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Masterchef Australia Season 17 Episode 54
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Short filmTranscript
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
00:57Oh
00:59So beautiful
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
01:18elimination
01:18These beautiful bites were made by Kiwi legend
01:24He made the top 100 chefs list this year
01:28His ethos around New Zealand ingredients has earned his restaurant three hat status
01:35It was awarded the best dining experience in 2024
01:41And the third best restaurant in the world by food and wine
01:47Oh my god
01:48Holy shit
01:49Now that ain't it
01:51This is insane
01:52It made the San Pellegrino world's 50 best restaurants list this year
01:58I just got crisped on
02:00Please welcome
02:02The mad genius of the South Island
02:06Executive chef of Queenstown's Emersfield
02:09Vaughn Mabie
02:10Vaughn Mabie
02:22Vaughn Mabie from New Zealand
02:24His 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
02:32What's happening guys
02:34I only walked in like a boss
02:36Mohawk
02:37Just chillin
02:38What's up
02:39Kia ora
02:41How good
02:41Chef
02:42Chef Vaughn
02:43How are you
02:44Hello
02:47Vaughn
02:48Welcome 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
02:57Emersfield
02:57It'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
03:05Aotearoa
03:06And it's cuisine
03:08In a different light to the world
03:10Vaughn's restaurant is famous for its tasting menu of sensational snacks
03:15And 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
03:31You get to taste them right here right now
03:36That's an excellent start to a
03:37I'm going to show you
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 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 whitebait fritters
03:58Inside is actually aerated whitebait 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 is so inspiring
04:11This is what we call the duck foot
04:14I mean there's duck feet like 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
04:25There is fish heads that have got almost cornetto like ice creams hanging out of them
04:30I want to get into his brain and be like how the hell did you come up with this kind of stuff
04:34This is the New Zealand native green bone
04:37Inside 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 my mouth just fills with all this flavour
04:47It's so sour and and so bright
04:49That was amazing
04:50It's like the ultimate palette awakener
04:53This is the wing of the titi also known as the mutton bird
04:57I think the thing with all of these dishes is that they look really simple
05:02But so much thought and attention has been given to how to pack all that flavour in
05:06It's quite amazing how much flavour you can pack into such a small amount of food
05:09And to have those classic kiwi flavours makes them even more special I think
05:12Awesome man
05:13I think it's spectacular and 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 this is the heart
05:22So the heart you know it'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 Depinda has chosen the worst mystery box to win yesterday
05:43Because this is very cool right now
05:45I 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?
06:03No
06:04It's called kayo in a 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
06:20And celebrate all of the things that are beautiful and unique about 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
06:32And 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
06:47We want you to create your own spectacular one bite wonder
06:53And 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
07:17Come on guys
07:25I'm definitely excited for this challenge
07:26But also nervous is absolutely the right word to use
07:31These three guys are such creative incredible cooks
07:34I 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
07:40And what is it going to take to put up an incredible dish
07:43You know what I'll get my fish last
07:47Because that's going to be the smartest thing to do
07:49Honestly 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 I mean for me I start with like focusing on one ingredient
08:15And then around that I would create something whether it's the way it's shown to you or the way it's given
08:21To make it more elaborate where they can stand out amongst the other chefs
08:25Love this
08:26If 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 yeah so
08:39You okay Ben?
08:40Good chef thank you
08:41How do you feel having other zil kiwi in the kitchen?
08:43It's always nice
08:44Yeah
08:44It's twice as hard for you though
08:46Twice as hard for you to understand what we're saying right
08:48I think Vaughan's food is amazing um great to have another kiwi in the kitchen
08:58I'd like to know how he makes it because it helped me today but um 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
09:15But Vaughan talks about a connection with food and white beta definitely makes me think of my childhood and
09:22I'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
09:29Hello hello
09:29How are you mate?
09:30Pretty good
09:30Pretty good yeah
09:31Pretty good you feeling the pressure a little bit or what?
09:33100% yeah there'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 so I don't want that to be the case
09:40I'm just going to try to make the most precise flavourful mouthful of food I can do
09:43I'm actually going to use uh having seen the white bait I didn't taste it up there but I saw it
09:47And I just it just brought back my childhood memories of eating white bait and you know
09:50Just pretty much white bait and egg is all you need but 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 and 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 and uh hopefully
10:02Take you to my childhood in New Zealand to your childhood as well I imagine
10:05It sounds really cool sounds like something that uh interests me a lot you know like that's cool
10:12Yeah white bait chicken wings yeah I obviously I want to see the kiwi wing win sorry
10:17But uh I will not be biased
10:20No you won't be
10:21He's also bigger than you Andy in case
10:25Bigger than most
10:26Good luck mate
10:27Thanks Andy appreciate it
10:28Good luck
10:28Thanks chef
10:29So the chicken wings I want to stuff them and you can either pull the bones out raw or pull them out cooked
10:33It's far easier doing what they're cooked so frying the chicken first
10:36It gives it a bit of colour on the skin and then cooking it gently in the stock is just going to make it cook through without overdoing it
10:46Callum are 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 in these things
10:57But this is going to be one for my kids today so um mostly going to be running higher but um yeah I'm really excited
11:04One of the things I love to do with my kids is to um educate them about all things food and so we'll
11:09often go out on little adventures we'll go um uh pick apples up in the lead hills where I'm from
11:14In the cooler months I've got wild mushrooms growing everywhere just near my house
11:18And seeing Vaughan's uh creations today and how much just sort of spoke of you know a sense of place
11:23Um I just thought that was really awesome and so I'm going to do a um a mushroom and chicken tart
11:30Something that I noticed with Vaughan's dishes were they were little works of art like they looked
11:33really interesting before you even had a chance to eat it
11:37So I want to create a dish that essentially looks like the judge 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 or if it doesn't look
11:52accurate then it sort of loses a bit of that magic so um yeah that's the goal today make sure it's uh
11:57execute everything to the highest possible standard in terms of flavour but also in terms of um getting
12:01that 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 thanks 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 and what I'm about
12:34Uh, so 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
12:48At top five of master chef and say i'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
13:19This needs to start boiling and come together looking like a pretty gross paste, but greatness will come
13:28Jamie wait, I'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 are
13:49How are you mate? Very well. I'm making anchovies on toast. Yum. Yeah, you've got a smoked confit tomato a little anchovy custard
14:00I'm making crystal bread, so it'd be a crystal clear wafer shatters 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 kitchen
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. I 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. Thanks guys
14:34There's no backup there is no backup for the crystal bread all of my bread is in one basket
14:39Um, and 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 head to the link below and apply
14:56We see you in the kitchen
15:01Tiny dish
15:03Keep 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 this 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
15:39To 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
16:03It looks 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 and a smoked fish head emulsion
16:28Babes how long are you smoking that for?
16:30Probably about 10
16:3210 minutes
16:32Yeah
16:34And 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
16:44Pretty much cure for as long as possible when it's cooked to really take on that beautiful kombu flavor
16:50Laura that looks amazing. Thank you
16:53So you're going to smoke it inside that?
16:55No, so it's going to go into the cry back so that it penetrates more flavor quicker beautiful showing some techniques girlfriend
17:03We love a bit of technique
17:05I feel like I'm making domates
17:07There'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
17:37I
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 with my chicken wings stuffed with white bait to really stand out
18:00I'm adding a chicken liver parfait
18:03A chive oil emulsion and a seaweed crisp
18:05When the judges bought into the snack I 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 the tuile and the parfaits in the oven now
18:18It's time to make the moose to stuff the chicken wings with when they're ready
18:21To make the moose 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 moose babes? Yep, beautiful. It's almost all white bait taste everything. Yeah, yeah, let's go Jamie
18:42Great energy Dave. Yeah always
18:46I'm here for it. I'm working on my home feed tomatoes my anchovies on toast
18:50Did you put a bit of sugar on your tomato? Sorry? Did you put a bit of sugar on your tomato?
18:55No, no, not yet. But now that you've said 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 the bread is the main thing that needs time to like to just dry out
19:11Now moving on to my anchovy creams like almost like a custard. It's a good time right there
19:19Right, so I've got to infuse this cream with the anchovy flavor and 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. Do you want it to be really intense?
19:40Um, not too intense. You're still gonna have an anchovy on the top. Oh
19:45Okay, how long is your crystal bread gonna be in the oven for Jamie? Uh till it's ready. You can't overcook it. Oh, 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. What we don't want is any of that moisture to not have
20:07Evaporated because then you're gonna get something real gummy and it won't be nice. So it's a waiting game
20:16I'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, but I came fourth on my last season of MasterChef and 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. Good luck please. I'm going so fast in this kitchen
20:45Wild
20:49My chicken liver parfait is cooking in the oven. It's now time to make my mushroom tart
20:53The pastry from my mushroom tart cases here is flour it's water it's olive oil and of course all those dried mushrooms in there as well
21:01Callum. 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
21:14It's um
21:14It's like my favorite thing in the world show my kids like food things so we're 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
21:24Chicken liver parfait chicken skin
21:27A little mandarin thyme gel wow and then a little mushroom stem
21:31Made of like a mushroom butter as well, so it's going to be going to be a good time
21:33I reckon this incites me because I know that like
21:36Callum has the technique behind him awesome to be able to pull something like that off
21:40So unfortunately that means calm very high expectations over here. Have your expectations as high as you like
21:46I can't wait. Let's go out. Good luck. I wish you luck Callum. Thank you Jeff. Is that your shell cow?
21:53Yeah, beautiful. My mushroom tart case dough is resting. I'm now going to make a port mushroom dashi jelly
22:01The mushrooms and the dashi are going to give that real savory umami flavor
22:05And the port in there just gives a little bit of sweetness just to make sure it's not too earthy as well
22:10I'm going to set this into a jelly into little molds
22:13And this is kind of going to be if you can imagine an upside down mushroom with all the little gills in there
22:17All those kind of lines that join the mushroom together. This is going to be that part
22:23Well, that'll be good. All right
22:25My white bay mousse is finished. I now need to start stuffing the chicken wings
22:29I need to sort of pull the bones out which is a very fiddly task
22:32Come on fire it out
22:34I 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
22:46Can't put too much in because they'll be too big to eat
22:48I've never cooked white bat in this way of I'm taking a bit of a risk, but hey, it's what you're going to do in this competition at this stage
22:56Tell us how are you going to wow us with one bite? Well, I took one bite
23:02I've got these lovely little chicken wing stuff with a white bait mousse here, which is cooking through
23:07Almost done. Yeah, let me sitting on top of these lovely seaweed and chive twiels. That's already done
23:12Yep, chicken parfait chicken liver parfait underneath that. Yeah, and on top a little bit of a green oil emulsion and happier
23:19Wow, a lot of texture a lot of flavor strong flavor. Yep. Yeah, and a lot of flavor
23:25Just make sure that you're not just going for technical powers also 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
23:48I know 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 finally
24:04I'm confident with the concept of the dish and if I can get the balance right, I think I can do something really special with it
24:11How's happening? Beautiful. Beautiful, mate
24:15My parfait's in the oven, which is good. My mushroom tart case dough is resting
24:23My gills gel is
24:26is cooling down the blast chiller. I'm just working on a little thyme and
24:31mandarin 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
24:36And 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
24:44Heston and I got to make his meat fruit which is chicken liver and mandarin
24:47and 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 and so
24:55When I thought of something to kind of break through the earthiness of that mushroom and 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. Is that going to go inside the mushroom? Yeah
25:16That now goes into the blast chiller
25:19Time to start rolling out my dough for tart shells
25:23No pressure you have 30 minutes to go guys
25:28Bring it home
25:36There'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
25:53I'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
26:01Flare and these flavors are going to really complement that yuzu style of flavor
26:06Oh
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
26:19Laura did I just hear you say that your heart is beating so fast
26:23So fast
26:23Yeah 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
26:29I can see it in your eye
26:31Have 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
26:36Because I feel like it's so prominent and then you flip to the japanese side
26:39Then I want you to get the smokiness from the head emulsion
26:43So 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 genius
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 thank you ladies
27:01I will are 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
27:18That's perfect
27:19Oh my god that's it
27:20Perfect perfect
27:23Wow
27:24I just got goosebumps
27:26Soap
27:27How you going?
27:28Good man having fun
27:29Yeah
27:29How are you traveling?
27:30Good
27:31Nice mate
27:32Usually 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 so I've got my jelly setting away
27:41And 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 savory 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
28:07How long until the crystal bread comes out, Jamie?
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 play
28:19It's not a lot of time, but it's going to have to be
28:24Oh, that smells incredible, Jamie
28:26Tomatoes look amazing
28:27Yeah, they do
28:29Take my confit tomatoes out
28:31They're still just holding together
28:33And 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 and take it to the next level
28:42My anchovy cream is now done
28:45It all comes down to this crystal bread
28:48They look like ice cubes
28:50They actually look like ice cubes
28:52Andy, have you had it before?
28:54What's that?
28:54No, I've never eaten it, no
28:55I can't push it any longer
28:59They need to come out of the oven right now
29:02If this doesn't work, there's no re-dos
29:08I'm going to be putting an anchovy on a spoon
29:11This snack needs to be your saviour five minutes to go
29:15Come on, guys
29:16I'm praying
29:23It's worked
29:24Oh
29:31No, not that one
29:41I'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?
29:46Eh, good
29:48Good isn't filling me with heaps of confidence
29:52Can'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
30:04Pretty clear
30:06Happy, Jamie?
30:08Yep
30:09These are so fragile
30:11But it's holding form
30:12It's clear
30:13It's worked
30:15Are they super delicate?
30:18They are right now
30:20They firm up
30:22Yeah, but what happens when stuff gets put on them?
30:25Things go on it
30:26Um
30:27Not sure
30:29Nice one, Cal
30:32I take my mushroom dashi and port jelly out of the fridge
30:35And turn it out
30:36And they look exactly like little mushroom gills
30:39They look really good, mate
30:40Thank you
30:41My porcini tart case has come out of the oven
30:44And they're looking good and they're nice and crunchy
30:45The next thing that 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
30:55I've punched out my little circles with 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
31:04And 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
31:17The last little thing I need to do is make a little Geraldton wax powder
31:21To dress the coral trout with
31:23By pouring liquid nitrogen over the actual Geraldton wax
31:26It's going to keep its colour
31:28And 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
31:43And 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
31:51Because I just I
31:54Because this means so much to me
31:56And it like obviously means so much to everyone else
31:58Let's just make sure that every single thing I'm putting in this tart
32:01Is the most incredible version of itself
32:06The 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
32:16The flavours are all there
32:18The anchovy comes through in the cream
32:20Obviously you get the beautiful anchovy on top
32:22So hopefully the crystal bread stays nice and crisp
32:26Works
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
32:43And it won't fit in anyone's mouth
32:46Slice some thin slices of parfait and put that on top of the twill
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
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33:015
33:024
33:033
33:042
33:051
33:08Epic
33:09Epic work everybody
33:13All done mate
33:14It's into you mate
33:15All done
33:21Nice work boys
33:25So 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
33:35If I don't go one of them is
33:39What I mean
33:46Yeah
33:56Hey Laura
33:56Hi
33:57Hey Loz
34:01Wow
34:09Wow look at that
34:13This is my seaweed tart with cured coral trout and native citrus
34:17When we pop this one bite in our mouths what do you want us to experience?
34:23I think that contrast of Japanese flavors and the really wild intense citrus that the natives have given to this dish
34:31Do you think you've balanced the intensity of your ingredients?
34:34I think I have I still I think it's got enough punch but it's also still really clean
34:38I think when you're like sitting down having lots of snacks you want it to kind of have that intense impact
34:43But you want to be left going I could have another one that you know it wasn't too much so hopefully I've hit that
34:48Thanks Laura
34:49Thank you so much
34:54Okay
34:55What do we think of Laura's snacks?
34:58Beautiful looks like deceptively simple
35:00Yeah
35:01I don't know how much work has gone into that
35:02Yeah
35:03Completely agree
35:04Yeah
35:04All right let's have a toy
35:09Thank you
35:13I think Laura's created something here that's really special highlighting the native Australian citrus
35:34I'm not really familiar with it but I love the Geraldton wax it kind of got that pine like like
35:40Almost like a conifer finish I 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 umami
35:55Like 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
36:10Just zing on zing on zing on zing
36:13The Japanese do simplicity and clean so so well
36:17And I feel like they are two adjectives for what I would describe Laura's dish there that was that was delicious
36:22She just layered every single ingredient with so much technique like I love the way she cured that fish
36:29Wrapped it in the kombu and it just left it having the most beautiful
36:33Texture and was just seasoned perfectly what I like very much too is she's used most of everything
36:40I mean using the fish heads
36:42To get the gelatin to make it to the emulsion i mean it's a lot of work it's phenomenal
36:53Walking my dish up to the judges
36:56I'm definitely concerned that this dish won't be good enough to keep me in the competition
37:01And I know it's a delicious dish but it doesn't look amazing
37:04I've put all of my heart into this dish and I just hope it keeps me safe
37:26Grab your aprons and try these delicious masterchef approved recipes on 10
37:34Ben what have you made
37:39I've made a white baked stuffed chicken wing with a chicken liver parfait
37:45A parmesan and seaweed twill and a chive oil emulsion
37:52At the start of the day you were pretty inspired by Vaughan
37:54How did that shape this dish?
37:57I think a few things seeing some of the ingredients from home which I haven't seen for a while
38:01Particularly white baked being one of them um but I think more than anything those dishes had layers of flavor in them and texture in them
38:08And so I wanted to try to create something leaning into that a bit where
38:11You've got plenty of texture plenty of flavor 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
38:21You know, this isn't the way I typically cook
38:24I do know it's delicious
38:25And I do know I gave it my best so I can't really do much more than that
38:28But we're looking forward to tasting it. Thanks, mate. Thank you. Thanks, man. Awesome, bro. Thank you
38:38Trying to see that white, babe. Yeah, I'm trying as well. Moose
38:41Maybe is that what this is those little ones there?
38:45Yeah, there's a sliver of it in there
38:58I mean it tastes good
39:14I just feel like the the end result the execution of it
39:18There'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, and I get it. There's all these things that I love but I just feel like if you had have just taken a few of those things out
39:32It would have been a more well-executed dish and I hate to say that because he's a kiwi
39:38But yeah, I'm a man
39:41It's definitely a tasty little tower
39:43I love the layering of those really savory flavors that is put in there parmesan and seaweed chicken and caviar
39:50They're all flavors that we know work together really well, and I think ben's used that to his advantage
39:54I wanted more white bait, you know for me that that was the story when we went up to ben's bench and
40:02I wouldn't even know that was white bait in there. Yeah
40:05Because there is so much flavor going on with the palms and crisp with the parfait
40:09The only thing i've got in my palette and still know is the parmesan. Yeah. Yeah, same strong
40:15I 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 flavors in the individual elements. I just feel like they struggled to really come together and and it's fallen short a bit
40:28Mmm
40:36Callum. Hello everyone. Hi, Callum. Hi, Callum.
40:41Wow. Oh my god. They are adorable
40:44Oh
40:47Oh wow
40:48Get it all in there
40:50Oh, you can smell the mushroom. Yeah, it's a little mushroom stock just to finish
40:55These are mushroom and chicken liver tarts from the tart shell up. It's a porcini tart case
41:00There's then a chicken liver parfait, mandarin and thyme puree around that on top of that is a little donut of crispy chicken skin
41:08Mushroom dashi and pork gel is the little gills
41:11And 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 master chef kitchen and just seeing
41:22um, the trees and the moss and the rocks and it just instantly took me back to
41:26uh, to that moment with my family that in the colder months we get, you know, chuck a jacket on and go for a little explore
41:32Um, yeah, I've actually um, I've got my phone in my pocket. Can I show you a little photo?
41:35I would love to see a little photo. Uh, this is um, this is my daughter Elle helping me grab, um, little pine mushrooms
41:44She's the same size as the mushroom. It's literally, I reckon it's bigger than her head
41:49And so that's kind of the idea of the plating you find like a hundred of these for every porcini you find
41:53So it's a wow, that's that'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. Thank you. Thank you. Thanks, everyone
42:07Wow, look at this
42:09Oh my god, I am gobsmacked by this. It smells so much like mushroom. It's really cool
42:17I don't want to break one of these little big things
42:19I think I've got no, right? Look at that. Look at that. Oh my god. Even with a cup. It's so adorable. Oh my god
42:33Oh my god
42:36It's yum. It's so yum. It's so good
42:40I actually really like the kind of citrus mandarin. It's amazing. You can taste a little bit of the thyme. There's thyme in there. Yeah
42:45Yeah
42:47The only thing that would make this better is if a fairy popped out of my mouth right now
42:52That was so delicious
42:55I think when something looks so perfect, it's difficult because it can kind of only go downhill
42:59But the way it looked completely matched the flavor that parfait was so
43:05And it's when food is really good. We all end up shaking our heads
43:10We just don't know what to do
43:12I'm scorn kind of speechless. That is such an amazing bite of food. Yeah for me
43:19That's gonna be hard to beat. You know that it almost looks like that's something a chef
43:24Would be thinking about for quite a long time before they made it not something that someone's just gonna
43:28Come in here and say we're doing snacks and bust that out in two hours
43:32You can see he just love cooking. He's like a machine. He has thought of everything from the thinness of that
43:39Portuny shell. He went to the effort of taking that little disc of chicken skin and drilling a hole in it
43:45So that he could place it on top of the parfait
43:48But under the veil so it would be hidden, but wouldn't get soggy so it still had that salty crispness to it
43:54That was incredible. I think there's been times where Callum's been on the cusp of like just stamping his authority
44:01On this competition and going i'm the one to beat this is it he's just said if he hasn't before
44:08I am the one to beat and I couldn't be more proud of him. This is huge
44:18It doesn't matter how confident you are in your dish there's still thoughts in the back of your head
44:23Jamie and Jamie oh
44:31If this isn't absolutely spot-on there's every chance i'm walking out those doors
44:36Jamie what have you made so i've made anchovies on toast
44:53This is like no anchovies on toast i've ever seen where did you come up with the idea?
44:56um it was certainly one of the things that represents other very well and i think that
45:05the tongue-in-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 my not only my old venue but myself as a cook that i could
45:18possibly do so i love that
45:20we're going to taste your dish now cheers mate thanks jamie
45:26gentle gentle
45:40i mean for me that's super yum
45:50like it is it's like it's like spain in one bite you know that was a one bite wonder i loved how
45:56that crystal bread just shattered in my mouth and then it was just this familiar flavor that we all
46:02love and there was nothing mysterious about it it was just delicious yeah i felt like he definitely made
46:08the brief absolutely the answer to my question would i miss the bread i didn't at all you know and i
46:15think it's just because he's gone so hard in the smoked tomato and the fat of the olive oil that he
46:20confid those tomatoes yeah topped off with a very simple anchovy poof man patipage that that belongs
46:28on a fine dining menu in spain and the reason i know that is not just because of the taste it's because
46:34what it's doing to my mouth afterwards like all the saliva is rushing to the front it's really
46:38setting me up to eat more i would smash 10 more of those with a glass of sherry yeah no problem i
46:44was like i would just like a little line of those things in front of me and i'll just go
46:48go ahead as one bite yeah knocked it out of the park
46:59vaughn how do you think these guys handled today's challenge i thought everyone had their own cool
47:04thing going on some of it was super exciting for me and i honestly i was like wow how does someone
47:11bust something like that out in two hours and i think you guys are all awesome give it up for vaughn
47:25before we get down to it we just have to commend one of you for plating up one of the most
47:31interesting well-executed masterful dishes of the competition so far well done callum
47:38and callum's dish wasn't the only one that impressed us all of your dishes today showed us
47:49exactly why you're here but sadly one had a few minor problems and up against perfection
47:56it just fell short which is why i'm so sorry you're going home ben
48:10ben you proved early on to us that you're a fighter and you've absolutely lived up to the
48:16eliminator name almost i'm so glad i came back and i'm so glad what i've got out of it you think what
48:23we've done on the season you know got to cook along with gordon ramsey curtis stone been to doha
48:27cooked in a michelin star kitchen there cooked in vu de montere like it was just an absolute dream come
48:32true and to do it with such an amazing group of people is just it's just uh unforgettable so you
48:36know i i feel like i've won even though i haven't won the competition and i just want to watch these
48:41guys the best luck because you know anyone could win this thank you thanks mate thank you
48:50yeah i'm pretty gutted that i'm going home today
48:55but 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
49:05a little bit and being back in this competition has really lit that fire again
49:24love what you see in the masterchef kitchen now you can do it yourself with the masterchef at home
49:30cookbook head to the website or scan the qr code sunday night four contestants four judges and four
49:42cloches you'll pick whose ingredient you want to cook with today but you're not going to know what the
49:48ingredient is until after you've made your choice
49:52what the hell is that it's a tussle for top dish i'm like trying everything in my power to get that
50:03win and a massive prize trust me gang it is one that you are not going to want to miss out on oh yes
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