MasterChef Australia is a beloved reality cooking competition where amateur chefs vie for the prestigious title. In this episode, contestants face intense culinary challenges, pushing their skills and creativity to the limit. Witness the passion, pressure, and delicious dishes as the competition unfolds.
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#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
masterchef-australia cooking-competition reality-tv culinary-skills food recipes judges contestants
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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00:00:01Previously on MasterChef Australia
00:00:05It was a whole week of immunity winning challenges
00:00:11O-M-G
00:00:12It is on another level
00:00:14Wow
00:00:15Holy moly
00:00:16Holy moly
00:00:17This is a must of this
00:00:19Then
00:00:20Catastine!
00:00:24There isn't a lot of margin for error
00:00:27Congrats Ben
00:00:28Pin on your apron, immunity from the next elimination
00:00:35And
00:00:36A service challenge with a French twist
00:00:39Vive la France Jean-Christophe
00:00:41Served up revolutionary dishes
00:00:44Oh my god
00:00:45Oh my gosh
00:00:47Beautifully cooked
00:00:48A++++
00:00:50With the blue team
00:00:52And the green team
00:00:54All winning immunity from tonight's elimination
00:00:58Morning everyone!
00:00:59We get into the MasterChef kitchen and I can see Andy, Poe and Jean-Christophe behind their own benches
00:01:19Oh, what is going on?
00:01:28There's a bit of like, you know, nervousness there
00:01:30But I'm really keen to see what we do today
00:01:33Morning all, good to see you
00:01:35Morning
00:01:36Morning
00:01:37Today's elimination challenge
00:01:41Is all about
00:01:48Table side theatre
00:01:55Table side theatre
00:01:56Think about how you can add some finishing flair to your dish
00:02:07Think about how you can add some finishing flair to your dish
00:02:14To enhance the eating experience
00:02:16Before we get this show on the road
00:02:21Andy, Poe and Jean-Christophe
00:02:23Are going to show you how they add a bit of something something to their plates
00:02:27With a bit of finishing flair
00:02:29Andy
00:02:30You're first
00:02:31Got it
00:02:32So
00:02:33For my finishing flair
00:02:35I've gone with a salt baked mud crab
00:02:39Oh
00:02:40Gorge
00:02:41It's all about
00:02:42Cracking this bad boy open
00:02:47I love that noise so much
00:02:50So we're just going to score all the way around
00:02:53The salt crust
00:02:55I hope I don't have to cook that
00:02:57I've kind of done a bit of a double play here
00:02:59Because I've wrapped the crab in paper bark as well
00:03:04Oh
00:03:05Which is going to protect it from all the salt
00:03:08And then we can
00:03:12Oh
00:03:13Use your muscles
00:03:14There's a crack
00:03:15Oh
00:03:16Whoa
00:03:17Oh yes
00:03:18So package inside the package
00:03:19Layer one
00:03:20Nice
00:03:21Layer one is done
00:03:22And this is like suspense city
00:03:25Everyone's like what is going on inside here
00:03:27We'll peel all this back
00:03:36Then we would whisk this away
00:03:38Out the back
00:03:39Crack it all up
00:03:41Bring it back out
00:03:42With all of this beautiful
00:03:44Picked
00:03:46Mud crab meat
00:03:48Serve that at the table
00:03:50That's cool
00:03:51Got a comfy garlic and parsley butter
00:03:54And we're just going to go
00:03:55And douse it in that
00:04:03You guys smell what's going on
00:04:04Yeah
00:04:05So good
00:04:06So
00:04:08That is my finished salt baked mud crab
00:04:10With comfy garlic butter
00:04:12I'm blown away with eating this finishing flair
00:04:15I love that wow effect
00:04:16So I'm thinking what can I do that can really reveal the dish
00:04:21I was going to try and get a smaller bit but it's stuck together so
00:04:24That will cost you $40
00:04:26That old chestnut
00:04:28Oh my god
00:04:29It's so good
00:04:31It's just so moist
00:04:33It's only kind of just cooked through as well
00:04:35And you get all that garlic and the paper bark aroma
00:04:37Let me try
00:04:38And you're just going to have to take my word for it
00:04:40Yeah
00:04:42Watching the judges make in their own flair is really interesting
00:04:46Give it up for Andy everyone
00:04:48They're so unique to their personalities
00:04:51Like you know Andy's mud crab really suits
00:04:54So I think the take home message for me today is to showcase my personality through this flair and my dish
00:05:01Okay so mine is a thousand cut tofu flour
00:05:05So I'm going to pour a broth over it and it's just going to release all those little tentacles
00:05:10And make it look like a sea anemone
00:05:13It looks alive
00:05:15I'm not going to lie I am actually very impressed
00:05:18Oh my god
00:05:20Oh my god
00:05:22So then we just want to give it a little bit of a shake
00:05:25Oh that's so cool
00:05:26So cool
00:05:28If you've ever gone snorkeling and you've seen like a little coral just doing like you know this
00:05:33That's what it looked like
00:05:35And now I'm like damn because I have to do that on a plate
00:05:38Like come on
00:05:40Hello?
00:05:41Jean-Christophe is it time for dessert?
00:05:43Very much indeed
00:05:45What I have on the front of you is crepe suzette
00:05:48Take your pancake
00:05:51Keep smiling of course
00:05:53Just introduce a bit more alcohol
00:05:58Oh wow
00:05:59There we are
00:06:01Et voila
00:06:03Make crepe suzette
00:06:07The judges have showed everyone how they would finish a dish at the table and some flair
00:06:12I like the delicacy of Poe's flour
00:06:14I think that looks really impressive
00:06:18But who doesn't like fire?
00:06:20So that's sort of where I'm starting to lead my mind to
00:06:24We're giving you
00:06:2675 minutes
00:06:29Whoever cooks the dish that impresses us least
00:06:34Will be eliminated
00:06:38Right without further ado
00:06:40Your time starts
00:06:45Now!
00:06:51Here I'll go again
00:06:53What am I liking?
00:06:55Go
00:06:57Go there
00:06:59What am I doing?
00:07:00Oh
00:07:04I'm really interested what
00:07:06Andy and Poe said
00:07:07Oh yeah yeah yeah
00:07:08About
00:07:09It can't just
00:07:10Like it needs to add to the dish
00:07:11Yeah
00:07:12Okay
00:07:14Can't wait to see what they're doing
00:07:16Love it
00:07:17Bit of planning
00:07:18I don't want to go home today
00:07:20It's way too early in the competition
00:07:22We've only just hit top 20
00:07:24I've still got a lot of stuff to do
00:07:25And I'm still proving some things to myself I think
00:07:27The flair coming into today's cook
00:07:29It's not just about doing something funny over the top
00:07:32So just figuring out that concept is really important
00:07:35I've been within the bar world for about 18 years now
00:07:38And spent a lot of time judging competitions
00:07:41And watching people come up with different and interesting ways
00:07:44To make it more immersive
00:07:46Whether it's hand rub before you taste the drink
00:07:49Or it's burning sage
00:07:51There's plenty of ways that you can add a little bit of finishing flair
00:07:53To make you stand out
00:07:55This isn't a five hour pressure test
00:07:57But if we think smart
00:07:58We could probably come up with something absolutely silly
00:08:01Even in 75 minutes
00:08:05What a challenge
00:08:06Yes
00:08:07I love it
00:08:08It has to be a show
00:08:09It has to be spectacular
00:08:10And what we want is the wow factor
00:08:12Yeah
00:08:13We want something with substance
00:08:14Yeah
00:08:15Something with flavour
00:08:16Something with personality
00:08:17Yeah
00:08:18Something like
00:08:19We will come back for it
00:08:20Yeah
00:08:21And the confidence to be able to pull it off too
00:08:23Because when you think about it
00:08:24It's like
00:08:25This is all about connecting the front of house to the kitchen
00:08:29And done seamlessly
00:08:31For me
00:08:32I don't want to see anything superfluous
00:08:34Like I want it to have purpose
00:08:37And definitely inject flavour
00:08:39Yeah
00:08:40No naff
00:08:41Yeah no naff
00:08:42It is a really fun and exciting
00:08:43Elimination challenge
00:08:44Because there's that degree of showmanship to it
00:08:46Yeah
00:08:47I want my jaw to hit the table
00:08:48Yeah
00:08:49Oh boy
00:08:50Oh hello
00:08:51Oh
00:08:52Just a little creamy number
00:08:53Follow on the dessert
00:08:55Wow
00:08:56Okay
00:08:57I'm not a theatrical person
00:09:00I don't like being the centre of attention
00:09:02It's not my natural state
00:09:04Can I see what's happening here?
00:09:06But
00:09:07I'm going to give it a crack
00:09:09So today I'm going to do a dish called
00:09:11Home Among the Gum Trees
00:09:13And it will be a tribute to the Anzacs
00:09:15It's going to be dessert
00:09:16The elements will be plum jam
00:09:18Anzac biscuit crumb
00:09:20Rum and raisin
00:09:21Black tea ice cream
00:09:22And then a rosemary twill
00:09:24Bit of flambe
00:09:26Bit of flambe action
00:09:27Woo
00:09:28Rum and raisin good to go
00:09:29Being a firefighter
00:09:31I really want the Aussie bush to come through in this dish
00:09:34And try and get them to think about how lucky we are to live in this environment
00:09:39The flair for my dish today will be a little Anzac story that goes with the dessert
00:09:45The judges will have to crack through a piece of bark
00:09:48And I'm going to burn some gum leaves as well
00:09:51Let's go Bowie
00:09:52Let's go Bowie
00:09:58Finishing flair to me is like something interactive
00:10:01It has to be intriguing
00:10:02Something that they're, you know, captivated by
00:10:06Growing up in Delhi, you know, parents always took us out to experience all these beautiful street foods
00:10:11And when you go to a street food cart
00:10:13They're making it in front of you
00:10:15It's really intriguing watching every single step
00:10:18The way it's been constructed
00:10:20The elements that they're adding in
00:10:21And it still captivates me
00:10:23Smell those spices
00:10:24Smells really good already
00:10:26Hi Dependat
00:10:27Hi Dependat
00:10:28Hello
00:10:29You look like you're going to be doing something crispy
00:10:30What is it?
00:10:31I'm doing raj kachori
00:10:32In Delhi they call it like the king of street food
00:10:35So it's basically like a pimped up bigger version of a pani puri basically
00:10:40So a lot of flavour
00:10:41So the word factor will be what?
00:10:43To construct it I need to crack into it
00:10:45Because it's going to be like a crispy shell
00:10:47Like a hollow shell
00:10:48I'll construct it in front of you guys
00:10:50Because that's the theatre in Indian street food
00:10:52Inside will be like lots of different chutneys
00:10:55Like a nice sweet and tangy yogurt
00:10:57I've got some potatoes and chickpeas
00:10:59And then douse it in like yogurt chutneys
00:11:02Wow wow wow
00:11:03I'm excited
00:11:04I am already wowing
00:11:05So you know what?
00:11:06You've got a lot to do
00:11:07And I think you should keep going
00:11:08Thank you
00:11:09I really want the judges today to be able to feel that 10 year old Depinder
00:11:16You know standing at the window
00:11:18And watching the construction of this beautiful street food dish
00:11:21So I want to do it justice
00:11:24Ta da da da da da
00:11:26Jamie you're doing the sorbet with nitrogen
00:11:28Yeah nitro ice cream
00:11:30Nitro pear skin dust
00:11:31Yum
00:11:32I am taking a bit of a risk today
00:11:33I'm cooking something spectacular to stand out from the crowd
00:11:37But also finishing flair isn't just about being ridiculous at the table
00:11:42It has to make sense with the dish
00:11:44Jamie
00:11:45How are we doing?
00:11:46Good
00:11:47Macadamia praline
00:11:48Yep
00:11:49Pears
00:11:50What's happening?
00:11:51I'm doing a composed cheese course essentially
00:11:52That little bit at the end of the meal just before desserts you want something that balances
00:11:56Between that savoury and sweeter part of the menu
00:11:58I feel like with the concept that I want to do today
00:12:01This gave me the best opportunity
00:12:03Okay
00:12:04It does look like a concept
00:12:05There's a sketch
00:12:06We've got all kinds of things going on
00:12:07So we have Compton cheese custard
00:12:08Yeah
00:12:09I'm making a pear sorbet
00:12:10Yep
00:12:11We've then got the macadamia praline roasted off
00:12:12I've got some poached pear in some calvados
00:12:15And the piece de resistance is using this liquor
00:12:18Insert some helium
00:12:21And we're going to be eating a cloud
00:12:23Whoa
00:12:25Which means you can actually inhale the dish and then eat the dish
00:12:28So
00:12:30It sounds really interesting and exciting
00:12:34But with the amount of technique involved in this
00:12:37Pull it off and there's no way you're going anywhere
00:12:40But if you fail in any way it's straight out
00:12:44Yeah
00:12:54What's he making?
00:12:55He's got this cloud thing I can't wait to see
00:12:57Yeah it does
00:12:58Some flying calamitous cloud
00:12:59Which could be epic or it could be a complete disaster
00:13:02Yeah
00:13:04All I can say is love the courage
00:13:07Alright good luck
00:13:10Bit of a risk doing something that is pretty experimental and haven't done before
00:13:13But it's all just about execution today
00:13:16I haven't used the cloud equipment before
00:13:18Okay
00:13:19But is this the place to take a risk?
00:13:21Because you have to shine above the rest?
00:13:24Of course
00:13:25Come on
00:13:26And everyone loves bubbles
00:13:28And fingers crossed they'll be flying around the room
00:13:30And I can pass them up to the gantry
00:13:32And the judges can have a bit of fun with it
00:13:34Alright you have one hour to go
00:13:36Oh my god
00:13:37Oh my god
00:13:38Where did that 15 minutes go?
00:13:39Oh my god
00:13:40Let's go Theo
00:13:41Come on Andre
00:13:42Alright
00:13:43Rude
00:13:44Rude
00:13:45Rude
00:13:46Coming out with the whole pantry
00:13:47I swear I'm sweating like a pig
00:13:51I am a very dramatic person
00:13:53I'm very animated
00:13:55Oh god it's good oh my gosh
00:13:57I am very theatric
00:13:58Oh lord
00:13:59Oh my gosh
00:14:00Wow
00:14:01And for me I really feel like there's like endless possibilities with space
00:14:06So I want to create a dessert that's based around space
00:14:10My finishing floor is going to be dry ice to create a smoky effect
00:14:16And because I understand being theatre
00:14:19Oh my gosh
00:14:20I'm also going to make a tempered chocolate dome
00:14:24And when you crack it it should crack
00:14:27This is definitely maximalist roux
00:14:31Oh la la roux
00:14:32Oh la la roux
00:14:33Hello
00:14:34What are you doing?
00:14:35How are we?
00:14:36I am making a
00:14:38A dessert I'm calling duck matter
00:14:41So I'm taking inspo from space
00:14:44Okay
00:14:45And I'm doing a duck chocolate and coffee mousse with a caramel core
00:14:48A duck chocolate soil with orange zest
00:14:51Hazelnut ice cream
00:14:53And
00:14:54Here you go
00:14:56Yeah
00:14:57I know you're not done
00:14:58And
00:14:59No
00:15:00The last thing I want to do is like do some tempered chocolate
00:15:02So that's why I have to move fast so that I can have time to do that
00:15:05How is it going to look like?
00:15:06So it's going to look like a sphere
00:15:07Even the ice cream will be hidden under a sphere
00:15:09And I'm going to do smoke just to keep that mysterious vibe going
00:15:13When you say smoke do you mean like liquid nitrogen?
00:15:15Dry ice
00:15:16Yeah dry ice
00:15:17But flavour it in coffee so that you can get that hint of what's in the dish
00:15:19Oh
00:15:20Oh my god
00:15:21And you think you can deliver all this?
00:15:23Um I hope so
00:15:24I hope so
00:15:25I hope so
00:15:26I am moving faster than I've ever moved
00:15:27You are going to need to
00:15:28Yeah
00:15:29Thank you
00:15:30Thank you so much
00:15:31Thank you
00:15:32Timing is so paramount today for me because everything needs to have specific timings
00:15:38To set in the freeze to come down to Tam
00:15:41So that's even more pressure
00:15:43Come on Roo Roo
00:15:44Come on Roo
00:15:45But I think I can really push myself
00:15:47I know I'm a go getter
00:15:48I can do it
00:15:49Let's go Roo
00:15:50Come on Matt
00:15:51Chop chop
00:15:52I spent a lot of time in the army so rum is sort of a traditional thing that we would have
00:15:58After an Anzac day dawn service a little bit of rum in the coffee as a gunfire breakfast
00:16:02So today I'm making an Anzac themed bomb Alaska
00:16:06It's going to be an Anzac biscuit flavoured ice cream
00:16:09A little golden syrup sponge that I'm going to soak with some coffee
00:16:12I'm going to use that oat and coconut mixture and just toast that up for a little bit of a crumb
00:16:17An Italian meringue around the outside and then I'm going to flambe that at the table with some rum
00:16:23There's a few key elements to this dish
00:16:25The ice cream is really integral partly because of the flavour but also because it forms the whole foundation of the bomb Alaska
00:16:31It's going to be an Anzac biscuit flavoured ice cream
00:16:35So taking the oats, the coconut, the golden syrup and infusing that into the ice cream
00:16:39And I need to have it set in time so that I can demould it and pipe the meringue around it
00:16:46Because if I don't have it set I can't pipe meringue onto it and I don't have a dish
00:16:49I really need to nail all of these elements
00:16:52The competition's just kind of starting
00:16:54Sorry, what am I doing?
00:16:56And I would hate to go home today
00:16:58What's the matter doing?
00:16:59A bomb Alaska
00:17:00How much time?
00:17:01Because even the Italian meringue is going to take a while so you've got to start
00:17:05Don't panic
00:17:10Nice looking livers, Nez
00:17:12Let's go, Nez
00:17:13Yeah, that
00:17:15This time doing MasterChef it's definitely for myself
00:17:17Because I have some unfinished business and I have so much to prove
00:17:21Finished 15th and I feel like I left quite early last year
00:17:27The one regret was I was trying to elevate everything I do
00:17:34Since leaving MasterChef I'm spending so much time in this beautiful Sardinian restaurant
00:17:38And I'm learning really home cooked food
00:17:40So the plan this year is to stick to my flavours that I know
00:17:46So growing up I loved little picnics in the garden
00:17:50So today I'm cooking a picnic in a meadow
00:17:53So in my picnic basket I have chicken liver parfait, goat cheese mousse
00:17:57I have fig and walnut chutney and I have a selection of pickles
00:18:02My flair is I'm going to make this Sardinian crisp bread that sits on the top of my basket covering the whole dish
00:18:10And then I'm going to do karate chop for judges
00:18:13It's a very old mystery
00:18:15The flair is a big thing
00:18:16Yeah
00:18:17But because it's elimination day you want to stay safe
00:18:19So you need to nail that flavour
00:18:21Let's get cooking
00:18:22Nobody likes chicken liver, let's be honest
00:18:25Okay, oranges
00:18:26But my mum, she found the way to cook it a certain way and that we loved it
00:18:31Come on, Snit
00:18:32So she would literally trick us into eating it
00:18:34And this is that version
00:18:36Oh my goodness
00:18:37A good parfait should be creamy, salty, soft
00:18:42Go Stairs, keep pushing
00:18:44And really delicious
00:18:49Yum
00:18:50Is that the pate?
00:18:51Yes
00:18:52I'm going to put some clarified butter on top
00:18:54Chicken liver pate is maybe my favourite food of all time
00:18:57It's my favourite too
00:18:58I'm like yes
00:18:59I feel like taste-wise it's something that would keep me safe
00:19:04Can I just get this food out of your hair?
00:19:06But is that chicken liver?
00:19:08Okay anyway
00:19:09I don't want to be on TV with chicken liver in my head
00:19:12Thanks ladies
00:19:13Okay
00:19:14I can do this
00:19:15Let's go
00:19:16The pressure is up
00:19:17We want an absolute showstopper in 45 minutes
00:19:25Can you make me some scones, Tim?
00:19:27They look good for Theo
00:19:28Thank you
00:19:30What's that Andre?
00:19:31It's the base of the foam
00:19:32Oh nice
00:19:33Semolina
00:19:34Semolina
00:19:35Andre
00:19:36What are you making?
00:19:37Well first and foremost today
00:19:39It's an education on Roman history
00:19:41What?
00:19:42It's a great fire of Rome in 64 AD
00:19:45And it's an interpretation of pasta alla carbonata
00:19:49A little ravioli that's filled with pure egg yolk
00:19:52They're oozes
00:19:53We finish with guanciale
00:19:54A bit of flame of grupper
00:19:55And then I come to the rescue with a semolina foam
00:19:59All right
00:20:00All right
00:20:01Good luck being a fireman
00:20:02Thank you, thank you
00:20:04Okay, so I'm making a Greek dessert called galatopuriko tarts
00:20:07It's like phyllo and semolina custard
00:20:09We bruleed the top of it
00:20:11And then also it'll have a sugar disc with pistachios and walnuts
00:20:14That'll smash on top
00:20:15That'll smash on top
00:20:16I want to represent that like smashing the plates
00:20:19Which is good luck in Greek culture
00:20:21Today I'm making gold rush campfire beans
00:20:25My hometown's Ballarat
00:20:26So I'm inspired by the Ballarat gold rush
00:20:29Where the miners would cook their beans over the fire
00:20:31So my final flair will be red gum smoke in the cloche
00:20:35With a big reveal to the judges when they eat the dish
00:20:40There is some cool stuff happening there
00:20:43What did we miss?
00:20:44I think Jamie is essentially doing a cheese course
00:20:47He's presenting it with a pear helium flound
00:20:52Sorry, what?
00:20:53I know
00:20:54What?
00:20:55I love that he's run with this
00:20:57He's also never done it before
00:20:58Oh
00:20:59I was hoping that that wouldn't be the case
00:21:01Well, we had a good run
00:21:03The pander is doing a panipuri
00:21:06A big one too by the way
00:21:08Yeah
00:21:09And you can see clearly there's so much going on
00:21:12I think I'm okay
00:21:13I think I'm worried probably most about Rue
00:21:16Her idea sounds amazing
00:21:18She's calling it dark matter
00:21:19So it's all about space
00:21:20Yeah, she's got an entremet
00:21:23Where she's got like layer upon layer of mousse
00:21:25And ice cream and you name it
00:21:27Very Rue
00:21:28Classic Rue
00:21:29She's then going to have a tempered chocolate disc
00:21:31As well that hides everything
00:21:33It kind of looks like satin
00:21:35And we're going to crack it open
00:21:36There's going to be layers
00:21:37It's going to be dry ice
00:21:38It's going to be everything
00:21:39Sounds amazing
00:21:40But there is so much to do
00:21:42Yeah
00:21:43It sounds like a four hour pressure test
00:21:44Definitely
00:21:45I know
00:21:46My gosh
00:21:47So much sweat in my eyes
00:21:49I really feel like I have set myself a bud that may be a little bit too high
00:21:56This dish is very technical and I'm pushing myself
00:22:00Oh that's super
00:22:02But I spent so much time getting my entremet in the blast freezer
00:22:06And my hazelnut ice cream is finally in the churner
00:22:10Oh my gosh
00:22:11I still need to work on my chocolate soil
00:22:13And if I'm being honest with you
00:22:16I don't think I have enough time to do my tempered chocolate dome now
00:22:21Because I'm thinking
00:22:22I have too much to focus on
00:22:24Make your dishes memorable
00:22:26You have 30 minutes to go
00:22:28Yeah
00:22:29Come on
00:22:30Oh my gosh I'm sweating
00:22:34Yeah
00:22:35Yeah
00:22:36But if I do not get the dome done
00:22:40Part of my finishing floor is going to be a flop
00:22:45Looking amazing
00:22:46Come on
00:22:47Bru looks like she's in the weeds
00:22:48Oh my gosh
00:22:49Oh lord
00:22:51Tell us how you going are you
00:23:08How's your timing
00:23:09Oh my gosh I am flustered
00:23:10Yeah because as for usual I'm sure you're extending yourself way too much
00:23:14I feel the same
00:23:15Yeah
00:23:16But
00:23:17And do you feel like you've bitten off more than you can chew?
00:23:19Maybe
00:23:20Maybe
00:23:21Okay
00:23:22I feel like I might have
00:23:23I just have to do my crumb now and put it in the oven
00:23:25Yeah
00:23:26And my sphere I need to get that done as well
00:23:30You've got 25 minutes
00:23:31Okay
00:23:32But it's all about the flair
00:23:34I know
00:23:35So even if it tastes good and you have all your elements done
00:23:37You need to make sure it works in that beautiful way
00:23:39Thank you
00:23:40And breathe
00:23:41Okay
00:23:42Okay
00:23:43Good luck
00:23:44We're going to leave you alone
00:23:45Thanks
00:23:46I do not want to go home today
00:23:48I have just scratched the surface
00:23:51There is so much that I still want to bring
00:23:53So I feel like I just have to commit now
00:23:56Because I'm already in it
00:23:57Okay
00:23:58So I'm just going to keep pushing
00:24:00I'm going to do my dom
00:24:01I think I can do it
00:24:03Pretty much once this crumb is in the oven
00:24:05I'm just left with assembling things
00:24:07I might as well do it
00:24:08And hopefully it can make it on the plate
00:24:10Doing a spank design so I have to aim high
00:24:12I'm okay
00:24:13Yeah
00:24:14I'm going pretty good at the moment
00:24:16I've got all my elements coming together
00:24:19My dessert is inspired by the Anzacs
00:24:21And I've picked flavours I know that match that spirit
00:24:25It's going to be spectacular
00:24:27I think so
00:24:28Is it going to be like a fire
00:24:29I think so
00:24:30It's going to have a good story
00:24:31Yeah
00:24:32Yeah this is my bark
00:24:34Which is just the rosemary twill
00:24:36I really need to get the rosemary twill perfect
00:24:39It needs to look like bark because this is part of the finishing flare
00:24:43And I want them to be able to crack through and see what's underneath
00:24:47It can turn from nice caramel brown to ash in an instant
00:24:52So I'm really just focusing on watching that and pulling it out at the perfect moment
00:24:56Attention, attention, the stakes are high
00:24:59Fifteen minutes to go
00:25:04Okay
00:25:05Come on Andre
00:25:06Wow
00:25:07Andre hey
00:25:08How are you?
00:25:09Last section, how is it?
00:25:10Good
00:25:11We're getting there
00:25:12We've got to make the pasteur
00:25:13Yeah
00:25:14And then put all the elements together
00:25:15Yeah
00:25:16Foam is done
00:25:17The semolina foam is in the canister
00:25:18To put out the grappa fire
00:25:19Yeah
00:25:20We'll pay the favour at the bench today
00:25:22Oh you're absolutely
00:25:23Come on Puffle
00:25:24Theo how are we travelling?
00:25:25Hey guys
00:25:26Yeah I'm going good
00:25:27I've got my brick pastry in the oven
00:25:28Nice
00:25:29My pastry cream is done
00:25:30Okay
00:25:31I'm starting to heat up my sugar to make these sugar discs
00:25:32That we're going to break all over the top of the whole dish
00:25:35Yeah I get it
00:25:36I get it all
00:25:37I get it all
00:25:38Yeah
00:25:39I've just taken the beans out of the pressure cooker
00:25:41And they're really well cooked
00:25:43I've got these little damper savoury scones
00:25:46They're going to be a bit of a vessel to eat the beans with
00:25:48You just have to finish this off
00:25:50Get this tasting perfectly
00:25:51Get my rib meat in there
00:25:53Also got the final flair to come
00:25:54So my red gum chips smoking into the cloche
00:25:58It's a feast for the senses
00:26:01Poached, fresh, comty, macadamia, praline
00:26:07This is a cheese inspired dessert
00:26:09It's coming together exactly the way I thought about it
00:26:12Woof
00:26:13Got some work done today chef
00:26:15Custard is beautiful and smooth
00:26:17It's a celebration of that flavour of the cheese
00:26:20Delicious
00:26:22The sorbet base looks good
00:26:24It's got all the texture
00:26:26It's got different notes and different treatments of the pear
00:26:28But this piece of kit is a mystery so far
00:26:33I'm getting ready to look at this bubble machine
00:26:36And see if we can make some clouds that taste good
00:26:38What if it doesn't work?
00:26:39What if it doesn't work?
00:26:40What if it doesn't work?
00:26:41A shot of Calvados and hoping for the best
00:26:44This better be your performance of a lifetime
00:26:47You have ten minutes to go
00:26:49Yes!
00:26:50Woof
00:26:52Go Maddie
00:26:54It's hectic
00:26:55It's hectic
00:26:56I have made the ice cream
00:26:57It's in the blast chiller
00:26:58The cake's in the oven
00:27:00I've got a little crumb going on
00:27:01I'm just moving on to the Italian meringue
00:27:03Which is kind of the key thing that's going to pull this whole dish together
00:27:06That should be okay but he's got to get onto his meringue
00:27:08He's still got to make his actual Italian meringue
00:27:10The meringue is such a key component of a bomb Alaska
00:27:13It's piped out on that ice cream
00:27:15And then I'm going to flambe that at the table with some rum
00:27:18So it helps to create the theatre, that finishing flair to the dish
00:27:23So nailing this Italian meringue is going to be critical
00:27:26I hope he's got his sugar syrup done
00:27:27He hasn't even got his sugar syrup has he?
00:27:29Maybe not
00:27:31The key to making an Italian meringue is not over whipping the egg whites
00:27:35Getting your sugar syrup up to the right temperature
00:27:37And then beating that together but allowing it to cool down completely
00:27:40So it's nice and white and shiny and glossy
00:27:43I know that if I don't have this meringue ready to go
00:27:46Then I won't have a dish
00:27:47So I know that I'm really going to be pushing it for time
00:27:50I'm super worried about that
00:27:53He's still getting his Italian meringue to temp
00:27:56That takes a good ten minutes to whip
00:27:59And it's not even up to the temp yet
00:28:07I've got my chutneys ready, my yoghurt's ready
00:28:20I've got a potato chickpea mixture
00:28:22Okay
00:28:23And now I'm going to start moving onto my dough for the shell itself
00:28:26This is like meant to be a pimped up version of a paneburi
00:28:30I'm stuffing it with the chickpea flour
00:28:32I'm making sure it's nicely sealed
00:28:34Because it's really hard to get it, you know, puffy
00:28:37And sometimes you get it puffy
00:28:38And you're not doing it at the right temperature
00:28:39And it can just deflate really quickly
00:28:41Who knows?
00:28:43So it's really technical
00:28:45And if I don't have a shell to serve
00:28:48I don't have a dish because that is my dish basically
00:28:51I delicately place my dough into the oil
00:28:56I'm like crossing everything right now
00:28:59I just want it to puff
00:29:00Oh my god
00:29:04I think I'm okay
00:29:06It starts to puff up and oh my god it looks amazing
00:29:11I'm like throwing oil everywhere
00:29:14I don't want it to deflate
00:29:16Happy?
00:29:17Yeah, perfect
00:29:18So good
00:29:19So good
00:29:20Thin enough?
00:29:21I can't be too thin
00:29:22Otherwise it's going to break
00:29:23You need to keep it high to puff up
00:29:25And then low to get it crispy
00:29:27Otherwise it's going to deflate
00:29:28Wow
00:29:29I take it out
00:29:30It looks really nice and crispy
00:29:31I just want to pull it down and make sure it hardens up over time
00:29:34I'm just cross-checking all my elements
00:29:37I'm getting every single element on the plate
00:29:40I'm putting in both the chutneys into the bottles
00:29:42Because I'll be constructing it in front of the judges
00:29:45It's all fun and gays but someone is going home today
00:29:49Five minutes to go
00:29:50Come on Maddie
00:29:51Come on Maddie
00:29:52Come on Maddie
00:29:53Oh looking good Maddie
00:29:55Five minutes to go
00:29:56I think my meringue is still warm
00:29:58I know that if I don't have this meringue ready to go
00:30:02Then I won't have a dish
00:30:03I won't have a finishing flare and I'm going home
00:30:05So I make the decision to get the meringue
00:30:07It's still a little bit warm
00:30:09But put it into the piping bag
00:30:10Keep going mate
00:30:11The meringue looks a little bit grainy
00:30:16So it hasn't worked out exactly as I planned it
00:30:19I'm just hoping that I can still light it up
00:30:26That looks good Schnez
00:30:27Good job Schnez
00:30:28I get my bread out of the oven
00:30:30Oh my god bread looks great
00:30:31I'm pretty happy the way it looks
00:30:32It looks nice and crispy
00:30:34Ready to karate chop
00:30:35Okay I'm going to need to go to the garden
00:30:37And it's time to plate my picnic basket
00:30:40I'm thinking I need to make this basket spectacular
00:30:44This needs to be the most spectacular basket I've ever seen
00:30:48Schnez it looks beautiful
00:30:50This is quite what I envision
00:30:51I really love the floral arrangement
00:30:54I'm really loving what I see
00:30:55I can do this
00:30:56My mum's chicken liver parfait
00:30:59It's looking wonderful
00:31:00It's beautifully set
00:31:01I got my fig and violet jam
00:31:03Looks gorgeous
00:31:04Got my mousse ready
00:31:05Go cheese mousse
00:31:06And finally I'm sorting out my pickles
00:31:09But I'm looking around
00:31:11People are using smoke
00:31:13There's a fire
00:31:14And there's a dry ice
00:31:17Is my karate chopping bread
00:31:19Going to be enough flair
00:31:20To keep me safe today?
00:31:21Yes that looks amazing
00:31:23I'm not really sure
00:31:24But I really hope this presentation
00:31:26Flavour
00:31:27And my story
00:31:28Vows the judges
00:31:29Two minutes ago
00:31:31Beautiful one right here
00:31:32What a fortune
00:31:33Beautiful one right here
00:31:35Beautiful
00:31:36Just like you Andre
00:31:37I'm looking at the rosemary twill
00:31:40Blowing over the rolling pin
00:31:41And it's really nice and golden
00:31:43The rolling pin
00:31:44Gives it that nice curved
00:31:46Like a piece of bark has just fallen off a branch
00:31:48I've got rough hands so I'm trying not to break it
00:31:51So I'm plating up
00:31:52I've got the plum jam underneath
00:31:55Anzac biscuit crumb on top of that
00:31:58Then the ice cream
00:31:59Alright
00:32:00I gently place the twill on top
00:32:03It holds its shape
00:32:04And it covers the dish perfectly
00:32:06Oh that looks pretty
00:32:07And I think burning gum leaves
00:32:09Everyone knows that smell
00:32:11And it is the smell of home
00:32:13So hopefully I can bring that out
00:32:14Get it on the plate
00:32:16One minute to go
00:32:17Oh my gosh
00:32:19Oh my gosh
00:32:21We're about to finish this cook
00:32:23And I look at my entremé
00:32:24And I am very happy
00:32:26Okay
00:32:27I've tasted it as well
00:32:28It's very dark chocolate
00:32:30And coffee forward
00:32:31Gosh my glazes worked
00:32:33And I think it would work well
00:32:34With the coffee aroma
00:32:35Dry ice
00:32:36The best case scenario
00:32:39Is my dry ice works
00:32:41And I'll be safe from elimination
00:32:43Is everything ready Ru?
00:32:44Oh my
00:32:45Come on
00:32:46Come on
00:32:47I want to stay here so badly
00:32:49Like I don't want to go home
00:32:51Come on Ru
00:32:52Okay
00:32:53So I check on my chocolate spheres
00:32:55And they have
00:32:57But thank God
00:32:59Oh my gosh
00:33:00And I'm gonna put the tempered chocolate dome
00:33:02On top of the ice cream
00:33:03Just in case my dry ice flares failed
00:33:05I'm thinking the tempered chocolate disk
00:33:07Will save me
00:33:08Let's go
00:33:09Come on guys
00:33:10Come on
00:33:11Come on
00:33:12You have
00:33:13Ten
00:33:14Nine
00:33:15Eight
00:33:16Seven
00:33:17Six
00:33:18Five
00:33:19Four
00:33:20Three
00:33:21Two
00:33:22One
00:33:23Two
00:33:24One
00:33:25Two
00:33:26Three
00:33:28Three
00:33:29Two
00:33:30Three
00:33:31Two
00:33:32Three
00:33:33Two
00:33:34Wild
00:33:35That cook was absolutely wild
00:33:37I don't really make this kind of plated dish very often
00:33:41Even if I'm making a dessert I'm still trying to make it savoury as you can see
00:33:44But I'm really happy with the amount I got done
00:33:46Let's see how the judges think
00:33:53It is always about flavour in this kitchen but today we wanted to see your flair as well
00:33:59On the line is your spot in this competition
00:34:03First up, Dupinder
00:34:08Serving this dish up to the judges is a really special moment for me because this dish captures my childhood
00:34:14Which is my childhood
00:34:23Wow
00:34:24Wow
00:34:28Dupinder, what's your dish?
00:34:30So today I've made for you guys raj kachori
00:34:36Ready for the show when you are
00:34:37Okay
00:34:44I start to assemble my raj kachori and the judges are going to get hit by a flavour bomb with this dish
00:34:57Because there's so much going on
00:35:00These are spiced potatoes and chickpeas
00:35:02It's similar to what goes into a pani curry
00:35:05And this is like the spiced yoghurt with the vara inside it so I'm going to try and fill this up
00:35:10You've got sweet, you've got tangy, you've got savoury, salty, everything
00:35:15I'm like salivating
00:35:17I am fixated
00:35:19The yoghurt carries this dish because that's what mellows down the spiciness of the chutneys
00:35:24And it also brings a really nice texture
00:35:30I can't want it too
00:35:31On the outside
00:35:32Yeah everywhere
00:35:33That's what you get there
00:35:34Volcano
00:35:35Stump it up
00:35:36Wow
00:35:37And then boom, you've got more chutney on the top
00:35:39Oh my god
00:35:41Oh it smells so unbelievable
00:35:43Ceramic
00:35:44And then also cashmere chilli powder
00:35:46That's it
00:35:47Yep
00:35:49That looks gorgeous
00:35:58That's a little work of art
00:36:00I've had it like my entire life and even now when I go it's like making me emotional but I'm so like intrigued like when I watch it
00:36:13I don't know why I'm crying
00:36:15I've had it all my life like and I used to get the whole thing my mum and dad were like dude you're not going to be able to eat this place off
00:36:28I'm like I will and I never was able to finish it that was tiny
00:36:32But it's just so cool and you just like as a kid you just wait there and there's like a glass shield and then they've got like all these puris lined up
00:36:39Yeah
00:36:40And you're just watching them make it
00:36:42Yeah
00:36:43And it just kind of took me back
00:36:45And you've taken us there too so it's really special
00:36:47Thank you
00:36:48That's very special for me to hear
00:36:49Thank you
00:37:16There is just so much going on
00:37:20And it just works
00:37:22It just works seamlessly
00:37:26And all of your senses are going wild
00:37:28I can only explain it as like in looks and taste and texture
00:37:34It reminds me of how I describe India and that is like seamlessly chaotic
00:37:40I've never been to India so I'm a bit of a novice
00:37:43And this this lesson was a part honestly
00:37:49You know I can imagine myself anywhere in India going through the street and to have the most amazing dish
00:37:56The shell lovely crunch the yogurt the potatoes the chickpeas the right textures the chutneys are lovely
00:38:03And you are wonderful
00:38:06If Raj Keturi is the king of street food
00:38:10You're the queen
00:38:11You're the queen
00:38:18That's so good
00:38:21There is so much flavour and so many components but they are just balanced in a way that Indian street food is
00:38:29Thank you
00:38:30Thank you
00:38:31Thank you
00:38:32Thank you
00:38:33Thank you
00:38:34Thank you
00:38:35Thank you
00:38:36Thank you
00:38:37Thank you
00:38:38Oh
00:38:39Thank you
00:38:40Oh
00:38:41Thank you
00:38:42Thank you
00:38:44Jamie
00:38:48Walking my dish up to the judges and I'm nervous
00:38:51Every texture is perfect and I'm really happy with the flavours that I've created
00:38:55But finishing flair is all about wow factor these bubbles are the heart of the dish and there's still every chance this could go wrong
00:39:04And what is spectacular about this?
00:39:06So we're going to create an aromatised and flavoured cloud
00:39:11Oh well we see
00:39:13Right you do it
00:39:22I'm taking a bit of a risk today
00:39:25I haven't used the cloud equipment before
00:39:27I'm not sure if it's going to work
00:39:34Without the clouds this isn't finishing flair and I could be in trouble
00:39:55Yes
00:39:56That's so good!
00:39:57That's so good!
00:39:58That's so good!
00:39:59That's so good!
00:40:00That reminds me of you know the car stores you see the balloon men who look like that
00:40:16Yeah
00:40:17Crazy inflatable tube men
00:40:18Yeah
00:40:19Yeah
00:40:20Yeah
00:40:22So the dish I've made today is comte, macadamia and pear
00:40:27Yeah
00:40:28Well
00:40:29Please hold
00:40:30And that is exactly what it's supposed to be
00:40:34Well it worked!
00:40:35Can we have more bubbles?
00:40:36Absolutely
00:40:37Cut some just for you
00:40:38Oh
00:40:39Oh
00:40:40Oh
00:40:41Oh
00:40:42That's good!
00:40:43Just breathe it in
00:40:44I feel like I'm Alice in Wonderland
00:40:45Should we try the rest of the dip?
00:40:46Yeah
00:40:47But before we go
00:40:48Yeah
00:40:49I feel like I'm Alice in Wonderland
00:40:51Oh
00:40:52Oh
00:40:53Oh
00:40:54Oh
00:40:55Oh
00:40:56That's good!
00:40:57Oh
00:40:58That's good!
00:40:59Just breathe it in
00:41:00Oh
00:41:01Oh
00:41:02Oh
00:41:04Oh
00:41:05Oh
00:41:06Oh
00:41:07Oh
00:41:08I feel like I'm Alice in Wonderland
00:41:10Oh
00:41:11Oh
00:41:12Oh
00:41:13Oh
00:41:14Oh
00:41:15Oh
00:41:16Oh
00:41:17Oh
00:41:18Oh
00:41:19Oh
00:41:20Oh
00:41:21I
00:41:39Jamie
00:41:40You were smiling. We were smiling. They were like four-year-olds up there
00:41:45It was it was such a great thought I'm very very well executed
00:41:51The dish I love the flavors you have that beautiful richness of the custard versus the brightness of the pear
00:41:57The Calvados makes it much more adulty and fun and delicious. I
00:42:02Loved everything on the plate very cheese plattery, you know the nuts the the pear
00:42:07You haven't gone too sweet on the sorbet and the praline is nice and bitter
00:42:12In terms of just making us all giggle and put a smile on our faces and then having the flavors back it up as well
00:42:19You've done it. Thanks
00:42:21Oh
00:42:32That was so cool time for a show Andre
00:42:40What's your dish my dish is pasta a la carne bonada
00:42:44How are you going to finish your dish with flair this is a serious challenge a serious day
00:42:51So we think back to the great fires of Rome, which were in 64 AD where two-thirds of Rome burnt down
00:42:58So I'm going to flame the grupper and then we're going to call in a fireman to put it out with the semolina foam
00:43:06What are we doing there's a fire?
00:43:11Cool fire menandre
00:43:13Stop just sitting there
00:43:17You know
00:43:19Oh
00:43:23That's brilliant
00:43:29You absolutely delivered on flair so it all comes down now to how your dish tastes
00:43:35So it all comes down now to how your dish tastes
00:43:56Andre arresting performance for all the wrong reasons
00:44:05I actually think that I could see a waiter telling that story. I actually think it would work
00:44:13But as for the dish, it was flawless
00:44:16It's just so creamy it balanced out really beautifully really beautiful work
00:44:22It was very entertaining and my that is flat-out delicious and the technique in this dish is extreme
00:44:30my that pasta work is
00:44:32so
00:44:33Exquisite the egg yolk just oozed out palms and foam was light airy loved the hit of lemon
00:44:48T-bone
00:44:51All right guys join me around the campfire with my gold rush campfire beans
00:44:56It is delicious because there is dominantly beans I think they cook perfectly so we're doing that and
00:45:11And I'm delighted to be introduced to don't run you said don't dump one damper
00:45:17Damper
00:45:19So I think I got it now
00:45:21Are you going to get in the action?
00:45:23In the action
00:45:24Damper
00:45:25You do it like me damper
00:45:26Damper
00:45:27Damper
00:45:27Damper
00:45:28Tio
00:45:29I have made galak to buriko tarts
00:45:34Breaking plates is good luck
00:45:38What I saw in your eyes was defiance you're like I am staying I've never had brick pastry formed into a tart shell before and that crispiness is so unique and the custard inside is so enriched and full of those warm spices and I love that
00:45:53No we're done
00:45:54Know what is that?
00:45:55Snez you're next
00:45:57Go Snez
00:45:59Bye guys
00:46:01Go girl
00:46:03What is that?
00:46:04Ready?
00:46:05there's your neck what is that ready this is our famous this year we're ready
00:46:23for karate chop okay give us a big one so this is a picnic in a meadow I have a sardinian bread
00:46:38homemade chicken liver parfait these are a little figs and walnuts and goat cheese mousse and I have
00:46:46this in-house pickles this is your main carrier for these dishes so you can just grab it as you go and
00:46:52dip in a little bit of everything let's go it's like me date night I love that you've been really
00:47:20committed to cooking from your heart this year because I think last year you sort of started to
00:47:25stray into high-end territory you got a little bit lost and I think you've been really focused on
00:47:31bringing us a piece of your culture and I really love that about all this and I loved the buffet I
00:47:39thought it was really delicious is that a traditional style of perfect yes it's really really yum and I
00:47:46love how dense it is but I think I'm concerned in terms of the amount of theatre that was just
00:47:56cracking the bread over the picnic so I'm just a little bit worried about that for you while the
00:48:02lavash probably didn't for me deliver the theatrics that I was hoping it did it is amazing thank you
00:48:10um the amount of texture you've got through that and the seasoning on it the rosemary on it it's one
00:48:17of the best I've ever had but there are a few problems here we we wanted theatrics we were kind
00:48:23of a little bit let down with them the dish on a whole is good but was it the right dish for this
00:48:30challenge today that's the big question mark for me yeah thank you thanks guys next stop Rue please
00:48:46I am really proud of how much I did in 75 minutes presentation it looks good hello I love the flavours can
00:49:00you finish your dish please now I'm having to cross my fingers and toes that my dry ice works and I'll be
00:49:11safe from elimination so you're supposed to get the coffee flavour because we're celebrating coffee in
00:49:18this dish I am pouring my coffee and the dry ice is a flop there's no mystery here there's literally like
00:49:31one cloud of smoke I'm thinking oh my gosh my flair is gonna let me die I've called my dish dark meta I just
00:49:43wanted to focus the love that hazelnut has with coffee and dark chocolate my fate is now resting on the tempered
00:49:54chocolate dough and chocolate dough when you crack it it should crack
00:49:58in the mood to cook grab your aprons and try these delicious MasterChef approved recipes on 10 play
00:50:12this there are some
00:50:42really technical elements on your plate there like the whole caramel entremet
00:50:49situation and the glaze you're very good at my those dark chocolate caramel
00:50:57flavors but I'm not sure you pulled off the dry ice okay in the way that you
00:51:03intended yeah I try to think about how I've been served dry ice in restaurants
00:51:06before and it really overflows you know it's like it's like a misty pond yeah
00:51:12Roo your finishing flare crack unfortunately didn't crack because it's on it it's on still
00:51:21on a soft surface so the tempered chocolate need to be on a hard surface so it could actually get
00:51:26that effect of the shadow yeah so I I love that you push yourself it's really lacking a bit of
00:51:34finesse yeah yeah we're gonna have to see what happens I know thanks thanks Roo
00:51:40I am feeling so deflated my ice cream and flair has really let me down so all I keep thinking of is
00:51:54I'm going home on a dessert next up with a bit of finishing flair bow every time I go and see the
00:52:06judges for a tasting it's daunting but the dish I have here is great I know the flavors are there we've
00:52:14got some smoke I need that extra flair and that's going to come from burning gum leaves and I think
00:52:23that sensory overload of the eucalyptus smoke will really enhance the flavor of the dish smells like
00:52:31home yeah yeah fabulous what have you made it's called home among the gum trees so it's a little
00:52:41tribute to the Anzacs we've got a rosemary twill black tea rum and raisin ice cream Anzac biscuit crumb
00:52:48and then plum jam also rosemary is the symbol of remembrance you can crack into it now if you like
00:52:56picture or imagine you're in your backyard around a fire cup of tea Anzac biscuit and you're kind of
00:53:08reflecting on how lucky we are
00:53:15Beau you managed to obviously introduce me to this gum tree smoked which I have to say is quite refined I
00:53:24love it it's just gentle and this is not a gimmick the story is very important we've all respect of
00:53:31course and I love that by the way it's properly calculated and executed too so on this bless you
00:53:40I didn't know that the smoke from burning gum leaves could bring out that tang and sweetness from a plum
00:53:46jam that's just not something that I've ever had before yeah I don't I'm actually really blown away right
00:53:53now I'm a bit speechless it is really good yeah it's like one of those things where you don't think
00:54:00about it it just happens it's all natural you're in flow if this is natural tap into this like this
00:54:07is the best plate of food you've cooked by country miles it's one thing to like come up conceptually
00:54:14and have this dish but then it's another thing to just blow us away with technique well spot on thank you
00:54:19thank you
00:54:26next up Matt
00:54:34I'm just going to lightly torch it and then I'm going to bring up some rum
00:54:38and flambé it at the table
00:54:43that was all part of the theatre don't worry
00:54:44yeah
00:54:48it's time to flambé this bomb Alaska and this is just the critical part now
00:54:53I've got to impress those judges with a finishing flare
00:55:01what you want is that burning rum to sort of cover the whole meringue and I'm really nervous
00:55:07about how well this is going to work what have you made so I'm calling this dish uh the rising sun
00:55:32so when I saw you finishing I could see that your Italian meringue you hadn't whipped it right till
00:55:58cooling so it means that when you put it into a bag you've got all that heat sort of insulated
00:56:05it's going to make your meringue split and it has
00:56:12you don't get that lovely silky you know like luscious meringue it's kind of
00:56:17a bit wet to be honest um and because of that it's not getting torched properly as well so even the
00:56:24bits that have got a bit of that scorching don't have that beautiful sort of toasted marshmallow flavor
00:56:31Italian meringues take time and it just it just ran out and now we're left with you know an overly
00:56:38boozy split Italian meringue unfortunately which is a shame because the the flavor in your ice cream is delicious
00:56:45I think all four of us we're just we're concerned about the about the meringue part of the bomb alaska
00:56:53because that's what a good bomb alaska lives and dies by so it could be a downfall
00:56:59we wanted to see you pull out all the stops today what you put on the plate was just as important
00:57:21as the performance and three of you put on both a delicious dinner and an unforgettable show
00:57:29the marriage of the story you told and the flavors you created moved all of us
00:57:44depender flavor flair and all the fields we were right there with you in the streets of delhi
00:57:51that was sensational
00:57:52you're all safe well done
00:58:09as good as the food was today sadly we still need to send someone home
00:58:14we'll call your name please step forward matt
00:58:24group
00:58:29inchness
00:58:33this was not an easy decision and it was not unanimous
00:58:38all of you struggled in the execution of your finishing flair so naturally as it often does in
00:58:47this kitchen it came down to flavor
00:58:52in one of your dishes the hero element which was also the flair
00:58:57wasn't executed successfully and that it let the flavors down
00:59:02that i'm so sorry to say mate you're going home
00:59:18matt you didn't quite hit the mark today but you can walk out of here with your head held high for
00:59:23what you've brought to this competition i loved every minute of it the first time
00:59:26around i've probably loved it even more the second time around i think it's a bit liberating coming
00:59:33back um it's yeah it's just been it's been a lot of fun we've loved having you here matt
00:59:39for now it's time to say goodbye bring it in
00:59:42i'm feeling sad to be going home but it's been an amazing experience coming back competing against
00:59:59some amazing past contestants making a whole lot of new friends learning so much from the process
01:00:12i'm proud of what i've done and as a dentist i'm going to be leaving with a smile that's you know
01:00:17it's what we do this week on masterchef australia welcome to sydney there's so much packed in
01:00:29oh wow that's epic that's so cool we're bursting at the seams this is a really cool little twist
01:00:35to a mystery box and a pressure test will burst someone's bubble
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