MasterChef Australia Season 17 Episode 24
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00:00:00I'm John Demetrius!
00:00:04I've created something that's never been seen before.
00:00:07Oh! Oh my God!
00:00:09Viral week took the kitchen by storm.
00:00:13Hopefully this is the next viral sensation.
00:00:16Their Italian dishes with a special nonours
00:00:20brought the likes, loves and lols.
00:00:24Fantastic!
00:00:27Schnezz mastered a meteor
00:00:30that was out of this world.
00:00:32That's like fresh-time quality.
00:00:34And Declan made a mash-up to remember.
00:00:37We'll be there for the win, Declan!
00:00:41Tonight, everyone else faces an elimination
00:00:46with a social media megastar.
00:00:57Oh, it's a nice day.
00:01:10But we're still wearing a black apron though.
00:01:12Yeah.
00:01:14In a sick, twisted kind of way,
00:01:16I'm kind of excited to wear the black apron
00:01:18because I've hardly won it at all so far in the competition.
00:01:20I feel so lucky,
00:01:22but I think there's a different kind of pressure
00:01:24that you put on yourself.
00:01:25Hopefully I'm out and up on that gantry quick sticks.
00:01:28So I'm kind of keen to see how I go under this increased pressure.
00:01:32Morning, all.
00:01:44Morning.
00:01:45Morning.
00:01:46It is an elimination today.
00:01:48We're throwing you into two mammoth rounds
00:01:51that will determine who stays and who goes.
00:01:55But we're bringing in someone very special to help inspire.
00:02:02The only way to wrap up a week of viral sensations
00:02:07is with a social media superstar.
00:02:10Ooh.
00:02:12Who's been racking up views since 2021.
00:02:17With over 20 years of experience working in professional kitchens,
00:02:22he decided to take his expertise online.
00:02:24Let's try and wrap your heads around this.
00:02:28Instagram, 4 million followers.
00:02:314 million.
00:02:32Yeah.
00:02:33TikTok, 6 million followers.
00:02:35I have a 6 million.
00:02:36YouTube, over 3 billion views.
00:02:39Whoa.
00:02:40Jesus.
00:02:41That's right.
00:02:42I said billion.
00:02:43That's crazy.
00:02:44Crazy.
00:02:45Say a big, hey babe,
00:02:47to the king of fruit top.
00:02:49Woo!
00:02:50As it comes!
00:02:52If you've been living under a rock and have never heard of any cooks,
00:03:01then let me tell you, he is this incredible chef
00:03:05and he posts the kind of dishes that any home cook could do,
00:03:08but he does it how a chef does it.
00:03:10I absolutely love him.
00:03:11I'm here for it today.
00:03:12Hey babe.
00:03:13Hey babe.
00:03:14Hey babe.
00:03:15Hey babe.
00:03:16What do you want to eat?
00:03:17Mmm.
00:03:18Scotched egg.
00:03:19Fish and chips.
00:03:20Ramen.
00:03:21Chicken biryani.
00:03:22Hey guys.
00:03:23Oh hey.
00:03:24How are you?
00:03:25Cool.
00:03:26Who follows Andy Cooks?
00:03:27Theo, you watch this guy online?
00:03:28Yeah.
00:03:29I love his cooking.
00:03:30I've actually done a lot of his recipes before.
00:03:31And um, yeah, big fan.
00:03:32So, very excited.
00:03:34Appreciate that.
00:03:35So, Andy, how did this all start?
00:03:36I lost my job at the start of Covid.
00:03:37So, I started making videos, thought we'll have a crack at this.
00:03:42Can you remember the one where you're like, oh, something just happened there?
00:03:47Yeah.
00:03:48It was the first Hey Babe we ever did.
00:03:50start i lost my job uh it started covert so i started making videos so we'll have a crack at
00:03:56this can you remember the one where you're like something just happened there yeah it was the
00:04:02the first hey babe we ever did was uh tuna nissoir and i had to fight caitlin to do the video
00:04:07she did it it went mental and then i think she was a bit upset because then she knew i was gonna ask
00:04:12her to make another one what do you think makes a dish go viral there's lots of things that make
00:04:18it just go viral but nostalgia is a huge one content that kind of inspires every every person
00:04:25and something that feels like you know they could they could almost achieve it at home
00:04:30well you're all in for a treat today andy's here to demonstrate a trend that has earned its place
00:04:36in the viral hall of fame so as we all know people eat with their eyes so it's so important to get
00:04:44that visual impact really quickly when you're making content today i'm going to show you the perfect
00:04:55cheese pool so this is a kachaporti it's a georgian bread so what we're going to do is we're going to
00:05:02mix this egg yolk and cheese and this butter and that yolk just makes it all lovely and rich oh my god
00:05:13also adds to the pool oh my gosh i think this is a really handsy dish
00:05:21cheese pool is an amazing challenge you just got to make sure the cheese stretches even on my socials
00:05:44i have my own cheese pool recipe as well in round one bring us a dish with an ooey gooey cheese pool
00:05:52the longer the stretch the better
00:06:01but don't forget it has to taste amazing as well
00:06:05we're giving you 45 minutes the pantry and garden are open the five of you who cook the dishes that
00:06:15impress us the least we'll go into round two where someone will be eliminated
00:06:21good luck guys your time starts now good to see you likewise i just i've got so much cheese
00:06:51what she what cheese is getting taken mozzarella compte not compte that's a good pulling cheese
00:06:59the brief around one today is to make the best cheese pool possible so today i'm going to do a
00:07:05pepperoni pizza jaffel so simple but knocking the reef out of the park i'm going to be using three
00:07:10cheeses i'm going to use buffalo mozzarella uh compte which is a beautiful career nice and stretchy a
00:07:15little bit of parmesan to season it up as well and if i can get a good cheese pool then hopefully i'm
00:07:18on to a winner you spoke about nostalgia before so i think for me this isn't like a michelin star
00:07:23challenge of the crazy cheese pool it's like comforting yummy big cheese pool that's the idea
00:07:28how are you getting a pepperoni pizza flavor into the jaffel uh just grated some beautiful
00:07:32heirloom tomatoes and making a sugo i've got some beautiful buffalo mozzarella um the compte is less
00:07:38pepperoni pizza i was hoping you didn't see that one to be honest now what were you trying to
00:07:44there's only a handful of ingredients but kind of like all good italian cooking just yummy
00:07:48ingredients done simply done well my pepperoni pizza jaffel is really really simple and when
00:07:53you cook simple food in the master chef kitchen it has to be executed perfectly who's got comte who's got
00:07:59the comte i've got comte okay go go for a hunk yum more palm more palm i'm making um sicilian arancini
00:08:12and they're shaped as mount etna because that's where my nonna is from i'm going to make curry chicken
00:08:19so i've got cut the pastry at the bottom uh and then i'm going to sandwich it with scamoza and spiced chicken
00:08:25watch what's cooking chicken i am making jalapeno poppers because they are delicious and uh cheese
00:08:32pulled you know that's the perfect that's hitting the brief out of the park are you excited about
00:08:37having hay bay in the house absolutely love andy he actually follows me as well oh
00:08:45andy welcome to the my chef kitchen i gotta say that was a reception when you walked in you got some
00:08:50bears in the house very flattering and it's because you do a bloody good job mate yeah you're here for
00:08:56a bloody good challenge too because like a cheese pull is there anything more alluring what do we
00:09:02want to see i want to see some technique the the level of these cooks here now i follow a lot of them
00:09:07online i know how good they are and i want to see some technique because i think you're going to have
00:09:11to just step above it's um it's only 45 minutes but you can do a lot in 45 minutes
00:09:25hope your cheese poured out the big guns 30 minutes ago let's go come on guys this is a romantic
00:09:32benny so yeah yeah i'm gonna be doing um lamb cheesy samosas love the idea the binda love it
00:09:45this dish has a lot of flavor it's deep fried it's gonna be nice and gooey i just have to make sure i get
00:09:50the the timings right my samosa dough is resting i'm working on the lamb mixture but i need to also
00:09:57start working on this mozzarella i mean that is the challenge today hey guys oh my god oh my god
00:10:04very good my husband's a massive i mean i am too but he actually sends me your videos almost every night
00:10:11inspiration for the cheese pool what do you got um so i'm doing a cheesy lamb samosas and what i'm
00:10:15going to do with the mozzarella i'm going to herbify it so i'm going to add a little bit of cashmere
00:10:19chili a little bit of garam masala hopefully the filling's going to be nice and hot and when i
00:10:22stuff that in and deep fried the deep frying pit is going to be like a longer deep fry okay so
00:10:27hopefully that heat goes in and that you get that beautiful pull yeah can i say you have an absolute
00:10:34ton to do yeah yeah 45 minute challenge and it is going yep i'm on to it
00:10:39today i'm making buffalo chicken tenders with super stretchy blue cheese sauce blue cheese isn't
00:10:50really known for its stretch more its flavor so i'm gonna have to figure out a way to make this sauce
00:10:57super stretchy i'm gonna make like a roux with tapioca starch i've got plenty of time to play around
00:11:02with it i think more mozzarella's gonna make it more stringy but i don't want it to take away from the blue
00:11:06cheese flavor which is there in theory i think this sauce should work as long as i balance my blue
00:11:14cheese with mozzarella i think that it should stretch and it should still taste really good
00:11:20taking a gamble dash yeah a bit of a gamble i've never made it like this before i'm trusting the
00:11:25science well i think it's a really good idea i think it's a great way to stand out from the crowd
00:11:29as well um and stay out of round two if you pull it off but if you don't strength round two yeah yep
00:11:39to brie or not to breathe that is the question you have 15 minutes to figure it out come on guys 15 minutes
00:11:48today i'm going to get an italian savory donut called zeppole and a packet full of cheese onion
00:12:01garlic capers and anchovies pushing it pushing it pushing pushing it i'm feeling every ounce of my
00:12:08body i'm feeling it this cook zeppole are different to a normal donut they've got a nice crunchy exterior
00:12:14and a nice uh fluffy inside a lot of processes for this this this zeppole is pretty precise so to get
00:12:21a nice crunchy exterior had to freeze the donut first then it hits the uh the deep fryer let's do this
00:12:29let's do this guy it needs 15 minutes in the deep fryer i know it's going to be a push flavors should all
00:12:39be there and i should get a really good pull but it comes down to this guy here this is the zeppole so
00:12:45now it's a pray and hope wait can't wait to see if i can pull this one up
00:13:09you're not just making a jaffel surely yeah making a pepperoni pizza jaffel okay
00:13:24the brief around one today is to make the best cheese pool possible in obviously a delicious dish
00:13:29i feel like this kind of challenge i've been um i get in my own head sometimes i do like really
00:13:34complicated things and then someone does something that's like simple but like nails the brief and i go
00:13:38ah i'm gonna do that yeah so today i'm trying that pathway of simple but nails the brief it's well
00:13:44worth nailing the brief in round one today because the five least impressive cooks are going straight
00:13:48into round two and then your head's really on the chopping block
00:13:54it's not easy being cheesy five minutes to go
00:13:58today i'm making palestinian kanafi i'm used to use doing one big tray in the middle and i know how
00:14:08to rotate it doing something so mini is really difficult for me nice man wow looks so yum far out
00:14:16i'm making welsh rare but welsh rare but it's basically um a welsh cheese on toast
00:14:24did you make bread in 45 minutes hey it's a challenge isn't it it's a challenge all right
00:14:33zeppelin pops
00:14:35i would have liked 15 minutes in the deep fryer but it's going to come down to the wire
00:14:39so i cut the zeppelin in half pack it full of anchovy onion and capers and then heat some cheese
00:14:48and then i put it over to the salamander to get it all nice and gooey and oozy
00:14:52hey babe you've got three minutes to go hey mate how you going hey babe hey babe what are you on for dinner
00:15:08it's actually might be all right oh
00:15:14okay that's a good cheese one it does cheese go with cheeses the one that pleases
00:15:22it's going to be waiting now i'm just staring at the samosas it's taking so long to brown and i'm
00:15:28just like i want that beautiful golden brown texture my chutney's all good to go if i take
00:15:35the samosas out early you're not going to get that crisp on the outside i'm going to take them out at
00:15:40the 10 second call one minute to go
00:15:49she's cheesy that looks awesome callum looks so good i take my chicken tenders out of the deep fryer i
00:15:57get them tossed in the buffalo sauce to give them pizza flavor let's go dash i'm stirring my blue cheese
00:16:04sauce it's it's definitely holding on to the whisk which is fantastic it's maybe not a cheese pool in
00:16:10the sense of like a pizza but i just hope this dish is enough to keep me out of round two in the
00:16:16elimination 13 seconds wow if it doesn't look like my non-nose should be throwing something at the
00:16:27television right now
00:16:44oh hold on mate that was crazy oh my god yeah just a little bit gooey a little bit gooey
00:16:50right over time to bring your cheesy morsels down to the front oh so fancy this is looking great
00:17:03look at the variety unbelievable i'm really nervous today because usually i taste before i serve it to
00:17:10the judges today i haven't done that so the first time i'm going to see the cheese pool is going to be
00:17:16when the judges open it to pinda what is your cheese pool dish so i've made um cheesy lamb samosas
00:17:24for you guys today with like a sweet and tangy like a chutney sauce
00:17:33feels very tight
00:17:38yeah
00:17:46you can go skipping with that
00:17:54everything you get emotional over a bit of cheese getting pulled out
00:18:00delicious
00:18:12honestly
00:18:15that was amazing the flavors are super well balanced i love the sweetness of that chutney and the sourness
00:18:20too to pull that off is really impressive well done thank you to pinda oh man cheese pool was a 15
00:18:26out of 10 and the flavors back right up like it was insanely good and there is so much work going on
00:18:32there thank you pastry filling chutney the cheese pool element like you've nailed every single one
00:18:41like you know how you said that your husband normally sends
00:18:44you his recipes yeah i want that recipe i reckon this is good that's what's gonna happen your husband can send
00:18:50him your recipe because that is like
00:18:56i've never made a dish with a cheese pool before hand on heart i would have never done this at home and
00:19:02this is just incredible laura what have you made i've made a sicilian arancini and they're shaped as
00:19:08mount etna because that's where my nonna is from yeah hold the phone
00:19:15oh my god
00:19:18beautifully seasoned love the choice of cheeses and beautiful shape love the shape
00:19:22painting phil i made jalapeno poppers little pool yeah yeah it's not the size that matters
00:19:32it tastes like a great jalapeno popper the bacon's really nice and prominent
00:19:35it's a tasty little dish hello selena what did you make uh it's kanafe cigar
00:19:42yeah yes baby
00:19:43the white chose of cheese and the honey and the pistachio is just extra point i love it jamie
00:19:53what have you made us korean cheese corn uh some bulgogi beef to make into a little psalm
00:20:06i love that that bulgogi was nice and sweet loved it with the perilla leaf as well
00:20:10sarah what have you made chili cheese stuffed paratha with a tomato bhaji oh yeah yes nice one
00:20:21paratha was was delicious what makes this dish for me is actually this tomato chutney i think really
00:20:27well balanced and it cuts through all that cheese and dough really nicely
00:20:33dash what have you made us buffalo chicken tenders with the blue cheese sauce and you did something
00:20:39unusual here you you weren't relying on the cheese because obviously blue is very fatty
00:20:43that's right you've added tapioca flour to try and create like stretch in a way yeah yeah this challenge
00:20:49is all about the stretch and if this blue cheese dipping sauce does not stretch that could send me
00:20:55into round two already yep
00:21:11already yep
00:21:15hang on hang on hang on
00:21:16oh
00:21:30Darsh, I think that all the flavours were delicious.
00:21:44So I loved that coating you had on the chicken.
00:21:47Where I think you went wrong is texturally.
00:21:49Because it's kind of gloopy, you know what I mean?
00:21:52I think the fry on your chicken was nice.
00:21:53I just would have punched it so much harder with the blue cheese.
00:21:57My cheese didn't pull.
00:21:58My blue cheese flavour wasn't there.
00:22:01And that could send me into round two.
00:22:05Audra, what is your cheese pool dish?
00:22:08So today I've made for you curry chicken kataifi.
00:22:12So you've got the kataifi and then you've got a layer of skarmoza
00:22:16and then the curry chicken and the sauce.
00:22:21Hello.
00:22:22G'day.
00:22:23Yeah.
00:22:24Oh, it's my way.
00:22:26Yeah.
00:22:27Wow.
00:22:28That's a cheese pool.
00:22:35Oh my God.
00:22:46Audra, first of all, it's probably a 13 out of 10 on the pool chart.
00:22:49It was epic.
00:22:50Great fry on the kataifi.
00:22:53Love the depth of flavour on the sauce.
00:22:54In 45 minutes, that's gnarly.
00:22:56I think it was very smart of you using smoked mozzarella with the chicken and this wonderful
00:23:02chilli curry sauce.
00:23:03I love it.
00:23:04It's fantastic.
00:23:07Andre, what have you made us, mate?
00:23:09Today I've made zeppole with anchovy, onion and capers with grana padano,
00:23:16caciocavalla, fontina and mozzarella.
00:23:21So all the cheeses then?
00:23:22Nearly.
00:23:23Amazing.
00:23:23All the best Italian cheeses, Andy.
00:23:24I'm confident that I'm going to get a cheese pool today because these cheeses that I'm using
00:23:29are great for a gooey, oozy, cheesy pool.
00:23:34That's fucking good.
00:23:44Yeah.
00:23:45Nice.
00:23:46Stretcher.
00:23:59Love the anchovy, love all the cheese in there.
00:24:02But unfortunately, that was still raw.
00:24:05The dough was still completely raw through the centre.
00:24:07Good flavours, though.
00:24:08Love the intensity of the anchovy with the cheese there.
00:24:11But I'm gutted for you because it's very tasty
00:24:14and it's a great idea.
00:24:15You just haven't pulled it off with the cook.
00:24:17I don't want to be in round two.
00:24:19It's one step closer to the doom of MasterChef kick-out-ville.
00:24:25Semirah.
00:24:26Palestinian kenefe.
00:24:29Yes, look at that.
00:24:31Yeah.
00:24:32Flavours were solid.
00:24:34I thought, though, it had a little bit too much residual ghee
00:24:37and I don't know whether it's because you did it small.
00:24:41Ben, what have you made?
00:24:42Welsh rabbit.
00:24:44Ooh.
00:24:46My soda bread was uncooked.
00:24:47Really well-seasoned, though.
00:24:48Good flavours.
00:24:49Just didn't pull it off with the execution.
00:24:53Callum, what have you made?
00:24:54I've made a pepperoni pizza jaffel.
00:24:59And what's inside?
00:25:00Yes, I made a beautiful sugo, pepperoni, buffalo mozzarella,
00:25:04a little bit of comte, and brushed with hot honey
00:25:07and a little bit of parmesan to finish.
00:25:09I'm just a little bit concerned that this dish is too simple.
00:25:12All right.
00:25:14It's cold.
00:25:15It's cold.
00:25:17Oi.
00:25:18Oh, yeah.
00:25:19Oh.
00:25:19Oh.
00:25:20Oh.
00:25:21Oh.
00:25:22Oh, still.
00:25:23Oh, yes.
00:25:25Yeah.
00:25:26Oh.
00:25:27I love a jaffel.
00:25:40Man, it was delicious jaffel.
00:25:41I think there was a couple of things for me.
00:25:43The big pieces of pepperoni, when I ate it, it just kind of pulled out,
00:25:47which I think is an issue when we're doing a cheese pool challenge.
00:25:50Sure.
00:25:51And I think the balance was off a little bit.
00:25:52It was a little bit too sweet.
00:25:54OK.
00:25:55I wish that you added one more element in there,
00:25:57maybe a protein or something that you'd treated with a little bit more attention.
00:26:01I do, I feel for you, Callum, because I know when we visited your bench,
00:26:05you said, you know, I always overthink things.
00:26:07But I think sometimes it's also just good to be you.
00:26:10Yep.
00:26:11Normally on a day like today, you might get away with this,
00:26:13but there's a lot of good food out there, man.
00:26:16We've just got to see what happens.
00:26:18Thanks, guys.
00:26:19I don't necessarily regret my dish because I think the concept is really fun.
00:26:22Just think that maybe I could have done a little bit more of my time
00:26:24to really show the judges a bit of extra technique.
00:26:28Well, we've got plenty of ooey, gooey cheese pools today worth celebrating.
00:26:33We were looking for a bottom five.
00:26:35If I call your name, you're cooking in round two.
00:26:41Josh, Samira, Andre, Callum, and Ben.
00:26:53Everyone else, you're safe.
00:26:54You can head up onto the gantry.
00:26:55I really didn't want to be in the second round of this challenge.
00:27:00It's...
00:27:01Everyone's a really good cook.
00:27:04And I hope I don't have to use this immunity pen.
00:27:05I hope I don't have to be in the next round of this challenge.
00:27:35Oh, yum.
00:27:45Whoa.
00:27:46Oh, yes.
00:27:49Oof.
00:27:51Whoa.
00:27:52Oh, yum.
00:27:54Yeah.
00:27:55Mouthwadering.
00:27:55Oh.
00:27:59Perfect.
00:28:03This is great.
00:28:04Oh, yum.
00:28:05Oh, hello.
00:28:09Nice.
00:28:11Give it up for Andy Cooks.
00:28:16You guys notice any recurring themes in that round?
00:28:25In each of those videos, there was a moment that made our mouths water.
00:28:30A satisfying slice that revealed something exciting.
00:28:35For round two, we want you guys to bring us your perfect slice.
00:28:43Make it special.
00:28:45Make it delicious.
00:28:46We're giving you 75 minutes.
00:28:51The pantry and garden, they are open.
00:28:55And whoever cooks us the least impressive dish will be going home.
00:28:59Now, Ben, you've still got that immunity pen on your apron at any point during the cook.
00:29:08You can play that and you'll be safe up there.
00:29:10Good luck.
00:29:12Your time starts now.
00:29:13Looking at the montage, Andy's food looked delicious.
00:29:22There's always a revelation once he slices through it and opens his food up.
00:29:27Today, we've got to replicate something like this.
00:29:29All right.
00:29:30Let's start here.
00:29:32Eggs, eggs, eggs.
00:29:36Nice, Samira.
00:29:37Go, Samira.
00:29:39Oh, double.
00:29:40Double fracker.
00:29:41There's a lot of pressure in the kitchen right now.
00:29:44Round one didn't go to plan.
00:29:46So, yeah.
00:29:47I'm feeling very frazzled and I'm up against some incredible cooks.
00:29:54So, my strengths are desserts.
00:29:56That's what I'm going to stick with today.
00:29:57Gosh, what are you making?
00:29:59Uh, shoe buns.
00:30:01I'm doing a shoe inception.
00:30:03It's going to be like shoes within shoes.
00:30:04Oh, yeah, nice.
00:30:06Obviously, it's a challenge where we need to have a grand reveal or some kind of cross section.
00:30:10So, yeah, fingers crossed.
00:30:11What are you making, Benny?
00:30:19Bit of a scotch eggy thing.
00:30:21Oh, yeah, nice.
00:30:22Yeah, Ben.
00:30:23Boutique for Benny with a penny.
00:30:26Oh!
00:30:27Don't make it more.
00:30:30It's not a chocolate balloon.
00:30:30Oh!
00:30:33I think everyone is feeling the pressure in this moment because they're up against stiff competition, right, in round two.
00:30:42All we want to see is a satisfying slice and then it open up and ask us to go, ah.
00:30:49The thing is with these dishes that we've asked them to do today, they're not going to know what's happening inside until they slice it for us.
00:30:58Give me a whiskey.
00:30:59Ah, whiskey business.
00:31:01Indeed, whiskey.
00:31:02Milk powder, butter.
00:31:05Pan on.
00:31:06I'm feeling a little bit nervous because I have a one in five chance of being eliminated.
00:31:10I've never been so close to going home.
00:31:12So, this round, I'm going to nail that brief and create a perfect slice to prove to the judges that I deserve to stay.
00:31:18You've got bigger fish to fry for that, my friend.
00:31:22How does salt work?
00:31:24What are you making, Callum?
00:31:25I'm going to call this dish strawberries and cream.
00:31:27So, it's trying to do everything I didn't do this morning.
00:31:30So, I bit off less than I can chew, so now I'm trying to bite off more than I can chew it.
00:31:32So, it's not just strawberries and cream.
00:31:35So, it's going to be like a layer of ice cream on top of a layer of ice cream with a divot in it.
00:31:39It's going to have the oil.
00:31:41So, yeah, it's strawberry sorbet and strawberry gum ice cream.
00:31:45And then for this secret basil oil, this thing is going to be covered with a little ruby chocolate disc,
00:31:50which is going to kind of cover the whole thing.
00:31:51So, when you cut into it, you're going to have that reveal of the kind of the cross section and it kind of gluing out everywhere.
00:31:55I love the ambition.
00:31:57Let's just make sure we're not getting a smush and we're getting a slice.
00:32:00Yeah.
00:32:00So, everything has to be the perfect texture to slice through.
00:32:05Yeah.
00:32:05And if it's good, I want to see this on your Instagram soon, yeah?
00:32:08Okay.
00:32:08Good.
00:32:09That's a good deal.
00:32:10Thanks, Annie.
00:32:11Thanks, Zoe.
00:32:12You all right, Cal?
00:32:14Yeah, just got a few bits and pieces on.
00:32:17I know I've got a lot to do in this challenge.
00:32:19Ice cream's not...
00:32:19You don't slice an ice cream.
00:32:21I need to make sure I've got enough time that I can not only make these ice cream,
00:32:24but actually get them frozen rock solid, assemble them so that they're really holding that layer.
00:32:29Seems like you're stressed though, doesn't it?
00:32:32I saw where the best of times can take nearly an hour to churn and freeze.
00:32:35I'm not going to make the same mistake I did in round one.
00:32:39One of the reasons I came back into this competition is to see how far I can push myself.
00:32:43Having my beautiful wife and a couple of young kids as well, it's tough to leave them behind.
00:32:50So I really want to give it my best shot because otherwise, what's the point of being away from them all?
00:33:00Good, thank you.
00:33:01Yeah, happy days.
00:33:02I just need to head down, bum up.
00:33:04I think I can get this done.
00:33:05Okay, guys, already 15 minutes gone.
00:33:12One hour to go.
00:33:13Allez, allez, please.
00:33:15Woo!
00:33:16Come on, Tamira.
00:33:18Come on, Tamira.
00:33:18Come on, Tamira.
00:33:19Woo!
00:33:19Come on, guys.
00:33:21Come on, guys.
00:33:26Today, I'm doing a French onion choux.
00:33:30Chou and Mushi is basically a riff on a Japanese steamed egg custard, but I'm turning it into
00:33:35all the French onion soup flavours.
00:33:39All right.
00:33:40My chou and Mushi will be all in layers.
00:33:42It's going to look like not much on top.
00:33:45It's just going to have a crisp on top.
00:33:46And once the judges slice through it, it will be revealed this beautiful silky chou and
00:33:52Mushi and a lot of onion on the base of it.
00:33:54I'm just working on my crisp at the moment.
00:33:57Let's part this out.
00:33:58And with this crisp, I'm taking nutritional yeast.
00:34:02Sounds delicious, doesn't it?
00:34:05And olive oil, flour and water and making like a batter for the crunch on my dish.
00:34:15Come on, Andre.
00:34:16All right, let's go, Andre.
00:34:17Woo!
00:34:17Come on, bud.
00:34:21Round one, I went small and against what I usually do.
00:34:25Round two, I'm putting me on that plate and I'm going big.
00:34:29I'm making ma'alube.
00:34:32Ma'alube means upside down in Arabic.
00:34:34So pretty much you have meat and veggies layered up in the pot.
00:34:37And then once you flip that pot over upside down, it will all collapse into these layers.
00:34:44So I think this is the perfect dish.
00:34:47You start with a layer of lamb, which I'm going to pressure cooker to start tenderising.
00:34:52And then a layer of all the fried vegetables.
00:34:55And then the layer of rice.
00:34:58How are you going, Samira?
00:34:59Once I get these done, I should be going good.
00:35:02I have to get every single element ready so I can lay it up in the pot to finish cooking.
00:35:07Come on, Samira.
00:35:08Let's go, Samira.
00:35:12What's that, Cal?
00:35:13Ruby chocolate and cocoa butter.
00:35:15Yeah.
00:35:15That's going to be my little thing on top that you, like, kind of have to crack through.
00:35:19Nice binning.
00:35:21Go, Samira.
00:35:25Whoa.
00:35:26Okay, nice.
00:35:26My idea for my satisfying slice is a shoo bun inside a shoo bun.
00:35:33Hello, Dash.
00:35:34Hello.
00:35:35What are you making?
00:35:36I'm doing shoe-ception.
00:35:37So, shoe bun, orange blossom creme pat, another shoe bun inside, and then a stash of praline
00:35:44in the middle of the shoe bun.
00:35:45So when you cut it open, you should get ooze.
00:35:48Whoa, that is technique central.
00:35:51Technique central.
00:35:52So, shoe pastry lets the most seasoned chefs come undone.
00:35:55Yeah.
00:35:55And you're doing two times the amount of shoe pastry, though.
00:35:58Yeah.
00:35:58In two different sizes.
00:35:59Two different sizes.
00:36:00I hope you're a confident pastry chef.
00:36:02I hope so, too.
00:36:04You just absolutely have to pull that one off because it is an important day.
00:36:07Yeah.
00:36:08All right.
00:36:08Thanks, guys.
00:36:09Thank you, thank you, thank you.
00:36:10With shoe pastry, which I've cooked a hundred times in this kitchen, you create the dough
00:36:16and the eggs are what gives it the rise.
00:36:21By the third egg, it's starting to look really good.
00:36:24But I've made this recipe, like, so many times.
00:36:28Last season and every season, and I always add four eggs.
00:36:31Two, three, plus one.
00:36:33So I'd have to stick to the way that I've always done it.
00:36:35Get the shoe in the oven.
00:36:38Um, I'm honestly going off intuition to make sure if the shoe's the right size, so I'm going
00:36:42to be piping a couple of small ones, a couple of larger ones.
00:36:45Go dash.
00:36:50Oh, come on.
00:36:51My shoe pastry is a lot looser.
00:36:56Take your time, mate.
00:36:57Yeah.
00:36:58A lot more liquid than usual, and I'm really worried.
00:37:03But I'm running out of time.
00:37:08I have so many other elements that I need to finish for this dish to work.
00:37:13Shoe does weird things, and I'm hoping that I'll have something to work with.
00:37:18If there's no rise, I am stuffed.
00:37:23Shoe does weird things, and I'm hoping that I'll have something to work with.
00:37:33All righty-roo.
00:37:37It's really starting to plate up.
00:37:39Yeah, but it's going to be, like, layered, so it's got to freeze into the plate for it
00:37:44to be able to cut open.
00:37:47It's round two.
00:37:48I've got 75 minutes to make something with a satisfying slice.
00:37:52It's enough time to make a great dish, but it still has to have that very clear moment
00:37:56of cut it and have a look at something sexy inside.
00:37:59My strawberry sorbet's done, so I quenelle it onto the plate,
00:38:03make a little divot for then the next layer of ice cream to go on.
00:38:07I need to get this plate back in the freezer straight away,
00:38:09because if that doesn't set in time, the whole dish loses that sliceability.
00:38:14Very nice, Callum.
00:38:15Thanks, mate.
00:38:19Nice, Ben.
00:38:19Good peeling, Ben.
00:38:21All right, the very fresh eggs.
00:38:23Today I'm making a fishy scotch egg, which has a bechamel coating with ocean trout in it,
00:38:28all sitting on top of a little celeriac remoulade nest,
00:38:31so it looks like an egg in a nest.
00:38:34When you cut open the scotch egg, you expect to see a bright yellow yolk.
00:38:38It's pretty amazing.
00:38:39It'll be dark.
00:38:42But I'm going to inject balsamic vinegar into the egg yolk,
00:38:45so that when it's cut open, it's got yellow and black.
00:38:47It's definitely a risky dish, full of technique.
00:38:51Ooh.
00:38:52I'm going to take some yolk out, so there's room for whatever I put in there.
00:38:55Otherwise, it will just explode.
00:38:56But one thing I do not want to do is have to play my immunity pin.
00:38:59All right, let's try this out then.
00:39:00So I need to do everything I can to keep us up in this competition.
00:39:03He's extracting the yolk.
00:39:05Maybe he's injecting it with something else.
00:39:11Oh, that's what he's doing.
00:39:12Oh, my God.
00:39:13Benny.
00:39:14Oh, my God, Benny.
00:39:15He's starting to find just on Benny.
00:39:17Oh, my God.
00:39:19The strategy here is go hard or go home.
00:39:22So then what happens when we cut that open?
00:39:24But I really think this could work.
00:39:26Kind of.
00:39:27But the hardest thing about this challenge is that
00:39:29I won't actually know until the judges taste.
00:39:32Let's go, Benny.
00:39:33Here's a slice of reality for you.
00:39:3620 minutes to go.
00:39:40Yeah, girls.
00:39:42Solid work, Cal.
00:39:43Thanks, mate.
00:39:45Mm.
00:39:47They all right?
00:39:48Yeah.
00:39:50Hopefully they start rising.
00:39:57The onions will form the base of my chow and mushy custard.
00:40:00They sit down in the plate.
00:40:03And then the chow and mushy goes on top.
00:40:05Then it goes into the steam basket and sets.
00:40:08Is he going to have a slice?
00:40:10I don't know.
00:40:12A little bit worried for Andre.
00:40:14This dish looks like an egg, a scrambled egg.
00:40:18I'm just not sure that this is going to hit the brief of, you know, cutting in and showing
00:40:23eight different layers.
00:40:26Nice!
00:40:27Awesome!
00:40:31The search for the perfect slice is paved with a lot of risk.
00:40:35They're going all out.
00:40:37Calum is making strawberries and cream, he's calling it.
00:40:42And he's got a sorbet, he's got an ice cream, and then a chocolate dish on top.
00:40:46He did say he feels like he bit off less than he could chew this morning.
00:40:50Now he wants to bite off more than he could chew.
00:40:52Well, he's ticked that box.
00:40:55Calum, that looks epic.
00:40:58And then there's Dart.
00:40:59He's doing this shoe-ception.
00:41:01He's doing two shoe buns, one inside each other.
00:41:05The shoe's hard to get right for the best chefs.
00:41:09And especially under a time crunch.
00:41:11And I've already looked in the oven.
00:41:14It's not looking great.
00:41:20My orange blossom creme pat's done.
00:41:22I move on to my pistachio praline.
00:41:24And this is going to go into my centre shoe in my shoe-ception shoe bun.
00:41:30My pastry's in the oven.
00:41:32Fingers crossed these shoe buns rise.
00:41:35All right.
00:41:36How's the shoe looking, Dash?
00:41:38I've got one there.
00:41:41I've made, like, dozens of shoe desserts.
00:41:46Paris press, crawlers, croquembouche.
00:41:49I've done it all.
00:41:51And this is the first time that this shoe pastry just has not risen.
00:41:55I don't know.
00:41:56This one, they're, like, rising.
00:41:58But it's kind of strange.
00:42:00They're a little bit, like, misshapen.
00:42:03I've got a few in there that I can use, which is good.
00:42:04Yeah.
00:42:12Wish that, wish that, wish that, keep that.
00:42:15They look a bit, um...
00:42:17A bit crispy.
00:42:19Hopefully you can pivot.
00:42:22Mm.
00:42:23Mm, OK.
00:42:24Come on, Dash.
00:42:25Keep going, man.
00:42:26Today's challenge is all about the satisfying slice.
00:42:28And because my shoe hasn't risen in the way that I would like,
00:42:32I'm going to have to pivot and still create that slice,
00:42:35but just in a different way.
00:42:36Dash, just think about a different way to present it.
00:42:38It tastes good.
00:42:39It's just the instruction.
00:42:41You can cut the tension with a knife.
00:42:45Ten minutes to go.
00:42:46Come on, guys.
00:42:46You got it.
00:42:47Let's go.
00:42:51We're good.
00:42:52We're good.
00:42:52We're good.
00:42:53Time is slipping away.
00:42:54This challenge is going very, very quickly indeed.
00:42:57My strawberry sorbet's gone back into the freezer
00:42:59to set really nice and hard.
00:43:01For now, the strawberry gum ice cream to get scooped on top of it.
00:43:06This is a crucial stage to get right,
00:43:08so I need to get a really nice even scoop here
00:43:10so I get that beautiful layer
00:43:11when the judge is cut into the dish.
00:43:13But it's also going to have that divot,
00:43:14so I've got somewhere for that sneaky oil to hide.
00:43:17Beautiful, Callum.
00:43:19The idea of this dish is that all the elements
00:43:21are kind of pink or white,
00:43:23and then when you chuck a knife into it and cut it open,
00:43:25not only do you see that kind of cross-section
00:43:26of the different ice creams,
00:43:28there's going to be a beautiful basil oil
00:43:30that's going to sort of goo out
00:43:31for that grain reveal moment.
00:43:33I think Callum's going to do an absolute scorcher.
00:43:35Yeah.
00:43:37It's got some mirror.
00:43:37Good, girl.
00:43:41So to assemble the mattooth,
00:43:42you start with a layer of man
00:43:43and then a layer of all the fried vegetables
00:43:46and then the rice.
00:43:48Now we're going to strain the broth
00:43:50straight on top of that rice.
00:43:53I need to start knocking out my side.
00:43:56Feeling confident now.
00:43:58Even if I'm leaving it to the last minute,
00:44:00the reveal is going to be done in front of the judges.
00:44:02Just make sure they can get a slice.
00:44:04I don't want you to, yeah,
00:44:11miss the mark.
00:44:16I miss, what, what, what slice?
00:44:18What?
00:44:22I just realised, Matt,
00:44:23no, there can't be slice.
00:44:25I'm flipping it.
00:44:26You're flipping it?
00:44:27It gets flipped over in front of the judges.
00:44:30Pot comes up, grab the tray and give it a nice shake.
00:44:33It will all collapse and they will dig in and eat.
00:44:37It's not possible to cut a slice in there.
00:44:39It's going to collapse and then send me home.
00:44:43I'm done.
00:44:43In the mood to cook?
00:44:53Grab your aprons and try these delicious MasterChef-approved recipes on 10 Play.
00:45:04I'm done.
00:45:06I just realised,
00:45:08Matt, no, there can't be slice.
00:45:09But I know my children are going to be watching this
00:45:14and I don't want to show them that I give up easily.
00:45:17I haven't left their side since the last time I was on MasterChef.
00:45:21I have come back to win and I want to do this for them.
00:45:26When there's a will, there's a way.
00:45:27And I will figure out a way.
00:45:29Hopefully.
00:45:31And if not, I'm going home.
00:45:32Maybe press it with something.
00:45:37If I crank the heat up and then if I compress,
00:45:41I may be able to make this slice up like a cake.
00:45:47I've got my scrap tin that I've put my veggies in.
00:45:50I've popped that on top.
00:45:52I'm leaning with all my weight.
00:45:55I'm trying to get out as much liquid as possible from this rice
00:45:59so it's so fully compressed.
00:46:01I completely missed the memo of slicing.
00:46:04So hopefully it will be sliceable once I flip it.
00:46:08I'm not going home without a fight.
00:46:10Determination is back and game on, guys.
00:46:13Okay, guys.
00:46:14Bring us a satisfying slice.
00:46:17Three minutes to go!
00:46:22Nice help.
00:46:23Looks amazing.
00:46:24Yeah, that's good.
00:46:29My shoe buns are meant to look like hockey balls.
00:46:34They look like hockey pucks.
00:46:36And that's what I have to work with
00:46:38if I'm going to stay in the competition.
00:46:39Mmm, okay.
00:46:41Not what I was hoping for, but that's all right.
00:46:42In the kitchen, you've got to pivot
00:46:43if you want to stay in the competition.
00:46:46Conceptually, my dish is very similar,
00:46:48but it's going to be constructed slightly different.
00:46:50So I'm going to have my larger shoe on the base,
00:46:53still filled with cream,
00:46:54and then lay my smaller shoe on top of it,
00:46:57still filled with pistachio praline.
00:46:59Okay, that's done.
00:47:01So that when the judges cut through it,
00:47:02they should still be able to see some kind of cross-section.
00:47:05God, Ash.
00:47:07We want to slice into something incredible in three minutes!
00:47:12Come on, Sabira!
00:47:14Come on!
00:47:17Guys, come on, Kel!
00:47:18I've got my eggs formed with the bechamel around them.
00:47:25It's time to crumb them so that I can fry them off.
00:47:27There we go.
00:47:28Yes, Benny!
00:47:30Everything is riding in this.
00:47:31I gently get them into the deep fryer.
00:47:36And they look great.
00:47:37They're beautiful golden brown.
00:47:41I'm so happy with this.
00:47:42But then I realise,
00:47:44hmm, not ideal.
00:47:46One of them is a crime scene.
00:47:48It just has exploded.
00:47:50I'm going to have to be so careful with the next one.
00:47:52Come on, Benny.
00:47:53Go, go, go.
00:47:58The other one, unfortunately,
00:48:00has a crack right down the side.
00:48:01It needs to be perfect, and it's not.
00:48:04Not ideal.
00:48:06A little bit of rupture there.
00:48:08What are you thinking?
00:48:09I've hit this humidity pin since his second cook,
00:48:12Keeping Up With Gordon.
00:48:13That's the idea of that.
00:48:14And I really don't want to use it,
00:48:16but I also don't want to go home.
00:48:18So I just don't know what to do.
00:48:20Um...
00:48:21Are you playing it?
00:48:27Yeah, mate.
00:48:27I think I'm going to play it, eh?
00:48:28Play the pin!
00:48:30Play the pin!
00:48:31Play the pin!
00:48:33Batman has played.
00:48:34He's a new EP, everybody.
00:48:36Mate, you are safe.
00:48:37Hit on upstairs.
00:48:40Thanks, mate.
00:48:40Thanks, mate.
00:48:40Thanks, mate.
00:48:40Good job.
00:48:42I've worked too hard to get to this point,
00:48:44and I'd rather be here without a pin
00:48:46than being at home with one.
00:48:50I'm afraid to slice in.
00:48:52One minute left to go!
00:48:54Yeah, guys!
00:48:55All right, please!
00:49:00I'm so happy that I really pushed myself
00:49:03through this stage.
00:49:05Every element looks exactly how I pictured it,
00:49:07but now I need to plate this dish up beautifully
00:49:09because regardless of how it tastes,
00:49:11if it doesn't have a very clear slice moment,
00:49:14then it's not going to hit the brief.
00:49:17There's a beautiful little divot in there
00:49:18to fill with the basil oil
00:49:19and top with that ruby chocolate
00:49:21and freeze-dried strawberry disc
00:49:22so that when you cut into it,
00:49:24that oil is going to sort of spill out
00:49:25all over the plate,
00:49:26and around that is all the textural elements.
00:49:29Calling cut in 10,
00:49:329,
00:49:338,
00:49:347,
00:49:346,
00:49:365,
00:49:374,
00:49:383,
00:49:392,
00:49:401!
00:49:46How did you go, big fella?
00:49:47Oh, man, it could have been better.
00:49:50I can honestly say,
00:49:52hand to heart,
00:49:53I have never in my entire life
00:49:56put so much into a cook.
00:50:00I am praying that this compressed.
00:50:03Hopefully when we flip it,
00:50:05it will be sliceable.
00:50:06I've given it my everything.
00:50:07Good luck.
00:50:15Get them, Cal.
00:50:16Thanks, guys.
00:50:17In round two today,
00:50:18I didn't hold back.
00:50:19I went as hard as I could
00:50:20to really make the best dish
00:50:21I possibly could in my life
00:50:22to kind of fit the brief.
00:50:24Hello, everyone.
00:50:25Hello.
00:50:27Sorry, I hope it's enough.
00:50:28Calum, what'd you cook?
00:50:29So this is,
00:50:30I'm calling it strawberries and cream.
00:50:32So there's a ruby chocolate disc,
00:50:35a strawberry and raspberry vinegar sorbet,
00:50:37a strawberry gum ice cream on top of that
00:50:39and then around the outside of the plate,
00:50:41there's some lily pillies macerated
00:50:42and strawberry consomme
00:50:43and a milk powder crumb.
00:50:45Wow.
00:50:46You went all out.
00:50:47You think you've done enough with this one
00:50:48to get on through to the next stage?
00:50:50I hope so.
00:50:50I think it's pretty.
00:50:51I think it tastes nice
00:50:52and hopefully we get a nice little
00:50:53cross-section goo moment.
00:50:55Cross-section goo moment.
00:50:57Thanks, Calum.
00:50:58We'll taste your dish now.
00:50:59Thanks, Calum.
00:51:00Thanks, Calum.
00:51:01Let's see if we can get a nice slice here.
00:51:06Oh, yeah.
00:51:07Oh.
00:51:07Oh, hoo-hoo.
00:51:11Oh, yeah.
00:51:12Yes.
00:51:13Pretty impressive, isn't it?
00:51:15I'm going to blow her that oil.
00:51:15So, Calum's plan was to go
00:51:45all out
00:51:46and, wow,
00:51:49what a stunning plate of food.
00:51:52It is a perfect dessert for me.
00:51:55It's got salt, acidity,
00:51:57just the right amount of sweetness
00:51:58and then just that reveal,
00:52:00cutting through that cross-section
00:52:01and having all that basil oil
00:52:03just flow through.
00:52:05Couldn't love it more.
00:52:05I'm so glad that he just leaned more
00:52:08into being himself
00:52:09because when he does that,
00:52:11he puts up food like this
00:52:12and this could be competition winning food,
00:52:15not just food that keeps him out
00:52:16of being eliminated.
00:52:18I'm not joking when I say
00:52:19that's one of the best desserts
00:52:21I've eaten in a long time.
00:52:22It's so bad.
00:52:23It's beautifully balanced.
00:52:25He absolutely nailed it.
00:52:26If this isn't on Calum's Instagram,
00:52:28I'm going to steal it from him.
00:52:29Good luck, Andre.
00:52:34Good luck.
00:52:35There's a big risk cooking a dish
00:52:37in the bowl that you're going to serve
00:52:38because I don't have one to taste or test.
00:52:42I don't know how it slices.
00:52:43I don't know how it's going to go.
00:52:45Andre, what have you cooked?
00:52:48Today I've cooked
00:52:49a French onion soup,
00:52:51chow and mushy.
00:52:52So this challenge is all about
00:52:55that satisfying cross-section.
00:52:57Is there one in there?
00:52:59What you'll get
00:53:00is you'll crack through that crisp
00:53:01and then cut through the chow and mushy
00:53:03and you'll find the onions underneath there
00:53:06and then put it on your plate.
00:53:07Well, we love watching you work
00:53:09and we're looking forward to trying the dish.
00:53:11Thanks, Andre.
00:53:12Thanks.
00:53:12Cheers, Andre.
00:53:15There's a bit going on
00:53:16in that tiny little bowl.
00:53:17Yeah.
00:53:18But it could work.
00:53:19Yeah.
00:53:19Let's find out.
00:53:20Well, I don't think the slicing's working, so...
00:53:33Maybe some scooping.
00:53:34Um, it's delicious.
00:53:56It's packed full of umami smoky goodness
00:54:00in the chow and mushy
00:54:01and then you get sweetness
00:54:03from those lightly caramelised onions.
00:54:05So flavour-wise, it ticks the box.
00:54:07I think Andre came up
00:54:09with something very smart,
00:54:11very original,
00:54:13and the introduction
00:54:14of the contage cheese is wild.
00:54:16It's just phenomenal.
00:54:18I would say that the flavours are layered,
00:54:21but the physical make-up of the dish isn't.
00:54:25And I think Andre has this incredible ability
00:54:31to create fine-dining food,
00:54:34dishes that belong in a degustation menu.
00:54:36And this, to me, is one of those,
00:54:37but it's not a dish that has a satisfying slice.
00:54:41I love where his brain was going with this dish,
00:54:44but it hasn't quite met the breath today.
00:54:47Good night.
00:54:48Good night, guys.
00:54:48This dish is a really tough one to swallow
00:54:51because I've cooked choux pastry so many times before
00:54:55and people know that I know how to cook choux pastry.
00:54:58And now my choux hasn't risen,
00:55:00which is disappointing.
00:55:02Hello, guys.
00:55:02Hi, Dash.
00:55:05Dash, where have you met?
00:55:07This is my choux tower.
00:55:10In the middle choux,
00:55:12you've still got the pistachio praline.
00:55:14In the outer choux,
00:55:15you've got an orange blossom creme bat.
00:55:18And that's also piped around the outside.
00:55:21OK, good luck.
00:55:23Thanks, guys.
00:55:23Cheers.
00:55:23Thanks, Dash.
00:55:26I appreciate the present of dessert around the outside.
00:55:30Let's see what it looks like in the middle.
00:55:31Fingers crossed as a cross-section.
00:55:38There is definitely a surprise on the inside.
00:55:48I feel really disappointed for Dash.
00:56:06Choux pastry is an element
00:56:07that he's had huge success with in this kitchen,
00:56:09but today just wasn't his day.
00:56:12There was too many eggs in it,
00:56:13so he's tried to cook out the moisture,
00:56:15and in the process, he's burnt them.
00:56:19Well, Shane,
00:56:20because I really enjoy the combinations
00:56:22of all the different flavours.
00:56:25If he'd pulled off what he kind of set out to pull off,
00:56:27that slice probably would have been very epic.
00:56:30I'm worried for it.
00:56:30Good luck, Samira.
00:56:32Good luck, Samira.
00:56:34I appreciate it.
00:56:37I feel like a nurse.
00:56:40I'm going to walk in with a smile
00:56:42because I've done everything
00:56:43that I could possibly think of doing.
00:56:49Wow, Samira.
00:56:50So if it works or if it doesn't work,
00:56:53I did not give up.
00:56:55So I only hope for the best.
00:57:00Samira, it's time to flip your dish.
00:57:11Yep, done.
00:57:12Good luck.
00:57:14Okay.
00:57:17Good luck.
00:57:21Anyone want to do a lucky drum roll?
00:57:23I'll tell you what.
00:57:30Today, I have made matnoorbe,
00:57:46which translates to upside down.
00:57:48So you have your slow-cooked lamb
00:57:49and then you have your fried vegetables
00:57:51and your flavoured rice.
00:57:54Every dish in the Middle Eastern household
00:57:56comes with an array of sides.
00:57:58We've got an onion and sumac salad,
00:58:01some mint and parsley,
00:58:02a chilli and tomato salsa,
00:58:06a cucumber and yoghurt mint dip
00:58:08and some pickled veggies.
00:58:11Samira, we're really happy for you
00:58:13that that turned over so beautifully.
00:58:14We're going to taste your dish now.
00:58:16Thank you very much.
00:58:17Well done, Samira.
00:58:19I can't wait to dig into this.
00:58:206-1.
00:58:21Yeah.
00:58:216-1.
00:58:21I want this for my birthday.
00:58:40Oh, my God.
00:58:41Stick some candles in that.
00:58:42This is up there for one of my favourite dishes
00:59:08of the whole season.
00:59:09Same.
00:59:09The flavour in this is just so wonderful.
00:59:16It's that rich, fatty lamb.
00:59:18It's the way that rice is compressed
00:59:19in against the cauliflower
00:59:21and the eggplant and the carrot.
00:59:23And then pair this phenomenon
00:59:25with all of these bright and colourful condiments.
00:59:29It feels so generous
00:59:31and warming and comforting.
00:59:34I friggin' love that so, so much.
00:59:38That compression to me
00:59:39was the flavour of courage.
00:59:41Just fighting so hard
00:59:43to stay in this competition.
00:59:44For me, the anticipation
00:59:45of slicing into this
00:59:47beautiful piece of cooking
00:59:48and pulling out
00:59:49the most perfect slice
00:59:51is something I won't forget for a while.
00:59:54I love this type of food
00:59:55where you just put it on the table
00:59:57and you all dig in.
00:59:58Yeah.
00:59:58And I feel privileged to eat it.
01:00:00For sure, today
01:00:06we had a cracking day
01:00:08and I think we would like to say
01:00:10a massive thank you
01:00:13to Chef Andy Cook.
01:00:15You have been unbelievable.
01:00:16Before we get down
01:00:23to the nitty-gritty
01:00:24we need to give props
01:00:25to a couple of you
01:00:26for bringing us
01:00:27a little slice of heaven.
01:00:29The first
01:00:30was one of our favourite dishes
01:00:32of the competition so far.
01:00:36It didn't just make us
01:00:37go back for more
01:00:38it was also
01:00:39the most satisfying
01:00:40slice of the day.
01:00:41Mind-blown
01:00:46Samira.
01:00:49Well done.
01:00:58We loved it so much.
01:01:00I imagine that's what
01:01:01it's like for your family
01:01:02being like
01:01:02more.
01:01:03It was amazing.
01:01:06Thank you very much.
01:01:09And then
01:01:09Callum.
01:01:13Oh yeah.
01:01:20We were thrilled
01:01:21when we cut into your dish
01:01:22and even more so
01:01:24when we ate it.
01:01:27Right.
01:01:28Andre, Dash
01:01:29let's get something straight.
01:01:31You two are both
01:01:32brilliant cooks
01:01:33but unfortunately
01:01:34today
01:01:35one of you
01:01:36just didn't make the cut.
01:01:38Dash.
01:01:38There was a little
01:01:40surprise
01:01:41when we cut into your pastry
01:01:42but
01:01:43mate the shoe
01:01:45it just didn't work.
01:01:47And it's for that reason
01:01:48so sorry Dash
01:01:50you're going up.
01:01:57Oh my goodness.
01:01:58Making it this far
01:02:00against veterans
01:02:00of this competition
01:02:01is really something.
01:02:03You should be
01:02:04really proud of yourself
01:02:05because we are.
01:02:07Meeting all these
01:02:08amazing people
01:02:09it's been very inspiring
01:02:11to be around
01:02:12and I think
01:02:12just having that energy
01:02:13around you
01:02:13really re-motivates you
01:02:15and I'm excited
01:02:15for what's next.
01:02:16Well said.
01:02:17Thanks.
01:02:18For now
01:02:19it's time to say goodbye Dash.
01:02:22Well done.
01:02:25Well done.
01:02:26Well done.
01:02:28Well done.
01:02:30Yeah I'm definitely
01:02:31going to use this experience
01:02:32to change my life
01:02:32going forward.
01:02:33Good luck.
01:02:34Good luck.
01:02:34Good luck.
01:02:34Good luck.
01:02:35Good luck.
01:02:35Good luck.
01:02:35Good luck.
01:02:35Good luck.
01:02:36Good luck.
01:02:36Cheers mate.
01:02:37My housemate Dave
01:02:38and I want to open
01:02:38a cookie business
01:02:39where you think
01:02:40that like Melbourne
01:02:41doesn't have great cookies
01:02:43so I'm really excited.
01:02:46Give it up for Dash everybody.
01:02:54This week on MasterChef Australia.
01:02:57Game on.
01:02:57If cooking was a sport
01:03:00it would be an immunity smackdown.
01:03:06The gloves are coming off.
01:03:07I'm back to win.
01:03:08The battle is on.
01:03:09She's going down.
01:03:10She doesn't know it yet
01:03:10but she's going down.
01:03:11I thought we were