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00:00KEEP ME IMMUNE!
00:05KEEP ME IMMUNE!
00:09Hello, hello, hello!
00:11That spot are clutches!
00:13Oh, yes!
00:14I love this challenge!
00:16Come on down, all!
00:17It's like a birthday party.
00:19Letters glowing everywhere.
00:21Oh, a few clutches for good measure.
00:23I got this sorted.
00:24I'm so ready.
00:25I'm not ready. This is so good.
00:27I think it's gonna be something about
00:29Pick a letter, get an ingredient,
00:31and there's gonna be a fair bit of luck involved here.
00:34Great.
00:35Morning, everyone!
00:37Morning!
00:38I'm sure I don't need to spell it out for you.
00:43I hope you feel unlucky,
00:45because this is a lucky day.
00:52We've got one taker.
00:54I would like to play the game.
00:56Are you kidding, Carol?
00:57Are you on?
00:58Yeah.
00:59Okay, let me explain what these adorable, luminous letters are about.
01:04As you can see, there are 26 cloches labelled from A to Z.
01:09Each cloche hides an ingredient that starts with the corresponding letter.
01:15You need to pick one and use whatever's under it to cook an immunity-worthy dish.
01:23Now, A could be anything from apples to abalone.
01:27It can be super obvious or a little left field.
01:31For sure.
01:32But, you do have some wriggle room here.
01:38If you're not happy with the hand you've been dealt, you can choose again.
01:42Ooh.
01:43That's good.
01:45How many times?
01:46Yeah.
01:47We're all thinking it.
01:48But be warned, because your next choice is final.
01:52Okay.
01:53Interesting.
01:55So, think carefully about how you're going to play this.
01:57Do you stick to your guns with your first choice?
02:01Or is it worth tempting?
02:05The way you did it was like...
02:08We failed to...
02:11Intrigue.
02:13Right.
02:14Let's decide who goes first.
02:16A B, C, D, E, F, G.
02:21I have done a challenge like this before.
02:23And I'm so excited.
02:24Yes!
02:25That's a good one.
02:26That was a good one.
02:28You can try and be strategic in this game.
02:30And good luck to Callum, I say.
02:32Oh.
02:33I'll swap again.
02:34But this is going to be so much fun.
02:37Well done, Schneez.
02:38You're up first.
02:39What are you going to pick first?
02:40I actually have no idea.
02:42Come and stand in front of whatever letter you want.
02:45Oh, I'm not good at strategies, really.
02:47What are you thinking?
02:48So, I only believe in, like, positive energy.
02:52Okay.
02:53Bring it.
02:54Positive energy, positive vibes.
02:55The M was first thing that I saw.
02:57Can we go on M?
02:58I think so.
02:59Am I walking to M?
03:00Walking to M?
03:01Let's walk to M.
03:02Let's go, Andy.
03:06Is that positive energy?
03:07It was like M for magnet with the M.
03:11Should we see what's underneath?
03:12Let's see.
03:14Yes.
03:16Okay.
03:17M is for...
03:19Oh, my God.
03:22Mistake.
03:23Miso!
03:24Oh, yes!
03:25Oh, I'll take it.
03:26I think we got it.
03:27Yes!
03:29That's amazing.
03:31I think she's happy!
03:32That's fantastic.
03:33I mean, your reaction looks like you're pretty stoked.
03:35But I have to ask...
03:37Do you want to keep it?
03:38Or do you want to pick again?
03:39I'm 100% keeping it.
03:40Keeping Miso?
03:41Yeah, absolutely.
03:42Love Miso on anything.
03:43Pick the old Miso up and you can go back to where you came from.
03:46Nam is officially done.
03:48It's done!
03:49That's what's next.
03:50Well done, Nas.
03:51Well done, mate.
03:52Good guess.
03:53I honestly love Miso.
03:54It's an umami flavour bomb in a jar.
03:57I'm so happy.
03:58That's a precious jar.
03:59I feel like this positive energy I'm projecting here...
04:03It came back to me.
04:05I can see what the old calculator's got under his sleeve.
04:09I can see Callum and...
04:10I've never seen someone happier for a challenge than him.
04:13Oh!
04:14He's calculated Callum, so...
04:16I know he's got a strategy, he's going to execute it.
04:19Callum, it's your turn to come on down and make your choice.
04:21Alright, let's do it.
04:23Let's go, man. What do you got?
04:24Alright, are you going straight to...
04:25K, please?
04:27What's harder?
04:28That was very fast.
04:29Is there any strategy for the alphabet?
04:31Of course.
04:32This is like Scrabble, right?
04:33The higher the letter score, the less iterations of ingredients you could be.
04:38Yeah, but then you should have gone straight to X or Z.
04:40I am...
04:41No, no, no.
04:42K is like a five, right?
04:43That's true.
04:44So what I want is kangaroo, but I realise there's a lot of other ingredients to start with K.
04:47So if I don't get kangaroo, I've got an even weirder letter as my backup.
04:52That's unbelievable.
04:53What a strategy.
04:56Let's see if your strategy has paid off.
04:59Is this cloche covering kangaroo?
05:02Sure hope so.
05:06Can't wait to see that kangaroo.
05:11Kimchi.
05:12Oh, yeah.
05:13Bad one.
05:14It's not a bad one.
05:15Oh, that's good.
05:16That's yum.
05:17Callum, do you want this ingredient?
05:19Do you want kimchi?
05:20Or do you want to use your second chance?
05:22I might have some on my lunch, but I'm going to use my second chance, please.
05:23All right.
05:24So I'm going to take K off the table.
05:25Get it off the table.
05:26Get it out of here.
05:27All right, Callum.
05:28So you haven't gone with K. What's the next letter?
05:29I'd like to lock in Q, please.
05:30Ooh.
05:31All right.
05:32Let's go to Q.
05:33I think for quail.
05:34Short journey.
05:35All right, Callum.
05:36I need to remind you, whatever's under here is your ingredient.
05:39Can't wait.
05:40What are you hoping is under here, Callum?
05:41I'm hoping it's going to be quail or quince, and I'm hoping that it's not going to be quark,
05:46which last time I did a challenge like this, I picked a Q also and got quark.
05:50And it was not a good time.
05:51Oh, wow.
05:52What do you have?
05:53What is that?
05:54Quark.
05:55That has backfired.
05:56Oh, you're not going to double quark me, surely?
05:57No.
05:58No.
05:59There is no quark.
06:00No.
06:01No.
06:02No.
06:03No.
06:04No.
06:05No.
06:06No.
06:07No.
06:08No.
06:09No.
06:10No.
06:11No.
06:12No.
06:13No.
06:14No.
06:15No.
06:16No.
06:17No.
06:18No.
06:19No.
06:20There's nothing worth being double quark.
06:21I always say that.
06:22Double quark.
06:23I always say that.
06:24Quark.
06:25So your strategy is the last time you did something like this, it was quark, therefore,
06:29we wouldn't possibly do quark again.
06:31That is exactly my hope.
06:33Well, Callum, for your sake, I hope it's quail or quince.
06:36Under this clash, we have Q for...
06:44...quince!
06:45Well done, Callum.
06:46Amazing, amazing.
06:47I can smell it, gorgeous.
06:48Sarah, it's your turn to step forward and choose a letter.
07:02Oh yes, probably, I think already.
07:03I'm going to go P for phoenix.
07:05Oh.
07:06Phoenix.
07:07Are you hoping for any particular ingredient under here or was it an energetic thing?
07:11Yeah, I just felt like I'm going to go for it, let fate send me an interaction.
07:15I have no thoughts of what it might be.
07:19It's P for...
07:22Pandan.
07:23Ooh.
07:24Okay.
07:25Ooh, that's a good one.
07:26Yeah, I like that.
07:27Yeah, look, I haven't really cooked with it a lot, but it is something that I think I
07:32could use, actually.
07:34Southeast Asian vanilla.
07:35Yeah.
07:36Is that what it's like?
07:37Yeah.
07:38I feel like I can do something with this.
07:40Yeah?
07:41Yeah.
07:42She loves a challenge.
07:43I do like a challenge.
07:44Well done.
07:45Sarah, you're cooking with Pandan.
07:46Okay.
07:48It's an ingredient that I'm familiar with.
07:50Well done, Toddy.
07:51But I like it because I think it's an opportunity to push myself outside of my comfort zone.
07:57It's good for, like, infusions.
08:00Laura, you are next.
08:02Okay.
08:03So what are you thinking?
08:04Ooh.
08:05What is in your mind?
08:07What is in my mind?
08:08F.
08:09Sarah's put...
08:10F?
08:11Why?
08:12For Florence.
08:13So Florence is your baby daughter.
08:15Yeah.
08:16Let's go F.
08:17F.
08:18Yeah.
08:21Fish sauce.
08:22Fish sauce.
08:23Oh, hell no.
08:24Oh, hell no.
08:26Let's go again, John Chris.
08:27Are you sure?
08:28Absolutely.
08:30Florence did not come through.
08:32What is the alternative now?
08:35What are you thinking of?
08:37A.
08:38Wow.
08:39So, Laura, the ingredient that you must cook with is...
08:47Anchovies.
08:48Anchovies.
08:49Anchovies.
08:50Yes!
08:51F.
08:53F.
08:54F.
08:55F.
08:56F.
08:57F.
08:58F.
08:59F.
09:00F.
09:01F.
09:02F.
09:03I don't know how I feel about this.
09:05It's quite scary because we have to cook with whatever's inside that clutch.
09:12And it could be anything.
09:13Let me see.
09:14It could be something that we've potentially never seen.
09:16Or never cooked with.
09:17I'm going to try V.
09:19Oh.
09:20Wow.
09:21Any reason why V.
09:23a few things venison veal vegemite uh oh vegemite be hoping for vegemite well i wouldn't mind
09:29because there's worse things your ingredient is
09:38vegemite first two letters that i would have picked are m and p they're both already taken
09:46now i'm just thinking again i'm like i don't know what else to pick that could have an ingredient
09:50that i'm familiar with lucky last hopefully they've left you some fun ingredients to pinder come on
09:54down oh i'm so she walking towards the d she's walking towards the day yeah no what are you
10:00thinking i'm gonna go with c okay why c why c i don't know chili curry leaves cloves cardamom
10:08instead of everything like i'm just okay your pantry yeah oh i'll i'll go for it okay
10:18you've chosen c for coffee beans oh that's a goodie
10:28what are your thoughts do you cook with coffee yeah i do actually
10:32it's a really good one yeah sorry that was loud you don't look 100 sure for somebody saying that's
10:42a really good one it is but like we do have another chance as well yeah but you have to be locked in
10:48to your second chance the judges lift the cloche and there's coffee and i'm like happy with coffee but
10:56it wasn't what i was expecting what are you what are you pausing at g why because my husband's name
11:03starts with jib you give up coffee for it and so does ginger and so does galangal so does goat there is
11:11a second choice that i can make but you can't go back to the first one so you've got to cook with that
11:16second choice that is a huge risk anything pulling you in any magnetism happening
11:39now i'm gonna go coffee you're gonna go with coffee yeah
11:41yeah well congratulations to pinda you're cooking with coffee
11:48i can do something with this nice one deeps can we see should we see what's other g just for fun
11:53oh yeah can i if you had chosen g you would have gotten
11:58guanciale guanciale oh coffee coffee happy coffee so happy i'm actually really happy with coffee i think
12:06i can really utilize my skill and the technique that i know and do a really awesome dessert with
12:11coffee my brain is just like yeah cook anything you like today but we really want to see those
12:19ingredients shine yeah we're giving you 75 minutes pantry and gardener open
12:31and the best dish will win its maker immunity from sunday's elimination
12:34your time
12:39stop now
12:42how do you always catch up oh my god yeah i mean there's no there's no need to rush yeah
12:52there's no need to rush always room to rush i cook with me so a lot and i have so many savory dishes in
12:58my mind thanks i'm thinking of this beautiful umami balls beautiful broad oh my goodness grilled
13:05marinated miso fish but i want to go outside the box top seven there's nowhere to hide everyone is
13:11going to have a bang-on dish this yuzu so today i'm going to try and make a dessert with miso
13:16what do we have in here oh they're nice prawns yeah they are goat shopping where's the anchovy water
13:28all right so they've smashed the first part of the challenge they know they're abcs they've all gotten
13:33amazing ingredients now they've just got to cook an immunity winning dish with them i think they've all
13:38got quite good ingredients i think you can do a lot with all of them if i was them i would do anything to
13:45get an immunity today the interesting thing is here like we're we're down in the business center
13:50competition all great cooks all six of them how do you stick your head out from the pack i think for
13:56me this kind of suits ben and sarah because they do have quite unique ingredient with vegemite and pandan
14:04like yes quince might be unique but i feel like callum is so familiar with quince yes like how do you
14:09reinvent the wheel when you're so familiar with an ingredient also laura with anchovies i think they're
14:15really going to have to like broaden their horizons yeah yeah i agree because we've said it before
14:20and i'll say it again good is not good enough yeah at this stage of the competition because
14:25the standard of cooking is at a level i've never seen before
14:31why are you doing pasta babe there is a bit of a pasta off going on what are you making uh you can do a dessert
14:37okay okay okay depender you're stuck with coffee what are you making i'm going with a coffee raspberry
14:47baked alaska um so i'm gonna do coffee ice creams raspberry sorbet i want to fill the center with
14:53a coffee caramel do a chocolate cake like a sponge on the base and then do a raspberry italian meringue on
14:59the outside this is very very ambitious right and if you know that baked alaska has an notorious
15:07reputation in this kitchen way more many flowers in this kitchen you probably have successes no it's
15:12gonna like good bites our fingers are crossed for you depender thank you really want this to be a
15:16success thank you thank you thank you thank you it's very difficult to actually construct a baked alaska
15:22in 75 minutes because you've got multiple frozen elements that need to be set together
15:27but we're top seven now i mean if there is any chance i'm going to get immunity today it's not
15:33going to be playing safe let's go girl good girl we got this 210 guys top five would mean the world to
15:41me because it just reinstates that i'm amongst that standard i'm cooking with these legends and i deserve
15:48to be here i have always wanted to have a career in food and opening up my supper club really solidified
15:56my love for indian home style cooking but coming back into this kitchen it's reignited that passion
16:03for desserts which for me has always been a creative outlet it's really lit that fire in me to follow
16:09my food dream of growing my supper club to include not only the indian cuisine that i focus on but also
16:16desserts the fact that i'm here and i know i can do this like i can go right till the end and i just need to
16:23keep going you good yeah trust your guts you know what you're doing yep i'm feeling so good i'm very
16:32happy with anchovy and then we're going to probably have a giggle today that it's pretty much the same
16:37thing as fish sauce but um it was a great fluke a great fluke even though anchovies and fish sauce
16:43are pretty much the same ingredient anchovies are like the italian version of fish sauce so i want to
16:49combine my love of italian food japanese food but with native australian ingredients all into one
16:57laura hello so i'm a bit offended i mean you chose solid funk over liquid fun what's the difference
17:03hey you can't take the anchovies out of an italian girl right what are you making i felt like a gamble
17:07i'm gonna do a uh pasta dish so like a hand-cut tagliarini with an anchovy dashi butter emulsion
17:14oh yuzu koshu and green ants oh yeah i love it i love the sound of that i'm just trying to push
17:25myself with everything i love yeah everything that makes me happy when i'm cooking i love japanese
17:30cooking i love native australian ingredients yeah yeah so i'm kind of blending all three cultures into
17:35one yeah i just put up something that is like so weird and wacky but should theoretically all work so
17:40balancing act as per usual as per usual all right thank you good luck laura thank you
17:47last week was not a good week for me i was in the bottom two um and it was a horrible place to be
17:57cause it's a fat content yeah it's wrong are you all right
18:03i think for me like getting my head back in the game this is the week that i need to
18:07pull it out so i've come into this kitchen today with a mission and i am so determined
18:13to take immunity i want a top dish tell me it's a laura dish without telling me it's a laura dish
18:19i want to make sure i'm putting up something that just blows the judges away i can see laura you're
18:23going for it you've got the eyes of the tiger oh yeah yeah i feel like so in the zone
18:3345 minutes to go
18:39did i get well yeah i'm gonna beat the white chocolate for the day somehow
18:42i'm watching you yes jeff so today i picked p for phoenix my beautiful son and i got pandan which
18:55is an ingredient i've never used before so it's a risk today but i want to have a bit of fun with
19:01the judges i'm not regretting choosing pandan because i think when ingredients are familiar it's
19:07harder to actually experiment with them because you instantly kind of go the way it's used naturally
19:12so because this is something that's unfamiliar i think it's really forcing me to think outside the
19:17box i actually did get inspired by the colleges so i'm doing little puris with squid ink and i'm
19:24making a filling which is kind of like these beautiful prawns different kind of spices those sort
19:29of south asian flavors and i'm going to stuff it inside the puri and then i'm going to make a couple
19:34of different kind of like chutneys to add inside so a little coconut pandan pani a little bit of a
19:40prawn pani i've never really done a dish like this before either so i think there's a lot of
19:45experimentation in getting this right oh my god how much of this do i use i think that through this
19:53competition i have been experimental and in doing so it means that there are going to be times where i
20:01fall short and i have been i think when you look at this dish yeah you can see someone is quite genius
20:07behind it but sadly it's entirely unbalanced the steak is blue we've got the oyster and it's got that
20:14really slippery texture a lot of people would find a yeah kind of difficult i think that i've created
20:21dishes that are so unique and new and different and they're the first time i've ever created it it's
20:27hard to nail it on the first time all good yeah i don't know if i'm just gonna try nice
20:36i look around and i see other people cooking dishes that they're very comfortable with cooking
20:41and i'm here i'm taking a risk i'm creating a dish that i've never made quite like this before
20:46and i'm using an ingredient that i've never cooked with before this could definitely go very wrong
20:52immunity at this point in the competition is everything is today the day to take such a big
20:58risk because if i do i really have to nail it
21:09all right guys let's do something fun if you are on the other side which letters would you have picked
21:14oh quick quick g g g let's go for it oh no j for jack i know i've worked up with you mate
21:25l for no apparent reason for no apparent reason what do you got your cooking with
21:31licorice yeah i love that is it's one that you could stand out with sweet yeah
21:36dark for sure yeah dark and licorice hi what were you um tea tea a little teeny why'd you pick tea
21:43my son oh my little turnip oh hey it's me i hated that sophia what would you choose
21:54i don't know why are you gonna like this yeah i know what it is it's oh yuzu yeah i would yuzu
22:03i would yuzu this is your last chance of immunity you've only got 30 minutes to go
22:12let's go guys janez you got an umami bomb what are you making all the hammer home but i make
22:18savory yeah there's sweet stuff yes i'm making a dessert miso and milk chocolate ganache so this
22:24is going to be like a big swirl in the center of my plate it's beautiful little sponge that's going
22:27to sit on the bottom and i'm going to make a black sesame on glaze around it yeah i'm going to have
22:31this beautiful missile trail like i don't think it's going to be like a moody salty dessert um i'm
22:37pretty excited actually ben you stuck to your guns and you stay with vegemite yeah i love vegemite
22:43who doesn't well i can be one man in the room that doesn't oh yeah that's right i should have thought
22:46of that shouldn't i what are you to do i'll do actually like a uh an angelotti stuff with mushroom
22:51and ricotta okay and oyster cream on the bottom and then a vegemite velusa over the top
22:56oh i know yesterday was weird but things getting wetter yeah yeah it just sounds right doesn't it
23:06wow that they are two words that may never in the history of all time be said together again
23:14okay how are you very quickly yeah good um it's funny quince a lot of people don't use quince
23:20in france we use it a lot what how do you normally use it in sweet or savory well the first time i was
23:24introduced to make tarts believe it or not beautiful i love quince i think that most people
23:30have probably only eaten quince in paste form on a cheese board but you actually can use it in
23:34savory cooking it works beautifully with things like pork or duck but it makes for great desserts as
23:39well once i had quince as my ingredient i knew i wanted to poach it and make a really beautiful dessert
23:45with panna cotta but panna cotta is pretty boring how can i make panna cotta interesting potato panna cotta
23:51i'm having a fun cook this is always good when you're doing something a little bit left of
23:56center and a bit weird the concept of the potato panna cotta is a strange one um i think if you
24:00google it i don't think many things are coming up but i think it's going to take something that maybe
24:04the judges haven't seen before in order to win this challenge today i'm tasting my potato panna
24:08cotta mixture before i get into the freezer and i really like it it's quite subtle and not as punchy
24:13but that's quite deliberate i feel like if i'd roasted the potatoes first it would taste more potato-y
24:17and very much in a quince challenge i think i need to get that balance right
24:24panna cotta is in the freezer i've got my beautiful poached quinces cooking away with
24:27a few different kinds of booze here i'm now getting ready to fry some little potato chips both my poached
24:33quince and the panna cotta are going to have really soft textures so i need something in this dish that's
24:36going to have a bit of kind of crispy crunchy going on so it makes sense for it to be potato chips if i fry
24:41them up really nicely get them super crisp a little bit of vinegar powder a little bit of icing sugar so
24:45they still kind of taste like dessert well i think there's gonna be enough potato that it kind of is
24:50like an even kilter with the flavor of the quince how's it going hell good mate good i'm really excited
24:55to try a potato panna cotta i am too never had one before fun thing about this kitchen all right you
24:59get pushing and doing weird shit good time how about you so yeah i'm good so i want to play a bit of a
25:06trick on your mind i can't wait and i know you will i can see you are i'm hoping i think i'm so far
25:13past that point of the old sarah of falling back on comfortable dishes that i know i can do easily
25:20so i'm just going to go for it with the pandan i just really do believe in fate and whenever i second
25:27guess myself i feel like i just get sent off in another direction so i'm just gonna go gonna go for it
25:36with pandan i'm having a little nibble and it's very mild in flavor so i know i need to use this
25:43in a way where it's an infusion so i'm thinking i can blitz it into my coconut milk with mint and a
25:50little bit of cumin which i can use as my honey element the liquid that is poured into the puris
25:58i'm just setting this aside to warm it up so it can start to infuse just trying to power through as
26:07quickly as possible i've got quite a few of my elements on the go and i want to leave myself a
26:14lot of time to work on the puris because i've never done them like this before definitely not squid
26:20angry just want to make sure i get that right we can't wait to abc what you make 15 minutes to go
26:33you start assembly um soon yeah i've got um i've got my ice cream and the sorbet yep i just have to
26:41add it out and then chuck it on top of the cake everything's in the blast freezer cooling you're
26:45only got 15 to go okay yep thank you i don't have long to go so i need to actually start constructing
26:52this baked alaska first layer of my baked alaska is my chocolate sponge i layer it with a ring of my
27:01coffee ice cream i've got another ring of the raspberry sorbet on top fill the gap with some
27:07coffee caramel oh yum i top it off with the last layer of coffee ice cream and i put it straight into
27:14the chiller don't move it don't move it don't move it don't move it i'm actually really worried
27:20it won't set in time because i added in the coffee caramel god this could potentially melt all those
27:26layers in it's not going to be a baked alaska anymore it'll be cake with an ice cream soup
27:31all i can do now is just pray oh my god
27:3610 minutes to go pasta is ready to go that's on my little pasta board there
27:40i've made a really intense anchovy dashi japanese stock i want to cook the pasta in that that pasta
27:47starts to take on that flavor emulsify that stock with the butter if i don't balance this dish perfectly
27:55essentially this whole bowl of pasta is just going to taste like super salty buttery overly rich anchovy
28:03and even though i'm all about an anchovy flavor too much anchovy is not pleasant use your brain use
28:09your brain use your brain use your brain so i'm going to start to balance that out with more japanese
28:15seasoning to make sure that you can taste sweetness a little bit of acidity a bit of saltiness sugar
28:21and fats and that really earthy seaweed flavor oh yeah and i've just made fish sauce from scratch the
28:30smell of that this reminds me fish sauce yeah it's like italian fish sauce but you just go the fish
28:35sauce out of your dish i know i felt like being risky today what i like going the hard way around
28:41a long way hard way scenic root whatever you want to call it was hey sir this whole scene makes me so
28:49happy this is just a little me serve we'll see a little me a little me serve i think it's a little us serve
29:00small sausage
29:05was that a gag oh dear
29:20uh
29:24reaction has made me a little nervous I feel like the balance of this sauce is
29:29not quite right I'm tasting my dish and that umami rich Japanese flavors are so
29:40strong and prominent if you can't taste those anchovies with those Japanese
29:46flavors and those green ants it's all off so I sprinkle some more green ants on
29:52top and add an extra squeeze of lemon I'm tasting this sauce I'm finding that the
30:01balance is perfect yep we're good we're on you get in the anchovy you're getting
30:07those little pops of those green ants which is just making this dish go to a
30:10wow factor stop eating lunch finish is it good hmm come on I just need at least
30:25four there's five minutes to go and I've got my pandan infusion my prawns and my
30:34gravy ready to go so now I need to get my puris into the fryer I'm definitely
30:40nervous that my puris are not going to puff because they added the squid ink I
30:45really need these to puff up so that I can have these beautiful little shells
30:51that are actually going to enable me to fill it with all of that goodness come on
30:55give me four good ones they're puffing yep she's puffing sweet I was definitely
31:03worried that the squid ink would stop them from puffing they are definitely
31:08puffing which is amazing so for my puri I squeeze in a little dollop of that
31:14beautiful gravy a little teaspoon of that garlic prawn and a little drizzle of
31:20that prawn head oil and just before the judges eat I'm gonna add a generous
31:25amount of that pandan pani for this beautiful explosion of flavors my vision
31:31has come to life I wanted these to be these little elements of surprise just
31:36like the cloches and it's worked I've got these pockets that are filled with lots
31:40of bold flavors really incredible ingredients and I'm happy with this I
31:45really think it's a great dish honestly I feel like I've been getting close
31:49sometimes and never actually getting there so it would mean the world to me if I
31:54could actually win immunity today oh my god look at me I'm a problem oh my god
32:10look at you you're a mess yep I take the inside of my baked Alaska out of the glass
32:17freezer and I need to keep this dish as cool as possible so I'm actually like
32:21encasing it with the meringue standing by the freezer because it's cooler there
32:26than it is at my bench you know it might only be like a few degrees difference
32:29but that is the difference between a perfectly constructed dish and a soupy mess so
32:35I'm gonna do whatever I can to keep it frozen for as long as possible because I
32:38still need to torch it right at the last minute I'm saying this in all caps one minute to go
32:45I'm starting to plate up and my panna cotta has set beautifully it's got a really nice sort of
32:53wibble and wobble to it and the quince smells absolutely divine and then that beautiful passion
32:58fruit syrup with the bay oil it's just gonna sort of lighten and freshen it up looking at my dish and I
33:03feel pretty happy with it because I think it's a really fun flavor combination I've never had quince
33:06potato and passion fruit together before I just hope it works
33:09don't make me spell it out
33:1310
33:139
33:158
33:177
33:186
33:195
33:214
33:223
33:242
33:251
33:27well done
33:28honestly
33:31this is gonna be good
33:33I'm so excited
33:33this is gonna be good
33:35all righty we can't wait to EAT what you came up with
33:44let's taste your dish
33:47to pinda
33:48I'm really really happy with the way it looks on the outside
33:54but I can't see it on the inside
33:56wow look at that
33:59my biggest concern right now is the beautiful layers
34:03and I just hope that set perfectly
34:05so you stuck with coffee
34:09yeah and what's your dish so I've made a coffee and a raspberry baked alaska
34:12inside I've got a chocolate sponge a layer of coffee ice cream raspberry sorbet another layer
34:18of coffee ice cream and then I actually tried to pour a little bit of the coffee caramel
34:23inside and then I've got a raspberry italian meringue on the outside I think the best way
34:28to judge a baked alaska is always going to be through that cross section and it sounds like
34:33we should have three pretty clear layers from you plus an ooze of that coffee caramel in the middle as well
34:39yes hopefully
34:41shall we get a hot knife going
34:43mmm
34:45okay
34:46layer me on
34:47which fan favorite will lift the masterchef trophy stream every mouth-watering episode on 10
35:09on 10
35:19killing me Andy
35:21Andy hurry up
35:23oh
35:25okay you ready
35:27for your reveal
35:29lololololololol
35:31oh my god
35:33you go foreground
35:34you got layers
35:35you got Zelda
35:35you got layers you got Hoots
35:54the commander
35:55as a Frenchman I know what I expect from a real beck alaska
36:03i don't think i'll like it because i love it he got me i was like oh my god first there is no
36:15alcohol which is not easy and you've managed to substitute the alcohol with death the raspberry
36:23is just so i can swear it is very good but the coffee the way you've actually introduced the
36:31coffee in the caramel it's the substance you use the caramel to expose the coffee
36:42meringue tends to really over sweeten things but you have just got the perfect amount of everything
36:50that sponge is so perfect it's really light moist full of that chocolate flavor and the caramel has
36:58got quite a lot of coffee in it so it's got just the perfect amount of bitterness not too sweet
37:04really smart move to have that acidity in the raspberry and that lovely bit of perfume to just
37:08add some relief to all that smokiness of the coffee flavor the fact that you constructed it in a baked
37:15alaska such respect because the level of difficulty just like times that by four a great move at this
37:23point in the competition you needed to step it up and you did well done
37:36we'd like to taste your dish sarah walking up to the judges i'm always a bit nervous it's a very creative
37:44dish idea and concept and i think conceptually it's unique and i think it's very interesting flavors on
37:57the plate you lifted that cloche you found fresh pandan leaves didn't never cook with pandan leaf
38:03either yeah no look i think pandan it's one of those ingredients that i just you know i've eaten it in
38:09restaurants and it's something that i've seen so many ways it's been used but i've never cooked with
38:15it myself so it was yeah mixed messages and then you got some inspo from a cloche
38:23i don't know why oh my god run us through what's going on so basically it's pandan
38:29panipuris and then inside is the scarlet prawns i can't wait to taste it do you want to come and
38:35source them up you have to go quickly once you do less cool shall we yeah let's
38:50like a little shot yeah you have to go in one shot three two one bottom's up
39:05um that beautiful gravy you got going on it's like you were your best love the scarlet prawns with
39:12that um i can see this at one of your restaurants for sure i think it just needs a little bit of work
39:22yeah i feel like the pandan uh this was this was your problem in the end
39:27i feel like it needed to be more like light and fresh but it is a little bit like
39:31it kind of pulls everything down i could taste this lovely perfume and infusion of the pandan
39:38through the prawn and then it kind of went through this more cheesy flavor
39:43and i feel like it overpowers the prawns a little bit and i think though you needed to apply a little
39:48bit more heat i think uh just so it wasn't quite as grassy yeah yeah i blitzed it so it's probably a lot
39:54yeah so you're going to get a lot more of that chlorophyll flavor rather than the perfume yeah yeah
39:58but i still think it's a very interesting use of the pandan
40:07do not let this get you down
40:10it is so refreshing to have you come up and present dish after dish that is extremely creative
40:18and unique so we want that sarah every time you walk in that kitchen that's great advice so much
40:23courage thanks sarah thanks every day i step into this kitchen i am pushing myself
40:33and it's frustrating when it just doesn't quite get there oh god sarah you did well i know but i know
40:42that there is magic in the dishes that i'm creating and once i get to that point where this is my new
40:49normal then those little misses will no longer be misses right the next dish we want to test belong to
41:05this is a miso and chocolate ganache like sesame cream on glaze bit of yuzu gel and there's a
41:11chocolate and miso cake on the bottom miso happy i really liked the flavor of your miso chocolate
41:21ganache each individual element is doing a thing like you've gone quite hard you know on the black
41:26sesame quite hard on the miso quite hard on the yuzu like that was a stunner you're really stepping
41:32the game up and the game up i love where it's going thank you ben yeah oh yeah mushroom ricotta
41:39and glotti with oyster cream and vegemite veluté i had a bit of a preservation about your dish
41:48obviously you know why and guess what
41:52what is amazing is how condensed the reduction and that has strong enough to take on in mariage the
42:11virgin might hold on next dish belong to callum i'm walking my dish up to the judges and i'm feeling
42:23a little bit nervous about what the judges are going to say it is a weird flavor combination no
42:26doubt about it but sometimes the weirdest dishes if you can pull them off can be some of the best dishes
42:31so here goes callum where have you made poached quince with a potato panna cotta a bay oil and passion fruit syrup
42:42did you say panna cotta potato panna cotta indeed i did potato panna cotta
42:49so it's poached quince with a potato panna cotta bay oil and passion fruit syrup
43:16so it's not a potato panna cotta panna cotta panna cotta panna cotta panna cotta panna cotta panna cotta
43:29calum quince is a knockout mate like absolute knockout
43:34firstly like the stain on the outside it did look like a piece of meat that had just been caramelized
43:39after cooking and then the flavor on it is just like you've got those three different types of
43:45alcohol but then the ginger just is doing its thing which lightens everything up i love the quince
43:50i could add a bowl of that and some ice cream and i'd be a happy man
43:54the panna cotta beautiful texture i would say yes you can taste the potato right at the end of your palette
44:02like for a small bit rosemary is the dominant flavor and then for me you couldn't really once you once
44:08you got everything because there's like a lot of heavy hitters going on i believe the passion fruit
44:13was a little bit too much on the plate it was a little bit intense with all the delicate flavors
44:22it's all so much and so powerful and the passion fruit really took over a little bit
44:26it's not a big foot but just to be perfect because it is delicious sure thanks thanks thanks for the
44:36feedback guys appreciate it
44:42let's taste your dish laura
44:48my biggest thing today was the balancing act of this dish when the judges dig into this dish they should be
44:54absolutely hit with an anchovy bomb oh my goodness that is a picture reflection but i hope that the
45:03lemon cuts through all those big strong flavors and then those pops of green ants with every mouthful to
45:09make sure you get those little explosions of lime choosing your ingredient wasn't so straightforward
45:15no it wasn't so you started off with fish sauce and then you swapped to anchovy yeah and then you made
45:21a fish sauce from your anchovy pretty much yeah so what dish did you end up with so we ended up with
45:29hand cut tallirini with an anchovy dashi emulsion yuzu koshu and green ants
45:47and i have been fortunate enough to stand in this very position
46:16and consume banger after banger after banger with your name written all over it in a pasta dish and it
46:24it is that's unbelievable combining the anchovies and the dashi and then the shio koji firstly you
46:33get a good amount of umami from the anchovies then in your middle palate it does this weird thing
46:39where it tastes like parmesan cheese with the reaction of the dashi the anchovy and the yuzu gosha
46:46it is unlike anything i've experienced before in my life thank you well done
46:52i can feel this little electric current running from you to the dish to andy it's jock
47:01i can really feel it i'm completely right aren't i
47:15i can actually feel it um
47:28this dish is so clever because
47:35it's such a demonstration of you working smarter not harder
47:40because you've actually used these kinds of ingredients quite a few times in this competition
47:45and every time you deliver something very different you would never think to layer fish on fish
47:51yeah it just sounds like too much and just the fact that you've done it it just builds all these
47:58really complex layers of the same flavor
48:03and then the ants were so similar to the pops of finger lime that you love to use but
48:09again it's showing us how you can find that flavor in this other new exciting ingredient
48:15it's such a clever dish you should be really proud of yourself thank you thank you so much
48:36to win immunity when every single competitor here is this elite your dishes have got to be
48:42pretty close to perfect and after seeing you cook today i've got a few choice letters for you lot omg
48:53that was some ace cooking from every single one of you but can only be one winner
49:02you're gonna be one winner
49:07laura
49:16well laura on sunday you'll be up on the gantry with jamie fabulous
49:21unfortunately for the rest of you guys you are at risk of going home
49:25you've all got the skills
49:26it's how you use them on the day that will mean the difference between you going all the way
49:32or going home get ready we'll see you on sunday good night
49:37everyone great day
49:42sunday night on masterchef australia
49:46oh my gosh it is time this challenge is strategy on steroids if you cook one of the three least
49:53impressive dishes you'll find yourself cooking in round two with whatever time you have left
50:00they need to keep time on their side i need to move super fast i've got a lot to do i do not want
50:06to cook in round two this is hectic i'm just trying everything so quickly without making mistakes i can't
50:10afford to take my eyes off the prize here otherwise oh my god it could be time just breathe to go home
50:18you don't have a lot of time no i do not
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