- 2 days ago
Category
🎥
Short filmTranscript
00:00:00Previously on MasterChef Australia...
00:00:03Go!
00:00:05Ah!
00:00:06Our top seven are a cut above.
00:00:09Oh, that smells delicious.
00:00:10So a week of immunity challenges...
00:00:13...put the eggs in extraordinary.
00:00:18That was a stunner.
00:00:19That is a picture of perfection.
00:00:21Oh, my goodness.
00:00:23I can feel this little electric current
00:00:25running from you to the dish to Andy.
00:00:28It's jock.
00:00:30That's your best pasta I've ever eaten.
00:00:32That's unbelievable.
00:00:34Which spelled success for Laura...
00:00:37...and...
00:00:38Michael Wilson!
00:00:40His Tower of Terror...
00:00:43Oh!
00:00:44Oh!
00:00:45Eight layers of absolute precision.
00:00:48...was a massive win for Jamie.
00:00:51It was your first pressure test in 12 years.
00:00:54And you won it!
00:00:56Tonight...
00:00:58...an elimination...
00:01:02...means time is up...
00:01:04...for one of our incredible cooks.
00:01:08Oh, my God!
00:01:18Here we go, gang!
00:01:20On the bench!
00:01:21Nine times!
00:01:22Oh, my God!
00:01:23Here we go, gang!
00:01:24On the bench!
00:01:25Nine times!
00:01:26Oh, my God!
00:01:27Oh, my God!
00:01:28Here we go, gang!
00:01:29On the bench!
00:01:30Nine times!
00:01:31More closhes!
00:01:32There we go, gang!
00:01:33There we go, gang!
00:01:34There we go, gang!
00:01:35On the bench!
00:01:37Nine times!
00:01:38Oh, my God!
00:01:39Oh, my God!
00:01:40Oh, my God!
00:01:41Oh, my God!
00:01:42More closhes!
00:01:43More closhes.
00:01:46Another closh.
00:01:48I see.
00:01:50Hey, everyone.
00:01:52Hello.
00:01:53Hi.
00:01:54Today, seven becomes six.
00:01:58And even though we don't want to see any of you go,
00:02:01the only person who can shield you from elimination is you.
00:02:07You have a massive decision to make today.
00:02:11And it has everything to do with what's under those closhes.
00:02:17You ready to find out what it is?
00:02:21I'm going to count you in.
00:02:23You're going to lift them in three, two, one.
00:02:27Oh, gosh.
00:02:31It is time.
00:02:36On that clock is 90 minutes.
00:02:38That is the amount of time that you'll have to cook with.
00:02:45In round one, you can make anything you like,
00:02:49using as much or as little time as you want.
00:02:53The moment you finish your dish, stop your timer.
00:02:56Bring it to us and we'll taste it.
00:03:00Holy...
00:03:01If you cook one of the top two dishes, you're safe.
00:03:10But if you cook one of the three least impressive dishes,
00:03:15you'll find yourself cooking in round two
00:03:19with whatever time you have left.
00:03:22Oh, my God.
00:03:24It's a good thing.
00:03:26Meaning how you play this, it's vital.
00:03:30You can use more time in round one
00:03:32to try and perfect your dish
00:03:34or play it safe and leave yourself a buffer.
00:03:38Your 90 minutes starts now.
00:03:43Good luck.
00:03:47Good luck.
00:03:48Good luck.
00:03:50My God, you stop watching.
00:03:55God, it's not long.
00:03:57Wow, we're challenged.
00:03:58Oh, my God, this is mad.
00:04:00Time's split.
00:04:08I've seen this challenge before.
00:04:09I've never done it.
00:04:11I'm not prepared for it, if I'm honest.
00:04:12Ben's already cooking.
00:04:14He does that.
00:04:15He goes straight to the equipment
00:04:16and puts pans on before he goes in.
00:04:18All right, all right, Ben.
00:04:19Good luck.
00:04:20So my strategy here is to cook something quickly.
00:04:23If I can pull out a dish that is fast,
00:04:25I might be able to save myself.
00:04:27And if I can't, it'll leave me loads of time.
00:04:30In order to come up with a dish for round two.
00:04:37Come on, Ben.
00:04:38Oh, yeah.
00:04:40Last in, first out.
00:04:41Nice.
00:04:42Very efficient shopping.
00:04:48Look, this challenge is all about strategy
00:04:50and really there are a few ways you can do it.
00:04:53What would you do?
00:04:53I would just go all out in that first dish.
00:04:57I'm going all in.
00:04:58So how many minutes?
00:04:59Yes.
00:05:0090.
00:05:02If this doesn't work...
00:05:03I'm really screwed.
00:05:06No, you're right.
00:05:07Last time you did this, you used 89 minutes.
00:05:11Yeah.
00:05:11And thankfully made it.
00:05:13Yes.
00:05:14And then you didn't have to cook in round two.
00:05:15But do you know what?
00:05:19There was no strategy behind it.
00:05:20So how do you...
00:05:21OK, so don't really talk to Paul on this one, right?
00:05:24I would do a short cook to start.
00:05:26So belt one out, maybe a raw dish, seafood,
00:05:29something like that.
00:05:3030-minute cook.
00:05:31In round two, I'd leave my best dish.
00:05:34I absolutely agree with Andy.
00:05:36You spend less now to have a lot more for round two
00:05:39and be safe.
00:05:40They're all so good, though.
00:05:42They're all so good.
00:05:43I know, I know.
00:05:46I'm feeling really good.
00:05:48I'm feeling really hectic.
00:05:49Never done this challenge.
00:05:51So I'm making this beautiful, like,
00:05:53a lardo and Wagyu skewer.
00:05:55It's a crazy quick cook that's super delicious.
00:05:58I was never my friend in this kitchen,
00:06:00but I feel lately I kind of changed.
00:06:03My strategy today is I want to use less time in round one
00:06:07but smash it with a flavour.
00:06:09So I'm going with a quick 35-minute cook.
00:06:13Wagyu is this beautiful cut of meat that cooks really quickly.
00:06:17I'm also making this beautiful green sauce
00:06:20and a delicious aioli.
00:06:23So I'm really confident in my choice of dish today.
00:06:25If I nail it, the flavour is there, technique is there.
00:06:29They're hopefully going to keep me safe from the round two.
00:06:31Come on, smash.
00:06:33Punch.
00:06:41I'm a pretty quick cook.
00:06:43Some of the fastest here, I'd say.
00:06:45But the risk with cooking a quick dish, obviously,
00:06:48is that you don't have time to build flavour
00:06:49and you might not do everything perfectly.
00:06:54Hi, Ben.
00:06:55Hello, hello.
00:06:55How are you?
00:06:56I'm very rushed right now.
00:06:57Here's where the strategy first.
00:06:59Strategy if I'm cooking a delicious dish
00:07:00that's going to take half an hour.
00:07:02To me, delicious King George whiting,
00:07:04tomato butter sauce, basil oil and a cucumber.
00:07:07Fresh and mussel sort of salad.
00:07:09That does not sound like a short cooked dish.
00:07:12It's right, but the fish cooks super quickly
00:07:14and so does everything else.
00:07:18It sounds like it should take an hour.
00:07:19It's going to take half an hour.
00:07:21Simple as that, yeah.
00:07:22So I'm not taking my time and having a coffee break.
00:07:24I'm just smashing it out as quickly as I can.
00:07:25And the quality is still going to be there.
00:07:27That's my goal.
00:07:28So we'll see what happens.
00:07:29I'll be hawking.
00:07:30Good luck, mate.
00:07:31The way to get flavour into this dish
00:07:32in a little amount of time
00:07:33is to use the richness of the tomatoes and the butter,
00:07:36the saltiness of the mussels
00:07:37and the chard from the cucumber
00:07:39with the beautiful King George whiting.
00:07:40and multi-task my...
00:07:42My multi-task is everything,
00:07:44trying to get this done
00:07:45so I can hopefully be safe in round two.
00:07:49Come on, Benny.
00:07:49Go, Benny.
00:07:54With a time challenge like today,
00:07:55I think I'm going to try and use
00:07:57just under half of my cook time
00:07:59to try and cook a really good dish,
00:08:00but leave myself enough time
00:08:01that if I need that insurance policy for round two,
00:08:04I've got it there.
00:08:05Callum, Peters, how are you?
00:08:07Strategy.
00:08:08What a challenge.
00:08:09He is the strategy master.
00:08:11So what is the strategy?
00:08:12So strategy, but not gambling, right?
00:08:15So I'm going to keep plenty of time for my second cook.
00:08:17So this is going to be a good dish.
00:08:18Hopefully I won't need the second cook.
00:08:20What is the dish?
00:08:21Yeah, so I'm going to do
00:08:22a little take on mousse frits.
00:08:25So it's the kind of Belgian dish
00:08:26that's got mussels cooked in cider,
00:08:29but I'm going to do it in a really fun little format.
00:08:31So I'm going to sort of make
00:08:32little edible mussel shells
00:08:33and serve it inside that.
00:08:34And it's just a one-bite situation.
00:08:37You have to make that noise as well.
00:08:40All right, good luck.
00:08:40Thanks, gang.
00:08:41Now, my version of mousse frits
00:08:42is going to be quite different to the classic,
00:08:44so I have to take the time
00:08:46to nail the flavour profiles.
00:08:48I have to get this right.
00:08:49Come on, Cal, let's go.
00:08:53You've had 15 minutes.
00:08:54You have 75 minutes on the clock.
00:08:57Good luck.
00:08:58It looks like this is going to be
00:09:08your quickest curry ever, yeah?
00:09:11Ah, one of them.
00:09:12One of them.
00:09:14You're always cool, yeah?
00:09:15Even in a hurry.
00:09:17In general, like,
00:09:17when I make chippy curries at home,
00:09:19I don't use canned chippies.
00:09:20I would pressure cook it for ages,
00:09:22and then I'll slowly build flavour.
00:09:25There'll be whole spices.
00:09:26There'll be dry spices.
00:09:27God, these packets.
00:09:29Today, I'm going to do
00:09:30a really quick chippy curry
00:09:32without compromising on the flavour.
00:09:34Dipinda.
00:09:35Hey, guys.
00:09:36What's the strategy
00:09:36and what's the dish?
00:09:37So the strategy is to split it halfway.
00:09:39OK.
00:09:39And stay as close to 45 minutes as I can.
00:09:42OK, what's your dish?
00:09:43My dish is going to be street food today,
00:09:45so I'm doing aloo dikki chole chaat,
00:09:46which is basically
00:09:47like this stuffed potato patty.
00:09:50On top of that,
00:09:51you've got a really flavour-bomb-y
00:09:53chickpea curry.
00:09:55So you just take one bite,
00:09:56and it's like a flavour bomb.
00:09:57And then I'm going to do
00:09:58two chutneys and a yoghurt sauce on top.
00:10:00In 45 minutes.
00:10:01Yeah, I'll do it.
00:10:02I'll do it.
00:10:02Brother, we trust you.
00:10:03Goodbye.
00:10:03OK, thanks.
00:10:0545 minutes is going to be a push.
00:10:07Normally, I would have at least an hour
00:10:08to build that depth of flavour,
00:10:10but I'm going to put all my eggs
00:10:12in one basket
00:10:12to get it done in that time.
00:10:14I do not want to cook in round two.
00:10:16That was good, Dipinda.
00:10:21So for this green sauce,
00:10:23I'm using tarragon,
00:10:24parsley, chives.
00:10:27It's going to be full of flavour.
00:10:29It needs to complement
00:10:30the fatty, vacuum,
00:10:31larger skewer.
00:10:33Olive oil.
00:10:34So next element I need to get on
00:10:36is my aioli.
00:10:39So my aioli is going to kind of
00:10:41add the creaminess to this dish
00:10:43and also the little zinc of garlic
00:10:45through it as well.
00:10:49Why is this happening?
00:10:50I blitzed and it splits.
00:10:53What?
00:10:54I never split mare in my life.
00:10:56So I need to start again.
00:11:00OK.
00:11:01Deep breath.
00:11:03You see, time is obviously
00:11:04an issue with you.
00:11:05Yeah.
00:11:05Because you need to control
00:11:07your measuring.
00:11:08Yes.
00:11:08You're going to do
00:11:09the same mistake again.
00:11:12You should not...
00:11:14I know time is important,
00:11:15but you should not
00:11:15compromise your standard, yeah?
00:11:17Good luck.
00:11:18I cannot believe this.
00:11:22This is just a knot happening.
00:11:24What's wrong?
00:11:25My mayo is bleeding.
00:11:26I always do it the same way.
00:11:28Oh.
00:11:30This is second time.
00:11:32Second time splits again.
00:11:34It's really frustrating
00:11:35when this is happening
00:11:36on Black Apron Day
00:11:36and especially
00:11:37when I don't have time.
00:11:40I need to do it again.
00:11:42I feel like I wasted 10 minutes.
00:11:43I didn't do a single thing.
00:11:45So annoyed.
00:11:52Think you can be
00:11:53the next MasterChef?
00:11:54Only one way to find out.
00:11:55Applications are open now.
00:11:57Head to the link below
00:11:57and apply.
00:11:58We see you
00:11:59in the kitchen.
00:12:00It's Snez, Mr. Mayo.
00:12:10Holy moly.
00:12:11Where's my salt?
00:12:12I never give up.
00:12:14Come on, Snez.
00:12:15I really have to do it.
00:12:18This time he has to work.
00:12:21What the hell's happening today?
00:12:23Oh, my God.
00:12:26Snez.
00:12:27Snez.
00:12:28Just breathe.
00:12:29Hey.
00:12:30Hey, hey, breathe.
00:12:30Breathe.
00:12:31It's just happening third time.
00:12:32I'm going to go
00:12:33over the time that I set.
00:12:34That means if I do
00:12:35end it up in round two,
00:12:36I'm not going to have
00:12:37much time to cook.
00:12:39Come on.
00:12:45I don't know
00:12:46what anyone else
00:12:46is doing around me.
00:12:48I just know that
00:12:49I am making
00:12:50a really fun dish.
00:12:51It is creative
00:12:52and a little bit conceptual.
00:12:54And it's a dish
00:12:55I can make in 30 minutes.
00:12:56Basically, it's kind of
00:12:57a take on soldiers and eggs.
00:12:59So I am going for
00:13:02beautiful lamb skewers
00:13:04and dipping into
00:13:05pomegranate
00:13:06hollandaise sauce.
00:13:07Obviously, it's MasterChef,
00:13:09so it needs to be
00:13:09a little bit fancy.
00:13:11I'm not just going to do
00:13:11boiled eggs on toast.
00:13:15How the hell does this work?
00:13:16This little egg tool
00:13:20just cuts off the top
00:13:21of the egg
00:13:21in a perfectly round circle.
00:13:23So I'm going to use this
00:13:25and pour my pomegranate
00:13:26hollandaise sauce
00:13:27back into it.
00:13:28OK.
00:13:29So you do have that play
00:13:30on soldiers and eggs.
00:13:31Oh, that really works.
00:13:33I like this dish,
00:13:34but it can be risky
00:13:35to do just two elements.
00:13:37So I really need to nail these
00:13:38so that I get safe
00:13:39from round two.
00:13:40Go on, Sarah.
00:13:44Yeah.
00:13:44Beautiful, beautiful.
00:13:48Going all right.
00:13:49So I've got the sauce reducing,
00:13:51got my cucumbers charred,
00:13:52got my muscles cooked.
00:13:53What I'm doing now
00:13:53is cook a fish
00:13:54and plate it up.
00:13:56Ben's definitely taken
00:13:57the Usain Bolt approach today
00:13:58and it's like speed,
00:14:00speed, speed.
00:14:00This is hectic.
00:14:01I'm just trying to do things
00:14:01so quickly without making mistakes.
00:14:04So I'm just going to do my best
00:14:05and hopefully get it through.
00:14:08I'm making a pan for a
00:14:09King George whiting
00:14:10with a mussel
00:14:11and charred cucumber salad.
00:14:13Come on, Benny.
00:14:14Pretty much everything is done
00:14:15except for the cooking of the fish,
00:14:17but it's in there
00:14:18for literally two minutes.
00:14:19It's out, it's crispy.
00:14:20I'm really happy with it.
00:14:21The plating is going to take me
00:14:23hopefully less than a minute.
00:14:24I don't have time to waste.
00:14:25Get the salad on there,
00:14:26I get the fish on top,
00:14:28the creme fraiche,
00:14:29the sauce.
00:14:31Clock stop.
00:14:32Hit the clock.
00:14:3366 minutes to go.
00:14:35I did it in less than 24 minutes.
00:14:36I can't believe it.
00:14:37I'm stoked.
00:14:3924 minutes.
00:14:41Ben, you've just stopped your clock.
00:14:43It's time to taste your dish.
00:14:48That was awesome.
00:14:51When the judges taste this dish,
00:14:52I want them to have
00:14:53the flavor of the fish,
00:14:54the texture of the salad
00:14:55and the mussels
00:14:55and not for a second to think
00:14:57that this was done
00:14:58in less than 30 minutes.
00:14:59First course is served.
00:15:00That is ridiculous.
00:15:02Wow.
00:15:03That's what we call it.
00:15:04Happy dough.
00:15:04Fast food.
00:15:08You've made this
00:15:08in 23 minutes
00:15:10and 48 seconds.
00:15:12How are you so speedy?
00:15:14I'm going to rush
00:15:15to get up there.
00:15:18What's the dish, Ben?
00:15:19It's King George Whiting
00:15:20with a mussel
00:15:22and charred cucumber salad,
00:15:24a tomato butter sauce
00:15:25and a basil oil.
00:15:26Ben, your fish is impeccable.
00:15:32What I love is that combination
00:15:48of flavors.
00:15:49It's simple.
00:15:50It's also quite original.
00:15:52You managed to execute a dish
00:15:54even under your timing,
00:15:55which is fantastic.
00:15:56What I loved about the dish,
00:15:58the fish was prepared
00:15:59and cooked so beautifully.
00:16:01I thought the dish overall
00:16:03ate pretty well.
00:16:04I would have liked
00:16:04to touch more acid.
00:16:05Mm-hmm.
00:16:06I felt like that creme fraiche
00:16:07with the butter
00:16:08kind of dragged it down a bit.
00:16:09However,
00:16:11those mussels were cooked
00:16:12really beautifully.
00:16:14Um,
00:16:15some positives,
00:16:16some negatives.
00:16:18Mm-hmm.
00:16:19I think your mussels
00:16:20were just cooked,
00:16:22almost borderline.
00:16:23Unfortunately,
00:16:24I got a bit of a beard
00:16:25in mind,
00:16:26so I think that's what happens
00:16:27when you rush, right?
00:16:28Yeah, I thought I checked
00:16:29every one of them, so...
00:16:30When you make a little mistake
00:16:31like this with competitors
00:16:32like that,
00:16:33it could be the thing
00:16:34that sends you
00:16:35into the next round.
00:16:36Let's see if your
00:16:37quick stick strategy pays off.
00:16:38Off, Bert.
00:16:39That's a bummer.
00:16:43That's bad.
00:16:43That's a real bummer.
00:16:44Gutted.
00:16:46But the one thing
00:16:47on my side is
00:16:48I've got a lot of time
00:16:49for round two to cook,
00:16:50and all these other guys
00:16:51are still cooking,
00:16:52even though my judgment's finished.
00:16:53So the longer they take,
00:16:55the better it is for me.
00:16:59You've had 30 minutes
00:17:01and there are 60 minutes
00:17:02left to go!
00:17:03Woo!
00:17:03Woo!
00:17:03Woo!
00:17:04Woo!
00:17:04Woo!
00:17:05Woo!
00:17:05Woo!
00:17:05Woo!
00:17:05Woo!
00:17:06Woo!
00:17:06Woo!
00:17:06Woo!
00:17:07Woo!
00:17:07Woo!
00:17:07Woo!
00:17:08Woo!
00:17:08Woo!
00:17:09There's always that little voice
00:17:11in the side of your head
00:17:12that's going,
00:17:12hang on a minute,
00:17:13Benny's already gone up,
00:17:14maybe I should be rushing up now,
00:17:15but I really need to start cracking
00:17:17onto these edible mussel shells.
00:17:19And the tricky thing is,
00:17:20they're quite delicate to work with.
00:17:24And I can only make one at a time.
00:17:27I'm using mussel and kind of squid ink
00:17:29batter made from the actual
00:17:30cooking liquor from the mussels itself
00:17:32with that cider in there as well.
00:17:34And I've only got one mussel mould here.
00:17:38Each mussel shell I'm cooking takes about
00:17:39two minutes or so to cook,
00:17:41so I'm going to burn five or ten minutes here.
00:17:44Did it work, Cal?
00:17:46Yeah, mate.
00:17:47I feel slightly more rushed making this dish
00:17:49than what I maybe had planned at the start of the cook,
00:17:52but I think knowing that I'm pretty happy
00:17:55with all the elements,
00:17:56I think it's worth every second.
00:17:58There's no point doing a quick dish if it's rushed
00:18:00because then it's not going to be good.
00:18:00Where's my garlic?
00:18:04I'm still building flavour in this chickpea cone,
00:18:06so I'm going to let this simmer in its spices
00:18:08for as long as I can.
00:18:10Yeah.
00:18:11Meanwhile, I'm going to start working on my pea filling.
00:18:15This is where the flavour's going to come from
00:18:17when you bite into that aloo tiki,
00:18:19which is the potato patty.
00:18:20I need to move super fast.
00:18:22I've got a lot to do,
00:18:23so I'm just working at the speed of light at the moment.
00:18:26Normally, I would have at least an hour to make this dish.
00:18:30But today, they're trying to do it in 45 minutes.
00:18:34Head down, bum up.
00:18:36Depender.
00:18:37Good?
00:18:37Yeah, I think so.
00:18:38I'm just trying to get it done.
00:18:39Hustle.
00:18:40Yeah, I'm trying.
00:18:42But every single element has to be done perfectly.
00:18:45That's the only way to save muscle from round two.
00:18:48I might actually make it.
00:18:51Praise, Neddy, pray.
00:18:56Oh, thank God.
00:19:05Sorry, I out.
00:19:06This aioli really knocked off my time.
00:19:08I'm really happy I have it now
00:19:10because I cannot waste another second.
00:19:14I already went over my time
00:19:16and I'm just doing my bagu-enlarge skewers.
00:19:19That's my tester.
00:19:21Shneez, what happened to your mayonnaise?
00:19:22Did it split or...?
00:19:23It just split straight away
00:19:24and then last time, I managed to do it.
00:19:27I do have my green sauce.
00:19:29I need to pass it through.
00:19:30This is finishing off.
00:19:31I'm going to glaze it last minute as well.
00:19:33Cook it.
00:19:34How long is that going to take to cook and rest?
00:19:36I'm going to add extra five, ten minutes to myself
00:19:38to make sure I nail this
00:19:39and it's perfect.
00:19:41That was not the plan, was it?
00:19:42No.
00:19:43That absolutely was not the plan.
00:19:45But, yeah.
00:19:46Come on.
00:19:47Yes.
00:19:48Push on.
00:19:48Let's go.
00:19:48Come do it, Andy.
00:19:54Starting to get a little bit worried.
00:19:56I wanted to get this done in 30 minutes
00:19:58to save that time in case I need it for round two.
00:20:02My pomegranate hollandaise sauce is done,
00:20:04but I haven't even started my skewers yet.
00:20:08There's only two elements on this plate,
00:20:10so I want these lamb skewers
00:20:12to be cooked perfectly.
00:20:15Oh, shit, that's Helen.
00:20:17Oh, my God.
00:20:18They're falling apart.
00:20:20But the skewer mixture,
00:20:22it's just not holding together.
00:20:24Oh.
00:20:26If I don't fix this,
00:20:27then I don't have a dish.
00:20:40Oh, shit, that holland.
00:20:46They're falling apart.
00:20:4890 minutes on the clock,
00:20:49it's two rounds.
00:20:51We are nearing the halfway mark
00:20:52and my lamb skewers
00:20:54are just kind of falling apart.
00:20:56What, Sarah?
00:20:57I know it is going to eat into my second round,
00:20:59but I need to fix this
00:21:00and cook them again.
00:21:02But I need to make sure
00:21:03that they're not overcooked.
00:21:04I'm just going to make sure
00:21:06they're super delicious and juicy
00:21:07and keep, yeah, get it done.
00:21:13Good?
00:21:14Perfect.
00:21:15Primo.
00:21:18I'm really happy
00:21:18with these edible mussel shells.
00:21:20They look pretty much
00:21:21like a dead ringer
00:21:22for a mussel shell.
00:21:25We're going to pop
00:21:25some of the confit potato in there,
00:21:27some of that apple and radish slaw
00:21:28on top with the raised mussel.
00:21:31And I think that it is
00:21:33the dish I promised the judges.
00:21:34So, yeah, I'm feeling
00:21:35really happy with that.
00:21:36Beautiful.
00:21:38Thanks for the support, Loss.
00:21:39I popped the last garnish
00:21:40onto my last mussel
00:21:41and I smashed that clock
00:21:42to stop it.
00:21:43I have stopped.
00:21:45Hopefully, I'm not around too,
00:21:47but if I am,
00:21:48I should still be able
00:21:49to cook something really good
00:21:50in that 50 minutes I've got.
00:21:51Callum, you've stopped your clock.
00:21:52Bring it down to be tasted, mate.
00:21:57Wow, look at her.
00:21:58Oh, that looks like a...
00:22:00One coming up.
00:22:02I'm sorry,
00:22:03is that an edible shell?
00:22:04It is.
00:22:05It is.
00:22:05You just clocked it.
00:22:09So, I'm calling it
00:22:10Moore's Fruits,
00:22:12which, of course,
00:22:12is that classic dish
00:22:13of mussels braised in cider
00:22:14with confit potato underneath.
00:22:17There's an apple,
00:22:18radish and fennel slaw
00:22:19on top of that,
00:22:20mussel poached in cider,
00:22:22finger lime
00:22:23and Geraldine White's on top.
00:22:31One hit, yeah?
00:22:32Yeah, go for it.
00:22:33All right.
00:22:33I love it when someone
00:22:45brings up a dish
00:22:46and I can feel
00:22:47that we're all trying
00:22:48to keep poker face
00:22:49because that is so good.
00:22:52That mussel shell,
00:22:54it's the most perfect texture.
00:22:56It just completely
00:22:57falls apart in your mouth.
00:22:59The most satisfying,
00:23:00lightest crunch
00:23:01and the hero
00:23:02is still the mussel.
00:23:04Remember,
00:23:04Mulfrit is French.
00:23:06What is important
00:23:07is you've returned
00:23:09the mussel's flavour.
00:23:11You've got the textures
00:23:12of the chips
00:23:13without the chips
00:23:14and your seasoning
00:23:16is correctly
00:23:17on the top.
00:23:19Well done.
00:23:19Thank you very much.
00:23:20Thanks, everybody.
00:23:24That's amazing.
00:23:26Thanks, man.
00:23:28Everything is ready to go.
00:23:31My lamb skewers
00:23:32are looking beautiful.
00:23:33I've got that glaze on top.
00:23:36I've poured my
00:23:36homegranate hollandaise sauce
00:23:37into my egg shell
00:23:39and I'm plating up.
00:23:43Beautiful, beautiful.
00:23:46Okay, stop.
00:23:48Oh, God.
00:23:4849 minutes.
00:23:50I wanted to get
00:23:53the dish right.
00:23:55I'm just hoping
00:23:55the cook on my lamb
00:23:56is nice and juicy.
00:23:57I took my time with it,
00:23:58so hopefully that is right.
00:24:00Sarah, you're done.
00:24:01Time to taste your dish.
00:24:10Eggie soldiers.
00:24:11Yes.
00:24:11Yes.
00:24:13Dippy eggs.
00:24:15Today's dish is
00:24:16spiced lamb skewers
00:24:18with pomegranate hollandaise.
00:24:21Sarah, this is a real
00:24:27nowhere-to-hide dish.
00:24:28Only two elements.
00:24:29Do you think you've nailed them?
00:24:30Yeah, I think so.
00:24:31I think it's tasty
00:24:32and it's a good dish.
00:24:34Yeah, this is really fun.
00:24:35Sarah, I love that little char
00:24:56that I got on the outside
00:24:57of my skewer
00:24:58and the hollandaise
00:24:59beautiful silky texture.
00:25:01It clung on to that skewer
00:25:03so well.
00:25:04I was standing there
00:25:05like I was at the fair
00:25:06with the Pluto pub,
00:25:06which I loved.
00:25:09I thought you could've
00:25:10went a little bit harder
00:25:11with the spice mix
00:25:12and I hate to say,
00:25:13the skewer was a little dry,
00:25:15mine,
00:25:15so I hope for your sake
00:25:17it's different down the end.
00:25:20It's very tasty
00:25:20but I've got to acknowledge
00:25:23it might be
00:25:26and I think it might be
00:25:27a little bit too dry.
00:25:29You know I love the way you cook
00:25:30so good luck.
00:25:32Thanks, Sarah.
00:25:33Thanks, Sarah.
00:25:35You're halfway through
00:25:39your 90 minutes.
00:25:40You have 45 minutes to go.
00:25:42All the cooks are finished
00:25:49and just me and the pinders
00:25:51still cooking.
00:25:53It's done.
00:25:54I've got to stop in the garden.
00:26:05She's going to the body carton.
00:26:07These are lovely herbs.
00:26:09These are lovely herbs.
00:26:11I feel like I lost 15 minutes
00:26:13just on this aioli.
00:26:14I really need to make sure
00:26:18this dish is perfect
00:26:20so it saves me.
00:26:22Oh my God.
00:26:28It's my time.
00:26:28It's my time.
00:26:3041 minutes.
00:26:3141 minutes and 40 seconds
00:26:43was definitely not
00:26:44the position I want to be
00:26:45if I need to do a second cook.
00:26:48Pretty.
00:26:50Oh, it looks pretty as a picture.
00:26:51Yeah.
00:26:52Okay.
00:26:53What have you made?
00:26:54I made a Wagyu
00:26:55and Lardo skewer
00:26:57and green buttermilk sauce,
00:27:00aioli on top
00:27:01and some herbs from the garden.
00:27:05This was meant to be
00:27:06a 35-minute dish.
00:27:08Max.
00:27:09It nearly took you 50 minutes.
00:27:11I know.
00:27:11Firstly, the presentation
00:27:32was a 10.
00:27:34It looked absolutely cracking.
00:27:38Such a delicate presentation
00:27:40and the skewer
00:27:42was cooked perfectly.
00:27:44I thought the sauce
00:27:45was delicious
00:27:45and I loved all those
00:27:47zingy herbs
00:27:48that you put in there
00:27:49and the, yeah,
00:27:49colour was just stunning.
00:27:51How long did you spend
00:27:52on your mayo in total?
00:27:54Probably 15 minutes.
00:27:56Right.
00:27:56I think you could have
00:27:57saved yourself 15 minutes
00:27:58because I don't think
00:28:00your dish actually needed
00:28:01that mayo at all.
00:28:02Oh, I agree.
00:28:03You've got this fattiness
00:28:04from the Wagyu
00:28:05which is so beautiful
00:28:06and then the mayo
00:28:07almost obscures it
00:28:09and now I'm wondering
00:28:10if the thing
00:28:11that you spent 15 minutes
00:28:12trying to perfect
00:28:12that you didn't even need
00:28:14could be the thing
00:28:15that sends you
00:28:16into round two.
00:28:17Good luck.
00:28:21Oh, dear.
00:28:25Okay, you had 15 minutes.
00:28:27Now, 40 minutes left to go.
00:28:33Dapina is the last cook,
00:28:34still cooking in round one.
00:28:36Going faster.
00:28:38Going faster.
00:28:42The chippy curry's really tasty.
00:28:43It's got a depth of flavour.
00:28:44This is the time
00:28:45I want it to be done
00:28:46with my dish
00:28:46and I'm still constructing
00:28:47my potato patties.
00:28:49Gotta go.
00:28:49Go, go, go.
00:28:50I'm stuffing them
00:28:51with the pea filling.
00:28:52I still need to fry them.
00:28:53I still need to do
00:28:54a yoghurt sauce.
00:28:55Come on, deep.
00:28:56Hustle.
00:28:57Yep, I'm almost there.
00:28:58Move, move.
00:28:59Come on.
00:29:00Yep.
00:29:03Yes, look at that.
00:29:04Look at that.
00:29:06Beautiful.
00:29:07I'm feeling extreme amounts
00:29:09of pressure right now
00:29:10because every minute
00:29:12beyond this point
00:29:13is potentially a minute
00:29:15off my round two cook.
00:29:20I don't know how long
00:29:21these potato patties
00:29:21are going to be cooking
00:29:22but I need them to be crispy.
00:29:24I don't want to compromise
00:29:25on that texture
00:29:26because that's what
00:29:27makes up my dish.
00:29:28Oh, my God.
00:29:29It's literally that one thing.
00:29:31Come on, deep.
00:29:46Hustle.
00:29:47It's my two chutneys.
00:29:54Yeah.
00:29:54My plating is complete
00:29:56minus these potato patties.
00:30:00I press down to allow
00:30:02for more surface area
00:30:03to cook in the ghee.
00:30:04It's getting there.
00:30:07And I can finally see
00:30:08it browning
00:30:09and I'm like,
00:30:09thank God.
00:30:11OK, this is looking
00:30:12really bloody good.
00:30:12OK.
00:30:14I take out
00:30:15my potato patties.
00:30:17They look amazing.
00:30:18This is how
00:30:19an alutiki should look.
00:30:20I'm going to stop
00:30:21the clock now.
00:30:26Nice, deep.
00:30:29Depinda,
00:30:30you're the last to finish.
00:30:31That wraps up round one.
00:30:32You can bring your dish
00:30:33down now.
00:30:34I've got everything
00:30:38crossed for myself
00:30:39right now.
00:30:41I've got the least
00:30:42amount of time left
00:30:42compared to everyone else.
00:30:45If I have to cook
00:30:46a dish in 35 minutes,
00:30:47I don't know
00:30:49what I'm going to do.
00:30:54Depinda,
00:30:54what's your dish?
00:30:55So today I've made
00:30:56alutiki chole chaat.
00:30:59So,
00:30:59tiki is the actual
00:31:00patty,
00:31:01which is stuffed
00:31:01with peas.
00:31:02And then the chole
00:31:04is the chickpea curry.
00:31:06And then you have
00:31:07the yoghurt,
00:31:09the two chutneys,
00:31:10the masala on top,
00:31:12and you just
00:31:13devour it.
00:31:15Are you going to
00:31:16make it for us?
00:31:17Is that the deal?
00:31:17Show us how it's done.
00:31:22Oh!
00:31:23Not what I was expecting.
00:31:25Oh!
00:31:26I feel like all that
00:31:29hard work's just
00:31:30been crushed.
00:31:31No, but that's the
00:31:31sound you want to hear.
00:31:33Yeah, yeah.
00:31:33It's an amazing sound.
00:31:35It looks so generous
00:31:36in flavour and colour
00:31:38and the smell coming
00:31:39off it,
00:31:39it's extremely enticing.
00:31:41to pin that.
00:32:02This is such a
00:32:05scarfable dish.
00:32:06Like, you really just
00:32:08want to dive in
00:32:08and just, you know,
00:32:09get into it.
00:32:10It was really worth
00:32:11the time that you
00:32:12invested in frying
00:32:14that tiki really well
00:32:16because it's just got
00:32:17that lovely,
00:32:18crunchy outer coating
00:32:19and then in the middle
00:32:21it was just so nice
00:32:22and comforting
00:32:22and smushy.
00:32:23Yeah, beautiful dish.
00:32:24Oh, thank you.
00:32:25You are the only one
00:32:26that did not use
00:32:27any protein.
00:32:28It's just veg,
00:32:30spice,
00:32:30and your knowledge.
00:32:31And you know what?
00:32:34Your dish is
00:32:35magical.
00:32:39What I did not know
00:32:40is the point of using
00:32:41this crispy,
00:32:42very special potato
00:32:43who was impeccable
00:32:45and support
00:32:46all the flavours
00:32:47and you've nailed it.
00:32:49So I'm so pleased
00:32:49for you.
00:32:51Depinda the gambler,
00:32:53huh?
00:32:54She gambled today
00:32:57and she said
00:32:58flavour bomb
00:32:59and it is
00:33:00an absolute
00:33:01flavour bomb.
00:33:03You couldn't have
00:33:04described it
00:33:04any other way.
00:33:06Great gamble,
00:33:07great strategy,
00:33:08whatever you want
00:33:08to call it
00:33:09and it may
00:33:10very well
00:33:11have paid off
00:33:12to Pinda.
00:33:13We've got a decision
00:33:14to make.
00:33:15Let's go.
00:33:17Woo!
00:33:18Good luck.
00:33:18Good luck, girl.
00:33:19It's got to.
00:33:20You've got a flavour.
00:33:24When looking for
00:33:26the least impressive
00:33:27dishes,
00:33:28it's getting harder
00:33:30and harder
00:33:30to narrow it down.
00:33:32That said,
00:33:34if I call your name,
00:33:36you're cooking
00:33:36in round two.
00:33:41Snez,
00:33:42you spent too much
00:33:43time making that mayo
00:33:44to the detriment
00:33:45of your dish.
00:33:45Yep.
00:33:48Sarah,
00:33:49so close
00:33:51but you needed
00:33:52to spend just
00:33:53a little bit more
00:33:54time amping
00:33:54up those flavours.
00:33:56And lastly,
00:33:58Ben.
00:34:00That was a massive
00:34:01achievement
00:34:02in such a short
00:34:03amount of time
00:34:04but sadly,
00:34:06your dish
00:34:06lacked some
00:34:06refinement.
00:34:08I got a beard
00:34:08in my muscle.
00:34:09That's awesome.
00:34:11Callum,
00:34:12Depinda,
00:34:13you're safe.
00:34:14Congrats.
00:34:16You can join
00:34:16the others
00:34:16on the gantry.
00:34:17Well done.
00:34:20This is it,
00:34:23you guys.
00:34:24The final round.
00:34:27You can cook
00:34:28anything you like
00:34:29but just a reminder,
00:34:31you only have
00:34:31the amount of time
00:34:32you didn't use
00:34:33in round one.
00:34:34So, Snez,
00:34:35you have 41 minutes.
00:34:37Sarah,
00:34:38you have 49 minutes.
00:34:40And Ben,
00:34:40you have 66 minutes
00:34:42remaining which means
00:34:43you're starting first.
00:34:47Ben,
00:34:47it's time to start
00:34:48your clock now.
00:34:49Come on, Ben.
00:34:50Go, Benny.
00:34:54Let's go, mate.
00:34:56I've got a lot more time
00:34:57than both Sarah and Snez.
00:34:58Come on, Ben.
00:34:59Let's go, Ben.
00:34:59Come on, mate.
00:35:00I've got about 20 minutes
00:35:01before they even start cooking.
00:35:02That's 20 minutes
00:35:03I can use to prep things
00:35:04better and add more flavour
00:35:05to my dish.
00:35:07In round one,
00:35:07I was trying to do everything
00:35:08as fast as I can,
00:35:09cutting corners.
00:35:10In round two,
00:35:11I'm going to take my time
00:35:12and execute everything perfectly.
00:35:14Come on, Benny.
00:35:15Let's go, Benny.
00:35:15Yeah, she'll let us.
00:35:16Go on, mate.
00:35:16You need your time wisely.
00:35:18Ooh, good basket.
00:35:19I'm not leaving a beard
00:35:20and a muscle
00:35:21or anything stupid like that.
00:35:24Ben.
00:35:25Hello, Ben.
00:35:26How are you going?
00:35:26Really good.
00:35:27Are you feeling the pressure?
00:35:28It's definitely pressure.
00:35:29There's always pressure here.
00:35:30You were the only one
00:35:31out of the three
00:35:32that landed in round two
00:35:33that actually, like,
00:35:34stuck to what they said
00:35:35that they were going to do.
00:35:37Oh, that's good.
00:35:37You said you were going
00:35:37to go on the flappers
00:35:38and you were going
00:35:39to leave yourself
00:35:39enough time
00:35:40to cook a banger of a dish.
00:35:42How is this dish
00:35:43going to be that dish?
00:35:45Because this dish
00:35:46is going to be
00:35:47a scallop tortellini
00:35:47with a bisque sauce
00:35:48on it,
00:35:49squid and commulsion
00:35:50and a little bit of fennel.
00:35:51So, balanced perfectly,
00:35:52it's going to be full of flavour
00:35:53and I'm going to use
00:35:54every minute of that
00:35:5460 minutes
00:35:55to make a very flavourable sauce
00:35:56that no one else
00:35:57has the time to do.
00:35:58That's a very,
00:35:59very, very smart idea.
00:36:01Yeah, it's the first thing
00:36:01I've got on,
00:36:02it's the last thing I'll finish
00:36:03and everything else
00:36:03will come together in the middle.
00:36:04You just need to make sure
00:36:06that this dish
00:36:06tastes like it was cooked
00:36:07in 66 minutes.
00:36:09Yeah, well.
00:36:09It's going to taste
00:36:10like it was cooked
00:36:10in two hours.
00:36:11Yeah.
00:36:11Yeah, even better.
00:36:12Good flavours, Benny.
00:36:13Smells good, Benny.
00:36:17My advantage in this cook
00:36:18is that I've got more time.
00:36:20Any guesses, Laura?
00:36:22It's a pasta.
00:36:23I can make the pasta,
00:36:25include more elements
00:36:26and I can use
00:36:26every one of those 66 minutes
00:36:28to add flavour to this dish.
00:36:30I can feel the other guys
00:36:31watching me
00:36:32and this is great
00:36:34because I can basically
00:36:34get in their heads
00:36:35and show them
00:36:35how much I can do
00:36:36in 20 minutes
00:36:37before they even start.
00:36:38Better not to watch.
00:36:39Yeah, yeah, true.
00:36:41Hey, Snaz.
00:36:42How are you feeling?
00:36:45I'm so nervous
00:36:46and I feel like
00:36:46Benny's been cooking for hours.
00:36:48That's how I feel.
00:36:48Yeah, yeah.
00:36:49Yeah.
00:36:51I had a beautiful idea
00:36:52for a dish number two
00:36:54and it needed
00:36:55at least 55 minutes.
00:36:57Now that I have
00:36:57only 40 minutes,
00:36:58I can't do that dish anymore.
00:37:00I need to pivot
00:37:00and I need to think
00:37:01of replacement.
00:37:04Round two
00:37:05and I am here
00:37:06to bring everything
00:37:07that I have.
00:37:09I've got 49 minutes.
00:37:10I wish I had
00:37:12a little bit more.
00:37:13I think around
00:37:13about an hour
00:37:14is a good amount
00:37:15of time in this kitchen.
00:37:16Anything under that
00:37:17is definitely stressful.
00:37:20Sarah,
00:37:21you have 49 minutes
00:37:22left from round one.
00:37:24You can go start
00:37:24your clock now.
00:37:25Hello, Sarah.
00:37:26I came here
00:37:32to take risks
00:37:33in the kitchen
00:37:34and that's who
00:37:34you're going to get today.
00:37:38I decide on a dish
00:37:39that is hard to pull off.
00:37:41It is creative
00:37:43and a little bit conceptual
00:37:44but I want to show technique
00:37:47and I have to nail it.
00:37:51Pastry in 15 minutes?
00:37:54She doesn't have long enough
00:37:55to do that.
00:37:55She must be doing
00:37:56something else.
00:37:58She knows what she's doing.
00:38:00She's trying to make rough past.
00:38:01Wow.
00:38:04That is bullshit.
00:38:05Sarah.
00:38:06Hello.
00:38:07You're doing pastry?
00:38:08Yes, short crust.
00:38:10What's your dish?
00:38:12It's my take on
00:38:13a scallop pie basically
00:38:15and I'm making
00:38:16a vichyssoise
00:38:17so spiced leek vichyssoise
00:38:19and that's going to be
00:38:20around the outside.
00:38:21The scallops
00:38:22I'm kind of turning
00:38:23into a bit of
00:38:24a flower
00:38:25on top
00:38:26in a way.
00:38:27I don't know
00:38:27if the flower
00:38:28is the right word.
00:38:28That's a dramatic flower.
00:38:30Oh, I do.
00:38:31I like it.
00:38:32Yeah.
00:38:33That's like a lot of work.
00:38:35Why are you doing that
00:38:36when you've only got
00:38:3749 minutes?
00:38:40She loves the risk.
00:38:41I do.
00:38:41How's the adrenaline?
00:38:42It's pumping like crazy
00:38:44I can't even tell you.
00:38:46It's very ambitious.
00:38:48Make sure you can
00:38:49pull it off.
00:38:50Yes.
00:38:50You are biting off
00:38:51a lot here Sarah.
00:38:52Yeah.
00:38:53And you don't have
00:38:54a lot of time.
00:38:55No.
00:38:56I do not.
00:39:00Come on Sarah.
00:39:11I am definitely
00:39:13pushing myself today
00:39:14and it is all
00:39:15about timing.
00:39:17If any single step
00:39:18needs to be redone
00:39:19then my entire dish
00:39:20will be ruined.
00:39:22The wait is over.
00:39:29Yep.
00:39:31Your 41 minutes
00:39:32starts now.
00:39:34Come on Sarah.
00:39:35Let's go Sarah.
00:39:37My strategy in round one
00:39:38was to have a knockout
00:39:39dish in 35 minutes
00:39:41and then have plenty
00:39:42of time to cook
00:39:42in round two.
00:39:44It didn't work.
00:39:45Go, baby.
00:39:46Go, go.
00:39:47I used too much
00:39:49time for kind of
00:39:50oh, not really
00:39:51knockout dish.
00:39:52But the sugar, salt.
00:39:53And now I'm left
00:39:55with only 41 minutes
00:39:56for a knockout dish.
00:39:58Let's go Snessy.
00:39:59Go on Snessy.
00:40:00But I've been
00:40:01in this situation
00:40:02before.
00:40:02I can fight.
00:40:03I never give up.
00:40:05My strategy here
00:40:06is to go with a dish
00:40:07that I can cook
00:40:08with my eyes closed.
00:40:09It's going to have
00:40:09that beautiful
00:40:10homey flavours
00:40:11that we all love
00:40:12but it's going to be
00:40:12elevated and refined.
00:40:15Snessy.
00:40:15Hi.
00:40:16Snessy.
00:40:16How you going?
00:40:17Very good.
00:40:18That's good.
00:40:19Less chaotic
00:40:19than first time
00:40:20is just because
00:40:21I have this kind
00:40:21of clear idea now
00:40:23and I feel good
00:40:24so I'm ready.
00:40:25Tell us about
00:40:26the clear idea.
00:40:27Okay, so I'm
00:40:28going with the flavour
00:40:29that I love.
00:40:29I'm just going to
00:40:30try to make it
00:40:30kind of refined
00:40:31like it would come
00:40:32out of the restaurant.
00:40:33So I'm doing this
00:40:33like a mushroom ragout
00:40:34and I'm going to
00:40:35have like a whole
00:40:36grilled mushroom
00:40:37sitting on top.
00:40:38Soft polenta.
00:40:40Porcini cream.
00:40:41Like a classic,
00:40:42delicious but refined.
00:40:44Okay.
00:40:45Execute this
00:40:46and elevate
00:40:47the components
00:40:48so that it doesn't
00:40:49feel like it was
00:40:50cooked in 40 minutes.
00:40:51Make us feel like
00:40:52it was cooked in an hour.
00:40:53Yes.
00:40:53You know what I mean?
00:40:54That's the plan.
00:40:55Yeah.
00:40:56Yes.
00:40:56Because that's what it's
00:40:57going to take
00:40:58because you've got
00:40:58a highly conceptual dish
00:41:00behind you in Sarah
00:41:00and then you've got
00:41:02a battle against Ben
00:41:02who's had 66 minutes
00:41:05to create his dish.
00:41:06You just need to focus
00:41:07on the task at hand now
00:41:09and it is flavour.
00:41:10That's it.
00:41:13Good luck.
00:41:13Yeah, thanks guys.
00:41:24This big sauce
00:41:25is going to be
00:41:26my secret weapon
00:41:26because I can use
00:41:27a whole hour
00:41:28to put flavour into it.
00:41:30I'm also making
00:41:31a scallop mousse
00:41:31capelliche
00:41:32which is sort of
00:41:32like a nun's hat
00:41:33shaped pasta.
00:41:35Look at that pasta, Benny.
00:41:36Pasta can be
00:41:38a risky thing
00:41:39because if it's not right
00:41:39you're going home
00:41:40especially like
00:41:41in this elimination
00:41:41but I am pretty
00:41:43confident with it
00:41:44now I just need
00:41:44to execute.
00:41:45I've got the bisque sauce on
00:41:47I've got the fennel
00:41:47charring
00:41:48I've made my pasta dough
00:41:49it's going to rest
00:41:50the pasta's going to be
00:41:51epic and then the sauce
00:41:52is going to be next level
00:41:53so I've got no chance
00:41:54other than just doing
00:41:55these things perfectly.
00:41:58Doesn't matter
00:41:58when you start it
00:41:59you've all got
00:42:0026 minutes to go.
00:42:02Good luck guys.
00:42:03Good luck.
00:42:04Good luck guys.
00:42:05That really did go
00:42:08very fast too.
00:42:10Now I have to spend
00:42:11all of my time
00:42:12getting the scallop mousse
00:42:13absolutely perfect.
00:42:15Oh Benny.
00:42:16Beautiful, beautiful.
00:42:17So I weigh out
00:42:18some of the scallops
00:42:19and add salt to it
00:42:20blend it up
00:42:21then add a little bit
00:42:22of egg
00:42:22and bit by bit
00:42:23some cream
00:42:23until I get
00:42:24the right texture.
00:42:27Despite having
00:42:27the most time
00:42:28out of anyone
00:42:28I'm working like
00:42:29anything to try
00:42:30to get this going
00:42:31and I can't afford
00:42:32to take my eyes
00:42:33off the prize here.
00:42:35Let's go Sarah.
00:42:38You got a timer
00:42:38on for your pastry?
00:42:39I'm just going
00:42:40to watch it.
00:42:41Okay.
00:42:41The pastry
00:42:42for the scallop pie
00:42:43is in the oven.
00:42:45How long does it
00:42:45need to be in there
00:42:46for?
00:42:46The whole time
00:42:47basically.
00:42:48Okay.
00:42:48It is insanely risky
00:42:50cooking pastry
00:42:51in this amount of time.
00:42:53You think
00:42:54your tart
00:42:55will be crispy enough
00:42:56yeah?
00:42:57Hopefully.
00:42:58No it will be.
00:42:59Okay you sure yeah?
00:43:00Yeah.
00:43:01But all I can do
00:43:02is keep my fingers
00:43:03crossed.
00:43:05So next I get
00:43:06started on my
00:43:07vicious swas.
00:43:08I've got my leeks
00:43:09which I'm sauteing
00:43:10down and adding
00:43:11into that my
00:43:13potatoes.
00:43:14I've got a bit
00:43:14of stock going
00:43:15into that and while
00:43:15that is starting
00:43:16to simmer I move
00:43:17on to my curry
00:43:18leaf oil.
00:43:20Curry leaves.
00:43:21I want this to have
00:43:22that little touch
00:43:23of South India
00:43:24in terms of
00:43:25the flavour profiles.
00:43:26I can't see them.
00:43:29Curry leaves.
00:43:30That's not curry
00:43:31leaves.
00:43:31I love the flavours
00:43:33across India
00:43:33so this really is
00:43:35truly I can say
00:43:37my style.
00:43:39Curry leaves.
00:43:39I can't see them.
00:43:42What did I come
00:43:43here for?
00:43:47Oh I'm feeling
00:43:48so much pressure
00:43:49I feel like Ben
00:43:49and Sarah have
00:43:50been cooking for
00:43:50hours but I'm
00:43:52definitely going
00:43:53crazy a little bit
00:43:53today.
00:43:54No time to think
00:43:55I'm just going
00:43:56with things that
00:43:56I love.
00:43:57For my polenta
00:43:58with mushrooms
00:43:59my polenta is
00:44:00on the stove
00:44:01and I need to
00:44:01get onto that
00:44:02mushroom ragout.
00:44:04My mushroom ragout
00:44:05today is going
00:44:06to be kind of
00:44:07soft but mushroom
00:44:08feels have a
00:44:08texture.
00:44:09It should be
00:44:10kind of quite
00:44:10fragrant from
00:44:11the thyme,
00:44:12from wine,
00:44:13from all the
00:44:13aromatics,
00:44:14charlotte,
00:44:14garlics and when
00:44:15mixed with polenta
00:44:16it's just going
00:44:17to be a perfect
00:44:17match.
00:44:19I don't think
00:44:20people may not
00:44:21cook polenta
00:44:21in this kitchen
00:44:22but I think
00:44:22if done well
00:44:23it could be
00:44:24really knockout
00:44:25dish.
00:44:25Spoons.
00:44:26Did I bring
00:44:26spoons?
00:44:27No.
00:44:28My plan here
00:44:29is to cook it
00:44:30low and slow.
00:44:31It makes
00:44:32sure it's nice
00:44:33and soft
00:44:34and absorbs
00:44:34all the flavours
00:44:35and it's so
00:44:36creamy and
00:44:37delicate.
00:44:38So this dish
00:44:39pretty much is
00:44:39how I cook at
00:44:40home,
00:44:40like a homey
00:44:41flavour and
00:44:42yeah,
00:44:43I'm just trying
00:44:43to do it today
00:44:44a little bit
00:44:44differently,
00:44:45a little bit
00:44:45more elevated.
00:44:46I'm just going to
00:44:46do it.
00:44:51For the scallop
00:44:51capellecce it's
00:44:52time to strain
00:44:53the bisque.
00:44:54It's going to get
00:44:54all of the liquid
00:44:55into a pot
00:44:56and I need to
00:44:56reduce that down
00:44:57with a little bit
00:44:58of cream to get
00:44:58a really nice
00:44:59sauce consistency.
00:45:00Let's go here,
00:45:01let's go here,
00:45:01let's go here,
00:45:01let's go here.
00:45:01That's cooked.
00:45:02The pasta's not.
00:45:03Bisque's coming down
00:45:04nicely, really thick,
00:45:05really tasty,
00:45:06fennel's braising
00:45:06away, pretty much done
00:45:07and just need to
00:45:09roll the pasta,
00:45:10get it filled
00:45:10and make it perfect.
00:45:12Rolling out the pasta
00:45:13takes time.
00:45:14There's no shortcut
00:45:15here.
00:45:16I've got just
00:45:16enough time to do it.
00:45:18You've just got to
00:45:18laminate it and do it
00:45:19long enough that the
00:45:20pasta has the right
00:45:21texture.
00:45:21It's as simple as that.
00:45:22There's no rushing it.
00:45:25The pasta looks
00:45:26lovely, Benny.
00:45:28There's so much
00:45:28pressure on my shoulders.
00:45:29I don't want to go
00:45:30home.
00:45:31And what's standing
00:45:31between me staying
00:45:32in this competition
00:45:33or not is how well
00:45:34I can make these
00:45:34pasta shapes.
00:45:36Go, Benny.
00:45:36Come on, guys,
00:45:37under 15.
00:45:38The time is
00:45:38evaporating really
00:45:39quickly and there's
00:45:40so much going
00:45:40through my mind.
00:45:41I've got to make
00:45:42five or six of the
00:45:43most beautiful pasta
00:45:44shapes I've ever
00:45:44made in my life.
00:45:46Thin, stuffed to the
00:45:47brim.
00:45:47I get to get them
00:45:48in the water and
00:45:49cooked in time to
00:45:49get it on the plate
00:45:50and there's very
00:45:51little time to spare.
00:45:53Let's go, guys.
00:45:54Sarah, how's your
00:45:55pastry?
00:45:57It was still a bit
00:45:58blonde before.
00:46:00I've got my pastry
00:46:01in the oven and I
00:46:03have my curry leaf
00:46:04oil done.
00:46:05I am now working
00:46:07on my vicious
00:46:08was and I'm just
00:46:09balancing it out
00:46:10with a little bit
00:46:10of cream, a little
00:46:11bit of butter.
00:46:12Can you tell me
00:46:13when there's four
00:46:14minutes left?
00:46:14Yeah, yeah.
00:46:15But I'm starting
00:46:17to freak out.
00:46:17There's not much
00:46:18time left on the
00:46:19clock and I still
00:46:19don't know if my
00:46:20pastry is going to be
00:46:21done in time.
00:46:22Okay, guys.
00:46:25Five minutes to go!
00:46:27Allez!
00:46:28So I'll reduce it
00:46:29down as fast as
00:46:30possible.
00:46:30Oh my gosh.
00:46:31This is like
00:46:32plating time, not
00:46:33cooking time.
00:46:34This is like proper
00:46:35chaos.
00:46:35Where's the soy
00:46:36list of tanda,
00:46:37thingy?
00:46:37Oh!
00:46:39Did I have it?
00:46:40There's not that much
00:46:40time left.
00:46:41Snitch, what are you
00:46:41doing?
00:46:42Just get on with it.
00:46:43I'm really concerned.
00:46:44This is crazy.
00:46:45Yeah.
00:46:45Honestly, I don't even
00:46:46know if anyone is
00:46:47going to have a
00:46:48complete dish on a
00:46:49plate.
00:46:49Pull it together.
00:46:50Come on.
00:46:56Grab your aprons and
00:46:57try these delicious
00:46:59MasterChef approved
00:47:00recipes on 10.
00:47:10I still don't know
00:47:11if my pastry is going
00:47:13to be done in time.
00:47:15But while I'm waiting,
00:47:16I am moving on to
00:47:18my scallops.
00:47:19So I'm slicing these
00:47:21thinly so that I can
00:47:22place them in a
00:47:23flower shape.
00:47:25I need to be really
00:47:26delicate with this.
00:47:27Come on Sarah, you
00:47:27got to cook those
00:47:28scallops.
00:47:29Oh, come on Sarah,
00:47:30let's go.
00:47:31I'm cooking them only
00:47:32on one side.
00:47:34I want caramelisation
00:47:36on the base and I
00:47:37want them to be
00:47:38beautiful and opaque
00:47:38on top.
00:47:41Come on Sarah.
00:47:42Home stretch,
00:47:43home stretch.
00:47:44Seriously, Sarah in
00:47:45round one.
00:47:46I'm really angry at
00:47:47you.
00:47:47You could have just
00:47:48given me two more
00:47:49minutes and this
00:47:50would have been
00:47:50absolutely a breeze.
00:47:56Have you tasted
00:47:57everything, Snesh?
00:48:00I'm happy with my
00:48:01mushroom ragout.
00:48:03My polenta is creamy,
00:48:04it's lovely and as
00:48:05soon as I finish it
00:48:06off with some
00:48:06parmesan and butter,
00:48:07it's just going to be
00:48:08spot on.
00:48:08Butter, butter, butter,
00:48:09butter, butter.
00:48:10Not finished yet.
00:48:10I'm running out of time.
00:48:15So for my pie mushrooms,
00:48:17the plan is just to
00:48:17quickly pan fry them
00:48:19and the finish though
00:48:20with some butter,
00:48:20thyme and garlic,
00:48:21which I'm going to be
00:48:22basting as I go.
00:48:24Even if it's a vegetable,
00:48:25the cook on the
00:48:26vegetable is really
00:48:27important.
00:48:28This dish is all about
00:48:29mushrooms, so this is
00:48:30why I'm choosing to put
00:48:31the whole mushroom on top.
00:48:33Visually also, it's quite
00:48:34striking as well when you
00:48:35receive it and also I
00:48:36really love cutting into
00:48:38a whole mushroom.
00:48:39I'm just hoping it's
00:48:40enough to keep me safe.
00:48:43Two minutes!
00:48:44Come on guys!
00:48:45Come on guys!
00:48:46Let's do it.
00:48:50Come on guys, it smells
00:48:51incredible.
00:48:51Smells incredible.
00:48:54I'm running out of time.
00:48:56The pasta's not finished
00:48:57cooking.
00:48:58I've still got to get it
00:48:59into the sauce to coat it,
00:49:00so I decide to start
00:49:01plating up the fennel
00:49:02because that's ready now.
00:49:03Oh Ben, that looks
00:49:04amazing.
00:49:05I've got my braised
00:49:05fennel there, but I also
00:49:06want some freshness in
00:49:07the dish.
00:49:08So I shaved some of the
00:49:09fennel really finely,
00:49:10which is going to add
00:49:11loads of crunch.
00:49:12Nice, Benny.
00:49:13I've made the pasta as
00:49:14well as I could with the
00:49:15time I had.
00:49:16I've got as much flavour
00:49:17as I possibly could into
00:49:19that sauce.
00:49:21Strategy in round one
00:49:22didn't pay off completely,
00:49:23but it's afforded me the
00:49:24time to make what I think
00:49:25is a really good dish in
00:49:26round two, and I've had
00:49:28time to get flavour into
00:49:29that sauce and make pasta
00:49:30which no one else can do.
00:49:32Hopefully that's going to
00:49:32set me apart and keep me
00:49:34safe.
00:49:36One minute to go!
00:49:44Stairs, pour it together.
00:49:45Come on.
00:49:45Oh my gosh.
00:49:48I'm in the last minute of
00:49:50this plate up and I pull
00:49:52my pastry out of the oven.
00:49:54Nice, Toddy.
00:49:59Oh my gosh, my pastry is
00:50:01done, thank goodness.
00:50:03But there is no time to
00:50:04waste.
00:50:05I've got it stuck.
00:50:06Use a spatula.
00:50:07Oh my God.
00:50:11I'm trying to get my
00:50:12scallops out of the pan
00:50:13and I'm really struggling
00:50:17to get it out.
00:50:19Can you scrape it with
00:50:20something else?
00:50:22Oh.
00:50:23This is meant to be a
00:50:24beautiful rose formation.
00:50:26If this falls apart, then the
00:50:28dish is ruined.
00:50:30Come on, Toddy.
00:50:31Come on, come on.
00:50:31It still looks fine.
00:50:32Oh my God, oh my God, oh my God.
00:50:34Come on, Sarah, get it on
00:50:36the plate.
00:50:37You got it, you got it.
00:50:39Nice, Toddy.
00:50:40Nice, beautiful.
00:50:42I get it onto the plate and
00:50:43oh, it is done and it's
00:50:45beautiful.
00:50:48Come on, guys, let's
00:50:49do it on the plate.
00:50:51Your time is up in 10.
00:50:545, 8, 7, 6, 1, 4, 3, 2, 1.
00:51:03That's it.
00:51:04That is it.
00:51:06Wow.
00:51:07Well done, guys.
00:51:08Oh my God.
00:51:09Well done.
00:51:10Well done, Toddy.
00:51:12Oh, that was a lot.
00:51:16Well done, guys.
00:51:17I had more time than
00:51:18everyone, but I was pushed
00:51:19right to the limit.
00:51:20Really well done.
00:51:20Snash, well done.
00:51:22Well done, girl.
00:51:23I'm pretty proud what I
00:51:25presented in 40 minutes.
00:51:26But knowing Ben and Sarah,
00:51:28they're going to come up with
00:51:29amazing dishes, so it's going
00:51:30to come down to small details.
00:51:34Walking this up to the judges,
00:51:41you know, I can't help but be
00:51:42a bit nervous.
00:51:42Hey, Benny.
00:51:43Hey, Ben.
00:51:43Hey, mate.
00:51:45It is a real double-edged
00:51:46sword having more time because
00:51:48I think that puts more
00:51:49pressure on me to deliver a
00:51:50better dish, even though that
00:51:51should be my advantage.
00:51:52I'm not 100% confident here
00:51:55that I'm safe.
00:51:56Ben, what have you made?
00:51:59I've made a scallop
00:52:00cavalier chair with a
00:52:02shaved fennel, braised fennel,
00:52:04squinting commulsion, and a
00:52:06prawn bisque sauce.
00:52:07Do you think you use your
00:52:0866 minutes wisely?
00:52:10I think so.
00:52:11So I had the sauce working
00:52:12the entire time, had enough
00:52:14time to make pasta, so there's
00:52:15definitely a bit of extra
00:52:16pressure there, yeah.
00:52:16Yeah.
00:52:17Thanks, Ben.
00:52:18I think we need to taste it
00:52:19now.
00:52:20Good luck, yeah.
00:52:21Great use of his time.
00:52:45I thought the pasta work was
00:52:46magnificent.
00:52:47It was, like, filled to the
00:52:49brim, and a beautiful cross
00:52:50section on that pasta as
00:52:51well.
00:52:52The sauce is really reduced.
00:52:56But then when you get it
00:52:57with that, especially the
00:52:58raw fennel, and obviously
00:52:59with the scallop-filled
00:53:00pasta, then it really starts
00:53:02to come to life.
00:53:04I think that's the best sauce
00:53:05that Ben has provided on
00:53:08MasterChef.
00:53:09I am quite mesmerised,
00:53:10actually, the way he did it,
00:53:11and I'm super, super
00:53:13impressed.
00:53:14I think he's used his leg up
00:53:16with the time really well.
00:53:18He's got heavy-hitting flavour
00:53:20in his dish that you can only
00:53:22buy with time.
00:53:23Yeah.
00:53:28I picked the wrong strategy.
00:53:30Hello.
00:53:30Hi, Sam.
00:53:31And I left myself only 40
00:53:33minutes to finish up my second
00:53:34dish.
00:53:35I actually feel a bit deflated.
00:53:37If this dish is the last dish I
00:53:40put up in this competition, I'll
00:53:42be really devastated.
00:53:44Okay.
00:53:45What have you made?
00:53:47So I made a soft polenta with
00:53:49mushroom ragout and porcini
00:53:51cream.
00:53:55That must have been difficult.
00:53:58Yes.
00:53:58You know, just to shake off
00:54:00round one, really.
00:54:01It was so stressful.
00:54:03Ben was half into his cook when I
00:54:04started, so I was really like,
00:54:06you know, it doesn't help.
00:54:07I feel like everybody's on top of
00:54:09their game, and I know I can
00:54:11cook, but can I keep up?
00:54:14Was you intimidated by everyone?
00:54:17I was so intimidated, especially
00:54:19at the start.
00:54:19Even now, and when I see all these
00:54:21beautiful dishes passing me, I'm
00:54:23like, I feel like I'm still kind
00:54:25of delivering this, like, rustic
00:54:26flavour here.
00:54:27Well, let me see what you did last
00:54:29year, and now what you've done,
00:54:30coming into the kitchen, you know,
00:54:32in back to win.
00:54:33Yeah.
00:54:34Surrounded by legends, we are so,
00:54:37so proud of you.
00:54:38Yeah, thank you.
00:54:39Thanks, Naj, for taste now.
00:54:41Thanks, Naj.
00:54:42Good luck.
00:54:44Thanks, Chef.
00:54:44Thanks, Chef.
00:54:45Thanks, Chef.
00:54:46I think there's some good flavours
00:54:55across the board, right?
00:55:10You know, from the polenta to the
00:55:13mushroom ragout, some deep caramelised
00:55:14onion flavours, and then the polenta
00:55:17was seasoned really nicely.
00:55:19The problem that I've got are,
00:55:20weirdly, the pine mushrooms on top,
00:55:22and they're quite dry.
00:55:24And that skin on the top of the
00:55:26mushroom cap has gone really tough.
00:55:28Something in the way that they're
00:55:30cooked in the pan and have sort of
00:55:33dried out, that just kind of dampens
00:55:35the rest of the work that she's put
00:55:37into the dish.
00:55:39I think this is a really pleasant
00:55:41tasting dish.
00:55:42The polenta was quite well-cooked and
00:55:44had lovely seasoning in it, and the
00:55:47mushroom ragout was lovely as well.
00:55:49But I think what worries me is when
00:55:51you're cooking a rustic dish, you need
00:55:53enough technical elements in there to
00:55:55know that you're in the race.
00:56:01I'm definitely nervous walking to the
00:56:04judges because I had so many things to
00:56:07get right in this dish.
00:56:08Hi, Sarah.
00:56:09Hi.
00:56:10Hi, Sarah.
00:56:10Hi, Sarah.
00:56:11I had to get the pastry right.
00:56:13I had to get those scallops cooked
00:56:14perfectly.
00:56:14I had to get both sauces done, and I
00:56:17ended up really rushing.
00:56:20Sarah, what have you made?
00:56:22Curried scallop pie.
00:56:23See its scallops, just a gentle sear
00:56:26on the base, a mildly spiced fish
00:56:28ysoise, and a curry leaf oil.
00:56:33Attempting this dish was definitely
00:56:35ambitious.
00:56:37There's a time and a place for
00:56:38extremely risky dishes, but today's
00:56:42an elimination, so I don't know if
00:56:46that strategy has paid off.
00:56:53In round two, you ended up with about
00:57:0249 minutes.
00:57:04Yes.
00:57:05But you chose to make a dish that
00:57:07usually would take somebody about 75.
00:57:10Definitely the pastry was my biggest
00:57:12worry, and I also just wanted to make
00:57:15sure that I'm showing enough technique
00:57:16and doing something that is complex
00:57:18enough to be worthy of being here.
00:57:20Well, we love having you back in this
00:57:23competition.
00:57:23Would you mind finishing your dish for us?
00:57:24Yes, thanks.
00:57:33Okay.
00:57:34Enjoy.
00:57:34Thanks, Sarah.
00:57:35Good luck, yeah?
00:57:35Thanks.
00:57:35Come on.
00:57:36I think this is such an elegant dish.
00:58:03What I love is the fact that she used
00:58:05some French technique.
00:58:06Vicious words is about how to condense
00:58:09the potato and the leeks to get that
00:58:11very unusual flavour.
00:58:13But what she did is to get it to another
00:58:15level with the spices, which is very,
00:58:18very, very smart.
00:58:20What's really clever is the sort of
00:58:22half-cooked scallop and the freshness
00:58:25that it delivers clarifies the spice and
00:58:28lightens it.
00:58:29And then when you put the curry leaf oil
00:58:32on top, the smokiness of that oil just
00:58:34adds another level of brightness.
00:58:37I think she's done a really good job.
00:58:39She's stuck to her guns.
00:58:41She's still got her signature move in
00:58:42place.
00:58:43Risk-taking.
00:58:44Risk-taking.
00:58:45And I think it's really paid off.
00:58:47A lot of contestants would be hard-pressed
00:58:49to make this in 75 minutes.
00:58:51And Sarah pushes herself to the absolute
00:58:54limits to knock it out in 49.
00:58:56She's a wizard.
00:58:57She's an absolute wizard.
00:59:08Two of you smashed it today.
00:59:10And unfortunately, one of you stumbled.
00:59:14The cook going home brought us a dish,
00:59:17but the star of the show was dry.
00:59:19That impacted the taste and the textures.
00:59:25And in the end, the lack of time showed on the plate.
00:59:30Snez.
00:59:31I got it.
00:59:32I'm so sorry.
00:59:34You're going home.
00:59:35I'm going home.
00:59:36I'm going home.
00:59:38You probably haven't really had a chance to think
00:59:41about how extraordinary it is, how far you've come.
00:59:44Not only have you set a new PV, you've nearly gone
00:59:47all the way.
00:59:48I think so, too.
00:59:49I, like, just today, coming here, thinking,
00:59:52I'm fighting for top six.
00:59:53How did that happen?
00:59:54Yeah.
00:59:54All I wanted is to survive the day one when I came here.
00:59:58This is where I exited in the first Back to Win,
01:00:01so I know exactly how you feel.
01:00:04Snez.
01:00:05He's only one Snez.
01:00:08You should be very proud of yourself.
01:00:10You know.
01:00:11Yeah.
01:00:11You know, you can see clearly you are a fighter, a survivor.
01:00:16You never give up, and you are super positive.
01:00:20Yeah.
01:00:21You know, when you say that you were intimidated
01:00:24walking to the MasterChef kitchen,
01:00:27I will not believe you.
01:00:30We love you.
01:00:31You are fantastic.
01:00:32Thanks, Chef.
01:00:33And please never, never stop being Snez.
01:00:38I don't think I can.
01:00:43Thank you, Chef.
01:00:44Sinez, we're really going to miss you,
01:00:47but it's time to say goodbye.
01:00:52Oh, so good.
01:00:53Thank you, Sinez.
01:00:55You get to go MasterChef once,
01:00:57but to get to go twice,
01:00:58and to experience all this...
01:01:00Oh, good.
01:01:01It's so special.
01:01:01One, two, three.
01:01:02It was just...
01:01:03It was...
01:01:04It's so special.
01:01:05I'm so proud of myself today,
01:01:08getting this far,
01:01:09and making all these friendships.
01:01:11Give it up for Sinez, everybody!
01:01:14Yay!
01:01:16Whew.
01:01:18It's pure magic.
01:01:22This week on MasterChef Australia...
01:01:25What a journey.
01:01:26Far out.
01:01:27...with their loved ones behind them...
01:01:30When I asked if they want Daddy to come home soon,
01:01:32the answer was, not yet.
01:01:33We want him to win.
01:01:35They're literally putting everything on the line.
01:01:38This is the everything box!
01:01:43Oh, I'm so screwed.
01:01:45For the cook of a lifetime...
01:01:48One of Australia's most iconic restaurants.
01:01:50Please welcome...
01:01:51Hugh Allen!
01:01:54And...
01:01:55Julie Goodwin...
01:01:56And that's her point!
01:01:57Yay!
01:01:59For a spot in the top five.
01:02:02The standard is so high in this competition,
01:02:04and it is hard to stand out,
01:02:05so you've got to do it any way you can.
01:02:07Oh, wow.
01:02:08Winning this competition is going to take everything you've got.
01:02:13Bring it on.
01:02:14in the top five.
01:02:39Oh, wow.
01:02:40Comeprene!
Recommended
28:43
|
Up next
1:36:11
41:28
1:12:53
1:22:56
47:53
1:20:00
41:57
2:08:09
1:31:11
1:17:45
2:17:30
1:11:13
1:10:29
1:12:22
1:39:54