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MasterChef Australia Season 17 Episode 53
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00:00.
00:14Mystery Bump Day!
00:17Come on down the front!
00:19.
00:29Good morning!
00:31Good morning!
00:32You're the top five of Masterchef Back to Win 2025!
00:37Yeah!
00:44Take stock of that for a moment.
00:46With the five of you left, the odds of winning are moving further and further in your favour.
00:53You are so close to doing what you came back here to do.
00:56Righto, should we get this week started?
00:58Yeah.
00:59You've got a mystery box waiting for you at your benches.
01:02Head on over.
01:04I'm not doing that. I'm not.
01:06I can't. I can't.
01:11Now, we know you're going to love what's under those mystery boxes,
01:15but let me make this clear.
01:17Our expectations have never been higher.
01:22If you don't want to end up in tomorrow's elimination,
01:25you are going to need to bring us the best dish of your Masterchef career.
01:32Because this mystery box is for immunity.
01:36That's right.
01:38Whoever cooks the top dish today will be safe from tomorrow's elimination.
01:43The four remaining will be cooking tomorrow and someone will be going home.
01:53And that's not all. Get ready for this.
01:55Go on.
01:56After this challenge, there are no more chances for immunity.
02:08So go all out.
02:12Go on. Lift your lids.
02:13Oh, wow.
02:23Hey.
02:30Interesting.
02:34Oh, my God. These are our ingredients.
02:35At the start of this competition, we ask you to put together your dream mystery box.
02:46And surprise, here it is.
02:49Oh, I would have taken it way more seriously if I'd known.
02:51We are taught it, Callum!
02:57Oh, shit.
03:00I immediately know exactly what the contents of this box are,
03:04because I chose them, but I thought I was choosing them for someone else.
03:07I didn't realise I was choosing them for me.
03:11Callum, what's in there?
03:13I've got a couple of things that grow out of my house, actually.
03:15I've got some beautiful three-corner garlic, or wild garlic.
03:17I've got some pine mushrooms.
03:20I've got some Jerusalem artichokes, persimmons,
03:23kangaroo, mussels, bonito,
03:26and then a nice little tin of Milo.
03:28Ben, true or false,
03:33were you drinking at Guinness when putting these ingredients together?
03:36I'm starting to think I might have been drinking more than one Guinness.
03:40What have you got in there, mate?
03:42Yeah, I've got a nice dark beer.
03:45I've got some peanut butter.
03:48Chiso, oysters,
03:51sweet potatoes,
03:54finger limes,
03:56sorrel, I think.
03:58Is this venison?
04:00I love all of these things.
04:02I'm not sure I'm going to cook them all together,
04:04just to put you at ease.
04:06So you just put your favourite eight ingredients in there.
04:09I'm guessing I was in a rush.
04:11I don't know, I don't remember.
04:12I don't know, I don't remember.
04:14My own ingredients.
04:16My own ingredients.
04:18What have I done?
04:20I've chosen ingredients that I love,
04:22but maybe that don't go together so well,
04:24so this is going to be a struggle.
04:27But yeah, I mean, I'll do something with this.
04:30If I have to.
04:32Laura, what are you seeing in your mystery box?
04:34Uh, kangaroo tail,
04:37King George Whiting,
04:39some Davidson plums,
04:41turnips,
04:43pistachio paste,
04:45warrigal greens, some Madeira,
04:47and cinnamon myrtles.
04:49Couldn't be a more Laura mystery box if I tried.
04:51I know, right?
04:52Depender,
04:54what is in your mystery box?
04:56So these are actually some of my favourite ingredients.
04:59I've got some prawns,
05:01a spatchcock,
05:03I've got some peanut butter,
05:04some curry leaves,
05:06some ginger,
05:07some pineapple,
05:09some pumpkin,
05:11and there's, um,
05:13it's used to, um, increase the tartness
05:17or to add acid to dishes.
05:19I've got some of that.
05:20Jamie,
05:21your mystery box is such a Jamie mystery box.
05:23Tell us what's in it.
05:25So I've got
05:27some little potatoes,
05:28I've got razor clams,
05:29which is incredible.
05:30Um, some coriander,
05:31some heirloom tomatoes,
05:33some jamon,
05:34radish,
05:35some bacala,
05:36salt cod,
05:37and a nice bottle of Manthania sherry.
05:40Oh.
05:41It's a good box.
05:43By all rights,
05:44I've picked my own ingredients.
05:45This should be out of the park.
05:47But everyone else in here
05:48has also picked their own ingredients.
05:49And all of a sudden,
05:51it dawns just how hard this is going to be.
05:55This is going to be tough.
05:57You'll have 75 minutes.
05:59You do have your underbench steaks.
06:02Cook anything you'd like
06:04and make sure you use
06:05at least one of the ingredients
06:06from your ultimate box.
06:08Game face is on, people.
06:10Your time starts now.
06:11We're going no chaotic energy today, mate.
06:16The strategy today is definitely,
06:17you need to stay focused,
06:18clear thoughts.
06:19Yesterday was a super intense cook.
06:20I feel like I held on by the skin of my teeth.
06:22Sarah, you're going home.
06:23Sarah, you're going home.
06:25That last challenge,
06:26was a super intense cook.
06:27I feel like I held on by the skin of my teeth.
06:30Sarah, you're going home.
06:31That last challenge was pretty hectic for me.
06:32Um, obviously, didn't quite go to plan.
06:33And little knocks of your confidence like that
06:35can really take a title to be passive and perfect to go.
06:49You're going to be in a way.
06:50The last challenge was pretty hectic for me.
06:55Um, obviously, didn't quite go to plan,
06:58go to plan and little knocks of your confidence like that can really take a
07:01toll but I've come in here today I've been given this mystery box of
07:05ingredients that I absolutely love and considering I have some delicious
07:10bacala salt cod pretty hard to go past the classic today I'm making bacala
07:16pil-pil with some razor clams and a few little accoutrements to make everything
07:19pop so bacala is salt cod a beautiful taste of Spain traditionally you would
07:26be having beautiful pieces of salt cod that have been cooking down in some
07:30olive oil and as that gelatin starts to extract out of it you create this
07:34beautiful emulsion that ends up dressing this amazing piece of fish so I'm doing
07:42a bit of a say modern version of that get it into a sous vide and just allow all
07:49of that collagen and all of that deliciousness from the meat to come out
07:52and really infuse that olive oil I think this disc gives an opportunity to
07:58utilize all the things I love and it's a perfect way to really showcase a lot of
08:02technique taking out this mystery box means automatic top four that puts me at
08:07my benchmark so I would love to hit it really mixed emotions when I saw the mystery box I'd frozen for
08:21myself you know I love every single ingredient in this mystery box it's they're all very me in
08:26different ways all these beautiful ingredients that are honestly some of my favorite ingredients to cook
08:31with from the kangaroo tail to turnips the King George whiting I'm a lucky lady but my challenge
08:39is going to be creating something different for the judges so the dish I'm gonna make today is a
08:45smoked cinnamon myrtle King George whiting with turnips so I'm gonna use the King George whiting as my main
08:53piece of protein I'm going to try down some turnips and I'm gonna salt bake those I'm gonna try up some
08:57of the stems and then pickle those down in some David some plum and I had juice the turnips and make
09:03a little sauce I know the flavors of my dish work together and now it's gonna come down to
09:09presentation and nailing the extra technique I think I can definitely like fall into the trap of
09:16going back to things that I know work and I think you kind of need that a little bit um but it's you
09:20know just maybe adding new little techniques I've got one mission today and that's to make sure that
09:25my dish is the top dish right only five contestants left and this mystery box is a really crucial one
09:32because we're only looking for one person that gets through immunity and the other four are going
09:36into elimination yeah the odds are stacked up against him today and even though they do have their own
09:43mystery boxes set by themselves there was a bit of a mixed reaction when they lifted the lids hey
09:50Laura she's like you know if I put a mystery box together for Laura they would be her ingredients
09:54there whereas Ben he was like a bit bewildered I would swap my mystery box with anyone today but I
10:07can't yeah I'm a little bit put out by my former self for choosing this box I'm struggling a little bit to think how I'm going to put many of these together so what I'm thinking is I'm going to take a couple of roots on this I'm going to try and make a sort of dumpling out of the sweet potato with that I think I can build a dish and put the oyster cream and some sorrel on it but if I'm not happy with the dumplings I'm going to go for a single mouth oyster
10:11sort of snack using the same components because sweet potatoes aren't ideal for making a
10:17gnocchi style dumplings but I'm going to give it a give it a nudge and if it doesn't work out I've got on a plan B
10:21it's a little bit better to think about how I'm going to think how I'm going to put many of these together so what I'm thinking is I'm going to take a couple of roots on this
10:24I'm going to try and make a sort of dumpling out of the sweet potato with that I think I can build a dish and put the oyster cream and some sorrel on it but if I'm not happy with the dumplings I'm going to go for a single mouth oyster sort of snack using the same components because sweet potatoes aren't ideal for making a gnocchi style dumplings but I'm going to give it a nudge and if it doesn't work out I've got a plan B
10:47it's obviously not ideal that I'm cooking two dishes I wish I'd given myself some ingredients that went together a little bit better than this but at the same time from adversity comes you know great things sometimes so if I can just get my head in this and figure it out I think I can come up with something excellent
11:04yeah I want to avoid every elimination I've been trying to avoid them all that seem to be end up in most of them so I don't need any more practice at them I just want to keep out of one for a change
11:17only one top dish and only one hour to go
11:32oh golly I'm very lucky that this is not an all-in mystery box today because if I was using all this stuff I'd be in big trouble
11:38because I've got kangaroo and mussels and persimmons through some artichokes pine mushrooms I've got a tin of Milo in there lifting up that box and I've realised that this is a box of ingredients that I've chosen but it wasn't necessarily for myself and so I don't really have what you'd call a you know dish in mind in its full entirety I'm looking at the mussels and the kangaroo thinking what savoury dishes I can cook but because I don't really have what you'd call a dish in mind in its full entirety
12:05I'm looking at the kangaroo thinking what savoury dishes I can cook but because I don't have a lot of kind of like aromatic ingredients or spices I think I can cook a good dish but maybe not a great dish
12:15and there's a lot riding on today's challenge because whoever wins today is going to be in that top four I'm just trying to rack my brain
12:22normally I'm quite methodical and strategic with how I normally tackle these MasterChef challenges but today I've absolutely stitched myself up here
12:34oh yum now we're talking I'm just stoked to be here like I cannot believe I'm in top five and I get to cook with some of my favourite ingredients
12:58I've got pumpkin I've got some caulkam which is like same family from the mangosteen I've got some ginger some pineapple had some beautiful prawns some peanut butter and I also had a spatchcock chicken and some curry leaves when I picked these ingredients I made sure I had ingredients that correspond to dishes that can be both sweet and savoury
13:20Hey guys I love that you're buzzing today you're like buzzing it's top five I'm so happy to be here I love curry leaves my favourite herb I'm actually dying to do a curry leaf ice cream for you guys yeah so I'm going to do a curry leaf ice cream pumpkin peanut butter puree caramelised pineapple slices
13:37um and a corkums all cutty granita corkums is like really really tasty can we give it a nibble or you would yeah for sure I've got plenty
13:46this is dependent this is very sour this is like sour plum yeah yeah it's really tasty yeah so I'm obviously going to have to work around balancing everything all of these flavours and stuff and salty yes and the flavours are going to be really unique okay I promise you you wouldn't have tasted anything like this before
14:06I have done these elements before I have done these elements before and I've done a few savoury desserts in the past this dessert is going to be different there are a lot of unfamiliar flavours it's going to be best of both worlds sweet and savoury and then I need to get started with my cork on granita
14:27it's got this beautiful aroma it's got this beautiful aroma but it's also really sour it's almost like used instead of tamarind it's really hard to tame this down but if I get it right I think it's got a really good chance of being up the top
14:47it's really tasty okay guys you got one chance 45 minutes to go
14:57so I've spent a bit of time thinking about what is the best dish I can cook with this random class of ingredients
15:15I don't think I've got necessarily enough kind of aromatic type ingredients to make as good of a savoury as I can a sweet so I'm going to go dessert today so the dish I'm going to make is a Jerusalem artichoke stuffed choux I'm going to do it with a smoked pine mushroom and Milo ice cream and persimmon
15:34I know that the judges think that this is a wacky idea but that's kind of what I'm going for today because Milo has that real kind of multi savouriness that you find in like beer or whiskey it actually ties together quite well with savoury flavours so as long as I get the balance and the ratios right I think it could be a lot of fun
15:52whoa sorry pine mushroom anglaise it's it's a thing of course it's a thing it's a thing for you Cal
16:03Jimmy how are you very good chef how are you I can smell something Spanish there
16:08everything pretty much everything Spanish so I've got the salt cod in with some olive oil and a little bit of jamon in the sous-vide that is then going to be used to emulsify
16:20or to blend with some of the jamon fat oil that I'm making essentially making master chef's version of a little bacala peel peel
16:29I can't wait to see it and make sure it's not too salty too
16:33wait chef there's no doubt in my mind there's a lot of salt happening on this plate but it's the acidity of the tomato water
16:41the sweetness of the jamon and the charriness from the razor clams they're going to bring everything together
16:46I can hear a smoked mushroom and Milo ice cream behind me and I'm sure Dependus throwing everything at the wall and in you know big bold flavours in ice creams and dessert
16:55that's fine I know that this is going to be a plate of food that anyone in this kitchen is going to demolish
17:01I'm going really well I'm feeling quite in control at this point I've decided to use the King George whiting today
17:12I'm going to use some cinnamon myrtle I'm going to use lots of turnips the turnips are still in the oven they've got a timer on
17:19I'm just juicing the turnips and some of the stems now I'm just taking all the bones out of the fish
17:24today I'm thinking about new and different techniques to showcase the judges and I'm salt baking these turnips
17:31I'm also thinking about using the marrow from the kangaroo tail to dress those turnips in
17:36there's only a tiny bit but it's like a bit of marrow out of this kangaroo itself like some have got some some don't
17:43and I want to make a little dressing to put over those turnips when they come out
17:48but the thing that I'm loving is like you can see your cogs turning
17:52yeah on how you can up the ante
17:54yes yeah yeah exactly
17:55because like you you want that top spot but you're also staying so true to yourself
17:59yeah which I don't think I can I can't stray from that
18:01yeah it's the wrong day to do that
18:03remember one top dish
18:05I'm coming for it
18:06thank you
18:09it's just under 35 minutes on the clock
18:15I don't have time to think if I'm stressed
18:19right now I'm making two dishes
18:22while the sweet potatoes are roasting the oven
18:25the venison is curing
18:27Andy
18:28yeah Ben how are you
18:30yeah I've uh
18:31must have been quite a rush I think when I responded to these questions
18:34stoked?
18:35I'm not stoked at all
18:36okay
18:37I love the ingredients
18:38right
18:39struggling a little bit to find the best way to put them together in a creative enough way to win this challenge
18:44so what ideas have you got?
18:46so basically I'm going to take a couple of roots on this
18:48I'm going to use the sweet potato to make a sort of dumpling
18:50a potato dumpling
18:51and put the oyster cream and some sorrel on it
18:53but I've also got some venison I'm curing in the like salt and sugar curing in the fridge already
18:57but so my fallback position is you're going to get an oyster
19:01right
19:02with um some venison tartare and the oyster cream
19:05so you're cooking two dishes
19:08I think you just need to find clarity quick
19:12yeah yeah yeah yeah
19:13like I know this is a bit of like suck it and see
19:14yeah
19:15but like yeah I think the quicker you decide on what's going to work and what's not
19:19yeah yeah yeah yeah
19:20the better because cooking two dishes
19:21yeah
19:22it's probably not going to work
19:23I think um
19:26I think Andy's dead right
19:27I don't have time to make two dishes
19:30I've got to put a hundred percent into one of these dishes
19:34and get rid of the other one
19:36otherwise I won't even have a dish
19:47you're cooking your very own mystery box
19:49and we are expecting greatness
19:5130 minutes to go
19:57is that my timer?
19:59this is exciting me for the best cook we've had yet
20:05and that means the best tasting that we've had yet
20:08are we feeling that everyone's going for that one spot
20:11that first spot in the top four?
20:13yeah 100%
20:14absolutely
20:15oh man I'll start with Laura
20:16she's got a beautiful King George whiting there
20:18which she's going to put over the hibachi
20:20put some cinnamon and myrtle
20:21um then turnips is like her favourite vegetable in the world
20:25she's going to salt make them
20:27and she's got the kangaroo
20:29she's scooped out the marrow from the tail
20:31oh
20:32and she's going to make a little kind of um
20:34vinaigrette or a sauce with the marrow
20:36stunning
20:37wow
20:38she really knows how to pull the flavor of ingredients
20:40doesn't she
20:41and I think like because we've seen Laura use these ingredients
20:44so often in this kitchen
20:46she's now trying to take it to another level
20:48yeah
20:49okay
20:51to pinda
20:52she's doing a coco granita
20:54she's also planning to use a peanut butter and the pumpkin as a puree
20:57and then a curry leaf ice cream
20:59so it sounds banging
21:01that is a serious combination of flavors
21:03yeah but if she can pull off these unusual flavor combinations
21:06that's what's going to pull her through today
21:07oh
21:08oh
21:09okay
21:10jimmy's doing a balcony
21:14on people
21:15um
21:16basically speaking is using the salted code
21:19uh vacuum uh water bath with some uh iberico am
21:25but the only thing I'm worried with a dish like this
21:28the saltiness
21:29how you're going to balance to make sure you got the right flavor
21:32what's going on with Ben?
21:34I would love to tell you
21:36he's cooking two dishes
21:39he mentioned an oyster cream
21:41he mentioned a guinness caramel
21:44he mentioned uh cooked venison
21:46he mentioned venison tartare
21:48he mentioned all of these things
21:50but he didn't have any clarity on which way he was going to go
21:54so it's a rough cook for him
21:56I hope he can bring it together
21:57would you be surprised if I told you Callum was making a Milo dessert
22:01with Jerusalem artichoke
22:02and mushroom
22:03and persimmon
22:04oh my god
22:05oh
22:06I want to say yes but no
22:07I know exactly
22:08you're running out of time 15 minutes to go
22:11right
22:12beautiful we love to see it
22:13we love to see it
22:14we love to see it
22:15I think they're good
22:16I think they're good
22:17and persimmon
22:18and persimmon
22:19oh my god
22:20oh my god
22:21I want to say yes but no
22:22I know exactly
22:23you're running out of time 15 minutes to go
22:25oh my god
22:34oh my god
22:35beautiful
22:36we love to
22:37see it
22:38i think the flavors are really interesting they haven't really tried these flavors before
22:48it's really wacky it's like really different so i'm actually quite excited this dessert will be
22:56both sweet and savory so my curry leaf ice cream looks beautiful it looks green texturally it's
23:04smooth silky at the same time i'm also making some white pepper meringue it's going to add a pop of
23:10heat to it but it's also going to elevate how i plate it up i'm going to make white pepper meringue
23:19twigs and i want them to be really fine so they actually melt in your mouth
23:24i don't have time to make two dishes i don't have time to make gnocchi make whatever make a dumpling
23:37it's it's it's it's i should just choose the best thing and run with it and do it 100 i was going
23:42to make like a sweet potato dumpling but i can't see it working in time so you're going to get like
23:46a one-mouther of um cured venison tartar fried oyster oyster cream yeah i think that's where we're going
23:52we're not getting dumplings you're not getting dumplings it's not going to happen i've got to
23:58focus on just making that single delicious fried oyster and venison dish the best i can
24:03so i've got the oyster cream done i've shucked a lot of oysters but i've got to do something more
24:08than that to elevate it and give it some real interest a guinness caramel would be just what
24:14this dish needs so i've caramelized some sugar in a pan and then i start adding the guinness to it
24:19and a tiny bit of cream i don't want it to be sweet uh and i want it to be bitter but just getting
24:25that balance right there's a number of textures and flavors so the oyster is going to be crunchy
24:31and the um caramel is going to be sweet and then they're going to be left with the chew of the venison
24:34that's cured so a nice salty finish a little bit of salt from the oyster cream a little bit of the
24:37high notes from the sorrow on top five minutes to go five yeah five
24:57five minutes to go i've got all of my elements pretty much where they need to be i'm feeling pretty
25:02good at this stage i've got the razor clams on the hibachi i've had my bacala in the sous vide for
25:08about 45 minutes i take it out and drain off all of the liquid from inside that cooking liquid is
25:15perfectly seasoned because of the salt cod itself and you get this beautiful white gelatin that started
25:21to come out of the fish this is what's key to start the emulsion of this sauce so you're going to
25:27unmultify the this which is from the bacalao a little bit of this the charred stock yeah i get
25:35it into a pan i've got my razor clam and sherry stock and i've also got my tomato water which is seasoned
25:43the most challenging part of this dish without doubt salt balance but it's the acidity from the
25:48tomato water there's a little bit of smokiness from the shellfish and the beautiful salty goodness
25:54that comes from that peel pit you're going to be ready on time yeah yes chef all of the elements are done
26:02so i can have a taste
26:08it's too salty i taste some of the cooked salt cod
26:15that's also too salty
26:16i'm pretty disappointed but at the same time i'm not going to give up my opportunity at immunity
26:47the jamon is not salty at all it's beautiful and sweet i've got the freshness of the tomatoes
26:54i can add in more of the potatoes in to balance out all of these saltiness
26:59it's going to provide a little foil for all of the other big flavors to work so i'm confident i can fix this
27:05three minutes to go
27:10three minutes to go
27:18coming together yeah i just need to cook my fish and i'm almost there
27:27my salt baked turnips are done my pickled stems are in the pickling liquid i've got the bone broth
27:33onto my sauce and pretty much the last thing i need to crack onto is cooking my fish
27:38i love cooking over fire and i love using a hibachi in this kitchen
27:43i want to get a really nice smokiness and dark charcoal kind of color
27:47but i need to be really careful because this fish won't take long at all to cook they're so small and delicate
27:54oh these are so delicate oh my god they are so bloody dull all of my elements are ready to go
28:09i've tasted everything together and i really like the flavors now it all comes down to how i plate it up
28:15and i have to be really concise about how much of each element i'm going to put on this plate
28:22i just need to make sure the flavors are balanced with both sweet and savory
28:27i put my pumpkin and peanut butter puree on the base of the bowl
28:32i put some of those chai pineapple slices on top on top of the ice cream i put some of that
28:38salt curry granita and it's looking amazing and the meringue twigs on top they've also got a really
28:46nice flavor from that white pepper and it kind of just brings the dish together one minute to go
29:00today i've stitched myself up but actually looking at the dish um i think it's a the kind of dish i never
29:05would have come up with outside of this competition i have a beautiful little kind of hockey puck of
29:11the shoe stuffed with that juice and artichoke i'm going to pop that smoked mushroom and milo ice cream
29:18on top decorate the whole plate with a little bit of extra diplomat cream and finally those milo biscuits
29:24go on please be as gentle as gentle can be i like it looking down at all these elements i'm actually
29:44really excited about this dish i'm not quite as upset with past ben as i was before i think um i think
29:50we've sort of settled our differences and now i'm just trying to make this absolute perfection in a
29:55single mouthful so i'm going to put the oyster cream on the bottom the venison on top of that i'm going
30:01to brush some of the guinness caramel on there fried oyster and then some fresh sorrel on top
30:06it actually tastes pretty good yeah i like it
30:08this is it
30:26how'd you go mate oh good mate i think yeah
30:36we gave each of you a mystery box full of your favorite ingredients you had to bring us a dish
30:43that saves you from tomorrow's elimination with the final immunity up for grabs we are looking for
30:50perfection let's see who's done it the first dish we'd like to taste belongs to callum
30:59if this was a black apron day if this was elimination i'd probably be feeling very nervous
31:07because there's no way around it this dish is risky as like it's a very unusual flavor profile
31:12and i just hope that the judges are on board with sort of how savory this dessert is
31:16it's growing wheat wow what is that biscuit the wheat thing yeah that's the milo milo biscuits
31:28tell us what it is it's a juicy martichoke stuffed chew with pine mushroom chantilly smoked milo ice cream
31:36and persimane callum when you sort of have a quick look at the dish you go oh yeah and then there's
31:45just so much detail in there and it's very different plating to any other dessert you've brought up here
31:51yeah i i was really um i guess aware when i lifted that box that i had slightly stitched myself up
31:56um and i guess i knew that um to beat the very solid techniques that were going to be behind me there
32:01had to be um a level of intrigue with the flavor combination and enough technique to back it up
32:15so milo and mushrooms does it work
32:32yes it does this is such a lovely autumnal dessert and i love that it's just inspired this really
32:39unusual combination of flavors love the way you use the persimmons it's just got this really lovely
32:44kind of slippery um mild crunch and then um i love that combo of the sweetness of the jerusalem
32:53artichokes and the pine mushroom chantilly yeah love the savouriness of it thanks bye
33:01your sense of coordination and executions is like you've got a brigade next to you there's so many
33:08details and your mix of ingredients to sample everything that your brain is giving you and
33:16this is what's fantastic about you callum i agree with everything creativity off the charts technique
33:23is all solid i just think the ice cream's a little bit too smoky that's my only critique on this this
33:28whole plate okay thanks gallum thanks guys thanks bell the next dish is yours depender
33:43i'm really happy with my dish but i can't shake off the fact i've used really wacky flavors
33:47like the corker so i just hope that the judges understand what i've tried to do with this dessert here
34:05which fan favorite will lift the masterchef trophy stream every mouth-watering episode on 10.
34:17so today i've made curry leaf ice cream with a saul cutty granita a pumpkin peanut butter puree
34:29and white pepper meringue twigs
34:34are you confident this is top dish
34:39it's a really good dish i hope yeah you guys love it
34:42it yep yep let's go for it
34:49you don't sound confident depender um yeah i'm confident that this will be the top dish
35:07it's a really good dish that i was not expecting
35:12and this is what we call in french
35:16the pander this is what we call in french
35:21a phenomenon d'osmos
35:25osmosis assemblage basically speaking everything there it is all together react to
35:31something unique and this again is another dish that i was not expecting even myself to try to dare
35:40to mix white pepper the pumpkin i can go on and on and on everything in your dish is so well balanced so
35:48well and the sugar which is very important because it's a dessert and the saltiness too together
35:53they're very combined it is excellent and the way you are you like this you're so humble and it's
36:00caring because if you produce this all the time every time you manage to knock something epic and you
36:07are the way you are i'll tell you what just keep doing what you do as long as you can
36:13because you are fantastic thank you dipenda
36:16i just loved it it's all these really unfamiliar flavors that you find in a dessert but they just
36:22kind of keep morphing into one another on the palette and i love those little matchstick meringues that
36:28really did add something to the dish not just textual yeah you should be so proud of yourself thank you
36:34uh dipinda will you give me a little happy dance if i get a little a little a little beat going for
36:40you come on everybody everybody come on you should be dancing the night away because that's your best
36:49one yet for me that that the difficulty in that one is through the absolute roof like you're playing with
36:58fire here for me the granita was the highlight um tasting it by itself it is so salty but then you
37:06put that on the plate with all of the sweetness the herbaceousness from the curry leaf ice cream
37:11the tingle of the white pepper and then that beautiful kind of nutty peanut butter pumpkin flavor
37:18that is just like grounding everything woohoo bye-bye that is like honestly that is the best dessert that
37:25you've put up for me you pulled this out at the right time well done oh my god didn't think that
37:39was going to happen brilliant we'd like to taste your dish then yeah this cook's been like a metaphor for
37:50my journey in this competition that's been quite up and down but i finally settled on an idea for this
37:55dish and the judges are just going to have a single mouthful it's all or nothing and it goes i'm just
38:01hoping i've got it right ben what'd you finally land on bear battered oysters with cured venison
38:10oyster cream guinness caramel and sorrel
38:16that was an adventure it was long and windy road to get to here wasn't it it was a little bit yeah
38:20tried a few things out ditched a few things but um yeah i think this was the best use of the ingredients
38:25given the mystery box i managed to stitch myself up with i'm i'm really interested to see what it
38:30tastes like because it looks very simple i think we're just going to take one each yeah
38:41right ben first i would like to congratulate you for having this sense of creativity
38:56it makes sense i like that the guinness the venison oysters so all it is good it's very good actually in
39:04fact it's it's superb the only thing i'm on the line missing is a little bit of this or a little
39:11bit of vinegar with the venison otherwise i think it's great ben it's a really intelligent dish the
39:19way you use the guinness as a sauce with the venison gave it this really chocolatey kind of flavor
39:24which was really lovely against the salinity of the oysters and i think deep frying was a great idea
39:28as well because it kind of married the two together shame about the acidity just to give it that little
39:33bit of brightness i think that would have been perfect i think you could just get the balance a
39:37little bit more dialed but um mate for how confused your face was i'm surprised that you got anything
39:43close to that next one we want to taste belongs to laura i'm so happy with the dish that i put up today
39:57it looks beautiful but my biggest concern is is this enough have i done everything in my power to
40:05elevate my ingredients and to win immunity like all my fingers and toes are crossed what is your dish
40:13smoke king george whiting salt baked turnips and a turnip broth
40:19laura knowing it is the last immunity of the competition do you want this one even more
40:29definitely to be the first person to get into top four would be huge um i think that would be
40:35so good for my mind space i think we're about to find out let's go
40:58laura the question always with this dish is have you been able to take the ingredients to another
41:02level um i think you're gonna be up there i think you're definitely gonna be up there for me the
41:09cinnamon myrtle oil combined with your pickled turnip stems which you've put the ooray plums in
41:14there it's giving off like like rhubarb pickled rhubarb and it's it's it's really delicious it's got a
41:22beautiful acidity to it a nice amount of tartness and some great crunch so massive tick
41:28the fish is dynamite the skin is really beautiful and crispy and combined with that cinnamon myrtle
41:34oil and smoke throughout it also haven't seen that from you before a very very solid dish i think
41:41you've definitely upped your ante with technique but you just don't lose your soul
41:48and i think that's very very important because that's what has made you so successful in this
41:53competition over and over and over again thanks sandy i feel i don't know how to explain it i think
42:00i feel cleansed after eating that dish it's interesting like it's it's a struggle cook when
42:06you don't have aromatics to you know make things sweet and lift things and you have to really rely
42:11on drawing out all the natural characteristics of every ingredient and you have done that to the max
42:17the turnips of heaven said almost no one ever oh you're so good at bringing out the best of those
42:27root veggies they've just got this absolutely divine juiciness to them and i think when you add
42:34that little touch of the bone marrow even though it is a little touch it's about that kind of entire
42:40mouthfeel richness experience thank you okay next up please we want to try jimmy
42:57walking my dish up i think it looks beautiful it smells absolutely amazing
43:04but i am worried about all of the salty goodness that's on the plate
43:10i hope i've balanced it well enough for the judges
43:28so tell us exactly what is your dish charred razor clams
43:33baccalao pilpil i'm on roasted potatoes and tomato
43:41i i think you took a risk to do a dish like this it's using the salted coat it's really really
43:49whiskey um how confident are you to think this dish is going to work these are all things that work
43:57together in my head and putting them together in a way that utilizes each of them for their different
44:04qualities i think all the flavors work i'm really happy with this plate of food
44:17the pilpil itself when you taste it it has such character and a beautiful dimension about it
44:31you literally get all of the characteristics of that protein and and that gelatin from the cod
44:38and then you get tomato and then you get jamon it's all in there
44:41i loved it with the tomatoes i thought that was beautiful because there was a great contrast
44:46between you know sweetness of tomato and then umami and then all the stuff that goes really well with
44:51the pilpil this had the hallmarks of being a winning dish and there is so much great technique in there
45:03but then just at the back end it just goes a little bit too far
45:08because then you taste the salt cod it's really salty as well
45:12jamie it's one of those dishes that you want to dive into it has all you know my favorite things in
45:18it tomatoes potatoes um razor clams i think when as soon as i saw the bakalau and the and the jamon
45:25i was like he's gonna have to control those if he's using those together
45:30i think you did get a little bit carried away if you had had just um like just boiled potatoes
45:36sometimes something really simple like that can just help get relief everything's very enriched
45:41on the dish and just gave it that little bit of respite so that that sauce could breathe and
45:46you could have gotten away with it but i'm sure you were just wanting to show more technique and you
45:50know yeah yeah so sometimes like yeah think about whether you're thinking technique before whether
45:55it makes sense for the dish yeah thank you
46:05you had the best chance of success today with your personalized mystery boxes
46:10and with the final immunity at stake for the win we were looking for a dish that we couldn't fold
46:20even though a few of you got close one of you took perfection to new heights
46:27imaginative flavors intriguing textures and the technique of a master chef
46:33so it was definitely worthy of that happy death step in
46:49feels unreal i did not expect that this morning when i walked through the doors and i'm just probably
46:54the happiest day i've had so far in this kitchen well depinder amazing work you'll be watching tomorrow's
47:01elimination from the gantry laura ben jamie callum you're going to need every wink of sleep you can
47:10get tonight because when you walk back into the kitchen tomorrow you're going to need to face one
47:15of your biggest challenges to date good night guys thank you and well done happy day crew loved it
47:23love what you see in the master chef kitchen now you can do it yourself with the master chef at home
47:36cookbook head to the website or scan the qr code tomorrow night please welcome the mad genius of the south
47:46island he's created a wonderland of moorish morsels this is unbelievable it's like that willy wonka thing
47:59where you cram a three-course meal into a tablet now we want your own spectacular one bite wonder it comes
48:06down to one bite that blows their minds you've got one shot in one mouthful to save them from elimination
48:17i'm wearing a black apron and i'm resting my entire competition on one life if this is my last cook i'm
48:22going to be swinging for the fences simple as that
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