- 7/23/2025
S17 E52 >>> https://dai.ly/x9no0ak
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00:00I
00:14decided to cook today very yeah it's good to meet that pump definitely feel a
00:19little bit of pressure walking into the kitchen today the competition is fierce
00:23at the moment everyone is cooking at their best because we know that the
00:29finish line is just around
00:54what do we have here
00:57morning everyone this is your last shot at immunity for the week you're all
01:05fighting to join Callum in the top five now you came back to win in saying that
01:13we've organized a little something to spur you on from your biggest fans you can
01:20lift your clashes now
01:26so pretty each of you has been given a letter from home
01:35almost welling up just looking at the letter I know it's my partner Sandy you know I wouldn't be here without her it's as simple as that so it's emotional it's full-on
01:43Laura would you like to do the honors
01:52so Max has written my letter from home today and I'm so excited to read it
02:00oh dear Loz what a journey far out
02:08I've had the opportunity to watch you navigate this challenge not only as a contestant but as a first-time mum and the impossible tasks you have made has almost seemed effortless
02:14to say I'm proud of you would be an understatement to say I'm proud of you would be an understatement our entire family is in awe of the person you are and the person you continue to be I know that although Florence is only the same you have to be
02:21to watch you navigate this challenge not only as a contestant but as a first-time
02:25mum and the impossible tasks you have made has almost seemed effortless
02:31to say I'm proud of you would be an understatement our entire family is in
02:38awe of the person you are and the person you continue to be I know that although
02:43Florence is only just starting to understand her surroundings she watches
02:47and admires you thinking back on all the food experiences we have shared reminded
02:53of the warmth and the love you bring to every dish so I leave you with this cook
02:58with the values that you hold dear be bold leave nothing on the table we love you
03:04with all our hearts max floss and now it's it's really beautiful I think
03:15sometimes like you get caught up in life and you don't really have the
03:19opportunities to tell someone you love so much how much they mean to you so to have
03:23that I think it's really special just all makes it so worth it knowing how much
03:31everyone has sacrificed for me to be here it's the motivation I need at the right
03:38time great this is uh most likely Jamie cries on the bingo card Claire wrote me the letter she's my
03:52beautiful partner she knows how to get the best out of me and I'm very lucky to have her in my life
03:57hey my darling I've been thinking about what to say but you really don't need a pep talk or advice you
04:05just need to hear this you've already done it the hard part you've shown up I think you're the most
04:14courageous person I know there aren't many people brave enough to put themselves out there day after
04:20day but you have and I'm so bloody proud of you you're a walking example of how to use this life
04:26we've been gifted to our kids you're showing Amelie Estelle and art that turning up matters that
04:33working hard matters take a minute to enjoy this experience we're all here cheering you on we love
04:40you so much love you always Claire just having it reiterated that showing up is the main point and
04:55working hard is what it's all about and results will come I did need this one knowing that their
05:03support at home is the only thing that can keep you going through this part of the competition
05:09oh my god so cute oh it's very colourful I know I've got two handprints from each of my daughters
05:27and these love heart stickers there's a little bit of mess there's a little bit of colour this is home
05:32for me depend on how far you have come the cat is out of the bag apparently you can cook you can no
05:44longer keep that secret but I'm so glad you can do what you've always wanted bring people together over
05:52a meal belonging to the generation that has one foot in both cultures Indian and Australian you make me
06:00hopeful for our girls and the next generation who see this and feel empowered to pursue their dreams just
06:08like you have so whatever happens you're our role model and we stand with you PS you're lucky I could
06:16stop them with one hand print these are my daughters this is Mary's handprint and this is Piri's Mary's got
06:26really nice long hands Piri's got little stubby hands like a dad cooking is an expression of love
06:34for me and the fam's just written this beautiful letter it's recalibrated why I'm here what I'm here
06:41to do and it's just ignited more of that fire in me that I need to get through this
06:56I've been reading my handwriting is going to be your toughest challenge so far in the competition
07:01in one sentence you can tell why you meant to be together um anyway wow what a ride you're back in
07:13your element and absolutely owning it you said you're going to put 110 percent into every cook
07:17and that's exactly what you've done you've made a big sacrifice to be away from home and Layla and
07:23Lexi miss you immensely but to be honest mostly they're just thrilled and so proud of their dad
07:28and I asked if they want daddy to come home soon the answer was not yet we want him to win or to try
07:34and win I can't wait to have you home the lawns are rather long dinners are a bit dull and the cats
07:43are glaring at me but hang in there don't come home too soon I love you Sandy oh dear mum
07:57here you are again back to win you work so hard and put so much dedication into everything you do so
08:04keep doing what you do best keeping your head cool your hair slicked back and your eyes on the prize
08:10never forget how much you mean to me love Phoenix it's really special my gosh when we see you guys
08:21tearing around like daredevils it's really easy to forget that your husband's wives partners mothers
08:29and it takes so much sacrifice we are so grateful and we don't take it for granted thank you all so
08:38much for sharing with us without a doubt family is one of the strongest motivators and today yours is
08:48to be the inspiration for an immunity winning dish we are looking for a connection to your family for
08:57your food because the best kind of food is the food that's made from in here you'll have 75 minutes
09:05wow pantry and garden they are open today whoever brings us the best dish will win immunity are we ready
09:17ready 75 minutes starts now good luck no Jamie good pace that's called cutting someone off Jamie it's
09:30called being faster than that I am so overwhelmed with all the love the gratitude that I'm feeling
09:37for my family they're the ones that motivate me to cook better to do better so I'm thinking of all
09:44the dishes that I've done in the past something that they've all appreciated but there's a lot to
09:49choose from forget how heavy these things gets I know knowing that support from home Sandy and the kids
09:59it's just amazing so I'm thinking about how I can tell a story through a dish and growing up in New
10:05Zealand it's very outdoors lots of time by the sea with my dad my mum we would often go fishing and we'd
10:13often collect shellfish and so immediately I think I've got to cook those things it's pretty good
10:17go sir
10:22they're all here to win and I hope that letter was the thing that they needed to just give them that
10:29jolt to the finish line yeah perfect timing right one of them's getting immunity one of them's going in
10:34the top five and the other four they're gonna have to do it the hard way in the elimination where they're
10:39up against some stiff competition so I think everyone is going to bring their a-game today
10:43hi if I was meeting you for the first time yeah what would you cook me that represents you and your
10:50family I think I would cook this taro dumpling it's filled with a yam bean and dried shrimp why why no
10:56broth because it's one of my first memories of being able to help in the kitchen and I just have this
11:01vision of one side of the family all the women in a wet kitchen outside squatting and making the
11:06dumplings together oh yeah lovely basket of produce there Chevy thank you chef
11:13love it all the inspo you need yeah mate my ideas spawning from family meal backyard but elevated
11:28I'm in hospo so my weekend is Monday Tuesday so the kids come home from school on a Monday fire up the
11:35hibachi cook a beautiful piece of steak and the one thing that I always get asked for is me so eggplant
11:40it's like everyone in the house's favorite thing to have it's something that I absolutely love my
11:45idea today is going to be transporting the judges onto my back deck with a cheeky beer a beautifully
11:50cooked piece of meat and some perfect accompaniments I'm gonna cook a beautiful piece of Wagyu I'm just
11:57gonna make a really rich jus so for me today is about pared back beautiful cooking done well it all
12:08starts with this make delicious food put it on the plate tell a story everything but housekeeping max and
12:30I love story can be summed up with one word and that is honestly food we met when I was 19 working
12:37at Arana for job surrounded by native Australian food and I think for me like trying new dishes cooking
12:44together going fishing foraging for our own food like that's where we have our most fun and I want to
12:52put that into a dish that would make him so proud I'm gonna make a dish called native Australian summer
12:59and for me this is a dish that is inspired by a trip that Max and I took with Florence to the Northern
13:09Territory I just remember landing upon this native apple tree and the green ant nests were almost exploding
13:21on to you it's so special being in such a sacred place so I'm gonna make a dish that's all about
13:27that today and really capturing that moment that was so special and presenting it to the judges all the
13:35fields so on the bottom of this dessert I want to have a wattle seed puff pastry then sitting on top
13:43of that I'm gonna have a cinnamon myrtle creme patissiere and on top of that I want to have a smoked paper
13:49bark ice cream and cover that with green ants just to really transport the judges to that particular
13:55memory the first thing I crack onto is burning and smoking my paper bark paper bark was yeah
14:07nice like paper bark ice cream then gonna infuse it into some milk to really bring out a nice smoky
14:15flavor across the ice cream I'm just making absolute mess but that's okay I'm just pulling little bits
14:21of everything I've learnt along the way and putting that into this dish that's done oh it would be absolutely
14:30incredible to get top five today especially you know on a dish that does mean so much to me it came
14:37here to make it to the end I came here to win and now that I'm this close feel like everything is riding
14:47on this dessert been perfect come on come on come on to be able to really show Max and Floss every single
14:54sacrifice you made it's so worth it think you can be the next master chef only one way to find out
15:04applications are open now head to the link below and apply we see you in the kitchen 15 minutes down
15:12you got one hour to go oh thank you the fam's just written this beautiful letter and I think it's
15:33just re-centered everything for me so I think I'm gonna hone into my traditional cooking and I'm gonna
15:39create a dish that means a lot to both my husband and myself which hopefully was the judges today my
15:47husband and I both traveled a lot together after we got married and the one place that we went to and
15:52we fell in love with was Kerala they do this sadia which is a beautiful feast on a banana leaf and it's
16:00like the most beautiful thing brings people together asadia it's got like 15 20 dishes obviously I've got
16:0875 minutes I can't do 15 20 dishes but I'm gonna try and nail at least six or seven of those we loved
16:15it so much that the following year for our anniversary we actually had the entire fam come
16:21over and we cooked them asadia so yeah it's very close to my heart kind of a meal so the elements of
16:27my sadia are gonna be Malabar fish curry beetroot curd rice some 40 pineapple curry put the bum as well
16:38as Alan chutney got no time to waste today time is definitely gonna be an issue so just working as
16:45fast as I can here cooking is an expression of love for me and I'm gonna use this love and support from
16:53I'm the fab as a superpower I'm gonna try my hardest to win immunity today
17:06winning immunity today will put me straight into the top five it's further than I've ever been in this
17:10competition I'm gonna be channeling every bit of emotion and feeling and hopefully it'll get me safe
17:16holy moly day I've just been fishing I wish yes please yeah so thinking of family life growing up in
17:26New Zealand my earliest memories are about doing things like fishing and collecting shellfish with
17:30family it's something that's passed on I'm doing the same thing with my children I've just started
17:37teaching Lexi and Layla how to fish they've held the rod they've even caught their own fish and they're into it
17:42you have a really good day fishing you might catch a kingfish and also the other ingredients are all
17:50things that we'd find in our garden at home so it's a very humble dish nice fish work Benny
17:53cheers mate but it's gonna be elevated to master chef standards with my feelings my family all mixed in
18:00with it today I'm gonna make a pan-roasted kingfish with clams herb noki and of a merced cream sauce good
18:08dishes aren't good enough they're gonna be great dishes so I'm just gonna try to put my feelings and
18:13emotions into this dish and make it really sing of family and love honestly I feel like it was just
18:23this switch in my brain to have this beautiful letter from my son in the competition I think
18:30it's a lot about where your heads are and that's definitely helped to get me back into the zone I have
18:35decided to cook a dish that brings together two of my sons loves sausages on bread and yakitori we
18:44absolutely love the flavors of yakitori so I'm gonna make my own kind of tari then I'm gonna glaze on
18:50my sausages so my boudin blanc and milk buns which I'm gonna serve them with yeah just have a bit of
18:57fun with it it sounds like a really simple dish but this is not your typical sausage in bread this is highly
19:03technical my milk buns they're a tricky type of fun to make in general so I really need to get them
19:11perfect and there's a lot of kind of elements going on there with the sausage boudin blanc is basically a
19:19sausage but it has no encasing so it's a really tricky technique to get right honestly I know that
19:27my son would devour this dish if I pull it off I'm throwing everything at this one because first of
19:33all I want to impress the judges but secondly I want my son to be really proud of this dish she's working
19:40come on I love basing dishes off memories that I've made with my family so this dessert is all about
19:51landing upon this native apple tree during this holiday that Max and I have with Florence in the Northern Territory
19:59so far my smoked paper bark ice cream is in the churner and I'm making my pastries pastry loss
20:07it's a waddle seed ruff puff just obviously pressed for time with that and I now need to laminate this pastry by folding it into a book rolling it out until I've got four beautiful folds
20:19fold come on come on come on come on come on I want those layers to replicate the layers that a paper
20:25bark tree would have that they're so thin you could almost peel them back yeah we'll see I know I can get
20:32it done in this amount of time it's going to be an absolute push to the end but everything is on the
20:37line today and I think if today you're not pushing yourself you're not going to win immunity
20:41we want a dish from the heart 40 minutes to go come on everybody all right let's go
20:53getting salt salt salt salt salt salt salt take this I like this
20:57I've got so much to do for my asavia so I have to be cooking more than one element at any given time
21:03oh shit and I think that's the only way to get through this cook and get everything done
21:12so far my beetroot curd rice is done it's chilling it's amazing my fish curry base is done but I am
21:19feeling stressed because there is still so much to do where did the time go to pinda hey guys
21:27what are you cooking so my husband and I about five years ago traveled to kerala and the one thing we
21:32had and we loved was the satya which is kind of like a feast served on a banana leaf
21:38tell us what what what are the dishes so on the satya I'm doing a malabar fish curry
21:43I'm doing a alam chutney which is a ginger based chutney it's got a lot of flavor in it
21:48I'm doing beetroot curd rice and I'm also going to do uttapam which is like a version of a dosa
21:54so I'm going to do all of that and I'm also going to do like a pineapple curry on the side
21:57there's a lot there and I'm sorry this has to be your best curry right your best group of curries
22:05yeah I hope so and that's what's going to take because we've had some unbelievable curries yeah
22:13so it's just got to be next level and you have to push yourself to the absolute limit yeah um
22:18um like everything needs to be perfect to get you that immunity spot
22:36bring us something your biggest fans would love 30 minutes to go
22:40wow are you okay defender yeah I'm okay I don't know I definitely feel the pressure because I've
22:55got 30 minutes to go and I'm making like six elements and I need to make sure every element
23:01is executed to perfection I get really stressed when these guys say that but it has to be the best
23:05curry they've ever had because that just adds more pressure my curry's done I just need to cook the
23:10fish really quickly and move on to the uttapam made them a couple of times before and they're like
23:17these really delicious savory pancakes with um uh like a little chutney topping which is like a dry
23:23chutney on top I still need to make pineapple curry my alem chutney but yeah hopefully it'll all come
23:30together hopefully I've actually over committed in terms of how many dishes I want to do for the
23:35judges today my family has made so many sacrifices so I'm committed to do every single one of them
23:44I've got to get on to this one now
23:50okay let's do this I'm really drawing on that beautiful message from my son for this sausages in
23:56bread dish so far my milk buns are looking great move faster it's time to get these into the oven
24:07I've also glitz together all of my chicken mixture so it's now time to roll my chicken into the sausage
24:14shape look at that that looks great Sarah thank you like a Christmas bonbon if there's any air bubbles
24:23that's where steam will enter and there's going to be liquid that gets inside so it's really
24:28important that this stays tight and dry it's looking pretty good at the moment so potentially enough
24:37time potentially
24:47hey what is it you have to drizzle salt like Japanese rain
24:51even though this is essentially steak and three veg I'm feeling really confident with my dish
24:57I've got my jus cooking away the eggplants are roasting away now I need to start concentrating on
25:03this piece of beef steak smells incredible Jamie what a time looks delicious I'll lower that
25:13I like paired back food but I have to make sure that every single thing is perfect that's it
25:18I'm sure that when it hits the judges table it is stunning it's gonna be tasty and I'm having fun
25:26cooking this I feel very comfortable it's like I'm at home
25:32your potatoes nearly done Benny almost mate I don't need this one I decided
25:35I'm cooking a really simple honest seafood dish here but I've got a lot of things on the goat
25:44mussels clams and kingfish and they're all challenging to cook
25:49I've had a few missteps with seafood so I'm just going to take care with it
25:52my beards and the mussels and make sure that the fish is perfectly cooked in the middle
25:56but I also need to make the knocky no Benny what I'm trying to get across with this dish is all of
26:03the things can be taken from the sea or harvested from your own garden so I'm going to put some
26:08tarragon some parsley and some chives and the knocky itself good cooking is really important family
26:15life for me I love cooking with the kids
26:18it's something we do together and any of those feelings I can channel it into my dish it's going
26:26to be really helpful it's looking very good you're not just back to win you're back to make your
26:32family proud 15 minutes to go
26:38it's coming together I just look at all of these bowls and it makes me really nervous yeah it makes me
26:41nervous do no revenge space there's just under 15 minutes to go and my rough puff is in the oven
26:49ice cream is in the churn the next thing I need to crack onto is making my cinnamon myrtle creme
26:55patissiere that was definitely good so I start by whisking together my eggs sugar and corn flour in one
27:03bowl while the milk is coming up to temperature with lots of cinnamon myrtle just to really accentuate
27:09that cinnamon flavor with me I am cooking at my best emotions and memories come into it so
27:16I'm really leaning in on that while that's bubbling away I'm looking at the ice cream in
27:20the churner and it's not really doing much it's not moving at a fast enough speed for my liking
27:28oh my god at the same time I take a peek at my rough puff pastry oh sweet jesus
27:35it's very blonde very blonde and it is completely warm well what's going on with your puff um it's
27:44very blonde very blonde okay yeah have you thought about what you can do if it doesn't work out
27:52i i nope i can't make other pastry in 14 minutes po i've got raw pastry and unchurned ice cream so
28:01i don't know how i'm going to present a dish to the judges at this point
28:06and if i fail at today's challenge i almost feel like i'm failing max and florence
28:12say a prayer to the gods callum
28:31this dessert the native australian summer is all about the full experience from visuals to flavors
28:38so if one element is missing from this dish the whole dish does not make sense far out all right
28:45i'm gonna go turn my plan is almost like cross my fingers and toes at this set
28:53but for this rough path i need to pivot and think fast not right now
28:58this is the bark component of the dish
29:07and if there's no bark there's no dish come on everybody and my plan of action is to cut out
29:15some discs of pastry and cook it in the pan with lots of butter until it's super super golden
29:22awesome why do i do this to myself
29:31po loves when her pastry is taken right to the edge and that's what i need to do today i need to make
29:37sure it's super caramelized and cooked the whole way through like i am praying for the pastry gods right
29:43now i'm thinking to finish my boudin blanc on the hibachi so i want to give that sort of caramelization
29:52that whole sausage vibe but time is just going so quickly please push on come on let's go yep
30:0110 minutes to go i'm trying to get this knocky perfect
30:05at the same time i'm thinking about the kingfish in the oven it needs to come out
30:09i've got to plate up this whole thing this memory of my childhood
30:12my kids childhood and make it look like it would just fly out at a restaurant
30:16at a really good restaurant at that come on jamie let's go mate looking good
30:26yeah the beef looks useful mate i'm gonna shoot
30:31i slice through my beef and it's stunning
30:35nice it's glistening it's exactly the texture and exactly the temperature that i want it
30:43i'm looking over at the letter that was written by claire i'm looking at my little car from archie
30:48and all i'm thinking is that i feel really comfortable in the kitchen today
30:54because i've brought a little bit of home with me
30:56this is your part to top five and you have five minutes to go
31:05come on jamie much better bread
31:08you're set lozzy where should i put this do you want a plate or something yeah
31:15please thank you thank you thank you the struggle's real over here because i've got like six curries
31:22to plate up plus breads and rice everything is coming together i don't know how i have put in so
31:28much love and care and attention to detail in each of these elements i do not want to be missing out on
31:34any of them hey now she's got color all right we're in the final moments of this cook i've just
31:54finished whipping my creme patisserie and my rough puff disc is perfectly caramelized that is everything
32:02i wanted that is so good and my ice cream is churning up so beautifully oh okay nice well done
32:10mate so now to finish the dish a really generous amount of green ants i think max and floss are
32:17definitely watching over me because i feel like i've honestly pulled off one of the biggest miracles
32:22in this kitchen keep pushing
32:28time's up in ten nine eight seven six five four three two one
32:45well done everybody
32:53how about you not bad not bad oh my god benny oh good job how'd you go
33:01we did it yeah we did it we made it we made it
33:04we asked you to make us feel connected to you and your family for your food let's see who's done that
33:18successfully and secured immunity
33:24the first dish we'd like to taste belongs to sarah
33:34definitely feeling the nerves because there is so much that rides on today's cook
33:39but this dish represents who i am as a chef now and a little piece of nostalgia bringing my son into
33:47this dish and i hope that this is enough to get me across the line sarah tell us what have you made
33:56so i've made sausages and bread it is a shishimi togarashi spiced boudin blanc
34:03with taré glaze and a milk bun so what is the connection of this dish with your family
34:12so basically i'm from a country town and we grew up eating a lot of sausages on bread and
34:19obviously my son is obsessed with it he's a 14 year old boy he loves eating that as well but he's
34:24got a bit more of a sophisticated palate and his favorite is um to eat yakitori skewers so i wanted to
34:31kind of bring those two together let's taste wow look at that cheers cheers cheers everyone cheers
34:45wow the smell
34:51so it is a fantastic boudin blanc so well done on this one because i do something sarah even me after
35:05those years i still have a bit of recipe next to me i'm trying to make sure i mix properly manage to
35:10push it properly which is not easy then take it out make sure you glaze it that's a lot of work and this
35:17is perfection wow well done i think you completely achieved what you set out to do today
35:26you're thinking of phoenix and you're thinking of his voracious appetite but also his refined
35:31palate particularly for a 14 year old and that's what i'm feeling this has technique this is delicious
35:39and i want more of them check this out mop marks i think that's a good sign well done
35:45thank you lovely work yeah thanks well done next dish we'd like to taste depender thank you can you
35:59please help me please help me oh with a little help from my friends
36:07other way other way oh thanks ben
36:12thanks ben
36:14look at this wow far out those colors look inside this is fluorescent
36:21what have you made depender i've made you guys a sadia which is a feast and it's served fresh on a banana leaf
36:34your husband and your children they believe in you so much must make you feel pretty proud
36:41they definitely are my backbone like my husband he's been the biggest backbone like for me
36:52i think i would cry but like both the times that i came onto masterchef i feel like he believed in me
36:59more than i believed in myself and during the 75 minutes there were a couple of times where i was
37:05like i don't think i'm gonna get everything done and then i just thought of those handprints
37:10i thought how he wrote we are proud of you and the crowd was in like four letters and i was like no i'm
37:15going to keep going if they're making such a big sacrifice i'm just going to make every single
37:20element that i've decided to do and i'm going to execute it wow wow do you want to plate it up for
37:30us yeah keen to see this it's a pin nut for you to take out immunity everything that's on this banana leaf
37:52has to be perfect which fan favorite will lift the masterchef trophy stream every mouth-watering
38:06episode on 10. all right i reckon squish up sean christoph get in here
38:22uh depend on the way that you've pushed yourself to make us feel that connection with your family
38:42that's why this dish is perfect
38:47the dish itself the colors like it is unbelievably ridiculous the textures are beautiful the sweet and
38:57sour of the pineapple versus kind of that hammer and esque tomato fish curry and then this bread
39:05that's the best sponge ever like you just dunk that in there there it goes does this thing and then
39:11away you go wowie deep under look in my eyes look in my eyes i'm in tears oh it's unbelievable
39:23for me it doesn't matter how many dishes i've cooked in my life i've never experienced this this multitude of
39:28flavors textures colors it's looking perfect you can get the peanuts the chili the tamarind you are fantastic
39:41you really demonstrate what cooking does and i really admire you and respect you and and once again
39:49thank you for this experience thank you this is the best possible outcome that i could have asked for
39:56i'm such a song oh i'm feeling so good that i could actually present aside the other judges
40:06all right take us down memory lane jamie
40:14there is four things on this plate plus the jus there's nowhere to hide but that's the kind of food
40:20that i love it's the kind of food i want to cook and it's what i want to show the judges jamie what
40:24have you cooked so i've done beef wagyu roasted turnips miso and eggplant puree and a very very rich jew
40:38so how does this dish connect us to your family lighting the hibachi when the kids get home from school
40:44like a sauce like a sauce like that and just have it cooking away while i'm helping them with homework
40:48that's sort of part of it and i want to showcase great produce in a really simple way and just pack
40:54it full of delicious flavor
41:11jamie like definitely feel the love that you've got for claire and your family for me i love the cook on
41:18the wagyu it's kind of rare medium rare which is where i like it beautiful caramelization
41:23on the habashi the miso plant is beautiful texture spot on for me the jus was really well made i just
41:32thought for this dish i just wanted a bit of a lighter sauce but mate we're like we're splitting
41:39hairs here yeah great plate of food great thank you i really love the cook on the wagyu it was so
41:46beautiful and buttery i love the miso eggplant i love that there was like still that hint of spiciness
41:53from the eggplant i agree with andy i think the sauce i think if it was lighter there would have
41:59just been a bit more separation but still like such a beautiful dish thank you thanks matt thank you
42:04thank you thank you thank you thank you thank you thank you thank you thank you thank you
42:13yeah next up ben
42:23this dish i want the judges to experience a little piece of new zealand a little piece of the sea and a
42:28little piece of me i really hope they love it ben what is the dish yeah well this dish is all about
42:37the activities you do as a family so you know gathering shellfish and going fishing and those
42:42things that i like learned from my parents that i'm now passing on to my kids
42:45pan-roasted kingfish with mussels clams herb gnocchi and a vermouth cream sauce that's nice
43:15and i really get a sense of that connection that you have with the sea and how your family plays into
43:28that love to cook on the mussels and the pips really lovely and just cook through which is very very well
43:36done unfortunately the fish is a little bit over um you could kind of see it as soon as we cut into it
43:43but having said that had beautiful crispy skin still a brilliant job ben the shellfish impeccable
43:52i think your dish is very well seasoned and i think there's a lovely contrast with the green oil and this
43:57fish sauce now your sauce impeccable in fact it's for the best that you've done on masterchef it's just
44:04perfect but the only thing you let me down is the fish it's a little bit over so i'm so sorry
44:12thank you thank you no good sauce
44:21next dish we'd like to taste belongs to
44:23what's the dish laura so this is my native australian summer this is what i'll say puff pastry a cinnamon
44:47myrtle creme patissia the mantras have been cooked down in an apple caramel with some bee pollen smoked
44:53paper bark ice cream and then green ants on top let's eat this dish i think represents my whole journey
45:05it's the start of my cooking career walking through the doors of irana learning how to work with native
45:12australian ingredients then meeting max and both sharing this love of native australian culture and
45:20cuisine being able to go to the northern territory together and see where all these beautiful
45:27ingredients are grown and come from it's like this dish is my life story so i feel like everything is
45:38i feel like everything is riding on this dish being perfect
45:52laura that dessert is just impeccable
46:06the ice cream i could literally eat buckets of that
46:10it's bad things to it
46:12yeah it's so amazing just the texture is perfect but just the amount of smokiness you have dared to
46:23infuse into that it's just beautiful work there the puff pastry you pull through
46:33it's caramelized all the way through thank god yeah it's just a very accomplished plate of food
46:38i love it thank you laura those beautiful nutty caramel flavors of the wattle seed in buttery pastry
46:47it's almost a throwback to like australian scones and apple pies but presented in such a refined modern
46:55clever way thank you thank you so much the most impressive thing for me and why it is so beautiful
47:03it's like every element has an 80 minute yep and yet it just eats so easily and that is the true sign
47:11that you are just an expert in this style of cooking okay pairs are standing up for for multiple reasons
47:19goes from familiar to something that is luxury beautiful work laura thank you so much thank you
47:25i actually can't even find the right words right now um and i just feel so proud to be able to
47:34put up a dish like this in this kitchen um and be inspired by the two biggest loves of my life
47:42good job thanks so good
47:44we gave you those letters to inspire you today and it's clear they did just that
48:01with the pressure of elimination looming every single one of you is after that top spot
48:08and i'm so happy to say there were a few contenders laura
48:14you
48:18depender
48:25and sarah
48:33all three of you really took us for a walk down memory lane
48:37but the winning dish wasn't just deeply personal it was unbelievable welcome to the top five
48:51laura
49:06ben jamie sarah depender come sunday we are going to have to say goodbye to one of you this is going to be
49:14one fierce showdown
49:25so good sunday night on masterchef australia please welcome julie goodwin and that's our
49:33one of you thank you thank you wow they know exactly what it takes to go all the way in this
49:44competition you need to pick matt's pantry or julie's pantry if you cook one of the two bottom dishes
49:51you will fall into round two let's go the risks are high it's only a 50 50 shot if i go into the next
49:58round but the rewards are higher i've never been in the top five in master chef i'm going to give it
50:04everything today to get through i'm starting to panic shrimp paste in your ice cream
50:10whoa anything can happen oh let the games begin
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