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#MasterChef Australia
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00:00okay guys today is not going to be easy this one's a two-rounder
00:29it's going to force you to make some big decisions that are going to make you or
00:34break you right now you're standing in front of the ingredients that you're
00:42going to be cooking with today do you want to find out what they are okay Laura
00:52your ingredient is yuzu Jamie your ingredient is dill
01:05Callum your ingredient is tahini
01:11Dupinder your ingredient is green tea
01:18now before you start making any grand plans you have a couple of choices to
01:23make in round one you need to decide whether you're making a savory dish or a
01:28sweet dish either with what you can see or the ingredient under the cloche you
01:37can't see
01:44just so you know for both rounds you have 75 minutes and keep in mind if you fall
01:50into round two whatever you don't pick now is what you'll be left to cook with
01:54pickle
01:58do you cook with the ingredient you can see either sweet or savory or do you have a
02:04gamble on what is the thing that you can't see and then save the one that you
02:07can see for the second round if you need it
02:09so Laura you have yuzu are you cooking sweet or savory with what you can see or
02:15what you can't sweet with yuzu Jamie you've got dill or hidden ingredient I think
02:23better the devil you know so I'm gonna cook savory with dill Callum I would like to
02:29please make a savory dish with the tahini
02:32Dupinda I'm gonna cook sweet with green tea
02:36we're on the lookout for the two least impressive dishes and if you cook one of
02:42those you'll be heading into round two where someone will be eliminated
02:48do not let this cook be your undoing your time start now
02:55I've got to create a challenge winning savory dish using this tahini now one of my favorite
03:03things about being in MasterChef is seeing the challenge and trying to kind of figure out
03:08the best way to move forward so far in this competition I've cooked some desserts with very
03:15savory ingredients and very sweet ingredients with good success so I'm kind of thinking that if I am
03:21in round two whatever's under that clutch that I can't see feel comfortable enough I think to make a wacky
03:28dessert if necessary to meet that flavor profile what a workout so I do have that in the back of my mind
03:36tahini for me is so associated with like comforting homely meals I'm kind of thinking that if I'm thinking
03:44that that's probably what the judges thinking as well so maybe if I can use it in a way that they
03:50haven't seen before and use it in a really subtle or different way that could be my ticket through to
03:55that top three
03:57the semi-final has been a target of mine since day one in this competition this is where I went out last
04:11time it was a bit different it was a pressure test but I don't want to come forth again I think I'll
04:15cop it so much from my mates I have a sign of photo from my mate saying don't come forth again
04:21the dish knocked me out of the competition was the forest floor by Martin Ben from sepia the
04:28lavender mousse was split and you didn't temper your chocolate sorry Jamie you were going home I can't go
04:39home on another dessert and for me the potential to go into the second round and have to cook a dessert
04:47is a concern particularly at how strong all the other three competitors are at both sweet and savoury
04:53I need to work as hard as I can and put up a dish that's so good they can't send me into the next round
04:59Jamie hello hi Jamie how are you guys savoury with dill straight up absolutely what are you making
05:08yeah so I'm doing beautiful rendered pork chop render out all that fat I'm gonna do that with a mustard
05:15dill and clam sauce with some trout row folded through it's gonna be super subtle beautiful rich
05:21creamy deliciousness that is the cooking that I enjoy doing it's the cooking that's given me the most
05:26success while I've been here so why change it such a you dish yeah such a you dish I wouldn't say that
05:32you have cooked an abundance of sweet dishes ah yes leaving that for round two yeah not knowing what
05:40is under that cloche does that scare you because it scares me for you it made it scares me a hundred
05:46percent all I can say is this has to be the best savoury dish that you've cooked all competition
05:52correct you're talking the talk let's walk the walk thank you chef I think this dish gives an
05:58opportunity to utilize the dill to the best of its ability it's going to be fresh across the fennel
06:05it's also going to be mixed through the sauce and provide a little bit of that herbaceousness to
06:10balance out that mustard and clam dressing and then I'm also going to be utilizing it within an oil I
06:16want as much aroma out of this dill as possible and utilizing it three different ways really
06:21highlights the key ingredient I almost can't believe it that I'm still in the competition because I never
06:32expected to get this far especially for me because my cooking style is very traditional when it comes to
06:39really highlighting an ingredient I find that really difficult but getting to the stage of the
06:46competition I've had some really crazy ingredients thrown at me you know the green ants at Vieta Monde
06:53Andy's everything mystery box and I've learned how to give it and the last couple of weeks have really
07:00shaped that for me green tea which is the center tea I've never used green tea in a dessert setting
07:08but I think I can do something with this it looks and smells exactly like matcha so I'm going to go
07:14matcha vibes today so I'm going to be doing kind of like a bit of a twist on an Indian dessert
07:20so this is called kibu it's a really cool dessert because it looks like a bit of a honeycomb
07:27I'm actually trying to infuse some sencha into the kibu itself but I'm also going to do like a sencha ice cream
07:32and little bits of cake I'm going to pair this flavor with some lemon curd just to kind of accentuate the sencha
07:37and kind of break it up as well a little bit I've made kibu before it was my signature dish that got me into this
07:43competition back in my season but what I'm doing today is different to that because I made a very
07:49traditional version of kibu and this is a massive reinvention I just want to do it right I want to do it justice
07:56come Mr. Honeycomb I'm going to make sure it looks like one
07:59I have never been in a round two cook so far in the competition so I'm going to try my best to get a top dish
08:07because at this point if you're not a top dish you're automatically a bottom
08:12when I think of tahini all the things that come to mind are really big bold flavors
08:24but I kind of think that if I can show the judges today maybe that you can use tahini in a way that's
08:30really like subtle and elegant and fragrant it's going to be a really good stead for winning this challenge
08:36I'm going to be doing barbecued calamari I'm going to do it with potato noodles with a toss through a parsley puree
08:42and I'm going to make a chicken and ginger sauce to kind of bring it all together
08:46this is not how most people use tahini so it's a risk but a risk I'm willing to take
08:52I'm just going to do my absolute best to kind of wrangle that flavor profile make sure I can tame the beast
08:58listen up this is your ticket to the semi-final you have 45 minutes to go
09:04hello Laura hi Laura hello sweet yuzu sweet yuzu yep tell us what you're making
09:20so I'm going to do a yuzu and coconut dessert it's going to be like different textures of both the yuzu
09:26and the coconuts there's going to be a coconut daquoise soaked in yuzu liqueur
09:30and then on top of that I'm going to have like almost like a whipped yuzu jam kind of cream
09:34some macerated fresh yuzu fresh coconut diced I want it to be like a super refreshing almost
09:40like palate cleanser style dessert right yep ice cream coconut sorbet so like more coconut water
09:46kind of sorbet so it's like super fresh how come you weren't sweet um I think usually I could have
09:52gone both ways and I just refused to think about what was under that second cloth so it's just kind of
09:56like cool let's go dessert I know that yuzu and coconut go together yeah yeah yeah yeah
10:00we've seen these types of plated desserts before right like a cake base you're using a duck was and then
10:06like you know your little frozen elements yeah so like this needs to be perfect 100 percent
10:14top three is on the line today Poe and Andy seem concerned that I'm playing it safe
10:20and that's terrifying and there's four of us in round one two need to go into round two
10:24even if my dish is great it may not be enough I still could go into round two of a great dish
10:31so all these things are playing in my head I'm thinking maybe I haven't made the right decision
10:45I love this okay for a couple of reasons the first one being three out of our four contestants
11:01are not even thinking about round two guess who that one person that's thinking about round two was
11:07call them ding ding ding ding ding ding he's at least kind of strategized with himself
11:15and whereas the other three yeah they're just like round one or nothing it's a huge gamble
11:23jimmy and the quick deal is it a good deal or not i don't know
11:29he's using and he's gonna try to match it with some clams and he's gonna try to use or introduce
11:40the deal as a dressing the sauce has to be unbelievably balanced the whole dish has to
11:46be unbelievably balanced yeah he just can't afford to be in round two cooking a dessert with an unknown
11:53ingredient we've seen maybe one or two desserts the whole season yeah that's tough i've got my tahini
12:11sauce in the pressure cooker uh i'm getting my potato noodles in as we speak i've got uh my chicken skin
12:19it's almost done i've got my calamari noodles just about to be cooked but right now i need to focus
12:25on making this beautiful parsley puree because tahini is such a savory kind of flavor profile it needs
12:30freshness with it as well so the idea of having this parsley puree it's just going to refresh the
12:34whole dish i reckon doing something weird gives me a chance of hitting that that top two today and
12:42being safe from the next round oh ow old man noises tracking pretty well at the moment my dill oil
12:57finished um i've got my clams that's going to come in to be part of my dill sauce as well got my stock
13:03reducing cooking that pork perfectly is the most difficult thing i need to do today yum yum i want to
13:10cook it nice and slowly really render down as much of that fat cap as possible which gives us a
13:15beautiful sweet note so i need to make sure that not only is it flavorful but it's actually just cool
13:27never been so stressed my sponge comes out of the oven it looks beautiful okay that's definitely works
13:34green tea ice cream it's in the churner you like the color yes yes well done it looks like a green tea
13:41ice cream tasting the ice cream it's got just the right amount of green tea but i'm actually feeling
13:48really stressed because i need to get this kever started this is my main element which is the kever
13:54itself so i'm just going to make the batter now as soon as the batter's chilled i'm going to start frying
14:02it because that's literally the crux of my dish without this element i don't actually have a dish
14:08i call it the indian honeycomb because it looks like a honeycomb it's literally just pastry so it's
14:13beautiful crispy crunchy very tricky to make the oil has to be really hot and the actual batter has to be
14:21ice cold add the chilled batter into the hot oil you get that splattering and that's what builds that
14:26honeycomb texture all right i just need a sugar here my coconut dakwah is looking fantastic
14:39coconut water and sorbet is done it's very good but i need to think of what else could potentially add
14:45to this plate or i'm definitely going into round two
14:51i'm tasting the fresh yuzu segments and it is intense it is so sour how'd you go with the super
15:01sour yuzu yeah it's so intense and i'm starting to think that less is going to be more on this dish
15:08to balance out that really sour yuzu and elevate this dish i'm going to add in some more citrus
15:14i think using lots of different native citrus is going to make this dish so much more complex
15:21i know that there's definitely a fine line of trying to balance out all those flavors but also
15:26keeping that yuzu at the forefront this is like the one day i have to literally like save myself
15:34so hopefully i can turn this around 15 minutes to go
15:39with 15 minutes to go i've still got a lot to do that calamari has to get onto the hibachi now and
15:48start cooking getting really nice and charry
15:54i'm only now adding the tahini and it's going to kind of emulsify the sauce and bring it together
15:58of course here are that flavor that i need to are you happy with it yeah i'm getting there adding a
16:05little bit by little bit a little pinch more salt a little bit of lemon tiny bit of honey and i'm
16:09tasting tasting tasting i reckon i've used 40 spoons to taste this sauce trying to just get that
16:16balance of enough tahini but not so much it's overpowering the dish yeah i think it's really fun
16:23it's different to anything i've overcooked before that's for sure which hopefully means it's
16:26different to something the judges have tasted before
16:34so the mustard dill and clam sauce is glossy silky and rich how's your port looking jamie looking good
16:42it's just finishing over the chocolate finishing yep you don't want to cook dessert
16:46hey don't put that on me soph considering the caliber of the people around me i decide that
16:53let's elevate it a little bit more to really highlight that beautiful seafood character i'm
16:58going to be adding a little bit of samphite and trout row if you don't want to be around to make this
17:04the best dish you've ever cooked 10 minutes all right soon as my oil ticks over to 180 i start adding the
17:20bat up bit by bit it's looking beautiful it's flattering it's creating those layers of the honeycomb
17:40layers of texture that i want and it looks amazing i'm so intrigued you just keep layering it yeah
17:48and it has to be like really really hot it doesn't taste like honeycomb it's like a pastry
17:54there is a lot that's riding on this one particular element how long does this take like five minutes
18:02for this one so you've got eight minutes left yeah yeah yeah so is this your only one yeah yeah so i'm
18:11having everything crossed if i don't get this one right i might not even have a chance to do a second one
18:18this is pretty stressful because i'm not going to find out if it's worked or not
18:22until it's finished cooking okay okay okay i'm really nervous
18:36about four minutes to go and my camera is still on the stove
18:52yeah it's still cooking my place in the competition is riding on this dish i don't want to be in round two
19:00and this is my main element i'm going to use it as a vessel to carry my dessert
19:05i'm really nervous so i need to get everything right for this one element
19:14and it is looking beautiful
19:16and i am so relieved because i do not have time to make another one this is perfect
19:23okay that's definitely worked oh i've been so scared of my life
19:28this cabra is probably one of the nicest ones i've made
19:37it's beautiful you've got two minutes left to go come on
19:41i'm gonna get that tahini sauce on the bottom of the plate i think it's got a really nice balance
19:50the barbecued calamari i've sliced up and popped that on top
19:53i'm now going to toss the parsley puree through those potato noodles make a big nest of that on top
20:00for texture i've got that crispy chicken skin yeah i think the dish of stones tastes really good together
20:08i've carved my pork it's beautiful and pink
20:12plating up there's a little slick of the turnip puree
20:15i pop some of the pickled fennel on top of that with a couple of little bits of
20:19samphire and take it to the next level it's got this lovely pop of saline character
20:25that's really going to round out and season everything nicely
20:30when i'm plating this dish i've got my coconut dakwaz soaked that in that beautiful yuzu syrup
20:37on top of that i'm piping my creme fraiche that's got all that yuzu and finger lime through it
20:43next i start placing on all that native citrus
20:47the coconut sorbet goes on top a really good lick of that geraldton wax oil a little touch more yuzu
20:56and i'm finishing it off with those black ants but sitting so proud in that coconut bowl
21:02but in the back of my head i'm thinking will the judges think this dish is being creative enough am i
21:07pushing myself enough god what have i done
21:10i place a little bit of lemon curd on the base i put my beautiful giver on top i'm gonna place
21:18bits of that green tea and white chocolate sponge and the lemon curd place my brochure of the green tea
21:24ice cream on top i've made a white chocolate and lemon curd foam i'm gonna serve it to the judges right on top of my dessert
21:31the first dish we'd like to taste belongs to you
22:02depender
22:06i don't even know what's gonna happen here
22:12i don't even know what's gonna happen here there it is perfect oh that is really satisfying
22:21i can't help myself oh sorry so depender you chose to cook a sweet dish with the ingredient you could
22:29see which was green tea yeah so tell us what you made um so i've made keva today with a green tea ice
22:36cream a green tea sponge and then i've kind of mixed that with flavors of lemon curd then i've done like
22:42like a lemon white chocolate foam we're gonna taste okay
22:57like to make it so that you know what's going on uh that's gonna taste you know you have a lot of
23:09a lot of different sizes that you have a lot of different ingredients you have a lot of different
23:13flavor you have a lot of different flavors in your shop in the sit at the table the
23:15the ice cream it's just a good match the green tea into your ice cream that was superb with
23:21the sweetness there is a small little issue the problem the sponge was too dry my complete surprise
23:30to say that to you because you are phenomenal tiny little mistakes could be an issue to you
23:35i'm afraid to say that depender we know that you know how to work with flavor like you're a master
23:42at that you had the perfect amount of green tea in there i love the indian honeycomb but the sponge
23:49i do feel like green tea has just sucked up all the moisture in that so it's not as velvety and moist
23:54thank you thank you thank you i am so gutted i've put everything into this today and i know little
24:02errors or mistakes can send you into the second round so i'm so nervous
24:06this is intense right now such an unusual way of using tahini like this is the dish that's either
24:19going to send me into the top three or potentially send me home if i end up in round two so there's a
24:24lot riding on it callum you chose the ingredient you could see which was tahini uh and then you
24:30chose to cook savory what'd you make so i've done uh grilled calamari with potato noodles in a parsley
24:37puree a tahini and chicken sauce crispy chicken skin and then there's an aleppo zaatar on the top
24:46should we dig in please
25:00callum you chose to go really subtle with the tahini and i think you've totally owned this challenge
25:18it was such an ambitious cook that verdant green and brightness of the parsley that quite strong
25:24flavor of the chicken skin you know that really deep savoriness i can still taste that nuttiness and
25:29creaminess of the tahini and you've really tamed it well everything is shining through i think it's
25:38such a beautiful balanced dish and i think you've invented something that i don't think you even
25:43thought you would come up with today so congrats thank you karlon this is why you are the ultimate
25:49competitor you know any contestant that has walked through these doors would have just gone tahini i know
25:56i know i can get it in there i know the judges are going to be able to taste it you make us work
26:00for it you know in such a good way thanks andy thanks everyone well done mate well done
26:10jim
26:19jimmy because savory dish using dill what have you made
26:22so i made pork chop a mustard dill and clam sauce with a little bit of trout roe turnip puree some
26:31samphire and a little pickle fennel and a dill oil
26:47jamie building flavor is your strength in every single component everything is peaking
26:55the pork mate it is like out of this world good the dill oil is like mate it's greener than green
27:07and it is absolutely dill forward my only butt i hate to do this to you oh my god when you combine
27:17that sauce with the trout roe with the samphire with that puree that is seasoned to the absolute max
27:25i feel like it just tips it a little bit over the edge in saltiness for me but mate it is one
27:32criticism on a plate full of really really really solid food
27:38sama nosrat she says salt is there to make ingredients taste more like themselves and i feel
27:44like when there's so much it ends up like sticking them all together again
27:49but still a very well-crafted plate of food you still should be really proud of it thank you
27:54thanks jamie thanks guys
28:02we'd love to taste your dish laura
28:06i am so nervous
28:10if my dish is great it may not be enough
28:12i still could go into round two of a great dish and that's terrifying
28:18laura you cooked sweet with yuzu what have you made
28:23so i've made a fun take on a native splice
28:26um so i've got a coconut dacquoise which has been soaked in uh yuzu's shoe and fresh yuzu juice
28:33there's like a little whipped yuzu and finger lime creme fresh salted coconut crunch desert lime finger lime
28:39fresh yuzu and then a coconut sorbet with black ants so do you think this dessert is enough to keep you
28:45from round two yes
28:50it's not the usual yes from laura
28:52that big exhale because i'm so nervous
29:00oh i just want to get to the semi-finals so badly
29:03i just want to get there
29:15i just want to get to the semi-finals so badly
29:28i actually can't even find the right words to speak right now um i just want to get to the semi-finals
29:38so badly
29:51i don't think you need to be worried laura that's delicious
30:07it's like i don't know whether you're smart or make things really hard for yourself
30:12make things very hard for myself yeah because going okay uses a citrus very acidic very prominent
30:20citrus what i'm going to do to temper the that flavor is add more citrus and when i say more
30:28citrus how many citruses are there on that dish i think four four yeah but the one that is the most
30:35lasting is yuzu that is that's really really really smart intelligent cooking and then the duck wire
30:44itself that provides a beautiful chewy texture to the dish but just calms the farm in terms of well
30:51the citrus farm really it's it's really delicious someone can punch me right after i say this but that
30:59was a party in my mouth i hate that phrase so much but it really was what you've done is you've made yuzu
31:11taste how i want yuzu to taste and with all those other layers of citrus perfume you've just tempered it
31:18down to this really beautiful harmonious flavor and i love the texture it's a little pop of the finger
31:25lime the crunch of the ants it's amazing dish it's really really good thank you well you all decided
31:45to cook with the ingredients that you could see which was definitely a gamble but for two of you
31:52sadly it's landed you in the bottom and it came down to the smallest of errors if i call your name
32:01you are cooking in round two
32:04dipinder
32:07unfortunately your cake is a little bit dry
32:13and
32:13jamie i hate to say it mate your dish it was slightly too salty
32:23laura callum congratulations you have just made it to the semi-final you can go watch the next round
32:30from the gantry well done
32:32well done mate going into round two i've just got to shake it off i'm going to have to cook a dessert
32:42with an ingredient i'm not sure about yet it's not looking good
32:50dipinder jamie
32:51this is the final round your last chance to save yourselves comes down to you whatever you didn't
33:02cook with in round one
33:06dipinder you chose sweet in round one which means you'll be cooking something savory with cinnamon
33:15sweet
33:18holy shit
33:23jamie chose savory in round one which means you'll be cooking something sweet with
33:33fine nuts
33:34not only have i been given a nut it's a nut that i solely attribute to savory dishes
33:50this has just got a lot harder we are giving you another 75 minutes
33:56whoever cooks the least impressive dish will be going home
34:01don't let the pressure get to you in this round are we ready yeah
34:12your time starts now
34:22i have never been in a round two cook can be quite confronting
34:26but cinnamon is one of the best ingredients that i could have asked for
34:31it's a beautiful spice that i've grown up eating and cooking my entire life
34:39so i could play it so safe today jaggery and panko but i don't think that would be good enough
34:46at this point let's go deeps i need to take risks i need to show the judges how much i've grown
34:51as a cook because that's the only way i'm going to make it to the semi-final
34:58i've already come forth in this competition i don't want that to happen again
35:03this is my last chance to fight for my spot beat my milestone
35:08but you always cook best when you cook what you love so the fact that i don't love sweets
35:13obviously puts a bit of a spanner into the works
35:15so i need to figure out how to play into my strengths i've been within the bar world for
35:24about 18 years half of the cocktails i've ever made in my life have literally come from dessert
35:31so let's go backwards and build a dessert out of a cocktail instead let's go jamie go jamie
35:37it's the first thing i thought of went straight to italy
35:47what i'm making today is essentially a pine nut and blood orange negroni
35:53i may not be super comfortable with making desserts in this kitchen but i am confident with flavor
35:58a negroni is a delicious cocktail that is bitter orange it's robust with aromatics from gin
36:05and beautiful and sweet from sweet vermouth i'm not ready to go home so i'm gonna give it my all today
36:21and um really make that cinnamon shine because i've got cinnamon like everyone's expecting me to do
36:27curry i am doing curry but at the same time i'm really pushing myself guys you're cooking a savory
36:35dish with cinnamon yeah what are you making um so i'm gonna do a gravy which is traditionally a cinnamon
36:40heavy gravy cinnamon rice and on top i'm gonna do like scotch egg today with um scotch egg yeah i'm
36:47gonna do a scotch egg so every element of this scotch egg is gonna have cinnamon through it
36:51scotch egg yeah i know tell me what can go wrong with a scotch egg um a lot yeah i think the biggest
36:59pressure point for me would be the cook on the egg so all of your familiarity with spice with cinnamon
37:03yeah that counts for nothing if you've got a hard goat i know it's risking your place in the
37:08in the competition on a scotch egg
37:22what do you think about a perfect scotch egg hard to beat hard to beat but hard to get perfect oh you
37:29took the words from me mate i'm sorry i think i'm loving this but you have taken a monster risk
37:35yeah it's gonna be crazy yeah come on dave thank you guys thanks guys thanks get it girl smells good
37:42i think i'm going mad today because scotch egg is one of those dishes that if you don't get right
37:46you're going straight home but i think the risk-taking behavior is the person that i've become in this
37:52competition i never thought i would do this to pin that it is magic when you put shrimp paste in there
38:05i was like this is madness but i also never thought i'd come this far well done
38:13i need to make sure these eggs are boiled to perfection for the right amount of time i can't
38:19over or under this it has to be perfect smelling lovely depender with a scotch egg the boiling time
38:27as well as the deep frying time together it can't be over or under because the egg won't be cooked
38:31perfectly they're gonna go in the boiling water for about five minutes 15 and then i'm gonna rest them
38:38in ice i just need to make sure that they're really really nice and soft so when the judges cut open
38:44they're like nice and gooey on the inside the pressure is helpable but i'm trying to stay calm
38:59because this whole dish hinges on getting a few things done really early a little bit of sweetness
39:05a little bit of bitterness there it just is like kevlari by arrival that's bad
39:15what are you making jamie this is a basil and gin granita
39:20does that smell homely or what the gin no
39:26g'day jamie hello probably not where you wanted to be no you are for the fight right absolutely you
39:32look locked in you got the pen behind the ear you are on dessert with pine nuts what are you making
39:36well i saw pine nuts the first thing i thought was italy it's like what's quintessentially italian
39:42negronis so help yourself we're making negronis what are the components we're gonna have an olive
39:49oil and pine nut cake yep a blood orange sorbet with a little bit of campari yeah basil and gin granita
39:56i've got some black walnut liqueur that i'm infusing with toasted pine nuts to give a little bit more
40:02texture that's going to be whipped through some mascarpone um and then a little pine nut brittle
40:08for a little bit of textural name well this sounds delicious um back you on the flavors but there is
40:15a lot of components to to get this kind of negroni-esque dessert out and a lot of techniques that
40:21if they don't work it's kind of hard to come back from you know sorbets granitas cakes we all know
40:27what the perfect texture is yep and we expect that for you to get into the semi-final absolutely as
40:33you are thank you chef for someone that doesn't do a lot of desserts in this kitchen i'm doing a lot of
40:40different elements that all have textures that need to be spot on but being ambitious and shooting
40:47for greatness is what i wanted to do it i'm going to be chasing the clock
40:55get that cake in jenny come on mate come on cake in the oven i need to get my cake in the oven as
40:59quickly as possible because i need to take it out and cool it afterwards if the cake's not cool my
41:04sorbet my granita and my cream will all melt and it'll be a puddle on the plate all right okay guys
41:10this is for a spot in the semi-final 42 minutes to go come on
41:22i'm running out of time my ex has been resting in the ice bath now it's time for me to peel them
41:28wrap them and deep fry them you got to be really careful when you're peeling these eggs because
41:33it's a soft set egg it's barely just come together i don't want to break it you're gonna take a big
41:39deep breath babe i grab some of that lamb mints and lay it flat
41:47i place my egg in the center super gently
41:52i wrap it i'm gonna make at least three or four eggs just to have that back up
41:57it all comes down to encasing it perfectly i'm gonna toss it in some flour some egg
42:13panko breadcrumbs before i put it in the deep fryer
42:17cinnamon versus pine nuts sweet versus savory you've got 15 minutes to go
42:2115 minutes you need to bite the bullet now let's go it's come on hurry up let's go my first tester of
42:29the scotch egg goes in only really need to cook this less than five minutes then i'll check it
42:35if it's not done i can adjust the frying time come on there's a lot that rides on this dish
42:44oh my god i'm so nervous
42:45okay travel we got five minutes does it need to chill
42:55the granita freezing yet not yet
42:57okay come on in the freezer let's go let's go
43:01with the amount of elements on his dish jamie's definitely taking a risk there's hot elements
43:06there's cold elements there's a lot of technique and a lot of balancing of different flavors
43:10all of which are essential to the dish
43:16that's a man that's a man come on jamie jamie really has to hustle if he wants to make this top
43:22three grab your aprons and try these delicious masterchef approved recipes on 10.
43:40jimmy depender 10 minutes to go let's go
43:52i pull the cake out
43:55it's out
43:57it feels good the skewers come out clean and i taste a little bit it's delicious it just needs to cool now
44:04beautiful nice are you silver serving your granita yeah
44:15my apple and caramelized onion chutney looks amazing
44:17this smells so good my chili cinnamon gravy is going to be delicious oh yeah definitely taste
44:25the cinnamon i've literally got all my elements ready i'm just waiting on the perfect scotch egg
44:31to pindar how are the scotch eggs coming along i've got only three okay i'm just gonna wait till
44:40this one comes out so this is the first one yeah oh wow and only nine minutes to go
44:45i'm gonna take it out yeah i'm gonna take it out it needs to be absolutely perfect come on you got this
44:53yeah come on i'm really nervous my tester is out of the oil
44:59and straight away i'm gonna add another batch in there because i don't have much time left
45:04cook both you've got two cooking both yeah that's true i'm super worried about these eggs she's got
45:14one that's coming out of the oil she's got one that just went in but i just don't know how she's
45:20going to get the perfect one but what happens if the one that she cuts now is wrong she needed to put
45:26two minute one so that she could cut it open and see whether she less or more time yeah make sure you
45:32test it i'm too scared to test it no you just have to you just you need to fight the bullet now
45:44oh it's a little bit under for sure
45:51i'm feeling quite stressed at this point my first batch of scotch egg hasn't worked
45:59and now i need to rely on my second egg
46:07only five minutes to go come on
46:11i need to cook this egg for a bit longer than before but i don't know how much longer to do
46:27back yourself girl
46:34wow i can't believe i've got all my elements done and i think that the cake is just about cool enough
46:39to get plating i need to make sure this looks beautiful to keep me in this competition
46:45i start with a small piece of this beautiful olive oil cake with plenty of those roasted pine nuts on
46:50the top i then pipe pine nut nocino mascarpone around and over the top
46:57that's going to provide a nice nest that i add some of the brittle and the blood orange sorbet into
47:02wow that looks so good jamie the freshness from the basil granita the bitterness of the sorbet
47:09and the intensity from that mascarpone all of these things are tasting exactly like a negroni
47:17but desserts aren't my thing so i'm nervous
47:21my scotch egg looks perfect like it's that beautiful golden brown color but i'm not going
47:31to know how it's cooked until the judges cut through all right i've got my beautiful cinnamon
47:36rice on the base of the plate i place the scotch egg on top
47:39it all comes down to this time's up in 10 9 8 7 6 5 4 3 2 1
47:54that's it yeah well done guys
47:56i don't know bed
48:13hey jamie hi jamie jamie
48:19love the color of that sorbet
48:21jamie you ended up where you didn't want to be in round two cooking a dessert with pine nuts
48:29what did you make i made a pine nut and blood orange negroni
48:33so olive oil pine nut cake pine nut nocino mascarpone a blood orange and campari sorbet and a little
48:41gin and basil granita how important is the semi-final to you to making it there oh my god
48:47uh last time i was on the show in season six i was up on the gantry shed a little tear when
48:53i watched the other three cooking away um it is such a unique experience and it's something i
49:01really want to do and it's something that i think i can do how gutted would you be if you fell short
49:06again this is where you made it to in your season last time yeah i would be i would be phenomenally
49:11gutted i think that i've come a long way in this comp but i'm not ready to go thanks mate
49:16thanks guys thanks jamie thank you good luck
49:29sorbet is good no sorbet is good
49:31i'm so happy for jamie that dessert is just pinging with all those negroni flavors i love the
49:54beautiful blood orange sorbet that little hit of um the the gin and basil granita i thought he did
50:01a great job with the olive oil cake as well what i like the most is the fact that he's actually
50:07managed to convert something modest which is the pine nut to something absolutely phenomenal
50:15this dish is remarkable look i had high hopes and i was not disappointed um it was so beautifully
50:25balanced you know with him wanting to get to the semi-final this this is a cracker
50:35with the scotch egg the unknown is the biggest biggest risk because i don't know how it's cooked
50:40until the judges cut through it it all comes down to that reveal i've got this dish in front of me
50:46it's either going to take me to the semi-finals or it's going to send me home hey depinder hey guys
50:52hi depinder
50:57you had cinnamon and you cooked a savory dish what have you made
51:02i've made a scotch egg yogurt chili based gravy and apple and the caramelized onion chutney
51:07i could have done like a really awesome goat curry in 75 minutes with that gravy and it would have
51:13been amazing but i think and i need to show growth um i need to do something more progressive and more
51:20um that is not the stock standard kind of stuff that i do the cook and the person you were in your
51:25first season to the cook and the person you are now it is chalk and cheese yeah you have so much more
51:31courage you back yourself more it's been amazing to see you grow really thank you you're gonna taste out
51:37okay good luck thank you
51:44moment of choice
51:54oh
51:57moment of choice
52:10oh
52:14i'm so gutted for her because those whites are definitely under
52:27it's a shame because i feel like she thought that the fry was going to cook the egg more and it just
52:34hasn't ended up like that okay
52:49okay
52:49i think it does touch on every part of the palette and i actually think she's done a really brilliant job
53:15flavor wise there's some lovely flavor going on the gravy the chutney with that scotch egg
53:23some beautiful sweetness going on um the hum of cinnamon is just running through that whole dish
53:28and i really love the spice work in the in the fast which is around the around the egg
53:32there are some negatives um one is being that the egg is undercooked
53:39the yolk when you burst through that it gives a lovely beautiful creamy nature to the dish and then
53:45when you have those bits of white in there it just kind of waters everything down um so it really does
53:51play not just on the texture but on the flavors as well i'm afraid to say
53:58doing a scotch egg on a day like today i think that was really crazy really
54:04today was full of big decisions and even bigger consequences
54:24someone is going into the semi-final someone is going home
54:30they're going to be able to do that
54:32to pinner jamie neither of you have ever made it beyond this point both of you definitely have
54:43the potential to
54:46but when deciding who to send home we have to look at today's cook and today's cook alone
54:53the reality is one of you nailed it the other bought us a dish with a technical issue we just
55:03couldn't get past
55:12undercooked egg
55:15to pinner i'm so sorry you're going home that's okay
55:29how are you feeling um like i'm a little bit like devo because i really wanted to go for seven final
55:36i'm happy to have made it to top four like that is amazing it is amazing
55:45i'm not crying because i'm leaving i'm just crying because i've made so many memories like
56:04countless memories that's what i'm going to take back with me all of those memories and love from
56:10these guys you should just be so incredibly proud of how far you've come it's incredible like you've
56:16done so beautifully
56:20well depender for now it's time to say goodbye babes
56:24i did not expect to come forth on masterchef back to win that is like huge i will savor every bit of
56:44that i'm so proud of myself kind of gives me goosebumps because i realized how much i've grown as a cook
57:01it's been an unreal journey still to come on masterchef australia welcome to finals week
57:20strap in for a roller coaster ride to the finale
57:25it's auction day going once going twice yes 30. i was not expecting that
57:36it's semi-finalists versus the judges
57:41these new judges are hungry it's a fist pumping it's bloody delicious breathtaking
57:47heart pounding lead up to the semi-final
58:01you
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