kitchen is a pretty terrifying day
15:37To be honest, I feel like these three boys have been my biggest competitors since day one
15:44So today is going to be a huge elimination
15:48But I came back to win I did not come here to set different milestones
15:53It was to get to that final spot
15:56And I am trying to do everything in my power to get there and to make sure I walk out of this kitchen a winner
16:03I look so fresh. It's beautiful
16:07Absolutely beautiful today. I think it's all about sticking to my strengths
16:12And I want to play around with japanese flavors as well as native australian ingredients
16:17So today I'm making a seaweed tart
16:19Inside that's going to have a native citrus gel, a toasted nori jam
16:24And a smoked fish head emulsion
16:28Babes how long are you smoking that for um probably about 10 10 minutes yeah
16:33And then I'm going to have the fish which I'm curing
16:37It's a traditional japanese technique called kombu jimei
16:41So you slice up my coral trout wrap it in the kombu and just allow that to
16:45Pretty much cure for as long as possible and it's cooked to really take on that beautiful kombu flavor
16:50Laura that looks amazing. Thank you
16:52So you're going to smoke it inside that I know so it's going to go into the cry back so that it penetrates more flavor quicker beautiful
17:00Showing some techniques girlfriend. We love a bit of technique
17:05I feel like I'm making domates
17:08There's definitely a lot of pressure today to to really make sure both the japanese and native australian flavors
17:14Sing work cohesively and I think it's going to come down to not just the flavors of both the cuisines
17:20But also the textures as well and you know you want a really fun textural explosive mouthful
17:25So yeah, I'm ready to absolutely nail this challenge. There's no other option but to nail it today
17:30You're working on your tart shells now. Yeah. Yeah, let's go. Yeah 40 down
17:35Where
17:41Stakes are so high today because whoever's going home today is going to miss out on being the top four and top five is good
17:47But it's not top four and it's certainly not winning
17:49So I've decided to put as much technique as possible into this dish to prove that I should be the one to stay
17:55So I'm going to add a few extra elements to go off my chicken wings stuff with white bait to really stand out
18:00I'm adding a chicken liver parfait
18:03A chive oil emulsion and a seaweed crisp when the judges bite into this snack
18:07I want to have a whole range of feelings from firstly the texture the crunch
18:11Right through to then big flavors from the parfait right through the sweetness of the white bait
18:15Chicken wings with the tuil and the parfaits in the oven now it's time to make the mousse to stuff the chicken wings with when they're ready
18:21To make the mousse I basically blend up some white bait with some egg salt and a little bit of cream until it's really light and fluffy
18:28White baits got a very sweet slightly salty flavor and I think that's going to go really well with the chicken
18:33Is that your mousse babes?
18:34Yep
18:35Beautiful
18:36It's almost all white bait
18:37Taste everything yeah?
18:38Yeah
18:38Let's go Jamie
18:42Great energy Dave
18:43Yeah
18:44Always
18:46Here for it
18:47I'm working on my confit tomatoes my anchovies on toast
18:51Did you put a bit of sugar on your tomato sorry?
18:53Did you put a bit of sugar on your tomato?
18:55No no not yet
18:57But now that you've said it it might bring out some more sweetness huh?
19:0175 minutes left and all the things that take a lot of time are in the oven
19:06So I've got my confit tomatoes in there
19:08The bread is the main thing that needs time to like to just dry out
19:13Now moving on to my anchovy cream like almost like a custard
19:16It's a good time right there
19:19Right so I've got to infuse this cream with the anchovy flavor
19:24And then mix it through some egg yolks essentially making a custard
19:28I want the fat from this to really cover the mouth so that even after the anchovy and the crystal bread's gone
19:34You're left with this unmistakable anchovy flavor that's just sitting on the palate
19:38Do you want it to be really intense?
19:40Um not too intense you're still gonna have an anchovy on the top
19:44Oh okay
19:45How long is your crystal bread gonna be in the oven for Jamie?
19:48Uh till it's ready
19:49You can't overcook it
19:50Oh okay cool
19:52This needs to be in a 170 oven for a long time
19:56I need all of the water to cook out and the starch to just solidify around the outside
20:01The slower you can do that the clearer you can get the bread
20:03What we don't want is any of that moisture to not have evaporated
20:08Because then you're gonna get something real gummy and it won't be nice
20:11So it's a waiting game
20:15I'm wearing a black apron and I'm resting my entire competition on whether this one thing that's never been done in this kitchen
20:22Gets done on time
20:24But I came fourth on my last season of MasterChef
20:27And the further into this competition I've gotten this year
20:30The more and more confidence I've had that I will be here at the end I just need to keep pushing
20:38You only have 75 minutes left to go
20:41Good luck please
20:42I'm going so fast in this kitchen
20:45Wild
20:49My chicken liver parfait is cooking in the oven
20:51It's now time to make my mushroom tart
20:53The pastry from my mushroom tart case is here is flour it's water it's olive oil and of course all those dried mushrooms in there as well
21:00Callum hey gents what's your one bite
21:03Mushroom and chicken liver tart is the dish so actually slightly inspired by your mushroom tart
21:08But yeah I guess as soon as I walked in today and just saw the moss and the kind of felt like you were walking through a forest
21:13It's um it's like my favorite thing in the world we show on my kids like food things so we got like picking apples and picking strawberries
21:18They're going foraging for mushrooms so I want you guys to do a little bit of a forage today
21:21So it's going to be little mushrooms on a plate and they're going to be stuffed with um chicken liver parfait chicken skin
21:27A little mandarin thyme gel
21:29And then a little mushroom stem made of like a mushroom butter as well
21:32So it's going to be a good time I reckon
21:33This incites me because I know that like Callum has the technique behind him
21:38Awesome
21:38So we got to pull something like that off
21:40So unfortunately that means Callum very high expectations over here
21:44Have your expectations as high as you like we're gonna go
21:46I can't wait
21:47Let's do it
21:47Wow
21:47Good luck mate
21:48Thank you
21:48I wish you luck Callum
21:50Thank you Jeff
21:51Is that your shell Cal?
21:53Yeah beautiful
21:54My mushroom tart case dough is resting
21:56I'm now going to make a port mushroom dashi jelly
22:01The mushrooms and the dashi are going to give that real savoury
22:03Umami flavour
22:05And the port in there just gives a little bit of sweetness
22:07Just to make sure it's not too earthy as well
22:10I'm going to set this into a jelly into little moulds
22:13And this is kind of going to be if you can imagine an upside down mushroom
22:16With all the little gills in there
22:17All those kind of lines that join the mushroom together
22:19This is going to be that part
22:22Can boil it'll be good
22:24Alright
22:25My white bay mousse is finished
22:27I now need to start stuffing the chicken wings
22:29I need to sort of pull the bones out
22:30Which is a very fiddly task
22:32I hold it by one end and just wiggle each of the two bones that's inside the winglet
22:41Stuff it with the mousse and then roll it up in cling film so I can steam them and cook the mousse through
22:44Can't put too much in because they'll be too big to eat
22:48I've never cooked white bay in this way if I'm taking a bit of a risk
22:53But hey, it's what you've got to do in this competition at this stage
22:56I'll be
22:59Tell us how are you going to wow us with one bite
23:02Well, I think one bite I've got these lovely little chicken wing stuff with a white bait mousse here
23:05Just cooking through almost done
23:07Yeah, they're gonna be sitting on top of these lovely seaweed and chive twirls
23:12That's already done
23:12Yep, chicken parfait, chicken liver parfait underneath that
23:14Yeah
23:15And on top a little bit of a green oil emulsion and heavier
23:19Wow
23:20A lot of texture a lot of flavor
23:21Strong flavor
23:21Yep
23:22Yeah, and a lot of flavor
23:25Just make sure that you're not just going for technical prowess
23:28Also make sure that it's carefully balanced
23:32Have I just really screwed up here by adding so many big flavors
23:39I really hope I haven't committed to the wrong dish
23:52And now I have some big flavors in my dish
23:55But with a small bite of food a single mouthful
23:58It's the proportions and the quantities and the way it's put together that's actually going to control how it eats
24:03Finally
24:04I'm confident with the concept of the dish
24:07And if I can get the balance right I think I can do something really special with it
24:11How's that Benny?
24:12Beautiful
24:12Beautiful mate
24:15My parfait's in the oven which is good
24:17My mushroom tart case dough is resting
24:21My gills gel is cooling down the blast chiller
24:27I'm just working on a little thyme and mandarin sauce I'm going to make as well
24:32I've chosen to use mandarin as one of the flavor profiles in today with my mushroom and my chicken liver
24:37And where that idea comes from is all the way back in season two
24:41I was in London and I got to cook a challenge with Heston and I got to make his meat fruit
24:46Which is chicken liver and mandarin and I remember eating that that day and just having a similar kind of
24:51Magical food experience like we've just had with Vaughan here
24:54And so when I thought of something to kind of break through the earthiness of that mushroom
24:59And that sort of silky saltiness of the chicken liver parfait
25:02Mandarin just seems like the obvious choice to link those two things together
25:07What's that for pal?
25:09Just a little sauce like puree thing
25:12Beautiful
25:13Is that going to go inside the mushroom?
25:15Yeah
25:16That now goes into the blast chiller
25:19Time to start rolling out my dough for tart shells
25:21No pressure you have 30 minutes to go guys
25:40There's 30 minutes to go my fish is still curing my smoked fish head stock is reducing down
25:46My nori jam still bubbling away
25:48The next thing I'm going to get onto is making my native citrus gel
25:52I'm using lemon aspen and desert lime today
25:56I feel like with Japanese cooking you'd use lots of yuzu within the dish to bring out that really nice acidic flair
26:02And these flavors are going to really complement that yuzu style of flavor
26:08Oh
26:10She needed 100 mils and she got it
26:13Now that my citrus gel is on the stove I crack onto rolling out my seaweed dough
26:18My heart is racing so fast
26:20Laura did I just hear you say that your heart is beating so fast
26:23So fast
26:24Yeah, you're feeling it aren't you
26:25Definitely
26:26Yeah
26:26So nerve-wracking
26:27Yeah
26:28Like there's so much at stake today
26:30I can see it in your eyes
26:32Have you got confidence in your idea?
26:33Yes
26:34Like at first I feel like you're going to get hit with all the native citrus because I feel like it's so prominent
26:37And then you flip to the Japanese side
26:39Then I want you to get the smokiness from the head emulsion
26:42So it's really a two-part journey in a single mouthful
26:45Yeah
26:45Yeah
26:46Sounds amazing if you can pull it off it's true
26:48That's what you need with like any little snack like you just want to be blown away
26:51And you've only got one mouthful to do it so that's what I'm trying to do
26:54Yeah
26:54Blow your socks off in one mouthful
26:56Well we don't need to tell you what's riding on this so we're wishing you all the best
26:59Thank you so much
27:00Thank you ladies
27:01I will
27:02Are you wearing socks?
27:03I'm not wearing socks
27:04Put some socks on Soph
27:08Just one bite between you and the top four
27:1015 minutes to go
27:12That's perfect
27:19Stunning
27:19Oh my god that's it
27:20Perfect
27:20Perfect
27:21Oh
27:21Wow
27:23Yes
27:24I just got goosebumps
27:25Ah
27:25So
27:26How are you going?
27:28Good man
27:28Having fun?
27:29Yeah
27:29How are you covering?
27:30Good
27:30Nice mate
27:31Usually when you have chicken liver parfait it'll be covered with like a jelly or like a clarified butter or something like that
27:38And today I'm kind of doing both of those things
27:39So I've got my jelly setting away and I'm now going to make a little stem for the mushroom
27:44It's going to be butter, black garlic and slippery jack mushrooms
27:48Nice pal
27:50Even though the little stem I'm making here is quite a small part of the dish
27:53I think it's a really important part because that sort of fat from the butter as it melts in your mouth
27:56is going to offset some of that sweetness from the mandarin gel
28:00and that kind of savoury earthiness of the mushroom dashi jelly that goes on the top as well
28:05So it's going to be a really important sort of balancing act
28:09How long till the crystal bread comes out, Jamie?
28:13Um
28:14I'm pushing it a little bit
28:16The crystal bread's going to come out and I'm probably going to have minutes to plate
28:20It's not a lot of time but it's going to have to be
28:24Oh that smells incredible, Jamie
28:26Tomatoes look amazing
28:28Yeah, they do
28:29Take my confit tomatoes out
28:31They're still just holding together and although they look beautiful
28:35Top four is on the line here
28:37So a little bit of smoke is just going to elevate them that little bit more
28:41and take it to the next level
28:43My anchovy cream is now done
28:46It all comes down to this crystal bread
28:48They look like ice cubes
28:51They actually look like ice cubes
28:52And you've had it before
28:53What's that?
28:54No, no agent, no
28:55I can't push it any longer
29:00They need to come out of the oven right now
29:05If this doesn't work, there's no redo
29:09I'm going to be putting an anchovy on a spoon
29:10This snack needs to be your saviour five minutes to go
29:15Come on guys
29:22I'm praying it's worked
29:30Oh
29:31No, not that one
29:40I'm trying to get this crystal bread out of the pan
29:43But these round ones just aren't de-moulding
29:45How are they?
29:47Good
29:49Good isn't filling me with heaps of confidence
29:54Can't remake it
29:55I move over to my squares
29:59And I can see them retracted from the edges
30:03We could be on here
30:06Pretty clear
30:07Happy Jamie?
30:08Yep
30:09These are so fragile, but it's holding form
30:12It's clear
30:14It's worked
30:17Are they super delicate?
30:19They are right now
30:21They firm up
30:22Yeah, but what happens when stuff gets put on them?
30:25Yeah, things go on it
30:28Not sure
30:31Nice one, Cal
30:32I take my mushroom dashi and port jelly out of the fridge and turn it out
30:37And they look exactly like little mushroom gills
30:39They look really good, mate
30:40Thank you
30:42My porcini tart case has come out of the oven
30:44And they're looking good and they're nice and crunchy
30:46The next thing it goes in is that chicken liver parfait
30:48Around that I'm going to pipe some of that mandarin and thyme gel
30:51And top each with a little doughnut of chicken skin
30:54Chicken skin doughnuts, baby
30:56I've punched out my little circles of chicken skin
30:58So I can put the stem through the skin
31:00Next up is the mushroom dashi and port jelly
31:03That make them kind of the gills of the mushroom
31:05And finally that black garlic and slippery jack mushroom butter
31:08That forms the stem
31:10Two minutes to go
31:15Oh my god, they look so perfect
31:16The last little thing I need to do is make a little Geraldton wax powder to dress the coral trout with
31:23By pouring liquid nitrogen over the actual Geraldton wax
31:26It's going to keep its colour and also the freshness of flavour that I want to accentuate in this dish
31:32I've got my tart shells and I start to pipe in my three different emulsions
31:36The balance of these is so crucial
31:38There's a little bit more of that citrus gel
31:40A good amount of that smoked fish head emulsion and three little dots of that nori jam
31:47I feel like my heart rate has intensified so much in the last like half an hour because I just I
31:54Because this means so much to me and then like obviously means so much to everyone else
31:58Let's just make sure that every single thing I'm putting in this tart is the most incredible version of itself
32:03The crystal bread holds unto itself
32:09But now I'm piling stuff on top of it
32:12The last thing I want to do is weigh it down so much that it collapses
32:17The flavours are all there
32:18The anchovy comes through in the cream obviously you get the beautiful anchovy on top
32:22So hopefully the crystal bread stays nice and crispy
32:25It works
32:26One minute to go
32:30Oh my god
32:32That was bad
32:33Thank god that gerbil
32:35I'm trying to get this on the plate as fast as I can
32:37I've fried off my chicken wings
32:39Chop the end off and then divide that into two
32:41It's only a small mouthful but any more than that and it won't fit in anyone's mouth
32:46Slice some thin slices of parfait and put that on top of the tuil
32:49It's not as refined and pretty as I would like it
32:52But it's still going to taste amazing I hope
32:54Time to serve your snacks in 10
32:579
32:588
32:597
33:006
33:015
33:024
33:033
33:042
33:051
33:08Epic
33:09Epic work everybody
33:12Hey Brian
33:14What up mate?
33:14Same to you mate
33:16Bye now
33:21Nice work boys
33:23It's so hard
33:26One bite has to explain everything that you want to say today
33:29Can I see? Can I see? Can I see?
33:31Whoa
33:34You know this could be my last cook and
33:37If I don't go one of them is
33:39What about me?
33:40What about me?
33:40Okay
33:46Yeah
33:56Hi Laura
33:56Hi
33:57Hi Lars
34:01Wow
34:01Wow look at that.
34:13This is my seaweed tart with cured coral trout and native citrus.
34:20When we pop this one bite in our mouth, what do you want us to experience?
34:24I think that contrast of Japanese flavours and the really wild intense citrus that the
34:30natives have given to this dish.
34:31Do you think you've balanced the intensity of your ingredients?
34:34I think I have.
34:35I think it's got enough punch but it's also still really clean.
34:38I think when you're sitting down having lots of snacks you want it to have that intense
34:43impact but you want to be left going and I could have another one that wasn't too much
34:46so hopefully I've hit that.
34:49Thanks Laura.
34:50Thank you so much.
34:51Thanks Laura.
34:52Okay.
34:53What do we think of Laura's snacks?
34:58Beautiful.
34:59Beautiful.
35:00Looks like deceptively simple.
35:01Yeah.
35:02I don't know how much work has gone into that.
35:03Yeah.
35:04Completely agree.
35:05Yeah.
35:06All right let's have a try.
35:12I think Laura's created something here that's really special highlighting the native Australian
35:32citrus.
35:33I'm not really familiar with it but I love the Geraldton wax.
35:38It kind of got that pine like like almost like a conifer finish.
35:42I think all in all it's a really good dish.
35:44Yeah.
35:45What she set out to do was really highlight Australian native citrus in here.
35:50What she's done really beautifully is pair it with Japanese ingredients that really scream
35:55umami like that nori jam for instance combined with that really kind of rich fish head emulsion.
36:03Those two things are just like holding everything at bay and then letting the finger lime the desert lime jam just zing on zing on zing on zing.
36:13The Japanese do simplicity and clean so so well and I feel like they are two adjectives for what I would describe Laura's dish there.
36:21That was that was delicious.
36:22She just layered every single ingredient with so much technique.
36:27Like I love the way she cured that fish wrapped it in the kombu and it just left it having the most beautiful texture and was just seasoned perfectly.
36:36What I like very much too is she's used most of everything.
36:40I mean using the fish heads to get the gelatin to make it to the emulsion.
36:45I mean it's a lot of work.
36:48It's phenomenal.
36:51Walking my dish up to the judges.
36:55I'm definitely concerned that this dish won't be good enough to keep me in the competition.
37:00I know it's a delicious dish but it doesn't look amazing.
37:08Hi Ben.
37:09Hi Ben.
37:10How are you mate?
37:11I've put all of my heart into this dish and I just hope it keeps me safe.
37:21Grab your aprons and try these delicious MasterChef approved recipes on 10.
37:33Ben, what have you made?
37:34I've made a white bait stuffed chicken wing with a chicken liver parfait, a parmesan and seaweed tuile and a chive oil emulsion.
37:51At the start of the day you were pretty inspired by Vaughan.
37:54How did that shape this dish?
37:56I think a few things seeing some of the ingredients from home which I haven't seen for a while particularly white bait being one of them.
38:03But I think more than anything those dishes had layers of flavour in them and texture in them.
38:08And so I wanted to try to create something leading into that a bit where there's plenty of texture, plenty of flavour and plenty of layers.
38:15I'm sensing you're a little bit worried with this one.
38:18Yeah I'm worried every time I cook in here this one, you know this isn't the way I typically cook.
38:24I do know it's delicious and I do know I gave it my best so I can't really do much more than that.
38:29But we're looking forward to tasting it. Thanks mate.
38:32Thanks Ben.
38:33Awesome bro.
38:38I'm trying to see that white bait.
38:39Yeah I'm trying as well.
38:40Moose.
38:41Maybe, is that what this is?
38:43Those little ones there?
38:44Yeah there's a sliver of it in there.
39:08I mean it tastes good.
39:14I just feel like the end result, the execution of it, there's just too many things going on there.
39:21Like even the kind of the caviar gets lost because there's just so many things.
39:25Yeah.
39:26And I get it, there's all these things that I love but I just feel like if he had just taken a few of those things out, it would have been a more well executed dish.
39:34And I hate to say that because he's a kiwi.
39:37Yeah.
39:38But yeah, I'm a man.
39:41It's definitely a tasty little tower.
39:43I love the layering of those really savoury flavours that is put in there.
39:48Parmesan and seaweed, chicken and caviar.
39:50They're all flavours that we know work together really well and I think Ben's used that to his advantage.
39:55I wanted more white bait.
39:57You know, for me that was the story when we went up to Ben's bench and yeah, I wouldn't even know that was white bait in there.
40:04Yeah.
40:05Because there is so much flavour going on with the parmesan crisp, with the parfait.
40:09The only thing I've got in my palette and still know is the parmesan.
40:13Yeah, yeah.
40:14Same.
40:15Strong.
40:16I think you can definitely see potential in Ben's dish and you can understand what he's trying to achieve here
40:21because there's some solid flavours in the individual elements.
40:24I just feel like they struggled to really come together and it's fallen short a bit.
40:29Hmm.
40:34Callum.
40:35Hello everyone.
40:36Hi Callum.
40:37Hi Callum.
40:38Hi Callum.
40:39Wow.
40:40Oh my God.
40:41They are adorable.
40:43Oh wow.
40:44Get it all in there.
40:49Oh you can smell the mushroom.
40:52Yeah it's a little mushroom stock just to finish.
40:55These are mushroom and chicken liver tarts.
40:57From the tart shell up it's a porcini tart case.
41:00There's then a chicken liver parfait, mandarin and thyme puree around that.
41:04On top of that is a little donut of crispy chicken skin.
41:07Mushroom dashi and pork gel is the little gills.
41:10And then the stem is made from black garlic, slippery jack mushrooms and butter.
41:14Were you thinking of your family while you were cooking this dish today Callum?
41:17Yeah I think today it was literally walking through those doors of the MasterChef kitchen
41:21and just seeing the trees and the moss and the rocks and it just instantly took me back
41:25to that moment with my family that in the colder months we'd get you know chuck a jacket on
41:30and go for a little explore.
41:32Yeah I've actually got my phone in my pocket can I show you a little photo?
41:35I would love to see a little photo.
41:37This is um, this is my daughter Elle helping me grab little pine mushrooms.
41:43Wow.
41:44She's the same size as the mushroom.
41:46It's literally, I reckon it's bigger than her head.
41:48And so that's kind of the idea of the plating.
41:51You find like a hundred of these for every porcini you find.
41:53Wow.
41:54That's a real magic when you get one of those.
41:56That's really amazing that you can walk in and have that memory and have it power an idea like this.
42:01Well Callum, thank you very much. We're going to test your dish now.
42:04Thanks Galen.
42:06Thanks everyone.
42:07Wow look at this.
42:09Oh my god. I am gobsmacked by this.
42:12It smells so much like mushrooms.
42:14It's really cool.
42:16I don't want to break one of these little big things.
42:19I know.
42:20Look at that.
42:21Look at that.
42:22It's so good.
42:23Even with the cuffs.
42:24So adorable.
42:25Oh my god.
42:26Oh my god.
42:27Oh my god.
42:28That's yum.
42:29That's so yum.
42:30It's so good.
42:31I actually really like the kind of citrus, mandarin.
42:32It's amazing.
42:33You can taste a little bit of the thyme.
42:34There's thyme in there.
42:35Yeah.
42:36Yeah.
42:37The only thing that would make this better is if a fairy popped out of my mouth right now.
42:51That was so delicious.
42:55I think when something looks so perfect it's difficult because it can kind of really go
42:59downhill.
43:00But the way it looked completely matched the flavour.
43:02That parfait was so incredible.
43:06And it's when food is really good we all end up shaking our heads.
43:10Because it's just like we just don't know what to do.
43:12I'm kind of speechless.
43:14That is such an amazing bite of food.
43:17Yeah for me that's going to be hard to beat.
43:21You know it almost looks like that's something a chef would be thinking about for quite a
43:25long time before they made it.
43:26Not something that someone's just going to come in here and say we're doing snacks and
43:30bust that out for two hours.
43:32You can see he just loves cooking.
43:34He's like a machine.
43:35He has thought of everything from the thinness of that portuny shell.
43:40He went to the effort of taking that little disc of chicken skin and drilling a hole in
43:45it so that he could place it on top of the parfait but under the veil so it would be hidden
43:51but wouldn't get soggy so it still had that salty crispness to it.
43:55That was incredible.
43:56I think there's been times where Callum has been on the cusp of like just stamping his
44:01authority on this competition and going I'm the one to beat.
44:05This is it.
44:06He's just said if he hasn't before I am the one to beat and I couldn't be more proud
44:11of him.
44:12This is huge.
44:18It doesn't matter how confident you are in your dish.
44:21There's still thoughts in the back of your head.
44:26Jamie.
44:27Hey Jamie.
44:28Hello.
44:29Ho ho.
44:31If this isn't absolutely spot on there's every chance I'm walking out those doors.
44:49Jamie what have you made?
44:50So I've made anchovies on toast.
44:53This is like no anchovies on toast I've ever seen.
44:56Where did you come up with the idea?
44:58It was certainly one of the things that represents Abba very well and I think that the tongue
45:06in cheek nature of coming in here in top five and saying I've made anchovies on toast is
45:11probably about as big a tip of the hat to not only my old venue but myself as a cook that
45:18I could possibly do.
45:19I love that.
45:20I'm going to taste your dish now.
45:21Cheers mate.
45:22Thanks Jamie.
45:23Cheers.
45:24Gentle gentle.
45:25Oh yeah yeah yeah.
45:26I mean for me that's super yum.
45:32I feel like it is it's like it's like Spain in one bite.
45:33You know.
45:34That was a one bite wonder.
45:35I loved how that crystal bread just shattered in my mouth and then it was just this familiar
45:39flavour flavour that we all love and there was nothing mysterious about it.
45:40It was just delicious.
45:41Yeah.
45:42Yeah I felt like he definitely made the brief.
45:43Absolutely.
45:44The answer to my question would I miss the bread.
45:45I didn't at all.
45:46You know.
45:47You know.
46:18the smoked tomato and the fat of the olive oil that he confid those tomatoes.
46:21Yeah.
46:22Topped off with a very simple anchovy.
46:25Man it packed apart.
46:26That that belongs on a fine dining menu in Spain and the reason I know that is not just
46:33because of the taste it's because what it's doing to my mouth afterwards like all the saliva
46:37is rushing to the front it's really setting me up to eat more.
46:40I would smash 10 more of those with a glass of sherry.
46:43Yeah.
46:44No problem.
46:45So I was like I would just like a little line of those things in front of me and I'll just
46:48be like.
46:50As one bite.
46:51Yeah.
46:52Not to the other part.
46:59Vaughn how do you think these guys handled today's challenge.
47:02I thought everyone had their own cool thing going on.
47:06Some of it was super exciting for me and I honestly I was like wow.
47:09How does someone bust something like that out in two hours.
47:13And I think you guys are all awesome.
47:15Give it up for Vaughn Mabee.
47:25Before we get down to it.
47:26We just have to commend one of you for plating up one of the most interesting well executed
47:33masterful dishes of the competition so far.
47:36Well done.
47:37Callum.
47:38Callum.
47:39Hey.
47:45And Callum's dish wasn't the only one that impressed us.
47:47All of your dishes today showed us exactly why you're here.
47:51But sadly one had a few minor problems.
47:54And up against perfection it just fell short.
47:58Which is why I'm so sorry you're going home Ben.
48:04You proved early on to us that you're a fighter.
48:05And you've absolutely lived up to the Eliminator name.
48:18Almost.
48:19I'm so glad I came back and I'm so glad what I've got out of it.
48:22You think what we've done on this season you know got to cook along with Gordon Ramsay,
48:26Curtis Stone, been to Doha, cooked in a Michelin star kitchen there, cooked in Vudemont here.
48:30Like it was just an absolute dream come true and to deal with such an amazing group of people is just unforgettable.
48:36So you know I feel like I've won even though I haven't won the competition and I just want to wish these guys the best of luck because you know anyone could win this.
48:43Yeah I'm pretty gutted that I'm going home today but at the same time I've gained so much from being in it.
49:02I had a couple of years out of professional kitchens and sort of almost lost my love of food a little bit and being back in this competition has really lit that fire again.
49:09Give it up for Ben everybody!
49:12Good luck for me!
49:13Good luck!
49:24Love what you see in the Masterchef kitchen?
49:26Now you can do it yourself with the Masterchef at Home cookbook.
49:31Head to the website or scan the QR code.
49:34Sunday night, four contestants, four judges and four cloches.
49:44You'll pick whose ingredient you want to cook with today but you're not going to know what the ingredient is until after you've made your choice.
49:55What the hell is that?
49:56It's a tussle for Top Dish.
50:01I'm like trying everything in my power to get that win.
50:03And a massive prize.
50:06Trust me gang, it is one that you are not going to want to miss out on.
50:10Oh yes.
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