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S17 E46 >>> https://dai.ly/x9mxw2w

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00:00MUSIC
00:04MUSIC
00:08MUSIC
00:12MUSIC
00:14MUSIC
00:16Good to be back.
00:18Party all!
00:20She's a mystery box day!
00:24MUSIC
00:32Wow, it feels really strange to see only seven cooks standing in front of us.
00:39How's it feel?
00:41Pretty wild.
00:42Strange.
00:43The seven have you got here by narrowly escaping eliminations,
00:48handling the heat in pressure tests,
00:51or by securing immunity with outstanding dishes.
00:55Every cook has led to you being here today.
00:59Ready to tackle whatever comes next.
01:03I have to say how proud I am.
01:08How far you can.
01:10It's wonderful.
01:11It's fantastic.
01:14But you cannot rest.
01:17Because everything you do, from now on,
01:21can only help you,
01:23setting you up to the glorious grand finally.
01:30Righto, gang.
01:33You are some of the best cooks that this competition has ever seen.
01:39And you got here by thinking on your feet.
01:42And that is exactly what you're going to have to do
01:45in this mystery box.
01:49I'm surprised you haven't smelt it already.
01:52Oh.
01:53What?
01:54No?
01:58Go on, lift your lids now.
02:02Oh!
02:03Whoa!
02:04That is garlic!
02:06Garlic.
02:08Love garlic.
02:09It's garlic!
02:11Oh, my God.
02:12I'm like, I want to sing.
02:13I want to just bite into it now.
02:15Smash, was that a victory clap?
02:17Garlic!
02:18I mean, it's my favourite thing in the world.
02:20I have a massive love affair with garlic,
02:23and I really believe that garlic can change any dish
02:26from blah to blah.
02:28This ingredient is the key
02:30to unlocking a whole new world of flavour.
02:33Most cooks, they can't imagine life without it.
02:37And today, we want seven dishes filled with explosive garlic goodness.
02:46But that is only half the challenge.
02:50What's this thing?
02:52Yeah, what is that thing?
02:55That little fun-sized mystery box that holds a mini surprise.
03:01One that we think is going to elevate your dish just as much as garlic.
03:09Whatever is under there must also be used in the making of your dish.
03:15And here's a bit of a curveball for you.
03:20You won't know what it is until 30 minutes into the cook.
03:24Wow.
03:25That's hard.
03:26Oh my gosh.
03:29We are giving you 75 minutes.
03:32The pantry and garden are open.
03:34Your finished dish must include both garlic
03:38and whatever's under that mini mystery box.
03:42You'll be happy to know, today, we're looking for the top three dishes.
03:48Here we go.
03:49Cook one of those, and you'll be going into tomorrow's pressure test for immunity.
03:54Let's get into it.
03:57Your time starts now!
04:06Everyone likes cooking with garlic.
04:07But what that means is everyone's going to be cooking good dishes today.
04:10So it's going to be a high standard.
04:11Tell them, I'm definitely going to take a few pines.
04:13But there's not only garlic under this mystery box.
04:15There's a tiny little mystery box here that literally could be anything.
04:19It could be from parmesan cheese to soy sauce to chocolate.
04:22Who knows?
04:23And that's where the real risk is today.
04:28The strategy today is to have a lot of options with the garlic
04:30and be ready so that when this thing comes off,
04:32I can pivot and make a dish that's going to pop with it.
04:35I'm just going to go for it and hopefully come up with an idea to use that ingredient under that mystery box.
04:41Hopefully it's not too crazy.
04:44Guys, garlic. I mean, garlic without it in the kitchen.
04:48This guy had snacks on there.
04:50No, you literally ate garlic for breakfast.
04:52I know.
04:55I think I'm glad today has a clean garlic.
04:58And it would be interesting to see what they do with the garlic.
05:01Yes. Yes. Yes. Yes.
05:02Garlic.
05:03And then we've got that little mini mystery box which they have to incorporate whatever is under there 30 minutes into the cook.
05:09So it's a bit of strategy.
05:11Oh, dear me.
05:14I think Laura is such an interesting one because she was so close to going home yesterday and we saw how emotional she was.
05:21It made her realise you need to take every opportunity to not put yourself in that situation.
05:27Yeah. Yeah.
05:28And today is a cook where you go for gold.
05:31You want to be in that top three so you can get a chance out of beauty.
05:39Strategy, cook something incredible and add in whatever this ingredient may be.
05:45Today is a new day. Clean slate.
05:47It's my third time around. I know what it takes to get to the end.
05:50I need to make the smart decisions in order to get there.
05:53Okay. Tell me what you're making and what's your strategy.
05:55All right.
05:56So strategy is go hard and heavy on the garlic.
05:59Yeah.
06:00That's going to come from confit garlic flavour.
06:02Yeah.
06:03So a really garlic forward fannycowder.
06:05A stuffed lamb saddle.
06:07A really nice like little jus you go with it.
06:11It's a very French, very classic.
06:14You're definitely leaning hard into a specific dish here.
06:17I think I'm good at pivoting.
06:18I think I can make a good decision under pressure.
06:20So I think if I start building the base of this dish really well, then I can add something 30 minutes soon.
06:26Good luck.
06:29All right. I need to get my things on.
06:31I've got two main components.
06:32I need to start early in this cook, building that flavour in that shoe, but also prioritising that lamb saddle.
06:39I don't actually know how long it's going to cook for, but I want to wait until that mini mystery box is revealed because if there is an ingredient in there, I can highlight in that lamb.
06:48That's what I want to do.
06:50You're making more noise chopping than Jamie.
06:53What was that?
06:54Nothing.
06:55She's chopping louder than you do, ma'am.
06:56More aggressively as well.
06:57Yeah, definitely.
06:58I feel great actually.
06:59Seeing garlic, it's like everything I ever wanted.
07:00Growing up, my actually family had a garlic farm and we used to make the little plates and we would go to the market and sell them.
07:03This challenge is made for me and I cannot fail. I cannot fail. My mum is watching and if she's seen me fail on garlic, she'll be like, don't come back home.
07:13My mum cooks everything with garlic and this dish is actually her dish today.
07:18It's like a slow confit squid with garlic.
07:33This is our Sunday dish pretty much. This is our traditional dish.
07:40This is our traditional dish.
07:41Woo!
07:44To cook my squid, I'm going to start very hot,
07:48quick-seed to get a colour,
07:50chuck in lots of garlic,
07:52I mean a lot, a lot of garlic,
07:54and deglaze with wine, wine and lots of olive oil.
07:56This is going to be yum.
07:58Then finish it off in the oven low and slow.
08:01It cooks usually 45 minutes to an hour
08:04until it's nice and tender so you can eat it with the spoon.
08:07OK, bye-bye, be good.
08:08And you just eat all from one pan.
08:11It's the best.
08:12How long you put them in?
08:13I cook them for roughly 45 minutes.
08:16Oh, the squid? Bloody hell.
08:18Yes, that's how my mind...
08:19You'll be surprised.
08:21I can't wait.
08:22Honestly, I love to be surprised.
08:24I feel good, but I'm very worried
08:27with that little mini mystery box.
08:28What if there's something overpowering?
08:30Let's get ready for that shock surprise.
08:34Hopefully I can come up with a quick dish later.
08:36Fingers crossed something will work out.
08:40We're 15 minutes away from revealing
08:42what's under that mini mystery box,
08:44which means you've got one hour to go.
08:46Come on, let's go.
08:47Got it.
08:47With an unknown ingredient under this mystery box here,
09:00you've got to have a certain fluidity in your dish.
09:04So my strategy today is to cook a dish using chicken
09:06because it's a protein that suits
09:09almost every kind of cuisine in the world.
09:11Hey, Callum.
09:12Callum.
09:12Hello, gang.
09:13How are you?
09:13Oh, the beautiful mime.
09:14What's going on with the strategy?
09:17Well, I guess for today,
09:18because we've got this secret ingredient
09:20on what's going on here,
09:21I want to do a dish that's loosey-goosey enough
09:24that whatever's under there
09:26is going to seamlessly transition in.
09:27When someone says Callum,
09:29the words that come to mind
09:30are not exactly loosey-goosey.
09:33What's the loosey-goosey?
09:34So I'm going to do chicken,
09:35the loosey-goosey-est protein of them all.
09:37Yep.
09:38I'm going to make a garlic velouté,
09:40which is happening here as well.
09:41We've got that base.
09:42You can sort of pivot in lots of different directions
09:44depending on what the ingredient is.
09:46Strategy 101.
09:48Yeah.
09:48Yeah.
09:49I think you've left yourself a lot of room to pivot.
09:51Well done.
09:52Thanks, gang.
09:58It's my third time in this kitchen
09:59and I have a new goal this time.
10:02When I walk out,
10:03I want to be cooking dishes
10:05that could be sitting on my menu
10:08in my one-day Michelin star restaurant.
10:12And to get to that point,
10:14the only way to do it
10:15is to push myself outside my comfort zone.
10:18Nobody got a Michelin star by playing it safe.
10:21Hey, Sarah.
10:23Sarah.
10:23Hi.
10:24How's it going?
10:24Good.
10:25Straight into it.
10:25What are you going to call it?
10:26Yes.
10:26So I'm making a garlic snot block.
10:30So...
10:31What?
10:33Favoury, favourite.
10:34So hold on, hold on.
10:36So a snot block's a vanilla slice.
10:37Yes.
10:38An Aussie classic.
10:40Yes.
10:41So I'm going to do a spin on that.
10:43Why are you looking at me like that?
10:44I'm just trying to work this out.
10:45How is this thing going to come out?
10:47So basically pastry.
10:48OK.
10:49Chicken jelly.
10:50So I want to make a bit of a chicken broth.
10:51I'm going to set that...
10:52..and then layer of pastry
10:55and then garlic cream on top.
10:57But, um, yeah.
10:58Garlic heavy.
10:59OK.
11:00So super interesting, Sarah.
11:01Just hopefully the mini mystery box
11:03doesn't ruin your plan.
11:04I know.
11:04Interesting is a good word.
11:07My biggest concern is
11:09this is very conceptual
11:11and I still don't know
11:12what's underneath the mini mystery box.
11:14There is no plan B at all.
11:16So it is a bit of a tightrope.
11:19Whatever it is
11:20could definitely be
11:21the make or break of my dish.
11:25Today I'm making my version
11:38of a savoury vanilla slice
11:40with garlic cream
11:42and some beautiful pastry.
11:43Sarah, did you say you're making dessert
11:45or did I just hear you?
11:46No, not dessert.
11:48I'm roasting my chicken bones
11:51in the oven
11:51because I have this idea
11:53to make it into
11:53a sort of chicken jelly.
11:56But I do not know
11:58what's under
11:59this mini mystery box
12:00so creating a highly conceptual dish
12:03is definitely a risk today.
12:05You're allowed to lift
12:06those mini mystery box lids
12:07in five minutes!
12:09It's coming!
12:14So you love garlic, yeah?
12:15Yep.
12:16I use it every day.
12:18So I'm going to do
12:18like a chilli garlic chicken curry.
12:22In, like in Hindi,
12:23it's called
12:23lasani murg
12:25because lasan means garlic
12:27and murg means chicken.
12:29You know what I say
12:29love at me?
12:30Because I eat garlic raw.
12:32So does my dad.
12:33Can you say that again?
12:34Can you say that again?
12:35Yeah, we should eat garlic raw.
12:36Everyone.
12:39Garlic, I love garlic.
12:40I use it all the time.
12:42I'm just thinking about
12:43the best ways I can make it
12:44feature heavily in this dish.
12:46So I've got a kind of dish in mind.
12:48I'm going to basically
12:49base it around garlic
12:50and probably for puree
12:51on the bottom.
12:52I can then cook that
12:53with various different proteins
12:54that are quick cooking
12:55in the pantry.
12:55There's some amazing stuff in there.
12:57And so I'm kind of
12:58going to decide that
12:58once I get to that point.
12:59But maybe fish,
13:00maybe quail,
13:00maybe, I don't know.
13:02Let's go wait and see.
13:04I'm ready to pivot hard
13:05if I have to just
13:06waiting to see what that is
13:07so I can figure out
13:07how I'm going to use it.
13:09Yeah, I mean lemon
13:09or something lovely.
13:10Obviously parsley,
13:10but it's not going to be
13:11those in its faces.
13:13Did you plan to use that collie
13:15or did you just see the colour
13:16and go, how can I not?
13:17I'm going to use it.
13:18No, not so beautiful.
13:18I've never even seen
13:19one like that before.
13:20I know, right?
13:22Twisties!
13:22I could not.
13:22Twisties!
13:23Broccoli!
13:23Twisties!
13:28Hmm.
13:32Today's mystery box
13:33is all about garlic
13:34and whatever is
13:35under that mini mystery box.
13:38I'm going 100%
13:40all in on making
13:41the dish that I think
13:42works well with garlic.
13:44The strategy is
13:45cook something delicious.
13:46I know that whatever's
13:47under there
13:48is going to take
13:49a little bit of creativity
13:49to potentially pivot,
13:51but I'm just going to
13:52concentrate on making
13:53something tasty
13:53and then we'll pivot
13:55if we need to.
13:56I look back on the cook
13:57that I was in season six
14:00and I was still sort of
14:02trying to figure out
14:03who I was as a cook
14:04and the kind of food
14:05that I really loved cooking.
14:06All this time later,
14:09I feel very comfortable
14:10in the kitchen
14:10and I think when you're
14:11comfortable and you are
14:12relaxed, you can think
14:14freely and really be
14:15creative and push yourself.
14:18Hi, Jamie.
14:19Hello, folks.
14:20Back in the game today.
14:21Back in the game.
14:21Tell me what you're making
14:22and what's the strategy.
14:24Start with these beautiful,
14:25big, bold Spanish flavours.
14:27Hope for the best.
14:28So I'm doing a beautiful
14:30fillet of flathead
14:30and then I'm going to
14:32basically make a muscle stock,
14:34reduce that,
14:34serve it with a really
14:35heavy, comfy garlic
14:36and andouille beurre blanc.
14:38OK.
14:38The reason I'm using andouille
14:40and then I'll probably
14:41be pickling the muscles
14:42is because garlic's
14:44a beautiful flavour,
14:45but you need big flavours
14:46to allow to pump more
14:48into it.
14:48Yes, yes, yes.
14:48So I want to use
14:49as much garlic as possible.
14:50All right.
14:51Sounds good.
14:51All right.
14:52Good luck, Jamie.
14:54Having to change everything
14:55on the spot
14:56and make something work
14:57is what you do every day
14:59when you work in a kitchen.
15:00Stuff goes wrong
15:01all the time.
15:03You just have to
15:04take everything on board
15:05and then move forward.
15:10Everybody's very excited
15:12by garlic
15:12and there's definitely
15:13some strategy going on.
15:16So Callum's starting off
15:17with quite neutral ingredients.
15:19He's got a garlic velouté going,
15:20he's got chicken going
15:22and he's essentially waiting
15:23to see until we lift
15:24those mini lids
15:26what the uh-uh
15:27is going to be.
15:28Yeah, it seems to be
15:29the two strategies.
15:31Check out on this.
15:32They're either going all in
15:33and just committing
15:33to a specific dish.
15:35It's so good.
15:36Or they're kind of
15:37hedging their bets.
15:39But I am a bitch.
15:41I'm not sure about
15:42the all-in thing.
15:43I am too.
15:44Which is weird from you.
15:47Weird from you.
15:48Yeah, yeah.
15:48Weird, weird.
15:53Everyone, listen up.
15:54It's been 30 minutes.
15:59It's time to find out
16:00what's under
16:00your mini mystery boxes.
16:03You can lift your lids.
16:04Three, two, one, go!
16:09What?
16:10Rosemary!
16:13Time.
16:15Ah!
16:16Chives!
16:17What do you have?
16:18Mints.
16:18It's secateurs.
16:21You've got to use
16:21those secateurs
16:22to grab whatever
16:23ingredient you've been
16:24assigned from the garden.
16:27Ooh!
16:29Use that ingredient
16:30in your dish.
16:32We can wait
16:32with coriander.
16:33Now, they may be
16:34late additions,
16:35but it shouldn't
16:37taste like it.
16:38It's so good.
16:39Start thinking,
16:40everyone.
16:40You've got 45 minutes
16:41to go!
16:42Everyone has been
16:52given a different herb
16:54and I got dill.
16:55Ooh, that smells delicious.
16:57I think it goes
16:58so well with these flavours,
16:59but I want to take
17:01the time to actually
17:02think about how
17:03I'm going to incorporate
17:04this into my savoury
17:05vanilla slice.
17:06I really want
17:07one of those top spots
17:08today.
17:08Ooh!
17:10I've got thyme
17:14as my mystery ingredient,
17:16which is very lucky.
17:17My plan today
17:18was to cook
17:18something really
17:19neutral,
17:19and I think that
17:20strategy's paid off
17:21really well because
17:21thyme works very well
17:22with garlic,
17:23works very well
17:23with chicken.
17:24So the dish I'm
17:25going to make today
17:26is a thyme and
17:27garlic stuffed chicken.
17:27I'm going to do it
17:28with kohlrabi dumplings
17:29and a garlic velouté.
17:31So I'm going to use
17:33thyme in with my
17:35garlic velouté.
17:36I'm going to make
17:36a little thyme oil
17:37as well.
17:37So, yeah,
17:38I'll be using
17:38garlic and thyme
17:39both three ways each.
17:41So I'm going to
17:41start making my
17:42farce.
17:43A farce is a minced
17:45mixture made from
17:45the leg of the
17:46drumstick meat
17:47with lots of garlic
17:48and thyme,
17:49and it's going to be
17:49stuffed underneath
17:50the chicken skin.
17:52So it's going to
17:53keep it nice and
17:54kind of moist and
17:54tender as it cooks,
17:55so I can only hope
17:56that I've got thyme
17:58on my side.
18:00Ha, ha, ha, ha!
18:02So I got
18:03lemongrass under the
18:04box, and I'm
18:05actually stoked with it.
18:06So I've marinated my
18:07chicken in, like,
18:08a whole heap of garlic,
18:09a little bit of ginger,
18:10and I've just added
18:12some lemongrass.
18:13I don't think I'm
18:13going to change anything
18:14because I think it
18:15fits perfectly into
18:16the chicken.
18:17I got mint, uh...
18:19Please be well.
18:19Oh, I love mint,
18:20but I mean, it's, um...
18:21With cauliflower,
18:22how are you going to
18:23manage that?
18:23Well, the cauliflower's
18:24now going to be a very
18:24small part of the dish.
18:25Yeah.
18:25Yeah, so I think
18:26it's the curry cauliflower,
18:28so the flavours are going
18:28to be there.
18:29So mint goes with those
18:30flavours, I think,
18:30but I'm going to make
18:31the mint higher and
18:32leave the other flavours
18:33on the bottom.
18:33So this is going to be
18:35pan for its scallops
18:36with curry cauliflower
18:37and cucumber,
18:39tomato, mint salad.
18:40It's not what I planned
18:41for, but I think
18:41I can work with it.
18:43Freshness.
18:43Okay.
18:44Yeah.
18:45So the mint is welcome.
18:46Okay.
18:46Well, I mean,
18:46I've got no choice.
18:48I like that.
18:49Good spirit.
18:50Very good spirit.
18:50No point worrying about it.
18:52No discriminations.
18:54The biggest concern
18:55is that the mint
18:56is prominent enough
18:57and works with the rest of it.
18:58I've got rosemary.
19:01It's lovely.
19:03I'm happy with it.
19:04I love rosemary.
19:05I'm kind of happy,
19:06but I'm not happy.
19:07I'm really happy
19:08because flavour is lovely
19:10with my dish,
19:10but it's so strong.
19:12This is my family recipe.
19:14If I put too much rosemary,
19:16you won't taste squid
19:17or you won't taste
19:18any garlic in there.
19:19So I'm thinking
19:21how else can I incorporate
19:22this rosemary?
19:25So my strategy is
19:26I'm going to quickly
19:27whip up some bread
19:28and I'm going to focus
19:30on infusing rosemary
19:31as much as I can
19:32into my bread.
19:35Schnezz.
19:35Yes.
19:36Rosemary.
19:36How do you feel about that?
19:37I'm pretty happy.
19:38So I'm going to use it
19:39mainly with my bread,
19:40but I'm going to make it
19:41with rosemary and garlic.
19:42It's going to be beautiful
19:43for dipping those sauces.
19:44Garlic, rosemary, squid
19:45go together.
19:46Yeah.
19:46It's just about how much.
19:47How much.
19:48Yeah.
19:48Just get that right.
19:50All about balance, Schnezz.
19:53All right, guys.
19:54You have 13 minutes to go.
19:58Sick.
20:01All right.
20:02Let's go.
20:04Oh, feeling fabulous.
20:05Chives are the perfect addition
20:08to this dish.
20:10I feel like someone
20:11is watching over me today
20:12and I'm a very,
20:13very happy lady.
20:14I'm cooking a rolled lamb saddle,
20:17masala jus,
20:18and banyukowda.
20:20Okay.
20:21That was definitely good.
20:23My strategy was to wait
20:24until that mini mystery box
20:25was revealed
20:26before I stuff
20:26and roll the lamb.
20:28This is the perfect flavour
20:29that can get added
20:30into that dish.
20:32Chives are currently
20:32cooking down that same pan
20:34these warrigal greens were.
20:35I want to add the chives
20:37into that stuffing
20:38with those warrigal greens
20:39and some of that
20:40comfy garlic
20:40so you're really infusing
20:41all those flavours
20:42throughout that lamb.
20:44You're going to be on time, yeah?
20:45Yes.
20:45When are you going to
20:46start to cook it?
20:47Hopefully in five minutes.
20:49Yeah.
20:49Hopefully.
20:50I just need to get
20:51this filling done
20:52and then we're on.
20:54Okay.
20:56So yesterday
20:57I was in a black apron
21:00with Alana
21:01in the bottom two.
21:03I don't want to let myself
21:04get into that position again.
21:06So it's strive for immunity
21:07every single week.
21:12Laura, you're cutting it
21:13really fine, lady.
21:15I'm cutting it so fine.
21:15Do you reckon you can do it?
21:16Yep.
21:17Okay.
21:18I know all the odds
21:19are against me.
21:20Okay.
21:20I have to do it.
21:24The only thing is
21:25I've never actually
21:26rolled a lamb before
21:27like this
21:28and I don't actually know
21:30how long it's going to cook for.
21:31I know a regular
21:32rack of lamb for me
21:33could take about
21:3420 minutes in the oven.
21:38I know I'm pushing it.
21:39I just need a miracle
21:40to pull this off.
21:42Laura, you need to get
21:43that lamb in the oven, lady.
21:45Oh, my God.
21:50I feel like you're
22:03literally crossing your fingers
22:04and hoping for a miracle right now.
22:06Yeah.
22:06I think I'm striving
22:08for the absolute
22:09unachievable right now,
22:10but...
22:11Do you have a plan B?
22:13No.
22:14No.
22:14Not at all.
22:16Even though this dish
22:17is all about the garlic,
22:18I'm pretty confident
22:18with the chives.
22:19I think that they sit
22:20right in that lamb.
22:21It's a perfect combination.
22:27Lamb's in.
22:2922 minutes to go.
22:30My lamb has finally
22:31gone into the oven
22:32and I am pushing
22:33my timings
22:34and I need to start
22:35making this banyan cowda.
22:38So, banyan cowda
22:39is a traditional
22:40Italian sauce
22:41that is comprised
22:42of anchovies,
22:43confit garlic
22:44and butter
22:44that you would usually
22:46actually serve
22:46with raw crudités vegetables.
22:48But for me,
22:49anchovies and lamb
22:50are just such good friends.
22:53And if I can pull this off,
22:54it's going to be
22:55an absolute winning combination.
22:57You really are
22:57leaning into the last minute.
22:59You are being
22:59a bit of a daredevil today.
23:00I know.
23:00I'm pulling a po.
23:01Yeah, you are.
23:02Are you going to
23:05skip your garlic today
23:06because we're going
23:07to be having...
23:08Or we just have
23:09the extra garlic?
23:10I always have garlic
23:11so it doesn't matter
23:11if it's extra or not.
23:13It's never enough.
23:18Making a bit of a mess,
23:19aren't I?
23:19How are you, Sarah?
23:19Are you pleased with your dish?
23:21I am,
23:21but I'm just making
23:22a bit of a mess,
23:23but I am pleased.
23:24I am so happy with Jill.
23:27I think it's going
23:28to elevate the ingredients
23:29that I'm already using
23:30in my savoury vanilla slice.
23:32So I'm going to make
23:34dill salt.
23:35I'm going to add dill
23:36through my chicken jelly
23:37and make a dill oil as well.
23:41I've got my pastry in the oven.
23:44I've got my chicken ready to go.
23:46I've made my garlic cream.
23:48Cucumber.
23:49I've made a little dill cucumber here,
23:51which is going to go
23:51through the chicken jelly,
23:53which I'm going to set
23:54into these molds.
23:56If I could win a top dish
23:58on such an inventive dish,
24:01that would mean the world to me.
24:03I think that, for me,
24:04this is why I'm back.
24:06Can't wait to see
24:07your crazy invention again.
24:09Oh, my God.
24:09OK, so we've done
24:14the big reveal
24:15of the mini mystery box
24:16and have all had to go
24:17to the garden
24:17and harvest an ingredient.
24:19Strategies?
24:20Have they paid off?
24:21Oh, Callum was
24:21licking his lips.
24:22Yeah.
24:23Licking his lips.
24:24He got time.
24:27All the time
24:27in the world, mate.
24:29Snare's got rosemary.
24:31OK.
24:32She's doing this squid dish
24:35and she's got confit garlic
24:37and she's just worried
24:38that the flavours of rosemary
24:39are going to be overpowering.
24:41But that's with her.
24:42If she backs herself,
24:43she should nail it.
24:46OK, let's see
24:47how we're going to do the bread.
24:48All right, Laura.
24:49Worried.
24:50She's doing bunny cow dough.
24:51She's doing lamb.
24:52She stuffed it with her chives,
24:53which is what her ingredient was.
24:55What are you worried about?
24:56She only just got the lamb
24:57in the oven
24:58at under 25 minutes.
25:00And she's...
25:00I think she's just crossing
25:01her fingers.
25:02I've got this.
25:04We've talked about time
25:05being the enemy
25:06of a lot of cooks,
25:07but we've seen what can happen
25:08in the last part of the cooks.
25:10Somehow, they get this done.
25:13And these are, like,
25:14some of the best cooks
25:15that we've had in this kitchen,
25:16so we're excited.
25:18Game on.
25:18Yeah.
25:20This works?
25:21I don't know.
25:25Holy moly!
25:2612 minutes to go!
25:27Yeah!
25:28Holy moly!
25:32Holy moly!
25:32I'm trying not to use rosemary
25:39in too many things
25:39because it's quite strong
25:40and it can overpower a dish.
25:42I'm going to use it mainly
25:43with my bread.
25:44My bread is ready to be baked
25:46with the rosemary salt.
25:48I take my squid out of the oven
25:49and I put it on the stove
25:50on the super low,
25:52so it's kind of still cooking slowly.
25:54And I increase the temperature
25:56in my oven
25:56so the bread can cook
25:58as quick as possible.
25:59How long does your bread need, Snash?
26:0110 minutes.
26:02I'm literally going in now.
26:03Yeah.
26:04It's really quick.
26:05The highest temperature.
26:06Okay.
26:07So if you get it in now,
26:08you're giving yourself
26:09a minute and a half to plate.
26:11Yeah, as always.
26:12And pull it out of the oven.
26:13Yeah.
26:13I'll get it done.
26:16I love coriander.
26:17All of these deep, rich flavours,
26:19they can all absolutely work with coriander,
26:21so I'm pretty happy.
26:22I've literally managed
26:24to end up with an ingredient
26:26that fits straight into my dish.
26:28Today I'm making panseared flathead,
26:31some beautiful pickled mussels,
26:33some charry and roasty garlic and leek,
26:37as well as this india sauce
26:39that's just been building with flavour
26:40since the very beginning.
26:42Then I'm also going to make
26:44a coriander and chive oil.
26:45All right, so that can go there.
26:47It can go there.
26:48That's ready to go.
26:49Getting coriander
26:50is actually the best thing
26:51that could have happened.
26:53It adds a freshness,
26:54but it also just creates
26:56a more cohesive plate of food.
26:59And I really hope
27:00I'm cooking tomorrow for immunity.
27:05You look so cool, by the way.
27:07Cool on the surface, mate.
27:09Not underneath.
27:13You guys are top seven for a reason.
27:16Bring it home.
27:16Five minutes to go.
27:17Where did the time go?
27:25That's been lovely, by the way, Ben.
27:27Thank you, chef.
27:31My chicken's in the oven.
27:33My time all is done.
27:35I'm going to fold that through,
27:36that garlic velouté,
27:37right at the last second.
27:39I now need to actually make
27:40some of these beautiful little
27:41kind of kohlrabi dumplings.
27:42So the kohlrabi dumplings
27:46I'm making today
27:47are not dumplings containing kohlrabi.
27:49The actual skin of the dumpling,
27:50so to speak,
27:51is pickled kohlrabi.
27:53And I've got a really lovely
27:54kind of chicken leg,
27:55mushroom and garlic mixture
27:57inside it.
27:57So I'm using the garlic
27:58from the original mystery box
28:00in a couple of different ways here.
28:01The time it goes off for the lamb,
28:10I pull it out
28:11and fingers and toes
28:12are all crossed.
28:13Ah, it's so raw.
28:27Oh my gosh,
28:28I don't know why
28:29I've done this to myself.
28:30Ah, it's so raw.
28:47I'm going to cook a piece in the pan
28:49and cook the rest of it through like that.
28:51It's the only option I have right now.
28:53Literally my only option.
28:55I refuse to put up something raw.
28:57I refuse to leave it
28:58off the plate completely.
28:59There's garlic and those chives
29:01throughout that lamb.
29:03I'm doing anything that I can
29:05to make sure this lamb
29:06is blushing pink on that plate.
29:10Two minutes, everybody!
29:16So for my savoury vanilla slice,
29:20I want to give it
29:21a slightly elevated look to it,
29:23but I definitely want those clear layers.
29:25I want the pastry at the base,
29:27my garlic cream in the centre,
29:30another layer of pastry.
29:32Then I want my chicken jelly,
29:34which is loaded up with the cucumber dill,
29:37a little dill salt on the outside.
29:39It's most definitely a conceptual dish,
29:42but I'm here to push myself
29:44and I'm going to push until the last second.
29:48One minute!
29:49Oh my God, please hurry up.
29:52My bread is not going to be cooked.
29:55Come on, bread.
29:56This has to work.
29:58I mean, I'm so proud of this dish
30:00and it's one of my favourite,
30:02family favourites.
30:04I can't have waited too long
30:05to increase the oven
30:06to the highest temperature.
30:07I'm a bit fanicky here
30:08because that bread is really important for me.
30:10I need this bread to work
30:12because bread is the main carrier of that rosemary
30:15and also you need that scoopy element
30:18to soak up the sauce.
30:21I quickly put it on the hot pan
30:23and I've just got a torch next to me
30:25so I'm torching it
30:26to give it a little bit of char.
30:28Oh!
30:30Time's up in 10!
30:3210, 9, 8, 7, 6, 1, 4, 3, 2, 1!
30:42That's it!
30:48What a crazy cook, eh?
30:49Well done, mate.
30:50Oh, well done, mate.
30:52Can't you get it?
30:53I don't know if it's cooked.
30:55I can't tell you.
30:57Today was a great cook.
30:58Like, don't get me wrong.
30:59I feel like I nailed the actual mystery box ingredients
31:01but it's the lamb that could put me
31:04not in the race for this top three.
31:11Today, you had to use garlic
31:13as well as something extra
31:14from the MasterChef garden in your dish.
31:17There are only three spots at the top up for grabs
31:21and a shot at immunity is on the line.
31:26Let's see who's done enough to lock it down.
31:29We'd like to taste your dish.
31:30Jamie!
31:35I feel really good with this cook today.
31:37I've liberally used garlic.
31:39I've utilised the coriander in simple but effective ways.
31:43I think it looks great
31:44and it's definitely something I'd want to eat.
31:46Jamie, what's your dish, mate?
31:47I've made a pan-seared flathead
31:50with confit and charred leek,
31:52some leek hay, pickled mussels
31:54and then an indouya and mussel sauce.
31:58Jamie, what was your strategy today?
31:59The strategy for me today
32:01was to play into the garlic,
32:03worry about that first
32:04and then pivot if I have to.
32:05As far as I'm concerned,
32:06at this stage of the competition,
32:08it's all about building big flavours
32:09and if that's a risk
32:11because you have to change things halfway through,
32:14then so be it,
32:15but I'd rather have something that I'm happy with
32:17and make decisions on the fly.
32:19And do you think it paid off?
32:20I think so.
32:21I did get lucky
32:22because my herb was coriander
32:23and that can work quite well
32:24with all of those flavours as well.
32:26Shall we test?
32:27I reckon, sir.
32:28Jamie,
32:42one word.
32:46Banger.
32:48I think the strategy definitely worked out.
32:50The flathead is beautifully cooked
32:52and also I love this sauce.
32:55I thought it might have been a little bit heavy
32:57but it's just got that lovely muscle scent to it
33:00which works really well
33:02with the good kick of indouya
33:03that you got in there.
33:04The roll continues for you
33:05as far as I'm concerned.
33:06Well done.
33:07Jamie,
33:08I love what you were saying
33:09about this stage of the competition
33:11being all about flavour
33:12and big flavours
33:13and that's all well and good
33:15but you have to have the palette
33:16and the technical skill
33:17to be able to balance those big flavours
33:20with everything else that's on the plate
33:21and you've absolutely done that.
33:25The garlic confit is perfect.
33:27Lovely, tasty licks,
33:29crunch, which is perfect.
33:31You've done a simple dish
33:32but with lots of sublimity.
33:36Sounds like the Frenchman approves
33:38of the use of the garlic in the dish, eh?
33:40Yeah, absolutely.
33:41If it's good enough for him,
33:41it's good enough for us.
33:42What up, mate?
33:43Thanks, mate.
33:48The next dish we'd like to taste
33:50and this belongs to Sarah.
33:52Yes!
33:54I have totally pushed myself.
33:57This is definitely a very out there dish.
34:03Always intrigue, Sarah.
34:05And I think my biggest concern is
34:08with this kind of conceptual dish,
34:10some people hate it,
34:11some people like it.
34:13There's not really any in between.
34:16What is your dish, Sarah?
34:17So, I've made a savoury vanilla slice.
34:21I did garlic-infused cream.
34:24I did chicken, dill, cucumber gel.
34:27And I've added a dill salt around the outside.
34:31It's like the numbers upon the ending.
34:39Oh, my God.
34:46Which fan favourite
34:48will lift the MasterChef trophy?
34:51Stream every mouth-watering episode
34:54on 10.
34:55Well, we are super used to you
35:06taking big risks in this kitchen,
35:08but the question always is,
35:10have they paid off?
35:11We're about to find out.
35:12We're about to find out.
35:43The puff?
35:44Incredible.
35:45It was really flaky, delicious.
35:48Then we go to that garlic cream.
35:50Stunning.
35:51Like, really beautiful hum of garlic.
35:54The use of the cucumber,
35:56the use of the dill,
35:57like, 10 out of 10.
36:00Then there's your chicken jelly.
36:02I liked it.
36:03I just thought you could have gone harder on the chicken
36:07so I could hold up to everything else that you've done.
36:09But that is extremely creative.
36:12That is extremely well put together.
36:14And for that, I applaud you.
36:18Sarah, I'm a little bit obsessed with that.
36:20I loved it.
36:23I loved it.
36:24I loved it.
36:24I loved it.
36:27There's nothing vanilla slice about that for me.
36:30I go straight to my grandma's chicken soup.
36:34I loved the consistency and the texture
36:36and the amount of that chicken jelly.
36:39And then the dill everywhere all around the plate
36:42with the oil as well.
36:43So, yeah, you did good things for me.
36:47Everything in that plate for me is superb.
36:49So, thank you for that.
36:50But what is amazing is that garlic in your cream.
36:54Bingo.
36:55Now, this jelly.
36:58Look at that.
36:59It's still wobbly.
37:01Look.
37:02Look.
37:03That is brave.
37:05This is fantastic.
37:07Sarah, it was a wacky idea.
37:09Well done.
37:10Well done, Sarah.
37:12My dream is to one day have a Michelin star
37:15and to get that feedback from someone like John Christophe
37:18actually feels really, really special.
37:20The next dish we'd like to taste belongs to Callum.
37:25There's a lot on the line today.
37:27The top three dishes are going to go in
37:28for a chance to win immunity tomorrow.
37:30One in three chances of winning immunity
37:31at this stage of the competition is pretty good odds.
37:37Oh!
37:38That made a difference.
37:40Wow.
37:40Oh, my God.
37:42It looks radioactive.
37:44It's awful.
37:45Thanks.
37:46Callum, what's your dish?
37:48Garlic and thyme stuffed chicken
37:49with kohlrabi and pine mushroom duck cell dumplings
37:53and a garlic and thyme velouté.
37:57Wow.
37:58Looks a picture.
38:00You happy with it?
38:01Yeah.
38:01I chose the kind of world's most, I guess,
38:03gentle protein in chicken
38:04because it kind of goes with so many different spices
38:06or aromatic ingredients
38:07regardless of what was going to be under that lid.
38:09Should we eat it?
38:10Mm-hmm.
38:11Callum, when that landed on the table,
38:30it was so dramatic.
38:32I thought, I hope it tastes like a million bucks too.
38:35And, boy, that dish packed a punch.
38:37Do not mess with the Barossa boy and his chicken.
38:42Everything was just so full of flavour.
38:44I love those little kohlrabi dumplings.
38:48They were pickled
38:49and had that lovely hit of sweetness as well,
38:52which I felt the dish really needed.
38:54And that just, like, balanced everything off.
38:56Just such a beautiful dish.
38:57Well done.
38:58That is brilliant cooking.
38:59Oh.
39:03That fast is perfectly cooked
39:05and you have loaded it with garlic and thyme.
39:08And then we go into, like,
39:10the sophisticated part of the dish,
39:12which, for me,
39:13is those beautifully put-together dumplings.
39:16And it tastes, like, really rich and rusty.
39:20And, mate, that velouté is stunning.
39:24Stunning.
39:24I think it was the first thing you got on
39:26and it shows
39:27because it is just loaded with goodness, mate.
39:31What up, mate?
39:32Thanks, guys.
39:36What up, mate?
39:37Mate's mate.
39:38Nice to meet.
39:39Awesome.
39:39What a big, juicy chicken.
39:41Thanks.
39:43The pinda, what do you call this?
39:45I've made a lesunimurk,
39:47which translates to garlic chicken,
39:49with an aloo paratha
39:51as well as a garlic and chilli chutney.
39:54And some pickled chilli and lemongrass.
39:59I couldn't really taste the lemongrass,
40:01to be honest.
40:02And even though you've done this pickle,
40:04I feel like I can probably taste the chilli
40:07more than the lemongrass.
40:08But it's still a really lovely curry.
40:10Thanks, guys.
40:12Ben, tell us, what have you made?
40:14We have pan-roasted scallops
40:15with carried cauliflower puree,
40:19garlic, lentils,
40:20and a mint, tomato, and cucumber salad.
40:24Interesting.
40:26But I like it.
40:28I think you were blessed with the mint.
40:30For me, that's what makes the dish,
40:32because there is a lot of hectic flavours going on.
40:36My only tweak would probably be
40:3730 more seconds on the scallop.
40:39Up next, Laura.
40:45To be honest, I'm feeling quite nervous
40:46walking this dish up to the judges.
40:48Oh, dear.
40:49I know the flavours are going to be there.
40:51It actually does look really beautiful,
40:52but it's all going to come down to that lamb.
40:55It could still be raw in the middle.
40:56Laura, what have you made us?
41:05So it's a stuffed and rolled lamb saddle,
41:08pine mushrooms, banyakowda,
41:09and a lamb and a salad shoe.
41:12And what was the ingredient
41:13you had to collect from the garden?
41:14Chives.
41:15So they're in the actual lamb,
41:17in the stuffing with warrigal greens,
41:18garlic, and chives.
41:20So in those last throws,
41:22what was that about?
41:23Was that just getting the lamb cooked or...?
41:25Yeah, it was just literally
41:26cooking the lamb.
41:27It was raw when I pulled it out of the oven.
41:29And I can't confirm
41:31if it's cooked or not.
41:49It's pretty good.
41:51Is that what you were expecting to see?
41:53Absolutely not, Andy.
41:55Absolutely not.
41:55The thing that I'm worried about...
41:58Yeah, yeah, I know, yeah.
42:00There's too much fat.
42:01Even on a day where you have problems,
42:20your dish is still a really beautiful dish.
42:24I can see where you were going.
42:25All the flavours are so solid.
42:27That bunyakata with the lamb
42:28is something that I do all the time.
42:30They're just such amazing friends together.
42:32Laura, there's the makings of a top three dish here,
42:35but it just didn't get there.
42:37Although that lamb is beautiful,
42:40blushing pink,
42:41which surprised us all when we cut into it,
42:43I think when you serve a rolled piece of lamb,
42:47you really want that cross-section.
42:49Combine that with the amount of fat
42:51that you've left on there
42:52that obviously hasn't had a chance to get rendered.
42:54It makes for a pretty hard piece of lamb to eat.
42:58The biggest question was this lamb situation,
43:01because I think probably everyone must have said,
43:04you know, start your lamb in oven.
43:05And that lost you
43:08because the dish himself is actually fantastic.
43:12The garlic is dominant.
43:14You know, your sauce reduction is impeccable.
43:18Walk back to your bench.
43:19You know next time you're going to smash it.
43:21Well done.
43:26The next dish we'd like to taste belongs to Schnee's.
43:30My dish smells so good.
43:36It's literally like it came out of the mum's oven.
43:39I just hope my bread is cooked.
43:42This can't let me down.
43:53We have bread!
43:55We have bread!
43:56Golly galore!
43:57Oh, wow!
44:01Schnee, what have you made?
44:04So this is a confit, squid and garlic
44:06and rosemary and garlic oil bread.
44:12When you lifted the lid of your mini mystery box,
44:15you got...
44:16Garlic!
44:16Oh, mini box.
44:18You do really like garlic.
44:19I'm still excited about garlic.
44:20You do really like garlic.
44:21I absolutely love garlic.
44:24No, my second little box was rosemary
44:26and I was really happy with that.
44:27Where's the garlic in your dish, Schnee?
44:29So garlic is...
44:30There's like the whole garlic bulb
44:32in the actual confit,
44:34in with the squid.
44:35And then there's also garlic salsa on the top.
44:38There's also garlic oil.
44:40So where is it not garlic?
44:42Let's find out.
44:43Dig in.
44:43That is incredible!
45:05That is like...
45:10That is you at your absolute best.
45:12Yeah.
45:13Like simplicity, minimal ingredients,
45:17cooking things that you love
45:18that will blow any person's mind.
45:21Like the squid is just melt in your mouth.
45:25And then the sauce.
45:27The only thing is,
45:28I think you need more bread
45:29because like...
45:30It just is like moppable goodness
45:34that you can't leave in that pan.
45:37You can tell that you grew up on a garlic farm
45:39because you really know your way around garlic.
45:42It's everywhere.
45:43But you know what's amazing about that
45:45is that you've used so much of it
45:47and I don't feel overwhelmed by it.
45:49When you first started cooking the squids,
45:53I was not happy with you.
45:55I was like, this is a mistake.
45:57And you convinced me.
45:58It is a fabulous dish.
46:01So well done to you.
46:03Thanks, Ash.
46:05Oh my God.
46:07I'm super excited.
46:08I'm getting the most beautiful feedback.
46:10And for a dish like this,
46:11it's from home and it's really special.
46:14Yes!
46:19Well, today we gave you garlic
46:22and a mystery goodie from the garden
46:24as an added bonus.
46:26You gave us plenty of dishes for top picks,
46:29but there are only three spots
46:30in tomorrow's pressure test for immunity.
46:33So let's see who secured them.
46:36First person to take the top spot today is...
46:41Gallum!
46:45It's days like this.
46:47We are so thankful to be here
46:49because we get to eat food like that.
46:53It was a full package.
46:54So are you, mate.
46:55Well done.
46:59Next.
47:01Schnett!
47:05The garlic was everywhere
47:08in the best possible way.
47:10I was one step off drinking that sauce.
47:12Outstanding work.
47:14Third and final spot
47:19goes to...
47:23Jamie!
47:25Jamie!
47:30Mate, the cook on that flathead,
47:32the mussels, the leeks, the sauce.
47:35What an absolute stunner.
47:37Well done.
47:38Barely, today, all of you did very well.
47:43The cooking was fantastic.
47:45Your sense of spirit and competition was great.
47:48And on top of that, we had fun.
47:50So, well done.
47:52Well, good night, everyone.
47:54Light on!
47:55Thanks, guys.
47:56Well done.
47:58Well done.
47:58Well done.
47:59Tomorrow night...
48:02Please welcome...
48:03Michael Wilton!
48:06His Michelin star pressure test...
48:09Oh, my God!
48:12Look out.
48:14...has a nickname that says it all.
48:19We nickname it...
48:20The Tower of Terror.
48:21The Tower of Terror.
48:22Wow.
48:23There we go.
48:24Eight layers of absolute precision.
48:27What?
48:27Eight layers.
48:28Like a building.
48:29If one layer is bad,
48:31the whole thing could collapse.
48:33Just frankly, a little terrifying.
48:34It's just frankly, a little terrifying.