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Transcript
00:00:00Previously on MasterChef Australia
00:00:03This is the Everything Box!
00:00:06This is the most dreaded challenge on MasterChef Australia.
00:00:09As the challenges get tougher...
00:00:12Sorry.
00:00:14I think you're the most courageous person I know.
00:00:16And I'm so bloody proud of you.
00:00:18The reason they're back to win hits harder than ever.
00:00:23Wowie!
00:00:24You feel that connection with your family.
00:00:27This multitude of flavours, textures, colours is perfect.
00:00:31That is just impeccable.
00:00:33With immunity going to Laura.
00:00:36Please welcome Hugh Allen!
00:00:39And a service challenge at one of the best restaurants in the country.
00:00:45There is chefs from all over that would do anything to be in my shoes right now.
00:00:48Was a winner for Callum.
00:00:51Tonight, they're one step away from making it to the Top 5.
00:01:01Here you go, everybody!
00:01:15Oh my goodness!
00:01:16Here we go everybody!
00:01:18This is it today is the day by the end of it
00:01:42We'll have our top five at Masterchef back to win
00:01:462025
00:01:48Trust me when I say never has the competition been so close
00:01:54And everyone has got one hand firmly on the trophy
00:02:00All right, you're gonna need all of your energy and focus for today
00:02:05This one is a massive two-rounder
00:02:10What you see behind us is the key to today's challenge
00:02:13This display has been carefully put together by two very special cooks
00:02:21Who know exactly what it takes to go all the way in this competition
00:02:27Please welcome our first ever Masterchef winner
00:02:32And last year's champion Julie Goodwin
00:02:38Oh my god
00:02:39And that's her point! Yay!
00:02:40Oh my god!
00:02:41Oh my god!
00:02:42Oh my god!
00:02:43Oh my god!
00:02:47Oh my god!
00:02:49Nice to have fun with us!
00:02:54Hi!
00:02:54Welcome to the dark side.
00:03:15Julie Nat, welcome back.
00:03:19Wow.
00:03:20Julie, what's it like to be the first person ever
00:03:24to win on MasterChef Australia?
00:03:27It was wild.
00:03:28I mean, you remember.
00:03:29You remember what those days were like.
00:03:31I do.
00:03:32But if you'd asked me then what I'd be doing in 16 years' time,
00:03:36I had no idea that it would have the longevity that it's had.
00:03:40I'm so proud to have been a part of it from the very beginning
00:03:44and to still be a part of it now.
00:03:47Jamie, do you remember watching Julie win in Season 1?
00:03:50Yeah, I do remember watching Julie win in Season 1.
00:03:55You win today already.
00:03:56No, see you later.
00:03:58No, I do remember watching it.
00:04:00And I applied as soon as I'd finished watching the show.
00:04:06Who knew all these years later I'd be standing here in front of you
00:04:09still trying to cook?
00:04:12Miss Natty, is it a bit weird standing up here?
00:04:15I have the jitters.
00:04:17Oh, really?
00:04:17I feel like I'm about to cook.
00:04:21Yeah, I guess.
00:04:23Nat, how good does it feel to win this competition?
00:04:27It feels so, so good.
00:04:29Honestly, it's the most rewarding thing ever
00:04:31that I've ever done so far in my life
00:04:34and I think it always will be.
00:04:35I want to say,
00:04:36what haven't you been doing since you won?
00:04:39You're everywhere
00:04:40and you're just going at the speed of light, I feel.
00:04:43Yeah, it's pretty crazy.
00:04:44I went to London,
00:04:46worked with Jamie.
00:04:47Worked with Jamie,
00:04:48which was incredible.
00:04:49And you've got a cookbook coming out?
00:04:51Yeah.
00:04:51What's it called?
00:04:52Thai, everyone, anywhere.
00:04:55Now, Nat and Julie,
00:04:56I'm sure these ingredients behind us
00:04:58look mighty familiar to you two.
00:05:01Yep.
00:05:02Yep.
00:05:03Whoa.
00:05:05That's because these pantries
00:05:07are comprised of all the ingredients
00:05:09you used in your finale dishes.
00:05:13Julie,
00:05:15your sage and garlic chicken from season one.
00:05:19Yep.
00:05:22To take something that's as homely as roast chicken,
00:05:25something you're all familiar with,
00:05:27and to put it on the table
00:05:28with a restaurant interpretation,
00:05:30it's something that's quite hard to do convincingly.
00:05:32You've actually achieved what you set out to achieve,
00:05:34which is to go from being a home cook
00:05:35to being a restaurant cook.
00:05:37So congratulations, that's a beautiful dish.
00:05:41And Nat,
00:05:43your scotch egg from last season.
00:05:48Nat, it is so delicious.
00:05:50You pull out a Thai scotch egg
00:05:53with finger lime, caviar, mayonnaise,
00:05:56with finger lime, caviar, mayonnaise,
00:06:00and a Nan Prickman that would blow our heads off.
00:06:02That is why we love you.
00:06:04That is why you're so good.
00:06:06Oh, yeah.
00:06:07Oh, yeah.
00:06:08So, Julie's ingredients behind me here
00:06:16are actually my nightmare
00:06:17because they cost me the trophy.
00:06:21Here's how these ingredients come into play.
00:06:23You need to pick one of these two pantries
00:06:26to create your own winning dish.
00:06:29Either nuts
00:06:30or Julie's.
00:06:34But choose carefully
00:06:36because if you cook one of the two bottom dishes,
00:06:39you will fall into round two.
00:06:43And whatever you didn't cook with in round one,
00:06:46that will be your pantry.
00:06:48We're giving you
00:06:4960 minutes.
00:06:53So, what's it going to be?
00:06:55Nat's pantry
00:06:55or Julie's pantry?
00:06:57choosing the right pantry
00:07:09can be the difference
00:07:10between staying here
00:07:10or going home.
00:07:12And they are very different.
00:07:14One's very Asian.
00:07:16One's very European.
00:07:23Decisions.
00:07:24Decisions.
00:07:25Right.
00:07:25Yeah.
00:07:25I'm looking at Julie's pantry.
00:07:28You could make so much of this pantry,
00:07:30so many options.
00:07:31Looking at Nat's
00:07:33and I can really only think of
00:07:35one really good dish with that pantry.
00:07:37So,
00:07:38I'm torn between choosing the pantry
00:07:40I feel the most comfortable with
00:07:41and I think it's going to probably keep myself safe
00:07:43or take a risk today
00:07:47and if I don't cook a good enough dish,
00:07:50I've got a massive safety net
00:07:51and loads of time to think what I can do
00:07:53with the other pantry.
00:07:54Sarah, what pantry are you cooking with?
00:07:58I'm going to go with Julie's today.
00:08:00Okay.
00:08:00Classic French flavours.
00:08:02Um, yeah.
00:08:04Really excited about what's in there.
00:08:06Ben, whose pantry are you going to be cooking with
00:08:07in round one?
00:08:08I am going to choose Nat's.
00:08:11Okay.
00:08:12Why Nat's?
00:08:12I like it.
00:08:13Because it's more challenging for me
00:08:15and I just feel like that plus the pressure today
00:08:18is going to come up with something new
00:08:20and hopefully get me out of round two.
00:08:22Jamie, whose pantry have you chosen for round one?
00:08:25I'm taking Nat's.
00:08:26I've probably used Julie's pantry
00:08:28four or five times this season.
00:08:31I think that I can build something beautiful
00:08:34and really focused out of the flavours on that side.
00:08:37Defender,
00:08:38whose pantry are you going to choose in round one?
00:08:40I'm going to go with Nat's pantry.
00:08:42I would like to be safe from the second round.
00:08:44I think that's my best bet.
00:08:46You've got all your ingredients.
00:08:48Now it's how you use them
00:08:49that'll mean the difference between securing your spot
00:08:52in the top five
00:08:53and going home.
00:08:54Gals, do you want to do the on-up?
00:08:58Okay.
00:08:59Your 60 minutes start now.
00:09:02Oh, my God.
00:09:13Sorry, babes.
00:09:21I'm taking it off.
00:09:22Oh, Jesus.
00:09:23Oh, well, no-one else wanted it.
00:09:26Do you want me to get your basket?
00:09:27Yeah.
00:09:27That would be great.
00:09:31Oh, my goodness.
00:09:32Chivalry's not dead.
00:09:33Thank you, I know.
00:09:35Good luck, yeah?
00:09:37Don't miss, don't miss, don't miss.
00:09:38Could you just grab me the pork?
00:09:40No, Jamie.
00:09:42Hey, it's worth a try.
00:09:45I'm choosing Nat's pantry for the first round.
00:09:47Nat's pantry has pork, lemongrass,
00:09:50limes and the lime leaves.
00:09:52There's fish sauce, there's bellachan.
00:09:55There's so much flavour there to be had.
00:09:57I'm quite comfortable cooking either side,
00:09:59from Nat's or from Julie's pantry,
00:10:01but I don't plan on having to cook from Julie's pantry.
00:10:03My goal is to make this as delicious as possible
00:10:05in the 60 minutes.
00:10:07Today, I'm going to do a little dumpling
00:10:08using the pork,
00:10:10really make that bold and rich and powerful
00:10:13in terms of that filling.
00:10:15And I'm making an aromatic broth
00:10:16that'll go over the top of that.
00:10:19It's going to be an elegant little plate of dumplings
00:10:21with a beautiful broth, packed full of flavour.
00:10:25First thing I need to do is char off my spices,
00:10:28which are going to form a base for the broth.
00:10:30I've got my pork in a pan
00:10:32that's trying to get some colour on every side,
00:10:35and that's going to go into my pressure cooker,
00:10:36along with these charred aromats,
00:10:38to start building that flavour
00:10:39and give a deep, dark, roasty flavour
00:10:41to my broth in the end.
00:10:43Developing depth from the get-go
00:10:45is the most important part of this whole broth.
00:10:47If I don't manage to build enough flavour into this broth,
00:10:50then it's going to be like bad dumplings in murky water.
00:10:55We have a very, very serious day on our hands.
00:10:59Top five is one cook away.
00:11:02I would be thinking about round two from the get-go.
00:11:05I know you don't.
00:11:06No-one wants to be there, right?
00:11:07No.
00:11:07I would probably leave the one
00:11:09that I would be more comfortable with
00:11:10and feel like I'd have a better cook in round two.
00:11:13That would be my strategy too, Andy.
00:11:16I mean, history tells me
00:11:17that I'm going to end up in round two.
00:11:18So I have something in my pocket
00:11:21that I'm going to be really comfortable with.
00:11:22Yeah.
00:11:23Yeah.
00:11:25Today I've chosen Julie's pantry.
00:11:28I, first of all, love Julie,
00:11:30and secondly, I think it's a really fantastic pantry to go,
00:11:35really classic.
00:11:36I picked Julie Goodwin's pantry
00:11:38knowing that I can instantly lean on something
00:11:42that is comfortable for me,
00:11:43and that's French techniques.
00:11:45My strategy is to put everything I have into this cook,
00:11:51and I am going to keep myself safe from round two.
00:11:55I've got the whole pantry to myself.
00:11:57Today I am making confit chicken wingettes
00:12:01with a potato fondant and a leek soubis.
00:12:05A soubis is a sauce that is thickened,
00:12:08kind of like a bechamel, but loaded with leek.
00:12:11So I want it to be this really beautiful, creamy puree,
00:12:14and just to add this really luxury element to this dish.
00:12:19Coffee and chicken is cooking it in a fat
00:12:24at a really reduced temperature.
00:12:26So this is going to slow cook, around 60 degrees,
00:12:30and as soon as it's ready, those bones will just slip out,
00:12:34and I'll have these beautiful wingettes
00:12:36that are cooked perfectly.
00:12:38While that's going, I want to create a really rich jus
00:12:42that I can glaze these wingettes at the end.
00:12:44My dish is definitely very heavy on technique,
00:12:49but it's elements that I'm familiar with
00:12:51and really think I can execute in this time.
00:12:57Julie, what do you remember about that finale dish?
00:13:00I'll never forget.
00:13:01So we were given a whole chicken
00:13:03because that was our first cook in the MasterChef kitchen.
00:13:06My decision was purely around all the different things
00:13:09that they'd taught us and a lot of the stuff
00:13:11that we were taught in the masterclasses.
00:13:13Smart, because guess what?
00:13:16None of those things occurred to me.
00:13:22Today's a two-round elimination.
00:13:24I do not want to be in that round two.
00:13:26I want to be safe in round one.
00:13:28So I'm going all in on Nat's pantry.
00:13:31I watched all of last season and I was obsessed with Nat.
00:13:34I think she's so ballsy.
00:13:36She's got a very unique style of cooking.
00:13:38She brings in the modernisation
00:13:39into that traditional Thai flavours.
00:13:41It's very inspiring for me.
00:13:43So I'm going to use that
00:13:44and I'm going to go wild with Nat's pantry.
00:13:47I want to make sure that this dish shines.
00:13:50I want to make sure the judges
00:13:51have never had anything like this before.
00:13:54Their minds are blown
00:13:54and really hone into that pantry and those flavours.
00:13:58Hey, Dabinda.
00:14:00Hey, guys.
00:14:00How are you?
00:14:01Good.
00:14:01You are moving.
00:14:02You are moving.
00:14:04Yep.
00:14:04I've got a lot to do.
00:14:05You...
00:14:05OK.
00:14:06I'm very interested because I feel like you're going sweet
00:14:08and there are a lot of intense flavours going on here.
00:14:11Random things.
00:14:12Yeah.
00:14:12What do you got?
00:14:13Um, I'm doing a curry with a roti for you guys
00:14:16except it's going to be a dessert.
00:14:17Wow.
00:14:18OK.
00:14:19Yeah.
00:14:20How is the curry going in?
00:14:22This is the ice cream.
00:14:22So I'm going to do a Thai curry ice cream
00:14:25with a lemon, kind of like a gingery crumb to go under.
00:14:30I'm going to do a roti with a chilli caramel.
00:14:33Wow.
00:14:34OK.
00:14:36Woo!
00:14:37You are really pushing.
00:14:4060 minutes isn't a lot of time for ice cream.
00:14:43I've made the ice cream before
00:14:44and I've been wanting to do this combination for a while
00:14:47so, yeah, I really want to get this done.
00:14:49I can see, like, shrimp paste.
00:14:50How are you going to incorporate that into a dessert?
00:14:53I've done the shrimp paste a little bit.
00:14:54That's in my ice cream anglaise.
00:14:56Smell this.
00:14:58It smells, like, very Thai.
00:14:59Oh!
00:15:01Yeah, yeah.
00:15:03It literally smells...
00:15:06And this, yeah.
00:15:08And this is going in your ice cream.
00:15:11Shrimp paste in your ice cream.
00:15:19Think you can be the next MasterChef?
00:15:21Only one way to find out.
00:15:22Applications are open now.
00:15:24Head to the link below and apply.
00:15:25We'll see you in the kitchen.
00:15:31Shrimp paste in your ice cream.
00:15:33I'm just, like, surprised.
00:15:36It's all right.
00:15:36It's all right, it's all right.
00:15:37Amazed, curious, intrigued.
00:15:38I'm very intrigued.
00:15:39I'm very intrigued.
00:15:40When you get it right, it is so, so good.
00:15:43Yeah.
00:15:43This is another level up, right?
00:15:45Yeah.
00:15:46Like, this kind of savoury, sweet dessert, shrimp paste.
00:15:50Yeah.
00:15:51Are you even thinking about round two?
00:15:53No.
00:15:54Ice cream and roti in 60 minutes.
00:15:56Time to move.
00:15:57Good luck.
00:15:58Thank you, guys.
00:15:59There's a lot at stake right now.
00:16:01Now and Andy are like, this is wild, whatever you're trying to do.
00:16:04Not entirely convinced at this point.
00:16:07But if I don't add this shrimp paste into my ice cream,
00:16:11then that's not a Thai curry ice cream.
00:16:12I just remind myself, I know these flavours.
00:16:15I just need to keep going.
00:16:2145 minutes to go.
00:16:23All right.
00:16:24Woo!
00:16:25Let's go.
00:16:35Sarah, it's smelling incredible.
00:16:38Very classic.
00:16:40Sarah.
00:16:41Hi.
00:16:42You're the only one that's gone with Jules' pantry.
00:16:45Oh, how could I not?
00:16:47She's the goat.
00:16:49That is true.
00:16:51So you've kind of gone with the all eggs in one basket approach,
00:16:54which is go with your strength first.
00:16:55Yes.
00:16:55Yeah?
00:16:55Totally.
00:16:56Tell us what you're making.
00:16:58So I am making a really beautiful, comfy chicken wingette dish.
00:17:03I've got fondant potatoes.
00:17:05And then I'm going to make a leek soubis as well
00:17:09and a little bit of a tarragon spinach oil.
00:17:12Like, I love these ingredients.
00:17:13I love these flavours.
00:17:14So I'm still definitely pushing myself
00:17:17with a lot of elements that are highly technical,
00:17:19but I'm aiming to make sure that they're perfect.
00:17:23Yeah.
00:17:23Talk about a risk.
00:17:25How long is that going to take to confit?
00:17:28A while.
00:17:28So I've got to just keep an eye on it.
00:17:31I've got to keep it under temperature
00:17:33so it's cooked just enough.
00:17:36You've picked two techniques that require a lot of time to do well.
00:17:40Yeah.
00:17:40And you've got...
00:17:42Not much time left.
00:17:44I'm just a little worried about the confying and the fondant.
00:17:47Yeah.
00:17:47So just good luck with that.
00:17:49Yeah, thank you.
00:17:50Good luck, Sarah.
00:17:50Thanks so much.
00:17:50Cheers.
00:17:50You're halfway through, so only 30 minutes to go!
00:17:57Woo!
00:18:00Smelling incredible.
00:18:01OK.
00:18:11Come on, chilli caramel.
00:18:13Come on, Debs.
00:18:14Go, babes.
00:18:16Maybe a bit more.
00:18:18It's chilli caramel, yeah?
00:18:19Sorry.
00:18:20May as well.
00:18:22Whoa!
00:18:23Whoa!
00:18:23Damn, that's really spicy.
00:18:36That's gone and he's doomed.
00:18:43What are you making, Ben?
00:18:45I'm making a pork mince-filled tortellini with chilli and kaffir lime.
00:18:49I'm doing a really deep broth around that side with Thai flavours.
00:18:53Choosing Nat's pantry might seem like a bit of a risk.
00:18:56It's not my style of cooking, but to me it makes so much sense to take this pressure
00:19:00and challenge myself in the first round.
00:19:03But at the same time, if it doesn't work out, I've got the best security blanket in the world,
00:19:08which is Julie Goodwin's pantry.
00:19:12Obviously getting to top five is a huge achievement.
00:19:15Last time I was here I came sixth, which was where we are at the competition right now.
00:19:19If I can make it through this elimination, I'll make it further than I've ever been in this
00:19:22MasterChef kitchen.
00:19:23I'm going to give it everything today to get through.
00:19:26I'm making a pork-filled tortellini with a pork broth.
00:19:30It's going to be like a European-looking dish, but it's going to be Thai tasting.
00:19:33I think this dish is a great opportunity for me to show my European technique with Asian flavours.
00:19:38It's sort of a foot in both camps.
00:19:40And if I can get the balance right, I think I can do something really special with it.
00:19:45I've tasted the filling for the tortellini.
00:19:47I'm really happy with the flavour.
00:19:47I think it's subtle, but delicious.
00:19:50I'm actually starting to really like this pantry.
00:19:52I think it's not something I normally cook with, but I think it's working.
00:19:57Dough, mate.
00:19:57That's beautiful.
00:20:00Looks incredible, mate.
00:20:01I'd say I don't know if I can do it better myself, but...
00:20:03So they're basically making the same dish.
00:20:14Yeah.
00:20:17What could set the two dumpling broth thing apart?
00:20:22The filling.
00:20:23Yeah, the filling.
00:20:25And then, like, the dough.
00:20:27Like, if one of them makes it a bit thicker, it'd be different.
00:20:29It'd be filling, dough, broth.
00:20:31All good there, chef-y?
00:20:36Going good.
00:20:37Doing well, mate.
00:20:38Are you doing your filling now?
00:20:40Oui.
00:20:41And now I'm going to mince the pork, a little bit of back fat, a little bit of the leaner
00:20:45meat, and then some of the belly.
00:20:47But we'll just play with it and make sure that there's enough fat in there to give good texture
00:20:50and flavour.
00:20:53Ooh!
00:20:54He is a-moving!
00:20:55Jamie, Jamie, Jamie.
00:20:56We're moving.
00:20:57How are we doing?
00:20:57You are moving like a proper chef.
00:20:59I bloody hope so.
00:21:01Right on, then.
00:21:01Hit us with that dish.
00:21:02Yeah.
00:21:03So, doing essentially a little pork dumpling with an aromatic broth.
00:21:10Ooh.
00:21:11And then just, um...
00:21:12A very similar dish up the back.
00:21:15Ben's doing a tortellini.
00:21:17Yep.
00:21:18With, obviously, a spiced pork filling.
00:21:20Yep.
00:21:20And a broth.
00:21:21Yep.
00:21:22Let the games begin.
00:21:24Anyone would think we're mates or something.
00:21:25That just puts all the more pressure on you to nail round one.
00:21:30There's a 50-50 chance that you could be in round two.
00:21:34100%.
00:21:34And, like, there's another layer with Ben cooking a very, very similar dish.
00:21:39Yeah.
00:21:40For sure.
00:21:40Um, and, you know, at the end of the day, playing too much strategy doesn't necessarily
00:21:48get you the win, but making sure you cook the best, tastiest dish you can gives you a
00:21:52better chance.
00:21:52I was going to say, it's really all about that broth.
00:21:54Yeah.
00:21:54Like, that needs to be so well balanced, especially with these flavours.
00:21:57Absolutely.
00:21:58Yeah.
00:21:58That's the plan.
00:21:59It is now time to execute, my friend.
00:22:01Yep.
00:22:01Attention to detail.
00:22:03Oui, chef.
00:22:03Good luck.
00:22:03Thank you very much.
00:22:07There is a huge amount of pressure knowing that I'm not only cooking against the other
00:22:12two, but I have direct comparison against Ben.
00:22:17What?
00:22:17Ben.
00:22:19I had a feeling.
00:22:21One small mistake is going to send one of us into the next round.
00:22:24It feels like the chances of making it through this round of going from one out of four
00:22:28to one out of two.
00:22:38We've only got 15 minutes to go!
00:22:41What a fun way!
00:22:42That's all!
00:22:44This is going down to the wire.
00:22:54Hello.
00:22:58Hey, I'm just a bit hungry.
00:22:59Go for it.
00:23:02Got a lot of elements on the go, and time is flying in this cook.
00:23:07I'm now moving on to making my roux.
00:23:10So this is going to be what really thickens my sous-bite.
00:23:14Can I take this from us?
00:23:16Of course, chef.
00:23:16Yeah, please.
00:23:20Only if you're going to help me, not someone else.
00:23:21I know I need to get this done as quickly as possible.
00:23:27I need to get back onto my chicken.
00:23:29That's really time critical.
00:23:32Ow, that's hot.
00:23:34Come on.
00:23:36How are the wings, Sarah?
00:23:37Have they come out nicely?
00:23:39Perfect, yeah.
00:23:41My chicken wingettes look ready, and now it's time to pop out those bones.
00:23:45I don't have any time to waste.
00:23:47These little fingers are like mittens, and they can handle any heat.
00:23:53I'm just trying to push through and get all of my elements ready for plating.
00:23:58And, yeah, work through and make sure everything tastes absolutely delicious.
00:24:03Anything can happen.
00:24:05Things are getting real in round one now.
00:24:07Only ten minutes to go.
00:24:09Oh, where's my whisk, Jean-Christophe?
00:24:19Whoopsie.
00:24:20Sorry, sorry.
00:24:24The broth has some good flavour to start with, but we're trying to get all of these fresh flavours in there now, so...
00:24:29Come on, Jamie.
00:24:30Chop, chop.
00:24:31Yeah.
00:24:32I know Ben's great at balancing flavours, and I know that he'll be making that broth perfect.
00:24:37I've got six minutes.
00:24:40This is MasterChef, isn't it?
00:24:44Nice colour.
00:24:45Yeah.
00:24:47I've left the broth in the pressure cooker until the last possible minute.
00:24:51I've got to add the lime, I've got to add the fish sauce, I've got to taste, taste, taste.
00:24:56If I can get this right, I can save myself from this elimination.
00:24:59There's so much riding on this dish.
00:25:04It's not just surviving this challenge and keeping out of round two.
00:25:07It's also, you know, getting further than I've ever been before, so I've never been in the top five in MasterChef.
00:25:12Just don't want to fall here and go home.
00:25:15Five minutes to go!
00:25:16All right!
00:25:16I just want to get all the way to the end to prove it to myself, prove it to my kids, prove it to everyone.
00:25:23So much on the line here.
00:25:25This is going to be hard.
00:25:27That's how they garnish it now.
00:25:31Beautiful, Debs.
00:25:32You've got all your elements where they need to be to plate.
00:25:35Yeah, I'm going to put the caramel in a jug.
00:25:37Yep.
00:25:37I'm just going to take this roti off because it's perfect.
00:25:40Yep.
00:25:40Well, I think it's perfect.
00:25:41Yep.
00:25:42My place in the competition is definitely riding on this dish.
00:25:44I don't want to be in round two.
00:25:46Ice cream's almost churned.
00:25:47The star of the show is that ice cream.
00:25:50I really pushed it today with the ice cream setting time.
00:25:53That's not done.
00:25:54I don't have a dish.
00:25:56Setting?
00:25:57Yeah, it's set.
00:25:59It's beautiful.
00:26:00It is so smooth, creamy, perfectly set, and I could not be happier.
00:26:05I'm pushing everything today to make it into top five.
00:26:08I really, I really want to make it into top five.
00:26:10I can't tell you how much.
00:26:12One minute to go.
00:26:14Come on, guys.
00:26:15Let's go.
00:26:15Final touches.
00:26:16Let's go, Jamie.
00:26:17Oh, my God.
00:26:19Nice, Sarah.
00:26:20Come on, Betty.
00:26:24Oh, my God.
00:26:24Hot spoon.
00:26:25Hot spoon, Deeps.
00:26:26Hot spoon.
00:26:26On the gas.
00:26:27On the gas.
00:26:27On the gas.
00:26:28Let's go.
00:26:28Let's go.
00:26:28On the gas.
00:26:29Let's go.
00:26:30Nice and quick.
00:26:31Nice and quick, Deeps.
00:26:35She's all set and done in ten.
00:26:37Nine.
00:26:39Eight.
00:26:40Seven.
00:26:41Six.
00:26:42Five.
00:26:43Four.
00:26:43Three.
00:26:44Two.
00:26:45One.
00:26:46That is it.
00:26:48Well done, guys.
00:26:50We made the same thing.
00:26:56Funny, that.
00:26:56We gave you two winner's pantries to choose from and asked you to bring us a winning dish.
00:27:16You each chose your pantry for different reasons.
00:27:19Let's see whose reason paid off.
00:27:24We'd like to taste your dish.
00:27:26Depender.
00:27:29I've definitely been inspired by Nat and her pantry.
00:27:32I am praying that they love this roti and curry dessert of mine.
00:27:37And I really, really pushed myself today.
00:27:42Oh.
00:27:43Oh, wow.
00:27:44Oh.
00:27:45Oh.
00:27:46Oh.
00:27:46Oh.
00:27:49What is the dish, Depender?
00:27:51It's a take on roti with curry, kind of turning that into a bit of a savoury dessert.
00:27:58So it's a Thai curry ice cream with a roti, got a chilli caramel on top of the roti, and
00:28:05there's a little bit of crumb underneath for the ice cream to sit on.
00:28:08Let's see if that's paid off.
00:28:28Depender, that was remarkable.
00:28:31What I love the most is not just the colours, the textures are impeccable.
00:28:43You are a natural cook.
00:28:46Depender, it is magic.
00:28:48That is probably your best dish of the competition.
00:28:51Oh, my God.
00:28:54I think it's all centred around that curry ice cream, which when you put shrimp paste in
00:28:59there, I was like, this is madness.
00:29:00But for me, that is the one ingredient that sends this into another realm.
00:29:06You've got this amazing way with spices.
00:29:09I've seen you do it with desserts before.
00:29:11You're very, very good at knowing how far to push it, and you push this one quite far
00:29:15out.
00:29:16And what's amazing about it is I want to demolish the whole lot.
00:29:20It's not just sort of an interesting flavour.
00:29:22It is really delicious.
00:29:26In one hour, to do an ice cream and a roti is bonkers.
00:29:29And it's so smooth.
00:29:32The caramel goes so well with it.
00:29:35Honestly, I can't fault anything.
00:29:36And I'm so proud that you've backed yourself up.
00:29:39Thank you for your ingredients.
00:29:41Well done.
00:29:42I can't even express how relieved I am right now.
00:29:51I went with my heart, and I did what I had to, and it paid off.
00:29:55And I'm so happy.
00:29:56Right, we would like to test your dish.
00:30:01Ben.
00:30:01So, Ben, what have you made?
00:30:17I've made a pork tortellini with a Thai broth.
00:30:20There's another dumpling and broth dish out there.
00:30:45I didn't know it till afterwards, actually.
00:30:49So, with that new information on board, still confident?
00:30:53Yeah, I'm happy with this dish.
00:30:54I really am.
00:30:56Ben.
00:30:57I think this is probably your best broth so far.
00:31:04The depth, aroma, deliver that wonderful flavour.
00:31:10Your tortellini, perfectly cooked.
00:31:13A very good dish.
00:31:15Love the texture of the pasta.
00:31:16It's really had a really good sort of al dente.
00:31:19For me, the star of the show was that broth.
00:31:22So, well done.
00:31:23Thanks, Julie.
00:31:24The feeling was lovely.
00:31:28I just thought, you could have probably bumped the aromats up a touch.
00:31:33It very much did go Southeast Asian versus European.
00:31:37Whereas I feel like you could have just bridged that gap.
00:31:41Just a few more aromats in that feeling, and we would have had an absolute standout.
00:31:46Nice one, mate.
00:31:52Good luck, mate.
00:31:54The next dish we'd like to taste was made by Jamie.
00:32:02This is probably the most nervous I've been in the MasterChef kitchen this year.
00:32:07This feels like it's only a 50-50 shot if I go into the next round.
00:32:10Jamie, what's the dish?
00:32:29So, I've made pork dumplings with the aromatic broth, caviar and finger lime.
00:32:39I think the dumpling work was amazing.
00:33:02The dough, like, I love the chew in it, and just the aromats inside.
00:33:08It just tastes, the gingeriness, the heat that comes through is beautiful.
00:33:12All in all, it's a beautiful dish.
00:33:14Loved the filling of the dumpling.
00:33:18I loved how coarse that mince was.
00:33:20Quite simple, but done really, really well.
00:33:23It's a really good broth.
00:33:25It just took it a little bit too acidic.
00:33:31Balance was just a touch out.
00:33:34By the last minute, you probably overdose the finger lime into your dish.
00:33:40You should probably not put caviar and just regulate this acidity.
00:33:43Thanks, mate.
00:33:52It's Sarah.
00:33:57I'm feeling really confident with my dish.
00:34:01There is so much technique and flavour that's gone into it.
00:34:05I really hope that judges will absolutely love it.
00:34:12Sarah, what is it?
00:34:13So, I've made glazed wingettes that I've confit with potato fondant and leek sous-biche and tarragon oil and a little bit of crispy pancetta as well.
00:34:30I think I pretty much used everything in your pantry.
00:34:33Wow.
00:34:33Excellent.
00:34:34Yeah.
00:34:34Well, let's see if your pantry choice paid off.
00:34:43Sarah, thanks for choosing my pantry.
00:34:57I'm glad someone did.
00:34:57God, hat off to you for confit and chicken in an hour.
00:35:04I was nervous for you.
00:35:07You did manage to get that cooked.
00:35:09I really loved the sauce.
00:35:12I thought it was rich and beautiful.
00:35:13You've absolutely nailed that.
00:35:15I just think that was a really tasty dish.
00:35:19Thanks.
00:35:20What I really love is those chicken wings.
00:35:24It's just, it's going to sound dumb.
00:35:27Chicken.
00:35:27It is the most robust chicken flavour that I think you can get.
00:35:33That absolutely delivered.
00:35:36For the sabis.
00:35:38While I thought the flavour was nice, it still needs a little bit more cooking out.
00:35:42The onions are still a little bit under and you can see on the plate, it's just not emulsified
00:35:50together because they just need to be sweated out for longer.
00:35:54Thanks, Sarah.
00:35:55Thanks, Sarah.
00:35:55We gave you a winner's pantry to repeat history with a winning dish.
00:36:13And all of you put up something worth celebrating.
00:36:17But sadly, we're looking for the bottom two today.
00:36:20So if I call your name, you're cooking in round two.
00:36:35Sarah.
00:36:38Your sous-vies had some executional flaws.
00:36:43Jamie.
00:36:45For most of us, that broth was a touch too acidic.
00:36:50To Pindah, Ben, great work.
00:36:53You're safe.
00:36:54You can join the others on the gantry.
00:36:56Well done.
00:37:05Coming from season six.
00:37:07Oh, damn.
00:37:08Finally going home.
00:37:11I'm really disappointed to be going into round two.
00:37:14Even when you're cooking at your best, it's still maybe not enough.
00:37:20Jamie, Sarah, it comes down to you.
00:37:25We're giving you another 60 minutes.
00:37:28You can cook absolutely anything, but you must use the pantry you didn't choose in round one.
00:37:34So Jamie, you'll be cooking with Julie's pantry.
00:37:38Sarah, you'll be cooking with Nat's pantry.
00:37:40Yeah.
00:37:43The least impressive dish will send its maker home.
00:37:50Stressful.
00:37:51Your time starts now.
00:37:53Come on, guys.
00:37:54Come on.
00:37:55Let's do it, guys.
00:37:57Come on.
00:37:57Come on.
00:37:58Come on.
00:37:58Come on.
00:37:59Come on.
00:37:59Come on.
00:38:00Come on.
00:38:01Come on.
00:38:02This second round is going to be insane.
00:38:04Jamie has Julie's pantry, and I know he can cook with all of these ingredients.
00:38:08Let's go, Jamie.
00:38:10Come on, Jamie.
00:38:11Let's go, Toddy.
00:38:12Sarah, on the other hand, she used that pantry already, and she's, I think, stuck with Nat's
00:38:16pantry.
00:38:17It's actually a really challenging pantry.
00:38:18There's not many vegetables in there.
00:38:20There's pork belly, which is not easy to cook in there.
00:38:23It's a minefield.
00:38:26It's so hard.
00:38:28Look, whoever survives this, what I've gone through so much to ruin.
00:38:31I was like, yeah.
00:38:32Yeah.
00:38:33I am nervous.
00:38:36My heart's racing.
00:38:38I'm definitely feeling the pressure.
00:38:43Not only am I fighting for my spot in the competition, I'm also going up against Sarah,
00:38:48who's back for their third time.
00:38:50It's even harder.
00:38:52Nice, Jamie.
00:38:54Jamie.
00:38:55Hello.
00:38:56You look like you mean business.
00:38:57Yeah, man.
00:38:58I'm not here to go home.
00:38:59I'm here to fight for my position, and I'm lucky that I get to use a whole lot of ingredients
00:39:03I'm really familiar with that was put together by yourself.
00:39:05Yeah.
00:39:06So thank you very much.
00:39:07What is the dish?
00:39:08So I'm doing elevated roast chicken.
00:39:11So I've boned out the thighs, so I'm going to roast them, weigh them down over the hibachi,
00:39:16get some beautiful colour and smoke on them.
00:39:18So I'm making a little potato and spinach gnocchi, and then I've got some leek tops in the oven
00:39:23which I'm just burning, and I'm going to make a little, essentially like the lute bechamel
00:39:27kind of, just to toss the gnocchi through, some leeks in the pan, and then just a delicious
00:39:32pan sauce with all of the flavour that we've got on offer.
00:39:36I'm not reinventing the wheel here.
00:39:38Yeah, you're going with quite traditional flavours, so I guess this is really about perfection.
00:39:44That's it.
00:39:45Yeah?
00:39:46But I mean, if you read that out on a menu, tell me you wouldn't order it.
00:39:49That's true.
00:39:50What do you think, Jules?
00:39:51I think I'd order it.
00:39:52Are you a gnocchi man?
00:39:53I am a gnocchi man.
00:39:54Beautiful.
00:39:55Look forward to that.
00:39:56Good luck, Jamie.
00:39:57Thank you very much.
00:39:58Appreciate it.
00:39:59Let's go, Toddy.
00:40:02Oh.
00:40:03I'm so intrigued as to what's happening here.
00:40:06Which pretty much describes my emotion every time I love Sarah cooking.
00:40:09Yeah.
00:40:10It's definitely a bit of a setback, you know, not getting through in the first round,
00:40:14but I'm here for it in a second.
00:40:18Now that I've given Nat's pantry a closer look, the creativity has switched on to the max.
00:40:26Beautiful, girl.
00:40:28I'm definitely going all in.
00:40:29I am not going to play it safe.
00:40:31I am going to play it Sarah.
00:40:37How are you cooking the pork, Sarah?
00:40:39Three ways.
00:40:40All pork.
00:40:41So I am making an assiette of pork, which is basically pork three ways.
00:40:47So I'm going to be doing a poached piece of pork belly, which I'm going to cook down in a pork stock.
00:40:54I've got a crispy pork skin and I have a pork ham.
00:40:58I create a mixture of some aromats, some salt, some sugar, and I instantly cure this pork.
00:41:05I only want to do a quick cure on this because I want to poach it.
00:41:08I want to blast chill it and slice it really thinly.
00:41:13You know, if you can make pork belly into ham in less than an hour.
00:41:16I'm biting off a lot in this cook with this assiette of pork, but I love that there is this risk-taking side that has really come out.
00:41:28And I'm going to show the judges just how far I've come and how far I've grown and really show them an incredible dish.
00:41:34It's a lot to do at 60.
00:41:38I'm really curious about that pork belly hang.
00:41:41It's not easy to cook like one cut of pork belly in 60 minutes, let alone in three different ways.
00:41:50If one of those ways isn't correct, it could be like a real sticky point.
00:41:53That's what I think, yeah.
00:41:54So if that ham thing doesn't work, she'll still put it on the plate because she's done it three ways at the top.
00:41:58She's going to do that because that could get her in trouble.
00:42:11Time is a-fly-in! You've only got 45 minutes to go!
00:42:19Go on, Jackie. Let's go, mate.
00:42:23Wow.
00:42:24You've made me jump since 2022.
00:42:25Sorry.
00:42:26I know, he's very loud, isn't he?
00:42:31First round didn't quite go to plan, so that's all right.
00:42:34I've got another chance, which means I just have to go all guns blazing.
00:42:36Do what I normally do, work quickly, get as much done as possible as quickly as possible.
00:42:41I've got my chicken all trimmed and ready to be cooked.
00:42:45I'm making a chicken jus, a pretty classic kind of sauce.
00:42:48That's going to be the sauce to finish the dish.
00:42:51I've still got my leeks in the oven, which are going to go into a little sauce to toss the gnocchi through.
00:42:56Just working on this gnocchi at the moment.
00:42:58Because potato's relatively small, so it's really important, he gets all that water out there.
00:43:07There's potatoes in the oven, but only we should have to stay on the table to get them out as well.
00:43:10Yeah.
00:43:12Gnocchi is always a tricky one.
00:43:14But I want to show as much technique and effort on the plate to keep me in this competition.
00:43:25This is a classic set of ingredients that need classic attention.
00:43:28There's nowhere to hide on a dish like this.
00:43:31Needs to be perfect.
00:43:32No, that is way too much egg for that amount.
00:43:37Did you think that?
00:43:38Because there's already an egg in this fridge as well.
00:43:39Yeah, yeah.
00:43:40It's just...
00:43:41Annie, it's just slow down.
00:43:44Jamie.
00:43:46We are half away there.
00:43:4930 minutes to go!
00:43:50Let's go, guys! Come on, guys!
00:43:53That was beautiful, Jamie.
00:43:56Work it, baby.
00:43:58Just under 30 minutes to go.
00:44:00And everything is on the go at the moment.
00:44:04So the pork elements, we've basically got my ham, which is in the blast chiller.
00:44:10I'm just bringing up the oil to temperature to fry off some crispy pork.
00:44:15Got my pork, which I'm braising in this liquid at the moment.
00:44:19Needs a little bit longer.
00:44:21For my pork belly, what I'm going for is just this sticky, gelatinous, glazed pork.
00:44:27And this is just going to slowly simmer away until it's beautiful and tender.
00:44:32I don't know if that's going to be tender.
00:44:36And now I move on to my dressing.
00:44:38This, I want it to be really packed with flavour.
00:44:44Sweet and sour and salty and savoury.
00:44:48This dressing is going to be the element that brings this whole assiette of pork together.
00:44:52I mean, pork is not an easy protein to cook, so, yeah, I really need to make sure I nail all of these.
00:45:00It's a lot to pull off in one cook.
00:45:03Well, we've got two extremely different pantries, so it makes sense that we have two extremely different dishes.
00:45:09Sarah is making pork assiette.
00:45:13Assiette as in a plate, a whole plate.
00:45:16Three ways. Three ways. In 60 minutes.
00:45:18In 60 minutes.
00:45:20She's doing a sticky pork, she's making ham, and then she's also doing a crispy skin.
00:45:27I mean, doing ham in 60 minutes is crazy.
00:45:29She's cured it, boiled it, and she's going to put it in the last chiller, then slice it.
00:45:35But, like, you can't, there's a lot of...
00:45:37Is that hair? It's not, it's not.
00:45:39She's inventing a technique because she only has 60 minutes.
00:45:43And then she still has two other components of her assiette to make.
00:45:48This recipe for Sarah is even harder than the first run.
00:45:52Correct. For 60 minutes. That's simple.
00:45:54100%. That's it. Yeah.
00:45:55Yeah.
00:45:58What do we got with Jamie?
00:46:00Okay, Jamie, he's going full tread.
00:46:02So it's like the full other end of the spectrum.
00:46:04Yeah, yeah, yeah.
00:46:06The thing that I'm a bit stressed out is that if you're going full traditional flavours like this classic,
00:46:11like, every single element has to be perfectly seasoned, but I feel like he's really rushy at the moment.
00:46:18He's just moving a bit too fast, I feel.
00:46:22So, let's do that.
00:46:25This dish is all the big, homely, beautiful flavours that Julie loves put on a plate in a slightly different way.
00:46:35So, it's super important that I get this gnocchi exactly right.
00:46:39It's testing a piece.
00:46:40It's freaking me out.
00:46:41You all right?
00:46:42No.
00:46:43Well, think about it.
00:46:44Fix it.
00:46:45Fix it somehow.
00:46:46You got time.
00:46:47Just have a plan B, bro.
00:46:48Knock his shit.
00:46:49It's a girl in the gnocchi shit.
00:46:50It's a girl in the gnocchi shit.
00:46:51It's floury and crap.
00:46:52It's floury and crap.
00:46:53I think I'm just rushing.
00:46:54Made an error.
00:46:55It's not going on the plate.
00:46:56It's not going on the plate.
00:46:57Oh, no.
00:46:58It's a girl in the gnocchi shit.
00:46:59It's floury and crap.
00:47:00I think I'm just rushing.
00:47:01Made an error.
00:47:02It's not going on the plate.
00:47:03Come on, Jamie.
00:47:04You've got this, mate.
00:47:05We're dicing the gnocchi.
00:47:06If it's not perfect, it doesn't go on the plate.
00:47:23It's a girl in the gnocchi shit.
00:47:25It's floury and crap.
00:47:28I think I'm just rushing.
00:47:29Made an error.
00:47:30It's not going on the plate.
00:47:31I'm just looking at my competition going down the drain because I'm rushing and not paying
00:47:45attention. It's like I'm on a treadmill and I'm just like getting further and further away and
00:47:55I'm about to fly off the end and I don't know how to regain control.
00:48:01Grab your aprons and try these delicious MasterChef approved recipes on 10.
00:48:13I hope your dishes are coming together. You've only got 14 minutes to go.
00:48:27Come on, baby. Come on, guys. Come on, baby. Let's go, guys.
00:48:32We've got time eight pieces. Let's go.
00:48:37It's too much. I'm so stressed out. Just calm down, Jackie.
00:48:43Oh, look, the plan was to do a little spinach gnocchi, but I rushed the boiling of the potatoes.
00:48:49Made the gnocchi. I did a test piece and it was floury and crap, so it's in the bin.
00:48:55My plan to beat Sarah today is an elevated tank on roast chicken and vegetables.
00:48:59I'm actually so scared of him right now. So if everything's not absolutely perfect,
00:49:05I'm going home and I miss out on top five. I need to think of something else.
00:49:11What do I have left? Can't really cook decent potatoes in time. And I've still got this burnt
00:49:22leek cream. And then I see the celeriac in the pantry ahead and it clicks.
00:49:29Let's go, Jamie. Come on, mate. Come on, Jamie.
00:49:32I can't help but think of Dish the Gobby Inn when I was first here in series six.
00:49:42I've done chicken Maryland with a celeriac puree, some pan-roaster carrots.
00:49:48If you keep cooking food like this, you won't have to worry about that whole accountancy thing
00:49:54to, you know, for your daughter, for your family, because this here is gold.
00:50:04We're swapping it out from the gnocchi to a little celeriac puree.
00:50:08And instead of using the burnt leek milk to create a bechamel,
00:50:13we're going to incorporate that all together, just make sure everything balances right.
00:50:18Good thinking, mate. Good thinking. Keep going.
00:50:20This is now that very dish that started my MasterChef journey.
00:50:25Chicken and celeriac puree.
00:50:27So, I know that, I know it's a risk reverting back to the original dish,
00:50:32but I know the combination is delicious. I just hope it's enough.
00:50:36That's it, mate. Bring it home.
00:50:38Let's go, Jamie.
00:50:40Jamie's, like, fully changed his dish.
00:50:43So, he's got a celeriac and burnt leek puree.
00:50:46Oh, God, there's no time.
00:50:53I'm nervous because it's not what I set out to do
00:50:56and it could be seen as a little bit too simplistic.
00:51:01And I'm going against someone.
00:51:03There's no doubt doing something a little bit left of centre and super creative.
00:51:07So, I'm really in my own head about if this dish will be enough to impress the judges.
00:51:15Five minutes to go!
00:51:16Come on!
00:51:17Let's go, guys! Come on!
00:51:18Come on!
00:51:27That does look like ham, actually.
00:51:28Yeah.
00:51:29It looks so much like ham.
00:51:30Sarah, that looks like ham.
00:51:32That's crazy.
00:51:35I'm feeling good.
00:51:36I mean, it's three different porks on a plate is definitely a big task.
00:51:39How you just did that? I can't believe it.
00:51:41I'm slicing that ham as thinly as possible.
00:51:43I want this to just be a beautiful layer on the base of my plate.
00:51:47Come on, Toddy.
00:51:48I keep checking on my pork belly and still not quite there.
00:51:53How's it feeling?
00:51:54It needs a little bit longer.
00:51:56I need to simmer this away till the last second.
00:51:59Even if it is a risk, I'm not going to put up a dish that's not cooked.
00:52:02Two minutes to go!
00:52:04Come on!
00:52:06Come on!
00:52:11I have a stress.
00:52:12Yeah.
00:52:13Judy, when was the last time you got stress like this?
00:52:15Last time I was here, mate, I still feel it.
00:52:18Yeah.
00:52:19I feel it too.
00:52:20Keep an eye on your chicken, Jamie.
00:52:22Yeah, thank you.
00:52:24Come on, Jamie.
00:52:25You got this, mate.
00:52:28Ah, a little glass.
00:52:30Nice.
00:52:32That's it, mate. Bring it home.
00:52:36This is it!
00:52:38Ten!
00:52:39Nine!
00:52:40Eight!
00:52:41Seven!
00:52:42Six!
00:52:43Five!
00:52:44Four!
00:52:45Three!
00:52:46Two!
00:52:47One!
00:52:48Wow!
00:52:49Well done!
00:52:50There we go.
00:52:51Yeah, go in here.
00:52:52Huh?
00:52:53No!
00:52:54I lost my appetite.
00:52:55I know.
00:52:56Wow!
00:52:57Shh!
00:52:58Shh!
00:52:59Yeah, go in here.
00:53:00Huh?
00:53:01No!
00:53:02I lost my appetite.
00:53:03I know.
00:53:04Wow!
00:53:05Shh!
00:53:06Uh, look.
00:53:07Um.
00:53:08I feel pretty.
00:53:09I feel okay.
00:53:10Uh, it's not exactly the dish that I wanted to put out.
00:53:13I'm afraid that this might be seen as too simple even though the flavours are there.
00:53:14Uh, it's not exactly the dish that I wanted to put out.
00:53:15I'm afraid that this might be seen as too simple even though the flavours are there.
00:53:16Uh, it's not exactly the dish that I wanted to put out.
00:53:17I'm afraid that this might be seen as too simple even though the flavours are there.
00:53:18I'm afraid that this might be seen as too simple.
00:53:19I'm afraid that it's too simple even though the flavours are there.
00:53:20Good luck.
00:53:21Thanks.
00:53:22Thanks.
00:53:23Good luck.
00:53:24Thanks.
00:53:26I'm so proud of this dish.
00:53:27I've put my heart and soul into it.
00:53:28Uh, I've put my heart and soul into it.
00:53:29And, I've gone all and all and I've gone all in.
00:53:30And, and I've gone all in all my time.
00:53:31To the last moment, I've gone all in all my time.
00:53:32I'm so proud of this dish.
00:53:33I've got my time to eat all in all this.
00:53:35And, and you know, I'm so proud of that.
00:53:48It's, it's good.
00:53:49I've just walked out of a kitchen, just like.
00:53:51I'm so proud of this dish I've put my heart and soul into it and I've gone all in
00:53:59hi hi I just hope that the judges love it and that it's enough to get me across the line
00:54:11Sarah in round two cook with Nath's pantry what did you create
00:54:16so I made an asset of pork so three ways I've got pork ham and I've got the braised pork and
00:54:28crumble of pork as well and a dressing Sarah I think you can be really proud of yourself no
00:54:35matter what happens we're gonna taste your dish thank you thanks Sarah thanks thanks
00:54:46I think with the ingredients from my pantry the sauce was beautifully balanced it coats
00:55:02the mouth perfectly and it goes really well with the fattiness of the pork the dressing is the hero
00:55:08for me she's got the balance just absolutely dialed the sweet end is great the saltiness is great
00:55:16especially when you get it with the caviar so well done the ham I was the ham was the thing that I
00:55:23was worried about the most you don't make ham in 60 minutes it's like it's not a thing I think she's
00:55:31got close in texture there wasn't a heap of flavor there but with that little vinaigrette it was almost
00:55:38like the ham was just a textural component I think of ham I think of salty I think of smoky and while
00:55:50the texture of her ham is spot-on it just doesn't taste like much pork belly is under cooked the pork
00:56:03belly fat is a little bit too dominant in the portions of what we have I can just see her vision
00:56:12and I can see where it can go but when you say braised I'm thinking falling apart in my mouth right
00:56:19and with a pork belly if the fat is still crunchy it doesn't go down very easily yeah I'm kind of
00:56:27confused by how to interpret the dish
00:56:30all the best thank you I'm nervous
00:56:48there's no doubt in my mind that this is delicious but this is a very very simple plate of food
00:56:57hi mate g'day hi Jamie hi Jamie I'm almost 90% sure it's not going to be enough
00:57:05how was that oh my god that was chaos tell us what you made
00:57:18so I made a charred chicken with some pan roasted and charred leeks a celeriac puree a little chicken
00:57:30so I'm glad to remind you it wasn't the dish that I originally intended on serving but I think it
00:57:37still celebrates the pantry that I had I hope that that's what I've given you today we're going to
00:57:43dish now great well enjoy guys thank you so much thank you I think it does nearly everything you're
00:58:06hoping for right like the highlight for me is to cook on that chicken I love that he's taken that
00:58:12really nice fire on the hibachi it's got that beautiful burnish quality about the skin which
00:58:17I think is brilliant that celeriac puree you just get the slightest hint of that burnt leek as well
00:58:23it is a diamond I think that was in the right proportion well seasoned and a bit sweet perfect
00:58:33the leeks are impeccable and I like the fact that the they melt in your mouth now we don't to the sauce
00:58:43very glossy seasoned perfectly and also a good amount of flavors I understand the point of the
00:58:52competition but we we sort of amped it up and and we want to be excited we want to see great new
00:58:57techniques but I think there's something really intrinsic about food that comforts and and makes
00:59:04you feel warmed up that's what I hoped for from my pantry and that's what this has brought to me I
00:59:13think that this is a masterfully cooked plate of food
00:59:22it was truly so special to have the first and last winners of this competition together in the
00:59:40kitchen and we couldn't be prouder of you give it up for Julie Goodwin and Nat Taipaz
00:59:45now Sarah Jamie fortunately we're about to say goodbye to a phenomenal cook each of you was left
01:00:03with opposing pantries and you produced very different dishes with them Sarah creative and bold
01:00:10Jamie classic and comforting one was a delight to eat but sadly for one of you it came down to the
01:00:23technical flaws of a very crucial element the protein which is why I'm sorry
01:00:40Sarah you're going home
01:00:58Sarah third time back in this kitchen we have seen so many sides to you and your cooking and I reckon this
01:01:08time we got the best of both I feel like it's there's something really magical about being in this
01:01:16kitchen and every single time I step foot into the kitchen everything changes and I feel like I've
01:01:24grown a lot in myself and in my cooking style and I definitely have made the most of the experience and
01:01:30it's yeah it's been really special yeah
01:01:32Sarah it's shocking you are so unique that is a pleasure watching you cooking every single dishes you came out with we are very different and I'm telling you something please do not change
01:01:37it's just a bad day in office you are so credible trust me and I'm telling you something please do not change it's just a bad day in office you are so credible trust me
01:01:58trust me you are special I really admire you thank you chef Sarah really hard to say it's time to say goodbye yeah thank you
01:02:16I'm absolutely proud of everything I've done this time around in the kitchen it's been really fun to push myself and experiment and create the next version of me
01:02:36I'm very grateful for MasterChef it's given me a really beautiful life and I'm excited I'm excited for what's about to come
01:02:44give it up for Sarah everybody
01:03:05this week on MasterChef Australia
01:03:07you can lift your lids now
01:03:09their very last chance to win immunity
01:03:13surprise
01:03:15oh shit
01:03:16comes with an incredibly tricky mystery box
01:03:20this is going to be tough
01:03:22I would spot my mystery box with anyone today
01:03:24but I can't
01:03:25I am
01:03:26and
01:03:27his culinary wonderland
01:03:30the mad genius of the South Island
01:03:33Vaughn Mabee
01:03:35will be the end of someone's MasterChef fairy tale