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00:00Previously on MasterChef Australia
00:03Please welcome the one, the only, Peter Gilmore!
00:07Kirsten Tibble!
00:09Shannon Bennett!
00:11Legends week was packed with star power.
00:15Peter Gilmore is a god among chefs.
00:17And Kirsten Tibble's pressure test
00:20Chocolate and coffee caviar
00:22was the end of the journey for Sam.
00:25Sam everybody!
00:27Then, Shannon Bennett whipped up a stunning 20-minute meal.
00:32Three, two, one!
00:36And challenged them to do the same.
00:39This is so scrumptious.
00:42So delicious!
00:44It's, you know, something you could just put straight onto a restaurant menu.
00:47Well done.
00:48And it was Theo who wowed the judges.
00:51Absolutely bangin'.
00:52And won immunity.
00:54Tonight
00:57Tiny Cubes
00:59means one
01:01legendary
01:03elimination.
01:05Nature!
01:06900
01:10Earth
01:11New
01:13Episode
01:147
01:15What's going on?
01:16There we go!
01:17Oh God, nice
01:19and Cadillac!
01:20Oh God!
01:22Who's going on?
01:24Did they run?
01:25The explanation for them is still a lot.
01:27Yeah
01:38No, it's the cubes cubes of death
01:47Cubes is it
01:49For the cubism
01:51No, the taste cubes
01:54I've seen these little cubes before and I'm like, oh my god
01:59I remembered it as a such a fun challenge, but they're also very terrifying because thinking things go wrong like this. Thank you
02:07Thank oh my god, this gives anxiety because with this it's
02:14There's no mistaking this one, it's a challenge. I'm sure you're all familiar with
02:19This is the legendary one-inch-cube taste test
02:30Callum the cogs are well and truly turn it uh-huh. I reckon honestly I think this is one of the most difficult challenges I've ever done in MasterChef
02:37Oh
02:44Now this is the one-inch-cube taste test
02:50But
02:53Not as you know it oh
02:57Not everyone will be tasting today
02:59You'll be split into teams
03:06And you have a big decision to make
03:09Only one person from your team will be tasting
03:16So much pressure that's right your entire team will be relying on just the one palette wow
03:22Because the first person to guess incorrectly puts not only themselves
03:29But their entire team into round two
03:33One slip-up and that's it game over
03:38No pressure, right
03:41There's always a little twist
03:43Nothing's ever straightforward
03:45All right, let's get you into teams
03:48So one's here twos in the middle
03:52We're going in teams, which I feel is
03:56worse one
03:58In a way because that's a lot of pressure on one person to carry the fate of six other people
04:05so all we know is I'll be putting my hand down for that I
04:11Can I just tell you I've gone into the third round every time I've done a taste test
04:17So I'm probably not you girl
04:20Because I freak out
04:21The decision to choose captain it's tough obviously you're working on people's strengths
04:26That's what I mean I'm comfortable across different cuisines I guess
04:31But you would be too
04:32Like I can do the tasting but there's so much bloody pression out there
04:35We've done it before
04:36Yeah
04:37I think maybe someone who's done it before
04:38I agree
04:39He feels really confident
04:41I feel really confident that Laura should do it
04:43Hey really?
04:44We're really relying on our team captain to save us from elimination today
04:49I hope we've chosen the right person
04:52Okay, the time has come team one who have you chosen?
04:55Our man
04:56Our man
04:56Jamie
04:59Jamie you've never played this challenge before
05:01Yeah, fresh eyes
05:03Do you rate your palate?
05:04Yeah
05:05I mean I do live in the world of wine at the moment
05:09And really sort of train my palate every day
05:11It's very different
05:12But it's still flavour
05:13It's still texture
05:14So
05:16Team number two
05:18Who's got the title?
05:19Audra
05:20Audra
05:20Why have you chosen Audra?
05:24I think
05:25Yeah
05:25She's probably got the most amount of experience
05:27Like tasting a lot of different cuisines
05:30Right
05:31So we think she's the best possible choice
05:33I'm also the oldest
05:34I think that's what she was getting at
05:36Yeah
05:36And team three who'd we go with?
05:40Laura
05:40What was the thing that got you over the line?
05:44Uh, Callum absolutely threw me into this one
05:48A lot of
05:48Um, so Dash, Callum and I have all done this before
05:51So it was just a consensus of one of us would do it
05:54And happy to
05:56Here's how it's gonna work
05:59Jamie
06:00Audra
06:01Laura
06:03There are a total of 80 ingredients up here
06:06You're going to take it in turns tasting them
06:10If you guess right you keep playing
06:13If you guess wrong
06:16Team will be cooking in round two
06:19Where somebody will be going home
06:23This one is tough
06:24Yeah
06:25Yeah
06:26So good luck
06:30Okay, let the one inch cube test begin
06:34First up
06:34Jamie for team number one
06:41I think I've got a good palate
06:43But food and drink is a multi-sensory experience
06:48Taking sight out of the equation is massive
06:51Your mind just wanders and you can easily make mistakes
06:56So I'm dreading the fact that I'm blindfolded
06:59I'm tasting and I'm responsible for all the people behind me
07:04So I pick up the cube and it's tacky and rubbery
07:10You take your time mate
07:13Smell it
07:14It's not giving off a huge amount so I don't think it's anything fresh
07:20Take a bite
07:22Is it licorice?
07:22You're correct
07:24It's the licorice
07:26It's the licorice
07:28Good god
07:31Audra, you're up
07:34Coming in hot
07:35All I can hear is my heart is beating a million times louder than it normally does
07:41Got it
07:45So I get this cube
07:47It feels weird
07:48It's almost kind of
07:50It is moist
07:52It's a vegetable
07:55Is it?
07:55And it's so familiar but I just can't see it
07:58Oh my god
07:59It's at the back of my mind
08:05Tomato
08:08Tomato
08:09Tomato
08:11Tomato
08:11Tomato
08:12You're correct
08:18You know it feels so good
08:19I just feel like a million bucks
08:22I feel like the savior
08:23Laura
08:26Coming in
08:35Sorry
08:36It's a funny little cube
08:41What are you tasting?
08:43Definitely chocolate
08:46Is that your answer?
08:49Chocolate
08:51We'll accept chocolate
08:51Well done
08:53I will happily take chocolate as my first cube
08:59I feel like
09:00Though we're starting easy
09:01And that's the terrifying thing here
09:03Round two
09:05Jimmy
09:05You first
09:16It's apple
09:18Apple is correct
09:20Well done
09:24Audrey
09:25You're next
09:27It's a fruit
09:32My favorite fruit in the whole white world mango
09:35Mangoes is correct
09:37Well done
09:39Laura
09:40It's your turn
09:43Watermelon
09:44That was very quick
09:48Watermelon is correct
09:50Well done Laura
09:53All right
09:54Jamie ready for round three
09:56Sure
09:57Sure
10:02Oh
10:02Oh
10:02Oh
10:03This is actually my son's favorite ingredient at the moment
10:17Because I find bite marks out of the fridge all the time
10:20Butter
10:21Butter is correct
10:22That's going to be the best
10:24Yeah
10:24We'll give you a towel
10:25Thank you
10:27Thank you
10:32Oh
10:32Beautiful
10:37Ginger
10:39That's correct
10:40Ginger is correct
10:41all right let's go Laura you're up next coming in slowly thank you
10:50oh what does it feel like um that feels really odd
10:58as I start to smell it there's nothing coming off this cube pressure is definitely on
11:11I'm starting to feel like my heart's racing a little bit faster for sure that
11:17feels like fake that's
11:25mushrooms mushrooms is correct freaking love raw mushrooms they are so naughty and so delicious
11:35and it's just a huge relief to get this one so far so good everybody now it's round four
11:43that's pineapple pineapple is correct
11:54it's got it pork pork is correct
12:07yeah oh what about this really intense textures
12:15parmigiano
12:23that's correct Laura it's parmesan cheese
12:28humping through ready for round five yep yep I think we've got three very strong palettes on our
12:40hands
12:54pick it up and it's smooth and I press it and there's give and smell some sweetness so immediately I'm
13:07thinking right fruit
13:08mmm it's not a black fruit because it doesn't have that same kind of flavor it's in the red fruit category
13:22mmm what's the grunt mate
13:37got into my own head and all I can think about is my team's depending on me my reputation is on the line
13:52but I'm really unsure where's your mind going
13:58stone fruit
14:02plumb
14:11plumb
14:11plumb
14:11is incorrect
14:27the answer is strawberry I'm so sorry Jamie that means that you and the whole of your team
14:39are heading into round two okay Jamie
14:40let's go
14:42I see how Jamie's devastated and I can I can see he's like feeling bad for us
14:51but we're going into elimination I'm looking around my team and everyone's good strong cooks chefs it's gonna be really hard so feeling very shaky
15:04alright guys in this round you can cook anything you like but your pantry is made up of all of the ingredients from round one
15:17nothing more nothing less so you need to make the most what's on offer you've got a selection of proteins chicken lobster duck there's things like pumpkin corn milk fennel and peanuts but you'll notice there's also ingredients missing there's no herbs no sugar
15:40and no condiments and no condiments we'll have 75 minutes the dish that impresses us the least we'll send it smack on
15:52we're all ready we better be because your time starts now
15:58I need a lot of fennel a lot of fennel it's like a sundae at the shops please take it when I'm looking at the ingredients I'm just scanning
16:16the octopus the tuna's saying hello the brazaola's going hello hello I'm over here and then trying to pick up dishes and recipes in my head
16:28but there's a lot of core ingredients that are missing so there's vinegar's missing there's herbs missing so it's hard to complete a conceptual dish
16:36let me work through this
16:37and then I end up going bring it back to base carrots and corn
16:44we always try and work out what you're doing with every handful you take
16:56let's go andre nice let's go
17:03today I'm doing a dish that's inspired by twisties so it's a little twist of pasta called troffia in this
17:10case I'm going to call them twisties and we're doing a corn twisty and a carrot twisty pasta
17:16with a puree and then a little um peanut verde and a bournoisette so this is literally
17:23going to look like that I've scattered uh twisties on a on a plate you're doing a juice cleanse mate
17:30it's a juice bar all right carrot is the cheese and the chicken twisties the corn of the twisties
17:43it's a fun vibrant dish it's unique but it takes a little bit of skill and technique to to to do the
17:49pasta a little bit more fun hopefully it's enough to keep me in the competition
17:58pantries closed gardens closed all they have are the 80 ingredients that just a moment ago
18:04were tiny little cubes and that's the problem they don't have everything they want
18:09so there are some limitation but it really will make them think
18:14i always think these second cooks are actually such a great opportunity
18:18i kind of look forward to them because it was an opportunity for me to
18:22do something that i thought might make me stand out
18:26you're a mad woman i look forward to round twos and eliminate
18:30and standing out
18:31and that is why we love you let's go snatch yeah thanks guys it's very early in this competition and
18:44a lot of people already kind of coming through as a very strong cooks i really need to live my game
18:50this time you know what i'm gonna go all out i saw fresh yeast and fennel and i'm thinking of going
18:57of this gutsy dish from my hometown um it's called kumurac kumurac this is my mom's specialty
19:05and it's usually made with that just green part of the of the fennel with orange zest potatoes and
19:11smoked bachetta when you eat it with the bread it's just phenomenal it's only done in certain villages
19:17it's either you love it or hate it so god help me my dish is 90 of fennel it's very anisid it's quite
19:25strong it's very fragrant could be very overpowering oh that smells really good snaz
19:31it's very risky to take a risk in actual elimination if i do go home on this dish
19:37i know i'm pushed myself i hope i don't because my mom will be like never come back again
19:42andy yo
19:52andy do you get marshmallow over licorice you can have both both oh there you go
19:57hey tim hey andy how you feeling first of all it's all along the line today hey this is there's
20:06no room for error what are you doing pork and apple pork and apple plastic for a combo
20:12so i've got so you got the belly i've got roasted pork belly on an apple and fennel trivet that i want
20:20to turn into an awesome apple sauce once those pork juices run down yep i'm doing a parsnip and
20:26apple puree and i'm doing some pickled apple i gotta ask some question about the the pork right yeah
20:32we're getting crispy skin yes and beautifully juicy meat yes got my pork belly in squares because
20:40obviously a big piece isn't going to cook in time right so obviously pressure to get that skin nice and
20:44crispy that's there's no excuse that's what i want to do yeah that is a promise
20:51that's my promise to you you're shaking on it you gotta deliver good luck thanks andy this is back
20:57to win this isn't my first rodeo in the kitchen i know this pork belly needs to be perfect
21:04it's everyone for themselves now you got one hour to go
21:18oh double hands andre you know i've got terry may as well do something with the other one
21:24interesting to see how much pressure he puts on himself
21:28i feel like he might feel obviously responsible yeah i'm feeling embarrassment i'm feeling
21:35disappointment and guilt because currently my entire world is in wine and your responsibility
21:44is to train your palate to understand different fruits different flavors different aromas let's go
21:51mate go jamie come on mate i feel like making such a simple mistake has affected my confidence
21:58and i'm feeling the pressure i've picked up a load of ingredients but now i'm doubting myself and and
22:05what i'm doing calm down good jamie it's really overwhelming because at the end of the day
22:14whoever goes home today rests on my shoulders i've let them all down
22:29go jamie come on mate now i'm doubting myself and and what i'm doing you managed to um solo it yeah
22:47don't worry miss and i made some mistakes in the past yeah it happened you know sometimes when it's simple
22:53it can be a bit of a an issue just move on nobody would you know do your best i feel terrible but
23:00joan christophe is right i need to remember why i'm here it was the exposure to so much cuisine when
23:07i was on here the first time that led me down this path that gave me something that i love
23:12i opened my restaurant alba and it was me in venue form i would say it was unabashedly loud in your face
23:26but there was a care and attention that we put into everything beautiful jamie
23:33we're getting there and the opportunity to come back into this kitchen and we find
23:38that little bit of inspiration that i took out last time i don't want that to end now
23:46i need to shake off the mistake from the first round and prove that i do deserve to be here
23:54see the duck and i see a big bowl of oranges it just clicks duck a la ranch if i can pound enough
24:01flavor into this duck and orange sauce and cook the duck beautifully i think that that's enough to get me
24:06through today i'm feeling good actually picturing myself in my kitchen at home cooking dinner for
24:14the fam and if i do that i should stay on track good job steffi you're killing it
24:23i called myself the frugal foodie because i really love to create family friendly easy delicious meals
24:32so that's what i'm going to do today let's go steffi thanks love firstly i need to cook my pork belly
24:38good to see the airfryer steffi i know right gotta rip it out right yeah yeah it is quite a big piece
24:45of pork belly but i think i should be able to render down that fat in the airfryer and it still should be
24:53tasty and delicious um steph is this i feel like this is your favorite bench up the back i love it
25:05yeah tell me what you're making sticking to what i know pork belly with an asian style caramel and
25:12fennel apple and celery at slaw and you've got some belacha on there i do i do i'm going to use the
25:18belacham in my caramel sauce because i would normally use fish sauce good idea but it's a
25:23lot more powerful i mean i want it to be funky but you know there's funky and there's funky right
25:28yeah yeah yeah exactly so i think the two things that i would be most worried about is making sure
25:33that pork's cooked perfectly and that you balance that sauce perfectly with the belacham because that is
25:38very very strong flavor it's yummy though right thank you how's that tasting step it's gonna add a
25:47little bit more yeah okay good it's really punchy which i love i like to push things to the limit
25:57with these things so i just hope everybody else likes that as well
26:01ciao ciao matt mateo duck what are you making pasta i thought i'd do something different and make
26:11pasta yes he's back yeah i think definitely an elimination if you don't play to your strengths
26:19if you try and be creative now that's a recipe for disaster i'm gonna make filled tortellini with um
26:25potato butterflies and then a little mushroom kind of cappuccino-y broth that goes with it
26:33pasta has been a comfort for me in this competition previously and and even this time around
26:41everybody you have 45 minutes to go
26:55feed after me one chubby bobby chubby bobby don't chew it one chubby bobby
27:05two chubby bobby
27:09two chubby bobby
27:14thank you
27:19oh my son
27:26someone's baking again let's go snazzy yes girl yeah thanks buddy appreciate
27:33snazzy yes hi hi i'm good what are you doing it's called komorat what is it so it is like
27:41this very aniseed broth yeah with the smoked pancetta inside okay um also you want to have
27:46some bread with it uh it's like something completely different and if my mom hears me now she'll
27:52probably like oh my god i guarantee she's watching this is her specialty and she makes
27:56this very odd traditional way only using the green part of this wow so it's very aniseed very
28:01yeah it's pretty much fennel 90 of the dish but it's a big risk that's very much either you love
28:08it or hate it all right well it's amazing you're bringing it to the master chef kitchen but you're
28:12really going out on a limb here i know massively come on snaz thank you so much guys appreciate oh my
28:17god what am i doing and dear sophia questioning my dish and the the more i think about this dish the more
28:27i remember the people actually that don't love this dish so i remember my sisters they would always
28:33leave the house when mom cooks it they could not stand it i don't know how does my brain work and why
28:38did i go for this and really a bit upset at myself uh but then again there's no coming back now i've
28:45started with this dish and i'm gonna punch it through there's no time to change it now you just need
28:50to stick to it and you need to nail it very worried and just like that there's only 30 minutes left
29:06all right you're doing that so you're doing that i'm making twisties or truff yet
29:12a pasta with corn and carrot a little carrot puree a little peanut verde and lime bournoisette
29:22andre what are you doing truff yet twisties so i'll be hand making them nice with the edge with
29:29the edge of my hand yeah yeah yeah yeah fat twisties truff it they'll take a long time they do good luck
29:36thank you i need to start making this pasta shape because that's gonna evaporate that time
29:45kind of get into rhythm it's actually quite hard to do you've got to get a feel and then you get on
29:49a rhythm and then you think you've got it and then you stuff one up and then you go back to scratch
29:53again like it's all about rhythm and feel yeah love the pasta caress the pasta and you go wow
30:01wow it's very unusual to see that it's fantastic it's very hard to do sir even my grandmother was
30:09trying to do that i remember when i was when i was a kid oh that's a good one from the the back of her
30:14hand oh my god flash back to me thank you for that by the way thank you it's beautiful
30:19it started with a juice bar and now it's a pasta bar oh that's a good one too
30:33my pork's in the oven i've got my pickled apples pickling away my puree is nearly ready to go
30:39how's the pork timmy it's cooked it hasn't crackled my pork's done but the skin is nowhere near crispy
31:01these are going back in
31:02are they going back in the pork the pork's cooked but i don't want to over-risk cooking the pork but
31:10it's um it's that skin obviously i it'd be nice to have longer in the oven but i i just don't want
31:18to risk over cooking that beautiful pork underneath it's that delicate balance of sure getting that
31:22crispy yeah can i ask yeah is there a plan b
31:32because you are risking your whole competition
31:38is there a plan b it's all i'll ask
31:50is there a plan b because you are risking your whole competition yeah come on yeah thank you
31:57let's go tim let's go tim i can't afford to put it back in the oven because then the pork will overcook
32:05keep going mate and then light bulb moment just going to put the skin just in the
32:11hot oil just to deep fry the skin nice nice mate i need to make this work
32:18i think i can still get it crispy i can still save it
32:24is it working
32:30we can feel the tension 15 minutes to go
32:34come on guys very silky jamie yeah just finish it off put a bit of butter nice work mate duck's now in
32:50the oven my sauce is still roasting puree is nearly done i think i'm good
33:06you you make sure that it's not overcooked yeah wait are you sure
33:13use your fingers use your fingers it's over
33:26what's wrong with it i think we're slightly over oh one job jamie
33:32so far today i couldn't pick a strawberry i've put my team into elimination and i've overcooked my duck
33:39like this day couldn't get any worse yeah i'm not what oh yeah i don't think there's time to break
33:49down another duck get it in a pan and get it in the oven you're gonna do it again jamie i'm gonna
33:56cook another one but can't change it just gotta go yeah yeah good idea jamie good one mate i don't know
34:04whether it's going to be rested i don't know whether it's going to be perfect but it's going to be better
34:07than overcooked so you just got to go to work fairly fairly
34:15how are the mushrooms going maddie so much flavor it's pretty simple it's got a very strong
34:21mushroom flavor but that's the flavor that i'm looking for let's go matt that's it i need to
34:26start rolling out those tortellini and making them perfect they look really nice thank you air fry
34:34queen i've tasted my caramel sauce now that it's finished it is strong like it's punchy
34:51but that's how i want it to be
34:52look i'm looking at this piece of pork belly that i've got it's a lovely square shape and i think it's
35:01going to look really nice on this beautiful plate that i've picked out pretty plate huh that's going
35:06to look incredible looking at this plate i think it is a really accurate representation of the kind
35:13of food that i love to cook it's quick easy simple and delicious your dishes need to be ready in five
35:27oh that's a good sound nice sound timmy this this is it if this isn't crispy i'm going home
35:34i'm still worried about it yeah it was like just like just starting keep pushing three minutes to go
35:51my pasta is plump it's singing pavarotti to me out of the pan saying come take me out
35:57and ready to plate it up puree very sweet from the carrot junctuous seasoned there's a little bit
36:06of acidity in there we just plate that down first
36:13peanut verde on top of the pasta dish burn was it ping it's ready smash of lime pour it into a jug
36:21stand back ready to go but i've done a um dish which i think is fun and happy and that's
36:26what i want to play in the in the competition just be happy and have fun
36:33nice there's a few minutes to go i'm like with my bare hands pulling the the bread out of the oven
36:38putting in this little basket i need a plate so starting with all these layers smoke pancetta on the
36:45on the bottom um that's chew on top i'm putting that slow roasted fennel on the top of my dish
36:52and i'm going to finish it off with my broth i'm feeling a pressure i'm really questioning it
36:59absolutely i want to do my mom proud and i love this dish myself nice watch your time but then what if
37:06the judges are like that 50 of people that hate it i need to have one to try hey one minute to go
37:15i pull my duck out and i'm waiting i'm looking at the clock
37:31the rest of my plate is sorted my master chef life's riding on this piece of duck being ready
37:43in the last 35 seconds so i'm not in a good way at the moment jamie you're killing me man
37:50you reckon you're stressed time is up in ten nine six seven six
38:03jamie get on the plate four come on jamie three come on jamie two five
38:12come on awesome
38:30how'd you go legend ah freaking beautiful it looks great
38:35i think the duck's perfectly pink i just think that it hasn't rested long enough
38:39and i i think that that's every chance for me to go home
38:59chnez tell us what did you cook so i made kumuraj
39:09i think about it which is this like very very old traditional dish which almost no one ever makes
39:15it again and more i think about is more i'm questioning myself what have i done
39:25what are you questioning so i'm questioning because since i finished this cook i actually
39:31keep thinking of all the people that hate this dish
39:34can you please finish it so simply thank you thank you thank you thank you thank you
39:51there's a lot riding on this and when chnez is sitting there going i know people that love this
39:56but the majority of people hate this but the majority of people hate this that's a bit scary
40:15so
40:17are you kidding
40:37well sign me up to the very small percentage of people who absolutely love that dish are you joking
40:48that is insanely good at cooking
40:54all of the vegetables are cooked so well still holding their shape which is really important with
41:01being being able to really highlight the fennel it is smoky sweet and a seed deliciousness
41:11for me this is the type of dish who bring people together yes yes yes absolutely the fennel stew
41:20is so delicious so perfectly balanced the sweetness of the fennel the smokiness of the bacon and then acidity
41:31i could just have the hugest bowl of that i just want her to know how good this is and i want to see
41:38that confidence be built and carried through further into this competition so we can eat more food like
41:44that see you on the flip i'm really happy with everything on the plate i know there's a few risks
41:55that i've taken i haven't cut into that pork so i don't know what it's like in the middle
42:03and that balasham sauce i've balanced it out to how i would like it but i guess it depends
42:09whether those flavors are too strong or not for other people well first tell us what you've made i
42:17have made crispy pork belly a caramel with belsham paste some lime and some roasted cracked pepper and
42:27then the slaw is celeriac fennel and green apple
42:32thank you thank you thank you so much thank you thank you so much okay listen look
42:46wow you need to slice it very easy it's good it's good texture on the sauce
43:02um tough one because i loved her confidence but i feel like this one's gone a little bit pear shaped
43:32i'll start with the sauce great intentions and i can see where her head was going
43:36fish sauce has that beautiful umami funk so does but it is so much more powerful
43:45and i feel like it is overloaded in that caramel sauce
43:50i've actually liked the slow the right proportion it's fresh it's crunchy it's sliced properly now down to
43:58the pork when you're dealing with pork belly i mean pork in general but when it's pork belly
44:06you've got to make sure that there is no the part where there's too much fat
44:11and this one sadly had far more fat contents on meat i feel like steph might have fallen into a trap
44:20of seeing familiar things that she knew how to execute in a short amount of time
44:25with a appliance that she knows how to use well but i think she felt to look at the ingredient
44:33like even if you're really familiar with using pork belly you have to look at
44:37that particular cut whether there's too much fat for you to render in that way
44:42and i think she just went into auto yeah so i'm really worried
44:47hi tim hi guys hi tim g'day guys oh we've got a bit of tableside theater
45:02tim round two what'd you make
45:04this is my pork and apple you've got roasted pork belly underneath is an apple and fennel sauce
45:17in here is a parsnip and apple puree and then i've got some pickled apple slices on there as well
45:24you guys know that was a bit of a a hectic cook it's hard and so there's a lot of pressure on that on
45:33that pork belly there's there's no sugar coating it there's there's a lot of pressure on that little on
45:38that little plate
45:52we'll taste your dish now thank you thank you tim thanks guys
46:07a bit of crunch going on there yeah
46:24he has absolutely redeemed that crackling even though it hasn't puffed up a lot it's still quite
46:31light and crunchy and then the rest of the pork belly it's really juicy and tender
46:36the smart thing that he did with this apple fennel number was have it in the oven with the pork belly on top
46:42so it's just sucked up all the beautiful fat that's rendered out of the pork belly in a very short amount of time
46:49also what i like the parsley tastes lovely it's actually quite exciting
46:55and i really enjoyed the crackling this is what we call crackling and this is superb
47:01so i really really hope this is enough for him to save his life
47:12andre oh yeah
47:14what do you make i'm calling them twisties there's carrot and corn throffier it sits in a carrot puree
47:29and then i've made a peanut verde with the tops of the fennel and then a little lime bernoisette to finish it with
47:37just wanted to do something fun and a bit wacky and interesting so
47:41and hopefully you um enjoy it as much as i had fun making it yeah well andre you want to finish your dish
47:47thank you thank you cheers
48:00what do we think it looks stunning
48:02what do we think i'm hoping it tastes as good as it looks because it looks like a picture
48:14right
48:23i feel um how can i say that it's um it's like a flashback to me remind me my grandmother when i was a
48:45kid especially what i noticed is the way he rolled it on the side and she was doing the same except he's
48:52doing it in colors the textures are perfect because it's two different type of liquid with different
49:00starch and he managed to do something brilliant there's that lovely fineness on the end of the the
49:06pasta which is immaculate
49:08in my culette i think there's some beautiful textures in there definitely i really like that
49:15brisola peanut fennel top verde sauce that he's got going on the burn was it just lifts it and just
49:23gives it a little bit um a bit of savoriness i think he's done really well in a really beautiful way
49:30i kind of feel like it's a dish of artistry but for all palettes like i can see you giving that to a
49:35kid because it's so playful and colorful or serving it in a restaurant and still having somebody feel
49:41really satisfied
49:46here he is
49:50i've made a potato and bacon tortellini with a mushroom cappuccino mushroom broth
49:57we'll try a dish now thanks yeah thank you cheers
49:59thank you
50:05the pasta work is
50:32well done there's structure there he's actually gone so thin the tortellini are so spot on in terms
50:42of their formation the broth is a bit one note for me it literally was just the mushrooms and i think
50:51at this point we would like to see more layers and more complexity he could have used onions he could
50:57have surprised with maybe a bit of a celery in the broth god knows yeah the other thing that would
51:02have been good to see is a little bit more texture maybe in the form of a crunchy garnish or just something
51:07to sort of brighten the entire presentation of the dish it just lacks vibrancy and it's quite
51:13dull it could lead in any trouble
51:22so
51:33Do you want to just quickly tell us what it is?
51:36Today I've cooked dacala ronch.
51:43Big sigh.
51:46Obviously, a stupid mistake put us into this challenge
51:50and then a stupid mistake caused issues at the end.
51:55When you come in here, you want to show everything you can.
51:59I mean, I've had a pretty tough time
52:01since last year.
52:05So, for me, there was this huge, like,
52:08maybe this is an opportunity to not start fresh
52:13because I'm really proud of what I did,
52:15but I felt like it was kind of fate.
52:19Well, let's hope this dish is good enough
52:21to keep you in the competition.
52:24We'll taste.
52:31The fun starts tomorrow.
52:36MasterChef Australia is proudly powered
52:38by Harvey Norman Kitchen Appliances,
52:41where you'll find everything for the heart of your home.
52:44The fun of my home,
52:50No.
52:54We'll do it again.
52:56Get up for it.
52:56Go home.
52:58I think Jamie's actually pulled it off.
53:24That sauce is so silky smooth, the sweetness of the fennel with those juicy bursts from
53:32the orange and that little zing of ginger all went together so well with this really
53:38nice round earthiness.
53:40It was so delicious.
53:43Yes, the duck was not rested enough, because mine was a bit tough, but it was still actually
53:49quite well cooked, if that makes sense.
53:52I really enjoyed it.
53:55What I love very much is that sweetness, that lovely pure honey into the orange juice.
54:02The reduction was impeccable.
54:03I know the duck was not cooked perfectly, but I was so mesmerized by everything else except
54:09the duck.
54:10I think this for me, it is a safe trip.
54:13There were lots of great dishes today, but unfortunately, there was one that just didn't hit the mark.
54:32That dish belonged to, I'm so sorry to say, Steph.
54:39Oh, Steph.
54:40Oh my God.
54:41Oh my God.
54:42Oh my God.
54:43Oh my God.
54:44Your slaw was refreshing and crisp, but sadly the main event, that pork, the fat wasn't rendered.
54:57And unfortunately, the amount of belacian used in the caramel sauce was overpowering.
55:04Steph, you are an incredible cook.
55:08And you have such an energy about you.
55:11It has been such a joy to have you back in this kitchen.
55:15And we know you've got lots of followers out there, but us four, we're your biggest fans.
55:19You've blown us away.
55:21Have you enjoyed your time back?
55:23Look, I've had the best time.
55:25These guys are wild.
55:27It's so much fun.
55:29And now, Steph, it's time to say goodbye.
55:46I'm just really happy I've had the experience again.
55:50My final thoughts on being here in the kitchen are, I came, I cooked, I conquered, I went.
56:01And I had a really good time doing it.
56:06This week on MasterChef Australia, who's there?
56:14Please give it up for Curtis Starr!
56:21With tantalising tips and tricks.
56:24It's like a masterclass for us.
56:25From Curtis and our incredible judges.
56:33It'll be one hot week in the MasterChef kitchen.
56:44Nothing?
56:46All right.
56:47We are so happy.
56:48Nothing that's secret.
56:49She also hasyszyszyszyszyszyszyszyszyszysz is cool.
56:55Everything's about this Robin.
56:56You are so happy.
56:57You have a great day coming.
56:58What is things like?
57:00Looks like a beauty onIX.
57:01Not this kind is a style that lives to capable of, by making sure our familyalen,
57:06and using the chairs so you can phase your structure if needed just a couple of days.
57:07That's not just for you.
57:08You take care for yourself, you'll have to make sure to close out each other animal.
57:09You should be much more.
57:10I'm not a hero.
57:11To be comfortable in love that you guys.