MasterChef Australia is a popular competitive cooking reality show where amateur chefs battle it out in various culinary challenges. In this episode, contestants face new pressures and demanding tasks to impress the judges and avoid elimination. Witness the passion, creativity, and high stakes as they strive to create extraordinary dishes.
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masterchef-australia cooking-competition reality-tv culinary-challenges food amateur-chefs judges elimination
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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00:00Oh, mystery box!
00:25Oh!
00:26You know what? I love mystery boxes.
00:33I feel like it's such a great way to showcase creativity,
00:36so I'm really keen to see what we do today.
00:39Oh, look, there's pictures up there.
00:40Oh, look at all the pictures.
00:42Oh, what's that?
00:43Oh, my God.
00:44Oh, that was my pressure test.
00:49Oh, my God.
00:51Oh, no.
00:53What's up there?
00:53It's Pamela.
00:54It's Peter Gilmour.
00:56Oh, my God.
00:57Stop it.
00:59They're all Peter Gilmour.
01:01Is that the snow egg one?
01:03Yeah, that one there.
01:05Oh, no.
01:07As I walk in, I notice some epic dishes,
01:11and then there's a last one on the end that catches my eye.
01:15No, no, no.
01:17PTSD.
01:17As I look up with these images,
01:20I already know it's Peter Gilmour,
01:21and that's the dish that sent me home last time,
01:24so I'm freaking out now.
01:26Like, I need to control my emotions
01:27because my heart is pumping.
01:29Woo!
01:31Wow, look at these.
01:32God, I just can't do this.
01:39Oh, the look on your faces.
01:42Priceless.
01:43Callum, I don't know how to say this,
01:49but that dish right there,
01:52that's what was between you and lifting the trophy.
01:57How's that?
01:57Yeah.
01:59I'd kind of like to say I'm haunted by it,
02:00but actually, it's such a bloody delicious dish
02:03that it's hard to be mad at it.
02:04Oh, that's so you.
02:06Good answer.
02:06Laura, does that chocolate ethereal look familiar?
02:12So much chocolate trauma, it's not funny.
02:14Oh, my God.
02:16It did cost you the grand finale.
02:18It did.
02:19Leo, which one are you?
02:20Iron off.
02:22I saw it as soon as I came in, that damn squid.
02:25Squid and golden pippies.
02:27I think I can still see you
02:29trying to get the membrane off that skin.
02:30Yeah, so can I, mate, so can I.
02:32Right, you've all seen those dishes before,
02:37made by culinary great Peter Gilmore.
02:41These have gone down in history
02:43as some of the most legendary pressure tests of all time.
02:49And that's what this week is all about.
02:52Welcome to Legends Week.
02:54Oh, my God.
02:59We've got to have fun on every day.
03:02We are packing every day with star power.
03:08Are we kicking it off?
03:10With the first mystery box of the competition.
03:14Set by one of the most celebrated legends of all.
03:20You already know his name.
03:22You already know his dishes.
03:24He's the executive chef of two of Australia's best restaurants.
03:29Please welcome the one, the only, Peter Gilmore.
03:31Peter Gilmore has to be in the conversation
03:41of not only Australia's best chef right now,
03:44but possibly our best chef ever.
03:46Like, this guy is a god among chefs.
03:48Right, chef.
03:49Excellent.
03:50Excellent.
03:50Welcome back, Peter.
03:57How are you?
03:58I'm really good, thank you.
03:59How many times has it been?
04:01Oh, gee.
04:02I mean, I think I've done an episode almost every year.
04:05That's a lot.
04:06Yeah.
04:07There's a full menu, like, up on the wall.
04:08What do you think it is that makes dishes like the Snow Egg
04:15and the Golden Crackle actually legendary?
04:18Sometimes the dish just has this special essence about it.
04:21I like the Snow Egg, I think.
04:22Captured a lot of people's imaginations when you cracked it open.
04:27You know, sometimes it just really comes together.
04:28Right, so these are obviously all of Pete's most illustrious dishes.
04:36And today, they make up one legendary box.
04:44Under this little box here is ingredients that are featured
04:48in one or actually many of the dishes.
04:52Peter, should we put them out of their misery?
04:54Yes.
04:54Let's do that.
05:02Ooh.
05:07Well, look, there's lots of choice here.
05:10I mean, you could go sweet.
05:12We have some gorgeous vanilla.
05:15We have one of my favourite, Oroso sherry.
05:18We've got some beautiful prunes.
05:21Incredible cherries.
05:22One of my favourite, dark chocolates.
05:26And then, of course, with the savoury,
05:28you've got a beautiful fresh orange chicken.
05:30You've got some baby squid.
05:32Some beautiful leeks.
05:34Some citrus.
05:35Lemon.
05:36You've got some kombu.
05:38And you've got an eggplant.
05:40So, oh, and at the front here,
05:42you've also got some kocsujang,
05:44which is like a fermented Korean chilli paste.
05:46So, there's so many different directions you can go.
05:50And I'll be really keen to see how you use these ingredients.
05:56We're giving you 75 minutes.
05:59You can cook anything you like,
06:01but you must use at least one of Peter's legendary ingredients.
06:05Pantry and garden are closed,
06:08but you can use the staple ingredients under your bench.
06:12The bottom three dishes will send their makers
06:15into the first pressure test of the competition alongside Sarah,
06:20where someone will be going home.
06:25Peter, would you like to send them off?
06:28Absolutely.
06:30Guess what, guys?
06:30Your time starts now.
06:39Ooh la la.
06:41Ooh.
06:44Whoops.
06:46Is that my bench?
06:47No.
06:48Seeing Peter Gilmore walk through the doors,
06:50I mean, he's like literally Australian royalty
06:52in the hospitality world.
06:54I have admired him for many years,
06:55and I think this is like redemption laws time.
06:58It's time to show him that he can't shatter my dreams again.
07:04When he walks into a room, it's usually everyone's scared.
07:07So, it's actually good to have him early in the competition,
07:09not later where he comes with a bag full of tricks.
07:12So, a good cook today, I reckon.
07:14I just need to put up a good dish today
07:16and not come last.
07:17This week's Legends Week,
07:23and so for me, I really want this dish to be legendary,
07:26hopefully get off on a good start.
07:28I think Peter's such an interesting guy.
07:30He's so decorated and has won so many awards,
07:33but he's so humble and so knowledgeable.
07:35I can't help but use Peter as inspiration for this cook today.
07:38I actually want to use the snow egg specifically
07:40as the concept for my dish.
07:42How are you, Chef?
07:44Nice to see you.
07:45Are you good?
07:46Well, you've got a little bit older and so have I.
07:49Yeah.
07:51Season 2 and the famous snow egg,
07:54you were the first to cook it without them.
07:55Yeah.
07:56I really remember both of them,
07:57and they were sort of almost a little bit like
07:59deers in the headlights, you know, like,
08:01what the, am I going to have to cook here?
08:03Yeah.
08:04Yeah.
08:04Guava and custard apple snow egg.
08:11I think what I really like about the snow egg is,
08:14whilst it's beautiful to look at,
08:15it's kind of, it was that moment of, like,
08:16actually going, what the heck is inside this thing
08:18and smashing into it with a spoon
08:19and actually kind of going, oh, wow.
08:22Oh, jeez.
08:25Oh, we're in so much trouble.
08:28Probably the first time I've not just, like,
08:30cooked a dish like that,
08:31but actually eaten a three-hat dessert.
08:34Wow.
08:40Like, whilst I didn't win,
08:41it was still, like,
08:42a life-changing moment for me, I think.
08:43And how about today?
08:44What are you cooking today?
08:45Well, I thought I'd better do a dessert,
08:47because, you know,
08:48if we're being inspired by yourself, Peter,
08:49and all the beautiful dishes here,
08:51so sherry and cherry.
08:52So I've got a,
08:53like, an olive oil, lemon, and prune papa
08:57and a cherry and cherry granita.
09:00Beautiful.
09:00I'm going to make, like,
09:01a little kind of sugar twill thing.
09:02It's going to be a little kind of crack moment
09:03getting into the dessert.
09:05Hang on, this is sounding a little bit light and snowy.
09:07Yeah, well, that's, is that not the idea of today?
09:09It's a homage.
09:10It also sounds like you've set the exact bar for yourself
09:13and what we need to look for.
09:14It's the crack moment.
09:16Hmm, probably shouldn't have said that.
09:17Too late now.
09:18Yeah.
09:19I'm sure it's going to be good.
09:20This is going to be tough.
09:21I promised the judges a crack moment,
09:23so I need to make sure it's perfect.
09:28You know, this is such a beautiful box.
09:31For me, I reckon today I'd go savoury,
09:34and I think I'd go Asian,
09:35because there's the lemons,
09:37there's the kombu and the gochujang.
09:40Yeah.
09:40It's a very generous box,
09:42but that can also be the trip hazard.
09:44Yeah.
09:44You know, because you don't want to put
09:46too many of these ingredients together.
09:48Jean-Christophe, what are you?
09:49I can see you iron off some things there.
09:51Well, I'll go for the vanilla,
09:52the chicken and the bitter chocolate.
09:54Mmm.
09:55That's my first thing.
09:56Mmm.
09:57It's the fact that the mariage is unstoppable.
10:02I'm going to do some raw squid noodles,
10:05so little baby squid noodles
10:06with a smoked chicken kombu and spring onion broth.
10:10And the whole idea is that you pour that beautiful broth
10:13over the raw noodles,
10:14and that's just going to gently cook it through.
10:16And I'm going to snack on the chocolate.
10:18That's my, like, power to get me through.
10:23I'm doing a squid fettuccine
10:26with a butter emulsion
10:27and a few little options for garnishes
10:30I'm still thinking about.
10:31I still want to try to use everything,
10:32because that's the temptation.
10:33I'm calling it textures of squid,
10:43which is celebrating the one thing.
10:45I've got a pickled squid,
10:46a squid noodle,
10:48squid that I want to fry,
10:49like a crispy style.
10:50I want to do something gentle and delicate.
10:53That's PG, you know?
10:55Peter Gilmoury.
11:00Do desserts.
11:02No dessert today.
11:03We're good.
11:05By returning to MasterChef,
11:06I want to push myself as far as I can go.
11:09And mystery boxes are such a great way
11:11to show your creativity.
11:13And today, that's what I'm going to do.
11:17Sash Vader.
11:19Yes.
11:19Tell us, what is happening?
11:21No desserts here today.
11:22What?
11:23Oh!
11:24Yeah, I'm doing a savoury dish today.
11:26It is a cherry glazed bash cork
11:29with a smokey eggplant dip
11:30and a prune and cherry jam.
11:34I would not have picked this for you.
11:36I just thought you would go sweet,
11:37because that's your strength.
11:38Yes, that's my strength.
11:39But I think,
11:40obviously, it's not an elimination today.
11:42Yes, I don't want to be in the bottom three.
11:43But I think cooks like today
11:44are really a chance to prove it
11:46in more than just a sweet cook.
11:47I really do want to prove myself,
11:49like that I can't.
11:49You want to show that you're more
11:51than a tart shell and what's inside 100%.
11:54But I have to say,
11:55just watch it,
11:57because you're using a lot.
11:59Yeah.
11:59You're using just about everything in the box.
12:01Just about everything that's not sweet.
12:03Yeah.
12:03And I know it feels like they go together.
12:06Yeah.
12:07But leave yourself time to edit.
12:08100%.
12:09I'm starting to second guess myself already
12:12whether or not this was the best route to go down.
12:15There's a lot to do.
12:17But I have to stick to my guns.
12:20I think if I can pull this dish off,
12:21it's definitely going to show that I can cook savoury
12:23and I think it could be a winning dish.
12:29All right, T.O.
12:35Squid.
12:41Those little baby squid are staring at me,
12:45scaring me.
12:47I either use them
12:48and get those demons off my back from that last cook
12:50or I don't use them
12:52and they're still screaming at me.
12:55We definitely have unfinished business.
13:00Oh, wow.
13:02Last time Peter Gilmore set a pressure test
13:04which had a squid in,
13:06I could not,
13:07for the life of me,
13:08peel the membrane off the squid.
13:10It got the better of me.
13:15Yeah.
13:16I'm telling you right now,
13:17if you don't get out of this headspace,
13:19you'll go home.
13:24That cook really rattled my feathers.
13:27I went home,
13:29I was devastated,
13:30I bought about 20 squid
13:31and I peeled all those membranes off.
13:33I just was a madman trying to do it.
13:35I've grown in the last two years
13:37and I want to prove to Peter Gilmore
13:39that I can do it.
13:43Theo's all got squid trauma.
13:45Oh, God.
13:46You can't be doing squid, can you?
13:50Let's see, let's see, let's see.
13:53Theo, how's it going?
13:54Jeff.
13:55Tell me you're not doing squid, are you?
13:57I am doing a bit of squid.
13:59Well, you're afraid, man.
14:00I had to be.
14:00I had to do it.
14:01I'll actually be making squid fritter.
14:03So what it is,
14:04is a fried choux pastry
14:06with some squid and some burnt leeks.
14:08Bundle it all into one
14:10to see how it comes out.
14:11I think it's really good
14:12that you're sort of facing your demon there
14:14and doing squid.
14:16Why not face things head on, right?
14:19This is the definition of me backing myself.
14:22I'm doing squid again
14:23and I'm doing a dish
14:24that I've never done before.
14:27I'm back to win.
14:28Oh!
14:31This will be fun.
14:33Gotta love it.
14:45How are they looking?
14:46Yeah, I'm just trying to remember all of them.
14:50Yeah, there are a lot.
14:51Yeah, there are a lot.
14:51Yeah, there are.
14:53Do you have one that's like
14:55especially close to your heart?
14:56A lot of them are really special, I guess.
14:58You can't have favourite children.
14:59Yeah, exactly.
15:00All right, guys.
15:04That's 15 minutes down and 60 to go.
15:07Come on, guys.
15:10Woo-hoo.
15:12Time flies when you're having fun.
15:14Peter Gilmour is in the house.
15:19Look at those pictures on the gantry.
15:21Like, there is not a single dish
15:24that's not screaming refinement in class.
15:26So, I want to give Peter Gilmour
15:31something that is sophisticated and elegant.
15:34Refined.
15:35Sassy like me, you know?
15:37Today I am using chocolate, vanilla, cherries and lemons
15:40and I am trying to do a little take on black forest.
15:45Those flavours are inspiring my dish
15:48so I'll be doing a chocolate cremeau,
15:50a cherry jam, pickled cherries
15:53and vanilla ice cream.
15:56From my previous mystery boxes,
15:58normally I feel the need to use
16:00all of the ingredients in the box.
16:02The part of me is like,
16:04well, I need a sponge, I need a crumb,
16:05I need something else.
16:07But today, I'm channelling minimalist fruit.
16:11I hope this dish is legendary.
16:13I do not want to cook in the pressure test tomorrow.
16:16For sure.
16:18I need the scale, is that right?
16:20Yeah, yeah, no, I'm done with them.
16:21Done, all done.
16:21Oh, thanks.
16:22Thank you, no, thank you.
16:24So from the mystery box,
16:25I'm going to be using the lemons.
16:26I'm going to be using the gochujang.
16:28The choux pastry is in the oven.
16:29It's the vessel that's going to hold everything together.
16:32So that's one thing done.
16:33The next thing is the gochujang ice cream.
16:39I'm making gochujang ice cream choux buns today
16:42with a gochujang ice cream,
16:45a lemon curd and a gochujang caramel.
16:47So gochujang is a Korean chili paste.
16:52You can use it in marinades, in your curries, stir fries,
16:55but I'm going to try and incorporate this into a dessert today.
17:00How are you doing?
17:01I'm okay.
17:01I'm on to the ice cream now.
17:02I'm just getting the temp
17:03and then going to mix in the gochujang.
17:07Should I turn the heat down, maybe?
17:09It's your choice.
17:09You don't want to go be saying I'm not.
17:11Good luck to you, yeah?
17:13Yes, thank you.
17:15Oh, he's so sweet.
17:17The key to nailing this dish
17:19is going to be balancing those flavors
17:21because you've got gochujang,
17:23which is so strong.
17:26I do want the judges to actually feel it
17:29because otherwise there's no point of using it
17:32if it's, like, subtle, if you know what I mean.
17:34Oh, my God, that's ice cream spasso.
17:36You're going savoury or sweet?
17:44Sweet, baby.
17:45Woo!
17:46That's amazing.
17:49There's black forest, black forest, black forest, black forest.
17:51And there will be more.
17:52There will be more.
17:58That is one of the best desserts we've ever had.
18:0313 years ago was the last time I was in this kitchen.
18:06You're a brilliant cook.
18:08You're an absolute dynamo.
18:11And that's when I decided that food was where I wanted to be.
18:17And so...
18:18Now I run a catering business in Sydney.
18:22And this year, we've created a six-part television series
18:25called Eat Room Relish in Sarawak, Malaysia.
18:32So today I'm going to go sweet.
18:34I'm going to do a chocolate hurricane Swiss roll with a chiffon.
18:41Chiffon cakes are a really popular style of cakes in Singapore
18:43that my mom made for me as birthday cakes from when I was this high.
18:50They are a big part of what made me a very happy kid.
18:54So the chiffon cake is going to be pretty light and sweet.
18:59Mixed through with some melted chocolate.
19:01I'm going to do a marbled effect.
19:03And I want to do a roll that is generous and flavorsome.
19:08And I'm going to pair it with Oloroso and vanilla prunes.
19:12It will be tangy, zesty, so there's a refreshing element to it.
19:18This is the first time I'm cooking prunes in a wok.
19:22Don't you love that?
19:23I'm doing a sponge.
19:25This is a chiffon sponge.
19:26I love it.
19:27I'm going to whip cream with a little bit of chocolate,
19:30melted chocolate through it.
19:32It's a little bit of, like, forest-ish.
19:34Yes, yeah.
19:35Ooh.
19:36I know.
19:37There's one there.
19:38There's one there.
19:39I know.
19:39There's probably more on there.
19:40Damn.
19:41There's better be a damn good black forest.
19:42So this is the thing with great minds think alike.
19:45Yes.
19:46Is that, you know, you've got to think about how yours is going to stand out.
19:49I have set myself a big challenge today.
19:51It's got to hit the spot.
19:53Come on, baby.
19:58We want legend statisticians, and you've only got 40 minutes to go.
20:0240 minutes.
20:03Yeah.
20:04I can't.
20:11I feel like my five-year-old daughter trying to figure out how to use scissors and crayons.
20:15I'm trying to cut a circle out of this thing.
20:17It's the best circular one yet.
20:19The dish I'm going to make today is a Peter Gilmore-inspired dessert.
20:23Cherry and sherry.
20:24Today I want to have some fun.
20:26I think for me, the really cool thing about the snow egg was that it looks beautiful,
20:30but you also get that moment where you get to smash into it.
20:32And so I'm going to make a little kind of sugar disc.
20:34That I can kind of put on top of the dessert to kind of disguise it a little bit.
20:39If I was going to make this dish normally, I'd probably use like a malto sugar that allows you to get an impossibly fine finish.
20:46But being a mystery box, you get what you get and you don't get upset.
20:48So I've just got regulation sugar to use here, so I've got to kind of finesse it and work it a bit harder to try and make sure I can make it as delicate as I possibly can.
20:57They're going to be delicate, but that's kind of Peter Gilmore's style, right?
21:01Delicate and lovely.
21:02That's the plan.
21:03If it's too thick, it's really like unpleasant to eat.
21:06It's like eating a piece of sugary glass.
21:08It's going to cut your mouth open.
21:09Not a good time.
21:10So I'm going to set it and blitz it to a really fine powder.
21:14And then dust it really delicately over a baking tray, so I get a really, really fine layer of sugar.
21:21There's a lot riding on this sugar twill.
21:23I need to get that kind of glass-like shatter when you smash into it.
21:31Um, wonderful.
21:33I'm feeling pretty good.
21:35My ice cream's churning away.
21:37I'm focusing on this caramel because I want to actually infuse a little bit of gotcha dung in the caramel as well.
21:44It's a pinda.
21:47Hello.
21:48Hey, how you going?
21:49Good, thanks.
21:50So lovely to meet you.
21:51Nice to meet you too.
21:52Wow.
21:52What are you making today?
21:53So I'm doing an ice cream shoe bun.
21:55Right.
21:56So I'm doing a gotcha dung ice cream.
21:57Wow, okay.
21:58Yeah.
22:00Well, look, I think it's very brave.
22:02It's very brave.
22:03Very brave.
22:03And very powerful flavour.
22:05Very powerful.
22:05That's right.
22:06That's right.
22:06And it's either going to be sensational or it's not.
22:10Peter, would you ever make a gotcha dung ice cream?
22:14Is that something you've done?
22:16I don't know that I would, to be honest.
22:19Yeah, I'm not sure that I would.
22:22I mean, we've got this three-headed chef and he is so weirded out by this idea.
22:27It's written all over his face.
22:28To be honest, I think you'd have to be a bit of a genius with flavours to pull that off.
22:33Right.
22:33That is a high bar.
22:50That's better.
22:53Whoa, Ducky.
22:55Careful.
22:56Nearly had my eyebrows over it.
22:59Beautiful.
23:00Oh, damn.
23:02Undress.
23:03It is smelling good in here.
23:07And I think that is a direct symptom of your wonderful ingredients in that mystery box.
23:12Callum is actually doing a homage to the snow egg.
23:15Sucker for punishment.
23:17Look, I don't think it's going to be the snow egg.
23:20No, nothing is, to be clear.
23:22My little concern is Rue, Black Forest regatta.
23:27How can she make it more than what we expect?
23:30Yes, I totally agree.
23:32How's this, though?
23:33Speaking of dessert, we have gotchuchang dessert in the house today.
23:36Yeah, I don't know about you, but I've never used gotchuchang in a dessert.
23:40Excited and worried for Dash because he's going out on a limb.
23:44He's using a lot of the mystery box.
23:46I'm really keen to see the croissant on his chook.
23:50Chicken, yeah.
23:53I need to finish slicing my squid noodles here.
23:57Finish seasoning my broth.
23:59The time always gets away from me in this kitchen.
24:02I love the way you dry your pasta.
24:15Thank you, chef.
24:16Pasta's rolled out.
24:16I'm just giving it a bit of a dry before I cut it into strips for the fettuccine.
24:20It should be okay, I hope.
24:21Oh, my God, this is taking time.
24:28So I'm doing the textures of squid because I want to really honour this one ingredient
24:34and do a few different things with it.
24:36But actually, I'm finding it really difficult.
24:38These squid are really small.
24:41I'm going to try giving the tentacles a little bit of a fry.
24:43That's still an experiment.
24:44How much of the decision-making around cooking today is just about avoiding the pressure test?
24:50Honestly, it is back to win, so it's not just about avoiding the pressure test.
24:54I actually do want to do a good job today.
24:56Unless you've still got your eyebrows.
24:58Just.
24:59I do actually want to give you something different.
25:02You, chef, you have these beautiful, delicate dishes, and it's kind of what I want to achieve as well.
25:07Just have that clean look.
25:08Yeah, well, I'm looking forward to seeing how it comes out, but it's all going to be about execution.
25:14Today, I'm cooking squid fritters.
25:18My leeks are looking great.
25:19The outside is beautifully charred.
25:21The inside is still creamy.
25:23And then there's going to be the squid.
25:25They both go in my choux pastry.
25:27I need to think positively today.
25:29I need to think about why I'm here.
25:31I need to remember that I'm a good cook.
25:34Make sure that I'm on my A game.
25:36This dish, it's a big part of who I am, a big part of my upbringing.
25:46I'm a cherry girl.
25:48I'm making a marble chiffon Swiss roll.
25:50Hopefully, it's super nice, moist, and delicious.
25:56This is when it gets tricky.
25:58You've got to roll it while it's still warm so it doesn't crack.
26:04Okay.
26:05Here we go.
26:07Is she rolling now?
26:08Yeah, yeah, yeah.
26:09You need to roll it before you put anything in it.
26:11I need this too.
26:12Actually, don't need that.
26:15Order.
26:15What's going on?
26:16I'm just going to roll it.
26:18I'm rolling my cake.
26:22It's so tense at the moment because this is so important.
26:27If I roll this cake and it cracks, it's game over.
26:31And I won't know this until the very end.
26:35All right, that's going to go into the fridge for a bit.
26:38You've also got to make sure that it cools in time to actually add the cream mixture on the inside.
26:44I'm praying to the gods of all gods that this cake turns out great.
26:52Time to get a move on, gang, because you've only got 10 minutes to go!
27:03Saving the air.
27:06Everyone's our plans.
27:07I want to show that I can cook a savoury dish.
27:14But getting through all these steps, it's just such a slow process.
27:19And I am a little bit behind.
27:23Ideally, I would have put my chicken on earlier.
27:27And I'm starting to get a little bit anxious that this chicken might not cook all the way through.
27:32I'm flipping it both sides to get heat coming in.
27:38I can hear that sizzle, which means it's at a really good temperature.
27:44But I wish I could have more time.
27:48You serve raw chicken in this kitchen.
27:49You're in the bottom.
27:50You're in the Boris Prash test.
27:52It's going to come down to the wire.
27:53Less than 10 minutes to go.
28:06I need to fry now because I've got no time.
28:09The squid's going in raw.
28:11I think one of the hardest things to do is to cook squid perfectly.
28:14And also, when it's inside a dough, you don't really know if you've cooked it properly until it's done.
28:19So this is a big risk.
28:23This is my one chance at redemption with this squid.
28:26And I cannot overcook it.
28:28I can't undercook it.
28:32I need to make sure that there's a crisp outside.
28:36The inside is light and airy.
28:40My heart is pounding.
28:42If I go into a pressure test because of it, I'm going to hate squid for the rest of my life.
28:46I'm not watching SpongeBob SquarePants ever again.
28:48We're giving you legendary ingredients.
28:52We want to see legendary dishes.
28:55Five minutes to come!
28:58Five minutes!
29:00That was a legendary time film.
29:01That was a lot of fun.
29:03Oh, sweet.
29:04It's looking good.
29:05I'm doing a gochujang ice cream shoe bun.
29:08I can't believe I'm doing this.
29:11I'm actually so happy with the sweet notes and the spiciness of the ice cream, along with the bitterness from the caramel.
29:20Oh, my God.
29:21Yum.
29:21It's all balanced and it all sings together.
29:24Oh, wow.
29:25And I hope Peter Gilmore can appreciate that.
29:27Okay, we're good.
29:31I'm making the dessert inspired by Black Forest.
29:35My cremon has set.
29:37I have my cherry jam.
29:39And then I have my ice cream.
29:41I really wanted this dish to look refined.
29:45Oh, let me stop that.
29:47I am a little bit worried.
29:49This dish is quite simple.
29:50A simple dish requires perfect execution of every element.
29:56And hopefully I pull it off.
29:59I'm looking at the chiffon cake.
30:01There's no cracks.
30:03Hallelujah.
30:04Now I've got to think about how I'm going to plant this.
30:07Oh, my God.
30:08This is shit.
30:10Ah!
30:11I just want everybody to fall in love with it.
30:14Time to get it on the plate!
30:16One minute to go!
30:17Woo!
30:17Woo!
30:18Woo!
30:18Woo!
30:19Woo!
30:19Woo!
30:19Woo!
30:19Woo!
30:19Woo!
30:20I'm really happy with how this dessert is looking.
30:23I'm going to get that beautiful olive oil parfait into my bowl.
30:26I'm going to add that cherry and sherry granita.
30:29My cherries have been soaked in that sherry.
30:31The sherry syrup.
30:32Oh, my goodness.
30:32That's cherry and sherry too many times.
30:34It's a lot of cherries and sherrys.
30:36And I'm going to cover it with that beautiful little sugar twill.
30:39It's looking fantastic.
30:40I actually can't wait to smash into it myself.
30:43We want legendary dishes in 10!
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31:3710!
31:37All right team, Peter Gilmour gave you some amazing ingredients. Let's hope it resulted in some amazing dishes.
31:45Ok, Calum, please.
31:46I feel so proud of this Snow Egg Inspired Dessert, but it all comes down to that moment for the judges where they smash into it, hopefully it works.
31:59It works.
32:02Callum, tell us, what is your dish?
32:04Cherry, sherry and olive oil.
32:06Very mysterious.
32:07It's the idea.
32:09So it's a prune and olive oil and lemon parfait,
32:12cherries in a sherry syrup and a cherry granita.
32:14Can you do something cracking, please?
32:16Yeah, absolutely.
32:26Hey!
32:27Wow, that actually worked really well.
32:29Oh, look at the Callum.
32:32Yes, Callum, that is exactly what you promised.
32:41I love the theatricality.
32:42Well done, mate.
32:57I think back in the day when you did the snow egg, we actually caramelised maltose,
33:03which gives you probably a slightly thinner, crisper shell.
33:07But the fact that you only had sugar to work with today, I think you've done really well.
33:13I love the flavours that are going on below.
33:16Really good.
33:17In the cherries, you've managed to get the cherry stone flavour, that almond flavour.
33:23I really like the fact that there's that sort of amaretto sort of thing going on as well.
33:27A dessert is about something that's joyous and that ticks a lot of boxes for me.
33:32Thank you, Peter.
33:33Appreciate it.
33:34Callum, this is unbelievable.
33:38It's vibrant, sharp, sweet, fresh.
33:43Mmm.
33:45I like you.
33:47I like this feedback.
33:49He wants a hug.
33:50I like you too.
33:51You can have a hug.
33:52If you make finishes like this.
33:57Keep doing that, Basel.
34:00I love you.
34:01Run while you can, Callum.
34:03What up?
34:12Devinda, you're up next.
34:23Oh, okay.
34:24Oh my gosh.
34:25Very cute.
34:28Gotchujang ice cream shoo bun, lemon curd, and a gotchujang caramel.
34:34Okay, so you doubled down on the gotchujang.
34:37Yeah, there's only one way to do gotchujang.
34:39Well, look, you've taken quite a big risk.
34:43I'm really, really keen to see how it tastes.
35:06It's a pinda.
35:10You know what?
35:12You've pulled it off.
35:20Actually, it's really delicious.
35:22Oh.
35:23I really like it.
35:25There's an element in gotchujang that is sweet under all that heat.
35:29And the fact that you've handled it really carefully, and you've added caramel, you've emphasized that sweetness.
35:38And you've got this hot, and then you've got the cold in the ice cream.
35:42It's actually really good.
35:44It means a lot.
35:45Well done.
35:47To pinda, I really, really enjoyed it.
35:52When you taste that caramel, it's literally not sweet.
35:55The bitterness just balances everything.
35:58Really, really clever.
35:59Well done.
36:00Nice one to be done.
36:01Yeah, well done.
36:02What a fun.
36:03What a fun to be done.
36:04What a fun to be done.
36:05What a fun to be done.
36:06What a fun to be done.
36:07What a fun to be done.
36:08Oh, well done, girl.
36:11Shnaz, you're up.
36:13We call it FIFA.
36:14And we put inside anything you can imagine.
36:17Today, the chair is for my eye.
36:19Classic dishes are classic for a reason.
36:22And when you nail them, which you have, they're a very, very nice thing to eat.
36:28Brienne.
36:30Egg noodles with some fried squid and a thick gotcha jang sauce.
36:36Your noodles are amazing.
36:38They cling on to the sauce.
36:40There is like so much going on in there.
36:43There is so much flavour.
36:45That is your superpower in this kitchen.
36:47Building flavour.
36:49Tim.
36:50Roast chicken, a smoked eggplant puree and a sherry ju.
36:54That breast is cooked so well.
36:57And that's very, very hard to do.
36:58Love the smoky eggplant.
37:00Just keep refining.
37:01Keep pushing yourself.
37:02Thanks.
37:03Laura.
37:04Squid noodles.
37:05Spring onions.
37:06Quotes in kombu stock.
37:08I think you've done a wonderful job on the textures with all those little ribbons of spring onion and the squid as well.
37:15It almost squeaks.
37:16Good job.
37:18Steph.
37:19Pepper pad and a sherry cherry.
37:23I love the chewiness of the pad.
37:26And I think with the pepper, you actually got the balance right.
37:29Thanks, Peter.
37:31Theo.
37:32Come on down.
37:38Oh my God.
37:39There's a lot of deja vu going on right now.
37:42Ah, we meet again, Theo.
37:44We meet again.
37:46I want redemption from that last cook with Peter Gilmore.
37:49I want to blow his socks off today.
37:51Ah, we meet again, Theo.
37:52We meet again.
37:53And what have you made for us?
37:54Burnt leek and squid fritters.
37:58And quajujang mayo.
37:59That's quite the ideal finger food.
38:00I think so.
38:01Yeah.
38:02Yeah.
38:03Yeah.
38:04Yeah.
38:05Yeah.
38:06Yeah.
38:07Yeah.
38:08Yeah.
38:09Yeah.
38:10Yeah.
38:11Yeah.
38:12Yeah.
38:13Yeah.
38:14Yeah.
38:15Yeah.
38:16Yeah.
38:17Yeah.
38:18Yeah.
38:19Yeah.
38:20Yeah.
38:21So Theo, you said that these were like a choux pastry on a deep fry.
38:22Yeah, that's pretty much where my head was at.
38:23And you think it worked?
38:24Yeah, I think so.
38:25Yeah, I think so.
38:26Yeah.
38:27Yeah.
38:28Yeah.
38:29Cause it did.
38:30Yeah.
38:31So Theo, it didn't, it didn't work.
38:33Yeah.
38:34Yeah.
38:35Yeah.
38:36Yeah.
38:37I think so.
38:38Yeah, I think so.
38:40Cause it did.
38:42That?
38:43mystery on a deep fryer yeah that's pretty much where my head was at and you think it worked
38:50yeah i think so
38:52because it did
38:58they are like the lightest fluffiest most unexpected texture for something that's
39:13like a fritter you get little pops of squid you'd i was like i'm never going to find a squid in this
39:19i did oh my god so good with a beer perfect thank you theo i think you and squid are friends again
39:38good job
39:43thank you right oh jamie you're up
39:51charcoal chicken gotcha jang and oloroso it actually has a lot of complexity and together
39:57with those really sweet leeks the whole thing is just broasty toasty supple deliciousness so
40:02thank you really good so we've got cherry sherry chocolate and caramel you have a lot going on
40:10there i find the overall dessert it's just too impactful for me way too sweet but i think with
40:18just a little bit more refinement it would be great thanks feta thank you ben we'd like to taste your
40:23dish next baby squid fettuccine with a kombu lemon and sherry emulsion the pasta i don't think it's got
40:31enough structure into it and then i actually would have gone a thinner shaped pasta only because the
40:38sauce hasn't got like loads and loads of flavor sure next dish is subs it's textures of squid
40:46a pickled squid a pickled squid a little squid noodle and tempura with the squid tentacles
40:52a gochujang and leek top oil and a rosso sherry and chicken broth sorry about the tiny portions
41:01i know we're gonna have trouble dividing that into five let me tell you man yeah
41:15i completely understand how you want to show technique with that single ingredient
41:33but you haven't done it because we can't try all of those bits
41:38i was trying really hard to make sure that all my fellow judges could get a bite
41:43i got those little bits of pickle in there and your oil is actually really beautiful
41:50but it's it's just too small
41:55thanks sap thank you
42:01thank you next up
42:03we'll taste rose dude
42:15hi rose
42:17wow oh that's a stunner
42:19wow that's pretty i've done the flavors of black forest so a chocolate cremeau
42:26with a cherry jam pickled cherries and a vanilla ice cream
42:45what you've done is exceptional thank you the sweetness content is perfect your como is lovely
43:01your ice cream is perfect your two type of cherries are meant to be on the plate
43:07if you cook savory dishes that way you are afraid i'd agree with that absolutely agree with her yeah
43:20i just think it was so well balanced like all the textures you nailed honestly and the fact that
43:25you did fresh and cooked cherries was a stroke of genius amazing this is what a modern dessert is about
43:31amazing
43:44next up audra
43:54oh my goodness it looks pretty good
43:56marble chiffon swiss roll and stewed olorosso and vanilla prunes
44:11i think the whole thing is just absolutely
44:30yum that was like yum
44:33so many chiffons yeah they're about the texture but this one has got the right flavor the dark
44:42chocolate that goes along with that cloud-like chiffon cake it's just so comforting put me around
44:49a fire with a nice glass of sherry and give me that and i just don't think you want anything else
44:55the prunes in the sherry adding acidity just cuts through that richness so so beautiful
45:02you've got your heritage there with the chiffon but you would have never probably put prunes and
45:07chocolate with it before and you know these cross-cultural ideas when they're done well
45:13are amazing and yours is amazing
45:23let's taste your dish dash
45:32cherry glazed charcoal chicken with smoky eggplant and cherry and prune puree
45:46how did you feel when you put that dish in front of us because your body language wasn't quite
45:51dessert dashy yeah yeah a bit nervous to be honest a little bit nervous about the cook on the chicken
45:56fingers crossed that it is cooked
46:13dash chicken that is under is pretty much a shortcut to a pressure test you know that day yeah
46:19should we check it out andy
46:39how's it looking
46:40i reckon that's for all
46:51butter
46:52oh it's a shame
46:57we can taste the puree though and um it's delicious everything else is delicious
47:02except the chicken
47:03dash i'm gonna for you mate because unfortunately we can't try the main event of the plate which is
47:10the charcoal chicken
47:14yeah it's disappointing i know you'll be disappointed because it was times like this
47:19where you take a risk and hopefully you get the reward and the next cook you you got even more
47:23confidence but unfortunately that risk hasn't paid off because we can't eat the chicken yeah
47:27if i i'll be getting your headspace in for a pressure test tomorrow yep
47:36sorry mate thanks guys thank you sorry
47:42you can have that hug back now oh mate
47:53i'm always impressed with what you guys come up with
47:57and really overall very impressed with the level of passion
48:03and i just wish you all the best luck in the rest of the competition
48:07thank you put your hands together for chef peter gail moore
48:18what an exciting start to a legendary week
48:21we expected good things and what we got was great
48:28rue cherries chocolate so refined you nailed it thank you
48:35theo fluffy fritters mouth ordering mayo definitely a winning combo
48:41order from the chiffon to the candy peel ah amazing
48:48the pinda
48:51gotcha jang dessert gotcha dang delicious
48:58well done everybody sorry to say today we are also looking for a bottom three to join sarah in
49:05tomorrow's elimination
49:09dash
49:15sav
49:22ben
49:22today you're just using a legend's ingredients
49:30tomorrow
49:32you'll be recreating a legend's dish
49:36and it's one hell of a masterpiece
49:38so go and get some sleep because you're going to need it
49:49tomorrow night
49:50kirsten
49:51kirsten
49:53legends week continues with one of our favorite dessert masters
49:59this is the most technical dessert i've ever created her pressure test is so incredible
50:09stop it
50:11it's already legendary
50:15this is ridiculous
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