- 2 days ago
Category
🎥
Short filmTranscript
00:00Welcome to the Melbourne CBD and the challenge could still be anything at this point in time
00:26there is amazing venues everywhere you look the plot thickens I'm really
00:33interested to see where we're gonna end up oh my god I can get this
00:43holy moly we're at Vietamond there's a beautiful view
00:59I've got goosebumps because I'm like oh my god I'm gonna be cooking here
01:06well everyone this is the phase of the competition where we need to keep up in
01:12the ante you are all in peak form and that's why we're here for today's
01:18service challenge welcome to one of Australia's most iconic restaurants the
01:25legendary Vietamond this institution has been setting the bar for Aussie cuisine
01:32for the past 25 years and it's still climbing with three hats to its name the
01:40food it's unparalleled it has become the peak of prestige and all that success is
01:47owed to the skills of a remarkable talent please welcome executive chef Hugh Allen
02:02I am a huge fan of Hugh Allen I've never met him before I love what he's doing at Vietamond
02:07he does highlight lots of local Australian produce as well of native Australian ingredients
02:12so to be cooking up here in a service challenge with Hugh Allen this is
02:17definitely a bucket list moment Hugh it's great to see you thanks for having us
02:21thanks for coming it's great to have you tell us a little bit about Viu's philosophy
02:26it's evolved a lot of the time Vietamond is 25 years old this year it's been around for a while it's
02:32actually it's third location as well so I think it's always been about evolving and not staying
02:36stagnant whether that's where we are or with the food chefs and and restaurants do have to keep
02:42level in the bar because you don't want to come too close with you know what people can do at home and
02:47what restaurants can do no one's got that cellar when a dish lands at your table of view you just know
03:03that you're in for a special experience that is what we're looking for from you for
03:10now Hugh has run thousands of services in this kitchen and today he's leading yours
03:18you'll each need to bring us one course as part of a unique tasting menu worthy of Viu's reputation and
03:26the best course will of course win immunity from Sunday's elimination which means if you win today
03:34you'll be the first member of our top five of MasterChef back to win that is huge so go for it to
03:44be the first person in the top five would mean so much we've come so far to get to the stage of the
03:48competition but it's not gonna be easy he Allen is known for sourcing some of the most incredible
03:54ingredients you'll be assigned a course with an ingredient that must be featured today you're
04:02not just serving us you need to feed 15 special guests that definitely deserve VIP treatment community
04:11volunteers that donate their time to helping people that's wonderful we're giving you each two and a
04:18half hours there'll be a staggered start so your dishes will be sent out to us one after another
04:24which course and ingredient you'll get will be decided by what you pick out of that bag good luck
04:31oh that's a very heavy oh perfect oh you beauty all right so you've got your courses Callum you're
04:44first on veg Ben your second on fish Laura your third on meat and Depinder your fourth on sweet the
04:56ingredient you must include in your dish is waiting for you at your station we all ready for this yeah
05:02yeah Callum let's go to the kitchen cool let's do it I get allocated the vegetable course so I'm first
05:07up straight in the kitchen I know the Voodoo Mond very much cooks with the seasons I'm thinking it's
05:13going to be a gutsy maybe root veggie or something that I can sort of have as the center point of
05:18the dish to then build flavors around you ready to see what you're cooking with yeah can't wait let's
05:22do it you all right Callum today you're cooking with it says many wasabi leaves oh okay that is not what
05:31I was picking I would not have guessed that all right uh what is a wasabi well I know what a wasabi leaf
05:37is but I have never like ever used wasabi leaf in any kind of cooking I've barely used fresh wasabi
05:47full stop so I have doughnuts right now that's what I'm gonna do with this obviously has a flavor of
05:54wasabi it's the leaf the wasabi plant but it's yeah much more delicate a bit more peppery be more sort
05:59of those mustard herbaceous flavors you can cook it lightly but you can also eat it raw it is a sort
06:06of a less used ingredient but it also is a very very versatile ingredient Callum veg course using
06:14Tasmanian wasabi leaf your two and a half hours starts now good luck thank you I was expecting to
06:19start this challenge just like absolutely smashing it and get in all guns blazing and
06:23now I'm just looking at this pile of wasabi leaves and going what am I going to cook that's a going to
06:30make the wasabi leaf the actual feature of the dish but be make it food mon worthy yeah this is going to
06:36be a real challenge I don't have a dish in mind at this point in time but I've got to make a lot of
06:42plates of food so I don't have time to sit around I need to start something so I guess I'm stop cooking
06:48I get the fish course I'm happy with that because I love cooking fish Ben I'm really excited about what's
06:59going to be under there if this ingredient is shellfish great lobster or marin grate and there's some sort of
07:05fish I need to fill in cook that's great too I'm happy to cook any of these things are you ready to see
07:08what you're going to be cooking with I am okay all right Ben today you are cooking with
07:13giant kelp wow that's an interesting seafood i wasn't expecting that but i like it i think
07:22yeah that's cool it can be used in so many ways it can be just hydrated and used raw seasoned
07:29almost like a like a salad or you can use the broth like a you know as you're making a dashi
07:33or something like that yeah yeah nice um really versatile um really amazing flavor it's not too
07:38overpowering i don't know much about this kelp i've never used it before but i'm actually really
07:43excited to come up with something ben your ingredient is kelp and your two and a half hours
07:48starts now fantastic looking at this kelp i'm just trying to think how i can get into this dish to
07:54highlight it i'm thinking if i can get into a broth a really tasty broth i could be onto a winner
07:59hey going kale hey man what do you got got some lovely local seaweed okay i thought you're doing
08:06a fish dish i am that's going to your seaweed what do you get i got um wasabi leaf oh nice very
08:12healthy lunch we got here yeah i've got the fish course which is going second it's quite a difficult
08:17thing to do to cook fish for this many people so looking at what's in the pantry i see marin in there
08:22and that's something i can poach with butter and have cooked perfectly en masse which is something i
08:27need to do today i'm going to cook marin which is one of the most beautiful uh piece of produce you
08:31can get i'm going to make a faro risotto with a juice from an artichoke and lado puree marin head
08:38emulsion and a broth so there's a few things happening i'm about to get really busy good luck
08:43thank you i'll see you in there the nerves are definitely running high whatever is under this
08:49cloth is going to determine what dish i'm making i'm hoping it's something that plays to my strands
08:55so i'll take any native australian ingredient that he wants to throw me today hello hey how are you
09:00good good fingers and toes are crossed that that is what's under my gosh so laura yes you've got a
09:06third course and you have the meat course yep so let's see what your ingredient is okay
09:13all right everybody today we're cooking with golden beetroots
09:19i've got golden beetroots so let me tell you how i feel about beetroots i hate beetroots like
09:28they just taste like dirt
09:33uh i actually don't like eating beetroots to be perfectly honest i know so i'll have to
09:37put that aside and i'm gonna get you one of my favorite i mean a great ingredient to have on a
09:42main course don't get me wrong but like i'm not excited about a beetroot right now i really want
09:48immunity so i will make they shine you've got 29 photos and it starts now thank you so much thank you
09:58beetroots are a really big earthy and almost meaty kind of vegetable so i'm thinking of big bold flavors
10:04to go with those beetroots there's this gorgeous dry aged wagyu sirloin in the pantry and that's just like
10:16screaming my name all over it and i think beetroot wagyu i can start to form a dish with these flavors
10:23what do you got i got beetroots oh damn it i was having beetroots i feel like i've only just really
10:30started cooking ben and laura are already in the kitchen time is moving very quickly generally in the
10:37master chef kitchen i feel pretty comfortable today i'm feeling anything but comfortable like i'm feeling
10:42quite stressed to be honest trying to come up with a dish that's featuring the wasabi leaf
10:57even though i feel like i'm behind the eight ball here today because i'm not familiar with this wasabi
11:00leaf ingredient i do just take a moment to look around and go this is one of the best kitchens
11:06anywhere in the country like there is chefs from all over that would do anything to be in my shoes
11:10right now so i really need to take a step back and think about this in another way i guess the wasabi
11:19leaf itself it's got the pepperiness of wasabi but it's got sort of a herbaceous nature to it as well so
11:24yeah it's a nice flavor profile i'm just um head spinning trying to trying to think how to best use it
11:29i'm thinking that because it's a wasabi leaf it makes me straight away think of japan and japanese
11:34flavor profiles shio koji fermented rice so i'm gonna start making elements that have that kind of
11:42flavor profile going on and i can taste and refine as i go callum hello gents how are you very good
11:49how are you because you did seem a little shaken when you saw wasabi leaf yeah i've gone through the
11:55roller coaster of emotions i reckon and i kind of went the um oh no i've never used this before
11:59yeah no this is exciting to oh crap i've actually got to do it now what are you going to do um so i
12:06guess the first thing i'm trying to do is figure out how wasabi leaves um sort of work i guess so i'm
12:11going to try and use them in a couple of different ways but um i guess because i think wasabi i think
12:15kind of japanese flavor profiles that's kind of straight where my brain's gone so um i'm using like
12:19mushrooms and some seaweed a few other bits and bobs to kind of make sense of that japanese flavor
12:23profile for me um i've got a shio koji mushroom broth on that we'll try and cook for the majority
12:29of the time yeah i'm going to make a uh an oil out of these bad boys as well i'm going to try and then
12:33punch some out with a little ring mold and pickle some and see how that behaves as well and taste
12:38many times and figure out uh iterations as required you know it does add another layer of complexity to
12:46the dish because it sounds like you're still experimenting yeah two and a half hours of prep
12:50all right good luck that's appreciated i've never been more out of my depth in this competition
12:58because i don't have a super clear dish concept in my head and i'm kind of working it out as i go
13:03i've got no idea if this is going to work on all
13:09all right but i need to get things working and keep tasting as i go and make sure that by the end of
13:13the cook i've built what is not only a delicious dish but something that looks and feels voodemol worthy
13:20callum you are halfway through your dishes need to be leaving the past in 75 minutes thank you so
13:26halfway through already oh
13:31what'd you get i got beetroot beetroot yeah love i'm on the me course today
13:36i'm really excited by that because it's the final savory course before the dessert comes out
13:44beef and beets beef and beets i'm going to use classic french cookery techniques
13:51but also introducing native australian flavors into it
13:58sniffed a whole packet of mountain pepper to make it a very laura dish yum
14:02oh you know what hi how are you good how are you guys good yeah so what is your dish you know
14:10i'm doing a wagyu sirloin glazed cooked over the hibachi some pepper berry salt baked golden beetroot
14:17it's a really classic shoe with a watercress emulsion with some of the beetroot leaves as well
14:22so you're getting like the earthiness but then pepperiness i'm kind of playing on like the flavor
14:27profile of pepper whether it's coming in pepper berry or watercress itself throughout the dish i just
14:33think they work really nicely together so using leaves and the roots or baking and in sauce yeah
14:39nice yeah so do you realize you're going to be cooking 19 portions of steaks yeah
14:46cook consistently yeah on time yeah is that too ambitious as you know there is the fat marble so it
14:59has to be cooked you know in motion you can't force it you can't push it i know you want the fat to
15:06melt yeah and deliver that wonderful flavors from the steak yeah how are you going to manage that i will
15:12find a way to run crystal i'm sure you win but i mean i've cooked it before i feel confident cooking
15:16it i thought i wouldn't have chosen it as a protein okay if i didn't feel confident um but i know that
15:21i've definitely got my work cut out for me so i just need to kind of get the base of everything on
15:26okay good all the best yeah thank you so much thank you thank you that wagyu needs to be cooked perfectly
15:33it's one of the most expensive cuts of meat that you can buy the beetroots obviously need to be super
15:38prominent once these are in we'll move on to the beef and i want to use the whole of the beetroot
15:43today i'm going to salt bake those beautiful bulbs of the actual golden beetroot we're about to go into
15:51the oven i want to also juice them down the stems and all and add that into my masala jus at the end
15:57but i also want to use the tops of those golden beetroots in a really beautiful peppery watercrest style
16:02sauce so for me today i need to perfect every single element on my dish there's just so much to do
16:10hello welcome thank you nervous very dependent you're the fourth and final course and you've got
16:18sweets yeah q what's our ingredient ready all right defender today you are cooking with
16:25green ants green ants green ants
16:34yeah i don't know how i feel about this have you had green ants before no i have never cooked with
16:41green ants i think i've eaten them before but i can't even remember i know they're supposed to be
16:48acidic and then that's where it ends for me i love green ants they're um like this they're actually super
16:53versatile ingredient they've really got amazing sort of lemongrass in your citrusy flavor yeah you
16:59know your way around lemongrass yeah i do yeah your two and a half hours starts now okay good luck thank
17:05you i do not know what i'm going to do with this ingredient and i'm like kind of scared to eat it
17:12i give it a bite and it's actually quite tasty it's tart it's like acidic it's almost like citrus
17:19and it does taste like lemongrass wow this is hard so i'm gonna try my best to kind of lean back into
17:29my flavor profiles that would complement green ants i spot yogurt and i'm like okay i can incorporate
17:37yogurt into a dessert adds beautiful tartness i pick up a pineapple and i use a lot of citrus in my
17:45herb dressings in my herb chutneys so i'm just thinking maybe i can incorporate the green ants
17:51with herbs such as mint coriander i think those flavor profiles will really go together what'd you
17:57get deeps green ants oh jealous you reckon yeah
18:07look at that tapping on the clover yeah they are they've got a slight gingeriness to them but i think
18:11you can still taste the pepperiness i'm starting to feel a little bit more confident now i'm starting
18:15to kind of bring this dish together i'm starting to taste components together and it's making sense
18:19in my mind i love cooking with vegetables in my restaurants at cooking school the first thing
18:25that we do at the start of each season is look at what's coming into season and then work backwards to
18:29build a dish from those ingredients so i'm going to roast some shiitake mushroom as well as some
18:34jerusalem artichokes and i know that i've got this beautiful sauce getting made i've got my mushroom
18:38shiikoji broth on and that's a really important part of this whole shebang which is a good thing
18:42because that needs to cook for as long as it possibly can i'm thinking if i can turn the wasabi
18:47leaf into a wasabi leaf pasta i'm going to get that pepperiness that's coming through but it's also
18:53going to be a prominent enough part of the dish visually and also to suck up that beautiful sauce
18:58and we're about to make a wasabi oil and have a taste of that as well i think if i make some into a
19:03little oil as well when i pour this sauce over the top that's flipping the goods whilst there's
19:08the starchy elements there to sort of carry those flavors the whole dish should be singing with that
19:14wasabi leaf pepperiness the first time you cook a dish you never know how it's going to taste until
19:17you taste it right so i'm just working towards that right now tasting a few little things along the
19:21way to give myself a little few kind of clues as to how it's coming along and so far i think it's
19:26tasting good but yeah got a lot of work to do calum your plates need to leave the past in 30 minutes
19:35which means benny you've got an hour thank you thanks soph
19:4160 minutes to go and i've been multitasking the whole time because preparing this marin is a mammoth
19:46effort i mean it's such a premium ingredient it has to be celebrated and i can't afford to mess any of
19:53them up i need to firstly blanch them correctly and then painstakingly peel every single one of them
19:58make sure there's no digestive tract left in them and then poach them to perfection every minute i
20:05spend preparing it there's minutes i can't be used on other things
20:11i go to check my broth and the flavor from this kelp it's there but it's just not that prominent
20:17okay so i need to get loads of this kelp flavor in there otherwise it's not gonna be on the dish
20:23i don't know what i'm doing i think quickly i'm gonna hydrate some and then roast in the oven so
20:28it's nice and crispy and salty but even if i put it on as a garnish i don't think it's gonna be enough
20:34so i'm piling as much kelp as i can into this water and i get some kombu and put that in because
20:38that is seaweed hopefully it will not just taste like kombu but reinforce that seaweed flavor from the kelp itself
20:47so you're on the sweet course you've got green ants yeah what are you making um so i'm gonna do
20:58like a refreshing kind of like a tropical southeast asian vibe with my dessert i've got a yogurt sorbet
21:04a pineapple granita a little coriander chutney ice cream you've got a lot of sour flavors in there
21:10depender so you've got plant apple yogurt the green ants yeah are we gonna taste the green ants at all
21:17yeah i'm gonna have to i'm gonna have to make sure that you guys can taste it you just need to make
21:25sure that we know they're there so if we were to have the exact same dessert minus the green ants would
21:30we taste the difference i got you good luck thank you sophia's concerned that with all of these strong
21:35flavors they might not be able to taste the green ants at this stage of the competition immunity is
21:41confidence if you get immunity you're like okay i just need to keep doing what i'm doing oh my god
21:48and top five has been a milestone for me right from the beginning so i'm just thinking to myself
21:55maybe i should rethink this whole dish
22:03all right
22:03all right so i've still got to finish my broth um i haven't even started my juice some artichoke chips
22:09either so um yeah i've got some things i haven't started and some things i've got to finish
22:13and i'd say basically nothing's finished so i'm uh under the pump here
22:20i'm really happy with this stock that's ticking away so i'm taking some big kind of bold savory flavors
22:24i've got my vegetables roasting away in the oven my wasabi oil ready to go and my wasabi leaves pickling
22:30away it's now time to start rolling out this wasabi pasta though which i've never made before so i've
22:34no idea if it's going to work or not i'm rolling it through and that gluten's starting to stretch
22:40it is starting to come together and the color's really vibrant and i know there's gonna be some
22:44of that peppery flavor in there at least from the wasabi leaf as well i'm thinking to elevate it into
22:50a voodemont worthy dish i could shape it in the shape of a wasabi leaf it almost looks like a
22:55little wasabi leaf because it's got the little kind of stem part on top and then use
22:59one of the wasabi leaves itself to press into the dough so you can actually see the pattern
23:04yeah that looks pretty sick yeah it's usually actual um you get like a little bit of an imprint
23:10on there not only is it going to look better i actually think like the little grooves in your
23:13rigatoni it'll actually help that sauce sort of stick to the pasta it's going to carry that sauce better
23:17as well come on mate you need to move you've only got 10 minutes until we need plates flying off the
23:23pass come on thank you man you got 40 minutes how you looking yeah good good yep happy let's leave it
23:28happy good i don't know what he just said
23:36go deeps thanks babe so much to do mr pinder how are you going you good i think so yeah i think so
23:44i think the most difficult part of incorporating green ants is i need to make them front and center
23:49of this dessert i'm tasting the green ants and it just hits me i'm like this is a citrus i need to use it
23:56instead of using a citrus so for my coriander and green and ice cream instead of adding lemon juice or
24:02lime juice i'm adding a whole heap of green ants i'm tasting it and i can taste the green ants and
24:08add a little bit more and then a little bit more and it's perfect i can taste the green ants and their
24:15front and center the combination of the coriander and green it's actually really good together as well
24:20i'm also going to fold the green ants through some meringue and bake that at a really low temp as
24:25well i need to get them in the oven asap as soon as i get them in the oven i'm going to start working
24:30on my pineapple granita so i'm feeling good i think i'm on track with time
24:38listen up everybody our vip diners are here come on everybody oh my gosh the diners have walked in
24:44hello how are you welcome thank you please have a seat down and i am like terrified that i'm running
24:52out of time hello welcome hi hello hello it's gonna be down to the wire that i can guarantee you
25:05calum we're gonna start playing all these dishes in three minutes you're gonna be ready yeah yeah it's
25:09almost time to plate up and i think this idea has actually worked i'm cooking my wasabi pasta
25:14it's looking really good and i'm tasting my sauce and i really like it there's a lot of depth of
25:20flavor in there it's a really beautiful aromatic broth the wasabi leaf has that really beautiful
25:25pepperiness and i think that when you have it with the slightly salty shiakoji mushroom
25:31you have it all together the earthy Jerusalem artichoke and that little pasta i think for a vegetable dish
25:36it is super interesting to eat okay should we do a little set up let's go thank you mate i found
25:43these most amazing little green bowls in hugh's kitchen lovely and even the color of it is not
25:48that dissimilar to a wasabi leaf itself and they've got this little lid on so i feel like if i can build
25:52a little kind of story of all those vegetables in there and the wasabi leaf elements the guests have
25:56the opportunity to lift the lid and kind of go oh what is this dish and i've got that wasabi leaf
26:00split sauce to have in a jug for everyone to pour over the top themselves um would you mind pulling out the
26:05next a lot of uh possibly chef and then maybe throwing another 12 pieces in chef all right
26:10service please my dishes start leaving the kitchen and this is like a dream moment being in voodemont
26:17kitchen having q jumping on the pans lending me a hand helping me plate up i think that it looks
26:22crazy it tastes great service please from going from not having really any idea of what i was going
26:27to cook at the start of this challenge to now i couldn't be happier with the dish thank you very much
26:32i'm excited yes yes yes yes here he is thank you
26:46uh so callum course one veg course we've got wasabi leaf shiitake mushroom jerusalem artichoke shiokoji
26:54wasabi leaf sauce whoa callum oh here we go wow i'm so excited that looks so good
27:10based on appearances this is most certainly beautamond worthy yeah let's see if it tastes as good as it
27:18looks
27:42as crazy i just oh same
27:48Is everyone as happy as I am?
27:52My brain is melting right now.
27:54It's insane.
27:55I just can't believe that's a veg course.
27:57It is so meaty.
27:59The smart thing that Callum's done here is pair it with two very intense vegetables.
28:03The risum artichoke and the shiitake mushroom.
28:06It's got so much body, so much guts.
28:09You don't miss me at all.
28:11It's all for me about that sauce which he had ticking on for basically the whole two
28:15and a half hours.
28:16It is rich.
28:18It's got so much structure.
28:19It's robust.
28:21It's got the faintest hint of wasabi leaf in there.
28:24And then Callum's thing was like, I'm going to put wasabi leaf in nearly every single element
28:29but there's no way you feel overpowered by that wasabi leaf at all.
28:33It has just got a nice little kind of stranglehold on everything.
28:37It's just so beautiful to eat.
28:40He's got his pasta that looks like the little wasabi leaves because he's made these dimples.
28:45I think wasabi as the essential part of the dish has been balanced properly and we have
28:51this lightness with power.
28:53He's been able to get that wasabi to kind of flirt on our palate, which is a different
29:00approach.
29:01Yeah.
29:02We always say to them, you can express a flavour at the quiet end of the scale and that's what
29:07he's done.
29:08Overall, it's hard to believe that Callum had never even tasted wasabi leaf two and a half
29:15hours ago.
29:16And this dish, it was a total experiment.
29:19And the way that this has come together, it is absolute genius.
29:23All right Ben, how are we looking?
29:28Good chef, good chef.
29:29Ben, you've got 11 minutes to service.
29:31Feeling good?
29:32It's been stressful.
29:33Yeah, it's meant to be stressful.
29:36It's almost my time for service and the marrow is gently poaching away, I've got the risotto
29:40together.
29:41I'm really happy with the flavour and texture of that and now I've just got to sort out this
29:44broth and get everything ready to plate.
29:50I'm tasting the broth.
29:51Um, seriously.
29:52I'm still not happy with the flavour that's coming out of this kelp.
29:55It's supposed to be featuring the kelp and it's just not working.
30:00It's really worrying me because I think if that flavour's not there, if the judges don't
30:03taste that when they eat it, I'm not going to win this immunity.
30:07It's just a real problem.
30:09So the plates have to go on 245?
30:16Yeah.
30:17You're going to be ready?
30:18Yeah, I am.
30:19I'm cutting that marron right now.
30:20All right.
30:21Let's do it.
30:22This broth is concerning me that it doesn't have enough of the kelp flavour in it but service
30:24is about to start.
30:25I can't afford to waste any more time on it.
30:27I do.
30:28So I really need this crispy kelp to work.
30:30I run over to the oven, take it out and thank goodness it's worked really well.
30:36It's beautiful and crunchy and salty.
30:39My dish needs this.
30:40Yeah, this is the stuff I rehydrated and then dehydrated or basically baked.
30:43So it's really salty but it's got a nice crunch.
30:46Sounds good.
30:47You ready to go?
30:48Yeah, I think so, yeah.
30:49All right.
30:50I'm hoping that when they taste it together, you know, the garnish of the kelp and the broth,
30:54they sort of enhance each other.
30:56When I plate this dish, it's going to have a nice little amount of the risotto.
31:00That's going to bring a texture and it's going to have a meatiness from the risotto itself.
31:04Some emulsion next to it.
31:06You're shaking.
31:07I wish I can.
31:08It's not, it's just the adrenaline.
31:09I honestly can't help it.
31:10There's nothing.
31:11There's nothing.
31:12Deep breaths.
31:13It's not you.
31:14Mindfulness.
31:15The marron's poached away and it's cooked perfectly.
31:16It's sitting on top proudly with some of the crispy seaweed.
31:19The broth will be poured around at service and should hopefully have a very salty sea-like flavour.
31:24Okay, service please.
31:25Appreciate it.
31:26It was a real struggle getting through it.
31:28All right, so next four.
31:29But so happy with this dish and how it's turned out.
31:32If it all works together, you know, I could definitely be with a shot with immunity here.
31:37Service please.
31:38Appreciate it.
31:39All right.
31:40Oh, hello.
31:45Okay.
31:46Oh, thank you.
31:50Interesting.
31:51Oh, it comes with sauce.
31:59Okay, course two is fish made by Ben and this is butter poached marron, Jerusalem artichoke,
32:04frica risotto and kelp broth.
32:06Looks lovely.
32:07Very elegant.
32:08There's such a crazy aroma coming off it.
32:11Yeah, yeah.
32:12It's going to be interesting to taste.
32:17I was impressed by the textures.
32:18The marron was impeccable, texture, colours.
32:20This indicate how very, very well the marron has been created.
32:21The marron was impeccable, texture, colours.
32:22This indicate how very, very well the marron has been created.
32:23The marron has been pushed into the butter.
32:24The frica risotto.
32:25The frica risotto.
32:26The frica risotto.
32:27It's quite actually a fantastic result.
32:29And it works well into the dish.
32:30But not with the frica risotto.
32:31The frica risotto.
32:32The frica risotto.
32:33It's quite actually a fantastic result.
32:34And it works well into the dish.
32:35But not with the seasoning.
32:41The kelp.
32:42The kelp.
32:43The frica risotto.
32:44The frica risotto.
32:45The first half of the marron was in the frica.
32:46The frica risotto.
32:47The frica risotto.
32:48The marron was impeccable.
32:49The frica risotto.
32:50The frica risotto.
32:51It's quite actually a fantastic result.
32:53And it works well into the dish.
32:54But not with the seasoning.
32:55fantastic result, and it works well into the dish, but not with the seasoning.
33:03The kelp as the main part of the dish, I think is completely lost.
33:08I'm just finding it hard to distinguish some of the flavours.
33:12I think the emulsion is a beautiful texture.
33:15It's so silky, but I'm not getting that much flavour out of it.
33:20Instead of using the kelp as like really beautiful umami and freshness throughout the dish, I
33:25feel like everything is dragging the kelp down, and that's a bit of a problem.
33:32How's the ice creams, are they churn?
33:37Yeah, the sorbet is done as well, I'm just trying to rocher them, and have them ready
33:41to go.
33:42What are you going to pre-rocher?
33:43Yeah, I've already done the sorbet, I have to do maybe five more I think.
33:48And then blast them?
33:49Blast them, and then they're in the freezer.
33:51Alright.
33:52I'm the fourth course, the last course.
33:54Ben's calling out.
33:55Service, please.
33:56Thank you, Chef.
33:57That's right.
33:58Well done, man.
33:59And I'm just like, oh my God.
34:01Service, it is so close.
34:03While my frozen elements are almost all done, it's time to take out these meringue shards.
34:09And I'm just praying that this meringue is done.
34:12These meringue shards are adding so much more to the dish than flavour.
34:17It's texture, it's the snap, it's the look, it's everything.
34:23Wow.
34:24I love them.
34:25They've just crisped up beautifully.
34:27You can really taste the green ant in that meringue.
34:30The green ant and ginger, they go so well together.
34:32And I'm really, really happy with the flavours actually.
34:35And I'm just thinking to myself, it would be really nice to actually add some fresh meringue
34:39to my dish.
34:40Just to add that creaminess and just to accentuate that green ant and ginger flavour.
34:45So I'm going to do another element.
34:47I'm going to get it done.
34:48I promise I'm going to get it done.
34:50It's going to be delicious.
34:52So I'm doing some of this and I'm going to do some putts and fresh meringue as well,
34:57because of how tasty it is.
34:58Like you can really taste it.
34:59Yeah, it's good.
35:00Yeah, the ants are good.
35:01Yeah, you can taste the ants.
35:02Yeah.
35:03Time is not my friend today.
35:10I'm pushing myself to get everything ready for service.
35:13I'm still finishing off two sauces in that watercress emulsion sauce.
35:18I've used the tops of the golden beetroots and it's tasting great.
35:22It's really earthy and peppery.
35:24That's going to really brighten up the richness of this dish.
35:27I'm tasting my masala jus sauce and it's so rich and sweet from all those golden beetroots.
35:32And I'm so happy with it.
35:35Now it's time to start searing off these wagyu steaks.
35:39So much do, so little time.
35:44I want to cook my wagyu to medium rare today.
35:47And I want to get a really deep caramelised sear on every single side of this wagyu cubes that I've cut up.
35:55But I'm almost hoping that one of the volunteers in the dining room today is a fireman,
36:00because the hibachi is roaring with flames.
36:03The fat dripping off this wagyu is obviously igniting these huge sparks of flame.
36:09Two minutes.
36:10Two minutes.
36:11Sweet.
36:12I'm trying to cook all of these steaks perfectly on the hibachi.
36:16I'm relying on intuition, touch and feel.
36:19It doesn't matter what I bloody do, it's just going to light on fire.
36:21Yeah.
36:22But this job is taking longer than I thought it was going to be.
36:26Hey Laura, there's a fair bit of flair up.
36:31Yeah, I know.
36:32There's just so much fat, Andy.
36:34Are we plating?
36:35Like, service has already started.
36:36We'll be.
36:37Like, we've got to go.
36:38Yeah, okay.
36:39Going.
36:40Going.
36:41Grab your aprons and try these delicious MasterChef-approved recipes on 10.
36:52Um, yep.
36:57Should we just get four plate, four plate.
37:02I can carve, if you please.
37:04Uh, yep.
37:05No one wants to wait for food at any restaurant, especially in Brunamond, so I need to start
37:11hustling on these dishes.
37:13As I'm cutting into my first steak, I'm just like praying that it's cooked perfectly.
37:20And it is blushing pink.
37:24It is so beautifully cooked.
37:27You can see that marbling fat almost melting through the seams.
37:31Like, that is an epic piece of meat.
37:33To plate my dish, I place my Wagyu steak flesh side up.
37:38I've got three beautiful salt-baked golden beetroots.
37:42They are perfectly cooked.
37:43They're so tender to the touch of a knife.
37:46I am so happy with the cook on them.
37:48I'm dressing the plate now with my masala jus.
37:51That's how you pictured it.
37:52Yeah.
37:53Weirdly enough.
37:54Weirdly enough.
37:55And that beautiful water press and beetroot top green sauce.
37:59That looks good.
38:00Thanks.
38:01These plates are looking fantastic, and it's ready to send.
38:05Service, please.
38:08Alright, next four.
38:09Yep.
38:15Nice to have a look.
38:18Oof.
38:19Wow.
38:21Wow.
38:22That looks good.
38:23This is unbelievable.
38:24That looks good.
38:25So, Laura Coop's, the meat coops, is Wagyu sirloin with salt-baked golden beetroot, watercress green sauce,
38:35Jew.
38:36Wow.
38:37Huh?
38:38What the colours just there.
38:39This definitely looks incredible.
38:42Oh.
38:43You can see each of those four elements.
38:45The Wagyu is absolutely glistening.
38:47You can clearly see those two sauces.
38:49And the golden beets are vibrant.
38:51Mmm.
38:52Shall we dive in?
38:53Ooh.
38:54Wow.
38:55Wow.
38:56Wow.
38:57Wow.
38:58Oh my God.
38:59Thank you so much.
39:02Oh.
39:04Hug
39:04God.
39:05Wow.
39:06Wow.
39:07Wow.
39:08Wow.
39:09Wow.
39:10Wow.
39:11Oh my God.
39:12Oh my God.
39:13Hahaha.
39:14John Christophe is praying.
39:15Hahaha.
39:16A'aah.
39:17Wow.
39:18Wow.
39:19Wow.
39:20Oh my God.
39:21Hahaha.
39:22John Christophe is praying.
39:25Hahaha.
39:26I'm literally just about to cry it is just you're really excited
39:33what I love very much is the beetroot baking beetroot in a salt crust what you
39:40have is this concentration of flavors it's just done perfectly the steak is
39:47fantastic with that lovely fattiness just melting in your palate that is the
39:52best piece of Wagyu I think I have ever had in my life it is so magical like it's
39:58exactly what Wagyu is about Laura's ability to really play on the caramel
40:04notes you know the Wagyu grilling it perfectly the caramel notes of both the
40:09reduction but also the pepper berry and then the beautiful caramel notes of the
40:15beetroot marry up with that sauce so so well as a diner at Voodamond if you
40:22got this dish and then somebody asked you the next day how was your meal what
40:25do you remember yeah you would say this sirloin it's been a wee of one minutes
40:30when you start going yep it's almost time to start plating up and I'm so happy I
40:35got the fresh meringue done in time you're ready to go plating and it tastes so
40:39bloody good let's do it yeah the first thing I do is pipe a dollop of my fresh
40:46meringue on the base of the bowl on top of the meringue I place the yogurt sorbet
40:50next to the yogurt sorbet the coriander and the green and ice cream I add my
40:56pineapple granita I place the two meringue shots on top and I finish it off with
41:01some more green ants service please the dish looks amazing like I'm so happy with
41:07this dish because it's intriguing you've got green ants you've got meringue you've
41:11got a granita you've got frozen islands underneath service please but I'm a little bit
41:18nervous this is a very brave dish this is so out of my comfort zone but I yeah I
41:23hope they like that
41:25oh that looks cool our final course we had to pin her on dessert and you gave her
41:34green ants she's done yogurt sorbet pineapple granita coriander ice cream and a
41:41ginger meringue with green ants let's have a go oh oh wow okay it changes doesn't it yeah
42:06it's gonna be really hard
42:13it's gonna be really hard
42:17there's color beauty see which I love there's the beauty of what's going on flavor wise and then
42:22there's the beauty of what's going on flavor wise and then there's the beauty of the technique the way that she's used green ants here is
42:29I've never had it like this before I've always had it in terms of trying to balance out sweetness or bitterness
42:36and then there's the beauty of the technique the way that she's used green ants here is I've never had it like this before I've always had it in terms of
42:44trying to balance out sweetness or bitterness whereas here she's really used it to make all the other acidic notes in this bowl work
42:51here is I've never had it like this before I've always had it in terms of
42:56trying to balance out sweetness or bitterness whereas here she's really
43:02used it to make all the other acidic notes in this bowl work I've never had
43:09one mouthful of a dessert and had the experience of when it goes from one
43:14flavor to another flavor to another flavor that's like a 10 second spread
43:20of your palate yeah it was incredible kept on more things it was so interesting
43:26I've never seen this before and I'm really really really impressed this is the
43:32sort of sweet that sits really well in this sort of fine dining setting because
43:37it's very refreshing and it's a beautiful way to finish a meal I think this is my
43:42favorite of Depinda's sweet dishes it's really really clever and definitely
43:47shows where she's at my test pods I have not stopped it's been a delight trying
43:56to get from the start to the finish of each single introduction so I know this
44:01table is quite heavy yeah I wouldn't know what I'm gonna do is this
44:04that's very restrained of you service please
44:09all right well done thank you all good thanks for everything yeah thank you so
44:17much I think I wouldn't be able to do this without you
44:19what do we do now we just came off the back of like one of the best tastings I've had yeah and for
44:29our contest is to rise to the occasion in Voodamont I'm so proud now it's up to us
44:35three out of those four dishes were incredible and we have to somehow pick a
44:39winner
44:44before we kick this off I just want to say what a tasting that had a smiling from
44:51ear to ear it was honestly such a treat if there was ever a challenge tough
44:58enough to test master chef's best and brightest back to win it was that one
45:02yeah I think you all did really amazing guys like walking into any new restaurant
45:07or any new kitchen is difficult for anyone even professionals so to walk into a
45:11kitchen like this and obviously have to cook with such high expectations I think
45:15overall we ever did a you know a great job now our decision today that was one of the most
45:22challenging so far because we almost had a three-way tie for first place oh what with that said we
45:36need to take one of you off the table sorry to say Ben your dish it just didn't quite come
45:45together like we'd hoped but a great effort mate
45:49all good sorry mate
45:52Callum the whole dish it was fresh earthy and humming with that wasabi leaf flavor
46:01when it landed at the table it immediately delivered the experience that we were all
46:07hoping for Laura from the cook on the wagyu to the jus and the beets that dish flat out flavor expertly crafted in only a way that you could Laura
46:22Thank you
46:23Depinda that dessert it was an adventure from sweet to savory it was a little bit of everything and most importantly those green ants they were a highlight
46:36You can't get it girl
46:38Three outstanding dishes
46:42So what do you do it?
46:45You give the win to the cook that utilize their ingredient in the most creative way
46:55And brought us a dish that would happily sit on the menu at Voodermont
47:00And that cook
47:06Was Callum
47:07Oh
47:08Callum
47:09You did it you won immunity
47:14Holy shit
47:16Oh sorry I can't say that but oh my god
47:18Which means you made the top five
47:20How does it feel?
47:22Yeah it feels incredible
47:24Walking this morning like you can't help but feel overwhelmed and intimidated by it and the amazing kitchen
47:30A chef of use caliber and the view
47:32So yeah just feel really chuffed to have that result
47:36Well great work because come Sunday you'll be safe up on the gantry
47:39Thanks bro
47:40Everyone else immunity is back up for grabs tomorrow for the last time this week
47:46If you want to guarantee your spot in the top five next to Callum show up ready to rock tomorrow
47:52Good night
47:54Good night guys
47:56Good night ladies
48:00And you added it wrong
48:03I don't know why did that
48:04It was coming to my throat
48:06Tomorrow night
48:08I think you're the most courageous person I know
48:10Sorry
48:13Have the tissues handy
48:15I asked if they want Daddy to come home soon.
48:18The answer was not yet.
48:19We want him to win.
48:21Because this tearjerker will be someone's ticket to the top five.
48:28You're not just back to win.
48:30You're back to make your family proud.
48:31Come on, Jamie.
48:32Let's go, mate.
48:34Are you OK?
48:34I definitely feel the pressure because my family has made so many sacrifices.
48:39Come on.
48:39Come on.
48:40Come on.
48:40Are you going to get this done in time?
48:43Oh, sweet Jesus.
48:44If I fail at today's challenge, I almost feel like I'm failing the two biggest loves of my life.
Recommended
42:37
|
Up next
29:12
1:03:47
59:45
1:18:27