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#MasterChef Australia
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00:00Top six. How exciting.
00:13Yeah.
00:14Wow.
00:15Nearly there.
00:16It's a good day today.
00:17It's a white apron day.
00:18It's a mystery box.
00:19One of my favourite challenges.
00:20And with six of us remaining, which means we're going to see some cracking food today.
00:23So let's do this thing.
00:25There you go.
00:26Yeah.
00:27Hello.
00:28Straight to your benches.
00:32Yes, Sarah.
00:37I didn't even know how to react there.
00:42Is that allowed?
00:43Are you going to steal my box?
00:45Oh, it feels like a competition.
00:50I'm so happy for you guys because you are on the cusp of hitting a major milestone.
00:54By the end of this week, we're going to have the top five of MasterChef back to win.
01:01What about that?
01:03I feel like top five is a huge milestone for everyone.
01:10And I definitely am getting all the feels my two previous seasons.
01:13It's just an incredible feeling to know that I'm so close to getting where I want to be.
01:18With the finale edging closer, we're making each cook tougher than the last.
01:25And one thing's pretty clear, you're all here to take out the trophy and claim the title.
01:31And it just so happens that today's mystery box is set by someone who's done just that.
01:36Oh.
01:37Oh.
01:38Oh.
01:40A true MasterChef success story.
01:43It's...
01:44This guy over here!
01:45Yeah!
01:46Oh!
01:47Oh!
01:48Oh!
01:49Oh!
01:50Oh!
01:51Oh!
01:52Oh!
01:53Oh!
01:54Oh!
01:55Oh!
01:56Oh!
01:57Oh!
01:58Oh!
01:59Oh!
02:00Oh!
02:01Cost!
02:02Oh!
02:03He's doing evil hand rub.
02:04Yeah.
02:05Aw.
02:06So, setting a mystery box, which I've never done before.
02:09I put a lot of thought into this.
02:11Cause I realise how good you guys are.
02:13The stage of the competition that we're at.
02:16So, this is going to test you.
02:17But, I think we're going to see some of the best food yet.
02:21You can lift your lids now!
02:24Oh whoa!
02:25Whoa!
02:26Oh!
02:27Ooh!
02:28Ooh!
02:29for. Oh, this is going to be good. I definitely expected a few punches of flavour from Andy
02:38and I think he's delivered. There's some really interesting ingredients that are a little
02:45bit unique, so it's really, really exciting. You are looking at some of my absolute favourites
02:52in there. Okay, should we unpack what's going on? Yeah. So I'll run through them. We've
02:58got bay lobster, which are from a beautiful farm in the Northern Rivers, Australian bay
03:03lobster, bone marrow, Greek style yoghurt, purple daikon, honey nut squash, got a spent kumquat
03:14jam, seaweed tapenade and shiso. Yum. The fact that I've handpicked these ingredients isn't
03:24the only reason that this mystery box is so special. Winning this competition is going
03:31to take everything you've got. And that's exactly what this challenge is all about. This is the
03:38everything box. Yeah, boy. You knowing not. Yeah. Oh, I'm so screwed. This is the most dreaded
03:51challenge on MasterChef Australia. I have never done this. And this is the weirdest bunch of
03:56ingredients. Like, this is wild. That's right. The notorious everything box. We normally ask you to
04:05incorporate at least one ingredient from your boxes. But today, you must use all of them.
04:11There is a bunch of big flavours and I think that's going to be a challenge. Putting them together and
04:17taming them. So we just don't get an absolute blow your head off dish. It doesn't make any sense.
04:25This is the perfect time to pull out all the stops. Because here's what you're cooking for today.
04:31The four most impressive dishes will put their makers into tomorrow's immunity challenge.
04:39So you need to do everything in your power to avoid being in the bottom two. Bring it on.
04:45You'll have 75 minutes. Cook anything you like, but you must use everything in that box.
04:55The pantry's closed. The garden's off limits. It's just you, your underbench staples,
05:00and those eight ingredients. Get ready. Your time starts now.
05:13Oh god, stop it.
05:19This is like a crazy mystery box. We have to use every single ingredient in one dish. I don't think
05:26any one particular ingredient is throwing me off. I think it's probably just more the combination of
05:29having to use them all together. That's the really challenging part. This is an amazing bunch of
05:35ingredients. Big flavours. So just trying to work out a way to get them all to go together without
05:38anyone sort of taking over the show. These flavours don't naturally go together. But I think Andy's
05:43chosen a box of things that don't naturally go together to force us to be creative and come up
05:47with inventive ways to use them. And for me, these flavours sort of speak of the sea. It's got the
05:53seaweed tapenade and the bay lobster. They're both beautiful flavours.
05:57Nice. I'm going to basically make the bay lobster the star of the show and everything else is going
06:02to be a supporting role. The standard is so high in this competition, it is hard to stand out, so you've
06:07got to do it any way you can. I want it to be kind of a conceptual dish, elevating the taste of the sea
06:13and the vibrancy of all those vegetables. I'm going to head in a certain direction and I'm going to figure
06:17a few of the things out as I go along. And I'm going to try to elevate it to high restaurant standard.
06:22I really want this dish to get me the top four because I want to be in that immunity challenge. I want immunity.
06:25It's the best way to get to top five. So, you know, that's what I'm here for.
06:30How do I open this? Do you know? How do I open this? Yeah, the top, the top. Take the little screwy thing off the top.
06:35Yep. It'll just come by? Yep. Oh, thanks, Lozzy. Oh, got it, got it. Got it? Oh my god.
06:42This mystery box is not for me. Like, this is as far as you can be out of your comfort zone.
06:48No spices. There's zero spices. Like, zero.
06:52I've usually got an entire basket of spices sitting on my bench. I don't have them today.
06:57And I've only really cooked with two out of eight of these ingredients. I've cooked with Greek yogurt
07:04and I've cooked with the honey nut squash. The rest of them, I'm just like, my brain's like shot
07:09circuiting itself. I mean, everyone here around me is probably more used to using ingredients like
07:17these than I am. So I think I have a little bit of a disadvantage. I think today I'm just going to
07:22rely on my instincts. I'm going to rely on real basics of the food, like the sweet, salty, acid,
07:29all of those flavor profiles to stand any chance. So today I'm going to be doing lobster and Icon top
07:36dumplings. I've never made dumplings in the kitchen before, but I do make them at home. I make them all the
07:41time. So I'm kind of getting inspired by that today because I can just visualize sitting in my house,
07:47having this dish with my family. I just need to step back and think about it logically,
07:54what each of these flavors do. I have no idea what I'm going to do with the seaweed tapenade
08:00and the yogurt. But I look at the bone marrow, I'm like, oh, I can probably incorporate that
08:04inside the dumpling. Generally, when you have like soup dumplings, they have like some kind of
08:09gelatinous bit. So I'm actually roasting the bone marrow to add the gelatinous part. I've never cooked
08:13with bone marrow, but I think it's going to add that nice fattiness and that flavor with the lobster meat
08:18inside the dumpling. I just hope the judges like it because it's so different to how I normally cook.
08:23Look at that, beautiful cow. Yeah, beautiful. You've got to love an everything box because they're
08:35really designed to test these guys. But I think the key is we don't want what they cook to actually
08:40taste like a challenge. It has to be so seamless. But that's not easy the way you've put it together,
08:45Andy. No, I really wanted to test this crew because they're the best of the best. So they should be able
08:49to deal with anything that's thrown at them. And I'm not going to lie, this is going to be a challenge.
08:52There's a lot of heavy hitters in there. It's kind of classic my style. And now it's about kind of
08:58taming the heavy hitters using some in more subtle ways than others and bringing a dish together that
09:03makes sense. Because if we just get everything on the plate that's loud and proud, it's going to be
09:09a bit of a disaster. It has to be really thoughtful at this point in the competition. And to me,
09:14when I saw the box right away, I thought, how am I going to get these two to be friends,
09:19which is the bone marrow and the bay lobster. So I'd hone in on that. And then I'd just start
09:23looking at things like sweetness from the squash, texture that can be puree. Then I've got some
09:29citrus. I've got some acidity in the yogurt. I love that. It's going to force these guys to do
09:34things that they've never probably done before. And that's when you can get greatness in this kitchen.
09:38That's what we're looking for. Yeah. It's so quiet in here. Yeah, isn't it? It's so quiet.
09:503.5. Oh, damn. I'm not very good at thinking quickly. I think to win this competition,
09:59taking risks is the most important thing to be doing. So I've got my little stencil here and
10:05Arts and Crafts is coming out because I feel like I can have a little fun with this and play around.
10:10So I'm making Andy's cigars. Sarah. Hello. Hey, Sarah. How are you? What are you making?
10:18Well, I'm inspired by the lovely Andy today. Oh, that's proper. And I've never seen you out in your
10:26own regular life, but what I imagine is you sitting there. I love story time. Okay, me sitting there.
10:33I imagine you sitting there just with like the bone marrow, just having a little scoop
10:37straight out of the bone marrow, having a really complex cigar. Do you like that image?
10:44I love it. That's what I'm imagining. Okay, paint the picture in the dish. Yeah. So basically,
10:49I've used the seaweed in the tuiles, pumpkin puree inside, you know, diced up lobster as well inside. So
10:58when you bite into it, you do actually get all of these complex flavors that are kind of hidden away.
11:03Okay. I'm not a huge cigar guy, but I'll, I'll, that's just for today, for right now.
11:08You like the picture? I love it. Yeah. All right. Thank you.
11:12I have an idea in my head of how I'd like this to come together. So, um, it is a little bit
11:17experimental again. So I'm just trying to get these tuiles right and hopefully it works.
11:22How are you doing? Well, chef, how are you? You ready to smash it too? Yes, I am. Okay.
11:29I love the everything mystery box. Last back to win, I did really well. I was up against Poe,
11:37we were cooking in the all-in mystery box, and she went on to win immunity against us. So I think
11:42it's pretty cool to see that full circle moment. And she's now a judge. There's quite a few elements
11:48I want to make, but I've got a firm idea of what I want to cook and I'm feeling really positive.
11:54Laura. Hello. So last time you did an everything box was with me. What's your approach this time?
12:01So the bug, I'm just going to blanch it quickly, take it out of the shell and then grill on the
12:05hibachi with some butter. Um, I'm going to make a little like green velouté-esque sauce with some
12:11of the radishes and cooking down to like bulk up the sauce and to thicken it. I'm also going to blanch some
12:16of the turnip leaves. I'm roasting the bone marrow because I'm going to brush the pumpkin in bone
12:23marrow fat and then pickle some of the turnips. So my thing is like make sure you can actually taste
12:28every single thing on the dish and it has a purpose. It's definitely got probably one or two
12:36more components that you would normally have. So that's going to be the interesting one for me is like
12:44don't have a component on the plate because you need to use it. Can you be creative in other ways?
12:51Yeah. It's going to come down to how you edit and we want to complete cohesive dish at the end.
12:57Done. Okay. Good luck Laura. Thank you. Andy has made it quite clear that there's definitely way too much
13:04going on with this dish and I need to really pull it back. If this was a normal mystery box I would
13:10just take an element off the dish but today I still need to use all eight ingredients inside
13:15that box and right now I just don't know how to fix this. Sorry I'm just having a moment my brain is
13:24just like bleh bleh. Think you can be the next MasterChef? Only one way to find out applications
13:34are open now. Head to the link below and apply. We'll see you in the kitchen.
13:49Give this everything you've got. 45 minutes to go. Everything Laura. Give it everything. Yes, yes, yes, yes.
14:06Come on. The everything box. Ha, ha, ha. Every single ingredient in this mystery box needs to be
14:14somewhere in the dish that we make. You can tell this box has been put together by Andy. There's
14:20some big flavours here and a lot to wrangle but I think we can make a pretty cohesive dish.
14:26Up for grabs today is a spot in the immunity challenge tomorrow. Top four dishes go through
14:32and immunity is everything right now. I've managed to get immunity the last couple of weeks and it's
14:37seen me through comfortably to the top six. I want to be on that top four today so we're just trying to
14:42work hard and work smart. My strategy for this mystery box is keep it simple make it beautiful
14:48and I'm drawn straight to the bay lobster as the main event. These are so beautiful and they're
14:53massive the ones that they've given us today so I'm going to make use of that. I'm going to take
14:58extra care taking this meat out of the bay lobster because I want to use this as the vessel for me to
15:03serve this dish. All right Callum. All good chef how are you? Lifting the lid on Andy's mystery box and
15:14seeing that bay lobster in there and the bone marrow it's easy to sort of get swept up in the
15:18bougie ingredients but I think the things I'm most excited about are those beautiful veggies the purple
15:24daikon the shiso and that honey nut squash. You know there's going to be so much flavour in there.
15:29The dish is going to be quite vegetable forward so uh with the ingredients I've got here I'm going to
15:34do shiso soprassini I'm going to do it with um bay lobster stuffed inside purple daikon and a seaweed
15:40tapenade dashi sauce. In its very bones this dish is essentially a pasta dish so I'm making a shiso
15:48pasta dough and the dough's looking really nice it's giving it a really beautiful kind of colour as well.
15:52I'm going to fold it into the soprassini which translates in Italian to surprises so I'm hoping when the
15:58judges eat this pasta dish that it is a good surprise rather than a bad one. Who's a pasta princess now
16:04Callum? Always mate. Okay cool. Just about getting enough flavour in this sauce now but then also
16:12balancing out some of those big bold punchy flavours that are in Andy's box. Probably the part of the dish
16:17I'm most concerned about is making this sauce. I've never used seaweed tapenade, kumquat marmalade and
16:24bay lobster shells to make a sauce before. They're such punchy ingredients that it could really easily
16:29dominate with one flavour or another. Try and balance them out it's just going to be a case of
16:33tasting tasting tasting all the time because if you don't know what they taste like then it's
16:36hard to balance them so there's going to be lots of spoon juice today I think. Just have a little taste
16:41of this sauce. Wow that is so interesting. Interesting. I've never tasted anything like that before. I'm trying to like wrap my head around it. Like kumquat, seaweed, bay. That is crazy but I think I like it.
17:09Oh Sammy. Wait. Sorry. Oh sorry. Sorry. Sorry.
17:16Because I'm so strong you know. Thanks.
17:20Cole and Andy came to my bench and said they reckon there's more elements on my dish than I usually put
17:25up and I totally agree with them. You know there's eight different ingredients under there but it's
17:30not just thinking about eight different elements it's maybe what goes with what. So I finally edited my
17:35whole dish in my head and I've got four elements that will actually fit on the plate way better.
17:41I'm making a glazed bay bug tail with a little green emulsion and some roasted baby squash.
17:49I'm also going to make a really fun and fresh almost vibrant little salad combining the daikon
17:55and the yogurt. I'm straining some yogurt here to try and get the way out of it to make a little
17:59vinaigrette to um have over some of those blanch leaves. I've taken the pickled daikon off the dish
18:06completely but I really like the pickle liquid that I've made and I think I can use that with that
18:10yogurt way in my vinaigrette. Fingers crossed that this will show the judges that I'm really thinking
18:16about ingredients in a different way and trying to be really creative with what goes with what.
18:20I'm feeling really confident right now. I just need to bring everything together.
18:27Timer. Where's the spatula?
18:34Make this your ticket to tomorrow's immunity challenge. You have 13 minutes to go!
18:39Can I suggest something? Yeah. Do you think it's the best way using just your hands, fingers?
18:51Do you think you could use something inside? Have you tried? Maybe yeah, I can try that.
18:56Using some kind of a... That is a good idea.
19:02I've experimented with some inventive ways to use the vegetables. It's my conceptual dish that's all
19:08about the taste of the sea and the vibrancy of all those vegetables. And I've got the daikon braising
19:13away and a stock basically using the seaweed tapenade and some water to infuse that seaweed flavour.
19:19Yum. Good. And I've come up with an idea that I could make a moose using some of the bay lobster
19:26and stuff the daikon. Sounds weird but if done right could hopefully make the difference between me
19:31winning this challenge or not. The one thing I'm missing at the moment is a bit of texture. Everything's a bit
19:35mush on, mush on sauce. So the daikon's soft and so is the bay lobster and you've got a velouté so
19:40nothing in here is giving much resistance when you bite it. But I need to work hard, work fast.
19:46So I'm going to put that to the side and come back to it if I get time.
19:49Yum. I did not think that I would be making dumplings today with the weirdest bunch of
20:04ingredients. But somehow this whole idea of making dumplings came together and I've got the lobster
20:10filling ready to go with the bone marrow through it. It actually tastes really nice. You can still taste the
20:14lobster as well as the depth of flavour from the marrow. So now I'm working on my dough but I'm
20:22still a little bit unsure what to do with the seaweed tapenade and the yoghurt. The only thing I can think
20:28of is to do kind of like a soupy sauce number. Dependence. Hey guys. Do I need to apologise straight away?
20:36No, no, no, no. Actually, no, it challenges me. It's kind of good. It's putting me outside of my comfort zone which
20:41is like what you want me to do at this point in the competition. You and everyone else which is,
20:44you're not alone so it's good. Yeah. Okay, what's the dish? Okay, so I'm doing lobster and daikon top dumplings
20:50and I'm going to do a sauce with these two. So that's what I'm going for at the moment. Like a seaweed
20:56yoghurt-y kind of like a nori yoghurt sauce. Yeah. The seaweed and yoghurt sauce. Yeah. These two
21:04together can work. Yeah. However, the yoghurt is super acidic and tart. Yeah. And then the seaweed
21:11tapenade is like punchy and umami and if you don't get the balance right, all of the hard work that
21:18you've gone into creating this dish. Yeah. For sure. Yeah.
21:34The seaweed and yoghurt sauce. Yeah. This is going to be about balance for you. Okay, so you want me
21:40to be careful with these two flavours. Cohesion. Cohesion, cohesion, cohesion. Yeah. That's your challenge.
21:44Good luck. Good luck, Tinder. Yeah. Today just got worse for me. But I can't think of where else I could
21:53use the yoghurt as well as the seaweed tapenade. So I need to make sure I try my best trying to balance
21:59all the flavours. It's just so out of my depth. That's why I'm like dying on the inside. You don't want to
22:06make my Everything Box a mystery. You got 40 minutes to go. How's my cigars coming along? Good.
22:22Where's Tishak? So basically, um, seaweed twills are done, bone marrow is roasted. The filling is in the
22:29process. I just want the slight texture to come through. So just yeah, trying to bring all of that
22:34together basically. Cool. I know. I think with a creative cook, it's really important to execute it
22:42well. So inside the filling has to be perfect. I've got my roasted honey nut squash and I'm going to mix
22:48these together with a little bit of that yoghurt. I think it's going to balance out that sweetness
22:52and not overshadow this stunning bay lobster. You will get the textures from, um, the lobster. So
22:59the bay lobster, I'm keeping nice and chunky. I'm going to stir that through. The pumpkin's going to
23:04be a little bit creamier. So I think that there's a nice balance of textures in them.
23:10I've worked my ass off to make a mousse using some of the bay lobster. It's my conceptual dish.
23:15I've got my daikon cut out. I get some of the mousse and spoon it inside. That needs to go on the steamer
23:19until that mousse is set. Look at this. Oh, you did that. Yeah, why not? Cool. I love it.
23:30And then I'm going to do a velouté made from the tops of the daikon and basically make it into a
23:36really smooth, velvety sauce. I'm happy with how my dish is going to come together. The only thing I'm
23:42really worried about probably is the texture because everything's quite soft. The issue here is clearly
23:46that it's going to be soft on soft on soft. But I don't want to start making crunchy things or just
23:53more things for the sake of it. I'm not going to change it now because I want the dish to be tender
23:57to eat. I'm just hoping it all works when I get it done. I'm sorry to say 10 minutes to go.
24:10Oh, that's delicious. I've made my puree. I've used the jam to make my pickling liquid. Radishes
24:16and pumpkins are done. I've got my roasted marrow butter and I'm about to do my bay lobster on my
24:21abachi. It's time to cook my bay lobster. And I've got this beautiful bone marrow and seaweed
24:28glaze that I'm going to be brushing over it while it cooks. I want a little bit of that smoke to
24:33impart and cook it really gently. I am confident with the flavours and confident with the creative
24:38nature and hopefully how it looks. Hey Sophie, how are you? I'm great. I can't wait to see how you plate
24:43this. Thank you. I can't either. My shiso pasta is ticking away on the stove. I think the sauce is
24:49weird and wonderful and amazing and delicious. And now I need to get the beautiful daikon leaves and
24:54the bay lobster stuffed inside that purple daikon. But folding these beautiful little shapes is maybe
25:00not a strength of mine. Do you remember one night you tried to show me how to make collagiones?
25:07Oh yeah, collagiones. Yeah, collagiones. And you got so frustrated with me and you were just like,
25:11no, just let me do it. Can't do that now. I do not have the delicate fingertips for this kind of work.
25:17I've got these big sausages for fingers so, you know, delicate work, not as ideal. I'm trying to
25:23make them really beautiful and really consistent because visually I really want to show off those
25:28beautiful vegetables I wanted to highlight at the start. We want to see everything on that plate.
25:34Five minutes to go!
25:43How's the yogurt and seaweed coming along together? Yeah, so that's that. Is that it?
25:47Um, yeah, I'm going to taste it one last time.
25:51I'm constantly tasting this yogurt seaweed tapenade sauce because I just want to make sure it's the
25:56perfect carrier for these dumplings. I'm perfectly balanced but it's very, very, very hard because when
26:04I've cooked something like, like a curry that I know, I know how it tastes, like I know how it should
26:09taste. With all these ingredients, this is just beyond that. Can't wait to rip into your dishes! Two minutes to go!
26:22I've got my vinaigrette ready to go in a spray bottle and I've got four elements going on to the plate.
26:27I've got my bay lobster that's cooked, ready to go. I've got the green vinaigrette tasting really good.
26:35And the last thing to do is finishing off my honey nut squash. I started with so many different
26:40elements but I am definitely happy with how I finished this cook. There's lots of ingredients
26:46that kind of went into everything. And yeah, fingers crossed, it's a banger.
26:52That's a crazy little dish, Benny, aren't we? Thanks, mate. That's what I'm aiming for. Yeah. Crazy
26:56challenge. This plate up is really insane. It actually feels like I'm painting something. It's like,
27:02the colours are so bright, even brighter than I thought. It does feel like this dish is restaurant
27:07quality. And hopefully that's going to be the difference here today. 30 seconds to go. I've got
27:16my filling into a piping bag and I'm filling my cigars. Okay, this better work. I want this dish to look
27:24quite simple on the plate, but when you bite into it, you get this beautiful array of flavour. We're wrapping it up in 10!
27:3210! 9! 8! 7! 6! 5! 4! 3! 2! 1!
27:41Yes! Well done!
27:45Oh, God. Good job.
27:52Oh, yeah. Let's sit. Thank you. Good job.
27:57I've tried my best using, you know, the basics of food, like the sweet,
28:02salty, sour, bitterness. Trying to balance all of those flavours is what I've done today.
28:06So I just really hope that the judges really like it.
28:11Some of my favourite challenges in MasterChef are some of the trickiest ones because it pushes you
28:15absolutely to the end of your creativity levels. I think it's worked. But yeah,
28:20just keen to see what the judges think.
28:29We asked you to use everything in Andy's mystery box. We're looking for the top four to go into
28:36tomorrow's immunity challenge. The first dish we'd like to taste was made by Sarah.
28:42Tell us what your dish is. So today's dish is Andy's cigars served with bone marrow. So yeah,
28:58that looks good. So everything in Andy's mystery box is in those cigars. Yes, exactly. Yeah. Yeah.
29:07Andy.
29:14It's really good with the glasses you see around. Yeah, exactly. It's good. Is that the picture?
29:18It was. Yeah, that's exactly the picture I had in my mind.
29:23Okay.
29:34Sarah, once again, you are fantastic. Your foot into the dish is impeccable.
29:40And what I like is the way you've managed to separate your list of ingredients, which I believe
29:46they don't match, and do something to the opposite and to end up something so quirky,
29:52which works very, very well. This is the type of dishes your presentation is impeccable again.
29:58The creativity of that beautiful twill with the seaweed tapenite inside is like genius. It's genius.
30:05But I think the ratio of the honey nut squash and the bay lobster and the pickles is a little bit out.
30:12I would have loved for it to be a lot of the bay lobster in there with the pickles.
30:16And then just a lick of that puree. The question was, did the concept work?
30:21I think close. But no cigar. Thank you. Thank you.
30:34The next dish we would like to test belongs to Callum.
30:40King, King.
30:50What is your dish?
30:51So it's purple daikon stuffed with the bay lobster and its own leaves. And I've got a shiso soprasini
30:57there. And the sauce is a bay lobster kind of dashy. It looks stupidly good, doesn't it?
31:06Callum, I love it when you walk down here with a big smile on your face.
31:09No, I think it's, um, it was a really fun challenge today. I think that,
31:12well, you know, we've had some amazing challenges with guest chefs and we've been overseas together,
31:16but I think that some of the challenges we've had that the four of you have set over the
31:20competition have been some of my favourite, because you could see how much, like, you actually
31:23care, Andy. Um, do you mind if I ask, how long did it take you to actually put these mystery
31:28box ingredients together? It started before we went to Doha. Wow. And it ended yesterday.
31:35Okay. Well, it was a good box. Thank you. This dish really does look like it's from a fine dining
31:42restaurant and I think that's because it has this sort of aura of intrigue. I've got so many questions
31:47and they can only be answered by digging into every element and finding out what's in them. Shall we?
31:52Mm.
32:12I think for me, when I put the ingredients together, I didn't want it to be obvious. You know,
32:16I didn't want there to be like, oh yeah, this goes with that, this, oh yeah, it's just, you guys are past that.
32:22We are past that, you know, and when you can put those ingredients together,
32:28you achieve greatness. And Callum, that is greatness.
32:35Did I think I was ever going to get a shiso and seaweed tapenade pasta? No.
32:40Did I ever think that that was going to be paired with a purple daikon that was stuffed with the bay
32:46lobster and beautifully cooked? No. Mate, it's exactly what this place is designed for. You would
32:54never, you would never create that ever in your life. But mate, I think you've got a dish that will
33:00stick with you forever in that one. Callum, I'm not sure if you can see from there, but my hairs are
33:06actually standing up on it. Tasting your dish, every mouthful just gave me goosebumps. You've got these lovely
33:13green origami-like pasta. The dumplings are so gorgeous and gossamer thin that you can see how well
33:20you've cooked the lobster through them before you even bite into them. And that's the kind of talking
33:25point that you get when you sit down in a restaurant. It's not just about where the food has come from,
33:30it's how you've used it. It's superb. It's simply superb. Well done. I love you too. Thank you.
33:40Thank you. Thank you, everyone.
33:47Thanks, pal. Next dish was made by Jamie.
33:55Interesting. What is it? What are we looking at? You've got the bay lobster,
34:03which is done over the hibachi with bone marrow. Roasted bone marrow butter, enriched honey nut squash,
34:10and some pickled honey nut squash, and pickled radish, and a little shisa oil.
34:15Gotcha. You just went like, you lent in to the big bowl of flavours, didn't you? You enjoy that?
34:20Yeah, absolutely. Like, this is probably one of the best bunch of ingredients that
34:25I've ever had in a mystery box, and to be forced to use everything, I think was really interesting.
34:30I think we'll dig in.
34:50Jamie, I think there are lots of really lovely elements on this dish. I love the way you cooked
34:54the bay lobster. Loved that puree. That was so beautiful and sweet. I also really like that you
35:01enriched that honey nut squash with the bone marrow. I think that's such a good use of the ingredient.
35:07I think the cooking of the burger is mint. Absolutely mint. And I think that's where I'm getting that kind
35:13of beautiful umami and sea flavour from that base that you had on there. It was really well done.
35:19There is not a bad component on the plate, but it's just about how it's put together.
35:24Yeah. I feel like it should have been plated. Yeah.
35:26And I think if you had this as a plated dish, it would have been a game changer.
35:31Jamie, it is an explosion in your mouth. It is sublime again. So, well done. Keep on going, yeah?
35:38Thank you. All right, mate. Thank you.
35:39Nice, Jamie. Thanks, guys.
35:43The next dish is yours. Ben.
35:49Because this dish is all quite soft, I have got a little bit of concern about the texture of my dish,
35:55but I wanted that mouthfeel because it's kind of a conceptual dish and I'm trying to elevate this
35:59in a way that I wouldn't normally do. Oh, wow. So pretty. I'm just praying that it tastes as good as it looks.
36:13Which fan favourite will lift the MasterChef Trophy? Stream every mouth-watering episode on 10.
36:23Ben. Ben, what have you made? I've made a bay lobster with a pickle and braised daikon
36:34and a daikon top velouté. So pretty. I don't know whether it looks like something
36:41from underwater or another planet. Yeah, it's colourful. No, it looks a little bit
36:45an underwater thing. Yeah. Yeah. Coral. Coral-like. Yeah, yeah, yeah, yeah.
36:49So pretty, Ben. So in terms of the textures and what you wanted the concept to be,
36:55how's it going to eat? It is a soft dish, but I didn't want to start putting crunchy stuff on it.
36:59I didn't want to make, I wanted to stick to the ingredients as much as possible without using the
37:02staples. So that's why, yeah. Yeah, yeah. Man, if you can pull this off, you're a bloody genius,
37:07I reckon. Fingers crossed.
37:12Oh. That is very satisfying.
37:32Ben, I love the way it looked.
37:38And there was the perfect amount of texture. There was all these different layers of tenderness,
37:43which was really lovely, a very sensitive approach to texture.
37:47Yeah, everything is really sort of satiny and slippery and luscious. And I'm glad you chose not
37:53to put anything super crisp and crunchy in there, because I think it actually would have interrupted
37:57that lovely flowy feeling of eating it. And the technique as well in stuffing that daikon with
38:03the mousse, that vibrant purple scallop, which is what it looked like to me if we're going back to
38:09the underwater theme. That was wonderful. So you executed this brilliantly. Thank you.
38:15Texturally, I'm glad that you didn't go over the top with a heap of texture. And for me,
38:21the mousse in the daikon, I think that's so creative. I think you're plating. Like,
38:27the way that you conceive dishes, but then the way that they get to the plate,
38:31it's just gone through the roof. It's pretty bloody genius. Like, it is pretty bloody genius.
38:36The next dish we'd like to taste was made by... Laura.
38:57Mmm. Wow.
38:58May I spray your leaves?
39:00Would you like to spray them?
39:03Can you tell us what the perfume is?
39:06Perfume? Oh, dear MasterChef kitchen.
39:09Um, it's a purple daikon pickle with olive oil, whey, and some of the jam.
39:16It's very good. I think I do want some.
39:17Thanks. Yeah.
39:18Oh, my God. I was going to say.
39:24So, Alex, thanks.
39:27It's yummy.
39:29Very yummy.
39:29That's good. That's a good start.
39:30What is your dish?
39:33I've got the glazed bay lobster, torch hanging out squash,
39:37there's a little salad, and the green velouté.
39:41Well, Laura, it certainly looks like a concise dish.
39:44So, let's taste. Thank you.
39:45I've got four elements on the plate.
39:58I've got four elements on the plate.
40:00I've got four elements on the plate.
40:02Uh, Laura, man, I was worried.
40:06And then you come up and you've got four elements on the plate.
40:09You had.
40:11You had four elements on the plate.
40:12Um, it's so good.
40:16It's so good.
40:18What's so great about your dish, Laura, is you've used technique to make sure that you incorporate
40:25all of the ingredients in the everything box while still reining it in and holding back.
40:31And that's where you've really shone today.
40:33Um, this, uh, what are we calling it?
40:35Master chef number five.
40:36Master chef number five.
40:39That's very good, Annie.
40:42This vinaigrette, I was expecting it to really whack me in the face with vinegar, but
40:47by using the yogurt in there, it's got this slight brightness and creaminess
40:53that also mellows out the bitterness of those perfectly blanched leaves.
40:58This, this is absolutely fantastic.
41:02Because you've used this yogurt differently than anybody else.
41:07Let's call it Fleur de Laura.
41:10And you know what?
41:11I have, I have.
41:14It's on Andy.
41:15Come this way, come this way, come this way.
41:19Come this way.
41:20Weed me out.
41:21Did they do so long?
41:22Weed me out.
41:27I said, you see, that's what you've done.
41:29This is an addiction of, you know, you want to kiss.
41:35So your dish.
41:39So you're going to call it now?
41:41Hey, by the time I go back, my wife is going to give me the sack, you know that?
41:44Okay, I love it.
41:45What a loss.
41:46Good job.
41:48This is what food does to you.
41:52This is superb.
41:54Next dish, we would like to test, belong to the panda.
41:58Thanks.
42:02I was not in my comfort zone today.
42:08I've only ever cooked with two out of eight of these ingredients.
42:10I'm not familiar with them at all.
42:12And I've tried my best.
42:16But I'm very nervous.
42:18The nurse will probably like as bad as they can get.
42:20Yeah.
42:24What is it?
42:25So I've made lobster dumplings with a seaweed tapenade and a yogurt sauce.
42:32And I've got the kumquat and the shiso leaves in a vinaigretti dressing almost.
42:39I bet you never thought you'd say that.
42:40No.
42:41No?
42:41Never.
42:42Especially the combination of it all.
42:43Like, I felt so out of depth.
42:45But then I just tried my best to balance it out as much as possible.
42:49Yeah.
42:49So we're really intrigued about this seaweed and yogurt combination.
42:53Whether it's worked.
42:54Oh, okay, yeah.
42:55Yeah.
42:56So let's taste.
43:00Oh, I'm not getting a kiss here.
43:13I'm going to give you a half a half.
43:28I'm not like hyping it up here.
43:36I think that this is the most impressed I've been with you for a cook.
43:42Because this, you shouldn't have succeeded.
43:45Right?
43:46Like, I'm sorry, but I wrote you off.
43:49Yogurt and seaweed?
43:50No thanks.
43:52That was your challenge to be able to balance that.
43:54And I feel like you've done that so well.
43:57So well.
43:57And for you not to throw the toys out of the cot when you lifted the lid.
44:00Yeah.
44:01And just to zone in and go, you know what?
44:04I'm going to use my palate.
44:05Because you have such a sensational palate.
44:08You use your palate and your skill to come up with an amazing fish.
44:13Yeah.
44:13First, the dumplings are impeccable.
44:16Cook very well.
44:17Beautiful thickness.
44:19And you preserve all the beauty of the bay lobsters.
44:23Now, what intrigue me the most is the seaweed sauce.
44:27Because the seaweed, obviously, is quite salty.
44:29And it's quite dominant.
44:30What is interesting is the way you've emulsion the sauce
44:34to give a bit of lightness to the seaweed.
44:37So it is enjoyable.
44:39I think it's superb.
44:40Oh, thank you.
44:41Thanks, guys.
44:42Oh, my God.
44:46Great work.
44:46I wasn't expecting that.
44:47Yeah.
44:48Well done, mate.
44:50Thanks, guys.
44:51Lovely.
44:52Oh, wow.
44:52With everything to play for today, it really was all or nothing.
45:03There isn't a single person here who doesn't want to get their mitts on immunity right now.
45:08And tomorrow, four of you will have a chance to win it in a cook that we're really excited about.
45:14Let's find out who's done the job.
45:17The top four dishes today were made by Callum.
45:24Yeah!
45:25Laura.
45:26Ben!
45:26Good job, guys.
45:27That's good.
45:28And lastly...
45:29Da Pinda!
45:30That's so much more like that.
45:34I'm very happy.
45:36You four are heading into tomorrow's immunity challenge, and it is a bloody good one to be cooking in.
45:51This, I guarantee, will be a day you will never forget.
46:11See you all there.
46:12Catch you later.
46:13Good night.
46:14I'm so happy.
46:15How good?
46:16Yeah, nice.
46:18Tomorrow night...
46:20Please welcome Hugh Allen!
46:24It's the immunity cook of a lifetime at one of the best restaurants in the country.
46:31Oh, my God.
46:32I've got goosebumps.
46:33We're at Biedermonde.
46:34There are chefs from all over that would do anything to be in my shoes right now.
46:38But can they impress Hugh using his very special ingredients?
46:44Today, you are cooking with...
46:46Oh, okay.
46:52I'm like, really?
46:53Really?
46:54I do not know what I'm going to do with this ingredient.
46:57Yeah, I don't know how I feel about this.
47:08I'm
47:12not.
47:16future
47:20Oh.
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