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00:00:00Previously on MasterChef Australia
00:00:03This is the Everything Box!
00:00:06This is the most dreaded challenge on MasterChef Australia.
00:00:09As the challenges get tougher...
00:00:12Sorry.
00:00:14I think you're the most courageous person I know.
00:00:16And I'm so bloody proud of you.
00:00:18The reason they're back to win hits harder than ever.
00:00:23Wowie!
00:00:24You feel that connection with your family.
00:00:27This multitude of flavours, textures, colours is perfect.
00:00:31That is just impeccable.
00:00:33With immunity going to Laura.
00:00:36Please welcome Hugh Allen!
00:00:39And a service challenge at one of the best restaurants in the country.
00:00:45There is chefs from all over that would do anything to be in my shoes right now.
00:00:48Was a winner for Callum.
00:00:51Tonight, they're one step away from making it to the Top 5.
00:01:01CallumFie.
00:01:07Here we go, everybody.
00:01:28Here we go, guys.
00:01:28Good morning, all.
00:01:35Morning.
00:01:36Morning.
00:01:37This is it.
00:01:38Today is the day.
00:01:40By the end of it, we'll have our top five at MasterChef back to win 2025.
00:01:47Trust me when I say, never has the competition been so close.
00:01:53And everyone has got one hand firmly on the trophy.
00:02:00Alright, you're going to need all of your energy and focus for today.
00:02:06This one is a massive two-rounder.
00:02:10What you see behind us is the key to today's challenge.
00:02:16This display has been carefully put together by two very special cooks who know exactly
00:02:23what it takes to go all the way in this competition.
00:02:29Please welcome our first-ever MasterChef winner and last year's champion, Julie Goodwin and
00:02:38Oh, my God!
00:02:39And that's her point!
00:02:40Yay!
00:02:41Here they are!
00:02:42Oh, my God!
00:02:43That's fabulous!
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00:03:15Julie Nutt, welcome back!
00:03:17Thank you!
00:03:18Thank you!
00:03:19Wow!
00:03:20Julie, what's it like to be the first person ever to win on MasterChef Australia?
00:03:26Oh, it was wild.
00:03:28I mean, you remember, you remember what those days were like.
00:03:31I do.
00:03:32But if you'd asked me then what I'd be doing in 16 years' time, I had no idea that it would
00:03:37have the longevity that it's had.
00:03:40I'm so proud to have been a part of it from the very beginning and to still be a part of
00:03:46it now.
00:03:47Jamie, do you remember watching Julie win in Season 1?
00:03:50Yeah, I do remember watching Julie win in Season 1.
00:03:51Were you born?
00:03:53You win today already.
00:03:54No, see you later.
00:03:55No, I do remember watching it and I applied as soon as I'd finished watching the show.
00:04:05Who knew all these years later I'd be standing here in front of you, still trying to cook.
00:04:11Miss Natty, is it a bit weird standing up here?
00:04:15I have the jitters.
00:04:16Oh really?
00:04:17I feel like I'm about to cook.
00:04:20Yeah, I guess.
00:04:22Matt, how good does it feel to win this competition?
00:04:26It feels so, so good.
00:04:28Honestly, it's the most rewarding thing ever that I've ever done so far in my life and I
00:04:34think it always will be.
00:04:35I want to say, what haven't you been doing since you won?
00:04:38You're everywhere and you're just going at the speed of light, I feel.
00:04:42Yeah, it's pretty crazy.
00:04:44I went to London, worked with Jamie.
00:04:46Yeah.
00:04:47Worked with Jamie, which was incredible.
00:04:49And you've got a cookbook coming out?
00:04:50Yeah.
00:04:51What's it called?
00:04:52Ty, Everyone, Anywhere.
00:04:54Now, Nat and Julie, I'm sure these ingredients behind us look mighty familiar to you two.
00:05:00Yep.
00:05:01Yep.
00:05:02Whoa.
00:05:03That's because these pantries are comprised of all the ingredients you used in your finale
00:05:11dishes.
00:05:12Julie, your sage and garlic chicken from season one.
00:05:19Yep.
00:05:22To take something that's as homely as roast chicken, something you're all familiar with,
00:05:26and to put it on the table with a restaurant interpretation is something that's quite hard
00:05:30to do convincingly.
00:05:31You've actually achieved what you set out to achieve, which is to go from being a home
00:05:35cook to being a restaurant cook.
00:05:36So congratulations.
00:05:37That's a beautiful dish.
00:05:40And Nat, your Scotch egg from last season.
00:05:48Nat, it is so delicious.
00:05:50You pull out a Thai Scotch egg with finger lime, caviar, mayonnaise, and a Nam Prick one that would
00:05:58blow our heads off.
00:05:59That is why we love you.
00:06:01That is why you're so good.
00:06:03Oh yeah.
00:06:04Oh yeah.
00:06:05Oh yeah.
00:06:11So Julie's ingredients behind me here are actually my nightmare because they cost me the trophy.
00:06:18Here's how these ingredients come into play.
00:06:20You need to pick one of these two pantries to create your own winning dish.
00:06:26Either Nat's.
00:06:29Or Julie's.
00:06:31But choose carefully.
00:06:33Because if you cook one of the two bottom dishes, you will fall into round two.
00:06:39And whatever you didn't cook with in round one, that will be your pantry.
00:06:45We're giving you 60 minutes.
00:06:48So, what's it going to be?
00:06:51Nat's pantry or Julie's pantry?
00:07:05Choosing the right pantry can be the difference between staying here or going home.
00:07:09And they are very different.
00:07:11One's very Asian.
00:07:12One's very European.
00:07:18It's not around.
00:07:20Decisions.
00:07:21Decisions.
00:07:22Yeah.
00:07:23I'm looking at Julie's pantry.
00:07:25You could make so much of this pantry, so many options.
00:07:28Looking at Nat's and I can really only think of one really good dish with that pantry.
00:07:34So, I'm torn between choosing the pantry I feel the most comfortable with and I think it's going to probably keep myself safe.
00:07:42Or take a risk today and if I don't cook a good enough dish,
00:07:46I've got a massive safety net and loads of time to think of what I can do with the other pantry.
00:07:52Sarah, what pantry are you cooking with?
00:07:54I'm going to go with Dually's today.
00:07:56Okay.
00:07:57Classic French flavours.
00:07:59Yeah, really excited about what's in there.
00:08:02Ben, whose pantry are you going to be cooking with in round one?
00:08:05I am going to choose Nat's.
00:08:07Okay.
00:08:08Why Nat's?
00:08:09I like it.
00:08:10Because it's more challenging for me and I just feel like that plus the pressure today is going to come up with something new and hopefully get me out of round two.
00:08:19Jamie, whose pantry have you chosen for round one?
00:08:22I'm taking Nat's.
00:08:23I've probably used Julie's pantry four or five times this season.
00:08:28I think that I can build something beautiful and really focus out of the flavours on that side.
00:08:34Defender, whose pantry are you going to choose in round one?
00:08:37I'm going to go with Nat's pantry.
00:08:39I would like to be safe from the second round. I think that's my best bet.
00:08:42You've got all your ingredients. Now it's how you use them that'll mean the difference between securing your spot in the top five and going home.
00:08:52Gals, do you want to do the on-up?
00:08:54Okay.
00:08:56Your 60 minutes start now!
00:08:59Oh my gosh!
00:09:01Oh!
00:09:02Oh!
00:09:11Sorry, Dibes.
00:09:18Don't take me a hold.
00:09:20Oh, jeez.
00:09:22Do you want me to carry your basket?
00:09:24Yeah.
00:09:25That would be great.
00:09:28Oh my goodness.
00:09:29Chivalry's not dead.
00:09:30Thank you, I know.
00:09:32Good luck.
00:09:33Thanks.
00:09:35Could you just grab me the pork?
00:09:37No, Jamie.
00:09:39Hey.
00:09:40It's worth a try.
00:09:42I'm choosing Nat's pantry for the first round.
00:09:44Nat's pantry has pork, lemongrass, limes and the lime leaves.
00:09:49There's fish sauce, there's bellachan.
00:09:52There's so much flavour there to be had.
00:09:54I'm quite comfortable cooking either side from Nat's or from Julie's pantry.
00:09:57But I don't plan on having to cook from Julie's pantry.
00:10:00My goal is to make this as delicious as possible in the 60 minutes.
00:10:03Today I'm going to do a little dumpling using the pork.
00:10:07Really make that bold and rich and powerful in terms of that filling.
00:10:12I'm making an aromatic broth that will go over the top of that.
00:10:15It's going to be an elegant little plate of dumplings with a beautiful broth packed full of flavour.
00:10:21First thing I need to do is char off my spices which are going to form a base for the broth.
00:10:27I've got my pork in a pan that's trying to get some colour on every side and that's going to go into my pressure cooker along with these charred aromats to start building that flavour and give a deep, dark, roasty flavour to my broth in the end.
00:10:38Developing depth from the get-go is the most important part of this whole broth.
00:10:44If I don't manage to build enough flavour into this broth, then it's going to be like bad dumplings in murky water.
00:10:51We have a very, very serious day on our hands. Top five is one cook away.
00:10:57One cook away.
00:10:59I would be thinking about round two from the get-go.
00:11:02I know you don't. No one wants to be there, right?
00:11:04No.
00:11:05I would probably leave the one that I would be more comfortable with and feel like I'd have a better cook in round two.
00:11:10That would be my strategy too, Andy. I mean, history tells me that I'm going to end up in round two.
00:11:15So I'd have something in my pocket that I'm going to be really comfortable with.
00:11:20Yeah.
00:11:21Today I've chosen Julie's pantry. I, um, first of all, love Julie and secondly, I think it's a really fantastic pantry to go, really classic.
00:11:33I picked Julie Goodwin's pantry knowing that I can instantly lean on something that is comfortable for me and that's French techniques.
00:11:41My strategy is to put everything I have into this cook and I am going to keep myself safe from round two.
00:11:52Got the whole pantry to myself.
00:11:55Today I am making confit chicken wingettes with a potato fondant and a leek soubise.
00:12:02A soubise is a sauce that is thickened, kind of like a bechamel, but loaded with leek.
00:12:07So I want it to be this really beautiful creamy puree and just to add this really luxury element to this dish.
00:12:18Coffee and chicken is cooking it in a fat at a really reduced temperature.
00:12:23So this is going to slow cook around 60 degrees.
00:12:27And as soon as it's ready, those bones will just slip out and I'll have these beautiful wing eggs that are cooked perfectly.
00:12:34While that's going, I want to create a really rich jus that I can glaze these wing eggs at the end.
00:12:43My dish is definitely very heavy on technique, but it's elements that I'm familiar with and really think I can execute in this time.
00:12:54Julie, what do you remember about that finale dish?
00:12:56I'll never forget. So we were given a whole chicken because that was our first cook in the MasterChef kitchen.
00:13:03What my decision was purely around all the different things that they taught us and a lot of the stuff that we were taught in the master classes.
00:13:10Smart, because guess what? None of those things occurred to me.
00:13:15Today's a two round elimination. I do not want to be in that round two. I want to be safe in round one.
00:13:24So I'm going all in on Nat's pantry.
00:13:28I watched all of last season and I was obsessed with Nat.
00:13:31I think she's so ballsy. She's got a very unique style of cooking.
00:13:35She brings in the modernisation into that traditional Thai flavours.
00:13:38It's very inspiring for me.
00:13:40So I'm going to use that and I'm going to go wild with Nat's pantry.
00:13:43I want to make sure that this dish shines.
00:13:45I want to make sure that judges have never had anything like this before.
00:13:50Their minds are blown and really hone into that pantry and those flavours.
00:13:55Hey, Dabinda.
00:13:57Hey guys, how are you?
00:13:58Good. You are moving.
00:14:00You are moving.
00:14:01Yep, I've got a lot to do.
00:14:02You, okay. I'm very interested because I feel like you're going sweet and there are a lot of intense flavours going on here.
00:14:07Random things, yeah.
00:14:09Yeah. What do you got?
00:14:10I'm doing a curry with a roti for you guys except it's going to be a dessert.
00:14:14Wow.
00:14:15Okay.
00:14:16Yeah.
00:14:17How is the curry going in? This is the ice cream.
00:14:20So I'm going to do a Thai curry ice cream with a lemon kind of like a gingery crumb up to go under.
00:14:27I'm going to do a roti with a chilli caramel.
00:14:30Wow.
00:14:31Okay.
00:14:33Whoo!
00:14:34You are really pushing.
00:14:3760 minutes isn't a lot of time for ice cream.
00:14:39Too much time.
00:14:40I've made the ice cream before and I've been wanting to do this combination for a while.
00:14:43So, yeah, I really want to get this done.
00:14:45I can see like shrimp paste.
00:14:47How do you incorporate that into a dessert?
00:14:49I've done the shrimp paste a little bit.
00:14:51That's in my ice cream anglaise.
00:14:53Smell this.
00:14:54Yeah.
00:14:55It smells like very tight.
00:14:56Oh!
00:14:58Yeah, yeah.
00:14:59Ice cream.
00:15:00It literally smells.
00:15:04I'm just, yeah.
00:15:05And this is going in your ice cream.
00:15:08Shrimp paste in your ice cream.
00:15:16Think you can be the next MasterChef?
00:15:18Only one way to find out.
00:15:19Applications are open now.
00:15:20Head to the link below and apply.
00:15:22We see you in the kitchen.
00:15:24Yup.
00:15:25OK.
00:15:26My favorite team.
00:15:27I'm just surprised.
00:15:30What about I'm so worried?
00:15:31Amazed.
00:15:32All right, all right.
00:15:33Amazed, curious, intrigued.
00:15:34What do you above?
00:15:35I'm very intrigued.
00:15:36I'm very intrigued.
00:15:37When you get it right, it is so, so good.
00:15:39Yeah.
00:15:40This is another level up, right?
00:15:42Yeah.
00:15:43Like, this kind of savoury, sweet dessert, shrimp paste.
00:15:47Yeah.
00:15:48Are you even thinking about round two?
00:15:50No.
00:15:51Ice cream and roti in 60 minutes.
00:15:53Time to move.
00:15:54Good luck.
00:15:55Thank you, guys.
00:15:56There's a lot at stake right now.
00:15:58Now and Andy are like, this is wild, whatever you're trying to do.
00:16:01Not entirely convinced at this point.
00:16:04But if I don't add this shrimp paste into my ice cream,
00:16:08then that's not a Thai curry ice cream.
00:16:09I just remind myself, I know these flavours.
00:16:12I just need to keep going.
00:16:1845 minutes to go.
00:16:20All right.
00:16:22Let's go.
00:16:32Sarah, it's smelling incredible.
00:16:35Very classic.
00:16:37Sarah.
00:16:38Hi.
00:16:39You're the only one that's gone with Jules' pantry.
00:16:42Oh, how could I not?
00:16:44She's the goat.
00:16:46That is true.
00:16:48So you've kind of gone with the all eggs in one basket approach,
00:16:51which is go with your strength first.
00:16:52Yes.
00:16:52Yeah.
00:16:52Totally.
00:16:53Tell us what you're making.
00:16:54So I am making a really beautiful confit chicken wingette dish.
00:17:01I've got fondant potatoes.
00:17:03And then I'm going to make a leek soubise as well
00:17:06and a little bit of a tarragon spinach oil.
00:17:09Like, I love these ingredients.
00:17:10I love these flavours.
00:17:11So I'm still definitely pushing myself with a lot of elements
00:17:15that are highly technical.
00:17:16But I'm aiming to make sure that they're perfect.
00:17:20Yeah.
00:17:20And...
00:17:21Talk about a risk.
00:17:23How long is that going to take to confit?
00:17:24Um, a while.
00:17:26So I've got to just keep an eye on it.
00:17:28I've got to keep it under temperature
00:17:30so it's cooked just enough.
00:17:33You've picked two techniques
00:17:34that require a lot of time to do well.
00:17:37Yeah.
00:17:37And you've got...
00:17:39Not much time left.
00:17:41I'm just a little worried
00:17:43about the confying and the fondant.
00:17:44Yeah, yeah.
00:17:45So just good luck with that.
00:17:46Yeah, thank you.
00:17:47Thanks so much.
00:17:47Cheers.
00:17:48Good luck, Sarah.
00:17:50You're halfway through,
00:17:52so only 30 minutes to go!
00:17:57Smelling incredible.
00:17:58OK, come on, chilli caramel.
00:18:10Come on, babes.
00:18:11Go, babes.
00:18:13Maybe a bit more.
00:18:15It's chilli caramel, yeah?
00:18:16Sorry.
00:18:17May as well.
00:18:19Whoa!
00:18:20Whoa!
00:18:20Damn, that's really spicy.
00:18:33That's gone.
00:18:34Andy's doomed.
00:18:40What are you making, Ben?
00:18:42I'm making a pork mince-filled tortellini
00:18:44with, like, chilli and kaffir lime.
00:18:46I'm doing a really, really deep broth
00:18:48around the outside
00:18:48with, like, Thai flavours.
00:18:50Choosing Nat's pantry
00:18:51might seem like a bit of a risk.
00:18:53It's not my style of cooking,
00:18:55but to me, it makes so much sense
00:18:56to take this pressure
00:18:57and challenge myself
00:18:58in the first round.
00:19:00But at the same time,
00:19:01if it doesn't work out,
00:19:02I've got the best security blanket
00:19:04in the world,
00:19:05which is Julie Goodwin's pantry.
00:19:09Obviously, getting to top five
00:19:10is a huge achievement.
00:19:12Last time I was here,
00:19:13I came sixth,
00:19:13which was where we are
00:19:14at the competition right now.
00:19:16If I can make it through
00:19:17this elimination,
00:19:18I'll make it further
00:19:18than I've ever been
00:19:19in this MasterChef kitchen.
00:19:20I'm going to give it
00:19:21everything today to get through.
00:19:23I'm making a pork-filled tortellini
00:19:25with a pork broth.
00:19:27It's going to be, like,
00:19:27a European-looking dish,
00:19:28but it's going to be Thai-tasting.
00:19:30I think this dish
00:19:31is a great opportunity for me
00:19:33to show my European technique
00:19:34with Asian flavours.
00:19:35It's sort of a foot in both camps,
00:19:37and if I can get the balance right,
00:19:38I think I can do something
00:19:39really special with it.
00:19:42Tasting the filling for the tortellini,
00:19:44I'm really happy with the flavour.
00:19:45I think it's subtle but delicious.
00:19:47I'm actually starting
00:19:48to really like this pantry.
00:19:49I think it's not something
00:19:50I normally cook with,
00:19:51but I think it's working.
00:19:54Dough, mate.
00:19:54That's beautiful.
00:19:57Looks incredible, mate.
00:19:58I'd say, I don't know
00:19:58if I can do it better myself,
00:19:59but...
00:20:00So they're basically making
00:20:07the same dish.
00:20:08Yeah.
00:20:11What could set
00:20:13the two dumplings broth thing apart?
00:20:16The filling.
00:20:17Yeah, the filling.
00:20:19And then, like, the dough.
00:20:21Like, if one of them
00:20:22makes it a bit thicker,
00:20:23it'd be thicker.
00:20:23It'd be filling dough.
00:20:28All good there, Chevy?
00:20:30Going good.
00:20:31Doing well, mate.
00:20:32Are you doing your filling now?
00:20:34Oui.
00:20:35Now I'm going to mince the pork,
00:20:37a little bit of back fat,
00:20:38a little bit of the leaner meat,
00:20:40and then some of the belly,
00:20:41but we'll just play with it
00:20:42and make sure that there's
00:20:43enough fat in there
00:20:44to give good texture and flavour.
00:20:47Woo-hoo-hoo!
00:20:48He is a mover!
00:20:49Jamie, Jamie, Jamie.
00:20:50We're moving.
00:20:51How are we doing?
00:20:51We're moving like a proper chef.
00:20:53I bloody hope so.
00:20:55Right on, then.
00:20:55Hit us with that dish.
00:20:56Yeah.
00:20:57So, doing essentially
00:20:59a little pork dumpling
00:21:02with an aromatic broth,
00:21:04and then just...
00:21:05Ooh.
00:21:06We have a very similar dish
00:21:07up the back.
00:21:09Ben's doing a tortellini.
00:21:11Yep.
00:21:12With, obviously,
00:21:13a spiced pork filling.
00:21:14Yep.
00:21:14And a broth.
00:21:15Yep.
00:21:16Let the games begin.
00:21:18Anyone would think
00:21:19we're mates or something.
00:21:20That just puts
00:21:21all the more pressure
00:21:22on you to nail round one.
00:21:24Oh, there's a 50-50 chance
00:21:26that you could be in round two.
00:21:28100%.
00:21:28And, like,
00:21:29there's another layer
00:21:30with Ben cooking
00:21:31a very, very similar dish.
00:21:33Yeah.
00:21:34For sure.
00:21:34Um, and, you know,
00:21:36at the end of the day,
00:21:37playing too much strategy
00:21:40doesn't necessarily
00:21:42get you the win,
00:21:42but making sure you cook
00:21:43the best, tastiest dish
00:21:45you can
00:21:45gives you a better chance.
00:21:46I was gonna say,
00:21:47it's really all about
00:21:48that broth.
00:21:48Like, that needs to be
00:21:49so well-balanced,
00:21:50especially with these flavours.
00:21:51Absolutely.
00:21:52Yeah, that's the plan.
00:21:53It is now time
00:21:54to execute, my friend.
00:21:55Attention to detail.
00:21:57Oui, chef.
00:21:57Good luck.
00:21:57Thank you very much.
00:22:01There is a huge amount
00:22:02of pressure knowing
00:22:03that I'm not only
00:22:05cooking against
00:22:05the other two,
00:22:07but I have direct
00:22:08comparison against Ben.
00:22:11Oh, Ben.
00:22:13I had a feeling.
00:22:15One small mistake
00:22:16is gonna send
00:22:16one of us
00:22:17into the next round.
00:22:18It feels like
00:22:19the chances
00:22:19of making it
00:22:20through this round
00:22:20are going from
00:22:21one out of four
00:22:22to one out of two.
00:22:32We've only got
00:22:3315 minutes to go!
00:22:35What a hell of a night!
00:22:36Awesome!
00:22:38This is
00:22:39going down in the wild.
00:22:46We've got a lot of elements
00:22:57on the go
00:22:58and time is flying
00:23:00in this cook.
00:23:01I'm now moving on
00:23:02to making my roux.
00:23:04So this is going to be
00:23:05what really thickens
00:23:06my sous-beet.
00:23:09Of course, chef.
00:23:10Yeah, please.
00:23:14Only if you're
00:23:14going to help me,
00:23:15not someone else.
00:23:15I know I need to get
00:23:19this done as quickly
00:23:19as possible.
00:23:21I need to get back
00:23:22onto my chicken.
00:23:23That's really time
00:23:24critical.
00:23:26Oh, that's hot.
00:23:28Come on.
00:23:30How are the wings,
00:23:31Sarah?
00:23:31They come out nicely?
00:23:33Perfect.
00:23:33My chicken wingettes
00:23:36look ready
00:23:37and now it's time
00:23:38to pop out those bones.
00:23:39I don't have any time
00:23:40to waste.
00:23:41These little fingers
00:23:42are like mittens
00:23:44and they can handle
00:23:45any heat.
00:23:47I'm just trying
00:23:48to push through
00:23:48and get all of my elements
00:23:49ready for plating.
00:23:52And, yeah,
00:23:53work through,
00:23:54make sure everything
00:23:54tastes absolutely delicious.
00:23:57Anything can happen.
00:23:59Things are getting real
00:24:00in round one now.
00:24:01Only 10 minutes to go.
00:24:03Oh, where's my whisk,
00:24:12Jean-Christophe?
00:24:13Whoopsie.
00:24:14Sorry, sorry.
00:24:18The broth has
00:24:19some good flavour
00:24:20to start with
00:24:20but we're trying
00:24:21to get all of these
00:24:21fresh flavours
00:24:22in there now, so...
00:24:23Come on, Jamie.
00:24:24Chop, chop.
00:24:25Yeah.
00:24:26I know Ben's great
00:24:27at balancing flavours
00:24:28and I know
00:24:29that he'll be making
00:24:29that broth perfect.
00:24:31Got six minutes.
00:24:33This is MasterChef,
00:24:35isn't it?
00:24:38That's a nice colour.
00:24:39Yeah.
00:24:41I've left the broth
00:24:42and the pressure cooker
00:24:43until the last possible minute.
00:24:45I've got to add the lime,
00:24:46I've got to add the fish sauce,
00:24:47I've got to taste,
00:24:48taste, taste.
00:24:50If I can get this right,
00:24:52I can save myself
00:24:53from this alienation.
00:24:56There's so much
00:24:57riding on this dish,
00:24:57it's not just
00:24:58surviving this challenge
00:25:00and keeping out
00:25:00of round two.
00:25:01It's also, you know,
00:25:03getting further
00:25:03than I've ever been before
00:25:04so I've never been
00:25:05in the top five
00:25:06in MasterChef.
00:25:06Just don't want to fall here
00:25:08and go home.
00:25:09Five minutes to go!
00:25:10All right!
00:25:11I just want to get
00:25:13all the way to the end
00:25:14to prove it to myself,
00:25:14prove it to my kids,
00:25:15prove it to everyone.
00:25:17So much on the line here.
00:25:19This is going to be hard.
00:25:21That's how they garnish it now.
00:25:25Beautiful, Dave.
00:25:26You've got all your elements
00:25:27where they need to be
00:25:28to plate.
00:25:29Yeah, I'm going to put
00:25:29the caramel in a jug.
00:25:31Yep.
00:25:31I'm just going to take
00:25:32this roti off
00:25:33because it's perfect.
00:25:34Yep.
00:25:34Well, I think it's perfect.
00:25:35Yep.
00:25:36My place in the competition
00:25:37is definitely riding
00:25:38on this dish.
00:25:38I don't want to be
00:25:39in round two.
00:25:40Ice cream's almost choked.
00:25:41The star of the show
00:25:42is that ice cream.
00:25:44I really pushed it today
00:25:45with the ice cream
00:25:46setting time.
00:25:47That's not done.
00:25:48I don't have a dish.
00:25:50Setting?
00:25:51Yeah, it's set.
00:25:53It's beautiful.
00:25:54It is so smooth,
00:25:56creamy,
00:25:56perfectly set
00:25:57and I could not be happier.
00:25:59I'm pushing everything today
00:26:01to make it into top five.
00:26:02I really,
00:26:03I really want to make it
00:26:04into top five.
00:26:04I can't tell you how much.
00:26:06One minute to go.
00:26:08Come on, guys.
00:26:09Let's go.
00:26:09Final touches.
00:26:11Oh, my God.
00:26:13Nice, Sarah.
00:26:14Come on, Betty.
00:26:18Oh, my God.
00:26:18Hot spoon.
00:26:19Hot spoon, Debs.
00:26:20Hot spoon.
00:26:20On the gas, on the gas,
00:26:21on the gas.
00:26:22Let's go.
00:26:22Let's go.
00:26:22Let's go.
00:26:24We're going nice and quick.
00:26:25Nice and quick, Debs.
00:26:29She's all set and done
00:26:30in ten.
00:26:32Nine,
00:26:33eight,
00:26:34seven,
00:26:35six,
00:26:36five,
00:26:37four,
00:26:38three,
00:26:39two,
00:26:40one.
00:26:41That is it.
00:26:43Well done, guys.
00:26:45Good job.
00:26:45Yeah, all right.
00:26:48We made the same thing.
00:26:50Funny, that.
00:26:50We gave you two winner's pantries
00:27:05to choose from
00:27:06and asked you to bring us a winning dish.
00:27:10You each chose your pantry for different reasons.
00:27:13Let's see whose reason paid off.
00:27:18We'd like to taste your dish.
00:27:20Depender.
00:27:24I've definitely been inspired by Nat and her pantry.
00:27:27I am praying that they love this roti and curry dessert of mine.
00:27:32I really, really pushed myself today.
00:27:34What is the dish, Depender?
00:27:46It's a take on roti with curry,
00:27:49kind of turning that into a bit of a savoury dessert.
00:27:51So it's a Thai curry ice cream
00:27:53with a roti,
00:27:56got a chilli caramel on top of the roti
00:27:58and there's a little bit of crumb underneath
00:28:01for the ice cream to sit on.
00:28:04Let's see if that's paid off.
00:28:06Depender, that was remarkable.
00:28:30What I love the most is not just the colours,
00:28:34the textures are impeccable.
00:28:37You are a natural cook.
00:28:40Depender, it is magic.
00:28:42That is probably your best dish of the competition.
00:28:45Oh, my God.
00:28:48I think it's all centred around that curry ice cream,
00:28:51which when you put shrimp paste in there,
00:28:53I was like, this is madness.
00:28:55But for me, that is the one ingredient
00:28:57that sends this into another realm.
00:29:00You've got this amazing way with spices.
00:29:03I've seen you do it with desserts before.
00:29:04You're very, very good
00:29:06and knowing how far to push it
00:29:08and you push this one quite far out.
00:29:10And what's amazing about it
00:29:12is I want to demolish the whole lot.
00:29:14It's not just sort of an interesting flavour.
00:29:16It is really delicious.
00:29:20In one hour, to do an ice cream and a roti is bonkers.
00:29:24And it's so smooth.
00:29:26The caramel goes so well with it.
00:29:29Honestly, I can't fault anything
00:29:30and I'm so proud that you've backed yourself up.
00:29:33Thank you for your ingredients.
00:29:35Well done.
00:29:43Can't even express how relieved I am right now.
00:29:45I went with my heart and I did what I had to
00:29:48and it paid off and I'm so happy.
00:29:52Right.
00:29:53We would like to test your dish.
00:29:55Ben.
00:30:07So, Ben, what have you made?
00:30:11I've made a pork tortellini with a Thai broth.
00:30:14There's another dumpling in broth dish out there.
00:30:41I didn't know it till afterwards, actually.
00:30:43So, with that new information on board, still confident?
00:30:47Yeah, I'm happy with this dish.
00:30:48I really am.
00:30:51Ben.
00:30:53I think this is probably your best broth so far.
00:30:58The depth, aroma, deliver that wonderful flavour.
00:31:04Your tortellini is perfectly cooked.
00:31:07A very good dish.
00:31:09Love the texture of the pasta.
00:31:10It's really, had a really good sort of al dente.
00:31:13So, for me, the star of the show was that broth.
00:31:16So, well done.
00:31:17Thanks, Julian.
00:31:21The filling was lovely.
00:31:22I just thought, you could have probably bumped the aromats up a touch.
00:31:27It very much did go Southeast Asian versus European.
00:31:31Whereas I feel like you could have just bridged that gap.
00:31:35Just a few more aromats in that filling and we would have had an absolute standout.
00:31:40Nice one, mate.
00:31:40The next dish we'd like to taste was made by Jamie.
00:31:56This is probably the most nervous I've been in the MasterChef kitchen this year.
00:32:01This feels like it's only a 50-50 shot if I go into the next round.
00:32:04Jamie, what's the dish?
00:32:23So, I've made pork dumplings with an aromatic broth, caviar and finger lime.
00:32:33I think the dumpling work was amazing.
00:32:57The dough, like I love the chew in it and just the aromats inside.
00:33:02It just tastes, the gingeriness, the heat that comes through is beautiful.
00:33:07All known, it's a beautiful dish.
00:33:10Loved the filling of the dumpling.
00:33:12I loved how coarse that mince was.
00:33:14Quite simple but done really, really well.
00:33:17It's a really good broth.
00:33:20Just took it a little bit too acidic.
00:33:25Balance was just a touch out.
00:33:28By the last minute, you probably overdose the finger lime into your dish.
00:33:32You should probably not put caviar and just regulate this acidity.
00:33:39Thanks, mate.
00:33:46It's Sarah.
00:33:51I'm feeling really confident with my dish.
00:33:53There is so much technique and flavour that's gone into it.
00:33:59I really hope that judges will absolutely love it.
00:34:06Sarah, what is it?
00:34:07So I've made glazed wingettes that I've confit with potato fondant and leek soubiche and tarragon oil and a little bit of crispy pancetta as well.
00:34:22I think I pretty much used everything in your pantry.
00:34:27Wow.
00:34:27Excellent.
00:34:28Yeah.
00:34:28Well, let's see if your pantry choice paid off.
00:34:30Sarah, thanks for choosing my pantry.
00:34:51I'm glad someone did.
00:34:51God, hat off to you for confit and chicken in an hour.
00:34:58I was nervous for you.
00:35:00You did manage to get that cooked.
00:35:03I really loved the sauce.
00:35:06I thought it was rich and beautiful.
00:35:07You've absolutely nailed that.
00:35:10I just think that was a really tasty dish.
00:35:13Thanks.
00:35:13What I really love is those chicken wings.
00:35:18It's just, it's going to sound dumb.
00:35:21Chicken.
00:35:23It is the most robust chicken flavour that I think you can get.
00:35:27That absolutely delivered.
00:35:30For the sabis, while I thought the flavour was nice, it still needs a little bit more cooking out.
00:35:38The onions are still a little bit under and you can see on the plate.
00:35:42But it's just not emulsified together because they just need to be sweated out for longer.
00:35:48Thanks, Sarah.
00:35:49Thanks, Sarah.
00:36:03We gave you a winner's pantry to repeat history with a winning dish.
00:36:07And all of you put up something worth celebrating.
00:36:10But sadly, we're looking for the bottom two today.
00:36:17So if I call your name, you're cooking in round two.
00:36:29Sarah.
00:36:30Your soubis had some executional flaws.
00:36:37Jamie.
00:36:39For most of us, that broth was a touch too acidic.
00:36:45To Pinder, Ben, great work.
00:36:47You're safe.
00:36:48You can join the others on the gantry.
00:36:50Well done.
00:37:00Coming from season six.
00:37:01Oh, damn.
00:37:02Finally going away.
00:37:05I'm really disappointed to be going into round two.
00:37:08Even when you're cooking at your best, it's still maybe not enough.
00:37:12Jamie, Sarah, it comes down to you.
00:37:19We're giving you another 60 minutes.
00:37:22You can cook absolutely anything, but you must use the pantry you didn't choose in round one.
00:37:28So, Jamie, you'll be cooking with Julie's pantry.
00:37:32Sarah, you'll be cooking with Nat's pantry.
00:37:36Yeah.
00:37:37The least impressive dish will send its maker home.
00:37:44Stressful.
00:37:45Your time starts now.
00:37:47Come on, guys.
00:37:48Come on.
00:37:48Let's do it, guys.
00:37:56This second round is going to be insane.
00:37:58Jamie has Julie's pantry, and I know he can cook with all of these ingredients.
00:38:03Let's go, Jamie.
00:38:04Come on, Jamie.
00:38:05Let's go, Toddy.
00:38:06Sarah, on the other hand, she used that pantry already, and she's, I think, stuck with Nat's pantry.
00:38:11It's actually a really challenging pantry.
00:38:13There's not many vegetables in there.
00:38:15There's pork belly, which is not easy to cook in there.
00:38:17It's a minefield.
00:38:21It's so hard.
00:38:23Look, whoever survives this, why they've gone through so much to ruin.
00:38:26Yeah.
00:38:28I am nervous.
00:38:30My heart's racing.
00:38:33I'm definitely feeling the pressure.
00:38:37Not only am I fighting for my spot in the competition, I'm also going up against Sarah, who's back for their third time.
00:38:45It's even harder.
00:38:47Nice, Jamie.
00:38:49Jamie.
00:38:49Hello.
00:38:50You look like you mean business.
00:38:52Yeah, man, I'm not here to go home.
00:38:54I'm here to fight for my position, and I'm lucky that I get to use a whole lot of ingredients I'm really familiar with that was put together by yourself.
00:39:00So thank you very much.
00:39:01What is the dish?
00:39:02So I'm doing elevated roast chicken.
00:39:05So I've boned out the thighs, so I'm going to roast them, weigh them down over the hibachi, get some beautiful colour and smoke on them.
00:39:12So I'm making a little potato and spinach gnocchi, and I've got some leek tops in the oven, which I'm just burning, and I'm going to make a little, essentially like the lute bechamel kind of, just to toss the gnocchi through.
00:39:25Some leeks in the pan, and then just a delicious pan sauce with all of the flavour that we've got on offer.
00:39:30Oh, I'm not reinventing the wheel here.
00:39:33Yeah, you're going with quite traditional flavours, so I guess this is really about perfection.
00:39:39That's it.
00:39:40Yeah?
00:39:40Yeah, but I mean, if you read that out on a menu, tell me you wouldn't order it.
00:39:44That's true.
00:39:45What do you think, Jules?
00:39:45I think I'd order it.
00:39:46Are you a gnocchi man?
00:39:47I am a gnocchi man.
00:39:49Beautiful.
00:39:49Look forward to that.
00:39:50Good luck, Jamie.
00:39:51Thank you very much.
00:39:52Appreciate it.
00:39:54Let's go, Toddy.
00:39:57Oh.
00:39:57I'm so intrigued as to what's happening here, which pretty much describes my emotion every
00:40:03time I watch Sarah Cook.
00:40:03Yeah.
00:40:04It's definitely a bit of a setback, you know, not getting through in the first round, but
00:40:09I'm here for it in the second.
00:40:13Now that I've given Nat's pantry a closer look, the creativity has switched on to the max.
00:40:21Beautiful, girl.
00:40:22I'm definitely going all in.
00:40:24I am not going to play it safe.
00:40:26I am going to play it, Sarah.
00:40:32How are you cooking the pork, Sarah?
00:40:34Three ways.
00:40:35All pork.
00:40:37So I am making an assiette of pork, which is basically pork three ways.
00:40:42So I'm going to be doing a poached piece of pork belly, which I'm going to cook down in
00:40:48a pork stock.
00:40:49I've got a crispy pork skin and I have a pork ham.
00:40:53I create a mixture of some aromant, some salt, some sugar, and I instantly cure this pork.
00:41:00I only want to do a quick cure on this because I want to poach it.
00:41:03I want to blast chill it and slice it really thinly.
00:41:08You know, if you can make pork belly into ham in less than an hour.
00:41:11I'm biting off a lot in this cook with this assiette of pork, but I love that there is this risk-taking
00:41:20side that has really come out and I'm going to show the judges just how far I've come and
00:41:25how far I've grown and really show them an incredible dish.
00:41:28It's just a lot to do in 60.
00:41:33I'm really curious about that pork belly ham.
00:41:38It's not easy to cook, like, one cut of pork belly in 60 minutes, let alone in three different ways.
00:41:45If one of those ways isn't correct, it could be, like, a real sticky point.
00:41:48So I think, yeah, if that ham thing doesn't work, she'll still put it on the plate because
00:41:52she's done it three ways and told her she's going to do that, but that could get her in trouble.
00:42:07Time is a-fly-in!
00:42:09You've only got 45 minutes to go!
00:42:13Come on, Jackie.
00:42:14Let's go, mate.
00:42:18You've been making me jump since 2022.
00:42:21I know, he's very loud, isn't he?
00:42:26First round didn't quite go to plan, so that's all right.
00:42:29I've got another chance, which means I just have to go all guns blazing, do what I normally
00:42:32do, work quickly, get as much done as possible as quickly as possible.
00:42:36I've got my chicken all trimmed and ready to be cooked.
00:42:39Making a chicken jus, pretty classic kind of sauce, that's going to be the sauce to finish
00:42:45the dish.
00:42:45I've still got my leeks in the oven, which are going to go into a little sauce to toss
00:42:49the gnocchi through.
00:42:50Just working on this gnocchi at the moment.
00:42:57Because potatoes are relatively small, so it's really important he gets all that water out
00:43:01of it.
00:43:02There's potatoes in the oven, but only we should have to stay on the table to get them out
00:43:04as well.
00:43:05But I want to show as much technique and effort on the plate to keep me in this competition.
00:43:19This is a classic set of ingredients that need classic attention.
00:43:23There's nowhere to hide on a dish like this.
00:43:25It needs to be perfect.
00:43:27I think.
00:43:28No, that is way too much egg for that amount.
00:43:30Did you think that?
00:43:31Because there's already an egg in this fridge as well.
00:43:32Yeah, yeah.
00:43:33It's just...
00:43:34Manny, it's just slow down.
00:43:36Manny, it's just slow down.
00:43:37Manny, it's just slow down.
00:43:38Manny, it's just slow down.
00:43:41Jame.
00:43:42We are half away there, 30 minute to go.
00:43:45Let's go guys!
00:43:46Come on guys!
00:43:47Let's go, let's go Jamey.
00:43:48That was beautiful Jamey.
00:43:49That was beautiful Jamey.
00:43:50Work it baby.
00:43:52Just under 30 minutes to go and everything is on the go at the moment.
00:43:57I'm sorry, the pork elements, we've basically got my ham which is in the blast chilla.
00:44:05I'm just bringing up the oil to temperature to fry off some crispy pork.
00:44:10Got my pork, which I'm braising in this liquid at the moment.
00:44:14Needs a little bit longer.
00:44:16For my pork belly, what I'm going for is just this sticky, gelatinous, glazed pork.
00:44:22And this is just going to slowly simmer away until it's beautiful and tender.
00:44:27I don't know if that's going to be tender.
00:44:30And now I move on to my dressing.
00:44:35This, I want it to be really packed with flavour.
00:44:39Sweet and sour and salty and savoury.
00:44:43This dressing is going to be the element that brings this whole aciate of pork together.
00:44:49I mean, pork is not an easy protein to cook.
00:44:52So, yeah, I really need to make sure I nail all of these.
00:44:55It's a lot to pull off in one cook.
00:44:59Well, we've got two extremely different pantries.
00:45:01So, it makes sense that we have two extremely different dishes.
00:45:04Sarah is making pork asiette.
00:45:07Asiette as in a plate, a whole plate.
00:45:10Three ways.
00:45:11Three ways.
00:45:11In 60 minutes.
00:45:12In 60 minutes.
00:45:13In 60 minutes.
00:45:14In 60 minutes.
00:45:15She's doing a sticky pork.
00:45:16She's making ham.
00:45:17And then she's also doing a crispy skin.
00:45:20I mean, doing ham in 60 minutes is crazy.
00:45:23She's cured it, boiled it, and she's going to put it in the last chiller, then slice it.
00:45:29But, like, you can't, there's a lot of...
00:45:30Is that ham?
00:45:31It's not.
00:45:32It's not.
00:45:33She's inventing a technique because she only has 60 minutes.
00:45:38And then she still has two other components of her assiette to make.
00:45:42This recipe for Sarah is even harder than the first one.
00:45:46Correct.
00:45:47For 60 minutes.
00:45:48That's simple.
00:45:49That's it.
00:45:50Yeah.
00:45:52What do we got with Jamie?
00:45:54Okay, Jamie, he's going full tread.
00:45:56So it's like the full other end of the spectrum.
00:45:58Yeah, yeah, yeah.
00:45:59The thing that I'm a bit stressed out is that if you're going full traditional flavours
00:46:04like this classic, like, every single element has to be perfectly seasoned.
00:46:08Yeah.
00:46:09But I feel like he's really rushy at the moment.
00:46:12He's just moving a bit too fast, I feel.
00:46:16So, let's do that.
00:46:19Let's do that.
00:46:20This dish is all the big, homely, beautiful flavours that Julie loves, put on a plate in
00:46:27a slightly different way.
00:46:30So, it's super important that I get this gnocchi exactly right.
00:46:39Just testing a piece.
00:46:47You alright?
00:46:48No.
00:46:51Well, thank you.
00:46:52Fix it. Fix it somehow.
00:46:57You got time.
00:46:58Just have a plan B, bro.
00:46:59The gnocchi's shit.
00:47:03So, the girl and the gnocchi's shit, um, it's floury and crap.
00:47:07Um, I think I'm just rushing.
00:47:09Made an error.
00:47:10It's not going on the plate.
00:47:12Oh, no.
00:47:18Come on, Jamie.
00:47:19You got this, mate.
00:47:20We're ditching the gnocchi.
00:47:22If it's not perfect, it doesn't go on the plate.
00:47:32I'm just looking at my competition going down the drain because I'm rushing and not paying attention.
00:47:39It's like I'm on a treadmill and I'm just, like, getting further and further away and I'm about to fly off the end and I don't know how to regain control.
00:47:51Grab your aprons and try these delicious MasterChef approved recipes on 10.
00:48:06I hope your dishes are coming together.
00:48:18You've only got 40 minutes to go.
00:48:20Come on, Jamie.
00:48:21Come on, guys.
00:48:22Come on, Jamie.
00:48:23Let's go, guys.
00:48:24We've got time at your pieces.
00:48:25Let's go.
00:48:26It's too much.
00:48:27I'm so stressed out.
00:48:28Just calm down, Jamie.
00:48:29Oh, look, the plan was to do a little spinach gnocchi, but I rushed the boiling of the potatoes, made the gnocchi.
00:48:45I did a test piece and it was floury and crap, so it's in the bin.
00:48:49My plan to beat Sarah today is an elevated tank on roast chicken and vegetables.
00:48:53I'm actually so scared of him right now.
00:48:56So, if everything's not absolutely perfect, I'm going home and I miss out on top five.
00:49:02I need to think of something else.
00:49:07What do I have left?
00:49:10Can't really cook decent potatoes in time.
00:49:13And I've still got this burnt leek cream.
00:49:18And then I see the celeriac in the pantry ahead and it clicks.
00:49:23Let's go, Jamie.
00:49:24Come on, mate.
00:49:25Come on, Jamie.
00:49:26Now, I can't help but think of a dish that got me in when I was first here in series six.
00:49:36I've done chicken Maryland with a celeriac puree, some pan-roster carrots.
00:49:41If you keep cooking food like this, you won't have to worry about that whole accountancy thing to, you know, for your daughter, for your family, because this here is gold.
00:49:55We're swapping it out from the gnocchi to a little celeriac puree.
00:50:01And instead of using the burnt leek milk to create a bechamel, we're going to incorporate that all together.
00:50:10Just make sure everything balances right.
00:50:11Good thinking, mate.
00:50:12Good thinking.
00:50:13Keep going.
00:50:14This is now that very dish that started my MasterChef journey.
00:50:18Chicken and celeriac puree.
00:50:20So, I know that, I know it's a risk reverting back to the original dish, but I know the combination is delicious.
00:50:28I just hope it's enough.
00:50:30That's it, mate.
00:50:31Bring it home.
00:50:32Let's go, Jamie.
00:50:33Jamie's, like, fully changed his dish.
00:50:37So, he's got a celeriac and burnt leek puree.
00:50:40Oh, God.
00:50:41There's no time.
00:50:42Nervous because it's not what I set out to do and it could be seen as a little bit too simplistic.
00:50:53And I'm going against someone.
00:50:56There's no doubt doing something a little bit left of centre and super creative.
00:51:00So, I'm really in my own head about if this dish will be enough to impress the judges.
00:51:07Five minutes to go!
00:51:10Come on!
00:51:11Guys, come on!
00:51:12That does look like ham, actually.
00:51:21It looks so much like ham.
00:51:24Sarah, that looks like ham.
00:51:25That's crazy.
00:51:27I'm feeling good.
00:51:29I mean, it's three different forks on a plate is definitely a big task.
00:51:33How you just did that?
00:51:34I can't believe it.
00:51:35I'm slicing that ham as thinly as possible.
00:51:37I want this to just be a beautiful layer on the base of my plate.
00:51:41Come on, Toddy.
00:51:43I keep checking on my pork belly and still not quite there.
00:51:47How's it feeling?
00:51:48It needs a little bit longer.
00:51:50I need to simmer this away till the last second.
00:51:53Even if it is a risk.
00:51:54I'm not going to put up a dish that's not cooked.
00:51:56Two minutes to go!
00:51:58Come on!
00:51:59Come on!
00:52:00I have a stress.
00:52:01Yeah.
00:52:02That's your goodness.
00:52:03Judy, when was the last time you got stressed like this?
00:52:04Last time I was here, mate, I still feel it.
00:52:05I'm not here in my gut.
00:52:06I feel it too.
00:52:07Keep an eye on your chicken, Jamie.
00:52:08Yeah, thank you.
00:52:09Come on, Jamie.
00:52:10You got this, mate.
00:52:11Ah, little glass.
00:52:12Nice.
00:52:13That's it, mate.
00:52:14Bring it home.
00:52:15This is it!
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00:52:54I lost my appetite.
00:52:55I know.
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00:53:13I feel pretty.
00:53:19I feel okay.
00:53:22It's not exactly the dish that I wanted to put out.
00:53:27I'm afraid that this might be seen as too simple,
00:53:30even though the flavours are there.
00:53:31Good luck.
00:53:44Thanks.
00:53:46I'm so proud of this dish.
00:53:48I've put my heart and soul into it and I've gone all in.
00:53:53Here she is.
00:53:55Hi.
00:53:56Hi, Sarah.
00:53:57Hi.
00:53:57I just hope that the judges love it and that it's enough to get me across the line.
00:54:06Sarah, in round two, Cook with Matt's Pantry, what did you create?
00:54:13So I made an assiette of pork, so three ways.
00:54:17I've got pork ham and I've got the braised pork
00:54:22and a crumble of pork as well and a dressing.
00:54:27Sarah, I think you can be really proud of yourself no matter what happens.
00:54:30We're going to taste your dish.
00:54:31Thanks, Sarah.
00:54:32Thanks.
00:54:32All your best.
00:54:33Thanks.
00:54:33I think with the ingredients from my pantry, the sauce was beautifully balanced.
00:54:55It coats the mouth perfectly and it goes really well with the fattiness of the pork.
00:54:59The dressing is the hero for me.
00:55:03She's got the balance just absolutely dialled.
00:55:06The sweet end is great.
00:55:08The saltiness is great, especially when you get it with the caviar.
00:55:12So well done.
00:55:13The ham, the ham, I was, the ham was the thing that I was worried about the most.
00:55:19You don't make ham in 60 minutes.
00:55:21It's like, it's not a thing.
00:55:24I think she's got close in texture.
00:55:27There wasn't a heap of flavour there.
00:55:29But with that little vinaigrette, it was almost like the ham was just a textural component.
00:55:37When I think of ham, I think of salty, I think of smoky.
00:55:43And while the texture of her ham is spot on, it just doesn't taste like much.
00:55:52Pork belly is undercooked.
00:55:57The pork belly fat is a little bit too dominant in the portions of what we have.
00:56:02I can just see her vision and I can see where it can go.
00:56:08But when you say braised, I'm thinking falling apart in my mouth, right?
00:56:13And with a pork belly, if the fat is still crunchy, it doesn't go down very easily.
00:56:20Yeah, I'm kind of confused by how to interpret the dish.
00:56:32All the best.
00:56:41I'm nervous.
00:56:45There's no doubt in my mind that this is delicious.
00:56:49But this is a very, very simple plate of food.
00:56:53Hi, mate.
00:56:54G'day.
00:56:54Hi, Jamie.
00:56:55Hi, Jamie.
00:56:55I'm not going to help you all.
00:56:56I'm almost 90% sure it's not going to be enough.
00:57:02How was that?
00:57:05Oh, my God.
00:57:07That was chaos.
00:57:11Tell us what you made.
00:57:14So I made charred chicken with some pan-roasted and charred leeks, a celeriac puree, and a little chicken stew.
00:57:24It wasn't the dish that I originally intended on serving, but I think it still celebrates the pantry that I had.
00:57:34I hope that that's what I've given you today.
00:57:37We're going to taste your dish now.
00:57:38Great.
00:57:38Well, enjoy, guys.
00:57:39Thank you so much.
00:57:40Thank you, Jamie.
00:57:41I think it does nearly everything you were hoping for, right?
00:58:01Like, the highlight for me is to cook on that chicken.
00:58:05And I love that he's taken that really nice fire on the hibachi.
00:58:08It's got that beautiful burnish quality about the skin, which I think is brilliant.
00:58:13That celeriac puree, you just get the slightest hint of that burnt leek as well.
00:58:19It is a diamond.
00:58:23I think that was in the right proportion, well-seasoned, and a bit sweet.
00:58:27Perfect.
00:58:27The leeks are impeccable, and I like the fact that they melt in your mouth.
00:58:36Now, we don't do the sauce.
00:58:38Very glossy, seasoned perfectly, and also a good amount of flavours.
00:58:44I understand the point of the competition, but we sort of amp it up, and we want to be excited,
00:58:50and we want to see great new techniques.
00:58:52But I think there's something really intrinsic about food that comforts and makes you feel warmed up.
00:59:02That's what I hoped for from my pantry, and that's what this has brought to me.
00:59:07I think that this is a masterfully cooked plate of food.
00:59:11It was truly so special to have the first and last winners of this competition together in the kitchen,
00:59:35and we couldn't be prouder of you.
00:59:37Give it up for Julie Goodwin and Nat Taipaz.
00:59:47Now, Sarah, Jamie, fortunately, we're about to say goodbye to a phenomenal cook.
00:59:53Each of you was left with opposing pantries, and you produced very different dishes with them.
01:00:02Sarah, creative and bold.
01:00:05Jamie, classic and comforting.
01:00:09One was a delight to eat.
01:00:13But, sadly for one of you, it came down to the technical flaws of a very crucial element.
01:00:20The protein.
01:00:23Which is why I'm sorry.
01:00:34Sarah, you're going home.
01:00:50Good job.
01:00:51Sarah, third time back in this kitchen.
01:00:57We have seen so many sides to you and your cooking, and I reckon this time we got the best of both.
01:01:07I feel like there's something really magical about being in this kitchen, and every single time I step foot into the kitchen,
01:01:15everything changes, everything changes, and I feel like I've grown a lot in myself and in my cooking style, and I definitely have made the most of the experience.
01:01:23And it's, yeah, it's been really special, yeah.
01:01:28All right.
01:01:29All right.
01:01:29All right.
01:01:30Sarah, it's shocking.
01:01:39You are so unique.
01:01:42It is a pleasure watching you cooking.
01:01:46Every single dish you came out with were very different.
01:01:50And I'm telling you something.
01:01:52Please do not change.
01:01:55It's just a bad day in office.
01:01:57You are so credible.
01:02:00Trust me, you are special.
01:02:03I really admire you.
01:02:05Thank you, Chef.
01:02:07Sarah, really hard to say.
01:02:10It's time to say goodbye.
01:02:12Yeah, thank you.
01:02:19I'm absolutely proud of everything I've done this time around in the kitchen.
01:02:23It's been really fun to push myself and experiment
01:02:27and create the next version of me.
01:02:31I'm very grateful for MasterChef.
01:02:34It's given me a really beautiful life.
01:02:36And I'm excited.
01:02:37I'm excited for what's about to come.
01:02:43Give it up for Sarah, everybody!
01:02:45This week on MasterChef Australia...
01:03:01You can lift your lids now!
01:03:03Wow!
01:03:04...their very last chance to win immunity...
01:03:08Surprise!
01:03:09Oh, shit!
01:03:10...comes with an incredibly tricky mystery box.
01:03:15This is going to be tough.
01:03:16I would swap my mystery box with anyone today.
01:03:18But I can't.
01:03:19I am.
01:03:20And...
01:03:21...his culinary wonderland...
01:03:25The mad genius of the South Island...
01:03:28Vaughn Mabee!
01:03:30...will be the end of someone's MasterChef fairy tale.
01:03:36wind.com
01:03:41Okay.
01:03:43Potteryしか
01:03:44...
01:03:49...
01:03:50...
01:03:55...
01:03:57...
01:04:00...
01:04:00...
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