S17 E02 >>> https://dai.ly/x9ip2v6
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00:00:00Oh wow, this is amazing.
00:00:13Wow.
00:00:14It's a bit magical eh?
00:00:16Funny.
00:00:17MasterChef changed my life.
00:00:21I've come back to push myself to new limits.
00:00:24I'm laser focused on holding up that trophy and I'm back to win.
00:00:29Look how lush it is.
00:00:32It's never been the right time, but I believe now is the right time to test myself in the kitchen again.
00:00:39This looks amazing.
00:00:40Look at this.
00:00:42This second chance is now or never for me.
00:00:46It's the universe telling me, you've got what it takes, let's go.
00:00:50Welcome to the MasterChef kitchen!
00:00:55As soon as you walk into the MasterChef kitchen...
00:00:57Ten minutes to go!
00:01:00It is so exhilarating.
00:01:02That's exceptional.
00:01:03Everything's in there perfectly balanced.
00:01:06It generally does feel like coming home.
00:01:11I honestly feel like I owe my whole career to MasterChef.
00:01:16I've co-opened two restaurants now.
00:01:19I've hosted my own cooking shows.
00:01:22Done MasterChef twice.
00:01:24And I've come second twice.
00:01:26You've had an 18 year old, first moved out of home version of me.
00:01:30To cook like this at 18 is really, you know, it's amazing.
00:01:34We haven't got an Italian name on that trophy.
00:01:37Cook like this and you will be the first.
00:01:41Service please.
00:01:42You've had a business owner version.
00:01:44I've watched you come a long way.
00:01:46You left this kitchen the first time and you came into my kitchen.
00:01:49I've got to say, the person you were then compared to the person you are now is night and day.
00:01:57And now you've got the mum version.
00:02:02Good job.
00:02:03This is the third chapter of my MasterChef story.
00:02:07This time I'm competing for my daughter Florence.
00:02:11I want to make her proud and show her that it's never too late.
00:02:16You can win third time.
00:02:18My life has changed a lot since I first did MasterChef in season two.
00:02:28Absolutely drop dead gorgeous.
00:02:31It's brilliant.
00:02:32Put it there.
00:02:33Seriously.
00:02:34Good job.
00:02:35Thanks.
00:02:36I was the youngest contestant.
00:02:38I was 18.
00:02:39Not long ago you were a kitchen hand washing pots and pans.
00:02:42You are a champion.
00:02:43Well done today mate.
00:02:44I feel like I learned a heck of a lot.
00:02:47And I realised cooking is what I want to do for a living.
00:02:53So I've competed twice.
00:02:55I've gotten pretty close to winning MasterChef.
00:02:57But to be here right at the end and be holding that trophy,
00:03:01it would feel like I've just finished what I started.
00:03:04And I think showing my kids that I'm happy to get outside my comfort zone
00:03:08by coming back into the competition is actually a really powerful thing.
00:03:14Game face.
00:03:15Yeah.
00:03:16When I first stepped into the MasterChef kitchen in season six, I was such a baby in the industry.
00:03:22You know, I'd never cooked anything professionally.
00:03:25You're cooking with an experience that is far beyond your years.
00:03:29Looks absolutely beautiful.
00:03:31That is delicious, delicious, delicious, delicious, delicious.
00:03:38I got out of the competition and just hit the ground running.
00:03:42And eight years later, I came back.
00:03:46And I missed out to Billy and came second.
00:03:52I was totally devastated missing out on winning.
00:03:55So I'm back to win.
00:04:01Three of our toughest contestants are back.
00:04:05Taking on 21 of the best returning cooks we have ever seen.
00:04:13They are all here with one goal.
00:04:17They want that title.
00:04:20Who will win the MasterChef crown?
00:04:21Who will win the MasterChef crown?
00:04:24Who will win the MasterChef crown?
00:04:25who will win the MasterChef crown?
00:04:26Oh my God!
00:04:37Oh my God!
00:04:41Oh my God!
00:04:43No way!
00:04:44That's huge.
00:04:46He's beautiful.
00:04:48Oh my God!
00:04:50Wait a minute.
00:04:51That's Gordon Ramsay.
00:04:54Like, ah!
00:04:57Good evening, everybody.
00:04:59I'm Gordon Ramsay.
00:05:00Welcome back to MasterChef, everybody.
00:05:08Wow.
00:05:09Right.
00:05:11For all of you, MasterChef has really changed your lives
00:05:15and helped shape who you are today.
00:05:19Because you've all gone on to do extraordinary things.
00:05:23From cookbooks to amazing products, TV shows,
00:05:28and even successful restaurants.
00:05:31But none of you have ever earned the title of MasterChef Australia.
00:05:40This, right here, right now, is your chance to rewrite history.
00:05:55Because you're all standing here, back to win.
00:06:01Woo!
00:06:02Let's go.
00:06:03Let's go.
00:06:07Declan, where are you, young man?
00:06:09Here.
00:06:10There you go.
00:06:11Here we go.
00:06:12We've heard of you as far back as London, right?
00:06:14Declan's my name and...
00:06:16Fish is my game.
00:06:20How do you call it what it takes this time round to pick up that trophy?
00:06:23Yeah.
00:06:24Most definitely.
00:06:25I wouldn't be here if I didn't think I was.
00:06:26And how hungry are you for that?
00:06:28Because we're not messing around here.
00:06:29There's serious stakes for this.
00:06:30I'm starving, mate.
00:06:31More than hungry, I'm starving for it.
00:06:33I'm here to prove to myself that I can do it,
00:06:36and to the rest of Australia.
00:06:38That's what I want to hear.
00:06:40Audra, you're used to standing on this side judging MasterChef in Singapore.
00:06:46Shall I join you?
00:06:51My whole life changed after I went into MasterChef.
00:06:59And I think it's a reminder that this was what I was meant to do.
00:07:05Absolutely.
00:07:06Yeah.
00:07:07To see someone like Audra from 2012,
00:07:10who's gone on to become an amazing judge,
00:07:12an amazing cookbook author,
00:07:14she's achieved so much,
00:07:16and it's testament to just how high the calibre is of this competition.
00:07:21Now, sadly, I'm not sticking around for the entire competition,
00:07:24but the ones that will be here to inspire,
00:07:29motivate and push you every step of the way
00:07:34are, of course, your incredible judges.
00:07:39Please, welcome back, Andy!
00:07:48Sofia!
00:07:52Paul!
00:07:53And John-Christophe Novelli!
00:07:56And John-Christophe Novelli!
00:08:04My brother from a different...
00:08:09Wowee!
00:08:10Look at this!
00:08:12Are you trying to steal my job or what?
00:08:15I'm just here to make sure you don't it up.
00:08:17I'm going to say something very quickly.
00:08:22Many, many years ago, like 35 years ago,
00:08:24Gordon used to pick me up on his motorbike most of the night
00:08:27for a Chinese.
00:08:29And we both used to be skint.
00:08:31True or not?
00:08:32This is true.
00:08:33And we used to share a bowl of rice in Seoul,
00:08:35like two lovers.
00:08:37And you know what?
00:08:38One day, he dumped me.
00:08:41For David Beckham.
00:08:45It's so good to see your faces.
00:08:51Guys, do you realise what you've done?
00:08:54You have said yes to this wild rollercoaster ride again.
00:09:01Thank you for your courage and for your vulnerability.
00:09:05Righto, you guys know better than anyone just how fast things move in this kitchen, right?
00:09:16So, I'm not wasting any time.
00:09:20Tonight is a service challenge.
00:09:26And Gordon Ramsay is going to be running the kitchen.
00:09:30Let's go.
00:09:31Bring it on.
00:09:32We are getting you into three teams.
00:09:35It's game on.
00:09:37To Pinder.
00:09:38One, two, three.
00:09:39One, two, three.
00:09:41One, two, three.
00:09:42One's over there.
00:09:43Two's in the middle.
00:09:44Three's over there.
00:09:45Let's go.
00:09:46Day one.
00:09:47Doing a service challenge.
00:09:49Oh my gosh.
00:09:51It's about to be brutal.
00:09:53We are not here to play.
00:09:57Righto.
00:09:58Two teams.
00:09:59But, every team, they need a team captain.
00:10:04And yours, they're about to walk through those doors.
00:10:08What?
00:10:13Really?
00:10:15Three more contestants.
00:10:16Excellent.
00:10:17That's right.
00:10:18There's three more cooks joining you.
00:10:21What?
00:10:23Not only are they your captains tonight.
00:10:28They are your biggest competition.
00:10:31Oh!
00:10:34Please welcome, Masterchef legend, Callum Ha!
00:10:40Wow!
00:10:42Sarah Todd!
00:10:44And Laura Shera!
00:10:46Yeah!
00:10:48Yeah!
00:10:51Yeah!
00:10:53Yeah, yeah, yeah!
00:10:54Would you believe it, look who's walking through those Masterchef doors?
00:10:56MasterChef doors, three absolute MasterChef legends.
00:11:00Just when you think you're special, they just bring you back to ground.
00:11:03I'm going to be versing Callum, Sarah and Laura.
00:11:06They are the goats in this kitchen.
00:11:08Yeah, it's crazy, eh?
00:11:10Are you guys in teams already?
00:11:13Yeah.
00:11:14Oh, amazing.
00:11:15That's your teams.
00:11:16Who would have thunk?
00:11:18I know.
00:11:19Let the games begin.
00:11:21These legends, they're third timers in this kitchen.
00:11:24Oh, my God.
00:11:25And not only that, they've all placed second.
00:11:28I'm very good at coming second.
00:11:32I know how to get to the end.
00:11:34I've just got one extra little hurdle.
00:11:37Well, this competition is going to be intense.
00:11:42Only one of you is going to take home $250,000.
00:11:48Hold up that trophy and earn the title of Australia's next MasterChef.
00:11:55I'd like to acknowledge the traditional owners of the land upon which this competition takes
00:12:08place and pay our respects to the elders past and present.
00:12:13This is a place that has always been rich in food and culture.
00:12:17So, take that as inspiration in this kitchen.
00:12:23Right, all of you, the family reunion is over.
00:12:26Let's get to it, shall we?
00:12:28For today's service, you'll be cooking an incredible two-course menu.
00:12:34An amazing main course, followed by a spectacular dessert.
00:12:39Now, lucky for you, I've chosen two incredible ingredients to be featured across these dishes.
00:12:49It's up to you to decide which ingredient goes into the main course and which ingredient goes
00:12:56into the dessert.
00:12:58Now, trust me, this is one challenge you want to win.
00:13:04The top team tonight will have a unique opportunity to cook for the biggest prize of this entire season.
00:13:13Ooh.
00:13:14Gain-changing advantage.
00:13:18And, because tonight, we're not just feeding anybody.
00:13:22This is serious.
00:13:23This is back to wing.
00:13:24All of you are going to be responsible for cooking the most incredible dinner for frontline workers.
00:13:33Oh.
00:13:34Wow.
00:13:35And they deserve nothing short of perfection.
00:13:40Now, it's very near and dear to my heart.
00:13:43Our oldest daughter, Megan, is in the police force.
00:13:47Our son, Jack, is a Royal Marine Commando, protecting and defending the country.
00:13:53We're giving you two hours before service starts.
00:13:56You'll be serving two courses, 60 plates per team, 30 per course.
00:14:05Gordon, any famous harsh words?
00:14:10Give it your all.
00:14:12Understood?
00:14:13Yeah.
00:14:14Understood?
00:14:15Good.
00:14:16Your two hours start now.
00:14:18Let's go.
00:14:19Oh!
00:14:24Go.
00:14:25Captain, captain, captain.
00:14:26OK.
00:14:27Apron.
00:14:28Apron!
00:14:29Yeah, thanks, Laura.
00:14:31I like this color.
00:14:32All right, let's do this.
00:14:33Let's have a look, guys.
00:14:34Oh!
00:14:35Oh, my gosh!
00:14:36Oh!
00:14:37Oh, my gosh.
00:14:38OK.
00:14:39Amazing.
00:14:40Corn and carrots.
00:14:41Dessert corn.
00:14:42I think dessert corn.
00:14:43All right.
00:14:44All right.
00:14:45Sweet corn.
00:14:46Lucky style.
00:14:47Sweet corn.
00:14:48All right.
00:14:49Let's talk teams, quickly.
00:14:50I'm just going to...
00:14:51I don't know everyone very well, but I'm going to try.
00:14:53Andre, you're on mains.
00:14:54Yep.
00:14:55I think you should be on mains.
00:14:56Boys?
00:14:57Mains?
00:14:58Yep.
00:14:59Yeah, mains.
00:15:00Yeah.
00:15:01Corn and corn.
00:15:02Come on.
00:15:03Classics.
00:15:04Not a thank you in the house anyway.
00:15:05Thank you, Chef.
00:15:06Much appreciated.
00:15:07Main course.
00:15:08Tell me what we're thinking.
00:15:09So we're thinking with carrot beef.
00:15:10Right.
00:15:11We're going to get ideally the rump cap if we can.
00:15:13We'll do carrot a couple of expressions.
00:15:15We're still...
00:15:16We've only just started planning, Chef.
00:15:17Clock's ticking, guys.
00:15:18Yes.
00:15:19Lovely.
00:15:20Let's go.
00:15:22So we've got to hero carrots, right?
00:15:23It's got to be prominent on the dish.
00:15:24We've got to use it a couple of ways.
00:15:25Yeah.
00:15:26Carlum's leadership skills are phenomenal.
00:15:28Do we do like macadamia, carrot puree,
00:15:30something along those sort of lines?
00:15:31Yeah.
00:15:32Do we do like a, I don't know,
00:15:33a little pickled carrot as well?
00:15:35You can clearly tell he runs his own restaurant,
00:15:38whereas I've only been out of MasterChef for two years.
00:15:41So, Carlum, tell me what you need me to do.
00:15:44Go for it.
00:15:45Guys, I missed you.
00:15:47Aww.
00:15:48Missed you, missed you.
00:15:49The gang's back together.
00:15:50Oh, no.
00:15:51What a way to kick off day one.
00:15:54It's kind of like coming back to school,
00:15:56but we're the teachers, which is pretty cool.
00:15:58Gordon Ramsay in the house.
00:16:00First impression of the two ingredients.
00:16:01Protein, what are you doing?
00:16:02So, protein, we're going to do fish
00:16:04and sort of like the corn chow dough,
00:16:06like in a modern way.
00:16:08Yeah.
00:16:09And the captains could not be three better people
00:16:11to lead the first team challenge.
00:16:13Yeah.
00:16:14There's six restaurants between our three captains,
00:16:17which is pretty impressive.
00:16:18Wow.
00:16:19If you were Laura, Callum or Sarah,
00:16:20how would you go about leading your group?
00:16:22I'm wondering if you'd lead with a bit of an iron fist
00:16:24or if you'd let everybody play to their strengths.
00:16:26I think you have to take charge from the get-go
00:16:28because if you don't and people start to like,
00:16:31go in their own lane,
00:16:32I feel like that's when the plan can get confused.
00:16:35So lay down the law.
00:16:36Exactly.
00:16:37Yeah.
00:16:38Alright, let's go, let's go, let's go, let's go.
00:16:40Jean Christophe, if you were one of the leaders,
00:16:42how would you go about it?
00:16:43I will make sure clearly that everyone understands me.
00:16:46And that's the problem.
00:16:47Guys, I've got a little bit of Adelaide goss.
00:16:52Laura, when she popped out of here,
00:16:54she actually went and worked for Andre for a while.
00:16:57Where's Andre?
00:16:58And she's the team captain today.
00:17:00No way, now she's leading Andre.
00:17:02Yeah.
00:17:03That is good.
00:17:04I wonder how either of them feel about that change of dynamic.
00:17:07Get the three things that need to be set on.
00:17:10This, like you set and forget,
00:17:12these three things and then dress around that.
00:17:14100%.
00:17:15We are doing a corn and milk dessert.
00:17:18So we're going to have like a little roasted corn ice cream,
00:17:21a buttermilk granita,
00:17:22a little cornflake crumble
00:17:24and then like a really yummy, bitter whole orange cake.
00:17:28I've decided that I'm going to work with the sweet team
00:17:31and I'm going to leave the mains to Andre to sort out.
00:17:34Lots of flat leaf parsley.
00:17:36Yeah.
00:17:37Mustard, fennel, garlic.
00:17:39I definitely trust Andre.
00:17:41I know how he works.
00:17:42I think he can really help be that emotional support,
00:17:45almost sous chef role today.
00:17:47Everyone work neat and clean.
00:17:49Andre, you're in charge of that.
00:17:51I am feeling quite anxious at the moment.
00:17:53I'm meant to be on maternity leave
00:17:55and I've just been thrown back into the MasterChef kitchen,
00:17:57into this role and it's feeling quite daunting.
00:18:00There's lots of new faces,
00:18:02lots of people that I haven't worked with before,
00:18:04but also lots of familiar faces, which is nice.
00:18:06But I am back to win.
00:18:07Yes, I am.
00:18:08Today and every other day in this kitchen.
00:18:10Having fun, Laura?
00:18:11Always.
00:18:12For, like, the chowder kind of base, we need something carb-y.
00:18:17I think the fondant potato would be much better.
00:18:19Yeah, yeah. So I reckon you can get onto that.
00:18:21So on our mains, we have Jimmy working on the pom fondant,
00:18:24Jamie working on the kingfish,
00:18:26and we have Schneezana working on the corn chowder.
00:18:29How are you going here?
00:18:30Do you want me to make it, like, more stock
00:18:32and then we add the corn for ticking it?
00:18:33Yeah.
00:18:34Or is that how you want it to do it?
00:18:35Yes.
00:18:36Okay, good.
00:18:37Having my own restaurant,
00:18:38what I love to do is really find what people are good at.
00:18:41Giving people the opportunity to shine is key.
00:18:44How do you want the kingfish cooked?
00:18:46If you're happy to do it on the pan,
00:18:48um, and see it get crispy skin.
00:18:51Yep.
00:18:52If you want to just pop it in and confit, you can do that.
00:18:55Yeah.
00:18:56Okay.
00:18:57Skin on.
00:18:58Crispy skin.
00:18:59Yep.
00:19:00I put my hand up from the start to do one of the toughest jobs,
00:19:03cook the fish.
00:19:04It gives me an opportunity to show a little bit of technique
00:19:06and try to really impress Gordon and the judges.
00:19:09Feels pretty wild to be back in MasterChef.
00:19:12Um, it's been, you know, nearly 11 years since I've been in the kitchen.
00:19:18Jamie!
00:19:19First time round on MasterChef,
00:19:22I came on with a dream that I'd always wanted to open a restaurant.
00:19:25Thanks, sir.
00:19:28I was 12 the first time I told my mum
00:19:30that I was going to own a venue by the time I'm 30.
00:19:34I signed the lease for my restaurant Alba when I was 30,
00:19:37and it meant everything to me.
00:19:40It was definitely a passion project and something that I loved.
00:19:43It was unofficially my fourth child, I suppose.
00:19:49Five years later, I ended up closing it.
00:19:57Closing the door on Alba was pretty tough.
00:20:00I put everything into it and it's still raw.
00:20:03Coming back on MasterChef is going to allow me to hopefully move forward.
00:20:12It's still food that drives me and it's still food that allows me to show love.
00:20:18And it's still food that is my passion.
00:20:22This is almost like a new start point for me.
00:20:27Jamie, why'd you choose this fish?
00:20:31Kingfish, big fillets, we can really portion it and make it look pretty.
00:20:35Get consistency through timing of cooks and then get plates out that look similar.
00:20:39Yeah, listen, the main course wrestle the kingfish.
00:20:41Yes, absolutely.
00:20:42So elevate that.
00:20:43Yeah, for sure.
00:20:44Skin on is staying on?
00:20:45Skin's on.
00:20:46Yeah, good.
00:20:47Good, good, good.
00:20:48This kingfish is the central element of this dish.
00:20:51The sauce can be as delicious as we want.
00:20:53If the protein is not perfect, we're not going to win this challenge.
00:20:56I need to make sure this is good to prove to myself that I belong in this industry.
00:21:02I belong in this competition.
00:21:04And closing a restaurant isn't the end of my food dream.
00:21:08It's just the start of another chapter.
00:21:26How's that caramel and glaze tasting, Dash?
00:21:30Yeah, it's really subtle.
00:21:31We're going to need something else to amp it up.
00:21:33Okay.
00:21:34Get yourself in a minute a juicer.
00:21:35Yeah.
00:21:36Cut off some corn kernels.
00:21:37Yeah.
00:21:38Juice the corn kernels.
00:21:39Yeah.
00:21:40Put the sweet corn juice in to boost the flavour.
00:21:41Okay, perfect.
00:21:42As captain today, I'm only as good as the team around me.
00:21:43And when you've got superstars in the dessert space like Dash and Roo,
00:21:46I know that the sweet dish is going to be sorted today.
00:21:49And people like Audra, she's gone on to be a judge herself, so she's super experienced.
00:21:53And someone like Ben, who's actually gone on to run his own hospitality business as well.
00:21:57I feel like we've got a really solid team.
00:21:59Uh, Callum, give me an insight to what we are doing.
00:22:02So, sweet corn with our sweet.
00:22:04So, I think we're going to do a few little sweet corn-inspired pavlovas.
00:22:08Mm-hmm.
00:22:09Carrot with our savoury.
00:22:10We're going to be going beautiful rump cap.
00:22:11Got you.
00:22:12We're going to do it on a macadamia carrot puree.
00:22:13We're going to do some beautiful little pickled carrots.
00:22:15And then the carrot tops in the chimichurri, so three ways.
00:22:17Smart.
00:22:18Protein-wise, did you grab the rumps?
00:22:20We did. We got the rump caps there.
00:22:21Right.
00:22:22We got to see them all whole.
00:22:23Um, and then just base them as they're cooking.
00:22:25Yeah.
00:22:26And then carve them to order.
00:22:27It's something that seriously needs to rest.
00:22:30It's not a strip loin. It's not a ribeye. It's a rump.
00:22:34Please just don't leave it too long before we start working with it.
00:22:37Yeah.
00:22:38That's a great idea. Thank you.
00:22:39Good.
00:22:40If Gordon says it, we do it, okay?
00:22:41I think we almost need to get them searing, like, sooner than later.
00:22:44They're pretty even.
00:22:46I'll just go, like, half in like that, right?
00:22:48Yeah, yeah.
00:22:49And then once we've cooked it, we'll cut across the ground like that.
00:22:50Yeah, yeah, totally.
00:22:51Okay, sweet.
00:22:52I'm in charge of the meat today, and with this rump, it's all about simplicity.
00:22:56The entire dish is there to highlight this phenomenal produce.
00:22:59Do you just want to render the fat down on these kale?
00:23:01Yeah, 100%.
00:23:02Yeah, yeah.
00:23:03Last time I was a MasterChef, my cooking style was a little bit more experimental.
00:23:08Molecular gastronomy was a thing.
00:23:09What's a dish?
00:23:10It's a campfire.
00:23:11With some beef sous vide rolled in charred leek ash.
00:23:15Absolutely smashing.
00:23:17I can't remember when we've seen stuff as good as this in this kitchen.
00:23:21After being on MasterChef, a lot of opportunities came my way.
00:23:25I was lucky enough to set up a couple of great food businesses, have a couple of children.
00:23:30However, running a kitchen and having young children is not an easy thing to do.
00:23:35Sometimes you've got to make tough decisions.
00:23:37And in the end, I decided it made more sense to take a setback from cooking professionally.
00:23:42My two little girls are huge MasterChef fans.
00:23:45What would you think if I told you that they asked me to go on it again?
00:23:48Yay! Yay!
00:23:50Then after I told them that I was coming back, they are almost as excited as I am by it.
00:23:54I think they expect me to win, so there's a bit of pressure there.
00:24:01Fam, you've got your work cut out for you with them all being so random in size.
00:24:07Everyone does a beef fillet though, right?
00:24:09Rump cap's kind of cool to do something different.
00:24:11Mate, I'm all about the rump cap.
00:24:12If you can nail the rump cap, I'd take the rump cap over a beef fillet any day of the week.
00:24:15Yep.
00:24:16Right.
00:24:17Hi.
00:24:18Hey, how are you?
00:24:19You good?
00:24:20Thanks.
00:24:21You good?
00:24:22I've got Gordon Ramsay standing right behind me.
00:24:23Oh God, how scary is that?
00:24:24What am I doing with my life right now?
00:24:25Teams, let's hope your menus are locked in.
00:24:26You have 19 minutes to go!
00:24:29Yes!
00:24:30Alright team, in half an hour, Gordon's going to come back.
00:24:32He wants to taste something.
00:24:33Let's just make sure we've got a few elements to show him.
00:24:34How's your fish portioning?
00:24:35Yeah, yeah, yeah.
00:24:36Like, the fish, we'll be good for fish.
00:24:37It's alright.
00:24:38What's happening here?
00:24:39So this is a puree.
00:24:40Okay, thank you.
00:24:41It's a green parsley sauce.
00:24:42Yeah, it's a green parsley sauce.
00:24:44Yeah, yeah, yeah.
00:24:45That's fine, thank you.
00:24:46I trust you.
00:24:47Laura's given me the reins for the main course.
00:25:05We're doing a porchetta roll with a pickled carrot, a slaw, glazed carrots and a parsley veluté.
00:25:12Alright oven's on high.
00:25:14Decided to make three porchetta rolls tonight because it's a great dish to cook in bulk and to slice to order.
00:25:21Pork one's in. I got the timer on.
00:25:23Fab. Pork in the oven.
00:25:27What's going on?
00:25:28So Burgundy team, Captain Laura, they've chosen the porchetta as their main course.
00:25:34That's going to be an interesting one because it's all going to come down.
00:25:37Obviously you want the blistering crackling on the outside which is the hero of the porchetta and then beautiful succulent mate.
00:25:45Alright, second pork's in, Loz.
00:25:48Are you having fun, Andre?
00:25:49I actually am, man.
00:25:51Yeah, I can see you. You're into it.
00:25:53Poe, I nearly cried, man, when you walked in.
00:25:56Really?
00:25:57Yeah.
00:25:58So I said to Poe you look really emotional.
00:25:59I was trying not to. I was like, two minutes in I can't cry now.
00:26:02I'm sure you can. Real men cry all the time.
00:26:04Not two minutes in.
00:26:06It is, it's setting it standard.
00:26:09I'm very emotional today to see Poe for the first time under the bright lights of the Masterchef kitchen after all these years.
00:26:16Back in season one we were both competitors at the start of our food dreams and careers.
00:26:21You might need to put some more layers on there, Poe.
00:26:23Are you trying to psych me out?
00:26:25Yeah.
00:26:26I'm going to do another layer.
00:26:27Should.
00:26:28Yeah, should.
00:26:30And after all these years I'm so proud to see her, where she is and where she belongs, the queen of Australian food.
00:26:37After Masterchef series one, Poe and I's career split, I went on into opening multiple restaurants and venues with about 70 staff.
00:26:47The reason why I'm back is because after all of these years I've built these businesses in hospitality and that's taken me away from cooking.
00:26:54Instead I'm concentrating on numbers, business, overheads.
00:26:58So this allows me to come back to base, start cooking again.
00:27:03The main porchetta is looking really, really good in the oven.
00:27:07We're starting on the slaw.
00:27:09The velouté is on.
00:27:10We're looking really good.
00:27:12We're looking really good.
00:27:13I realise now that this is what I'm meant to be doing for the rest of my life.
00:27:17So getting back into the kitchen is the start for the rest of my career basically.
00:27:21Back in the kitchen.
00:27:23Sarah.
00:27:25Oh my God, the corn shower.
00:27:26It's amazing.
00:27:28Ooh, that's yummy.
00:27:29Do you think so?
00:27:30It's perfect.
00:27:31Yes.
00:27:32Yeah, it's really good.
00:27:33Behind, behind, behind, behind.
00:27:34I'm loving the vibe of the blue team.
00:27:36Everyone's working on their own respective element and it feels great.
00:27:39How are you going, Theo?
00:27:40Yeah, good.
00:27:41Good.
00:27:42For dessert we have the pinda making the carrot halva, which is the traditional Indian dessert that's cooked in ghee, sugar and spices.
00:27:50I'm just blending this.
00:27:51Yeah.
00:27:52And we're going to pass it through.
00:27:54We are elevating the traditional halva.
00:27:56We're going to make it into a parfait, which will make it a beautiful creamy texture.
00:27:59The parfait we need to get on now because otherwise it's not going to set.
00:28:03So we're working really hard on that.
00:28:05And I'm working on the rough puff.
00:28:07The parfait is going to be silky smooth.
00:28:10Then you've got the pistachio cream, which is also another texture that's smooth.
00:28:14So we want that contrast.
00:28:16Andy.
00:28:17Good to see you.
00:28:18You on the bread section?
00:28:19Crazy.
00:28:20Can't he do anything else?
00:28:21Yes.
00:28:22All eyes are on me for this dessert.
00:28:24Theo.
00:28:25Yeah.
00:28:26It's a puff pastry, right?
00:28:27Yeah.
00:28:28Did you know that inside out learning out of France?
00:28:29Yeah, definitely.
00:28:30Yeah.
00:28:31I was known for my bread skills and my pastry skills in season 15.
00:28:34Have a go at the bread, dude.
00:28:36Look at that.
00:28:37That is next level.
00:28:39Your pastry is perfect.
00:28:41Tens.
00:28:42Tens.
00:28:43Tens across the board.
00:28:44I've got this massive burning desire to open a bakery and always be working with bread
00:28:49and things like that.
00:28:52But after the first time on MasterChef, I went back to working as a sparky just to earn
00:28:57some money so that I could open the bakery.
00:29:00But I just felt like I got stuck in that rhythm of, all right, this is safe and, you know,
00:29:06it's easy to earn money.
00:29:08But now I feel like the universe is telling me something by giving me this opportunity
00:29:13to be on MasterChef again and just go, Theo, what are you doing?
00:29:17Like, stop putting up lights and putting in PowerPoints.
00:29:20I need to follow this dream.
00:29:23If I was to win, I'll definitely be opening a bakery, like, the next day.
00:29:29Like, let's go.
00:29:30How long have we got?
00:29:34Um.
00:29:3675 minutes to go, Tens.
00:29:38Okay.
00:29:39Uh, guests are arriving shortly.
00:29:4275 minutes to go, guys, yes?
00:29:44All right, guys, there's 75 minutes to go.
00:29:46We've got to push hard now.
00:29:47Our sauce is on.
00:29:48That's great.
00:29:49Thank you for getting these seared.
00:29:50Yeah, yeah.
00:29:53I know I say 75 minutes, but ice cream takes a long time to set in a hot kitchen, yeah?
00:29:57Yeah, we're chef.
00:29:58And maining up the sweet teams.
00:30:00So we're gonna have, like, a little, uh, roasted corn ice cream, a buttermilk granita,
00:30:04an orange cake, and then little cornflakes salty crunch.
00:30:07Sav, you got a timer on for crumble?
00:30:09Uh, yeah, it's stuck on there.
00:30:10Let's keep an eye on the crumble.
00:30:12Make sure it's rotated.
00:30:13Yep.
00:30:14We're absolutely in for a chance at winning this.
00:30:17Laura, focus on those ice cream.
00:30:19So we're gonna turn the ice, it's gotta get in the freezer.
00:30:21Is that ice cream in yet?
00:30:22Let me check out with Sav.
00:30:24Sav, I need this in the freezer in literally five minutes.
00:30:28You will not have set ice cream.
00:30:30Yes, chef.
00:30:31Being a captain is, uh, an honour, but also terrifying.
00:30:35Because at the end of the day, the captain goes down with its ship.
00:30:38Ice creams are still not in the churners.
00:30:40The ice cream's going in now.
00:30:41The ice cream's going in now.
00:30:42Is it cold?
00:30:43Is it cold?
00:30:44Yeah.
00:30:45Is it cold?
00:30:46No.
00:30:47It's cool.
00:30:48Three minutes and it needs to go in the blast in the thing.
00:30:49100%, chef.
00:30:50Three minutes.
00:30:51I'm trusting everyone with their own elements, and I don't like to hover over people.
00:30:54So what is this?
00:30:55This here is a parsley velouté.
00:30:57This is for the base for the pork belly that the pork will go on.
00:31:00Laura.
00:31:01Yes, chef.
00:31:02Get a quick taste of that.
00:31:03It tastes a very weird taste.
00:31:04But Gordon's starting to notice that things are going wrong.
00:31:06A bit too much white wine went in it.
00:31:08No, no, no.
00:31:09How much white wine went into it?
00:31:10That's why we've been trying to arrest it from this.
00:31:11I didn't see.
00:31:12I can smell something.
00:31:17Something's burning.
00:31:19Something.
00:31:20You said something burning?
00:31:21Oh, shit.
00:31:23I look over and Gordon's found our cornflake crumble.
00:31:27The crumble is burnt.
00:31:29It's gone.
00:31:30It's burnt.
00:31:31What happened?
00:31:32And I am mortified that he's found this before I have.
00:31:35Shit.
00:31:37For Gordon to find this burnt crumble before I do, he knows I've had this shit.
00:31:42Come on.
00:31:43You've got to think now.
00:31:44You've got to think.
00:31:45I just feel like I've lost complete control.
00:31:50It's like failing.
00:31:52Let's be real.
00:31:53It's like a complete fail right now.
00:31:55Shit.
00:31:56So our crumble is burnt.
00:32:10Come on, guys.
00:32:12Please.
00:32:13Oh, there is a bit going on here, isn't there?
00:32:16Like, I saw that whole crumble for the dessert burnt.
00:32:20Straight in the bin.
00:32:21Wow.
00:32:22Really?
00:32:23Straight in the bin.
00:32:24No ice cream in the churners yet.
00:32:25It's almost an hour of ice creams not going in the ice cream churners.
00:32:29Yes.
00:32:30Understood, Chef.
00:32:31It should not take that long.
00:32:32Clearly, you can see there are some problems.
00:32:35All right.
00:32:37I want...
00:32:38I feel like there's a lot of things that have contributed to what is happening right now
00:32:42in our team.
00:32:43First day jitters.
00:32:45It's like a war zone.
00:32:47Working with new team members.
00:32:49Laura, 30 seconds, please.
00:32:51Oui, Chef.
00:32:52Sorry.
00:32:53And I'm going to say me not probably being across everything.
00:32:56But this is where you need to divide and conquer.
00:32:58You're the captain for a reason.
00:32:59Yes, yeah, yeah.
00:33:00I'm going to make some...
00:33:01I'm going to make some decisions.
00:33:02No, it's not.
00:33:03Listen, you want to win this thing.
00:33:04Correct.
00:33:05Exactly.
00:33:06I'm going to make some noise for them.
00:33:07Yeah.
00:33:08But the captain's need a voice.
00:33:09Yes.
00:33:10The pressure on the team captain is always huge.
00:33:12But today on me, it's absolutely enormous.
00:33:15White line.
00:33:16White line.
00:33:17And then you're going to gradually take it into...
00:33:19Generous.
00:33:20Mix it into...
00:33:21Yeah.
00:33:22Yeah.
00:33:23I've come second twice in this competition.
00:33:26I'm back to win for the third time.
00:33:30The voice is amazing.
00:33:31It's actually hard.
00:33:32Why is it so hard when you're so successful?
00:33:34Come on.
00:33:35I know.
00:33:36It's a lot of different personalities.
00:33:37We're going to get out of this.
00:33:38Yeah, I know.
00:33:39I know.
00:33:40We're going to get out of this.
00:33:41It's just a shame.
00:33:42But they can't work blind.
00:33:43They've got to get close to what they're doing.
00:33:44And they've got to be accountable.
00:33:45The easiest thing to do right now is just to accept defeat.
00:33:52But I feel like I know how to make it to the finale.
00:33:56I know how to pivot.
00:33:57I know how to take on the challenge of what this MasterChef kitchen throws at me.
00:34:03I am going to turn this around.
00:34:05Guys, can we have a quick team meeting, please?
00:34:08Can I get everyone to stop what they're doing?
00:34:11Unless it's going to burn and just come here.
00:34:13Unless you have a really quick pow-wow.
00:34:14Full attention.
00:34:17Pork, mains team.
00:34:19Andre, sauce, where are we at?
00:34:21Sauce, I think he's done.
00:34:22That's one taste and seasoning, your thoughts.
00:34:24Fantastic.
00:34:25Porketta, where are we at?
00:34:26Porketta, I'd say we've got about 12 minutes on the first one.
00:34:30We need to remake a crump.
00:34:31I need ice creams on.
00:34:33Right, understood.
00:34:34But get organized.
00:34:35These firefighters, police officers, it's a dream come true for them.
00:34:38OK?
00:34:39So you need to start taking this serious.
00:34:40Is that understood?
00:34:44Can I have an answer, please?
00:34:45Yes, sir.
00:34:46Thank you. Let's go.
00:34:52Heads up, crew!
00:34:53Oh, my goodness.
00:34:54Holy moly.
00:34:55The dieters are starting to arrive, and they are hungry.
00:34:56Woo-hoo!
00:34:57Here they are.
00:34:58Oh, wow.
00:34:59Come on, Tim!
00:35:00I think we sometimes don't realize that as chefs, we're not really cooking for us.
00:35:16It's not really about us.
00:35:17It's about our diners.
00:35:18It's about people that we cook for.
00:35:19And today, it's so much more meaningful.
00:35:21Hey, Tim!
00:35:22How we doing?
00:35:23Hello!
00:35:24You know, my uncle's a cop, and my younger sister's a nurse, so I know how hard they have
00:35:29it.
00:35:30My mom's a frontline worker.
00:35:32She's a dialysis nurse, and I do have a lot of family members that are frontline workers,
00:35:37and I'd like to do them proud.
00:35:46Uh, Captain, Sarah, I want to see a dish.
00:35:49Yes.
00:35:50Before it leaves your pass, please, yes?
00:35:51Yeah.
00:35:5215 minutes, I want to see a dish.
00:35:5358 minutes.
00:35:54It's 15.
00:35:55It's not a banquet.
00:35:56Yeah, four at a time.
00:35:57Understand that.
00:35:58We're not cooking 30 portions sending.
00:35:59No, four at a time.
00:36:00Yes.
00:36:01Seven fours, one table or two, yes?
00:36:02Yeah.
00:36:03Sarah.
00:36:04Fishes or portions?
00:36:05We've decided on two pieces of fish per portion, so that every guest gets the same amount
00:36:10of fish, and every plate looks the same.
00:36:12So I tried to make sure every single portion, there's one top loin and one of the belly,
00:36:16which has a little bit more fat.
00:36:17Yeah.
00:36:18Okay.
00:36:19I'll get a try.
00:36:20We're all good.
00:36:21So you've got twice the jeopardy, because you're cooking two pieces for one portion.
00:36:22Yes, correct.
00:36:23So just be careful.
00:36:24Yes.
00:36:25And we need help?
00:36:26Ask for it.
00:36:27Yes.
00:36:28Okay?
00:36:29I'm not planning on going down.
00:36:30No.
00:36:31Cooking 60 pieces of fish is going to be a mammoth task, but I'm confident I'm going to be
00:36:35able to get it done and make sure that every guest walks out happy.
00:36:38So you're going to sear the fish and just finish it with a little bit of lemon and then
00:36:42plating.
00:36:43So we've got the chowder base.
00:36:44We've got our fondant potatoes and then our beautiful tempering on top just to bring it
00:36:49together.
00:36:50And that's it for the main.
00:36:51Sarah, I just want you running a restaurant for 30 covers.
00:36:54Yes.
00:36:55Your way.
00:36:56Let's go.
00:36:57I need you up here ready to plate.
00:36:58Okay, chef.
00:36:59All right, chef.
00:37:00Let's go.
00:37:01Service is about to start.
00:37:02Time is moving very quickly indeed, but we've got a great team.
00:37:06I think things are coming out pretty smooth.
00:37:08The beef look fantastic so far.
00:37:10Thank you, chef.
00:37:11Some of the regular sizes, unfortunately, so it's...
00:37:13I'm sorry, man.
00:37:14I did not understand anything you just said.
00:37:16Apologies.
00:37:17They're regular sizes, so they're not all even, so it's a little bit complicated.
00:37:21We're just trying to make them all perfect.
00:37:24It's a Kiwi accent.
00:37:25Thank you to allow me to understand.
00:37:27It's my pleasure doing crystal.
00:37:28Great accent, by the way.
00:37:30The beef's been cooking for about two hours almost, to be honest with you.
00:37:33It's been on and off, on and off, on and off.
00:37:34So we've crissed up the outside and now we're letting it rest through.
00:37:37So it should be just cooked in the middle.
00:37:39For our main today, we are serving a beef rump cap
00:37:41with a carrot macadamia puree, pickled carrots
00:37:43and a carrot-top chimichurri.
00:37:45The carrot is beautiful.
00:37:46Oh.
00:37:47Beef, please.
00:37:48Can we get a cut, a little slice of beef?
00:37:50Yeah, a portion.
00:37:51Just one sunny portion while we go.
00:37:52You figured out how you're getting your 30 portions, right?
00:37:54Let's go.
00:37:58Gordon Ramsay has the highest standards of any chef,
00:38:00so we don't have room for any errors.
00:38:02Let's go.
00:38:03To plate our main course today, we're going to start
00:38:05with that carrot and macadamia puree.
00:38:07It's really sweet and kind of roasty from the carrots.
00:38:09And Joe, slice any more beef just yet?
00:38:10Yeah, yeah, I'm up, I'm up.
00:38:11The wagyu rump, that's going to go on next.
00:38:13I need to see a plate. Let's go.
00:38:15And then we've got carrot-top chimichurri.
00:38:17That's going to sort of mellow the whole thing out,
00:38:19because there's a lot of richness going on in this dish,
00:38:20so that herbiness, a little bit of chilli
00:38:22is going to be just the kick it needs.
00:38:24And then to finish off, those pickled carrots,
00:38:26it's looking great.
00:38:27Matty, can I get the jus we've got now, mate?
00:38:28Just as it is, as it is, chef.
00:38:29I feel so proud of this team.
00:38:31For a bunch of people that have never cooked together
00:38:32before today,
00:38:33I just don't think we could have done any better.
00:38:38Puree delicious.
00:38:39Thank you, chef.
00:38:40Chimichurri delicious.
00:38:41The picking is fine.
00:38:42I pull that back like that.
00:38:44That is raw in there.
00:38:47Uh...
00:38:48I feel it we're going to get away with.
00:38:52A strip we'll get away with, but not...
00:38:54Right, Cap.
00:38:55Them tonight, the firefighters, police officers,
00:38:58they're not going to have that raw.
00:39:14We've got a chance of winning this,
00:39:15but the beef has got to be cooked.
00:39:16Yes, chef.
00:39:17Take control.
00:39:18Let's go.
00:39:19I've spent two hours cooking this beef,
00:39:21and to not have it cooked to Gordon's liking
00:39:23is absolutely heartbreaking at this point.
00:39:25Um, is your vision of this to finish in the oven?
00:39:28Yeah.
00:39:29We've got ten minutes before service starts,
00:39:30so we make a quick decision.
00:39:32Let's put the biggest ones in one tray
00:39:33and the other ones in the other,
00:39:34because the biggest bits are going to need
00:39:35a little bit longer, aren't they?
00:39:36Yeah.
00:39:37We're going to throw the beef into the oven
00:39:38and try to get a couple more degrees of heat into it.
00:39:40So probably another five to eight degrees, chef.
00:39:42Yeah.
00:39:43But we've got very little time left,
00:39:44so we're going to have to nail this.
00:39:46Ten minutes, guys, yes?
00:39:47Yes.
00:39:48Yes, chef.
00:39:49Yes, chef.
00:39:50Ten minutes.
00:39:51What's happening with the pork in the oven?
00:39:52Pork, let's pull it.
00:39:53They need to come out and they need to rest.
00:39:54I'll get it out.
00:39:55I'll get them out later.
00:39:56What's that for, Steph?
00:39:57Um, this is for the coleslaw.
00:39:58The coleslaw, good.
00:39:59Yeah.
00:40:00Mustard-y kind of thingy-y Bobby Watson.
00:40:02Let's stop, darling.
00:40:03Stop.
00:40:04Aw, thank you.
00:40:05Let's go.
00:40:06How's my mane looking?
00:40:07Honey maple carrots are done.
00:40:08Our slaw's nearly done.
00:40:09Yep.
00:40:10Slaw.
00:40:11Steph's making a dressing.
00:40:12I don't want it to be a pub slaw.
00:40:13I want it to be really fresh.
00:40:15We have carving station ready to go.
00:40:17Carving station's ready.
00:40:18We're looking really good.
00:40:19Team's working beautifully well.
00:40:20We've found our feet and rhythm,
00:40:21so it's looking good.
00:40:22Three, four, five, six, seven, eight, nine, ten.
00:40:25We've got heaps.
00:40:26Yeah, we've got heaps, yeah.
00:40:27The porchetta comes out of the oven.
00:40:32I reckon that's perfect.
00:40:33And it looks beautiful.
00:40:35The idea of cooking porchetta rolls
00:40:37and cutting them up into individual portions
00:40:39just before service has paid off.
00:40:42Nice pieces, these.
00:40:44Fantastic.
00:40:45Gordon, can we borrow you?
00:40:48All at all.
00:40:49What's going on?
00:40:50Uh, Laura.
00:40:52Yeah, she's, uh,
00:40:53I think she's letting Andre run away
00:40:54with that main course,
00:40:55with that porchetta.
00:40:56I think her team's running her
00:40:57rather than her running her team.
00:40:59Andre, can I borrow you?
00:41:00Yes.
00:41:01Is this what we're vibing?
00:41:02And then, and then,
00:41:03score.
00:41:04Yep, and then pickles.
00:41:05Yeah, and a little sauce on the outside, yeah?
00:41:06Yeah.
00:41:07Slow, gentle.
00:41:10Blue team, Sarah, yeah,
00:41:11so they're doing an elevated corn chowder.
00:41:13The only team that's using corn for their main.
00:41:16How long on the fish?
00:41:17Two minutes, Chef.
00:41:18Two minutes, Chef.
00:41:19Kingfish, you know, is a staple here.
00:41:20Yep.
00:41:21But as opposed to one piece of kingfish,
00:41:22they're doing two per portion.
00:41:23Oh.
00:41:24So twice the jeopardy there.
00:41:25If one's a bit under,
00:41:26he'll cruise the flyers.
00:41:27Callum is definitely, definitely stepping up
00:41:29and running his team.
00:41:30They've chosen the carrot three ways.
00:41:32Oh, okay, very amazing.
00:41:33That chimichurri with the carrot tops,
00:41:34that looks good.
00:41:35My big worry is that rump,
00:41:37that rump of beef.
00:41:38If he gets this right,
00:41:39the main course,
00:41:40it could be a showstopper.
00:41:41It's close,
00:41:42but it just needs a little boost.
00:41:44Hands up, everybody.
00:41:45We need plates leaving the pass
00:41:47in one minute.
00:41:48Yes!
00:41:51Whoo!
00:41:52Come on, Tim.
00:41:53Let's go, guys.
00:41:54Rest in quality.
00:41:55Yes, Chef.
00:41:56Okay?
00:41:57Every dish, rest in quality.
00:41:58Yes, Chef.
00:41:59All right, Chefs, let's go.
00:42:00Ready.
00:42:01Come on, guys.
00:42:02Let's do this.
00:42:03What's it sitting at, Chef?
00:42:04Fifty sacks.
00:42:05Great.
00:42:06Get it.
00:42:07If it's out of the pan now, please, mate.
00:42:08We've popped the rump cap into the oven for just a few minutes.
00:42:11Without this beef being perfect,
00:42:12we don't have a dish.
00:42:16Carving the beef now,
00:42:17I could not be happier.
00:42:18It looks brilliant.
00:42:20Yeah, the beef looks beautiful.
00:42:21Oh, it looks awesome.
00:42:23Beef looks amazing, guys.
00:42:24Doing a great job.
00:42:25Yeah, great work.
00:42:26Great work, Ben.
00:42:27Here we go, everybody!
00:42:31Ten.
00:42:32Nine.
00:42:34Eight.
00:42:35Seven.
00:42:36Eight.
00:42:37Eight.
00:42:38Eight.
00:42:39Five.
00:42:40Four.
00:42:41I need pork.
00:42:42Three.
00:42:43Raising me spoons.
00:42:44Two.
00:42:45One.
00:42:46Salas has started!
00:42:49Come on, come on, come on, come on.
00:42:53Restaurant style, guys.
00:42:54Here we go, let's go.
00:42:55First four beef, let's go.
00:42:56Okay, let's go, Audra.
00:42:57I'll do the puree.
00:42:58Okay.
00:42:59Okay, I'll put meat and then chimichurri.
00:43:04Let's go.
00:43:05Lovely.
00:43:06Really consistent, each one the same, guys.
00:43:07Yeah, yeah.
00:43:10Do you want to do carrots?
00:43:11Yep.
00:43:12Four beautiful plates at a time, that's all we need.
00:43:16Beautiful.
00:43:19Service.
00:43:20Service, please.
00:43:21Let's go, team.
00:43:22Good, very nice.
00:43:23Callum, next four, let's go.
00:43:24Thank you, chef.
00:43:26The beef came right down to the wire and it was so close,
00:43:29but I think we just nailed it in the end.
00:43:30I hope that my beef is going to win it for our team.
00:43:42What a way to start.
00:43:43We have the highest calibre of cooks we've ever had in this kitchen.
00:43:46And the competition is fierce, right?
00:43:48I think they're all looking around at each other.
00:43:50Yeah.
00:43:51How do I get to walk out of here with my chest pushed out,
00:43:53going, we won the first challenge with Gordon Ramsay in the house.
00:43:57You've got to keep that door closed, my man.
00:43:58You've got to get in and out there.
00:43:59That's it.
00:44:00It is pretty special to watch Gordon in motion,
00:44:03and because of him being here,
00:44:05I really do feel like the food is going to come out beautifully.
00:44:08Beef cooked beautifully.
00:44:09Try and keep it just a little bit more central, yes?
00:44:11Go, go.
00:44:12A little bit nice on the next one.
00:44:14Service, please. Let's go.
00:44:15Thank you very much.
00:44:20Ooh.
00:44:21Yeah.
00:44:25Thank you so much.
00:44:26That looks awesome.
00:44:31Yeah.
00:44:40This is green team, Maine,
00:44:42and it's beef rump cap, carrot three ways.
00:44:46I love the colours.
00:44:48It's very well proportioned,
00:44:50and most importantly, this looks very appetising.
00:44:54Yeah.
00:44:55Yeah.
00:44:56I love it already.
00:44:57Let's dive in.
00:45:02Oh, God.
00:45:03Like butter.
00:45:12Wow.
00:45:13I am loving this, right?
00:45:20This is like beautiful textures, beautiful colours,
00:45:26stunning flavours, like everywhere that you put your knife and forth.
00:45:27Everything is just peaking with flavour. The seasoning is on point.
00:45:31I am loving this dish.
00:45:32Mmm.
00:45:33Mmm.
00:45:34I am loving this dish.
00:45:35Mmm.
00:45:36I am loving this, right?
00:45:37I am loving this, right?
00:45:38This is like beautiful textures, beautiful colours, stunning flavours.
00:45:44Like everywhere that you put your knife and forth.
00:45:45Everything is just peaking with flavour. The seasoning is on point. I am loving this dish.
00:45:58Mmm.
00:45:59I have got to give Ben a shout out for cooking that rump cap.
00:46:02Looking good guys, yes? Looking great.
00:46:05That was so inconsistent, the pieces. It could have gone horribly wrong, but if I look around,
00:46:11everyone is blushing medium rare. That is absolutely money and not easy to do.
00:46:17As soon as the dish landed, I wanted to dive in. The colours are so inviting. And when you dive in,
00:46:24everything has been executed so well. And what I love about it is the balance.
00:46:30There is such a lovely amount of acidity, heat, and there is actually a fair bit of garlic in that chimichurri,
00:46:37but it works so well with the richness of that rump cap. I love this dish.
00:46:42It is not a surprise to me at all that Callum has such successful restaurant in South Australia,
00:46:48because this just feels like a culmination of all of his experience and his leadership on a plate.
00:46:55What a job. If I was on my own, I would be digging that plate.
00:47:00If it's good, it's good.
00:47:01Yeah.
00:47:05Sarah, are we ready to go?
00:47:06Yeah.
00:47:08Oh yeah, that's going to be beautiful.
00:47:10This is out, yeah?
00:47:11OK.
00:47:12This is it.
00:47:14Our first dish of the competition.
00:47:16We have to get this thing going.
00:47:18I love that.
00:47:19I love the curry leaf.
00:47:20I love that.
00:47:21Yes, popcorn on top.
00:47:24That looks amazing.
00:47:27Right, Sarah, describe the dish, please.
00:47:30So basically, it is the corn chowder, then we've got the palm fondant, the fish, the clams, and some popcorn.
00:47:36So the, um, sauce tastes good.
00:47:38Fondants are proper now where they are.
00:47:41And who cooked the fish?
00:47:42Me.
00:47:43Cheers.
00:47:47Raw fish.
00:47:49Ice cold, raw fish.
00:47:51Oh, my God.
00:47:52The first piece of kingfish was served raw.
00:47:55Come on, blue team.
00:47:56My first chance to impress him?
00:47:58Gone.
00:47:59May as well go to Nobu and serve it as sushi.
00:48:02Is this our best?
00:48:03No, sir.
00:48:04Come on, guys.
00:48:05Come on.
00:48:06Jesus Christ.
00:48:09Who cooked the fish?
00:48:10Me.
00:48:11You.
00:48:12Raw fish.
00:48:13Ice cold, raw fish.
00:48:14Oh, my God.
00:48:15May as well go to Nobu and serve it as sushi.
00:48:18The first piece of kingfish was served raw.
00:48:20Help me out, please.
00:48:21Jamie, the job's hard enough, okay?
00:48:22Yes, sir.
00:48:23Please.
00:48:24As much as corn's the hero, if I don't cook this fish perfectly, we won't win the challenge.
00:48:29So let's just nail the cookbook, please.
00:48:30If you check and you check, she's not going to be left in the ship, okay?
00:48:33Yes, sir.
00:48:34Okay?
00:48:35We're a team, right?
00:48:36Yes, sir.
00:48:37Okay?
00:48:38We go up together, we go down together.
00:48:39Yes, sir.
00:48:40Yes, sir.
00:48:41Yes, sir.
00:48:42Yes, sir.
00:48:43Yes, sir.
00:48:44Yes, sir.
00:48:45Yes, sir.
00:48:46Yes, sir.
00:48:47Yes, sir.
00:48:48Yes, sir.
00:48:49Yes, sir.
00:48:50Yes, sir.
00:48:51Yes, sir.
00:48:52Yes, sir.
00:48:53Yes, sir.
00:48:54But give me all you got.
00:48:55Yes.
00:48:56And look at me.
00:48:57Get your head off.
00:48:58Let's go, man.
00:48:59Let's go.
00:49:00I need four more pork in one minute, please.
00:49:02I need four hot plates in one minute, please.
00:49:04Hey, guys, Laura's talking.
00:49:05No one's answering her.
00:49:06Come on.
00:49:07Come on, guys.
00:49:08Hey, guys.
00:49:09Yes, chef.
00:49:10Yes, chef.
00:49:11Come on, guys.
00:49:12So choose the four of the best ones, man, right?
00:49:13Yeah.
00:49:14This is the first dish I've done in 16 years in the MasterChef kitchen.
00:49:17Is the pork seasoned?
00:49:18Pork seasoned.
00:49:19Yes.
00:49:20It feels refreshing to clear out the cobwebs of the first cook.
00:49:23That's it.
00:49:24Left, left, right, right.
00:49:25Let's go.
00:49:26Three carrots per plate.
00:49:27Half the slaw in the middle.
00:49:28More.
00:49:29More.
00:49:30Okay.
00:49:31It's got to be more.
00:49:32It's got to be a big, a big high mound.
00:49:33Just less sauce, because it's all starting to go everywhere.
00:49:36See what I'm saying?
00:49:37It's a little puddle.
00:49:38But in the chaos of this cook.
00:49:39More hot, Tim.
00:49:40No one's actually tried this dish in its complete entirety.
00:49:44Let's go, guys.
00:49:46Service, please.
00:49:47Happy with that, Laura?
00:49:48Uh, yep.
00:49:49All we can do is hope it's good and pray that the judges like it.
00:49:54Let's go.
00:49:55Plates go.
00:49:56Pick up.
00:49:57Let's go.
00:49:59Thank you so much.
00:50:01Okay.
00:50:02Interesting.
00:50:03That is...big.
00:50:04Very interesting.
00:50:05I hope you guys are hungry.
00:50:06I know.
00:50:07Burgundy team.
00:50:08Porchetta glazed carrot.
00:50:09Brandy jus.
00:50:10And a lot of other things.
00:50:12I think I can see, like, some sort of parsley thing going on.
00:50:17A small...
00:50:18Volute.
00:50:19Volute.
00:50:20Called carrot.
00:50:21And a lot of other things.
00:50:24I think I can see, like, some sort of parsley thing going on.
00:50:30A small...
00:50:31Volute.
00:50:32Called carrots.
00:50:33There's a lot.
00:50:34It feels like everything has been quite rushed.
00:50:35Wait, let's get these out of the way.
00:50:36First service, please.
00:50:37Guys, we're crossing over each other.
00:50:38Come on, let's go.
00:50:39Sting.
00:50:40Stay unified.
00:50:41Stop, stop, stop, stop, stop.
00:50:42Stop, stop, stop, stop.
00:50:43I can feel this distraction in the kitchen.
00:50:44There's clearly a lack of definition.
00:50:45You happy, boss?
00:50:46This is hard.
00:50:47This is hard.
00:50:48You're taking the responsibility, eh?
00:50:49I don't remember being this hard.
00:50:50You're taking the responsibility, eh?
00:50:51I don't remember being this hard.
00:50:52First day.
00:50:53You don't know everyone as well.
00:50:54It's hard, isn't it?
00:50:55Yes.
00:50:56I feel like this tastes like many people going their separate ways.
00:50:57and making elements.
00:50:58And making elements.
00:50:59I don't know.
00:51:00I don't know.
00:51:01You're taking the responsibility, eh?
00:51:02I don't remember being this hard.
00:51:03I don't remember being this hard.
00:51:04First day.
00:51:05You don't know everyone as well.
00:51:06It's hard, isn't it?
00:51:07I feel like this tastes like many people going their separate ways and making elements.
00:51:12and then they've just bunged it together.
00:51:13This needs like seven layers off.
00:51:15There is so much going on.
00:51:16And nothing is allowed to shine.
00:51:17Service, please.
00:51:18Service, please.
00:51:19Service, please.
00:51:20Service, please.
00:51:21Service, please.
00:51:22Make sense fit.
00:51:23I don't know.
00:51:24Then I want to just get a better chance.
00:51:25You know we don't have a better chance.
00:51:26That's not true for us.
00:51:27And then they've just bunged it together this needs like seven layers off
00:51:32There is so much going on and nothing is allowed to shine
00:51:38service please
00:51:40service please
00:51:42Doing a great job team
00:51:44And let's just yeah try me methodical team. Let's follow one after the other. It's not a race. Can you get a temperature probe?
00:51:5044 46. Yeah, that's perfect. Yeah. Yeah, that's 48. Yeah
00:51:55Service
00:51:57Next round
00:51:59Every piece of fish that comes my way. I'm double-checking to make sure it's cooked perfectly
00:52:03I cook you double-check
00:52:06But it only takes one piece of fish to be over or undercooked and then we have no chance of winning this challenge
00:52:13So we good they brought it back up. Yes. Yeah. Hey blue team. Do you want to win this?
00:52:23Here we go. Oh
00:52:25So we've got the blue team's main here
00:52:32Seared kingfish with corn chowder
00:52:36And lots of other little bits there as well. I'm intrigued
00:52:41Should we give it a go?
00:52:43He's got the? Who are you?
00:52:47He's got the beer
00:52:48He's got the awesome
00:52:51Oh
00:52:53I've got the Sanitx
00:52:55I just separate the obey
00:52:56The coordinator's theedenная
00:53:00dependence
00:53:01And a ditch
00:53:03section
00:53:04I thought it wreath
00:53:05So we like some sort of
00:53:07I support the guy
00:53:08But do you want me to doゲ�
00:53:09My fish is a little inconsistent.
00:53:17I've got my belly piece, which is absolutely perfect, but my loin piece is a touch over,
00:53:23which is a shame.
00:53:24I mean, that's a risky run when you try and cook, what, 60 pieces of fish, two per person.
00:53:30But flavour-wise, there's a lot going on here.
00:53:35And I think this is classic Sarah, right?
00:53:37Being able to have, like, this amalgamation of a couple of cultures, and just that little
00:53:43spread and that little sprinkle of Indian spices over the top, by the tempering with the mustard
00:53:49seeds and the frying of the curry leaves, it just really interests me.
00:53:53I know we're starting slow, but we're going to finish strong, and I want to hear you.
00:53:56Come on.
00:53:57Yeah, all right, let's do this.
00:53:58Let's go.
00:53:59I love the way the dish looked, and my fish was cooked really beautifully.
00:54:04The skin was crispy, and the flesh just flaked apart, and seasoning is perfection.
00:54:11First, I would like to congratulate them for daring to try to use corn in a main course
00:54:18with fish and with a shoulder.
00:54:21And I'm actually quite impressed, because this is absolutely delicious.
00:54:28Well done.
00:54:29Mmm.
00:54:30Happy?
00:54:31Yeah.
00:54:33Four working.
00:54:34Last two going in now.
00:54:36Halfway, guys, yes?
00:54:37Halfway, yes?
00:54:38Yes, Chef.
00:54:39They start thinking about the dessert.
00:54:40Yes, Chef.
00:54:41All right, final four pork.
00:54:43Pork ready.
00:54:44Yeah.
00:54:45Plates are hot.
00:54:46Yeah.
00:54:47You chuck them down.
00:54:48There's only a few more plates to go up for mains, so it's time to regroup and focus
00:54:51on our dessert.
00:54:52Are those ice creams set?
00:54:54They're set.
00:54:55The ice cream's going to be good, the granita's going to be good.
00:54:58We're definitely taking a risk with this dessert.
00:55:00Conceptually, it's something new, it's something different, there's lots of elements.
00:55:04Laura, we can start desserts, please.
00:55:06Yes, Chef.
00:55:07Hey, guys, can we go on desserts, please?
00:55:08They're waiting.
00:55:09Let's go, then.
00:55:10Forward time.
00:55:11Yes, Chef.
00:55:12So the cake needs to be the vessel for the ice cream to sit on.
00:55:15The key to this dessert is balance.
00:55:17It's as simple as that.
00:55:18So the bitter cake, the salty crumb, and the freshness of the granita, like everything
00:55:23has got a place in this dessert.
00:55:25Load that granita on.
00:55:26Make it snow.
00:55:27Oh, my goodness.
00:55:28Hold on.
00:55:29Just guys, just stop.
00:55:30Just a touch less granita, please.
00:55:32I'm just trying to gain a bit of control and make sure they know that they're being led,
00:55:37and hopefully I'm leading them in the right direction to a win here.
00:55:40Guys, that's way too much cake.
00:55:42That's like four times the amount that we originally put on, but it's so hard.
00:55:46Guys, I just want them all to be exactly the same.
00:55:50It's like having seven children.
00:55:52I've got one and that's hard enough.
00:55:54Service, please.
00:55:56I love this place.
00:55:57It's amazing.
00:55:58I think it's maybe a really good wake-up call that this is not as easy as I thought it
00:56:02was going to be.
00:56:05I think we're all going to be surprised because this one is just named corn and milk.
00:56:21Yeah, I want to unbury it.
00:56:26Whoa.
00:56:30Whoa.
00:56:46Whoa.
00:56:49I just felt like it didn't come together at all for me.
00:57:01I found that the green eater really jarring, like it was just way too sharp for me.
00:57:20The cake was a bit too bitter, so there was just like intense bitterness, intense sourness.
00:57:25I found all the flavours quite incompatible, and I did feel like their mains, it felt a
00:57:32little bit like they struggled.
00:57:33I can see the struggle.
00:57:34But I did really like the corn ice cream and the flavour and the fact that it was a bit salty.
00:57:38Ice cream, please.
00:57:39Four portions, yes.
00:57:40Ice cream.
00:57:41Ice cream ready.
00:57:42The thing I like most about this dessert is the intensity of the corn flavour in the ice
00:57:49cream.
00:57:50And I think even just the orange cake with all that rind and skins in it, that bitterness
00:57:56would have gone really nicely with just the ice cream.
00:57:59The granite is really interesting because I think it would be a great element on another
00:58:03dessert.
00:58:04I don't think it works here.
00:58:05You know what I would call it?
00:58:07Confusing.
00:58:08I would agree with that.
00:58:13I get what's going on here.
00:58:14Like, you know, you've got sweet corn ice cream, you've got sour buttermilk granita,
00:58:20like you've got a salty crumb, you've got a bitter cake.
00:58:24In theory, it should all work, but the balance is just way out of whack here.
00:58:28Yeah.
00:58:29And unfortunately it just hasn't worked with this one.
00:58:31I think it's clear after this tasting, Laura's team, they are out of the running.
00:58:35And this is really going to come down to what Sarah's team and Callum's team bring us for
00:58:39their desserts.
00:58:40I think we're at the same page.
00:58:41Yeah.
00:58:42I agree.
00:58:46Alright, last two.
00:58:48Alright, well done guys.
00:58:50Great effort on the maze.
00:58:52Let's bring it home.
00:58:54Whilst I'm really chuffed with this main course, I now need to divert my attention to this dessert
00:58:58because the dishes are equal weighting from the judges, so it's really important that we
00:59:01nail not just the savoury but the sweet as well.
00:59:03Spotless, yes?
00:59:04Yes.
00:59:05Yes, Chef.
00:59:06If this is how you run your restaurant, yeah, I can't wait to make a reservation.
00:59:08Thank you, Chef.
00:59:09How are we doing with the dessert?
00:59:10With the ice cream, make sure it doesn't melt.
00:59:12Yeah, so we're pre-quineling onto frozen cold trays just so they can sit slightly so they
00:59:15don't melt too quick.
00:59:16Yeah, good.
00:59:17Finish strong, shall we, guys?
00:59:18Let's go.
00:59:19Alright, guys, let's get rocking and rolling.
00:59:20I really want to win this first challenge for me, for the whole team.
00:59:23On the first day of the competition, there couldn't be more at stake.
00:59:26Okay, Chefs, are the pavlovas all out?
00:59:28Yes, Chef.
00:59:29Do we have corn ice cream quenelle?
00:59:31We are halfway.
00:59:33Halfway?
00:59:34Beautiful.
00:59:35For dessert today, we're going to be making a kind of Aussie classic, a sweet corn ice cream
00:59:38pavlova.
00:59:39It's going to have a popcorn crumble, fresh mango and passion fruit curd.
00:59:43The popcorn crumble.
00:59:44Yep, darling.
00:59:45What temperature is it right now?
00:59:46It's room temperature.
00:59:47Great.
00:59:48Just chuck it in the fridge or freezer just for a few minutes.
00:59:50Yep, okay.
00:59:51Make sure we don't melt this ice cream, okay?
00:59:52Okay.
00:59:53We've got all the pieces of the puzzle.
00:59:54We just have to come up with how to plate this dessert now.
00:59:57Ice cold plates.
00:59:58Let's go.
00:59:59Just grab a four hour game.
01:00:00Let's go.
01:00:01In the middle, so we can work together.
01:00:02That's it.
01:00:03Two plates in two plates.
01:00:04Let's go.
01:00:05Left, left, right, right.
01:00:06So we don't keep on moving stuff.
01:00:07There you go.
01:00:08Okay.
01:00:09Yep.
01:00:10Perfect.
01:00:11Last four.
01:00:12Hi.
01:00:13The main was a real struggle, but I feel like the result was incredible.
01:00:16Let's start thinking about the dessert, yes?
01:00:17Yes, Chef.
01:00:18If we can nail this dessert, I think we can take this out.
01:00:20We'll do a test plating?
01:00:21Yep.
01:00:22Sounds good.
01:00:23Okay, cool.
01:00:24For our dessert, we are doing a carrot halva parfait.
01:00:28So the carrot halva is like, I make it all the time at home.
01:00:31I make it for my family.
01:00:32So I'm hoping that that flavour is going to come straight through the parfait.
01:00:35Yep.
01:00:36That one there.
01:00:37Yep.
01:00:38So then can I have the pastry?
01:00:40I think that the flavours in these dishes definitely show a little bit of me.
01:00:45And, you know, also the other contestants.
01:00:47I wanted Dipinda to pull out a dessert that really speaks of her.
01:00:52Behind, behind, behind, behind.
01:00:53Also, I really wanted Theo to do his thing and pull out a really beautiful pastry.
01:00:57One pastry, Theo.
01:00:59I pull out the rough puff pastry.
01:01:00So we've got the parfait dessert.
01:01:01Yep.
01:01:02Okay.
01:01:03And it's not how I envisioned.
01:01:06It needs to be light and airy, lots of layers, but it's not thin and crispy.
01:01:17It's quite thick and solid, and it's quite brown.
01:01:20Yeah, what's this bit on top, Pat?
01:01:21This is, um, the pastry.
01:01:23Well, they've done that.
01:01:25I've spent hours making this element, and it's the only thing I've done pretty much
01:01:30all day, and now it looks like a hockey puck instead of a beautiful shard.
01:01:35What a shame.
01:01:36I think the puff pastry needs to be cut through with a spoon, not hammer through.
01:01:39Yeah, with a chisel.
01:01:40It's not the way I wanted to start my MasterChef journey.
01:01:44Jesus.
01:01:55Which fan favourite will lift the MasterChef trophy?
01:01:59Watch every mouth-watering episode on TenPlay.
01:02:05The puff pastry needs to be cut through with a spoon, not hammer through.
01:02:11Yeah, with a chisel.
01:02:12The crucial element of this dessert hasn't quite worked out.
01:02:16Everyone needs to be in sync with what you want.
01:02:18Yeah.
01:02:19Okay?
01:02:20There's elements here that need to be brought together now.
01:02:21Yeah.
01:02:22And you're the captain, you're the only one who can do it.
01:02:23Got it, thank you.
01:02:24Let's go.
01:02:25We need to completely rethink the plating.
01:02:31The pastry is the only textural element on the plate, we cannot leave this off.
01:02:36It's too late to make the puff pastry from scratch, I need to get creative.
01:02:41Because the puff pastry is so thick, we need to play around with the plating of it a little
01:02:45bit.
01:02:46Okay.
01:02:47So I feel like if we actually have the parfait in the centre and we just crumble up and make
01:02:51it a bit more like a flaky pastry around the outside.
01:02:53So make a crumb out of the puff pastry.
01:02:55I reckon.
01:02:56We can put on the garnish around the outside like neatly.
01:03:00Because of the new way we're plating the pastry, we need to adjust how much of each element
01:03:05goes onto the plate.
01:03:06The pistachio cream, we're doing like four dollops on top of the crumb.
01:03:09I think just do three dollops of the pistachio.
01:03:11Yep.
01:03:12So we're going in with three dollops of the pistachio cream, four dollops of the carrot
01:03:17gel.
01:03:18More of a blob.
01:03:19Oh yeah.
01:03:20Let's keep that consistent.
01:03:21And all of the other ingredients scattered around.
01:03:24And you're doing sultanas and carrots.
01:03:25Sultanas.
01:03:26So that the plate looks full and that with each spoonful you get the correct proportions
01:03:31of all the elements.
01:03:32Oh, I'm proud of you team.
01:03:33Look at this.
01:03:34Look at this.
01:03:35So great.
01:03:36Look at this.
01:03:37Well done, Sarah.
01:03:38No, it's not me.
01:03:39Everyone has pulled it together.
01:03:41I definitely feel like we're in with a chance here.
01:03:44Sarah, happy with that?
01:03:45The look visually looks beautiful.
01:03:46Yeah, we love her.
01:03:47Service please.
01:03:48Let's go.
01:03:49Four more now, yes?
01:03:50Wait, sir.
01:03:54Ooh.
01:03:55Oh, that's gorgeous.
01:03:56That looks gorgeous.
01:03:58It's really beautiful.
01:03:59What do we got?
01:04:00Blue team.
01:04:01Carrot halva parfait.
01:04:02Cut.
01:04:03Mmm.
01:04:04Mmm.
01:04:05Mmm.
01:04:06Mmm.
01:04:07Mmm.
01:04:08Whoa.
01:04:09C'mon.
01:04:10I
01:04:12Halva is a traditional Indian dessert.
01:04:39I've eaten this dish in regional Indian restaurants, and it's this lovely texture, which the
01:04:47blue team has made into a parfait, and that's genius.
01:04:51So when I bit into it and it wasn't overly sweet, it had that thickness and that solidity
01:04:56to it like a parfait does, I just thought it was a beautiful modern interpretation of
01:05:01a traditional dish.
01:05:03Plus that pastry, though it wasn't a shard as expected, added this crumbly, buttery texture.
01:05:09Which I think elevated the dish.
01:05:11Let's go.
01:05:13I thought it looked absolutely beautiful.
01:05:16I love the colours and the composition, very, very pretty.
01:05:21I love the flavour of the parfait, and I thought the parfait and the pistachio went really
01:05:28well together, that beautiful floral cardamom, and I think it's a concept that turned into
01:05:32something really beautiful.
01:05:33It looked a million bucks.
01:05:34I'm loving the balance.
01:05:35I'm loving the textures.
01:05:36I'm loving the colours.
01:05:37Well played.
01:05:38Yeah.
01:05:39That's it.
01:05:40That's it.
01:05:41Come on, finish strong.
01:05:42All right, chefs, let's go.
01:05:43Right now, let's go.
01:05:44For the win today, it all comes down to this dessert.
01:05:46Ru, you good?
01:05:47Yeah.
01:05:48Yeah, good.
01:05:49Yeah.
01:05:50Excellent.
01:05:51So we've got to try and figure out a way to elevate this dish to the next level.
01:05:53And so what's your vision with the pavlova?
01:05:54We're going to, like, grate the little tips, and then it sits like that, and then we fill
01:05:55it up.
01:05:56Love it.
01:05:57Yeah.
01:05:58Ru has had a great idea to flip the meringue upside down.
01:05:59Doing a great job, team.
01:06:00I'm so happy with them.
01:06:01We've shaved them down so we can effectively use them like a little open bowl on the plate.
01:06:16These look absolutely beautiful.
01:06:18And we're going to glue them down with some of that lovely passion fruit curd that's going
01:06:22to hold them in place.
01:06:23Oh my gosh, I love this.
01:06:25And then all the goodies are going in.
01:06:27We've got popcorn.
01:06:28We've got fresh mango.
01:06:30And, of course, that beautiful quenelle of suikon ice cream.
01:06:33Happy with that, Callum?
01:06:34Yes.
01:06:35I think it's going to be a beautiful chef.
01:06:36Yeah, these meringues are the sexiest thing I've ever seen.
01:06:38Service, please.
01:06:39Four more plates, please, guys.
01:06:41I love the look of our dessert, but looking across at Sarah's team.
01:06:45Oh, that's great.
01:06:47Their dessert is looking so beautiful and intricate.
01:06:50Blue team, let's finish strong.
01:06:51Come on.
01:06:52Let's go.
01:06:53One more four, let's go.
01:06:54Last four.
01:06:55I know that our dessert is just as good, but I just hope the judges think it's even better.
01:06:59One more plates, please, guys.
01:07:00Oh, hello.
01:07:01That's clever.
01:07:02I'm loving the look of that.
01:07:06Okay, so this is green dessert, sweet corn pavlova.
01:07:11That looks so good.
01:07:12That looks amazing.
01:07:13I'm diving in.
01:07:14Yeah, let's do it.
01:07:15I'm excited.
01:07:16I'm diving in.
01:07:17Yeah, let's do it.
01:07:18I'm excited.
01:07:19What?
01:07:20That's true, feels good.
01:07:21I think the
01:07:46it is absolutely delicious what job our things have nerd it the dish look very
01:08:08very attractive very pretty very miniature I noticed very quickly some
01:08:15element were a little bit too sweet but then beyond the sharpness of the passion
01:08:20food the citrus the mango oh it's an envelope of flavors textures I loved it
01:08:29presentation a plus 10 out of 10 so clever to invert the molds make those
01:08:36meringue so that they're little balls and then actually fasten it to the plate
01:08:40so that it stays there with the passion fruit and lime curd as well for me it's
01:08:45perfect I felt like every single element on this played its role perfectly none
01:08:51better than that corn ice cream which just was like the anchor to absolutely
01:08:57everything on this dish all it's there to do is just pull back on like passion fruit
01:09:04mango for me I thought it just balanced the whole dish final two yes great job
01:09:16all of you well done well done there's only one winning team today there's a massive prize up for
01:09:22grab thank you thank you I just hope that the green team has done enough
01:09:39first off all three teams did exceptionally well I mean you all had bumps in the road you all overcame
01:09:46those bumps I'll be honest come up with two incredible dishes like that in that short period
01:09:51of time with a carrot and corn is very hard random choice you did yourselves proud policy well done all
01:09:59all three teams thank you we know you all wanted to start this competition off with a win it's what you came back to do but there was one team that served up not one but two back-to-back bangers the winning team is
01:10:22the green team
01:10:42Callum you steer that ship like a true captain how are you feeling uh so elated I forgot just the adrenaline of
01:10:50this kitchen like that such a genuine reaction it's I feel so chuffed with how these guys went tonight
01:10:55green team tomorrow the eight of you cook for a prize everyone is going to want to get their hands on
01:11:04and this guy here will be back to set one hell of a challenge here we go this season on Masterchef
01:11:17Australia are we ready let's go Gordon is just getting started
01:11:23o-m-f-g and please welcome the one the only Peter Gilmore the superstar guests keep on coming
01:11:34you ready for this one
01:11:48with our incredible judges this is the thousand cut tofu flour oh my god that is my salt baked mud crab with
01:12:01comfy garlic butter oh my god Jean Christophe the man is a genius unbelievable I get asked a lot what
01:12:11Australian food actually is and it's dishes like this that puts Australia on the world stage because at
01:12:19the end of the end of the day wow holy holy holy the food is what makes the world go round this is a celebration well done that is perfection
01:12:34it's just like heaven that was so delicious if you keep cooking like that the trophy is yours for the taking you're in for one hell of a season
01:12:45for the end of the day wow
01:12:52so
01:12:53so
01:12:55so
01:12:56so
01:12:57so
01:12:59so
01:13:01so
01:13:03so
01:13:05so