In this episode of MasterChef Australia, aspiring home cooks face a new culinary challenge designed to test their skills and creativity. With the pressure mounting, contestants must impress the judges to avoid elimination and continue their journey towards becoming Australia's next MasterChef. Witness the passion, drama, and delicious dishes as the competition heats up.
masterchef-australia cooking-competition reality-tv food culinary-challenge judges contestants elimination
#MasterChefAustralia #Cooking #RealityTV #FullEpisode
masterchef-australia cooking-competition reality-tv food culinary-challenge judges contestants elimination
#MasterChefAustralia #Cooking #RealityTV #FullEpisode
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TVTranscript
00:00Previously on MasterChef Australia...
00:03Please welcome the one, the only, Peter Gilmore!
00:07Kirsten Tibble!
00:09Shannon Bennett!
00:11Legends Week was packed with star power.
00:15Peter Gilmore is a god amongst chefs.
00:17And Kirsten Tibble's pressure test...
00:20Chocolate and coffee caviar.
00:22...was the end of the journey for Sam.
00:25Sam, everybody!
00:25Then, Shannon Bennett whipped up a stunning 20-minute meal...
00:31Three, two, one!
00:35..and challenged them to do the same.
00:39This is so scrumptious.
00:42So delicious.
00:44It's, you know, something you could just put straight onto a restaurant menu.
00:47Well done.
00:47And it was Theo who wowed the judges...
00:50Absolutely bangin'.
00:52..and won immunity.
00:53Tonight, Tiny Cubes...
00:59..means one legendary elimination.
01:05Yes!
01:11Yes!
01:13There they are!
01:14Oh
01:38No, it's the cubes cubes of death
01:44I've seen these little cubes before and I'm like, oh my god
01:59I remember it is a such a fun challenge, but they're also very terrifying because thinking things go wrong like this
02:09It's
02:14There's no mistaking this one. It's a challenge. I'm sure you're all familiar with
02:20This is the legendary
02:23One-inch cube taste test
02:30Callum the cogs are well and truly turn it. Uh-huh. I reckon honestly, I think this is one of the most difficult challenges I've ever done in MasterChef
02:37Oh
02:44Now this is the one-inch cube taste test
02:51But
02:53Not as you know it. Oh
02:57Not everyone will be tasting today
03:02You'll be split into teams
03:04Oh
03:06And you have a big decision to make
03:09Only one person from your team will be tasting
03:14So much pressure that's right your entire team will be relying on just the one pallet
03:24Because the first person to guess incorrectly puts not only themselves
03:29But their entire team into round two
03:32One slip-up and that's it game over
03:38No pressure, right?
03:41There's always a little twist
03:44Nothing's ever straightforward
03:46Alright, let's get you into teams
03:48Oh
03:49One's here two's in the middle
03:51Three's over there
03:52We're going in teams which I feel is
03:56Worse
03:57One
03:59In a way because that's a lot of pressure on one person to carry the fate of six other people
04:06So all we know is I'll be putting my hand down for that
04:13Can I just tell you I've gone into the third round every time I've done a taste test
04:17So I'm probably not your girl
04:20Because I freak out
04:21The decision to choose captain, it's tough
04:24Obviously you're working on people's strengths
04:26That's what I mean, I'm comfortable across different cuisines I guess
04:31But you would be two
04:32Like I can do the tasting but there's so much bloody pressure on it
04:36We've done it before
04:37Yeah
04:38I think maybe someone who's done it before
04:39I agree
04:40He always feels really confident
04:41I feel really confident that Laura should do it
04:43Really?
04:44We're really relying on our team captain to save us from elimination today
04:49I hope we've chosen the right person
04:52Okay, the time has come
04:53Team one, who have you chosen?
04:55Our man
04:56Our man
04:57Jamie
04:59Jamie you've never played this challenge before
05:01Yeah
05:02Fresh eyes
05:03Do you rate your palate?
05:04Yeah
05:06I mean I do live in the world of wine at the moment
05:09And really sort of train my palate every day
05:12It's very different but it's still flavour, it's still texture
05:16Team number two
05:18Who's got the title?
05:19Audra
05:20Audra
05:22Audra
05:23Why have you chosen Audra?
05:24I think
05:25She's probably got the most amount of experience
05:27Like tasting a lot of different cuisines
05:30Right
05:31So we think she's the best possible choice
05:33I'm also the oldest
05:35I think that's what she was getting at
05:36In the group
05:38Team three, who are we going?
05:40Laura
05:42What was the thing that got you over the line?
05:44Callum absolutely threw me into this one
05:47A lot of
05:49So Dash, Callum and I have all done this before
05:51So it was just a consensus of one of us would do it
05:54And happy to
05:56Here's how it's going to work
05:59Jamie
06:00Audra
06:01Laura
06:03There are a total of 80 ingredients up here
06:07You're going to take it in turns tasting them
06:10If you guess right
06:12You keep playing
06:14If you guess wrong
06:16Team will be cooking in round two
06:18Shit
06:20Where somebody will be going home
06:23This one is tough
06:25Yeah
06:27So, good luck
06:30Okay, let the one inch cube test begin
06:34First up
06:36Jamie
06:37For team number one
06:41I think I've got a good palate
06:43But food and drink
06:45Is a multi-sensory experience
06:47Taking sight out of the equation
06:50Is massive
06:52Your mind just wanders
06:54And you can easily make mistakes
06:56So, I'm dreading the fact that I'm blindfolded
07:00I'm tasting and I'm responsible
07:02For all the people behind me
07:04So I pick up the cube
07:06And it's tacky
07:07It's tacky
07:08And rubbery
07:10Take your time mate
07:12Smell it
07:14It's not giving off a huge amount
07:16So I don't think it's anything fresh
07:18Take a bite
07:21Is it licorice?
07:23You're correct
07:25It's licorice
07:26My God
07:28Audra, you're up
07:33Coming in hot
07:36All I can hear is my heart
07:38It's beating a million times louder than it normally does
07:41Got it?
07:42Ugh
07:46So I get this cube
07:48It feels weird
07:49It's almost kind of
07:50It is moist
07:52It's a vegetable
07:55Is it?
07:56And it's so familiar
07:58But I just can't see it
07:59Oh my God
08:00It's at the back of my mind
08:06Tomato
08:08Tomato
08:09Tomato
08:10Tomato
08:11Tomato
08:12Tomato, you're correct
08:14Woo
08:16Nice, Olga
08:18You know, it feels so good
08:20I just feel like a million bucks
08:22I feel like the saviour
08:24Laura
08:26Coming in
08:35Sorry
08:37It's a funny little cube
08:38Mmm
08:41What are you tasting?
08:43Definitely chocolate
08:46Is that your answer?
08:49Mmm, chocolate
08:51We'll accept chocolate
08:52Well done
08:57I will happily take chocolate as my first cube
08:59I feel like though we're starting easy
09:01And that's the terrifying thing here
09:03Round two
09:05Jamie, you first
09:08It's apple
09:09Apple
09:10Apple is correct
09:11Well done
09:13Audrey, you're next
09:14It's a fruit
09:15It's a fruit
09:17My favourite fruit in the whole white world, mango
09:22Mangoes is correct
09:23Well done, Laura
09:24Laura, it's your turn
09:26Watermelon
09:27Watermelon
09:28That was very quick, watermelon is correct
09:32Well done, Laura
09:33All right
09:34Jamie, ready for round three?
09:35Sure
09:36Sure
09:37One
09:38Two
09:39One
09:40Two
09:42Two
09:43Three
09:44Two
09:45Two
09:46Two
09:47One
09:48Two
09:49Two
09:50Three
09:51All right, Jamie, ready for round three?
09:57Sure.
10:11Um, this is actually my son's favourite ingredient at the moment
10:17because I find bite marks out of the fridge all the time.
10:20Butter.
10:21Butter is correct.
10:22Yeah!
10:24I'll give you a towel.
10:34Ah, beautiful.
10:37Ginger.
10:39That's correct.
10:40Ginger is correct.
10:43All right, let's go, Laura.
10:44You're up next.
10:47Coming in slowly.
10:52Oh.
10:54What does it feel like?
10:56Um, that feels really odd.
11:00Oh.
11:01As I start to smell it, there's nothing coming off this cube.
11:10Pressure is definitely on.
11:11I'm starting to feel like my heart's racing a little bit faster, for sure.
11:16Oh.
11:17That feels like fake.
11:19That's...
11:20Mushrooms.
11:29Mushrooms is correct.
11:30I'm just going to smell it.
11:31I'm just going to smell it.
11:31Oh.
11:32Freaking love raw mushrooms.
11:33They are so naughty and so delicious, and it's just a huge relief to get this one.
11:40So far, so good, everybody.
11:41Ready?
11:42Now, it's round four.
11:51That's pineapple.
11:52Pineapple.
11:53Pineapple is correct.
11:54Yeah!
11:55Woo!
11:56Woo!
11:57Woo!
11:58Woo!
11:59Woo!
12:00Woo!
12:01Woo!
12:02Woo!
12:03Woo!
12:04Woo!
12:05Woo!
12:06Woo!
12:07Woo!
12:08Woo!
12:09Woo!
12:10Woo!
12:11Woo!
12:12Oh, it's got this really intense textures.
12:15Oh, my God.
12:18Woo!
12:19Woo!
12:20Woo!
12:21Woo!
12:22Woo!
12:23Woo!
12:24Woo!
12:25Woo!
12:26That's correct, Laura.
12:27It's parmesan cheese.
12:28Woo!
12:29Woo!
12:30Woo!
12:31Woo!
12:32Woo!
12:33Woo!
12:34Woo!
12:35Woo!
12:36Woo!
12:37Woo!
12:38Woo!
12:39Woo!
12:40Woo!
12:41Woo!
12:42Woo!
12:43Woo!
12:44Woo!
12:45Woo!
12:46Woo!
12:47Woo!
12:48Woo!
12:49Woo!
12:50Woo!
12:51Woo!
12:52Woo!
12:53Woo!
12:54Woo!
12:55Woo!
12:56Woo!
12:57Woo!
12:58Woo!
12:59Woo!
13:00Woo!
13:01Woo!
13:02Woo!
13:03Woo!
13:04Woo!
13:05Woo!
13:06Woo!
13:07Woo!
13:08Woo!
13:09It's not a black fruit because it doesn't have that same kind of flavour.
13:20It's in the red fruit category.
13:25What's the grunt name?
13:39Got into my own head, and all I can think about is my team's depending on me.
13:49My reputation is on the line.
13:55But I'm really unsure.
13:57Where's your mind going?
14:01Stone fruit.
14:09Is it plum?
14:14Final answer?
14:15Yeah.
14:19Plum?
14:24Is incorrect.
14:31The answer is strawberry.
14:35I'm so sorry, Jamie.
14:36Jamie, that means that you and the whole of your team are heading into round two.
14:40It's OK, Jamie.
14:41Let's go.
14:46I see how Jamie's devastated, and I can see he's, like, feeling bad for us.
14:53But we're going into elimination.
14:55I'm looking around my team, and everyone's good, strong cooks, chefs.
15:00It's going to be really hard, so I'm feeling very shaky.
15:06All right, guys, in this round, you can cook anything you like.
15:11But your pantry is made up of all of the ingredients from round one.
15:18Nothing more, nothing less.
15:21So you need to make the most of what's on offer.
15:24You've got a selection of proteins.
15:28Chicken, lobster, duck.
15:30There's things like pumpkin, corn, milk, fennel, and peanuts.
15:35But you'll notice there's also ingredients missing.
15:39There's no herbs, no sugar, and no condiments.
15:43You'll have 75 minutes.
15:45The dish that impresses us the least will send it to my car home.
15:53We all ready?
15:56Well, you better be, because your time starts now.
16:01Oh, my goodness.
16:02Oh, sorry, sorry, sorry, lovely.
16:05Come on, guys.
16:06Oh, my goodness.
16:06I need a lot of fennel, a lot of fennel.
16:11It's like a sundae at the shops.
16:12Excuse me, sorry.
16:12Please, take it.
16:13When I'm looking at the ingredients, I'm just scanning.
16:18The octopus, the tuna's saying hello,
16:22the brazaola's going, hello, hello, I'm over here,
16:25and then trying to pick up dishes and recipes in my head.
16:29But there's a lot of core ingredients that are missing.
16:31So there's vinegars missing, there's herbs missing.
16:34So it's hard to complete a conceptual dish.
16:36Let me work through this.
16:37Duh, duh, duh, duh.
16:40And then I end up going,
16:41bring it back to base carrots and corn.
16:46Interesting.
16:48We always try and work out what you're doing
16:50with every handful you take.
16:56Let's go, Andre.
16:58Nice, let's go.
17:01Today I'm doing a dish that's inspired by twisties.
17:07So it's a little twist of pasta called troffier.
17:10In this case, I'm going to call them twisties.
17:12And we're doing a corn twistie
17:15and a carrot twistie pasta with a puree
17:17and then a little peanut verde and a bernoisette.
17:23So this is literally going to look like
17:25that I've scattered twisties on a plate.
17:28You're doing a juice cleanse, mate.
17:30It's a juice bar.
17:31All right.
17:33Carrot is the cheese
17:35and the chicken twisties,
17:37the corn of the twisties.
17:43It's a fun, vibrant dish.
17:45It's unique.
17:46But it takes a little bit of skill
17:47and technique to do pasta.
17:50A little bit more flour.
17:51Hopefully it's enough to keep me in the competition.
17:58Pantry's closed, garden's closed.
18:00All they have are the 80 ingredients
18:03that just a moment ago were tiny little cubes.
18:06And that's the problem.
18:07They don't have everything they want.
18:09So there are some limitations.
18:11But it really will make them think.
18:14I always think these second cooks
18:15are actually such a great opportunity.
18:18I kind of looked forward to them
18:19because it was an opportunity for me
18:21to do something that I thought
18:23might make me stand out.
18:26You're a mad woman.
18:27I look forward to round twos in elimination.
18:30And standing out on elimination as well.
18:32Only serve home.
18:33And that is why we love you.
18:39Let's go, Snash.
18:40Yeah, thanks, guys.
18:42It's very early in this competition
18:43and a lot of people are already
18:45kind of coming through as a very strong cook.
18:47I really need to live my game.
18:50This time, you know what?
18:51I'm going to go all out.
18:54I saw fresh yeast and fennel.
18:56And I'm thinking of going of this gutsy dish
18:58from my hometown.
19:00It's called kumurac.
19:02Kumurac.
19:02This is my mom's specialty.
19:05And it's usually made with that
19:06just green part of the fennel
19:08with orange zest, potatoes,
19:11and smoked bachetta.
19:13When you eat it with the bread,
19:14it's just phenomenal.
19:15It's only done in certain villages.
19:17It's either you love it or hate it.
19:19So God help me.
19:21My dish is 90% of fennel.
19:23It's very anisid.
19:25It's quite strong.
19:26It's very fragrant.
19:27Could be very overpowering.
19:29Oh, that smells really good, Snash.
19:31It's very risky to take a risk
19:33in actual elimination.
19:35If I do go home on this dish,
19:37I know I'm pushed myself.
19:39I hope I don't because my mum
19:41will be like,
19:41never come back again.
19:49Andy.
19:49Yo.
19:52Andy.
19:53Do you get marshmallow over licorice?
19:56You can have both.
19:57Both.
19:57Oh, there you go.
19:57You can have both.
20:01Hey, Tim.
20:02Hey, Andy.
20:03How you feeling, first of all?
20:04It's all along the lines today.
20:06There's no room for error.
20:08What are you doing?
20:09Pork and apple.
20:10Pork and apple.
20:11Classic for a rosy.
20:11It's a combo.
20:12But, so I've got...
20:13So you've got the belly.
20:14I've got the roasted pork belly
20:16on an apple and fennel trivet
20:19that I want to turn into
20:21an awesome apple sauce
20:22once those pork juices run down.
20:24Yep.
20:24I'm doing a parsnip and apple puree
20:26and I'm doing some pickled apple.
20:29I've got to ask some questions
20:30about the pork, right?
20:32Yeah.
20:32We're getting crispy skin.
20:34Yes.
20:35And beautifully juicy meat.
20:37Yes.
20:38I've got my pork belly in squares
20:40because obviously a big piece
20:41isn't going to cook in time.
20:42Right.
20:42So obviously pressure
20:43to get that skin nice and crispy.
20:45There's no excuse.
20:46That's what I want it to do today.
20:48That is a promise.
20:51That's my promise to you.
20:53Just shaking on it.
20:55You've got to deliver good luck.
20:56Thanks, Andy.
20:57This is back to win.
20:58This isn't my first rodeo in the kitchen.
21:02I know this pork belly needs to be perfect.
21:08It's everyone for themselves now.
21:09You've got one hour to go.
21:11Come on, guys.
21:13Come on, guys.
21:14Come on, Tim.
21:15Come on, Tim.
21:18Oh, double hands, Andre.
21:19Double handers.
21:20You know, I've got two.
21:21Maybe as well do something with the other one.
21:22Exactly.
21:24Interesting to see how much pressure
21:27he puts on himself.
21:29Because I feel like he might feel
21:30obviously responsible.
21:32Yeah.
21:33I'm feeling embarrassment.
21:34I'm feeling disappointment and guilt
21:37because currently my entire world is in wine
21:42and your responsibility is to train your palate
21:46to understand different fruits,
21:49different flavours, different aromas.
21:51Let's go, mate.
21:52Go, Jamie.
21:54Come on, mate.
21:54I feel like making such a simple mistake
21:57has affected my confidence
21:58and I'm feeling the pressure.
22:01I've picked up a load of ingredients,
22:04but now I'm doubting myself and what I'm doing.
22:07Calm down.
22:08Good, Jamie?
22:09It's really overwhelming
22:12because at the end of the day,
22:15whoever goes home today
22:18rests on my shoulders.
22:24I've let them all down.
22:25Now I'm doubting myself and what I'm doing.
22:42You managed to solo it, yeah?
22:48Don't worry.
22:48Mr. And I've made some mistakes in the past, yeah?
22:51It happened, you know?
22:52Sometimes when it's simple,
22:54it can be a bit of an issue.
22:56Just move on.
22:57Nobody would, you know, do your best.
22:58I feel terrible,
23:00but John Christophe is right.
23:02I need to remember why I'm here.
23:04It was the exposure to so much cuisine
23:07when I was on here the first time
23:09that led me down this path
23:11that gave me something that I love.
23:13Come on, Jamie!
23:15I opened my restaurant, Alba,
23:16and it was me in venue form, I would say.
23:21It was unabashedly loud, in your face,
23:25but there was a care and attention
23:27that we put into everything.
23:30Beautiful, Jamie.
23:31We're getting there.
23:34And the opportunity to come back into this kitchen
23:37and re-find that little bit of inspiration
23:41that I took out last time,
23:43I don't want that to end now.
23:46I need to shake off the mistake from the first round
23:49and prove that I do deserve to be here.
23:51Do you want pudding?
23:51Come on, Jamie!
23:54I see the duck,
23:55and I see a big bowl of oranges.
23:58It just clicks.
24:00Duck a l'orange.
24:00If I can pound enough flavour
24:02into this duck and orange sauce,
24:03and cook the duck beautifully,
24:05I think that that's enough to get me through today.
24:09I'm feeling good, actually.
24:12Picturing myself in my kitchen at home,
24:14cooking dinner for the fam,
24:15and if I do that,
24:16I should stay on track.
24:18Good job, Steffi.
24:19You're killing it.
24:20I call myself the frugal foodie
24:25because I really love to create family-friendly,
24:30easy, delicious meals.
24:32So that's what I'm going to do today.
24:34Let's go, Steffi.
24:35Thanks, love.
24:36First thing I need to cook my pork belly.
24:39Good to see the airfire, Steffi.
24:40I know, right?
24:41You've got to rip it out, right?
24:43It is quite a big piece of pork belly,
24:47but I think I should be able to render down
24:50that fat in the airfryer,
24:52and it still should be tasty and delicious.
24:55Woo!
24:56Steffi.
24:57I feel like this is your favourite bench up the back.
25:05I love it.
25:05Yeah.
25:06Tell me what you're making.
25:07Sticking to what I know,
25:09pork belly with an Asian-style caramel
25:11and fennel, apple and celery at slaw.
25:15And you've got some belacha on there?
25:16I do, I do.
25:17So I'm going to use the belacham in my caramel sauce
25:20because I would normally use fish sauce.
25:22Good idea, but it's a lot more powerful.
25:25I mean, I want it to be funky,
25:26but, you know, there's funky and there's funky, right?
25:29Yeah, yeah, yeah, exactly.
25:30So I think the two things that I would be most worried about
25:32is making sure that pork's cooked perfectly
25:35and that you balance that sauce perfectly with the belacham
25:37because that is very, very strong flavour.
25:40It's yummy, though, right?
25:41Thank you, Po.
25:45How's our tasting, Steph?
25:47I'm just going to add a little bit more.
25:48Yeah, OK.
25:51Good.
25:52It's really punchy, which I love.
25:54I like to push things to the limit with these things,
25:59so I just hope everybody else likes that as well.
26:03Ciao.
26:04Ciao.
26:05Matt, Matteo, what are you making?
26:09Pasta.
26:10I thought I'd do something different and make pasta.
26:12Yes!
26:14He's back.
26:16Yeah, I think definitely an elimination.
26:18If you don't play to your strengths,
26:19if you try and be creative now,
26:21that's a recipe for disaster.
26:23I'm going to make filled tortellini
26:25with potato, karser flies,
26:28and then a little mushroom kind of cappuccino-y broth
26:31that goes with it.
26:33Pasta has been a comfort for me
26:35in this competition previously
26:37and even this time round.
26:42Everybody, you have 45 minutes to go!
26:45All right!
26:47Good luck!
26:47Come on!
26:57Feed after me.
26:59One chubby bobby.
27:01Chubby bobby?
27:02Mm-hmm.
27:03Don't do it.
27:05One chubby bobby.
27:07Two chubby bobby.
27:12Two chubby bobby.
27:15Hi, Jim.
27:19Oh, my son, it's lovely.
27:23Yay!
27:26Someone's baking again.
27:29Let's go, Snagy.
27:30Yes, girl.
27:31Yeah, thanks, buddy.
27:32Appreciate it.
27:33Snag.
27:34Snag, how are you?
27:35Hi.
27:35I'm good.
27:36What are you doing?
27:38It's called komorat.
27:40What is it?
27:41It is like this very aniseed broth
27:43with a smoked pancetta inside.
27:45Okay.
27:45Also, you want to have some bread with it.
27:48It's like something completely different.
27:51And if my mum hears me now,
27:52she'll probably be like,
27:53oh, my God.
27:53I guarantee she's watching.
27:54This is her specialty.
27:56And she makes it in a very old traditional way
27:58only using the green part of this.
28:00Wow.
28:00So it's very aniseed, very...
28:02Yeah.
28:02It's pretty much fennel, 90% of the dish.
28:05But it's a big risk.
28:07That's very much either you love it or hate it.
28:10All right.
28:10Well, it's amazing you're bringing it to the MasterChef kitchen.
28:12Yes.
28:12But you're really going out on a limb here, Matt.
28:14I know.
28:15Massively.
28:15Come on, Snagy.
28:16Thank you so much, guys.
28:17Appreciate it.
28:17Oh, my God.
28:18What am I doing?
28:21India and Sophia questioning my dish.
28:24And the more I think about this dish,
28:27the more I remember that people actually
28:29that don't love this dish.
28:32So I remember my sisters,
28:33they would always leave the house when mum cooks it.
28:35They could not stand it.
28:37I don't know how does my brain work
28:38and why did I go for this?
28:41And really a bit upset at myself.
28:44But then again, there's no coming back now.
28:46I started with this dish and I'm going to punch it through.
28:49There's no time to change it now.
28:51You just need to stick to it and you need to nail it.
28:53Very worried.
28:57And just like that, there's only 13 minutes left.
29:01Let's go!
29:01Let's go!
29:06All right.
29:07You're doing that.
29:09So you're doing that.
29:10I'm making twisties or truffier.
29:12A pasta with corn and carrot,
29:16a little carrot puree,
29:18a little peanut verde
29:19and lime bournoisette.
29:22Andre, what are you doing?
29:24Truffier twisties.
29:25So I'll be hand making them.
29:27Nice!
29:28With the edge.
29:29With the edge of my hand.
29:30Yeah, yeah, yeah, yeah.
29:30Big fat twisties.
29:32Truffier.
29:33They'll take a long time.
29:35They do.
29:36Good luck.
29:38Yeah.
29:38Yeah.
29:38I need to start making this pasta shape
29:42because that's going to evaporate that time.
29:45Trying to get into rhythm.
29:46It's actually quite hard to do.
29:48You've got to get a feel
29:49and then you get on a rhythm
29:50and then you think you've got it
29:51and then you stuff on up
29:52and then you go back to scratch again.
29:54Like, it's all about rhythm and feel, yeah?
29:57Love pasta, caress the pasta.
29:59There you go.
30:01Wow.
30:02It's very unusual to see that.
30:05It's fantastic.
30:06It's very hard to do, sir.
30:08Even my grandmother was trying to do that.
30:10I remember when I was a kid.
30:12Oh, that's a good one.
30:13From the back of her hand.
30:15Oh, my God.
30:16Flashback to me.
30:17Thank you for that, by the way.
30:19It's beautiful.
30:22Started with a juice bar
30:23and now it's a pasta bar.
30:26Oh, that's a good one, too.
30:33My pork's in the oven.
30:35I've got my pickled apples pickling away.
30:38My puree's nearly ready to go.
30:48How's the pork, Timmy?
30:50It's cooked.
30:51It hasn't crackled.
30:52My pork's done,
30:53but the skin is nowhere near crispy.
30:56These are going back in.
31:04Are they going back in?
31:06The pork's cooked,
31:08but I don't want to over-risk cooking the pork,
31:10but it's that skin.
31:14Obviously, it'd be nice to have longer in the oven,
31:17but I just don't want to risk overcooking
31:19that beautiful pork underneath.
31:20It's that delicate balance
31:22of getting that crispy.
31:25Yeah.
31:25Can I ask?
31:26Yeah.
31:28Is there a plan B?
31:32Because you are risking
31:33your whole competition.
31:38Is there a plan B?
31:39It's all I'll ask.
31:40Is there a plan B?
31:53Because you are risking
31:54your whole competition.
31:57Yeah.
31:57Come on.
31:57Yeah, thank you.
31:58Let's go, Tim.
32:00Let's go, Tim.
32:01I can't afford to put it back in the oven
32:03because then the pork will overcook.
32:05Keep going, mate.
32:07And then light bulb moment.
32:09Just going to put the skin
32:11just in the hot oil
32:12just to deep fry the skin.
32:15Nice.
32:15Nice, mate.
32:16I need to make this work.
32:20I think I can still get it crispy.
32:22I can still save it.
32:24Is it working?
32:30We can feel the tension.
32:3315 minutes to go.
32:34Woo!
32:35Woo!
32:36Come on, guys!
32:38We've done this!
32:40Come on!
32:42Come on, guys!
32:44Very silky, Jamie.
32:46Yeah.
32:47Just finish it off.
32:48Little bit of butter.
32:49Nice work, mate.
32:50Duck's now in the oven.
32:52My sauce is still roasting.
32:54Puree's nearly done.
32:55I think I'm good.
32:56I think I'm good.
32:56You make sure that it's not overcooked, yeah?
33:12Oui.
33:13Are you sure?
33:18Use your fingers.
33:20It's over.
33:20Use your fingers.
33:21It's over.
33:22What's wrong with it?
33:27I think we're slightly over.
33:28Oh!
33:29One job.
33:30No, Jamie.
33:33So far today, I couldn't pick a strawberry.
33:36I've put my team into elimination.
33:38And I've overcooked my duck.
33:41Like, this day couldn't get any worse.
33:43Are you happy?
33:45I'm not.
33:45What?
33:46Oh.
33:47Yeah.
33:48I don't think there's time to break down another duck, get it in a pan, and get it in the oven.
33:54You're going to do it again, Jamie?
33:56I'm going to cook another one.
33:57But, can't change it.
33:59Just got to go.
34:01Yeah.
34:01Yeah, good idea, Jamie.
34:02Good one, mate.
34:04I don't know whether it's going to be rested.
34:05I don't know whether it's going to be perfect, but it's going to be better than overcooked.
34:09So, you just got to go to work.
34:12Silly dilly.
34:15How are the mushrooms going, Matty?
34:17So much flavour.
34:19It's pretty simple.
34:19It's got a very strong mushroom flavour, but that's the flavour that I'm looking for.
34:25Let's go, Matt.
34:26That's it.
34:27I need to start rolling out those tortellini and making them perfect.
34:31They look really nice.
34:34Airfryer queen right there.
34:37I know, right?
34:39Steph's my name.
34:40Airfryer's my game.
34:43I've tasted my caramel sauce now that it's finished.
34:47It is strong.
34:48Like, it's punchy.
34:49But that's how I want it to be.
34:56Look, I'm looking at this piece of pork belly that I've got.
34:59It's a lovely square shape, and I think it's going to look really nice on this beautiful plate that I've picked out.
35:05Pretty plate, huh?
35:06That's going to look incredible.
35:08Looking at this plate, I think it is a really accurate representation of the kind of food that I love to cook.
35:15It's quick, easy, simple and delicious.
35:17Your dishes need to be ready in five minutes!
35:21Oh, that's a good sound.
35:29Nice sound, Timmy.
35:30This is it.
35:32If this isn't crispy, I'm going home.
35:36I'm still worried about it.
35:38Yeah.
35:38It was, like, just, like, just starting.
35:42Keep pushing!
35:44Three minutes to go!
35:45Let's go!
35:46Let's go!
35:46Pasta masterclass.
35:48Pasta masterclass.
35:51My pasta is plump.
35:53It's singing Pavarotti to me out of the pan.
35:55It's saying, come, take me out.
35:58And ready to plate it up.
36:01Puree, very sweet from the carrot.
36:04Junctuous, seasoned.
36:06There's a little bit of acidity in there.
36:07We just plate that down first.
36:11Bellissimo, Andre.
36:13Peanut verde on top of the pasta dish.
36:16Benoisette.
36:17Ping, it's ready.
36:18Smash of lime.
36:20Pour it into a jug.
36:21Stand back.
36:22Ready to go.
36:23But I've done a dish which I think is fun and happy.
36:27And that's what I want to play in the competition.
36:29Just be happy and have fun.
36:30Nice, Des.
36:35A few minutes to go, I'm like with my bare hands
36:37pulling the bread out of the oven,
36:39putting this little basket.
36:42I need a plate.
36:43So, starting with all these layers.
36:45Smoked pancetta on the bottom.
36:47That stew on top.
36:49I'm putting that slow-roasted fennel
36:51on the top of my dish.
36:54And I'm going to finish it off with my broth.
36:57I'm feeling a pressure.
36:58I'm really questioning it.
37:00Absolutely, I want to do my mum.
37:01Proud.
37:02And I love this dish myself.
37:04Nice.
37:05Watch your time.
37:06But then what if the judges are like
37:08that 50% of people they hate it?
37:11You need to have one to try, hey?
37:14One minute to go!
37:20Nice work.
37:24Where's your duck, Jamie?
37:27I pull my duck out
37:28and I'm waiting.
37:30I'm looking at the clock.
37:32Go, buddy!
37:33What are you doing?
37:34Go, I'm a plate!
37:35Go, I'm a plate!
37:36I'm a plate!
37:38The rest of my plate is sorted.
37:41I'm MasterChef Life's riding on this piece of duck,
37:43being ready in the last 35 seconds, so...
37:46I'm not in a good way at the moment.
37:50Jamie, you're killing me, man.
37:52You reckon you're stressed.
37:53Time is up in ten!
37:57Nine!
37:59Eight!
38:00Seven!
38:01Nine!
38:01Six!
38:01Six!
38:04Jamie, get it on the plate!
38:07Four!
38:07Come on, Jamie!
38:09Three!
38:10Come on, Jamie!
38:11Two!
38:11Five!
38:12Five!
38:13Awesome!
38:14Woo!
38:15Woo!
38:16Woo!
38:17Woo!
38:18Woo!
38:19Nice work, guys.
38:20Oh, I'm exhausted.
38:21I'm exhausted.
38:22Woo!
38:23Woo!
38:24Nice!
38:25Woo!
38:26Woo!
38:27Woo!
38:28Woo!
38:29Woo!
38:30Woo!
38:31How'd you go, legend?
38:32Ah, frickin' beautiful.
38:33It looks great.
38:34It's all right?
38:35I think the duck's perfectly pink.
38:37I just think that it hasn't rested long enough.
38:41And I think that that's every chance for me to go home.
38:45Wow.
38:46Wow.
38:47Wow.
38:48What's it?
38:49That's the chicken.
38:50What's it?
38:51Yeah, I think it's a very nice fish.
38:52I don't know anything.
38:53What's the best fish you've got?
38:58I love this fish.
38:59Snow's!
39:00Snow's!
39:01Tell us what did you cook?
39:03So I made kumurac.
39:10Which is this, like, very, very old traditional dish,
39:14which almost no one ever makes it again and more I think about is more I'm
39:21questioning myself what have I done
39:25what are you questioning so I'm questioning because since I finish this
39:30cook I actually keep thinking of all the people that hate this dish can you
39:37please finish it so sick please thank you
39:44thank you thank you thank you thank you there's a lot riding on this and when
39:53there's a sitting there gone I know people that love this but the majority
39:58of people hate this that's a bit scary
40:14are you kidding
40:38well sign me up to the very small percentage of people who absolutely love that dish are you
40:47joking that is insanely good at cooking all of the vegetables are cooked so well still holding their
40:59shape which is really important with being able to really highlight the fennel it is smoky sweet and a
41:07seed deliciousness for me this is the type of dish who bring people together yes yes yes absolutely the
41:19fennel stew is so delicious so perfectly balanced the sweetness of the fennel the smokiness of the
41:28bacon and then acidity I could just have the hugest bowl of that I just want her to know how good this
41:38is and I want to see that confidence be built and carried through further into this competition so we can
41:43eat more food like that see on the flip I'm really happy with everything on the plate I know there's
41:55a few risks that I've taken I haven't cut into that pork so I don't know what it's like in the middle
42:00and that Bellasham sauce I've balanced it out to how I would like it but I guess it depends
42:09whether those flavors are too strong or not for other people well first tell us what you've made
42:17I have made crispy pork belly a caramel with belsham paste some lime and some roasted cracked pepper
42:27and then the slaw is celeriac fennel and green apple
42:32thank you sir thanks Steph thank you so much okay let's have a look
42:44whoa nice to slice it very easy it's good
42:50it's good texture on the sauce
42:56it's good
42:59it's good
43:01Um, tough one, because I loved her confidence,
43:27but I feel like this one's gone a little bit pear-shaped.
43:31I'll start with the sauce.
43:34Great intentions.
43:35And I can see where her head was going.
43:37Fish sauce has that beautiful umami funk.
43:40So does Balachon, but it is so much more powerful, and I feel like it is overloaded in that caramel
43:48sauce.
43:49I've actually liked the slow, the right proportion.
43:55It's fresh, it's crunchy, it's sliced properly.
43:58Now, down to the pork.
44:01When you're dealing with pork belly, I mean pork in general, but when it's pork belly, you've
44:07got to make sure that there is no part where there's too much fat.
44:11And this one, sadly, had far more fat contents on meat.
44:16I feel like Steph might have fallen into a trap of seeing familiar things that she knew how
44:23to execute in a short amount of time with an appliance that she knows how to use well.
44:29But I think she failed to look at the ingredient.
44:33Like, even if you're really familiar with using pork belly, you have to look at that particular
44:38cut.
44:39Whether there's too much fat for you to render in that way.
44:43And I think she just went into auto.
44:45Yeah.
44:46So I'm really worried.
44:47Hi, Tim.
44:48Hi, guys.
44:49Hi, Tim.
44:50G'day, guys.
44:51G'day, guys.
44:52Oh, we've got a bit of tableside theatre.
44:56Tim, round two, what'd you make?
44:57This is my pork and apple.
45:10You've got roasted pork belly.
45:12Underneath is an apple and fennel sauce.
45:17In here is a parsnip and apple puree.
45:21And then I've got some pickled apple slices on there as well.
45:25You guys know that was a bit of a hectic cook.
45:29Tough.
45:30And so there's a lot of pressure on that pork belly.
45:34There's no sugar coating it.
45:36There's a lot of pressure on that little plate.
45:46In the mood to cook?
45:48Grab your aprons and try these delicious MasterChef-approved recipes on 10Play.
45:55We'll taste your dish now.
45:57Thank you, Tim.
45:58Thanks, guys.
45:59We'll taste your dish now.
46:01Thank you, Tim.
46:02Thanks, guys.
46:03Bit of crunch going on there.
46:04Yeah.
46:35I hope that we have some cheese for the rest of our pork belly.
46:36I hope that the pork belly is covered.
46:37I'm glad that it's actually really redeem that crackling.
46:38Even though it hasn't puffed up a lot, it's still quite light and crunchy.
46:42And then the rest of the pork belly, it's really juicy and tender.
46:47The smart thing that he did with this apple fennel number
46:50was have it in the oven with the pork belly on top
46:52so that it's just sucked up all the beautiful fat
46:55that's rendered out of the pork belly
46:57in a very short amount of time.
46:59Also, what I like, the parsley tastes lovely.
47:03It's actually quite exciting.
47:06And I really enjoyed the crackling.
47:08This is what we call crackling.
47:10And this is superb.
47:12So I really, really hope this is enough for him to save his life.
47:16Oh, yeah.
47:30What do you make?
47:31I'm calling them twisties.
47:34There's carrot and corn throffier.
47:38It sits in a carrot puree
47:40and then I've made a peanut verde
47:42with the tops of the fennel
47:44and then a little lime bernoisette to finish it with.
47:48Just wanted to do something fun and a bit wacky and interesting, so...
47:52And hopefully you enjoy it as much as I had fun making it, yeah.
47:56Well, Andre, you want to finish your dish?
47:58Thank you, mate.
48:06Thank you very much.
48:11What do we think?
48:12It looks stunning.
48:14I'm hoping it tastes as good as it looks
48:16because it looks like a picture.
48:17Mm-hmm.
48:24Right.
48:24I feel...
48:48How can I say that?
48:49It's...
48:50It's like a flashback to me.
48:54Remind me of my grandmother,
48:55when I was a kid especially.
48:57What I noticed is the way he rolled it on the side.
49:00Mm-hmm.
49:00And she was doing the same.
49:02Except he's doing it in colors.
49:05The textures are perfect
49:07because it's two different types of liquid
49:09with different starch
49:11and he managed to do something brilliant.
49:15There's that lovely fineness on the end of the pasta
49:17which is in my culette.
49:20I think there's some beautiful textures in there.
49:23Definitely.
49:24I really like that brisola, peanut,
49:27fennel top verde sauce that he's got going on.
49:31The burn was it.
49:32Just lifts it
49:33and just gives it a little bit...
49:35a bit of savouriness.
49:36I think he's done really well.
49:38In a really beautiful way,
49:40I kind of feel like it's a dish of artistry
49:43but for all palettes.
49:44It's like I can see you giving that to a kid
49:46because it's so playful and colorful
49:48or serving it in a restaurant
49:49and still having somebody feel really satisfied.
49:57Here he is.
50:00I've made a potato and bacon tortellini
50:03with a mushroom cappuccino, mushroom broth.
50:07We'll try a dish now.
50:08Thanks, Matt.
50:09Cheers, Matt.
50:09Thank you, Matt.
50:14The pasta work is well done.
50:43There's structure there.
50:47He's actually gone so thin.
50:50The tortellini are so spot on
50:52in terms of their formation.
50:54The broth is a bit one note for me.
50:59It literally was just the mushrooms
51:01and I think at this point
51:02we would like to see more layers
51:05and more complexity.
51:06He could have used onions.
51:08He could have super it
51:08with maybe a bit of a celery,
51:10quinoa broth, god knows.
51:11Yeah.
51:12The other thing that would have been good to see
51:14is a little bit more texture,
51:15maybe in the form of a crunchy garnish
51:17or just something to sort of brighten
51:19the entire presentation of the dish.
51:21It just lacks vibrancy
51:23and it's quite dull.
51:24It could lead me to trouble.
51:25Hi, Jamie.
51:37Hi, Jamie.
51:38Hello.
51:38Hello, mate.
51:44Do you want to just quickly tell us what it is?
51:46Ah, today I've cooked
51:48dachal d'orange.
51:49Big sigh.
51:56Obviously, a stupid mistake
51:59put us into this challenge
52:01and then a stupid mistake
52:03caused issues at the end.
52:06When you come in here,
52:06you want to show everything you can.
52:09I mean, I've...
52:10I've had a pretty tough time
52:12since last year.
52:14So, for me,
52:16there was this huge, like...
52:20..maybe this is an opportunity
52:22to not start fresh
52:24because I'm really proud of what I did,
52:25but I felt like it was kind of fate.
52:29Well, let's hope this dish
52:31is good enough
52:31to keep you in the competition.
52:34We'll taste.
53:05I think Jamie's actually pulled it off.
53:15That sauce is so silky smooth.
53:18The sweetness of the fennel
53:20with those juicy bursts
53:22from the orange
53:23and that little zing of ginger
53:24all went together so well
53:27with this really nice round earthiness.
53:31It was so delicious.
53:33Yes, the duck was not rested enough
53:35because mine was a bit tough,
53:37but it was still actually quite well cooked,
53:40if that makes sense.
53:43I really enjoyed it.
53:45What I love very much
53:46is that sweetness,
53:48that lovely pure honey
53:49into the orange juice.
53:52The reduction was impeccable.
53:54I know the duck was not cooked perfectly,
53:56but I was so mesmerized
53:58by everything else except the duck.
54:00I think this, for me,
54:01it is a safe trip.
54:03There were lots of great dishes today,
54:16but unfortunately,
54:18there was one that just didn't hit the mark.
54:22That dish belonged to,
54:25I'm so sorry to say,
54:29Steph.
54:30Oh, Steph.
54:32Oh, my God.
54:33Oh, my God.
54:35Oh, my God.
54:39Your slaw was refreshing and crisp,
54:42but sadly,
54:43the main event,
54:44that pork,
54:45the fat wasn't rendered.
54:47And unfortunately,
54:48the amount of belacan
54:49used in the caramel sauce
54:51was overpowering.
54:52Steph,
54:55you are
54:56an incredible cook.
54:59And you have
54:59such an energy about you.
55:02It has been such a joy
55:03to have you back in this kitchen.
55:05And we know
55:06you've got lots of followers out there.
55:08But us four,
55:09we're your biggest fans.
55:10You've blown us away.
55:11Have you enjoyed your time back?
55:13Oh, look,
55:14I've had the best time.
55:15These guys are wild.
55:17It's so much fun.
55:20And now, Steph,
55:21it's time to say goodbye.
55:24APPLAUSE
55:24I'm just really happy
55:39I've had the experience again.
55:41My final thoughts
55:42on being here
55:43in the kitchen are...
55:45I came,
55:47I cooked,
55:47I conquered,
55:48I went.
55:48APPLAUSE
55:48And I had a really good time
55:53doing it.
55:55This week on MasterChef Australia...
55:59Who's there?
56:04Please give it up for...
56:06Curtis Starr!
56:07Yeah!
56:09Whoa!
56:11With tantalising tips and tricks...
56:15It's like a masterclass class.
56:16From Curtis
56:17and our incredible judges...
56:20Oh, my God.
56:22Et voilà !
56:23It'll be one hot week
56:26in the MasterChef kitchen.
56:28APPLAUSE
56:29Transcription by CastingWords
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