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00:00:00Previously on MasterChef Australia...
00:00:03Please welcome Naughty Barrow!
00:00:06She kicked off a week of culinary wonders...
00:00:10Oh, wow!
00:00:12...from down under.
00:00:13This is mind-blowing.
00:00:14Keep up cooking this way.
00:00:17That's next level. That really did blow my mind.
00:00:20But a cook along with Curtis...
00:00:22Are you keeping up? Come on, guys, you can do this.
00:00:24...was the end of the journey for Theo.
00:00:26You are definitely ready to open that bakery.
00:00:29And we should be the first customers.
00:00:31We are Sea Chef.
00:00:32And an ice cream worthy of winter...
00:00:35This ice cream is a velvety masterpiece.
00:00:38...was a massive win for Laura.
00:00:41Your creation is in stores at Coles.
00:00:44You also just want immunity.
00:00:48Tonight, an elimination...
00:00:50...with the most adored Aussie culinary legend.
00:00:59Oh, it's really coming down.
00:01:08It's really raining.
00:01:09This is like Survivor.
00:01:11Survivor in the kitchen.
00:01:13At the start of this competition...
00:01:15...I didn't even dream to get this far, so...
00:01:17Oh, well, keep on going.
00:01:18I know.
00:01:19Oh.
00:01:20Oh, my God.
00:01:21What's going on here?
00:01:22Let's go, everybody.
00:01:23Come on down.
00:01:24What is going on?
00:01:25Is it going to be like some sort of option or something?
00:01:26This could be the time versus thingy thingy.
00:01:27How's it?
00:01:28Hello, everybody.
00:01:29Hi.
00:01:30Hi.
00:01:31Hello.
00:01:32Hello.
00:01:33If you weren't feeling the pressure before setting foot in here...
00:01:37...you will when I remind you...
00:01:38...you're on the brink of the top ten!
00:01:40Oh, yeah, baby.
00:01:41This elimination is the final hurdle before hitting that Masterchef milestone.
00:02:02You're all here back to win, so this should be the goal that you all have your sights set on.
00:02:11Snez, you've absolutely smashed your former ranking.
00:02:16I've never been in top ten, so...
00:02:18For me, hitting it and back to win, it will be massive.
00:02:23But I'm so nervous just looking at all these guys.
00:02:25They all want the same thing as well.
00:02:27But it would mean a world.
00:02:29Yeah.
00:02:30This pantry of hidden goodies you see up here has been handpicked by one of Australia's most adored legends.
00:02:37Ooh.
00:02:39This person is the heart and soul of Australian cooking.
00:02:46For over 45 years, she's been creating a legacy of recipes that we'll be using for the rest of our lives.
00:02:55Australia and the Masterchef kitchen would not be the same without her.
00:02:59You know her name.
00:03:00You know her faith.
00:03:01You know her name.
00:03:02You know her faith.
00:03:03And you love her food.
00:03:05We reserve the words national treasure just for her.
00:03:10Oh!
00:03:11Oh!
00:03:12Oh!
00:03:13I didn't know.
00:03:14Please welcome the Barossa Valley's brightest star...
00:03:17Oh, yes!
00:03:18Maggie Beer!
00:03:19Woo!
00:03:20Woo!
00:03:21Woo!
00:03:22Woo!
00:03:23Woo!
00:03:24Woo!
00:03:25Woo!
00:03:26Woo!
00:03:27Woo!
00:03:28Woo!
00:03:29Woo!
00:03:30Woo!
00:03:31It's Maggie Beer!
00:03:33I love Maggie Beer!
00:03:35Every time I talk about Maggie Biot, I start tearing, it's ridiculous.
00:03:40The world, it's not just Australia, the world loves Maggie Biot.
00:03:43This is so happy.
00:03:46How about you?
00:03:48I'll take that.
00:03:53Maggie, we are so excited that you're here.
00:03:56I'm so pleased to be here myself.
00:03:59I think there's a few faces out there.
00:04:01I'm pretty pleased as well.
00:04:02These guys are huge fans.
00:04:05Callum, it must mean so much to have an absolute icon of our industry on your doorstep.
00:04:12Oh, 100%.
00:04:12I think, like, Barossa Valley is known for wine and for Maggie.
00:04:16I feel like there's people who go Shiraz and Maggie Biot.
00:04:20Thanks, Callum.
00:04:23Depinda.
00:04:24What's it like to have Maggie here?
00:04:26Oh, hi, Maggie.
00:04:27I'm such a huge fan.
00:04:29This is actually the second time I'm meeting you.
00:04:30You probably don't remember the first time.
00:04:32I was in the Gold Coast for a conference and I spotted you from the corner of my eye in
00:04:37the ladies' bathroom.
00:04:41And then I waited outside and then you came out and I was like, oh my God, hi, Maggie.
00:04:45And you're like, oh my gosh, she scared me.
00:04:47I'm just glad you didn't ask for a photograph in the bathroom.
00:04:52No, I waited outside.
00:04:53So this is about eight years ago.
00:04:56I'd be really embarrassed if Maggie did remember me.
00:04:59But, yeah, I've been a fan of Maggie's for as long as I can remember cooking.
00:05:03You had a big birthday this year, Maggie.
00:05:06I did, I did.
00:05:06How did you celebrate?
00:05:08Three parties.
00:05:11If you're turning 80, you just have to really go for it.
00:05:16Sounds like you've still got it, Maggie.
00:05:17I'm not giving it up.
00:05:22Okay.
00:05:24The constant battle in this kitchen, it's time versus ingredients.
00:05:29And that is exactly what this elimination is all about.
00:05:34This is how it's going to work.
00:05:35Up here, you see the pantry.
00:05:39Hidden under these cloths are 12 groups of ingredients.
00:05:43The clock starts at 90 minutes with whatever is in the first bundle of ingredients.
00:05:49Every five minutes, a new batch of ingredients will be revealed.
00:05:54That'll beef up your pantry but slim down your cook time.
00:05:59You can start cooking whenever you want.
00:06:01But be warned, you'll only be able to use the ingredients that have already been revealed.
00:06:08It's a balance.
00:06:09It's a balance today.
00:06:10I think ideally all I need is about 45 minutes, a beautiful fish and some aromats to pull off
00:06:16a great dish.
00:06:17But I'm going to have to wait and see what's underneath these cloths.
00:06:20Okay.
00:06:21Even though Maggie's been in and out of this kitchen dozens of times, she's never set this
00:06:27challenge before.
00:06:28And today, Maggie has put her own cheeky little spin on it.
00:06:34We still in love with Maggie or what?
00:06:37Yeah.
00:06:38Yeah.
00:06:38Yeah.
00:06:38Oh, that was a big horse there.
00:06:41Maggie, can you please tell us a little bit more about those ingredients?
00:06:46Ah, well, all those ingredients I love, but some I love more than others.
00:06:52And I'm a risk taker.
00:06:56And so you have to be ready to put your skates on if you do what I might do.
00:07:01Wow.
00:07:02Good advice.
00:07:03I'm just hoping that there is going to be some Maggie beer verjuice there and lots of
00:07:09fresh ingredients, which is what I have in my pantry at home as well.
00:07:14All right, let's get started.
00:07:17Good luck.
00:07:19Thanks, Maggie.
00:07:20Okay, crew, we're going to start with 90 minutes on the clock and pantry staples.
00:07:33Don't all come running at once.
00:07:36Hey, I'm all for staples, but I don't think there's quite enough to make an interesting
00:07:40dish, even with all the time in the world.
00:07:41Sorry, I'm going to hang on a little bit longer here.
00:07:44So, any takers?
00:07:46Tempting, but nah.
00:07:47Tempting?
00:07:48It's a lot of time.
00:07:50Some of you need more time than ingredients.
00:07:53Are you looking at me?
00:07:54No, I didn't look at you.
00:07:56Why are you looking at me?
00:07:58No bakers in the room?
00:07:59Heaps of bakers.
00:08:01I just feel like a savoury.
00:08:03I know that I can do pastries, but after Sweet Week, I'm really wanting to do something
00:08:08savoury.
00:08:09And I'm trying to use my x-ray vision to see through these fabrics that's covering these
00:08:14ingredients, but of course I can't.
00:08:17So, I'm just waiting.
00:08:18Alana, what are you, more of a time person or an ingredient person?
00:08:22I'd like more time, and I'm happy to work with less ingredients if I need to.
00:08:27I think you've got to start thinking, what do you need, along with these pantry staples,
00:08:32to make a cracker of a dish that is going to keep you in this competition?
00:08:36Because that's what today's all about.
00:08:38Yeah.
00:08:38It's a super strategic cook today, and I think I need a little bit more than just the pantry
00:08:45staples.
00:08:46Five minutes gone off your cooking time.
00:08:50That means more ingredients.
00:08:53So, if you decide to start now, you'll have 85 minutes left to cook.
00:08:57And to add to the pantry staples, a selection of fruits.
00:09:04So, we have Granny Smith apples, ruby red grapefruit, figs, it's the best fruit bowl ever.
00:09:12Have I got any takers?
00:09:13Who's dabbling?
00:09:15Anyone, like, kind of thinking?
00:09:17Ooh, Audra.
00:09:18Hello.
00:09:19I'm really confused right now.
00:09:20Oh my God, that's so tempting.
00:09:22Because I'm torn about whether I go sweet or savoury.
00:09:26Those figs are calling me.
00:09:28I could make a dessert.
00:09:30But I'm hesitating, because I'm thinking, should I wait for a savoury?
00:09:33Should I wait for a savoury?
00:09:35Alana, you've got one leg nearly going.
00:09:39I'm ready.
00:09:40I'm very tempted, but I might wait one more.
00:09:42One more.
00:09:43Time is a ticking.
00:09:44If you're going to go, you might as well go.
00:09:47Ooh, this is so tempting to go.
00:09:51But I would love some flavour bombs to come out, because I think with the fruit and the
00:09:56pantry staples, I could come up with something spectacular.
00:10:00Time is a ticking away.
00:10:01And remember, when I reveal these next set, you've only got 80 minutes left.
00:10:06So, if you want to get the best out of these, you might want to think about going pretty soon.
00:10:12Woo-hoo.
00:10:14It's gone so well.
00:10:16All right, there's 80 minutes on the clock.
00:10:19And with the pantry staples and the fruit selection, the next set of ingredients are...
00:10:29Flavour Essentials.
00:10:30Flavour Essentials.
00:10:30Oh, my gosh.
00:10:31Oh, here we go.
00:10:33I'm out.
00:10:34I see ginger.
00:10:35I see vincotto.
00:10:37There's vanilla, plus all of that amazing fruit and the pantry staples.
00:10:41I can create a really fresh, zesty, fruity dessert from this.
00:10:46OK, we have red onion, brown onion, shiokoji versus finucotto.
00:10:52You've got the beautiful fruit selection down there.
00:10:55Your pantry staples.
00:10:56It is game on, I reckon.
00:10:58So, I've got 80 minutes to cook up an amazing dish.
00:11:03So, I'm going to do a little biscuit tart, which is going to be like a lemon and ginger base on it.
00:11:09And then some sort of cream flavoured through the middle with a bit of a jam and an ice cream and some tuyels.
00:11:15I'm still conceptualising a dish, but first things first that I'm thinking is that I want to do a really beautiful biscuit kind of pastry tart shell.
00:11:26It's a little bit different, but I think it's going to be something the judges are going to love.
00:11:29And 80 minutes, I think I've got just enough time because I have not only a biscuit base, but ice cream and all the various jams, my diplomat cream to make.
00:11:39But I need to get them started super early because I don't want to waste the extra time that I've been given.
00:11:44Oh, shit.
00:11:49You've totally confused me now.
00:11:51Oh, oh, it's so tempting.
00:11:53And I'm also conscious of the fact that I'm always fighting against time.
00:11:59Maggie, finicotto, verges, that is you to a T.
00:12:03Well, it is.
00:12:04I'm always looking for that acid balance in food so it's bright in your mouth.
00:12:09And that's where I use verges every day.
00:12:12And with all that umami in the flavour bombs, there's so many things you could do.
00:12:18Audra, surely.
00:12:20Offer.
00:12:20Oh, yes.
00:12:22She's got wasted three minutes.
00:12:25If you're going to go, you've got to go because you're losing time by the minute.
00:12:29If you wait like Audra just did, she's lost three minutes.
00:12:33I could have bloody gone just now.
00:12:36I'm actually in a bit of a panic, but totally running with my gut right now.
00:12:40I'm thinking, you know what, I've got 80 minutes.
00:12:42I'm just going to go sweet.
00:12:44Snez, I thought this would be your jam.
00:12:47This is my jam.
00:12:49So close.
00:12:50So close?
00:12:51What's stopping you, Snez?
00:12:53You're right.
00:12:53Let me do it.
00:12:54Oh, my God!
00:12:57Snez is off, dude.
00:12:58Just a little prod.
00:12:59Sweet or savoury, sweet or savoury.
00:13:01Wow.
00:13:02I really think this pressure's really starting to get to people.
00:13:05Surely, Ben, you're getting antsy.
00:13:07Nah, no, she's good.
00:13:08Really?
00:13:09There's going to be so many beautiful things under here, Andy.
00:13:11I wouldn't want to miss out.
00:13:12But I've just got to take a breath and just hold my nerve here and wait for something I'm
00:13:16really happy to cook with.
00:13:17I probably could have gone a little bit earlier.
00:13:21However, I'm loving that I've got the verjuice on a vinocotto and figs.
00:13:25Today, I'm going to be making ricotta and caramelised fig tart.
00:13:29And even though I've got 80 minutes to cook, I'm not sure if that's enough time.
00:13:34I've just got to move really fast because in this kitchen, I don't move very quickly
00:13:40sometimes.
00:13:40So, no, I've got to move fast.
00:13:42You're doing good.
00:13:43Just keep hustling.
00:13:44I love making simple dishes.
00:13:47So, I'm going to make an egg raviolo.
00:13:50It's going to be stuffed with burnt butter infused ricotta.
00:13:54And also, I'm going to make this gorgeous, like, a little saucy broth.
00:13:57Yum.
00:13:58Love it.
00:13:59So, we've got Alana, Audra and Schnezz cooking away.
00:14:05I've actually done this challenge before.
00:14:06And last time I did it, I thought the best strategy was to wait near the end and have
00:14:11all the ingredients under the sun to work with.
00:14:13But not very much time.
00:14:15But it was very stressful.
00:14:16So, to be honest, I'm kind of thinking today, maybe the opposite strategy might be the way
00:14:20to go.
00:14:21Righto, guys.
00:14:2275 minutes left on the clock.
00:14:24And your next batch of ingredients are...
00:14:27Yes.
00:14:28Veggies.
00:14:30Callum's gone.
00:14:31He needs no more.
00:14:32So, we have parsnips, sweets, beautiful French beans, globe artichokes.
00:14:38Yum.
00:14:38There's so many things that you could do here.
00:14:41I feel like, Andy, I'm at the market and you're, like, trying to sell it to me.
00:14:43I reckon I could get a job, eh?
00:14:45Cap's given me two for five bucks.
00:14:47These are free.
00:14:48You can take them.
00:14:48I'll give them to you.
00:14:50What are you thinking?
00:14:51I'm thinking I might go dessert.
00:14:53So, you're going sweet, mate?
00:14:54Yes, that's the plan.
00:14:56I've made my decision now and I'm actually feeling pretty good.
00:14:59I think by using that full 75 minutes and going quite early, I've got the time to try and do
00:15:04something dessert-y.
00:15:05And Maggie Beer and I are both from the Brossa and I do see around.
00:15:09So, yeah, I want to cook something that she's going to be really impressed by.
00:15:12So, when I think of Maggie Beer, I think of South Australian icon.
00:15:15And the second thing I think of is verjuice.
00:15:17So, I'm going to do, like, a celebration of verjuice is the dish.
00:15:21I'm starting with a little lemon verjuice parfait.
00:15:26I'm going to do a verjuice and beetroot granita and sorbet that's made from verjuice.
00:15:31We'll see how that plays out.
00:15:32By making my dish a little bit of verjuice today, I know that I'm using one of Maggie's
00:15:35favourite ingredients, which is a good thing and a bad thing at once, right?
00:15:39Because I know she's going to like the flavour, but she's very familiar with it.
00:15:42So, there's not going to be a lot of wiggle room to hide if it's not perfect.
00:15:45You got chillies in there, Andy?
00:15:47No chilli!
00:15:50Oh, come on!
00:15:52I'm getting a little bit nervy.
00:15:54Same.
00:15:55I'm starting to get a little bit stressed now.
00:15:57Some people are out there, often racing, and I'm thinking,
00:16:01I've got to give myself enough time to pull off a great dish.
00:16:04Am I sweating?
00:16:05Yes, you are!
00:16:07Like, I thought I was going to do a seafood dish at the beginning of the cook,
00:16:11but really need to push myself, do some crazy techniques,
00:16:14work on some unusual flavours, and show the judges something different.
00:16:19OK, guys, I've got something else to offer you.
00:16:22As soon as I reveal this, you will have 70 minutes left.
00:16:26Right, next batch, ingredients, is wine time!
00:16:33Yeah!
00:16:34Oh, wine.
00:16:35The Barossa is about Shiraz, Shiraz, and Shiraz.
00:16:38You know, wine emits a lot of flavour, but I'm really hanging on for a protein.
00:16:44I just don't want to drop below 60 minutes.
00:16:47One more minute.
00:16:48May as well wait now.
00:16:50Are you ready?
00:16:51I want to see their faces.
00:16:52This is the trick.
00:16:55Maggie is already getting excited about this.
00:16:58I am, I am, I am.
00:16:59It's a love affair with what's in there.
00:17:01You're making us nervous.
00:17:03Uh-oh.
00:17:03So, as soon as I reveal what is under the cloth,
00:17:08you will have 65 minutes left.
00:17:11Rip the Band-Aid off.
00:17:12Yeah.
00:17:13Bit of protein.
00:17:14Come on.
00:17:15We have...
00:17:17Oh!
00:17:21I don't know.
00:17:22Should I go?
00:17:28So, you will have 65 minutes left,
00:17:31and you will have all the ingredients
00:17:33that have been revealed so far.
00:17:36Plus...
00:17:39All fools!
00:17:41Finally!
00:17:42There we go.
00:17:44So, we have here smoked oak stong.
00:17:49Chicken livers, duck hearts, marrow buns.
00:17:53We've got some lamb sweet bread,
00:17:55and we have some pig jars or chicks.
00:17:58Look at all that flavour and texture.
00:18:01The time is definitely ticking in my head.
00:18:05And offal is delicious when it's cooked right,
00:18:08but then I'm so tempted to see what's under the other cloths.
00:18:12I loved getting cooking that offal myself.
00:18:14If you want to impress Maggie Beer,
00:18:16there's one way to do it.
00:18:18Should I just go?
00:18:19Mate, do it if you can go.
00:18:21I'm going to go.
00:18:21Oh!
00:18:22There we go!
00:18:23Sarah!
00:18:24Sarah.
00:18:25I want to impress Maggie,
00:18:27and these are incredible ingredients
00:18:30if you know how to cook them.
00:18:32I'm thinking of making a sweetbread tart.
00:18:35I'm going to layer it up,
00:18:36make a little caramelised onion
00:18:37and vinicotto at the base.
00:18:40I need to get my tarts in the oven ASAP.
00:18:43It's definitely a risk.
00:18:45You know, 65 minutes is not a lot of time
00:18:47to make such a technical dish.
00:18:49I just hope I can pull it off.
00:18:51Come on, Sarah.
00:18:54How you going, Nana?
00:18:56Good.
00:18:57I like the sound of your dish.
00:18:58Can you tell me what I'm doing?
00:18:59You're making tarts with a ginger and lemon layer?
00:19:03Yes.
00:19:03Just over an hour.
00:19:05Yeah, thank you.
00:19:05All right.
00:19:08Oh.
00:19:10Are they still going over there?
00:19:16Deckers, I don't mean to interrupt your thought process,
00:19:18but I want to know,
00:19:19do you think there's some seafood under there?
00:19:21I love everything I'm seeing now already,
00:19:23so I've sort of thrown seafood out of my brain
00:19:25and I do love a bit of offal,
00:19:28so I'm kind of leaning towards using that.
00:19:31Yeah, well, you've got about 61 minutes now.
00:19:34Yeah, yeah.
00:19:34But there's more to come.
00:19:37Yeah, but less time.
00:19:38Just a reminder, less time.
00:19:40So you know it's interesting.
00:19:43OK, next patch of ingredients,
00:19:46you will have 60 minutes left.
00:19:47Oh.
00:19:48We have...
00:19:53Pork and poultry.
00:19:56Snail, please.
00:19:58We have panchetta, pork cutlets,
00:20:02pork mignon filet,
00:20:03whale, chicken, ducks.
00:20:06It's pork and poultry, which I love,
00:20:09but I'm still just interested in this offal.
00:20:12Heart, heart, heart.
00:20:15Thank you, gratis.
00:20:17I think it's a great way to showcase the cook that I've become.
00:20:20Let's do it.
00:20:22So today, I'm making beef tongue and chicken liver skewers,
00:20:26all done over the hibachi.
00:20:28I'm going to have toasted cabbage
00:20:30and then beautiful pickled cabbage using that verdure.
00:20:33I do not want to go home.
00:20:35I'm really hoping this is an elevated dish today.
00:20:3860 minutes.
00:20:39I think I've got a bit of a healthy balance
00:20:41with the time and ingredients to pull together a great dish.
00:20:44What are you making, Jamie?
00:20:50Just cook a beautiful piece of chicken,
00:20:51make a delicious sauce, and treat veg well.
00:20:54Like, Maggie loves simple flavours.
00:20:56Beautiful.
00:20:56I've got 60 minutes.
00:20:59Decided to pull the trigger when I saw the poultry.
00:21:02So I'm going to char chicken over the hibachi.
00:21:05I'm really going to get the bones of the chicken
00:21:06roasted down with some pancetta,
00:21:08maybe a few other things.
00:21:09I want this white wine sauce to be balanced out
00:21:11with some miso, butter, and Dijon,
00:21:13and try to get a little puree out of our eggplant.
00:21:17The main thing I need to look out for
00:21:18is just getting everything done in time.
00:21:20When I was on the show, every cook was 60 minutes,
00:21:22so this is just back in my wheelhouse, I suppose.
00:21:27I waited this long to cook
00:21:29because I wanted a core ingredient like chicken.
00:21:32So I'm going to do a hand-seared supreme of chicken,
00:21:35and I'm going to incorporate the smokiness
00:21:38of this tongue somewhere into the dish.
00:21:39Black apron today, absolutely don't want to go home.
00:21:42I'm going to cook like a demon, and fingers crossed.
00:21:46I'm glad you're both still here.
00:21:47You know, show his bravery.
00:21:49Everyone is now cooking except Depinda and Ben.
00:21:54Ben, we're playing the long game now.
00:21:56What are you hoping that's next?
00:21:58Uh, I already want some seafood.
00:22:00Yeah, whatever I'm cooking is going to be cooking quick.
00:22:01I can cook the quail very quickly, so I'm happy with that.
00:22:04You've got a backup plan already.
00:22:05Yeah, yeah, and if there's fish, even better.
00:22:07What's the minimum amount of time that you'll let yourself cook?
00:22:09I'll do fish in 35, in all honesty.
00:22:11Yeah?
00:22:11Yeah.
00:22:12Depinda.
00:22:12What about you?
00:22:14Whole spices, powdered spices, anything.
00:22:16Anything.
00:22:16Any spice.
00:22:17Is that a little prayer, then, for a spice?
00:22:19I've been praying all morning.
00:22:22I am worried because I would like to play to my strengths and make a curry, but so far,
00:22:28I don't have any herbs, I don't have any spices, but I'm thinking, if I've waited this long,
00:22:33I may as well just wait a little bit longer.
00:22:36I just need the right ingredients.
00:22:38All right, guys, you'll have 55 minutes left.
00:22:41The next ingredients are grains, black lentils, steel-cut oats, frikka, spelt grain, and semolina.
00:22:58No takers?
00:23:02Yeah, it's a pass for me.
00:23:03Hard pass.
00:23:04Not very spicy, is it?
00:23:06Oh, my God.
00:23:08There's no way I'm using those today.
00:23:10I'm going to wait it out.
00:23:11I know this is a risk.
00:23:13I know I'm wearing a black apron, but I just need more ingredients.
00:23:16I'll do a 50 if I have to now.
00:23:18There are a few surprises, let me tell you.
00:23:20Pleasant ones.
00:23:22Oh, good ones.
00:23:22Pleasant ones.
00:23:23It is smelling good out there, though, I must say.
00:23:25There's a lot of work going on out there.
00:23:27Those beautiful onions.
00:23:28Yeah.
00:23:29Yeah.
00:23:29You just smell the onions and then you go.
00:23:32Woo!
00:23:34I'm in a smoky ass.
00:23:35We'll be here, Snash.
00:23:37Come on, Snash, Snash.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:39I love it.
00:23:40I love it.
00:23:40I love it.
00:23:41I love it.
00:23:41What are you cooking?
00:23:45OK, I'm going to do one big raviolo that's going to have egg and I'm making brown butter
00:23:50ricotta inside as well.
00:23:52It sounds wonderful.
00:23:53Yeah, I wish I waited one more walk.
00:23:54I was about to say, any regrets?
00:23:57Those vegetables there were just me.
00:23:59I think I got too excited, but that's OK.
00:24:00And it has given you more time to get to do it by not waiting for that next one.
00:24:05I hope you like my idea, Megan.
00:24:06I love your idea.
00:24:08I want to taste the end.
00:24:09Thanks.
00:24:09There we go.
00:24:10Oh, my God.
00:24:10Yes, it'll be.
00:24:11Thanks, Maggie.
00:24:14Oh, my God.
00:24:15There are too many things up here.
00:24:17Time is just going so fast.
00:24:20I had 80 minutes, but now I have about 50.
00:24:23The pressure's on to get going.
00:24:25I'm going to be making ricotta and caramelized fig tart.
00:24:29My shells are crispening up lightly in the oven, and I want to infuse all that vinocotto and
00:24:36that verjuice in it just to amp up the flavors of these beautiful foods.
00:24:39Now I've got to work on that ricotta.
00:24:42I'm blocking everybody off.
00:24:44I need to focus on what I'm doing and do it quick.
00:24:46Audra, good?
00:24:48Yep.
00:24:51Cal, you good?
00:24:52Yeah, mate.
00:24:52My verjuice parfait needs a good amount of time in the blast, so I'm really glad that
00:24:57I chose to get as much time as I could.
00:25:01And now I need to get those other elements sorted.
00:25:03Hello, Calum.
00:25:03Hello, Calum.
00:25:03How are you?
00:25:04Lovely to see you as always.
00:25:06Oh, it's great to see you.
00:25:07In year two, you cooked pheasant.
00:25:09I did indeed.
00:25:10And the sauce, I still can taste it.
00:25:12Wow.
00:25:12Yes.
00:25:13Well, thank you very much, Maggie.
00:25:14I reckon I'm pretty pumped in my idea if I'm honest.
00:25:16Sorry, I reckon this is going to be one for you, Maggie.
00:25:17You ready?
00:25:18Tell us.
00:25:18You ready?
00:25:19Tell us.
00:25:19So, this dish is going to be all about verjuice.
00:25:23Got it.
00:25:24Got it.
00:25:25So, it's going to be a verjuice parfait, a black-gray sorbet.
00:25:28Yes.
00:25:29We've got a verjuice beetroot granita, and I'm currently making some vine leaves.
00:25:34What do you think, Maggie?
00:25:35Well, I think that's pretty exciting.
00:25:37And that's, you know, I did say earlier, and I meant it so much, I've always learned
00:25:41a different way of using something that I love and use every day.
00:25:45You might have asked, Verjuice, how did you discover it?
00:25:47In 1984, we couldn't sell our Rhine reasoning grapes.
00:25:51So, I convinced my friend Peter Wall at Ylumba to make verjuice when I'd never tasted it,
00:25:57didn't have a sample of it, and that's when it started.
00:26:00Wow.
00:26:01How good is that?
00:26:02In flagons.
00:26:0341 years later, here we are, and you're celebrating Maggie's own verjuice.
00:26:07Yeah, and in one dish, I've already used half a bottle, you'll notice.
00:26:09It's wonderful.
00:26:11Well, I'll get back to it then.
00:26:12Good luck, man.
00:26:12I'll lead you to it.
00:26:13The next thing I want to get onto is a verjuice and beetroot granita, and it's a slightly
00:26:20risky strategy making a dessert that's quite beetroot heavy, especially because it's such
00:26:23a dominating flavour, and I want this dessert to be about the verjuice, so I've got to balance
00:26:27it really carefully here.
00:26:29Good juicing, Callum.
00:26:31Less messy this time.
00:26:32Love to see it.
00:26:33People are cooking, some of them have been cooking for ages now, and we haven't even
00:26:39started.
00:26:40Depender, you can't stand still.
00:26:42No.
00:26:43Depender and I, we're just sort of hanging out with Maggie.
00:26:45I'm obviously waiting for seafood.
00:26:46I guess she's waiting for some herbs and spices.
00:26:49Yeah, the pressure's definitely mounting.
00:26:50All right, guys.
00:26:51Once I reveal these ingredients, you'll have 50 minutes left.
00:26:55We have fresh herbs and spices.
00:27:02Yeah, there we go, Depender.
00:27:04Finally, there's herbs and spices.
00:27:06Okay, we have lemon verbena, coriander, dill, mint.
00:27:12It's a mixed bag.
00:27:13The herbs are great.
00:27:14And then we have caraway seeds, fennel, smoked paprika, dried oregano.
00:27:19Poe's selling it.
00:27:21But I don't think there's enough spices there to build flavour.
00:27:26I'm going to wait.
00:27:27You're going to wait, Depender.
00:27:29Are you just waiting?
00:27:30I'm so surprised.
00:27:31Oh, my gosh.
00:27:32Oh, my God.
00:27:33I'm floored.
00:27:34I really thought that these were going to tempt you.
00:27:37It wasn't really the array that you were probably hoping for, was it?
00:27:40Yeah.
00:27:40I'm almost there.
00:27:41Almost there.
00:27:42Almost there.
00:27:43I'm now...
00:27:44I'm so confused because I'm like, I could have gone and...
00:27:48Normally, I would have at least an hour to build that depth.
00:27:51The flavour.
00:27:52And I usually have my spice box, which I miss so much right now.
00:27:56If the herbs and spices didn't tempt you, maybe these next ingredients will.
00:27:59I really hope so, Poe.
00:28:01When I reveal these ingredients, you'll have 45 minutes left.
00:28:05Okay?
00:28:0545.
00:28:06These next ingredients are...
00:28:10Leaves.
00:28:12Ooh.
00:28:13So, we've got nasturtium, vine, fig, sorrel, chizo.
00:28:18Oh, that fell a bit flat, Poe.
00:28:20It's leaves.
00:28:22And it's still not the ingredients that I've really wanted.
00:28:26And I just realised these ingredients are leaning towards Maggie's palate.
00:28:30So, I could be waiting for ingredients that don't exist here.
00:28:34Holding out is a dangerous game.
00:28:37You've got to remember, I chose the ingredients.
00:28:39Oh, I don't think there's going to be spices there.
00:29:03Oh, I love sorrel.
00:29:04Oh, she's up.
00:29:05Oh, she's up.
00:29:06Is that what's added?
00:29:07Ooh.
00:29:08So, I'm not waiting any longer.
00:29:10Time's going to fly.
00:29:11I have so much to do.
00:29:13I need to get started on my curry straight away.
00:29:15I'm just going to make the most of what I have.
00:29:17I was like, okay, I'm going to go for the chicken and I'm going to go for the herbs.
00:29:21And I'm going to make a chicken curry and some flaky roti.
00:29:24I just need to make sure the chicken's cooked perfectly and packed full of flavour.
00:29:28I'm going to be using the herbs to build flavour.
00:29:31And I'm also going to be using the fennel seeds and currywaste seeds.
00:29:35I do use them, you know, in my curries.
00:29:37But I usually have like 10 other spices.
00:29:40So, my brain's just ticking away.
00:29:43And I'm just thinking how to bring out enough flavour in this dish.
00:29:47I don't want to serve the judges a curry that's not good enough just because I don't have enough spices.
00:29:51That's not a good enough excuse at Top 10.
00:29:54Yeah, you got it, girl.
00:29:55Let's go.
00:30:00Rakeseed oil.
00:30:01What is that?
00:30:04Declan?
00:30:05Ah, k'day.
00:30:05How are you?
00:30:06Hey, Declan.
00:30:07Hey, Maggie.
00:30:07How are you?
00:30:08Good to see you.
00:30:09Sorry, Declan.
00:30:10I was just very interested in what you've got going on here.
00:30:13Little awful skewers.
00:30:14Last time I was in the kitchen cooking for you, I made an apple and blackberry crumble.
00:30:19And you told me to pull my finger out.
00:30:21So, it's a homage to my progression.
00:30:25So, I've got these little skewers, figs, this delicious ox tongue and chicken livers.
00:30:31I've made this garlic vinicotto glaze.
00:30:34And I'm going to finish them over the hibashi and then serve it on top of like a slaw.
00:30:38A slaw?
00:30:39Yeah.
00:30:40Yeah, I feel like it kind of needs fat.
00:30:43Something from, yeah, mouthfeel, mouthfeel.
00:30:46Okay.
00:30:47Yeah, you need kind of something to connect everything together.
00:30:50Yeah.
00:30:50Okay.
00:30:50Yeah.
00:30:51Yeah.
00:30:51And also, it's extremely important that you cook these.
00:30:55Yeah.
00:30:55Really lovely.
00:30:56I mean, I'm glad you're taking a risk and you're cooking something that shows your progression.
00:31:00But today's not the day to put a foot wrong.
00:31:02No, it's not.
00:31:02You need to nail this dish, mate.
00:31:04All right.
00:31:04All right.
00:31:04Go for it.
00:31:05Good luck.
00:31:05Thank you, guys.
00:31:06Andy and Maggie, they know my potential and they know I can push myself.
00:31:12So I decide on doing a virtue emulsion.
00:31:15I hope this emulsion is going to add that fatty richness that's going to cut through the
00:31:19sharp flavours of the slaw and that vinicotto glazed offal.
00:31:27It's better not to watch everyone else over there.
00:31:29No, it's a lot of noise.
00:31:30Yes.
00:31:31Yes.
00:31:32Taking their time.
00:31:33Yeah.
00:31:33Time's on their side, but flavour might be on yours.
00:31:37Yeah.
00:31:39I'm starting to get a little bit worried.
00:31:41The way I saw this flowing was that the ingredients were going to get better and better and better,
00:31:44but, you know, two of the last three things revealed have been grains and leaves.
00:31:48I mean, really?
00:31:50Come on.
00:31:50Seafood has to be next, surely.
00:31:52They can't do a challenge like this without seafood.
00:31:54Ben, last man standing.
00:31:56Yeah, well, you know, don't leave Maggie hanging.
00:31:58All good things come to those who wait.
00:32:00All right, Ben, it's time to reveal the next ingredients.
00:32:02If you choose these, you'll have 40 minutes left to cook.
00:32:05Three, two, one.
00:32:08It's seafood!
00:32:10I'm going to need to get going.
00:32:11It's very slippery.
00:32:12Oh, he's gone.
00:32:13Seconds, we've only got seafood!
00:32:18God, he's only going now.
00:32:19He's crazy.
00:32:2140 minutes.
00:32:23Oh.
00:32:23Just leave that up, please.
00:32:26I've got to...
00:32:26Thanks, chef.
00:32:27You want to catch yourself, mate, yeah?
00:32:28Thanks, chef.
00:32:29All right.
00:32:30Today I'm going to be cooking a lovely ocean trout with some pasta puree, some herbs and
00:32:35some mussels and some clams.
00:32:37Huge risk taking the least amount of time, but it's long enough to cook fish, and I'm the
00:32:41only person cooking it, so that's a good thing.
00:32:43First thing I start working on is the pasta puree.
00:32:46I'll chop it as finely as possible.
00:32:47I've got no time to waste.
00:32:49Let's go.
00:32:51If you'd waited to the end, you would have had caviar, black truffle, black garlic, aged
00:32:56parmesan, finger lime, so much flavour, all the luxury, and it's all us.
00:33:03Oh, my God, what have I done?
00:33:08All right, the last bus is cooking, which means everyone is behind the stove.
00:33:1335 minutes to go.
00:33:14Woo!
00:33:20Hello, Sarah.
00:33:21Hello.
00:33:22I'm so excited that you're here, Maggie, and my dish is an offal and caramelised onion tart.
00:33:29Oh, yeah.
00:33:30Yeah, savoury tart, yeah.
00:33:31So, run us through, you've got the tart shell.
00:33:34Yes.
00:33:34What's the filling?
00:33:35So, the filling is layers, so it's an onion cream, then it's caramelised onions, then it's
00:33:39the sweetbreads, the crispy parsnip.
00:33:42How's the tart shell?
00:33:44I haven't checked yet.
00:33:45It's in the oven.
00:33:47You haven't checked.
00:33:49Can we have a look?
00:33:50I'm not hiding anything.
00:33:51You can have a look and let me know how it is.
00:33:55No soggy bottom.
00:33:56No, no soggy bottom.
00:33:58Good luck.
00:34:00I really want to take these tarts to the edge.
00:34:03I want that caramelisation to be there, and now I need these beautiful, delicate, sweet
00:34:08breads to be perfect.
00:34:11Smells beautiful.
00:34:13Very, very good.
00:34:14The colour is wild.
00:34:16The curry's really herby.
00:34:17Very different to the curries I usually make, for obvious reasons I don't have all the spices.
00:34:22My curry's quite herbaceous, and I feel like there's something missing, and all of a sudden
00:34:27I see I've got pepper.
00:34:29I'm like, why did I not use pepper earlier?
00:34:31So now I'm adding pepper into my curry to build the nodes of that warmth curry spices that I
00:34:37normally use, and I think I need an element of smoke.
00:34:42So I'm smoking my chicken curry with the ghee that I've made, and that's going to add a really
00:34:48good depth of flavour.
00:34:49And I'm also going to serve that with a really tangy, sweet tomato herb chutney for Maggie.
00:34:56I think she really likes those tangy flavours.
00:34:58I have never made anything like this before, but I'm going to punch in as much flavour as
00:35:03I can with what I've got.
00:35:04OK, everyone, we want some Maggie magic!
00:35:0920 minutes to go!
00:35:12That's my cream, that's my cream.
00:35:14Oh, schnazza!
00:35:16What a move!
00:35:16Bring it on!
00:35:17Mandolin, nah, no time for that.
00:35:20I thought that I had plenty of time, but I'm stressing out, I'm nervous.
00:35:25I know I don't want to go home today.
00:35:28You know, being in a kitchen, that's my happy place.
00:35:30Because it's taken me a long time to get where I am, but I never gave up.
00:35:36So I'm fighting for my place in this competition.
00:35:39I've managed to do this emulsion, and I'm just going to mix that with the slaw.
00:35:44These bad boys.
00:35:46And now I need to really focus on these offal skewers with chicken liver, beef tongue, and
00:35:51fig, with this nice sticky vinacotto glaze.
00:35:55I just really need to nail the cook on this.
00:35:58God.
00:35:59Benny, how are you going?
00:36:01You got, oh God, under 20 minutes?
00:36:06Huh?
00:36:06Under 20.
00:36:09I'm feeling the heat, this is full on, man.
00:36:10I don't normally cook like this quickly in here.
00:36:13I've got so much to do.
00:36:15I haven't even started on my ocean trout.
00:36:17I need to make sure it's a nice, clean fillet, there's no bones, it's time-consuming and fiddly.
00:36:22And I'm thinking, I could have gone 15, 20 minutes earlier and cooked a beautiful quail dish
00:36:27with plenty of time to get it all done.
00:36:28So, I really hope I don't regret my decision to wait that long.
00:36:39Come on, Benny.
00:36:39Less than 20 minutes to go.
00:36:42I've got no time to waste.
00:36:44To make the sauce, I want to use some of the shellfish reduction from cooking the pippies
00:36:47and mussels.
00:36:48And the pasta puree is cooking away.
00:36:50I need to get onto the fish.
00:36:51So, I'm really racing to get this fillet off the ocean trout.
00:36:54To pull the pin bones out of the fillet is actually quite tedious.
00:36:57Normally, you can pull the whole bones out, but I've just cut it into pieces.
00:37:01So, I've got to go and pull a little half bone out there, a third of a bone here, a big bone there.
00:37:05I'm hoping there's not a little bone hiding in there somewhere.
00:37:08So, this is going to cost me a bit of time, and time is one thing I do not have.
00:37:12Benny, just keep going.
00:37:13Top ten in your sights in just ten minutes to go!
00:37:18Woo!
00:37:18Come on, team!
00:37:24The tarts are almost ready.
00:37:26I'm going to pull them out and start plating any second.
00:37:28So, we're there.
00:37:32Finally, the tarts are ready.
00:37:34I need to assemble.
00:37:35I need to make it look beautiful.
00:37:37I'm layering in that caramelised onion cream.
00:37:41I've got these beautiful sweetbreads.
00:37:43The grapes, my parsnip crisp.
00:37:46Finishing with that bone marrow sauce.
00:37:49You're cooking with Maggie Beer's favourite ingredients to a crowd five minutes to go!
00:37:54Woo!
00:37:55Come on, guys!
00:37:57Come on, Deeps.
00:37:59I am very nervous because I've never made anything like this before.
00:38:04So, I just don't know if my dish has that depth of flavour.
00:38:10And it's extremely risky.
00:38:13So, yeah, I don't know if making this curry was the best decision.
00:38:19At the start of this cook, I had a very conscious decision to go for more time and less ingredients.
00:38:25I do think I made the right call because I've been able to get everything on the plate.
00:38:30I'm going to add that verjuice parfait, and then I'm going to top it with some of that black grape fig and verjuice sorbet.
00:38:36Around that goes some of the beetroot and verjuice granita.
00:38:39And finally, I'm going to top it with that vinally shaped biscuit and the beetroot leaf powder.
00:38:43So, yeah, I think in the battle of time versus ingredients, I think time was the way to go.
00:38:49Beautiful, Callum.
00:38:50Beautiful.
00:38:52Ouch.
00:38:53Come on, Decky.
00:38:54Come on.
00:38:55I'm really cutting it fine here, but it's starting to look good.
00:39:00I've got my fresh, punchy, crunchy slaw with the emulsion.
00:39:04I'm really hoping that this emulsion is going to bring this dish together the way Andy and Maggie wanted.
00:39:10It's been such a special cook today, having Maggie in the kitchen.
00:39:14One minute to go!
00:39:23Everything's a blur.
00:39:24I've got no idea what I'm doing.
00:39:30I definitely had to rush the dish more than I wanted to.
00:39:32I thought it was enough time.
00:39:34So, this is not ideal.
00:39:37This is the dish to get you into the top ten!
00:39:41Nine!
00:39:43Eight!
00:39:44Seven!
00:39:45Six!
00:39:46Five!
00:39:47Four!
00:39:48Three!
00:39:50Two!
00:39:51One!
00:39:52That's it!
00:39:54Wow!
00:39:55Well done.
00:39:58Well done.
00:40:00That was close.
00:40:01Oh, I feel relieved.
00:40:04This dish probably never exists anywhere in the universe, so big risks can be big rewards, and it is a huge reward making it into the top ten.
00:40:12One of my favourite challenges with one of my favourite people, Maggie Beer, thank you so much for coming in.
00:40:30And the age-old question, what do our contestants value more, time or ingredients, but no matter how much time or ingredients they picked, their biggest challenge was trying to impress you, Maggie.
00:40:43I agree with you.
00:40:43Oh, I'm such an ogre!
00:40:44Oh, please!
00:40:45Can't you tell?
00:40:46Oh, I reckon we get the first two shins.
00:40:48Oh, my God.
00:40:49Oh, my God!
00:40:50Hi, Cal.
00:40:51Hello, everyone.
00:40:53Wow.
00:40:53Oh, my gosh.
00:40:54Oh, my gosh.
00:40:55Good ally.
00:40:56Right-o.
00:40:57Cal, what's a dish?
00:40:58Wow.
00:40:59Oh!
00:41:00Oh, my God.
00:41:02Good ally.
00:41:04Rightio.
00:41:06Callum, what's the dish?
00:41:08All things verjuice.
00:41:11So it's a beetroot, a verjuice granita around the outside of the plate,
00:41:14a verjuice parfait on the bottom there.
00:41:16On top of that is black grape and verjuice sorbet.
00:41:19And then on the top, it's a vine leaf.
00:41:21I've hit it with dehydrated beetroot leaves.
00:41:23The old celebration of verjuice dessert, Callum.
00:41:26Yeah, well, if you've chosen all the ingredients today, Maggie...
00:41:28But we don't mind it. We don't mind it. We accept it.
00:41:31Callum, what would it mean for you to make top ten?
00:41:34A top ten is the ultimate milestone of kind of feeling like you've made it.
00:41:38Confident that this dish will get you there?
00:41:42You can never be too confident.
00:41:43I do think that the last handful of challenges,
00:41:45there hasn't been, like, bad dishes.
00:41:48You know, the people that are going home at the moment
00:41:49are, like, doing very minor little slip-ups.
00:41:51So, yeah, I think it's a good dish, but who knows?
00:41:55Well, Callum, we're all looking forward to tasting a celebration of verjuice.
00:41:59Cool. Thanks, everyone.
00:42:00Thank you so much.
00:42:01Thanks, Alan.
00:42:04Wow, look at it.
00:42:05Whoa.
00:42:06I want to wear it.
00:42:07Great hat.
00:42:08Wow.
00:42:09Ooh.
00:42:10All right, Maggie.
00:42:11So, Callum was clever because he knows that the way to your heart is through verjuice.
00:42:15So, tell us, was it a hit?
00:42:16It was a hit.
00:42:17It was a hit.
00:42:18It was a hit.
00:42:19All right, Maggie, so Callum was clever because he knows that the way to your heart is through
00:42:39the verjuice. So tell us, was it a hit? It was a hit. It was a hit. You know, to be given a dessert like this, it's so pretty. It is pretty. It is very pretty. And with all those different elements, it was like a progression. The richness of the parfait, but still that, you know, piquancy that comes, that flavour of the beetroot with the verjuice, that fineness of that little biscuit, the grape leaf.
00:43:09That looked like a maple leaf was fantastic. All of the elements were perfect.
00:43:16That was absolutely divine. And I feel like I've just had a beautiful, cool summer drink. Like, that's how his desserts always leave me. Just so refreshing. And the sugar balance is so perfect.
00:43:30His flavours and how he plates them up are just so different. And he's continuing to raise the bar on being able to accomplish balance in those flavours.
00:43:41It's always a surprise. Yeah.
00:43:43Callum is just a flavour master and he's proven it once again. Yeah, I agree.
00:43:47This dish is what stands between me and top ten. Snickers?
00:43:56Hi, Jackers. Winning MasterChef Australia. It's everything I've ever dreamed of.
00:44:01And then opening up that restaurant one day, showcasing dishes like this.
00:44:05So, yeah, I'm sweating buckets. I'm nervous.
00:44:26Declan, what have you cooked?
00:44:27These are my inside-out skewers with a vinicottol glaze.
00:44:33And then I've got a radicchio slaw.
00:44:36Declan, I sense a little nervous crackle there in your voice.
00:44:39Yeah.
00:44:40I think there's always just a little bit of lack of confidence there.
00:44:45Well, Declan, your nerves just show that you care.
00:44:48We're going to taste your dish now.
00:44:49Thank you, guys.
00:44:51Thanks, Declan.
00:44:51Enjoy.
00:44:52Thank you, Declan.
00:45:21Um, to be honest, it feels like we've got skewer and slaw and nothing really in between.
00:45:34What I wanted from the dish was kind of what we're trying to convey with him.
00:45:38Some sort of fat.
00:45:40He talked about this emulsion, and he's kind of lightly dressed the slaw in that,
00:45:45whereas I feel like it needed to be a sauce.
00:45:47So that all of the skewer work, we could have, you know, kind of dug around in the slaw and
00:45:53in the sauce, and that would have made the whole dish much more complete.
00:45:58When you're dealing with levers, you need to have something very dominant in the plate
00:46:03to match the strength of the offals.
00:46:06And for me, the slaw is too light for it.
00:46:10There was a lack of lusciousness about that slaw.
00:46:13You know, we talked about fat.
00:46:15I wanted more.
00:46:16It ends up being a very basic dish for me.
00:46:19And compared to everyone today, I think he is in the woods.
00:46:28Jamie, what have you made?
00:46:31Charred and roasted chicken.
00:46:35Well, I thought the chicken was really nicely cooked.
00:46:38I love the parsnip because it's one of my favourite, favourite things, and the freshness of the beetroot.
00:46:45So there's a lot I like about it.
00:46:47Yes.
00:46:48Snash, what did you make?
00:46:54Egg raviolo with onion sauce.
00:46:57I also have a confit egg.
00:47:00I think Schneez has done a really good job.
00:47:02Obviously, the yolk was a success, so that's fantastic.
00:47:05Beautiful ricotta.
00:47:06And I think the pasta work was lovely.
00:47:12Lana, what have you made?
00:47:13So I've made a ginger and lemon biscuit tart with a diplomat cream, a vincotto ice cream, and a fresh grape sauce.
00:47:22I hear happy sounds coming from Maggie.
00:47:29That vincotto ice cream could be one of the best things I've had this year.
00:47:35I loved that.
00:47:36Oh, that's huge.
00:47:36I loved that.
00:47:37Like, it's perfect.
00:47:38And what a great day to pull it out with you in the house.
00:47:42And, you know, taking a risk and going the earliest of all of our contestants.
00:47:48And she made use of her time so well.
00:47:50One of my favourite things about that dish was just hearing Maggie's happy noises when she ate.
00:48:01Hello.
00:48:01Sarah.
00:48:02Hi, Sarah.
00:48:10Sarah, that looks awfully good.
00:48:12What did you make?
00:48:15I have made an offal and caramelised onion tart.
00:48:20Well, Sarah, I know I, for one, am very excited to try your offal tart.
00:48:24And I'm pretty sure Maggie is too.
00:48:25So we're going to get into it.
00:48:26Awesome.
00:48:27Thanks, Sarah.
00:48:30I would be awful.
00:48:33There you go, Maggie.
00:48:34That's for you.
00:48:34That's mine.
00:48:35Well, there's not much left.
00:49:02That tells you I loved it.
00:49:06The sweet bread was just perfectly cooked.
00:49:09I love that pop of the grape.
00:49:12The caramelised onion, that agridulce.
00:49:15And the sauce I thought might be too rich, but it wasn't.
00:49:19And the crispness and flakiness of the pastry.
00:49:22I loved it.
00:49:23Yes.
00:49:23And so thin.
00:49:24Yeah.
00:49:24She's a good job of lining it.
00:49:26I think she's absolutely crushed it.
00:49:28Yeah, agreed.
00:49:36I've waited so long, but I never got my ideal pantry.
00:49:40So I just don't know if the judges are going to get that depth of flavour in the curry.
00:49:47Hi, Tanya.
00:49:48One of our last two daredevils.
00:49:56Depender, what have you cooked?
00:49:58So I've made a smoked chicken kafriel with a flaky paratha and a tangy onion herb chutney condiment.
00:50:09Well, a curry and bread in 45 minutes is extremely brave.
00:50:12And I know Maggie's looking forward to trying this one.
00:50:14So we'll taste.
00:50:15Thank you so much.
00:50:16Enjoy.
00:50:20So let's have a look.
00:50:21Okay.
00:50:22Okay.
00:50:22So the big question is, is the curry going to have enough flavour in it?
00:50:52That is mind-boggling.
00:51:13Like, I know she had a lot of ingredients to play with, but not specific spices that she
00:51:18would normally go for.
00:51:19And boy, oh boy, she packed that full of flavour.
00:51:24The smoking the chicken gives that such a high level of substance.
00:51:29And what about the bread?
00:51:31That is one of the best roti-style breads I've had in here.
00:51:34Yeah, I agree.
00:51:34It's flaky.
00:51:35It's perfectly cooked.
00:51:37I think you really do get that smokiness.
00:51:39And then what sort of backs that up is that pepper that's in there, because that's the last
00:51:43thing you feel.
00:51:44It's that lovely, warming hum.
00:51:45And developing those layers in the curry in 45 minutes.
00:51:49Yeah, that's why.
00:51:50I couldn't do it twice the time.
00:51:53It's just so good.
00:51:55It was, actually.
00:51:56You know what I do if I go somewhere and I absolutely love it?
00:52:01Have you heard of goodie bags?
00:52:03Or doggie bags, whatever you call it.
00:52:05This is going to go to my wife when I go back home.
00:52:07Oh, my God.
00:52:13Audra, what do you make?
00:52:16Fresh ricotta and caramelised fig tarts.
00:52:20You're a huge fan of Maggie, but what's it like cooking a dish for her?
00:52:27You just bring the emotions out of me.
00:52:30And this is what you do to people.
00:52:32Oh, you're giving me goosebumps.
00:52:34I think it means a lot to Maggie.
00:52:38She's going to taste your dish now.
00:52:43She had a lot of time.
00:52:45And I think Audra has done a fabulous job.
00:52:47The pastry is a delight.
00:52:49It's crunchy.
00:52:50It's very thin.
00:52:51And the ricotta is quite fresh.
00:52:55It is very good.
00:52:59André.
00:52:59Oh, boy.
00:53:00Hello.
00:53:00What's the dish?
00:53:01A supreme chicken with a ginger velouté and a agrodolce of ox tongue and zucchini.
00:53:10My chicken was perfect.
00:53:12Like, so succulent.
00:53:16It's a funny dish because it's kind of got Asian notes because of the ginger.
00:53:21It's really lovely.
00:53:22I love the vegetables.
00:53:23Everything's sort of tender but still a little crunchy.
00:53:27I think he's done a great job.
00:53:36It was one of the most hectic cooks I've had in this kitchen.
00:53:40Hello, mate.
00:53:40Hello.
00:53:41The whole thing's a blur.
00:53:43So I don't really know what I've done.
00:53:45And at this stage of the competition, you can go home for the smallest thing.
00:53:48Ben, you were the last man standing.
00:53:54What did you make?
00:53:55I made pan-roasted ocean trout with shellfish, charred zucchini, parsnip puree and a verjoux
00:54:02parsley sauce.
00:54:04Was that tough to wait all the way to the end?
00:54:08Yeah, it was really weird, actually.
00:54:09Like, when you can hear it all going on behind you and you can smell it all happening.
00:54:12And you kind of was very tempted.
00:54:13But then I thought, oh, the seafood can only be another five minutes away.
00:54:16And so I took the chance on that, I guess.
00:54:19What's the goal for you to get out of this, you know, after this competition?
00:54:23Yeah, so, I mean, I've cooked professionally for a few years.
00:54:25But in the last couple of years, I haven't.
00:54:26I've been doing family stuff.
00:54:27And I kind of almost lost the mojo, you know, a bit.
00:54:30And being back in here is just, like, really lighting that fire again.
00:54:33It's just, like, it's right back.
00:54:34And I've got, you know, a few ideas that I think can probably come to fruition from getting
00:54:38this far and certainly if I can get to the end.
00:54:42I think it took a big risk.
00:54:44You know that.
00:54:44We know that.
00:54:45I hope it's paid off.
00:54:47Thanks.
00:54:58Thanks, guys.
00:54:59Thanks, Ben.
00:54:59Thanks, Ben.
00:55:00Take care, Ben.
00:55:04It definitely was like a complete dish.
00:55:07I think this is an interesting choice of dish for the amount of time that he had.
00:55:12If I put myself in his shoes and I was dead keen on using seafood, I probably would have
00:55:17gone, like, light and fresh and vibrant.
00:55:20So, I'm interested to see how it eats.
00:55:23But I'm worried for it.
00:55:25It's like a great day.
00:55:33I'm worried about it.
00:55:34It's like a great day.
00:55:38It's like a little better.
00:55:38It's like a little bit.
00:55:41It's like one of those things, like a little better.
00:55:44It's like a little better.
00:55:45It's like, it's like a lot of people.
00:55:47They're like, you know, we'll be eating.
00:55:47I think Ben 40 minutes to make a dish like this I think it take a lot of courage the fish was
00:56:14cooked impeccably I think considering the size of the fish that he had to fill it out very quickly
00:56:19to keep it nice and pink and the skin well retrieved was formula and I think all the shellfish together
00:56:27also was very brave the white wine sauce reduced with the shellfish stock gave a bit of acidity to
00:56:34the dish but I would have liked the pasta to be less liquid and sadly is missing some freshness
00:56:41I wanted zing I wanted freshness I wanted texture but instead it's quite on the heavy side I've got
00:56:50parsley puree which has been cooked down in a lot of fat milk same in the butter sauce so I'm a little
00:56:58bit worried for Ben because for me I wish that he had a little bit more time just to finesse my ocean
00:57:05chart was cooked perfectly but just think how fresh if he had have used those sorrel leaves with the fish
00:57:12you know that would have really given us that lovely zing
00:57:16Maggie how do you think everyone did I love that each of you went to all these ingredients of mine
00:57:34with such gusto you wanted to please me and that made me very proud I loved your creativity
00:57:41and again I've learned from you well we love you Maggie so please everyone put your
00:57:50wine stick over for madam Maggie beer with top 10 at stake and Maggie beer in the kitchen you had every
00:58:05reason to go all out today and four of you went above and beyond
00:58:10Sarah oh wow you took a risk working with awful and boy oh boy you didn't pay off Callum if ever
00:58:26there was a way to win Maggie over it was with virtue but it's what you did with it today that stole her
00:58:34heart what up to pinda that curry was stuffed with silly amounts of flavor we absolutely frothed it and
00:58:44Alana that Vinacotto ice cream that was outrageously good well done all of you you say
00:59:04sadly one of you is going to fall just shy of the top 10 if I call your name please step forward
00:59:14Declan
00:59:19and Ben
00:59:24good luck bye Declan the slaw was like luster and your dish really needed a sauce
00:59:38Ben your dish needed freshness and you had the least amount of time to work with
00:59:46and I'm sorry to say it showed on the plate
00:59:49so both of your dishes had flaws but the difference between the two was that one felt complete and one
01:00:00didn't
01:00:01which is why I'm so sorry to say Declan you're going home sorry buddy no worries
01:00:13Declan mate you came in here to regain your confidence and trust me you have done just that
01:00:25yeah Declan's your name cooking is definitely your game yeah
01:00:31I came here to win but I think looking at it now I came here to bring joy and put smiles on everyone's
01:00:42faces but you know it's not the end it is just the beginning for me I think I'm peak Declan at the
01:00:51moment and it's definitely forced to be reckoned with it so Sarah do you think Declan's got a bright
01:00:56future I think that Declan is the most genuine incredible human being he's so talented whatever he
01:01:03puts his hand to he gives it 100% and he really is a light in this room for everyone he lifts every single
01:01:12person up he's incredible thank you
01:01:15I think you can tell me we all love you in here but for now Pete Declan it's time to say goodbye mate
01:01:30thank you it's bittersweet of course you know I might be leaving MasterChef kitchen but definitely
01:01:43a different person compared to season 15 I'm a better cook I'm a better man I'm better in my mind
01:01:52and the fish strobe Declan's fish bistro it is coming to a town near you it's gonna happen
01:02:07this week on MasterChef Australia are you ready we're down to the top 10 for 2025
01:02:17yes yes yes so the kitchen is pumping we're getting really close to that trophy and I'm coming for it
01:02:26oh my god and creations this incredible it's just unbelievable it is mad genius put the judges in a spin
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