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MasterChef Australia Season 17 Episode 45

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00:00MUSIC
00:04MUSIC
00:08MUSIC
00:10MUSIC
00:12MUSIC
00:14MUSIC
00:16Good to be back.
00:18Party goal!
00:20She's a mystery box day!
00:24Awww!
00:26Yay!
00:28Wow, it feels really strange
00:34to see only seven cooks standing in front of us.
00:38How's it feel?
00:40Pretty wild.
00:42Strange. Small.
00:44The seven of you got here by
00:46narrowly escaping illuminations,
00:48handling the heat in pressure tests,
00:50or by securing immunity
00:52without standing dishes.
00:54Every cook
00:56has led to you being here today.
00:58Ready to tackle
01:00whatever comes next.
01:02I have to say
01:04how proud I am.
01:06How far you come
01:10is wonderful, it's fantastic.
01:12But
01:14you cannot rest.
01:16Because everything you do
01:18from now on
01:20can only help you
01:22setting you up
01:24to
01:26the
01:27glorious
01:28grand final.
01:30Righto, gang.
01:32You are
01:34some of the best cooks
01:36that this competition
01:37has ever seen.
01:39And you got here
01:40by thinking on your feet.
01:42And that
01:43is exactly
01:44what you're gonna have to do
01:45in this mystery box.
01:49I'm surprised
01:51you haven't smelt it already.
01:53Oh?
01:54What?
01:55No?
01:58Go on, lift your limbs now.
02:00Oh!
02:04That is garlic!
02:06Garlic.
02:08Love garlic.
02:10It's garlic!
02:12Oh my god.
02:13I'm like, I wanna sing,
02:14I wanna just bite into it now.
02:15Snash, was that a victory club?
02:17Garlic?
02:18I mean, it's my favourite thing
02:19in the world.
02:20I have a massive love affair
02:22with garlic, and I really believe
02:24that garlic can change any dish
02:26from blah to blah.
02:28This ingredient is the key
02:31to unlocking a whole new world of flavour.
02:34Most cooks, they can't imagine life without it.
02:38And today, we want seven dishes
02:41filled with explosive garlic goodness.
02:45But, that is only half the challenge.
02:49What's this thing?
02:52Yeah, what is that thing?
02:55That little fun-sized mystery box
02:58that holds a mini surprise.
03:01One that we think is gonna elevate your dish
03:05just as much as garlic.
03:07Whatever is under there must also be used
03:13in the making of your dish.
03:14It is a bit of a curveball for you.
03:20You won't know what it is until
03:2230 minutes into the cook.
03:24Wow.
03:25That's hot.
03:26Oh my gosh.
03:27We 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.
03:42You'll be happy to know, today,
03:44we're looking for the top three dishes.
03:47Here we go.
03:48Cook one of those,
03:50and you'll be going into tomorrow's pressure test
03:53for immunity.
03:56Let's get into it.
03:57Your time starts now!
04:06Everyone likes cooking with garlic,
04:07but what that means is everyone's gonna be
04:09cooking good dishes today,
04:10so it's gonna be a high standard.
04:11I'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
04:17that literally could be anything.
04:19It could be from parmesan cheese
04:21to 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
04:30with the garlic and be ready
04:31so that when this thing comes off,
04:32I can pivot and make a dish that's gonna pop with it.
04:35I'm just gonna go for it
04:36and hopefully come up with an idea
04:37to use that ingredient under that mystery box.
04:41Hopefully it's not too crazy.
04:44Guys, garlic, I mean,
04:46I can't live without it in the kitchen.
04:48This guy had snacks on me.
04:50No, you literally eat garlic for breakfast.
04:52I know.
04:56I think I'm glad today as a clean garlic.
04:58And it would be interesting to see
05:00what 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
05:06whatever is under there
05:0730 minutes into the cook.
05:09So it's a bit of strategy.
05:11Oh, you're in me.
05:14I think Laura is such an interesting one
05:16because she was so close to going home yesterday
05:18and we saw how emotional she was.
05:22It made her realise
05:23you 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.
05:31Yeah.
05:32So you can get a chance out of beauty.
05:39Strategy, cook something incredible
05:41and add in whatever this ingredient may be.
05:45Today is a new day.
05:46Clean 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
05:51in order to get there.
05:52Okay.
05:53Tell me what you're making
05:54and what's your strategy.
05:55Alright.
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 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.
06:14You're definitely leaning hard
06:15into 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
06:22of this dish really well,
06:24then I can add something 30 minutes.
06:26Good luck.
06:29Alright.
06:30I need to get my things on.
06:31I've got two main components
06:33I need to start early in this cook.
06:35Building that flavour in that shoe,
06:37but also prioritising that lamb saddle.
06:39I don't actually know how long it's going to cook for,
06:42but I want to wait until that mini-mystery box is revealed
06:45because if there is an ingredient in there,
06:46I 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.
07:02Seeing garlic, it's like everything I ever wanted.
07:07Growing up, my actually family had a garlic farm,
07:11and we used to make the little plates,
07:14and we would go to the market and sell them.
07:16This challenge is made for me, and I cannot fail.
07:22I cannot fail.
07:23My mum is watching, and if she see me fail on garlic,
07:26she'll be like, don't come back home.
07:28My mum cooks everything with garlic,
07:30and this dish is actually her dish today.
07:33It's like a slow confit squid with garlic.
07:36This 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,
07:48quick-sew 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
08:05so you can eat it with the spoon.
08:07Okay, bye-bye, be good.
08:09And 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.
08:16For the squid?
08:17Bloody hell.
08:18Yes, that's how my mum does it.
08:20You'll be surprised.
08:21I can't wait.
08:22Trust me, chef.
08:23I love to be surprised.
08:25I 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.
08:33Hopefully I can come up with a quick dish later,
08:37fingers 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.
08:57With an unknown ingredient under this mystery box here,
09:00you've got to have a certain fluidity in your dish.
09:03So my strategy today is to cook a dish using chicken
09:06because it's a protein that suits almost every kind
09:09of cuisine in the world.
09:11Hey, Callum.
09:12Callum.
09:13Hello, gang.
09:14How are you?
09:15Oh, the beautiful mime.
09:16What's going on with the strategy?
09:17Well, I guess for today,
09:19because we've got this secret ingredient
09:21that's going on here,
09:22I want to do a dish that's loosey-goosey enough
09:24that whatever's under there
09:26is going to seamlessly transition in.
09:28When someone says Callum,
09:29the words that come to mind are not exactly loosey-goosey.
09:32What's the loosey-goosey?
09:34So I'm going to do chicken,
09:36the loosey-goosey-est protein of them all.
09:38I'm going to make a garlic velouté,
09:40which is happening here as well.
09:41You've got that base.
09:42You can sort of pivot in lots of different directions
09:44depending 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
10:00and 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.
10:22Sarah.
10:23Hi.
10:24How's it going?
10:25Good.
10:26Straight into it.
10:27What are you going to cook?
10:28Yes.
10:29So I'm making a garlic snot block.
10:31So...
10:32What?
10:33Favoury, favourite.
10:35So 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.
10:43What?
10:44Why are you looking at me?
10:45I just want 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 a layer of pastry
10:55and 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
11:03doesn't ruin your plan.
11:04I know, I know.
11:05Interesting is a good word.
11:08My biggest concern is this is very conceptual
11:11and I still don't know what's underneath the mini mystery box.
11:14There 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.
11:22Today I'm making my version of a savoury vanilla slice
11:40with garlic cream and some beautiful pastry.
11:43Sarah, did you say you're making dessert
11:45or did I just hear you?
11:46No, not dessert.
11:47I'm roasting my chicken bones in the oven
11:51because I have this idea to make it into a sort of chicken jelly.
11:56But 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!
12:14So you love garlic, yeah?
12:15Yep.
12:16I use it every day.
12:18So I'm going to do like a chilli garlic chicken curry.
12:22Like in Hindi it's called lasani murg
12:25because lasan means garlic and murg means chicken.
12:29You know what's he laugh at me?
12:30Because I eat garlic raw.
12:32So does my dad.
12:33Can you see that again?
12:35Can you see that again?
12:36Yeah, we should eat garlic raw, everyone.
12:40Garlic, I love garlic.
12:41I use it all the time.
12:42I'm just thinking about the best ways I can make it feature heavily in this dish.
12:46So I've got a kind of dish in mind.
12:48I'm going to basically base it around garlic and probably flour puree on the bottom.
12:52I can then cook that with various different proteins that are quick cooking in the pantry.
12:55There's some amazing stuff in there.
12:56And so I'm kind of going to decide that once I get to that point.
12:59But maybe fish, maybe quail, maybe...
13:01I don't know.
13:02Let's go wait and see.
13:04I'm ready to pivot hard.
13:05If I have to just wait and see what that is so I can figure out how I'm going to use it.
13:08Yeah, I mean lemon or something lovely.
13:10Obviously parsley, but it's not going to be those as in its basis.
13:12Did you plan to use that collie or did you just see the colour and go, how can I not?
13:17I'm going to use it.
13:18No, not so beautiful.
13:19I've never even seen one like that before.
13:21I know, right?
13:22Twisties!
13:23I could not...
13:24Twisties!
13:33Today'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 to potentially pivot.
13:51But I'm just going to concentrate on making something tasty and then 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 out who I was as a cook
14:04and 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 and you are relaxed,
14:13you can think freely and really be creative and push yourself.
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 flat head.
14:30Yeah.
14:31And then I'm going to basically make a muscle stock, reduce that, serve it with a really heavy,
14:36comfy garlic and ndouja beur blanc.
14:38Okay.
14:39The reason I'm using ndouja and then I'll probably be pickling the muscles is because garlic's a beautiful flavour.
14:45Yeah.
14:46You 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.
14:50Alright.
14:51Let's see what happens.
14:52Sounds good.
14:53Alright, good luck Jamie.
14:55Having to change everything on the spot and make something work is what you do every day 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.
15:10Everybody's very excited by garlic and there's definitely some strategy going on.
15:16So Callum's starting off with quite neutral ingredients.
15:19He's got a garlic velouté going, he's got chicken going and is essentially waiting to see until we lift those mini lids what the uh-uh is going to be.
15:28Yeah, it seems to be the two strategies.
15:31Check out from this.
15:32They're either going all in and just committing to a specific dish.
15:35It's so good.
15:36Or they're kind of hedging their bets.
15:38But I am a bitch.
15:41I'm not sure about the all in thing.
15:43I am too.
15:44Which is weird from you.
15:47Weird from you.
15:48Yeah, yeah.
15:49Weird.
15:50Weird.
15:53Everyone listen up.
15:57It's been 30 minutes.
15:59It's time to find out what's under your mini mystery boxes.
16:02You can lift your lids.
16:04Three, two, one, go.
16:09What?
16:10Rosemary.
16:13Time.
16:14Ah!
16:15Chives.
16:17What do you have?
16:18Mint.
16:19It's secateurs.
16:20You've got to use those secateurs to grab whatever ingredient you've been assigned from the garden.
16:27Ooh.
16:28Use that ingredient in your dish.
16:31We can wait with coriander.
16:33Now, they may be late additions, but it shouldn't taste like it.
16:38So good.
16:39Start thinking, everyone.
16:40You've got 45 minutes to go!
16:51Everyone has been given a different herb.
16:54And I got dill.
16:55Ooh, that smells delicious.
16:56I think it goes so well with these flavours.
16:59But I want to take the time to actually think about how I'm going to incorporate this into my savoury vanilla slice.
17:06I really want one of those top spots today.
17:09Woo!
17:14I 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, works very well with chicken.
17:25So the dish I'm going to make today is a thyme and garlic stuffed chicken.
17:28I'm going to do it with kohlrabi dumplings and a garlic velouté.
17:31So I'm going to use thyme in with my garlic velouté.
17:36I'm going to make a little thyme oil as well.
17:37So, yeah, I'll be using garlic and thyme both three ways each.
17:41So I'm going to start making my fast.
17:43A fast is a minced mixture made from the leg of the drumstick meat with lots of garlic and thyme.
17:49And it's going to be stuffed underneath the chicken skin.
17:52So 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.
17:59So I got lemongrass under the box and I'm actually stoked with it.
18:06So I've marinated my chicken in like a whole heap of garlic, a little bit of ginger, and I've just added some lemongrass.
18:13I don't think I'm going to change anything because I think it fits perfectly into the chicken.
18:18I've got mint.
18:19Please be well.
18:20Oh, I love mint, but I mean it's...
18:21With cauliflower, how are you going to manage now?
18:23Well, the cauliflower is now going to be a very small part of the dish.
18:25Yeah.
18:26Yeah, so I think it's the curry cauliflower, so the flavours are going to be there.
18:29So 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.
18:34So this is going to be pan for its scallops with curry cauliflower and cucumber tomatoes mint salad.
18:40It's not what I planned for, but I think I can work with it.
18:43Freshness.
18:44Okay.
18:45Yeah.
18:46So the mint is welcome.
18:47Okay.
18:48Well, I mean, I've got no choice.
18:49I like that.
18:50Good spirit.
18:51Very good spirit.
18:52Don't quit worrying about it.
18:53No discriminations.
18:55The biggest concern is that the mint is prominent enough and works with the rest of it.
19:00I got rosemary.
19:01It's lovely.
19:03I'm happy with it.
19:04I love rosemary.
19:05I'm kind of happy, but I'm not happy.
19:08I'm really happy because flavour is lovely with my dish, but it's so strong.
19:12This is my family recipe.
19:14If I put too much rosemary, you won't taste squid or you won't taste any garlic in there.
19:20So I'm thinking how else can I incorporate this rosemary.
19:26So my strategy is I'm going to quickly whip up some bread dough.
19:29And I'm going to focus on infusing rosemary as much as I can into my bread.
19:34Schnezz.
19:35Yes.
19:36Rosemary.
19:37How do you feel about that?
19:38I'm pretty happy.
19:39So I'm going to use it mainly in with my bread, but I'm going to make it rosemary and garlic.
19:42It's going to be beautiful for dipping those sauces.
19:44Garlic, rosemary, squid go together.
19:46Yeah.
19:47It's just about how much.
19:48How much.
19:49Yeah.
19:50It's all about balance, Jess.
19:52All right, guys, you have 30 minutes to go.
20:01Sick.
20:02All right.
20:03Let's go.
20:04Oh, feeling fabulous.
20:06Chives are the perfect addition to this dish.
20:10I 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 banya kowda.
20:20Okay.
20:21That was definitely good.
20:23My strategy was to wait until that mini mystery box was revealed before I stuff and roll the lamb.
20:28This is the perfect flavour that can get added into that dish.
20:32Chives are currently cooking down that same pan these warrigal greens were.
20:35I want to add the chives into that stuffing with those warrigal greens and some of that
20:40comfy garlic so you're really infusing all those flavours throughout that lamb.
20:44You're going to be on time, yeah?
20:45Yes.
20:46When are you going to start to cook it?
20:48Hopefully in five minutes.
20:49Yeah.
20:50Hopefully.
20:51I just need to get this filling done and then we're on.
20:54Okay.
20:57So yesterday I was in a black apron with Alana in the bottom two.
21:03I don't want to let myself get into that position again.
21:06So it's strive for immunity every single week.
21:12Laura, you're cutting it really fine lady.
21:15I'm cutting it so fine.
21:16Do you reckon you can do it?
21:17Yeah.
21:18Okay.
21:19I know all the odds are against me.
21:20Okay.
21:21I have to do it.
21:24The only thing is I've never actually rolled a lamb before like this and I don't actually
21:30know 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.
21:38I know I'm pushing it.
21:39I just need a miracle to pull this off.
21:42Laura, you need to get that lamb in the oven lady.
21:43Oh my God.
21:44Laura, you need to get that lamb in the oven lady.
21:45Oh my God.
21:49I feel like you're literally crossing your fingers and hoping for a miracle right now.
22:06Yeah.
22:07I think I'm striving for the absolute unachievable right now but.
22:11Do you have a plan B?
22:13Nah.
22:14Nah.
22:15Not at all.
22:16Even 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.
22:22It's a perfect combination.
22:27Lamb's in.
22:2922 minutes to go.
22:30My lamb has finally gone into the oven and I am pushing my timings and I need to start
22:35making this banyan cowda.
22:38So banyan cowda is a traditional Italian sauce that is comprised of anchovies,
22:43confit garlic and butter that you would usually actually serve with raw crudités vegetables.
22:48But 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.
22:59You are being a bit of a daredevil today.
23:00I know.
23:01I'm pulling a po.
23:02Yeah, you are.
23:03Are you going to skip your garlic today?
23:07Because we're going to be having...
23:08Or we just have the extra garlic?
23:10I always have garlic, so it doesn't matter.
23:12It's extra or not.
23:13It's never enough, so...
23:18Making a bit of a mess, aren't I?
23:19How are you, sir?
23:20Are you pleased with your dish, yeah?
23:21I am, but I'm just making a bit of a mess.
23:23But I am pleased.
23:24I am so happy with Jill.
23:27I think it's going to elevate the ingredients that I'm already using in my savoury vanilla
23:32slice.
23:33So 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.
23:42I'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, which is going to go through the chicken jelly,
23:53which I'm going to set into these moulds.
23:55If I could win a top dish on such an inventive dish, that would mean the world to me.
24:02I think that, for me, this is why I'm back.
24:06Can't wait to see your crazy invention again.
24:08Oh, my God.
24:09Okay, so we've done the big reveal of the mini mystery box and they've all had to go to
24:17the garden and harvest an ingredient.
24:19Strategies, have they paid off?
24:21Oh, Callum was licking his lips.
24:22Yeah.
24:23He was licking his lips.
24:24He got time.
24:26All the time in the world, mate.
24:29Snare's got rosemary.
24:31Okay.
24:34She's doing this squid dish and she's got confit garlic and she's just worried that the flavours
24:39of rosemary are going to be overpowering.
24:41Yeah.
24:42But that's with her.
24:43If she backs herself, she should nail it.
24:46Okay, let's see how we're going to do the bread.
24:49Alright, Laura.
24:50Worried.
24:51She's doing bunya cow dough.
24:52She's doing lamb.
24:53She stuffed it with her chives, which is what her ingredient was.
24:55What are you worried about?
24:56She only just got the lamb in the oven at under 25 minutes.
25:00And she's, I think she's just crossing her fingers.
25:02I've got this.
25:04We've talked about time being the enemy of a lot of cooks, but we've seen what can happen
25:08in the last part of the cooks.
25:10Oh, yeah.
25:11Somehow, they get this done.
25:13And these are like some of the best cooks that we've had in this kitchen, so we're excited.
25:18Game on.
25:19Yeah.
25:20This works?
25:21I don't know.
25:22Holy moly!
25:23Twelve minutes to go!
25:24Yeah!
25:25Holy moly!
25:26I'm trying not to use rosemary in too many things because it's quite strong and it can overpower
25:41a dish.
25:42I'm going to use it mainly with my bread.
25:44My bread is ready to be baked with the rosemary salt.
25:47I take my squid out of the oven and I put it on the stove on the super low, so it's
25:52kind of still cooking slowly.
25:54And I increase the temperature in my oven so the bread can cook as quick as possible.
25:59How long does your bread need, Sned?
26:01Ten minutes.
26:02I'm literally going in now.
26:03Yeah.
26:04It's really quick.
26:05The highest temperature.
26:06Okay.
26:07Yeah.
26:08So if you get it in now, you're giving yourself a minute and a half to plate.
26:11Yeah.
26:12As always.
26:13And pull it out of the oven.
26:14Yeah.
26:15I'll get it on.
26:16I love coriander.
26:17All of these deep, rich flavours, they can all absolutely work coriander, so I'm pretty
26:22happy.
26:23I've literally managed to end up with an ingredient that fits straight into my dish.
26:28Today I'm making pan seared flathead, some beautiful pickled mussels, some charry and roasty
26:35garlic and leek, as well as this india sauce that's just been building with flavour since
26:41the very beginning.
26:42Then I'm also going to make a coriander and chive oil.
26:45All right, so that can go there.
26:46That can go there.
26:47That's ready to go.
26:49Getting coriander is actually the best thing that could have happened.
26:53It adds a freshness, but it also just creates a more cohesive plate of food.
26:59And I really hope I'm cooking tomorrow for immunity.
27:06You look so cool, by the way.
27:07Cool, cool on the surface, mate.
27:09Not underneath.
27:14You guys are top seven for a reason!
27:16Bring it home!
27:17Five minutes to go!
27:18Where did the thyme go?
27:19That's been lovely, by the way, Ben.
27:20Thank you, Chef.
27:21My chicken's in the oven.
27:22My thyme oil is done.
27:23I'm going to fold that through, that garlic velouté, right at the last second.
27:39I now need to actually make some of these beautiful little kind of kohlrabi dumplings.
27:44So the kohlrabi dumplings I'm making today are not dumplings containing kohlrabi.
27:49The actual skin of the dumpling, so to speak, is pickled kohlrabi.
27:53And I've got a really lovely kind of chicken leg, mushroom and garlic mixture inside it.
27:57So I'm using the garlic from the original mystery box in a couple of different ways here.
28:01The timer goes off for the lamb, I pull it out and fingers and toes are all crossed.
28:22Ah, it's so raw!
28:24I'm going to cook a piece in the pan and cook the rest of it through like that.
28:51It's the only option I have right now.
28:54Literally my only option.
28:55I refuse to put up something raw.
28:57I refuse to leave it off the plate completely.
29:00There's garlic and those chives throughout that lamb.
29:03I'm doing anything that I can to make sure this lamb is blushing pink on that plate.
29:08Two minutes, everybody!
29:09So for my savoury vanilla slice, I want to give it a slightly elevated look to it.
29:23But I definitely want those clear layers.
29:25I want the pastry at the base, my garlic cream in the centre, another layer of pastry.
29:32Then I want my chicken jelly, which is loaded up with the cucumber dill, a little dill salt on the outside.
29:39It's most definitely a conceptual dish, but I'm here to push myself and I'm going to push until the last second.
29:47One minute!
29:48Oh my God, please hurry up.
29:49My bread is not going to be cooked.
29:50Come on, bread.
29:51This has to work.
29:52I mean, I'm so proud of this dish and it's one of my favourite family favourites.
30:04I kind of waited too long to increase the oven to the highest temperature.
30:07I'm panicking here because that bread is really important for me.
30:10I need this bread to work because bread is the main carrier of that rosemary.
30:15And also you need that scoopy element to soak up the sauce.
30:20I quickly put it on the hot pan and I've just got a torch next to me.
30:25So I'm torching it to give it a little bit of char.
30:27Time's up in 10, 9, 8, 7, 6, 5, 4, 3.
30:392, 1!
30:40That's it!
30:41What a crazy cook, eh?
30:42Well done, mate.
30:43Oh, well done, mate.
30:44How'd you get it?
30:45I don't know if it's cooked.
30:46I can't tell you.
30:47Today was a great cook.
30:48Like, don't get me wrong.
30:49I feel like I nailed the actual mystery box ingredients, but it's the lamb that could
31:03put me not in the race of this top three.
31:08Today you had to use garlic as well as something extra from the MasterChef garden in your dish.
31:17There are only three spots at the top up for grabs and a shot at immunity is on the line.
31:25Let's see who's done enough to lock it down.
31:29We'd like to taste your dish.
31:31Jamie!
31:36I feel really good with this cook today.
31:38I've liberally used garlic.
31:39I've utilised the coriander in simple but effective ways.
31:42I think it looks great and it's definitely something I'd want to eat.
31:46Jamie, what's your dish, mate?
31:48I've made a pan-seared flathead with confit and charred leek, some leek hay, pickled mussels,
31:54and then an indouya and mussel sauce.
31:57Jamie, what was your strategy today?
31:59Strategy for me today was to play into the garlic, worry about that first and then pivot
32:04if I have to.
32:05As far as I'm concerned at this stage of the competition it's all about building big flavours
32:10and if that's a risk because you have to change things halfway through then so be it.
32:15But I'd rather have something that I'm happy with and make decisions on the fly.
32:19And do you think it paid off?
32:20I think so.
32:21I did get lucky because my herb was coriander and that can work quite well with all of those flavours as well.
32:26Shall we taste?
32:27I reckon, sir.
32:42Jamie.
32:45One 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 but it's just got that lovely mussel scent to it
33:00which works really well with the good kick of indouya that you got in there.
33:04The roll continues for you as far as I'm concerned.
33:06Well done.
33:08Jamie, 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 balance those big flavours
33:20with everything else that's on the plate.
33:22And you've absolutely done that.
33:25The garlic confit is perfect.
33:27Lovely tasty licks, crunch which is perfect.
33:31You've done a simple dish but with lots of sublimity.
33:35Sounds like the Frenchman approves of the use of the garlic in the dish, eh?
33:40Yeah, absolutely.
33:41If it's good enough for him, it's good enough for us.
33:43Thanks mate.
33:48The next dish we'd like to taste belongs to...
33:51Sarah.
33:52Yes!
33:54I have totally pushed myself.
33:58This is definitely a very out there dish.
34:03Always intrigue, Sarah.
34:05And I think my biggest concern is with this kind of conceptual dish.
34:10Some people hate it, some 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.
34:38It's like, don't bruise upon the ante.
34:47Which fan favourite will lift the MasterChef trophy?
34:52Stream every mouth-watering episode on 10.
34:57It's like, don't bruise upon the ante.
35:02Well, we are super used to you taking big risks in this kitchen.
35:08But the question always is, have they paid off?
35:12We're about to find out.
35:27I like it.
35:32I like it.
35:37I like it.
35:39I like it.
35:41I like it.
35:43The puff?
35:45Incredible.
35:47It was really flaky, delicious.
35:48Then we go to that garlic cream.
35:50Stunning.
35:51Like, really beautiful hum of garlic.
35:55The use of the cucumber, the use of the dill, like, 10 out of 10.
36:00Then there's your chicken jelly.
36:02I liked it.
36:04I just thought you could have gone harder on the chicken
36:08so I could hold up to everything else that you've done.
36:09But that is extremely creative.
36:12That is extremely well put together.
36:15And for that, I applaud you.
36:18Sarah, I'm a little bit obsessed with that.
36:21I loved it.
36:23I loved it.
36:24I loved it.
36:26I loved it.
36:27There's nothing vanilla slice about that for me.
36:31I go straight to my grandma's chicken soup.
36:34Love the consistency and the texture and the amount of that chicken jelly.
36:39And then the dill everywhere all around the plate with the oil as well.
36:44So, yeah, you did good things for me.
36:48Everything in that plate for me is superb.
36:50So, thank you for that.
36:52But what is amazing is that garlic in your cream.
36:54Bingo.
36:55Now, this jelly.
36:59Look at that.
37:00It's still wobbly.
37:02Look.
37:04That is brave.
37:06This is fantastic.
37:08Sarah, it was a wacky idea.
37:10Well done.
37:12My dream is to one day have a Michelin star
37:16and to get that feedback from someone like John Christophe
37:19actually feels really, really special.
37:21The next dish we'd like to taste belongs to Callum.
37:26There's a lot on the line today.
37:27The top three dish is going to go in for a chance to win immunity tomorrow.
37:30One in three chance of winning immunity at this stage of the competition is pretty good odds.
37:34Oh, that made a difference.
37:35Wow.
37:36Oh my God.
37:38It looks radioactive.
37:40Yeah.
37:42Callum, what's your dish?
37:43Garlic and thyme stuffed chicken with kohlrabi and pine mushroom duck cell dumplings and a garlic and thyme velouté.
37:56Wow.
37:58Looks a picture.
38:00You happy with it?
38:01Yeah.
38:02I 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.
38:10Should 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.
38:34And boy, that dish packed a punch.
38:38Do not mess with the Barossa boy and his chicken.
38:41Everything was just so full of flavour.
38:45I love those little kohlrabi dumplings.
38:49They were pickled and had that lovely hit of sweetness as well, which 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.
39:04That fast is perfectly cooked and you have loaded it with garlic and thyme.
39:09And then we go into like the sophisticated part of the dish, which for me is those beautifully put together dumplings.
39:17And it tastes like really rich and rustic.
39:20And mate, that velouté is stunning.
39:24Stunning.
39:25I think it was the first thing you got on and it shows because it is just loaded with goodness, mate.
39:32What up, mate?
39:34Thanks, guys.
39:36What's up, mate?
39:37Thanks, mate.
39:39What a big juicy chicken.
39:41The pina, what do you call this?
39:45I've made a lesseni muk, which translates to garlic chicken, with a aloo paratha as well as a garlic and chilli chutney and some pickled chilli and lemongrass.
39:57Um, I couldn't really taste the lemongrass, to be honest.
40:01No.
40:02And even though you've done this pickle, I feel like I can probably taste the chilli more than the lemongrass, but still a really lovely curry.
40:10Thanks, guys.
40:12Ben, tell us, what have you made?
40:14We have pan roasted scallops with, uh, carried cauliflower puree, garlic, lentils and a mint tomato and cucumber salad.
40:24Interesting.
40:26I like it.
40:28I think you were blessed with the mint.
40:31For me, that's what makes the dish, because there is a lot of hectic flavours going on.
40:36My only tweak would probably be 30 more seconds on the scallop.
40:40Up next, Laura.
40:45To be honest, I'm feeling quite nervous walking 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, but it's all going to come down to that lamb.
40:55It could still be raw in the middle.
41:04Laura, what have you made us?
41:05So it's a stuffed and rolled lamb saddle, pine mushrooms, banyakowda and a lamb and masala shoe.
41:12And what was the ingredient you had to collect from the garden?
41:14Chives.
41:15So they're in the actual lamb, in the stuffing with warrigal greens, garlic and chives.
41:20So, in those last throws, what was that about?
41:23Was that just getting the lamb cooked or...?
41:26Yeah, it was just literally cooking the lamb.
41:27Like, it was raw when I pulled it out of the oven.
41:30And I can't confirm if it's cooked or not.
41:35It's pretty good.
41:36Is that what you were expecting to see?
41:37Absolutely not, Andy.
41:38Absolutely not.
41:39The thing that I'm worried about...
41:40Yeah, yeah, I know, yeah.
41:41There's too much fat.
41:42Is that what you were expecting to see?
41:43Is that what you were expecting to see?
41:45Absolutely not, Andy.
41:46Absolutely not.
41:47The thing that I'm worried about...
41:48is the tar.
41:49Yeah, yeah, I know, yeah.
41:50There's too much fat.
41:51Is that what you're expecting to see?
41:53Absolutely not, Andy. Absolutely not.
41:56The thing that I'm worried about...
41:58Yeah, yeah, I know, yeah. There's too much fat.
42:01Even on a day where you have problems,
42:21your dish is still a really beautiful dish.
42:24I can see where you were going.
42:25All the flavours are so solid.
42:27That banyakata 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,
42:35but it just didn't get there.
42:37Although that lamb is beautiful, blushing 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 that 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.
42:57The biggest question was this lamb situation
43:01because I think probably everyone must have said,
43:04you know, start your lamb in the oven.
43:06And 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.
43:21The next dish we'd like to taste belongs to Schnaz.
43:34My 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.
43:44We have bread.
43:55We have bread.
43:56Garlic galore.
43:58Oh, wow.
44:01Schnaz, what have you made?
44:04So this is a confit, squid and garlic
44:06and rosemary and garlic oil bread.
44:09When 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 so excited by 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 too.
44:28Where's the garlic in your dish, Schnaz?
44:29So garlic is...
44:30There's like the whole garlic bulb
44:32in the actual confit 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.
45:03That is incredible!
45:05That is incredible!
45:08That is, like, that 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, I think you need more bread
45:29because, like, it just is, like, mop-able 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, it's from home
46:12and it's really special.
46:14Yes.
46:21Well, 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...
46:40Gallum!
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.
47:01Schness!
47:05The garlic was everywhere
47:08in the best possible way.
47:10I was one step off drinking that sauce.
47:12Outstanding look.
47:18Third and final spot
47:19goes to...
47:23Jamie!
47:26Yes!
47:26Mate, you cook on that flathead.
47:32The muscles, the leeks, the sauce.
47:35What an absolute stunner.
47:37Well done.
47:40Barely, 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 off!
47:55Thanks, Ashley.
47:57Oh, my God.
47:58Oh, my God.
48:01Tomorrow night...
48:03Please welcome...
48:04Michael Wilson!
48:06His Michelin star pressure test...
48:09Oh, my God!
48:10Oh, my God!
48:11Oh, 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.
48:21The Tower of Terror.
48:22Wow.
48:23There we go.
48:24Eight 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.
48:34A little terrifying.