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MasterChef Australia Season 17 Episode 58
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Short filmTranscript
00:00So the judges are standing in front of us and they are dressed in their best
00:28Jon Kristoff is looking crisp, Po's got her jam face apron on and Andy is a duck, I'm like
00:35I know exactly where we're going and I'm so excited.
00:40Morning everyone.
00:41Good morning.
00:44We're gonna have some fun today.
00:47Oh yes.
00:48And what better way to start the day than by seeing some old friends.
00:52Oh.
00:53Please welcome back your fellow contestants!
00:56Yes!
00:58Oh my God!
01:06Oh!
01:07She's back!
01:08Oh my God!
01:09Oh my God!
01:12This is so amazing.
01:14Oh my God!
01:15Oh my God!
01:16Oh my goodness, there is so many people here. It's like crazy to think this competition started with all these people cooking in this kitchen
01:36We are so stoked to see you all here
01:40But now you've caught up hugs and kisses you can add up to the gantry
01:46Oh
01:54Right there will be two rounds today
01:59For round one we're turning the tables
02:08Instead the judges will be
02:11And you three, you're going to come over here and judge with me
02:15So dish those aprons and let's swap places
02:26This is going to be so much fun
02:28I can't wait to destroy you all
02:31Popo, last year you won. Are you feeling the pressure?
02:39Yeah
02:42I asked the contestants to come up with three options for today's challenge
02:46A mystery box
02:49A klush
02:51And a brief
02:53Together you need to choose which one you'd like to cook with today
02:59You choose
03:02I feel like klush might be very specific and I'm scared
03:06Go the klush, go the klush
03:07Go the mystery box
03:08I think briefs tend to be a bit more open
03:11What about the mystery box?
03:13I do love mystery box
03:14You do love a mystery box
03:15I do love a mystery box
03:16Do you think brief?
03:18You want brief?
03:18Yes
03:19Brief?
03:19I'll do anything but
03:20Yeah
03:21I think we're going to go the brief
03:23Oh
03:23Oh
03:24Oh
03:24Oh
03:25Oh
03:25Oh
03:26Oh
03:26Oh
03:27Oh
03:27Oh
03:28Oh
03:28Oh
03:29Oh
03:29Oh
03:30Oh
03:30Oh
03:31Oh
03:31Oh
03:32Oh
03:32Oh
03:33Oh
03:34Oh
03:34Oh
03:35Oh
03:36Oh
03:37Oh
03:38Oh
03:38Oh
03:39Oh
03:39Oh
03:40Okay
03:41All right
03:42We're giving you 75 minutes
03:44The pantry and garden are open
03:47Would you three like to kick it off?
03:50Let's do it
03:50Your time starts now
03:53Where is everyone?
04:06Um
04:06Shallots
04:08Go Andy
04:17Go Randy
04:18I think like I'm a bit serious this year
04:34Like, last year, I was a bit like, you know, whatever.
04:37But this year, I'm like, got to keep the title.
04:40Surely it feels pretty good for you three standing on this side of the benches.
04:44Have you been waiting for this moment?
04:45Literally for, like, three seasons worth.
04:47I don't think I've ever done this. This is amazing.
04:50So, these are your judges.
04:52Are you looking forward to seeing what they're cooking?
04:55Yeah, I think they're going to be wearing their heart on their sleeve today.
04:57And I really am looking forward to having that window into maybe their childhood
05:00or whatever that moment is for them.
05:01Yeah.
05:02What's this on?
05:03I'm so excited.
05:04I have actually never had John Christophe's food.
05:07So, just to, like, experience all the emotions that we're going to get
05:10throughout this 75 minutes is going to be incredible.
05:13Has John Christophe even started cooking anything?
05:16Hey, where's JC?
05:18Wow, look at that.
05:21What a pleasure.
05:23Come on.
05:26That's so much is like...
05:28It's like going to a sweet shop.
05:29You don't know which one sweet you want.
05:30I think John Christophe has forgotten that he's a contestant today.
05:33He still thinks he's in judgment.
05:36It's like 10 minutes to the cook.
05:37And he hasn't really, like, cooked anything yet.
05:42Time.
05:44Bit of time.
05:47Rosemary.
05:47How can I forget my herbs?
05:49Rosemary.
05:50What are you making, Po?
05:52I'm going to make a Malaysian street snack called Rumpa Udang.
05:56So it's like banana leaf wrapped, sticky rice, dried shrimp.
05:59Oh, sticky rice.
06:00Oh, yeah.
06:01Oh, I mean, find it.
06:03Okay, I chose this dish for several reasons.
06:05It's got a lot of flavour.
06:06So I feel like it's going to leave a good residual taste.
06:09Nice, chewy texture because of the gooeyness rice.
06:12And it just really represents where I'm from.
06:17Hi.
06:18Hi, bro.
06:18Hi.
06:19Thanks for coming to visit my bed.
06:21Okay, I'm going to be making Rumpa Udang,
06:23which is like a Malaysian street snack.
06:26So when I was, like, in my 20s,
06:28I was just starting to really enter food.
06:29And one of the things that ignited it was I went back
06:32and one of my favourite things to eat when I go home
06:34is all the sticky, like, rice things.
06:36There's sweet versions and there's also savoury versions.
06:38So this one's, like, a really funky shrimp one.
06:41Smell it.
06:41Yeah, so it's got dried shrimp,
06:43all these, like, Malaysian aromatics,
06:44which I need to get cooking.
06:45And it's, like, salty, sweet, spicy.
06:48And then it's covered in sticky rice and then grilled.
06:50Yeah, I'm in banana leaf.
06:52Po, you are the reigning champion.
06:54Ooh.
06:55Do you think those boys are pretty worried about losing again?
06:57I don't care about what they think.
06:59I just know what I want.
07:00What do you want?
07:01What do you want, Po?
07:04I'm back to win, mate.
07:07Knife in hand.
07:08You got this, Po.
07:09You've got this.
07:10Thanks, guys.
07:11I'm very excited to try this.
07:12You can smell the coconut, Po.
07:13Definitely.
07:14Smells yummy.
07:14Smells good.
07:19This is dangerous.
07:21Listen up, everyone.
07:22You've got one hour to go.
07:23Yay!
07:24Jimmy Brown.
07:30Let's go, chef.
07:32Beautiful choice.
07:33Beautiful choice.
07:33You better get moving.
07:34You've got 60 minutes.
07:35Yeah.
07:37Come on, Andy.
07:40So my childhood wasn't filled with, like, you know, beautiful dishes.
07:44I remember walking into the Three Blue Ducks kitchen for the very first time as a young
07:48tucker, doing some work experience, and that's when I fell in love with cooking in the kitchen.
07:52I'm getting, what is that smell?
08:04What's up, crew?
08:05Hi, Andy.
08:06What's up with this?
08:06How you going?
08:07What's this?
08:07What's that?
08:08That's pig's blood.
08:09You all right, Lance?
08:13I know what it was.
08:15I've had a blood phobia, Andy.
08:16You're going to love this.
08:18So I'm going to do a blood cake.
08:20It's like a savoury cake, okay, which literally uses pig's blood and lardot.
08:24A little bit of bread and cream.
08:27Hell yeah.
08:28Yeah, I'm here for it.
08:29Why this dish?
08:30Out of anything to make you fall in love with food.
08:32So I just remember vividly walking into the Three Blue Ducks kitchen.
08:36Daz was cooking away at this blood cake, and I was just like, I am fascinated with this
08:41place.
08:42This is where I'm meant to be.
08:43Laura, how do you feel about blood cake?
08:45I've never had it before, so I'll hold my reservations.
08:49But I feel like you really need to win me over with this one, Izzy.
08:51I'm nervous.
08:52Look at it.
08:54It's going to be delicious.
08:55I'm really looking forward to trying it.
08:57Bye.
08:58Bye.
08:58Have a good day.
08:58Good to see you.
09:00Go, Andy.
09:01Woo.
09:01Oh, my God.
09:02I would eat that.
09:04Yeah, I'm fascinated.
09:06It can be pretty temperamental.
09:07Like, depending how fresh the blood is, depending on, like, how long you cook it out for, depending
09:12on how hot the oven is.
09:14How long are the oven eating?
09:16Just 15, mate.
09:19There's a lot of variables.
09:20So I do have a backup.
09:23Okay.
09:24I've made a really thin layer.
09:27And this oven's all 150, this is 140.
09:30Just fingers crossed, it cooks in time.
09:32Guys, you've only got 43 minutes to go!
09:35Oh, my God!
09:36Come on!
09:37Come on!
09:38Come on!
09:39Come on!
09:40Come on!
09:41Come on!
09:42Come on!
09:43Come on!
09:44Come on!
09:45Jonko's golf's quite chaotic, isn't he?
09:47Yeah.
09:48You do not want to help you get.
09:50Get out of there!
09:52Chef!
09:53Hello!
09:54How are you?
09:55Hi, Chef!
09:56What's the dish?
09:57What are we cooking?
09:58I'm going to be making a lamb cutlet with roquefort mousse.
10:05Roquefort mousse?
10:06Yeah.
10:07Wow!
10:08I would expect nothing less than super strong flavours from you, Jean-Christophe.
10:12Yeah.
10:13I don't be weak.
10:14And I'm going to serve it with a little puree, which is celery and potatoes.
10:20Why do you love this dish?
10:22I love this dish because it's probably the first time I cook for my parents as a professional
10:28chef.
10:29And I notice there's tears in my mum's eyes and she's very strong by the way.
10:34So is that where you get your look at my eyes they are wet from?
10:37Your eyeballs.
10:38Yeah.
10:39Jean-Christophe, we need perfectly cooked lamb, silky smooth puree and just the right amount
10:44of roquefort and we want to cry for all the right reasons.
10:47That's right.
10:48And you know what?
10:49I'm already very late.
10:50Enjoy!
10:51Enjoy!
10:52I want to see you us all!
10:53Oh yeah!
10:54Oh yeah!
10:55Where's the clock?
10:5735 minutes chef, lamb needs to go on.
11:01I am so like mesmerised by Jean-Christophe.
11:05He is like flying around the kitchen.
11:07He's still doing stock.
11:08Come on hurry up.
11:10He's talking to everybody.
11:11Are you okay?
11:12Is that nice?
11:13Yeah.
11:14Mmm!
11:15Stop it!
11:16You need to cook that lamb!
11:18I'm sorry, is Jean-Christophe going to have a meal?
11:22Yeah.
11:24I'm actually so worried about him.
11:27Lamb!
11:28Lamb!
11:29Think you can be the next MasterChef?
11:39Only one way to find out.
11:41Applications are open now.
11:42Head to the link below and apply.
11:44We'll see you in the kitchen.
11:45Food, you okay?
11:46Yeah, thank you.
11:47You're very quiet over there.
11:48Are you good?
11:49No, I'm late.
11:50It's pretty hectic watching these guys cook.
11:51I mean, they've been judging our food the whole season, so to see them get put under
12:05pressure and having to get their food judged by the semi-finalists is quite exciting.
12:09We're fine.
12:10Wow.
12:11Killing it, mate.
12:12My gosh.
12:13It's quite fascinating.
12:14But, quite a lot of work.
12:15Jean-Christophe.
12:16That looks like lace.
12:17What are you doing with this?
12:18So I'm going to be using this and I'm going to be wrapping the lamb, the chicken mousse,
12:31the roquefort, the herbs and just bake it quickly at the last minute.
12:34How long are these little lamb parcels going to take?
12:38Well, I have to reduce them down a little bit in thickness to make sure I can get an
12:43extra five minutes for my cooking time.
12:45You've had to do a little pivot.
12:46Yeah, but that's what it is.
12:47All right.
12:48Sounds like you're on top of it though.
12:49You've made the right changes.
12:50Good luck.
12:51Good luck.
12:52You don't sound very convinced.
12:54Good luck.
12:55You know, they should be resting, but obviously no time for that.
13:04The judges are hungry.
13:05Fifteen minutes to go.
13:06Come on, go.
13:07Come on, go, go.
13:12Come on, go.
13:15Go, go.
13:16Come on, go, go.
13:17Come on, go, go.
13:18Let's go.
13:19Go, pose.
13:20You always start off so good.
13:23And then you don't.
13:24I'm kind of starting to panic a little bit.
13:27Because I still have to make sure my rice is cooked through.
13:31then I still have to prep my banana leaves wrap them up and then still grill
13:35them oh yeah I have to say this smells amazing thank you so you've still got a
13:43roll roll yeah and then if I finish or you have to cook them I have to cook
13:48them again I know you've got this boy come on thank you thank you
13:54and sticky rice right like a sliced prawn filling so yeah it's so yeah and what
14:01are you doing there Andy it's like a beetroot and apple chutney love yeah so
14:07I've got a little chutney on there I'm definitely gonna barbecue the Whitlock
14:11I'm gonna pickle some beets I've got some black fresh blackberries sweet sour all
14:17that kind of stuff I've pretty much got everything I just got a plate up
14:23and is that the thick one or the thin one that's the thick one yes
14:30oh she's soft
14:35oh my gosh
14:43oh no Andy put that thing on it and then flip it
14:48oh it's heartbreaking any hero element is the cake so if he doesn't get that on
14:57the plate he doesn't have a dish I don't reckon I cooked it long enough to have a
15:03plan B Andy I've got this back up here
15:10are you happy Andy yeah mate
15:21come on Andy
15:23come on Andy
15:25three minutes to go guys let's go
15:32shit he's missing something I know what he's missing I am not good because now I know
15:43I'm just under the clock and I think I'm left
15:46I want my dish to make the judges cry like my pulse oh looks good chef oh that land looks good now
16:0430 seconds to go
16:0630 seconds to go
16:17count it with me team
16:1910
16:209
16:218
16:227
16:236
16:255
16:264
16:273
16:292
16:301
16:312
16:321
16:33That's it
16:34Are you pleased?
16:35Are you pleased?
16:36Are you pleased?
16:37Are you pleased?
16:38Are you pleased?
16:39Are you pleased?
16:40Yeah
16:41Yeah
16:42Yeah
16:43Yeah
16:44Yeah
16:45Wow
16:46Wow look at her
16:47It's going to be hard to beat this one
16:49We've flipped the script today and tasked you judges
16:59With bringing us a dish that made you fall in love with food
17:04The first dish we'd like to taste belongs to
17:08Jean-Christophe
17:19Bonjour judges how are you?
17:21Very well
17:22Very well
17:23Very well
17:24Very well
17:25John-Christophe
17:26Wow
17:27There we are
17:30John-Christophe what's the dish?
17:32Lamb cutlets, a roquefort mousse, a merlot sauce and a seleriac potato mash
17:42This dish is the first dish I cooked for my parents as a professional chef
17:51I saw my mom with a little bit of wet eyes
17:55That for me was like special
17:59Well it's a big memory for you but the big question is how's that lamb cooked?
18:05That's a very good question
18:07I have no bloody idea
18:12Callum will you do the honours?
18:14Pleasure
18:15What are you doing?
18:17Nice
18:28No, no, no
18:30Come on
18:32Steve
18:33ди
18:45John Christophe, you said that this dish put a tear in your mother's eye.
18:59I can see why.
19:01It's bloody delicious!
19:07John Christophe, the amount of flavour that you packed into that sauce is huge.
19:12And even though it's big and bold and that Roquefort has that salty savouriness, they're not clashing at all.
19:18They're complimenting each other in the best possible way.
19:21If this is not a dish on your menu at the cooking school, it needs to be.
19:25Because I think for anyone walking through those doors, they will fall in love with food instantly.
19:32It is so wholesome and hearty.
19:36And I feel like I'm getting emotional eating it.
19:38Well done. Thank you, John Christophe.
19:40Thank you, John Christophe.
19:42Well done.
19:44Well done.
19:45Thank you, Paulinella. Thank you.
19:47Well done.
19:48Thank you, Paulinella. Thank you.
19:49The next dish we'd like to taste was made by...
19:51Poe Poe!
19:53Oh my God, the feeling never gets old.
19:57Poe?
19:58Yes.
19:59What have you made?
20:00A rumpa udal.
20:01A rumpa udal.
20:02Which is a Malaysian street snack.
20:15Which is a Malaysian street snack.
20:20Why is this the dish that made you fall in love with food?
20:23I think in my mid-twenties, it was the first trip I went back to Malaysia. I just ate so
20:29much of these and it made me really sad because it made me realise I had lost so much of my
20:33culture.
20:34It was all really mysterious to me then because I did not know how to cook at all at that point.
20:39And yeah, that's definitely one of my favourite dishes.
20:42Poe.
20:43Yes.
20:44You're defending your title.
20:47Yes.
20:48Let's see if this is the dish that will do it for you.
20:51Oh, wow.
20:54Oh, the fragrance on that, my goodness.
20:59What I really wanted from this challenge is to be transported to that moment.
21:17And that's exactly what you've done.
21:20It's so full of flavour.
21:22It's like smacking you around the face with all of those rhizomes.
21:26The texture on the rice is perfect.
21:28I'll have a thousand of them, please.
21:33I'm emotional, like truly emotional.
21:35It is so, so good.
21:37It's so spicy, but it is so good.
21:40It just shows everything that Peranican cuisine is.
21:43The balanced funk and salt and sweet and spice.
21:48Unwrapping this banana leaf as just something so caterpillar, cocoon, butterfly that just represents you.
21:58And I think that's what MasterChef has done to you, is you've bloomed into somebody who is just more themselves than anyone I've ever met.
22:09So thank you, Popo.
22:17Next up, we'd love to taste your dish, Andy.
22:18Good luck.
22:19Good luck.
22:20Good luck.
22:21Good luck.
22:22Good luck.
22:23Come here.
22:24Good luck.
22:25Hey mate.
22:26How are you?
22:27It's a blood cake.
22:28Andy is definitely taking a risk.
22:33I mean, not everyone loves the idea of blood cake, exhibit A.
22:34This should be interesting.
22:35But he's an incredible cook.
22:36So I'm really intrigued to see how it tastes.
22:37So I'm really intrigued to see how it tastes.
22:38I'm really intrigued to see how it tastes.
23:01Andy, what's the dish?
23:14So I've made blood cake today.
23:18A little beetroot and apple chutney and some blackberries.
23:25Why did your mind go to this dish?
23:28I remember walking into the 3D Loodocks kitchen for the first time and Daz was pouring blood
23:34into this rondelle.
23:37And I just remember having this moment of like, this is where I'm meant to be if I want
23:43to learn about food.
23:44And I never left.
23:46I'm sure you three understand that there's challenges where you just have to cook that
23:51dish.
23:52And this is that dish for me.
23:54Alright, let's give it a crack.
23:57I'm not going to lie, when you first told me what you were making, I was not sold at
24:25all.
24:26No, you're mortified.
24:27Yeah.
24:28It is so good.
24:32You get everything that the blood is, but it's so sweet from all the onions and the
24:37lardo and it's nice that you get those little like pops within the cake.
24:40It's a banger Andy.
24:41I love it.
24:44The texture on that blood cake is incredible.
24:47It's so smooth.
24:49It's so rich.
24:50And for such a heavy ingredient dish, it still sits really light.
24:56That savouriness of the pudding and you couple that with the sweetness you get in the chutney
25:01with the blackberry and a little bit of bitterness from that wheat loaf, which is a great call.
25:05It is so well balanced and I think if any dish was going to convince anyone in the world to enjoy blood, including Laura, then this would be the one.
25:14Well done, mate.
25:17Bye.
25:18Well done.
25:19Well done.
25:20We loved all of your dishes.
25:21The dish we fell in love with was made by...
25:38Andy!
25:41Believe it or not, that's the first time I've won this individual one.
25:42Oh, true!
25:43Yeah.
25:44He's trying to walk the floor with me every year.
25:45And then this one got it last year, so...
25:46Yes!
25:47Yeah!
25:48Yeah!
25:49It's time for round two.
26:07It's time for round two.
26:08You're going head to head in the ultimate cook-off against Poe, Jean-Christophe and Andy.
26:13Ooh!
26:14It's a team relay!
26:15Ooh!
26:16Ooh!
26:17Ooh!
26:18Ooh!
26:19Ooh!
26:20Ooh!
26:21Ooh!
26:22Ooh!
26:23Ooh!
26:24Ooh!
26:25Ooh!
26:26Ooh!
26:27Ooh!
26:28Ooh!
26:29Ooh!
26:30Ooh!
26:31Ooh!
26:32Ooh!
26:33Ooh!
26:34Ooh!
26:35Ooh!
26:36Ooh!
26:37Ooh!
26:38Ooh!
26:39Ooh!
26:40Ooh!
26:41Ooh!
26:42Ooh!
26:43Ooh!
26:44Ooh!
26:45Ooh!
26:46Ooh!
26:47This is going to be good!
26:48I think it's as plain as day to see that I'm going to be the harsher judge than Rue today.
26:53I'm expecting big things from you.
26:56As a team, you'll get 20 minutes each to contribute to an amazing dish.
27:01You'll each have 20 seconds to hand over to your next teammate.
27:04That's not mine.
27:05That's not mine.
27:06Judges?
27:07Who's going to go first?
27:08Oh!
27:09This is tough.
27:10I think you actually start.
27:11You start.
27:12You start.
27:13You start.
27:14You sure?
27:15Yep.
27:16Yep.
27:17Can I be in the middle?
27:18You can be in the middle.
27:19You're far out.
27:20Jean-Christophe is going first.
27:21Poe's second.
27:22I'll bring it home.
27:23Andy, bring it home.
27:24Semi-finalists.
27:25Who's going to kick off for you guys?
27:27Callum.
27:28And then?
27:29Jamie.
27:30I knew it.
27:31I knew it.
27:32I knew it.
27:33And Laura are bringing it home.
27:34Yeah.
27:35We've decided to turn up the heat.
27:36Ooh!
27:37We're stressed now.
27:38At some point during the cook, we're going to throw a twist your way.
27:49Ooh!
27:50The pantry and garden are open.
27:54Whoever impresses Theo, Roo and me the most with their dish will win all the glory.
28:00Right.
28:01Second and third cooks, you can go and wait your turn in the garden.
28:04Good luck.
28:06Good luck with good luck.
28:07Good luck.
28:08Nice to meet you guys.
28:09We're going to win, yeah?
28:10We're going to win, yeah?
28:11Yeah.
28:12Go guys.
28:13Your time starts now.
28:16Woo!
28:17Yeah.
28:18Ice cream.
28:19Ice cream.
28:20Oh, it's into 30.
28:21Yes.
28:22Oh, two ice creams.
28:23Oh, a double.
28:24Wow.
28:25Double.
28:26Two ice creams.
28:27Oh!
28:28Interesting.
28:29Oh my gosh.
28:30Stop it!
28:31Oh!
28:32Stop it!
28:33Stop it!
28:34Oh my God!
28:35Oh my God!
28:36I'm doing Neapolitan ice cream.
28:37Yeah!
28:38Oh, Neapolitan ice cream.
28:39Yeah!
28:40Oh, Neapolitan ice cream.
28:41What?
28:42Today I'm going to make a concept that everyone's heard of, Neapolitan ice cream and the reason
28:43I've chosen this is because it's so easy to communicate.
28:44I feel like, unlike Lancashire Hot Pot, everyone knows what this dish is.
28:45What's that cow?
28:46Ah, waddle seed.
28:47Ah, yes, yes.
28:48So I'm going to inject some Australian flavours into it and try and make it a little bit more
29:17nuanced and a little bit more interesting to eat.
29:20I'm going to do a lily-pilly and strawberry sorbet.
29:24I'm going to do a lemon verbena ice cream and a chocolate waddle seed ice cream is the
29:29blend.
29:30It's really important to try and set the team up for success with a dish that's easy enough
29:35to communicate but also easy enough to adapt with whatever this twist is.
29:39It could be anything.
29:40It could be time or equipment or it could be an ingredient.
29:43Whatever it is, hopefully we can adapt it to the dish.
29:46Callum!
29:47Hello, hello.
29:48What is the dish, mate?
29:49So, you have to have a very easy to communicate elevator pitch in this challenge and I feel
29:54like when Jamie comes in and I've got 20 seconds and I say modern Neapolitan ice cream, he's
29:58going to go, I get it.
29:59Yeah.
30:00I love the idea but what happens, Callum, if one of your ice creams doesn't set?
30:06Well, that's not Neapolitan, that's for sure.
30:08Yeah, it's going to be a pretty lame Neapolitan because I've got two layers or one layer or
30:13zero layers.
30:14So, I'll be doing my best.
30:15I mean, doing one ice cream in the MasterChef kitchen can be a challenge.
30:20Doing three could be madness.
30:23Are you counting on your other counterparts to be able to pivot or something like that?
30:29Have you seen Jamie and Laura cook?
30:30I have.
30:31So, if I royally stuff it up, Jamie can just come in and just cook a steak start to finish
30:34and just completely change the dish.
30:36I'm hoping this really works out for you, Callum.
30:39I hope so too.
30:40Yeah.
30:41Good luck, Callum.
30:42Appreciate the help.
30:44That's going to be hard.
30:45He's going to have to get all three made.
30:47I'm really worried, to be honest.
30:51I think one of the pitfalls when you've got such a strong idea is you can't adapt.
30:57It's going to come down to whether or not this twist fits into this idea or not.
31:01Nice, Chef!
31:04So, what I'm doing as a Frenchman, I'm creating the backbone of the flavours and then Paul can
31:10do whatever she wants to do, of course.
31:12So, I don't know actually the name of the dish, but the only thing I know is going to
31:15be duck on the menu and some duck stock.
31:19Oh, boy!
31:20Oh!
31:21Oh!
31:22Oh!
31:23Oh!
31:24Oh!
31:25Oh, my God!
31:29That's you, bro.
31:34Get it!
31:35Get it!
31:36Get it!
31:37Get it really good.
31:40Like, Chef, I love you.
31:41I love you!
31:42I love you!
31:43But wow, that was chaotic.
31:46Jean-Christophe!
31:48Hello!
31:49Hello!
31:50How are you!
31:51How are you?
31:52How are you?
31:53How are you?
31:54How are you?
31:55How are you?
31:56So tell me, um...
31:58No, no, you tell us.
31:59You tell us.
32:00OK, so, chef, what are you making today?
32:02Trying to get the flavour, a little bit of techniques,
32:05getting the duck ready.
32:07I don't know, that's the thing.
32:11So do you have a dish in mind that you'll end up with?
32:14Or are you just...
32:15So your strategy is to leave it open.
32:17Well, how can we...
32:17Oh, my God.
32:18How can we possibly...
32:20He doesn't have a dish.
32:22Oh, my God.
32:24Absolutely.
32:24Wow, I feel not...
32:26That's terrifying.
32:26I am so worried.
32:29Oh, gosh.
32:38It's a duck, choose your own adventure.
32:42Oh, my God.
32:44Absolutely.
32:45Wow.
32:46So I was going to ask you what your strategy is,
32:47and I don't think there is one.
32:49I don't think there is a strategy.
32:50Maybe leaving it open is a strategy.
32:54I think you need a clear plan.
32:56If you've got good flavors, you can inspire yourself,
33:00you can improvise, you can do whatever you want.
33:02There's no limits with cooking, so why should I be worried?
33:05The only thing I have to do is to make sure this tastes superb.
33:07Good luck, chef.
33:08Good luck, chef.
33:08Merci.
33:08Oh, I know.
33:10I'm so worried.
33:11He's stressing me out, actually.
33:14With a real light, it's all about, like, you know, communication being clear.
33:18Like, Jean Christophe, he has no strategy.
33:22Oh, that's done.
33:24It's like three different people cooking at different times,
33:27and they have to make the dish cohesive.
33:29Their cooking styles are very different.
33:31I am not too sure.
33:33Five minutes till handover!
33:37Woo!
33:39Come on, guys.
33:40Let's go!
33:47Is it rock salt?
33:48It is, right?
33:49Yeah, that's really rocky salt.
33:51He's going to put it on the skin.
33:53Yeah.
33:53We've got Callum, who is so strategic.
34:01He's got modern Neapolitan ice cream,
34:03and he's just going to communicate that.
34:06Whereas Jean Christophe, his strategy is no strategy.
34:10Jean Christophe is laying the foundations.
34:12He's got duck breast, and he's got that lovely stock on the stove.
34:15What will be interesting, though, is when we get to the surprise.
34:18Oh, my gosh.
34:19I completely forgot about that.
34:20So, this feels like maybe...
34:22This is good for Jean Christophe.
34:24Jean Christophe keeping it open.
34:26I think it's the better one.
34:27It's actually the better one.
34:28I think so.
34:29Because I feel like any time you don't know what's coming next,
34:31you need something that you can pivot onto.
34:33Yeah.
34:33And he's done that.
34:36Well, either way, we're going to see whose strategy is going to pay off
34:39because it's time to bring in the second book.
34:41I'm going to get him.
34:41Oh, my gosh.
34:44Callum, Jean Christophe, I'm about to get the next cook.
34:47Yeah, I'm ready.
34:48Thank you, guys.
34:49Thank you, guys.
34:49Thank you, guys.
34:52All right.
34:54Poe and Jamie, you're all on the run.
34:56Go!
34:56Let's go, let's go, let's go.
35:01Let's go.
35:02Oh, my gosh.
35:03You have 20 seconds to hand over.
35:08Yes.
35:09All right, mate.
35:10So, Native Neoport ice cream.
35:12Yeah.
35:12The choccy one's almost done.
35:14Yeah.
35:15I've done no garnishing, done no finishing.
35:17What do you want me to do?
35:18Make something textural.
35:19Ten seconds.
35:21You've got your lovely stock, which I'm hoping you can elevate it to something that you want.
35:26Okay.
35:27I want to hear.
35:28Time's up.
35:29Time's up.
35:29Time's up.
35:29Time's up.
35:30Let's go.
35:31Let's go.
35:32Ready to go?
35:33Yeah.
35:33All right.
35:34Good luck.
35:34Come on, I've told you.
35:39Ah, thank you, Chef.
35:46Jean-Christophe hands over to Poe.
35:48It's very fast and furious.
35:50She seems a little bit confused with the direction of the dish.
35:56What's happening?
35:58Hi.
35:59What you doing?
36:00I don't know.
36:01Really?
36:01Like, not at all?
36:02I'm going to change direction.
36:04What direction?
36:05I think I'm going to go a bit Asian.
36:10At the moment, it's just a duck.
36:12So I kind of can take this anyway.
36:14Okay.
36:15Okay.
36:16Are you going to tell me what the thing is?
36:17No, I'm not going to give you tips.
36:21Oh, my God.
36:22My one.
36:24Yeah, girls!
36:25Woo!
36:25Woo!
36:25Woo!
36:28Woo!
36:28Woo!
36:29Yeah!
36:29Woo!
36:29Woo!
36:29Woo!
36:29Woo!
36:29Woo!
36:30Woo!
36:30Woo!
36:30Woo!
36:31Woo!
36:32We're going to make them sent, go free to freZ, actually.
36:33Because I don't...
36:34I don't have a clear idea.
36:37There's stock on the boil, obviously, for a sauce.
36:39There's duck breast.
36:40I kind of need to drive the direction of this.
36:43First, I'm just going to chuck some kombu in here.
36:46Is that seaweed, Poe?
36:47Yeah.
36:48I wanted something sweet.
36:49So I've got some little lungans with some sea succulents.
36:53And then some radishes.
36:54For crunch?
36:56Just on Southeast Asian.
36:58so Callum did exactly what I expected Callum to do and decided to make not one not two but three
37:07ice creams we're doing a native Neapolitan so he's done pretty much all the hard work now I
37:13can just make something textural macerate a bit of fruit don't screw it up I think the dish idea
37:19is super strong everyone loves ice cream but I know that there's a twist coming a lot of potential
37:25spanners in the works like chaos could rain what's the twist what's the twist oh the twist is coming
37:41guys remember we said there'd be a twist yeah well it's just arrived in the garden oh no
37:49so the secret ingredient could change everything Jean Christophe might have been onto something
38:08because if you have no clear direction when a new ingredient is introduced you can steer it into
38:13whatever direction let's go bro keep your eyes away eyes away eyes away eyes away I'll open the door for you
38:20eyes away oh yeah and I'll hold one of the crates for you oh no oh no what is it what is it what is it
38:32there you go there's your surprise what is it what is it oh my god
38:42grab your aprons and try these delicious MasterChef approved recipes on 10
38:56what is it what is it ginger ginger the twist is ginger and you need to make sure we can really taste it in your dish oh you're gonna be okay with the ginger yeah yeah yeah yeah I think so it's actually okay because I kind of took the dish in the Asian direction already so I quite like it
39:26so I put them in there and then I think I might make a dressing what are you ginger yeah I think it works yeah I've just been brought in a beautiful bunch of fresh ginger I'm gonna incorporate that into some of my strawberry consummate I might even toast some of it off with a little bit of my milk powder and then it'll be like a ginger milk crumb so yeah I'm pretty happy with that
39:56oh
39:57he's burnt it
39:58he's burnt it
39:59and you get the dog on oh no chili chili chili chili I want a chili
40:03come on po
40:09come on po
40:11are you okay yeah I'm good let's get inside
40:15whoo
40:16who is that
40:17Laura andy you've got 20 seconds
40:19whoa wait wait wait wait wait
40:21get in there
40:22oh no
40:23how many ice cream machines
40:26good luck bro
40:28good luck bro
40:29ginger is the ingredient okay so I've got some in here
40:33yeah
40:34the duck's rendering off
40:35yeah okay
40:36I've made a little pickle here thing with wakame and blah blah blah blah a bit of chili
40:40five seconds
40:42this is just strawberries ginger a little bit of raspberry vinegar so that's gonna extract out some syrup
40:46I've got lily pillies and strawberries macerating in a little bit of a mood
40:49three
40:50and you have to use ginger
40:51three
40:52two
40:53one
40:54get in there
40:55come on
40:56you're good mate
40:58there's three ice creams
41:01mama mia
41:02get it done
41:03okay
41:04okay
41:05just gonna
41:06this is chaos
41:09chaos
41:10all I can see is this burnt crumb
41:12that was here
41:13a giant box of ginger
41:15what am I meant to do with this
41:17these boys heart failure before the semi-final
41:20Go Loz
41:21good work Loz
41:22good work Loz
41:23all right
41:24last one off the rank
41:25how am I gonna bring it home
41:26I think it's gonna come down to how it looks
41:28tasting all the other elements I'm just gonna fix this crumb really quickly
41:31add some more ginger into it and then we're gonna go from there
41:38I need to get these in
41:40adi adi
41:41there is salt on the skin
41:42wee wee
41:43all right
41:44I feel all right
41:46we've got duck breast
41:48we've got a sauce here which I'm gonna season
41:50maybe a bit more ginger if it needs it
41:52and then there's this really nice pickle
41:55really nice pickle salad
41:58how's it taste Andy?
42:02it's really good
42:03gingery?
42:04yeah
42:05I'm gonna spike it with a little bit more
42:07just balancing the sauce
42:09I want it to be nice and sweet
42:11little bit of acid in there
42:13get some umami in there from the miso
42:16and obviously have it nice and ginger forward
42:18you have five minutes to go
42:21come on guys
42:22yeah
42:23let's go
42:24ah
42:25let's go
42:26come on Loz
42:27come on Loz
42:29come on Loz
42:30you are nailing this so much better than I did
42:33thanks babe
42:34the crumb is done
42:36it's tasting ginger and adding the sorbets and ice creams are done
42:39oh my god yum
42:41mmm
42:42the strawberry lily pili sorbet is so tart and refreshing
42:46the lemon verbena ice cream is so silken
42:49and then you get to that fudgy nutty waddle seed chocolate ice cream
42:54Callum's a genius
42:56the man needs an ice cream store
42:58yeah man
42:59nice Lozzy perfect
43:00perfect
43:01check you out Loz
43:02beautiful
43:04Loz
43:05Loz
43:06Lozzy
43:07killed that
43:08inside
43:09inside of that beautiful little well I've got all those macerated strawberries the ginger
43:14syrup the lily pillies and on top that salted ginger crumb
43:18it looks fantastic
43:20is that alright
43:21beautiful mate
43:23how good
43:2430 seconds
43:26come on guys
43:27come on Loz
43:28come on Lozzy
43:29come on Lozzy
43:30come on Lozzy
43:31come on Lozzy
43:32come on Lozzy
43:33come on Lozzy
43:34go Andy
43:35beautiful
43:36I tell you what I'm very pleased with that duck yeah that's perfect
43:39it's perfect
43:40well done Andy
43:41bravo
43:42beautiful presentation
43:45sing it with me everybody
43:4610
43:479
43:488
43:497
43:506
43:515
43:524
43:533
43:542
43:551
43:564
43:574
43:583
43:592
44:001
44:015
44:025
44:035
44:044
44:055
44:065
44:075
44:085
44:095
44:105
44:115
44:12Well today was all about having fun
44:14we'd like to taste your dish
44:16Judges
44:17Go Judges
44:22Go Judges
44:23Go Judges
44:33What is the finished dish?
44:37So we've got a Panarosa duck breast
44:39and a duck and ginger sauce
44:41and a duck and ginger sauce
44:43Sean Christophe
44:45is this the dish you imagined when you started?
44:48No
44:49I love it!
44:52I love it!
44:53I love it!
44:54I love it!
45:14Guys I have to...
45:15Yes, put tender!
45:19Yes, we're tender.
45:22For me, I feel like the Logan's cake gave like a sweetness to the dish.
45:27And you can taste the saltiness, a bit of ginger in the sauce.
45:31Like, you know, everything was really well-rounded.
45:34It feels like every single one of you is on this plate,
45:39but in this beautiful, harmonious way.
45:42You know, you've got the French technique at the very, very base.
45:46Ho comes in there with the Asian flavours.
45:49Andy, who just adds in those little Australiana touches
45:52to create what is just an absolute joy to eat.
45:57And importantly, the sauce was just completely potent with ginger.
46:03The sauce is spot on.
46:07I love it.
46:08There was one thing that I have to say, though.
46:12The seasoning on the duck,
46:15I did get two rock salts in mine.
46:21And it's quite jarring.
46:25Really big bits of salt.
46:28Really big bits of salt.
46:30Do you know where the exit door is?
46:32Thank you, judges.
46:36Woo!
46:39Well done!
46:44Contestants!
46:44I think the dish looks beautiful,
46:57and it certainly looks like a Neapolitan ice cream.
46:59But my question is, is there enough ginger in there?
47:02I didn't get to taste it at the end,
47:03because I wasn't cooking,
47:05so I don't really know.
47:06But we'll have to wait and see.
47:20Laura, so what's the finished dish today?
47:23So this is our native Neapolitan ice cream.
47:27Callum, is this the dish you envisioned when you set out today?
47:31Yeah, absolutely.
47:32I really wanted just to cook a dish
47:34that didn't have any rock salt in it.
47:40Is there anything that you guys are worried about?
47:43Ginger!
47:43Ginger!
47:47Yeah!
47:57Oh, my God, Rue loves it.
48:04Hey, I'm doing my job.
48:10Good work, Rue.
48:11Oh, bless you.
48:13This ball is like heaven.
48:19That naughtiness that's in that chocolate ice cream,
48:22it is just so good.
48:25The crumb, I was worried that it would be too salty,
48:29but once you put it together, it eats really well.
48:33The lily-pilly strawberry just adds
48:34this lovely, refreshing dimension.
48:37And then with the lemon vivina, it is just divine.
48:40It is so creamy.
48:41And the chocolate is so rich, it's like eating fudge.
48:46It's incredible.
48:47The way you've plated it up, I think,
48:50eats so well.
48:52It's unbelievable.
48:53Really, really good.
48:55But...
48:56I just can't taste that much ginger.
49:01Ooh!
49:04Well done, guys.
49:11Good job.
49:12Oh, thank you.
49:13Well done, crew.
49:14That was definitely a relay of epic proportions.
49:22Now we have a score to set.
49:28One team produced a dish that was clearly cohesive
49:31and fully loaded with gingery goodness.
49:38Congratulations, judges.
49:40Jamie, Laura, Callum, you've got a semi-final ticket.
49:51This is going to be one of the most important service challenges you have ever done.
49:58We want you to go home and think of a back-to-win-worthy three-course menu.
50:04So, dream big, good night, and we'll see you very soon.
50:10Tomorrow night, the stage is set.
50:15It's a level playing field.
50:17We're all cooking our own food.
50:19So, there's a lot riding on this.
50:22These three legends who came back to win...
50:28My eyes have been on that grand final since day one.
50:31...are ready for the service challenge of their lives.
50:36I'm here to win.
50:37I'm going to fight until the very last play.
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