- 7/14/2025
S 17 E 46 >>> https://dai.ly/x9mxxfu
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00:16Good to be back.
00:18Party all!
00:20She's a mystery box day.
00:24Wow, 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
01:25to the glorious grand finally.
01:30Righto, gang.
01:33You are some of the best cooks
01:36that this competition has ever seen.
01:39And you got here by thinking on your feet.
01:42And that is exactly what you're gonna 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!
02:03Wow!
02:04That is garlic!
02:06Garlic.
02:08Love garlic.
02:09Garlic!
02:10It's garlic!
02:12Oh, my God.
02:13I'm like, I wanna sing.
02:14I wanna 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.
02:45But 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.
03:00One that we think is gonna elevate your dish just as much as garlic.
03:09Whatever is under there must also be used in the making of your dish.
03:18Here'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
03:37and whatever's under that mini mystery box.
03:40You'll be happy to know today we're looking for the top three dishes.
03:47Here we go.
03:49Cook one of those and you'll be going into tomorrow's pressure test for immunity.
03:55Let's get into it.
03:57Your time starts now.
03:59Come on!
04:06Everyone likes cooking with garlic,
04:07but what that means is everyone's gonna be cooking good dishes today,
04:10so it's gonna be a high standard.
04:11Callum, I'm definitely gonna 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.
04:24The 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 gonna pop with it.
04:34I'm just gonna go for it and hopefully come up with an idea
04:37to use that ingredient under that mystery box.
04:40Hopefully it's not too crazy.
04:44Guys, garlic.
04:45I mean, I can't live without it in the kitchen.
04:48There's guys snacks on there.
04:49No, you literally eat garlic for breakfast.
04:52I know.
04:54I think I'm glad today as a clean garlic.
04:58Mmm.
04:59And it would be interesting to see what they do with the garlic.
05:01Yes, yes, yes.
05:02Garlic.
05:03Then we've got that little mini mystery box,
05:05which they have to incorporate whatever is under there
05:0730 minutes into the cook.
05:09So it's a bit of strategy.
05:11Oh, dear me.
05:14I think Laura's such an interesting one
05:15because she was so close to going home yesterday
05:18and we saw how emotional she was.
05:20It made her realise you need to take every opportunity
05:25to not put yourself in that situation.
05:27Yeah, yeah.
05:28And today is a cook where you go for gold.
05:30You want to be in that top three so you can get a chance out of beauty.
05:34Strategy, 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.
05:48I 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.
05:55Alright, so 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 banyakowda.
06:05A stuffed lamb saddle.
06:07A really nice, like, little jus you go with it.
06:11It's a very French, very classic.
06:13You'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.
06:29Alright, I need to get my things on.
06:31I've got two main components I need to start early in this cook.
06:35Building that flavour in that jus, 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
06:45because if there is an ingredient in there, I can highlight in that lamb.
06:48That's what I want to do.
06:52Making more noise chopping than Jamie.
06:55What was that?
06:56Nothing.
06:57She's chopping louder than you do, ma'am.
06:59More aggressively as well.
07:00Yeah, definitely.
07:01I feel great actually seeing garlic.
07:06It's like everything I ever wanted.
07:08Growing 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.
07:18This challenge is made for me and I cannot fail.
07:22I cannot fail.
07:23My mum is watching and if she's seen me fail on garlic, she'll be like, don't come back home.
07:28My mum cooks everything with garlic and this dish is actually her dish today.
07:33It's like a slow confit squid with garlic.
07:37This is our Sunday dish pretty much.
07:40This is our traditional dish.
07:41Woo!
07:45To cook my squid, I'm going to start very hot, quick-seed to get a colour.
07:50Chuck in lots of garlic, I mean a lot, a lot of garlic and deglaze with wine, wine and lots of olive oil.
07:57This is going to be yum.
07:59Then finish it off in the oven low and slow.
08:02It cooks usually 45 minutes to an hour until it's nice and tender so you can eat it with the spoon.
08:07Okay, bye-bye, be good.
08:09And we just eat all from one pan.
08:11It's the best.
08:12How long you put them in?
08:14I cook them for roughly 45 minutes.
08:16For the squid?
08:18Bloody hell.
08:19Yes, that's how my mum does it.
08:21You'll be surprised.
08:22I can't wait.
08:23Honestly, I love to be surprised.
08:25I feel good but I'm very worried with that little mini-mystery box.
08:29What if there's something overpowering?
08:31Let's get ready for that shock surprise.
08:33Hopefully I can come up with a quick dish later, fingers crossed, something will work out.
08:40We're 15 minutes away from revealing what's under that mini-mystery box, which means you've got one hour to go.
08:46Come on, let's go.
08:47Got it!
08:58With an unknown ingredient under this mystery box here, you've got to have a certain fluidity in your dish.
09:04So my strategy today is to cook a dish using chicken because it's a protein that suits almost every kind of cuisine in the world.
09:11Hey, Callum!
09:12Callum!
09:13Hello, gang.
09:14How are you?
09:15The beautiful mime, what's going on with the strategy?
09:17Well, I guess for today, because we've got this secret ingredient on what's going on here, I want to do a dish that's loosey-goosey enough that whatever's under there is going to seamlessly transition in.
09:28When someone says Callum, the words that come to mind are not exactly loosey-goosey.
09:33What's the loosey-goosey?
09:34So I'm going to do chicken, the loosey-goosey-est protein of them all.
09:37Yep.
09:38I'm going to make a garlic velouté, which is happening here as well.
09:41You've got that base.
09:42You can sort of pivot in lots of different directions depending on what the ingredient is.
09:47Strategy 101.
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 and I have a new goal this time.
10:02When I walk out, I want to be cooking dishes that could be sitting on my menu in my one-day Michelin star restaurant.
10:13And to get to that point, the only way to do it is to push myself outside my comfort zone.
10:18Nobody got a Michelin star by playing it safe.
10:22Hey, Sarah.
10:23Sarah.
10:24Hi.
10:25How's it going?
10:26Good.
10:27Straight into it.
10:28What are you going to call it?
10:29A garlic snot block.
10:30So...
10:32What?
10:33Favoury.
10:34Favoury.
10:35So hold on, hold on, hold on.
10:36So a snot block's a vanilla slice.
10:38Yes.
10:39An Aussie classic.
10:40Yes.
10:41So I'm going to do a spin on that.
10:43Why are you looking at me like this?
10:44I'm just trying to work this out.
10:46How is this thing going to come out?
10:47So basically pastry.
10:48Okay.
10:49Chicken jelly.
10:50So I want to make a bit of a chicken broth.
10:52Going to set that.
10:53And then layer of pastry and then garlic cream on top.
10:57But, um, yeah.
10:58Garlic heavy.
10:59Okay.
11:00Super interesting, Sarah.
11:01Just hopefully the mini mystery box doesn't ruin your plan.
11:04I know, I know.
11:05Interesting is a good word.
11:08My biggest concern is this is very conceptual and I still don't know what's underneath the mini mystery box.
11:15There is no plan B at all.
11:17So it is a bit of a tightrope.
11:19Whatever it is could definitely be the make or break of my dish.
11:36Today I'm making my version of a savoury vanilla slice with garlic cream and some beautiful pastry.
11:43Sarah, did you say you're making dessert or did I just hear you?
11:46No, not dessert.
11:49I'm roasting my chicken bones in the oven because I have this idea to make it into a sort of chicken jelly.
11:57But I do not know what's under this mini mystery box.
12:00So creating a highly conceptual dish is definitely a risk today.
12:05You're allowed to lift those mini mystery box lids in five minutes.
12:09It's coming.
12:13So you love garlic, yeah?
12:15Yep.
12:16I use it every day.
12:17So I'm going to do like a chili garlic chicken curry.
12:21In like in Hindi it's called Lasseni Murgh because Lassen means garlic and Murgh means chicken.
12:28You know what they love at me?
12:30Because I eat garlic raw.
12:31So does my dad.
12:32Can you say that again?
12:33Can you say that again?
12:34Yeah, we should eat garlic raw, everyone.
12:36Garlic.
12:37I love garlic.
12:38I use it all the time.
12:39Just thinking about the best ways I can make it feature heavily in this dish.
12:43So I've got a kind of dish in mind.
12:44I'm going to basically base it around garlic and probably for puree on the bottom.
12:48I can then cook that with various different proteins that are quick cooking in the pantry.
12:51There's some amazing stuff in there.
12:52And so I'm kind of going to decide that once I get to that point.
12:53But maybe fish, maybe quail, maybe...
12:54I don't know.
12:55Let's go wait and see.
12:56I'm ready to pivot hard if I have to just wait and see what that is so I can figure out
12:57how I'm going to use it.
12:58Yeah, I mean lemon or something lovely.
12:59Obviously parsley, but it's not going to be those, is it?
13:00Let's face it.
13:01Did you plan to use that collie or did you just see the colour and go, how can I not?
13:17No, not so beautiful.
13:18I've never even seen one like that before.
13:20I know, right?
13:21Twisties!
13:22I could not...
13:23Twisties!
13:32Today's mystery box is all about garlic and whatever is under that mini mystery box.
13:38I'm going 100% all in on making the dish that I think works well with garlic.
13:44The strategy is cook something delicious.
13:46I know that whatever's under there is going to take a little bit of creativity
13:50to potentially pivot, but I'm just going to concentrate on making something tasty and
13:54then we'll pivot if we need to.
13:57I look back on the cook that I was in season six and I was still sort of trying to figure
14:03out who I was as a cook and the kind of food that I really loved cooking.
14:07All this time later, I feel very comfortable in the kitchen and I think when you're comfortable
14:12and you are relaxed, you can think freely and really be creative and push yourself.
14:17I'm just going to try to do it.
14:18Let's do it.
14:19Hi Jamie.
14:20Hello.
14:21Back in the game today.
14:22Back in the game.
14:23Tell me what you're making and what's the strategy.
14:24Start with these beautiful, big, bold Spanish flavours.
14:27Hope for the best.
14:28So I'm doing a beautiful fillet of flathead.
14:30Yeah.
14:31And then I'm going to basically make a muscle stock, reduce that, serve it with a really
14:35heavy, comfy garlic and ndouya beur blanc.
14:38Okay.
14:39The reason I'm using ndouya and then I'll probably be pickling the mussels is because
14:43garlic's a beautiful flavour, but you need big flavours to allow to pump more into it.
14:48Yes, yes, yes.
14:49So I want to use as much garlic as possible.
14:50All right.
14:51Let's see what happens.
14:52Sounds good.
14:53All right.
14:54Good luck, Jamie.
14:55You need to change everything on the spot and make something work is what you do every
14:59day when you work in a kitchen.
15:01Stuff goes wrong all the time.
15:03You just have to take everything on board and then move forward.
15:11Everybody's very excited by garlic and there's definitely some strategy going on.
15:15So Callum's starting off with quite neutral ingredients.
15:19He's got a garlic velouté going, he's got chicken going and he's essentially waiting
15:23to see until we lift those mini lids what the uh-uh is going to be.
15:28Yeah, it seems to be the two strategies.
15:30Check up on this.
15:31They're either going all in and just committing to a specific dish.
15:34It's so good.
15:36Or they're kind of hedging their bets.
15:38But I am a bit, I'm not sure about the all in thing.
15:43I am too.
15:44Which is weird from you.
15:46Weird from you.
15:47Yeah, yeah.
15:48Weird, weird.
15:49Everyone listen up.
15:56It's been 30 minutes.
15:58It's time to find out what's under your mini mystery boxes.
16:02You can lift your lids.
16:04Three, two, one, go!
16:07What?
16:08Rosemary!
16:10Time.
16:11Ah!
16:12Chives!
16:13What do you have?
16:14Ments.
16:15It's secateurs.
16:16You've got to use those secateurs to grab whatever ingredient you've been assigned from the garden.
16:25Ooh.
16:26Use that ingredient in your dish.
16:29We can wait with coriander.
16:30Now, they may be late additions.
16:31But it shouldn't taste like it.
16:32So good.
16:33Start thinking, everyone.
16:34You've got 45 minutes to go!
16:35Everyone has been given a different herb.
16:37And I got dill.
16:38Ooh, that smells delicious.
16:39I think it goes so well with these flavours.
16:40But I want to take the time to actually think about how I'm going to incorporate this into
17:04my savoury vanilla slice.
17:05I really want one of those top spots today.
17:12I got thyme as my mystery ingredient, which is very lucky.
17:17My plan today was to cook something really neutral.
17:19And I think that strategy has paid off really well because thyme works very well with garlic,
17:22works very well with chicken.
17:24So the dish I'm going to make today is a thyme and garlic stuffed chicken.
17:27I'm going to do it with kohlrabi dumplings and a garlic velouté.
17:30So I'm going to use thyme in with my garlic velouté.
17:35I'm going to make a little thyme oil as well.
17:37So, yeah, I'll be using garlic and thyme both three ways each.
17:39So I'm going to start making my farce.
17:42A farce is a minced mixture made from the leg of the drumstick meat with lots of garlic
17:48and thyme.
17:49And it's going to be stuffed underneath the chicken skin.
17:51So it's going to keep it nice and kind of moist and tender as it cooks.
17:55So I can only hope that I've got thyme on my side.
17:58So I got lemongrass under the box and I'm actually stoked with it.
18:05So I've marinated my chicken in like a whole heap of garlic, a little bit of ginger,
18:10and I've just added some lemongrass.
18:12I don't think I'm going to change anything because I think it fits perfectly into the chicken.
18:16Yes.
18:17I've got mint.
18:18Please be well.
18:19Oh, I love mint, but I mean it's...
18:21With cauliflower?
18:22How are you going to manage that?
18:23Well, the cauliflower is now going to be a very small part of the dish.
18:25Yeah.
18:26So I think it's a curried cauliflower, so the flavours are going to be there.
18:28So mint goes with those flavours, I think.
18:30But I'm going to make the mint higher and leave the other flavours on the bottom.
18:33So this is going to be pan-front scallops with curried cauliflower and cucumber, tomatoes, mint salad.
18:40It's not what I planned for, but I think I can work with it.
18:42Freshness.
18:43Okay.
18:44Yeah.
18:45You're welcome.
18:46Okay.
18:47Well, I mean, I've got no choice.
18:48I like that.
18:49Good spirit.
18:50Very good spirit.
18:51No point worrying about it.
18:52No discriminations.
18:53The biggest concern is that the mint is prominent enough and works with the rest of it.
18:58I got rosemary.
19:00It's lovely.
19:02I'm happy with it.
19:03I love rosemary.
19:04I'm kind of happy, but I'm not happy.
19:07I'm really happy because flavour is lovely with my dish, but it's so strong.
19:11This is my family recipe.
19:12If I put too much rosemary, you won't taste squid or you won't taste any garlic in there.
19:18So I'm thinking, how else can I incorporate this rosemary?
19:24So my strategy is I'm going to quickly whip up some bread dough and I'm going to focus
19:29on infusing rosemary as much as I can into my bread.
19:33Shnez.
19:34Yes.
19:35Rosemary.
19:36How do you feel about that?
19:37I'm pretty happy.
19:38So I'm going to use it mainly with my bread, but I'm going to make it rosemary and garlic.
19:42It's going to be beautiful for dipping those sauces.
19:43Garlic, rosemary, squid go together.
19:45Yeah.
19:46It's just about how much.
19:47How much.
19:48Yeah.
19:49Good luck.
19:50Just get that right.
19:52All about balance, Shnez.
19:54All right, guys, you have 30 minutes to go.
19:56Sick.
19:57All right, let's go.
20:02Oh, I'm feeling fabulous.
20:05Chives are the perfect addition to this dish.
20:09I feel like someone is watching over me today and I'm a very, very happy lady.
20:14I'm cooking a rolled lamb saddle, masala jus and banyuk powder.
20:19Okay.
20:20That was definitely good.
20:22My strategy was to wait until that mini mystery box was revealed before I stuff and roll the
20:27lamb.
20:28This is the perfect flavour that can get added into that dish.
20:31Chives are currently cooking down that same pan these warrigal greens were.
20:34I want to add the chives into that stuffing with those warrigal greens and some of that
20:39comfy garlic so you're really infusing all those flavours throughout that lamb.
20:43You're going to be on time, yeah?
20:44Yes.
20:45When are you going to start to cook it?
20:46Hopefully in five minutes.
20:47Yeah.
20:48Hopefully.
20:49I just need to get this filling done and then we're on.
20:53Okay.
20:54So yesterday I was in a black apron with Alana in the bottom two.
21:02I don't want to let myself get into that position again.
21:05So it's strive for immunity every single week.
21:09Laura, you're cutting it really fine ladies.
21:14I'm cutting it so fine.
21:15Do you reckon you can do it?
21:16Yep.
21:17Okay.
21:18I know all the odds are against me.
21:19Okay.
21:20I have to do it.
21:23The only thing is I've never actually rolled a lamb before like this and I don't actually
21:29know how long it's going to cook for.
21:31I know a regular rack of lamb for me could take about 20 minutes in the oven.
21:37I know I'm pushing it.
21:39I just need a miracle to pull this off.
21:41Laura, you need to get that lamb in the oven, lady.
21:44Oh my God.
21:45Laura, you need to get that lamb in the oven, lady.
21:59Oh my God.
22:00I feel like you're literally crossing your fingers and hoping for a miracle, right?
22:05Yeah.
22:06I think I'm striving for the absolute unachievable right now, but...
22:10Do you have a plan B?
22:12Nah.
22:13Nah.
22:14Not at all.
22:15Even though this dish is all about the garlic, I'm pretty confident with the chives.
22:19I think that they sit right in that lamb.
22:21It's a perfect combination.
22:26Lamb's in.
22:2822 minutes to go.
22:29My lamb has finally gone into the oven and I am pushing my timings.
22:34And I need to start making this banya cowda.
22:37So banya cowda is a traditional Italian sauce that is comprised of anchovies,
22:42confit garlic and butter that you would usually actually serve with raw crudités vegetables.
22:47But for me, anchovies and lamb are just such good friends.
22:52And if I can pull this off, it's going to be an absolute winning combination.
22:56You really are leaning into the last minute.
22:58You are being a bit of a daredevil today.
23:00I know.
23:01Yeah, you are.
23:04Are you going to skip your garlic today?
23:06Because we're going to be having...
23:08Or we just have the extra garlic?
23:09I always have garlic, so it doesn't matter if it's extra or not.
23:12It's never enough, so...
23:17Making a bit of a mess, aren't I?
23:18How are you, Sarah?
23:19Are you pleased with your dish, yeah?
23:20I am, but I'm just making a bit of a mess.
23:22But I am pleased.
23:23I am so happy with dill.
23:26I think it's going to elevate the ingredients that I'm already using in my savoury vanilla slice.
23:32So I'm going to make dill salt.
23:35I'm going to add dill through my chicken jelly and make a dill oil as well.
23:41I've got my pastry in the oven.
23:43I've got my chicken ready to go.
23:45I've made my garlic cream.
23:47Cucumber, I've made a little dill cucumber here,
23:50which is going to go through the chicken jelly,
23:52which I'm going to set into these moulds.
23:55If I could win a top dish on such an inventive dish,
24:00that would mean the world to me.
24:02I think that, for me, this is why I'm back.
24:05Can't wait to see your crazy invention again.
24:08Oh, my God.
24:12Okay, so we've done the big reveal of the mini mystery box
24:15and have all had to go to the garden and harvest an ingredient.
24:18Mm-hmm.
24:19Strategies have they paid off?
24:20Oh, Callum was licking his lips.
24:21Yeah.
24:22He was so...
24:23Licking his lips.
24:24He got time.
24:26All the time in the world, mate.
24:28Snare's got rosemary.
24:30Okay.
24:33She's doing this squid dish and she's got confit garlic
24:36and she's just worried that the flavours of rosemary
24:39are going to be overpowering.
24:40Yeah.
24:41But that's with her.
24:42If she backs herself, she should nail it.
24:45Okay, let's see how we're going to do the bread.
24:48All right, Laura.
24:49Worried.
24:50She's doing bunya powder.
24:51She's doing lamb.
24:52She stuffed it with her chives, which is what her ingredient was.
24:54What are you worried about?
24:55She only just got the lamb in the oven at under 25 minutes.
24:59And she's...
25:00I think she's just crossing her fingers.
25:02I've got this.
25:03We've talked about time being the enemy of a lot of cooks,
25:06but we've seen what can happen in the last part of the cooks.
25:09Oh, yeah.
25:10Somehow, they get this done.
25:12And these are, like, some of the best cooks that we've had in this kitchen,
25:15so we're excited.
25:17Game on.
25:18Yeah.
25:19This works?
25:20I don't know.
25:24Holy moly!
25:2512 minutes to go!
25:27I'm trying not to use rosemary in too many things,
25:39because it's quite strong and it can overpower a dish.
25:41I'm going to use it mainly with my bread.
25:43My bread is ready to be baked with the rosemary salt.
25:46I take my squid out of the oven and I put it on the stove on the super low,
25:51so it's kind of still cooking slowly,
25:53and I increase the temperature in my oven.
25:56So the bread can cook as quick as possible.
25:58How long does your bread need, Snitch?
26:0010 minutes.
26:01I'm literally going in now.
26:02Yeah, it's really quick.
26:04The highest temperature.
26:05Okay, so if you get it in now,
26:07you're giving yourself a minute and a half to plate.
26:10Yeah, as always.
26:11And pull it out of the oven.
26:12Yeah.
26:13I'll get it done.
26:16I love coriander.
26:17All of these deep, rich flavours,
26:18they can all absolutely work with coriander,
26:20so I'm pretty happy.
26:22I've literally managed to end up with an ingredient
26:25that fits straight into my dish.
26:28Today I'm making pan-seared flathead,
26:31some beautiful pickled mussels,
26:33some charry and roasty garlic and leek,
26:36as well as this india sauce
26:38that's just been building with flavour since the very beginning.
26:41Then I'm also going to make a coriander and chive oil.
26:44All right, so that can go there.
26:46That can go there.
26:47That's ready to go.
26:48Getting coriander is actually the best thing that could have happened.
26:52It adds a freshness,
26:54but it also just creates a more cohesive plate of food.
26:58And I really hope I'm cooking tomorrow for immunity.
27:01You look so cool, by the way.
27:06Cool, cool on the surface, mate.
27:08Not underneath.
27:13You guys are top seven for a reason!
27:15Bring it home!
27:16Five minutes to go!
27:21Where did the time go?
27:22That's been lovely, by the way, Ben.
27:26Thank you, Chef.
27:31My chicken's in the oven.
27:32My time oil is done.
27:34I'm going to fold that through, that garlic velouté,
27:37right at the last second.
27:38I now need to actually make some of these beautiful little
27:41kind of kohlrabi dumplings.
27:44So the kohlrabi dumplings I'm making today
27:46are not dumplings containing kohlrabi.
27:48The actual skin of the dumpling, so to speak,
27:50is pickled kohlrabi.
27:52And I've got a really lovely kind of chicken leg,
27:55mushroom and garlic mixture inside it.
27:57So I'm using the garlic from the original mystery box
27:59in a couple of different ways here.
28:08The timer goes off for the lamb,
28:10I pull it out and fingers and toes are all crossed.
28:18Ah, it's so raw!
28:27Oh my gosh, I don't know why I've done this to myself.
28:43Ah, it's so raw!
28:44I'm going to cook a piece in the pan
28:48and cook the rest of it through like that.
28:50It's the only option I have right now.
28:52Literally my only option.
28:54I refuse to put up something raw.
28:56I refuse to leave it off the plate completely.
28:59There's garlic and those chives throughout that lamb.
29:02I'm doing anything that I can to make sure
29:05this lamb is blushing pink on that plate.
29:07Two minutes, everybody!
29:16So for my savoury vanilla slice,
29:19I want to give it a slightly elevated look to it,
29:22but I definitely want those clear layers.
29:24I want the pastry at the base,
29:27my garlic cream in the centre,
29:29another layer of pastry.
29:31Then I want my chicken jelly,
29:33which is loaded up with the cucumber dill,
29:36a little dill salt on the outside.
29:38It's most definitely a conceptual dish,
29:41but I'm here to push myself
29:43and I'm going to push until the last second.
29:46One minute!
29:48Oh my God, please hurry up.
29:50My bread is not going to be cooked.
29:53Come on, bread.
29:55This has to work.
29:57I mean, I'm so proud of this dish
29:59and it's one of my favourite family favourites.
30:02I can't have waited too long
30:04to increase the oven to the highest temperature.
30:06I'm panicking here
30:07because that bread is really important for me.
30:09I need this bread to work
30:11because bread is the main carrier of that rosemary.
30:14And also, you need that scoopy element
30:17to soak up the sauce.
30:20I quickly put it on the hot pan
30:22and I've just got a torch next to me
30:24so I'm torching it to give it a little bit of char.
30:27Oh!
30:29Time's up in ten!
30:31Nine!
30:32Eight!
30:33Seven!
30:34Six!
30:35One!
30:36Four!
30:37Three!
30:38Two!
30:39One!
30:40That's it!
30:42What a crazy cook, eh?
30:43Well done, mate.
30:44Oh, well done, mate.
30:45Can't you get it?
30:46I don't know if it's cooked.
30:47I can't tell you.
30:48Today was a great cook.
30:49Like, don't get me wrong.
30:50I feel like I nailed the actual mystery box ingredients,
30:51but it's the lamb that could put me not in the race
30:52at this top three.
30:53Today, you had a year.
30:54One!
30:55One!
30:56One!
30:57One!
30:58One!
30:59One!
31:00One!
31:01One!
31:02One!
31:03One!
31:04One!
31:05One!
31:06One!
31:07One!
31:08One!
31:09One!
31:10One!
31:11One!
31:12One!
31:13One!
31:14One!
31:15One!
31:16One!
31:17One!
31:18One!
31:19One!
31:20One!
31:21One!
31:22One!
31:23One!
31:24One!
31:25One!
31:26One!
31:27One!
31:28One!
31:29One!
31:30One!
31:31One!
31:32One!
31:33One!
31:34One!
31:35One!
31:36One!
31:37One!
31:38One!
31:39the coriander in simple but effective ways. I think it looks great and it's definitely
31:45something I'd want to eat. Jamie what's your dish mate? I've made a pan seared flathead
31:50with confit and charred leek, some leek hay, pickled mussels and then an indouya and mussel
31:56sauce. Jamie what was your strategy today? Strategy for me today was to play into the
32:02garlic, worry about that first and then pivot if I have to. As far as I'm concerned at this
32:07stage of the competition it's all about building big flavours and if that's a risk because
32:12you have to change things halfway through then so be it but I'd rather have something that
32:17I'm happy with and make decisions on the fly. And do you think it paid off? I think so.
32:21I did get lucky because my herb was coriander and that can work quite well with all of those
32:25flavours as well. Shall we taste? I reckon so.
32:37Jamie. One word. Banger. I think the strategy definitely worked out. The flathead is beautifully
32:52cooked and also I love this sauce. I thought it might have been a little bit heavy but it's just
32:58got that lovely mussel scent to it which works really well with the good kick of indouya that
33:03you got in there. The roll continues for you as far as I'm concerned. Well done. Thank you.
33:07Jamie I love what you were saying about this stage of the competition being all about flavour and big flavours.
33:13And that's all well and good but you have to have the palette and the technical skill to be able to
33:18balance those big flavours with everything else that's on the plate. And you've absolutely done that.
33:24The garlic confit is perfect. Lovely tasty licks. Crunch which is perfect. You've done a simple
33:32dish but with lots of sublimity. Sounds like the Frenchman approves of the use of the garlic in the
33:39dish eh? Yeah absolutely. If it's good enough for him it's good enough for us. What up mate? Thanks mate.
33:43The next dish we'd like to taste belongs to Sarah. Yes. I have totally pushed myself. This is
33:58definitely a very out there dish. Always intrigue Sarah. And I think my biggest concern is with this
34:08kind of conceptual dish. Some people hate it. Some people like it. There's not really any in-between.
34:13What is your dish Sarah? So I've made a savoury vanilla slice. I did garlic infused cream. I did chicken,
34:24dill, cucumber gel. And I've added a dill salt around the outside.
34:30Which fan favourite will lift the Masterchef Trophy? Stream every mouth-watering episode on 10.
35:00It's like don't crucify me Andy. Well we are super used to you taking big risks in this kitchen.
35:07But the question always is, have they paid off? We're about to find out.
35:30I like it. I like it. I like it. I like it. The puff? Incredible. It was really flaky, delicious.
35:47Then we go to that garlic cream. Stunning. Like really beautiful hum of garlic. The use of the cucumber,
35:55the use of the dill, like 10 out of 10. Then there's your chicken jelly. I liked it.
36:03I just thought you could have gone harder on the chicken, so I could hold up to everything else
36:08that you've done. But that is extremely creative. That is extremely well put together.
36:14And for that, I applaud you. Sarah, I'm a little bit obsessed with that.
36:20I loved it. I loved it. I loved it. I loved it.
36:26There's nothing vanilla slice about that for me. I go straight to my grandma's chicken soup.
36:33I love the consistency and the texture and the amount of that chicken jelly.
36:38And then the dill everywhere all around the plate with the oil as well.
36:42So, yeah, you did good things for me. Thank you. Everything in that plate for me is superb.
36:48So, thank you for that. But what is amazing is that garlic in your cream. Bingo.
36:54Now, this jelly. Look at that. It's still wobbly. Look. Look. That is brave. This is fantastic.
37:06Sarah, it was a wacky idea. Well done. We're done.
37:12My dream is to one day have a Michelin star and to get that feedback from someone like John Christophe actually feels really, really special.
37:19The next dish we'd like to taste belongs to Callum.
37:25There's a lot on the line today. The top three dishes are going to go in for a chance to win Immunity tomorrow.
37:29One in three chance of winning Immunity at this stage of the competition is pretty good odds.
37:36Oh! That made a difference. Wow. Oh, my God.
37:42It looks radioactive. Yeah.
37:46Callum, what's your dish?
37:48Garlic and thyme stuffed chicken with kohlrabi and pine mushroom duck cell dumplings and a garlic and thyme velouté.
37:56Wow. Looks a picture. You happy with it?
38:00Yeah. I chose the kind of world's most, I guess, gentle protein in chicken because it kind of goes with so many different spices or aromatic ingredients regardless of what was going to be under that lid.
38:09Should we eat it?
38:11Callum, when that landed on the table, it was so dramatic. I thought, I hope it tastes like a million bucks too. And boy, that dish packed a punch.
38:36Do not mess with the Barossa boy and his chicken.
38:41Everything was just so full of flavour. I love those little kohlrabi dumplings.
38:47They were pickled and had that lovely hit of sweetness as well, which I felt the dish really needed.
38:53And that just, like, balanced everything off. Just such a beautiful dish. Well done.
38:57That is brilliant cooking.
39:02That fast is perfectly cooked and you have loaded it with garlic and thyme.
39:08And then we go into, like, the sophisticated part of the dish, which for me is those beautifully put together dumplings.
39:15And it tastes, like, really rich and rustic. And, mate, that velouté is stunning. Stunning. I think it was the first thing you got on and it shows because it is just loaded with goodness, mate.
39:31What up, mate?
39:32Thank you. Thanks, guys.
39:35What up, mate?
39:36Thanks, mate.
39:37Awesome, mate.
39:38Awesome.
39:39What up, big juicy chicken?
39:40Thanks.
39:41The pina, what do you call this?
39:44I've made a lesseni murk, which translates to garlic chicken, with a aloo paratha as well as a garlic and chilli chutney and some pickled chilli and lemongrass.
39:58Um, I couldn't really taste the lemongrass, to be honest. And even though you've done this pickle, I feel like I can probably taste the chilli more than the lemongrass.
40:08But it's still a really lovely curry.
40:10Thanks, guys.
40:11Ben, tell us, what have you made?
40:13Uh, we have pan roasted scallops with, uh, carried cauliflower puree, garlic, lentils, and a mint tomato and cucumber salad.
40:24Interesting.
40:26I like it.
40:27I 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.
40:35My only tweak would probably be 30 more seconds on the scallop.
40:40Up next, Laura.
40:44To be honest, I'm feeling quite nervous walking this dish up to the judges.
40:47Oh dear.
40:48I know the flavours are going to be there.
40:50It actually does look really beautiful, but it's all gonna come down to that lamb.
40:54It could still be raw in the middle.
40:55Laura, what have you made us?
41:04So it's a stuffed and rolled lamb saddle, pine mushrooms, banyakowda, and a lamb and moussala soup.
41:11And what was the ingredient you had to collect from the garden?
41:13Chives.
41:14So they're in the actual lamb, in the stuffing with warrigal greens, garlic, and chives.
41:19So, in those last throws, what was that about?
41:22Was that just getting the lamb cooked or...?
41:24Yeah, it was just literally cooking the lamb.
41:26Like it was raw when I pulled it out of the oven.
41:28And I can't confirm if it's cooked or not.
41:49It's pretty good.
41:50Is that what you were expecting to see?
41:53Absolutely not, Andy.
41:54Absolutely not.
41:55The thing that I'm worried about...
41:58Yeah, yeah, I know, yeah.
41:59There's too much fat.
42:00Even on a day where you have problems, your dish is still a really beautiful dish.
42:23I can see where you were going.
42:25All the flavours are so solid.
42:26That banyakowda with the lamb is something that I do all the time.
42:29They're just such amazing friends together.
42:32Laura, there's the makings of a top three dish here, but it just didn't get there.
42:37Although that lamb is beautiful, blushing pink, which surprised us all when we cut into it,
42:42I think when you serve a rolled piece of lamb, you really want that cross-section.
42:49Combine that with the amount of fat that you've left on there,
42:51that obviously hasn't had a chance to get rendered.
42:54It makes for a pretty hard piece of lamb to eat.
42:57The biggest question was this lamb situation.
43:00Because I think probably everyone must have said, you know, start your lamb in the oven.
43:05And that lost you, because the dish himself is actually fantastic.
43:11The garlic is dominant, you know, your sauce reduction is impeccable.
43:16Walk back to your bench, you know, next time you're going to smash it.
43:21Well done.
43:26The next dish we'd like to taste belongs to Schneze.
43:33My dish smells so good.
43:35It's literally like it came out of the mum's oven.
43:38I just hope my bread is cooked.
43:40This can't let me down.
43:42This can't let me down.
43:53We have bread!
43:54We have bread!
43:55Garlic galore!
43:56Wow!
44:01Schneze, what have you made?
44:03So this is a confit, squid and garlic and rosemary and garlic oil bread.
44:12When you lifted the lid of your mini mystery box, you got...
44:15Garlic!
44:16Oh, mini box.
44:17You do really like garlic.
44:18I'm so excited about garlic.
44:19You do really like garlic.
44:20I absolutely love garlic.
44:22No, my second little box was rosemary and I was really happy with that too.
44:27Where's the garlic in your dish, Schneze?
44:29So garlic is...
44:30There's like the whole garlic bulb in the actual confit and with the squid.
44:35And then it's also garlic salsa on the top.
44:37There's also garlic oil.
44:39So where is it not garlic?
44:42Let's find out.
44:43Dig in.
44:52That is incredible!
45:09That is like...
45:10That is you at your absolute best.
45:12Yeah.
45:13Like simplicity.
45:14Minimal ingredients.
45:16Cooking things that you love that will blow any person's mind.
45:21Like the squid is just melt in your mouth.
45:25And then the sauce.
45:26The only thing is, I think you need more bread.
45:29Because like...
45:30It just is like mop-able goodness that you can't leave in that pan.
45:36You can tell that you grew up on a garlic farm because you really know your way around garlic.
45:41It's everywhere.
45:42But you know what's amazing about that?
45:45Is that you've used so much of it and I don't feel overwhelmed by it.
45:49When you first started cooking the squids, I was not happy with you.
45:54I was like, this is a mistake.
45:55I know.
45:56And you convinced me.
45:57It is a fabulous dish.
46:00So well done to you.
46:02Thanks, Ash.
46:03Woo-hoo!
46:05Oh my God.
46:06Super excited.
46:07Wow.
46:08I'm getting the most beautiful feedback.
46:09And for a dish like this, it's from home and it's really special.
46:13Yes.
46:14Well today we gave you garlic and a mystery goodie from the garden as an added bonus.
46:26You gave us plenty of dishes for top picks.
46:28But there are only three spots in tomorrow's pressure test for immunity.
46:32So let's see who secured them.
46:35First person to take the top spot today is...
46:40Callum!
46:45It's days like this.
46:47We are so thankful to be here.
46:49Because we get to eat food like that.
46:51It was a full package.
46:53So are you mate.
46:54Well done.
46:55Next.
46:56Schnitz!
46:58The garlic was everywhere in the best possible way.
47:09I was one step off drinking that sauce.
47:12Outstanding work.
47:17Third and final spot goes to...
47:20Jamie!
47:21Yes!
47:22Mate, the cook on that flathead.
47:23The muscles, the leeks, the sauce.
47:24What an absolute stunner.
47:25Well done.
47:27Fairly today all of you did very well.
47:42The cooking was fantastic.
47:44Your sense of spirit and competition was great.
47:47And on top of that, we had fun.
47:49So, well done.
47:51Well, good night everyone.
47:53Night out!
47:54Thanks guys.
47:57Well done.
47:58Well done.
48:01Tomorrow night...
48:02Please welcome...
48:03Michael Wilson!
48:06His Michelin star pressure test...
48:09Oh!
48:10Oh my God!
48:12Look out.
48:13Has a nickname that says it all.
48:18We nickname it the Tower of Terror.
48:20The Tower of Terror.
48:21Wow.
48:22There we go.
48:23Eight layers of absolute precision.
48:26What?
48:27Eight layers?
48:28Like a building.
48:29If one layer is bad, the whole thing could collapse.
48:32Just frankly, a little terrifying.
48:34It's not negative that, the whole thing could happen.
48:35They would say, oh, he's a big one.
48:36That's all.
48:37If one layer is never uglier.
48:38The future is existence, you will have to be in a world's world's world.
48:39The future is going to be a world's world's world.
48:40Well done.
48:41I guess, I was like, oh, it's a world's world right.
48:42You should go!
48:43You should go!
48:44The future is a world's world.
48:45You should go!
48:47You should go!
48:48Your family, you should go!
48:49You should go!
48:50Oh, I guess, that's your mother's NICK!
48:51Maybe, that's it!
48:52You should go!
48:53You should go!
48:54Perhaps you can't be.
48:55You should go!
48:56People go!
48:57If one layer
48:58can only move.
48:59You should go!
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