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S17 E51 >>> https://dai.ly/x9nfnw8

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00:00Welcome to the Melbourne CBD and the challenge could still be anything at this point in time
00:26there is amazing venues everywhere you look the plot thickens I'm really
00:33interested to see where we're gonna end up oh my god I can get this
00:43holy moly we're at Viedermonde there's a beautiful view
01:01I've got goosebumps because I'm like oh my god I'm gonna be cooking here
01:06well everyone this is the phase of the competition where we need to keep up in
01:12the ante you are all in peak form and that's why we're here for today's
01:18service challenge welcome to one of Australia's most iconic restaurants the
01:25legendary Viedermonde this institution has been setting the bar for Aussie cuisine
01:32for the past 25 years and it's still climbing with three hats to its name the
01:40food it's unparalleled it has become the peak of prestige and all that success is
01:47owed to the skills of a remarkable talent please welcome executive chef Hugh Allen
02:02I am a huge fan of Hugh Allen I've never met him before I love what he's doing at
02:07Viedermonde he does highlight lots of local Australian produce as well of native
02:11Australian ingredients so to be cooking up here in a service challenge with Hugh Allen
02:16this is definitely a bucket list moment Hugh it's great to see you thanks for
02:21having us thanks for coming it's great to have you tell us a little bit about
02:25View's philosophy it's evolved a lot of the time like Viedermonde is 25 years old this
02:30year it's been around for a while it's actually it's third location as well so
02:33I think it's always been about evolving and not staying stagnant whether that's
02:38where we are with the food chefs and and restaurants do have to keep a level in the
02:43bar because you don't come too close with you know what people can do at home and
02:47what restaurants can do when a dish lands at your table of view you just know that
03:04you're in for a special experience and that is what we're looking for from you
03:10for now he has run thousands of services in this kitchen and today he's leading
03:18yours you'll each need to bring us one course as part of a unique tasting menu
03:24worthy of views reputation and the best course will of course win immunity from
03:31Sunday's elimination which means if you win today you'll be the first member of our
03:36top five of MasterChef back to win that is huge so go for it to be the first
03:44person in the top five would mean so much we've come so far to get to the stage of
03:48the competition but it's not gonna be easy
03:50he Allen is known for sourcing some of the most incredible ingredients you'll be
03:55assigned a course with an ingredient that must be featured today you're not just
04:02serving us you need to feed 15 special guests that definitely deserve VIP treatment
04:09community volunteers that donate their time to helping people we're giving you
04:17each two and a half hours there'll be a staggered start so your dishes will be
04:22sent out to us one after another which course and ingredient you'll get will be
04:27decided by what you pick out of that bag good luck oh perfect oh you beauty all
04:42right so you've got your courses Callum your first on veg then your second on
04:48fish Laura your third on meat and Depinda your fourth on sweet the ingredient you
04:57must include in your dish is waiting for you at your station we all ready for
05:01this yeah yeah Callum let's go to the kitchen
05:04cool let's do it I get allocated a vegetable course so I'm first up
05:08straight in the kitchen I know the Voodamond very much cooks with the
05:10seasons I'm thinking it's gonna be a gutsy maybe root veggie or something that I
05:16can sort of have as the center point of the dish to then build flavors around you
05:20ready to see what you're cooking with yeah I can't wait let's do it all right Callum
05:23today you're cooking with says many wasabi leaves oh okay that is not what I was
05:31picking you guess that all right what is it was sub well I know what a wasabi leaf
05:37is but I have never like ever used wasabi leaf in any kind of cooking I've barely
05:46used fresh wasabi full stop so I have doughnuts right now it's what I'm gonna do
05:52with this obviously has a flavor wasabi it's the leaf the wasabi plant but it's
05:56yeah much more delicate a bit more peppery be more sort of those mustard
06:00herbaceous flavors you can cook it lightly but you can also eat it raw it is a
06:06sort of a less used ingredient but it also is a very very versatile ingredient
06:11Callum veg course using Tasmanian wasabi leaf you two and a half hours
06:16starts now good luck thank you I was expecting to start this challenge just like
06:20absolutely smashing it and get in all guns blazing and now I'm just looking at
06:25this pile of wasabi leaves and going what am I gonna cook that's a gonna make
06:30the wasabi leaf the actual feature of the dish but be make it food one worthy yeah
06:35this is gonna be a real challenge I don't have a dish in mind at this point in
06:40time but I've got to make a lot of plates of food so I don't have time to sit
06:44around I need to start something so I guess I'm stop cooking
06:50good luck good luck cheers guys cook well I get the fish course I'm happy with
06:55that because I love cooking fish Ben I'm really excited about what's gonna be
06:59under them if this ingredient is shellfish great lobster or marin grade
07:04there's some sort of fish I need to fill in cook that's great too I'm happy to cook
07:07any of these things are you ready to see what you're gonna be cooking with I am
07:10okay I've been today you are cooking weird giant kill Wow that's an
07:19interesting seafood I wasn't expecting that so I like it I think yeah that's
07:23cool it can be used in so many ways it can be just hydrated and used raw
07:28seasoned almost like a like a salad or you can use the broth like a you know as
07:33you're making a dashi or something like that yeah yeah nice really versatile
07:36really amazing flavor it's not too empowering I don't know much about this
07:40kelp I've never used it before but I'm actually really excited to come up with
07:45something Ben your ingredient is kelp and your two and a half hours starts now
07:49testing looking at this kelp I'm just trying to think how I can get into this
07:53dish to highlight it I'm thinking if I can get into a broth that really tasty
07:57broth I could be onto a winner again Kel hey man what do you got got some
08:02lovely local seaweed okay I thought you're doing a fish dish I am that's
08:07gonna be your seaweed what do you get I got a wasabi leaf very healthy lunch we
08:13got here I've got the fish course which is going second it's quite a difficult
08:17thing to do to cook fish for this many people so looking at what's in the
08:20pantry I see marin in there and that's something I can poach with butter and have
08:25cooked perfectly on mass which is something I need to do today I'm gonna cook
08:28marin which is one of the most beautiful piece of produce you can get I'm gonna
08:33make a faro risotto with a juice from artichoke and lato puree marin head
08:38emulsion and a broth so there's a few things happening I'm about to get really
08:41busy good luck thank you I'll see you in there the nerves are definitely running
08:46high whatever is under this cloth she's gonna determine what dish I'm making I'm
08:52hoping it's something that plays to my strengths so I'll take any native
08:56Australian ingredient that she wants to throw me today good fingers and toes
09:01across that that is what's under my gosh so Laura yes you've got a third course and
09:07you have the meat course yep so let's see what your ingredient is okay all right
09:13Laura today we're cooking with golden beetroots I've got golden beetroots so let me tell you
09:24how I feel about beetroots I hate beetroots like they just taste like dirt I actually
09:33don't like eating beetroots to be perfectly honest I know so I'll have to put that aside and I mean a
09:41great ingredient to have on a main course don't get me wrong but like I'm really
09:45excited about a beetroot right now really want immunity so I will make they shine
09:52you've got 29 photos and you start now thank you so much thank you so much beetroots are a really big
09:59earthy and almost meaty kind of vegetable so I'm thinking of big bold flavors to go with those beetroots
10:11there's this gorgeous dry aged wagyu sirloin in the pantry and that's just like screaming my name all
10:18over it and I think beetroot wagyu I can start to form a dish with these flavors
10:23what do you get I got beetroots oh damn it I was having beetroots
10:27I feel like I've only just really started cooking Ben and Laura are already in the kitchen
10:33time is moving very quickly generally in the MasterChef kitchen I feel pretty
10:38comfortable today I'm feeling anything but comfortable like I'm feeling quite stressed to be honest trying to come up with a dish that's featuring the wasabi leaf
10:47even though I feel like I'm behind the eight ball here today because I'm not familiar with
11:00this wasabi leaf ingredient I do just take a moment to look around and go this is one of the
11:05best kitchens anywhere in the country like there is chefs from all over that would do anything to
11:09be in my shoes right now so I really need to take a step back and think about this in another way
11:17I guess the wasabi leaf itself it's got the pepperiness of wasabi but it's got sort of a herbaceous nature to
11:23it as well so yeah it's a nice flavor profile I'm just head spinning trying to trying to think how to best use
11:29it I'm thinking that because it was wasabi leaf it makes me straightaway think of Japan and Japanese
11:34flavor profiles shio koji fermented rice so I'm gonna start making elements that have that kind
11:42of flavor profile going on and I can taste and refine as I go Callum hello gents how are you very
11:48good how are you because you did seem a little shaken when you saw wasabi leaf yeah I've gone
11:54through the roller coaster of emotions I reckon I kind of went the oh no I've never used this before
11:59yeah oh this is good exciting to oh crap I've actually got to do it now what are you going to
12:04do and so I guess the first thing I'm trying to do is figure out how wasabi leaves and sort of work
12:10I guess so I'm gonna try and use them in a couple of different ways but and I guess because I think
12:15wasabi I think kind of Japanese flavor profiles that's kind of straight where my brain's gone so
12:18I'm using like mushrooms and some seaweed a few other bits and bobs to kind of make sense of that
12:23Japanese flavor profile for me and I've got a shio koji mushroom broth on I'm gonna try and cook for the
12:28majority of the time yeah I'm gonna make a an oil out of these bad boys as well I'm gonna try and
12:33then punch some out with little ring mold and pickle some and see how that behaves as well and taste many
12:39times and figure out that iterations as required you know it does add another layer of complexity to the
12:46dish it sounds like you're still experimenting yeah two and a half hours of prep good luck much
12:52appreciated I've never been more out of my depth in this competition because I don't have a super
12:59clear dish concept in my head and I'm kind of working it out as I go I've got no idea if this
13:04is gonna work or not all right but I need to get things working and keep tasting as I go and make
13:13sure that by the end of the cook I've built what is not only a delicious dish but something that looks
13:17and feels voodemol worthy Callum you are halfway through your dishes need to be living the past in
13:2475 minutes thank you so halfway through already oh what you get I got beetroot beetroot yeah love I'm on
13:35the meat course today I'm really excited by that because it's the final savory course before the
13:43dessert comes out beef and beets beef and beets I'm going to use classic French cookery techniques
13:50but also introducing native Australian flavors into it sniffed a whole packet of mountain pepper to make
14:00it a very Laura dish yum hi how are you good how are you guys good yeah so what is your dish you know
14:09I'm doing a wagyu sirloin glazed cooked over the hibachi and some pepper berry salt baked golden beetroots
14:16the really classic shoe with a watercress emulsion with some of the beetroot leaves as well so you're
14:22getting like the earthiness but then pepperiness I'm kind of playing on like the flavor profile of
14:28pepper whether it's coming in pepper berry or watercress itself you're out of the dish I just think they
14:33work really nicely together so using leaves and the roots or baking and insults yeah so do you realize
14:42you're gonna be cooking 19 portions yeah of sticks yeah cooked consistently yeah on time yeah
14:51what do you think is that too ambitious yes as you know there is the fat marble so it has to be cooked
15:00you know in motion you can't force it you can't push it I know you want the fat to melt yeah and deliver
15:07that wonderful flavors from the steak yeah how are you gonna manage that I will find a way to run
15:13Christophe I'm sure you win but I mean I've cooked it before I feel confident cooking it I thought I
15:17wouldn't have chosen it as a protein okay if I didn't feel confident but I know that I've definitely
15:21got my work cut out for me so I just need to kind of get the base of everything on okay good all the
15:27best yeah thank you so much thank you thank you that wagyu needs to be cooked perfectly it's one of the most
15:34expensive cuts of meat that you can buy the beetroots obviously need to be super prominent once he's room
15:40we'll move on to the beef and I want to use the whole of the beetroot today I'm gonna salt bake
15:45those beautiful bulbs of the actual golden beetroot we're about to go into the oven I want to also
15:52juice them down the stems and all and add that into my masala jus at the end but I also want to use
15:58the tops of those golden beetroots in a really beautiful peppery watercress style sauce so for me
16:04today I need to perfect every single element on my dish so much to do thank you nervous very
16:15defender you're the fourth and final course and you've got sweets yeah Q what's our ingredient ready
16:22all right defender today you are cooking with green ants green ants yeah I don't know how I feel about
16:35this maybe a grantful I know I have never cooked with green eyes I think I've eaten them before but I can't
16:45even remember I know they're supposed to be acidic and then that's where it ends for me I love green
16:51ants they're like this they're actually super versatile ingredient they've really got amazing sort of
16:56lemongrassy citrusy flavor yeah you know your way around lemongrass yeah I do yeah your two and a half
17:02hours starts now okay good luck thank you I do not know what I'm gonna do with this ingredient and I'm
17:09like kind of scared to eat it I give it a bite and it's actually quite tasty it's tart it's like acidic
17:18it's almost like citrus and it does taste like lemongrass this is hard so I'm gonna try my best to kind of
17:28lean back into my flavor profiles that would complement green ants I spot yogurt and I'm like okay I can
17:36incorporate yogurt into a dessert adds beautiful tartness I pick up a pineapple and I use a lot
17:43of citrus in my herb dressings in my herb chutneys so I'm just thinking maybe I can incorporate the
17:51green ants with herbs such as mint coriander I think those flavor profiles will really go together
17:56what'd you get deeps green ants oh jealous you reckon yeah yeah they are they've got a slight
18:10ginger in a student but I think you can still taste the pepperiness I'm starting to feel a little bit
18:14more confident now I'm starting to kind of bring this dish together I'm starting to taste components
18:18together and it's making sense in my mind I love cooking with vegetables in my restaurants and
18:24cooking school the first thing that we do at the start of each season is look at what's coming into
18:27season and then work backwards to build a dish from those ingredients so I'm gonna roast some
18:33shiitake mushroom as well as some Jerusalem artichokes and I know that I've got this beautiful sauce
18:36getting made I've got my mushroom shiokoji broth on and that's a really important part of this whole
18:41shebang which is a good thing because that needs to cook for as long as it possibly can
18:44I'm thinking if I can turn the wasabi leaf into a wasabi leaf pasta I'm gonna get that pepperiness
18:51that's coming through but it's also then gonna be a prominent enough part of the dish visually
18:55and also to suck up that beautiful sauce and I'm about to make a wasabi oil and have a taste of that
19:00as well I think if I make something to a little oil as well when I pour this sauce over the top
19:05that's flipping the goods whilst there's the starchy elements there to sort of carry those flavors the
19:12whole dish should be singing with that wasabi leaf pepperiness the first time you cook a dish
19:16you never know how it's gonna taste until you taste it right so I'm just working towards that
19:20right now tasting a few little things along the way to give myself a little few kind of
19:23clues as to how it's coming along and so far I think it's tasting good but yeah I got a lot of work to
19:27tell them your plates need to leave the past in 30 minutes which means Betty you've got an hour thank
19:36you thanks so 60 minutes to go and I've been multitasking the whole time because preparing
19:45this Marin is a mammoth effort I mean it's such a premium ingredient it has to be celebrated and I
19:52can't afford to mess any them up I need to firstly branch them correctly and then painstakingly peel
19:58every single one of them make sure there's no digestive tract left in them and then poach
20:02them to perfection every minute I spend preparing it there's minutes I can't be used on other things
20:08I go to check my broth and the flavor from this kelp it's there but it's just not that prominent I need
20:19to get loads of this kelp flavor in there otherwise it's not gonna be on the dish I don't know what
20:24I'm doing I think quickly I'm gonna hydrate some and then roast in the oven so it's nice and crispy and
20:29salty but even if I put it on as a garnish I don't think it's gonna be enough so I'm piling as much kelp as
20:35I can into this water and I get some kombu and put that in because that is seaweed hopefully it will not
20:40just taste like kombu but reinforce that seaweed flavor from the kelp itself depender hey sweet
20:54course you've got green ants yeah what are you making um so I'm gonna do like a refreshing kind
20:59of like a tropical Southeast Asian vibe with my dessert I've got a yogurt sorbet a pineapple granita a
21:06little coriander chutney ice cream you've got a lot of sour flavors in there to pinda so you've
21:11got plant apple yogurt the green ants yeah are we gonna taste the green ants at all yeah I'm gonna
21:19have to I'm gonna have to make sure that you guys can taste it you just need to make sure that we know
21:26they're there so if we were to have the exact same dessert minus the green ants would we taste the
21:30difference I got you good luck thank you Sophia's concerned that with all of these strong flavors
21:35they might not be able to taste the green ants at this stage of the competition immunity is confidence
21:42if you get immunity you're like okay I just need to keep doing what I'm doing oh my god and top five
21:49has been a milestone for me right from the beginning so I'm just thinking to myself maybe I should
21:55rethink this whole dish all right so I've still got to finish my broth um I haven't even started
22:08my juice and artichoke chips either so um yeah I've got some things I haven't started and some
22:12things I've got to finish and I'd say basically nothing's finished so I'm uh under the pump here
22:17I'm really happy with this stock that's ticking away so I'm taking some big kind of bold savory flavors
22:23I've got my vegetables roasting away in the oven my wasabi oil ready to go and my wasabi leaves
22:29pickling away now time to start rolling out this wasabi pasta though which I've never made before
22:34so I have no idea if it's going to work or not I'm rolling it through and that gluten's starting to
22:40stretch it is starting to come together and the color's really vibrant and I know there's gonna be
22:44some of that peppery flavor in there at least from the wasabi leaf as well I'm thinking to elevate it
22:49into a Voodoo model worthy dish I could shape her in the shape of a wasabi leaf it almost looks like
22:55a little wasabi leaf because it's got a little kind of stem part on top and then use one of the
23:00wasabi leaves itself to press into the dough so you can actually see the pattern yeah that looks pretty
23:04sick yeah it's usually actual um you get like a little bit of an imprint on there not only is it
23:11gonna look better I actually think like the little grooves in your rigatoni it'll actually help that
23:14sauce sort of stick to the pasta it's gonna carry that sauce better as well you've only got 10
23:21minutes until we need plates fly off the pass come on thank you Ben you got 40 minutes how you looking
23:26yeah good good yep happy that's even happy good I don't know what he just said
23:33go deeps thanks babe so much to do Mr Pinder how you going you good I think so yeah I think so
23:44I think the most difficult part of incorporating green ants is I need to make them front and center
23:49of this dessert I'm tasting the green ants and it just hits me I'm like this is a citrus
23:54I need to use it instead of using a citrus so for my coriander and green ant ice cream instead of
24:00adding lemon juice or lime juice I'm adding a whole heap of green ants I'm tasting it and I can taste the
24:08green ants and add a little bit more and then a little bit more and it's perfect I can taste the
24:14green ants and their front and center the combination of the coriander and green it's actually really good
24:20together as well I'm also gonna fold the green ants through some meringue and bake that at a really
24:24low temp as well I need to get them in the oven asap as soon as I get them in the oven I'm gonna start
24:30working on my pineapple granita so I'm feeling good I think I'm on track with time
24:34listen up everybody our VIP diners are here come on everybody oh my gosh the diners have walked in
24:45hello how are you welcome thank you please have a sit down and I am like terrified that I'm running out of time
24:52hello welcome hi hello hello it's gonna be down to the wire that I can guarantee you
25:04now I'm gonna start playing out these dishes in three minutes you're gonna be ready yeah yeah it's
25:09almost time to plate up and I think this idea has actually worked I'm cooking my wasabi pasta it's
25:15looking really good and I'm tasting my sauce and I really like it there's a lot of depth of flavor in
25:21it it's a really beautiful aromatic broth the wasabi leaf has that really beautiful pepperiness and I
25:26think that when you have it with the slightly salty shiakoji mushroom you have it all together the
25:32earthy Jerusalem artichoke and that little pasta I think for a vegetable dish it is super interesting
25:38to eat okay should we do a little set up let's go thank you mate I found these most amazing little
25:44green bowls in Hugh's kitchen lovely and even the color of it is not that dissimilar to wasabi leaf itself
25:50and they've got this little lid on so I feel like if I can build a little kind of story of all those
25:53vegetables in there and the wasabi leaf elements the guests have the opportunity to lift the lid and
25:57kind of go oh what is this dish and I've got that wasabi leaf split sauce to have in a jug for everyone
26:02to pour over the top themselves um would you mind pulling out the next lot of uh possibly chef and
26:07then maybe throwing another 12 pieces in chef all right service please my dishes start leaving the
26:13kitchen and this is like a dream moment being in voodemont kitchen having Hugh jumping on the pans
26:19lending me a hand helping me plate up I think that it looks crazy it tastes great service please from
26:25going from not having really any idea of what I was going to cook at the start of this challenge to
26:29now I couldn't be happier with the dish thank you very much I'm excited yes yes yes yes here he is thank
26:39you oh oh wow uh so Callum course one veg course we've got wasabi leaf shiitake mushroom Jerusalem
26:52artichoke shiikoji wasabi leaf sauce whoa Callum oh here we go wow I'm so excited that looks so good
27:08based on appearances this is most certainly beautamonde worthy yeah let's see if it tastes as good as it
27:18looks as crazy I just oh same
27:45uh is everyone as happy as I am my brain is melting right now insane like I just can't believe
27:55that's a veg course oh it is so meaty the smart thing that Callum's done here is pair it with two
28:01very intense vegetables there's a martichoke and the shiitake mushroom it's got so much body so much guts
28:08you don't miss me at all it's all for me about that sauce which he had ticking on for basically the
28:15whole two and a half hours it is rich it's got so much structure it's robust it's got the faintest
28:22hint of wasabi leaf in there and then Callum Singh was like I'm gonna put wasabi leaf in nearly every
28:28single element but there's no way you feel overpowered by that wasabi leaf at all it has just
28:33got a nice little kind of stranglehold on everything it's just so beautiful to eat he's got his pasta that
28:42looks like the little wasabi leaves because he's made his dimples using wasabi as the essential part
28:47of the dish has been balanced properly and we have this lightness with power he's been able to get that
28:56wasabi to kind of flirt on our palate which is a different approach we always say to them you can
29:03express a flavor at the quiet end of the scale and that's what he's done overall it's hard to
29:09believe that Callum had never even tasted wasabi leaf two and a half hours ago and this dish it was a
29:17total experiment and the way that this has come together it is absolute genius all right Ben how we
29:27looking good chef good chef but you got 11 minutes to service feeling good it's been stressful it's
29:36almost my time for service and the marriage is gently poaching away I've got the risotto together I'm
29:41really happy with the flavor and texture of that and now I've just got to sort out this broth and get
29:45everything ready to plate I'm tasting the broth um seriously I'm still not happy with the flavor
29:53that's coming out of this cow it's supposed to be featuring the kelp and it's just not working
29:57it's really worrying me because I think if that flavor is not there if the judges don't taste that
30:03when they eat it I'm not going to win this immunity it's just a real problem
30:08I'm got 245. So the plates have to go on 245? Yeah. You're going to be ready? Yeah. I'm ready to go.
30:18Cutting that marin right now. All right yeah this broth is concerning me that it doesn't have enough
30:22of the kelp flavor in it but service is about to start I can't afford to waste any more time on it
30:27so I really need this crispy kelp to work I run over the oven take it out and thank goodness it's
30:35worked really well it's beautiful and crunchy and salty my dish needs this yeah this is the stuff I
30:41rehydrated and then dehydrated with basically baked so it's really salty but it's got a nice crunch
30:45sounds good you ready to go yeah I think so yeah all right I'm hoping that when I taste it together
30:52you know the garnish of the kelp and the broth they sort of enhance each other when I plate this dish
30:58it's going to have a nice little mound of the risotto that's going to bring a texture and it's going to
31:02have a meatiness from the risotto itself some emulsion next to it you're shaky I wish I can't I
31:08guys it's not it's not it's just the adrenaline I can't honestly can't help it there's nothing
31:11yeah there's nothing deep breath it's not you mindfulness the marin's poached away and it's cooked
31:16perfectly it's sitting on top proudly with some of the crispy seaweed the broth will be poured around
31:21at service and should hopefully have a very salty sea like flavor okay service please it was a real
31:28struggle getting through it all right so next four but so happy with this dish and how it's turned out
31:33if it all works together you know I could definitely be with a shot with amenity here service please
31:42Oh well okay oh thank you thank you interesting oh it comes with sauce thank you okay course two is
32:01fish made by Ben and this is butter poached maran jerusalem artichoke frica risotto and kelp broth looks
32:06lovely very elegant there's such a crazy aroma coming off it it's gonna be interesting to taste
32:31I was impressed by the textures the maran was impeccable texture colors this indicate how very very well the
32:49maran has been pushed into the butter the friki risotto is quite actually a fantastic result and he worked well
32:58into the dish but not with the seasoning the kelp has the main part of the dish I think is completely
33:07lost I'm just finding it hard to distinguish some of the flavors I think the emulsion is a beautiful
33:14texture it's so silky but I'm not getting that much flavor out of it instead of using the kelp as like
33:21really beautiful umami and freshness throughout the dish I feel like everything is dragging the kelp down
33:28and and that's that's a bit of a problem
33:30how's the ice cream so they turn yeah this all may start as well I'm just trying to rocher them and have
33:41them ready what you're gonna pre rocher um yeah I've already done the sorbet oh yeah I have to do maybe
33:46five more I think and then blast them or blast them and then they're in the freezer I'm the fourth course
33:52the last course Ben's calling out service please thank you and I'm just like oh my god service it
34:01is so close while my frozen elements are almost all done it's time to take out these meringue shards
34:08and I'm just praying that this meringue is done these meringue shards are adding so much more to the dish
34:15then flavor it's texture it's the snap it's the look it's everything wow I love them they've just
34:25crisped up beautifully you can really taste the green and in that meringue the green and in ginger
34:30they go so well together and I'm really really happy with the flavors actually and I'm just thinking
34:35to myself it would be really nice to actually add some fresh meringue to my dish just to add that
34:42creaminess and just to accentuate that green ant and ginger flavor so I'm gonna do another element
34:47I'm gonna get it done I promise I'm gonna get it done it's gonna be delicious so I'm doing some of
34:55this and I'm gonna do some pots and fresh meringue as well because of how tasty it is like you can really
34:59taste it yeah you can taste the hands yeah
35:02time is not my friend today I'm pushing myself to get everything
35:11ready for service I'm still finishing off two sauces in that watercress emulsion sauce
35:17I've used the tops of the golden beet roots and it's tasting great it's really earthy and peppery
35:23that's gonna really brighten up the richness of this dish I'm tasting my masala juice sauce
35:29and it's so rich and sweet from all those golden beet roots and I'm so happy with it now it's time to
35:36start searing off these wagyu steaks so much do so little time I want to cook my wagyu to medium rare
35:46today and I want to get a really deep caramelized sear on every single side of this wagyu cubes that
35:54I've cut up but I'm almost hoping that one of the volunteers in the dining room today is a fireman
36:00because the hibachi is roaring with flames the fat dripping off this wagyu is obviously igniting these
36:07huge sparks of flames two minutes two minutes sweet I'm trying to cook all of these steaks
36:14perfectly on the hibachi I'm relying on intuition touch and feel it doesn't matter what I bloody do
36:20it's just gonna light on fire yeah but this job is taking longer than I thought it was going to be
36:26hey Laura there's a fair bit of a fair bit of flair on it yeah I know it's just there's so much fat Andy
36:34are we plating like service has already started like we're gonna go yeah okay going
36:39grab your aprons and try these delicious MasterChef approved recipes on 10
36:51um yep so we should get four plate four plate I can carve a few plate uh yep no one wants to wait
37:07for food at any restaurant especially in Brunamond so I need to start hustling on these dishes
37:13as I'm cutting into my first steak I am just like praying that it's cooked perfectly and it is blushing
37:23pink it is so beautifully cooked you can see that marbling fat almost melting through the seams like
37:31that is an epic piece of meat to plate my dish I place my wagyu steak flesh side up I've got three
37:39beautiful salt baked golden beetroots they are perfectly cooked they're so tender to the touch of a knife I am so
37:46happy with the cook on them I'm dressing the plate now with my masala jus that's how you pictured it
37:52yeah weirdly enough and that beautiful water press and beetroot top green sauce that's good thanks
38:00these plates are looking fantastic and it's ready to send service please all right next four yeah
38:09let's have a look thank you wow oh wow thank you wow this is unbelievable so Laura course the meat
38:27course is wagyu sirloin with salt baked golden beetroot watercress green sauce june wow all the colors just that
38:39this definitely looks incredible oh you can see each of those four elements the wagyu is absolutely
38:46glistening you can clearly see those two sauces and the golden beets are vibrant should we dive in
39:09wow wow wow wow oh my god
39:23John Christoph is praying
39:24I'm literally literally just about to cry it is just you're really excited what I love very much
39:35is the beetroot baking beetroot in the salt crust what you have is this concentration of flavors it's just
39:43done perfectly the steak it is fantastic all that lovely fattiness just melting in your palate that is
39:51the best piece of wagyu I think I have ever had in my life it is so magical like it's exactly what wagyu is about
40:00Laura's ability to really play on the caramel notes you know the wagyu grilling it perfectly the caramel
40:08notes of both the reduction but also the pepper berry and then the beautiful caramel notes of the beetroot
40:15marry up with that sauce so so well as a diner at vudamond if you got this dish and then somebody asked
40:24you the next day how was your meal what do you remember yeah you would say this sirloin it's been a
40:29wee of one minute when you start going yeah it's almost time to start plating up and I'm so happy I got the
40:35fresh meringue done in time you're ready to go plating and it tastes so bloody good let's do it yeah the first
40:43thing I do is pipe a dollop of my fresh meringue on the base of the bowl on top of the meringue I
40:49place the yogurt sorbet rocher next to the yogurt sorbet the coriander and the green and ice cream
40:55I add my pineapple granita I place the two meringue shards on top and I finish it off with some more
41:01green ants service please the dish looks amazing like I'm so happy with this dish because it's intriguing
41:09you've got green ants you've got meringue you've got a granita you've got frozen islands underneath
41:14service please but I'm a little bit nervous this is a very brave dish this is so out of my comfort zone
41:21but I yeah I hope they like that
41:23oh that looks cool our final course we had to pin her on dessert and you gave her green ants
41:35she's done yogurt sorbet pineapple granita coriander ice cream and a ginger meringue with green ants
41:43so we go oh oh wow okay it changes doesn't it yeah
42:13it's gonna be really hard
42:33wow we've definitely got another contender it's gonna be really hard there's color beauties here which I love
42:42there's the beauty of what's going on flavor wise and then there's the beauty of the technique
42:49the way that she's used green ants here is I've never had it like this before
42:54I've always had it in terms of trying to balance out sweetness or bitterness
43:00whereas here she's really used it to make all the other acidic notes in this bowl work
43:07I've never had one mouthful of a dessert and had the experience of when it goes from one flavor to
43:15another flavor to another flavor that's like a 10 second spread of your palate yeah that was incredible
43:22just kept on morphing exactly it was it was so interesting I've never seen this before and I'm really
43:29really really impressed this is the sort of suite that sits really well in this sort of fine dining
43:36setting because it's very refreshing and it's a beautiful way to finish a meal I think this is
43:41my favorite of depender's sweet dishes it's really really clever and definitely shows where she's at
43:48my test pods I have not stopped it's been a delight trying to get from the start to the finish of each
43:58single introduction so I know this table is quite heavy yeah I wouldn't do it but what I'm going to do
44:03is this that's very restrained of you service please
44:12all right well done ah thank you all good thanks for everything yeah thank you so much
44:17I don't think I wouldn't be able to do this without you
44:23what do we do now we just came off the back of like one of the best tastings
44:27I've had yeah and for our contestants to rise to the occasion in voodemont I'm so proud
44:34now it's up to us three out of those four dishes were incredible and we have to somehow pick a winner
44:45before we kick this off I just want to say what a tasting that had a smiling from ear to ear it was
44:52honestly such a treat if there was ever a challenge tough enough to test master chef's best and
45:00brightest back to win it was that one yeah I think you all did really amazing guys like walking into
45:05any new restaurant or any new kitchen is difficult for anyone even professionals so to walk into a
45:11kitchen like this and obviously you have to cook with such high expectations I think overall we
45:15everyone did a great job now our decision today that was one of the most challenging so far
45:27because we almost had a three-way tie for first place oh what with that said we need to take one
45:36of you off the table sorry to say Ben your dish it just didn't quite come together like we'd hoped
45:45but a great effort mate all good sorry mate it's a good callum the whole dish it was fresh
45:57earthy and humming with that wasabi leaf flavour when it landed at the table it immediately delivered
46:05the experience that we were all hoping for Laura from the cook on the wagyu to the jus and the beets
46:14that dish flat-out flavour expertly crafted in only a way that you could Laura thank you
46:23Depinda that dessert it was an adventure from sweet to savoury it was a little bit of everything
46:31and most importantly those green ants they were a highlight
46:39three outstanding dishes
46:43so what do you do
46:48you give the win to the cook that utilize their ingredient in the most creative way and brought us a
46:56dish that would happily sit on the menu at Voodermont and that cook
47:06was Callum
47:07Callum you did it you won immunity holy shittles sorry i can't say that but oh my god
47:18which means you made the top five how does it feel uh yeah it feels incredible walking this morning like
47:25you can't help but feel overwhelmed and intimidated by it and the amazing kitchen
47:30a chef of use caliber and the view so yeah just um yeah feel really chuffed to have that result
47:36well great work because come sunday you'll be safe up on the gantry thanks bro everyone else
47:41immunity is back up for grabs tomorrow for the last time this week if you want to guarantee
47:47your spot in the top five next to Callum show up ready to rock tomorrow
47:53good night
47:53good night guys
48:00are you ready to rock
48:01i don't know why i said that
48:06tomorrow night
48:08i think you're the most courageous person i know
48:10sorry have the tissues handy i asked if they want daddy to come home soon the answer was not
48:18yet we want him to win because this tearjerker will be someone's ticket to the top five
48:28you're not just back to win you're back to make your family proud come on jamie let's go mate
48:35i definitely feel the pressure because my family has made so many sacrifices come on come on
48:39come on are you going to get this done in time oh sweet jesus if i fail at today's challenge
48:46i almost feel like i'm failing the two biggest lumps of my life