MasterChef Australia brings together amateur home cooks to compete in a series of intense culinary challenges. In this episode, contestants must showcase their skills and creativity under pressure to impress the esteemed panel of judges. Who will rise to the occasion and who will face the chopping block?
masterchef-australia cooking-competition reality-tv culinary-challenge food judges contestants elimination
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
masterchef-australia cooking-competition reality-tv culinary-challenge food judges contestants elimination
#MasterChefAustralia #CookingShow #RealityTV #FullEpisode
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TVTranscript
00:00:00Previously on MasterChef Australia...
00:00:03Are you ready?
00:00:04Gordon Ramsay...
00:00:05Let's go!
00:00:06...got everyone going...
00:00:0890 seconds, get organised, you've got to think now...
00:00:10...with a surprise service challenge...
00:00:13That's it, beautiful.
00:00:14Service please, let's go!
00:00:16Everything is just peaking with flavour...
00:00:19A plus, 10 out of 10.
00:00:21Absolutely delicious.
00:00:23And the Green Team got to cook along with Gordon...
00:00:27Crikey!
00:00:28Nothing could have prepared me for this.
00:00:30We've got to go guys, come on!
00:00:32...to win the only immunity pin of the season...
00:00:36Ben, come and get your immunity pin!
00:00:41Then, they made the most moorish midnight snacks...
00:00:46Oh, perfect!
00:00:47That is just an impeccable plate of food.
00:00:50...and Ondra's dish...
00:00:51I call this the magic to a happy marriage.
00:00:55Won a place on Gordon's very own restaurant menu.
00:01:00That is perfection.
00:01:03Tonight, the first elimination for 2025.
00:01:08I am feeling anxious...
00:01:10...because I do not want to be the first person to go home.
00:01:12Here we go again.
00:01:25Yeah, this part never gets easier.
00:01:27No.
00:01:27My heart's beating a million miles an hour.
00:01:32I'm feeling terrified, to be honest.
00:01:34I mean, this is the first elimination.
00:01:36Here we go.
00:01:37The last time I was in the competition,
00:01:39we were against some fantastic cooks...
00:01:41...but we were amateurs.
00:01:43Now, we're against seasoned pros...
00:01:45...and nobody wants to be the first person eliminated.
00:01:49It's going to be tough.
00:01:50It's dark.
00:02:01Oh, my God, the trophy is there.
00:02:04Oh.
00:02:06I'm thinking, wait, we're not at the grand finale yet.
00:02:09What is that doing there?
00:02:12Wow.
00:02:14Like, is this going to be a challenge that's a grand finale dish?
00:02:17What is going on?
00:02:19It's a bit weird.
00:02:24It's a bit puzzling, isn't it?
00:02:33Welcome to the MasterChef kitchen!
00:02:38Oh, that's us!
00:02:39I just got goosebumps!
00:02:41Oh!
00:02:45Hello!
00:02:46How are you going?
00:02:47I'm Laura.
00:02:48How old are you?
00:02:49I'm 18.
00:02:50Oh, my God, I'm so little!
00:02:53My name's Ben.
00:02:54I'm Tim.
00:02:54Yeah, Ballarat boy.
00:02:55I'm Steph.
00:02:56Hi, Steph.
00:02:57I can't believe that I'm actually here doing this for you three.
00:03:01Wow!
00:03:02That is amazing cooking.
00:03:04It warms our hearts, warms our souls.
00:03:07It's a big yes from me.
00:03:09Oh!
00:03:11Oh, thank you.
00:03:12How do you feel?
00:03:13Amazing.
00:03:14Yeah?
00:03:14Do you look good on me?
00:03:15Yes.
00:03:15It looks fabulous on you.
00:03:16I want to be a chef.
00:03:24Tim, you with me?
00:03:25I'm with you, Curtis.
00:03:27I really can't believe it.
00:03:28An amazing experience to be able to cook for one of my heroes.
00:03:31Stop it.
00:03:32Having the judges say nice things about my dish, it's a fantastic feeling.
00:03:39I look like a baby.
00:03:40Oh, baby Callum.
00:03:42You're absolutely bloody nailed it.
00:03:44It is so good.
00:03:45Because it was the dish of the day.
00:03:49But it's delicious.
00:03:51So proud of you.
00:03:53Yeah!
00:03:53Oh!
00:03:55How are we going to fit your smile on a normal size bottle?
00:03:58Yeah!
00:04:01I'm feeling good about it.
00:04:02Give me your one.
00:04:04Oh, stop it!
00:04:05Oh!
00:04:09Conteo, mate.
00:04:10Can't do it.
00:04:11Can't do it.
00:04:11If you don't get out of this headspace, you'll go home.
00:04:15Orja, it's now time to say goodbye.
00:04:19Tim.
00:04:20Depender.
00:04:21It's been the best.
00:04:22It's been the best time of my life.
00:04:25I'm sorry, Jamie.
00:04:26Samira.
00:04:27Kath, you've gone home.
00:04:28It's been an absolute joy.
00:04:30Thank you so much.
00:04:32Steph.
00:04:34Matthew.
00:04:35Declan.
00:04:36Good work, guys.
00:04:37Good work.
00:04:38Dash, we're going to miss you a lot.
00:04:41It was like such a magical experience.
00:04:45And that's the magic of all the people that are here.
00:04:51Everyone makes this show so much more than just food.
00:04:54It's such an amazing experience that I will never, ever, ever forget.
00:05:15Oh, that made me cry.
00:05:17Wow-wee.
00:05:19MasterChef is way more than cooking.
00:05:20It's definitely growth and seeing the progress of my cooking from the day I first walk through
00:05:27these doors, it motivates me so much more to make it to the end and to win this competition.
00:05:34It's like the cherry on top to a beautifully iced cake.
00:05:39It's like it would be perfection.
00:05:41That was so beautiful to watch, really.
00:05:59Laura, you've grown up in this kitchen.
00:06:02I have.
00:06:03I was so young.
00:06:04Oh, my gosh.
00:06:06That was crazy to watch.
00:06:07That was very weird.
00:06:08I kind of saw my daughter in that, and that was so freaky.
00:06:11Yeah, I was like, oh, my gosh, she's going to sound exactly like that one day, too,
00:06:14squealing her head off down the hallway.
00:06:19Tim, you got quite emotional in that.
00:06:21Why?
00:06:21I just, that just shows how much this, how much MasterChef means to every single one of us.
00:06:27And I guess that sort of is a reflection on how far we've all come since MasterChef in
00:06:32our own ways.
00:06:35Declan, what was that like to watch?
00:06:37Um, emotional.
00:06:39I'm much like Andre.
00:06:40I think, you know, I want to be a chef.
00:06:42And MasterChef has given me more opportunities than I could ever ask for.
00:06:47So, yeah, just grateful standing here today, Black Apron or not.
00:06:51I want to ask you, how old were you when Andre was in Season 1?
00:06:57It's crazy.
00:06:58I think, like, I was probably 9 or 10 years old.
00:07:01Oh, my God.
00:07:02Well, how old were you, Poe?
00:07:05About 75.
00:07:06How's it changed you?
00:07:12Oh, MasterChef was so formative for me, for my identity.
00:07:18Because I think I came in age 35, grown-ass woman, still trying to prove that I'm not
00:07:24just what I look like.
00:07:26And right away, the judges were like, what are you doing?
00:07:29What's your heritage?
00:07:30And I said, I'm Chinese-Malaysian.
00:07:32And they said, why aren't you cooking from that?
00:07:34And it was just such a penny-drop moment for me.
00:07:38And from then on, I haven't looked back.
00:07:40Like, it's hands down the best thing that's happened to me in my life.
00:07:45Yeah, like, for me reflecting, it's not just about the food.
00:07:50In fact, the food is, like, probably in the bottom 25%.
00:07:55Because this place does so much more than that.
00:07:58You know, for me, it taught me how to enjoy things, you know, how to laugh, how to grieve.
00:08:09And it's the lessons that you take from this kitchen, from these four walls, that end up
00:08:17making you a better cook.
00:08:21Once upon a time, you came here with a dream.
00:08:26And each of you had to walk away from it, from this trophy.
00:08:30The cooks we just saw are not the cooks standing in front of us now.
00:08:40For your first elimination challenge, we want you to bring us a dish that represents who you are now.
00:08:49Oh, my goodness.
00:08:50You came here to give it everything you got, right?
00:08:55And this cook right now, this is the one to do it.
00:09:00You've got complete freedom to show us who you really are.
00:09:05You've got access to the pantry, all the equipment that you could possibly need.
00:09:11And we're giving you 90 minutes.
00:09:13But the bad news, whoever cooks that least impressive dish,
00:09:17they'll be the first contestant eliminated.
00:09:20From the competition.
00:09:25Now, unfortunately, Sarah's not feeling well.
00:09:28And she won't be cooking today.
00:09:30And because of that, she'll automatically go into the first pressure test.
00:09:35And Ben, you got that shiny little immunity pin on your apron.
00:09:39Looking pretty.
00:09:40If any point in the cook, you feel uncertain, you can play that thing.
00:09:46And you'll join Audra up safe and sound, my friend.
00:09:50Ladies and gentlemen, make sure you give us your very best dish ever.
00:10:00So, are you ID?
00:10:04Yes!
00:10:05Let's go!
00:10:08Thanks, Dad.
00:10:09Thanks, Josh.
00:10:10All right.
00:10:15It's onions.
00:10:16Just there, bro.
00:10:17Okay.
00:10:18It's good exercise.
00:10:20You should most have done in a year.
00:10:21Smells great, Seth.
00:10:23Show us how it's done.
00:10:24So, first of all, I'm feeling nervous and excited.
00:10:28Yes, I've only been out of the kitchen in the past 12 months, but I want to show my evolution.
00:10:33As a cook, I am way more happy to experiment with interesting flavor combinations
00:10:38rather than that typical stuff that I used to do back in 2011.
00:10:42I'm going completely traditional.
00:10:44When they say they want to see the cook I am, this is who I am.
00:10:48I am doing a yule log.
00:10:52I feel like this really represents me because my season, I made a Swiss roll, but I feel
00:10:57like now I'm just elevating it to show growth from last season to now.
00:11:03Cooking for me now is all about having fun, but there's a lot of very good cooks in this
00:11:07kitchen, and I'm pretty desperate to make sure this packs a punch and keeps me in the
00:11:12competition.
00:11:12I am absolutely so pumped to test them dishes and to find out exactly, you know, who that
00:11:21person is.
00:11:22That's what I feel like, these two especially, because for you guys, it's kind of the first
00:11:27real time that they get to open up and express themselves.
00:11:30We've given them a really open brief, so I think it makes that really easy for them to
00:11:35show what they're made of, how they've evolved.
00:11:38Or does it?
00:11:40Yes and no.
00:11:41I feel like when you start to think about how you've evolved, it's hard as a cook.
00:11:46Like, you get caught up with trying to think about it too much.
00:11:50Yeah, you're trying to encapsulate too long a time span, maybe.
00:11:53Yeah.
00:11:53And I think when you cook with emotion, it can be a really beautiful thing, but if you
00:11:58let that emotion get the better of you instead of harnessing it, it could all just kind of
00:12:02spiral in the wrong direction.
00:12:04I think everything is on the line because we've just reminded them how much they want
00:12:08to be in this competition as deep as they can possibly go.
00:12:12But that's not going to be the case for one of them, because at the end of the day, we
00:12:17are going to eliminate our first contestant from the competition.
00:12:20Mmm, rough.
00:12:28Lozzie!
00:12:28Hi!
00:12:29Oh my god, that footage of you.
00:12:31Oh my god, I was so little!
00:12:32I was so little!
00:12:33You had a little chipmunk voice still, look!
00:12:36Look at her!
00:12:37Look at her!
00:12:38I love the eye makeup.
00:12:39Yeah, I know.
00:12:40I think I actually put like a shimmery eye shadow on most days.
00:12:42I was like, hey, I'm here!
00:12:43So, tell us what you're making.
00:12:45I'm making a ravioli doppio, so a double-filled rav.
00:12:49Oh, you're doing one of those?
00:12:50Yeah, I'm mad.
00:12:51Wow.
00:12:52I'm so, like, ooh, baton.
00:12:54It's fine.
00:12:55So, one side's got like a braised tarragon and leek little filling.
00:12:58The other side's a lobster mousse, but with chunky mousse as well.
00:13:01And then I'm going to make like watercress emulsion, and then a little buttery shellfishy
00:13:06sauce as well to go with it.
00:13:07But the whole thing is like pasta and puree, because obviously Florence is only on a puree diet
00:13:12at the moment, and my life is pasta.
00:13:14So, the only way she'll eat pasta is by smothering puree.
00:13:17So, it's a pasta puree.
00:13:18Oh my God, I love it!
00:13:19Yeah, so it's like the mousse, the leek, like everything's kind of like a pureed texture.
00:13:23Okay, amazing.
00:13:24But I think we shall leave you alone.
00:13:26I know.
00:13:27You really do have to get a move on.
00:13:28I know, thank you.
00:13:30And obviously, being a mum now, my daughter Florence's eating journey is like the biggest
00:13:35thing in my life.
00:13:36So, the purees in my ravioli doppio are based on the textures of the purees that Florence
00:13:41eats, but not necessarily the flavours that she eats.
00:13:46There's no way she's getting lobster pasta any time soon.
00:13:50Let's make that very clear.
00:13:51But lobster and leek is a beautiful combination.
00:13:54So, you get the crunch from the lobster and the silky smooth texture from the leek.
00:13:59Where did the time go?
00:14:01God, it goes so quickly in this kitchen.
00:14:03It's crazy.
00:14:04Oh, yeah.
00:14:09Puffing and puffing already, eh?
00:14:12Even though I've only been out of the MasterChef kitchen one season, I feel like a completely
00:14:16different person.
00:14:17So, the most important thing for me today is to show not only have I grown a little,
00:14:21I've grown a lot, and this is how much.
00:14:23Rhiannon!
00:14:24Oh, good day!
00:14:25How are you going?
00:14:26Good, thanks.
00:14:27How are you?
00:14:28Have you got your emotions sort of like under control now?
00:14:30Oh, my God.
00:14:31I was a mess.
00:14:32I was too.
00:14:33Like, this place has created so much goodness.
00:14:35Like, my life is completely different.
00:14:37You know, I'm living my actual dream, and like, I'm nearly 50, you know what I mean?
00:14:40Yeah.
00:14:41And I'm going, I'm doing it.
00:14:42I'm doing it.
00:14:43You're going for it.
00:14:44Like, the first, very first job I did when I came out of the kitchen was a dumpling
00:14:48masterclass for little kids in a shopping centre.
00:14:51Aww.
00:14:52And ever since in Townsville, everyone only wants dumplings from me.
00:14:55So, I'm doing coral trout dumplings, because I'm from North Queensland, coral trout everywhere,
00:14:59and a coconut and spicy Thai broth.
00:15:01Mmm.
00:15:02And a chilli oil and crispy skin and some Geraldton wax and finger lime.
00:15:07And I also want to use all the fish.
00:15:09Okay.
00:15:10There's no way I would have tackled a fish in the first season.
00:15:12The wing, the cheek, the skin, the fillet, the head, and the frame.
00:15:17Yeah, so it means a lot.
00:15:19Alright.
00:15:20Yeah.
00:15:21Good luck.
00:15:22Crossing our fingers for you.
00:15:24So, I'm starting on my fish, but I've got to take my time, because I'm using the whole
00:15:27fish.
00:15:28Oh, I can't get through the bloody thing.
00:15:30This is one of my new techniques that I'm learning.
00:15:33Last season, having Josh Nyland on.
00:15:35This would be classed as an old-fashioned cutlet or darn.
00:15:39And watching what he does.
00:15:41There's no waste.
00:15:42And I want to show that I can do that.
00:15:46Ladies and gentlemen, keep on going.
00:15:48You have one hour and 15 minutes left.
00:15:52Come on.
00:15:53Come on, guys.
00:15:54Let's go.
00:15:56Woo!
00:15:57Pretty good.
00:15:58Where's Nat when you need her?
00:15:59Do you need a hand?
00:16:00It's good.
00:16:01I'm not going to become a meme.
00:16:02Now, she got the jar open.
00:16:03That's a great start.
00:16:04Got it open.
00:16:05What are you making?
00:16:06I'm calling it Sri Lankan Spiced Pear.
00:16:07Obviously, a big thing for me last season was reclaiming my heritage.
00:16:09I love that.
00:16:10I want to show lots of technique, like five different elements, I think.
00:16:12Dash, it's awesome that you're pushing yourself.
00:16:13Good luck.
00:16:14Thanks.
00:16:15Today, the competition is absolutely fierce.
00:16:16Um, there's a lot going on here.
00:16:17So, I'm going to do three separate dishes as one dish.
00:16:18So, I'm making, like, a farmer's cheese, some scallops with an andouya sort of a blanc
00:16:25and tuna with a black pepper.
00:16:26And tuna with a black pepper.
00:16:27So, I'm going to do three separate dishes as one dish.
00:16:30So, I'm making, like, a farmer's cheese, some scallops with an andouya sort of a blanc
00:16:43and tuna with a blackberry ponzu.
00:16:46I can only admire you for, yeah, presenting so much.
00:16:50I mean, I'm cooking with all these amazing cooks.
00:16:53Hey, Defender.
00:16:54Hey, ladies.
00:16:55Oh, the smell.
00:16:56So, today, I'm going to be making a thali.
00:16:58It's basically, like, a complete meal.
00:17:00How many dishes?
00:17:01So, I'm doing three curries.
00:17:03So, there's a lot of work to be done.
00:17:05But I need to trust in who I am.
00:17:08So, it's toasty time.
00:17:10I'm doing Dr Pepper barbecue pulled beef cheeks.
00:17:15So, I'm going to make a little roasted garlic and jalapeno mayo to go with it.
00:17:19Lots of cheese.
00:17:21Can't make a toasty without bread, can we, Kat?
00:17:23Oh, mate.
00:17:24This is me.
00:17:25The first time I came into MasterChef, I wanted to start a toasty business.
00:17:30And that's what I've done.
00:17:31So, this is my reputation on the line.
00:17:34And if I'm the first one to go home on the back of a toasty, it's going to be pretty embarrassing.
00:17:40Tim.
00:17:41Who's this?
00:17:42Oh, this bloke.
00:17:43Huh?
00:17:44Six years ago.
00:17:45Colourate's finest, right there.
00:17:47I don't know about that, Andy.
00:17:49What's going to be the dish that shows us who you are today?
00:17:52Well, if everyone's going to bring out a toasty, it's today.
00:17:54So, that's what I'm going to give you.
00:17:56I'm calling it the Forrest Gump Toasty.
00:17:58Okay.
00:17:59Because you know in Forrest Gump, when Forrest visits the president and he has to wee when
00:18:03he meets the president, he's like, I must have me about 15 Dr Peppers.
00:18:07Right.
00:18:08So, we've got the old can of Dr Pepper.
00:18:11So, you'll get that sweet but savoury barbecue pulled beef cheek.
00:18:16So, it's a bit of fun.
00:18:18It was inevitable that we're going to see a toasty from you.
00:18:21But toasty in an elimination for the first one of the season.
00:18:28Yeah.
00:18:30I feel like it's going to be something special.
00:18:32And you're only bound by your own imagination in what can go between two bits of bread.
00:18:36I just need to make it the best bloody filling that you guys have ever had.
00:18:41No pressure.
00:18:42Huge risk.
00:18:44Good luck to you.
00:18:45Thank you, fellas.
00:18:48Ah, real.
00:18:50Did you ever cook a toastie?
00:18:51No.
00:18:52If your wife was a little one?
00:18:53No.
00:18:54Exactly.
00:18:55It's a good luck to you.
00:18:56That feeling is going to have to be red hot.
00:18:58Yeah.
00:18:59Whee!
00:19:00Come on, guys!
00:19:15Y'all are amazing!
00:19:16Go, Jimbo.
00:19:17You're looking good.
00:19:19Today's challenge is such a great challenge.
00:19:20Because way back in season eight.
00:19:21That's so unreal.
00:19:22I started this whole food journey with my sister, Theresa.
00:19:23How are you going?
00:19:24All right.
00:19:25You all right?
00:19:26Here we go.
00:19:27Here we go.
00:19:28Good luck.
00:19:30You too, Jim.
00:19:31It was beautiful.
00:19:32And it meant a lot to me.
00:19:33So after my experience in MasterChef, I've created this wonderful career within the food industry.
00:19:38And I landed with food photography.
00:19:39I've worked with a lot of the best chefs in Australia.
00:19:41So I'm not in my kitchen every day.
00:19:44And now I'm back in the MasterChef kitchen with all these amazing contestants.
00:19:49So I feel like I do have to prove to myself and to the judges that I belong here.
00:19:50I want that validation.
00:19:51Jimmy.
00:19:52Hi, Jimmy.
00:19:53Hi.
00:19:54What's on the menu?
00:19:55I've created this wonderful career within the food industry.
00:19:56And I landed with food photography.
00:19:57I've worked with a lot of the best chefs in Australia.
00:19:59So I'm not in my kitchen every day.
00:20:02And now I'm back in the MasterChef kitchen with all these amazing contestants.
00:20:08So I feel like I do have to prove to myself and to the judges that I belong here.
00:20:14I want that validation.
00:20:15Jimmy.
00:20:16Hi, Jimmy.
00:20:17Hi.
00:20:18What's on the menu?
00:20:19So basically we have tooth fish, which is the most incredible sustainable fish.
00:20:24Searing it and then into the oven.
00:20:26Got some herb oil.
00:20:27I'm doing the dashi now obviously with the kombu.
00:20:30We've got a miso glaze.
00:20:31I've just blanched some tomatoes.
00:20:33And it's just a really light pickle.
00:20:35And there's going to be also this incredible ingredient called Neptune's beer.
00:20:38Have you got it?
00:20:39Shall I get it?
00:20:40I'll get it.
00:20:41It is seaweed.
00:20:42Oh seaweed.
00:20:43It looks like hair.
00:20:44But it tastes like the ocean and it has a crunch like you wouldn't believe.
00:20:49So I'm topping it with that.
00:20:51It is incredible.
00:20:52Oh, look at that.
00:20:56Wow.
00:20:57Isn't it amazing?
00:20:59So that's going to be a finish on top.
00:21:02That is amazing.
00:21:03Yeah.
00:21:04So you just named all of the elements you've got going on.
00:21:06I have something to prove.
00:21:07It's a lot.
00:21:08It's a lot.
00:21:09It's a lot.
00:21:10I've been running backwards and forwards and I've got to keep going.
00:21:14Your beard's back in the fridge.
00:21:16That is crazy.
00:21:17This is your chance to rewrite history.
00:21:18You have one hour to go.
00:21:19One hour to go.
00:21:20One hour to go.
00:21:21Yeah.
00:21:22One hour to go.
00:21:23Yeah.
00:21:24We have one hour to go!
00:21:26One hour to go!
00:21:38I'll have a glass, thank you, Andre.
00:21:43I'm doing a soft polenta with Morton Bay bugs,
00:21:46blue crabs and a cross-station bis.
00:21:48Today I'm cooking this beautiful Murray cod in a Thai-inspired bisque,
00:21:55so I've got a bit of freshness and punchiness to balance out with this fatty Murray cod.
00:22:01So today I'm making a prawn todelini in a prawn bisque.
00:22:04I've got a bench of bisque here, so it's bisky business, risky bisqueness.
00:22:09I'm not sure what we're calling it.
00:22:12I just have to make sure that my bisque stands out from the other two.
00:22:16Oh, bisque city!
00:22:18I know! Bisque city!
00:22:19Bisque city!
00:22:20Ha ha ha!
00:22:21Ha ha ha!
00:22:23Oh, they're good!
00:22:29Oh my goodness.
00:22:31Man, just opening everything takes time.
00:22:34Oh, I know!
00:22:37In my season, my style of cooking was really just simple, homely mum cooking.
00:22:45First of all, you get one of these.
00:22:48And secondly, get up to the gun tree.
00:22:52Oh!
00:22:53And the judges loved it.
00:22:55But today, I really want to showcase how I'm evolving as a cook.
00:23:02Oh!
00:23:04Recently, I've been developing my creative side.
00:23:08Yeah, good.
00:23:09I'm doing Japanese style with Cat's Twist.
00:23:12I'm going to really take a big risk and push myself.
00:23:15But do you know what?
00:23:16I am ready for it.
00:23:20Salt!
00:23:21G'day, Cat!
00:23:22Hi, guys!
00:23:23How are you going?
00:23:24Ah, that intro was amazing.
00:23:26After that, it was just the word joy is with me.
00:23:29Oh, happy!
00:23:30So thank you so much.
00:23:31Yeah, it was amazing.
00:23:32Did I remind you why you're here?
00:23:33Why you're back?
00:23:34Yeah?
00:23:35Yeah, thank you.
00:23:36I have Cat's Kitchen, which is food made with love.
00:23:38But there's also another side of me.
00:23:40And I think since MasterChef, it's been more creative.
00:23:43Yeah, beautiful.
00:23:44So today, I want to show that side.
00:23:46Well, that's the growth.
00:23:47What's this going to be?
00:23:48Well, this is going to be a Japanese-inspired dish done Cat's Way.
00:23:52So it's marinated, Japanese-grilled mushrooms on the hibachi.
00:23:56Making it furikake.
00:23:57Furikake, yeah.
00:23:58Oh, which I love the name.
00:23:59Yeah, yeah, yeah.
00:24:00Yeah, furikake.
00:24:01Yeah.
00:24:02You know, some pickled wakame.
00:24:03I'm doing a smoked soy cream.
00:24:04Yep.
00:24:05Oh, and a shiso gel.
00:24:08I'm going to give you a range of charters on the mushrooms.
00:24:11So some of them are really charred, and some of them just a little bit softer.
00:24:16I'm very excited, but you can't overcook your little delicate mushrooms.
00:24:21This is really showing your growth.
00:24:24If you can pull this off.
00:24:25Yeah, I hope so, Andy.
00:24:26The only piece of advice I'll give is taste, taste, and bring the joy.
00:24:32Bring it on, Cat.
00:24:33Okay, cheers.
00:24:35Okay, the word of the day is joy.
00:24:42It's smelling so good, guys!
00:24:45Yum, the pinda.
00:24:46You know when you're like, it smells good, it can never taste bad.
00:24:47Yeah, I know, I know.
00:24:48Always a good sign.
00:24:49Always a good sign.
00:24:50I'm just going to watch and be like, can I make this at home?
00:24:51Yeah.
00:24:52There's no time to rest.
00:24:53Get on with it.
00:24:54Rude.
00:24:5545 minutes.
00:24:56I swear, time moves so fast in here.
00:24:57Today, I'm making a yule log.
00:24:58I was known to be strong in desserts in my season, season 15.
00:25:03And since I was last year, I have practiced a lot, so I'm hoping that this dish really shows
00:25:30I've learned how to balance unique flavors.
00:25:35I like it.
00:25:36I like it.
00:25:37So, that puts a lot of pressure on me because normally I have my yule log overnight in the freezer.
00:25:47But I do not have the luxury of time today.
00:25:50So, I am just hoping 40 to 45 minutes is enough time for my yule log to set.
00:25:56And now I'm going to start putting it together so we can freeze it.
00:26:01I'm happy with the flavors.
00:26:04So, I just have to pick up my pace.
00:26:07I quickly check on my sponge.
00:26:09Oh.
00:26:10Oh.
00:26:11It looks so good.
00:26:14Careful.
00:26:15Perfection.
00:26:16Thanks.
00:26:17It's looking phenomenal.
00:26:20So, I have to roll this bad boy up with the yuzu and mango gel on it, which has the earthiness
00:26:27of the black sesame ganache.
00:26:29I put it in my little silicone mold.
00:26:32At the end of this cook, I want to present an actual log-looking dessert.
00:26:39That's the goal.
00:26:40And then I put my sponge and a black sesame, coconut, white chocolate for your tin layer.
00:26:50Okay.
00:26:51I'm taking it.
00:26:52This dish is exactly what I had in mind.
00:26:57Surely, it has to work.
00:27:00I won't.
00:27:01Yeah.
00:27:02I'm a little bit worried if I don't freeze.
00:27:07But, um, it's in the blast, Sheila.
00:27:10But, yeah.
00:27:11I am feeling very anxious because I do not want to be the first person to go home.
00:27:17What else?
00:27:18Spring onion, maybe.
00:27:19Oh, yeah.
00:27:20All right.
00:27:21Spooky.
00:27:2240 minutes.
00:27:23How many?
00:27:24Just under 40 minutes.
00:27:25I'm a little bit behind in what I was hoping.
00:27:28I've got to make these dumplings.
00:27:30Um, balance the sauce, cook the dumplings, plate it.
00:27:32Yeah.
00:27:33I finished the coral trout.
00:27:34I had to try really hard to make sure that the fish is filleted perfectly.
00:27:37And I'm just putting them in the first half of the fish.
00:27:38Okay.
00:27:39I'm just putting them in the first half of the fish.
00:27:42Okay.
00:27:43All right.
00:27:44Spooky.
00:27:4540 minutes.
00:27:46How many?
00:27:47Just under 40 minutes.
00:27:48I'm a little bit behind in what I was hoping.
00:27:50I've got to make these dumplings, balance the sauce, cook the dumplings, plate it.
00:27:53Yeah.
00:27:54I finished the coral trout.
00:27:55I had to try really hard to make sure that the fish is filleted perfectly.
00:27:59I'm just putting my fish skin into the oven to dry out so it's nice and crispy.
00:28:04And I also made a fish broth for the coconut soup.
00:28:08So now I've got to roll the dough super thin.
00:28:12And I know Ho is the queen of wontons.
00:28:16So it's all got to be perfect.
00:28:19Hang on, we just got to wipe the floor.
00:28:21We just got a little spillsy.
00:28:22Thank you so much.
00:28:23You're welcome.
00:28:24Why are you always cleaning?
00:28:29I'm not going to be just cleaning.
00:28:31Show us how it's done.
00:28:40Today I'm cooking a dish called spiced orange.
00:28:44So I'm using two recipes into this dish.
00:28:48So the first one is my whole orange blender cake.
00:28:51And it's an orange cake that's a little bit bitter.
00:28:54And the second one is my two ingredient ice cream.
00:28:57So I'm going to turn that into a beautiful kulfi.
00:29:00Kulfi is an Indian style ice cream.
00:29:04And then there's a few other things in there.
00:29:06I'm going to make a spice syrup.
00:29:07I'm going to have some orange wedges.
00:29:09And I'm going to make the most delicious orange and ginger curd to go with it.
00:29:13Here we go.
00:29:14I'm about to go to the garden.
00:29:16You're kulfi.
00:29:16Are you going Indian again or where are we going this time?
00:29:19Yeah, yeah.
00:29:20This whole blend of orange cake and my two ingredient ice cream, hashtag kulfi, are two of my most viral pieces of content.
00:29:28Yeah.
00:29:29So this is who I am now.
00:29:30I've seen your content.
00:29:32It's all about doing things the easiest way possible.
00:29:35So people watch it and go, oh, I'll do that.
00:29:37Yeah, absolutely.
00:29:37This is like the perfect test to see, like, does that work in the mushroom kitchen?
00:29:41Yeah.
00:29:41Yeah, I'm hoping.
00:29:42I'm working on it.
00:29:43Good luck.
00:29:43Thank you so much.
00:29:44Good luck to you.
00:29:46My social media presence kind of happened accidentally.
00:29:52Now I have three million followers.
00:29:54It's awesome and humbling.
00:29:58This dish really does represent what I do on my social media.
00:30:03It's fun and it's interesting and it's quick, easy, delicious.
00:30:06And it's something that I really personally want to do.
00:30:10So I'm really hoping that this dish is enough to keep me from being eliminated.
00:30:20Run, Dosh, run.
00:30:22Thanks.
00:30:26How are you doing, Jimmy?
00:30:27I'm doing great.
00:30:28Thank you very much.
00:30:29Can I see what is on there, please?
00:30:30This is just searing some shallots.
00:30:32Can I give you a tip?
00:30:33Yes.
00:30:34Drop a tiny spoon of water to pre-cook it.
00:30:37Will it still give me that nice searing?
00:30:39Absolutely.
00:30:40I have a nice tomato dashi.
00:30:42I think I might do that.
00:30:43You see, you're ahead of me.
00:30:45I love it.
00:30:47Rude, just over 30 minutes.
00:30:49Oh, my gosh.
00:30:50Time moves so quick.
00:30:51Keeping you on your toes.
00:30:53Thanks, Audra.
00:30:55Even though my Ulog is in the glass, Sheila, I am a little bit worried that it might not freeze
00:31:00on time, so I'm just doing, like, little back-ups.
00:31:04I've decided I'll just do smaller ones because I know they'll freeze quicker, but the ideal
00:31:08is the Ulog.
00:31:10I'm hoping this is not going to be what I'm serving the judges.
00:31:14They are nowhere near close to the perfection a Ulog would be.
00:31:19I'm just praying to God that Log sets.
00:31:22This should be fine.
00:31:25It's your first elimination.
00:31:27Don't let it be your last cook.
00:31:2830 minutes to go.
00:31:30Yes!
00:31:32Oh, my God.
00:31:33How's it looking, Nesh?
00:31:45It's looking good.
00:31:47Amazing.
00:31:48Look at me, Paul.
00:31:48I'm doing your squat.
00:31:49I know.
00:31:50Waiting for you.
00:31:51The position.
00:31:53The position.
00:31:55That looks so good, Samira.
00:31:57Oh, God.
00:31:59You frightened me.
00:32:00So good.
00:32:00Oh, thank you, love.
00:32:02Today I'm making shekriya, which is a traditional Syrian dish.
00:32:07It's a yogurt soup served with lamb shang infused with coriander and garlic.
00:32:12So the yogurt is looking good.
00:32:14The bilhul pilaf is on.
00:32:16I've got my coriander ready.
00:32:18Is that green?
00:32:20That's my yogurt soup.
00:32:21Oh!
00:32:23Yeah.
00:32:23Baby.
00:32:25Bring it on.
00:32:26So this is the dish that represents me now.
00:32:31The yogurt soup is not something that's commonly found anywhere you go.
00:32:37It's a little unusual.
00:32:39So I feel like I'm at risk here in case the judges don't know that side of Middle Eastern cuisine.
00:32:44So today I have sautéed that garlic and coriander to a very gentle point with ghee and infused it in the sauce so it's not overpowering to the palate.
00:32:54I just want the judges to dig in and enjoy.
00:33:0020 minutes, guys.
00:33:0120 minutes.
00:33:03Come on, Kath.
00:33:04Come on, you.
00:33:05On the home stretch, sweetie.
00:33:10Kath, you going all right?
00:33:11Oh, yeah.
00:33:12I'm just giving myself a hug.
00:33:13Oh, yeah, yeah, yeah.
00:33:14No, no, do that.
00:33:14Yeah, so I'm just trying to get organised.
00:33:18Yep.
00:33:18This is a little bit...
00:33:20Oh, yeah, here we go.
00:33:21So charring my mushrooms.
00:33:23I've made my furikake.
00:33:24I love the name.
00:33:27That is the least Aussie you've ever sounded.
00:33:29I love it.
00:33:30When I speak another language, actually, my pronunciation of their language is really good, but Aussie...
00:33:35You speak Australian better than anyone other than they know.
00:33:38Australian.
00:33:38Australian.
00:33:39Australian.
00:33:39Sorry, Australian.
00:33:40Oh, Rhi, you know.
00:33:41Come on, there's Rhi, but she's a Queenslander.
00:33:45I love you too.
00:33:49I'm not all that experienced with the hibachi, but I have now got one at home, so Santa gave
00:33:54it to me.
00:33:55It's very, very tricky because some of them are going to be still a little bit soft, but
00:34:01some of them are going to be really charred and just have that real flavour in them.
00:34:06That's what I'm talking about.
00:34:10Of course, you can over-char the mushrooms, so it's stressful.
00:34:15Oh, God.
00:34:19Oh, I am.
00:34:20Oh, now my heart's going, and now my brain's not working.
00:34:23It's, you know, I'm, hang on, I'm up here.
00:34:28Just got to bring myself back down.
00:34:30Keep pushing.
00:34:33Ten minutes to go.
00:34:35Ten minutes.
00:34:36Come on, guys.
00:34:38Motor, motor, motor.
00:34:39Motor.
00:34:44This kitchen is chaos.
00:34:46I am chaos.
00:34:47I just have ten minutes to make my ravioli job yours, do a taste test, and then plate everything
00:34:54together.
00:34:54So, I'm going to cut it down to the final seconds here.
00:34:57Oh, my God.
00:34:59So, I start piping these leek filling onto the pasta, and it is, oh, it is smooth like
00:35:06Flossie's bum.
00:35:07I crack myself up.
00:35:14The lobster's got that crunch.
00:35:16The pasta has got the right texture to hold the filling as well, because if it's too thin,
00:35:21it's going to burst in the water.
00:35:22If it's too thick, you lose the filling.
00:35:25So, now it is so important that this is cooked perfectly.
00:35:31Go, Timbo.
00:35:32Look at that.
00:35:33Time's getting away, but pressure cooker's done, and I'm absolutely stoked with this
00:35:39toasty.
00:35:40Beef's looking good.
00:35:42The beef cheeks have got a great texture, mixed with the Dr Pepper and my barbecue sauce.
00:35:47It's exactly what I wanted.
00:35:50Oh, man.
00:35:51Just got to breathe, Tim.
00:35:52Yeah, I know.
00:35:53Don't forget to breathe.
00:35:55But let's be honest.
00:35:56If this toasty isn't the best toasty the judges have ever had, I'm packing my bags.
00:36:03Ladies and gentlemen, five minutes to go!
00:36:12Here we go!
00:36:14Come on, guys!
00:36:17Let's go!
00:36:25Rue, come on!
00:36:27My fate in this competition's on the line, and I've put my sweat, blood, and tears into
00:36:35this Yule Log.
00:36:36Oh, my God.
00:36:37So, I am just crossing my fingers and toes that it's fair.
00:36:43I don't know.
00:36:44I think it's soft.
00:36:45Rue, come on!
00:36:56Come on!
00:36:57Come on!
00:37:00I don't know.
00:37:01I think it's soft.
00:37:07Is it ready?
00:37:11Come on, Rue!
00:37:12It didn't freeze.
00:37:24I feel really deflated.
00:37:29This dish represents who I am now as the cook.
00:37:33So, I'm just really disappointed in myself.
00:37:48You all right, girl?
00:37:49Yeah, yeah.
00:37:50You doing okay?
00:37:50Yeah, good.
00:37:51Yeah.
00:37:52It looks like you're very under control, mate.
00:37:53Yeah, I am.
00:37:54Surprisingly fine.
00:37:55You too.
00:37:56That's pretty.
00:37:58I'm presenting this dish as a little bit of a floral arrangement.
00:38:08And it's all very monochromatic, and I think it represents me both professionally, and it
00:38:15also represents me personally as well.
00:38:18What I'm worried about is that maybe my palate isn't as good as the judges'.
00:38:24So, I think it's great.
00:38:28Fingers crossed they do, too.
00:38:31Get it on the plate!
00:38:33Two minutes to go!
00:38:34Yeah!
00:38:35Come on!
00:38:36Come on!
00:38:37Let's go, everyone!
00:38:44All right, Kath.
00:38:45This is it.
00:38:46My hands are shaking.
00:38:48It's crazy.
00:38:50We've got some beautiful charring.
00:38:52We've got some that aren't as charred.
00:38:53Yeah, I'm really happy.
00:38:55I'm not a hibachi master at this point, but I wanted the mushrooms to be charred.
00:39:00I wanted some of them to go all the way.
00:39:04I think that I have a really great balance.
00:39:08I've got a lot of smokiness in with the mushrooms.
00:39:12Taste.
00:39:13I've got the flavour of the furikake.
00:39:15It's a real sweet, sour mixture.
00:39:18Isn't it beautiful?
00:39:19And then with a beautiful soy cream.
00:39:22It's got joy in it and it's got love in it.
00:39:24So, you know, that's it.
00:39:26It's got flavour.
00:39:27I know that.
00:39:28So, I'm really happy with that.
00:39:30Okay.
00:39:36Talk about leaving it to the last minute.
00:39:37I know, right, darling?
00:39:39Looks good, though.
00:39:41This here, I'm finishing it off.
00:39:43I'm breathing.
00:39:44It's okay.
00:39:44I'm breathing.
00:39:45Everything is coming together beautifully.
00:39:48And I'm a visually creative person.
00:39:50So, I'm calling my dish today Tooth Tiss from the Tooth Fish that I'm using and Matisse.
00:39:57Matisse is such a beautiful classic artist.
00:40:00And I'm putting my own painting on this dish.
00:40:04Happy days.
00:40:05So, my dish looks like a painting, but it's also about the flavours.
00:40:11And I'm here with some amazing cooks, you know.
00:40:14Looking at everybody else's really beautifully executed dishes.
00:40:18I am questioning myself.
00:40:21Do I belong here?
00:40:2230 seconds left!
00:40:26Come on, 30 seconds!
00:40:29Keep going, keep going.
00:40:32My Ulog has failed, but I need to play it up something rather than nothing.
00:40:39Oh, my God.
00:40:41I don't even know what we call this.
00:40:45It's just Ruth's backup.
00:40:49Oh, gutted.
00:40:52I don't want to do this, but I have to.
00:40:5710, 9, 6, 7, 6, 5, 4, 3, 2, 1.
00:41:12Good job.
00:41:13How'd you go, mate?
00:41:14Yeah, really happy.
00:41:15What's your name?
00:41:16Declan.
00:41:17What's your game?
00:41:17Fish is my game.
00:41:19That looks amazing.
00:41:21Maoli.
00:41:22Oh.
00:41:22How did you go, darling?
00:41:24How did you go?
00:41:25Good.
00:41:25I got it on.
00:41:27Well done.
00:41:27Well done, mate.
00:41:29Oh, looks great.
00:41:35I'm not going to lie.
00:41:36Like, just feel like my heart just dropped.
00:41:38Because even though I'm serving a dish, it's not what I want.
00:41:41So, I feel like I'm really grateful to showcase what I can do.
00:41:47And I feel like I still have more and I don't want to go home yet.
00:41:54Here I live.
00:41:55We know the cooks that you started as, but now we'd like to see the cooks that you've
00:42:08become.
00:42:08The first dish we'd like to taste belongs to...
00:42:12Steph.
00:42:14Wow.
00:42:15I like that.
00:42:22Wow, colours.
00:42:24Yeah.
00:42:24Kind of my thing.
00:42:27And there's extra if you need it.
00:42:29What is it, Steph?
00:42:30I call it spiced orange.
00:42:35So, on the bottom layer, we've got a ginger and orange curd.
00:42:41And then we have my whole orange blender cake.
00:42:45On the top, I've got pistachio, saffron and cardamom, kulfi.
00:42:50And garam masala, orange and cardamom syrup.
00:42:55Was your plan to skyrocket on social media?
00:42:58Is that where you thought you'd be?
00:42:59No.
00:43:01Never in a million years.
00:43:05About three years ago, I quit my job as a chef to take care of my sister, who was dying.
00:43:13And for nine months, we created content together.
00:43:18She documented her journey to the end.
00:43:22And when she passed, I feel like ever since then, I've just had this guardian angel on my
00:43:28shoulder that has just, everything I seem to touch just seems to succeed right now.
00:43:34And, um, I've cooked and I've worked and I've grieved and it's just been an amazing journey ever since.
00:43:46I've done a little bit of reading and research about you, Steph.
00:44:03And I, I, I, my dad had the same disease that your sister had.
00:44:07So I understand how hard it is.
00:44:13Um, and yeah, I think when a person you love so much has gone, um, you kind of absorb them.
00:44:26Yeah.
00:44:27Uh, and they're, they are everywhere.
00:44:30So when you put that into everything you do, you're, you're, you're their living memory.
00:44:40So thank you for sharing that with us because yeah, it doesn't leave you.
00:44:58All right.
00:44:59Let's taste.
00:45:00Yeah.
00:45:01Food.
00:45:10Flavor wise.
00:45:22It's, it's delicious.
00:45:24It's textural and it's, it's got that spice and the crunch of the nuts and this ginger syrup.
00:45:31I know you poured it on top and said, you know, might want a little bit more.
00:45:34Yeah.
00:45:34Like more, more, more.
00:45:37It is so fragrant and I'm thrilled for you because I know how much it means to you being
00:45:45here and I really want to see you continue that journey and, and, you know, do it not
00:45:49just for your sister, but for you.
00:45:51Yeah.
00:45:52Steph, I'll be one of those people going onto your social media and looking up that viral
00:45:56coffee recipe because that is dynamite.
00:45:58It is so good.
00:46:00Well done.
00:46:03She wants more.
00:46:04I'm going to number this.
00:46:05So great.
00:46:07Oh, good.
00:46:08I had to for her.
00:46:12Dash, we'd love to taste your dish next.
00:46:17Ooh la la.
00:46:18These are nice Sri Lankan spiced pears.
00:46:21They're being poached in cardinal syrup and tossed through a tamarind and jaggery barter
00:46:27scotch sauce.
00:46:27The pair are just well seasoned, so they balance the ice cream.
00:46:34The shanty is nice and soft, like a cushion.
00:46:37It's just brilliant.
00:46:39Fantastic.
00:46:39Next is my old mate Callum.
00:46:45I'm so nervous carrying this giant friggin' platter.
00:46:49Good as me.
00:46:49Oh my gosh.
00:46:50Is this three dishes to celebrate your third time in the competition?
00:46:54If that sounds like a good story, then yes.
00:46:57Yes it is.
00:46:59So scallops with an endoo butter.
00:47:01I've got a farmer's cheese with tomato, peach and a crispy shallot dressing.
00:47:05And then the tunas with a blackberry ponzu.
00:47:07All three dishes were really cohesive.
00:47:10The endoo butter was really rich with a rich scallop meat.
00:47:14But then you've got respite from all the little elements like the blackberry and the yuzu.
00:47:19Really lovely to eat.
00:47:21The next dish you want to taste is japindas.
00:47:24So this is a thali.
00:47:26In the middle I've got jeera rice and then shai paneer, tava style chicken Maryland, rajma with a little bit of yogurt.
00:47:35And I've also got a cucumber and a moong dal raita.
00:47:39The three curries you've put on here are really powerful but they're also really different.
00:47:44And I think you've balanced all the flavours really beautifully.
00:47:47So I love it.
00:47:50Next up Tim.
00:47:56Golly gosh.
00:48:12Tim, what have you made us?
00:48:14I call this the Forrest Gump Toasty.
00:48:17So it's Dr Pepper barbecue pulled beef cheeks, roasted garlic and jalapeno mayo.
00:48:23There's mozzarella and vintage cheddar and rocket inside.
00:48:28There's extra barbecue sauce on the side if you want to do the old French dip.
00:48:31And on top the parmesan crown.
00:48:35It looks like somebody scraped all the cheese off the sides of a toastie maker.
00:48:41It's also probably got to be the best toastie that we've ever had.
00:48:45Yeah.
00:48:46Woo.
00:48:46Woo.
00:48:46Woo.
00:48:46Woo.
00:48:46Woo.
00:48:46Woo.
00:48:47Woo.
00:48:47Woo.
00:48:47Woo.
00:48:47Woo.
00:48:48Woo.
00:48:53Woo.
00:49:16What I love is the braised meat.
00:49:19like it is seriously good but it's quite sweet I thought that there would have been like some sort
00:49:29of acidity or mustard or something and then I was like maybe that barbecue sauce has got you know
00:49:36a bit of punch to a bit of vinegar to it but it's also quite sweet Tim if you made this for the
00:49:42snacks challenge oh amazing I was kind of looking for just a little bit of respite because it was
00:49:49so rich all the way through in with the barbecue sauce I kind of felt like it accidentally kind
00:49:55of became a bit one note Tim thinking about your competition here today I would say that making a
00:50:01toasty is a huge gamble and I'm not sure it paid off thanks guys thanks Tim
00:50:12you don't get cheered every day do you no definitely not
00:50:42I'm so nervous
00:50:44Rhiannon what have you made for us I've made coral trout wontons with a Thai coconut curry broth
00:50:58and why do you think this dish represents how far you've come
00:51:03I used a whole fish I would never have ever done that in my season
00:51:09I'm going in so under the fish wing is the little cheeks shocker
00:51:16Rhiannon that is delicious oh is it so young it's so good
00:51:37oh really the fish is cooked so beautifully that fish skin oh my god give me a bucket of it
00:51:48everything on that plate is just so incredibly tasty I just would just dive back again and again
00:51:55what I love about your dish is that it's complex so you've got this beautiful sauce that has this
00:52:02creeping heat that sort of backs up all the aromats in there and then you get to gnaw on a fish wing heaven
00:52:08well that was my thought it is delicious your wontong are compact they cook very well and very tasty and the ability of using all the part of the fish is a delight so I am actually flabbergasted if I can bring this over because you are so modest comparing to your capacity and your potential it's just mind blowing
00:52:15oh thank you Rhiannon one of the most tasty well balanced dishes you've cooked in this kitchen period
00:52:22oh wow
00:52:24oh thank you Rhiannon one of the most tasty well balanced dishes you've cooked in this kitchen period
00:52:29oh wow um and you could be a force in this competition just yeah man you smashed it thank you so much
00:52:36nice Rhiannon one of the most tasty well balanced dishes you've cooked in this kitchen period
00:52:42oh wow
00:52:43um and you could be a force in this competition just yeah man you smashed it thank you so much
00:52:52thank you so much
00:53:04Samira we'd love to taste your dish next
00:53:08oh yeah
00:53:10do you want to tell us what you've made
00:53:11today I've made you guys check it here
00:53:13which is a yogurt garlic coriander soup
00:53:16with lamb shank and a bird of hot and vermicelli pilaf
00:53:20where's the garlic in the dish
00:53:23there is garlic in the yogurt soup
00:53:25I was worried about it being too overpowering so I was very little with it
00:53:29Samira I feel that maybe you should have gone full pelt
00:53:33100%
00:53:35because I want to experience the full cultural experience
00:53:39just do it how you do at home
00:53:41yeah thanks Samira
00:53:43thanks Samira
00:53:44let's taste your dish Andre
00:53:45so this is soft polenta with bugs blue crab a bisque and a creme fraiche and champagne foam
00:53:57polenta seafood cooking like spot on
00:54:00thanks man you are up deck plan
00:54:04I've got Murray cod with a Thai seafood bisque
00:54:08the fish is cooked so beautifully and the mussels are really plump
00:54:13but as an Asian style bisque I don't think it's quite hitting hard enough with the aromatics
00:54:18yeah
00:54:19did you fry the aromats
00:54:20yeah
00:54:21you should have just boiled them
00:54:22okay
00:54:23and then you're going to get that beautiful citrus coming through
00:54:24yeah
00:54:25Matt we'd love to taste your dish next
00:54:30oh very delicate
00:54:32what have you made Matt
00:54:33so I've made a prawn tortellini with a prawn bisque
00:54:35I know that there's a lot of bisques behind me there
00:54:38yeah
00:54:39it was a risky bisque-ness
00:54:40down there
00:54:41um
00:54:42thank you
00:54:43I'll be here all week
00:54:46maybe
00:54:47maybe
00:54:48so now
00:54:49let's test it
00:54:50let's test it
00:54:51yeah
00:54:52I'm married but I'll have a piece
00:55:09I do
00:55:10I'll have a piece
00:55:14it is
00:55:16near to perfection
00:55:17thank you
00:55:18thank you
00:55:19I'm going to go back for a bit more
00:55:22yeah you're on there
00:55:26let's go Kath
00:55:27come on Kath
00:55:29walking up to the judges
00:55:30I'm feeling nervous
00:55:32I've pushed myself out of my comfort zone
00:55:36okay
00:55:37ooh
00:55:38fancy
00:55:40so it's vital that the mushrooms are cooked evenly
00:55:43with some of them with a little bit of char
00:55:45they are the star of my dish
00:55:47it's really scary
00:55:50because I don't want to be the first one to go home
00:55:52no way
00:56:06Kath what's this?
00:56:08it's grilled mushrooms Japanese style
00:56:10and a smoked soy cream
00:56:13with pickles
00:56:14and you've got a shuzu dipping sauce there
00:56:17well I really like the idea and the miso component and that sort of underbelly of saltiness that carries through the whole dish
00:56:32your mushrooms while they you chose beautiful produce they're burnt they're charred it's it's you know you get that really bitter flavour
00:56:39yeah it's interesting because like there's some that are beautifully cooked but then there's ones that are like that which that's gone past charred it's now burnt
00:56:46okay
00:56:47okay
00:56:48and it's all I'm tasting now
00:56:49it's just a shame because like if you took all the burnt bits away I think it's all I'm tasting now
00:56:53it's just a shame
00:56:54I think there's something there
00:56:55I think there's something there
00:56:56but when the last thing is that bitterness that's what worries me
00:56:58thanks Kat
00:56:59thanks Kat
00:57:00thanks
00:57:01thanks
00:57:02thanks
00:57:03oh
00:57:04well
00:57:05I think it's interesting because like there's some that are beautifully cooked but then there's ones that are like that which that's gone past charred it's now burnt
00:57:07okay
00:57:08and it's all I'm tasting now
00:57:10it's just a shame because like if you took all the burnt bits away I think there's something there but when the last thing is that bitterness that's what worries me
00:57:21thanks Kat
00:57:24Oh
00:57:26oh
00:57:30Chnaise
00:57:31yeah
00:57:32so I made pizza with garden greens and salted ricotta
00:57:36you made a ricotta
00:57:37I made the cheese yes
00:57:38Stanche you are really leaning into all this like generation knowledge
00:57:41like you can tell the technique it's in your veins
00:57:45you know it's amazing
00:57:46oh thank you
00:57:47next up Sam
00:57:49the clenching isn't working no everything is clenched as the t-shirt says I'm calling this
00:57:58one prawns in July they're these creamy little lentil fritters that have the whole prawn on it
00:58:03that street vendors sell in Sri Lanka so I think you can safely unclench look to picture the
00:58:12taste is just as good thank you what is it it's a cool sweet and fizzy ice cream sandwich cucumber
00:58:24and mint ice cream with a kataifi drenched in syrup to make that sandwich effect Alana that is so
00:58:33delightful it hits a spot on so many levels you've got crunchy kataifi and then you've got that sherbet
00:58:40that's fizzing in your mouth and then that cucumber and mint ice cream I love vegetables and desserts
00:58:45so well done love it Ben what have you made pan fried snapper with fennel orange and miso reduction
00:58:53you must be confident because you didn't play that little shiny thing on your apron that food is how
00:58:58I cook so I kind of think if I go home on that then I'm in the wrong competition Ben for sure
00:59:03your fish was cooked to the perfection it is gastronomical you've got something mate thank
00:59:09very much next up Jimmy I do have a lot of anxiety I put my heart and soul into this dish my dish I
00:59:30feel looks like a painting but it needs to taste beautiful the two fish has to be cooked perfectly I
00:59:37need to prove to everybody else and myself that I belong here oh wow it looks stunning mmm that looks
00:59:49so fresh and vibrant Jimmy what have you made I call this dish toothpaste so this is a miso glazed
00:59:58toothfish we've got a tomato dashi some pickled daikon and on top is a Neptune's beard
01:00:05Jimmy what is this competition mean to you it means everything to me today I just wanted to cook
01:00:13from here to see who I was oh but also from here for the inspirations that I've got from the chefs
01:00:21the growers the providors that I've worked with and on this dish is something that I I'm very proud to
01:00:28put on and I'll fear it's gonna be an honor for me to to break into your dish now thank you
01:00:34this is superbly cooked Jimmy this is absolutely spot on
01:00:48well Jimmy we discover a lot of some extremely fantastic dishes some of them are memorable forever
01:01:15and this one is so well executed it smell lovely it's so colorful it's all the five senses bubbling about and to cook that fish so precisely well done
01:01:32thank you Jimmy Jimmy Jimmy that is like you entering the competition you know I'm here I deserve to be here and I know I can cook it's perfect like it just glistens yeah it's weeping it's that well cooked and then the dashi when you combine it with the sweetness of the fish and then you get the umami from that miso glaze with the sweet sour tomato thing that you got going on
01:01:58that's unstoppable that's ready for a restaurant yeah look that is that is a perfect dish
01:02:05thanks Jimmy thank you
01:02:07this is super delicious from Christoph's in heaven oh look I'm still shaking don't shake well it's done
01:02:28next stop Laura
01:02:31here we go loves her two sauces
01:02:48that looks absolutely stunning what did you make so this is pasta and purees inside you've got a caramelized
01:03:05lake filling on one side and then a lobster moose with some chunks of lobster through there too the
01:03:10watercrest and shellfish sauce and just some fresh sand fire and thing alone so we saw you a young
01:03:18Laura how much have you changed I feel like I have generally grown up on this show and it's led to so
01:03:25many different chapters of my life so after the first time I went into restaurants um started learning
01:03:32anything I could from any chef that would take me in and the one and only jock did teach me quite a lot
01:03:39and emotional sorry um
01:03:48oh
01:03:49oh
01:03:51oh
01:03:53oh
01:03:55oh
01:03:55oh
01:03:56oh
01:03:57oh
01:03:58oh
01:03:59oh
01:04:00oh
01:04:01oh
01:04:02oh
01:04:03oh
01:04:04oh
01:04:05oh
01:04:06oh
01:04:07oh
01:04:14oh
01:04:20oh
01:04:21oh
01:04:30oh
01:04:32I feel like I need to do this.
01:04:52You made the right decision.
01:05:00Let's hope so I don't be back.
01:05:01Thank you. I'm so excited to be back.
01:05:03I think I have made the right decision, too.
01:05:06I think so.
01:05:12Can we eat the dish, please?
01:05:13I'm so excited.
01:05:15I'll be back.
01:05:15I'll be back.
01:05:16I'll be back.
01:05:16I'll be back.
01:05:47Um, yeah, you can definitely tell that you've learnt from our good buddy.
01:05:58There's so much of him in there, like, it's crazy, even just looking at it, like, there's
01:06:03you and him, like, just in a dish.
01:06:05Yeah.
01:06:05It's crazy.
01:06:06Um, and the degree of difficulty in this dish is so high.
01:06:11From the dopio to how it's filled to combining, like, really hard caramelised leeks, also
01:06:19with sweet lobster as well, um, peppery watercress, and then your reduction of the shellfish as
01:06:28well.
01:06:28Like, that is exceptional cooking.
01:06:31And I think the only other thing I'll say is, like, you definitely should be here when
01:06:36you created that off textures of baby food.
01:06:39Like, that kind of creativity just isn't fair.
01:06:44So, I think, yeah, you're in the right place.
01:06:46Hopefully at the right time.
01:06:47Thank you very much.
01:06:48I find it really hard to fault anything in this bowl.
01:06:53It's truly so good, but it's also really clever.
01:06:58And one of the key things today was to be able to take those feelings and use them to
01:07:04show us how you've grown and everything you've experienced so far.
01:07:09You have completely harnessed your emotions in the most incredible way.
01:07:15I think it's fair to say that there is no way you're going anywhere today.
01:07:23I agree.
01:07:23Oh, yes.
01:07:24You can't, like, go away.
01:07:25So, if the three of you agree with me, I would say take off the black apron.
01:07:36Now.
01:07:37Really?
01:07:38And go up to the gantry.
01:07:39Oh, wow.
01:07:40Take it off.
01:07:43I'm coming, Audra.
01:07:44I'm coming.
01:07:45I feel really deflated.
01:08:07The judges are expecting perfection.
01:08:12And this dish is nothing like what I was expecting to serve.
01:08:17Where's that big smile?
01:08:18Yeah.
01:08:19It was a grimace.
01:08:20And I just hope the flavours are enough to save me today.
01:08:25Rune, what have we got?
01:08:36What made it on the plate?
01:08:38The back half.
01:08:39Pretty much all the elements in the Swiss roll.
01:08:42So, black sesame ganache.
01:08:43So, black sesame ganache, a coconut sponge, white chocolate fuyatine, and a mango and yuzu confit.
01:08:53Let's hope the back-up can keep you in the competition.
01:08:57Yeah.
01:08:57Yeah.
01:08:57It, like, looks totally dodgy.
01:09:26And then I tasted it and I was like...
01:09:31The black sesame and the yuzu, it is a magic combination.
01:09:38Oh.
01:09:39The smoky nuttiness and richness of the sesame just absolutely sings with the perfume of the yuzu.
01:09:46And then those little crunchy bits of fuyatine are just, like, magic.
01:09:51Oh, thank you so much.
01:09:55That is so well balanced.
01:09:58Oh.
01:10:00That flavour combination and the texture of the sponge versus the fuyatine.
01:10:06I'm a happy man.
01:10:08This is a cautionary tale for everyone.
01:10:11Back-ups.
01:10:12The back-up has saved you, Rune.
01:10:14Well done.
01:10:14Thank you so much.
01:10:15Nice, Rune!
01:10:21That was an emotional day.
01:10:31You wore your hearts on your sleeves and we got some uniquely delicious dishes as a result.
01:10:36But three of you really triumphed.
01:10:41Laura.
01:10:45Rhiannon.
01:10:48And Jimmy.
01:10:50There were three dishes that floated around the bottom today.
01:11:08If I say your name, please step forward.
01:11:12Tim.
01:11:18Samira.
01:11:18And Kath.
01:11:29Thank you so much.
01:11:31Tim, you took a really big risk today with that toasty and it didn't pay off the way you'd hoped.
01:11:39Samira, you held back today and your dish suffered because of it.
01:11:43It didn't have the flavours we know you're capable of delivering.
01:11:49Kath, your dish was super creative.
01:11:53But it was the overwhelming taste of burnt mushrooms that we sadly could not get past.
01:11:59Kath, I'm so sorry to say, you're going home.
01:12:06Okay.
01:12:16Kath, you came back to win and even though it hasn't happened, you just know you are an amazing cook.
01:12:24You wouldn't be here if you weren't.
01:12:27Hopefully, coming back has reminded you why you said yes a second time.
01:12:32Yeah.
01:12:32Look, it was joy.
01:12:33I came in and that was the words I was saying was joy.
01:12:36And that's what food does for me.
01:12:38So, I'm, you know, extremely disappointed.
01:12:42But this is not it, obviously.
01:12:44And that's okay.
01:12:46That's okay.
01:12:47Lovely, Kath.
01:12:48Good to hear.
01:12:48For now, it's time to say goodbye.
01:12:50Okay.
01:12:51Thanks.
01:12:51Thanks.
01:12:52Thanks.
01:12:53Don't forget the joy.
01:12:54Don't forget the joy.
01:12:55I know.
01:12:55I know.
01:12:56Yeah, I am proud of myself.
01:12:59Yeah, for putting myself out there again.
01:13:01Oh, thanks.
01:13:03Oh, Jimmy.
01:13:04Oh, sweet.
01:13:05You know, I haven't been here long, but it's been a beautiful adventure.
01:13:10It's okay.
01:13:12I've experienced a lot only in this short time, and I'll carry that with me forever.
01:13:20Give it up for Kath, everybody!
01:13:22Yay!
01:13:22Yay!
01:13:23Yay!
01:13:23Yay!
01:13:24Yay!
01:13:24Yay!
01:13:25Yay!
01:13:26Yay!
01:13:27Yay!
01:13:28Yay!
01:13:29Yay!
01:13:30Yay!
01:13:31Yay!
01:13:32Yay!
01:13:33This season on MasterChef Australia.
01:13:36This is it.
01:13:37I can't come second again, but they're all back to win as well.
01:13:41So, the pressure is on this year.
01:13:45They've put everything on the line to return for another bite of the cherry.
01:13:52Woo!
01:13:52Woo!
01:13:54And it's never tasted so good.
01:13:58This is so scrumptious.
01:14:00O-M-G.
01:14:02It is on another level.
01:14:04This is a masterpiece.
01:14:06It's a dish that is restaurant-ready.
01:14:11Inspiration...
01:14:12Oh, my gosh.
01:14:14...will come in extraordinary ways.
01:14:17Wow.
01:14:18I literally have goosebumps.
01:14:19For sure!
01:14:20He's gonna blow your mind.
01:14:24We have a fun-tastic day ahead.
01:14:26Yay!
01:14:27And from exceptional guests...
01:14:31Please welcome...
01:14:32Peter Gilmore!
01:14:33Woo!
01:14:34Curtis Stone!
01:14:35Maggie Beer!
01:14:37Josh Nyland!
01:14:38Kirsten Thibault!
01:14:40Adley Cook!
01:14:42Sushi Megan!
01:14:44I'm very excited to watch MasterChef.
01:14:48I love this show so much.
01:14:50But the big question remains...
01:14:52Sorry, what?
01:14:54Who will finally get their name on that trophy?
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